CN106722319A - A kind of preparation method of expanded duck - Google Patents
A kind of preparation method of expanded duck Download PDFInfo
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- CN106722319A CN106722319A CN201611216028.4A CN201611216028A CN106722319A CN 106722319 A CN106722319 A CN 106722319A CN 201611216028 A CN201611216028 A CN 201611216028A CN 106722319 A CN106722319 A CN 106722319A
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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
Abstract
A kind of preparation method of expanded duck, it includes choosing suitable duck dried meat meat first, is repaired, bones, peeling, and mowing process or is cut and mixes muddy flesh into cube meat；Then duck mud is taken by weight percentage, albumen is separated, and glutinous rice flour, soyabean protein powder, high-strength gluten is configured to major ingredient；The weight addition salt 2.2% of major ingredient, monosodium glutamate 0.1%, white sugar 1%, pepper powder 0.4% are pressed again, ginger powder 0.8%, star aniseed powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of pork, dusty yeast 0.2%, after chrysanthemum 0.1%, pours into mixer stirring, is well mixed various dispensings and forms compound；Finally compound weathering is dried, and is added and carried out in bulking machine extrusion, granulation, be made duck swelling granular, canned or packed.Also soyabean protein powder or the pure powder of star aniseed powder, cinnamomi cortex pulveratus, pork can be added without in the present invention, it is also possible to which small part Fresh Grade Breast replaces duck dried meat meat.The product nutrient loss of present invention production is few, nutritious, easily absorbs, and mouthfeel is loose, fast tasty, and high temperature and high pressure method is sterilized so that food security performance is high, can be used as the leisure food in daily life.
Description
Technical field
The present invention relates to a kind of duck food technical field, more particularly to a kind of expanded duck as leisure food
Preparation method.
Background technology
Since for a long time, duck major part is, as a kind of food, to be stir-fried and eaten for people, cooked.Made after small part processing
Into stewed meat products, cured product, product is air-dried for people as food materials, and the snack that lies fallow eats.Duck is a kind of nutriture value
It is worth very high, protein rich safety food：Duck protein content is more much higher than poultry meat content up to 15%, and duck dried meat meat institute
Fatty only 1.5%, fiber is more loose, Fresh ＆ Tender in Texture；Aliphatic acid fusing point simultaneously in duck dried meat meat is low, it is easy to digest, contained
B family vitamin and vitamin E are more compared with other meats.Duck is also highly resistant to athlete's foot, neuritis and inflammation, moreover it is possible to anti-
Aging.Containing the nicotinic acid compared with horn of plenty in duck dried meat meat, also there is protective effect to heart disease patients such as myocardial infarctions.
Due to being limited by meat products Techniques of preserving and process technology, fresh meat can not be preserved very well, and duck frozen meat etc.
Cold Chain Logistics need to be used.Cured product, air-dry product or sauce spiced and stewed food, in process, some nutritional ingredients it is destroyed so as to
Nutrient loss is caused, and outward appearance is unsightly, mouthfeel is harder, it is impossible to attract more people to enjoy its delicious and nutrition.How
Allow duck as wider nutrient health leisure product, currently there are no further prior art available.
The content of the invention
It is few it is an object of the invention to provide a kind of nutrient loss, it is nutritious, easily absorb, mouthfeel is loose, quickly enters
Taste, unique flavor persistently, food security coefficient expanded duck high and its preparation method.
To achieve the above object, present invention employs following technical proposals：A kind of preparation method of expanded duck, including following step
Suddenly：
A, selection duck, repair to duck, remove the peel, bone, and reject fat, tendon, and be divided into（7-11）cm×（5-7）cm×
（1-2）The cube meat of cm, process or cuts and mixes duck mud；
B, duck mud 50% is taken by weight percentage, separate albumen 5%, glutinous rice flour 15%, high-strength gluten 20%, soyabean protein powder 10%,
It is configured to major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.2%, monosodium glutamate 0.1%, white sugar 1%, pepper powder 0.4%, ginger powder 0.8%, eight
Angle powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of pork, dusty yeast 0.2% after chrysanthemum 0.1%, pours into mixer stirring, makes each
Kind dispensing is well mixed to form compound；
D, by compound fluid bed air-dry or dry, make its moisture control within 28%；
E, the compound of drying is added in expanded extruder and is made duck swelling granular；
F, flavoring is added by duck swelling granular weight, mixed thoroughly in mixer, nitrogen charging is dried, canned or packed, and close
.
