CN103829259A - Cordyceps sobolifera dried meat floss and making method thereof - Google Patents
Cordyceps sobolifera dried meat floss and making method thereof Download PDFInfo
- Publication number
- CN103829259A CN103829259A CN201210478086.XA CN201210478086A CN103829259A CN 103829259 A CN103829259 A CN 103829259A CN 201210478086 A CN201210478086 A CN 201210478086A CN 103829259 A CN103829259 A CN 103829259A
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- CN
- China
- Prior art keywords
- dried meat
- meat floss
- cicada fungus
- golden cicada
- boiling
- 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
- 241000628997 Flos Species 0.000 title claims abstract description 26
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 8
- 241000357408 Ophiocordyceps sobolifera Species 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 241000931705 Cicada Species 0.000 claims description 22
- 241000233866 Fungi Species 0.000 claims description 22
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 235000019737 Animal fat Nutrition 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 238000003825 pressing Methods 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/10—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
- 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
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses cordyceps sobolifera dried meat floss and a making method thereof, the dried meat floss is made from cordyceps sobolifera powder and soy isolate protein as raw materials, the making method is as follows: mixing the cordyceps sobolifera powder and the soy isolate protein; while stirring adding water; systematizing by high moisture extrusion; adding into a pot with boiling water for boiling, adding an edible condiment; frying and pressing; drying and dehydrating after frying and pressing, putting into a dried meat floss frying machine for processing; cooling, sterilizing, packaging, and discharging. Compared with the prior art, the making method has the following advantages: the prepared dried meat floss is low in energy, free of cholesterol, animal fat, and external fat, rich in unsaturated fatty acids and vitamin E, and rich in dietary fiber and nutrition, and can provide adequate dietary fiber and nutrients daily required by the human body.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, specifically a kind of golden cicada fungus dried meat floss and preparation method thereof.
Background technology
Dried meat floss is a kind of food that people are familiar with, and traditional dried meat floss is except primary raw material meat fiber, and its main auxiliary material is kidney bean powder, not high to the nutritive value of human body, and in meat fiber, cholesterol and animal fat content are higher, hyperglycemic patients inedibility.
Certainly, also have in the market much dried meat floss for all ages and classes level and Different Nutrition composition, as: child nutrition dried meat floss, person in middle and old age's dried meat floss etc. of calcic.But along with the raising of people's living standard, the kind of food is required abundanter, especially focus on the health-care effect of food, so people more expect being rich in nutrition material and the good novel foodstuff with the imitative meat or fish of element of mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of golden cicada fungus dried meat floss, utilize the golden cicada fungus dried meat floss that the method is made to contain abundant dietary fiber, nutritious, can provide human body daily required sufficient dietary fiber and nutrient, compared with traditional dried meat floss, its energy is low, without cholesterol, without animal fat.
The raw material of this dried meat floss is golden cicada fungus powder, soybean protein isolate.
A preparation method for golden cicada fungus dried meat floss, is characterized in that comprising following processing step:
A, raw material mix: golden cicada fungus powder, soybean protein isolate are mixed;
B, stirring add water: add water while stirring;
C, high-humidity extruded systematism;
D, boiling: put into the boiling of boiling water pot, and add edible flavouring;
E, stir-fry are pressed;
F, stir-fry pine: fry and press post-drying dehydration, put into loosening machine by sauting and process;
G, sterilizing, packing: after cooling, require sterilizing, packing according to sale.
Described edible flavouring comprises yellow rice wine, sugar, soy sauce, anise, ginger, pork essence and Tea Polyphenols, and the ratio of the shared gross mass of each composition is as follows, yellow rice wine 4%, sugar 3%, soy sauce 22%, anise 0.12%, ginger 1%.
Wherein, selected golden cicada fungus powder is U.S. great Jin cicada fungus powder, and golden cicada fungus powder mixes by weight 4:6 with soybean protein isolate.
Beneficial effect of the present invention is:
The present invention compared with prior art has the following advantages: prepared dried meat floss energy is low, without cholesterol, without animal fat, without outer fatten, and be rich in unrighted acid and vitamin E, containing abundant dietary fiber, nutritious, can provide human body daily required sufficient dietary fiber and nutrient.
