Crayfish dried meat floss and preparation method thereof
A technology of lobster and meat floss, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of irregular shape bending, thin muscle fibers of shrimp meat, and irregular direction, etc., to achieve appropriate hardness and muscle fiber Loose and complete, "bite effect"
Pending Publication Date: 2020-06-12
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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The invention provides a preparation method of crayfish dried meat floss. The preparation method comprises the following steps: A) taking crayfish meat; B) extruding the shrimp belly meat by a grinding roller; C) adding sugar, salt and papain, uniformly stirring, and carrying out enzymolysis and pickling; D) adding water into the crayfish meat subjected to enzymolysis, and boiling; E) performing seasoning and soup reduction; and F) frying the dried meat floss, drying, cooling and packaging to obtain the crayfish dried meat floss. According to the method, the shrimp meat is extruded before enzymolysis, so that muscle fibers of the shrimp meat are in a natural loose state, the action of papain and a substrate is enhanced, and the enzymolysis effect is improved. According to the invention, papain is used for enzymolysis of connective tissues among shrimp meat muscle fibers; the shrimp meat can be naturally loosened after being cooked; tearing is replaced, breakage of shrimp meat muscle fibers and caking during stir-frying are avoided, the length of original shrimp meat fibers is kept to the maximum extent, and the processed crayfish dried meat floss product is loose and complete in muscle fibers, velvet-shaped, uniform in color and luster and faint yellow, has the flavor and taste of crayfish dried meat floss, and is good in elasticity and appropriate in hardness and biting feeling.
Application Domain
Technology Topic
Meat fibersDried meat +4
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