CN103653102A - Method for preventing sliced smoked ham from getting relaxed - Google Patents
Method for preventing sliced smoked ham from getting relaxed Download PDFInfo
- Publication number
- CN103653102A CN103653102A CN201210336020.7A CN201210336020A CN103653102A CN 103653102 A CN103653102 A CN 103653102A CN 201210336020 A CN201210336020 A CN 201210336020A CN 103653102 A CN103653102 A CN 103653102A
- Authority
- CN
- China
- Prior art keywords
- preventing
- smoked ham
- bean curd
- ham
- sliced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013527 bean curd Nutrition 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
The invention belongs to the field of food processing, and in particular relates to a method for preventing sliced smoked ham from getting relaxed. The method is characterized in that edible gum is uniformly stirred in smoked ham raw materials, wherein weight percentage is 1.0-1.2%. The method has the beneficial effects of simple method, low cost and high efficiency, and the method is easy to realize mass production.
Description
technical field:
The invention belongs to food processing field, relate in particular to after the segment of a kind of ham smoked bean curd the method for loose strength.
background technology:
At present, bean product have become one of people's Main Foods, and associated various bean product kinds are a feast for the eyes as generally popular in bean curd stick, bean curd, shredded soybean curd etc., become the accesary foods that people like, but traditional Flour product taste is single, be not suitable with the needs of people's recreation.
In twisting rope strength based food process, rope strength stubborn after cutting off is easily loose, not only affects attractive in appearance, packing, and affects production efficiency.
summary of the invention:
The object of the invention is for the method for loose strength is provided after the segment of a kind of ham smoked bean curd.
The technical solution adopted for the present invention to solve the technical problems is to implement like this: the method for loose strength after the segment of a kind of ham smoked bean curd, is characterized in that: in ham smoked bean curd raw material, add edible glue uniform stirring, its percentage by weight is 1.0%～1.2%.
The invention has the beneficial effects as follows: method is simple, cost is low, efficiency is high, is easy to accomplish scale production.
the specific embodiment:
A method for loose strength after the segment of ham smoked bean curd, is characterized in that: in ham smoked bean curd raw material, add edible glue uniform stirring, its percentage by weight is 1.0%～1.2%.
The invention has the beneficial effects as follows: method is simple, cost is low, efficiency is high, is easy to accomplish scale production.
Claims (1)
1. a method for loose strength after the segment of ham smoked bean curd, is characterized in that: in ham smoked bean curd raw material, add edible glue uniform stirring, its percentage by weight is 1.0%～1.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210336020.7A CN103653102A (en) | 2012-09-12 | 2012-09-12 | Method for preventing sliced smoked ham from getting relaxed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210336020.7A CN103653102A (en) | 2012-09-12 | 2012-09-12 | Method for preventing sliced smoked ham from getting relaxed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103653102A true CN103653102A (en) | 2014-03-26 |
Family
ID=50292821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210336020.7A Pending CN103653102A (en) | 2012-09-12 | 2012-09-12 | Method for preventing sliced smoked ham from getting relaxed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653102A (en) |
-
2012
- 2012-09-12 CN CN201210336020.7A patent/CN103653102A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |