Air-dried meat flour and application thereof

Abstract

The invention discloses air-dried meat flour and application thereof. The air-dried meat flour is prepared from the following raw materials in parts by mass: 500 parts of flour and 50-100 parts of air-dried meat powder. The preparation method of the air-dried meat flour comprises the following steps: (1) preparing air-dried meat powder: uniformly stirring and pickling 500 parts by mass of meat with 3-5 parts by mass of salt, 3-5 parts by mass of light soy sauce, 8-10 parts by mass of white sugar, 1-3 parts by mass of five spice powder, 0.5-1 part by mass of clove, 0.5-1 part by mass of cinnamon, 0.5-1 part by mass of pepper and a proper amount of water for more than 6 hours, airing and air-drying, steaming for 30-40 minutes, airing and air-drying, crushing with a crusher, drying, and passing through a 120-mesh gauze, so as to obtain the air-dried meat powder; air-dried meat powder is obtained; and (2) uniformly mixing the flour and the air-dried meat powder in proportion, and performing vacuum subpackaging. The air-dried meat flour can be used for preparing air-dried meat fine dried noodles. The air-dried meat is added into the flour, so that the flour is suitable for people in fast-paced life to supplement meat while taking staple food, the air-dried meat is rich in taste, and the diversified diet requirements of people are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to air-dried meat flour and application thereof. Background Art

[0002] As people's quality of life improves, dietary diversification develops by leaps and bounds, and people have higher and higher requirements for the taste and nutritional value of food. Flour is the most popular staple food in people's diet. In recent years, a variety of new flours have appeared on the market, most of which are added with some vegetables, vitamins, and Chinese medicine for food supplements, etc., but their taste has not been improved. Since humans need to supplement meat protein in their diet every day, how to supplement meat while consuming staple food and avoid the trouble of daily cooking is a problem worth solving. Summary of the invention

[0003] In view of the problems existing in the prior art, the present invention provides an air-dried meat flour and application thereof, which solves the problem of taking meat as a tonic while taking staple food.

[0004] The present invention is implemented in this way: an air-dried meat flour is composed of the following raw materials in parts by mass: 500 parts of flour, 50-100 parts of air-dried meat powder; The preparation method of the air-dried meat flour comprises the following steps: (1) preparing the air-dried meat flour: according to the weight proportion, 500 parts of meat are mixed with 3-5 parts of salt, 3-5 parts of light soy sauce, 8-10 parts of white sugar, 1-3 parts of five-spice powder, 0.5-1 parts of cloves, 0.5-1 parts of cinnamon, 0.5-1 parts of pepper, and an appropriate amount of water, and the mixture is mixed and marinated for more than 6 hours, air-dried, steamed for 30-40 minutes, air-dried, and then ground with a grinder, dried, and passed through a 120-mesh gauze to obtain the air-dried meat flour; (2) according to the proportion, the flour and the air-dried meat flour are evenly mixed, and the mixture is vacuum packed.

[0005] Preferably, the meat is pork or beef.

[0006] Preferably, the flour is wheat flour.

[0007] Application of the air-dried meat flour in preparing air-dried meat noodles.

[0008] The advantages and technical effects of the present invention are as follows: by adding air-dried meat to flour, the present invention is suitable for people living in a fast-paced life to take meat as a tonic while taking staple food, and the air-dried meat has a strong taste, which meets people's needs for diversified diet. DETAILED DESCRIPTION

[0009] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below. It should be understood that the specific implementation methods described herein are only used to explain the present invention and are not used to limit the present invention.

[0010] The air-dried meat flour of the present invention is composed of the following raw materials in parts by weight: 500 parts of flour and 50-100 parts of air-dried meat flour; The preparation method of the air-dried meat flour is as follows: (1) Preparation of air-dried meat flour: according to the weight ratio, 500 parts of meat, 3-5 parts of salt, 3-5 parts of light soy sauce, 8-10 parts of white sugar, 1-3 parts of five-spice powder, 0.5-1 parts of cloves, 0.5-1 parts of cinnamon, 0.5-1 parts of pepper, and an appropriate amount of water, mix well and marinate for more than 6 hours, air-dry, steam for 30-40 minutes, air-dry, and then grind with a grinder, dry and pass through a 120-mesh gauze to obtain air-dried meat flour; (2) according to the proportion, mix flour and air-dried meat flour evenly, and vacuum pack. Preferably, the flour is wheat flour.

