阅读说明：本技术 一种多口味肉松全自动制备工艺 (Full-automatic preparation process of multi-flavor dried meat floss ) 是由 魏祝明 陈林 赵宁 于 2021-10-21 设计创作，主要内容包括：本发明公开了一种多口味肉松全自动制备工艺,包括肉类,肉类经过预处理、煮制、压松、烤制、挑松和炒松即可得到肉松,肉松在质检合格后即可进行包装,本发明在肉松的制备过程中利用PLC控制器控制肉松制备流程中的各个用电器,达到自动控制的功能,实现肉松生产的自动化,成产肉松更加高效,生产过程减少人员参与,避免肉松生产过程中出现杂质,产品更加干净卫生,可对多种不同肉类进行加工,能够得到不同肉类的肉松,每种肉类可根据需求生产多种口味的肉松,生产的肉松更加多种多样,选择更广,更好地满足市场需求。(The invention discloses a full-automatic preparation process of multi-taste dried meat floss, which comprises meat, wherein the meat is subjected to pretreatment, boiling, pressing and loosening, baking, selecting and loosening and is fried to obtain dried meat floss, and the dried meat floss can be packaged after quality inspection is qualified.)

1. The full-automatic preparation process of the multi-flavor dried meat floss is characterized by comprising the following steps of:

s1, preprocessing:

(1) impurity removal: taking a certain amount of meat, and removing skin, redundant fat, fascia and the like in the meat;

(2) blanching: placing the meat after removing impurities in a boiler, adding a proper amount of water, adding cooking wine, scallion, ginger and the like for removing fishy smell, controlling the temperature of the boiler by a PLC (programmable logic controller), fishing out impurities such as scum after the meat is boiled, simultaneously skimming redundant grease, fishing out the meat after fishy smell, cleaning the meat for 2-3 times by using clear water, and controlling the water content;

(3) cutting into blocks: turning on a meat dicer through a PLC (programmable logic controller), and then adding the meat dices without fishy smell into the meat dicer for dicing;

s2, cooking: placing the cut meat in a boiling pot, then adding a proper amount of water into the pot to submerge the meat in the pot, then adding a proper amount of scallion, ginger, garlic, anise, pepper, chicken essence, salt, soy sauce and the like into the pot, using a PLC controller to control the boiling pot to boil the meat at high temperature, then controlling the boiling pot to slowly boil at low temperature, placing the boiled meat in the boiling pot after boiling, and cooling and soaking for half an hour;

s3, pressure loosening: fishing out the cooked meat, draining the soup, controlling the operation of a press-loosening machine through a PLC (programmable logic controller), and then putting the meat into the press-loosening machine, and flattening the meat by the press-loosening machine;

s4, baking: putting the pressed and loosened meat into a baking tray, uniformly paving the meat, then putting the baking tray into an oven, controlling the oven through a PLC (programmable logic controller), so that the oven can bake the meat at a low temperature, and drying most of moisture in the meat;

s5, picking up the pine: opening a picking and loosening machine through a PLC controller, then putting the baked meat into the picking and loosening machine, and loosening the baked meat by the picking and loosening machine so as to break up fibers of the meat;

s6, stir-frying for loosening: preparing a flavoring agent: preparing different flavoring agents according to the taste of the dried meat floss to be made by personnel, taking a plurality of parts of clear water in a certain proportion to the meat, heating, adding the flavoring agents with different tastes, and boiling;

frying: adding a certain amount of meat after selecting the floss into a frying and loosening machine, controlling the frying and loosening machine to a certain temperature and rotating speed through a PLC (programmable logic controller), then adding a flavoring agent, and frying the meat until the meat is crisp, thus obtaining the dried meat floss;

s7, quality inspection: sampling quality inspection is carried out on the dried meat floss with each taste;

s8, packaging: and packaging the meat floss qualified in quality inspection by using different packages according to the meat floss with different tastes.

2. The fully-automatic preparation process of multi-flavor dried meat floss as claimed in claim 1, wherein the meat can be beef, pork, chicken, etc., and can be used for making dried meat floss with different flavors.

3. The fully automatic preparation process of multi-flavor dried meat floss as claimed in claim 1, wherein the time for the saucepan to slowly cook the meat is different according to the meat when cooking different meat, and the meat is preferably slightly rotten and elastic when cooking.

4. The full-automatic preparation process of the multi-flavor dried meat floss as claimed in claim 1, wherein in the cooking process, the cooking liquor generated by cooking each kind of meat can be used for cooking the corresponding meat again, the meat can be reused for many times, a proper amount of scallion, ginger, garlic, aniseed, pepper, chicken essence, salt, soy sauce and the like are added again when the taste of the cooking liquor becomes weak, and the meat can be soaked for half an hour after being cooked to ensure that the taste of the meat is stronger.

