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Multi-flavor dried meat floss

A multi-taste, meat floss technology, applied in the field of meat floss, can solve the problem of lack of healthy food

Inactive Publication Date: 2010-05-12
NANTONG YUTU GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of my country's economy, the living standards of the people are also rising. At present, there are a variety of snack foods on the market, but there are few healthy foods that can take into account the taste and nutrition at the same time. Different flavors are less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Select 81 kg of refined meat, and distribute the seasoning according to the following components: 1 kg of salt, 8.1 kg of flour, 0.13 kg of monosodium glutamate, 6 kg of soy sauce, and 3.77 kg of spices. Then the long fiber of poultry meat is formed from the refined meat through cooking, stuffing, degreasing, pan frying, and roasting, and then the long fiber of poultry meat is mixed with seasoning and then heated and stir-fried to form a crispy puff pastry, and then the puff pastry puff is baked , control the water content at ≤1-4%; then insert and loosen it, and finally pack it into a finished product through conventional packaging. The meat floss is spicy meat floss, the meat floss is soft and melts in the mouth.

Embodiment 2

[0036] Select 82 kg of refined meat, and distribute the seasoning according to the following components: 1 kg of salt, 0.13 kg of monosodium glutamate, 7.7 kg of xylitol, 6 kg of soy sauce, and 3.17 kg of spices. Then the long fiber of poultry meat is formed from the refined meat through cooking, stuffing, degreasing, pan frying, and roasting, and then the long fiber of poultry meat is mixed with seasoning and then heated and stir-fried to form a crispy puff pastry, and then the puff pastry puff is baked , control the water content at ≤1-4%; then insert and loosen it, and finally pack it into a finished product through conventional packaging. The sugar-free, but sweet, suitable for diabetics.

Embodiment 3

[0038] Select 73 kg of refined meat, 8.3 kg of flour, and distribute seasonings according to the following components: 6 kg of soy sauce, 0.22 kg of seafood paste, 0.23 kg of shrimp, 4.6 kg of soy sauce, 0.1 kg of monosodium glutamate, and 7.55 kg of spices. Then the long fiber of poultry meat is formed from the refined meat through cooking, stuffing, degreasing, pan frying, and roasting, and then the long fiber of poultry meat is mixed with seasoning and then heated and stir-fried to form a crispy puff pastry, and then the puff pastry puff is baked , control the water content at ≤1-4%; then insert and loosen it, and finally pack it into a finished product through conventional packaging. The meat floss has strong umami flavor and has the characteristics of seafood and river fresh food.

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Abstract

The invention discloses multi-flavor dried meat floss which is prepared by the following steps of: cooking, stewing, degreasing, pan frying and frying by baking on fowl to form fowl long fibers; mixing condiments with the fowl long fibers, heating and stir-frying to form shortcrust; then baking the shortcrust and controlling water content to be not more than 1-4 percent; carrying out shortcrust insertion processing; and finally forming a finished product by conventional packaging. The prepared dried meat floss has the advantages of crisping and melting in the mouth by specific dried meat floss preparation processes of cooking, stewing, degreasing, frying in the pan and frying by baking, and the configuration of different condiment is carried out on the dried meat floss so as to form the multi-flavor dried meat floss and be suitable for the requirements of various crowds.

Description

technical field [0001] The invention relates to a kind of meat floss, which belongs to the category of food deep processing. Background technique [0002] With the rapid development of my country's economy, the living standards of the people are also rising. At present, there are a variety of snack foods on the market, but there are few healthy foods that can take into account the taste and nutrition at the same time. Different flavors are even less. Contents of the invention [0003] The main task of the present invention is to provide a kind of multi-taste meat floss. In order to obtain the multi-taste meat floss, a kind of multi-taste meat floss of the present invention is formed by poultry meat through boiling, stuffing, degreasing, pan-frying, and roasting. Meat long fiber, then add seasoning to the long fiber of poultry meat and then heat and stir-fry to form pastry puff, then bake the puff pastry to control the water content to ≤1-4%; Conventionally packed into fin...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 黄奎生黄海波夏达强周开建王兴春李桂萍
Owner NANTONG YUTU GROUP
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