Licorice root and popping boba rabbit meat spicy strips and making method thereof

A production method and the technology of popping beads, which are applied in the field of spicy strips, can solve the problems of single ingredients, inability to provide rich protein in meat, and inability to provide higher food requirements.

Inactive Publication Date: 2018-11-16
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] To sum up, the disadvantages of the existing spicy strips: (1) The raw materials are mainly wheat flour and glutinous rice flour, which cannot provide meat-rich protein
(2) The production process of its spicy strips is made by a screw extrusion extruder through instantaneous high pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A spicy strip that is both nutritious and can be adjusted by itself, the specific steps are as follows.

[0040] (1) Take 400g flour, 250g raw flour, 100g tissue protein, 40g1% edible salt water, 20g five-spice powder, 20g chili powder, 60g white sugar, 15g monosodium glutamate, 0.1g calcium propionate, 0.5g potassium sorbate and mix evenly to get Mixture A

[0041] (2) Take 900g of rabbit meat and fully marinate it with 1% brine through a brine injection machine. Then use a vacuum degree of 60.8-81.0KPa, control the tumbling temperature at 2-4°C, tumbling speed 10-12r / min, and tumbling for 30 minutes. Place it for about 2h. Finely chop the rabbit meat, sprinkle the mixed raw materials around the pot, add 1% edible salt water to control the temperature, and chop until it becomes a whole and vibrates when you beat it with your hands, then let it stand for 20 minutes. Mixture B is obtained.

[0042] (3) Mix mixture A and mixture B evenly to obtain mixture C, and place...

Embodiment 2

[0049] A spicy strip that is both nutritious and can be adjusted by itself, the specific steps are as follows.

[0050] (1) Take 600g flour, 600g raw flour, 250g tissue protein, 80g1% edible salt water, 50g five-spice powder, 50g chili powder, 100g white sugar, 30g monosodium glutamate, 20g licorice, 0.5g calcium propionate, 1.5g potassium sorbate Mix to obtain mixture A;

[0051] (2) Take 900g of rabbit meat and fully marinate it with 1% brine through a brine injection machine. Then use a vacuum degree of 60.8-81.0KPa, control the tumbling temperature at 2-4°C, tumbling speed 10-12r / min, and tumbling for 30 minutes. Place it for about 2h. Finely chop the rabbit meat, sprinkle the mixed raw materials around the pot, add 1% edible salt water to control the temperature, and chop until it becomes a whole and vibrates when you beat it with your hands, then let it stand for 20 minutes. Mixture B is obtained.

[0052] (3) Mix mixture A and mixture B evenly to obtain mixture C, a...

Embodiment 3

[0058] A spicy strip that is both nutritious and can be adjusted by itself, the specific steps are as follows.

[0059] (1) Take 549g flour, 366g raw flour, 183g tissue protein, 60g1% edible salt water, 40g five-spice powder, 40g chili powder, 80g white sugar, 20g monosodium glutamate, 10g licorice, 0.3g calcium propionate, 1g potassium sorbate and mix evenly , to obtain mixture A

[0060] (2) Take 900g of rabbit meat and fully marinate it with 1% brine through a brine injection machine. Then use a vacuum degree of 60.8-81.0KPa, control the tumbling temperature at 2-4°C, tumbling speed 10-12r / min, and tumbling for 30 minutes. Place it for about 2h. Finely chop the rabbit meat, sprinkle the mixed raw materials around the pot, add 1% edible salt water to control the temperature, and chop until it becomes a whole and vibrates when you beat it with your hands, then let it stand for 20 minutes. Mixture B is obtained.

[0061] (3) Mix mixture A and mixture B evenly to obtain mix...

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PUM

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Abstract

The invention discloses licorice root and popping boba rabbit meat spicy strips. The licorice root and popping boba rabbit meat spicy strips are prepared from the following raw materials in parts by weight of 900 parts of rabbit meat, 400-600 parts of flour, 250-400 parts of cornflour, 100-250 parts of tissue protein, 40-80 parts of edible salt water, 20-50 parts of five spice powder, 20-50 partsof chili powder, 60-100 parts of white granulated sugar, 15-30 parts of monosodium glutamate, 5-20 parts of licorice root powder, 0.1-0.5 part of calcium propionate, 0.5-1.5 parts of potassium sorbate, 100-200 parts of Chinese prickly ash, 20-50 parts of bay leaves, 300-400 parts of fructus tsaoko, 80-150 parts of Chinese cinnamon, 180-240 parts of sesame seeds, 100-160 parts of star aniseeds, and100-200 parts of fennel fruits. Based on conventional spicy strips, the rabbit meat and the textured soybean protein are added, and besides, the licorice root powder and popping boba are added, so that the spicy strips have new mouth feel, new nutrient value and new health-care functions. Based on a processing technology, modern technologies of saline injection, ultrasonic treatment, rolling, chopping and the like are used, so that the water preserving capability, the oil retention, the foamability and the binding performance of the spicy strips are improved, and the organoleptic quality of the spicy strips is improved.

Description

technical field [0001] This patent relates to a kind of spicy strips, in particular to an improvement of the technology and raw materials of spicy strips. Background technique [0002] As a common snack, spicy strips are very popular among consumers. But there are following problems in existing spicy strips. [0003] (1) In terms of nutritional content. Spicy strips are made from flour and seasonings such as sugar, salt, and chili are added. The nutrients contained in them are mainly starch and sugar. As a non-staple food, the nutrients are single and lack vitamins, minerals and other nutrients. Therefore, the nutritional value of conventional hot strips is low. [0004] (2) In terms of food safety. In the production of spicy strips, a large amount of food additives such as color enhancers, preservatives, and pepper essence are added, or even added in excess. Taking a large amount of food additives will cause damage to internal organs; Oil has poor oxidation resistance ...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23P10/10A23L33/10A23L33/185
CPCA23V2002/00A23L13/426A23L13/428A23L13/72A23L33/10A23L33/185A23P10/10A23V2200/14A23V2200/30A23V2250/5488A23V2250/1578A23V2250/636A23V2300/48Y02A40/90
Inventor 甄宗圆涂存祯王岩武潇楠王盛尹正刘登勇潘晓建
Owner ZAOZHUANG UNIV
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