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Dried meat floss and preparation method thereof

A technology for meat floss and pork, which is applied to food ingredients as odor modifiers, functions of food ingredients, and food ingredients containing natural extracts, etc.

Inactive Publication Date: 2018-03-09
湖南双晟科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Meat floss is usually made from lean meat of pigs, which expands the range of instant meat products, but the meat floss processed from a single meat product limits its mouthfeel and nutritional and health functions. With the improvement of people's living standards , require more variety of food, and pay special attention to the health function of food, so the market is in urgent need of a meat floss food that is rich in nutrition and balanced, has health care function, good taste and unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In this embodiment, the pork floss is made of the following raw materials in parts by weight: 70 parts of lean pork, 10 parts of seafood mushrooms, 30 parts of chickpeas, 5 parts of xylitol, 1 part of tea polyphenols, 4 parts of wolfberry , 3 parts of mulberries, 5 parts of Chinese yam, 1 part of salt, 0.5 parts of ginger, 1 part of cooking wine, 1 part of soy sauce, and appropriate amount of water.

[0022] The preparation method of the pork floss is as follows:

[0023] (1) Take fresh seafood mushrooms according to the proportion by weight, remove impurities and wash the fresh seafood mushrooms, add an appropriate amount of complex enzymes for enzymolysis after beating, and filter to obtain seafood mushroom enzymatic hydrolysate for use;

[0024] The added amount of the compound enzyme is 0.2% of the weight of the seafood mushroom, the enzymatic hydrolysis temperature is 50°C, the pH is 7, and the enzymatic hydrolysis time is 5 hours; the filtration adopts double-layer 200 m...

Embodiment 2

[0032] In this embodiment, the pork floss is made of the following raw materials in parts by weight: 75 parts of lean pork meat, 13 parts of seafood mushrooms, 25 parts of chickpeas, 7 parts of xylitol, 1.8 parts of tea polyphenols, and 3 parts of wolfberry , 2 parts of mulberries, 4 parts of Chinese yam, 1.6 parts of salt, 0.8 parts of ginger, 2 parts of cooking wine, 1.4 parts of soy sauce, appropriate amount of water.

[0033] The preparation method of the pork floss is as follows:

[0034] (1) Take fresh seafood mushrooms according to the proportion by weight, remove impurities and wash the fresh seafood mushrooms, add an appropriate amount of complex enzymes for enzymolysis after beating, and filter to obtain seafood mushroom enzymatic hydrolysate for use;

[0035] The added amount of the compound enzyme is 0.3% of the weight of the seafood mushroom, the enzymatic hydrolysis temperature is 45°C, the pH is 7.2, and the enzymatic hydrolysis time is 4 hours; double-layer 200 mesh g...

Embodiment 3

[0043] In this embodiment, the pork floss is made of the following raw materials in parts by weight: 80 parts of lean pork, 15 parts of seafood mushrooms, 20 parts of chickpeas, 10 parts of xylitol, 2 parts of tea polyphenols, and 2 parts of wolfberry , 1 part mulberry, 3 parts yam, 1 part salt, 0.5 part ginger, 1 part cooking wine, 1 part soy sauce, and water.

[0044] The preparation method of the pork floss is as follows:

[0045] (1) Take fresh seafood mushrooms according to the proportion by weight, remove impurities and wash the fresh seafood mushrooms, add an appropriate amount of complex enzymes for enzymolysis after beating, and filter to obtain seafood mushroom enzymatic hydrolysate for use;

[0046] The added amount of the compound enzyme is 0.4% of the weight of the seafood mushroom, the enzymatic hydrolysis temperature is 40°C, the pH is 7.5, and the enzymatic hydrolysis time is 3 hours; the filtration adopts double-layer 200-mesh gauze;

[0047] The composite enzyme is p...

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PUM

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Abstract

The invention discloses dried meat floss. The dried meat floss is prepared from the following raw materials in parts by weight: 70-80 parts of lean meat, 10-15 parts of seafood mushrooms, 20-30 partsof chickpeas, 5-10 parts of xylitol, 1-2 parts of tea polyphenol, 2-4 parts of barbary wolfberry fruit, 1-3 parts of mulberries, 3-5 parts of Chinese yams, 1-2 parts of table salt, 0.5-1 part of freshginger, 1-3 parts of cooking wine, 1-2 parts of soy sauce and a proper amount of water. The invention further discloses a preparation method of the dried meat floss. By adding the seafood mushrooms,the chickpeas, the barbary wolfberry fruit, the mulberries and the Chinese yams, the nutrients in the dried meat floss can be greatly enriched, and the dried meat floss has special seafood mushroom fragrance; and meanwhile, by taking a water extract of the tea polyphenol, the mulberries and the Chinese yam as an antioxidant, the dried meat floss is safe and reliable.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a pork floss and a preparation method thereof. Background technique [0002] Meat floss, also known as meat floss and meat crisp, is a famous Chinese delicacy of the Han nationality. It is rich in nutrition, delicious, and easy to carry. It is deeply loved by people. Pork floss is usually made from lean pork meat, which expands the range of ready-to-eat meat products. However, floss prepared from a single meat product limits its taste and nutrition and health functions. As people’s living standards improve , The requirements for the variety of food are more abundant, and the health effect of food is particularly emphasized. Therefore, the market urgently needs a nutritious and balanced meat floss food with good taste and unique flavor. Summary of the invention [0003] In order to solve the above-mentioned technical problem of the misoperation of the pork floss due to the defo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L31/00A23L33/105
CPCA23L13/10A23L13/42A23L13/428A23L31/00A23L33/105A23V2002/00A23V2200/15A23V2200/30A23V2250/21A23V2250/2132A23V2250/208
Inventor 戈捷
Owner 湖南双晟科技信息咨询有限公司