CN106616396A - Black fungus high-calcium sugar-free dried meat floss and preparation method thereof - Google Patents
Black fungus high-calcium sugar-free dried meat floss and preparation method thereof Download PDFInfo
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- CN106616396A CN106616396A CN201611132727.0A CN201611132727A CN106616396A CN 106616396 A CN106616396 A CN 106616396A CN 201611132727 A CN201611132727 A CN 201611132727A CN 106616396 A CN106616396 A CN 106616396A
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- Prior art keywords
- black fungus
- powder
- parts
- floss
- meat
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- 241000233866 Fungi Species 0.000 title claims abstract description 34
- 241000628997 Flos Species 0.000 title claims abstract description 26
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 23
- 239000011575 calcium Substances 0.000 title claims abstract description 18
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 235000020997 lean meat Nutrition 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 9
- 235000011613 Pinus brutia Nutrition 0.000 claims description 9
- 241000018646 Pinus brutia Species 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000000505 pernicious effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 240000006927 Foeniculum vulgare Species 0.000 description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 invention discloses black fungus high-calcium sugar-free dried meat floss. The innovation point is as follows: a raw material comprises the following components in parts by weight: 62 to 68 parts of lean meat, 14 to 16 parts of black fungus powder, 6 to 8 parts of dried small shrimp powder, 12 to 16 parts of soybean powder, 7 to 12 parts of xylitol, 2 to 5 parts of salad oil, 3 to 6 parts of vinegar, 0.5 to 0.9 part of distiller's yeast and 0.3 to 0.7 part of mixed seasoning; the black fungus high-calcium sugar-free dried meat floss is prepared by the steps of preparing the raw materials, stir-frying, picking floss and performing inspection and package. The black fungus and the dried small shrimp powder are added into pork, so that the produced floss products have various nutritional ingredients; the agaric has high calcium content and the dried small shrimp powder is added, so the black fungus high-calcium sugar-free dried meat floss is high-calcium food suitable for people of all ages; white granulated sugar is replaced by the xylitol, so the black fungus high-calcium sugar-free dried meat floss guarantees the original taste and flavor of the floss and meets people who are sensitive to sugar.
Description
Technical field
The present invention relates to a kind of dried meat floss and preparation method thereof, and in particular to a kind of height of the addition containing multiple nutritional components
The black fungus sugar-free crushed dried pork of calcium, high protein.
Background technology
Dried meat floss is the famous special product of China, delicious and tasty with nutritious, the features such as easy to carry.It is by lactation
Class animal flesh removes powder made by after moisture.Traditional dried meat floss nutrient content is single.
Black fungus vegetal pole horn of plenty, according to Historical Data Data About, it is the good merchantable brand that ancient times emperor exclusively enjoys, containing substantial amounts of carbon
The nutriments such as hydrate, protein, iron, calcium, phosphorus, carrotene, vitamin, per 80 grams in 375 milligrams of calcic, equivalent to
7 times of crucian；165 milligrams of iron content, equivalent to 68 times of crucian.Black fungus also has various medical values, is a kind of precious medicine
Material.The Ming Dynasty well-known medicine scholar's Li Shizhen (1518-1593 A.D.) and exists《Compendium of Materia Medica》Described in, agaric property is sweet flat, and it is hungry etc. to cure mainly beneficial gas, there is tonifying Qi
Brain is mended in intelligence development, moistening lung, the effect of promoting blood circulation and hemostasis, is often eaten black fungus and can also be played a part of to clear up alimentary canal, clearing stomach and wash intestines.
The content of the invention
It is an object of the invention to provide the black fungus sugar-free meat of a kind of high calcium containing multiple nutritional components, high protein
Pine.
To solve above-mentioned technical problem, the present invention adopts the following technical scheme that realization：
Black fungus high calcium sugar-free crushed dried pork, it is characterised in that：It is raw materials used in parts by weight, including following component：Lean meat
62-68, black fungus powder 14-16, shrimp powder 6-8, analysis for soybean powder 12-16, xylitol 7-12, salad oil 2-5, vinegar 3-6, bent wine 0.5-
0.9th, blend flavouring 0.3-0.7.