In the above method, the duck of step A is duck dried meat meat.
In the above method, the duck of step A selects the qualified frost duck dried meat meat of quarantine, and through naturally to thaw to central temperature
It is -1 degree, thawing time is 6-20 hours.
In the above method, duck swelling granular a diameter of 0.3-0.8cm, a length of 0.8-1.0cm that step E is made.
In the above method, the flavoring of step F is the chilli pepper 0-0.1% weighed by duck swelling granular weight, diligent
Right powder 0-0.2%, onion powder 0-0.2%, duck fine powder 0.1-0.5%.
In the above method, the flavoring of step F is the five-spice powder 0-0.5% weighed by duck swelling granular weight, thin to fry
Chilli powder 1-2%, duck fine powder 0.5-1.0%.
It is the beef fine powder 0.5-1% weighed by duck swelling granular weight, duck fine powder 0.5-1% in the above method, carefully
Fry chilli powder 2-5%, onion powder 0.2%.
Present invention also offers the preparation method of another expanded duck, it comprises the following steps：
A, selection duck, repair to duck, remove the peel, bone, and reject fat, tendon, and be divided into（7-11）cm×（5-7）cm×
（1-2）The cube meat of cm, process or cuts and mixes duck mud；
B, duck mud 50-60% is taken by weight percentage, separate albumen 5-10%, glutinous rice flour 10-20%, high-strength gluten 20-30%, greatly
Legumin powder 0-10% is configured to major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.0-2.2%, monosodium glutamate 0.1-0.3%, white sugar 0.5-1%, pepper powder 0.1-
0.4%, ginger powder 0.4-0.8%, star aniseed powder 0-0.5%, cinnamomi cortex pulveratus 0-0.5%, the pure powder of pork or the pure powder 0-0.5% of chicken, dusty yeast
0-0.2%, chrysanthemum 0-0.1%, pour into mixer stirring, are well mixed various dispensings and form compound；
D, compound is dried, its moisture is controlled within 22-28%；
E, the compound that will be dried are added in bulking machine, temperature 140-160 degree, pressure 0.2MPa, by high temperature melt and high pressure
Extruding, is made duck swelling granular；
F, by duck swelling granular weight add salad oil 1-2%, chilli powder 0.5-1%, zanthoxylum powder 0.1-0.3%, fermented soya bean 0.5-
1.5%, chrysanthemum 0.05-0.08%, are mixed thoroughly in mixer, and nitrogen charging is dried, canned or packed, and close.
Compared with prior art, the advantage of the invention is that：
First, new technology realizes that Food Texture is recombinated.Using modern extrusion forming technology, vegetable protein and duck albumen are combined into one
Body, not only reduces the loosely organized degree of adhesion of duck shortcoming not high, also achieves product excellent with the basic quality identical of meat
Point, product entirety mouthfeel is loose, and delicious and crisp is easily esthetically acceptable to the consumers；
2nd, realize fast tasty, beyond tradition stew in soy sauce and pickle tasty effect.Using puffing technique（The expanded height for createing
Press strip part）, so that meat ingredient breakdown, original flavor substance fully discharges in meat, solves plant protein adsorption wind
The imperfect feature of taste material performance, product forms small-sized air chamber while extrusion forming, is conducive to absorbing flavor substance,
Make product special flavour full；
3rd, the consumption of duck manufacturing process nitrite is reduced, it is easy to maintain.Because extrusion pressing puffing process has 140-160 degree
Pyroprocess, therefore harmful microorganism also can be effectively killed without nitrite, clostridium botulinum is especially effectively killed, prevent meat
Toxin poisoning, therefore the present invention is also a quantum jump in food security, while because water activity is relatively low, and it is difficult secondary dirt
Dye, therefore can preserve in normal temperature, and need not re-pasteurization again, it is not necessary to the preservation of the means such as vacuum, refrigeration；
4th, the standardization of products is conducive to.Because duck kind is inconsistent, the production cycle is also inconsistent, causes duck quality to differ
Sample, being repaired in duck segmentation constantly can also produce broken duck.The technology using cut mix, extrude, it is expanded realize the shaping of broken duck, make
Duck quality is uniformed, equipment can the parameter such as adjust automatically temperature, time, pressure, speed, be conducive to product large-scale production with
Standardization, shape of product unification, swelling granular size is substantially uniform consistent.
Specific embodiment
With reference to specific embodiment, the present invention is described further：
Embodiment 1
A, selection duck, repair to duck, remove the peel, bone, rejecting fat, tendon, and are divided into the cube meat of 7 × 7 × 2cm, twist
Make or cut and mix duck mud；
B, duck mud 50% is taken by weight percentage, separate albumen 5%, glutinous rice flour 15%, high-strength gluten 20%, soyabean protein powder 10%,
It is configured to major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.2%, monosodium glutamate 0.1%, white sugar 1%, pepper powder 0.4%, ginger powder 0.8%, eight
Angle powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of pork, dusty yeast 0.2% after chrysanthemum 0.1%, pours into mixer stirring, makes each
Kind dispensing is well mixed to form compound；
D, by compound fluid bed air-dry or dry, make its moisture control within 28%；
E, the compound of drying is added in expanded extruder and is made duck swelling granular；
F, flavoring is added by duck swelling granular weight, mixed thoroughly in mixer, nitrogen charging is dried, canned or packed, and close
.
In the above method, the duck of step A is duck dried meat meat.
In the above method, the duck of step A selects the qualified frost duck dried meat meat of quarantine, and through naturally to thaw to central temperature
It is -1 degree, thawing time is 10 hours.
In the above method, the duck swelling granular diameter about 0.5cm that step E is made is long to be about 0.8cm.
In the above method, the flavoring of step F is the chilli pepper 0.1% weighed by duck swelling granular weight, cumin
Powder 0.2%, onion powder 0.2%, duck fine powder 0.5%.
Embodiment 2
Substantially the same manner as Example 1, simply step A, B is adjusted to：
A, selected duck dried meat meat and Fresh Grade Breast.Selected duck dried meat meat, rejects duck skin, duck bone, fat, tendon, and it is divided into 7 × 11 ×
The cube meat of 2cm or so, process（The orifice plate of Φ 5mm）Or cut and mix duck mud；Fresh Grade Breast, from removal cock skin, chicken bone, fat,
Tendon, and it is divided into the Fresh Grade Breast cube meat of 7 × 11 × 2cm or so, process（Φ 5mm orifice plates）Or cut and mix minced chicken meat.
B, duck mud 40% is taken by weight percentage, minced chicken meat 10% separates protein 10 %, glutinous rice flour 20%, high-strength gluten 20%
It is configured to major ingredient.
Embodiment 3
Substantially the same manner as Example 1, simply the flavoring of step F is adjusted to：By the five-spice powder that duck swelling granular weight is weighed
0.5%, it is thin to fry chilli powder 2%, duck fine powder 1.0%.
Embodiment 4
Substantially the same manner as Example 1, simply the flavoring of step F is adjusted to：By the somatose that duck swelling granular weight is weighed
Powder 1%, duck fine powder 1% is thin to fry chilli powder 2%, onion powder 0.2%.
Embodiment 5
A, selection duck, repair to duck, remove the peel, bone, rejecting fat, tendon, and are divided into the cube meat of 7 × 7 × 2cm, twist
Make or cut and mix duck mud；
B, duck mud 60% being taken by weight percentage, separating albumen 5%, glutinous rice flour 10%, high-strength gluten 20%, soyabean protein powder 5% is matched somebody with somebody
It is made major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.0%, monosodium glutamate 0.3%, white sugar 1%, pepper powder 0.4%, ginger powder 0.8%, eight
Angle powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of pork, dusty yeast 0.2%, chrysanthemum 0.1% pours into mixer stirring, makes various
Dispensing is well mixed to form compound；
D, compound is dried, its moisture is controlled 26%；
E, the compound that will be dried are added in bulking machine, temperature 140-160 degree, pressure 0.2MPa, by high temperature melt and high pressure
Extruding, is made duck swelling granular；
F, by duck swelling granular weight add salad oil 2%, chilli powder 1%, zanthoxylum powder 0.3%, fermented soya bean 1.5%, chrysanthemum
0.08%, to be mixed thoroughly in mixer, nitrogen charging is dried, canned or packed, and close.
Embodiment 6
Substantially the same manner as Example 5, simply step B is：Duck mud 50% is taken by weight percentage, separates protein 10 %, glutinous rice flour
10%, high-strength gluten 25%, soyabean protein powder 5% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.1%,
Monosodium glutamate 0.2%, white sugar 0.7%, pepper powder 0.2%, ginger powder 0.6%, star aniseed powder 0.3%, cinnamomi cortex pulveratus 0.2%, the pure powder 0.5% of chicken, ferment
Female powder 0.2%, chrysanthemum 0.1% pours into mixer stirring, is well mixed various dispensings and forms compound；Step F is：By duck
Meat swelling granular weight adds salad oil 1%, chilli powder 0.5%, zanthoxylum powder 0.3%, fermented soya bean 0.5%, chrysanthemum 0.05%, in stirring
Mixed thoroughly in machine, nitrogen charging is dried, canned or packed, and close.
Embodiment 7
Substantially the same manner as Example 5, simply step B is：Duck mud 55% is taken by weight percentage, separates albumen 5%, glutinous rice flour
15%, high-strength gluten 20%, soyabean protein powder 5% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.0%,
Monosodium glutamate 0.1%, white sugar 0.5%, pepper powder 0.1%, ginger powder 0.4%, the pure powder 0.2% of pork, dusty yeast 0.1%, chrysanthemum 0.1%,
Enter mixer stirring, be well mixed various dispensings and form compound；Step F is：Salad is added by duck swelling granular weight
Oil 1%, chilli powder 1%, zanthoxylum powder 0.3%, fermented soya bean 1.5%, chrysanthemum 0.08% is mixed thoroughly in mixer, nitrogen charging dry, it is canned or
It is packed, and close.
Embodiment 8
Substantially the same manner as Example 5, simply step B is：Duck mud 50% is taken by weight percentage, separates protein 10 %, glutinous rice flour
15%, high-strength gluten 25% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.0%, monosodium glutamate 0.1%, white sugar
0.8%, pepper powder 0.3%, ginger powder 0.6%, star aniseed powder 0.3%, cinnamomi cortex pulveratus 0.3%, the pure powder 0.3% of chicken, dusty yeast 0.2%, sorghum
Red 0.05%, mixer stirring is poured into, it is well mixed various dispensings and forms compound；Step F is：By duck swelling granular weight
Amount adds salad oil 2%, chilli powder 0.75%, zanthoxylum powder 0.2%, fermented soya bean 1.0%, chrysanthemum 0.07% to be mixed thoroughly in mixer, filled
Nitrogen is dried, canned or packed, and close.
Embodiment 9
Substantially the same manner as Example 5, simply step B is：Duck mud 60% is taken by weight percentage, separates albumen 5%, glutinous rice flour
10%, high-strength gluten 25% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.0%, monosodium glutamate 0.3%, white sugar
1%, pepper powder 0.4%, ginger powder 0.8%, star aniseed powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of chicken, dusty yeast 0.2%, chrysanthemum
0.1%, mixer stirring is poured into, it is well mixed various dispensings and forms compound；Step F is：Add by duck swelling granular weight
Enter salad oil 2%, chilli powder 1%, zanthoxylum powder 0.3%, fermented soya bean 1.5%, chrysanthemum 0.08% is mixed thoroughly in mixer, nitrogen charging is dried,
It is canned or packed, and close.
Embodiment 10
Substantially the same manner as Example 5, simply step B is：Duck mud 50% is taken by weight percentage, separates protein 10 %, glutinous rice flour
20%, high-strength gluten 20% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.1%, monosodium glutamate 0.2%, white sugar
0.5%, pepper powder 0.1%, ginger powder 0.4% pours into mixer stirring, is well mixed various dispensings and forms compound；Step F
For：By duck swelling granular weight add salad oil 1%, chilli powder 0.5%, zanthoxylum powder 0.1%, fermented soya bean 0.5%, chrysanthemum 0.06%,
Mixed thoroughly in mixer, nitrogen charging is dried, canned or packed, and close.
Embodiment 11
Substantially the same manner as Example 5, simply step B is：Duck mud 55% is taken by weight percentage, separates protein 10 %, glutinous rice flour
10%, high-strength gluten 20%, soyabean protein powder 5% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.0%,
Monosodium glutamate 0.1%, white sugar 0.5%, pepper powder 0.3%, ginger powder 0.6%, star aniseed powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of chicken, ferment
Female powder 0.2%, chrysanthemum 0.1% pours into mixer stirring, is well mixed various dispensings and forms compound；Step F is：By duck
Meat swelling granular weight adds salad oil 2%, chilli powder 0.7%, zanthoxylum powder 0.2%, fermented soya bean 1.0%, chrysanthemum 0.06%, in stirring
Mixed thoroughly in machine, nitrogen charging is dried, canned or packed, and close.
Embodiment 12
Substantially the same manner as Example 5, simply step B is：Duck mud 60% is taken by weight percentage, separates protein 10 %, glutinous rice flour
10%, high-strength gluten 20% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.1%, monosodium glutamate 0.1%, white sugar
1%, pepper powder 0.1%, ginger powder 0.4%, star aniseed powder 0.5%, the pure powder 0.5% of pork, chrysanthemum 0.1% pours into mixer stirring, makes
Various dispensings are well mixed to form compound；Step F is：Salad oil 1.4%, chilli powder are added by duck swelling granular weight
0.9%, zanthoxylum powder 0.2%, fermented soya bean 1.3%, chrysanthemum 0.07% is mixed thoroughly in mixer, and nitrogen charging is dried, canned or packed, and is sealed
Close.
Embodiment 13
Substantially the same manner as Example 5, simply step B is：Duck mud 60% is taken by weight percentage, separates albumen 5%, glutinous rice flour
10%, high-strength gluten 20%, soyabean protein powder 5% is configured to major ingredient；Step C is：Auxiliary material is added by the weight of major ingredient：Salt 2.0%,
Monosodium glutamate 0.2%, white sugar 0.6%, pepper powder 0.3%, ginger powder 0.5%, star aniseed powder 0.4%, cinnamomi cortex pulveratus 0.3%, the pure powder 0.2% of pork, ferment
Female powder 0.2%, chrysanthemum 0.1% pours into mixer stirring, is well mixed various dispensings and forms compound；Step F is：By duck
Meat swelling granular weight adds salad oil 1.5%, chilli powder 0.6%, zanthoxylum powder 0.1%, fermented soya bean 0.8%, chrysanthemum 0.08% stirring
Mix and mix thoroughly in machine, nitrogen charging is dried, canned or packed, and close.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of expanded duck, it is characterised in that comprise the following steps：
A, selection duck, repair to duck, remove the peel, bone, and reject fat, tendon, and be divided into（7-11）cm×（5-7）cm×
（1-2）The cube meat of cm, process or cuts and mixes duck mud；
B, duck mud 50% is taken by weight percentage, separate albumen 5%, glutinous rice flour 15%, high-strength gluten 20%, soyabean protein powder 10%,
It is configured to major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.2%, monosodium glutamate 0.1%, white sugar 1%, pepper powder 0.4%, ginger powder 0.8%, eight
Angle powder 0.5%, cinnamomi cortex pulveratus 0.5%, the pure powder 0.5% of pork, dusty yeast 0.2% after chrysanthemum 0.1%, pours into mixer stirring, makes each
Kind dispensing is well mixed to form compound；
D, by compound fluid bed air-dry or dry, make its moisture control within 28%；
E, the compound of drying is added in expanded extruder and is made duck swelling granular；
F, flavoring is added by duck swelling granular weight, mixed thoroughly in mixer, nitrogen charging is dried, canned or packed, and close
.
2. the preparation method of expanded duck according to claim 1, it is characterised in that the duck of step A is duck dried meat meat.
3. the preparation method of expanded duck according to claim 1, it is characterised in that the duck of step A is qualified from quarantine
Frost duck dried meat meat, and be -1 degree through naturally to thaw to central temperature, thawing time is 6-20 hours.
4. the preparation method of expanded duck according to claim 1, it is characterised in that the duck swelling granular that step E is made is straight
Footpath is 0.3-0.8cm, a length of 0.8-1.0cm.
5. the preparation method of expanded duck according to claim 1, it is characterised in that the flavoring of step F, is expanded by duck
The chilli pepper 0-0.1% that particle weight is weighed, cumin powder 0-0.2%, onion powder 0-0.2%, duck fine powder 0.1-0.5%.
6. the preparation method of expanded duck according to claim 1, it is characterised in that the flavoring of step F, is expanded by duck
The five-spice powder 0-0.5% that particle weight is weighed is thin to fry chilli powder 1-2%, duck fine powder 0.5-1.0%.
7. the preparation method of expanded duck according to claim 1, it is characterised in that the flavoring of step F, is expanded by duck
The beef fine powder 0.5-1% that particle weight is weighed, duck fine powder 0.5-1% are thin to fry chilli powder 2-5%, onion powder 0.2%.
8. a kind of preparation method of expanded duck, it is characterised in that comprise the following steps：
A, selection duck, repair to duck, remove the peel, bone, and reject fat, tendon, and be divided into（7-11）cm×（5-7）cm×
（1-2）The cube meat of cm, process or cuts and mixes duck mud；
B, duck mud 50-60% is taken by weight percentage, separate albumen 5-10%, glutinous rice flour 10-20%, high-strength gluten 20-30%, greatly
Legumin powder 0-10% is configured to major ingredient；
C, the weight addition auxiliary material by major ingredient：Salt 2.0-2.2%, monosodium glutamate 0.1-0.3%, white sugar 0.5-1%, pepper powder 0.1-
0.4%, ginger powder 0.4-0.8%, star aniseed powder 0-0.5%, cinnamomi cortex pulveratus 0-0.5%, the pure powder of pork or the pure powder 0-0.5% of chicken, dusty yeast
0-0.2%, chrysanthemum 0-0.1%, pour into mixer stirring, are well mixed various dispensings and form compound；
D, compound is dried, its moisture is controlled within 22-28%；
E, the compound that will be dried are added in bulking machine, temperature 140-160 degree, pressure 0.2MPa, by high temperature melt and high pressure
Extruding, is made duck swelling granular；
F, by duck swelling granular weight add salad oil 1-2%, chilli powder 0.5-1%, zanthoxylum powder 0.1-0.3%, fermented soya bean 0.5-
1.5%, chrysanthemum 0.05-0.08%, are mixed thoroughly in mixer, and nitrogen charging is dried, canned or packed, and close.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594383A (en) * | 2017-09-25 | 2018-01-19 | 佛山科学技术学院 | A kind of minced pork lipid-loweringing leisure food and preparation method thereof |
| CN107668216A (en) * | 2017-08-24 | 2018-02-09 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy Pork-flavor |
| CN111418782A (en) * | 2020-04-02 | 2020-07-17 | 上海两半食品科技有限公司 | Preparation method of clear puffed crisp meat product |
| EP3651587A4 (en) * | 2017-06-29 | 2020-11-11 | International Dehydrated Foods, Inc. | High-protein compositions and methods of their making and use |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211232A (en) * | 2013-04-28 | 2013-07-24 | 新晃嘉信食品有限公司 | Preparation method of puffing beef |
-
2016
- 2016-12-26 CN CN201611216028.4A patent/CN106722319B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211232A (en) * | 2013-04-28 | 2013-07-24 | 新晃嘉信食品有限公司 | Preparation method of puffing beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3651587A4 (en) * | 2017-06-29 | 2020-11-11 | International Dehydrated Foods, Inc. | High-protein compositions and methods of their making and use |
| CN107668216A (en) * | 2017-08-24 | 2018-02-09 | 安徽悠咔食品有限公司 | A kind of preparation method of the fried peppery bar of spicy Pork-flavor |
| CN107594383A (en) * | 2017-09-25 | 2018-01-19 | 佛山科学技术学院 | A kind of minced pork lipid-loweringing leisure food and preparation method thereof |
| CN111418782A (en) * | 2020-04-02 | 2020-07-17 | 上海两半食品科技有限公司 | Preparation method of clear puffed crisp meat product |
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