Preparation method of high-nutrition dried meat floss with unique taste

A high-nutrition, unique technology, applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients containing natural extracts, etc., can solve the problem of high calorie, low calorie, low fat content, fragrance full-bodied effect

Pending Publication Date: 2021-06-22
肖良胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of this invention are pepper, rice wine, star anise and other raw materials, which are not suitable for pregnant women or children. In addition, the problems of high fat content and high calorie cannot be avoided.

Method used

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  • Preparation method of high-nutrition dried meat floss with unique taste
  • Preparation method of high-nutrition dried meat floss with unique taste

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] A unique high nutrient meat preparation method, including the following steps:

[0032] (1) Preparation of concentrated juice:

[0033] A. Weighed the corresponding weight of the peel, 23 ~ 31 copies of the apple, 17 ~ 23 cantaloupe, 7 to 9 grapefruit, 4 to 8 bananas, 4 to 8 lemons, 4 ~ 8 A homogeneous treatment is placed in a homogeneous machine, and the working pressure of the homogenizer is 90 ~ 100MPa, and the homogeneous product is obtained after completion;

[0034] B. After filtration of the homogeneous product obtained in operation A, concentrate to the original volume of 1 / 6 ~ 1 / 2, and the juice concentrate is obtained;

[0035] (2) Cooking treatment:

[0036] The juice concentrate obtained in step (1) and the peach gum is placed in the pot in the pot together in the pot until the cooked mucus is obtained.

[0037] (3) Cooking:

[0038] After cutting the chicken meat and oysters, the weight ratio is 10 ~ 14: 1, cut the cold water, add ginger, boil, boil 2 ~ 3min, r...

Embodiment 1

[0049] A unique high nutrient meat preparation method, including the following steps:

[0050] (1) Preparation of concentrated juice:

[0051]A. Weigh 23 servings of the corresponding weight, 23 copied apples, 17 cantaloupe, 7 grapefruit, and 10 bananas, 4 copies of lemon together in a homogeneous machine, The working pressure of the control homogen is 90MPa, and the homogeneous product is obtained after completion;

[0052] B. After filtration of the homogeneous product obtained in operation A, concentrate to 1 / 6 of the original volume, resulting in juice concentrate;

[0053] (2) Cooking treatment:

[0054] The juice concentrate obtained in step (1) and the peach gum was 5: 1 to be cooked in the pot until there was a viscous mucus.

[0055] (3) Cooking:

[0056] After cutting the chicken meat and oysters, the weight ratio is 10: 1, and then cut into the cold water, add ginger, boil, boil 2 min, remove the chicken meat and oysters.

[0057] (4) High temperature and high pressure ...

Embodiment 2

[0066] A unique high nutrient meat preparation method, including the following steps:

[0067] (1) Preparation of concentrated juice:

[0068] A. Weigh 27 parts of the corresponding weight, 27 apples, 20 cantaloupe, 8 grapefruit, 12 guava, 6 bananas, 6 parts of lemon, together, homogeneous machinery, The working pressure of the control homogenator is 95 MPa, and the homogeneous product was obtained after completion;

[0069] B. After filtration of the homogeneous product obtained in operation A, concentrated to 1 / 3 of the original volume, and the juice concentrate is obtained;

[0070] (2) Cooking treatment:

[0071] The juice concentrate obtained in step (1) and the peach gum is placed in the pot in the pot in the pot until it is cooked until there is a sticky mucus.

[0072] (3) Cooking:

[0073] After cutting the chicken meat and oysters, the weight ratio is 12: 1, then cut into the cold water, add ginger, boil, boil 2.5min, remove the chicken breast and oysters.

[0074] (4) H...

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Abstract

The invention discloses a preparation method of high-nutrition dried meat floss with unique taste, and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) preparing concentrated fruit juice; (2) boiling treatment; (3) boiling; (4) high-temperature and high-pressure treatment; (5) spraying and coating treatment; (6) subzero treatment; and (7) preparing a finished product. According to the preparation method of the high-nutrition dried meat floss with the unique taste, the juice is concentrated and then mixed with the peach gum to prepare the sticky liquid, after the treated meat strips are sprayed and coated, the meat floss is subjected to subzero treatment, stir-frying treatment and stirring and smashing treatment of a food processor, and the finally obtained dried meat floss is rich in fragrance, soft and fine in taste and rich in nutrition. The dried bean curd is very easily favored by the broad masses, and has the advantages of prominent nutrient content, high nutritional value, low fat content, low calorie and wide range of audiences.

Description

Technical field [0001] The invention belongs to the field of food processing technology, and is specifically involved in a method for preparing a high nutrient meat. Background technique [0002] Flirty or grain, meat. Fulfing is the powder made of the meat to remove the water, which is suitable for saving and easy to carry. With beef, lamb, pork lean, fish, and chicken, the meat is made of Asian snacks, in Mongolia, China, Japan, Thailand, Malaysia, Singapore is common. Contains rich nutrients. The general flesh is all grinding the end, suitable for children's consumption, and makes meat into the porridge or edible taro. Or add red, sugar, soy sauce, and ripe oil. [0003] The meat pine on the market today has a certain amount of sodium ions because of the pork lean meat itself, and a large number of soy sauce brings a significant number of sodium ions, so friends who need to limit the salt in the diet should be less. In addition, due to the addition of sugar during the processi...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/00A23L13/10A23L13/40A23L17/00A23L17/10A23L17/50A23L27/12
CPCA23L13/50A23L13/10A23L17/50A23L17/10A23L13/03A23L17/75A23L13/422A23L13/428A23L27/12A23V2002/00A23V2200/15A23V2200/14A23V2250/1868A23V2250/21A23V2250/70A23V2300/20
Inventor 肖良胜
Owner 肖良胜
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