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Method for producing traditional meat crisps through far infrared drying

A far-infrared drying and traditional technology, which is applied in the field of far-infrared drying to produce traditional meat crisps, can solve the problems of loss of nutrients, long drying time, and poor color, and achieve the advantages of extending shelf life, reducing product oxidation, and reducing fat oxidation. Effect

Inactive Publication Date: 2020-08-28
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the traditional production process of meat crisps, especially in the process of mixing crispy crisps, the drying time is too long, resulting in the loss of nutrients, oxidation, and color deterioration of the product.

Method used

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  • Method for producing traditional meat crisps through far infrared drying
  • Method for producing traditional meat crisps through far infrared drying
  • Method for producing traditional meat crisps through far infrared drying

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0025] The following examples are a further detailed description of the present invention, but do not mean any limitation to the present invention.

[0026] Example Fresh high-quality pork hind leg meat was removed 100Kg after the skin, bone, fat and fascia were removed, washed and drained for later use; cut along the shredded meat into pieces of 10cm in length, 3cm in width and thickness; put the processed meat into the pot Add 120Kg of water to boil, add spices according to the recipe, and cook for another 2.5 hours; scoop out the meat in the pot, shovel the meat into a slender fiber bundle, pour it back into the pot and add a small amount of water. Turn on the fire and boil and turn off the heat. Skim the oil when the slick and water are clear, add 300g of soy sauce, 300g of salt, and then skim the oil at any time. When there is almost no oil, add 600g of sugar and 100g of tea polyphenols; add to the cooked meat and broth The auxiliary materials are heated and stir-fried until...

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Abstract

The invention discloses a method for producing traditional meat crisps through far infrared drying, and belongs to the technical field of food processing. The method comprises the following steps: pighind leg meat which is qualified after inspection and quarantine is subjected to primarily boiling, re-boiling, soup concentrating, dried meat floss frying, mixing with oil, far infrared drying to obtain meat crisps, and packaging to finally obtain a meat crisp product. The method utilizes the efficient heat transfer efficiency and drying effect of far infrared drying, a progress method for remarkably improving the quality is provided for the traditional meat crisp production, the color and luster and quality of the product can be effectively improved, the grease oxidation in the production and storage process is reduced, and the method reduces the water activity by 20% compared with traditional stir-frying crisping treatment.

Description

Technical field [0001] The invention mainly relates to a method for producing traditional meat crisps by far infrared drying [0002] technical background [0003] Pork floss, also known as short-fried pork floss, is a dried food made from lean pork or other meat through special processing. Because it is popular in Fujian, Taiwan and other places, it is also called "Taiwan Pork Floss". Compared with another famous Chinese meat floss product "Taicang Floss", the meat crisp has shorter fiber, crispy taste, easier to digest and absorb, suitable for the elderly and children. In recent years, with the improvement of people's living standards, meat crisp, as a traditional snack food, has become more and more popular in the market. However, in the traditional meat crisp production process, especially in the process of mixing the shortbread, the drying time is too long, which causes the loss of the product's nutrients, oxidation, and color deterioration. Far-infrared heating can greatly ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L5/10A23B4/20
CPCA23L13/10A23L5/15A23B4/20A23V2002/00A23V2250/18A23V2300/10A23V2200/02A23V2250/2132A23V2250/214Y02P60/85
Inventor 闫征诸永志卞欢邓克伦徐为民王道营
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES