A process for frying meat floss

Abstract

The application relates to the technical field of meat floss processing, and provides a meat floss frying process, which comprises the following steps: step S1, unfreezing of meat shreds: unfreezing of frozen meat shreds by adopting a low-temperature immersion and scalding process; first, placing the frozen meat shreds to be unfrozen in a steaming pot, adding cold water into the steaming pot, continuously flushing the frozen meat shreds to be unfrozen during the adding process to disperse the frozen meat shreds, until the cold water covers the frozen meat shreds, stopping the adding of the cold water, then continuously heating the cold water in the steaming pot by steam until the temperature of the cold water is 40-50 DEG C, keeping constant temperature, and the unfreezing time is 20-30 min; step S2, meat shred cutting: the unfrozen meat shreds are conveyed to a cutter by a conveying belt to be cut into meat shreds with a length of 0.8-1 cm. The application has the beneficial effect of accelerating the unfreezing speed of the meat shreds while guaranteeing the quality of the meat shreds after being unfrozen.

Description

Technical Field

[0001] This application relates to the technical field of meat floss processing, and in particular to a meat floss frying process. Background Technology

[0002] For making meat floss cakes, the raw material is meat floss, which is usually frozen shredded meat at -18℃. When you need to make meat floss, you need to thaw the frozen shredded meat. After thawing, you can put it into a wok and stir-fry it with various ingredients to form the meat floss filling needed for meat floss cakes.

[0003] Regarding the thawing of frozen meat floss blocks, some existing technologies opt for natural thawing, which relatively preserves the quality of the meat floss, but this thawing time is relatively long. Other technologies, to accelerate the thawing process, involve placing the meat floss in hot water or using microwave thawing. While this method is faster, for a single frozen meat floss block, its thickness limits penetration, resulting in the outer layer of meat floss being overcooked. Uneven heating damages the fiber toughness and moisture content of the meat floss, leading to a decrease in the quality of the thawed meat floss. Therefore, further improvements are needed. Summary of the Invention

[0004] In order to accelerate the thawing rate of shredded meat while ensuring the quality of the thawed meat fibers, this application provides a meat floss frying process.

[0005] This application provides a meat floss frying process, which adopts the following technical solution: A process for frying pork floss includes the following steps: Step S1, Thawing the shredded meat: Thaw the frozen shredded meat pieces using a low-temperature scalding process: First, place the frozen shredded meat pieces to be thawed in a steamer, add cold water to the steamer, and continuously rinse the frozen shredded meat pieces with cold water to disperse them until the cold water covers the frozen shredded meat. Stop adding cold water, then introduce steam into the steamer to continuously heat the cold water to 40-50 degrees Celsius and maintain a constant temperature. The thawing time is 20-30 minutes. Step S2, Meat shredding: The thawed meat shreds are conveyed by a conveyor belt to the cutter for shredding into meat shreds of 0.8-1cm in length; Step S3, stir-frying the pork floss: Put the shredded pork into a wok and stir-fry at a temperature of 200-250℃ for 40-50 minutes.

[0006] By adopting the above technical solution, the low-temperature blanching process, under the water pressure impact of cold water, disperses the meat shreds on the outer surface of the meat block, thus accelerating the thawing of the entire frozen meat block. The continuous rinsing of the frozen meat block with cold water disperses the shreds, increasing the contact area between the meat and water. Once the cold water covers the frozen meat shreds, the addition of cold water is stopped, and steam is continuously introduced into the steamer to heat the cold water to 40-50 degrees Celsius, maintaining a constant temperature. This accelerates the thawing speed and subsequent processing rate of the meat shreds. Compared to high-temperature water or microwave heating, this method reduces the impact of high-temperature water on the fiber toughness of the meat shreds and reduces the possibility of unthawed meat shreds inside the frozen meat block, shortening the thawing time and ensuring the toughness and moisture content of the meat fibers, thus guaranteeing the quality of the thawed meat fibers. It also reduces the impact of overheated water on the quality of the meat fibers, thereby minimizing the loss of water-soluble vitamins and improving the overall quality of the meat fibers. The thawing time is 20-30 minutes to reduce the amount of water absorbed by the shredded meat, which would cause it to become loose and affect the texture of the cooked meat floss. The thawed shredded meat is then cut into smaller pieces to meet specific requirements before being stir-fried, thus minimizing the impact of overly long shreds on the texture.

