阅读说明：本技术 一种酱卤肉复配改良剂及其制备方法 (Sauce braised pork compound modifier and preparation method thereof ) 是由 王坤 姚雪 王炜斯 于 2020-06-18 设计创作，主要内容包括：本发明公开一种酱卤肉复配改良剂及其制备方法,采用的原料成分有香料提取物、蔗糖、酱油、料酒、白葡萄酒、苹果醋、着色添加剂、发色添加剂；其中,香料提取物采用罗望子、桂皮、香姜、八角、茴香、花椒六味成分经过加热乙醇提取、浓缩、过滤得到,能够充分提取成分中的醇溶性挥发油、脂肪油成分,散发浓郁的香味,发挥香辣的口感。该酱卤肉复配改良剂应用到肉类后,制备出的酱卤肉风味香浓,口感酥软,富含色泽弹性,适合大规模生产应用。(The invention discloses a sauce braised pork compound modifier and a preparation method thereof, and the adopted raw material components comprise spice extract, cane sugar, soy sauce, cooking wine, white wine, apple vinegar, coloring additive and color additive; the spice extract is obtained by heating and ethanol extracting, concentrating and filtering tamarind seed, cassia bark, fragrant ginger, star anise, fennel and pepper, alcohol-soluble volatile oil and fatty oil in the ingredients can be fully extracted, and the spice extract can emit aromatic flavor and exert spicy taste. After the sauce braised pork compound modifier is applied to meat, the prepared sauce braised pork is fragrant and thick in flavor, soft in taste, rich in color elasticity and suitable for large-scale production and application.)

1. The sauce braised pork compound modifier is characterized by being prepared from the following raw materials in parts by weight: 12-18 parts of spice extract, 1-3 parts of cane sugar, 2-5 parts of soy sauce, 3-8 parts of cooking wine, 20-35 parts of white wine, 30-46 parts of apple vinegar, 0.5-2 parts of coloring additive and 0.4-1.5 parts of color development additive;

the spice extract is prepared from the following components in parts by weight: 2-5 parts of tamarind seeds, 6-10 parts of cassia bark, 5-12 parts of fragrant ginger, 4-9 parts of star anise, 3-6 parts of fennel and 3-6 parts of pepper;

the coloring additive is prepared from the following components in parts by weight: 10-20 parts of capsanthin, 2-3 parts of natural antioxidant and 0.4-0.8 part of chelating agent;

the color development additive is prepared from the following components in parts by weight: 15-30 parts of yolk powder, 2.5-4 parts of natural antioxidant and 0.5-1.2 parts of chelating agent.

2. The sauce braised meat compound improver according to claim 1, wherein the natural antioxidant is one or a mixture of tea polyphenol, apple polyphenol, rosemary and ascorbic acid, and the chelating agent is one or a mixture of citric acid and disodium edetate.

3. The sauce braised pork compound improver as claimed in claim 1, wherein the preparation method of the spice extract is as follows: weighing ethanol with the weight 10-20 times of the total weight of tamarind seed, cassia bark, fragrant ginger, star anise, fennel and pepper, preheating to 50-60 ℃, firstly adding tamarind seed and cassia bark, stirring and extracting for 1-2 hours at the rotating speed of 150-200rpm, then adding fragrant ginger, star anise and fennel, stirring and extracting for 2-3 hours at the rotating speed of 60-120rpm, finally adding paprika powder which is ground in advance to 10-20 meshes, heating to 70-80 ℃, stirring and extracting for 3-5 hours at the rotating speed of 30-80rpm to obtain an extracting solution, filtering the extracting solution by using filter cloth with 20-30 meshes, and concentrating the filtrate under reduced pressure to obtain the spice extract.

4. The preparation method of the sauce braised pork compound modifier is characterized by comprising the following steps:

s1, weighing 10-20 parts of capsanthin, 2-3 parts of natural antioxidant and 0.4-0.8 part of chelating agent according to parts by weight, and uniformly mixing to obtain a coloring additive; weighing 15-30 parts of yolk powder, 2.5-4 parts of natural antioxidant and 0.5-1.2 parts of chelating agent, and uniformly mixing to obtain a color development additive;

s2, adding spice extract, cane sugar, coloring additive and color additive from a solid feed port (6) of the sauce-stewed meat compound modifier processing system, adding soy sauce, cooking wine, white wine and apple vinegar from a liquid feed port (7), and enabling the materials to fall onto a filter pressing plate (10) along a blanking net (22) on a feeding plate (14) to obtain a mixed material; the first air cylinder (8) is opened, the telescopic shaft (9) contracts to drive the filter pressing plate (10) to move towards the feeding plate (14), the cutting knife (25) shears the mixed material, the filter pressing plate (10) and the feeding plate (14) extrude and crush the mixed material, and the extruded and crushed material enters the stirring cavity (13) through the filter pressing cavity (24);

s3, starting a servo motor (17), driving a stirring shaft (19) and a stirring paddle (20) to rotate by the servo motor (17), stirring and mixing materials, heating a stirring cavity (13) to 85-90 ℃, keeping the temperature and stirring for 10-20min to obtain a sauce braised meat compound modifier, opening a discharge valve (12), allowing the sauce braised meat compound modifier to flow out of the discharge valve (12), filtering by a filter screen layer (15), and discharging into a material conveying pipe (3) through a discharge valve (16);

s4, the sauce braised pork compound modifier is pressurized and conveyed through a booster pump (2), the sauce braised pork compound modifier is injected into a liquid injection cavity (31) through a flexible hose (32), a meat product is placed into an accommodating area (39) enclosed by a limiting plate (38), a motor drives a driving wheel (36) to rotate, and the driving wheel (36) further drives a driven wheel (37) and a conveying belt (35) to rotate;

s5, when the accommodating area (39) is positioned right below the liquid injection cavity (31), the second air cylinder (29) moves downwards to drive the liquid injection cavity (31) to move downwards, and the sauce braised meat compound modifier is injected into the meat product through the liquid injection port (33) and the sharp liquid injection needle (34).

5. The preparation method of the sauce braised pork compound improver according to claim 4, wherein the sauce braised pork compound improver processing system comprises a material mixing stirrer (1), a booster pump (2), a material conveying pipe (3) and a liquid injection machine (4), the material mixing stirrer (1) comprises a stirring tank body (5), a solid feeding hole (6) and a liquid feeding hole (7) are respectively formed in two sides of the top of the stirring tank body (5), a first air cylinder (8) is arranged in the center of the top of the stirring tank body (5), a telescopic shaft (9) of the first air cylinder (8) extends into the stirring tank body (5) and is fixedly connected with a filter pressing plate (10), a material discharging plate (11) is arranged at the bottom of the filter pressing plate (10), a material discharging valve (12) is arranged at the bottom of the material discharging plate (11), and a stirring cavity (13) is formed between the filter pressing plate (10) and the material discharging plate; a feeding plate (14) is arranged between the pressure filter plate (10) and the top of the stirring tank body (5), a filter screen layer (15) is arranged at the bottom of the feeding plate (11), a discharge valve (16) is arranged at the bottom of the stirring tank body (5), the discharge valve (16) is connected with one end of the conveying pipe (3), and the booster pump (2) is arranged on the conveying pipe (3);

a servo motor (17) is arranged at the center of the bottom of the stirring tank body (5), a motor shaft of the servo motor (17) is connected with a vertically upward stirring shaft (19) through a coupler (18), the stirring shaft (19) penetrates through the filter screen layer (15) and the discharging plate (11) and then extends into the stirring cavity (13), and a stirring paddle (20) is arranged at the tail end of the stirring shaft (19);

the feeding plate (14) is cylindrical, a first through hole (21) for the telescopic shaft (9) to penetrate through is formed in the center of the feeding plate, and an annular blanking net (22) is arranged on the periphery of the first through hole (21); a second through hole (23) in threaded connection with the end part of the telescopic shaft (9) is formed in the center of the filter pressing plate (10), a plurality of parallel filter pressing cavities (24) penetrate through the filter pressing plate (10), and cutting knives (25) are arranged in the filter pressing cavities (24) in a staggered mode; the center of the filter screen layer (15) is provided with a third through hole (26) for the stirring shaft (19) to penetrate through, and filter holes (27) with the grain diameter of 20-30 meshes are distributed in an annular array on the periphery of the third through hole (26).

