Composite dried meat floss sauce and making method thereof

A meat floss and frying technology, which is used in food preparation, food ingredients as color, and food ingredients as taste improver, etc.

Inactive Publication Date: 2016-01-13
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sauces are mostly made of a single kind of meat or vegetables as the main raw material, cooked and diced, and then processed with various auxiliary materials. Reasonable collocation is more and more favored by consumers

Method used

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  • Composite dried meat floss sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A compound meat floss sauce, made from the following raw materials in parts by weight: 20 parts of silver carp meat, 15 parts of pork hind leg meat, 15 parts of three-yellow chicken leg meat, 15 parts of rapeseed oil, 8 parts of cooking wine, 2 parts of pepper, and 2 parts of soy sauce , 1 part of sugar, 1.5 parts of salt, 1 part of monosodium glutamate, 2 parts of sesame, 6 parts of peanut, 2 parts of green onion, 0.5 part of ginger, 1 part of garlic, 0.4 part of star anise, 1800 parts of scented tea solution, 6 parts of black tea.

[0027] The above-mentioned production method comprises the following steps:

[0028] Step 1. Raw material pretreatment

[0029] After cleaning the silver carp meat, soak it in scented tea solution to remove the fishy smell. The soaking temperature is 35-40°C for 45-60 minutes. After removing the fishy smell, cook it in a pressure cooker for 15-20 minutes. Remove it after cooking The main thorn, and keep the fish intact, and then processed...

Embodiment 2

[0037] A compound meat floss sauce, made from the following raw materials in parts by weight: 22 parts of silver carp meat, 16.5 parts of pork hind leg meat, 16.5 parts of three-yellow chicken leg meat, 17.5 parts of rapeseed oil, 9 parts of cooking wine, 2.5 parts of pepper, and 2.5 parts of soy sauce , 1.25 parts of sugar, 1.75 parts of salt, 1.75 parts of monosodium glutamate, 3 parts of sesame, 7 parts of peanuts, 3 parts of green onion, 1 part of ginger, 2 parts of garlic, 0.5 parts of star anise, 2000 parts of scented tea solution, 7 parts of black tea.

[0038] The above-mentioned production method comprises the following steps:

[0039] Step 1. Raw material pretreatment

[0040] After the silver carp meat is cleaned, soak it in scented tea solution to remove the fishy smell. The soaking temperature is 35-40°C for 45-60 minutes. After the fishy smell is removed, cook it in a pressure cooker for 15-20 minutes. Remove it after cooking The main thorn, and keep the fish in...

Embodiment 3

[0048] A compound meat floss sauce, made from the following raw materials in parts by weight: 24 parts of silver carp fish meat, 18 parts of pork hind leg meat, 18 parts of three-yellow chicken leg meat, 20 parts of rapeseed oil, 10 parts of cooking wine, 3 parts of pepper, and 3 parts of soy sauce , 1.5 parts of sugar, 2 parts of salt, 1.5 parts of monosodium glutamate, 4 parts of sesame, 8 parts of peanuts, 4 parts of green onion, 1.5 parts of ginger, 3 parts of garlic, 0.6 parts of star anise, 2200 parts of scented tea solution, and 8 parts of black tea.

[0049] The above-mentioned production method comprises the following steps:

[0050] Step 1. Raw material pretreatment

[0051] After cleaning the silver carp meat, soak it in scented tea solution to remove the fishy smell. The soaking temperature is 35-40°C for 45-60 minutes. After removing the fishy smell, cook it in a pressure cooker for 15-20 minutes. Remove it after cooking The main thorn, and keep the fish intact, an...

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PUM

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Abstract

The invention discloses a composite dried meat floss sauce and a making method thereof. The composite dried meat floss sauce is made from the following raw materials in parts by weight: 20-24 parts of silver carp meat, 15-18 parts of pig hams, 15-18 parts of Sanhuang chicken leg meat, 15-20 parts of rapeseed oil, 8-10 parts of cooking wine, 2-3 parts of chili, 2-3 parts of a soy sauce, 1-1.5 parts of sugar, 1.5-2 parts of salt, 1-1.5 parts of gourmet powder, 2-4 parts of sesame seeds, 6-8 parts of peanut kernels, 2-4 parts of scallions, 0.5-1.5 parts of ginger, 1-3 parts of garlic, 0.4-0.6 part of star aniseed, 1800-2200 parts of a fishy smell removing solution and 6-8 parts of a black tea. The composite dried meat floss sauce and the making method thereof disclosed by the invention have the beneficial effects that fresh silver carp meat is adopted, and after the fresh silver carp meat is treated through certain steps, the effect that fine fish bones can be directly eaten can be realized; the pig hams are marinated by black tea soup, so that the meat fragrance is rich, and the color is brighter; after the chicken leg meat is baked, two kinds of mouth feel are given, finally a condiment product obtained by mixing three kinds of dried meat flosses is high in layering feeling, and rich in fragrance, and the mouth feel of the condiment product is different from the mouth feel of a traditional dried meat floss and a traditional condiment; after reasonable collocation, the nutrient diet is more balanced, and requirements of consumers are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound meat floss sauce and a preparation method thereof. Background technique [0002] Meat floss is a dehydrated food that is rich in nutrition, easy to digest, easy to eat and easy to store, which is made from various livestock and poultry meat and aquatic fish by boiling the meat and then through a specific processing technology. Meat floss products are also common in this style; meat floss can be eaten in a variety of ways, such as direct consumption, side dishes, bread, and porridge. Traditional sauces are mostly made of a single kind of meat or vegetables as the main raw material, cooked and diced, and then processed with various auxiliary materials. Reasonable collocation is also more and more favored by consumers. According to the invention, various meats are processed into loose shapes different from traditional dried meat floss after specific treatment, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29
CPCA23V2002/00A23V2200/04A23V2200/14A23V2200/16
Inventor 刘洪亮王清香张兰
Owner SHANDONG HUIFA FOODS
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