[0007] Preferably, in step S2, after one cutting is completed, 3-5 portions of the cut meat strips are randomly selected, their lengths are measured and the average value is taken. If the calculated average value does not meet the standard, it needs to be cut again, and the meat strips need to be cut again according to the above steps until the standard is met. After determining the number of cuttings at this time, step S3 is started.

[0008] By adopting the above technical solution, the average length of randomly selected meat shreds is taken. If the average length does not meet the standard, the meat shreds are cut again until the standard is met, so as to determine the number of times the meat shreds need to be cut.

[0009] Preferably, in step S3, the shredded meat is placed in a wok and stir-fried for 13-17 minutes. Sugar, salt, MSG and chili red pigment are added. After 18-22 minutes, vegetable oil is added and stir-fried for 8-12 minutes before serving.

[0010] By adopting the above technical solution, the shredded meat is first stir-fried in a wok for 13-17 minutes to partially cook it. Then, sugar, salt, MSG, and chili pigment are added to coat the meat, reducing the amount of ingredients that penetrate the meat initially, especially after contact with salt. This lowers the internal moisture content of the meat, preventing it from becoming dry and tough, resulting in a poor texture. After stir-frying for a certain time, allowing the ingredients to coat the meat, vegetable oil is added and stir-fried again. The heat-conducting effect of the oil creates a crispy texture on the outside of the meat, enriching its flavor.

[0011] The added white sugar is mainly used to enhance the sweetness. Due to its inherent properties, it adheres to the surface of the shredded meat at high temperatures, absorbing and retaining moisture, reducing the rate of moisture evaporation in the food, thereby increasing the moisture content and shelf life of the shredded meat and improving the texture of the meat floss cakes made later. Because the frying temperature is 220℃, the white sugar will undergo a caramelization reaction under high temperature, producing golden caramel pigment, which makes the fried shredded meat have an attractive golden color, increasing its visual appeal.

[0012] Salt and MSG enhance the saltiness and umami flavor. Furthermore, the sodium ions in sodium chloride are highly reactive and effectively activate proteins, allowing them to dissolve fully in the meat. This improves hydration and water-binding capacity, increasing tenderness, elasticity, coagulation, and palatability, resulting in a more intact finished product and improved quality. Salt also inhibits microbial growth; it reduces water activity, increases osmotic pressure, and draws water from bacterial cells, making survival difficult and thus extending the shelf life of the meat floss, acting as a natural preservative.

[0013] Preferably, in step S3, by weight, the shredded meat is 5 parts, white sugar is 4.8-5.2 parts, salt is 5.8-6.2 parts, monosodium glutamate is 5.8-6.2 parts, capsicum red pigment is 0.0034-0.0036 parts, and vegetable oil is 3.8-4.2 parts.

[0014] By adopting the above technical solution and using the above-mentioned weight proportions, the resulting meat floss has a moderate appearance and color, is quite appealing, is loose and not sticky, and has a good taste.

[0015] Preferably, in step S3, the oiling mechanism is used to add vegetable oil to the wok more evenly. The oiling mechanism includes an oil tank, an oil outlet pipe fixedly inserted through the oil tank, an oil pump fixedly connected to the oil outlet pipe, and an oil supply pipe fixedly connected to the oil pump. The oil supply pipe extends along the length of the edge of the wok, and the oil supply pipe has several oil outlets spaced around the axis of the edge of the wok, with the oil outlets facing inwards.

[0016] By adopting the above technical solution, existing methods of adding vegetable oil typically involve pouring it in all at once. This centralized method easily leads to uneven distribution of the vegetable oil, causing the meat floss to clump together after frying, reducing the frying effect, and resulting in unevenly dispersed meat floss fibers. Consequently, some meat shreds have higher or lower oil content, resulting in a poor texture when tasted later. To improve the uniformity of vegetable oil addition, an oil delivery pipe is installed at the edge of the wok, and an oil pump is activated to control the oil output and pressure at the oil outlet. This allows for adjustment of the oil jet range and output as needed, resulting in a more uniform distribution compared to pouring the vegetable oil in all at once. Furthermore, the arc of the oil jet output gradually decreases as it moves away from the oil pump outlet, increasing the coverage of the meat shreds. Positioning the oil delivery pipe at the edge of the wok also reduces interference with the stirring shaft within the wok.

[0017] Preferably, the oil delivery pipe is a steel pipe, and the oil delivery pipe is welded to the edge of the wok.

[0018] By adopting the above technical solution, since the oil outlet will exert a certain reaction force on the oil outlet pipe, the oil outlet pipe is welded to the edge of the wok to improve the fixing effect between the oil outlet pipe and the wok, thereby improving the stability of the oil outlet and dispersing it more evenly in the wok.

[0019] Preferably, the distance between adjacent oil outlets gradually decreases in the direction away from the oil pump.

[0020] By adopting the above technical solution, it is known that the oil pressure at the oil outlet farther away from the oil pump will gradually decrease, which in turn will gradually decrease the amount of oil produced. Although the stirring is carried out by the stirring shaft in the wok, the area of ​​meat floss near the inner wall of the wok is relatively large and requires relatively more vegetable oil. Therefore, the distance between adjacent oil outlets gradually decreases in the direction away from the oil pump, which can increase the amount of vegetable oil in the outer meat floss and make the distribution of vegetable oil relatively uniform.

[0021] Preferably, along the length of the oil supply pipe, the angle between the axis of the oil outlet and the inner wall of the wok gradually increases and then gradually decreases, and the oil outlet always faces the wok to output vegetable oil. The oil outlet closest to the oil pump is the first oil outlet, and the first oil outlet has an acute angle.

[0022] By adopting the above technical solution, along the length of the oil pipe, the angle between the axis of the oil outlet and the inner wall of the wok is gradually increased and then gradually decreased. The angle between the axis of the first oil outlet and the inner wall of the wok is set to an acute angle. This can be combined with the pressure of the oil pump to direct the oil outlet with a larger oil output toward the outer shredded meat, corresponding to the distribution of shredded meat in the wok, so that the vegetable oil is more evenly distributed, thereby reducing the possibility that the shredded meat in the center has a higher oil content.

[0023] Preferably, the oiling mechanism further includes an oil drum support for placing the oil drum, the oil drum support causing the oil drum to be tilted, and the connection port on the oil drum for connecting to the oil outlet pipe is located at the lowest point of the oil drum.

[0024] By adopting the above technical solution, and by setting up an oil drum support, the oil drum is tilted so that the connection port on the oil drum for connecting to the oil outlet pipe is located at the lowest position of the oil drum, so that the vegetable oil in the oil drum can be output more fully.

[0025] In summary, this application has the following beneficial effects: 1. By using a low-temperature blanching process to maintain a constant temperature of 40-50 degrees Celsius, the thawing speed of frozen shredded meat blocks and the subsequent processing rate of shredded meat can be accelerated. At the same time, the impact of excessively hot water on the quality of shredded meat fibers can be reduced, thereby minimizing the loss of water-soluble vitamins in the shredded meat and improving the quality of shredded meat fibers.

[0026] 2. By setting up an oiling mechanism to control the oil output and pressure at the oil outlet, the oil spray range and output can be adjusted according to needs, resulting in a more even distribution compared to pouring vegetable oil all at once.

[0027] 3. By gradually reducing the distance between adjacent oil outlets away from the oil pump, the amount of vegetable oil in the outer meat shreds can be increased, resulting in a more uniform distribution of vegetable oil. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the structure of the wok in Embodiment 1 of this application; Figure 2 This is a schematic diagram of the oil drum support structure in Embodiment 1 of this application; Figure 3 This is a schematic diagram of the spacing between adjacent oil outlets in Embodiment 2 of this application; Figure 4 This is a schematic diagram of the oil outlet diameter in Embodiment 2 of this application; Figure 5 This is a schematic diagram of the structure of the first oil outlet in Embodiment 3 of this application; Figure 6 This is a schematic diagram of the structure of the first oil outlet in Embodiment 4 of this application; Figure 7 This is a schematic diagram of the remaining oil outlet diameter in Embodiment 4 of this application.

[0029] Explanation of reference numerals in the attached drawings: 1. Wok; 11. Stirring shaft; 12. Workbench; 2. Oiling mechanism; 21. Oil drum support; 211. Placement rod; 212. Connecting rod; 213. Support rod; 22. Oil drum; 221. Handle; 23. Oil outlet pipe; 24. Oil pump; 25. Connecting pipe; 26. Oil supply pipe; 261. Oil outlet; 3. First oil outlet. Detailed Implementation

[0030] The following is in conjunction with the appendix Figure 1-7 This application will be described in further detail below.

[0031] This application discloses a process for frying pork floss.

[0032] Example 1: A process for frying pork floss includes the following steps: Step S1, Thawing the Shredded Meat: Place frozen shredded meat pieces, 4-5cm long and weighing 20kg, in a steamer and thaw them using a low-temperature scalding process. Specifically, first place the shredded meat to be thawed in the steamer and add cold water. During the addition process, the cold water continuously washes the frozen shredded meat pieces to be thawed to disperse them. You can also stir the meat pieces with a stirring rod during the washing process to increase the dispersion effect. When the added cold water has covered the shredded meat, stop adding cold water and then introduce steam into the steamer to continuously heat the cold water to 40-50 degrees Celsius. Maintain a constant temperature and thaw for 20-30 minutes, specifically 25 minutes. It should be noted that, to facilitate the subsequent removal of the thawed shredded meat, a container can be built into the steamer. The frozen shredded meat pieces are placed inside the container, and several drainage holes are drilled through the bottom inner wall of the container. When cold water is filled into the container, the cold water washes over the frozen shredded meat pieces, and the cold water diffuses and flows into the steamer through the drainage holes. In this embodiment, the frozen shredded meat pieces are usually chicken shreds. Since chicken contains a relatively large amount of water-soluble vitamins, these vitamins are easily lost at high temperatures. If the meat is blanched at a low temperature, the B vitamins in the meat floss will be preserved and not easily destroyed, remaining in greater quantities in the shredded meat.

[0033] Step S2, Meat Shredding: The thawed meat shreds are conveyed by a conveyor belt to the cutter for shredding into 0.8-1cm lengths. Note that after one shredding, randomly select 3-5 portions of the shredded meat, measure their length, and take the average. If the calculated average does not meet the standard, shredder needs to shred again, and the above steps are repeated to determine if further shredding is necessary until the standard is met. After determining the number of shredding steps, proceed to the next step.

[0034] Step S3, Stir-frying the pork floss: The stir-frying temperature needs to be controlled at 200-250℃ and the time needs to be controlled at 40-50 minutes. Specifically, the stir-frying temperature is 220℃ and the stir-frying time is 45 minutes. The specific allocation of the stir-frying time is as follows: After stir-frying the shredded pork in wok 1 for 15 minutes, add white sugar, salt, MSG and chili red pigment. Continue to stir-fry for 20 minutes. Then, add vegetable oil to wok 1 through the oiling mechanism 2 and stir-fry for 10 minutes before removing from the wok.

[0035] The specifications and manufacturers of each raw material are shown in Table 1: White sugar MY-ZLSP-L5-36 COFCO Sugar Refining Salt / Jinan Jinwangtong Chemical Co., Ltd. MSG / Henan Lotus MSG Co., Ltd. Capsicum red pigment food grade Guangdong Tiansheng Food Technology Co., Ltd. soybean oil / Galon Grain and Oil Table 1 - Raw Material List Specifically, based on weight, for every 5 parts by weight of shredded meat, the weight portions of each added ingredient are as follows: The added white sugar comprises 7.8-8.2 parts by weight, specifically 8 parts by weight. The main purpose of the added white sugar is to enhance sweetness. During the frying process, it easily adheres to and penetrates the shredded meat, retaining its moisture and increasing its overall hydration. This prevents the meat from becoming overcooked and dry during subsequent frying. Furthermore, the high temperature causes a saccharification reaction, producing a golden caramel color on the surface of the shredded meat, giving it an appealing golden hue and increasing its visual appeal and appetite. It also helps the meat filling in the subsequent meat floss cakes to hold its shape under pressure, preventing it from crumbling or breaking. In this embodiment, granulated white sugar can be used, as it melts more easily and in a shorter time than granulated white sugar.

[0036] Salt is added at 5.8-6.2 parts by weight, specifically 6 parts by weight. The added salt primarily enhances the saltiness and helps the proteins in the meat dissolve fully, improving hydration and water-binding capacity. This increases the tenderness, elasticity, coagulation, and palatability of the meat, resulting in a more intact finished product and improved quality. Furthermore, it inhibits microbial growth, extending the shelf life of the meat floss and acting as a natural preservative.

[0037] The amount of monosodium glutamate (MSG) is 5.8-6.2 parts by weight, specifically 6 parts by weight. The MSG added is mainly due to its monosodium glutamate, which makes the meat floss taste more delicious, enhances the flavor and stimulates the appetite, and promotes the digestion and absorption of the meat floss.

[0038] The amount of capsicum red pigment is 0.0034-0.0036 parts by weight, specifically 0.0035 parts by weight. The capsicum red pigment is added mainly because it has good emulsification, dispersibility, heat resistance, and acid resistance. Therefore, it is used in meat floss that has been treated at high temperatures. It has good coloring ability and is a natural coloring agent. It is used to add a certain amount of red color to the caramel color formed by white sugar, so as to further enhance the appearance of the stir-fried meat shreds and stimulate appetite.

[0039] The amount of vegetable oil is 3.8-4.2 parts by weight, specifically 4 parts by weight. The added vegetable oil, mainly vegetable oil, can give the meat floss a crispy texture and flavor. In this embodiment, soybean oil can be selected as the vegetable oil, which can make the meat floss softer and less sticky, resulting in a better taste.

[0040] Therefore, the ratio of frozen shredded meat, white sugar, salt, monosodium glutamate, chili red pigment and vegetable oil is 5:8:6:6:0.0035:4. The meat floss cooked under this ratio has a better taste and a more appealing color.

[0041] Reference Figure 1 The oil supply mechanism 2 specifically includes an oil drum support 21, an oil drum 22, an oil outlet pipe 23, an oil pump 24, a connecting pipe 25, and an oil outlet pipe 23.

[0042] Reference Figure 1 , Figure 2 The oil drum support 21 is fixedly connected to the workbench 12 on which the wok 1 is installed. Specifically, it includes a placement rod 211, a connecting rod 212, and a support rod 213. In this embodiment, the length direction of the placement rod 211 is inclined to the upper surface of the workbench 12. The support rod 213 is disposed between two placement rods 211, and several support rods 213 are spaced apart along the length direction of the placement rods 211. Four support rods 213 are provided, each located at the end of one of the two placement rods 211. The lower part of the support rod 213 is fixedly connected to the end of the placement rod 211. The oil drum 22 is then placed on the placement rod 211 and the connecting rod 212, causing the oil drum 22 to be tilted. The side wall of the oil drum 22 abuts against the support rod 213 to reduce the risk of the oil drum 22 tipping over. In this embodiment, the oil drum 22 is symmetrically provided with handles 221 along its axis, and the handles 221 are fixedly connected to the outer peripheral wall of the oil drum 22.

[0043] The oil outlet pipe 23 is located between two support rods 213 and above the placement rod 211. The oil outlet pipe 23 is fixedly inserted through the lower side wall of the oil drum 22. The connection port of the oil drum 22 for connecting with the oil outlet pipe 23 is located at the lowest position of the oil drum 22, so that the vegetable oil in the oil drum 22 can be fully output.

[0044] In this embodiment, the oil pump 24 has its inlet end fixedly connected to the outlet end of the oil pipe 23, and the connecting pipe 25 has its inlet end fixedly connected to the outlet end of the oil pipe 23. In this embodiment, the connecting pipe 25 is a food-grade flexible hose to facilitate the handling of the oil container 22. The oil pipe 26 has its inlet end fixedly connected to the outlet end of the connecting pipe 25. In this embodiment, the oil pipe 26 is welded to the edge of the wok 1 and extends along the length of the edge of the wok 1. The oil pipe 26 has several oil outlets 261 spaced apart around the axis of the edge of the wok 1, and the oil outlets 261 face inwards from the wok 1.

[0045] During the stir-frying process, because a large amount of pork floss is being fried, and the time spent stirring and flipping the added vegetable oil is relatively short, if the vegetable oil is poured in all at once, its distribution will be uneven. Under the same frying time, some pork floss may have more or less oil content, and there will also be differences in color, affecting the overall quality of the pork floss cakes. If you want to fry it evenly, it takes a longer time, which increases the overall frying time of the pork floss, thus affecting the final appearance and taste of the pork floss.

