CN109619434A - A kind of self-heating barbecue and preparation method thereof - Google Patents
A kind of self-heating barbecue and preparation method thereof Download PDFInfo
- Publication number
- CN109619434A CN109619434A CN201910083957.XA CN201910083957A CN109619434A CN 109619434 A CN109619434 A CN 109619434A CN 201910083957 A CN201910083957 A CN 201910083957A CN 109619434 A CN109619434 A CN 109619434A
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of self-heating barbecues and preparation method thereof, are packed using Self-heating device, and vegetable includes meat dish packet, Vegetarian Bun, barbecue oil plant packet, barbecue powder packet.After being pre-processed to fresh vegetables and meat products, the stringent moisture controlled in vegetable, while guaranteeing vegetable shelf life, moreover it is possible to retain the color and mouthfeel of conventional barbecue, realize batch production.In addition, avoiding the Maillard reaction of the sootiness generated after food is contacted with open fire and high temperature baking meat products initiation compared to conventional barbecue, BaP, the acrylamide generated in barbecue is reduced, is eaten healthier, safer.It is packed using Self-heating device, self-heating barbecue is not only allowed to be easier to carry and save, it is also more time saving when edible, save trouble and there is spicy fresh fragrant characteristic, it has a vast market foreground.
Description
Technical field
The present invention designs food processing field, relates generally to a kind of self-heating barbecue and preparation method thereof.
Background technique
Barbecue may be the cooking method of mankind's most original, be and food to be placed in fuel heating and dry air
Food is heated in the position of a relatively heat source in hot dry air.In general, barbecue is on fire by food (mostly meat
Class) it cooks to edible, therefore Taiwan is also referred to as barbecue；Modern society, due to roasting mode there are many with fiery mode
It is gradually diversified, develop various oven, barbecue rack, barbecue sauce etc..In order to enable the taste for burning barbi is more preferable, it can
The appetite of eater is promoted, people are smeared or pickled food to be roasted using various seasonings, and the taste for being baked out it is more
Flavoring is dense.
Barbecue is divided into directly baking and two kinds of baking indirectly.Directly baking is divided into open fire dying fire again, and baking also divides indirectly
For iron plate, slabstone, copper sheet etc. is a variety of.And to charcoal require also different, Chinese charcoal altogether there are three types of barbecue is suitble to, divide
It is not log charcoal, charcoal, industrial coke, log charcoal also divides point of fruit tree and weedtree, wherein with apple, pears, hawthorn
Deng the barbecue taste made of hard wood it is relatively good, and the barbecue taste that other corks such as poplar, Chinese scholartree and pine tree are made is then
Generally.
Maillard reaction can occur for the meats such as high temperature barbecue ox, pig, fish.Amino acid, sugar, creatine in meat are sent out at high temperature
Raw reaction generates carcinogen --- heterocyclic amine, and the fat and gravy in meat fall into flame and forms carcinogen --- polycyclic virtue
Hydrocarbon.We often say the carcinogen BaP that contains in barbecue, and when it is barbecue, the smog of flame and generation can be
Polycyclic aromatic hydrocarbon is attached on barbecue, is eaten by us.
When roasting starch and greengrocery, certain Maillard reaction can also occur.Wherein potato, steamed bun piece, rusk
It can occur caramelization when Deng barbecue, containing largely free asparagine in potato and cereal, in the event of high temperatures can
It reacts with reduced sugar, generates a kind of carcinogenic substance for being acrylamide.Although conventional barbecue there are above-mentioned a series of problems,
But people still pursue its spicy fresh fragrant, mouthfeel crisp outside tender inside.
The common self-heating series in market at present, such as self-heating chafing dish, self-heating emit dish, self-heating Benben chicken, are intended to when edible
Water is added, dish and meat therein use pasteurize or high temperature high pressure sterilizing, and to reach the shelf-life, the moisture content of raw material does not have
It is controlled and is handled, mouthfeel is poor, using the form of boiling, the flavor and characteristic of the product itself that cannot withdraw deposit when eating.
And self-heating barbecue and the edible way of above-mentioned self-heating series have apparent difference, in the case where being medium not by moisture, such as
It also ensures to burn its flavor rich in conventional barbecue and remain while where batch production in batches and try to explore in current industry.
Based on above-mentioned analysis, the invention discloses a kind of self-heating barbecues and preparation method thereof, it is contemplated that self-heating barbecue uses
Self-heating heats aluminium foil (or other media), and vegetable (including meat dish with the vegetable dish) water content in roasting is low, needs the short time
Product is allowed to scatter and disappear moisture content, inside to reach conventional barbecue mouthfeel.So we are in the processing to vegetable, use microwave dehydration,
The mouthfeel of the composite technologies control meat dish such as microwave is fried, segmentation baking, atomization cooling, microwave redrying, vegetable dish be also now to its into
After row dehydration, extruding, frying, allow vegetable dish and while meat dish can guarantee respective moisture content, when self-heating also can faster dissipate
Dehydration point, obtain it is spicy it is fresh it is fragrant, crisp outside tender inside, be convenient for carrying, simply eaten self-heating barbecue, and for comparing conventional barbecue,
The carcinogens such as polycyclic aromatic hydrocarbon, heterocyclic amine, BaP are not generated, are allowed barbecue to eat healthier, safer, are belonged in current industry
A kind of barbecue product that is emerging and being badly in need of.
Summary of the invention
In view of above-mentioned deficiency, it is an object of that present invention to provide a kind of spicy fresh fragrant, tastes to enrich, easy to carry, eats side
Formula is simple, after food materials are specially treated, remains nutritional ingredient, color and mouthfeel to greatest extent, full of nutrition, retains tradition
The flavor and characteristic of barbecue eat healthier, safer self-heating barbecue.
In order to achieve the above object, the invention adopts the following technical scheme, and the dosage of each component of the present invention is also process
Inventor carries out largely groping what summary obtained.
A kind of self-heating barbecue, self-heating barbecue are made of vegetable, seasoning, Self-heating device.
Further, the vegetable includes one or both of Vegetarian Bun, meat dish packet, and the seasoning includes oil plant packet
With powder packet.
A kind of preparation method of self-heating barbecue, includes the following steps:
(1) Vegetarian Bun is prepared:
1. pretreatment: Pleurotus eryngii, potato, lotus rhizome cut into serving pieces, pretreated stalk black fungus is spare, is put into together with needle mushroom
Blanching 45s is cured in 80 DEG C of blanching liquids, is then cooled down rapidly with cold wind, is obtained pretreatment vegetable dish；
2. refining red oil: it is warming up to 150-160 DEG C, Guan Huo by 1-20 parts of vegetable oil, chilli powder 0.5-10 parts is added and is stirred continuously,
Temperature is down to 0.05-5 parts of 130-140 DEG C of addition zanthoxylum powder, 0.1-10 parts of condiment powder, and capsanthin 0.1 ~ 3 is added after cooling
Part, it is off the pot, obtain red oil；
3. spice: according to formula rate weigh pretreated Pleurotus eryngii 10-90 parts, it is 10-90 parts of lotus rhizome, 10-90 parts of potato, black
Edible salt 0.5-5 parts, 0.2-5 parts of monosodium glutamate, 0.1-8 parts of white granulated sugar, chickens' extract seasoning is added in 5-50 parts of agaric, 5-50 parts of needle mushroom
Expect 0.05-5 parts, 0.01-3 parts of citric acid, 0.01-0.05 parts of potassium sorbate, 0.1-1 parts of 5 '-the sapidity nucleotide disodium, dehydrogenation second
Sour sodium 0.01-1 parts, 0.1-5 parts of essence for food, 10 ~ 50 parts of red oil, are put into blender and stir evenly, obtain spice vegetable dish；
4. low temperature segmentation dehydration: spice vegetable dish is dried into moisture 35 ~ 45% to terminal at 40-50 DEG C, it is spare after easing back；
5. microwave bulking: by vegetable dish 35 ~ 45s of microwave bulking of dehydration, it is spare to obtain extruding vegetable dish；
6. low-temperature frying: the vegetable dish after extruding being placed in 15 ~ 25s of frying in 60 ~ 80 DEG C, pulls out and drains, it is spare to obtain fried vegetable dish；
7. sterilization packaging: weighing fried vegetable dish according to material packet grammes per square metre and proportion requirement, be vacuum-packed using aluminium foil bag, microwave
Discontinuous sterilization, microwave output power is 600W when sterilization, sterilizes 30s, goes out altogether 2 ~ 3 times every 30s；
(2) meat dish packet is prepared:
1. pretreatment: duck's gizzard, the duck zone of eclipse being cleaned, after deodorization, boiling water is precooked 3 ~ 5min, pulls natural cooling out；Beef is placed in
In enzymatic vessel, 0.5 part of protease is added when temperature is increased to 40 ° in the water heating that 1.5 ~ 2 times of beef amounts are added, and keeps temperature
Digest 0.5h, wait digest after be warming up to 90 DEG C of enzyme deactivations, it is spare to pull beef out；
2. red oil is refined: 1-15 portions of soybean oils are warming up to 150-160 DEG C of Shi Guanhuo, chilli powder 0.1-5 parts is added and is stirred continuously,
Temperature is down to 0.05-5 parts of 130-140 DEG C of addition zanthoxylum powder, 0.2-5 parts of yeast extract, 0.01-5 parts of essence for food, cooling
Capsanthin 0.001-0.5 parts of addition later, it is off the pot, obtain red oil；
3. spice: weighing 10-90 parts of duck's gizzard, 10-90 parts of the duck zone of eclipse, 10-90 parts of beef after pre-processing according to formula rate, be added
0.01-0.5 parts of sodium tripolyphosphate, 0.01-0.5 parts of D-araboascorbic acid sodium, 0.01-0.3 parts of sodium Diacetate, dehydroactic acid sodium
0.001-0.05 parts, 0.001-0.015 parts of nisin, 0.001-0.015 parts of sodium nitrite, ethylmaltol 0.001-
0.5 part, 0.001-0.5 parts of Monascus color, 0.001-0.5 parts of monascus yellow pigment, are put into blender and stir by 30-50 parts of red oil
It is even, obtain spice meat dish；
4. microwave dehydration: will spice meat dish be placed in frozen storehouse in freeze, then under microwave vacuum dehydration to meat dish moisture 55% ~
65%；
5. microwave is fried: by meat dish microwave 20 ~ 30s of frying of dehydration, it is spare to obtain fried meat dish；
6. segmentation baking: the brushing vegetable oil on roasting screen tray, fried good meat dish are evenly laid out on roasting screen tray, then it will bake
Screen tray is mounted on mobile screen tray frame, and screen tray frame is pushed into oven and carries out gradient segmentation baking, with 120 DEG C of baking 180s, with
Afterwards with 180 DEG C of baking 90s, then with 150 DEG C of baking 60s, roasting screen tray is taken out from oven, obtains baking meat dish；
7. atomization cooling: baking meat dish being placed in atomizing spray machine row spraying cooling, by 13 ° of rice wine dilution with solid-liquid ratio
10:1 is uniformly sprayed onto meat dish surface, obtains spray meat dish；
8. microwave redrying: the meat dish after spray being carried out segmentation microwave redrying, 50 ~ 60 DEG C of 80 ~ 90s of baking of temperature, setting is arranged
65 ~ 75 DEG C of 70 ~ 80s of baking of temperature, 80 ~ 90 DEG C of temperature of setting, 140 ~ 180s of baking, 95 ~ 105 DEG C of temperature of setting, baking 30 ~
40s obtains redrying meat dish；
9. packaging: being vacuum-packed according to specification, then sterilized, examined, obtain meat dish packet；
(3) it makes oil plant packet: counting by weight ratio, 10-80 parts of edible oil are put into pot and is opened fire, temperature is warming up to 180-
At 200 DEG C, spring onion 1-15 parts, 1-15 parts of ginger, 1-15 parts of garlic is added, to golden yellow, Guan Huo filters out residue, temperature for frying
It is added chilli powder 1-15 parts when being down to 150-160 DEG C, temperature is down to 0.5-5 parts of 130-140 DEG C of addition zanthoxylum powder, cumin powder 1-15
Part, 1-10 parts of sesame oil, 1-15 parts of peanut oil, 0.5-5 parts of condiment powder are added capsanthin 0.5-5 parts after cooling, white wine
0.5-5 parts, 0.5-5 parts of essence for food are off the pot, filter out spice and hot chili residue, obtain barbecue oil plant, require to pack according to grammes per square metre,
Irradiation sterilization obtains oil plant packet；
(4) it makes powder packet: counting by weight ratio, take 1-20 parts of edible oil to be put into pot, be added capsicum 10-60 parts and stir-fry,
It is off the pot, it crushes, then by the capsicum of crushing and cumin 10-60 parts, 1-10 parts of edible salt, 1-10 parts of white granulated sugar, Chinese prickly ash 0.5-5
Part, 0.5-5 parts of spice, 0.5-5 parts of sodium glutamate, 0.5-5 parts of 5 '-the sapidity nucleotide disodium, 0.5-5 parts of essence for food put
Enter in batch mixer, be uniformly mixed, requires to pack according to grammes per square metre, irradiation sterilization obtains powder packet.
Further, segmentation dehydration includes the following steps: vegetable dish is first placed in negative-pressure microwave spouted when prepared by the vegetable dish
Being dried in drying machine to water content is 65 ~ 75%, and dry power is 240-250W, then to put it into the coupling of batch microwave hot wind dry
Continuing drying to water content in dry equipment is 35% ~ 45%, takes out natural cooling, dries 10s for the first time and carries out redrying 20s, friendship
It is up to standard to water content for carrying out.
Further, microwave bulking power is 0.45 ~ 0.65kw when prepared by the vegetable dish.
Further, microwave dehydration power is 1.0 ~ 2.0kw, pressure -0.12 ~ -0.15Mpa, control when prepared by the meat dish
50 DEG C of temperature < of system drying.
Further, the meat dish prepare when microwave frying intensity be 300 ~ 400W/kg, vacuum degree be 0.07 ~
0.09MPa。
Further, atomization cooling spray time is 20 ~ 40s, 0.3 ~ 0.4MPa of spray pressure when prepared by the meat dish.
Further, redrying microwave frequency is 35 ~ 45Hz when prepared by the meat dish.The invention also discloses one kind by upper
State the barbecue of self-heating made from any preparation method.
The beneficial effects of the present invention are:
1, self-heating barbecue of the present invention can be used self-heating meal box device and be heated, not only easy to carry, while quickly heating is edible,
When eating this self-heating barbecue, it is only necessary to flavor pack, food materials packet are put in the cutlery box for holding food, and self-heating packet is put into box body
In, it tears water packet and pours into box body, cutlery box is placed on box body, sealing and standing is after ten minutes.By taking from hot packing
Mode assign the characteristics of conventional barbecue is convenient, fast, fashion, meet the demand of modern fast pace life, and provide one kind
The dish class instant food of nutrition deliciousness.
2, for baked foods, mouthfeel, the freshness of food materials directly affect the edible quality of self-heating barbecue.The present invention is right
When meat dish are handled, using microwave dehydration, microwave is fried, segmentation baking, is atomized the control of the composite technologies such as cooling, microwave redrying
Meat dish can be scattered and disappeared as early as possible during edible moisture for the moisture and mouthfeel of meat dish, and only beef does not provide soft mouthfeel, duck
Gizzard and duck lingual ribbon are also more tender and crisp, while remaining the original flavor of food materials.It, can after blanching solution processing when handling vegetable dish
Retain itself nutritional ingredient and fresh and tender mouthfeel in vegetable dish, then be aided with dehydration, extruding, frying technological process comprehensively control vegetable dish water
Point, while the water activity of product is reduced under synergistic effect, the mouthfeel of various seasonings is lockked, after later period heating not only
It is able to maintain the tender and crisp of vegetable, while it is overweight to be also avoided that long-time is immersed in the mouthfeel caused in seasoning.
3, the present invention revolutionizes the cooking mode of conventional barbecue, avoids the sootiness generated after food is contacted with open fire
The Maillard reaction caused with high temperature baking meat products, reduces BaP, the acrylamide generated in barbecue, eats more strong
It is health, safer.
4, the formula in the present invention and technique are inseparable, mutually cooperate with, are an indispensable integrated artistics, only
Under inventive formulation and process conditions, each raw material could be balanced well, obtains the best combination of each raw material, make finally to make
The self-heating barbecue obtained is full of nutrition, and fragrance is dense, keeps the flavor and characteristic of conventional barbecue.
Specific embodiment
We will the invention will be further elaborated in conjunction with specific embodiment below.