The specific embodiment
A preparation method for golden cicada fungus dried meat floss, is characterized in that comprising following processing step:
A, raw material mix: golden cicada fungus powder, soybean protein isolate are mixed according to weight ratio 4:6;
B, stirring add water: add water while stirring;
C, high-humidity extruded systematism;
D, boiling: put into the boiling of boiling water pot, and add edible flavouring;
E, stir-fry are pressed;
F, stir-fry pine: fry and press post-drying dehydration, put into loosening machine by sauting and process;
G, sterilizing, packing: after cooling, require sterilizing, packing according to sale.
Described edible flavouring comprises yellow rice wine, sugar, soy sauce, anise, ginger, pork essence and Tea Polyphenols, and the ratio of the shared gross mass of each composition is as follows, yellow rice wine 4%, sugar 3%, soy sauce 22%, anise 0.12%, ginger 1%.
Its protein content of dried meat floss that the present invention makes, up to 54.32%, contains abundant each amino acid, can be used as the good nutrition supplement of human body; And not containing cholesterol, without the side effect of animal meat; Contain dietary fiber and reach 7.08%, contribute to reduce Blood Cholesterol content; Be rich in several mineral materials and vitamin; Calorie is low, without animal fat.
Although content of the present invention has been done detailed introduction by above preferred embodiment, will be appreciated that above-mentioned description should not be considered to limitation of the present invention.Read after foregoing those skilled in the art, for multiple modification of the present invention and substitute will be all apparent.
Claims (5)
1. a golden cicada fungus dried meat floss, is characterized in that: this dried meat floss is that raw material is made by golden cicada fungus powder, soybean protein isolate.
2. the preparation method of golden cicada fungus dried meat floss according to claim 1, is characterized in that comprising following processing step:
Raw material mixes: golden cicada fungus powder, soybean protein isolate are mixed;
Stirring adds water: add water while stirring;
High-humidity extruded systematism;
Boiling: put into the boiling of boiling water pot, and add edible flavouring;
Fry and press;
Fry pine: fry and press post-drying dehydration, put into loosening machine by sauting and process;
Sterilizing, packing, outlet: after cooling, require sterilizing, packing, outlet according to sale.
3. golden cicada fungus dried meat floss according to claim 1 and 2, it is characterized in that: described edible flavouring comprises yellow rice wine, sugar, soy sauce, anise, ginger, pork essence and Tea Polyphenols, the ratio of the shared gross mass of each composition is as follows, yellow rice wine 4%, sugar 3%, soy sauce 22%, anise 0.12%, ginger 1%.
4. golden cicada fungus dried meat floss according to claim 1 and 2, is characterized in that: selected golden cicada fungus powder is U.S. great Jin cicada fungus powder.
5. golden cicada fungus dried meat floss according to claim 1 and 2, is characterized in that: golden cicada fungus powder mixes by weight 4:6 with soybean protein isolate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210478086.XA CN103829259A (en) | 2012-11-22 | 2012-11-22 | Cordyceps sobolifera dried meat floss and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210478086.XA CN103829259A (en) | 2012-11-22 | 2012-11-22 | Cordyceps sobolifera dried meat floss and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829259A true CN103829259A (en) | 2014-06-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210478086.XA Pending CN103829259A (en) | 2012-11-22 | 2012-11-22 | Cordyceps sobolifera dried meat floss and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829259A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328021A (en) * | 2014-10-14 | 2015-02-04 | 江苏科技大学 | Preparation method of isaria cicadae miq vinegar |
| CN105166979A (en) * | 2015-10-22 | 2015-12-23 | 福州大学 | Preparation method of special nutritional chicken meat floss |
| CN109123438A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The method for preparing soft squab dried meat floss |
-
2012
- 2012-11-22 CN CN201210478086.XA patent/CN103829259A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328021A (en) * | 2014-10-14 | 2015-02-04 | 江苏科技大学 | Preparation method of isaria cicadae miq vinegar |
| CN104328021B (en) * | 2014-10-14 | 2016-04-20 | 江苏科技大学 | A kind of preparation method of golden cicada fungus vinegar |
| CN105166979A (en) * | 2015-10-22 | 2015-12-23 | 福州大学 | Preparation method of special nutritional chicken meat floss |
| CN109123438A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The method for preparing soft squab dried meat floss |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | 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: 20140604 |