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A kind of preparation method of meat floss

A production method and the technology of meat floss, which are applied in the direction of food science, etc., can solve the hidden dangers of manual contact with high-temperature hot oil, the difficulty of ensuring the amount and uniformity of oiling, and uneven oiling, etc., to achieve convenient spraying of mist edible oil, Accelerates the evaporation of water and increases the effect of fresh and fragrant taste

Active Publication Date: 2021-07-13
宁波市鄞州鹿港食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation of meat floss includes primary frying and secondary frying. In the prior art, oil is poured manually after the secondary frying, resulting in uneven oil pouring and long penetration time. It is difficult to ensure the amount and uniformity of oiling, and manual contact with high temperature Hot oil has a greater safety hazard

Method used

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  • A kind of preparation method of meat floss
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for making meat floss, which comprises the following steps: fresh pork is sorted and cut into pieces, steamed for 180 minutes at a temperature of 95° C., crushed, and wire-drawn; fried once after being mixed with seasoning; fried for the second time after cooling, and fried twice. Add edible oil during frying; cool and pack after taking out of the pan to obtain the finished product; it is characterized in that, adding edible oil in the second frying is to use edible oil mist spraying equipment to add 120°C and a particle size of 500μm. cooking oil.

[0032] The one-time frying includes the following steps: initial frying at 100° C. for 80 minutes; flossing and then frying at 150-180° C. for 40 minutes, the moisture content of the dried meat floss is 20%, and the meat floss is taken out of the pan to cool.

[0033] The secondary frying is frying at a temperature of 200°C for 40 minutes, spraying mist edible oil when the moisture content of the meat floss is 6%, ...

Embodiment 2

[0040] A method for making meat floss, which comprises the following steps: fresh mutton or beef is arranged and cut into pieces, steamed at a temperature of 95-100°C for 150-180 minutes, crushed, and wire-drawn; fried once after being mixed with seasoning; The second frying, adding edible oil in the second frying; cooling and packaging after being out of the pan, and the finished product is obtained; it is characterized in that the addition of edible oil in the second frying is to use edible oil mist spraying equipment to add 120-150 ° C , Mist edible oil with a particle size of 50-500 μm.

[0041] The one-time frying includes the following steps: initial frying at a temperature of 100-120°C for 60-80 minutes; after loosening, frying at a temperature of 150-180°C for 40-80 minutes, after the moisture content of the dried meat floss is 20-25%. Let cool.

[0042] The secondary frying is frying at a temperature of 200-240° C. for 20-40 minutes, spraying mist edible oil when the...

Embodiment 3

[0045] A method for making meat floss, which comprises the following steps: fresh fish meat is sorted and cut into pieces, steamed for 150-180 minutes at a temperature of 95-100° C., crushed, and wire-drawn; fried once after being mixed with seasoning; fried twice after cooling Cooking, adding edible oil in the second frying; cooling and packaging after being out of the pan, and then obtaining the finished product; it is characterized in that, adding edible oil in the second frying is to use edible oil mist spraying equipment to add 120-150 ° C, granular Mist edible oil with a diameter of 50-500 μm.

[0046] The one-time frying includes the following steps: initial frying at a temperature of 100-120°C for 60-80 minutes; after loosening, frying at a temperature of 150-180°C for 40-80 minutes, after the moisture content of the dried meat floss is 20-25%. Let cool.

[0047] The secondary frying is frying at a temperature of 200-240° C. for 20-40 minutes, spraying mist edible oil...

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Abstract

The invention provides a method for making dried meat floss, which comprises the following steps: after the meat material is sorted and cut into pieces, steamed, crushed, and wire-drawn; it is firstly fried after being mixed with seasoning; it is secondly fried after cooling, and secondly fried Add edible oil to the cooking oil; cool and package after taking out of the pan to obtain the finished product; adding edible oil to the secondary frying is to use edible oil mist spraying equipment to add 120-150°C mist edible oil. The heated oil mist is safely sprayed in the form of mist cooking oil, which can ensure the amount and uniformity of oil addition during secondary frying.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a method for making dried meat floss. 【Background technique】 [0002] Meat floss is a dehydrated product that is rich in nutrition, easy to digest, convenient to eat and easy to store, which is made by boiling meat, stewing and kneading. The preparation of pork floss includes one-time frying and two-time frying. In the prior art, oil is poured manually after the second frying, resulting in uneven oil pouring and long penetration time. It is difficult to ensure the amount and uniformity of oiling, and manual contact with high temperature There is a big safety hazard in hot oil. 【Content of invention】 [0003] The technical problem to be solved by the present invention is to provide a method for making dried meat floss, which can ensure the amount of oil added and the uniformity during the second frying. [0004] The technical solution of the present invention is: a method for making drie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10
Inventor 许琳施建全
Owner 宁波市鄞州鹿港食品有限公司
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