CN106261743A - A kind of preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste - Google Patents
A kind of preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste Download PDFInfo
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- CN106261743A CN106261743A CN201610637732.0A CN201610637732A CN106261743A CN 106261743 A CN106261743 A CN 106261743A CN 201610637732 A CN201610637732 A CN 201610637732A CN 106261743 A CN106261743 A CN 106261743A
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- 241000628997 Flos Species 0.000 title claims abstract description 53
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000009835 boiling Methods 0.000 claims abstract description 57
- 241000209094 Oryza Species 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 33
- 239000003205 fragrance Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 229940113118 carrageenan Drugs 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 238000009413 insulation Methods 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims description 33
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 13
- 241000018646 Pinus brutia Species 0.000 claims description 13
- 235000011613 Pinus brutia Nutrition 0.000 claims description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 241000390128 Eutrema Species 0.000 claims description 10
- 244000188192 Murraya paniculata Species 0.000 claims description 10
- 235000009696 Murraya paniculata Nutrition 0.000 claims description 10
- 244000195452 Wasabia japonica Species 0.000 claims description 10
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 240000002853 Nelumbo nucifera Species 0.000 claims 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000010276 construction Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
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- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000282887 Suidae Species 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
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- 239000000843 powder Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
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- 238000006297 dehydration reaction Methods 0.000 description 2
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- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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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
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Abstract
The invention discloses the preparation method of a kind of dried meat floss rice sheet crisp, fragrant and pleasant to taste, including: the water such as anise, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi) is rinsed, after draining, loads muslin bag, obtain material bag A；In the first process equipment, add water, after heated and boiled, put into material bag A, essence Carnis Sus domestica, be incubated after boiling, continue to put into Sal, white sugar, be incubated after boiling, then put into high fructose syrup, Chinese liquor, yellow wine, soy sauce, monosodium glutamate, it is incubated after boiling, pulls out, drain and obtain essence Carnis Sus domestica after boiling；Putting in the second process equipment by essence Carnis Sus domestica after boiling, heat up, after insulation, parch obtains giving off a strong fragrance dried meat floss；Rice, Semen Coicis etc. are pulverized, after sieving, puts into water, modified starch, maltodextrin, carrageenan, sodium alginate, after stirring, continue to put into giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve and obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste.The preparation method of the dried meat floss rice sheet crisp, fragrant and pleasant to taste that the present invention proposes, adds the nutritive value of meter sheet, improves added value.
Description
Technical field
The present invention relates to the preparation method technical field of meter sheet, particularly relate to the preparation side of a kind of dried meat floss rice sheet crisp, fragrant and pleasant to taste
Method.
Background technology
All the time, the manufacturing and processing enterprise of rice sheet, at the raw materials such as a large amount of rice of dissolving, provides important for increasing peasant income
While support, also it is faced with production cost height enterprise, the risk that rice sheet added value reduces.Therefore, improve the deep processing degree of rice sheet,
The nutritive value of the abundantest rice sheet, becomes the direction of numerous meter Pian processing enterprises emphasis research and development, also becomes the profit that enterprise is new
Profit growth point.
Summary of the invention
The technical problem that basic background technology exists, the present invention proposes the preparation side of a kind of dried meat floss rice sheet crisp, fragrant and pleasant to taste
Method, adds the nutritive value of meter sheet, improves added value.
