CN102669688B - Method for preparing dried meat floss for children - Google Patents
Method for preparing dried meat floss for children Download PDFInfo
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- CN102669688B CN102669688B CN2012101400464A CN201210140046A CN102669688B CN 102669688 B CN102669688 B CN 102669688B CN 2012101400464 A CN2012101400464 A CN 2012101400464A CN 201210140046 A CN201210140046 A CN 201210140046A CN 102669688 B CN102669688 B CN 102669688B
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Abstract
The invention provides a method for preparing dried meat floss for children. The method sequentially comprises the following steps of: 1, selecting meat; 2, grading; 3, boiling meat; 4, shredding into shredded meat; 5, washing meat; 6, mixing materials; 7, frying meat; 8, mixing materials; 9, frying for the first time; and 10, drying for the second time. The dried meat floss for children, which is prepared by the method, is abundant in nutrient, delicious and tasty, and easy to digest, sweet, salty and fresh, and soft but not greasy, and can be dissolved when put in mouth, has aftertaste and does not contain any pigment, fragrance or preservative, and is an ideal nutritional supplement food for children.
Description
Technical field
The present invention relates to the dried meat floss technical field, particularly, relate to a kind of preparation method of child's dried meat floss.
Background technology
Dried meat floss is the famous special product of China, has characteristics such as nutritious, tasty, easy to carry.Lean meat such as pig, beef, chicken and fish can be processed into dried meat floss, and in process, dried meat floss has not only concentrated nutrition, has also concentrated mineral matter, have the iron of benefit effect, help to prevent the problem of children's iron deficiency.
Summary of the invention
The present invention has developed the preparation method of child's dried meat floss that a kind of suitable child eats on the basis of China's characteristic dried meat floss, child's dried meat floss that this method is produced is nutritious, tasty, be easy to digestion, be with in sweet salty, band is bright in salty, the entrance self-dissolving, continuous and oiliness, lingering fragrance is long, and do not contain any pigment, essence, anticorrisive agent is a kind of desirable baby nutrition supplement.
Technical scheme of the present invention is as follows: a kind of preparation method of child's dried meat floss comprises the following concrete steps of carrying out in order:
1, select meat: fibre structure, level by meat decompose, and oil, muscle are removed totally, and the suitable silk of bulk is cut into long about 15 centimetres, and be wide about 5 centimetres, thick about 5 centimetres strip;
2, classification: large and small according to the fibre structure of meat is pork and little meat with the meat rough segmentation;
3, cook meat: according to raw meat: the mass ratio of water is that 1: 3 ratio discharges water in pot, and is boiled; In pot, put into the good pork of classification again, boiled 1 hour; In pot, put into the good little meat of classification again, boiled again 3 hours; In the process of cooking meat, firepower is unsuitable excessive, with pot cover sealing pot, forbids meat soup excessive; Often stir meat, treat that meat is loose, stir meat in the pot diffusing with waddy; Play the oil slick that floats over above the meat soup; With strainer meat is salvaged from meat soup again, drain, preserve standby; Then the oil slick on the meat soup is beaten totally, meat soup is preserved standby;
4, become silk: the shredded meat machine is cleaned up, and the meat that step 3 is salvaged from meat soup is put into the shredded meat machine and is stirred into shredded meat, preserves standby; The meat of having salvaged in the general described meat soup is put into the stirring of shredded meat machine can become shredded meat twice; Preferably, the oil on the shredded meat and muscle are removed clean, if any big cutlet then pine become shredded meat, and it is even to preserve the shredded meat strand;
5, wash meat: get step 3 gained meat soup, further remove oil slick on the meat soup, add the water of 50% meat soup quality, boiled, remove surperficial oil slick, pour step 4 gained shredded meat into and soaked 30 minutes, shredded meat is picked up, drain, be cooled to room temperature; Preferably, shredded meat electricity consumption fan cooling in cool 5 minutes;
6, spice: according to raw meat: white sugar: salt: the mass ratio of monosodium glutamate is 100: 8: 1.2: 1.8 take by weighing white sugar, salt and monosodium glutamate, and configuration white sugar, the spice mixt of salt and monosodium glutamate is poured in the step 5 gained shredded meat, stirs;
7, fry meat: the shredded meat that step 6 is mixed is put into the frying pan frying, and firepower is unsuitable excessive during beginning, treats that spice mixt dissolves the back and strengthens firepower, and frying was contained out dried meat floss after 40 minutes, coolly rubs one time with hand rubbing to still having surplus heat, and shredded meat is unclamped, and is cooled to room temperature;
8, spice: in raw meat: meat soup: taurine: the mass ratio of yolk powder is 100: 1: 0.1: 3 ratio is got meat soup, taurine and yolk powder respectively, and taurine and yolk powder are dissolved in meat soup, pours in the step 7 gained shredded meat, stirs;
9, frying one: step 8 gained shredded meat is put into pot frying 30 minutes, be cooled to still and have surplus heat, rub one time with hand rubbing and make shredded meat loose, be cooled to room temperature; Preferably, shredded meat is put into pot and is used the steam preheating earlier, begins frying again;
10, frying two: the dried meat floss machine is cleaned up, open the dynamo-electric source of shredded meat, step 9 gained shredded meat is put into shredded meat machine frying 1 hour, firepower is moderate, constantly stirs shredded meat in the frying process; Contain out shredded meat, be cooled to still and have surplus heat, gently crumple shredded meat with have gentle hands, firmly want light, prevent the shredded meat fragmentation, cooled off 5-10 hour naturally, namely get described child's dried meat floss.
Oil in the step 4 gained shredded meat and muscle are further removed totally, made shredded meat evenly fluffy, carry out step 5 again and wash meat.
The meat of in the step 4 step 3 being salvaged from meat soup is put into the shredded meat machine and is stirred 2 times.
Beneficial effect of the present invention is: the preparation method of child's dried meat floss of the present invention, and its preparation method is simple, and equipment investment is few, it is golden yellow or faint yellow that child's dried meat floss of producing is, be thread, its protein quality content 〉=25%, sodium chloride mass content≤7%, moisture mass content≤20%, saccharic amount content≤35%, starch quality content≤2%, and do not contain food additives or other corrosive substances, very health environment-friendly is fit to the child and eats.Preparation method's method of described child's dried meat floss has increased modern crafts such as seasoning design, vapour cooking and autoclaving in inheriting tradition technology, overcome the defective on traditional dried meat floss color and luster, mouthfeel and the local flavor.Child's dried meat floss of the present invention preparation is nutritious, and taurine and yolk powder can promote brain development, improves intelligence, is conducive to children ' s healthy growth, and is delicious good to eat, easily digestion, and be with in sweet salty, salty in band bright, the entrance self-dissolving, continuous and oiliness, lingering fragrance is long.This product does not add any pigment, essence, and anticorrisive agent is the desirable nutrient supplement food of baby.This product is direct-edible, can allocate with foods such as ground rice, noodles, gruel.
The specific embodiment
Embodiment 1:
A kind of preparation method of child's dried meat floss comprises the following concrete steps of carrying out in order:
1, select meat: fibre structure, level by meat decompose, and oil, muscle are removed totally, and the suitable silk of bulk is cut into long about 15 centimetres, and be wide about 5 centimetres, thick about 5 centimetres strip;
2, classification: large and small according to the fibre structure of meat is pork and little meat with the meat rough segmentation;
3, cook meat: according to raw meat: the mass ratio of water is that 1: 3 ratio discharges water in pot, and is boiled; In pot, put into the good pork of classification again, boiled 1 hour; In pot, put into the good little meat of classification again, boiled again 3 hours; In the process of cooking meat, firepower is unsuitable excessive, with pot cover sealing pot, forbids meat soup excessive; Often stir meat, treat that meat is loose, stir meat in the pot diffusing with waddy; Play the oil slick that floats over above the meat soup; With strainer meat is salvaged from meat soup again, drain, preserve standby; Then the oil slick on the meat soup is beaten totally, meat soup is preserved standby;
4, become silk: the shredded meat machine is cleaned up, and the meat that step 3 is salvaged from meat soup is put into the shredded meat machine and is stirred into shredded meat, preserves standby;
5, wash meat: get step 3 gained meat soup, further remove oil slick on the meat soup, add the water of 50% meat soup quality, boiled, pour step 4 gained shredded meat into and soaked 30 minutes, shredded meat is picked up, drain, be cooled to room temperature;
6, spice: according to raw meat: white sugar: salt: the mass ratio of monosodium glutamate is 100: 8: 1.2: 1.8 take by weighing white sugar, salt and monosodium glutamate, and configuration white sugar, the spice mixt of salt and monosodium glutamate is poured in the step 5 gained shredded meat, stirs;
7, fry meat: the shredded meat that step 6 is mixed is put into the frying pan frying, and firepower is unsuitable excessive during beginning, treats that spice mixt melts the back and strengthens firepower, and frying was contained out dried meat floss after 40 minutes, coolly rubs one time with hand rubbing to still having surplus heat, and is cooled to room temperature;
8, spice: in raw meat: meat soup: taurine: the mass ratio of yolk powder is that the ratio of 100:1:0.1:3 is got meat soup, taurine and yolk powder respectively, and taurine and yolk powder are dissolved in meat soup, pours in the step 7 gained shredded meat, stirs;
9, frying one: step 8 gained shredded meat is put into pot frying 30 minutes, be cooled to still and have surplus heat, rub one time with hand rubbing and make shredded meat loose, be cooled to room temperature;
10, frying two: the dried meat floss machine is cleaned up, and power-on is put into shredded meat machine frying 1 hour with step 9 gained shredded meat, and firepower is moderate, constantly stirs shredded meat in the frying process; Contain out shredded meat, be cooled to still and have surplus heat, gently crumple shredded meat with have gentle hands, firmly want light, prevent the shredded meat fragmentation, cooled off 5-10 hour naturally, namely get described child's dried meat floss.
Oil in the step 4 gained shredded meat and muscle are further removed totally, made shredded meat evenly fluffy, carry out step 5 again and wash meat.
The meat of in the step 4 step 3 being salvaged from meat soup is put into the shredded meat machine and is stirred 2 times.
Preferably, the assorted 12-13% of step 10 gained child dried meat floss moisture control.Qualified child's dried meat floss can not touch moisture with the clean big bag of sack sealing in the storing process.
Above content be in conjunction with concrete preferred embodiment to further describing that the present invention does, can not assert that concrete enforcement of the present invention is confined to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, its framework form can be flexible and changeable, can the subseries product.Just make some simple deduction or replace, all should be considered as belonging to the scope of patent protection that the present invention is determined by claims of submitting to.
Claims (2)
1. the preparation method of child's dried meat floss is characterized in that, comprises the following concrete steps of carrying out in order:
(1) select meat: fibre structure, level by meat decompose, and oil, muscle are removed totally, and the suitable silk of bulk is cut into long 15 centimetres, and be wide 5 centimetres, thick 5 centimetres strip;
(2) classification: large and small according to the fibre structure of meat is pork and little meat with the meat rough segmentation;
(3) cook meat: according to raw meat: the mass ratio of water is that the ratio of 1:3 discharges water in pot, and is boiled; In pot, put into the good pork of classification again, boiled 1 hour; In pot, put into the good little meat of classification again, boiled again 3 hours; In the process of cooking meat, firepower can not be excessive, with pot cover sealing pot, forbids meat soup excessive; Often stir meat, treat that meat is loose, stir meat in the pot diffusing with waddy; Play the oil slick that floats over above the meat soup; With strainer meat is salvaged from meat soup again, drain, preserve standby; Then the oil slick on the meat soup is beaten totally, meat soup is preserved standby;
(4) become silk: the shredded meat machine is cleaned up, and the meat that step (3) is salvaged from meat soup is put into the shredded meat machine and is stirred into shredded meat, preserves standby;
(5) wash meat: get step (3) gained meat soup, further remove oil slick on the meat soup, add the water of 50% meat soup quality, boiled, pour step (4) gained shredded meat into and soaked 30 minutes, shredded meat is picked up, drain, be cooled to room temperature;
(6) spice: according to raw meat: white sugar: salt: the mass ratio of monosodium glutamate is that 100:8:1.2:1.8 takes by weighing white sugar, salt and monosodium glutamate, and preparation white sugar, the spice mixt of salt and monosodium glutamate is poured in the step 5 gained shredded meat, stirs;
(7) fry meat: the shredded meat that step (6) is mixed is put into the frying pan frying, and firepower can not be excessive during beginning, treats that spice mixt dissolves the back and strengthens firepower, and frying was contained out dried meat floss after 40 minutes, coolly rubs one time with hand rubbing to still having surplus heat, and is cooled to room temperature;
(8) spice: in raw meat: meat soup: taurine: the mass ratio of yolk powder is that the ratio of 100:1:0.1:3 is got meat soup, taurine and yolk powder respectively, and taurine and yolk powder are dissolved in meat soup, pours in the step 7 gained shredded meat, stirs;
(9) frying one: step (8) gained shredded meat is put into pot frying 30 minutes, be cooled to still and have surplus heat, rub one time with hand rubbing and make shredded meat loose, be cooled to room temperature;
(10) frying two: the dried meat floss machine is cleaned up, and power-on is put into shredded meat machine frying 1 hour with step (9) gained shredded meat, and firepower is moderate, constantly stirs shredded meat in the frying process; Contain out shredded meat, be cooled to still and have surplus heat, gently crumple shredded meat with have gentle hands, firmly want light, prevent the shredded meat fragmentation, cooled off 5-10 hour naturally, namely get described child's dried meat floss.
2. the preparation method of child's dried meat floss as claimed in claim 1 is characterized in that, the oil in step (4) the gained shredded meat and muscle are further removed totally, makes shredded meat evenly fluffy, carries out step (5) again and washes meat.
3, the preparation method of child's dried meat floss as claimed in claim 1 is characterized in that, the meat of in the step (4) step (3) being salvaged from meat soup is put into the shredded meat machine and stirred 2 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012101400464A CN102669688B (en) | 2012-05-08 | 2012-05-08 | Method for preparing dried meat floss for children |
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| CN2012101400464A CN102669688B (en) | 2012-05-08 | 2012-05-08 | Method for preparing dried meat floss for children |
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| CN102669688A CN102669688A (en) | 2012-09-19 |
| CN102669688B true CN102669688B (en) | 2013-07-10 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105639466A (en) * | 2016-01-19 | 2016-06-08 | 福建省郑氏花巷食品有限公司 | Fragrant and crispy dried meat floss with spleen tonifying and stomach nourishing effects and making method thereof |
| CN105533469A (en) * | 2016-02-02 | 2016-05-04 | 黄有迁 | Preparation method of selenium-rich dried meat floss suitable for middle-aged and old people |
| CN109805283B (en) * | 2019-02-26 | 2022-03-15 | 中国农业科学院农产品加工研究所 | Processing method for reducing heterocyclic amine content in dried meat floss |
| CN113826831B (en) * | 2021-09-23 | 2024-06-11 | 味斯美食品科技(安吉)有限公司 | Processing method of high-elasticity shredded chicken |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273640A (en) * | 2011-06-15 | 2011-12-14 | 上海爱珍生物科技有限公司 | Processing method of dried meat floss |
| CN102283390A (en) * | 2011-07-27 | 2011-12-21 | 太仓市飞凤食品有限公司 | Method for preparing dried meat floss |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273640A (en) * | 2011-06-15 | 2011-12-14 | 上海爱珍生物科技有限公司 | Processing method of dried meat floss |
| CN102283390A (en) * | 2011-07-27 | 2011-12-21 | 太仓市飞凤食品有限公司 | Method for preparing dried meat floss |
Non-Patent Citations (2)
| Title |
|---|
| 李金荣等.肉松的加工技术.《肉类加工》.2000,(第6期),32. |
| 肉松的加工技术;李金荣等;《肉类加工》;20001231(第6期);32 * |
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