CN106722241A - A kind of preparation method of dried meat floss - Google Patents
A kind of preparation method of dried meat floss Download PDFInfo
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- CN106722241A CN106722241A CN201611178275.XA CN201611178275A CN106722241A CN 106722241 A CN106722241 A CN 106722241A CN 201611178275 A CN201611178275 A CN 201611178275A CN 106722241 A CN106722241 A CN 106722241A
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- frying
- edible oil
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- meat floss
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Abstract
The invention provides a kind of preparation method of dried meat floss, it is comprised the following steps：After the arrangement of meat material, stripping and slicing, boiling, pressure dissipate, wire drawing；Mix a frying after condiment；Secondary frying after cooling, edible oil is added in secondary frying；Cooling packing after taking the dish out of the pot, gets product；It is the vaporific edible oil using vaporific 120~150 DEG C of the spray appliance addition of edible oil that edible oil is added in the secondary frying.The mist of oil of heating is safely sprayed in the way of vaporific edible oil, volume read-out and the uniformity can be ensured in secondary frying.
Description
【Technical field】
The present invention relates to field of food, and in particular to a kind of preparation method of dried meat floss.
【Background technology】
Dried meat floss is that meat is well-done, then through braised system, a kind of nutritious, the easy to digest, instant rubbed, be easy to storage
The dehydrated products of Tibetan.Preparing dried meat floss includes a frying and secondary frying, carries out sprinkling by hand in the prior art after secondary frying
Oil, causes oil application uneven, and time of penetration is long, it is difficult to ensure that volume read-out and the uniformity, and the presence of human contact's high-temperature hot oil
Larger potential safety hazard.
【The content of the invention】
The technical problems to be solved by the invention are, for the shortcoming of above prior art, there is provided a kind of making of dried meat floss
Method, can ensure volume read-out and the uniformity in secondary frying.
The technical scheme is that：A kind of preparation method of dried meat floss, it is comprised the following steps：After the arrangement of meat material, stripping and slicing,
Boiling, pressure dissipate, wire drawing；Mix a frying after condiment；Secondary frying after cooling, edible oil is added in secondary frying；After taking the dish out of the pot
Cooling packing, gets product；Added in the secondary frying edible oil be add 120 using the vaporific spray appliance of edible oil~
150 DEG C of vaporific edible oil.
Preferably, the secondary frying is 20~40min of frying at a temperature of 200~240 DEG C, is in dried meat floss moisture
Spray vaporific edible oil when 6~8%, addition quality is the spices of meat material quality 0.5~1%, at a temperature of 220~260 DEG C after
5~20min of continuous frying.After meat material is through a frying, the oil mass major part for including has been volatilized, and oil content is less, in high temperature ring
Secondary frying is easily charred under border, it is therefore desirable to appropriate, uniform to refuel.
Preferably, the particle diameter of the vaporific edible oil is 50~500 μm.Due to the molecular gap free degree after edible oil heating
Increase, it is easier to be atomized；And the mist of oil of high temperature can avoid meat fiber meat material from knotting, and be conducive to dried meat floss fluffy.Sprinkling mist
Shape edible oil increases the contact area with dried meat floss, shortens the time of secondary frying；Dried meat floss uniform color, mouthfeel is delicious；Plus
Fast moisture evaporation, shortens time of penetration.
Specifically, the boiling is 150~180min of boiling at a temperature of 95~100 DEG C.
Preferably, a frying comprises the following steps：60~80min of just frying at a temperature of 100~120 DEG C；Beat
After pine at a temperature of 150~180 DEG C 40~80min of frying again, the moisture of dried meat floss is the cooling that takes the dish out of the pot after 20~25%.Ensure
Condiment is tasty, retains a small amount of moisture high temperature in secondary frying and quickly removes.
