Pigment-free, transparent and crispy meat paper and its processing method

Abstract

The present invention discloses a pigment free, transparent, thin and crisp meat paper and a processing method thereof. The processing method comprises the following processing steps: 1) weighing raw materials of raw material meat, iced water, nuts, auxiliary materials, isolated soy proteins, glucose, crisp agent, and D-sodium erythorbate in proportion; 2) mixing the above raw materials evenly and pickling the mixed raw materials to obtain a filling material; 3) pouring the filling into a mold to be compacted tightly into a block meat base material and quickly freezing the meat base material; 4) placing the frozen meat base material under a temperature of 10-20 DEG C for storage and when the center temperature is raised to -3 to -5 DEG C, slicing the meat base material into thin meat slice using a slice cutter; 5) firstly conducting a low-temperature drying for the thin meat slice, then conducting a high temperature drying and curing of the low-temperature dried thin meat slice, air-blowing the dried thin meat slice after curing, and cooling the thin meat slice into a room temperature to obtain the transparent, thin and crisp meat paper; 6) placing the transparent and thin meat paper in a packaging workshop with a relative humidity less than 40% and packaging and storing the thin meat paper. The obtained meat paper has a complete appearance, and is even in folds, not easily broken, strong in sense, and transparent, crisp and so on.

Description

technical field [0001] The invention relates to the technical field of snack foods, and specifically provides a non-pigmented, transparent and crispy meat paper and a processing method thereof. Background technique [0002] For a long time, it has always been an important task for the food industry to combine the "color, aroma, taste, and beauty" pursued by food, to dig deep into the treasure house of traditional food culture in my country, and to use modern technology on the basis of traditional specialty foods to develop characteristic and innovative snack foods. . [0003] In the past ten years, leisure meat dried products have developed rapidly and occupy a place in leisure food. At present, the leisure dried meat products in the domestic market are mainly concentrated in common items such as meat crisps, meat floss, jerky, and jerky. Traditional meat floss and meat crisps are mainly fried at high temperature for a long time, and eaten as an ingredient in baked cakes, m...

AI Technical Summary

Problems solved by technology

Traditional meat floss and meat crisps are mainly fried at high temperature for a long time, and eaten as an ingredient in baked cakes, mixed with porridge, and garnished with dishes. The general processing cycle is longer, especially the processing cycle of air-dried beef and air-dried pork is longer, and the meat fiber is thick, hard and tight.

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