CN105815692A - Andrias-davidanus dried meat floss and processing method thereof - Google Patents
Andrias-davidanus dried meat floss and processing method thereof Download PDFInfo
- Publication number
- CN105815692A CN105815692A CN201610181555.XA CN201610181555A CN105815692A CN 105815692 A CN105815692 A CN 105815692A CN 201610181555 A CN201610181555 A CN 201610181555A CN 105815692 A CN105815692 A CN 105815692A
- Authority
- CN
- China
- Prior art keywords
- blanchard
- andrias
- dried meat
- meat floss
- davidanus
- 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
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses andrias-davidanus dried meat floss and a processing techology thereof.The processing techology includes the steps that the andrias-davidanus dried meat floss is based on the rich nutrients and functional health-care ingredients of andrias davidanus, pretreated andrias-davidanus meat is subjected to high-pressure tenderizing and injecting pickling for fishy removing, cooked, subjected to grain removing, mashed, fried to be floppy, rubbed to be floppy and subjected to high-pressure sterilizing technology, the andrias-davidanus dried meat floss is obtained, and the product yield is 18% to 23%.The moisture content of the prepared andrias-davidanus dried meat floss is 17% to 20%, the protein content of the prepared andrias-davidanus dried meat floss is 35% to 40%, the fat content of the prepared andrias-davidanus dried meat floss is 2.5% to 3.0%, the amino acid content of the prepared andrias-davidanus dried meat floss is 43% to 45%, and the sodium chloride content of the prepared andrias-davidanus dried meat floss is 5% to 6%; the microbiological indicator meets the GB2726-2005 cooked-meat-product hygienic standard requirement, and a new path is provided for development and utilization of artificial-breeding second-filial-generation andrias-davidanus resources.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Andrias davidianus Blanchard dried meat floss and processing method thereof.
Background technology
Andrias davidianus Blanchard (Andrias davidanus) is subordinate to Amphibia (Amphibia), Caudata (Urodela), Cryptobranchidae
(Cryptobranchidae), Andrias davidianus Blanchard belongs to (Andrias), is the Amphibian of the most existing build maximum, because it cries
Sound exactly likes baby crying, therefore is commonly called as Megalobatrachus japonicus daoidianuas (Blanchard), and its body length, body weight are respectively up to 1.8m, more than 60kg.Andrias davidianus Blanchard
It is by the ancient amphibian animal that period in the 300000000 6 thousand ten thousand year devonian period in Prepaleozoic era, aquatic Fish developed, is
China's endemic species.In recent years, wild Andrias davidianus Blanchard species quantity falls sharply, and field study has been difficult to find Andrias davidianus Blanchard trace,
Almost become extinct.Andrias davidianus Blanchard, in China the most extensively lives in the middle and upper reaches mountain stream streams of the Changjiang river, the Yellow River and the Zhujiang River, is distributed
In Henan, Shaanxi, Shanxi, Gansu, Qinghai, Sichuan, Chongqing, Guizhou, Hubei, Anhui, Zhejiang, Jiangxi,
17 provinces, autonomous regions and municipalities such as Hunan, Fujian, Guangdong, Guangxi and Yunnan.These species were classified as two grades in 1988 by China
Lay special stress on protecting animal, and included by Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) (CITES), world's conservation of nature
Alliance (IUCN) is classified as pole danger (CR) rank animal.The sixties in 20th century rises, for protecting and utilizing Andrias davidianus Blanchard to provide
Source, domestic many units start Andrias davidianus Blanchard is carried out artificial cultivation, make some progress.
Andrias davidianus Blanchard is the economic animal that a kind of edibility is high, its fine and tender taste, and delicious flavour is of high nutritive value,
It is described as in water " living person's ginseng ".The aminoacid composition of Megalobatrachus japonicus daoidianuas(Blanchard), skin mucus is determined and divides by Liu Shao etc.
Analysis, result shows that the aminoacid composition of Andrias davidianus Blanchard muscle and Andrias davidianus Blanchard skin mucus is the most comprehensive, meets human body needs,
Originate for high-quality food proteins.Open red magnitude by giant salamander nutrient composition is carried out biochemical analysis and common with market
High-quality aquatic products, find after the nutritional labeling of Fish, shellfish, shrimps, Testudinis, the frog and Serpentis class, Andrias davidianus Blanchard
Nutritive value is apparently higher than above-mentioned several aquatic products.Liu Shao etc. determine several important ore deposit in Andrias davidianus Blanchard muscle and cartilage
Material calcium, ferrum, zinc, the content of selenium, find that the content of Andrias davidianus Blanchard body these several mineral interior is the abundantest, such as zinc
Content is the several times of common fresh-water fishes and marine fish.The fatty acid of Andrias davidianus Blanchard is formed by Liu Shao etc. and Li Linqiang etc., antioxygen
Change and the rheological equationm of state is studied, found that unsaturated fatty acid content is the highest in Andrias davidianus Blanchard body, DHA content
Abundant, prevention cardiovascular and cerebrovascular disease is had good health-care effect.
Wild Andrias davidianus Blanchard has been listed in country second class protection animal, it is impossible to predation.The Andrias davidianus Blanchard being currently used for eating is all people
The second filial Andrias davidianus Blanchard of work breeding, to the processing of Andrias davidianus Blanchard be all slaughter after extract epidermis, muscle, cartilage utilize, this
The Application way of sample is the most unfavorable with breeding to the protection of Resources of Megalobatrachus Davidianus.Along with the expansion of cultivation scale, Resources of Megalobatrachus Davidianus
Intensive processing utilize become a relation Andrias davidianus Blanchard industry can the urgent problem of sustainable and healthy development.For Andrias davidianus Blanchard
The internal reality rich in multiple natural bioactivity substance, extracts Andrias davidianus Blanchard active component, and research and development have high attached
Value added downstream product, such as food, cosmetics, health product etc., it is achieved the industrialization of Andrias davidianus Blanchard product, the marketization
And internationalization.
Dried meat floss is that the one of meat is cooked, tastes fragrant, sweet, crisp, tasty, and nutritious, is
All-ages meat product, is the Typical Representative of China's conventional dry meat products, seasoning cooked by lean meat, stir-fry pine,
Rubbing the operations such as pine with the hands to complete, be a kind of unique flavor, be prone to preservation and dry meat products easy to carry, tradition dried meat floss is big
Part all uses Carnis Sus domestica to make.
Summary of the invention
The technical problem to be solved is to provide that a kind of production technology is simple, unique flavor, nutritive value
High Andrias davidianus Blanchard dried meat floss and processing method thereof.
Solve above-mentioned technical problem and be employed technical scheme comprise that this Andrias davidianus Blanchard dried meat floss is by the raw material of following proportion by weight
Make:
Above-mentioned decoction of pickling is by after the raw material mixing of following percent mass proportioning:
Using little fire after boiling with big fire instead, make the micro-boiling of water 10～cease fire after 20 minutes, standing and filter, gained filtrate is
Pickle decoction.
The Andrias davidianus Blanchard dried meat floss of the present invention is preferably made up of the raw material of following proportion by weight:
The processing method of above-mentioned Andrias davidianus Blanchard dried meat floss is made up of following step:
1, Andrias davidianus Blanchard pretreatment
Select artificial cultivation second filial Andrias davidianus Blanchard, head and extremity are decapitated, remove Andrias davidianus Blanchard skin, internal organs, and reject
Yellow fat on main bone and Megalobatrachus japonicus daoidianuas(Blanchard), is cut into the cube meat of 3～4cm by remaining Megalobatrachus japonicus daoidianuas(Blanchard) along muscle fiber direction,
Rinse well with water.
2, high pressure tenderization
The Megalobatrachus japonicus daoidianuas(Blanchard) rinsed well 20～25 DEG C of pressurizes under 500～600MPa high pressure are processed 10～20 minutes,
Then cool down with frozen water rapidly, obtain the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization.