The preparation method of the dried meat floss rice sheet a kind of crisp, fragrant and pleasant to taste that the present invention proposes, comprises the steps:
S1, by anise, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Crataegi, Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Amomi Rotundus, Fructus Tsaoko, semen myristicae, Pericarpium Citri Reticulatae, Fructus Aurantii, Rhizoma Alpiniae Officinarum, mountain
Certain herbaceous plants with big flowers, Murraya paniculata (L.) Jack., Folium Eriobotryae, Herba Cymbopogonis Citrari, Ramulus Cinnamomi, Herba Menthae, the Radix Aucklandiae, dry onion, the cool water of pine rinse, and load muslin bag after draining,
Obtain material bag A；
S2, in the first process equipment add water, after heated and boiled, put into material bag A, essence Carnis Sus domestica, after boiling be incubated, continue
Put into Sal, white sugar, be incubated after boiling, then put into high fructose syrup, Chinese liquor, yellow wine, soy sauce, monosodium glutamate, be incubated after boiling, drag for
Go out, drain and obtain essence Carnis Sus domestica after boiling；Putting in the second process equipment by essence Carnis Sus domestica after boiling, heat up, after insulation, parch obtains
Giving off a strong fragrance dried meat floss；
S3, by rice, Semen Coicis, niblet, Semen arachidis hypogaeae, Rhizoma amorphophalli, Radix Puerariae pulverize, after sieving, put into water, modified starch, Fructus Hordei Germinatus
Dextrin, carrageenan, sodium alginate, after stirring, continue to put into giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, mistake
Sieve obtains dried meat floss rice sheet crisp, fragrant and pleasant to taste.
Preferably, the preparation method of a kind of dried meat floss rice sheet crisp, fragrant and pleasant to taste, comprise the steps:
S1, by anise, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Crataegi, dry onion, Herba Cymbopogonis Citrari, Fructus Amomi Rotundus, Radix Glycyrrhizae, semen myristicae, Pericarpium Citri Reticulatae, Fructus Aurantii, Ramulus Cinnamomi,
Herba Menthae, the Radix Aucklandiae, Folium Eriobotryae Fructus Tsaoko, Rhizoma Alpiniae Officinarum, Wasabia japonic (Euterma Wasabi), Murraya paniculata (L.) Jack., Rhizoma Kaempferiae, the cool water of pine rinse, and load muslin bag, obtain after draining
Material bag A；
S2, by weight addition water in the first process equipment, after heated and boiled, put into material bag A, essence Carnis Sus domestica, after boiling
Insulation 135-138min, continues to put into Sal, white sugar, is incubated 75-78min, then puts into high fructose syrup, Chinese liquor, Huang after boiling
Wine, soy sauce, monosodium glutamate, be incubated 26-28min, pull out after boiling, drain and obtain essence Carnis Sus domestica after boiling；Essence Carnis Sus domestica after boiling is put into
In second process equipment, being warming up to 75-80 DEG C with the speed of 8-10 DEG C/min, after insulation 38-42min, parch obtains giving off a strong fragrance meat
Pine, the temperature of parch is 80-85 DEG C, and the time of parch is 35-38min；
S3, rice, Semen Coicis, niblet, Semen arachidis hypogaeae, Rhizoma amorphophalli, Radix Puerariae being pulverized, cross after 20-40 mesh sieve, input temperature is 46-
The water of 48 DEG C, modified starch, maltodextrin, carrageenan, sodium alginate, after stirring, continue to put into giving off a strong fragrance dried meat floss, and stirring is all
After even, gelatinizing, dry, pulverize, sieve and obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste.
