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CN-122004502-A - Processing equipment and processing method for instant donkey meat baked with fire after reheating

CN122004502ACN 122004502 ACN122004502 ACN 122004502ACN-122004502-A

Abstract

The invention relates to the technical field of prefabricated food processing, in particular to a processing device and a processing method for instant donkey meat baking, wherein the processing device comprises a donkey meat pretreatment and supercritical marinating unit, a baking forming and gradient temperature changing baking unit, a micro-positive pressure combined cooling unit, a liquid nitrogen spray type quick-freezing fresh-locking unit and a pressure difference auxiliary instant heating unit, and the processing method comprises donkey meat supercritical CO2 marinating, baking gradient delay pressure and laser micropore forming, three-section gradient baking, micro-positive pressure cooling sterilization, liquid nitrogen quick-freezing and vitrification coating, combined packaging and three-section pressure difference reheating. The invention locks donkey meat juice and flavor through supercritical marinating, solves the problem of burning, reheating and shortening loss through laser micropore, gradient baking and vitrification coating, realizes instant taste with crisp outside and soft inside through three-section reheating, can realize cold chain storage and transportation and standardized reheating, is suitable for national chain production and operation of donkey meat burning, and has wide application prospect.

Inventors

  • YANG YUXUAN
  • ZHAO JUNQING

Assignees

  • 保定市吉祥胤紫园臻宴文化有限公司

Dates

Publication Date
20260512
Application Date
20260326

Claims (9)

  1. 1. The processing equipment of instant donkey meat baked with fire of reheat is characterized by comprising the following components in sequence: The donkey meat pretreatment and supercritical marinating unit comprises a high-voltage pulse electric field tenderizing device and a supercritical CO 2 fluid marinating kettle; the fire forming and gradient temperature changing baking unit comprises a multilayer composite dough pressing device, a laser micropore forming roller and a far infrared stepped oven; the micro-positive pressure combined cooling unit comprises a closed-loop dehumidification cooling tunnel and an ozone-ultraviolet composite sterilization chamber; the liquid nitrogen spray type quick-freezing fresh-locking unit comprises a spiral quick freezer and a surface vitrification coating spraying device; The pressure difference auxiliary reheating instant unit comprises a microwave-steam-far infrared three-section reheating cabinet and a humidity self-adaptive control system.
  2. 2. The processing device for instant donkey meat baked with fire according to claim 1, wherein needles are distributed on the surface of the laser micropore forming roller, the height of the needles is 0.1-0.3mm, the density is 8-12 per cm < 2 >, and the needles are used for forming a through or non-through micropore structure on the surface of the dough belt.
  3. 3. The processing equipment for instant donkey meat baking after reheating according to claim 1, wherein a temperature and humidity sensor is arranged in the closed-loop dehumidification cooling tunnel, the control temperature is 15-20 ℃ and the relative humidity is less than or equal to 40%, and the working temperature of the spiral instant freezer is-80 ℃ to-100 ℃.
  4. 4. A method for processing instant donkey meat by heating, which is characterized by adopting the equipment as set forth in any one of claims 1-3, and comprising the following steps: S1, tenderizing donkey meat by a high-voltage pulse electric field, placing the donkey meat in a supercritical CO 2 fluid marinating kettle, marinating for 20-40min under the conditions of 15-25MPa and 40-50 ℃ and cooling and curing in an environment of 0-4 ℃ after pressure relief; S2, carrying out composite calendaring on the dough to obtain a flour belt, preparing a micropore array on the surface of the flour belt by using a laser micropore forming roller, cutting and forming, and then sending the flour belt into a far infrared stepped oven for three-stage temperature control baking; s3, sending the baked fire into a closed-loop dehumidification cooling tunnel for micro-positive pressure cooling, and sterilizing by an ozone-ultraviolet composite sterilizing chamber; s4, respectively sending the marinated donkey meat and the cooled and sterilized baked meat into a liquid nitrogen spray quick freezer for quick freezing, and spraying vitrification coating liquid on the surface of the baked meat; S5, slicing the quick-frozen donkey meat, and carrying out combined packaging on the slices and the fire, and placing the slices and the fire in a pressure difference auxiliary reheating cabinet for microwave-steam-far infrared three-section reheating when eating.
  5. 5. The processing method of the instant donkey meat baked with fire is characterized in that in the step S1, supercritical CO 2 fluid marinating is performed, a marinating medium is a mixed system of CO 2 and marinating soup, the pressure release rate is 0.5-1.0MPa/min, and the high-voltage pulse electric field tenderization parameters are that the electric field strength is 10-30kV/cm, the pulse width is 5-20 mu S, and the processing time is 10-30min.
  6. 6. The method for processing the instant donkey meat by heating according to claim 4, wherein in the step S2, the micropore array is 0.1-0.3mm in pore diameter, 8-12 pieces/cm < 2 >, and the micropore depth is 1/3-1/2 of the thickness of the band.
  7. 7. The method for processing the instant donkey meat by heating according to claim 4, wherein the three-stage temperature control baking in the step S2 is specifically: the first stage is that the surface fire is 210-230 ℃ and the bottom fire is 190-210 ℃ for 2-4min; the second stage is that the surface fire is 170-190 ℃ and the bottom fire is 190-210 ℃ for 3-5min; And in the third stage, the surface fire is 140-160 ℃, the primer is 170-190 ℃ and the time is 2-4min.
  8. 8. The processing method of the instant donkey meat baked with fire is characterized in that the quick-freezing condition in the step S4 is that the quick-freezing temperature is-80 ℃ to-100 ℃, the quick-freezing time is 8-12min, the product center temperature is less than or equal to-18 ℃, and the vitrification coating liquid is trehalose solution with the mass concentration of 5% -8%.
  9. 9. The method for processing instant donkey meat by heating according to claim 4, wherein the pressure difference assisted reheating in step S5 specifically comprises: The first stage is microwave heating with power of 700-900W for 20-40s; the second stage is saturated steam spraying, the temperature is 100-110 ℃, the time is 15-25s, and the relative humidity is controlled to be 80-90%; and in the third stage, far infrared radiation, surface fire at 190-210 ℃ for 50-70s and relative humidity controlled at 45-55%.

