CN103519208B - 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 PDF

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CN103519208B
CN103519208B CN201310446433.5A CN201310446433A CN103519208B CN 103519208 B CN103519208 B CN 103519208B CN 201310446433 A CN201310446433 A CN 201310446433A CN 103519208 B CN103519208 B CN 103519208B
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CN103519208A (zh
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慕鸿雁
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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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

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

一种皮质纤维的加工方法
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 (2)

1.一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。
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：所述皮质碎料为牛皮、猪皮、羊皮、马皮。
CN201310446433.5A 2013-09-27 2013-09-27 一种皮质纤维的加工方法 Expired - Fee Related CN103519208B (zh)

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CN103519208B true CN103519208B (zh) 2015-08-26

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Title
浅谈猪皮的保健作用及利用;张俊学;《肉类研究》;20010331(第1期);第48－49页 *

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