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Dietary fiber meat floss

A kind of technology of dietary fiber and meat floss

Inactive Publication Date: 2014-02-19
JIANGSU CHANGSHOU GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional meat floss has a single nutritional component

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Raw meat 25kg, white sugar 3kg, edible salt 0.4kg, liquor 0.2kg, soy sauce 1kg, salad oil 2kg, celery powder 0.2kg, carrot powder 0.5kg, tomato powder 0.5kg, mushroom powder 0.1kg, pumpkin powder 0.5kg, Pea flour 3kg.

[0019] Preparation Process:

[0020] 1) Raw meat preparation: Trim the raw meat, remove tendons and impurities;

[0021] 2) Pre-cooking: add water to the sandwich pot and boil, then add the raw meat, keep turning the raw meat in the pot, and at the same time skim off the foam on the water surface until the cut surface of the pork turns red;

[0022] 3) Braised meat: Cover and stew the meat at 100°C for more than 130-140 minutes to ensure that the half-cooked meat is fully cooked;

[0023] 4) Wire drawing: the meat is drawn into shreds through a wire drawing machine;

[0024] 5) Stir-fried pine: fry the shredded pork in a pan according to the above ratio, and fry at 100°C for 35-45 minutes, and add pre-weighed auxiliary materials while frying;

[0025...

Embodiment 2

[0028] Raw meat 25kg, white sugar 4kg, edible salt 0.5kg, liquor 0.3kg, soy sauce 2kg, salad oil 2kg, celery powder 0.3kg, carrot powder 0.65kg, tomato powder 0.6kg, mushroom powder 0.2kg, pumpkin powder 0.6kg, Pea powder 5kg.

[0029] Preparation Process:

[0030] 1) Raw meat preparation: Trim the raw meat, remove tendons and impurities;

[0031] 2) Pre-cooking: add water to the sandwich pot and boil, then add the raw meat, keep turning the raw meat in the pot, and at the same time skim off the foam on the water surface until the cut surface of the pork turns red;

[0032] 3) Braised meat: Cover and stew the meat at 100°C for more than 130-140 minutes to ensure that the half-cooked meat is fully cooked;

[0033] 4) Wire drawing: the meat is drawn into shreds through a wire drawing machine;

[0034] 5) Stir-fried pine: fry the shredded pork in a pan according to the above ratio, and fry at 100°C for 35-45 minutes, and add pre-weighed auxiliary materials while frying;

[00...

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Abstract

The invention discloses dietary fiber meat floss. The innovation point is that the raw materials of the dietary fiber meat floss comprise the following components in parts by weight: 60-70 parts of lean meat, 12-18 parts of celery, 12-18 parts of spinach, 12-18 parts of carrot, 12-18 parts of dried purple seaweed, 12-18 parts of sea lettuce, 12-18 parts of tiedingcai, 12-18 parts of hair-like seaweed, 7-12 parts of newtol, 2-5 parts of salad oil, 3-6 parts of soy sauce, 0.5-0.9 parts of yeast wine, and 0.3-0.7 part of blend seasonings. The dietary fiber meat floss is prepared by the processes of preparing raw materials, mixing, frying, loosening, inspecting and packing. Root vegetables and marine algae vegetables containing dietary fibers are added in the preparation process of the meat floss, so that the content of the dietary fibers in the meat floss is improved, and the dietary fiber meat floss has the effects of promoting digestion and absorption of a human body and enhancing the immunity.

Description

technical field [0001] The invention relates to meat floss and a preparation method thereof, in particular to meat floss rich in dietary fiber and a preparation method thereof, belonging to the technical field of food and its processing. Background technique [0002] Meat floss is a famous specialty product in my country, which is rich in nutrition, delicious, easy to carry and so on. It is a powder made by dehydrating mammalian meat. Traditional meat floss has a single nutritional component. Dietary fiber is a carbohydrate that cannot be digested by the human body. It is divided into two categories: insoluble and water-soluble fiber. Cellulose, hemicellulose, and lignin are three common water-insoluble fibers that exist in plant cell walls; pectin and gum are water-soluble fibers that exist in non-fibrous substances in nature. [0003] Dietary fiber plays a pivotal role in promoting good digestion and excretion of solid waste. Supplementing cellulose in an appropriate a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/308A23L1/30A23L33/10A23L33/21
CPCA23L13/10A23L33/10A23V2002/00
Inventor 魏祝明席军吴萍曹文祥
Owner JIANGSU CHANGSHOU GRP CO LTD
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