Bamboo shoot dried meat floss and processing technology thereof
A processing technology and technology of meat floss, applied in the field of bamboo shoots and meat floss and its processing technology, can solve the problems of unable to meet the needs of nutritious diet, monotonous ingredients, and high oil content, and achieve the effects of increasing the proportion, improving oil retention and rich meat fragrance.
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Embodiment 1
[0021] (1) Preparation of bamboo shoot dietary fiber:
[0022] ① Prepare bamboo shoot insoluble dietary fiber from 60-mesh raw bamboo shoot powder by enzymatic hydrolysis with high-temperature-resistant α-amylase, alkaline protease and glucoamylase, centrifugation, alcohol washing, and drying;
[0023] ②Using cellulase and xylanase to modify the insoluble dietary fiber of bamboo shoots for the first time, the ratio is 1: 1, the ratio of solid to liquid is 1: 10, the temperature is 50 ° C, pH 5.5, and the addition amount is 1000 U / g, enzymolysis time 2.0 h;
[0024] ③Use high temperature cooking to combine Na 2 CO 3 The insoluble dietary fiber of bamboo shoots was modified for the second time by adding 1.5% Na 2 CO 3 , adjust the ratio of solid to liquid to 1:15, and cook at 121°C for 30 min;
[0025] ④ The modified mixture is obtained by alcohol precipitation, centrifugation, washing, drying, grinding, and sieving. The comparison of dietary fiber components before and af...
Embodiment 2
[0033] (1) Preparation of bamboo shoot dietary fiber:
[0034] ① Prepare bamboo shoot insoluble dietary fiber from 60-mesh raw bamboo shoot powder by enzymatic hydrolysis with high-temperature-resistant α-amylase, alkaline protease and glucoamylase, centrifugation, alcohol washing, and drying;
[0035] ②Using cellulase and xylanase to modify the insoluble dietary fiber of bamboo shoots for the first time, the ratio is 1:1, the ratio of solid to liquid is 1:10, the temperature is 50°C, pH 5.0, and the addition amount is 1000 U / g, enzymolysis time 2.5 h;
[0036] ③Use high temperature cooking to combine Na 2 CO 3 The insoluble dietary fiber of bamboo shoots was modified for the second time by adding 2.0% Na 2 CO 3 , adjust the material-to-liquid ratio to 1:20, and cook at 130°C for 20 min;
[0037] ④ The modified mixture is obtained by alcohol precipitation, centrifugation, washing, drying, grinding, and sieving. The comparison of dietary fiber components before and after ...
Embodiment 3
[0045] (1) The preparation of dietary fiber from bamboo shoots is the same as (1) in Example 1;
[0046] (2) Processing of bamboo shoots and meat floss:
[0047] ①The semi-finished meat floss is made of pork hind leg lean meat, which is pretreated, boiled, pressed, decocted, and baked. It is golden in color, soft and fluffy.
[0048] ②Mix 10 parts by weight of pea starch and 10 parts by weight of pork suet, then mix in 32 parts by weight of bamboo shoot dietary fiber, 40 parts by weight of semi-finished meat floss, sprinkle 8 parts by weight of compound seasoning and stir-fry at 50~60 °C When the water content is less than 18%, cool naturally to room temperature;
[0049] ③The finished product is yellowish-brown with uniform color; the shape is loose and short fibrous, without burnt ends; it is crispy and delicious, low in oil, rich in meat and bamboo shoots, and easy to chew and digest.
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