[0046] The oiling mechanism 2, compared to pouring vegetable oil all at once, is used in conjunction with the stirring shaft 11 in the wok 1 to distribute the oil more evenly. Furthermore, the arc of the oil jet output from the oil outlet 261, which is further away from the oil pump 24, gradually decreases, thereby increasing the coverage of the shredded meat and improving the gloss and texture of the meat floss after being stir-fried in the same pot.

[0047] The implementation principle of the shredded meat stir-frying process in this application embodiment is as follows: First, a low-temperature blanching process is used to maintain a constant temperature of 40-50 degrees Celsius. This accelerates the thawing speed of the shredded meat and the subsequent processing rate, while also reducing the impact of excessively hot water on the quality of the meat fibers. This minimizes the loss of water-soluble vitamins in the shredded meat, thereby improving the quality of the meat fibers. Furthermore, the thawing time is limited to 25 minutes to reduce the possibility of excessive water absorption and dispersion, which could affect the texture of the final stir-fried meat floss. Next, the thawed shredded meat is cut into smaller pieces to improve the appearance and texture of the subsequently produced meat floss.

[0048] Comparative Example Comparative Example 1: A meat floss frying process, which differs from Example 1 in that the thawing method is different. In Comparative Example 1, frozen meat floss pieces are soaked in clean water at a temperature of 25°C for 25 minutes and then fried for 45 minutes.

[0049] Comparative Example 2: A meat floss frying process, which differs from Example 1 in that the thawing method is different. In Comparative Example 2, frozen meat floss pieces are soaked in warm water at a temperature of 45°C for 25 minutes and then fried for 45 minutes.

[0050] Comparative Example 3: A meat floss frying process, which differs from Example 1 in that the thawing method is different. In Comparative Example 3, frozen meat floss pieces are soaked in hot water at a temperature of 80°C for 25 minutes and frying time is 45 minutes.

[0051] Comparative Example 4: A meat floss frying process, which differs from Example 1 in that the thawing method is different. Comparative Example 4 uses a microwave oven to thaw frozen meat floss pieces at a temperature of 30°C for 25 minutes and frying time of 45 minutes.

[0052] Comparative Example 5: A meat floss stir-frying process, which differs from Example 1 in that Comparative Example 5 does not perform the cutting step of Example 1, but directly puts the thawed meat shreds into the wok 1 for stir-frying.

[0053] Comparative Example 6: A meat floss frying process, which differs from Example 1 in that the cutting length is different. In Comparative Example 6, the thawed meat shreds are cut into 2-3 cm lengths.

[0054] Comparative Example 7: A meat floss frying process, which differs from Example 1 in that the cutting length is different. In Comparative Example 7, the thawed meat shreds are cut into lengths of 0.5-0.8 cm.

[0055] Comparative Example 8: A meat floss frying process, which differs from Example 1 in that Comparative Example 8 does not use the oiling mechanism 2 of Example 1 to add vegetable oil, but instead directly pours the vegetable oil into the frying pan 1 from the oil drum.

[0056] Comparative Example 9: A meat floss stir-frying process, which differs from Example 1 in that, after stir-frying the shredded meat for 15 minutes, vegetable oil is added and stirred for 10 minutes, then white sugar, salt, MSG and chili red pigment are added, and the mixture is stir-fried for 20 minutes before being taken out of the pan.

[0057] Comparative Example 10: A meat floss stir-frying process, which differs from Example 1 in that, in step 3 of the stir-frying process, in Comparative Example 10, the raw materials such as shredded meat, vegetable oil, white sugar, chili red pigment, salt, and monosodium glutamate are directly mixed according to the original formula ratio and then poured into the wok 1 for stir-frying for 45 minutes.

[0058] The following experiments were conducted on the above embodiments and comparative examples.

