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Preparation method of purple laver pork floss

A technology of pork floss and seaweed, applied in the field of food processing, to activate brain nerves, improve depression, prevent aging and memory loss

Inactive Publication Date: 2013-05-08
顾伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's nutritional needs are diversified, and traditional meat floss can no longer meet people's requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Take fresh lean pork and seaweed for cleaning;

[0026] (2) Cut the washed lean pork into 2 cm square pieces;

[0027] (3) Put 100kg of cut meat and 1kg of cleaned seaweed into the pot, add water until it is level with the meat, add 0.5kg of ingredients, simmer for 5 hours, and take out the meat;

[0028] (4) Dry the meat until the water content is 45% and then wire drawing;

[0029] (5) Add 0.5kg of seaweed powder to the shredded pork floss and stir-fry until the water content is 13%;

[0030] (6) Cool, sterilize, pack and take out the stir-fried meat floss.

[0031] The ingredients are formulated according to the following weight proportions:

[0032] 150g soy sauce

[0033] Edible salt 100g

[0034] Ginger 100g

[0035] Rice wine 50g

[0036] Red Yeast Powder 50g

[0037] 50g of spices.

[0038] Wherein the seaweed powder is passed through a 40-mesh sieve after being dried and ground from the seaweed.

Embodiment 2

[0040] (1) Take fresh lean pork and seaweed for cleaning;

[0041] (2) Cut the cleaned pork lean meat into 3 cm square pieces;

[0042] (3) Put 200kg of cut meat and 2kg of cleaned seaweed into the pot, add water until it is level with the meat, add 1kg of ingredients, simmer for 7 hours, and take out the meat;

[0043] (4) Dry the meat until the water content is 40% and then wire drawing;

[0044] (5) Add 1kg of seaweed powder to the shredded pork floss and stir-fry until the water content is 10%;

[0045] (6) Cool, sterilize, pack and take out the stir-fried meat floss.

[0046] The ingredients are formulated according to the following weight proportions:

[0047] 250g soy sauce

[0048] Edible salt 150g

[0049] Ginger 200g

[0050] Rice wine 150g

[0051] Red Yeast Powder 150g

[0052] 100g of spices.

[0053] Wherein the seaweed powder is passed through a 40-mesh sieve after being dried and ground from the seaweed.

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PUM

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Abstract

The invention provides a preparation method of purple laver pork floss. Purple laver is added in the pork boiling process, so that nutrients in the purple laver are fused into the pork; and ground purple laver powder are added in the stir-frying process, so that the purple laver can be fused with the pork floss more easily, and the purple laver pork floss can be easily digested and absorbed by the human body. By organically combining the nutrients in the purple laver and lean pork, vitamins and organic matters in the purple laver and the nutritive value of proteins in the pork are reserved, and the nutrients can help the human body to maintain the acid-base balance of the mechanism, promote growth and postpone aging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing pork floss, in particular to a method for preparing laver pork floss. Background technique [0002] Meat floss is a famous specialty product in my country. It is generally made from lean meat of poultry or fish after removing water. The nutrition is mainly animal protein and fat, and the content of inorganic matter is less. Along with the raising of people's living standard, people are diversified to nutrition demand, and traditional dried meat floss can't satisfy people's requirement anymore. [0003] Seaweed is rich in nutrients. Every 100g of dry seaweed contains 24-28g of protein, 0.9g of fat, 31-50g of carbohydrates, 330mg of calcium, 440mg of phosphorus, 32mg of iron, 1.23mg of carotene, 2.07mg of riboflavin, 5.1mg of niacin, Amic acid 3.4g, glutamic acid 3.2g, glycine 2.4g, leucine 2.6g, isoleucine 1.4g. Seaweed also contains a variety of vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/29A23L1/337A23L13/10A23L13/40A23L17/60A23L33/00
Inventor 顾伟
Owner 顾伟