Preparation method of instant snack purple yam and meat sandwich

A production method, the technology of fragrant taro, which is applied in the food field, can solve the problems of inconvenient operation, loss of freshness and taste, complicated process, etc., and achieve the effect of easy portability, good fresh taste and simple process

Inactive Publication Date: 2016-10-12
桂林漓江鱼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The entire technological process of canning is complex, and the main technological process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, etc., but the processed canned meat has the common characteristics of canned products The smell of cooking has lost its freshness and taste, and more fat has condensed in the can, which makes it often inconvenient to operate when opening the can

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making instant snacks with taro sandwiched meat, comprising the steps of:

[0019] 1) Raw meat trimming and standby: Cut the raw meat into slices with a length of 6cm, a width of 3cm, and a thickness of 0.4cm, and apply a layer of vinegar on the skin of the sliced ​​meat;

[0020] Taro trimming and standby: cut the raw taro into taro chips with a length of 6.5cm, a width of 3.5cm, and a thickness of 0.5cm;

[0021] 2) Deep-fried meat slices: Put the meat slices obtained in step 1) into the oil and fry them at 300°C-500°C until they are mature. After the fried meat slices are cooled, filter the oil and set aside. The skin of the meat is golden yellow and fluffy, the meat slices are crispy and attractive in color;

[0022] Fried fragrant taro chips: Put the fragrant taro chips obtained in step 1) into the oil temperature of 300°C-500°C to cook until they are mature. Cool the fragrant taro chips, filter the oil, and set aside;

[0023] 3) Dip the fried meat...

Embodiment 2

[0029] A method for making instant snacks with taro sandwiched meat, comprising the steps of:

[0030] 1) Raw meat trimming and standby: Cut the raw meat into slices with a length of 8cm, a width of 3.5cm, and a thickness of 0.5cm, and apply a layer of vinegar on the skin of the sliced ​​meat;

[0031] Taro trimming and standby: cut the raw taro into taro chips with a length of 8.5cm, a width of 4.0cm, and a thickness of 0.6cm;

[0032] 2) Deep-fried meat slices: Put the meat slices obtained in step 1) into the oil temperature of 300°C-500°C to cook until mature, and the fried meat slices are cooled and filtered for oil and set aside;

[0033] Fried fragrant taro chips: Put the fragrant taro chips obtained in step 1) into the oil temperature of 300°C-500°C to cook until they are mature. Cool the fragrant taro chips, filter the oil, and set aside;

[0034] 3) Dip the fried meat slices and fragrant taro chips into the sauce and marinate for 1-2 hours. The mass ratio of meat sl...

Embodiment 3

[0039] A method for making instant snacks with taro sandwiched meat, comprising the steps of:

[0040] 1) Raw meat trimming and standby: Cut the raw meat into slices with a length of 10cm, a width of 4cm, and a thickness of 0.6cm, and apply a layer of vinegar on the skin of the sliced ​​meat;

[0041] Taro trimming and standby: cut the raw taro into taro chips with a length of 10.5cm, a width of 4.5cm, and a thickness of 0.8cm;

[0042] 2) Deep-fried meat slices: Put the meat slices obtained in step 1) into the oil temperature of 300°C-500°C to cook until mature, and the fried meat slices are cooled and filtered for oil and set aside;

[0043] Fried fragrant taro chips: Put the fragrant taro chips obtained in step 1) into the oil temperature of 300°C-500°C to cook until they are mature. Cool the fragrant taro chips, filter the oil, and set aside;

[0044] 3) Dip the fried meat slices and fragrant taro chips into the sauce and marinate for 1-2 hours. The mass ratio of meat sl...

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PUM

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Abstract

The invention discloses a preparation method of an instant snack purple yam and meat sandwich. The preparation method is characterized by comprising steps as follows: 1) raw materials including meat and purple yams are treated for standby use; 2) meat slices and purple yam slices are fried in oil; 3) the fried meat slices and purple yam slices are immersed in sauce and pickled for 1-2 h; 4) the pickled meat slices and purple yam slices are fished out, one meat slice is put between every two purple yam slices, and the purple yam and meat sandwich is obtained. According to the method for preparing the instant snack purple yam and meat sandwich, the process is simple, the processing time is short, industrial and standard production is realized, the production cost is low, and the benefits are good; the instant snack purple yam and meat sandwich prepared with the method eliminates canned flavor of canned purple yam and meat sandwiches produced with a conventional process, has heavy local features and good and fresh taste, is convenient to carry and eat, can be stored for a long time and can be taken as an ideal personal snack for travel and outdoor relaxation.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant food, in particular to a method for preparing an instant snack with taro meat. Background technique [0002] Taro meat is a kind of food with local characteristics, also known as "buttered meat". There is a saying in Guangdong and Guangxi that "no feast without buckle". The traditional "pork meat" is a kind of dish, which is cooked and eaten immediately, but the production process of the meat is complicated, and it often takes more than half a day to cook the meat; the quality of the freshly cooked meat is also very short. The main industrialized processing technology that buckle meat can preserve for a long time is to adopt canned canning at present. The entire technological process of canning is complex, and the main technological process includes precooking, frying, cutting, canning, liquid injection, vacuum sealing, high temperature and high pressure sterilization, cooling, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L19/10A23P20/25
Inventor 黄耀忠
Owner 桂林漓江鱼食品有限公司
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