CN106036555A - Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof - Google Patents
Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof Download PDFInfo
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- CN106036555A CN106036555A CN201610357009.7A CN201610357009A CN106036555A CN 106036555 A CN106036555 A CN 106036555A CN 201610357009 A CN201610357009 A CN 201610357009A CN 106036555 A CN106036555 A CN 106036555A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 65
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 25
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 24
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000013505 freshwater Substances 0.000 title abstract description 15
- 235000013372 meat Nutrition 0.000 title abstract 8
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- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000018102 proteins Nutrition 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 22
- 238000010025 steaming Methods 0.000 claims description 12
- 241000195474 Sargassum Species 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 238000001976 enzyme digestion Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 6
- 108010033040 Histones Proteins 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
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- 238000003756 stirring Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000015177 dried meat Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 4
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
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- 239000011707 mineral Substances 0.000 abstract 1
- 239000011574 phosphorus Substances 0.000 abstract 1
- 229910052698 phosphorus Inorganic materials 0.000 abstract 1
- 230000020978 protein processing Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000009475 tablet pressing Methods 0.000 abstract 1
- 235000020989 red meat Nutrition 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
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- 230000000052 comparative effect Effects 0.000 description 2
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- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000008275 breast carcinoma Diseases 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
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- 238000004513 sizing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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- 230000001228 trophic effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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 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
Abstract
The present invention relates to konjac glucomannan dried minced freshwater fish meat slices and a preparation method thereof. The processing technology comprises the following steps: minced fish fishy smell removing, tissue protein processing, raw material mixing, tablet pressing, enzymolysis, cooking and shaping, and baking. The minced freshwater fish is used as raw materials, and the dried minced freshwater fish meat slices are free of other additives and preservatives, are simple in operation processes, low in cost, and healthy and safe. All the edible parts of the freshwater fish are used, the freshwater fish are subjected to fishy smell removing treatment, the fishy smell removed freshwater fish is minced, the minced freshwater fish is combined with wheat proteins, soybean proteins, konjac glucomannan, glutamine transaminase, seasonings and spices, so that the product is long in shelf life, suitable for a wide range of people, comprehensive and rich in nutrition, and healthy. The konjac glucomannan dried minced freshwater fish meat slices has the characteristics of delicate and delicious taste of fish meat, and the addition of the natural vegetable proteins enables the dried minced freshwater fish meat slices to be richer in nutrition, high in content of proteins, low in content of fats, and rich in calcium, phosphorus and other minerals. The product edible safety is in line with relevant national standard requirements, the various characteristics of the dried minced freshwater fish meat slices are all better than those of ordinary dried meat slices, and the konjac glucomannan dried minced freshwater fish meat slices are suitable for the consumptions of all types of people for a long term.
Description
Present disclosure relates to a kind of jerky and preparation method thereof, is specifically related to a kind of Rhizoma amorphophalli glucomannan fresh water
Minced fish jerky and preparation method thereof.
Background technology jerky is the leisure snack that China is traditional, the jerky on present shelf mostly also exist high sugariness,
The problems such as high heat, quality are stiff, coarse mouthfeel.Jerky major part in the market is with Carnis Sus domestica as raw material, and Carnis Sus domestica belongs to
Red meat class, it was reported that containing more estrogen in red meat, and the food debris produced after its digestion is more, hinders intestinal compacted
Dynamic.Epidemiological study recently finds, the crowd eating red meat suffers from the dangerous increasing of colon cancer, breast carcinoma, coronary heart disease chronic diseases
High.
In the today earnestly pursuing healthy living quality, the flesh of fish is more favored by people.Scientific investigations showed that fish is Fructus Alpiniae Oxyphyllae
Food, minced fish delicacy is delicious, storage endurance, possesses high protein, low-fat characteristic, but simple minced fish meat products quality is more continuous
Soft, lacking toughness, and trophic structure is unbalanced.Wheat protein, soybean protein and Rhizoma amorphophalli glucomannan (KGM) are rich as nutrition
Rich, inexpensive natural reproducible polymer substance, has good functional characteristic such as foaming characteristic, emulsibility and gelation
Deng, therefore can obviously improve the mouthfeel of food, increase the elasticity of food, holding oiliness and retentiveness, improve nutritive value of food
With storage performance etc..
The patent of invention of Application No. 201410325918.3 " processing technology (applying date: 2014.07.09) of flesh of fish dried meat,
Describing a kind of flesh of fish dried meat, its composition is the pure flesh of fish, and its advantage is the nutritive value remaining the flesh of fish, and surface delicious and crisp does not has fish
Fishy smell, but nutritional labeling is single, and shelf life is short, and processing cost is high.