Preferably, the preparation method of a kind of dried meat floss rice sheet crisp, fragrant and pleasant to taste, comprise the steps:
S1, by weight by 10-12 part anise, 3-5 part Rhizoma Zingiberis Recens, 2-5 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1-4 part Fructus Crataegi, the dry onion of 3-5 part, 2-
5 parts of Herba Cymbopogonis Citraris, 1-4 part Fructus Amomi Rotundus, 2-4 part Radix Glycyrrhizae, 1.5-2.3 part semen myristicae, 2.2-2.5 part Pericarpium Citri Reticulatae, 1.2-1.6 part Fructus Aurantii, 0.3-
0.6 part of Ramulus Cinnamomi, 0.5-0.8 part Herba Menthae, 0.4-0.7 part Radix Aucklandiae, 0.2-0.4 part Folium Eriobotryae, 0.1-0.3 part Fructus Tsaoko, 0.1-0.3 part
Rhizoma Alpiniae Officinarum, 0.6-0.9 part Wasabia japonic (Euterma Wasabi), 0.2-0.5 part Murraya paniculata (L.) Jack., 0.2-0.4 part Rhizoma Kaempferiae, 0.1-0.3 part cool water of pine rinse, after draining
Load muslin bag, obtain material bag A；
S2, by weight addition 220-250 part water in the first process equipment, after heated and boiled, put into material bag A, 110-
120 portions of smart Carnis Sus domesticas, are incubated 135-138min after boiling, continue to put into 9-11 part Sal, 10-12 part white sugar, are incubated 75-after boiling
78min, then puts into 4-6 part high fructose syrup, 6-8 part Chinese liquor, 0.5-0.8 part yellow wine, 12-15 part soy sauce, 1.2-1.5 part taste
Essence, is incubated 26-28min, pulls out after boiling, drain and obtain essence Carnis Sus domestica after boiling；Essence Carnis Sus domestica after boiling is put into the second processing set
In Bei, being warming up to 75-80 DEG C with the speed of 8-10 DEG C/min, after insulation 38-42min, parch obtains giving off a strong fragrance dried meat floss, the temperature of parch
Degree is for 80-85 DEG C, and the time of parch is 35-38min；
S3, by weight by 26-28 part rice, 22-24 part Semen Coicis, 10-12 part niblet, 2-4 part Semen arachidis hypogaeae, 11-13 part
Rhizoma amorphophalli, 8-10 part Radix Puerariae are pulverized, and after crossing 20-40 mesh sieve, put into water, 7-10 part degeneration shallow lake that 52-55 part temperature is 46-48 DEG C
Powder, 6-8 part maltodextrin, 0.5-0.8 part carrageenan, 1.1-1.4 part sodium alginate, after stirring, continue to put into 12-15 part
Giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve and obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste.
Preferably, in S3, the temperature being dried is 152-155 DEG C, and the pressure being dried is 10.5-12MPa, and the dry time is
35-38s。
The present invention is in preparation process, and the giving off a strong fragrance dried meat floss of interpolation makes meter sheet fragrance pure, and mouthfeel shortcake is sweet, has had rice sheet concurrently
The strong deliciousness of crisp, fragrant and pleasant to taste and dried meat floss, makes the present invention contain abundant carbohydrate, protein, mineral simultaneously.
In the preparation process of giving off a strong fragrance dried meat floss, use the anise of special ratios, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Crataegi, Rhizoma Kaempferiae, Radix Glycyrrhizae, white
Cool, Fructus Tsaoko, semen myristicae, Pericarpium Citri Reticulatae, Fructus Aurantii, Rhizoma Alpiniae Officinarum, Wasabia japonic (Euterma Wasabi), Murraya paniculata (L.) Jack., Folium Eriobotryae, Herba Cymbopogonis Citrari, Ramulus Cinnamomi, Herba Menthae, the Radix Aucklandiae, dry onion,
The cool cooperation of pine obtains material bag A, it is possible to dispel the different fishy smell of essence Carnis Sus domestica, and essence Carnis Sus domestica, in boiling process, absorbs the flavor in material bag A
Material, improves the fragrance of the present invention, and whet the appetite appetite stimulator, replenishing QI to invigorate the spleen；Then different phase put into special ratios Sal,
White sugar, high fructose syrup, Chinese liquor, yellow wine, soy sauce, monosodium glutamate, it is possible to fully absorbed by essence Carnis Sus domestica, make unique flavor of the present invention, mouthfeel
Abundant, stereovision is strong, gives off a strong fragrance；First essence Carnis Sus domestica after boiling is put in the second process equipment, heat up, insulation, it is possible in advance
It is made to lose most of moisture, beneficially process regulation, stabilized product quality, shorten process time, reduce processing cost,
Then the specified temp, the time parch that carry out can make its further dehydration, and loose off, and forms the giving off a strong fragrance with good appearance
Dried meat floss.
The present invention uses special ratios rice, Semen Coicis, niblet, Semen arachidis hypogaeae, Rhizoma amorphophalli, Radix Puerariae, has in QI invigorating benefit, is prone to disappear
The feature changed, and with dried meat floss, there is good adhesive property, so that the present invention is prone to molding, reduce cost simultaneously；And
Utilize the water of specified temp, mix with modified starch, maltodextrin, carrageenan, sodium alginate, it is possible to make above-mentioned raw materials easier
In uniformly mixing, bonding, improve the yield rate of the present invention；Specific baking temperature, time, pressure are set, it is possible to make gelatinizing
The rapid dehydration of rear material, makes the present invention crisp, fragrant and pleasant to taste.
Detailed description of the invention
Below, by specific embodiment, technical scheme is described in detail.
Embodiment 1
The preparation method of the dried meat floss rice sheet a kind of crisp, fragrant and pleasant to taste that the present invention proposes, comprises the steps:
S1, by weight by 12 parts of anises, 3 portions of Rhizoma Zingiberis Recenss, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1 portion of Fructus Crataegi, 5 parts of dry onions, 2 parts of Herba Cymbopogonis Citraris, 4 parts
Fructus Amomi Rotundus, 2 portions of Radix Glycyrrhizaes, 2.3 parts of semen myristicae, 2.2 parts of Pericarpium Citri Reticulataes, 1.6 parts of Fructus Aurantiis, 0.3 part of Ramulus Cinnamomi, 0.8 portion of Herba Menthae, 0.4 part of Radix Aucklandiae, 0.4
Part Folium Eriobotryae, 0.1 part of Fructus Tsaoko, 0.3 part of Rhizoma Alpiniae Officinarum, 0.6 part of Wasabia japonic (Euterma Wasabi), 0.5 part of Murraya paniculata (L.) Jack., 0.2 part of Rhizoma Kaempferiae, 0.3 part of cool water of pine rush
Wash, after draining, load muslin bag, obtain material bag A；
S2, by weight 220 parts of water of addition in the first process equipment, after heated and boiled, put into material bag A, 120 parts of smart pigs
Meat, is incubated 135min after boiling, continue to put into 11 parts of Sal, 10 parts of white sugar, is incubated 78min, then puts into 4 Fen Guo Portugals after boiling
Syrup, 8 portions of Chinese liquor, 0.5 portion of yellow wine, 15 portions of soy sauce, 1.2 portions of monosodium glutamates, be incubated 28min, pull out, drain after obtaining boiling after boiling
Essence Carnis Sus domestica；Essence Carnis Sus domestica after boiling is put in the second process equipment, is warming up to 80 DEG C with the speed of 8 DEG C/min, is incubated 38min
After, parch obtains giving off a strong fragrance dried meat floss, and the temperature of parch is 85 DEG C, and the time of parch is 35min；
S3, by weight by 28 portions of rice, 22 parts of Semen Coicis, 12 parts of niblets, 2 parts of Semen arachidis hypogaeaes, 13 parts of Rhizoma amorphophallis, 8 parts of powder of Radix Puerariae
Broken, cross after 40 mesh sieves, put into water that 52 parts of temperature are 48 DEG C, 7 portions of modified starches, 8 portions of maltodextrins, 0.5 part of carrageenan, 1.4
Part sodium alginate, after stirring, continues to put into 12 portions of giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve and obtain
Dried meat floss rice sheet crisp, fragrant and pleasant to taste；Wherein, the temperature being dried is 155 DEG C, and the pressure being dried is 10.5MPa, and the dry time is 38s.
