阅读说明：本技术 一种含牛肉颗粒非油炸小包装鲜椒酱生产工艺 (Production process of non-fried small-package fresh pepper sauce containing beef granules ) 是由 许晓光 王文胜 刘启帅 于 2021-08-26 设计创作，主要内容包括：一种含牛肉颗粒非油炸小包装鲜椒酱生产工艺,其包括小克重罐装工序、牛肉丁加工工序、冷鲜辣椒工序和低温熬制工序。为满足小克重罐装的目标,灌装设备从搅拌方式、输送方式、核心柱塞、转阀的特殊材质、断料状态、灌装嘴的孔径和形状等各方面进行创新改造,以实现连续自动化灌装。为实现自动灌装和牛肉粒口感的目标,采用三维切丁技术控制牛肉粒的一致性。为保证辣椒的营养与口感,选择皮薄、肉厚的鲜辣椒,从原产地到万吨冷库直采、储存的方式以保证辣椒的颜色、水分、营养和风味。所述冷鲜辣椒工序包括鲜辣椒选运工序和加工保鲜工序。本发明具有牛肉口感好、小包装保鲜效果好、辣椒鲜度好和低温熬制工艺提高了香气及营养的有益技术效果。(A production process of a non-fried small-package fresh pepper sauce containing beef granules comprises a small-gram-weight canning procedure, a beef cube processing procedure, a cold fresh pepper procedure and a low-temperature boiling procedure. In order to meet the aim of low-gram-weight canning, the filling equipment is innovatively improved from the aspects of stirring mode, conveying mode, special materials of a core plunger and a rotary valve, material cutting state, aperture and shape of a filling nozzle and the like so as to realize continuous automatic filling. In order to realize the aims of automatic filling and beef granule taste, the consistency of the beef granules is controlled by adopting a three-dimensional dicing technology. In order to ensure the nutrition and the taste of the hot pepper, the fresh hot pepper with thin skin and thick meat is selected, and the color, the moisture, the nutrition and the flavor of the hot pepper are ensured in a direct picking and storing mode from an original place to a ten thousand ton refrigeration house. The procedure of cooling the fresh peppers comprises a fresh pepper selecting and transporting procedure and a fresh-keeping processing procedure. The invention has the advantages of good beef taste, good fresh-keeping effect in small package, good pepper freshness and improved fragrance and nutrition by low-temperature boiling process.)

1. A production process of non-fried small-package fresh pepper sauce containing beef granules is characterized by comprising the following steps: comprises a small gram weight canning procedure, a beef cube processing procedure, a cold fresh pepper procedure and a low-temperature boiling procedure.

2. The process for producing non-fried small-packaged fresh pepper sauce containing beef granules according to claim 1, wherein the small-gram-weight canning process comprises the following steps:

(1) on the premise of ensuring the size uniformity of material particles, equipment and a process for filling with small gram weight are researched and developed, and the uniformity of the filled material and the gram weight error are met through special equipment;

(2) the sauce is kept temporarily and fully stirred by adopting the stirring of a reciprocating auger, so that the relative uniformity of the materials during the temporary storage and the conveying is ensured, the uniformity of the materials is ensured by the whole-process pipeline conveying of a lossless pneumatic diaphragm pump, the cross contamination is avoided, and the cleanliness is ensured;

(3) after the sauce is conveyed to a filling machine, special stirring is continuously adopted, and filling is carried out on the premise that the stirring speed is adjusted in combination with the filling speed and the material does not sink;

(4) the reasonable control of a plunger and a rotary valve of the core of the filling machine is needed while ensuring the uniformity of the materials in the circulation processes of temporary storage, transportation, filling and the like, and the plunger adopts a protrusion with a semicircular front part; when discharging, ensuring that all materials are discharged and ensuring that the gram weight error is reduced; the rotary valve adopts a stainless steel ceramic-plated form, on the premise of ensuring the sealing degree, the hardness of shearing the material is kept, the material in the rotation of the rotary valve can be quickly cut off, the device is not blocked, and the filling uniformity is ensured.

