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Walnut particle dried meat floss and preparation method thereof

A technology of granulated meat floss and walnut, which is applied in the field of walnut granulated meat floss, can solve the problems of single taste, singleness, and insufficient nutrition and comprehensiveness, and achieve the effect of good taste

Inactive Publication Date: 2014-05-07
吴善同
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Meat floss is a kind of food that people like and often eats. The current meat floss basically inherits the past production tradition. It is a single meat fiber with a single taste and insufficient nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wash the selected pork hind legs and remove the fat and fascia, and only keep the lean part. Weigh 5kg of lean meat and cut it into several pieces of 200~250g. On low heat, add a tablespoon of rice wine, about 0.05kg, accounting for 1% of the weight of lean meat, cook for 1.5 hours, skim off the floating foam on the soup surface, take it out, drain the water, and use a meat grinder to cut into 3~5mm of minced meat.

[0022] Take by weighing: 0.6 kg of walnut kernels, accounting for 10% of the weight of lean meat, 0.3.5kg of corn, accounting for 7% of the weight of lean meat, putting the selected walnut kernels and corn into a pulverizer for pulverization, and passing all the pulverized powder through a 250-mesh sieve, Obtain walnut kernel mixed powder, weigh and take out 75% wherein stand-by.

[0023] Weighing: 0.5kg of almond powder, accounting for 10% of lean meat weight; 0.4kg of mixed flour, accounting for 8% of lean meat weight; 0.2kg of white sugar, accountin...

Embodiment 2

[0027] Wash the selected pork hind legs and remove the fat and fascia, and only keep the lean part. Weigh 5kg of lean meat and cut it into several pieces of 200~250g. On low heat, add a tablespoon of rice wine, about 0.10kg, accounting for 2% of the weight of lean meat, cook for 2 hours, skim off the floating foam on the soup surface, take it out, drain the water, and cut it into 3 pieces with a meat grinder. ~5mm minced meat.

[0028] Take by weighing: 0.5 kg of walnut kernels, accounting for 10% of lean meat weight, 0.4kg of corn, accounting for 8% of lean meat weight, put the selected walnut kernels and corn into a pulverizer for pulverization, and pass all the pulverized powder through a 325 mesh sieve to obtain Mixed walnut powder, weighing 80% of which is taken out for later use.

[0029] Weighing: 0.36kg of sugar, accounting for 6% of lean meat weight; 0.05kg of salt, accounting for 1% of lean meat weight; 0.30kg of vegetable oil, accounting for 6% of lean meat weight;...

Embodiment 3

[0034] Wash the selected pork hind legs and remove the fat and fascia, and only keep the lean part. Weigh 5kg of lean meat and cut it into several pieces of 200~250g. Lower the heat, add two and a half tablespoons of rice wine, about 0.13kg, accounting for 1% of the weight of lean meat, cook for 1.5 hours, skim off the floating foam on the soup surface, take it out, drain the water, and use a meat grinder to cut into 3~5mm of minced meat.

[0035] Take by weighing: 0.75kg of walnut kernels, accounting for 15% of the lean meat weight, 0.4kg of corn, accounting for 8% of the lean meat weight, putting the selected walnut kernels and corn into a pulverizer and pulverizing, and passing all the pulverized powder through a 250 mesh sieve to obtain Mixed walnut powder, said to take out 85% of which stand-by.

[0036] Put the minced meat into the frying pan, use medium heat, pour in the vegetable oil and the above-mentioned mixed walnut kernel powder weighed for use while frying, ...

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PUM

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Abstract

The invention relates to walnut particle dried meat floss which comprises lean meat and the following raw materials by mass percentage of the lean meat: 10-15% of walnut kernel, 5-8% of corn, 4-6% of white sugar, 0.7-1.2% of edible salt, 3-5% of vegetable oil, 1.5-2.5% of egg white, 0.15-0.5% of chicken essence and 0.02-0.1% of fennel. A preparation method of the walnut particle dried meat floss comprises the steps of raw material preparation, flour adding, baking, flour wrapping, roasting and the like. The walnut particle dried meat floss has the advantages that the walnut particle dried meat floss has a crisp taste, has the chewing of meat fiber, and is very tasty; and a walnut contains rich protein and nutrient substances such as vitamins B and E, and is organically combined with dried meat floss, so that the prepared particle dried meat floss is delicious, tasty, and rich in nutrition, has a health-care effect of nourishing, and is suitable for people of all ages. According to a preparation technology of the walnut particle dried meat floss, the walnut and corn are reasonably matched and smashed together, so that the walnut particle dried meat floss has a better taste, and the problem that the walnut is not easy to smash due to high oil content is effectively solved.

Description

[0001] technical field [0002] The invention relates to food meat floss, in particular to walnut granular meat floss. Background technique [0003] Meat floss is a kind of food that people like and often eats. Present meat floss basically inherits the production tradition in the past, is single meat fiber, taste is single, and nutrition is not abundant and comprehensive. Contents of the invention [0004] The object of the present invention is to provide a kind of nutritious and crispy walnut granule meat floss and its preparation method by utilizing rich protein, vitamin B, E and other nutrients contained in walnuts and the leavening performance of corn. The specific technical scheme is as follows: [0005] The walnut granule meat floss includes lean meat and the following raw materials accounting for the mass percentage of lean meat: 10-15% of walnut kernels, 5-8% of corn, 4-6% of white sugar, 0.7-1.2% of edible salt, and 3-3% of vegetable oil. 5%, egg white 1.5~2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/29A23L13/10A23L13/40A23L33/00
CPCA23L13/428A23L13/10A23L33/10A23P20/12A23V2002/00
Inventor 吴善同
Owner 吴善同
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