Manufacture method of instant coarse grain beef slices

Abstract

The present invention discloses a manufacture method of instant coarse grain beef slices. The manufacture method of the instant coarse grain beef slices mainly comprises the following manufacture steps: firstly, the used manufacturing raw materials are as follows: 50-70% of cooked taros, 8-15% of shredded beef, 4-16% of cassava starch, 8-38% of sorghum starch and 0.9% of edible salt, the above rawmaterials are stirred and mixed evenly, water is added and the materials are repeatedly pressed into soft dough paste; secondly, the large-block soft dough paste is spread into dough blocks at a thickness of 2-3 cm, the dough blocks are cooked to be well-done at high temperature, and the cooked dough blocks are air-dried to hardened dough paste; thirdly, the hardened dough paste is cut into smalldough paste slices at a thickness of 0.2-0.3 cm and a width of 1-1.5 cm; fourthly, the taro dough paste slices are put into a vegetable oil pot at a temperature of 180-250 DEG C to be stir-fried to be puffed and the puffed shredded beef is oil-drained to obtain fresh and fragrance shredded beef slices; and fifthly, the just oil-drained crisp beef slices are instantly filled into a nitrogen sealedbag for packaging to achieve purposes of preventing moisture and mildew, and keeping crispness, freshness and fragrance.

Description

technical field [0001] The invention relates to a processing method of instant snacks, in particular to a processing method of instant snacks with coarse grains as the main raw material, and belongs to the technical field of agricultural product processing. Background technique [0002] Coarse grains mainly include cereals (corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, wheat, etc.), miscellaneous beans (soybeans, mung beans, red beans, black beans, broad beans, peas, etc.), and tubers categories (sweet potatoes, yams, potatoes, etc.). The nutrients contained in various coarse grains have their own strengths. Oats are rich in protein; millet is rich in tryptophan, carotene, iron and B vitamins; beans are rich in high-quality protein and fat; of iron. Compared with coarse grains, polished white rice and refined white flour lose part of their nutrients during grain processing, and the most serious loss is vitamin B1 and inorganic salts. Coarse grain...

AI Technical Summary

Problems solved by technology

At the same time, people who are not suitable to eat more coarse grains should reduce the consumption of coarse grains as much as possible to avoid malnutrition