3. The process of producing non-fried small packaged fresh pepper sauce containing beef granules as claimed in claim 1, wherein: the processing procedure of the diced beef comprises the following steps:

(1) an imported three-dimensional dicing machine is introduced, and dicing and forming are carried out on the premise that the beef is slightly frozen;

(2) after beef is stirred in a refrigerator at the temperature of 18 ℃ below zero, the beef is firstly placed in the refrigerator at the temperature of 5 ℃ below zero in a layered mode to be unfrozen for 48 hours, and the beef is kept frozen and kept slightly frozen at the temperature inside and outside;

(3) cutting the big meat blocks into small blocks of 20 × 10CM by using a frozen meat dicer after 48 hours, putting the small blocks into a frozen meat three-dimensional dicer, and cutting out 5 × 5 × 5MM three-dimensional beef blocks by using a special 5 × 5MM cutter of the three-dimensional dicer;

(3) after dicing, putting the diced beef into hot water of 80-100 ℃ to be stirred for 2-3 minutes for blanching and shaping, and ensuring the uniform shape of the beef by the above process.

4. The process of producing non-fried small packaged fresh pepper sauce containing beef granules as claimed in claim 1, wherein: the procedure of cooling the fresh peppers comprises a fresh pepper selecting and transporting procedure and a fresh-keeping processing procedure.

5. The process for producing non-fried small packaged fresh pepper sauce containing beef granules according to claim 4, wherein the fresh pepper is selected by the following steps:

(1) seed selection: the adopted chicken pepper has the characteristics of thin skin and moderate thickness and is suitable for preparing fresh chilli sauce;

(2) planting: the method comprises the following steps of (1) selecting weak-acid soil with pH value of 6.3-7.0 for pepper planting, and applying organic fertilizer in the growth process;

(3) harvesting: harvesting peppers with proper color, moisture and pungency in batches, wherein each hundred grams of the peppers contain not less than 120 milligrams of vitamin C and not less than 300 milligrams of capsaicin, so as to ensure the mouthfeel of the pepper sauce;

(4) and (3) transportation: transporting the seeds to a factory by using a fresh-keeping vehicle within 24 hours after picking on the same day;

(5) quick-freezing: after the pepper is qualified, all the peppers are stacked on a quick-freezing rack, and quick-freezing is carried out at the low temperature of minus 30 ℃ for 10 hours to ensure the freshness of the peppers;

(6) and (3) storing: after the quick freezing, the frozen food is transferred to a low-temperature warehouse for freezing storage at the temperature of 18 ℃ below zero until the frozen food is put into production and use.

6. The process for producing the non-fried small-packaged fresh pepper sauce containing beef granules according to claim 4, wherein the processing and fresh-keeping process comprises the following steps:

(1) according to the processing technology requirements, a production line is added in a workshop for transferring and transferring fresh peppers in a refrigerator, the time is controlled in the transferring and transferring path and cannot exceed 15 minutes to the maximum extent, and the unfreezing of materials in the path is reduced;

(2) after being transferred into a workshop, the hot pepper is processed in time according to the processing technology, and the influence on the freshness of the hot pepper is controlled;

(3) in a processing line, a constant temperature device controls the temperature of cleaning water to be 38-45 ℃, the water temperature is too low, the unfreezing cleaning effect is poor, the water temperature is too high, and the crushed state and freshness of the peppers are greatly influenced;

(4) after the cleaning is finished, surface water and foreign matters are removed through a production line, a special vegetable cutter is used for quickly cutting, a crushing link is also the core for ensuring the freshness and the state of materials, the feeding speed is controlled, the blade is sharp, the quick cutting is realized, the extrusion damage of the hot pepper is reduced, the skin and the flesh of the hot pepper are not separated, the size of the hot pepper pieces is uniform, and a foundation is made for later-stage processing;

(5) the material circulation time of the material transferring, cleaning, unfreezing and crushing processes is controlled to be completed within 2 hours, and the freshness of the material is ensured.

7. The process for producing non-fried small-packaged fresh pepper sauce containing beef granules according to claim 1, wherein the low-temperature boiling process comprises the following steps: in order to keep more nutrition of fresh peppers, a traditional frying process is abandoned, a low-temperature boiling process below 120 ℃ is adopted, the special proportion is adopted, and the feeding amount of a single pot is controlled within 1 hour below 200kg for quick boiling.

Technical Field

The invention belongs to the field of food, and particularly relates to a production process of non-fried small-package fresh pepper sauce containing beef granules.

Background

The chili has the functions of increasing color, adding spicy flavor, covering abnormal taste and smell, increasing fragrance and the like in cooking, and almost 100 percent of restaurants and households use or use chili as dishes (including the use of chili seasonings), more than 70 percent of banquet and more than 25 percent of dishes use chili. Therefore, the pepper is an irreplaceable raw material in the catering industry. Therefore, the freshness experience of the peppers is very important to the quality of the chili sauce.

The existing chilli sauce generally adopts a frying process, but at high temperature, the nutrient components of the food are quickly destroyed, the vitamin C almost completely disappears, the loss of vitamin B2 and nicotinic acid is large, the loss of essential fatty acid in the oil is large, and the digestibility of protein is greatly reduced. The nutritional value of fried food is inferior to that of original 1/3, however, the loss of nutritional value is only a small part of the harm of fried food, and another important factor is from the toxic and harmful substances existing in the fried food, which threaten human health greatly. Therefore, how to realize the non-frying process is very important for improving the nutritional value and the quality of the chilli sauce.

Acrylamide is commonly called as propion toxin, is a white solid water-soluble high-molecular polymer, is easily dissolved in water, ethanol and the like, can be decomposed into acrylic acid in acid and alkali environments, and is easily absorbed by the digestive tract, skin, muscle or other pathways of organisms. It is widely used in plastic products, petroleum exploitation, paper making, textile, sewage treatment, medicine and agriculture. The chemical formula of the compound is C H2 ═ CnO H2, and the compound exists in a polymer or monomer form. The polymer of acrylamide is not toxic, whereas its monomers are moderately toxic. Epidemiological observations of occupational exposure people show that hypersomnia, mood and memory changes, hallucinations, tremor and other symptoms can occur when acrylamide is exposed to large doses or long-term low doses, and peripheral neuropathy is accompanied. Acrylamide has mutagenic effect, and can cause gene mutation and chromosome abnormality of mammal somatic cell nucleus germ cells. Animal experiments show that acrylamide can cause tumors of various organs of rats, but at present, there is not enough epidemiological evidence that the ingestion of acrylamide from food has obvious correlation with the occurrence of certain tumors of human beings. Therefore, the international cancer research organization ranks acrylamide as a suspected carcinogen of class 2, i.e., a possible carcinogen in human, and is mainly based on that acrylamide can be metabolized and converted into a carcinogenic active metabolite, namely, epoxypropionamide, in both animals and humans. There is a concern that up to now china and the world health organization have not set safe limits on the amount of acrylamide ingested by humans, and thus there is a lack of guidelines for the quantitative control of acrylamide.

Acrylamide present in foods is not added manually, but is produced during the cooking process of foods. Therefore, we inevitably take in a certain amount of the substance. It is believed that high carbohydrate, low protein vegetable foods produce acrylamide at processing temperatures above 120 c, and that their levels increase with increasing processing temperatures. In the case of fried foods, the oil temperature is generally higher than 120 ℃ and it is not surprising that fried foods such as deep-fried dough sticks contain a certain amount of acrylamide. In the high-temperature frying process, acrylamide is generated in instant noodles taking wheat starch as a raw material. The oil temperature during frying the potato chips is as high as 200 ℃, and the content of acrylamide is higher. Factors such as the type of food, the frying time, and whether the oil used is repeatedly heated and used, in addition to the oil temperature, are also closely related to the amount of acrylamide produced. It has also been found from a 2003 study that the thinner and crisper the fried food product, the greater the amount of acrylamide that is present and the greater the risk to the human body, since thinner food products require higher temperatures for processing. Such as deep-fried twisted crullers, french fries, and potato chips, which are typically heated above 120 c during the cooking process, acrylamide is produced. Except that the oil temperature may be over 180 ℃ for fried dough sticks, but for thinner fried dough sticks, potato chips, etc., the oil temperature needs to be over 200 ℃ and thus more acrylamide is produced. Experiments have shown that the acrylamide content in potato chips is 10 times higher than that of french fries.

