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Preparation method of dried loach meat floss

A technology of loach and meat floss, applied in the direction of food science, etc., to achieve the effect of easy enlargement of the process, low cost, and elimination of earthy smell

Inactive Publication Date: 2017-01-04
TIANJIN ZHENBANG AQUACULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defect of prior art, provides a kind of preparation method of loach meat floss, to solve the technical problem that does not exist this kind of product in prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of loach meat floss, comprising the following steps:

[0025] 1) Remove the scales, viscera, head and tail of the loach, and then wash to obtain the meat material, and marinate the meat material;

[0026] 2) Rinse the marinated meat in step 1) to remove the marinated matter, steam it, and cool it;

[0027] 3) Grinding the cooled meat material obtained in step 2) to obtain minced meat;

[0028] 4) Centrifuge and dehydrate the minced meat obtained in step 3), until the moisture content of the minced meat is 45%;

[0029] 5) Stir-fry the dehydrated minced meat obtained in step 4) in a stir-frying machine, add seasonings during the process, control the frying temperature to 85°C, and the rotating speed of the spatula at 50 rpm until the water content of the material is 10% , that is, loach meat floss is obtained.

[0030] 6) The loach meat floss obtained in step 5) is taken, and after the quality inspection, it is vacuum-sealed and packaged in a ster...

Embodiment 2

[0037] A preparation method of loach meat floss, comprising the following steps:

[0038] 1) Remove the scales, viscera, head and tail of the loach, and then wash to obtain the meat material, and marinate the meat material;

[0039] 2) Rinse the marinated meat in step 1) to remove the marinated matter, steam it, and cool it;

[0040] 3) Grinding the cooled meat material obtained in step 2) to obtain minced meat;

[0041] 4) Centrifuge and dehydrate the minced meat obtained in step 3), until the moisture content of the minced meat is 50%;

[0042] 5) Stir-fry the dehydrated minced meat obtained in step 4) in a stir-frying machine, add seasonings during the process, control the frying temperature to 90°C, and the rotating speed of the spatula to 60 rpm until the moisture content of the material is 14% , that is, loach meat floss is obtained.

[0043] 6) Take the loach meat floss obtained in step 5), and after quality inspection, vacuum-seal packaging in a sterile workshop at ...

Embodiment 3

[0048] A preparation method of loach meat floss, comprising the following steps:

[0049] 1) Remove the scales, viscera, head and tail of the loach, and then wash to obtain the meat material, and marinate the meat material;

[0050] 2) Rinse the marinated meat in step 1) to remove the marinated matter, steam it, and cool it;

[0051] 3) Grinding the cooled meat material obtained in step 2) to obtain minced meat;

[0052] 4) The minced meat obtained in step 3) is centrifugally dehydrated until the moisture content of the minced meat is 47%;

[0053] 5) Stir-fry the dehydrated minced meat obtained in step 4) in a stir-frying machine, add seasonings during the process, control the frying temperature to 87°C, and the rotating speed of the spatula to 55 rpm until the moisture content of the material is 12% , that is, loach meat floss is obtained.

[0054] 6) Take the loach meat floss obtained in step 5), and after the quality inspection, vacuum-seal packaging in a sterile worksh...

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Abstract

The invention provides a preparation method of dried loach meat floss. According to the method, a salting step before steaming is specially added and makes stir-fried dried meat floss filiform, fluffy and soft and have a good taste, and the conditions of processing steps are mild, so that the nutrient substances of the dried loach meat floss are retained well. What's more important is that the salting step facilitates fishbone softening and then is matched with a follow-up specific drying process, and fish bones can be crisp and can be integrated with meat. Therefore, a special fishbone removing step is not needed, the meat floss can be stir-fried after direct mincing, and the taste of the product is not affected. In conclusion, the outstanding technical effect is achieved through an ingenious technical concept. In addition, the cost is low, the process is easy to enlarge, the preparation method is especially suitable for large-scale production. Therefore, the preparation method has outstanding popularization prospect.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of loach meat floss. Background technique [0002] Meat floss has the characteristics of rich nutrition, delicious taste, and easy to carry. It is generally made from lean meat of pigs, chicken or fish after removing water. For the fish floss among them, modern nutrition lists it as a good nutritional product for infants, and fish floss ranks among the best in foods for infants and young children after weaning. The content of protein, calcium, vitamin B1, vitamin B2 and niacin in fish floss is relatively high, and most of the protein in fish floss is soluble. Its fat has a low melting point and less connective tissue, which is easy to be digested and absorbed by people. Fish floss is not only an excellent food for protein and calcium supply for young children, but also helpful for calcium supplementation for children, nutritional intake for the elder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
Inventor 季延滨李涛侯继明
Owner TIANJIN ZHENBANG AQUACULTURE
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