How is the meat packed in a vacuum packaging machine?
How is the meat packed in a vacuum packaging machine? Vacuum packing machine can be used for packing meat. First of all, how is barbecue made? Start with raw material preparation:
Barbecue ingredients: pork 100 kg.
Injection formula: 2.8 kg salt, 1.5 kg white sugar, 0.1 kg MSG, 1 kg glucose, 0.05 kg white pepper, 2 kg egg powder, 0.2 kg instant five-spice powder, 50 g sodium nitrite, 0.1 kg sodium isoscorbic acid, 0.017 kg ethyl maltol, 08 kg carrageenan, 48 kg ice water. Outer coating: it is divided into three types, the mixture ratio of sesame and chili powder is 4:1, or the mixture ratio of honey and maltose mixture is 1:0.5 or vegetable oil.
How is the meat packed in a vacuum packaging machine? Roasting method:
(1) pretreatment: select qualified pork, conduct fine segmentation, remove bulk animal fat, blood stasis and injured meat, and conduct treatment after repair and cutting.
(2) ingredients: add the mixture of ice and water into the prepared auxiliary materials (except pork). The temperature of the prepared material water is required to be controlled at 2~6℃. The prepared material liquid is put through colloid mill, and the hydrated material is to be injected.
(3) injection, rolling and rubbing marinade: inject the divided pork with the injection machine, adjust the injection machine to use two times of injection to achieve the injection effect, and roll and rub the injected raw meat for 14 hours.
(4) trim the shape, paint and hanging pole: divide the rolled and kneaded raw meat into two times; The prepared coating is one of sesame pepper mixture, honey maltose and vegetable oil. After coating, carry out rope - through hanging rod, to be put into the furnace.
How is the meat packed in a vacuum packaging machine? (5) the steps and conditions of smoking and cooking are as follows:
(1) outer coating for sesame and chili powder:
One step, the drying temperature is maintained at 70~75℃, and the time is controlled at 60~65 minutes. Two steps, cooking temperature is maintained at 80~90℃, time control at 70~75 minutes; Third, the drying temperature should be kept at 60~65℃ for 10~15 minutes.
(2) coating for honey, maltose:
One step, the drying temperature is maintained at 70-75℃, and the time is controlled at 30-35 minutes; Two steps, the cooking temperature is maintained at 86-89℃, the time is controlled at 50-55 minutes; The third step, the baking temperature is kept at 90℃ and the time is controlled at 45-50 minutes.
(3) heat dissipation and cooling: the products shall be put into the heat dissipation room in time for heat dissipation, and the temperature of the heat dissipation room shall be ≤15℃; The product can only be removed from the shelves when the heat dissipation reaches the medium temperature ≤25℃, and the next operation can only be carried out when the temperature continues to cool down to 15℃.
How is the meat packed in a vacuum packaging machine? (7) packaging: vacuum packaging machine is adopted for packaging, and packaging is divided according to the needs of different markets.
How is the meat packed in a vacuum packaging machine? Features:
(1) this product takes pork as raw material, and is selectively matched with various seasonings. The whole production process is simple and easy to operate, so it can be well applied in mass production.
(2) the products produced by this method can have a variety of tastes, tender taste, rich fragrance and rich nutrition for all ages.
(3) the frozen storage method of this product greatly extends its shelf life and makes it easier to purchase. Consumers only need to buy Fried or barbecue to cooked can be eaten, convenient and sanitary. Pneumatic vacuum packaging machine can be used for barbeque vacuum inflatable packaging.