The production of beef chilli sauce now has the following problems:

(1) the beef has poor taste: the existing small-size chili sauce meets the requirement of automatic equipment filling, beef needs to be crushed, but the crushed particles are too small to eat the taste of the beef, the beef is not easy to find, and if the beef particles are too large, the equipment cannot be filled automatically. In order to improve the product quality, improve the product experience, meet the requirements of industrial production, control the cost and ensure that more consumers can buy the small-specification beef chilli sauce which is portable, stable in taste, rich in meat sense and parent in price, a dicing machine is required to be innovatively used for ensuring the granularity and continuous and batch production of meat;

(2) packaging is not favorable for preservation: the conventional chilli sauce in the market is packaged in glass bottles, the packaging specification is more than 100g, the glass bottles are heavy and fragile, the chilli sauce is not suitable for being carried outside, the quantity of one bottle of chilli sauce is large, the chilli sauce cannot be eaten at one time and needs to be refrigerated for storage, the nutrition and the flavor of the chilli sauce stored for a long time after being unsealed are lost, and the chilli sauce which is eaten at one time, has strong oxygen barrier property, is portable and is easy to carry is needed;

(3) insufficient freshness of the pepper: because the fresh peppers are difficult to store and control the quality, the chili sauce generally uses the dried peppers as raw materials in the production, so that the freshness of the pepper flavor in the peppers is insufficient;

(4) the frying process is unhealthy and destroys aroma and nutrients: the fried product has many drawbacks, and high temperature can lead to nutrient loss, produces harmful substances such as acrylamide, is unfavorable for healthy, but if batch production is not fried again, can lead to that the intensification time is long, the nutrient loss is many, and the fragrance is not strong, needs to pass through technical improvement, and promotion efficiency, low temperature are decocted, remain nutrition and fragrance, and it is not good to make healthy chilli sauce beef taste.

Disclosure of Invention

The invention aims to solve the problems that the existing beef with chilli sauce has poor taste, the packaging is not favorable for fresh keeping, the freshness of chilli is insufficient, the frying process is unhealthy and the aroma and nutrition are damaged in the process.

In order to solve the problem that beef in the beef chilli sauce is poor in taste, an advanced beef dicing technology is introduced, the quality of the beef is strictly controlled, the process technology is strictly controlled, the dicing specification of the beef dices is controlled to be a cube with the size of 5mm, the requirement of automatic filling can be met, the beef in the chilli sauce can be visible, the taste of beef grains is achieved, and the consumer experience of the beef chilli sauce is improved.

In order to overcome the problem that the packaging is not beneficial to preservation, the plastic box glass packaging is eliminated through system research and comparison tests, and finally a thin-wall packaging container made of a metal sheet is adopted, so that the thin-wall packaging container is easy for large-batch rapid-paced automatic production; the coating has good barrier property and can block air; the light shielding performance is good, and particularly, the harmful influence caused by ultraviolet rays can be avoided; the moisture-proof and aroma-keeping performance is good, and the packaged food cannot be deliquesced, deteriorated, putrefactive and discolored and change in aroma. The plastic package has the problems of environmental pollution, poor light resistance, poor oxygen resistance and the like, and is not an ideal choice; the glass bottle is heavy, fragile and inconvenient to carry; finally, a small-size tinplate can packaging form of 50g or below is selected, and the size of 50g or below can meet the requirements of 1-2 people for food and portable packaging, so that the tin can be conveniently carried and shared; the packaging form of the tin can has excellent oxygen and light resistance, can ensure the shelf life requirement of the product, and can ensure that the chilli sauce can keep stable taste, aroma and state for a longer time; the tinplate can has high barrier property, and meanwhile, the special oil-resistant corrosion-resistant coating on the inner side keeps the fresh taste of the product; meanwhile, the tinplate can has high recycling performance and meets the requirement of environmental protection.

In order to solve the problem of insufficient freshness of hot peppers, a novel technological process box freezing and freshness technology is adopted to solve the problem that the quality of a fresh hot pepper storage box is difficult to control. The fresh chili has the characteristics of rich nutrition and good taste and flavor, but is not easy to store, the factory is built in the chili production place, ten thousand tons of freezing direct picking and freezing storage modes are adopted, the excellent characteristics of the chili such as nutrition and taste are kept, the shortest time is used for freezing, the technology of thawing and boiling the chili sauce on the same day is used, the transportation and storage time is shortened, the nutrition of the chili is locked, and the beef chili sauce has strong fragrance and natural fresh and tender taste.