Further, the blend flavouring is salt, monosodium glutamate, ginger juice, fennel and star aniseed powder.
To realize the black fungus high calcium sugar-free crushed dried pork of the present invention, present invention also offers the system of black fungus high calcium sugar-free crushed dried pork
Preparation Method, comprises the steps：
1) raw material prepares
Meat fiber prepares：By pork stripping and slicing, clean, boiling, vexed meat pulls cube meat out, and with wire drawing machine shredded meat is pulled into, standby；
Black fungus powder prepares：The black fungus of wash clean is soaked, is then placed in well-done in pot, then taken out and be put into food powder
Broken machine is crushed, and obtains required black fungus powder, standby；
2) frying：Above-mentioned shredded meat is put into loosening machine by sauting, loosening machine by sauting is started, is lighted a fire, frying 15～25 minutes, then by seasoning
Product are put into, and continue frying 15～25 minutes, are subsequently adding black fungus powder, shrimp powder, analysis for soybean powder, continue frying 20-30 minutes, fry
Firepower control when loose, temperature must not be less than 250 DEG C, and assist to stir, and then first be heated to 150～164 DEG C with fire to oil, then
It is sprinkled upon evenly on dried meat floss, mixes thoroughly, finished product pine moisture control unloads the goods from the airplane the dried meat floss fried between 3.5%～4.2%, dries in the air naturally
Thoroughly；
3) pine is picked：Dried meat floss is poured on platen by natural pot, manadesma, muscle head, tieing, agglomerate and other impurity are picked, is picked
Pot must not mix with pot when loose；The dried meat floss for picking has allowed a small amount of manadesma, tieing, without pernicious impurity；
4) routine inspection, packaging.
Beneficial effects of the present invention：1) agaric contains abundant hydrate, protein, iron, calcium, phosphorus, carrotene, dimension
The nutriments such as raw element, are added to the dried meat floss product produced in dried meat floss and have multiple nutritional components；2) agaric calcic is high, together
Shi Tianjia shrimp powders, are a kind of all-ages high-calcium foods；3) by replacing white granulated sugar using xylitol, dried meat floss had both been ensure that
Genuine mouthfeel, meets the colony more sensitive to sugar again.
Specific embodiment
Technical scheme is elaborated with reference to specific embodiment.
Embodiment 1
Pork 80kg, black fungus powder 22kg, shrimp powder 8kg, analysis for soybean powder 20kg, xylitol 12kg, salad oil 3.5kg, vinegar
5kg, bent wine 0.9kg, blend flavouring 0.5kg, wherein blend flavouring are：Salt 150g, monosodium glutamate 120g, ginger juice 80g, fennel
68g, eight 80g angles powder.
Preparation process：
1) raw material prepares
Meat fiber prepares：By pork stripping and slicing, clean, boiling, vexed meat pulls cube meat out, and with wire drawing machine shredded meat is pulled into, standby；
Black fungus powder prepares：The black fungus of wash clean is soaked, is then placed in well-done in pot, then taken out and be put into food powder
Broken machine is crushed, and obtains required black fungus powder, standby；
2) frying：Above-mentioned shredded meat is put into loosening machine by sauting, loosening machine by sauting is started, is lighted a fire, frying 15～25 minutes, then by seasoning
Product are put into, and continue frying 15～25 minutes, are subsequently adding black fungus powder, shrimp powder, analysis for soybean powder, continue frying 20-30 minutes, fry
Firepower control when loose, temperature must not be less than 250 DEG C, and assist to stir, and then first be heated to 150～164 DEG C with fire to oil, then
It is sprinkled upon evenly on dried meat floss, mixes thoroughly, finished product pine moisture control unloads the goods from the airplane the dried meat floss fried between 3.5%～4.2%, dries in the air naturally
Thoroughly；
3) pine is picked：Dried meat floss is poured on platen by natural pot, manadesma, muscle head, tieing, agglomerate and other impurity are picked, is picked
Pot must not mix with pot when loose；The dried meat floss for picking has allowed a small amount of manadesma, tieing, without pernicious impurity；
4) routine inspection, packaging.
