CN103766926A - Red date particle dried meat floss and preparation method thereof - Google Patents
Red date particle dried meat floss and preparation method thereof Download PDFInfo
- Publication number
- CN103766926A CN103766926A CN201210412660.1A CN201210412660A CN103766926A CN 103766926 A CN103766926 A CN 103766926A CN 201210412660 A CN201210412660 A CN 201210412660A CN 103766926 A CN103766926 A CN 103766926A
- Authority
- CN
- China
- Prior art keywords
- red date
- meat
- powder
- dried meat
- meat floss
- 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
- 239000002245 particle Substances 0.000 title claims abstract description 40
- 241000628997 Flos Species 0.000 title claims abstract description 30
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 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 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 26
- 239000011812 mixed powder Substances 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000013330 chicken meat Nutrition 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
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010411 cooking Methods 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
- 239000004575 stone Substances 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
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000032696 parturition Effects 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910002114 biscuit porcelain Inorganic materials 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to red date particle dried meat floss which comprises the following raw materials by mass percentage: 6-12% of red date, 5-8% of flour, 70-80% of lean meat, 2-3% of white sugar, 0.5-1% of edible salt, 5-8% of vegetable oil, 2.5-5% of egg white, 0.15-0.5% of chicken essence and 0.02-0.06% of pepper. A preparation method of the red date particle dried meat floss comprises the steps of raw material preparation, flour adding, baking, flour wrapping, baking and the like. The red date particle dried meat floss is externally wrapped with a baked flour layer containing the red date, so that the red date particle dried meat floss has a specific fragrant and sweet flavor of the red date, is crisp, has the chewing of meat fiber and the softness of the red date, is very tasty, is rich in nutrition, has a health-care effect of nourishing, and is suitable for people of all ages, particularly female youngsters at the growth and development peak and female young people just after giving birth.
Description
Technical field
The present invention relates to dried meat floss food, relate in particular to red date particles 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 sweetness of red date and the health-care effect of jujube fragrance and peculiar benefiting qi and nourishing blood, organically combine with dried meat floss, a kind of red date particles dried meat floss and preparation method thereof is provided.Concrete technical scheme is as follows:
Described red date particles dried meat floss, comprises each raw material of following mass percent: red date 6 ~ 12%, flour 5 ~ 8%, lean meat 70 ~ 80%, white sugar 2 ~ 3%, edible salt 0.5 ~ 1%, vegetable oil 5 ~ 8%, egg white 2.5 ~ 5%, chickens' extract 0.15 ~ 0.5%, and Chinese prickly ash 0.02 ~ 0.06%.
Described red date particles 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 red date particles 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, 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. pulverize putting into cooking machine after the extracting red date stone of choosing, powder pulverized powder screens with 500 mesh sieves, obtains the red date powder of certain particle size.
2) add powder roasting pine
By red date powder and flour stir form red date mixed powder and take out wherein 75 ~ 85%, minced meat is inserted in frying pan, the red date mixed powder of pouring vegetable oil and above-mentioned taking-up into stir-fry limit, moderate heat limit is until be all finished down, cure 25 ~ 30 minutes with slow fire, add afterwards chickens' extract, Chinese prickly ash, 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 25 ~ 15% red date 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 red date mixed powder, and oven trays is put into baking box, toast taking-up in 5 ~ 10 minutes, be red date particles dried meat floss through drying in the air after cool.
4) cooling and moisture content check
The red date particles dried meat floss of taking-up is cooled to after normal temperature, detects moisture content, should remain on 9 ~ 11%.
Red date particles dried meat floss of the present invention because of coated outside have through baking containing the bisque of red date, have the fragrant and sweet smell of distinctive red date, import is crisp, eats the strength of chewing at existing fleshy fiber in the mouth, has again the soft of red date, very good to eat.Simultaneously, in the present invention, red date used is rich in calcium and iron and has certain curative effect to preventing and treating osteoporosis and enriching blood, red date and also contain abundant vitamin C, can reduce human body and suffer from the risk of calculus, therefore the present invention organically combines red date and dried meat floss, makes prepared particle dried meat floss both tasty, again the being rich in nutrition health-care effect with nourishing, be suitable for the edible of all ages people, female adolescent and the harsh women young people who educates on the peak of growing are especially edible.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described
Embodiment 1
Take after fat meat and manadesma are cleaned and removed to live pig hind shank and amount to 4kg, account for 80% of raw material gross weight, be cut into the cube meat of some 250 ~ 300g, put into pot big fire and boil to boiling, skim the offscum of noodle soup to the greatest extent, be changed to little fire, because meat is tenderer, add yellow rice wine two strockles (about 100kg, account for lean meat gross mass 2.5%) boiling 1.5 hours, after taking-up, drain away the water, and use meat grinder cube meat to be twisted into the minced meat of 3～5mm.
