CN103519208A - 一种皮质纤维的加工方法 - Google Patents
一种皮质纤维的加工方法 Download PDFInfo
- Publication number
- CN103519208A CN103519208A CN201310446433.5A CN201310446433A CN103519208A CN 103519208 A CN103519208 A CN 103519208A CN 201310446433 A CN201310446433 A CN 201310446433A CN 103519208 A CN103519208 A CN 103519208A
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- China
- Prior art keywords
- cortex
- particle
- processing method
- cortical
- drying
- Prior art date
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- 230000001054 cortical effect Effects 0.000 title claims abstract description 12
- 239000000835 fiber Substances 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 239000002245 particle Substances 0.000 claims description 16
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000005253 cladding Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract 3
- 239000012263 liquid product Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种食品的加工工艺,特别公开了一种皮质纤维的加工方法。本发明的皮质纤维的加工方法,包含以下步骤:皮质碎料-加水浸泡-磨碎-沥水-烘干-破碎-包装。本发明的皮质纤维的加工方法,具有改善肉干制品、火腿制品、肉感流质制品等食品的肉感,使产品更贴近真正的肉质感。
Description
技术领域
本发明涉及一种食品的加工工艺,特别涉及一种皮质纤维的加工方法。
背景技术
目前一些配料食品为了增强其肉质感,主要是加入植物纤维,植物纤维无法完美体现原肉质感,而现有皮质原料主要用途是蒸煮胶制,破坏了其原有的肉质纤维。
发明内容
本发明提供了一种皮质纤维的加工方法,达到改善肉制食品的肉感,使产品更贴近真正的肉质感的目的。
本发明解决上述问题的技术方案,包含以下步骤:皮质碎料-加水浸泡-磨碎-沥水-烘干-破碎-包装。
进一步,所述皮质碎料为牛皮、猪皮、羊皮、马皮。
本发明与现有技术相比具有以下优点:本发明具有改善肉干制品、火腿制品、肉感流质制品等食品的肉感,使产品更贴近真正的肉质感。
具体实施方式
以下给出本发明的具体实施例,用来对本发明的构成进行进一步说明。
本发明提供一种皮质纤维的加工方法的一种具体实施方式,包括以下步骤:
1)将皮质碎料加水浸泡一小时,使皮料充分吸水,其水与皮质碎料的比例为1:1。
2)将浸泡后的皮质碎料使用胶体磨磨碎;
3)将胶体磨磨碎的皮质碎料通过甩干机甩干水分,时间为20分钟;
4)将甩干后的皮质碎料通过烘干机进行烘干,温度控制在45℃,烘干时间为10小时;
5)将烘干后的皮质碎料通过破碎机进行破碎;
6)将破碎的皮质碎料进行密封包装。
Claims (3)
1.一种皮质纤维的加工方法,其特征是:包含以下步骤:皮质碎料-加水浸泡-磨碎-沥水-烘干-破碎-包装。
2.根据权利要求1所述一种皮质纤维的加工方法,其特征是:包含以下步骤:
1)将皮质碎料加水浸泡一小时,使皮料充分吸水,其水与皮质碎料的比例为1:1。
2)将浸泡后的皮质碎料使用胶体磨磨碎;
3)将胶体磨磨碎的皮质碎料通过甩干机甩干水分,时间为20分钟;
4)将甩干后的皮质碎料通过烘干机进行烘干,温度控制在45℃,烘干时间为10小时;
5)将烘干后的皮质碎料通过破碎机进行破碎;
6)将破碎的皮质碎料进行密封包装。
3.根据权利要求1所述一种皮质纤维的加工方法,其特征是:所述皮质碎料为牛皮、猪皮、羊皮、马皮。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310446433.5A CN103519208B (zh) | 2013-09-27 | 2013-09-27 | 一种皮质纤维的加工方法 |
Applications Claiming Priority (1)
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CN201310446433.5A CN103519208B (zh) | 2013-09-27 | 2013-09-27 | 一种皮质纤维的加工方法 |
Publications (2)
Publication Number | Publication Date |
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CN103519208A true CN103519208A (zh) | 2014-01-22 |
CN103519208B CN103519208B (zh) | 2015-08-26 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201310446433.5A Expired - Fee Related CN103519208B (zh) | 2013-09-27 | 2013-09-27 | 一种皮质纤维的加工方法 |
Country Status (1)
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CN (1) | CN103519208B (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1098265A (zh) * | 1993-08-05 | 1995-02-08 | 蒋爱民 | 速食肉皮冻及其制法 |
CN1112810A (zh) * | 1995-03-23 | 1995-12-06 | 徐锦章 | 皮冻粉 |
CN1130036A (zh) * | 1995-03-01 | 1996-09-04 | 王建福 | 猪皮营养条的生产方法 |
CN101467695A (zh) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | 速食肉皮晶 |
-
2013
- 2013-09-27 CN CN201310446433.5A patent/CN103519208B/zh not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1098265A (zh) * | 1993-08-05 | 1995-02-08 | 蒋爱民 | 速食肉皮冻及其制法 |
CN1130036A (zh) * | 1995-03-01 | 1996-09-04 | 王建福 | 猪皮营养条的生产方法 |
CN1112810A (zh) * | 1995-03-23 | 1995-12-06 | 徐锦章 | 皮冻粉 |
CN101467695A (zh) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | 速食肉皮晶 |
Non-Patent Citations (1)
Title |
---|
张俊学: "浅谈猪皮的保健作用及利用", 《肉类研究》 * |
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Publication number | Publication date |
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CN103519208B (zh) | 2015-08-26 |
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Granted publication date: 20150826 Termination date: 20160927 |