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Processing method of Chinese wolfberry pork floss

A processing method and technology of meat floss are applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts. Effect of improving immunity, unique taste, and high nutritional value

Inactive Publication Date: 2014-04-23
彭常龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] 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, the taste and color of traditional meat floss are relatively simple and cannot adapt to the market. development requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing wolfberry dried meat floss. The composition and parts by weight of raw materials are as follows: 40% of lean pork meat; 30% of chicken breast meat, 10-15% of wolfberry, 2-4% of peanut powder, 1% of high-grade liquor, and 1-1.6% of refined salt %, star anise 0.2-0.4%; soy sauce 2-4%; ginger 0.2-0.4%, sugar 2-4%; the specific operation steps are as follows:

[0015] (1) Preparation of wolfberry powder: Wash fresh wolfberry and dry it with a dryer at a drying temperature of 90-115°C for 3-6 hours and control the moisture content at 10%-15%, then pulverize to 40 -100 mesh, spare;

[0016] (2) Preparation of meat floss: Remove the fascia from the lean pork, pre-cook it with the washed chicken breast, change the water after boiling, add seasoning, and treat it with high-pressure steam for 10-15 minutes. After cooling, use The wire-drawing machine pulls the meat into filaments for later use;

[0017] (3) Fried floss: Put shredded chicken breast and po...

Embodiment 2

[0021] A processing method of Chinese wolfberry floss, the composition and parts by weight of raw materials are: lean pork 30%, chicken breast 30%, minced fish 5-10%, wolfberry 10-15%, chestnut powder 2-4%, peanut powder 1-2%, beer 1%, refined salt 1-1.6%, star anise 0.2-0.4%, soy sauce 2-4%, ginger 0.2-0.4%, sugar 2-4%; the specific operation steps are as follows:

[0022] (1) Preparation of wolfberry powder: Wash fresh wolfberry and dry it with a dryer at a drying temperature of 90-115°C for 3-6 hours and control the moisture content at 10%-15%, then pulverize to 40 -100 mesh, spare;

[0023] (2) Preparation of meat floss: Remove the fascia from the lean pork, pre-cook it with the washed chicken breast, change the water after boiling, add seasoning, and treat it with high-pressure steam for 10-15 minutes. After cooling, use The wire-drawing machine pulls the meat into filaments for later use;

[0024] (3) Fried floss: Put shredded chicken breast, shredded pork and surimi i...

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PUM

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Abstract

The invention discloses a processing method of Chinese wolfberry pork floss, and belongs to the field of food processing. The processing method of Chinese wolfberry pork floss is characterized by comprising the following components in parts by weight: 30-40% of pork lean, 30-40% of chicken breast, 10-15% of lycium barbarum, 2-4% of chestnut powder, 1% of high-degree liquor, 1-1.6% of refined salt, 0.2-0.4% of illicium verum, 2-4% of soy sauce, 0.2-0.4% of fresh ginger and 2-4% of granulated sugar. The processing technological processes of preparing lycium barbarum powder, preparing pork floss powder, frying, stewing, stirring and frying, sterilizing, cooling, packaging and molding are adopted. The processing method has the beneficial effects that the problems that the fresh pork and chicken breast are short in storage period and single in taste are solved, the Chinese wolfberry pork floss which is unique in taste and high in nutrient value is provided, and the Chinese wolfberry pork floss has the healthcare effect of improving the immunity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of wolfberry dried meat floss. Background technique [0002] 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, the taste and color of traditional meat floss are relatively simple and cannot adapt to the market. development requirements. Therefore, the production technology of traditional dried meat floss needs to be innovated urgently, to satisfy the constantly increasing demand of consumers, and is conducive to promoting the development and growth of the dried meat floss industry. In recent years, with the continuous development of nutrition and hygiene, it has had an important impact on traditional dried meat products, and the market needs safer, mo...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/311A23L1/315A23L1/314A23L33/10
CPCA23L13/10A23L13/42A23L13/428A23L13/52A23L33/105A23V2002/00A23V2200/324A23V2200/14A23V2250/21
Inventor 彭常龙江春芳
Owner 彭常龙