CN105918675A - Dried beef floss prepared from dog-sized cattle and production method thereof - Google Patents
Dried beef floss prepared from dog-sized cattle and production method thereof Download PDFInfo
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- CN105918675A CN105918675A CN201610241128.6A CN201610241128A CN105918675A CN 105918675 A CN105918675 A CN 105918675A CN 201610241128 A CN201610241128 A CN 201610241128A CN 105918675 A CN105918675 A CN 105918675A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 68
- 241000283690 Bos taurus Species 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 241000628997 Flos Species 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- 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 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 229960004793 sucrose Drugs 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 108010039918 Polylysine Proteins 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 229920001351 ε-poly-L-lysine Polymers 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 241000282472 Canis lupus familiaris Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000002956 ash Substances 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
- 208000002173 dizziness Diseases 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000876 intercostal muscle Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides dried beef floss prepared from dog-sized cattle and a production method thereof, and belongs to the field of food processing technology. The dried beef floss prepared from dog-sized cattle employs fresh meat of the dog-sized cattle as a main raw material, and sucrose, refined salt, plant oil, monosodium glutamate, micrometer spice powder, epsilon-poly-L-lysine.HCl and the like are added in order to prepare the dried beef floss. The production method of the dried beef floss prepared from dog-sized cattle has the advantages of unique production processes, short production cycle, low energy consumption, low production cost, and high product yield; the dried beef floss is loose and tasty without rough fiber feeling, and has extremely good mouthfeel and good fresh-keeping effects; the dried beef floss can be stored at normal temperature for one year.
Description
1. technical field
The invention belongs to field of food, specifically refer to a kind of doggie cattle forcemeat veal and production method thereof.
2. background technology
Balcony doggie cattle cultivation long history, document is recorded and is tracked to the Qing Dynasty, is through long-term natural selection
With artificially breeding and formed, meat labour dual-purpose type small-sized mountain cattle；Be characterized in small, crude feed tolerance,
It is apt to climb the mountain, it is simple to herding, premunition is strong；The crude protein content 20.70% of the balcony doggie fresh sample of beef Intercostal muscle,
The Qinchuan Cattle more well-known than the whole nation is high 3.23 percentage points, and fat content 5.32% is lower 22.76 than Qinchuan Cattle
Percentage point, content of ashes 1.11% is higher 0.34 percentage point than Qinchuan Cattle；Total amino acid content 62.64%, its
Middle essential amino acids 23.58%；Therefore doggie beef is nutritious, fine and tender taste, rich in various aminoacid
And mineral, there is the local flavor of uniqueness, for the fine work in beef.
Beef protein content is high, and fat content is low, so delicious flavour, is liked by people；Beef has benefit
Middle QI invigorating, nourishes taste, strong muscles and bones, the effect of the endogenous wind stopping that reduces phlegm, be suitable for hidden under middle gas, body of breathing hard is empty,
The dizzy people of soreness of bones and muscles, anemia prolonged illness and yellowish complexion eats；But it is because beef and there is higher nutritive value,
Reproduction procreation for various microorganisms provides good condition, it is easy to putrid and deteriorated.
It is long that the forcemeat veal that prior art produces also exists the production cycle, and energy resource consumption is big, and shelf life of products is short,
There is when chewing the problems such as fiber harsh feeling.
CN102450650A discloses the manufacture method of a kind of Semen avenae nudae forcemeat veal, it is characterized in that: by beef with clear
Water cleans up, and then removes unnecessary skin, bone, muscle, is then shredded by the beef put in order with cutter,
Being put into by beef in pot, add clear water, beef to have been flooded by clear water, boiling of then heating, until by cattle
Till meat boils, beef is put into stirring 15 minutes in the middle of blender after boiling by beef, and the beef that will boil twists
Become fine shredded meat, the beef being twisted into shredded meat shape is put in dehydrator and toast 30 minutes, beef is baked into
Forcemeat veal, then puts into forcemeat veal and stirs 5 minutes in the middle of blender so that it is become forcemeat veal, by beef
Unclasp in pot, add Semen avenae nudae, Sal, white sugar and monosodium glutamate, be then stirred for uniformly, then with spoon
Being divided into fritter, the size diameter of every piece is maintained at 5 centimetres, then with hands by its round, is finally put into
I.e. can be taken off eating after steaming 30 minutes on food steamer.