6. The preparation method of the sauce braised pork compound improver as per claim 5, wherein the liquid injection machine (4) comprises a liquid injection seat (28), the top of one side of the liquid injection seat (28) is connected with one end of the material conveying pipe (3), a second air cylinder (29) is arranged at the center of the top of the liquid injection seat (28), a telescopic shaft of the second air cylinder (29) penetrates through the liquid injection seat (28) and then is connected with a liquid injection plate (30), a plurality of parallel liquid injection cavities (31) are formed in the inner cavity of the liquid injection plate (30), and the top of the liquid injection cavity (31) is connected with the material conveying pipe (3) through a flexible hose (32); the bottom of the liquid injection cavity (31) is connected with a liquid injection port (33), and the bottom of the liquid injection port (33) is provided with a plurality of sharp liquid injection needles (34).

7. A preparation method of a sauce braised pork compound improver according to claim 6, characterized in that an annular conveying belt (35) is arranged below the liquid injection plate (30), a driving wheel (36) is arranged at one end inside the conveying belt (35), a differential motor is connected to the center of the driving wheel (36), and a plurality of driven wheels (37) are arranged in parallel from the driving wheel (36) to the other end inside the conveying belt (35); a plurality of limiting plates (38) are fixedly arranged on the outer side of the conveying belt (35), and an accommodating area (39) is formed between every two adjacent limiting plates (38).

Technical Field

The invention relates to the technical field of sauced meat additive, in particular to a sauced meat compound modifier and a preparation method thereof.

Background

The sauced meat product is an important cooked meat product in China and is deeply loved by the consumers. The technology of processing sauced braised meat is the most traditional and more intensive and thorough field. The meat product compounding agent is not used in the processing process of the sauce braised meat product. Most of the disclosed meat product modifiers are directed at ham sausages and smoked meats, few of the meat products with sauce marinade are directed at the meat products with sauce marinade, most of the meat product with sauce marinade compound modifiers have single functions, and many domestic enterprises develop a plurality of meat product modifiers with single functions, such as meat product modifiers for improving taste, protecting color, preventing corrosion and the like. At present, no sauce braised meat compound modifier with the functions of water retention, color protection, oxidation resistance, bacteriostasis and sweet taste enhancement after sauce braised meat appears in the market.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide a sauce braised pork compound modifier and a preparation method thereof.

The purpose of the invention can be realized by the following technical scheme:

the invention provides a sauce braised pork compound modifier which is prepared from the following raw materials in parts by weight: 12-18 parts of spice extract, 1-3 parts of cane sugar, 2-5 parts of soy sauce, 3-8 parts of cooking wine, 20-35 parts of white wine, 30-46 parts of apple vinegar, 0.5-2 parts of coloring additive and 0.4-1.5 parts of color development additive;

the spice extract is prepared from the following components in parts by weight: 2-5 parts of tamarind seeds, 6-10 parts of cassia bark, 5-12 parts of fragrant ginger, 4-9 parts of star anise, 3-6 parts of fennel and 3-6 parts of pepper;

the coloring additive is prepared from the following components in parts by weight: 10-20 parts of capsanthin, 2-3 parts of natural antioxidant and 0.4-0.8 part of chelating agent;

the color development additive is prepared from the following components in parts by weight: 15-30 parts of yolk powder, 2.5-4 parts of natural antioxidant and 0.5-1.2 parts of chelating agent.

As a further scheme of the invention, the natural antioxidant is one or a mixture of tea polyphenol, apple polyphenol, rosemary and ascorbic acid, and the chelating agent is one or a mixture of citric acid and disodium ethylene diamine tetraacetate.

As a further aspect of the present invention, the method for preparing the spice extract comprises the following steps: weighing ethanol with the weight 10-20 times of the total weight of tamarind seed, cassia bark, fragrant ginger, star anise, fennel and pepper, preheating to 50-60 ℃, firstly adding tamarind seed and cassia bark, stirring and extracting for 1-2 hours at the rotating speed of 150-200rpm, then adding fragrant ginger, star anise and fennel, stirring and extracting for 2-3 hours at the rotating speed of 60-120rpm, finally adding paprika powder which is ground in advance to 10-20 meshes, heating to 70-80 ℃, stirring and extracting for 3-5 hours at the rotating speed of 30-80rpm to obtain an extracting solution, filtering the extracting solution by using filter cloth with 20-30 meshes, and concentrating the filtrate under reduced pressure to obtain the spice extract.

