阅读说明：本技术 一种在线监测和调整卤制品卤水盐度和辣度风味的方法和设备 (Method and equipment for on-line monitoring and adjusting salinity and pungency flavor of brine of marinated products ) 是由 田镇闻 于 2019-10-08 设计创作，主要内容包括：本发明提供了一种在线监测和调整卤制品卤水盐度和辣度风味的方法,包括以下步骤：将香辛料和调味料加到老卤水中大火烧开小火熬制后制得新卤水；通过在线测定新卤水的盐度和辣度；根据测定结果调整新卤水的盐度和辣度：其中,当卤水盐度和/或辣度高时,通过加高汤降低卤水盐度和/或辣度；当卤水盐度低时,加食用盐溶液将卤水盐度提高；当辣度低时,通过加辣椒提高辣度；通过PLC控制器控制补料(高汤或食用盐溶液或辣椒油),直至将卤水盐度和辣度调整到标准值,从而制成标配卤水,通过PLC控制器泵入缓存罐,卤制时泵入卤制提取罐；用标配卤水卤制原料得到咸辣一致的卤制品。本发明通过一种在线监测和调整卤制品卤水盐度和辣度风味的方法,使得卤水咸辣风味一致进而制得卤制品咸辣风味一致,实现美味如一的目的。(The invention provides a method for monitoring and adjusting the salinity and the pungency flavor of brine of a marinated product on line, which comprises the following steps: adding the spices and the seasonings into old brine, boiling with strong fire, boiling with slow fire, and decocting to obtain new brine; the salinity and the pungency degree of the fresh brine are measured on line; adjusting the salinity and the pungency degree of the fresh brine according to the determination result: when the salinity and/or the pungency degree of the brine are high, reducing the salinity and/or the pungency degree of the brine by adding soup; when the salinity of the brine is low, the salinity of the brine is improved by adding the edible salt solution; when the pungency degree is low, the pungency degree is improved by adding the hot pepper; controlling the material supplement (soup stock or edible salt solution or chili oil) by a PLC (programmable logic controller) until the salinity and the piquancy of the brine are adjusted to standard values, so as to prepare standard brine, pumping the standard brine into a cache tank by the PLC, and pumping the standard brine into a marinating extraction tank during marinating; the raw materials are marinated by standard brine to obtain marinated products with consistent salt and spice. According to the method, the salt content and the piquancy of the brine of the marinated product are monitored and adjusted on line, so that the salt and piquancy of the brine are consistent, the salt and piquancy of the marinated product are consistent, and the purpose of being delicious is achieved.)

1. A method for on-line monitoring and adjusting the salinity and the pungency flavor of brine of a marinated product comprises the following steps:

(1) adding spices and seasonings into a marinating extraction tank of the existing old brine, boiling with strong fire, boiling with slow fire, and decocting to obtain new brine; transferring the new brine into a brine storage tank;

(2) the salinity and the pungency degree of the fresh brine in the blending tank are measured on line; and adjusting the salinity and the piquancy of the fresh brine by supplementing according to the measurement result until the salinity and the piquancy reach the set salinity and piquancy, wherein the adjusting of the salinity and the piquancy of the fresh brine by supplementing refers to: when the salinity and/or the pungency degree of the brine are high, reducing the salinity and/or the pungency degree of the brine by adding soup; when the salinity of the brine is low, the salinity of the brine is improved by adding the edible salt solution; when the pungency degree is low, the pungency degree is improved by adding the hot pepper; adjusting the salinity and the pungency degree of the brine in the blending tank to standard values to prepare standard brine;

(3) and (3) marinating the raw materials in a marinating extraction tank by using standard brine to obtain marinated products with consistent salt and pepper.

2. The method of claim 1, wherein: the feeding is controlled by a PLC (programmable logic controller), namely, a salinity sensor and a high performance liquid chromatograph are adopted to respectively measure the salinity and the piquancy of the fresh brine on line, the salinity sensor and the high performance liquid chromatograph respectively transmit the measuring result to the PLC in an electric signal mode, and after the PLC compares and judges the measuring result with the set salinity and the piquancy, a corresponding pump is controlled to pump the material to be fed into the fresh brine until the adjusted fresh brine reaches the set salinity and the piquancy.

3. The method according to claim 1 or 2, characterized in that: the pepper is pepper oil.

4. The method according to claim 1 or 2, characterized in that: the soup stock is a filtered aqueous solution obtained by decocting big bones and chicken frames.

