Dried meat floss production method

Abstract

The invention belongs to the technical field of meat product processing, and specifically relates to a dried meat floss production method, which comprises the following steps: carrying out oil removing, fascia removing, finishing and classification on fresh qualified pork hind leg lean; observing the meat fiber direction, and carrying out block cutting; washing to remove blood, and draining; carrying out boiling three times according to the lean classification and the individual heating degree characteristics, slowly boiling for 1 h with mild fire after boiling with strong fire, removing floating oil, foams and impurities on the surface of the soup every 1 h, and flipping the lean in the soup so as to achieve uniform heating; mincing and beating loosely the obtained meat blocks into the filamentous meat; and the like. Compared with the traditional dried meat floss production process, the production process of the present invention has the following characteristic that: the produced dried meat floss has characteristics of high moisture content, uniform seasoning and storage resistance. Particularly the boiling stage of the production process of the present invention is divided into the three boiling, such that the dried meat floss production method of the present invention is reasonable.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, in particular to a method for making dried meat floss. Background technique [0002] Meat floss is not only a meat product that is deeply loved by consumers in my country, but also a meat product suitable for export. In recent years, the development of nutrition and hygiene has had an impact on traditional dried meat products, and the market demands more safe, convenient, nutritious and distinctive new dried meat products. The post-process of traditional fried meat floss in my country is realized by high-temperature pastry. Traditional meat floss not only takes a long time to dry and dehydrate, but also may have uneven seasoning, difficulty in controlling moisture, and high fat content that cannot be stored. Therefore, technological progress is needed to make the dried meat floss high in moisture content, uniform in seasoning, and durable in storage. Contents of the invention ...

AI Technical Summary

Problems solved by technology

The post-process of traditional fried meat floss in my country is achieved by high-temperature pastry. The traditional dried meat floss not only takes a long time to dry and dehydrate, but also may have uneven seasoning, difficulty in controlling moisture, and excessive fat content that cannot be stored.