5. The fully automatic preparation process of multi-flavor dried meat floss as claimed in claim 1, wherein during the baking process of the meat, the meat after being crushed is evenly spread on a baking tray to ensure more even baking, the baking time of the baking oven is different according to the different meat, the moisture contained in the surface of the meat is proper, and the meat is conveniently scattered by a floss picking machine.

6. The fully automatic preparation process of multi-flavor dried meat floss as claimed in claim 1, wherein during the process of frying, each meat can be made into dried meat floss with different flavors, according to the flavor requirement, flavoring agents such as spicy flavor and five-spice flavor can be added, and each meat is mixed with a certain amount of flavoring agent and fried to obtain dried meat floss with different flavors with the meat.

7. The full-automatic preparation process of the multi-flavor dried meat floss as claimed in claim 1, wherein a meat-cube cutter control module, a saucepan control module, a press-loosening machine control module, an oven control module, a picking-loosening machine control module and a frying-loosening machine control module are integrated in the PLC, and the meat-cube cutter, the saucepan, the press-loosening machine, the oven, the picking-loosening machine and the frying-loosening machine are respectively electrically connected with an external power supply through the meat-cube cutter control module, the saucepan control module, the press-loosening machine control module, the oven control module, the picking-loosening machine control module and the frying-loosening machine control module.

Technical Field

The invention relates to the technical field of food processing, in particular to a full-automatic preparation process of multi-flavor dried meat floss.

Background

Dried meat floss is also called meat floss or meat crisp, has the characteristics of suitability for storage and convenience for carrying, is generally prepared by removing water from beef, mutton, lean pork, fish meat, chicken and the like, and is a food suitable for children to eat.

In daily life, the dried meat floss is suitable for all people, and all people have different requirements for the taste of the dried meat floss, however, no fully automatic process for preparing the dried meat floss with multiple tastes exists in the preparation process of the dried meat floss at present, the dried meat floss with multiple tastes cannot be prepared efficiently and quickly, and the market supply requirement cannot be met.

Disclosure of Invention

The invention aims to provide a full-automatic preparation process of multi-flavor dried meat floss, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a full-automatic preparation process of multi-flavor dried meat floss comprises the following steps:

s1, preprocessing:

(1) impurity removal: taking a certain amount of meat, and removing skin, redundant fat, fascia and the like in the meat;

(2) blanching: placing the meat after removing impurities in a boiler, adding a proper amount of water, adding cooking wine, scallion, ginger and the like for removing fishy smell, controlling the temperature of the boiler by a PLC (programmable logic controller), fishing out impurities such as scum after the meat is boiled, simultaneously skimming redundant grease, fishing out the meat after fishy smell, cleaning the meat for 2-3 times by using clear water, and controlling the water content;

(3) cutting into blocks: turning on a meat dicer through a PLC (programmable logic controller), and then adding the meat dices without fishy smell into the meat dicer for dicing;

s2, cooking: placing the cut meat in a boiling pot, then adding a proper amount of water into the pot to submerge the meat in the pot, then adding a proper amount of scallion, ginger, garlic, anise, pepper, chicken essence, salt, soy sauce and the like into the pot, using a PLC controller to control the boiling pot to boil the meat at high temperature, then controlling the boiling pot to slowly boil at low temperature, placing the boiled meat in the boiling pot after boiling, and cooling and soaking for half an hour;

s3, pressure loosening: fishing out the cooked meat, draining the soup, controlling the operation of a press-loosening machine through a PLC (programmable logic controller), and then putting the meat into the press-loosening machine, and flattening the meat by the press-loosening machine;

s4, baking: putting the pressed and loosened meat into a baking tray, uniformly paving the meat, then putting the baking tray into an oven, controlling the oven through a PLC (programmable logic controller), so that the oven can bake the meat at a low temperature, and drying most of moisture in the meat;

s5, picking up the pine: opening a picking and loosening machine through a PLC controller, then putting the baked meat into the picking and loosening machine, and loosening the baked meat by the picking and loosening machine so as to break up fibers of the meat;

s6, parching rhizoma Pini

(1) Preparing a flavoring agent: preparing different flavoring agents according to the taste of the dried meat floss to be made by personnel, taking a plurality of parts of clear water in a certain proportion to the meat, heating, adding the flavoring agents with different tastes, and boiling;

(2) frying: adding a certain amount of meat after selecting the floss into a frying and loosening machine, controlling the frying and loosening machine to a certain temperature and rotating speed through a PLC (programmable logic controller), then adding a flavoring agent, and frying the meat until the meat is crisp, thus obtaining the dried meat floss;

s7, quality inspection: sampling quality inspection is carried out on the dried meat floss with each taste;

s8, packaging: and packaging the meat floss qualified in quality inspection by using different packages according to the meat floss with different tastes.

Preferably, the meat can be beef, pork, chicken and the like, and can be used for making dried meat floss with different tastes.

Preferably, when different meats are cooked, the time for the saucepan to slowly cook the meats at low temperature is different according to the difference of the meats, and the saucepan is suitable for the meats to be slightly rotten and elastic.

Preferably, in the cooking process, the cooking liquor generated by cooking each kind of meat can be used for cooking the corresponding meat again, the meat can be repeatedly used for many times, a proper amount of scallion, ginger, garlic, aniseed, pepper, chicken essence, salt, soy sauce and the like are added again when the taste of the cooking liquor becomes light, and the meat can be soaked for half an hour after being cooked to ensure that the taste of the meat is stronger.

Preferably, in the meat baking process, the meat after being pressed loose is evenly spread on the baking tray, so that the baking can be ensured to be more even, the baking time of the oven is different according to the difference of the meat, the moisture content in the surface of the meat is proper, and the meat is conveniently scattered by the loosening machine.

Preferably, in the process of frying and loosening, each meat can be made into dried meat floss with different tastes when being fried and loosened, flavoring agents such as spicy and hot taste, five-spice flavor and the like can be added according to the taste requirements, and each meat is mixed with a certain amount of flavoring agent and is fried to obtain the dried meat floss with different tastes with the meat.

Preferably, the PLC controller is internally integrated with meat cutting and loosening machine control module, saucepan control module, pressure loosening machine control module, oven control module, choose loosening machine control module and fry loosening machine control module, meat cutting and loosening machine, saucepan, pressure loosening machine, oven, choose loosening machine and fry loosening machine are respectively through meat cutting and loosening machine control module, saucepan control module, pressure loosening machine control module, oven control module, choose loosening machine control module and fry loosening machine control module and external power supply electric connection.

The invention has the technical effects and advantages that:

utilize each of PLC controller control dried meat floss preparation flow to use electrical apparatus in the preparation process of dried meat floss, reach automatic control's function, realize the automation of dried meat floss production, it is more high-efficient to become to produce the dried meat floss, the production process reduces personnel and participates in, impurity appears in avoiding the dried meat floss production process, the product is clean sanitary more, can process multiple different meat, can obtain the dried meat floss of different meat, every kind of meat can produce the dried meat floss of multiple taste according to the demand, the dried meat floss of production is more various, select more extensively, satisfy the market demand better.

Drawings

FIG. 1 is a schematic view of the preparation process of the present invention.

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.

The invention provides a full-automatic preparation process of multi-flavor dried meat floss, which comprises meat, and the preparation process of the multi-flavor dried meat floss comprises the following steps:

s1, preprocessing:

(1) impurity removal: taking a certain amount of meat, and removing skin, redundant fat, fascia and the like in the meat;

(2) blanching: placing the meat after removing impurities in a boiler, adding a proper amount of water, adding cooking wine, scallion, ginger and the like for removing fishy smell, controlling the temperature of the boiler by a PLC (programmable logic controller), fishing out impurities such as scum after the meat is boiled, simultaneously skimming redundant grease, fishing out the meat after fishy smell, cleaning the meat for 2-3 times by using clear water, and controlling the water content;

(3) cutting into blocks: turning on a meat dicer through a PLC (programmable logic controller), and then adding the meat dices without fishy smell into the meat dicer for dicing;

s2, cooking: placing the cut meat in a boiling pot, then adding a proper amount of water into the pot to submerge the meat in the pot, then adding a proper amount of scallion, ginger, garlic, anise, pepper, chicken essence, salt, soy sauce and the like into the pot, using a PLC controller to control the boiling pot to boil the meat at high temperature, then controlling the boiling pot to slowly boil at low temperature, placing the boiled meat in the boiling pot after boiling, and cooling and soaking for half an hour;

s3, pressure loosening: fishing out the cooked meat, draining the soup, controlling the operation of a press-loosening machine through a PLC (programmable logic controller), and then putting the meat into the press-loosening machine, and flattening the meat by the press-loosening machine;

s4, baking: putting the pressed and loosened meat into a baking tray, uniformly paving the meat, then putting the baking tray into an oven, controlling the oven through a PLC (programmable logic controller), so that the oven can bake the meat at a low temperature, and drying most of moisture in the meat;

s5, picking up the pine: opening a picking and loosening machine through a PLC controller, then putting the baked meat into the picking and loosening machine, and loosening the baked meat by the picking and loosening machine so as to break up fibers of the meat;

s6, parching rhizoma Pini

(1) Preparing a flavoring agent: preparing different flavoring agents according to the taste of the dried meat floss to be made by personnel, taking a plurality of parts of clear water in a certain proportion to the meat, heating, adding the flavoring agents with different tastes, and boiling;

(2) frying: adding a certain amount of meat after selecting the floss into a frying and loosening machine, controlling the frying and loosening machine to a certain temperature and rotating speed through a PLC (programmable logic controller), then adding a flavoring agent, and frying the meat until the meat is crisp, thus obtaining the dried meat floss;

s7, quality inspection: sampling quality inspection is carried out on the dried meat floss with each taste;

s8, packaging: and packaging the meat floss qualified in quality inspection by using different packages according to the meat floss with different tastes.