Weigh: red date amounts to 0.3kg, account for 6% of total raw material weight; Flour amounts to 0.25kg, accounts for 5% of total raw material weight; Vegetable oil 0.15kg, accounts for 3% of raw material gross weight; Salt 0.05kg, accounts for 1% of raw material gross weight; Egg white 0.075kg, accounts for 1.5% of raw material gross weight; Chickens' extract 0.023kg, accounts for 0.45% of raw material gross weight; Chinese prickly ash 0.003kg, accounts for 0.05% of raw material gross weight; White sugar 0.15kg, accounts for raw material gross weight 3%.
Pulverize putting into cooking machine after the extracting red date stone of choosing, powder pulverized powder screens with 500 mesh sieves, obtains the red date powder of certain particle size.
By the above-mentioned red date powder preparing and flour stir form red date mixed powder and take out wherein 75%, minced meat is inserted in frying pan, with moderate heat, the red date mixed powder of vegetable oil and above-mentioned taking-up is poured on stir-fry limit, limit into, until be all finished down, then cure 25 minutes with slow fire, add afterwards chickens' extract, Chinese prickly ash, 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 slightly moistening, remaining 20% lotus nut starch is poured in oven trays, the oven trays of jolting by hand, is stained with minced meat surface uniform and wraps up in after lotus nut starch again, oven trays is put into baking box, toast taking-up in 10 minutes, be lotus seeds particle dried meat floss through drying in the air after cool, detecting moisture content is 10.5%.
Embodiment 2
Take after fat meat and manadesma are cleaned and removed to live pig hind shank and amount to 4kg, account for 75% of raw material gross weight, be cut into the cube meat of some 250 ~ 300g, put into pot big fire and boil to boiling, skim the offscum of noodle soup to the greatest extent, be changed to little fire, add slightly many (about 60kg of yellow rice wine one strockle, account for lean meat gross mass 1.5%) boiling 2 hours, after taking-up, drain away the water, and use meat grinder cube meat to be twisted into the minced meat of 3～5mm.
Weigh: red date amounts to 0.43kg, account for 8% of total raw material weight; Flour amounts to 0.32kg, accounts for 6% of total raw material weight; Vegetable oil 0.32kg, accounts for 6% of raw material gross weight; Salt 0.033kg, accounts for 0.62% of raw material gross weight; Egg white 0.13kg, accounts for 2.5% of raw material gross weight; Chickens' extract 0.018kg, accounts for 0.35% of raw material gross weight; Chinese prickly ash 0.002kg, accounts for 0.03% of raw material gross weight; White sugar 0.08kg, accounts for raw material gross weight 1.5%.
Pulverize putting into cooking machine after the extracting red date stone of choosing, powder pulverized powder screens with 500 mesh sieves, obtains the red date powder of certain particle size.
By red date powder and flour stir form red date mixed powder and take out wherein 80%, minced meat is inserted in frying pan, the red date mixed powder of pouring vegetable oil and above-mentioned taking-up into stir-fry limit, moderate heat limit is until be all finished down, cure 30 minutes with slow fire, add afterwards chickens' extract, Chinese prickly ash, 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 slightly moistening, remaining 20% lotus nut starch is poured in oven trays, the oven trays of jolting by hand, is stained with minced meat surface uniform and wraps up in after lotus nut starch again, oven trays is put into baking box, toast taking-up in 7 minutes, be lotus seeds particle dried meat floss through drying in the air after cool, detecting moisture content is 9.8%.
Embodiment 3
Take after fat meat and manadesma are cleaned and removed to live pig hind shank and amount to 4kg, account for 70% of raw material gross weight, be cut into the cube meat of some 250 ~ 300g, put into pot big fire and boil to boiling, skim the offscum of noodle soup to the greatest extent, be changed to little fire, add the more than half spoon of yellow rice wine (about 40kg, account for lean meat gross mass 1.0%) boiling 2 hours, after taking-up, drain away the water, and use meat grinder cube meat to be twisted into the minced meat of 3～5mm.
Weigh: red date amounts to 0.69kg, account for 12% of total raw material weight; Flour amounts to 0.4kg, accounts for 7% of total raw material weight; Vegetable oil 0.4kg, accounts for 7% of raw material gross weight; Salt 0.03kg, accounts for 0.5% of raw material gross weight; Egg white 0.057kg, accounts for 1% of raw material gross weight; Chickens' extract 0.025kg, accounts for 0. 44% of raw material gross weight; Chinese prickly ash 0.003kg, accounts for 0.06% of raw material gross weight; White sugar 0.11kg, accounts for raw material gross weight 2%.
Pulverize putting into cooking machine after the extracting red date stone of choosing, powder pulverized powder screens with 500 mesh sieves, obtains the red date powder of certain particle size.
By red date powder and flour stir form red date mixed powder and take out wherein 75%, minced meat is inserted in frying pan, the red date mixed powder of pouring vegetable oil and above-mentioned taking-up into stir-fry limit, moderate heat limit is until be all finished down, cure 30 minutes with slow fire, add afterwards chickens' extract, Chinese prickly ash, 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 slightly moistening, remaining 25% lotus nut starch is poured in oven trays, the oven trays of jolting by hand, is stained with minced meat surface uniform and wraps up in after lotus nut starch again, oven trays is put into baking box, toast taking-up in 10 minutes, be lotus seeds particle dried meat floss through drying in the air after cool, detecting moisture content is 9.8%.
Red date particles dried meat floss of the present invention because of coated outside have through baking containing the bisque of red date, have the fragrant and sweet smell of distinctive red date, import is crisp, existing fleshy fiber chew strength, have again the soft of red date, very good to eat.
Claims (3)
1. red date particles dried meat floss, is characterized in that comprising each raw material of following mass percent: red date 6 ~ 12%, flour 5 ~ 8%, lean meat 70 ~ 80%, white sugar 2 ~ 3%, edible salt 0.5 ~ 1%, vegetable oil 5 ~ 8%, egg white 2.5 ~ 5%, chickens' extract 0.15 ~ 0.5%, and Chinese prickly ash 0.02 ~ 0.06%.
2. red date particles dried meat floss according to claim 1, is characterized in that described red date particles 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 red date particles 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, 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. pulverize putting into cooking machine after the extracting red date stone of choosing, powder pulverized powder screens with 500 mesh sieves, obtains the red date powder of certain particle size;
2) add powder roasting pine
By red date powder and flour stir form red date mixed powder and take out wherein 75 ~ 85%, minced meat is inserted in frying pan, the red date mixed powder of pouring vegetable oil and above-mentioned taking-up into stir-fry limit, moderate heat limit is until be all finished down, cure 25 ~ 30 minutes with slow fire, add afterwards chickens' extract, Chinese prickly ash, 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 25 ~ 15% red date 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 red date mixed powder, and oven trays is put into baking box, toast taking-up in 5 ~ 10 minutes, be red date particles dried meat floss through drying in the air after cool;
4) cooling and moisture content check
The red date particles 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 |
|---|---|---|---|
| CN201210412660.1A CN103766926A (en) | 2012-10-25 | 2012-10-25 | Red date particle dried meat floss and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412660.1A CN103766926A (en) | 2012-10-25 | 2012-10-25 | Red date particle dried meat floss and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766926A true CN103766926A (en) | 2014-05-07 |
Family
ID=50560049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210412660.1A Pending CN103766926A (en) | 2012-10-25 | 2012-10-25 | Red date particle dried meat floss and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766926A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341717A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Red date sausage and making method thereof |
| CN106071910A (en) * | 2016-06-27 | 2016-11-09 | 瑞安市金权食品有限公司 | A kind of processing technique of pork Chinese date |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1765228A (en) * | 2005-11-04 | 2006-05-03 | 山东师范大学 | Fruit juice bull backstraps powder and its processing method |
| CN101040719A (en) * | 2007-04-29 | 2007-09-26 | 岳华 | Chestnut meat floss |
| 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 |
| CN102349658A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of sugar-free fruit and vegetable crushed dried pork |
| 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 |
-
2012
- 2012-10-25 CN CN201210412660.1A patent/CN103766926A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1765228A (en) * | 2005-11-04 | 2006-05-03 | 山东师范大学 | Fruit juice bull backstraps powder and its processing method |
| CN101040719A (en) * | 2007-04-29 | 2007-09-26 | 岳华 | Chestnut meat floss |
| 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 |
| CN102349658A (en) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | Processing method of sugar-free fruit and vegetable crushed dried pork |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341717A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Red date sausage and making method thereof |
| CN106071910A (en) * | 2016-06-27 | 2016-11-09 | 瑞安市金权食品有限公司 | A kind of processing technique of pork Chinese date |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100596274C (en) | Chestnut meat floss | |
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN102342444B (en) | Functional puffed food and preparation method thereof | |
| CN101653265B (en) | Vegetable dried pork and preparation method thereof | |
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN103110120A (en) | Processing method of dry minced meat for infants | |
| CN101731638A (en) | Method for making lemongrass beef stick | |
| CN106901306A (en) | A kind of spiced salt powder for roasting with boiling beef and mutton | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| CN104839290A (en) | Yam cake and making method thereof | |
| CN103766926A (en) | Red date particle dried meat floss and preparation method thereof | |
| CN103082305A (en) | Suzhou dried meat floss and processing method thereof | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| CN103393157A (en) | Hangover-alleviating core-wrapped fish ball product and preparation method thereof | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN103535757A (en) | Preparation method of shredded chicken | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| KR100658335B1 (en) | Composition of a steamed cake is made by green tea ? the manufacturing methods | |
| CN102754845A (en) | Chinese chestnut dried meat floss and preparation method thereof | |
| CN103766923A (en) | Almond particle dried meat floss and preparation method thereof | |
| CN106614290A (en) | Tujia flavor mutton preparation method | |
| CN109303258A (en) | A kind of Rhizoma Gastrodiae soil alkali noodles and preparation method thereof | |
| CN103404796B (en) | Preserved vegetable roasted pork rice dumpling and preparation method thereof | |
| CN103766924A (en) | Red bean particle meat floss and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |