A kind of preparation method of meat floss

A production method and technology of meat floss, applied in the directions of food preparation, application, food science, etc., can solve the problems affecting the quality of meat floss products, the damage of meat fiber is large, and the taste of meat floss is poor, so as to achieve the preservation of nutritious flavor, enhancement of brightness, and rich nutrition. Effect

Inactive Publication Date: 2011-12-21
TAICANG FEIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to expand the scope and influence of product sales and meet the needs of large-scale production, most of the meat floss on the market is made by modern processing technology. Processing will not only damage the meat fiber, but also the leg bones will not taste good, resulting in poor taste of meat floss and loss of nutrition, which will affect the quality of meat floss products

Method used

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  • A kind of preparation method of meat floss
  • A kind of preparation method of meat floss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] As shown in the accompanying drawing, the specific production method of meat floss is as follows:

[0022] (1), get fresh pork leg meat and carry out peeling cleaning process;

[0023] (2) Add the prepared soup to the washed pork leg and stir for 2-3 hours;

[0024] Among them, the ingredients of the soup are: every 100KG pork leg meat ingredients are: rock sugar 150g, peanut oil 200g, ginger 100g, fennel 45g, green onion 400g, refined salt 60g, monosodium glutamate 20g, soy sauce 200g, rice wine 40g.

[0025] (3), pour the stirred pork leg meat and soup stock into the interlayer pot, cook with a slow fire for 8 hours, and remove the bones;

[0026] (4), the deboned meat fiber is pressed dry to a water content of 20% to 23%, and the extruded broth is set aside;

[0027] (5), the dried meat fibers are drawn with a wire drawing machine, then added to the broth to be used in step (4), after stirring evenly, stir-fried using a drum-type stir-frying machine;

[0028] (6) ...

Embodiment 2

[0031] As shown in the accompanying drawing, the specific production method of meat floss is as follows:

[0032] (1), get fresh pork leg meat and carry out peeling cleaning process;

[0033] (2) Add the prepared soup to the washed pork leg and stir for 2-3 hours;

[0034] Among them, the ingredients of the soup are: every 100KG pork leg meat ingredients are: rock sugar 100g, peanut oil 250g, ginger 150g, fennel 40g, green onion 450g, refined salt 50g, monosodium glutamate 40g, soy sauce 100g, rice wine 20g.

[0035] (3), pour the stirred pork leg meat and soup stock into the interlayer pot, cook with a slow fire for 10 hours, and remove the bones;

[0036] (4), the deboned meat fiber is pressed dry to a water content of 23% to 25%, and the extruded broth is set aside;

[0037] (5), the dried meat fibers are drawn with a wire drawing machine, then added to the broth to be used in step (4), after stirring evenly, stir-fried using a drum-type stir-frying machine;

[0038] (6)...

Embodiment 3

[0041] Other steps are equal to embodiment 1,

[0042] Cook in step (2) for 9 hours;

[0043] Soup ingredients use the following proportions:

[0044] The ingredients for every 100KG pork leg meat are: 200g rock sugar, 400g peanut oil, 200g ginger, 60g fennel, 600g green onion, 80g refined salt, 30g monosodium glutamate, 450g soy sauce, 60g rice wine.

[0045] The meat floss produced by the above production method is suitable for customers with a sweet taste.

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Abstract

The invention discloses a method for making dried meat floss. The specific steps are as follows: take fresh pork leg meat and carry out peeling and cleaning treatment; add prepared soup material to the cleaned pork leg meat and stir for 2 to 3 hours; Pour the pork leg meat and soup into the pot, simmer for 8-10 hours, remove the bones; dry the boneless meat fibers until the water content is 20%-25%, and squeeze out the broth for use The dried meat fiber is drawn, and then the above-mentioned broth to be used is stirred evenly, and then stir-fried; the stir-fried meat floss is cooled, sterilized, packaged, and out of the box. Compared with the prior art, the present invention has the following advantages: the present invention uses fresh pork leg bones as raw materials, and braises with the bones, which not only reduces the damage to the meat fiber, but also presses out the bone oil to enhance the brightness of the meat floss , retain the nutritious flavor in the meat and bones, so that the produced meat floss keeps the original flavor, fresh and tender taste, rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making dried meat floss. Background technique [0002] Taicang Meat Floss is a local specialty that is well-known throughout the country. It is made of fresh pork buttocks tip meat as the basic raw material, and is made through four processes of cutting, boiling, frying, and kneading. It is delicious and melts in the mouth. of favor. With the rapid development of my country's economy, people's living standards have been greatly improved, and people's requirements for food are getting higher and higher. Healthy foods that can take both taste and nutrition into account are becoming more and more popular. However, in order to expand the scope and influence of product sales and meet the needs of large-scale production, most of the meat floss on the market is made by modern processing technology. Processing will not only damage the meat fiber greatly, but also the leg bones w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 杨雪明
Owner TAICANG FEIFENG FOOD
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