Preferably, the condiment is by following mass fraction into assignment system：10~15 parts of soybean oil, 2~5 parts of edible salt,
It is 8~12 parts of peameal, 20~25 parts of white granulated sugar, 5~7 parts of soy sauce, 10~15 parts of lemon juice, 1~5 part of Shitake Mushroom P.E, natural
1~3 part of pigment；The addition of the condiment is the 15~25% of meat material quality.Lemon juice can remove the fishy smell of meat material, with soy sauce
Carry jointly fresh；Peameal cooperation soybean oil can increase the delicious mouthfeel of dried meat floss；Shitake Mushroom P.E can have additional nutrients value, improve people
Body is immunized, and adds soybean oil well to play its pharmaceutical characteristic.
Preferably, the vaporific spray appliance of the edible oil includes body, the edible oil reserve cartridge being located in body, control
Device, compression pump, atomizing lance and heater；The heater is located at edible oil reserve cartridge bottom, is located at edible oil reserve cartridge bottom
The oil-out at end is connected by compression pump with atomizing lance；The compression pump, atomizing lance and heater are electric with controller respectively
Connection.
Preferably, the body is provided with the setting-in support for inlaying atomizing lance, be provided with setting-in support for
The manipulator of atomizing lance is opened, closes, the manipulator is electrically connected with the controller.By controller control machinery hand either on or off
Atomizing lance, realizes automatically controlling.
Specifically, the setting-in support is provided with angle adjustment mechanism.Angle adjustment mechanism can be according to setting-in support and meat
The secondary frying of pine is accordingly adjusted with the position relationship of roller, it is ensured that mist of oil is uniformly sprayed on meat material.
Preferably, the edible oil reserve cartridge oil-out is provided with screen pack, and the heater is located at screen pack lower section.Keep away
Exempt from the edible oil after high temperature cabonization and flow to atomizing lance, cause atomizing lance to block.
Preferably, fuel contents gauge is provided with the edible oil reserve cartridge, temperature sensor is fixed with the fuel contents gauge；It is described
Fuel contents gauge and temperature sensor are electrically connected with the controller respectively.Edible oil usage amount and oil temperature are accurately controlled.
Preferably, connection edible oil reserve cartridge oil-out is provided with three-way magnetic valve, the threeway with the petroleum pipeline of air pump
The oil inlet of magnetic valve is connected with edible oil reserve cartridge oil-out, the first oil-out and the compression pump oil-feed of the three-way magnetic valve
Mouth connection, the second oil-out of the three-way magnetic valve is connected by petroleum pipeline with the cavity top of edible oil reserve cartridge；It is described
Three-way magnetic valve is electrically connected with the controller.When atomizing lance opens injection mist of oil, controller opens the oil-feed of three-way magnetic valve
Mouthful, the second oil-out of three-way magnetic valve is closed, the positive operation of Opening pressure pump, the edible oil in reserve cartridge is flowed to through compression pump
Atomizing lance, sprays to meat material after atomization；When atomizing lance stops, controller closes the oil inlet of three-way magnetic valve, opens three
Second oil-out of three-way electromagnetic valve, compression pump reversion operation, unnecessary edible oil is sent back to edible oil reserve cartridge on oil circuit.
Preferably, the bottom of the body is provided with roller；It is moved easily equipment.
Preferably, the vaporific spray appliance of the edible oil also includes the overload protection valve for preventing compression pump from overloading, mistake
Protection valve is carried to be electrically connected with the controller.
The present invention has following beneficial technique effect：
1) mist of oil of heating is safely sprayed in the way of vaporific edible oil, it is ensured that volume read-out and the uniformity；
2) pressing scattered wire drawing to coordinate is carried out, enhancing shredded meat elasticity, it is ensured that the length of shredded meat, will not make stir-fry pine because of high temperature process
It is too broken, be conducive to collecting packing；
3) by the condiment of the preparations such as soy sauce, lemon juice, soybean oil, peameal, fishy smell can be effectively removed, increases fresh fragrant mouth
Sense, and with nutritive value；
4) the vaporific edible oil of sprinkling increases the contact area with dried meat floss, shortens the time of secondary frying；
5) the vaporific edible oil of sprinkling heating can accelerate moisture evaporation, shorten time of penetration；
6) workman can be avoided to touch edible oil using the vaporific spray appliance of this edible oil, it is ensured that safety of workers；
7) moisture of a frying and secondary frying is controlled, it is ensured that condiment is tasty, the convenient vaporific edible oil of sprinkling.
【Brief description of the drawings】
Fig. 1 is the structural representation of the vaporific spray appliance of edible oil of the present invention.
Fig. 2 is the circuit theory diagrams of the vaporific spray appliance of edible oil of the present invention.
【Specific embodiment】
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment provided below is simultaneously not used to the scope that the limitation present invention is covered, described step nor with
To limit its execution sequence.Those skilled in the art do conspicuously improved with reference to existing common knowledge to the present invention, also fall
Enter within the protection domain of application claims.
Embodiment one
A kind of preparation method of dried meat floss, it is comprised the following steps：After fresh pork arrangement, stripping and slicing, steamed at a temperature of 95 DEG C
Boil 180min, press scattered, wire drawing；Mix a frying after condiment；Secondary frying after cooling, edible oil is added in secondary frying；Go out
Cooling packing after pot, gets product；Characterized in that, it is to use the vaporific sprinkling of edible oil that edible oil is added in the secondary frying
Equipment adds 120 DEG C, the vaporific edible oil that particle diameter is 500 μm.
Frying comprises the following steps：The just frying 80min at a temperature of 100 DEG C；Beat pine after at 150~180 DEG C
At a temperature of frying 40min again, the moisture of dried meat floss is the cooling that takes the dish out of the pot after 20%.
The secondary frying is the frying 40min at a temperature of 200 DEG C, and vaporific food is sprayed when dried meat floss moisture is 6%
With oil, addition quality is the spices of meat material quality 0.5%, and frying 20min is continued at a temperature of 220 DEG C.
The condiment is by following mass fraction into assignment system：10 parts of soybean oil, 2 parts of edible salt, 8 parts of peameal, white sand
20 parts of sugar, 5 parts of soy sauce, 10 parts of lemon juice, 1 part of Shitake Mushroom P.E, 1 part of natural pigment；The addition of the condiment is meat material matter
The 15% of amount.
Wherein, (200~260 DEG C) of secondary high-temperature is carried out in the manufacturing process of dried meat floss, it is necessary in roller and fries pine, make meat
Fiber separation forms fiber dried meat floss, and after meat material now is through a frying, the oil mass major part for including has been volatilized, oil content
Less, secondary frying in high temperature environments is easily charred, it is therefore desirable to appropriate, uniform to refuel；And artificial topping-up needs workman
Operation in high temperature environments, the time is difficult to for a long time, and it is difficult to ensure that volume read-out and the uniformity.
This preferred embodiment can solve the above problems for a kind of vaporific spray appliance of edible oil as illustrated in fig. 1 and 2, specific bag
Include bottom and the control cabinet 2 that the body 1 of roller 11 and the outside of body 1 are set is installed；Control cabinet 2 is provided with control system, including
Controller 21 and each display instrument and control button (not shown)；The edible oil reserve cartridge 12 set in body 1, on body 1
It is connected with edible oil reserve cartridge and renovates 13.The bottom of edible oil reserve cartridge 12 is provided with heater 25, is located at the bottom of edible oil reserve cartridge 12
The oil-out at end is connected by compression pump 23 with atomizing lance 24；Compression pump 23, atomizing lance 24 and heater 25 respectively with control
Device processed 21 is electrically connected.Wherein, the shower nozzle replaceable of atomizing lance 24, shower nozzle oil-out is made up and by laser beam drilling of steel disc.It is logical
Operation control system is crossed, edible oil forms oil mist particles when being sprayed by being atomized atomizing lance 24, uniform to the meat material in upset
Supplement edible oil, the continuous data that control system is obtained according to fuel contents gauge 22, in good time fuel cut-off, so that it is guaranteed that relatively accurate
Fuel delivery.
Preferably, body 1 is provided with the setting-in support 14 for inlaying atomizing lance 24, it is provided with setting-in support 14
Manipulator 15 for opening, closing atomizing lance 24, manipulator 15 is electrically connected with controller 21, it is to avoid workman and hot edible oil
Contact.Setting-in support 14 is provided with angle adjustment mechanism, can adopt be screwed, ratchet structure etc..
