CN103082305A - Suzhou dried meat floss and processing method thereof - Google Patents
Suzhou dried meat floss and processing method thereof Download PDFInfo
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- CN103082305A CN103082305A CN2013100278525A CN201310027852A CN103082305A CN 103082305 A CN103082305 A CN 103082305A CN 2013100278525 A CN2013100278525 A CN 2013100278525A CN 201310027852 A CN201310027852 A CN 201310027852A CN 103082305 A CN103082305 A CN 103082305A
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Abstract
The invention discloses Suzhou dried meat floss and a processing method thereof. The Suzhou dried meat floss is prepared by the following steps of: taking fresh pernil, soy sauce, white granulated sugar, bean flour, edible salt and monosodium glutamate as main raw materials, and processing according to a certain mass ratio. The processing method sequentially comprises the following processes of: selecting materials, performing raw material meat processing, precooking, baking, sorting, precooling and packaging. The Suzhou dried meat floss is reasonable in collocation and rich in nutrient elements, bean flour plant protein and pork animal protein are organically combined, and the Suzhou dried meat floss contributes to enhancing the functions of the human body; and meanwhile, the Suzhou dried meat floss is slender in fibers, flexible in quality, golden in color and delicious in taste and just melts in the mouth, and the requirements of people are met.
Description
Technical field
The present invention relates to the method for a kind of dried meat floss processing, especially relate to a kind of Soviet Union formula dried meat floss processing method, mainly take pig leg meat as raw material, belong to meat products deep process technology field.
Background technology
Dried meat floss is the famous special product of China, makes after generally removing moisture with lean meat, the flesh of fish or the chicken of pig, and contained nutrition is mainly protein, fat, carbohydrate.
The general dried meat floss in market is all to have worn into the powder thing, mixes dried meat floss in congee or dip in the trowel head to eat, and is fit to children edible, along with people's living standard improves, to the food needs variation.
According to Suzhou District crowd mouthfeel, in conjunction with children's dried meat floss taste advantage, granary dried meat floss tissue morphology has formed Soviet Union's formula dried meat floss of characteristic.
Summary of the invention
The present invention seeks to: for the demand, the invention provides a kind of Soviet Union formula dried meat floss, this Soviet Union's formula dried meat floss raw material choice is reasonable, and preparation technology is easy, organically combines by the vegetable protein of bean powder, the animal protein of pork, often the edible health that is of value to.
Technical scheme of the present invention is:
The present invention is a kind of Soviet Union formula dried meat floss, it is characterized in that, it is primary raw material that described Soviet Union formula dried meat floss is selected fresh pig das Beinfleisch, soy sauce, white granulated sugar, bean powder, edible salt, monosodium glutamate, form according to certain mass proportioning formulated, described quality proportioning is: pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g.
Described bean powder keeps certain fineness through sieving, and guarantees the final products sense organ.
The processing method of described Soviet Union formula dried meat floss processes by following steps:
(1) select materials: choose required raw meat and auxiliary material, this raw meat is pig leg meat, and auxiliary material comprises soy sauce, white granulated sugar, bean powder, edible salt and monosodium glutamate;
(2) raw meat is processed: mowing is removed show condition, skin, muscle, broken bone etc., and then suitable meat fiber direction is cut into the fritter of about 500g, rinses with clear water, removes blood stains;
(3) raw meat boiling: put sufficient clear water in pot and burn to 80 ℃, after raw meat weighs, cube meat is knocked down steam copper, after boiling, with perching knife cube meat from top to bottom, stand up, prevent sticking pot all around, simultaneously the blood foam is skimmed, keep meat soup haze-free, lasting this process is rapped and can be scattered with perching knife till boiling in a covered pot over a slow fire shortcake to meat, as not scattering, need to continue boiling;
(4) reinforced: the quality proportioning of pressing pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g, the soy sauce, white granulated sugar, bean powder, edible salt, the monosodium glutamate that add respective numbers, pressure is opened to 0.2Mpa, founding in every 10 minutes once, prevent sticking pot, fry extremely without taking the dish out of the pot after soup juice;
(5) smoke: the dried meat floss semi-finished product after boiling change the flat pot that turns over to, and igniting began to smoke 5 ~ 8 hours, beat pine after smoking and make dried meat floss become soft and pile occur, and carry out determination of moisture, if the qualified next step that enters;
(6) pick: pick out lump from the dried meat floss of smoking, meatball abandons;
(7) precooling packing: product is divided carried out precooling on corrosion resistant plate, treat that product is cooled to room temperature, stirred once every 30 minutes in cooling procedure, pack in the bag of can packing into after 2-4 hour.
Advantage of the present invention is:
The present invention revives the collocation of formula dried meat floss rationally, and nutrient is abundant, and by bean powder vegetable protein and the organic combination of pork animal protein, often eating is of value to the enhancing function of human body; Simultaneously, this Soviet Union's formula dried meat floss fiber is elongated, and quality is soft, and color is golden yellow, delicious flavour, and popular crowd's needs are satisfied in just melt in the mouth.
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The specific embodiment
Embodiment:
Below in conjunction with specific embodiment, such scheme is described further.Should be understood that these embodiment are not limited to limit the scope of the invention for explanation the present invention.The implementation condition that adopts in embodiment can be done further adjustment according to the condition of concrete producer, and not marked implementation condition is generally the condition in normal experiment.
Soviet Union's formula dried meat floss processing method in the present embodiment comprises successively the operation of selecting materials, raw meat treatment process, precooking process, smokes operation, picks operation, pre-cooling working procedure and packaging process.
In the operation of selecting materials, choose required raw material, this raw material mass mixture ratio is pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g.
(1) raw material of selecting materials: through qualified aquatic foods (freezing) (front) hind shank of veterinary hygiene quarantine, wherein hind shank is the superior raw material of cooking dried meat floss, has that fiber is long, connective tissue is few, the yield rate advantages of higher.Make finished fiber long, yield rate is high, and delicious flavour must be selected color depth, and the old fresh pig hind shank of meat is raw material.Auxiliary material is selected: auxiliary material arrange in pairs or groups well the to guarantee color and luster of dried pork floss, flavour is delicious, fragrant and sweet good to eat, pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g.Because the taste of various places is different, can suitably adjust the ratio of various auxiliary materials.
(2) raw meat is processed: mowing is removed show condition, skin, muscle, broken bone etc., and then suitable meat fiber direction is cut into the fritter of about 500g, rinses with clear water, removes blood stains.
(3) boiling: boiling is a procedure important in the dried meat floss processing technology, and it directly affects fiber and the yield rate of dried pork floss.Boiling generally is divided into following 6 links.The first, raw material weighs.Every mouthful of steam copper can drop into cube meat 90kg.Must weigh before feeding intake, running into large and little cube meat will separately weigh.
The second, cook.After poach to 80 ℃, add the cube meat after weighing in pot.
The 3rd, skim the blood foam.After water boil, do not overflow as principle take water in steam copper.With perching knife cube meat from top to bottom, all around stand up, prevent sticking pot.Simultaneously the blood foam is skimmed, keep meat soup haze-free.
The 4th, stewing crisp.Calculating the stewing crisp time of one pot of meat can be till skims the blood foam and begins when off the pot.Season, meat, old tender degree was different, and the stewing crisp time is also different, and older stewing crisp time of general meat is in the 3.5h left and right.Must check cube meat situation in pot at set intervals.Whether stewing crisp General Requirements is undertaken by following method of operating to check in pot cube meat: cube meat is placed on perching knife, with little soup ladle strike several under, the cube meat meat fiber can separate, draws meat fiber flexible with have gentle hands, and continuous, illustrates that this pot meat boiled in a covered pot over a slow fire shortcake.Strike with little soup ladle one as fruit pulp, the silk head breaks and sticks with paste, and illustrates that this pot meat is well-done, and the stewing crisp time is excessive.Strike several lower cube meat with little soup ladle still as usual, also must boil in a covered pot over a slow fire and boil a period of time.
The 5th, reinforced frying: press pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g proportioning, add respective numbers soy sauce, white granulated sugar, bean powder, edible salt, monosodium glutamate, pressure is opened to 0.2Mpa, founding in every 10 minutes once, prevent sticking pot, fry extremely without taking the dish out of the pot after soup juice.
(4) smoke: change dried meat floss semi-finished product after frying over to the flat pot that turns, about baking 6h, make moisture first evaporate a part.Semi-finished product dried meat floss fiber is tenderer, is damaged in order not make it, use the slow fire parch; Also to beat pine after smoking, beat pine and can make dried meat floss become softr, and pile occurs, be i.e. villous fleshy fiber.Dried meat floss after wiping well will carry out determination of moisture, and the sample that gathers during mensuration will be taken a sample evenly, and is representative, to guarantee accuracy.After determination of moisture is qualified, just can enters and choose pine, choose the pine stage.This operation affects end product quality: when frying pine, dried meat floss moisture is as below 16%, causing the dried meat floss yield rate low in required standard, and fiber is short; As using big fire, easily tie crispy rice when frying pine, yield rate is also low, finished product have the slight smell of burning or the dried meat floss fiber harder.
(5) pick: the special messenger picks, and lump, meatball are chosen.
(6) precooling: product is divided carried out precooling on corrosion resistant plate, treat that product is cooled to room temperature, need to stir once every 30 minutes in cooling way, in the bag of approximately can packing into after 2-4h;
(7) packing: get a new 5# inner lining bag and refill a snakeskin bag outward, the dried meat floss finished product is packed in inner lining bag, every packed 20kg is depressed at most 8 bags when depositing.
Above-mentioned example only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the person skilled in the art can understand content of the present invention and implement according to this, can not limit protection scope of the present invention with this.All equivalent transformations that Spirit Essence is done according to the present invention or modification are within all should being encompassed in protection scope of the present invention.
Claims (6)
1. the processing method of formula dried meat floss of reviving, is characterized in that, comprises following operating procedure:
(1) select materials: choose required raw meat and auxiliary material, this raw meat is the fresh pig das Beinfleisch, and auxiliary material comprises soy sauce, white granulated sugar, bean powder, edible salt and monosodium glutamate;
(2) raw meat is processed: mowing is removed show condition, skin, muscle, broken bone etc., and then suitable meat fiber direction is cut into the fritter of about 500g, rinses with clear water, suitably soaks and removes blood stains;
(3) raw meat boiling: put sufficient clear water in pot and burn to 80 ℃, after raw meat weighs, cube meat is knocked down steam copper, after boiling, with perching knife cube meat from top to bottom, stand up, prevent sticking pot all around, simultaneously the blood foam is skimmed, keep meat soup haze-free, lasting this process is rapped and can be scattered with perching knife till boiling in a covered pot over a slow fire shortcake to meat, as not scattering, need to continue boiling;
(4) reinforced: the quality proportioning of pressing pig leg meat 150-200g, soy sauce 30-50g, white granulated sugar 40-70g, bean powder 40-80g, edible salt 5-10 g, monosodium glutamate 10-20g, the soy sauce, white granulated sugar, bean powder, edible salt, the monosodium glutamate that add respective numbers, pressure is opened to 0.2Mpa, founding in every 10 minutes once, prevent sticking pot, fry extremely without taking the dish out of the pot after soup juice;
(5) smoke: the dried meat floss semi-finished product after boiling change the flat pot that turns over to, and igniting began to smoke 5 ~ 8 hours, beat pine after smoking and make dried meat floss become soft and pile occur, and carry out determination of moisture, if the qualified next step that enters;
(6) pick: pick out lump from the dried meat floss of smoking, meatball abandons;
(7) precooling packing: product is divided carried out precooling on corrosion resistant plate, treat that product is cooled to room temperature, stirred once every 30 minutes in cooling procedure, pack in the bag of can packing into after 2-4 hour.
