CN103110120A - Processing method of dry minced meat for infants - Google Patents

Abstract

The invention discloses dry minced meat for infants and a processing method of the dry minced meat. The dry minced meat for infants is prepared by selecting pernil, white granulated sugar, bean flour, vegetable oil and edible salt as main raw materials and processing according to a certain mass proportioning; and the processing method comprises the following working procedures, namely material selection, treatment of raw meat, precooking, baking, picking, precooling and packaging. The dry minced meat for infants has no addition of soy sauce, pigments, essences, preservatives and monosodium glutamate, is autolyzed after entering the mouth and has the particle size being below 5mm; and compared with the traditional dry minced meat, the salinity of the dry minced meat for infants disclosed by the invention is reduced by 1/4, and therefore the dry minced meat for infants is especially suitable for infants.

Description

A kind of processing method of baby's meat shortcake

Technical field

The present invention relates to the method for a kind of dried meat floss processing, especially relate to a kind of crisp processing method of baby's meat of suitable infants, 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.

Also there are in the market a lot of marks to be fit to infant's meat crisp, but particle or bigger than normal, or being broken into powder, mouthfeel is not good and taste is partially salty, really is not fit to the infant and uses.

Summary of the invention

The present invention seeks to: for the demand, provide a kind of baby's infant meat crisp processing method, its advantage is that fiber is tiny, just melt in the mouth, and sodium content meets the infant food requirement.

Technical scheme of the present invention is:

A kind of processing method of baby's meat shortcake processes by following steps:

(1) select materials: choose required raw meat and auxiliary material, this raw meat is leg muscle or pig hind shank before pig, and auxiliary material comprises white granulated sugar, bean powder, vegetable oil and edible salt;

(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 lean meat of about 500g, rinses with clear water, removes blood stains;

(3) raw meat boiling: raw meat is poured in pot, put sufficient clear water, boil 2.5 ~ 3 hours after water boiling, until that meat boils to hundred per cent is well-done, add a cover when boiling;

(4) moulding: well-done meat is broken into thread by loosening machine, without thick and stiff cube meat or cutlet, then it is long that silk is cut into 1-2cm;

(5) reinforced: the shredded meat that will cut is well rear stand-by by a weighing, according to pork 40kg, white granulated sugar 5-10kg, bean powder 8-12kg, vegetable oil 1-1.5 kg, the quality proportioning of edible salt 0.2-0.28kg, the shredded meat that weighs up and auxiliary material are added in pot mix thoroughly, frying process approximately 1 hour, fried dry is to running off and can take the dish out of the pot without soup juice; Compare with traditional dried meat floss, salt is down to original 1/4;

(6) smoke: the dried meat floss that frying is good is poured flat turning in pot into, and start igniting is smoked, little fire after first moderate heat, and in process, without caking, foreign, baked products moisture reach the 16-20% dried meat floss semi-finished product that can take the dish out of the pot to get; Use traditional heated by gas when smoking, product is more fragrant

(7) frying: pour the dried meat floss semi-finished product into inclinable jacketed kettle, the little fiery frying 50min of coal gas, making moisture reach 4-8% can take the dish out of the pot;

(8) pick: pick out lump from the dried meat floss of smoking, meatball abandons;

(9) 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:

Baby's meat shortcake of the present invention does not add soy sauce, pigment, essence, anticorrisive agent, monosodium glutamate, the entrance self-dissolving, and particle all below 5mm, is compared with traditional dried meat floss, and it is original 1/4 that salt is down to, and is specially adapted to baby infant edible.

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.

The crisp processing method of baby's meat 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.

(1) select materials: select No. 2 front leg muscles of pig, No. 4 pig back leg green meats, quarantine and examination after the animal doctor kills front government official, lean meat will remove fat as far as possible, be cut into again the cube meat about 500 grams, to keep the length of fiber, raw meat must keep hygienically clean, and will wash away with clear water if any extravasated blood and dirt.

(2) precook: first with putting appropriate water in pot, then meat is poured into, every pot is thrown the meat amount is 120 kilograms of left and right, through hotting plate and stirring up and down with scoop, after pan boiling boils, the cooked pot cover of opening of meat, first the oily soup in pot is scooped out, with frying loose scoop, cube meat is all opened, then the soup of scooping out is poured in pot, add simultaneously appropriate water (till panful) and hot plate again, it is large that firepower is wanted, boil rear firepower slightly little, when noodle soup on oil float and profit when distinguishing just carries out oil skimming.After most of oil is skimmed (approximately 1 hour), be constantly stir with scoop up and down, left and right, in case stir-bake to brown occurs, and manadesma, broken bone etc. are removed in inspection.Boil until cube meat and be about to pot cover after harden and cover tightly, run away to reduce in pot steam, keep temperature, cook meat the time: boiled 2.5 to 3 hours after pot leaves (boiling).The meat of precooking is saturating to hundred per cent, adds a cover when boiling.

(3) moulding: first meat is broken into threadly by loosening machine, without thick and stiff cube meat or cutlet, then cut into about 1-2cm silk long.

(4) batching: it is well rear stand-by that the silk that will cut carries out weighing by portion;

(5) spice: what will prepare boils the ripe pork 40kg of hundred per cent, white granulated sugar 5-10kg, bean powder 8-12kg, vegetable oil 1-1.5 kg, edible salt 0.2-0.28kg, pour into and carry out material in pot and treat that material melts fully, will load weighted meat embryo pour into and mix with it evenly in pot, can take the dish out of the pot after even wait frying, whole process is 1h approximately, and fried dry is to running off without soup juice.

(6) smoke: the dried meat floss that frying is good is poured flat turning in pot into, and the start igniting is smoked, little fire after first moderate heat, and in process, without caking, foreign, baked products moisture reach 16-20% and can take the dish out of the pot.

(7) the semi-finished product dried meat floss is poured into carried out frying in frying pan, frying approximately namely adds vegetable oil after 70 minutes; 10 minutes crisp shortcakeizations of meat of frying namely take the dish out of the pot again.

(8) pick: the special messenger picks, and lump, meatball are chosen.

(9) 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;

(10) packing fetches a new 5# inner lining bag and refills a snakeskin bag outward special dried meat floss semi-finished product are packed in inner lining bag, and every packed 20KG is depressed at most 8 bags when depositing.

The crisp product nutritional labeling of baby's meat that processing makes through the method for the invention such as following table:

Project	Every 100g
		Energy	1908KJ
Protein	32.7g
		Fat	15.3g
Carbohydrate	46.9g
		Sodium	200mg
Calcium	37mg
		Iron	4.1mg
Zinc	2.90mg

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 (1)

1. the processing method of baby's meat shortcake, is characterized in that, comprises following operating procedure:

(1) select materials: choose required raw meat and auxiliary material, this raw meat is leg muscle or pig hind shank before pig, and auxiliary material comprises white granulated sugar, bean powder, vegetable oil and edible salt;

(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 lean meat of about 500g, rinses with clear water, removes blood stains;

(3) raw meat boiling: raw meat is poured in pot, put sufficient clear water, boil 2.5 ~ 3 hours after water boiling, until that meat boils to hundred per cent is well-done, add a cover when boiling;

(4) moulding: well-done meat is broken into thread by loosening machine, without thick and stiff cube meat or cutlet, then it is long that silk is cut into 1-2cm;

(5) reinforced: the shredded meat that will cut is well rear stand-by by a weighing, according to pork 40kg, white granulated sugar 5-10kg, bean powder 8-12kg, vegetable oil 1-1.5 kg, the quality proportioning of edible salt 0.2-0.28kg, the shredded meat that weighs up and auxiliary material are added in pot mix thoroughly, frying process approximately 1 hour, fried dry is to running off and can take the dish out of the pot without soup juice;

(6) smoke: the dried meat floss that frying is good is poured flat turning in pot into, and the start igniting is smoked, little fire after first moderate heat, and in process, without caking, foreign, baked products moisture reach 16% can take the dish out of the pot into the dried meat floss semi-finished product;

(7) frying: pour the dried meat floss semi-finished product into inclinable jacketed kettle, the little fiery frying 50min of coal gas, making moisture reach 4-8% can take the dish out of the pot;

(8) pick: pick out lump from the dried meat floss of smoking, meatball abandons;

(9) 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.