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Method for manufacturing dried pork floss based on micro powder technology and device special for microwave line discharge

A technology of micro-powder technology and manufacturing method, which is applied in the fields of application, food ingredients as taste improvers, food science, etc. It can solve the problems of fiber easy to get stuck between the teeth, low proportion of nutrient absorption, and little possibility, etc., to achieve the guaranteed length and taste, reduce the burden on digestion, and facilitate digestion and absorption

Inactive Publication Date: 2017-06-27
FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this method are: ① meat needs to be carefully selected, and the meat suitable for making meat floss is usually lean meat, so the cost is relatively high; ② because the processing steps of each meat are different, multiple meats are mixed to make meat floss The possibility is not high, and the nutritional combination is difficult to achieve; ③Fiber is easy to get stuck between the teeth, which is a common problem with meat, and meat floss also has this problem; ④Nutrition absorption is not high, because the main component of meat floss is protein, and the human body’s ability to directly absorb protein is limited , a large amount of nutrients cannot be fully and effectively absorbed

Method used

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  • Method for manufacturing dried pork floss based on micro powder technology and device special for microwave line discharge
  • Method for manufacturing dried pork floss based on micro powder technology and device special for microwave line discharge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of pork floss manufacturing method based on micropowder technology, comprises the following steps:

[0031] 1) Meat Cleaning

[0032] ① Meat selection: select pork, remove bones, and control the overall lean meat ratio above 70%;

[0033] ② Peeling: remove the skin and the sundries and dirt attached to the skin;

[0034] ③Cut into pieces: cut the meat into pieces with a side length of 2cm or less;

[0035] ④ Cleaning: Wash with hot water until clean;

[0036] ⑤ Frozen: Freeze at -30 to -35°C for 1 to 1.5 hours, and remove the ice cubes outside the meat.

[0037] 2) Superfine grinding

[0038] Use ultra-high-speed wall breaking machine, colloid mill or homogenizer to crush the frozen meat in the previous step to less than 400 mesh, sieve, and the rest of the sieve is cyclically crushed;

[0039] 3) Pickled and fermented

[0040] Put seasoning, lipase and protease into the ultra-fine meat powder in an appropriate proportion, stir with a food mixer for 5 minut...

Embodiment 2

[0047] The whole is the same as Example 1, the difference is: the meat selected in step 1. of step 1) is pork 70%, fish 30%, and the overall lean meat ratio is controlled at more than 70%. Compared with Example 1, the cost is lower and the nutrition is easier to absorb.

Embodiment 3

[0049] Overall with embodiment 1, difference is: the meat that chooses in step 1. of step 1) is pork 70%, duck 20%, chicken 10%, and overall lean meat ratio controls more than 80%. Compared with Example 1, it is rich in nutrition and easier to absorb.

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Abstract

The invention relates to a method for manufacturing dried pork floss based on a micro powder technology and a device special for microwave line discharge. The method comprises the steps of meat cleaning, ultramicro smashing, salting fermentation and line discharge and the like. The ultramicro smashing means adopting an ultramicro smashing device to smash frozen meat in the last step to 400 meshes or below, sieving the meat, and causing residue on the sieve to undergo circular smashing; salting fermentation means placing condiment, lipase and protease according to an appropriate proportion; the line discharge means adding 10-20% of collagen by weight ratio for stirring and then achieving effects of meat forming, thoroughly cooking, sterilization, enzyme deactivation, drying and cutting and the like by passing one time through the device special for microwave line discharge. The dried pork floss has the advantages that the dried pork floss is low in cost, many meats can be randomly matched, the meats are not stuck between the teeth easily, and nutrient absorption is full.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing pork floss based on micropowder technology and special equipment for producing silk by microwave. Background technique [0002] Dehydration and drying of various livestock and poultry meat products such as pigs, cattle, sheep, chickens, ducks, and gooses is the earliest processing and storage method for human beings. Meat floss is a nutritious food. It is not only a meat product that is deeply loved by consumers in my country, but also a meat product that is very suitable for export. The post-process of traditional fried pork floss in my country is achieved by high-temperature fried crisp. Traditional pork floss not only takes a long time to dry and dehydrate, but also may have uneven seasoning, difficulty in controlling moisture, and high fat content that cannot be stored. [0003] In recent years, the development of nutrition and hygiene has had an impact ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/50A23L13/40A23L17/00A23L17/10A23L5/30
CPCA23V2002/00A23V2200/14A23V2250/5422A23V2300/20A23V2300/16A23V2300/31A23V2300/26A23V2300/10A23V2300/24
Inventor 赵思棠郑薇
Owner FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD