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Processing method of sugar-free fruit and vegetable crushed dried pork

A processing method and the technology of vegetable floss are applied in the processing of meat floss, the processing of candy-free vegetable floss, and the field of making candy-free vegetable floss. Single effect of comfort and change of taste

Active Publication Date: 2013-06-05
ZHEJIANG QINGLIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But present dried meat floss cannot reach people's requirements, especially the requirements of special populations such as diabetics, the elderly and children.

Method used

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  • Processing method of sugar-free fruit and vegetable crushed dried pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] see figure 1 , the processing method of the candy-free vegetable and meat floss in the present embodiment sequentially comprises a material selection process, a raw meat processing process, a meat piece cooking process, a mixing process, a frying process, a loosening process, a loosening process and a packaging process.

[0034] (1) In the material selection process, select the required raw materials, which include raw meat 40-60kg, salt 1-1.5kg, fructooligosaccharide 9-12kg, I+G0.04-0.07kg, monosodium glutamate 0.6-0.8kg, monascus red pigment 0.002-0.004kg, iso-Vc sodium 0.2-0.6kg, fruit and vegetable powder 4-8kg and broth 5-20kg. For example, the raw meat in the present invention can be 40kg, 42kg, 44kg, 46kg, 48kg, 50kg, 52kg, 54kg, 56kg, 58kg or 60kg, and the salt can be 1kg, 1.1 ㎏, 1.2㎏, 1.3㎏, 1.4㎏ or 1.5kg, fructooligosaccharides can be 9㎏, 10kg, 10.5kg, 11kg, 11.5kg or 12kg, I+G can be 0.04kg, 0.05kg, 0.06kg Or 0.07kg, MSG can be 0.6kg, 0.65kg, 0.70kg, 0.75kg ...

Embodiment 2

[0051]Select 50 kg of fresh pork hind legs, trim and remove broken bones, cartilage, fat, skin, fascia and connective tissue before cutting. When cooking, add the mesh bag with shallots, ginger and spices before adding the meat pieces. Take out the pot when the meat is cooked and the muscle fibers are loose. Add 10 kg of broth, 9 kg of fructooligosaccharides, 1 kg of salt, 0.6 kg of monosodium glutamate, 0.04 kg of I+G, 0.002 kg of monascus red pigment and 0.2 kg of iso-Vc sodium according to the recipe, and mix with the cooked meat. Mix the ingredients, and keep pressing the meat with a spatula to loosen the muscle fibers. After the paste collection is completed, transfer the meat floss to the stir-frying machine for segmental frying. When frying the floss for the first time, the temperature is 160°C, adjust the speed, fry until the moisture content is 19%, and let it loosen. The product is placed in a dry environment with a temperature slightly higher than room temperature...

Embodiment 3

[0053] Select 52kg of fresh beef, trim and remove broken bones, cartilage, fat, skin, fascia and connective tissue before cutting. When cooking, add the mesh bag with shallots, ginger and spices before adding the meat pieces. Take out the pot when the meat is cooked and the muscle fibers are loose. According to the recipe, add 15 kg of broth, 10 kg of fructooligosaccharide, 1.1 kg of salt, 0.7 kg of monosodium glutamate, 0.04 kg of I+G, 0.002 kg of monascus red pigment and 0.25 kg of iso-Vc sodium, and mix with the cooked meat. Mix the ingredients, and keep pressing the meat with a spatula to loosen the muscle fibers. After the paste is collected, transfer the floss to the stir-frying machine for segmental frying. When frying the floss for the first time, the temperature is 160°C, adjust the speed, fry until the moisture content is 20%, and let it loosen. The product is placed in a dry environment with a temperature slightly higher than room temperature to make it homogenize...

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Abstract

The invention relates to a processing method of sugar-free fruit and vegetable crushed dried pork. The existing crushed dried pork can not meet the requirements of special people groups, namely patients with diabetes, old people, children and the like. The processing method comprises the following process steps: selecting materials, processing raw material meat, boiling meat blocks, blending the materials, frying pork flakes, rubbing the pork flakes, picking the pork flakes and packaging; 40-60kg of the raw material meat, 1-1.5kg of common salt, 9-12kg of fructooligosaccharides, 0.04-0.07kg of I+G, 0.6-0.8kg of monosodium glutamate, 0.002-0.004kg of monascus color, 0.2-0.6kg of sodium erythorbate, 4-8kg of fruit and vegetable powder and 5-20kg of broth are selected as raw materials; the broth is boiled, and the common salt, the fructooligosaccharides, the I+G, the monosodium glutamate, the monascus color, the sodium erythorbate and a meat embryo loose body are added; and stir-frying is performed twice, then the fruit and vegetable powder is added into the crushed dried pork, and a finished product is further obtained by rubbing the pork flakes, picking the pork flakes and packaging. The crushed dried pork produced by the processing method is comfortable in taste, unique in flavor and particularly suitable for the patients with the diabetes, the old people and the children for taking.

Description

technical field [0001] The invention relates to a processing method of meat floss, in particular to a processing method of sugar-free vegetable meat floss, which mainly uses livestock and poultry meat and fruit and vegetable powder as raw materials to produce sugar-free vegetable meat floss, belonging to the technical field of deep processing of meat products. Background technique [0002] Meat floss is a famous special product in my country. It has the advantages of rich nutrition, delicious taste, and easy to carry. It is a nutritious fast food cooked product suitable for daily consumption and travel. Meat floss has a long history in my country, which can be traced back to the Yuan Dynasty. According to the different production techniques of meat floss, meat floss can be divided into Taicang-style meat floss, crispy meat floss and meat powder floss. Among them, Taicang-style meat floss is directly fried from raw meat. The muscle fibers are fluffy and flocculent, which is ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/212A23L1/09A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70A23L19/00
Inventor 李森张娜顾千辉
Owner ZHEJIANG QINGLIAN FOOD
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