2. the processing method of Soviet Union according to claim 1 formula dried meat floss, it is characterized in that: in step (1), pig leg meat is the fresh pig hind shank.
3. the processing method of Soviet Union according to claim 1 formula dried meat floss, it is characterized in that: step (3) detects meat, and whether stewing crisp method of operating is as follows: cube meat is placed on perching knife, with little soup ladle strike several under, the cube meat meat fiber can separate, draw meat fiber flexible with have gentle hands, and constantly, illustrate that meat is stewing crisp.
4. the processing method of Soviet Union according to claim 1 formula dried meat floss, it is characterized in that: in step (5), the qualified definition of determination of moisture is that the dried meat floss moisture is 16% ~ 20%.
5. the processing method of Soviet Union according to claim 1 formula dried meat floss, it is characterized in that: adopt slow fire to smoke in step (5), first smoked 2 ~ 3 hours, moisture is controlled at below 20%, then smokes 3 ~ 5 hours.
6. Soviet Union's formula dried meat floss, is characterized in that, these Soviet Union's formula dried meat floss according to claim 1 ~ 5 described methods of any one prepare.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265931A (en) * | 2015-02-02 | 2016-01-27 | 倍思特食品（苏州）有限公司 | Method for preparing dried dark brown sugar meat floss |
| CN105475743A (en) * | 2014-10-14 | 2016-04-13 | 曹波 | Method for processing five spices dried meat floss |
| CN108402414A (en) * | 2018-04-16 | 2018-08-17 | 上海交通大学 | A kind of instant class river Puffer dried meat floss and preparation method thereof |
| CN115708566A (en) * | 2022-11-23 | 2023-02-24 | 当雄县高原蓝农业发展有限公司 | Processing and preparation method of high-altitude yak dried meat floss |
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| WO2008014000A1 (en) * | 2006-07-28 | 2008-01-31 | Penford Food Corporation | High amylose dog chew formulation |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102362672A (en) * | 2011-10-27 | 2012-02-29 | 江苏长寿集团股份有限公司 | Sugar-free crushed dried pork |
| CN102613586A (en) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | High-calcium pork floss and preparation method thereof |
| CN102793196A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Processing method of dried meat floss with sesame and sea weed |
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2013
- 2013-01-25 CN CN2013100278525A patent/CN103082305A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| WO2008014000A1 (en) * | 2006-07-28 | 2008-01-31 | Penford Food Corporation | High amylose dog chew formulation |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102362672A (en) * | 2011-10-27 | 2012-02-29 | 江苏长寿集团股份有限公司 | Sugar-free crushed dried pork |
| CN102613586A (en) * | 2012-04-23 | 2012-08-01 | 福建省厨师食品集团有限公司 | High-calcium pork floss and preparation method thereof |
| CN102793196A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Processing method of dried meat floss with sesame and sea weed |
Non-Patent Citations (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475743A (en) * | 2014-10-14 | 2016-04-13 | 曹波 | Method for processing five spices dried meat floss |
| CN105265931A (en) * | 2015-02-02 | 2016-01-27 | 倍思特食品（苏州）有限公司 | Method for preparing dried dark brown sugar meat floss |
| CN108402414A (en) * | 2018-04-16 | 2018-08-17 | 上海交通大学 | A kind of instant class river Puffer dried meat floss and preparation method thereof |
| CN115708566A (en) * | 2022-11-23 | 2023-02-24 | 当雄县高原蓝农业发展有限公司 | Processing and preparation method of high-altitude yak dried meat floss |
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Application publication date: 20130508 |