Embodiment 2
The preparation method of the dried meat floss rice sheet a kind of crisp, fragrant and pleasant to taste that the present invention proposes, comprises the steps:
S1, by weight by 10 parts of anises, 5 portions of Rhizoma Zingiberis Recenss, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 4 portions of Fructus Crataegis, 3 parts of dry onions, 5 parts of Herba Cymbopogonis Citraris, 1 part
Fructus Amomi Rotundus, 4 portions of Radix Glycyrrhizaes, 1.5 parts of semen myristicae, 2.5 parts of Pericarpium Citri Reticulataes, 1.2 parts of Fructus Aurantiis, 0.6 part of Ramulus Cinnamomi, 0.5 portion of Herba Menthae, 0.7 part of Radix Aucklandiae, 0.2
Part Folium Eriobotryae, 0.3 part of Fructus Tsaoko, 0.1 part of Rhizoma Alpiniae Officinarum, 0.9 part of Wasabia japonic (Euterma Wasabi), 0.2 part of Murraya paniculata (L.) Jack., 0.4 part of Rhizoma Kaempferiae, 0.1 part of cool water of pine rush
Wash, after draining, load muslin bag, obtain material bag A；
S2, by weight 250 parts of water of addition in the first process equipment, after heated and boiled, put into material bag A, 110 parts of smart pigs
Meat, is incubated 138min after boiling, continue to put into 9 parts of Sal, 12 parts of white sugar, is incubated 75min, then puts into 6 Fen Guo Portugals after boiling
Syrup, 6 portions of Chinese liquor, 0.8 portion of yellow wine, 12 portions of soy sauce, 1.5 portions of monosodium glutamates, be incubated 26min, pull out, drain after obtaining boiling after boiling
Essence Carnis Sus domestica；Essence Carnis Sus domestica after boiling is put in the second process equipment, is warming up to 75 DEG C with the speed of 10 DEG C/min, is incubated 42min
After, parch obtains giving off a strong fragrance dried meat floss, and the temperature of parch is 80 DEG C, and the time of parch is 38min；
S3, by weight by 26 portions of rice, 24 parts of Semen Coicis, 10 parts of niblets, 4 parts of Semen arachidis hypogaeaes, 11 parts of Rhizoma amorphophallis, 10 parts of powder of Radix Puerariae
Broken, cross after 20 mesh sieves, put into water that 55 parts of temperature are 46 DEG C, 10 portions of modified starches, 6 portions of maltodextrins, 0.8 part of carrageenan, 1.1
Part sodium alginate, after stirring, continues to put into 15 portions of giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve and obtain
Dried meat floss rice sheet crisp, fragrant and pleasant to taste；Wherein, the temperature being dried is 152 DEG C, and the pressure being dried is 12MPa, and the dry time is 35s.
Embodiment 3
The preparation method of the dried meat floss rice sheet a kind of crisp, fragrant and pleasant to taste that the present invention proposes, comprises the steps:
S1, by weight by 11 parts of anises, 3.5 portions of Rhizoma Zingiberis Recenss, 4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 2 portions of Fructus Crataegis, 4 parts of dry onions, 3 parts of Herba Cymbopogonis Citraris, 3
Part Fructus Amomi Rotundus, 2.5 portions of Radix Glycyrrhizaes, 2.2 parts of semen myristicae, 2.3 parts of Pericarpium Citri Reticulataes, 1.5 parts of Fructus Aurantiis, 0.4 part of Ramulus Cinnamomi, 0.7 portion of Herba Menthae, 0.5 part of Radix Aucklandiae,
0.3 part of Folium Eriobotryae, 0.2 part of Fructus Tsaoko, 0.2 part of Rhizoma Alpiniae Officinarum, 0.7 part of Wasabia japonic (Euterma Wasabi), 0.4 part of Murraya paniculata (L.) Jack., 0.2 part of Rhizoma Kaempferiae, 0.3 part of cool water of pine
Rinse, after draining, load muslin bag, obtain material bag A；
S2, by weight 230 parts of water of addition in the first process equipment, after heated and boiled, put into material bag A, 116 parts of smart pigs
Meat, is incubated 136min after boiling, continue to put into 11 parts of Sal, 10 parts of white sugar, is incubated 77min, then puts into 4 Fen Guo Portugals after boiling
Syrup, 8 portions of Chinese liquor, 0.6 portion of yellow wine, 14 portions of soy sauce, 1.3 portions of monosodium glutamates, be incubated 27min, pull out, drain after obtaining boiling after boiling
Essence Carnis Sus domestica；Essence Carnis Sus domestica after boiling is put in the second process equipment, is warming up to 77 DEG C with the speed of 9 DEG C/min, is incubated 39min
After, parch obtains giving off a strong fragrance dried meat floss, and the temperature of parch is 83 DEG C, and the time of parch is 36min；
S3, by weight by 27 portions of rice, 23 parts of Semen Coicis, 12 parts of niblets, 3 parts of Semen arachidis hypogaeaes, 12 parts of Rhizoma amorphophallis, 8.5 parts of Radix Puerariaes
Pulverize, cross after 40 mesh sieves, put into water that 53 parts of temperature are 47 DEG C, 8 portions of modified starches, 7 portions of maltodextrins, 0.6 part of carrageenan,
1.3 parts of sodium alginates, after stirring, continue to put into 13 portions of giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve
Obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste；Wherein, the temperature being dried is 154 DEG C, and the pressure being dried is 11MPa, and the dry time is
37s。
Embodiment 4
The preparation method of the dried meat floss rice sheet a kind of crisp, fragrant and pleasant to taste that the present invention proposes, comprises the steps:
S1, by weight by 10.5 parts of anises, 4.5 portions of Rhizoma Zingiberis Recenss, 3 portions of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 3 portions of Fructus Crataegis, 3.5 portions of dry onions, 4 portions of Herba Cymbopogonis Citrari
Grass, 2 parts of Fructus Amomi Rotundus, 3 parts of Radix Glycyrrhizaes, 1.7 parts of semen myristicae, 2.4 parts of Pericarpium Citri Reticulataes, 1.3 parts of Fructus Aurantiis, 0.5 part of Ramulus Cinnamomi, 0.6 part of Herba Menthae, 0.6 part of wood
Perfume, 0.2 part of Folium Eriobotryae, 0.3 part of Fructus Tsaoko, 0.1 part of Rhizoma Alpiniae Officinarum, 0.8 part of Wasabia japonic (Euterma Wasabi), 0.3 part of Murraya paniculata (L.) Jack., 0.3 part of Rhizoma Kaempferiae, 0.2 portion of pine are cool
Rinse with water, after draining, load muslin bag, obtain material bag A；
S2, by weight 240 parts of water of addition in the first process equipment, after heated and boiled, put into material bag A, 114 parts of smart pigs
Meat, is incubated 137min after boiling, continue to put into 10 parts of Sal, 11 parts of white sugar, is incubated 76min, then puts into 5 Fen Guo Portugals after boiling
Syrup, 7 portions of Chinese liquor, 0.7 portion of yellow wine, 13 portions of soy sauce, 1.4 portions of monosodium glutamates, be incubated 26.5min, pull out, drain and obtain boiling after boiling
Rear essence Carnis Sus domestica；Essence Carnis Sus domestica after boiling is put in the second process equipment, is warming up to 76 DEG C with the speed of 10 DEG C/min, insulation
After 40min, parch obtains giving off a strong fragrance dried meat floss, and the temperature of parch is 82 DEG C, and the time of parch is 37min；
S3, by weight by 26 portions of rice, 24 parts of Semen Coicis, 11 parts of niblets, 4 parts of Semen arachidis hypogaeaes, 11 parts of Rhizoma amorphophallis, 9 parts of powder of Radix Puerariae
Broken, cross after 25 mesh sieves, put into water that 54 parts of temperature are 46 DEG C, 9 portions of modified starches, 6.5 portions of maltodextrins, 0.7 part of carrageenan,
1.2 parts of sodium alginates, after stirring, continue to put into 14 portions of giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve
Obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste；Wherein, the temperature being dried is 153 DEG C, and the pressure being dried is 12MPa, and the dry time is
36s。
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (4)
1. the preparation method of a dried meat floss rice sheet crisp, fragrant and pleasant to taste, it is characterised in that comprise the steps:
S1, by anise, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Crataegi, Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Amomi Rotundus, Fructus Tsaoko, semen myristicae, Pericarpium Citri Reticulatae, Fructus Aurantii, Rhizoma Alpiniae Officinarum, Wasabia japonic (Euterma Wasabi), thousand
In perfume, Folium Eriobotryae, Herba Cymbopogonis Citrari, Ramulus Cinnamomi, Herba Menthae, the Radix Aucklandiae, dry onion, pine cool water rinse, after draining load muslin bag, expected
Bag A；
S2, in the first process equipment add water, after heated and boiled, put into material bag A, essence Carnis Sus domestica, after boiling be incubated, continue put into
Sal, white sugar, be incubated after boiling, then put into high fructose syrup, Chinese liquor, yellow wine, soy sauce, monosodium glutamate, is incubated, pulls out after boiling, drip
Dry obtain essence Carnis Sus domestica after boiling；Putting in the second process equipment by essence Carnis Sus domestica after boiling, heat up, after insulation, parch obtains giving off a strong fragrance
Dried meat floss；
S3, by rice, Semen Coicis, niblet, Semen arachidis hypogaeae, Rhizoma amorphophalli, Radix Puerariae pulverize, after sieving, put into water, modified starch, maltodextrin,
Carrageenan, sodium alginate, after stirring, continue to put into giving off a strong fragrance dried meat floss, after stirring, gelatinizing, dry, pulverize, sieve
To dried meat floss rice sheet crisp, fragrant and pleasant to taste.
The preparation method of dried meat floss rice sheet the most crisp, fragrant and pleasant to taste, it is characterised in that comprise the steps:
S1, by anise, Rhizoma Zingiberis Recens, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Crataegi, dry onion, Herba Cymbopogonis Citrari, Fructus Amomi Rotundus, Radix Glycyrrhizae, semen myristicae, Pericarpium Citri Reticulatae, Fructus Aurantii, Ramulus Cinnamomi, thin
Lotus, the Radix Aucklandiae, Folium Eriobotryae Fructus Tsaoko, Rhizoma Alpiniae Officinarum, Wasabia japonic (Euterma Wasabi), Murraya paniculata (L.) Jack., Rhizoma Kaempferiae, the cool water of pine rinse, and load muslin bag, expected after draining
Bag A；
S2, by weight addition water in the first process equipment, after heated and boiled, put into material bag A, essence Carnis Sus domestica, insulation after boiling
135-138min, continues to put into Sal, white sugar, is incubated 75-78min, then puts into high fructose syrup, Chinese liquor, yellow wine, beans after boiling
Oil, monosodium glutamate, be incubated 26-28min, pull out after boiling, drain and obtain essence Carnis Sus domestica after boiling；Essence Carnis Sus domestica after boiling is put into second add
In construction equipment, being warming up to 75-80 DEG C with the speed of 8-10 DEG C/min, after insulation 38-42min, parch obtains giving off a strong fragrance dried meat floss, parch
Temperature be 80-85 DEG C, the time of parch is 35-38min；
S3, rice, Semen Coicis, niblet, Semen arachidis hypogaeae, Rhizoma amorphophalli, Radix Puerariae are pulverized, cross after 20-40 mesh sieve, put into temperature and be 46-48 DEG C
Water, modified starch, maltodextrin, carrageenan, sodium alginate, after stirring, continue put into giving off a strong fragrance dried meat floss, stir
After, gelatinizing, dry, pulverize, sieve and obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste.
The preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste the most according to claim 1 or claim 2, it is characterised in that comprise the steps:
S1, by weight by 10-12 part anise, 3-5 part Rhizoma Zingiberis Recens, 2-5 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 1-4 part Fructus Crataegi, the dry onion of 3-5 part, 2-5 part
Herba Cymbopogonis Citrari, 1-4 part Fructus Amomi Rotundus, 2-4 part Radix Glycyrrhizae, 1.5-2.3 part semen myristicae, 2.2-2.5 part Pericarpium Citri Reticulatae, 1.2-1.6 part Fructus Aurantii, 0.3-0.6
Part Ramulus Cinnamomi, 0.5-0.8 part Herba Menthae, 0.4-0.7 part Radix Aucklandiae, 0.2-0.4 part Folium Eriobotryae, 0.1-0.3 part Fructus Tsaoko, 0.1-0.3 part are good
Rhizoma Zingiberis Recens, 0.6-0.9 part Wasabia japonic (Euterma Wasabi), 0.2-0.5 part Murraya paniculata (L.) Jack., 0.2-0.4 part Rhizoma Kaempferiae, 0.1-0.3 part cool water of pine rinse, and fill after draining
Enter muslin bag, obtain material bag A；
S2, by weight addition 220-250 part water in the first process equipment, after heated and boiled, put into material bag A, 110-120 part
Essence Carnis Sus domestica, is incubated 135-138min after boiling, continue to put into 9-11 part Sal, 10-12 part white sugar, is incubated 75-after boiling
78min, then puts into 4-6 part high fructose syrup, 6-8 part Chinese liquor, 0.5-0.8 part yellow wine, 12-15 part soy sauce, 1.2-1.5 part taste
Essence, is incubated 26-28min, pulls out after boiling, drain and obtain essence Carnis Sus domestica after boiling；Essence Carnis Sus domestica after boiling is put into the second processing set
In Bei, being warming up to 75-80 DEG C with the speed of 8-10 DEG C/min, after insulation 38-42min, parch obtains giving off a strong fragrance dried meat floss, the temperature of parch
Degree is for 80-85 DEG C, and the time of parch is 35-38min；
S3, by weight by 26-28 part rice, 22-24 part Semen Coicis, 10-12 part niblet, 2-4 part Semen arachidis hypogaeae, 11-13 part Rhizoma amorphophalli,
8-10 part Radix Puerariae is pulverized, and crosses after 20-40 mesh sieve, puts into water that 52-55 part temperature is 46-48 DEG C, 7-10 part modified starch, 6-8
Part maltodextrin, 0.5-0.8 part carrageenan, 1.1-1.4 part sodium alginate, after stirring, continue to put into 12-15 part giving off a strong fragrance meat
Pine, after stirring, gelatinizing, dry, pulverize, sieve and obtain dried meat floss rice sheet crisp, fragrant and pleasant to taste.
4. according to the preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste described in any one of claim 1-3, it is characterised in that in S3, dry
Dry temperature is 152-155 DEG C, and the pressure being dried is 10.5-12MPa, and the dry time is 35-38s.
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| CN104172216A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dried meat floss added with black rice |
| CN104256674A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Dried pork floss for treating high blood pressure and high blood fat and preparation method of dried pork floss |
| CN104544158A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Black rice-rabbit dried meat floss |
| CN105558850A (en) * | 2015-12-16 | 2016-05-11 | 徐勤凤 | Nutritional dried meat floss for children and preparation method of nutritional dried meat floss |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783537A (en) * | 2014-03-03 | 2014-05-14 | 友臣(福建)食品有限公司 | Instant floral-scented dried meat floss and preparation method thereof |
| CN103976377A (en) * | 2014-04-08 | 2014-08-13 | 柳培健 | Dried meat floss capable of invigorating spleen and supplementing qi and preparation method thereof |
| CN104172216A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dried meat floss added with black rice |
| CN104256674A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Dried pork floss for treating high blood pressure and high blood fat and preparation method of dried pork floss |
| CN104544158A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Black rice-rabbit dried meat floss |
| CN105558850A (en) * | 2015-12-16 | 2016-05-11 | 徐勤凤 | Nutritional dried meat floss for children and preparation method of nutritional dried meat floss |
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