CN103349292A discloses the manufacture method of a kind of forcemeat veal, it is characterised in that: the method, including
Following steps: step 1, cleaned up by beef, are cut into small pieces, put into clear water, beef is cooked in pot
Clear water boils skims blood foam in pot, puts into pungent material, white sugar and cooking wine in pot；Step 2, beef are in clear water
After boiling 1 hour, pot is poured Chinese liquor and rice vinegar into, continue boiling with soft fire 2 hours；Step 3, by well-done
High fire baking 2 minutes in microwave oven put into by beef, overturn beef afterwards, high fire baking 1 minute；Step 4,
Baked beef is put in cooking machine, uses dry grinding cutter, beef is broken into velvet-like；Step 5, by cattle
Clean container put into by dried meat floss, puts into cold compartment of refrigerator.
The present invention is long for solving the forcemeat veal production cycle in existing production technology, and energy resource consumption is big, and product is protected
The matter phase is short, has the problems such as fiber harsh feeling when chewing；Provide a kind of doggie cattle forcemeat veal and producer thereof
Method, this production method technique is unique, and with short production cycle, energy resource consumption is low, and production cost is low, product yield
Height, loose good to eat, without fiber harsh feeling, excellent taste, good refreshing effect, one can be preserved at normal temperatures
Year.
3. summary of the invention
Present invention is primarily targeted at a kind of doggie cattle forcemeat veal of offer, this doggie cattle forcemeat veal is with fresh little
Canis familiaris L. cattle beef is primary raw material, add sucrose, refined salt, vegetable oil, monosodium glutamate, micron spice powder (by Rhizoma Zingiberis Recens,
Pericarpium Citri tangerinae, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Flos Caryophylli are made), epsilon-polylysine hydrochlorate etc. makes；This
Another purpose of invention is to provide a kind of forcemeat veal production method, by carrying out forcemeat veal production method
Single factor test and orthogonal test research, obtain different cooking technology, rolling process, shredding process, drying work
The factors such as skill, on forcemeat veal mouthfeel, local flavor and the impact of preservation effect, determine optimal manufacturing condition,
Making products taste loose, excellent in color, the room temperature lower shelf-life is more than 1 year.
Technical scheme:
A kind of doggie cattle forcemeat veal, by doggie cattle beef, sucrose, refined salt, vegetable oil, monosodium glutamate, micron perfume
Material powder, epsilon-polylysine hydrochlorate are made, and weight percentages is: doggie cattle beef 78-88%, sucrose
6-10%, refined salt 3-6%, vegetable oil 2-3%, monosodium glutamate 0.5-2%, micron spice powder 0.5-1%, ε-poly-rely
Propylhomoserin hydrochlorate 0.01-0.05%.
Doggie cattle forcemeat veal production method, including a micron preparation for spice powder, the production technology of forcemeat veal.
The preparation technology of micron spice powder: (1) is by Rhizoma Zingiberis Recens, Pericarpium Citri tangerinae, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, fourth
Perfume (or spice) with after clear water Rapid Cleaning, picks up and drains respectively；(2) Rhizoma Zingiberis Recens after draining, Pericarpium Citri tangerinae, Fructus Foeniculi, Pericarpium Zanthoxyli,
Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Flos Caryophylli are respectively put in rolling type microwave dryer baking 10-20 minute, are dried to moisture
Below 5%；(3) will dry after spice press Rhizoma Zingiberis Recens 15%, Pericarpium Citri tangerinae 30%, Fructus Foeniculi 10%, Pericarpium Zanthoxyli 10%,
Cortex cinnamomi japonici (Ramulus Cinnamomi) 15%, Radix Glycyrrhizae 15%, that the ratio mix homogeneously of Flos Caryophylli 5% becomes spice mixt is standby；(4) with ultra-fine
Spice mixt is pulverized by disintegrating apparatus, crosses 300 mesh sieves and obtains particle diameter micron perfume below 48 microns
Material powder.
The production technology of doggie cattle forcemeat veal: fat and the tendon of doggie cattle beef are first removed by (1), are cut into
The cube meat of about 50g, after being then placed in clear water cleaning, puts in screen basket, immerses heat in 100 DEG C of boiling water
Scald 10 minutes, pick up to put in clear water and clean, after cooling, be cut into the cattle of 0.4-0.6cm thickness along machine direction
Sliced meat are stand-by；(2) dried beef slices is added in the epsilon-polylysine hydrochlorate aqueous solution of 0.01-0.05% and boils,
Control temperature, at 100 DEG C, heats 10-30 minute, is taken out by dried beef slices good for boiling, drains；(3) by cattle
Sliced meat gap is roll squeezer roll-in 1-3 time of 0.2-0.3cm, then is the roller of 0.05-0.15cm with gap
Press roll-in 1-3 time；(4) dried beef slices loose for fiber after roll-in is put in continuous way moulding draw-wire machine, by becoming
Dried beef slices is torn into uniform filamental by the blunt blade in silk machine；(5) by sucrose, refined salt, monosodium glutamate respectively
It is ground into powdery standby；(6) sliced beef, cane sugar powder, refined salt powder, monosodium glutamate powder, micron perfume are weighed in proportion
Material powder is standby；(7) first by cane sugar powder, refined salt powder, monosodium glutamate powder, micron spice powder mix homogeneously, add
Mix homogeneously in sliced beef, finally sprays into vegetable oil mix homogeneously；(8) with 2 eye mesh screens by deployed cattle
Shredded meat uniformly sieves in 50 mesh sieve Dropbox；(9) dry 15-30 minute by 90-120 DEG C of temperature, dry to beef
The moisture of silk is below 8%；(6) it is cooled to the forcemeat veal that room temperature becomes loose, uses laminated film bag bag
Dress, is finished product.