In order to solve the problems that the frying process is unhealthy and destroys aroma and nutrition, a non-frying low-temperature boiling procedure is proposed after research and experiment.

Therefore, the invention provides a production process of non-fried small-package fresh pepper sauce containing beef granules, which comprises a small-gram-weight canning procedure, a beef cube processing procedure, a cold fresh pepper procedure and a low-temperature boiling procedure.

In order to meet the aim of small gram weight canning, the filling equipment is innovatively transformed from the aspects of stirring mode, conveying mode, core plunger, special material of a rotary valve, material cutting state, aperture and shape of a filling nozzle and the like, and continuous automatic filling is realized, and the small gram weight canning process comprises the following steps:

(1) on the premise of ensuring the size uniformity of material particles, equipment and a process for filling with small gram weight are researched and developed, and the uniformity of the filled material and the gram weight error are met through special equipment;

(2) the sauce materials are temporarily stored and fully stirred by adopting the stirring of a reciprocating auger, so that the relative uniformity of the materials during temporary storage and conveying is ensured. The whole-process pipeline conveying of the pneumatic diaphragm pump is realized in a nondestructive mode, the uniformity of materials is guaranteed, cross contamination is avoided, and the cleanliness is guaranteed;

(3) after the sauce is conveyed to a filling machine, special stirring is continuously adopted, and filling is carried out on the premise that the material does not sink according to the filling speed and the stirring speed;

(4) the material is guaranteed to be even in the circulation processes of temporary storage, conveying, filling and the like, the plunger of the core of the filling machine and the rotary valve are reasonably controlled, the plunger adopts a protrusion with a semicircular front part, all discharging is guaranteed when the material is discharged, and the gram weight error is guaranteed to be reduced. The rotary valve adopts a stainless steel ceramic-plated form, on the premise of ensuring the sealing degree, the hardness of shearing the material is kept, the material in the rotation of the rotary valve can be quickly cut off, the device is not blocked, and the filling uniformity is ensured.

In order to realize the aims of automatic filling and beef granule taste, a three-dimensional dicing technology is adopted, and the beef granule taste is ensured through working procedures of beef raw material selection, raw beef treatment process, beef dicing, beef cooking and the like. In order to ensure the automatic continuous canning of the small granular beef form, the diced beef processing procedures are as follows:

(1) an imported three-dimensional dicing machine is introduced, and dicing and forming are carried out on the premise that the beef is slightly frozen;

(2) after beef is stirred in a refrigerator at the temperature of 18 ℃ below zero, the beef is firstly placed in the refrigerator at the temperature of 5 ℃ below zero in a layered mode to be unfrozen for 48 hours, and the beef is kept frozen and kept slightly frozen at the temperature inside and outside;

(3) cutting the large meat blocks into small blocks of 20 × 10CM by using a frozen meat dicer after 48 hr, putting into a frozen meat three-dimensional dicer, and cutting into 5 × 5MM pieces by using a special cutter of 5 × 5 × 5MM for the three-dimensional dicer

Cubic beef cubes of x 5 MM;

(4) after dicing, putting the diced beef into hot water of 80-100 ℃ to be stirred for 2-3 minutes for blanching and shaping, and ensuring the uniform shape of the beef by the above process.

In order to ensure the nutrition and the taste of the hot pepper, the fresh hot pepper with thin skin and thick meat is selected, the color, the moisture and the nutrition of the hot pepper are ensured by a direct picking and storing mode from an original place to a ten thousand-ton refrigeration house and a scientific preservation technology with accurate temperature control, so that the beef and fresh hot pepper sauce keeps stable taste, flavor and nutrition. The cold fresh pepper procedure comprises a fresh pepper selecting and transporting procedure and a fresh processing and preserving procedure, and comprises the following specific steps:

the fresh pepper selecting and transporting process comprises the following steps:

(1) seed selection: the adopted chicken pepper has the characteristics of thin skin and moderate thickness and is suitable for preparing fresh chilli sauce;

(2) planting: the method comprises the following steps of (1) selecting weak-acid soil with pH value of 6.3-7.0 for pepper planting, and applying organic fertilizer in the growth process;

