Fiddlehead-flavor dried meat floss and preparation method thereof

A technology for taste and meat floss, which is applied to the field of bracken-flavored meat floss and its preparation, can solve the problems of restricting taste and nutrition and health care functions, and achieve the effects of enriching taste types and nutrition, sweet and non-greasy taste, and reducing fat.

Inactive Publication Date: 2014-08-13
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat floss is made from lean meat of pigs or fish and chicken after removing moisture, which expands the range of instant meat products, but the meat floss made from a single meat product limits its mouthfeel and nutritional and health functions. With the improvement of peopl...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A bracken-flavored meat floss is composed of raw materials with the following weight (jin):

[0019] Lean meat 250, bracken freeze-dried powder 25, mulberries 20, black dates 15, purple sweet potato 12, mango kernel powder 4, salt 4, hawthorn leaves 2, pine pollen 1, white back leaf root 1, elm money 2, platycodon flower 2, Water Wenghua 1, Nutritional Additive 5;

[0020] The nutritional additive is made of the following raw materials by weight (catties): freeze-dried sea cucumber powder 1, Echinacea chinensis 2, Acanthopanax 3, Polygonatum odoratum 2, Sophora japonica honey 6, and an appropriate amount of rice wine;

[0021] The preparation method of the nutritional additive is as follows: remove impurities, wash and dry Echinacea purpurea, Acanthopanax, Polygonatum odoratum respectively, crush them to 80 mesh and mix them, add 10 times rice wine to the mixture, seal and let stand at 8°C for 3 months , centrifuged, and the filtrate was mixed with other residu...

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PUM

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Abstract

The invention discloses a fiddlehead-flavor dried meat floss and a preparation method thereof. The fiddlehead-flavor dried meat floss is prepared from the following raw materials by weight: 180 to 250 parts of lean meat, 15 to 25 parts of freeze-dried fiddlehead powder, 10 to 20 parts of mulberry, 10 to 15 parts of dateplum persimmon, 10 to 15 parts of purple sweet potato, 4 to 6 parts of mango stone powder, 3 to 5 parts of salt, 2 to 3 parts of hawthorne leaf, 1 to 2 parts of pollen pini, 1 to 2 parts of mallotus root, 2 to 3 parts of elm fruit, 1 to 3 parts of platycodon grandiflorum flower, 1 to 2 parts of water banyan and 3 to 5 parts of a nutrition additive. The fiddlehead-flavor dried meat floss provided by the invention has abundant and balanced nutrients and fresh, sweet and non-greasy taste; the dried meat floss contains fiddlehead which is rich in dietary fiber, so the dried meat floss is softer and puffier and can effectively reduce fat and heat, taste varieties and nutrients of the dried meat floss are enriched, and the fiddlehead-flavor dried meat floss can improve the digestion function and human resistance and benefit human health for people eating the fiddlehead-flavor dried meat floss.

Description

technical field [0001] The invention relates to bracken-flavored pork floss and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Meat floss, also known as minced meat and crispy meat, is a famous Han delicacy in China. It is rich in nutrition, delicious, and easy to carry, and is deeply loved by people. Meat floss is made from lean meat of pigs or fish and chicken after removing moisture, which expands the range of instant meat products, but the meat floss made from a single meat product limits its mouthfeel and nutritional and health functions. With the improvement of people's living standards, the variety requirements of food are more abundant, and the health care effect of food is particularly emphasized, so the market is badly in need of a kind of meat floss food with rich and balanced nutrition, health care function, good mouthfeel and unique flavor. Contents of the invention [0003] The purpose of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/29A23L13/10A23L13/40A23L33/00
CPCA23L13/42A23L13/10A23L33/00
Inventor 柳培健
Owner 柳培健
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