[0059] Under the same thawing time of 25 minutes and frying time of 45 minutes, the corresponding meat floss was made according to the methods in the examples and comparative examples. Then, 20 volunteers were selected to score the appearance and taste of the meat floss by observing its appearance and tasting it. The evaluation criteria are shown in Table 2. Finally, the average scores were recorded in Table 3. Table 2 - Scoring Criteria Table 3 - Experimental Results Record Table From the above Examples 1 and Comparative Examples 1-10, as shown in Table 3, Comparative Examples 1-4 involve changing the thawing method. In Comparative Examples 1 and 4, compared to Example 1, the appearance and taste scores are significantly lower. The main reason is that thawing frozen meat shreds at 25°C or 30°C results in incomplete thawing; the internal meat shreds are not fully thawed. During stir-frying, the temperature melts the internal ice, resulting in a higher overall moisture content. This leads to a lighter color during subsequent stir-frying, and due to incomplete thawing, some of the meat floss becomes loose and has a poor texture. In Comparative Example 2, the temperature is the same as in this example, but since the initial temperature is 45°C, the thawing time for the meat shreds is relatively longer under the same thawing time. However, the appearance is darker, and the texture is drier, thus the corresponding scores are lower. In contrast, in Comparative Example 3, the thawing temperature was higher. During the 25-minute thawing time, some of the shredded meat was already cooked. After another 45-minute stir-frying time, it was difficult to color the meat, and it tasted dry and was difficult to chew. Consequently, the appearance and taste scores were lower.

[0060] In Comparative Examples 5-7, the length of the shredded meat was changed. In Comparative Examples 5-6, the required stir-frying time was increased, making the outside of the shredded meat crispier, but the taste was worse and the taste score was lower. In Comparative Example 7, the length of the shredded meat was too short, the fluffiness of the meat floss was relatively reduced, the taste was a bit dense, and the corresponding taste score was also lowered.

[0061] Comparative Examples 8-10 mainly differed in their oiling methods. In Comparative Example 8, vegetable oil was poured directly from an oil container into wok 1 at once. With the same stir-frying time, uneven mixing resulted in some meats being greasy or dry, leading to significant differences in texture and a lower taste score. Comparative Example 9 added oil first, followed by seasonings. Compared to Example 1, adding vegetable oil first creates a protective layer on the surface of the shredded meat, making it difficult for subsequent seasonings to penetrate, significantly reducing the flavor. In Comparative Example 10, all ingredients were mixed and added to the wok, then stir-fried for 45 minutes. Compared to Example 1, the increased stir-frying time allowed the sugar to undergo a saccharification reaction, resulting in a darker color. Since the shredded meat was not fully cooked, more salt seeped into it, leading to lower overall moisture content and making it harder to chew. The oil also seeped into the meat, making it greasy and resulting in a poor overall taste.

[0062] Example 2: Reference Figure 3 The difference from Embodiment 1 is that, because the oil pressure at the oil outlet 261, which is farther away from the oil pump 24, gradually decreases, the oil output also gradually decreases. Although stirring is performed by the stirring shaft 11 inside the wok 1, the area of ​​the meat shreds near the inner wall of the wok 1 is relatively large, requiring a relatively large amount of vegetable oil. Therefore, in this embodiment, the distance between adjacent oil outlets 261 gradually decreases in the direction away from the oil pump 24, or as... Figure 4 As shown, the diameter of the oil outlet 261 gradually increases in the direction away from the oil pump 24, so as to relatively reduce the amount of vegetable oil in the meat shreds in the middle position, increase the amount of vegetable oil in the meat shreds in the periphery, and make the distribution of vegetable oil relatively uniform.

[0063] Example 3: Reference Figure 5 The difference from Embodiment 1 is that, along the length of the oil supply pipe 26, the angle between the axis of the oil outlet 261 and the inner wall of the wok 1 gradually increases and then gradually decreases. The oil outlet 261 always faces the inside of the wok 1 to output vegetable oil. The oil outlet 261 closest to the oil pump 24 is the first oil outlet 3, which has an acute angle. Combined with the pressure of the oil pump 24, the oil outlet 261, which has a larger oil output, is directed towards the outermost meat shreds, corresponding to the distribution of meat shreds inside the wok 1, making the vegetable oil more evenly distributed and reducing the possibility of excessive oil content in the meat shreds at the center.

[0064] Example 4: Reference Figure 6 The difference from Embodiment 3 is that the angle between the axis of the remaining oil outlets 261 and the inner peripheral wall of the wok 1 is greater than or equal to 90 degrees. This is so that the oil from the first oil outlet 3 is directed towards the outer meat shreds, and the oil outlet 261 with a larger oil output is directed towards the outer meat shreds, so that the outer meat shreds, which cover a larger area and have a larger quantity, receive a larger amount of oil. By setting the angle between the axis of the remaining oil outlets 261 and the inner peripheral wall of the wok 1 to be greater than or equal to 90 degrees, according to the parabola and the oil pressure, the range of the several oil outlets 261 gradually decreases towards the meat shreds away from the center position, resulting in a more even distribution.

[0065] Reference Figure 7 Alternatively, in embodiment 2, except for the first oil outlet 3, the diameter of the other oil outlets 261 gradually increases in the direction away from the oil pump 24.

[0066] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A process for stir-frying pork floss, characterized in that: Includes the following steps: Step S1, Thawing the shredded meat: Thaw the frozen shredded meat pieces using a low-temperature scalding process: First, place the frozen shredded meat pieces to be thawed in a steamer, add cold water to the steamer, and continuously rinse the frozen shredded meat pieces with cold water to disperse them until the cold water covers the frozen shredded meat. Then stop adding cold water, and then introduce steam into the steamer to continuously heat the cold water to 40-50℃ and maintain a constant temperature. The thawing time is 20-30 minutes. Step S2, Meat Shredding: After thawing, the meat shreds are conveyed by a conveyor belt to the cutter for shredding into meat shreds of 0.8-1cm in length. In step S2, after one shredding is completed, 3-5 portions of the shredded meat are randomly selected, their lengths are measured, and the average value is taken. If the calculated average value does not meet the standard, it needs to be shredded again, and the above steps are used to determine whether the meat shreds need to be shredded again until the standard is met. After determining the number of shreddings at this time, step S3 is started. Step S3, stir-frying the meat floss: put the shredded meat into a wok (1) and stir-fry. The stir-frying temperature is controlled at 200-250℃ and the stir-frying time is controlled at 40-50min. In step S3, put the shredded meat into the wok (1) and stir-fry for 13-17min. Then add white sugar, salt, MSG and chili red pigment. Continue to stir-fry for 18-22min. Then add vegetable oil and stir-fry for 8-12min before removing from the wok.

2. The meat floss frying process according to claim 1, characterized in that: In step S3, by weight, there are 5 parts shredded meat, 4.8-5.2 parts white sugar, 5.8-6.2 parts salt, 5.8-6.2 parts monosodium glutamate, 0.0034-0.0036 parts capsicum pigment, and 3.8-4.2 parts vegetable oil.

3. The meat floss frying process according to claim 1, characterized in that: In step S3, vegetable oil is added to the wok (1) by an oiling mechanism (2). The oiling mechanism (2) includes an oil drum (22), an oil outlet pipe (23) fixedly inserted through the oil drum (22), an oil pump (24) fixedly connected to the oil outlet pipe (23), and an oil pipe (26) fixedly connected to the oil pump (24). The oil pipe (26) extends along the length of the edge of the wok (1). The oil pipe (26) has several oil outlets (261) spaced around the edge axis of the wok (1). The oil outlets (261) face the inside of the wok (1).

4. The meat floss stir-frying process according to claim 3, characterized in that: The oil delivery pipe (26) is a steel pipe, and the oil delivery pipe (26) is welded to the edge of the wok (1).

5. The meat floss stir-frying process according to claim 3, characterized in that: The distance between adjacent oil outlets (261) gradually decreases in the direction away from the oil pump (24).

6. The meat floss frying process according to claim 3, characterized in that: Along the length of the oil pipe (26), the angle between the axis of the oil outlet (261) and the inner wall of the wok (1) gradually increases and then gradually decreases. The oil outlet (261) always faces the wok (1) to output vegetable oil. The oil outlet (261) near the oil pump (24) is the first oil outlet (3). The angle between the axis of the first oil outlet (3) and the inner wall of the wok (1) is an acute angle.

7. The meat floss stir-frying process according to claim 3, characterized in that: The oiling mechanism (2) also includes an oil drum support (21) for placing the oil drum (22), the oil drum support (21) causing the oil drum (22) to be set at an inclination, and the connection port on the oil drum (22) for connecting to the oil outlet pipe (23) is located at the lowest position of the oil drum (22).

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