3, eliminating sargassum smell is pickled in injection
Being expelled to pickling decoction in the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization, room temperature pickles 20～40 minutes.
4, steaming and decocting
Megalobatrachus japonicus daoidianuas(Blanchard) after pickling covers one layer of preservative film after draining, be then placed in food steamer, and boiling water steams 15～20 points
Clock, takes out the Megalobatrachus japonicus daoidianuas(Blanchard) cooked, smashs to pieces after removing grain while hot.
5, pine is fried
Frying pan Giant salamander oil is lubricated, adds the Megalobatrachus japonicus daoidianuas(Blanchard) smashed to pieces, constantly stir-fry with little fire loose to Megalobatrachus japonicus daoidianuas(Blanchard), dry
Dry, play pine, cease fire in yellow, when sending fragrance, be subsequently adding black tea powder and perfume (or spice) circle powder, in utilizing pot, remaining temperature is turned over
Fry, make black tea, fragrant circle taste enter dried meat floss, take the dish out of the pot, rub.
6, high pressure sterilization
After dried meat floss vacuum packaging after step 5 is rubbed under 500MPa high pressure 30 DEG C of sterilization processing 10～15 points
Clock, obtains Andrias davidianus Blanchard dried meat floss product.
Beneficial effects of the present invention is as follows:
1, the present invention raw materials used second filial Andrias davidianus Blanchard has abundant nutrition and functional health composition, and wherein moisture contains
Amount is 80%～83%, protein content is 14%～16%, fat content is 8%～10%, amino acid content
Be 17%～19%, nitrogen-free extract content be 0.25%～0.3%, content of ashes be 0.6%～0.8%.
2, the present invention utilizes HIGH PRESSURE TREATMENT that Megalobatrachus japonicus daoidianuas(Blanchard) is carried out tenderization.High pressure tenderization mechanism is mainly high pressure compressed and makees
With the enzymatic reaction caused, calcium kinase is leading enzyme therein, and main path is that the mechanism of pressure makes myoplasm
Net and mitochondrion etc. are destructurized, release, and calcium kinase is activated, and starts degrading texture albumen, causes myogen
The complete structure disintegrate of fiber, so that Megalobatrachus japonicus daoidianuas(Blanchard) tenderization.
3, the present invention uses injection to pickle method and Megalobatrachus japonicus daoidianuas(Blanchard) is pickled process, and the method combines wet salting, half-dried
The semi-moist advantage pickling method, it is fast to pickle decoction dispersion, and the cycle of pickling is short, effective and efficiency high, reaches quick
The purpose that eliminating sargassum smell is tasty, shortens Megalobatrachus japonicus daoidianuas(Blanchard) and pickles and the ripe time, and improve hygienic quality and the tenderness of Megalobatrachus japonicus daoidianuas(Blanchard).
4, the present invention all adds black tea and perfume (or spice) circle powder when pickling and fry pine, not only enhances the deodorization effect pickled,
Also add black tea and the local flavor of perfume (or spice) circle simultaneously, improve local flavor and the mouthfeel of Andrias davidianus Blanchard dried meat floss product, be sufficiently reserved big
The nutritional labeling of salamander and functional factor.
5, the present invention utilizes HIGH PRESSURE TREATMENT that Andrias davidianus Blanchard dried meat floss product is carried out sterilization processing.High pressure sterilization is to make cell shape
State changes under pressure, and cell wall and biomembrane under high pressure sustain damage simultaneously, various materials in film
Leakage, or carry out the various protein needed for physiological activity and include enzyme) under high pressure degeneration, some metabolic pathway quilt
Blocking, genetic mechanism is changed, and meanwhile, high pressure can make protein denaturation, has a direct impact the activity of enzyme,
So that there is certain change in more intracellular biochemical reactions and the functional character relevant to protein and enzyme, from
And reach the purpose of Andrias davidianus Blanchard dried meat floss sterilization.
