CN104068412A - Pork floss - Google Patents

Abstract

The present invention discloses pork floss, which includes the following raw materials, by weight, 80 to 85 parts of lean meat, 10 to 15 parts of fat meat, 3 to 5 parts of sodium glutamate, 3 to 7 parts of salt, 6 to 8 parts of white sugar, 0.1 to 0.15 part of monosodium glutamate, 0.5 to 0.7 part of illicium verum, 0.2 to 0.25 part of fructus amomi, 0.2 to 0.3 part of Chinese prickly ash and 0.1 to 0.3 part of nutmeg. The pig floss is advantaged by comfortable taste, nice flavor, good nutrition and the like and is characterized by good safety, long shelf life and the like, and the production cost of the pork floss is relatively low. The pig floss meets the Chinese people's dietary habits, and the pig floss has a loose meat texture and is convenient to chew, absorb and digest so that the pork floss is especially suitable for the elderly and children to eat.

Description

A kind of dried pork floss

 

Technical field

The present invention relates to a kind of meat products, particularly a kind of dried pork floss.

Background technology

Dried meat floss is the famous special product of China, makes after generally removing moisture with the lean meat of bird or fish, and nutrition is mainly animal protein and fat, and inanimate matter content is less.In tradition dried meat floss manufacturing process, easily exist and pollute, security is not high, especially not high for child and old man's resistance, liable to illness for a long time.

Summary of the invention

For addressing the above problem, the invention discloses a kind of dried pork floss.

In order to achieve the above object, the invention provides following technical scheme: a kind of dried pork floss, comprises the raw material of following weight portion: lean meat 80-85 part, smart fat meat 10-15 part; Sodium glutamate 3-5 part, salt 3-7 part, white sugar 6-8 part, monosodium glutamate 0.1-0.15 part, anistree 0.5-0.7 part, fructus amomi 0.2-0.25 part, Chinese prickly ash 0.2-0.3 part, comb 0.1-0.3 part, above-mentioned beef granules is to make by following method:

(1), after being cleaned, lean meat and smart fat meat carries out silk earnestly;

(2), the lean meat that cuts piece is put into boiling water and carry out boiling, digestion time is 1-2 minute, pull out and with clear water, rinse afterwards, then pickle with sodium glutamate, be placed in the sealing room of 0～5 ℃ of temperature, relative humidity 80%～90% and dry;

(3), the smart fat meat that cuts silk put into the hot water of 40-60 ° clean, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after cleaning dries;

(4), obtaining liq flavoring, by after above-mentioned processing product to put into respectively flavoring even in tumbler kneading;

(5) the sealing room of, the uniform product of kneading being put into 0～5 ℃ of temperature, relative humidity 60%～70% carries out entering for 14～16 hours taste processing;

(6), the said goods is broken into thread by meat grinder;

(7), the product through extrusion modling in step 6 is pressurizeed steaming;

(8), the product in step 7 is shredded and dried;

(9), the product in step 8 is carried out in bag, the sealing of bleeding, carries out vacuum packaging.

Beneficial effect of the present invention is:

Dried pork floss of the present invention has the advantages such as mouthfeel is suitable, local flavor is good, nutrition is good, the features such as security is good, long shelf-life, and production cost is relatively low.Product had both met Chinese dietary, and the meat of this dried meat floss is loose, was convenient to chew and assimilated, and was particularly suitable for the edible of the elderly and child.

The specific embodiment

Below with reference to specific embodiment, technical scheme provided by the invention is elaborated, should understands the following specific embodiment and only for the present invention is described, is not used in and limits the scope of the invention.

A dried pork floss, comprises the raw material of following weight portion: lean meat 80-85 part, smart fat meat 10-15 part; Sodium glutamate 3-5 part, salt 3-7 part, white sugar 6-8 part, monosodium glutamate 0.1-0.15 part, anistree 0.5-0.7 part, fructus amomi 0.2-0.25 part, Chinese prickly ash 0.2-0.3 part, comb 0.1-0.3 part, above-mentioned beef granules is to make by following method:

(1), after being cleaned, lean meat and smart fat meat carries out silk earnestly;

(2), the lean meat that cuts piece is put into boiling water and carry out boiling, digestion time is 1-2 minute, pull out and with clear water, rinse afterwards, then pickle with sodium glutamate, be placed in the sealing room of 0～5 ℃ of temperature, relative humidity 80%～90% and dry;

(3), the smart fat meat that cuts silk put into the hot water of 40-60 ° clean, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after cleaning dries;

(4), obtaining liq flavoring, by after above-mentioned processing product to put into respectively flavoring even in tumbler kneading;

(5) the sealing room of, the uniform product of kneading being put into 0～5 ℃ of temperature, relative humidity 60%～70% carries out entering for 14～16 hours taste processing;

(6), the said goods is broken into thread by meat grinder;

(7), the product through extrusion modling in step 6 is pressurizeed steaming;

(8), the product in step 7 is shredded and dried;

(9), the product in step 8 is carried out in bag, the sealing of bleeding, carries out vacuum packaging.

Dried pork floss of the present invention has the advantages such as mouthfeel is suitable, local flavor is good, nutrition is good, the features such as security is good, long shelf-life, and production cost is relatively low.Product had both met Chinese dietary, and the meat of this dried meat floss is loose, was convenient to chew and assimilated, and was particularly suitable for the edible of the elderly and child.

Claims (1)

1. a dried pork floss, is characterized in that: the raw material that comprises following weight portion:

Lean meat 80-85 part, smart fat meat 10-15 part; Sodium glutamate 3-5 part, salt 3-7 part, white sugar 6-8 part, monosodium glutamate 0.1-0.15 part, anistree 0.5-0.7 part, fructus amomi 0.2-0.25 part, Chinese prickly ash 0.2-0.3 part, comb 0.1-0.3 part, above-mentioned beef granules is to make by following method:

(1), after being cleaned, lean meat and smart fat meat carries out chopping;

(2), the lean meat that cuts piece is put into boiling water and carry out boiling, digestion time is 1-2 minute, pull out and with clear water, rinse afterwards, then pickle with sodium glutamate, be placed in the sealing room of 0～5 ℃ of temperature, relative humidity 80%～90% and dry;

(3), the smart fat meat that cuts silk put into the hot water of 40-60 ° clean, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after cleaning dries;

(4), obtaining liq flavoring, by after above-mentioned processing product to put into respectively flavoring even in tumbler kneading;

(5) the sealing room of, the uniform product of kneading being put into 0～5 ℃ of temperature, relative humidity 60%～70% carries out entering for 14～16 hours taste processing;

(6), the said goods is broken into thread by meat grinder;

(7), the product through extrusion modling in step 6 is pressurizeed steaming;

(8), the product in step 7 is shredded and dried;

(9), the product in step 8 is carried out in bag, the sealing of bleeding, carries out vacuum packaging.