The meat can be beef, pork, chicken and the like, can be used for making dried meat floss with different tastes, when different meat types are cooked, the time for the boiler to slowly cook the meat at low temperature is different according to the difference of the meat, the meat is proper in elasticity after being slightly rotten, in the cooking process, the soup produced by cooking each meat can be used for cooking the corresponding meat again, the meat can be repeatedly used for many times, when the taste of the soup becomes lighter, a proper amount of scallion, ginger, garlic, anise, pepper, chicken essence, salt, soy sauce and the like are added again, the meat can be soaked for half an hour after being cooked, the taste of the meat is more intense, in the baking process of the meat, the pressed and loosened meat is uniformly laid on a baking tray, the baking can be ensured to be more uniform, the baking time of an oven is different according to the difference of the meat, the water content in the baked meat on the surface is proper, the baking of the meat is convenient for scattering the meat by a loosening machine, in the process of frying the pine, each kind of meat can be made into the dried meat floss of different tastes when frying the pine, according to the taste demand, can join in marriage spicy and hot flavor, spices such as five spices, every kind of meat mixes the stir-fry with a quantitative flavouring and can obtain the dried meat floss with the different tastes of meat, the integration has the meat cutting chunk machine control module in the PLC controller, saucepan control module, the pressure pine machine control module, oven control module, choose pine machine control module and fry pine machine control module, the meat cutting chunk machine, the saucepan, press the pine machine, the oven, choose pine machine and fry pine machine respectively through cutting the meat chunk machine control module, saucepan control module, press the pine machine control module, oven control module, the pine machine control module and fry pine machine control module and external power supply electric connection.

The working principle of the invention is as follows: selecting one kind of meat, taking a certain amount of the meat, removing skin, redundant fat, fascia and the like in the meat, then placing the meat after removing impurities in a boiler, adding a proper amount of water, adding cooking wine, shallots, gingers and the like for removing fishy smell, controlling the temperature of the boiler through a PLC (programmable logic controller), fishing out floating foam and other impurities after the meat is boiled, simultaneously skimming redundant grease, fishing out the meat after removing fishy smell, cleaning the meat for 2-3 times by using clear water, controlling moisture, opening a meat cutting machine through the PLC by personnel after removing the fishy smell, then adding the meat blocks after removing the fishy smell into a meat cutting machine for cutting into pieces to obtain meat blocks with enough size, placing the cut meat in the boiler, then adding a proper amount of water into the boiler, and then adding a proper amount of shallots, gings, garlic, anises, shallots, gings, gingers, garlic, star anises, ginger and the like into the boiler, Chinese prickly ash, chicken essence, salt, soy sauce and the like, the seasoning is adjusted correspondingly according to the variety of the meat, a PLC controller is used for controlling a saucepan to boil the meat at high temperature, then the saucepan is controlled to boil at low temperature, the time of low-temperature slow boiling is adjusted according to the meat, the meat is proper to be slightly soft and elastic, the cooked meat is placed in the saucepan to be cooled and soaked for half an hour, the cooked meat is fished out and dried with soup, the soup in the saucepan can be used for cooking the meat of the variety again, the work of a press-loosening machine is controlled by the PLC controller, then the meat is placed in the press-loosening machine, the press-loosening machine flattens the meat, the pressed and loosened meat is placed in an ovenware, the ovenware is placed in an oven, the oven is controlled by the PLC controller to bake the meat at low temperature, most of the meat is dried until the surface of the meat is dry and the inside is soft and tender, the meat floss picking machine is opened through the PLC, the baked meat is placed into the meat floss picking machine, the meat floss picking machine loosens the baked meat, the fibers of the meat are broken up, a certain amount of the meat after being picked up is added into the meat floss frying machine, the meat floss frying machine is controlled to a certain temperature and a certain rotating speed through the PLC, the flavoring agent is added, the meat is fried and dried to be crisp, the meat floss can be obtained, the flavoring agent needs to be prepared, different flavoring agents are prepared according to the taste of the meat floss, a plurality of clear water in a certain proportion to the meat is heated, then the flavoring agents in different tastes are added, the flavoring agents can be obtained by boiling, the flavoring agents are different, each kind of meat can obtain meat floss in different tastes, sampling quality inspection is carried out on the meat floss in each taste, the meat floss qualified through quality inspection is packaged according to the meat floss in different tastes by using different packages, after the meat floss is prepared from the meat, the method can be repeated to prepare dried meat floss of other meat, thereby obtaining dried meat floss with various tastes.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.