Fruit and vegetable dried meat floss and preparation technology thereof

Abstract

The invention belongs to the field of foods, and particularly relates to a preparation technology of fruit and vegetable dried meat floss. The preparation technology comprises the steps of performingcleaning, performing material selection, performing soaking, performing filtering and draining, performing dicing, adding seasonings for boiling, performing pressing to flat, performing baking, performing floss selection, adding fruit and vegetable powder, frying the floss, performing cooling, performing inspection, performing packing and sealing and the like. According to the preparation technology, the fruit and vegetable dried meat floss being delicious in taste can be obtained. According to the fruit and vegetable dried meat floss, various nutrient components of beef and fruits and vegetables are compounded, nutrients are sufficiently reserved, the nutrient value is high, besides, the fruit and vegetable dried meat floss can be directly taken out and eaten by consumers without voluntary processing by consumers, and the fruit and vegetable dried meat floss is a nutritive instant prepared food suitable for being eaten in daily life and people going out for travelling.

Description

technical field [0001] The invention relates to a preparation process of fruit and vegetable dried meat floss, which belongs to the field of food. Background technique [0002] Among the many meat products that people eat daily, beef has been favored by more and more people because it is rich in protein, amino acid composition is closer to the needs of the human body, and can improve the body's disease resistance. Beef rich in sarcosine, vitamin B6, carnitine, potassium, zinc, magnesium, iron, alanine, etc. is especially suitable for people who are growing and developing after surgery or after illness in supplementing blood loss and repairing tissues. At the same time, beef also has the function of warming the stomach, which is a good product for tonic in cold winter. But because the fibrous tissue of beef is thicker, and connective tissue is more again, the beef cooked by many people is tasteless or chewy, that is, it is not easy to make and eat. A kind of beef product tha...

AI Technical Summary

Problems solved by technology

However, because the fibrous tissue of beef is relatively thick and the connective tissue is more, the beef cooked by many people does not taste or chew well, that is, it is not easy to make and eat. At present, there is a need for a beef product that is convenient to take out and eat directly.