Edible oil temperature after heating reaches 120~150 DEG C, the heated device 25 of edible oil heat after on gush, contact edible oil
Carbonization phenomenon can occur after the upper air of reserve cartridge 12, therefore screen pack 16, mistake are provided with the oil-out of edible oil reserve cartridge 12
Filter screen 16 divides into having heaters 25；Temperature sensor 26 is fixed with fuel contents gauge 22；Heater 25 and temperature sensor 26 are distinguished
Electrically connected with controller 21.The oil-out of connection edible oil reserve cartridge 12 is provided with three-way magnetic valve with the petroleum pipeline of compression pump 23
17, the oil inlet of three-way magnetic valve 17 is connected with the oil-out of edible oil reserve cartridge 12, the first oil-out of three-way magnetic valve 17 with
The oil inlet of compression pump 23 is connected, and the second oil-out of three-way magnetic valve 17 passes through on the cavity of petroleum pipeline and edible oil reserve cartridge 12
Portion connects；Three-way magnetic valve 17 is electrically connected with controller 21.Also include the overload protection valve 27 for preventing compression pump 23 from overloading,
Overload protection valve 27 is electrically connected with controller 21, and compression pump 23 is protected, and prevents the overlond running of compression pump 23, compression pump 23
The general shower nozzle by atomizing lance 24 of overload is blocked and caused, and needs to change the spray of atomizing lance 24 in time after the overload protection of compression pump 23
Head.
Embodiment two
A kind of preparation method of dried meat floss, it is comprised the following steps：After new fresh mutton or beef arrangement, stripping and slicing, 95~100
150~180min of boiling at a temperature of DEG C, pressure dissipate, wire drawing；Mix a frying after condiment；Secondary frying after cooling, secondary frying
Middle addition edible oil；Cooling packing after taking the dish out of the pot, gets product；Characterized in that, adding edible oil in the secondary frying to make
120~150 DEG C, the vaporific edible oil that particle diameter is 50~500 μm are added with the vaporific spray appliance of edible oil.
Frying comprises the following steps：60~80min of just frying at a temperature of 100~120 DEG C；Beat Song Hou
40~80min of frying again at a temperature of 150~180 DEG C, the moisture of dried meat floss is the cooling that takes the dish out of the pot after 20~25%.
The secondary frying is 20~40min of frying at a temperature of 200~240 DEG C, is 6~8% in dried meat floss moisture
When spray vaporific edible oil, addition quality is the spices of meat material quality 0.5~1%, and frying 5 is continued at a temperature of 220~260 DEG C
~20min.
The condiment is by following mass fraction into assignment system：10~15 parts of soybean oil, 2~5 parts of edible salt, peameal 8
~12 parts, 20~25 parts of white granulated sugar, 5~7 parts of soy sauce, 10~15 parts of lemon juice, 1~5 part of Shitake Mushroom P.E, natural pigment 1~3
Part；The addition of the condiment is the 15~25% of meat material quality.
Embodiment three
A kind of preparation method of dried meat floss, it is comprised the following steps：After fresh fish meat trimming, stripping and slicing, in 95~100 DEG C of temperature
150~180min of lower boiling, pressure dissipate, wire drawing；Mix a frying after condiment；Secondary frying after cooling, adds in secondary frying
Edible oil；Cooling packing after taking the dish out of the pot, gets product；Characterized in that, it is using edible that edible oil is added in the secondary frying
Mist of oil shape spray appliance adds 120~150 DEG C, the vaporific edible oil that particle diameter is 50~500 μm.
Frying comprises the following steps：60~80min of just frying at a temperature of 100~120 DEG C；Beat Song Hou
40~80min of frying again at a temperature of 150~180 DEG C, the moisture of dried meat floss is the cooling that takes the dish out of the pot after 20~25%.
The secondary frying is 20~40min of frying at a temperature of 200~240 DEG C, is 6~8% in dried meat floss moisture
When spray vaporific edible oil, addition quality is the spices of meat material quality 0.5~1%, and frying 5 is continued at a temperature of 220~260 DEG C
~20min.
The condiment is by following mass fraction into assignment system：10~15 parts of soybean oil, 2~5 parts of edible salt, peameal 8
~12 parts, 20~25 parts of white granulated sugar, 5~7 parts of soy sauce, 10~15 parts of lemon juice, 1~5 part of Shitake Mushroom P.E, natural pigment 1~3
Part；The addition of the condiment is the 15~25% of meat material quality.
Claims (10)
1. a kind of preparation method of dried meat floss, it is comprised the following steps：After the arrangement of meat material, stripping and slicing, boiling, pressure dissipate, wire drawing；Mix and adjust
A frying after material；Secondary frying after cooling, edible oil is added in secondary frying；Cooling packing after taking the dish out of the pot, gets product；It is special
Levy and be, it is the vaporific food using vaporific 120~150 DEG C of the spray appliance addition of edible oil that edible oil is added in the secondary frying
With oil.
2. the preparation method of a kind of dried meat floss according to claim 1, it is characterised in that the secondary frying be 200~
20~40min of frying at a temperature of 240 DEG C, sprays vaporific edible oil, at 220~260 DEG C when dried meat floss moisture is 6~8%
At a temperature of continue frying 5~20min.
3. the preparation method of a kind of dried meat floss according to claim 2, it is characterised in that the particle diameter of the vaporific edible oil is
50~500 μm.
4. the preparation method of a kind of dried meat floss according to claim 2, it is characterised in that add spices before continuing frying, institute
It is the 0.5~1% of meat material quality to state the quality of spices.
5. the preparation method of a kind of dried meat floss according to any one of Claims 1 to 4, it is characterised in that the boiling be
150~180min of boiling at a temperature of 95~100 DEG C.
6. the preparation method of a kind of dried meat floss according to claim 5 a, it is characterised in that frying includes following step
Suddenly：60~80min of just frying at a temperature of 100~120 DEG C；40~80min of frying again at a temperature of 150~180 DEG C is beaten after pine,
The moisture of dried meat floss is to take the dish out of the pot cooling after 20~25%.
7. the preparation method of a kind of dried meat floss according to claim 1, it is characterised in that the condiment presses following mass fraction
Into assignment system：10~15 parts of soybean oil, 2~5 parts of edible salt, 8~12 parts of peameal, 20~25 parts of white granulated sugar, soy sauce 5~7
Part, 10~15 parts of lemon juice, 1~5 part of Shitake Mushroom P.E, 1~3 part of natural pigment；The addition of the condiment is meat material quality
15~25%.
8. a kind of preparation method of dried meat floss according to claim 1, it is characterised in that the vaporific spray appliance of edible oil
Including body (1), the edible oil reserve cartridge (12) being located in body (1), controller (21), compression pump (23), atomizing lance
And heater (25) (24)；The heater (25) is located at edible oil reserve cartridge (12) bottom, is located at edible oil reserve cartridge (12)
The oil-out of bottom is connected by compression pump (23) with atomizing lance (24)；The compression pump (23), atomizing lance (24) and add
Hot device (25) electrically connects with controller (21) respectively.
9. the preparation method of a kind of dried meat floss according to claim 8, it is characterised in that the body (1) be provided with for
The setting-in support (14) of atomizing lance (24) is inlayed, is provided with for opening, closing atomizing lance (24) on setting-in support (14)
Manipulator (15), the manipulator (15) electrically connects with controller (21).
10. the preparation method of a kind of dried meat floss according to claim 8, it is characterised in that the setting-in support (14) is provided with
Angle adjustment mechanism.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611178275.XA CN106722241B (en) | 2016-12-19 | 2016-12-19 | Method for making dried meat floss |
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| CN201611178275.XA CN106722241B (en) | 2016-12-19 | 2016-12-19 | Method for making dried meat floss |
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| CN109805283A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | The processing method for reducing heterocycle amine content in dried meat floss |
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| CN106722241B (en) | 2021-07-13 |
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