5. The utility model provides an equipment of on-line monitoring and adjustment steamed product brine salinity and peppery degree flavor which characterized in that: the system comprises a brine tank, a high-boiling water tank, a brine tank, a blending tank, a storage tank, a marinating extraction tank, a salinity sensor arranged in the blending tank, a high performance liquid chromatograph used for measuring the piquancy degree of brine in the blending tank and a PLC (programmable logic controller); the brine tank, the high-temperature soup tank and the brine tank are respectively connected with the blending tank through a conveying pipeline and a pipeline pump, the blending tank is respectively connected with the storage tank and a liquid storage device in the high-performance liquid chromatograph through the conveying pipeline and the pipeline pump, and the storage tank is connected with the marinating extraction tank through the conveying pipeline and the pipeline pump; the pipeline pumps are respectively provided with an electromagnetic valve for controlling the pipeline pumps to start and stop, the data output ends of the salinity meter and the high-performance liquid chromatograph are respectively connected with the input end of the PLC, and the output end of the PLC is connected with the control end of the electromagnetic valve of each pipeline.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a method and equipment for monitoring and adjusting the salinity and the pungency degree and flavor of brine of a marinated product on line.

Background

The existing marinade for marinating products is prepared by adding seasonings and spices with specified formulas into old brine, boiling the mixture with strong fire and then boiling the mixture with slow fire, adding raw materials to marinate the mixture in a first pot, and using the spices for three times generally. The spice in the second pot is half-reduced (namely, the spice is added into the brine after the first pot is used for marinating marinated products, and the rest is done in the same way), and the spice is added in one third of the third pot. Has the defect that the salinity and the piquancy of the three-pot brine are different from the salty and spicy flavor of the brine product.

Aiming at the problem of instable pungency in the production and processing processes of traditional sauced and marinated duck products, the applicant applies a patent application (patent publication number: CN 109965226A) for determining the standardized pungency of the sauced and marinated duck products and application thereof in 2018, 2, 8, and the application prepares the sauced and marinated duck products with standardized pungency by stewing the duck products in standard pungency duck product brine prepared by decocting diluent of a chili extract, seasonings, spices, bones and water with medium and low fire, thereby overcoming the problem of instable pungency in the production and processing of the traditional sauced and marinated duck products. Although the problem that the piquancy of each batch is unstable is solved, the problem that the salinity and the piquancy of brine cannot be monitored on line and adjusted in time still exists.

Disclosure of Invention

The invention aims to solve the problems and provides a method and equipment for monitoring and adjusting the salinity and the pungency degree of brine of a marinated product on line.

The technical scheme provided by the invention is that the invention provides a method for monitoring and adjusting the salinity and the pungency flavor of brine of a marinated product on line, which comprises the following steps:

a method for on-line monitoring and adjusting the salinity and the pungency flavor of brine of a marinated product comprises the following steps:

(1) adding spices and seasonings into a marinating extraction tank of the existing old brine, boiling with strong fire, boiling with slow fire, and decocting to obtain new brine; transferring the new brine into a brine storage tank;

(2) the salinity and the pungency degree of the fresh brine in the brine storage tank are measured on line; and adjusting the salinity and the piquancy of the fresh brine by supplementing according to the measurement result until the salinity and the piquancy reach the set salinity and the set piquancy, wherein the adjusting of the salinity and the piquancy of the fresh brine by supplementing refers to: when the salinity and/or the pungency of the brine are high, reducing the salinity and/or the pungency of the brine by adding broth (decocting big bones and chicken frames); when the salinity of the brine is low, the salinity of the brine is improved by adding the edible salt solution; when the pungency degree is low, the pungency degree is improved by adding the hot pepper; preparing standard brine by controlling the supplement of materials (soup stock or edible salt solution or chili oil) until the salinity and the pungency of the brine in the blending tank are adjusted to standard values;

(3) and (3) marinating the raw materials in a marinating extraction tank by using standard brine to obtain marinated products with consistent salt and peppery taste, wherein the marinated brine is old brine and is pumped into a brine storage tank by a brine pump.

The feeding is controlled by a PLC (programmable logic controller), namely, a salinity sensor and a high performance liquid chromatograph are adopted to respectively measure the salinity and the piquancy of the fresh brine on line, the salinity sensor and the high performance liquid chromatograph respectively transmit the measuring result to the PLC in an electric signal mode, and after the PLC compares and judges the measuring result with the set salinity and the piquancy, a corresponding pump is controlled to pump the material to be fed into the fresh brine until the adjusted fresh brine reaches the set salinity and the piquancy.

The pepper is pepper oil.

The old brine is the residual brine which is the old brine after being marinated for many times.

The soup stock is prepared by decocting big bones and chicken frames (filtered aqueous solution).

The spices of the invention are conventional spices and seasonings, and the spices comprise hot pepper, aniseed, cassia bark and the like; the flavoring agent is selected from edible salt, white sugar (or crystal sugar), chicken essence flavoring agent, monosodium glutamate, Pixian bean paste, rhizoma Zingiberis recens, and Chinese liquor. The amount thereof is used in a conventional manner, and reference is also made to patent publication nos: CN109965226A patent application relates to the use of spices and seasonings in amounts.

The invention also provides equipment for monitoring and adjusting the salinity and the pungency flavor of the brine of the marinated products on line, which comprises a brine tank, a high-soup tank, a brine tank, a blending tank, a storage tank, a marinating extraction tank, a salinity sensor arranged in the blending tank, a high performance liquid chromatograph used for measuring the pungency of the brine in the blending tank and a PLC (programmable logic controller); the brine tank, the high-temperature soup tank and the brine tank are respectively connected with the blending tank through a conveying pipeline and a pipeline pump, the blending tank is respectively connected with the storage tank and a liquid storage device in the high-performance liquid chromatograph through the conveying pipeline and the pipeline pump, and the storage tank is connected with the marinating extraction tank through the conveying pipeline and the pipeline pump; the pipeline pumps are respectively provided with an electromagnetic valve for controlling the pipeline pumps to start and stop, the data output ends of the salinity meter and the high-performance liquid chromatograph are respectively connected with the input end of the PLC, and the output end of the PLC is connected with the control end of the electromagnetic valve of each pipeline.

According to the method for monitoring and adjusting the salinity and the pungency degree of the brine of the marinated product on line, the salinity and the pungency degree of the brine are monitored and adjusted on line, so that the salty and spicy flavors of the brine are consistent, the salty and spicy flavors of the prepared marinated product are consistent, and the purpose of having the same taste is achieved.

Drawings

FIG. 1 is a schematic structural diagram of an apparatus for on-line monitoring and adjusting brine salinity and pungency flavor of a marinated product according to the invention.

Detailed Description

The invention is described in detail below with reference to the figures and specific examples, without limiting the scope of protection.

The invention provides a method for monitoring and adjusting the salinity and the pungency flavor of brine of a marinated product on line, which comprises the following steps:

(1) adding spices and seasonings into a marinating extraction tank of the existing old brine, boiling with strong fire, boiling with slow fire, and decocting to obtain new brine; transferring the new brine into a brine storage tank through a pump;

(2) the salinity and the pungency degree of the fresh brine in the brine storage tank and the blending tank are measured on line; and adjusting the salinity and the piquancy of the fresh brine by supplementing according to the measurement result until the salinity and the piquancy reach the set salinity and the set piquancy, wherein the adjusting of the salinity and the piquancy of the fresh brine by supplementing refers to: when the salinity and/or the pungency of the brine are high, reducing the salinity and/or the pungency of the brine by adding broth (decocting big bones and chicken frames); when the salinity of the brine is low, the salinity of the brine is improved by adding the edible salt solution; when the pungency degree is low, the pungency degree is improved by adding the hot pepper; controlling the material supplement (soup stock or edible salt solution or chili oil) by a PLC (programmable logic controller) until the salinity and the piquancy of the brine in the blending tank are adjusted to standard values, so as to prepare standard blended brine, pumping the standard blended brine into a cache tank by the PLC, and pumping the standard blended brine into a marinating extraction tank during marinating;

(3) and (3) marinating the raw materials in a marinating extraction tank by using standard brine to obtain marinated products with consistent salt and peppery taste, wherein the marinated brine is old brine and is pumped into a brine storage tank under the control of a PLC (programmable logic controller).

(4) The feeding is controlled by a PLC (programmable logic controller), namely, a salinity sensor and a high performance liquid chromatograph are adopted to respectively measure the salinity and the piquancy of the fresh brine on line, the salinity sensor and the high performance liquid chromatograph respectively transmit the measuring result to the PLC in an electric signal mode, and after the PLC compares and judges the measuring result with the set salinity and the piquancy, a corresponding pump is controlled to pump the material to be fed into the fresh brine until the adjusted fresh brine reaches the set salinity and the piquancy.

The pepper is pepper oil.

The old brine is the residual brine which is the old brine after being marinated for many times.

Referring to fig. 1, the invention also provides a device for monitoring and adjusting brine salinity and pungency flavor of marinated products on line, which comprises a brine tank 13, a broth tank 6, a brine tank 7, a chili oil storage tank 3, a blending tank 11, a storage tank 12, a marinating extraction tank 1, a salinity sensor 8, a temperature sensor 9 and a liquid level pressure sensor 10 which are arranged in the blending tank 11, a high performance liquid chromatograph 4 for measuring pungency of brine in the blending tank 11, and a PLC controller 15; the brine tank 13, the broth tank 6 and the brine tank 7 are respectively connected with the blending tank 11 through a conveying pipeline and a pipeline pump 14, the blending tank 11 is respectively connected with the storage tank 12 and the liquid storage device 5 in the high performance liquid chromatograph 4 through the conveying pipeline and the pipeline pump 14, and the storage tank 12 is connected with the marinating extraction tank 1 through the conveying pipeline and the pipeline pump 14; the pipeline pumps 14 are respectively provided with an electromagnetic valve 2 for controlling the pipeline pump 12 to start and stop, the data output ends of the salinity sensor 8, the temperature sensor 9, the liquid level pressure sensor 10 and the high performance liquid chromatograph 4 are respectively connected with the input end of a PLC (programmable logic controller) 15, and the output end of the PLC is connected with the control end of the electromagnetic valve 2 of each pipeline.