Embodiment 2
Pork 80kg, black fungus powder 25kg, shrimp powder 14kg, analysis for soybean powder 22kg, xylitol 17kg, salad oil 6kg, vinegar
7kg, bent wine 1kg, blend flavouring 0.5kg, wherein blend flavouring are：Salt 150g, monosodium glutamate 120g, ginger juice 80g, fennel
68g, eight 80g angles powder.
Preparation method is with embodiment 1.
Above-described embodiment is only illustrating technical scheme, rather than the design to the present invention and protection domain are carried out
Limit, the those of ordinary skill of the present invention modifies or equivalent to technical scheme, without deviating from technology
The objective and scope of scheme, it all should cover in scope of the presently claimed invention.
Claims (2)
1. black fungus high calcium sugar-free crushed dried pork, it is characterised in that：It is raw materials used in parts by weight, including following component：Lean meat 62-
68th, black fungus powder 14-16, shrimp powder 6-8, analysis for soybean powder 12-16, xylitol 7-12, salad oil 2-5, vinegar 3-6, bent wine 0.5-
0.9th, blend flavouring 0.3-0.7.
2. the preparation method of black fungus high calcium sugar-free crushed dried pork, it is characterised in that：Comprise the following steps：
1) raw material prepares
Meat fiber prepares：By pork stripping and slicing, clean, boiling, vexed meat pulls cube meat out, and with wire drawing machine shredded meat is pulled into, standby；
Black fungus powder prepares：The black fungus of wash clean is soaked, is then placed in well-done in pot, then taken out and be put into food masher
Crushed, obtained required black fungus powder, it is standby；
2) frying：Above-mentioned shredded meat is put into loosening machine by sauting, loosening machine by sauting is started, is lighted a fire, then frying 15～25 minutes puts flavouring
Enter, continue frying 15～25 minutes, be subsequently adding black fungus powder, shrimp powder, analysis for soybean powder, continue frying 20-30 minutes, when frying pine
Firepower control, temperature must not be less than 250 DEG C, and assist to stir, and then first be heated to 150～164 DEG C with fire to oil, then equably
It is sprinkled upon on dried meat floss, mixes thoroughly, finished product pine moisture control unloads the goods from the airplane the dried meat floss fried between 3.5%～4.2%, dries naturally；
3) pine is picked：Dried meat floss is poured on platen by natural pot, manadesma, muscle head, tieing, agglomerate and other impurity is picked, when picking pine
Pot must not mix with pot；The dried meat floss for picking has allowed a small amount of manadesma, tieing, without pernicious impurity；
4) routine inspection, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132727.0A CN106616396A (en) | 2016-12-09 | 2016-12-09 | Black fungus high-calcium sugar-free dried meat floss and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132727.0A CN106616396A (en) | 2016-12-09 | 2016-12-09 | Black fungus high-calcium sugar-free dried meat floss and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616396A true CN106616396A (en) | 2017-05-10 |
Family
ID=58825412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611132727.0A Pending CN106616396A (en) | 2016-12-09 | 2016-12-09 | Black fungus high-calcium sugar-free dried meat floss and preparation method thereof |
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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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040719A (en) * | 2007-04-29 | 2007-09-26 | 岳华 | Chestnut meat floss |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
| CN103734739A (en) * | 2013-12-21 | 2014-04-23 | 彭常龙 | Processing method of Chinese wolfberry pork floss |
| CN105533469A (en) * | 2016-02-02 | 2016-05-04 | 黄有迁 | Preparation method of selenium-rich dried meat floss suitable for middle-aged and old people |
-
2016
- 2016-12-09 CN CN201611132727.0A patent/CN106616396A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040719A (en) * | 2007-04-29 | 2007-09-26 | 岳华 | Chestnut meat floss |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
| CN103734739A (en) * | 2013-12-21 | 2014-04-23 | 彭常龙 | Processing method of Chinese wolfberry pork floss |
| CN105533469A (en) * | 2016-02-02 | 2016-05-04 | 黄有迁 | Preparation method of selenium-rich dried meat floss suitable for middle-aged and old people |
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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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
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