Beneficial effects of the present invention: the drying course of spice uses rolling type microwave dryer, the most energy-conservation；
The drying of sliced beef uses screen disc to contain drying can strengthen hot air convection, flash baking；Spice is ground into
Micron spice powder, spice exquisiteness is without fiber harsh feeling, and can make full use of the fragrance of spice, saves spice and uses
Amount；The boiling process of dried beef slices adds epsilon-polylysine hydrochlorate, had both enhanced nutrition, and played again anticorrosion
Preservation, has efficiently controlled the growth and breeding of microorganism, it is ensured that raw material in roll-in, filamentation process
Freshness, improve the quality of product；Use continuous way moulding draw-wire machine, with making dried beef slices equiprobability from upper
Acted on by the tear of tens of blunt knives under and, be torn into uniform filamental, and the thickness of sliced beef can
Arbitrarily control by adjusting converter；The forcemeat veal product yield that the present invention produces is high, mouthfeel is loose, chew
Property is good, excellent in color, and the room temperature lower shelf-life is more than 1 year；This production method technique uniqueness,
Easily operate, with short production cycle, production cost is low, good product quality, can realize factorial praluction, it is easy to push away
Wide application.
4. detailed description of the invention
Embodiment 1: the preparation technology of micron spice powder: (1) by Rhizoma Zingiberis Recens 15g, Pericarpium Citri tangerinae 30g, Fructus Foeniculi 10g,
Pericarpium Zanthoxyli 10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15g, Radix Glycyrrhizae 15g, Flos Caryophylli 5g with after clear water Rapid Cleaning, pick up and drain respectively；(2)
Rhizoma Zingiberis Recens after draining, Pericarpium Citri tangerinae, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Flos Caryophylli are respectively put into rolling type microwave
Dehydrator dries 10-20 minute, is dried to moisture below 5%；(3) Rhizoma Zingiberis Recens pressed by the spice after drying
15%, the ratio mixing of Pericarpium Citri tangerinae 30%, Fructus Foeniculi 10%, Pericarpium Zanthoxyli 10%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15%, Radix Glycyrrhizae 15%, Flos Caryophylli 5%
Uniformly become spice mixt standby；(4) with research of super-pine crush equipment, spice mixt is pulverized, cross 300 mesh
Sieve obtains particle diameter micron spice powder below 48 microns.
Embodiment 2: the production technology of doggie cattle forcemeat veal: (1) weighs doggie cattle beef 10000g, first by little
Fat and the tendon of Canis familiaris L. cattle beef remove, and are cut into the cube meat of about 50g, after being then placed in clear water cleaning,
Put in screen basket, immerse burn 10 minutes in 100 DEG C of boiling water of 15000ml, pick up to put in clear water and clean,
The dried beef slices that after cooling, suitable machine direction is cut into 0.5cm thickness is stand-by；(2) dried beef slices is joined 12000ml
Concentration be 0.03% epsilon-polylysine hydrochlorate aqueous solution in boil, control temperature at 100 DEG C, heat 20
Minute, dried beef slices good for boiling is taken out, drains；(3) it is the roll squeezer of 0.25cm by dried beef slices gap
Roll-in 2 times, then with the roll squeezer roll-in that gap is 0.1cm 2 times；(4) by cattle loose for fiber after roll-in
Sliced meat are put in continuous way moulding draw-wire machine, the blunt blade in moulding draw-wire machine dried beef slices is torn into uniform filamental；
(5) by sucrose 850g, refined salt 500g, that monosodium glutamate 150g is respectively crushed into powdery is standby；(6) claim in proportion
Take sliced beef 8300g, cane sugar powder 800g, refined salt powder 450g, monosodium glutamate powder 120g, spice powder 80g is standby for micron
With；(7) first by cane sugar powder, refined salt powder, monosodium glutamate powder, micron spice powder mix homogeneously, sliced beef is added
Middle mix homogeneously, finally sprays into vegetable oil 280ml mix homogeneously；(8) with 2 eye mesh screens by deployed cattle
Shredded meat uniformly sieves in 50 mesh sieve Dropbox；(9) dry 15-30 minute by 110 DEG C of temperature, dry to sliced beef
Moisture below 8%；(6) it is cooled to the forcemeat veal that room temperature becomes loose, packs with laminated film bag,
It is finished product.
Claims (2)
1. a doggie cattle forcemeat veal, it is characterised in that by doggie cattle beef, sucrose, refined salt, vegetable oil,
Monosodium glutamate, micron spice powder, epsilon-polylysine hydrochlorate are made, and weight percentages is: doggie cattle beef
78-88%, sucrose 6-10%, refined salt 3-6%, vegetable oil 2-3%, monosodium glutamate 0.5-2%, micron spice powder 0.5-1%,
Epsilon-polylysine hydrochlorate 0.01-0.05%；
Described micron spice powder is prepared from as steps described below: (1) by Rhizoma Zingiberis Recens, Pericarpium Citri tangerinae, Fructus Foeniculi, Pericarpium Zanthoxyli,
Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Flos Caryophylli with after clear water Rapid Cleaning, pick up and drain respectively；(2) Rhizoma Zingiberis Recens after draining, Fructus Citri tangerinae
Skin, Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Flos Caryophylli are respectively put in rolling type microwave dryer baking 10-20 and divide
Clock, is dried to moisture below 5%；(3) spice after drying presses Rhizoma Zingiberis Recens 15%, Pericarpium Citri tangerinae 30%, Fructus Foeniculi
10%, Pericarpium Zanthoxyli 10%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15%, Radix Glycyrrhizae 15%, the ratio mix homogeneously of Flos Caryophylli 5% become spice mixt
Standby；(4) with research of super-pine crush equipment, spice mixt is pulverized, cross 300 mesh sieves and obtain particle diameter 48
The micron spice powder that micron is following.
The production method of doggie cattle forcemeat veal the most according to claim 1, it is characterised in that: (1) first will
Fat and the tendon of doggie cattle beef remove, and are cut into the cube meat of about 50g, after being then placed in clear water cleaning,
Put in screen basket, immerse burn 10 minutes in 100 DEG C of boiling water, pick up to put in clear water and clean, after cooling
The dried beef slices being cut into 0.4-0.6cm thickness along machine direction is stand-by；(2) dried beef slices is added 0.01-0.05%
Epsilon-polylysine hydrochlorate aqueous solution in boil, control temperature at 100 DEG C, heat 10-30 minute, general
The dried beef slices that boiling is good takes out, and drains；(3) by roll squeezer roll-in that dried beef slices gap is 0.2-0.3cm
1-3 time, then with the roll squeezer roll-in that gap is 0.05-0.15cm 1-3 time；(4) by loose for fiber after roll-in
Dried beef slices put in continuous way moulding draw-wire machine, the blunt blade in moulding draw-wire machine dried beef slices is torn into uniform fiber
Thread；(5) by sucrose, refined salt, that monosodium glutamate is respectively crushed into powdery is standby；(6) weigh in proportion sliced beef,
Cane sugar powder, refined salt powder, monosodium glutamate powder, micron spice powder are standby；(7) first by cane sugar powder, refined salt powder, monosodium glutamate
Powder, micron spice powder mix homogeneously, add mix homogeneously in sliced beef, finally sprays into vegetable oil mixing all
Even；(8) with 2 eye mesh screens, deployed sliced beef is uniformly sieved in 50 mesh sieve Dropbox；(9) with 90-120 DEG C
Temperature is dried 15-30 minute, and the moisture of drying to sliced beef is below 8%；(6) it is cooled to room temperature become
Loose forcemeat veal, packs with laminated film bag, is finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722241A (en) * | 2016-12-19 | 2017-05-31 | 宁波市鄞州鹿港食品有限公司 | A kind of preparation method of dried meat floss |
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| 袁秋萍: "鲨鱼松保健食品的研制", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722241A (en) * | 2016-12-19 | 2017-05-31 | 宁波市鄞州鹿港食品有限公司 | A kind of preparation method of dried meat floss |
| CN106722241B (en) * | 2016-12-19 | 2021-07-13 | 宁波市鄞州鹿港食品有限公司 | Method for making dried meat floss |
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Application publication date: 20160907 |