The patent of invention " processing method of a kind of surimi product " of Application No. 201110135724.3 (applying date:
2011.05.23) describe a kind of surimi product, by clean minced fish add quality improver, health-care components and adjuvant through cut mix,
Quick-freezing after sizing, packaging.This surimi product clean and safe, has good mouthfeel and certain health-care effect, but it is former to there is minced fish
Expecting without past raw meat, disinfection complex process, sugar content is high, for problems such as consumer groups are single.
Summary of the invention it is an object of the invention to provide a kind of Rhizoma amorphophalli glucomannan fresh water being different from the most common jerky
Minced fish jerky and preparation method thereof.The present invention utilize minced fish for raw material, by add Wheat Tissue albumen, soyabean tissue's egg
In vain, Rhizoma amorphophalli glucomannan, prepare tissue tight, fine and smooth pliable and tough, chewiness is good and cheap, possess replenish the calcium, benefiting QI and nourishing blood, soft
The compound minced fish jerky of the effects such as muscle profit bone, warming the stomach.
The preparation method of the present invention a kind of Rhizoma amorphophalli glucomannan minced fish jerky, it is characterised in that preparation process is as follows:
(1) minced fish removes raw meat: by minced fish, is cut into the square block of 1～2cm, cuts after mixing mud, is 0.5% by weight concentration
Tea polyphenols solution, 20 DEG C are soaked 20min, take out and drain, obtain eliminating sargassum smell minced fish after removing fishy smell；
(2) histone processes: take wheat protein 30～40 parts, soybean protein 4～7 parts, adds deionized water, soaks rehydration 50
～60min so that it is soft, stir in immersion process 2～3 times, the interval time stirred is 20～25min；Then by rehydration
After albumen dehydration after cut with cutmixer blunt knife and to mix 115～125s, obtain bacillar structure albumen；
(3) raw material mixing: take eliminating sargassum smell minced fish 30～40 parts, modified corn starch 5～7 parts, glutamine transaminage 0.10～
0.15 part, KGM 0.3～0.4 part, Zanthoxyli Bungeani powder 5～10 parts, Fructus Anisi Stellati 5～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～2.5 parts, the Radix Angelicae Dahuricae 2～2.5 parts,Rhizoma Kaempferiae 2～2.5 part, monosodium glutamate 2～2.5 parts, Rhizoma Zingiberis Recens 5～10 parts, Sal 5～10 parts, Chinese liquor 5～10 parts, white vinegar 3～5 parts, add
Bacillar structure albumen 34～47 parts, mix and blend 10～12min, obtain mixture of viscous form；
(4) tabletting: the mixture of viscous form that step (3) obtains is pressed into 4～5mm thick lamellars；
(5) enzymolysis: the sheet products of step (4) is placed in 40 DEG C of water-baths, enzyme digestion reaction 60～90min；
(6) steaming and decocting shapes: the sheet products after step (5) enzyme digestion reaction is placed in 90 DEG C of steamer steaming and decoctings 30～40min；
(7) baking: put into by the sheet products after step (6) steaming and decocting in the baking box of 70 DEG C, is baked to moisture content not higher than
20%。
The present invention, with minced fish as raw material, uses all of edible part of fresh-water fishes to include fish head tail and bony spur, eliminating sargassum smell
Rotten system after process, is equipped with wheat protein, soybean protein, Rhizoma amorphophalli glucomannan, glutamine transaminage, flavouring agent and perfume pungent
Material, has that cost is relatively low, the shelf-life is longer, suitable population is wider, the nutritional labeling more fully feature such as abundant, more healthy.This
The compound minced fish jerky of invention possesses the delicate delicious characteristic of the flesh of fish, and the interpolation of natural plant protein also makes nutrition the richest
Richness, high protein, low fat, and rich in calcium phosphorus ore material, and without other additives and preservative, processing technique is simple,
Low cost, healthy and safe, it is suitable for various people and eats.
A kind of Rhizoma amorphophalli glucomannan minced fish jerky edible safety of the present invention meets relative national standards requirement, this
The Rhizoma amorphophalli glucomannan minced fish jerky of invention is as shown in table 1 with the comparative result of commercially available jerky.
Table 1 Rhizoma amorphophalli glucomannan minced fish jerky and the comparison of other jerkys
The comparative result of table 1 shows, the Rhizoma amorphophalli glucomannan every characteristic of minced fish jerky of the present invention is superior to common jerky,
Applicable various people are eaten for a long time.
Detailed description of the invention is in order to fully disclose Rhizoma amorphophalli glucomannan minced fish jerky and the preparation side thereof of the present invention
Method, is illustrated below in conjunction with embodiment.
The preparation method of 1 one kinds of Rhizoma amorphophalli glucomannan minced fish jerkys of embodiment
The preparation method of a kind of Rhizoma amorphophalli glucomannan minced fish jerky, comprises the following steps:
(1) minced fish removes raw meat: by minced fish raw material, be cut into the square block of 1～2cm, cuts after mixing mud and by weight concentration is
The tea polyphenols solution of 0.5% 20 DEG C soaks 20min, removes fishy smell and obtains eliminating sargassum smell minced fish；
(2) histone processes: take wheat protein 30 parts, soybean protein 5 parts, adds in deionized water, soaks rehydration 60min,
Making it soft, stir 3 times in immersion process, the interval time stirred is 20min；Then use after the albumen after rehydration being dehydrated
Cutmixer blunt knife is cut and is mixed 125s, obtains bacillar structure albumen；
(3) raw material mixing: take eliminating sargassum smell minced fish 30 parts, modified corn starch 5.5 parts, glutamine transaminage (TG enzyme) 0.10 part,
KGM 0.4 part, Zanthoxyli Bungeani powder 8 parts, Fructus Anisi Stellati 8 parts, 2.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), the Radix Angelicae Dahuricae 2.5 parts, Rhizoma Kaempferiae 2.5 parts, monosodium glutamate 2.5 parts, Rhizoma Zingiberis Recens 8
Part, Sal 8 parts, Chinese liquor 810 parts, white vinegar 5 parts, add 35 parts of the bacillar structure albumen of step (2), mix and blend 10min, obtain
Mixture of viscous form；
(4) tabletting: the mixture of viscous form that step (3) obtains is pressed into the thick lamellar of 5mm；
(5) enzymolysis: the sheet products of step (4) is placed in 40 DEG C of water-baths, enzyme digestion reaction 60min；
(6) steaming and decocting shapes: the sheet products after step (5) enzyme digestion reaction is placed in 90 DEG C of steamer steaming and decocting 40min；
(7) baking: being put into by the sheet products after step (6) steaming and decocting in the baking box of 70 DEG C, being baked to moisture content is 20%.
The preparation method of 2 one kinds of Rhizoma amorphophalli glucomannan minced fish jerkys of embodiment
The preparation method of a kind of Rhizoma amorphophalli glucomannan minced fish jerky, comprises the following steps:
(1) minced fish removes raw meat: by minced fish raw material, be cut into the square block of 1～2cm, cuts after mixing mud and by weight concentration is
The tea polyphenols solution of 0.5% 20 DEG C soaks 20min, removes fishy smell and obtains eliminating sargassum smell minced fish；
(2) histone processes: the weight portion as described in step (2), takes wheat protein 35 parts, soybean protein 7 parts, add go from
In sub-water, soaking rehydration 50min so that it is soft, stir 2 times in immersion process, the interval time stirred is 25min；Then
Cut with cutmixer blunt knife after albumen after rehydration is dehydrated and mix 125s, obtain bacillar structure albumen；
(3) raw material mixing: take eliminating sargassum smell minced fish 30 parts, modified corn starch 7 parts, glutamine transaminage (TG enzyme) 0.15 part, KGM
0.35 part, Zanthoxyli Bungeani powder 5 parts, Fructus Anisi Stellati 5 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), the Radix Angelicae Dahuricae 2 parts, Rhizoma Kaempferiae 2 parts, monosodium glutamate 2 parts, 5 parts of Rhizoma Zingiberis Recens, Sal 5 parts, white
Wine 5 parts, white vinegar 3 parts, add bacillar structure protein 42 part of step (2), mix and blend 12min, obtain mixture of viscous form；
(4) tabletting: the mixture of viscous form that step (3) obtains is pressed into the thick lamellar of 5mm；
(5) enzymolysis: the sheet products of step (4) is placed in 40 DEG C of water-baths, enzyme digestion reaction 70min；
(6) steaming and decocting shapes: the sheet products after step (5) enzyme digestion reaction is placed in 90 DEG C of steamer steaming and decocting 35min；
(7) baking: being put into by the sheet products after step (6) steaming and decocting in the baking box of 70 DEG C, being baked to moisture content is 18%.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (3)