Embodiment 1
The preparation of self-heating barbecue
(1) Vegetarian Bun is prepared:
1. pretreatment: Pleurotus eryngii, potato, lotus rhizome cut into serving pieces, pretreated stalk black fungus is spare, is put into together with needle mushroom
Blanching 45s is cured in 80 DEG C of blanching liquids, is then cooled down rapidly with cold wind, is obtained pretreatment vegetable dish；
2. refining red oil: vegetable oil 10Kg being warming up to 155 DEG C, Guan Huo, chilli powder 5Kg is added and is stirred continuously, temperature is down to 135
DEG C zanthoxylum powder 2.5Kg, condiment powder 5Kg is added, capsanthin 1.5Kg is added after cooling, it is off the pot, obtain red oil；
3. spice: according to formula rate weigh pretreated Pleurotus eryngii 50Kg, lotus rhizome 50Kg, potato 50Kg, black fungus 28Kg,
Edible salt 2.5Kg, monosodium glutamate 2.5Kg, white granulated sugar 4Kg, chicken essence seasoning 2.5Kg, citric acid 1.5Kg, mountain is added in needle mushroom 28Kg
Potassium sorbate 0.03Kg, 5 '-the sapidity nucleotide disodium 0.5Kg, dehydroactic acid sodium 0.05Kg, essence for food 2.5Kg, red oil
30Kg is put into blender and stirs evenly, and obtains spice vegetable dish；
4. low temperature segmentation dehydration: vegetable dish being first placed in the spouted drying machine of negative-pressure microwave to dry to water content be 70%, dry power
It for 245W, then puts it into batch microwave hot wind coupling drying equipment and continues dry to water content to be 40%, it is cold to take out nature
But, 10s being dried for the first time and carrying out redrying 20s, alternately up to standard to water content, entire drying process temperature control is 45
DEG C, it is spare after easing back；
5. microwave bulking: by the vegetable dish microwave bulking 40s of dehydration, extruding power is 0.55kw, and it is spare to obtain extruding vegetable dish；
6. low-temperature frying: the vegetable dish after extruding being placed in frying 20s in 70 DEG C, pulls out and drains, it is spare to obtain fried vegetable dish；
7. sterilization packaging: weighing fried vegetable dish according to material packet grammes per square metre and proportion requirement, be vacuum-packed using aluminium foil bag, microwave
Discontinuous sterilization, microwave output power is 600W when sterilization, sterilizes 30s, goes out altogether 2 times every 30s；
(2) meat dish packet is prepared:
1. pretreatment: duck's gizzard, the duck zone of eclipse being cleaned, after deodorization, boiling water is precooked 4min, pulls natural cooling out；Beef is placed in enzyme
It solves in tank, 0.5Kg protease is added when temperature is increased to 40 ° in the water heating that 1.8 times of beef amounts are added, and keeps temperature enzymatic hydrolysis
0.5h, wait digest after be warming up to 90 DEG C of enzyme deactivations, it is spare to pull beef out；
2. red oil is refined: 8Kg soybean oil being warming up to 155 DEG C of Shi Guanhuo, chilli powder 2.5Kg is added and is stirred continuously, temperature is down to
Capsanthin is added after cooling in 135 DEG C of addition zanthoxylum powder 2.5Kg, yeast extract 2.5Kg, essence for food 2.5Kg
0.25Kg, it is off the pot, obtain red oil；
3. spice: weighing duck's gizzard 50Kg, duck zone of eclipse 50Kg, beef 50Kg after pre-processing according to formula rate, tripolyphosphate is added
Sodium 0.25Kg, D-araboascorbic acid sodium 0.25Kg, sodium Diacetate 0.15Kg, dehydroactic acid sodium 0.025Kg, nisin
0.008Kg, sodium nitrite 0.008Kg, ethylmaltol 0.25Kg, Monascus color 0.25Kg, monascus yellow pigment 0.25Kg, red oil
40Kg is put into blender and stirs evenly, and obtains spice meat dish；
4. microwave dehydration: spice meat dish being placed in frozen storehouse and are freezed, then vacuum dehydration is micro- to meat dish moisture 60% under microwave
Wave power is 1.5kw, pressure -0.14Mpa, controls 50 DEG C of dry temperature <；
5. microwave is fried: by the meat dish microwave frying 25s of dehydration, fried intensity is 350W/kg, and vacuum degree 0.08MPa is obtained oily
Fried meat dish are spare；
6. segmentation baking: the brushing vegetable oil on roasting screen tray, fried good meat dish are evenly laid out on roasting screen tray, it is subsequently installed in
On mobile screen tray frame, screen tray frame is pushed into oven and carries out gradient segmentation baking, with 120 DEG C of baking 180s, then with 180 DEG C
90s is toasted, then with 150 DEG C of baking 60s, roasting screen tray is taken out from oven, obtains baking meat dish；
7. atomization cooling: baking meat dish being placed in atomizing spray machine row spraying cooling, by 13 ° of rice wine dilution with solid-liquid ratio
10:1 is uniformly sprayed onto meat dish surface, spray time 30s, and spray pressure 0.35MPa obtains spray meat dish；
8. microwave redrying: the meat dish after spray being carried out segmentation microwave redrying, 55 DEG C of baking 85s of temperature are arranged, temperature 70 is arranged
DEG C baking 75s, be arranged 85 DEG C of temperature, toast 160s, be arranged 100 DEG C of temperature, toast 35s, redrying microwave frequency be 40Hz, must answer
Roasting meat dish；
9. packaging: being vacuum-packed according to specification, then sterilized, examined, obtain meat dish packet；
(3) preparation barbecue oil plant packet: edible oil 45kg being put into pot and is opened fire, when temperature is warming up to 190 DEG C, addition spring onion 8kg,
Ginger 8kg, garlic 8kg, fried to golden yellow, Guan Huo filters out residue, and chilli powder 8kg, temperature is added when being down to 155 DEG C in temperature
135 DEG C of addition zanthoxylum powder 2.5kg, cumin powder 8kg, sesame oil 5kg, peanut oil 8kg, condiment powder 2.5kg are down to, after cooling
Capsanthin 2.5kg is added, white wine 2.5kg, essence for food 2.5kg is off the pot, filters out spice and hot chili residue, barbecue oil plant is obtained,
It requires to pack according to grammes per square metre, irradiation sterilization.
(4) preparation barbecue powder packet: taking edible oil 10kg to be put into pot, and capsicum 50kg is added and stir-fries, off the pot, crushes, so
Afterwards by the capsicum of crushing and cumin 40kg, edible salt 5kg, white granulated sugar 5kg, Chinese prickly ash 2.5kg, spice 2.5kg, sodium glutamate
2.5kg, 5 '-the sapidity nucleotide disodium 2.5kg, essence for food 2.5kg are put into batch mixer, are uniformly mixed, are wanted according to grammes per square metre
Ask packaging, irradiation sterilization.
Embodiment 2
The preparation of self-heating barbecue
(1) Vegetarian Bun is prepared:
1. pretreatment: Pleurotus eryngii, potato, lotus rhizome cut into serving pieces, pretreated stalk black fungus is spare, is put into together with needle mushroom
Blanching 45s is cured in 80 DEG C of blanching liquids, is then cooled down rapidly with cold wind, is obtained pretreatment vegetable dish；
2. refining red oil: vegetable oil 1Kg being warming up to 150 DEG C, Guan Huo, chilli powder 0.5Kg is added and is stirred continuously, temperature is down to
Capsanthin 0.1Kg is added in 130 DEG C of addition zanthoxylum powder 0.05Kg, condiment powder 0.1Kg after cooling, off the pot, obtains red oil；
3. spice: according to formula rate weigh pretreated Pleurotus eryngii 10Kg, lotus rhizome 10Kg, potato 10Kg, black fungus 5Kg,
Edible salt 0.5Kg, monosodium glutamate 0.2Kg, white granulated sugar 0.1Kg, chicken essence seasoning 0.05Kg, citric acid is added in needle mushroom 5Kg
0.01Kg, potassium sorbate 0.01Kg, 5 '-the sapidity nucleotide disodium 0.1Kg, dehydroactic acid sodium 0.01Kg, essence for food
0.1Kg, red oil 10Kg, are put into blender and stir evenly, and obtain spice vegetable dish；
4. low temperature segmentation dehydration: vegetable dish being first placed in the spouted drying machine of negative-pressure microwave to dry to water content be 65%, dry power
It for 240W, then puts it into batch microwave hot wind coupling drying equipment and continues dry to water content to be 35%%, it is cold to take out nature
But, 10s being dried for the first time and carrying out redrying 20s, alternately up to standard to water content, entire drying process temperature control is 40
DEG C, it is spare after easing back；
5. microwave bulking: by the vegetable dish microwave bulking 35s of dehydration, extruding power is 0.45kw, and it is spare to obtain extruding vegetable dish；
6. low-temperature frying: the vegetable dish after extruding being placed in frying 15s in 60 DEG C, pulls out and drains, it is spare to obtain fried vegetable dish；
7. sterilization packaging: weighing fried vegetable dish according to material packet grammes per square metre and proportion requirement, be vacuum-packed using aluminium foil bag, microwave
Discontinuous sterilization, microwave output power is 600W when sterilization, sterilizes 30s, goes out altogether 3 times every 30s；
(2) meat dish packet is prepared:
1. pretreatment: duck's gizzard, the duck zone of eclipse being cleaned, after deodorization, boiling water is precooked 3min, pulls natural cooling out；Beef is placed in enzyme
It solves in tank, 0.5Kg protease is added when temperature is increased to 40 ° in the water heating that 1.5 times of beef amounts are added, and keeps temperature enzymatic hydrolysis
0.5h, wait digest after be warming up to 90 DEG C of enzyme deactivations, it is spare to pull beef out；
2. red oil is refined: 1Kg soybean oil being warming up to 150 DEG C of Shi Guanhuo, chilli powder 0.1Kg is added and is stirred continuously, temperature is down to
Capsanthin is added after cooling in 130 DEG C of addition zanthoxylum powder 0.05Kg, yeast extract 0.2Kg, essence for food 0.01Kg
0.001Kg, it is off the pot, obtain red oil；
3. spice: weighing duck's gizzard 10Kg, duck zone of eclipse 10Kg, beef 10Kg after pre-processing according to formula rate, tripolyphosphate is added
Sodium 0.01Kg, D-araboascorbic acid sodium 0.01Kg, sodium Diacetate 0.01Kg, dehydroactic acid sodium 0.001Kg, nisin
0.001Kg, sodium nitrite 0.001Kg, ethylmaltol 0.001Kg, Monascus color 0.001Kg, monascus yellow pigment 0.001Kg are red
Oily 30Kg, is put into blender and stirs evenly, and obtains spice meat dish；
4. microwave dehydration: spice meat dish being placed in frozen storehouse and are freezed, then vacuum dehydration is micro- to meat dish moisture 55% under microwave
Wave power is 1.0kw, and pressure -0.12 ~ Mpa controls 50 DEG C of dry temperature <；
5. microwave is fried: by the meat dish microwave frying 20s of dehydration, fried intensity is 300W/kg, and vacuum degree 0.07MPa is obtained oily
Fried meat dish are spare；
6. segmentation baking: the brushing vegetable oil on roasting screen tray, fried good meat dish are evenly laid out on roasting screen tray, it is subsequently installed in
On mobile screen tray frame, screen tray frame is pushed into oven and carries out gradient segmentation baking, with 120 DEG C of baking 180s, then with 180 DEG C
90s is toasted, then with 150 DEG C of baking 60s, roasting screen tray is taken out from oven, obtains baking meat dish；
7. atomization cooling: baking meat dish being placed in atomizing spray machine row spraying cooling, by 13 ° of rice wine dilution with solid-liquid ratio
10:1 is uniformly sprayed onto meat dish surface, spray time 20s, and spray pressure 0.3MPa obtains spray meat dish；
8. microwave redrying: the meat dish after spray being carried out segmentation microwave redrying, setting temperature 50 C toasts 80s, temperature 65 is arranged
DEG C baking 70s, be arranged 80 DEG C of temperature, toast 140s, be arranged 95 DEG C of temperature, toast 30s, redrying microwave frequency be 35Hz, must answer
Roasting meat dish；
9. packaging: being vacuum-packed according to specification, then sterilized, examined, obtain meat dish packet；
(3) preparation barbecue oil plant packet: edible oil 10kg being put into pot and is opened fire, when temperature is warming up to 180 DEG C, addition spring onion 1kg,
Ginger 1kg, garlic 1kg, fried to golden yellow, Guan Huo filters out residue, and chilli powder 1kg, temperature is added when being down to 150 DEG C in temperature
130 DEG C of addition zanthoxylum powder 0.5kg, cumin powder 1kg, sesame oil 1kg, peanut oil 1kg, condiment powder 0.5kg are down to, after cooling
Capsanthin 0.5kg is added, white wine 0.5kg, essence for food 0.5kg is off the pot, filters out spice and hot chili residue, barbecue oil plant is obtained,
It requires to pack according to grammes per square metre, irradiation sterilization.
(4) preparation barbecue powder packet: taking edible oil 1kg to be put into pot, and capsicum 10kg is added and stir-fries, off the pot, crushes, then
By the capsicum of crushing and cumin 10kg, edible salt 1kg, white granulated sugar 1kg, Chinese prickly ash 0.5kg, spice 0.5kg, sodium glutamate
0.5kg, 5 '-the sapidity nucleotide disodium 0.5kg, essence for food 0.5kg are put into batch mixer, are uniformly mixed, are wanted according to grammes per square metre
Ask packaging, irradiation sterilization.
Embodiment 3
The preparation of self-heating barbecue
(1) Vegetarian Bun is prepared:
1. pretreatment: Pleurotus eryngii, potato, lotus rhizome cut into serving pieces, pretreated stalk black fungus is spare, is put into together with needle mushroom
Blanching 45s is cured in 80 DEG C of blanching liquids, is then cooled down rapidly with cold wind, is obtained pretreatment vegetable dish；
2. refining red oil: vegetable oil 20Kg being warming up to 160 DEG C, Guan Huo, chilli powder 10Kg is added and is stirred continuously, temperature is down to
Capsanthin 3Kg is added in 140 DEG C of addition zanthoxylum powder 5Kg, condiment powder 10Kg after cooling, off the pot, obtains red oil；
3. spice: according to formula rate weigh pretreated Pleurotus eryngii 90Kg, lotus rhizome 90Kg, potato 90Kg, black fungus 50Kg,
Edible salt 5Kg, monosodium glutamate 5Kg, white granulated sugar 8Kg, chicken essence seasoning 5Kg, citric acid 3Kg, potassium sorbate is added in needle mushroom 50Kg
0.05Kg, 5 '-the sapidity nucleotide disodium 1Kg, dehydroactic acid sodium 1Kg, essence for food 5Kg, red oil 50Kg, are put into blender
It stirs evenly, obtains spice vegetable dish；
4. low temperature segmentation dehydration: vegetable dish being first placed in the spouted drying machine of negative-pressure microwave to dry to water content be 75%, dry power
It for 250W, then puts it into batch microwave hot wind coupling drying equipment and continues dry to water content to be 45%, it is cold to take out nature
But, 10s being dried for the first time and carrying out redrying 20s, alternately up to standard to water content, entire drying process temperature control is 50
DEG C, it is spare after easing back；
5. microwave bulking: by the vegetable dish microwave bulking 45s of dehydration, extruding power is 0.65kw, and it is spare to obtain extruding vegetable dish；
6. low-temperature frying: the vegetable dish after extruding being placed in frying 25s in 80 DEG C, pulls out and drains, it is spare to obtain fried vegetable dish；
7. sterilization packaging: weighing fried vegetable dish according to material packet grammes per square metre and proportion requirement, be vacuum-packed using aluminium foil bag, microwave
Discontinuous sterilization, microwave output power is 600W when sterilization, sterilizes 30s, goes out altogether 2 ~ 3 times every 30s；
(2) meat dish packet is prepared:
1. pretreatment: duck's gizzard, the duck zone of eclipse being cleaned, after deodorization, boiling water is precooked 5min, pulls natural cooling out；Beef is placed in enzyme
It solves in tank, 0.5Kg protease is added when temperature is increased to 40 ° in the water heating that 2 times of beef amounts are added, and keeps temperature enzymatic hydrolysis
0.5h, wait digest after be warming up to 90 DEG C of enzyme deactivations, it is spare to pull beef out；
2. red oil is refined: 15Kg soybean oil being warming up to 160 DEG C of Shi Guanhuo, chilli powder 5Kg is added and is stirred continuously, temperature is down to
Capsanthin 0.5Kg is added in 140 DEG C of addition zanthoxylum powder 5Kg, yeast extract 5Kg, essence for food 5Kg after cooling, off the pot,
Obtain red oil；
3. spice: weighing duck's gizzard 90Kg, duck zone of eclipse 90Kg, beef 10-90Kg after pre-processing according to formula rate, trimerization phosphorus is added
Sour sodium 0.5Kg, D-araboascorbic acid sodium 0.5Kg, sodium Diacetate 0.3Kg, dehydroactic acid sodium 0.05Kg, nisin
0.015Kg, sodium nitrite 0.015Kg, ethylmaltol 0.5Kg, Monascus color 0.5Kg, monascus yellow pigment 0.5Kg, red oil 50Kg,
It is put into blender and stirs evenly, obtain spice meat dish；
4. microwave dehydration: spice meat dish being placed in frozen storehouse and are freezed, then vacuum dehydration is micro- to meat dish moisture 65% under microwave
Wave power is 2.0kw, pressure -0.15Mpa, controls 50 DEG C of dry temperature <；
5. microwave is fried: by the meat dish microwave frying 30s of dehydration, fried intensity is 400W/kg, and vacuum degree 0.09MPa is obtained oily
Fried meat dish are spare；
6. segmentation baking: the brushing vegetable oil on roasting screen tray, fried good meat dish are evenly laid out on roasting screen tray, it is subsequently installed in
On mobile screen tray frame, screen tray frame is pushed into oven and carries out gradient segmentation baking, with 120 DEG C of baking 180s, then with 180 DEG C
90s is toasted, then with 150 DEG C of baking 60s, roasting screen tray is taken out from oven, obtains baking meat dish；
7. atomization cooling: baking meat dish being placed in atomizing spray machine row spraying cooling, by 13 ° of rice wine dilution with solid-liquid ratio
10:1 is uniformly sprayed onto meat dish surface, spray time 40s, and spray pressure 0.4MPa obtains spray meat dish；
8. microwave redrying: the meat dish after spray being carried out segmentation microwave redrying, setting temperature 60 C toasts 90s, temperature 75 is arranged
DEG C baking 80s, be arranged 90 DEG C of temperature, toast 180s, be arranged 105 DEG C of temperature, toast 40s, redrying microwave frequency be 45Hz, must answer
Roasting meat dish；
9. packaging: being vacuum-packed according to specification, then sterilized, examined, obtain meat dish packet；
(3) preparation barbecue oil plant packet: edible oil 80kg being put into pot and is opened fire, and when temperature is warming up to 200 DEG C, spring onion are added
15kg, ginger 15kg, garlic 15kg, frying is to golden yellow, and Guan Huo filters out residue, and chilli powder is added when being down to 160 DEG C in temperature
15kg, temperature are down to 140 DEG C of addition zanthoxylum powder 5kg, cumin powder 15kg, sesame oil 10kg, peanut oil 15kg, condiment powder 5kg,
Capsanthin 5kg is added after cooling, white wine 5kg, essence for food 5kg is off the pot, filters out spice and hot chili residue, must roast oil
Material requires to pack, irradiation sterilization according to grammes per square metre.
(4) preparation barbecue powder packet: taking edible oil 20kg to be put into pot, and capsicum 60kg is added and stir-fries, off the pot, crushes, so
Afterwards by the capsicum of crushing and cumin 60kg, edible salt 10kg, white granulated sugar 10kg, Chinese prickly ash 5kg, spice 5kg, sodium glutamate 5kg,
5 '-the sapidity nucleotide disodium 5kg, essence for food 5kg are put into batch mixer, are uniformly mixed, and require to pack according to grammes per square metre, irradiation
Sterilizing.
Comparative example 1
Preparation process and raw material cancel microwave frying and microwave redrying with embodiment 1, only when pre-processing to meat dish.
Comparative example 2
Preparation process and raw material cancel atomization cooling and microwave redrying with embodiment 1, only when pre-processing to meat dish.
Comparative example 3
Preparation process and raw material cancel microwave frying when pre-processing to meat dish with embodiment 1, only, atomization cools down and micro-
Wave redrying.
Test example
Taste tests
It scores after being tasted by evaluating member to embodiment 1 ~ 3, test example 1 ~ 3.The content that scores includes fragrance, freshness, lasting
Time and peculiar smell.Each index evaluation result takes the average value of eight evaluating member scores, and the factor and weight are as shown in table 1, comments
It is fixed that the results are shown in Table 2.
Table 1 roasts flavor and measures standard
。
2 each group of table roasts flavor measurement
。
According to 2 result of table it is found that embodiment 1 ~ 3 is whether in fragrance, fragrance remaining time and the mouthfeel and synthesis tendered with a crispy crust
Comparative example 1 ~ 3 is significantly better than in scoring, wherein comparative example 1 cancels microwave frying when pre-processing to meat dish and microwave is multiple
Roasting, comprehensive score reaches 5.4, and comparative example 2 cancels atomization cooling and microwave redrying, comprehensive score when pre-processing to meat dish
Reach 5.6, and comparative example 3 cancels fried microwave, atomization cooling and microwave redrying, comprehensive score when pre-processing to meat dish
Then only have 4.8.By the comparative analysis of comparative example 1 and embodiment as it can be seen that when meat dish are only with microwave dehydration, segmentation baking, mist
Change the flavor that barbecue can be reduced after cooling down.By the comparative analysis of comparative example 2 and embodiment 1 as it can be seen that when meat dish are only with microwave
Dehydration, the flavor decline that microwave is fried, segmentation can equally also result in barbecue after toasting.Pass through the ratio of comparative example 3 and embodiment 1
Compared with analysis as it can be seen that if only with microwave dehydration, segmentation toast, comprehensive score decline it is more significant, and significantly lower than comparative example 1 with
Comparative example 2.It can be seen that only combining work with microwave redrying in microwave dehydration, microwave frying, segmentation baking, atomization cooling
It could be the mouthfeel that self-heating barbecue obtains more good fragrance, tenders with a crispy crust, and aroma-keeping time is longer under.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of self-heating barbecue, which is characterized in that self-heating barbecue is made of vegetable, seasoning, Self-heating device.
2. self-heating according to claim 1 barbecue, which is characterized in that the vegetable includes Vegetarian Bun, one in meat dish packet
Kind or two kinds, the seasoning includes oil plant packet and powder packet.
3. a kind of preparation method of self-heating barbecue according to claim 1 or claim 2, which is characterized in that this method includes following step
It is rapid:
Prepare Vegetarian Bun:
1. pretreatment: Pleurotus eryngii, potato, lotus rhizome cut into serving pieces, pretreated stalk black fungus is spare, is put into together with needle mushroom
Blanching 45s is cured in 80 DEG C of blanching liquids, is then cooled down rapidly with cold wind, is obtained pretreatment vegetable dish；
2. refining red oil: it is warming up to 150-160 DEG C, Guan Huo by 1-20 parts of vegetable oil, chilli powder 0.5-10 parts is added and is stirred continuously,
Temperature is down to 0.05-5 parts of 130-140 DEG C of addition zanthoxylum powder, 0.1-10 parts of condiment powder, and capsanthin 0.1 ~ 3 is added after cooling
Part, it is off the pot, obtain red oil；
3. spice: according to formula rate weigh pretreated Pleurotus eryngii 10-90 parts, it is 10-90 parts of lotus rhizome, 10-90 parts of potato, black
Edible salt 0.5-5 parts, 0.2-5 parts of monosodium glutamate, 0.1-8 parts of white granulated sugar, chickens' extract seasoning is added in 5-50 parts of agaric, 5-50 parts of needle mushroom
Expect 0.05-5 parts, 0.01-3 parts of citric acid, 0.01-0.05 parts of potassium sorbate, 0.1-1 parts of 5 '-the sapidity nucleotide disodium, dehydrogenation second
Sour sodium 0.01-1 parts, 0.1-5 parts of essence for food, 10 ~ 50 parts of red oil, are put into blender and stir evenly, obtain spice vegetable dish；
4. low temperature segmentation dehydration: spice vegetable dish is dried into moisture 35 ~ 45% to terminal at 40-50 DEG C, it is spare after easing back；
5. microwave bulking: by vegetable dish 35 ~ 45s of microwave bulking of dehydration, it is spare to obtain extruding vegetable dish；
6. low-temperature frying: the vegetable dish after extruding being placed in 15 ~ 25s of frying in 60 ~ 80 DEG C, pulls out and drains, it is spare to obtain fried vegetable dish；
7. sterilization packaging: weighing fried vegetable dish according to material packet grammes per square metre and proportion requirement, be vacuum-packed using aluminium foil bag, microwave
Discontinuous sterilization, microwave output power is 600W when sterilization, sterilizes 30s, goes out altogether 2 ~ 3 times every 30s；
(2) meat dish packet is prepared:
1. pretreatment: duck's gizzard, the duck zone of eclipse being cleaned, after deodorization, boiling water is precooked 3 ~ 5min, pulls natural cooling out；Beef is placed in
In enzymatic vessel, 0.5 part of protease is added when temperature is increased to 40 ° in the water heating that 1.5 ~ 2 times of beef amounts are added, and keeps temperature
Digest 0.5h, wait digest after be warming up to 90 DEG C of enzyme deactivations, it is spare to pull beef out；
2. red oil is refined: 1-15 portions of soybean oils are warming up to 150-160 DEG C of Shi Guanhuo, chilli powder 0.1-5 parts is added and is stirred continuously,
Temperature is down to 0.05-5 parts of 130-140 DEG C of addition zanthoxylum powder, 0.2-5 parts of yeast extract, 0.01-5 parts of essence for food, cooling
Capsanthin 0.001-0.5 parts of addition later, it is off the pot, obtain red oil；
3. spice: weighing 10-90 parts of duck's gizzard, 10-90 parts of the duck zone of eclipse, 10-90 parts of beef after pre-processing according to formula rate, be added
0.01-0.5 parts of sodium tripolyphosphate, 0.01-0.5 parts of D-araboascorbic acid sodium, 0.01-0.3 parts of sodium Diacetate, dehydroactic acid sodium
0.001-0.05 parts, 0.001-0.015 parts of nisin, 0.001-0.015 parts of sodium nitrite, ethylmaltol 0.001-
0.5 part, 0.001-0.5 parts of Monascus color, 0.001-0.5 parts of monascus yellow pigment, are put into blender and stir by 30-50 parts of red oil
It is even, obtain spice meat dish；
4. microwave dehydration: will spice meat dish be placed in frozen storehouse in freeze, then under microwave vacuum dehydration to meat dish moisture 55% ~
65%；
5. microwave is fried: by meat dish microwave 20 ~ 30s of frying of dehydration, it is spare to obtain fried meat dish；
6. segmentation baking: the brushing vegetable oil on roasting screen tray, fried good meat dish are evenly laid out on roasting screen tray, then it will bake
Screen tray is mounted on mobile screen tray frame, and screen tray frame is pushed into oven and carries out gradient segmentation baking, with 120 DEG C of baking 180s, with
Afterwards with 180 DEG C of baking 90s, then with 150 DEG C of baking 60s, roasting screen tray is taken out from oven, obtains baking meat dish；
7. atomization cooling: baking meat dish being placed in atomizing spray machine row spraying cooling, by 13 ° of rice wine dilution with solid-liquid ratio
10:1 is uniformly sprayed onto meat dish surface, obtains spray meat dish；
8. microwave redrying: the meat dish after spray being carried out segmentation microwave redrying, 50 ~ 60 DEG C of 80 ~ 90s of baking of temperature, setting is arranged
65 ~ 75 DEG C of 70 ~ 80s of baking of temperature, 80 ~ 90 DEG C of temperature of setting, 140 ~ 180s of baking, 95 ~ 105 DEG C of temperature of setting, baking 30 ~
40s obtains redrying meat dish；
9. packaging: being vacuum-packed according to specification, then sterilized, examined, obtain meat dish packet；
(3) it makes oil plant packet: counting by weight ratio, 10-80 parts of edible oil are put into pot and is opened fire, temperature is warming up to 180-
At 200 DEG C, spring onion 1-15 parts, 1-15 parts of ginger, 1-15 parts of garlic is added, to golden yellow, Guan Huo filters out residue, temperature for frying
It is added chilli powder 1-15 parts when being down to 150-160 DEG C, temperature is down to 0.5-5 parts of 130-140 DEG C of addition zanthoxylum powder, cumin powder 1-15
Part, 1-10 parts of sesame oil, 1-15 parts of peanut oil, 0.5-5 parts of condiment powder are added capsanthin 0.5-5 parts after cooling, white wine
0.5-5 parts, 0.5-5 parts of essence for food are off the pot, filter out spice and hot chili residue, obtain barbecue oil plant, require to pack according to grammes per square metre,
Irradiation sterilization obtains oil plant packet；
(4) it makes powder packet: counting by weight ratio, take 1-20 parts of edible oil to be put into pot, be added capsicum 10-60 parts and stir-fry,
It is off the pot, it crushes, then by the capsicum of crushing and cumin 10-60 parts, 1-10 parts of edible salt, 1-10 parts of white granulated sugar, Chinese prickly ash 0.5-5
Part, 0.5-5 parts of spice, 0.5-5 parts of sodium glutamate, 0.5-5 parts of 5 '-the sapidity nucleotide disodium, 0.5-5 parts of essence for food put
Enter in batch mixer, be uniformly mixed, requires to pack according to grammes per square metre, irradiation sterilization obtains powder packet.
4. preparation method according to claim 3, which is characterized in that segmentation dehydration includes following step when prepared by the vegetable dish
Rapid: it is 65 ~ 75% that vegetable dish, which is first placed in drying to water content in the spouted drying machine of negative-pressure microwave, and dry power is 240-250W, then
It puts it into batch microwave hot wind coupling drying equipment and continues dry to water content to be 35% ~ 45%, take out natural cooling, for the first time
Dry 10s carries out redrying 20s, alternately up to standard to water content.
5. preparation method according to claim 3, which is characterized in that microwave bulking power is 0.45 when prepared by the vegetable dish
~0.65kw。
6. preparation method according to claim 3, which is characterized in that the meat dish prepare when microwave dehydration power be 1.0 ~
2.0kw, pressure -0.12 ~ -0.15Mpa control 50 DEG C of dry temperature <.
7. preparation method according to claim 3, which is characterized in that the meat dish prepare when microwave frying intensity be 300 ~
400W/kg, vacuum degree are 0.07 ~ 0.09MPa.
8. preparation method according to claim 3, which is characterized in that atomization cooling spray time is when prepared by the meat dish
20 ~ 40s, 0.3 ~ 0.4MPa of spray pressure.
9. preparation method according to claim 3, which is characterized in that the meat dish prepare when redrying microwave frequency be 35 ~
45Hz。
10. a kind of self-heating barbecue according to made from claim 3 ~ 9 any preparation method.
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| CN113080396A (en) * | 2021-04-22 | 2021-07-09 | 广西北部湾海岳农业科技有限公司 | Self-heating meat crab pot |
| CN115551396A (en) * | 2019-09-02 | 2022-12-30 | 有限会社鱼庄 | Heating type lunch box |
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