Description

Processing equipment and processing method for instant donkey meat baked with fire after reheating Technical Field The invention relates to the technical field of prefabricated food processing, in particular to a processing device and a processing method for instant donkey meat baked with fire after reheating. Background The donkey meat baked with fire is taken as the traditional snack with characteristics of being delicious and crisp in the outside and the inside, and is deeply favored by consumers. In the prior art, the mode of 'respectively marinating, vacuum packaging, refrigerating and storing' is mainly adopted for the pre-manufactured donkey meat fire. However, such schemes have the following technical bottlenecks: the taste deterioration after reheating is serious, namely starch is aged and regenerated after being burned and refrigerated, the moisture is unevenly distributed during reheating, and the texture of 'outer crisp and inner soft' is difficult to reproduce; The donkey meat flavor and juice loss are that after the donkey meat is subjected to secondary reheating, myofibril is seriously contracted, cells are dehydrated, meat quality is dried, and the flavor of marinated soup is obviously attenuated; The store standardization difficulty is high, and the traditional process depends on secondary store processing-oven reheating, manual meat chopping and bagging, so that the national chain operation with zero operation and full unification is difficult to realize. Therefore, a person skilled in the art provides a processing device and a processing method for instant donkey meat with a heat recovery function, so as to solve the problems in the background art. Disclosure of Invention In order to solve the technical problems, the invention provides a processing device and a processing method for instant re-heated donkey meat fire, which can realize one-time processing, national re-heating and original taste reproduction. The processing equipment for instant donkey meat baked with fire of reheating includes that connect gradually: The donkey meat pretreatment and supercritical marinating unit comprises a high-voltage pulse electric field tenderizing device and a supercritical CO 2 fluid marinating kettle; the fire forming and gradient temperature changing baking unit comprises a multilayer composite dough pressing device, a laser micropore forming roller and a far infrared stepped oven; the micro-positive pressure combined cooling unit comprises a closed-loop dehumidification cooling tunnel and an ozone-ultraviolet composite sterilization chamber; the liquid nitrogen spray type quick-freezing fresh-locking unit comprises a spiral quick freezer and a surface vitrification coating spraying device; The pressure difference auxiliary reheating instant unit comprises a microwave-steam-far infrared three-section reheating cabinet and a humidity self-adaptive control system. Preferably, the surface of the laser micropore forming roller is distributed with needles, the height of the needles is 0.1-0.3mm, the density is 8-12 per cm < 2 >, and the needles are used for forming a through or non-through micropore structure on the surface of the surface belt. Preferably, a temperature and humidity sensor is arranged in the closed-loop dehumidification cooling tunnel, the control temperature is 15-20 ℃ and the relative humidity is less than or equal to 40%, and the working temperature of the spiral instant freezer is-80 ℃ to-100 ℃. A processing method of instant donkey meat baked with fire after reheating adopts processing equipment, comprising the following steps: S1, tenderizing donkey meat by a high-voltage pulse electric field, placing the donkey meat in a supercritical CO 2 fluid marinating kettle, marinating for 20-40min under the conditions of 15-25MPa and 40-50 ℃ and cooling and curing in an environment of 0-4 ℃ after pressure relief; S2, carrying out composite calendaring on the dough to obtain a flour belt, preparing a micropore array on the surface of the flour belt by using a laser micropore forming roller, cutting and forming, and then sending the flour belt into a far infrared stepped oven for three-stage temperature control baking; s3, sending the baked fire into a closed-loop dehumidification cooling tunnel for micro-positive pressure cooling, and sterilizing by an ozone-ultraviolet composite sterilizing chamber; s4, respectively sending the marinated donkey meat and the cooled and sterilized baked meat into a liquid nitrogen spray quick freezer for quick freezing, and spraying vitrification coating liquid on the surface of the baked meat; S5, slicing the quick-frozen donkey meat, and carrying out combined packaging on the slices and the fire, and placing the slices and the fire in a pressure difference auxiliary reheating cabinet for microwave-steam-far infrared three-section reheating when eating. Preferably, in the step S1, the supercritical CO 2 fluid is marinated, a marinating medium is a mixed sy