CN103766925A - Walnut particle dried meat floss and preparation method thereof - Google Patents
Walnut particle dried meat floss and preparation method thereof Download PDFInfo
- Publication number
- CN103766925A CN103766925A CN201210412659.9A CN201210412659A CN103766925A CN 103766925 A CN103766925 A CN 103766925A CN 201210412659 A CN201210412659 A CN 201210412659A CN 103766925 A CN103766925 A CN 103766925A
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- walnut
- meat
- dried meat
- meat floss
- particle dried
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- Pending
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 72
- 235000020234 walnut Nutrition 0.000 title claims abstract description 72
- 239000002245 particle Substances 0.000 title claims abstract description 43
- 241000628997 Flos Species 0.000 title claims abstract description 39
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 71
- 235000013372 meat Nutrition 0.000 claims abstract description 49
- 235000020997 lean meat Nutrition 0.000 claims abstract description 41
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 235000005822 corn Nutrition 0.000 claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 21
- 239000011812 mixed powder Substances 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 3
- 239000003921 oil Substances 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 235000019165 vitamin E Nutrition 0.000 abstract 1
- 239000011709 vitamin E Substances 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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 relates to walnut particle dried meat floss which comprises lean meat and the following raw materials by mass percentage of the lean meat: 10-15% of walnut kernel, 5-8% of corn, 4-6% of white sugar, 0.7-1.2% of edible salt, 3-5% of vegetable oil, 1.5-2.5% of egg white, 0.15-0.5% of chicken essence and 0.02-0.1% of fennel. A preparation method of the walnut particle dried meat floss comprises the steps of raw material preparation, flour adding, baking, flour wrapping, roasting and the like. The walnut particle dried meat floss has the advantages that the walnut particle dried meat floss has a crisp taste, has the chewing of meat fiber, and is very tasty; and a walnut contains rich protein and nutrient substances such as vitamins B and E, and is organically combined with dried meat floss, so that the prepared particle dried meat floss is delicious, tasty, and rich in nutrition, has a health-care effect of nourishing, and is suitable for people of all ages. According to a preparation technology of the walnut particle dried meat floss, the walnut and corn are reasonably matched and smashed together, so that the walnut particle dried meat floss has a better taste, and the problem that the walnut is not easy to smash due to high oil content is effectively solved.
Description
Technical field
The present invention relates to food dried meat floss, relate in particular to walnut particle dried meat floss.
Background technology
Dried meat floss is a kind of food that people like and that usually eat, and current dried meat floss is followed making tradition in the past substantially, is single meat fiber, and taste is single, and nutrition is comprehensively abundant not.
Summary of the invention
The object of the invention is to utilize the bulk performance of the nutriment such as contained rich in protein and Cobastab, E and corn in walnut, a kind of not only had nutritive value but also crisp a kind of walnut particle dried meat floss and preparation method thereof are provided, concrete technical scheme is as follows:
Described walnut particle dried meat floss, comprises lean meat and the following raw materials that accounts for lean meat weight mass percent: walnut kernel 10 ~ 15%, corn 5 ~ 8%, white sugar 4～6%, edible salt 0.7 ~ 1.2%, vegetable oil 3 ~ 5%, egg white 1.5 ~ 2.5%, chickens' extract 0.15 ~ 0.5% and fennel 0.02 ~ 0.1%.
The further design of described almond particle dried meat floss is, described almond particle dried meat floss also comprises the appropriate yellow rice wine adding, and described appropriate yellow rice wine is 1～2.5% of lean meat gross mass.
The invention still further relates to the preparation method of walnut particle dried meat floss.
Described preparation method, comprises the following steps:
1) raw material is made
A. fat meat and manadesma are cleaned and removed to the pig hind shank of choosing, only retain lean meat part, take lean meat and be cut into the cube meat of 200 ~ 250g, putting into pot big fire boils to boiling, be changed to little fire, add yellow rice wine boiling 1.5～2 hours, skim the offscum of noodle soup to the greatest extent, after taking-up, drain away the water, and use meat grinder cube meat to be twisted into the minced meat of 3 ~ 5mm;
B. take respectively walnut and corn in required ratio, and taken walnut kernel and corn are put into pulverizer and pulverize, all powder pulverized powders are crossed to 250 mesh sieves, obtain walnut kernel mixed powder, take wherein 75 ~ 85% stand-by;
2) add powder roasting pine
Minced meat is inserted in frying pan, and with moderate heat, stir-fry limit, limit is poured vegetable oil into and is above-mentionedly taken stand-by walnut kernel mixed powder, until be all finished down, cure 25 ~ 30 minutes with slow fire, add afterwards chickens' extract, fennel, salt, egg white and white sugar, stir-fry is mixed evenly, and minced meat starts to occur that discrete particles shape takes out.
3) wrap up in powder baking
The above-mentioned minced meat that is discrete particles shape is laid in oven trays, spray water is sprayed in the cool rear summary of slightly drying in the air, make this minced meat surface wettability, again remaining 15 ~ 25% walnut powders that mix and stir fecula and vegetable oil are evenly spread in oven trays, the oven trays of jolting, is stained with minced meat surface uniform to wrap to state after walnut mixed powder, and oven trays is put into baking box, toast taking-up in 5 ~ 10 minutes, be walnut particle dried meat floss through drying in the air after cool.
4) cooling and moisture content check
The walnut particle dried meat floss of taking-up is cooled to after normal temperature, detects moisture content, should remain on 9 ~ 11%.
Its outer surface of walnut particle dried meat floss of the present invention is to be formed through mixing, toasting by walnut powder and corn flour, because corn has bulk characteristic, and enbrittle after walnut baking, so having crisp mouthfeel in mouth, walnut particle dried meat floss food feels, the strength of chewing that has again fleshy fiber while chewing is very good to eat.In walnut of the present invention, contain the nutriment such as rich in protein and Cobastab, E, organically combine with dried meat floss, make prepared particle dried meat floss both tasty, the being rich in nutrition health-care effect with nourishing again, is suitable for the edible of all ages people.The present invention by reasonably combined to walnut and corn, pulverizes together in manufacture craft, not only makes it have preferably mouthfeel, also effectively solves the problem of walnut due to the high and difficult pulverizing of oil content simultaneously.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described
Embodiment 1
Fat meat and manadesma are cleaned and removed to the pig hind shank of choosing, only retain lean meat part, take 5kg lean meat and be cut into the cube meat of some 200 ~ 250g, put into pot big fire and boil to boiling, be changed to little fire, add yellow rice wine one strockle, about 0.05kg, accounts for 1% of lean meat weight, boiling 1.5 hours, skim the offscum of noodle soup to the greatest extent, after taking-up, drain away the water, and will be cut into the minced meat of 3 ~ 5mm with meat grinder.
Take: walnut kernel 0.6 kg, account for lean meat weight 10%, corn 0.3.5kg, accounts for lean meat weight 7%, the walnut kernel of choosing and corn is put into pulverizer and pulverize, and all powder pulverized powders are crossed to 250 mesh sieves, obtains walnut kernel mixed powder, takes out wherein 75% stand-by.
Take: almond powder 0.5kg, accounts for 10% of lean meat weight; Mixed powder 0.4kg, accounts for 8% of lean meat weight; White sugar 0.2kg, accounts for 4% of lean meat weight; Salt 0.035kg, accounts for 0.7% of lean meat weight; Vegetable oil 0.15kg, accounts for 3% of lean meat weight; Egg white 0.75kg, accounts for 1.5% of lean meat weight; Chickens' extract 0.008kg, accounts for 0.15% of lean meat weight; Fennel 0.005kg, accounts for 0.1% of lean meat weight.
Minced meat is inserted in frying pan, and with moderate heat, stir-fry limit, limit is poured vegetable oil into and is above-mentionedly taken stand-by walnut kernel mixed powder, until be all finished down, cure 25 minutes with slow fire, add afterwards taken chickens' extract, fennel, salt, egg white and white sugar, stir-fry is mixed evenly, and minced meat starts to occur that discrete particles shape takes out.
The above-mentioned minced meat that is discrete particles shape is laid in oven trays, spray water is sprayed in the cool rear summary of slightly drying in the air, make this minced meat surface wettability, again remaining 25% walnut powder that mixes and stirs fecula and vegetable oil is evenly spread in oven trays, the oven trays of jolting, is stained with minced meat surface uniform to wrap to state after walnut mixed powder, and oven trays is put into baking box, toast taking-up in 10 minutes, be walnut particle dried meat floss through drying in the air after cool.The walnut particle dried meat floss of taking-up being cooled to after normal temperature, detecting moisture content, is 10.3%.
Embodiment 2
Fat meat and manadesma are cleaned and removed to the pig hind shank of choosing, only retain lean meat part, take 5kg lean meat and be cut into the cube meat of some 200 ~ 250g, put into pot big fire and boil to boiling, be changed to little fire, add yellow rice wine one strockle slightly many, about 0.10kg, accounts for 2% of lean meat weight, boiling 2 hours, skim the offscum of noodle soup to the greatest extent, after taking-up, drain away the water, and will be cut into the minced meat of 3 ~ 5mm with meat grinder.
Take: walnut kernel 0.5 kg, account for lean meat weight 10%, corn 0.4kg, accounts for lean meat weight 8%, the walnut kernel of choosing and corn is put into pulverizer and pulverize, and all powder pulverized powders are crossed to 325 mesh sieves, obtains walnut kernel mixed powder, takes out wherein 80% stand-by.
Take: white sugar 0.36kg, accounts for 6% of lean meat weight; Salt 0.05kg, accounts for 1% of lean meat weight; Vegetable oil 0.30kg, accounts for 6% of lean meat weight; Egg white 0.1kg, accounts for 2.0% of lean meat weight; Chickens' extract 0.015kg, accounts for 0.3% of lean meat weight; Fennel 0.003kg, accounts for 0.06% of lean meat weight.
Minced meat is inserted in frying pan, and with moderate heat, stir-fry limit, limit is poured vegetable oil into and is above-mentionedly taken stand-by walnut kernel mixed powder, until be all finished down, cure 30 minutes with slow fire, add afterwards taken chickens' extract, fennel, salt, egg white and white sugar, stir-fry is mixed evenly, and minced meat starts to occur that discrete particles shape takes out.
The above-mentioned minced meat that is discrete particles shape is laid in oven trays, spray water is sprayed in the cool rear summary of slightly drying in the air, make this minced meat surface wettability, again remaining 20% walnut powder that mixes and stirs fecula and vegetable oil is evenly spread in oven trays, the oven trays of jolting, is stained with minced meat surface uniform to wrap to state after walnut mixed powder, and oven trays is put into baking box, toast taking-up in 10 minutes, be walnut particle dried meat floss through drying in the air after cool.The walnut particle dried meat floss of taking-up being cooled to after normal temperature, detecting moisture content, is 9.9%.
Embodiment 3
Fat meat and manadesma are cleaned and removed to the pig hind shank of choosing, only retain lean meat part, take 5kg lean meat and be cut into the cube meat of some 200 ~ 250g, put into pot big fire and boil to boiling, be changed to little fire, add yellow rice wine two and half, about 0.13kg, accounts for 1% of lean meat weight, boiling 1.5 hours, skim the offscum of noodle soup to the greatest extent, after taking-up, drain away the water, and will be cut into the minced meat of 3 ~ 5mm with meat grinder.
Take: walnut kernel 0.75kg, account for lean meat weight 15%, corn 0.4kg, accounts for lean meat weight 8%, the walnut kernel of choosing and corn is put into pulverizer and pulverize, and all powder pulverized powders are crossed to 250 mesh sieves, obtains walnut kernel mixed powder, takes out wherein 85% stand-by.
Minced meat is inserted in frying pan, and with moderate heat, stir-fry limit, limit is poured vegetable oil into and is above-mentionedly taken stand-by walnut kernel mixed powder, until be all finished down, cure 30 minutes with slow fire, add afterwards taken chickens' extract, fennel, salt, egg white and white sugar, stir-fry is mixed evenly, and minced meat starts to occur that discrete particles shape takes out.
The above-mentioned minced meat that is discrete particles shape is laid in oven trays, spray water is sprayed in the cool rear summary of slightly drying in the air, make this minced meat surface wettability, again remaining 25% walnut powder that mixes and stirs fecula and vegetable oil is evenly spread in oven trays, the oven trays of jolting, is stained with minced meat surface uniform to wrap to state after walnut mixed powder, and oven trays is put into baking box, toast taking-up in 10 minutes, be walnut particle dried meat floss through drying in the air after cool.
Walnut particle dried meat floss of the present invention had both had corn leavened characteristic, had again walnut to enbrittle after baking, felt while chewing, there is again the strength of chewing of fleshy fiber so walnut particle dried meat floss food has crisp mouthfeel in mouth, very good to eat; Organically combine with dried meat floss, make it both tasty, being rich in nutrition again, be suitable for the edible of all ages people.The present invention by reasonably combined to walnut and corn, pulverizes together in manufacture craft, not only makes it have preferably mouthfeel, also effectively solves the problem of walnut due to the high and difficult pulverizing of oil content simultaneously.
Claims (3)
1. walnut particle dried meat floss, the following raw materials that it is characterized in that comprising lean meat He account for lean meat weight mass percent: walnut kernel 10 ~ 15%, corn 5 ~ 8%, white sugar 4～6%, edible salt 0.7 ~ 1.2%, vegetable oil 3 ~ 5%, egg white 1.5 ~ 2.5%, chickens' extract 0.15 ~ 0.5% and fennel 0.02 ~ 0.1%.
2. almond particle dried meat floss according to claim 1, is characterized in that described almond particle dried meat floss also comprises the appropriate yellow rice wine adding, and described appropriate yellow rice wine is 1～2.5% of lean meat gross mass.
3. the preparation method of walnut particle dried meat floss, comprises the following steps:
1) raw material is made
A. fat meat and manadesma are cleaned and removed to the pig hind shank of choosing, only retain lean meat part, take lean meat and be cut into the cube meat of 200 ~ 250g, putting into pot big fire boils to boiling, be changed to little fire, add yellow rice wine boiling 1.5～2 hours, skim the offscum of noodle soup to the greatest extent, after taking-up, drain away the water, and use meat grinder cube meat to be twisted into the minced meat of 3 ~ 5mm;
B. take respectively walnut and corn in required ratio, and taken walnut kernel and corn are put into pulverizer and pulverize, all powder pulverized powders are crossed to 250 mesh sieves, obtain walnut kernel mixed powder, take wherein 75 ~ 85% stand-by;
2) add powder roasting pine
Minced meat is inserted in frying pan, and with moderate heat, stir-fry limit, limit is poured vegetable oil into and is above-mentionedly taken stand-by walnut kernel mixed powder, until be all finished down, cure 25 ~ 30 minutes with slow fire, add afterwards chickens' extract, fennel, salt, egg white and white sugar, stir-fry is mixed evenly, and minced meat starts to occur that discrete particles shape takes out;
3) wrap up in powder baking
The above-mentioned minced meat that is discrete particles shape is laid in oven trays, spray water is sprayed in the cool rear summary of slightly drying in the air, make this minced meat surface wettability, again remaining 15 ~ 25% walnut powders that mix and stir fecula and vegetable oil are evenly spread in oven trays, the oven trays of jolting, is stained with minced meat surface uniform to wrap to state after walnut mixed powder, and oven trays is put into baking box, toast taking-up in 5 ~ 10 minutes, be walnut particle dried meat floss through drying in the air after cool;
4) cooling and moisture content check
The walnut particle dried meat floss of taking-up is cooled to after normal temperature, detects moisture content, should remain on 9 ~ 11%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412659.9A CN103766925A (en) | 2012-10-25 | 2012-10-25 | Walnut particle dried meat floss and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412659.9A CN103766925A (en) | 2012-10-25 | 2012-10-25 | Walnut particle dried meat floss and preparation method thereof |
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|---|---|
| CN103766925A true CN103766925A (en) | 2014-05-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210412659.9A Pending CN103766925A (en) | 2012-10-25 | 2012-10-25 | Walnut particle dried meat floss and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107009A (en) * | 1994-02-21 | 1995-08-23 | 胡建平 | Making method for fowl and animal meat powder mixed with grain |
| RU2358525C1 (en) * | 2007-12-27 | 2009-06-20 | Олег Иванович Квасенков | "chicken and red beans salad" preserve preparation method |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102283390A (en) * | 2011-07-27 | 2011-12-21 | 太仓市飞凤食品有限公司 | Method for preparing dried meat floss |
| KR20120020651A (en) * | 2010-08-30 | 2012-03-08 | 단국대학교 산학협력단 | Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part |
| CN102461896A (en) * | 2010-11-17 | 2012-05-23 | 吴杰 | Three-kernel meat health-care food and preparation method thereof |
-
2012
- 2012-10-25 CN CN201210412659.9A patent/CN103766925A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107009A (en) * | 1994-02-21 | 1995-08-23 | 胡建平 | Making method for fowl and animal meat powder mixed with grain |
| RU2358525C1 (en) * | 2007-12-27 | 2009-06-20 | Олег Иванович Квасенков | "chicken and red beans salad" preserve preparation method |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| KR20120020651A (en) * | 2010-08-30 | 2012-03-08 | 단국대학교 산학협력단 | Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part |
| CN102461896A (en) * | 2010-11-17 | 2012-05-23 | 吴杰 | Three-kernel meat health-care food and preparation method thereof |
| CN102283390A (en) * | 2011-07-27 | 2011-12-21 | 太仓市飞凤食品有限公司 | Method for preparing dried meat floss |
Non-Patent Citations (2)
| Title |
|---|
| 汪志铮: ""肉松类食品加工工艺"", 《草业与畜牧》, no. 12, 31 December 2011 (2011-12-31), pages 52 - 58 * |
| 莎丽娜，等: ""新型肉松加工工艺的研究"", 《肉类研究》, no. 3, 31 December 1999 (1999-12-31), pages 20 - 44 * |
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Application publication date: 20140507 |