(3) harvesting: harvesting peppers with proper color, moisture and pungency in batches, wherein each hundred grams of the peppers contain not less than 120 milligrams of vitamin C and not less than 300 milligrams of capsaicin, so as to ensure the mouthfeel of the pepper sauce;

(4) and (3) transportation: transporting the seeds to a factory by using a fresh-keeping vehicle within 24 hours after picking on the same day;

(5) quick-freezing: after the pepper is qualified, all the peppers are stacked on a quick-freezing rack, and quick-freezing is carried out at the low temperature of minus 30 ℃ for 10 hours to ensure the freshness of the peppers;

(6) and (3) storing: after the quick freezing, the frozen food is transferred to a low-temperature warehouse for freezing storage at the temperature of 18 ℃ below zero until the frozen food is put into production and use.

The processing and fresh-keeping procedures are as follows:

(1) according to the processing technology requirements, a production line is added in a workshop for transferring and transferring fresh peppers in a refrigerator, the time is controlled in the transferring and transferring path and cannot exceed 15 minutes to the maximum extent, and the unfreezing of materials in the path is reduced;

(2) after being transferred into a workshop, the hot pepper is processed in time according to the processing technology, and the influence on the freshness of the hot pepper is controlled;

(3) in a processing line, a constant temperature device controls the temperature of cleaning water to be 38-45 ℃, the water temperature is too low, the unfreezing cleaning effect is poor, the water temperature is too high, and the crushed state and freshness of the peppers are greatly influenced;

(4) after the cleaning is finished, surface water and foreign matters are removed through a production line, a special vegetable cutter is used for quickly cutting, a crushing link is also the core for ensuring the freshness and the state of materials, the feeding speed is controlled, the blade is sharp, the quick cutting is realized, the extrusion damage of the hot pepper is reduced, the skin and the flesh of the hot pepper are not separated, the size of the hot pepper pieces is uniform, and a foundation is made for later-stage processing;

(5) the material circulation time of the material transferring, cleaning, unfreezing and crushing processes is controlled to be completed within 2 hours, and the freshness of the material is ensured.

The low-temperature boiling process comprises the following steps: in order to keep more nutrition of fresh peppers, a traditional frying process is abandoned, a low-temperature boiling process below 120 ℃ is adopted, the mixture ratio is special, the feeding amount of a single pot is controlled to be below 200kg within 1 hour, the quick boiling is carried out, the fragrance and the nutrition of the peppers are kept, the generation of high-temperature harmful substances is reduced, and each bottle of sauce keeps the freshness of the fresh peppers.

In conclusion, the beef chilli sauce beef has the beneficial technical effects of good taste, good fresh-keeping effect in small package, good freshness of the chilli and improved fragrance and nutrition by the low-temperature boiling process.

Detailed Description

The following further describes the technical solutions with reference to specific embodiments to help understanding the contents of the present invention.

A production process of a non-fried small-package fresh pepper sauce containing beef granules comprises a small-gram-weight canning procedure, a beef cube processing procedure, a cold fresh pepper procedure and a low-temperature boiling procedure.

The small gram weight canning procedure is as follows:

(1) on the premise of ensuring the size uniformity of material particles, equipment and a process for filling with small gram weight are researched and developed, and the uniformity of the filled material and the gram weight error are met through special equipment;

(2) the sauce material is kept in and is fully stirred by the stirring of the reciprocating auger, so that the relative uniformity of the material is ensured during the temporary storage and the transportation. The whole-process pipeline conveying of the pneumatic diaphragm pump is realized in a nondestructive mode, the uniformity of materials is guaranteed, cross contamination is avoided, and the cleanliness is guaranteed;

(3) after the sauce is conveyed to a filling machine, special stirring is continuously adopted, and filling is carried out on the premise that the stirring speed is adjusted in combination with the filling speed and the material does not sink;

(4) the material is guaranteed to be even when the material flows such as temporary storage, transport, filling, and the like, the plunger of the core of the filling machine and the rotary valve are reasonably controlled, the plunger adopts a protrusion with a semicircular front part, and the whole discharging is guaranteed when the material is discharged, so that the gram weight error is reduced. The rotary valve adopts a stainless steel ceramic-plated form, on the premise of ensuring the sealing degree, the hardness of shearing the material is kept, the material in the rotation of the rotary valve can be quickly cut off, the device is not blocked, and the filling uniformity is ensured.

The processing procedure of the diced beef comprises the following steps:

(1) an imported three-dimensional dicing machine is introduced, and dicing and forming are carried out on the premise that the beef is slightly frozen;

(2) after beef is stirred in a refrigerator at the temperature of 18 ℃ below zero, the beef is firstly placed in the refrigerator at the temperature of 5 ℃ below zero in a layered mode to be unfrozen for 48 hours, and the beef is kept frozen and kept slightly frozen at the temperature inside and outside;

(3) cutting the large meat blocks into small blocks of 20 × 10CM by using a frozen meat dicer after 48 hr, putting into a frozen meat three-dimensional dicer, and cutting into 5 × 5MM pieces by using a special cutter of 5 × 5 × 5MM for the three-dimensional dicer

Cubic beef cubes of x 5 MM;

(4) after dicing, putting the diced beef into hot water of 80-100 ℃ to be stirred for 2-3 minutes for blanching and shaping, and ensuring the uniform shape of the beef by the above process.

The cold fresh pepper procedure comprises a fresh pepper selecting and transporting procedure and a fresh processing and preserving procedure, and comprises the following specific steps:

the fresh pepper selecting and transporting process comprises the following steps:

(1) seed selection: the adopted chicken pepper has the characteristics of thin skin and moderate thickness and is suitable for preparing fresh chilli sauce;

(2) planting: the method comprises the following steps of (1) selecting weak-acid soil with pH value of 6.3-7.0 for pepper planting, and applying organic fertilizer in the growth process;

(3) harvesting: harvesting peppers with proper color, moisture and pungency in batches, wherein each hundred grams of the peppers contain not less than 120 milligrams of vitamin C and not less than 300 milligrams of capsaicin, so as to ensure the mouthfeel of the pepper sauce;

(4) and (3) transportation: transporting the seeds to a factory by using a fresh-keeping vehicle within 24 hours after picking on the same day;

(5) quick-freezing: after the pepper is qualified, all the peppers are stacked on a quick-freezing rack, and quick-freezing is carried out at the low temperature of minus 30 ℃ for 10 hours to ensure the freshness of the peppers;

(6) and (3) storing: after the quick freezing, the frozen food is transferred to a low-temperature warehouse for freezing storage at the temperature of 18 ℃ below zero until the frozen food is put into production and use.

The processing and fresh-keeping procedures are as follows:

(1) according to the processing technology requirements, a production line is added in a workshop for transferring and transferring fresh peppers in a refrigerator, the time is controlled in the transferring and transferring path and cannot exceed 15 minutes to the maximum extent, and the unfreezing of materials in the path is reduced;

(2) after being transferred into a workshop, the hot pepper is processed in time according to the processing technology, and the influence on the freshness of the hot pepper is controlled;

(3) in a processing line, a constant temperature device controls the temperature of cleaning water to be 38-45 ℃, the water temperature is too low, the unfreezing cleaning effect is poor, the water temperature is too high, and the crushed state and freshness of the peppers are greatly influenced;

(4) after the cleaning is finished, surface water and foreign matters are removed through a production line, a special vegetable cutter is used for quickly cutting, a crushing link is also the core for ensuring the freshness and the state of materials, the feeding speed is controlled, the blade is sharp, the quick cutting is realized, the extrusion damage of the hot pepper is reduced, the skin and the flesh of the hot pepper are not separated, the size of the hot pepper pieces is uniform, and a foundation is made for later-stage processing;

(5) the material circulation time of the material transferring, cleaning, unfreezing and crushing processes is controlled to be completed within 2 hours, and the freshness of the material is ensured.

The low-temperature boiling process comprises the following steps: in order to keep more nutrition of fresh peppers, a traditional frying process is abandoned, a low-temperature boiling process below 120 ℃ is adopted, the mixture ratio is special, the feeding amount of a single pot is controlled to be below 200kg within 1 hour, the quick boiling is carried out, the fragrance and the nutrition of the peppers are kept, the generation of high-temperature harmful substances is reduced, and each bottle of sauce keeps the freshness of the fresh peppers.

The above description is only an example of the present invention, and not intended to limit the scope of the present invention, and all simple equivalent changes and modifications made within the scope of the present invention and the description thereof are included in the scope of the present invention.