Method for preparing dried meat floss with good flavor and high nutritive value

A high-nutrition, meat floss technology, applied to the functions of food ingredients, using chemicals to preserve meat/fish, food ingredients as taste improvers, etc., can solve the problems of safety hazards, single, long time, etc., to improve flexibility, Effect of improving taste and taste

Inactive Publication Date: 2020-09-04
漳州鑫阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore there are following deficiencies: 1, because the raw material component is single, the nutritional labeling of meat floss is only the nutritional labeling in the raw meat;
[0003] The Chinese patent application number 201410137606.X discloses a peony osmanthus floss and a preparation method thereof, which is made of lean meat, peony flower, dogwood, jujube seed, peony bark, osmanthus fragrans, nutritional additives and other ingredients. The meat floss obtained has the characteristics of unique flavor and rich nutritional value; however, a large amount of traditional Chinese medicine ingredients are added to it, and it contains many undiscovered substances. People with different physiques may have different eating reactions, and there are certain safety hazards. And this process method is more conventional, and the edible mouthfeel of the dried meat floss etc. of making is more common

Method used

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  • Method for preparing dried meat floss with good flavor and high nutritive value
  • Method for preparing dried meat floss with good flavor and high nutritive value
  • Method for preparing dried meat floss with good flavor and high nutritive value

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A method for preparing meat floss with good flavor and high nutritional value includes the following steps:

[0035] (1) Raw meat pretreatment:

[0036] a. Wash the raw pork and remove the bones, skin, fat and tendons, then cut into squares with a length of 3 to 5 cm and obtain pork pellets for use;

[0037] b. Wash the raw duck breast meat and remove the fat, then cut into squares of 2 to 4 cm in length and width to obtain duck meat pellets for use;

[0038] c. Wash the raw fish meat, remove the fish bones and skin, and then cut them into slices to obtain fish flakes for use;

[0039] (2) Meat floss preparation:

[0040] a. Weigh the following substances in corresponding parts by weight: 90 parts of pork pellets from step (1), 15 parts of duck pellets from step (1), 5 parts of fish flakes from step (1), 8 parts Rice wine, 0.3 part star anise, 3 parts old ginger, 0.1 part fennel, 1 part cinnamon, 0.3 part pepper, 3 parts green onion, 12 parts soy sauce, 0.8 part salt, 0.1 part MS...

Embodiment 2

[0048] A method for preparing meat floss with good flavor and high nutritional value includes the following steps:

[0049] (1) Raw meat pretreatment:

[0050] a. Wash the raw pork and remove the bone, skin, fat and tendons, then cut into squares with a length of 3 to 6 cm to obtain pork pellets for use;

[0051] b. Wash the raw duck breast meat and remove the fat, then cut the cubes with a length of 3 to 5 cm and obtain duck meat pellets for use;

[0052] c. Wash the raw fish meat, remove the fish bones and skin, and then cut them into slices to obtain fish flakes for use;

[0053] (2) Meat floss preparation:

[0054] a. Weigh the following substances according to the corresponding parts by weight: 93 parts of pork pellets obtained in step (1), 18 parts of duck meat pellets obtained in step (1), 8 parts of fish flakes obtained in step (1), 10 parts Rice wine, 0.5 parts star anise, 5 parts old ginger, 0.15 parts fennel, 1.5 parts cinnamon, 0.4 parts Chinese pepper, 3.6 parts green onion...

Embodiment 3

[0062] A method for preparing meat floss with good flavor and high nutritional value includes the following steps:

[0063] (1) Raw meat pretreatment:

[0064] a. Wash the raw pork and remove the bone, skin, fat and tendons, then cut into squares with a length of 4 to 6 cm and obtain pork pellets for use;

[0065] b. Wash the raw duck breast meat and remove the fat, then cut the cubes of 2~5cm in length and width to obtain duck meat pellets for use;

[0066] c. Wash the raw fish meat, remove the fish bones and skin, and then cut them into slices to obtain fish flakes for use;

[0067] (2) Meat floss preparation:

[0068] a. Weigh the following substances according to the corresponding parts by weight: 95 parts of pork pellets from step (1), 20 parts of duck pellets from step (1), 10 parts of fish flakes from step (1), 12 parts Rice wine, 0.6 parts star anise, 6 parts old ginger, 0.2 parts fennel, 2 parts cinnamon, 0.5 parts Chinese pepper, 4 parts green onions, 14 parts soy sauce, 1.2 p...

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PUM

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Abstract

The invention discloses a method for preparing dried meat floss with a good flavor and high nutritive value and belongs to the technical field of dried meat floss processing. The method comprises thefollowing steps of (1) raw meat pretreatment; (2) dried meat floss material preparation; (3) variable-pressure modification treatment; and (4) finished product preparation. The method disclosed by theinvention is reasonable in overall process step collocation and beneficial to popularization and application, and the prepared dried meat floss has a special complex meat flavor, is good in taste andchewy, has a good fluffy state and a golden color in appearance and is high in nutritive value.

Description

Technical field [0001] The invention belongs to the technical field of meat floss processing, and more specifically, it relates to a method for preparing meat floss with good flavor and high nutritional value. Background technique [0002] Meat floss is a dehydrated product that is rich in nutrition, easy to digest, easy to eat, and easy to store. It is very popular because of its good flavor and high protein content. The main raw materials of traditional pork floss are all kinds of raw meat and seasonings such as ginger, fennel, star anise, soy sauce, salt and monosodium glutamate. Raw meat includes pork, beef, rabbit meat, fish, etc. Among them, pork is the most commonly used raw meat (meat and meat). Product Technology, Edited by Ge Changrong, Light Industry Press, pages 149-150), the preparation process is to cut the raw meat, add seasonings and cook for about 4 hours, then stir-fry on medium heat, that is, stir fry while crushing the meat, and finally use small Fry and stir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/50A23L13/60A23L13/70A23L17/10A23L33/105A23B4/20
CPCA23B4/20A23V2002/00A23L13/10A23L13/52A23L13/60A23L13/70A23L13/72A23V2200/14A23V2200/30A23V2250/21A23V2250/214A23V2250/5112A23V2250/511A23V2300/10
Inventor 周坚林丽芬
Owner 漳州鑫阳食品有限公司
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