A kind of production technology of vacuum microwave meat puffed crisps
A production process, a vacuum microwave technology, is applied in the production field of meat puffing, and achieves the effects of simple operation, removal of meaty smell, and low cost.
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Embodiment 1
[0031] 1. The preparation process of puffed duck breast meat:
[0032] Preparation of marinade: Add 2kg of ammonium bicarbonate, 2kg of sodium chloride, 0.5kg of tsaoko, 0.15kg of fennel and 0.3kg of Zanthoxylum bungeanum into 995.05kg of pure water, mix well to form 1000kg of marinade.
[0033] Take 5 kg of fresh or thawed duck breast meat that has been washed and drained, and cut it into slices with a length of 5 cm, a width of 3 cm, and a thickness of 0.5 cm.
[0034] Marinate the above meat slices in the marinade, take them out after 4 hours, and put the meat slices in a 55°C oven to pre-dry until the moisture content is 40-55%.
[0035] Take out the meat slices and put them in an airtight container, and store the container at an ambient temperature of 4° C. for 5 to 8 hours for equal humidity treatment.
[0036] Put the meat slices after the wet equalization treatment into the vacuum microwave equipment for puffing and drying. The microwave power during puffing and dryin...
Embodiment 2
[0058] Embodiment 2: the preparation of puffed pork breast meat:
[0059] Preparation of marinade: Add 2 kg of ammonium bicarbonate, 2.05 kg of sodium chloride, 0.2 kg of grass fruit, 0.15 kg of fennel and 0.3 kg of Chinese prickly ash into 995.3 kg of pure water, and mix well to form a 1000 kg marinade.
[0060] Get 5 kilograms of cleaned fresh or thawed pork breast meat, cut it into slices of length 10cm, width 5cm, and thickness 1cm.
[0061] Marinate the above meat slices in the marinade, take them out after 4 hours, and put the meat slices in a 55°C oven to pre-dry until the moisture content is 67-70%.
[0062] Take out the meat slices and put them in an airtight container, and store the container at an ambient temperature of 4° C. for 10 to 15 hours for equal humidity treatment.
[0063] The meat slices after the wet equalization treatment are put into vacuum microwave equipment for puffing and drying. The microwave power during puffing and drying is 4800W, and the vacu...
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