1. the preparation method of a Rhizoma amorphophalli glucomannan minced fish jerky, it is characterised in that preparation process is as follows:
(1) minced fish removes raw meat: by minced fish, is cut into the square block of 1～2cm, cuts after mixing mud, is 0.5% by weight concentration
Tea polyphenols solution, 20 DEG C are soaked 20min, take out and drain, obtain eliminating sargassum smell minced fish after removing fishy smell；
(2) histone processes: take wheat protein 30～40 parts, soybean protein 4～7 parts, adds deionized water, soaks rehydration 50
～60min so that it is soft, stir in immersion process 2～3 times, the interval time stirred is 20～25min；Then by rehydration
After albumen dehydration after cut with cutmixer blunt knife and to mix 115～125s, obtain bacillar structure albumen；
(3) raw material mixing: take eliminating sargassum smell minced fish 30～40 parts, modified corn starch 5～7 parts, glutamine transaminage 0.10～
0.15 part, KGM 0.3～0.4 part, Zanthoxyli Bungeani powder 5～10 parts, Fructus Anisi Stellati 5～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～2.5 parts, the Radix Angelicae Dahuricae 2～2.5 parts,Rhizoma Kaempferiae 2～2.5 part, monosodium glutamate 2～2.5 parts, Rhizoma Zingiberis Recens 5～10 parts, Sal 5～10 parts, Chinese liquor 5～10 parts, white vinegar 3～5 parts, add
Bacillar structure albumen 34～47 parts, mix and blend 10～12min, obtain mixture of viscous form；
(4) tabletting: the mixture of viscous form that step (3) obtains is pressed into 4～5mm thick lamellars；
(5) enzymolysis: the sheet products of step (4) is placed in 40 DEG C of water-baths, enzyme digestion reaction 60～90min；
(6) steaming and decocting shapes: the sheet products after step (5) enzyme digestion reaction is placed in 90 DEG C of steamer steaming and decoctings 30～40min；
(7) baking: put into by the sheet products after step (6) steaming and decocting in the baking box of 70 DEG C, is baked to moisture content not higher than
20%。
The preparation method of a kind of Rhizoma amorphophalli glucomannan minced fish jerky the most according to claim 1, it is characterised in that institute
State histone to process: take wheat protein 30 parts, soybean protein 5 parts, add in deionized water, soak rehydration 60min so that it is soft
Soft, stir in immersion process 3 times, the interval time stirred is 20min；Then cutmixer is used after being dehydrated by the albumen after rehydration
Blunt knife is cut and is mixed 125s, obtains bacillar structure albumen.
The preparation method of a kind of Rhizoma amorphophalli glucomannan minced fish jerky the most according to claim 1, it is characterised in that institute
State raw material mixing: take eliminating sargassum smell minced fish 30 parts, modified corn starch 5.5 parts, glutamine transaminage (TG enzyme) 0.10 part, KGM
0.4 part, Zanthoxyli Bungeani powder 8 parts, Fructus Anisi Stellati 8 parts, 2.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), the Radix Angelicae Dahuricae 2.5 parts, Rhizoma Kaempferiae 2.5 parts, monosodium glutamate 2.5 parts, 8 parts of Rhizoma Zingiberis Recens, food
Salt 8 parts, Chinese liquor 810 parts, white vinegar 5 parts, add 35 parts of bacillar structure albumen, mix and blend 10min, obtain mixture of viscous form.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857296A (en) * | 2017-01-06 | 2017-06-20 | 福建农林大学 | A kind of konjaku glucomannan meat pet chew chew and preparation method thereof |
| CN110169549A (en) * | 2019-06-17 | 2019-08-27 | 江苏第二师范学院（江苏省教育科学研究院） | A kind of Ba Shayu jerky and its manufacture craft |
| CN114617187A (en) * | 2022-04-02 | 2022-06-14 | 米特加(上海)食品科技有限公司 | Plant-based dried meat slices and preparation method thereof |
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| CN106857296A (en) * | 2017-01-06 | 2017-06-20 | 福建农林大学 | A kind of konjaku glucomannan meat pet chew chew and preparation method thereof |
| CN110169549A (en) * | 2019-06-17 | 2019-08-27 | 江苏第二师范学院（江苏省教育科学研究院） | A kind of Ba Shayu jerky and its manufacture craft |
| CN114617187A (en) * | 2022-04-02 | 2022-06-14 | 米特加(上海)食品科技有限公司 | Plant-based dried meat slices and preparation method thereof |
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