[0011] Application of the air-dried meat flour in preparing air-dried meat noodles. Example

[0012] (1) Preparation of air-dried pork powder: cut 50 catties of pork into 10-20 cm cubes, add 0.5 catties of salt, 0.5 catties of light soy sauce, 1 catties of sugar, 0.3 catties of five-spice powder, 0.05 catties each of cloves, cinnamon and pepper, and 2 catties of water, mix well and marinate for 8 hours, remove the pork, air-dry it in the sun, steam it for 30 minutes, air-dry it again, grind it with a grinder, dry it, and filter it with a 120-mesh gauze to obtain air-dried meat powder; mix 100 catties of wheat flour with 20 catties of air-dried pork powder evenly, and vacuum pack it.

[0013] (2) Preparation of air-dried pork noodles: The production process mainly includes mixing powder, mixing liquid, kneading noodles, adjusting, pressing sheets, compounding, rolling, shredding, hanging, drying, cutting, weighing, packaging, palletizing, and warehousing. These are all existing technologies, and the specific process will not be described here.

[0014] The formula in this embodiment is: 60 kilograms of air-dried pork powder; 15 kilograms of water; 0.5 kilograms of salt; 0.25 kilograms of alkali; 0.25 kilograms of yeast powder; 0.2% of the total mass of edible glue; and appropriate amounts of phase enhancers and preservatives. Example

[0015] (1) Preparation of air-dried beef powder: cut 50 catties of beef into 10-20 cm cubes, add 0.3 catties of salt, 0.3 catties of light soy sauce, 0.8 catties of sugar, 0.1 catties of five-spice powder, 0.1 catties of cloves, cinnamon and pepper, and 2 catties of water, mix well and marinate for 8 hours, remove the beef, air-dry it in the sun, steam it for 40 minutes, air-dry it again, grind it with a grinder, dry it, and filter it with a 120-mesh gauze to obtain air-dried meat powder; mix 100 catties of wheat flour with 20 catties of air-dried beef powder evenly, and vacuum pack it.

[0016] (2) Preparation of air-dried beef noodles: The production process mainly includes mixing powder, mixing liquid, mixing noodles, adjusting, pressing, compounding, rolling, shredding, hanging, drying, cutting, weighing, packaging, palletizing, and warehousing. These are all existing technologies, and the specific process will not be described here.

[0017] The formula in this embodiment is: 60 kilograms of air-dried beef powder; 17.5 kilograms of water; 1.5 kilograms of salt; 0.5 kilograms of alkali; 0.5 kilograms of yeast powder; 0.6% of the total mass of edible glue; and appropriate amounts of phase enhancers and preservatives.

[0018] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A kind of air-dried meat flour, It is characterized in that Made from the following raw materials by weight: 500 parts of flour, 50-100 parts of air-dried meat powder; The preparation method of the air-dried meat flour comprises the following steps: (1) preparing the air-dried meat flour: according to the weight proportion, 500 parts of meat are mixed with 3-5 parts of salt, 3-5 parts of light soy sauce, 8-10 parts of white sugar, 1-3 parts of five-spice powder, 0.5-1 parts of cloves, 0.5-1 parts of cinnamon, 0.5-1 parts of pepper, and an appropriate amount of water, and the mixture is mixed and marinated for more than 6 hours, air-dried, steamed for 30-40 minutes, air-dried, and then ground with a grinder, dried, and passed through a 120-mesh gauze to obtain the air-dried meat flour; (2) according to the proportion, the flour and the air-dried meat flour are evenly mixed, and the mixture is vacuum packed.

2. The air-dried meat flour according to claim 1, It is characterized in that The meat is pork or beef.

3. The air-dried meat flour according to claim 1, It is characterized in that The flour is wheat flour.

4. Use of the air-dried meat flour as described in any one of claims 1 to 3 in preparing air-dried meat noodles.