CN106722241B - Method for making dried meat floss - Google Patents
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- CN106722241B CN106722241B CN201611178275.XA CN201611178275A CN106722241B CN 106722241 B CN106722241 B CN 106722241B CN 201611178275 A CN201611178275 A CN 201611178275A CN 106722241 B CN106722241 B CN 106722241B
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Abstract
The invention provides a method for making dried meat floss, which comprises the following steps: after meat material is sorted and cut into pieces, the meat material is cooked, pressed and dispersed and drawn into wires; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the edible oil added in the secondary frying process is atomized edible oil added at 120-150 ℃ by using atomized edible oil spraying equipment. The heated oil mist is safely sprayed in the mode of mist edible oil, and the oil adding amount and the uniformity can be ensured during secondary frying.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of food, in particular to a method for making dried meat floss.
[ background of the invention ]
The dried meat floss is a dehydrated product which is prepared by boiling meat, braising and kneading, and has rich nutrition, easy digestion, convenient eating and easy storage. The preparation of the dried meat floss comprises primary frying and secondary frying, in the prior art, oil is manually splashed after the secondary frying, so that the oil splashing is uneven, the permeation time is long, the oil adding amount and the uniformity are difficult to ensure, and the potential safety hazard exists when the dried meat floss is manually contacted with high-temperature hot oil.
[ summary of the invention ]
The invention aims to solve the technical problem of providing a method for making dried meat floss, which can ensure the oil adding amount and the uniformity during secondary frying aiming at the defects of the prior art.
The technical scheme of the invention is as follows: a method for making dried meat floss comprises the following steps: after meat material is sorted and cut into pieces, the meat material is cooked, pressed and dispersed and drawn into wires; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the edible oil added in the secondary frying process is atomized edible oil added at 120-150 ℃ by using atomized edible oil spraying equipment.
Preferably, the secondary frying is carried out at the temperature of 200-240 ℃ for 20-40 min, atomized edible oil is sprayed when the moisture content of the dried meat floss is 6-8%, spices with the mass of 0.5-1% of the mass of the meat material are added, and the secondary frying is carried out for 5-20 min at the temperature of 220-260 ℃. After the meat material is fried for one time, most of the oil contained in the meat material is volatilized, the oil content is low, and the meat material is easily burnt after being fried for two times in a high-temperature environment, so that proper and uniform oil adding is needed.
Preferably, the particle size of the atomized edible oil is 50-500 μm. After the edible oil is heated, the edible oil is easier to atomize due to the increase of the freedom degree of molecular gaps; and the high-temperature oil mist can avoid the meat fiber meat material from knotting, thereby being beneficial to the fluffy meat floss. The contact area between the sprayed edible oil and the dried meat floss is increased, and the secondary frying time is shortened; the dried meat floss has uniform color and delicious taste; accelerate the water volatilization and shorten the permeation time.
Specifically, the cooking is performed at the temperature of 95-100 ℃ for 150-180 min.
Preferably, the primary stir-frying comprises the following steps: primarily frying for 60-80 min at the temperature of 100-120 ℃; and (3) frying the dried meat floss at the temperature of 150-180 ℃ for 40-80 min after loosening, taking the dried meat floss out of the pot and cooling the dried meat floss after the moisture content of the dried meat floss is 20-25%. Ensures the flavoring to be tasty, and leaves a small amount of water to be quickly removed at high temperature during the secondary frying.
Preferably, the seasoning is prepared from the following components in parts by mass: 10-15 parts of soybean oil, 2-5 parts of edible salt, 8-12 parts of pea powder, 20-25 parts of white granulated sugar, 5-7 parts of soy sauce, 10-15 parts of lemon juice, 1-5 parts of mushroom extract and 1-3 parts of natural pigment; the adding amount of the seasoning is 15-25% of the mass of the meat material. The lemon juice can remove the fishy smell of the meat material and is fresh together with the soy sauce; the pea powder is matched with the soybean oil to improve the delicious taste of the dried meat floss; the Lentinus Edodes extract has increased nutritive value and immunity, and can be added with soybean oil to exert its medicinal effect.
Preferably, the edible oil spray device comprises a machine body, an edible oil storage cylinder arranged in the machine body, a controller, a pressure pump, an atomizing spray gun and a heater; the heater is arranged at the bottom of the edible oil storage cylinder, and an oil outlet arranged at the bottom end of the edible oil storage cylinder is communicated with the atomizing spray gun through a pressure pump; the pressure pump, the atomizing spray gun and the heater are respectively and electrically connected with the controller.
Preferably, the machine body is provided with an embedded support for embedding the atomizing spray gun, the embedded support is provided with a manipulator for opening and closing the atomizing spray gun, and the manipulator is electrically connected with the controller. The controller controls the manipulator to open and close the atomizing spray gun, so as to realize automatic control.
Specifically, the embedding support is provided with an angle adjusting structure. The angle adjusting structure can correspondingly adjust the position relation between the embedded support and the secondary dried meat floss frying roller, so that the oil mist is uniformly sprayed on meat materials.
Preferably, a filter screen is arranged on an oil outlet of the edible oil storage cylinder, and the heater is arranged below the filter screen. The edible oil after high-temperature carbonization is prevented from flowing to the atomizing spray gun to cause the atomizing spray gun to be blocked.
Preferably, an oil gauge is arranged in the edible oil storage cylinder, and a temperature sensor is fixed below the oil gauge; the oil gauge and the temperature sensor are respectively and electrically connected with the controller. The usage amount of the edible oil and the oil temperature are accurately controlled.
Preferably, an oil delivery pipe for communicating an oil outlet of the edible oil storage cylinder with the air pump is provided with a three-way electromagnetic valve, an oil inlet of the three-way electromagnetic valve is communicated with an oil outlet of the edible oil storage cylinder, a first oil outlet of the three-way electromagnetic valve is communicated with an oil inlet of the pressure pump, and a second oil outlet of the three-way electromagnetic valve is communicated with the upper part of the cavity of the edible oil storage cylinder through the oil delivery pipe; the three-way electromagnetic valve is electrically connected with the controller. When the atomizing spray gun is opened to spray oil mist, the controller opens an oil inlet of the three-way electromagnetic valve, closes a second oil outlet of the three-way electromagnetic valve, starts the pressure pump to operate in the forward direction, and the edible oil in the storage cylinder flows to the atomizing spray gun through the pressure pump and is sprayed to meat after being atomized; when the atomizing spray gun stops, the controller closes the oil inlet of the three-way electromagnetic valve, opens the second oil outlet of the three-way electromagnetic valve, the pressure pump runs in a reverse mode, and redundant edible oil on the oil way is sent back to the edible oil storage cylinder.
Preferably, the bottom end of the machine body is provided with a roller; the device is convenient to move.
Preferably, the edible oil spray apparatus further comprises an overload protection valve for preventing the pressure pump from being overloaded, and the overload protection valve is electrically connected with the controller.
The invention has the following beneficial technical effects:
1) the heated oil mist is safely sprayed in a mist edible oil mode, so that the oil adding amount and uniformity are ensured;
2) the pressure dispersion and wire drawing are carried out in a matching way, so that the elasticity of the shredded meat is enhanced, the length of the shredded meat is ensured, the fried loose shredded meat is not too broken due to high-temperature processing, and the collection and packaging are facilitated;
3) the seasoning prepared from soy sauce, lemon juice, soybean oil, pea powder and the like can effectively remove fishy smell, increase fresh and fragrant taste and have nutritive value;
4) the contact area between the sprayed edible oil and the dried meat floss is increased, and the secondary frying time is shortened;
5) the water volatilization can be accelerated by spraying the heated mist edible oil, and the penetration time is shortened;
6) the edible oil spray equipment can prevent workers from touching edible oil, and ensure the safety of the workers;
7) the water content of the primary frying and the secondary frying is controlled, the flavoring is guaranteed to be tasty, and the mist edible oil is conveniently sprayed.
[ description of the drawings ]
Fig. 1 is a schematic structural view of the edible oil mist spraying device of the present invention.
Fig. 2 is a schematic circuit diagram of the edible oil mist spraying device of the present invention.
[ detailed description ] embodiments
The invention is further described with reference to specific examples.
The following examples are not provided to limit the scope of the present invention, nor are the steps described to limit the order of execution. Modifications of the invention which are obvious to those skilled in the art in view of the prior art are also within the scope of the invention as claimed.
Example one
A method for making dried meat floss comprises the following steps: fresh pork is cooked for 180min at 95 ℃ after being sorted and cut into blocks, and then is pressed and dispersed and is drawn; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the method is characterized in that the edible oil added in the secondary frying process is atomized edible oil with the particle size of 500 mu m and the temperature of 120 ℃ added by atomized edible oil spraying equipment.
The primary stir-frying comprises the following steps: parching at 100 deg.C for 80 min; and frying the dried meat floss at the temperature of 150-180 ℃ for 40min after loosening, taking the dried meat floss out of the pot and cooling the dried meat floss after the moisture content of the dried meat floss is 20%.
The secondary frying is carried out at 200 deg.C for 40min, spraying atomized edible oil when the water content of the dried meat floss is 6%, adding spice with mass of 0.5% of the meat material, and continuously frying at 220 deg.C for 20 min.
The seasoning is prepared from the following components in parts by mass: 10 parts of soybean oil, 2 parts of edible salt, 8 parts of pea powder, 20 parts of white granulated sugar, 5 parts of soy sauce, 10 parts of lemon juice, 1 part of mushroom extract and 1 part of natural pigment; the adding amount of the seasoning is 15 percent of the mass of the meat material.
During the preparation process of the dried meat floss, secondary high-temperature (200-260 ℃) frying of the dried meat floss in a roller is needed, so that the meat fiber is separated to form the fiber dried meat floss, most of oil contained in the meat material is volatilized after primary frying, the oil content is low, the meat material is easy to be burnt after secondary frying in a high-temperature environment, and therefore appropriate and uniform oil adding is needed; manual oiling requires workers to work in a high-temperature environment, the time is difficult to be long, and the oiling amount and the uniformity are difficult to ensure.
The preferred embodiment of the present invention is shown in fig. 1 and 2, which is a spraying device for edible oil mist, which can solve the above problems, and specifically comprises a machine body 1 with rollers 11 mounted at the bottom end thereof, and a control box 2 disposed outside the machine body 1; the control box 2 is provided with a control system which comprises a controller 21, and various display instruments and control buttons (not shown in the figure); an edible oil storage cylinder 12 is arranged in the machine body 1, and a turnover cover 13 of the edible oil storage cylinder is connected on the machine body 1. The bottom of the edible oil storage cylinder 12 is provided with a heater 25, and an oil outlet arranged at the bottom end of the edible oil storage cylinder 12 is communicated with an atomizing spray gun 24 through a pressure pump 23; the pressure pump 23, the atomizing spray gun 24 and the heater 25 are electrically connected to the controller 21, respectively. Wherein, the nozzle of the atomizing spray gun 24 is detachable and replaceable, and the nozzle oil outlet is made of a steel sheet and is perforated by laser. By operating the control system, the edible oil forms oil mist particles when being sprayed out by the atomizing spray gun 24, the edible oil is uniformly supplemented to the meat material during overturning, and the control system stops oil supply at proper time according to the metering data obtained by the oil gauge 22, so that more accurate oil supply amount is ensured.
Preferably, the machine body 1 is provided with an embedded bracket 14 for embedding the atomizing spray gun 24, the embedded bracket 14 is provided with a manipulator 15 for opening and closing the atomizing spray gun 24, and the manipulator 15 is electrically connected with the controller 21 to avoid the contact of workers and hot edible oil. The embedded bracket 14 is provided with an angle adjusting structure which can adopt a screw fixing structure, a ratchet wheel structure and the like.
After the edible oil is heated, the temperature reaches 120-150 ℃, the edible oil is heated by the heater 25 and then flows upwards, and the edible oil is carbonized after contacting with the air at the upper part of the edible oil storage cylinder 12, so that a filter screen 16 is arranged at the oil outlet of the edible oil storage cylinder 12, and the heater 25 is arranged below the filter screen 16; a temperature sensor 26 is fixed below the oil gauge 22; the heater 25 and the temperature sensor 26 are electrically connected to the controller 21, respectively. An oil delivery pipe for communicating the oil outlet of the edible oil storage cylinder 12 with the pressure pump 23 is provided with a three-way electromagnetic valve 17, the oil inlet of the three-way electromagnetic valve 17 is communicated with the oil outlet of the edible oil storage cylinder 12, the first oil outlet of the three-way electromagnetic valve 17 is communicated with the oil inlet of the pressure pump 23, and the second oil outlet of the three-way electromagnetic valve 17 is communicated with the upper part of the cavity of the edible oil storage cylinder 12 through the oil delivery pipe; the three-way solenoid valve 17 is electrically connected to a controller 21. The overload protection device further comprises an overload protection valve 27 for preventing the pressure pump 23 from being overloaded, the overload protection valve 27 is electrically connected with the controller 21, the pressure pump 23 is protected, the pressure pump 23 is prevented from being overloaded, the pressure pump 23 is overloaded and is generally caused by blockage of a spray head of the atomizing spray gun 24, and the spray head of the atomizing spray gun 24 needs to be replaced in time after the pressure pump 23 is overloaded and protected.
Example two
A method for making dried meat floss comprises the following steps: after fresh mutton or beef is finished and cut into blocks, the mutton or beef is cooked for 150-180 min at the temperature of 95-100 ℃, and then is pressed and dispersed and is drawn into wires; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the method is characterized in that the edible oil added in the secondary frying process is atomized edible oil which is added by atomized edible oil spraying equipment and has the temperature of 120-150 ℃ and the particle size of 50-500 mu m.
The primary stir-frying comprises the following steps: primarily frying for 60-80 min at the temperature of 100-120 ℃; and (3) frying the dried meat floss at the temperature of 150-180 ℃ for 40-80 min after loosening, taking the dried meat floss out of the pot and cooling the dried meat floss after the moisture content of the dried meat floss is 20-25%.
The secondary frying is to fry for 20-40 min at 200-240 ℃, spray mist edible oil when the moisture content of the dried meat floss is 6-8%, add spices with the mass of 0.5-1% of the mass of the meat material, and continue frying for 5-20 min at 220-260 ℃.
The seasoning is prepared from the following components in parts by mass: 10-15 parts of soybean oil, 2-5 parts of edible salt, 8-12 parts of pea powder, 20-25 parts of white granulated sugar, 5-7 parts of soy sauce, 10-15 parts of lemon juice, 1-5 parts of mushroom extract and 1-3 parts of natural pigment; the adding amount of the seasoning is 15-25% of the mass of the meat material.
EXAMPLE III
A method for making dried meat floss comprises the following steps: fresh fish meat is finished and cut into blocks, and then the fish meat is cooked for 150-180 min at the temperature of 95-100 ℃, pressed and dispersed and wire-drawn; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the method is characterized in that the edible oil added in the secondary frying process is atomized edible oil which is added by atomized edible oil spraying equipment and has the temperature of 120-150 ℃ and the particle size of 50-500 mu m.
The primary stir-frying comprises the following steps: primarily frying for 60-80 min at the temperature of 100-120 ℃; and (3) frying the dried meat floss at the temperature of 150-180 ℃ for 40-80 min after loosening, taking the dried meat floss out of the pot and cooling the dried meat floss after the moisture content of the dried meat floss is 20-25%.
The secondary frying is to fry for 20-40 min at 200-240 ℃, spray mist edible oil when the moisture content of the dried meat floss is 6-8%, add spices with the mass of 0.5-1% of the mass of the meat material, and continue frying for 5-20 min at 220-260 ℃.
The seasoning is prepared from the following components in parts by mass: 10-15 parts of soybean oil, 2-5 parts of edible salt, 8-12 parts of pea powder, 20-25 parts of white granulated sugar, 5-7 parts of soy sauce, 10-15 parts of lemon juice, 1-5 parts of mushroom extract and 1-3 parts of natural pigment; the adding amount of the seasoning is 15-25% of the mass of the meat material.
Claims (4)
1. A method for making dried meat floss comprises the following steps: after meat material is sorted and cut into pieces, the meat material is cooked, pressed and dispersed and drawn into wires; adding flavoring and parching for one time; cooling, parching for the second time, and adding edible oil during the parching for the second time; taking out of the pot, cooling and packaging to obtain a finished product; the method is characterized in that the cooking is performed at the temperature of 95-100 ℃ for 150-180 min; the primary stir-frying comprises the following steps: primarily frying for 60-80 min at the temperature of 100-120 ℃, frying for 40-80 min at the temperature of 150-180 ℃ after loosening, taking the dried meat floss out of the pot and cooling after the water content of the dried meat floss is 20-25%; the edible oil added in the secondary frying process is atomized edible oil added at 120-150 ℃ by using atomized edible oil spraying equipment; the secondary frying is to fry for 20-40 min at 200-240 ℃, spray mist edible oil when the moisture content of the dried meat floss is 6-8%, and continuously fry for 5-20 min at 220-260 ℃;
the edible oil spray device comprises a machine body (1), an edible oil storage cylinder (12) arranged in the machine body (1), a controller (21), a pressure pump (23), an atomizing spray gun (24) and a heater (25); the heater (25) is arranged at the bottom of the edible oil storage cylinder (12), and an oil outlet arranged at the bottom end of the edible oil storage cylinder (12) is communicated with the atomizing spray gun (24) through a pressure pump (23); the pressure pump (23), the atomizing spray gun (24) and the heater (25) are respectively electrically connected with the controller (21); an oil delivery pipe for communicating an oil outlet of the edible oil storage cylinder (12) with the air pump is provided with a three-way electromagnetic valve (17), an oil inlet of the three-way electromagnetic valve (17) is communicated with an oil outlet of the edible oil storage cylinder (12), a first oil outlet of the three-way electromagnetic valve (17) is communicated with an oil inlet of the pressure pump (23), and a second oil outlet of the three-way electromagnetic valve (17) is communicated with the upper part of the cavity of the edible oil storage cylinder (12) through the oil delivery pipe; the three-way electromagnetic valve (17) is electrically connected with the controller (21); the machine body (1) is provided with an embedded support (14) for embedding an atomizing spray gun (24), the embedded support (14) is provided with a manipulator (15) and an angle adjusting structure, the manipulator (15) is used for opening and closing the atomizing spray gun (24), and the manipulator (15) is electrically connected with a controller (21).
2. The method for making dried meat floss according to claim 1, wherein the particle size of the atomized edible oil is 50-500 μm.
3. The method for making dried meat floss according to claim 1, wherein spices are added before frying, and the mass of the spices is 0.5-1% of the mass of the meat material.
4. The method for making dried meat floss according to claim 1, wherein the seasoning is prepared from the following components in parts by mass: 10-15 parts of soybean oil, 2-5 parts of edible salt, 8-12 parts of pea powder, 20-25 parts of white granulated sugar, 5-7 parts of soy sauce, 10-15 parts of lemon juice, 1-5 parts of mushroom extract and 1-3 parts of natural pigment; the adding amount of the seasoning is 15-25% of the mass of the meat material.
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| CN107821975A (en) * | 2017-10-20 | 2018-03-23 | 刘青亚 | A kind of production method of the dried pork floss of delicate fragrance green tea flavored |
| CN109805283B (en) * | 2019-02-26 | 2022-03-15 | 中国农业科学院农产品加工研究所 | Processing method for reducing heterocyclic amine content in dried meat floss |
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