6, the Andrias davidianus Blanchard dried meat floss product that the present invention prepares is velvet-like, and fiber softening is fluffy, the burnt head of nothing, golden yellow color,
Delicious flavour, sweet salty moderate, there is the distinctive fragrance of Andrias davidianus Blanchard raw material, unique flavor, be visible by naked eyes impurity, produce
Product moisture is 17%～20%, protein content is 35%～40%, fat content is 2.5%～3.0%,
Amino acid content is 43%～45%, sodium chloride content is 5%～6%, and microbiological indicator meets GB2726-2005
Cooked meat product sanitary standard requirement, product yield is 18%～23%, for opening of artificial cultivation second filial Resources of Megalobatrachus Davidianus
Send out to utilize and a new approach is provided.
7, having the highest edible and medical value due to Andrias davidianus Blanchard, the protein content of Megalobatrachus japonicus daoidianuas(Blanchard) is high, it is necessary to amino
Acid, Fresh ear field rich content, the ratio of unsaturated fatty acid and satisfied fatty acid is high, and containing abundant
Mineral and trace element, have special effect to human body qi-restoratives, has the kidney invigorating, strong, the effect of blood yiqi；Andrias davidianus Blanchard pair
Anemia, cholera, dysentery, insane carbuncle, blood through etc. disease have significant curative effect.Therefore, the Megalobatrachus japonicus daoidianuas(Blanchard) that the present invention prepares
Pine has nutritive value and health-care effect concurrently.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to these
Embodiment.
Embodiment 1
1, Andrias davidianus Blanchard pretreatment
(moisture is 82.16%, protein content is 14.6%, fat contains to select artificial cultivation second filial Andrias davidianus Blanchard
Amount is 8.12%, amino acid content is 17.25%, nitrogen-free extract content is 0.25%, content of ashes is 0.67%),
Head and extremity are decapitated, remove Andrias davidianus Blanchard skin, internal organs, and reject the yellow fat on main bone and Megalobatrachus japonicus daoidianuas(Blanchard), will
Remaining Megalobatrachus japonicus daoidianuas(Blanchard) is cut into the cube meat of 3～4cm along muscle fiber direction, rinses well with the water of flowing.
2, high pressure tenderization
The Megalobatrachus japonicus daoidianuas(Blanchard) rinsed well is placed in super high pressure food processing means and (is sent out high pressure science and technology Limited Liability by packet header section
Company provides) in, under 600MPa high pressure, 20 DEG C of pressurizes process 10 minutes, and the muscular tissue making Megalobatrachus japonicus daoidianuas(Blanchard) is tender
Change, then take out and cool down with frozen water rapidly, obtain the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization.
3, eliminating sargassum smell is pickled in injection
Following raw material is mixed:
Using little fire after boiling with big fire instead, cease fire, stand and filter after making the micro-boiling of water 15 minutes, gained filtrate is pickles
Decoction.Being pickled by 800g in the Megalobatrachus japonicus daoidianuas(Blanchard) that decoction is expelled to 10kg high pressure tenderization, room temperature is pickled 30 minutes, removes
Smelling removal and make Megalobatrachus japonicus daoidianuas(Blanchard) fully absorb the fragrance of various adjuvant.
4, steaming and decocting
Megalobatrachus japonicus daoidianuas(Blanchard) after pickling covers one layer of preservative film after draining (crosses steaminess and enters in meat or meat during to prevent steaming and decocting
Adhere, be shed in steamer, affect dried meat floss quality), it is then placed in food steamer, steamer is put into clear water, heating,
Boiling water steams 20 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) the most well-done, then is taken out by the Megalobatrachus japonicus daoidianuas(Blanchard) cooked, after removing grain while hot,
Smash to pieces with wood shovel.
5, pine is fried
Frying pan Giant salamander oil is lubricated, adds the Megalobatrachus japonicus daoidianuas(Blanchard) smashed to pieces, constantly stir-fry with little fire, about 10 minutes dried meat floss
Slightly jaundice, continue little fire stir-fry loose, dry to Megalobatrachus japonicus daoidianuas(Blanchard), rise loose, after 20 minutes, Megalobatrachus japonicus daoidianuas(Blanchard) be yellow,
When sending fragrance, can cease fire, be subsequently adding the black tea powder of Megalobatrachus japonicus daoidianuas(Blanchard) quality 1% and 1% fragrant circle powder (by
CLF-06C type high speed Chinese medicine grinder (being provided by plant resources in Wenling city wound power medical material apparatus factory) is pulverized), utilize pot
More than in, temperature stir-fries, and makes black tea, fragrant circle taste enter dried meat floss, takes the dish out of the pot, rub dried meat floss, make fiber looser, cotton-shaped fibre
Tie up more rich.
6, high pressure sterilization
After dried meat floss vacuum packaging after step 5 is rubbed under 500MPa high pressure 30 DEG C of sterilization processing 15 minutes,
Obtaining Andrias davidianus Blanchard dried meat floss product, product yield is 23%.The moisture of gained Andrias davidianus Blanchard dried meat floss product is 19%, albumen
Matter content is 36%, fat content is 2.7%, amino acid content is 44%, sodium chloride content is 5.5%, micro-life
Thing index meets GB2726-2005 cooked meat product sanitary standard requirement.After product is preserved 180 days at 4 DEG C, bacterium
The total growth that falls is notable (10CFU/g).
Embodiment 2
1, Andrias davidianus Blanchard pretreatment
(moisture is 81.62%, protein content is 15.1%, fat contains to select artificial cultivation second filial Andrias davidianus Blanchard
Amount is 8.32%, amino acid content is 17.85%, nitrogen-free extract content is 0.27%, content of ashes is 0.72%),
Head and extremity are decapitated, remove Andrias davidianus Blanchard skin, internal organs, and reject the yellow fat on main bone and Megalobatrachus japonicus daoidianuas(Blanchard), will
Remaining Megalobatrachus japonicus daoidianuas(Blanchard) is cut into the cube meat of 3～4cm along muscle fiber direction, rinses well with the water of flowing.
2, high pressure tenderization
The Megalobatrachus japonicus daoidianuas(Blanchard) rinsed well is placed in super high pressure food processing means and (is sent out high pressure science and technology Limited Liability by packet header section
Company provides) in, under 500MPa high pressure, 25 DEG C of pressurizes process 20 minutes, and the muscular tissue making Megalobatrachus japonicus daoidianuas(Blanchard) is tender
Change, then take out and cool down with frozen water rapidly, obtain the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization.
3, eliminating sargassum smell is pickled in injection
Following raw material is mixed:
Using little fire after boiling with big fire instead, cease fire, stand and filter after making the micro-boiling of water 20 minutes, gained filtrate is pickles
Decoction.Being pickled by 1000g in the Megalobatrachus japonicus daoidianuas(Blanchard) that decoction is expelled to 10kg high pressure tenderization, room temperature is pickled 30 minutes, removes
Smelling removal and make Megalobatrachus japonicus daoidianuas(Blanchard) fully absorb the fragrance of various adjuvant.
4, steaming and decocting
Megalobatrachus japonicus daoidianuas(Blanchard) after pickling covers one layer of preservative film after draining (crosses steaminess and enters in meat or meat during to prevent steaming and decocting
Adhere, be shed in steamer, affect dried meat floss quality), it is then placed in food steamer, steamer is put into clear water, heating,
Boiling water steams 15 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) the most well-done, then is taken out by the Megalobatrachus japonicus daoidianuas(Blanchard) cooked, after removing grain while hot,
Smash to pieces with wood shovel.
5, pine is fried
Frying pan Giant salamander oil is lubricated, adds the Megalobatrachus japonicus daoidianuas(Blanchard) smashed to pieces, constantly stir-fry with little fire, about 10 minutes dried meat floss
Slightly jaundice, continue little fire stir-fry loose, dry to Megalobatrachus japonicus daoidianuas(Blanchard), rise loose, after 20 minutes, Megalobatrachus japonicus daoidianuas(Blanchard) be yellow,
When sending fragrance, can cease fire, be subsequently adding the black tea powder of Megalobatrachus japonicus daoidianuas(Blanchard) quality 1.5% and 1.5% fragrant justifies powder (all
Pulverized by CLF-06C type high speed Chinese medicine grinder (being provided by plant resources in Wenling city wound power medical material apparatus factory)), utilize
In pot, remaining temperature stir-fries, and makes black tea, fragrant circle taste enter dried meat floss, takes the dish out of the pot, rub dried meat floss, make fiber looser, cotton-shaped
Fiber is more rich.
6, high pressure sterilization
After dried meat floss vacuum packaging after step 5 is rubbed under 500MPa high pressure 30 DEG C of sterilization processing 10 minutes,
Obtaining Andrias davidianus Blanchard dried meat floss product, product yield is 21%.The moisture of gained Andrias davidianus Blanchard dried meat floss product is 18.3%, egg
White matter content is 35.7%, fat content is 2.5%, amino acid content is 45%, sodium chloride content is 5.6%,
Microbiological indicator meets GB2726-2005 cooked meat product sanitary standard requirement.After product is preserved 180 days at 4 DEG C,
The growth of total plate count is not notable (13CFU/g).
Embodiment 3
1, Andrias davidianus Blanchard pretreatment
(moisture is 82.16%, protein content is 14.6%, fat contains to select artificial cultivation second filial Andrias davidianus Blanchard
Amount is 8.12%, amino acid content is 17.25%, nitrogen-free extract content is 0.25%, content of ashes is 0.67%),
Head and extremity are decapitated, remove Andrias davidianus Blanchard skin, internal organs, and reject the yellow fat on main bone and Megalobatrachus japonicus daoidianuas(Blanchard), will
Remaining Megalobatrachus japonicus daoidianuas(Blanchard) is cut into the cube meat of 3～4cm along muscle fiber direction, rinses well with the water of flowing.
2, high pressure tenderization
The Megalobatrachus japonicus daoidianuas(Blanchard) rinsed well is placed in super high pressure food processing means and (is sent out high pressure science and technology Limited Liability by packet header section
Company provides) in, under 600MPa high pressure, 20 DEG C of pressurizes process 10 minutes, and the muscular tissue making Megalobatrachus japonicus daoidianuas(Blanchard) is tender
Change, then take out and cool down with frozen water rapidly, obtain the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization.
3, eliminating sargassum smell is pickled in injection
Following raw material is mixed:
Using little fire after boiling with big fire instead, cease fire, stand and filter after making the micro-boiling of water 15 minutes, gained filtrate is pickles
Decoction.Being pickled by 600g in the Megalobatrachus japonicus daoidianuas(Blanchard) that decoction is expelled to 10kg high pressure tenderization, room temperature is pickled 40 minutes, removes
Smelling removal and make Megalobatrachus japonicus daoidianuas(Blanchard) fully absorb the fragrance of various adjuvant.
4, steaming and decocting
Megalobatrachus japonicus daoidianuas(Blanchard) after pickling covers one layer of preservative film after draining (crosses steaminess and enters in meat or meat during to prevent steaming and decocting
Adhere, be shed in steamer, affect dried meat floss quality), it is then placed in food steamer, steamer is put into clear water, heating,
Boiling water steams 20 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) the most well-done, then is taken out by the Megalobatrachus japonicus daoidianuas(Blanchard) cooked, after removing grain while hot,
Smash to pieces with wood shovel.
5, pine is fried
Frying pan Giant salamander oil is lubricated, adds the Megalobatrachus japonicus daoidianuas(Blanchard) smashed to pieces, constantly stir-fry with little fire, about 10 minutes dried meat floss
Slightly jaundice, continue little fire stir-fry loose, dry to Megalobatrachus japonicus daoidianuas(Blanchard), rise loose, after 20 minutes, Megalobatrachus japonicus daoidianuas(Blanchard) be yellow,
When sending fragrance, can cease fire, be subsequently adding the black tea powder of Megalobatrachus japonicus daoidianuas(Blanchard) quality 2% and 2% fragrant circle powder (by
CLF-06C type high speed Chinese medicine grinder (being provided by plant resources in Wenling city wound power medical material apparatus factory) is pulverized), utilize pot
More than in, temperature stir-fries, and makes black tea, fragrant circle taste enter dried meat floss, takes the dish out of the pot, rub dried meat floss, make fiber looser, cotton-shaped fibre
Tie up more rich.