The invention also provides a preparation method of the sauce-braised pork compound modifier, which comprises the following steps:

s1, weighing 10-20 parts of capsanthin, 2-3 parts of natural antioxidant and 0.4-0.8 part of chelating agent according to parts by weight, and uniformly mixing to obtain a coloring additive; weighing 15-30 parts of yolk powder, 2.5-4 parts of natural antioxidant and 0.5-1.2 parts of chelating agent, and uniformly mixing to obtain a color development additive;

s2, adding spice extract, cane sugar, coloring additive and color additive from a solid feed inlet of a sauce-stewed meat compound modifier processing system, adding soy sauce, cooking wine, white wine and apple vinegar from a liquid feed inlet, and dropping the materials onto a filter pressing plate along a blanking net on a feeding plate to obtain a mixed material; opening the first air cylinder, enabling the telescopic shaft to contract to drive the pressure filter plate to move towards the feeding plate, shearing the mixed material by the cutting knife, extruding and crushing the mixed material by the pressure filter plate and the feeding plate, and enabling the extruded and crushed material to enter the stirring cavity through the pressure filter cavity;

s3, starting a servo motor, driving a stirring shaft and a stirring paddle to rotate by the servo motor, stirring and mixing materials, heating a stirring cavity to 85-90 ℃, keeping the temperature and stirring for 10-20min to obtain the sauce braised meat compound modifier, opening a discharge valve, allowing the sauce braised meat compound modifier to flow out of the discharge valve, filtering by a filter screen layer, and discharging into a conveying pipe through the discharge valve;

s4, pressurizing and conveying the sauce braised pork compound modifier through a booster pump, injecting the sauce braised pork compound modifier into a liquid injection cavity through a flexible hose, putting the meat product into an accommodating area enclosed by a limiting plate, driving a driving wheel to rotate by a motor, and further driving a driven wheel and a conveying belt to rotate by the driving wheel;

s5, when the containing area is located under the liquid injection cavity, the second cylinder moves downwards to drive the liquid injection cavity to move downwards, and the sauce braised meat compound modifier is injected into the meat product through the liquid injection port and the sharp liquid injection needle.

As a further scheme of the invention, the processing system for the sauce braised meat compound modifier comprises a material mixing stirrer, a booster pump, a material conveying pipe and a liquid injection machine, wherein the material mixing stirrer comprises a stirring tank body, a solid feeding hole and a liquid feeding hole are respectively formed in two sides of the top of the stirring tank body, a first air cylinder is arranged in the center of the top of the stirring tank body, a telescopic shaft of the first air cylinder extends into the stirring tank body and is fixedly connected with a pressure filter plate, a material discharging plate is arranged at the bottom of the pressure filter plate, a material discharging valve is arranged at the bottom of the material discharging plate, and a stirring cavity is formed between the; a feeding plate is arranged between the pressure filter plate and the top of the stirring tank body, a filter screen layer is arranged at the bottom of the discharging plate, a discharging valve is arranged at the bottom of the stirring tank body and connected with one end of a conveying pipe, and a booster pump is arranged on the conveying pipe;

a servo motor is arranged at the center of the bottom of the stirring tank body, a motor shaft of the servo motor is connected with a stirring shaft which is vertically upward through a coupler, the stirring shaft penetrates through the filter screen layer and the discharging plate and then extends into the stirring cavity, and a stirring paddle is arranged at the tail end of the stirring shaft;

the feeding plate is cylindrical, a first through hole for the telescopic shaft to penetrate through is formed in the center of the feeding plate, and an annular blanking net is arranged on the periphery of the first through hole; a second through hole in threaded connection with the end part of the telescopic shaft is formed in the center of the filter pressing plate, a plurality of parallel filter pressing cavities penetrate through the filter pressing plate, and cutting knives are arranged in the filter pressing cavities in a staggered mode; the center of the filter screen layer is provided with a third through hole for the stirring shaft to penetrate through, and filter holes with the grain diameter of 20-30 meshes are distributed in an annular array on the periphery of the third through hole.

As a further scheme of the invention, the liquid injection machine comprises a liquid injection seat, the top of one side of the liquid injection seat is connected with one end of a material conveying pipe, a second air cylinder is arranged at the center of the top of the liquid injection seat, a telescopic shaft of the second air cylinder penetrates through the liquid injection seat and then is connected with a liquid injection plate, a plurality of parallel liquid injection cavities are arranged in the inner cavity of the liquid injection plate, and the top of the liquid injection cavity is connected with the material conveying pipe through a flexible hose; the bottom of annotating the liquid chamber is connected with annotates the liquid mouth, and the bottom of annotating the liquid mouth is equipped with a plurality of point thorn and annotates liquid needle.

As a further scheme of the invention, an annular conveying belt is arranged below the liquid injection plate, one end inside the conveying belt is provided with a driving wheel, the central position of the driving wheel is connected with a differential motor, and a plurality of driven wheels are arranged in parallel from the driving wheel to the other end inside the conveying belt; a plurality of limiting plates are fixedly arranged on the outer side of the conveying belt, and a containing area is formed between every two adjacent limiting plates.

The invention has the beneficial effects that:

1. the sauce braised pork compound modifier adopts the raw material components of spice extract, cane sugar, soy sauce, cooking wine, white wine, apple vinegar, coloring additive and color development additive; the spice extract is obtained by heating, extracting with ethanol, concentrating and filtering tamarind, cassia bark, savory ginger, star anise, fennel and pepper, alcohol-soluble volatile oil and fatty oil in the ingredients can be fully extracted, a strong fragrance can be given off, a spicy taste can be given into play, esterification reaction can be carried out on wine and apple vinegar in the preparation process to generate ethyl acetate, the fragrance can change the fishy smell of sauce braised meat, the fragrance and the taste are improved, and the acetic acid in the apple vinegar accelerates the decomposition of fat in the meat, so that the meat quality is softer; the natural antioxidant and the chelating agent in the coloring additive and the color additive can inhibit meat from being oxidized and faded, inhibit bacteria and sterilize, and prolong the shelf life of the sauced and marinated meat; in conclusion, after the sauce braised pork compound modifier is applied to meat, the prepared sauce braised pork is fragrant and thick in flavor, soft in taste and rich in color elasticity, and is suitable for large-scale production and application.

2. According to the preparation method of the sauced braised pork compound modifier, through an independently developed sauced braised pork compound modifier processing system, a telescopic shaft of a first cylinder contracts to drive a filter pressing plate to move towards a feeding plate, a cutting knife cuts a mixed material, the filter pressing plate and the feeding plate extrude and crush the mixed material, and the extruded and crushed material enters a stirring cavity through a filter pressing cavity; the sauced meat compound modifier is pressurized and conveyed by a booster pump, is injected into a liquid injection cavity through a flexible hose, and is placed into an accommodating area enclosed by a limiting plate, a motor drives a driving wheel to rotate, and the driving wheel further drives a driven wheel and a conveying belt to rotate; when the accommodating area is positioned right below the liquid injection cavity, the second cylinder moves downwards to drive the liquid injection cavity to move downwards, and the sauce braised meat compound modifier is injected into meat products through the liquid injection port and the sharp liquid injection needle; the processing system for the sauce braised meat compound modifier realizes mixing, extrusion crushing, heating stirring and liquid injection of materials, realizes continuous production preparation and meat liquid injection processing of the compound modifier, improves the processing efficiency, and ensures the quality and the taste of the modifier.

Drawings

The invention will be further described with reference to the accompanying drawings.

Fig. 1 is a schematic structural diagram of a processing system of the sauce braised pork compound modifier.

Fig. 2 is a schematic structural diagram of the liquid filling machine of the invention.

Fig. 3 is a schematic structural view of the filter press plate of the present invention.

FIG. 4 is a schematic view of a feed plate according to the present invention.

Fig. 5 is a schematic structural diagram of a filter screen layer of the present invention.

FIG. 6 is a bottom view of the pouring outlet of the present invention.

In the figure: 1. a mixing stirrer; 2. a booster pump; 3. a delivery pipe; 4. a liquid injection machine; 5. a stirring tank body; 6. a solids feed port; 7. a liquid feed port; 8. a first cylinder; 9. a telescopic shaft; 10. pressing the filter plate; 11. a material placing plate; 12. a discharge valve; 13. a stirring chamber; 14. feeding a plate; 15. a filter screen layer; 16. a discharge valve; 17. a servo motor; 18. a coupling; 19. a stirring shaft; 20. a stirring paddle; 21. a first through hole; 22. a blanking net; 23. a second through hole; 24. a filter pressing cavity; 25. a cutting knife; 26. a third through hole; 27. a filtration pore; 28. a liquid injection seat; 29. a second cylinder; 30. a liquid injection plate; 31. a liquid injection cavity; 32. a flexible hose; 33. a liquid injection port; 34. acupuncturing a liquid injection needle; 35. a conveyor belt; 36. a driving wheel; 37. a driven wheel; 38. a limiting plate; 39. an accommodating area.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.