6, high pressure sterilization
After dried meat floss vacuum packaging after step 5 is rubbed under 500MPa high pressure 30 DEG C of sterilization processing 15 minutes,
Obtaining Andrias davidianus Blanchard dried meat floss product, product yield is 20%.The moisture of gained Andrias davidianus Blanchard dried meat floss product is 17.9%, egg
White matter content is 36.4%, fat content is 2.6%, amino acid content is 44%, sodium chloride content is 5.3%,
Microbiological indicator meets GB2726-2005 cooked meat product sanitary standard requirement.After product is preserved 180 days at 4 DEG C,
The growth of total plate count is not notable (14CFU/g).
Claims (3)
1. an Andrias davidianus Blanchard dried meat floss, it is characterised in that it is made up of the raw material of following proportion by weight:
Above-mentioned decoction of pickling is to be mixed by the raw material of following percent mass proportioning:
Using little fire after boiling with big fire instead, make the micro-boiling of water 10～cease fire after 20 minutes, standing and filter, gained filtrate is
Pickle decoction.
Andrias davidianus Blanchard dried meat floss the most according to claim 1, it is characterised in that it is by the raw material of following proportion by weight
Make:
3. the processing method of the Andrias davidianus Blanchard dried meat floss described in claim 1, it is characterised in that it is made up of following step:
(1) Andrias davidianus Blanchard pretreatment
Select artificial cultivation second filial Andrias davidianus Blanchard, head and extremity are decapitated, remove Andrias davidianus Blanchard skin, internal organs, and reject
Yellow fat on main bone and Megalobatrachus japonicus daoidianuas(Blanchard), is cut into the cube meat of 3～4cm by remaining Megalobatrachus japonicus daoidianuas(Blanchard) along muscle fiber direction,
Rinse well with water；
(2) high pressure tenderization
The Megalobatrachus japonicus daoidianuas(Blanchard) rinsed well 20～25 DEG C of pressurizes under 500～600MPa high pressure are processed 10～20 minutes,
Then cool down with frozen water rapidly, obtain the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization；
(3) eliminating sargassum smell is pickled in injection
Being expelled to pickling decoction in the Megalobatrachus japonicus daoidianuas(Blanchard) of high pressure tenderization, room temperature pickles 20～40 minutes；
(4) steaming and decocting
Megalobatrachus japonicus daoidianuas(Blanchard) after pickling covers one layer of preservative film after draining, be then placed in food steamer, and boiling water steams 15～20 points
Clock, takes out the Megalobatrachus japonicus daoidianuas(Blanchard) cooked, smashs to pieces after removing grain while hot；
(5) pine is fried
Frying pan Giant salamander oil is lubricated, adds the Megalobatrachus japonicus daoidianuas(Blanchard) smashed to pieces, constantly stir-fry with little fire loose to Megalobatrachus japonicus daoidianuas(Blanchard), dry
Dry, play pine, cease fire in yellow, when sending fragrance, be subsequently adding black tea powder and perfume (or spice) circle powder, in utilizing pot, remaining temperature is turned over
Fry, make black tea, fragrant circle taste enter dried meat floss, take the dish out of the pot, rub；
(6) high pressure sterilization
After step (5) is rubbed dried meat floss vacuum packaging after under 500MPa high pressure 30 DEG C of sterilization processing 10～15
Minute, obtain Andrias davidianus Blanchard dried meat floss product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181555.XA CN105815692A (en) | 2016-03-28 | 2016-03-28 | Andrias-davidanus dried meat floss and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181555.XA CN105815692A (en) | 2016-03-28 | 2016-03-28 | Andrias-davidanus dried meat floss and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105815692A true CN105815692A (en) | 2016-08-03 |
Family
ID=56525312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610181555.XA Pending CN105815692A (en) | 2016-03-28 | 2016-03-28 | Andrias-davidanus dried meat floss and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105815692A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234971A (en) * | 2016-08-14 | 2016-12-21 | 孙国真 | A kind of containing Andrias davidianus Blanchard with the health-care glutinous rice cake of Lycium ruthenicum Murr. |
| CN107410934A (en) * | 2017-04-24 | 2017-12-01 | 浙江工商大学 | A kind of preparation method of eel dried meat floss |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568810A (en) * | 2003-07-17 | 2005-01-26 | 浦运伟 | Device for injecting seasoning to meat products |
| US20090232959A1 (en) * | 2008-03-13 | 2009-09-17 | Cargill, Incorporated | High pressure meat product processing |
| CN103734797A (en) * | 2014-01-14 | 2014-04-23 | 贵阳学院 | Giant salamander dried meat floss capable of improving immunity |
-
2016
- 2016-03-28 CN CN201610181555.XA patent/CN105815692A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568810A (en) * | 2003-07-17 | 2005-01-26 | 浦运伟 | Device for injecting seasoning to meat products |
| US20090232959A1 (en) * | 2008-03-13 | 2009-09-17 | Cargill, Incorporated | High pressure meat product processing |
| CN103734797A (en) * | 2014-01-14 | 2014-04-23 | 贵阳学院 | Giant salamander dried meat floss capable of improving immunity |
Non-Patent Citations (2)
| Title |
|---|
| R. CH´ ERET 等: "Effect of High Pressure on the Calpain–Calpastatin System in Fish Muscle", 《JOURNAL OF FOOD SCIENCE》 * |
| 林亲录 等: "《食品工艺学》", 31 August 2014, 中南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234971A (en) * | 2016-08-14 | 2016-12-21 | 孙国真 | A kind of containing Andrias davidianus Blanchard with the health-care glutinous rice cake of Lycium ruthenicum Murr. |
| CN107410934A (en) * | 2017-04-24 | 2017-12-01 | 浙江工商大学 | A kind of preparation method of eel dried meat floss |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101245201B1 (en) | Semi-dried pollac with immersion solution including oriental medicine and making process thereof | |
| KR101458175B1 (en) | Method for munufacturing collagen jelly using pork rinds | |
| KR101064366B1 (en) | Method for manufacturing yaksun thick broth | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN105639482A (en) | Tea-aroma duck breast meat and preparation method thereof | |
| CN105361010A (en) | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof | |
| CN104381398A (en) | Making method of soda biscuit with fish meat floss | |
| KR100815375B1 (en) | Chickens-daebojungtang using the chickens and medicinal herbs and method preparing thereof | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN106562265A (en) | Lemon-flavor dried shrimps | |
| CN101664170A (en) | Five-color viscera-nourishing bodybuilding egg-meat-seafood vegetable cakes and method for making same | |
| CN104970383A (en) | Processing method of dendrobium candidum beef jerky | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN106173897A (en) | A kind of Pedicellus et Pericarpium Trapae spleen invigorating crab roe bag and preparation method thereof | |
| CN106071894A (en) | A kind of processing method of Carnis Leporis | |
| CN105361009A (en) | Stomach warming black tea fish fillet and preparation method thereof | |
| CN104082393A (en) | Ice cryogenic preservation and processing method for mandarin fish | |
| CN109691635A (en) | A kind of production method of Saute beef with cayenne pepper silk | |
| CN109123433A (en) | A method of delicious and crisp sliced meat are made with venison and deer horn glue | |
| CN106666455A (en) | Partridge ham with radix pueraiae flavor and preparation method thereof | |
| CN106616385A (en) | Wrapped steamed dish and making method thereof | |
| CN104957642A (en) | Processing method of sliced dried beef containing polygonum multiflorum | |
| CN101664169A (en) | Five-color viscera-nourishing brain-invigorating egg-meat-seafood pillows and method for making same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |