CN107149092A - A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof - Google Patents
A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof Download PDFInfo
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- CN107149092A CN107149092A CN201710361156.6A CN201710361156A CN107149092A CN 107149092 A CN107149092 A CN 107149092A CN 201710361156 A CN201710361156 A CN 201710361156A CN 107149092 A CN107149092 A CN 107149092A
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 39
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 39
- 229920002752 Konjac Polymers 0.000 title claims abstract description 39
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 239000004833 fish glue Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000020997 lean meat Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 235000012771 pancakes Nutrition 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000008719 thickening Effects 0.000 abstract description 4
- 239000002562 thickening agent Substances 0.000 abstract description 4
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 238000007711 solidification Methods 0.000 abstract description 2
- 230000008023 solidification Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof.A kind of preparation method of konjaku glucomannan meat-oatmeal wrapper, including beat meat, swallow processed and dry.The konjaku glucomannan meat-oatmeal wrapper of the present invention, using pork, starch as main material, thickening solidification is played a part of as thickener, both using konjaku glucomannan, fish glue powder, again will not do harm to huamn body.Konjaku glucomannan is soluble dietary fiber, is not contained heat, and has satiety, there is fat reducing weight reducing；Fish glue powder contains substantial amounts of collagen, low in calories, not starch-containing, fat, with oxidation resistant effect；So not only mouthfeel is lubricious, flexible flexible, non-breakable for the meat-oatmeal wrapper produced, also beautifying face and moistering lotion relaxes bowel, effect of fat reducing weight reducing；The present invention also has the advantages that technique is simple, with low cost.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, and in particular to a kind of konjaku glucomannan meat-oatmeal wrapper and its preparation
Method, belongs to food processing technology field.
Background technology
Meat swallow is also known as peaceful swallow, is one of famous Han nationality's local delicacies of Fujian Foochow, is also the happiness in the custom of Foochow
Celebrate famous dish.On New Year's Day or other festivals, weddings and funerals, kith and kin are poly- other by people from Foochow, must eat " peaceful swallow ", that is, take its " peace ", Ji of " safety "
Profit, therefore " without swallow not into dinner, no swallow does not grow up ".Meat-oatmeal wrapper is to mix that the auxiliary materials such as starch are refined to be formed with lean meat, is similar to paper-like, clean
White light cunning is fine and glossy, gives out meat perfume, very tasty and refreshing.Authentic first-class swallow skin is made, the lean meat of the essential back leg of pork is equipped with first-class
Sweet potato flour, digested tankage proportioning it is just right；Made and formed by hand by the process of elaborate, thin such as blank sheet of paper, its color is like beautiful, mouth
Sense is tender.Meat-oatmeal wrapper is easy to do and economical, tasty and oiliness.Meat-oatmeal wrapper main nutrient composition is carbohydrate and protein, is gone back
Containing vitamin and mineral matter, the features such as with soft and moist soft, mouthfeel chewiness.
The manufacture craft of meat-oatmeal wrapper is the key for determining meat-oatmeal wrapper mouthfeel.Common meat-oatmeal wrapper toughness is poor, frangible, in order to change
The toughness of kind meat-oatmeal wrapper, certain carragheen or sodium carboxymethylcellulose etc. can be added in its manufacturing process and is changed as food
Good dose, to increase the toughness of meat-oatmeal wrapper, gel strength is improved, prevents from crushing, but the food additives of excess intake are harmful to human body
Health, also Some Enterprises are taken to improve meat-oatmeal wrapper toughness and all replace Starch Production meat swallow using sweet potato powder or peameal
Skin, can so increase considerably cost.
The patent of invention " a kind of Novel fish skin pork dumpling and preparation method thereof " of Application No. 201210576195.5, its meat
Swallow skin is made using starch, minced fillet as primary raw material, carragheen and sodium carboxymethylcellulose is added as thickener, to improve meat swallow
The toughness of skin, makes meat-oatmeal wrapper non-breakable, but because carragheen and sodium carboxymethylcellulose are difficult by human consumption, eats excessive
It is likely to cause indigestion and hinders absorption of the human body to nutrients such as mineral matters, there is certain harm to health.
The patent of invention " five cereals meat swallow dumpling and preparation method thereof " of Application No. 201410292731.8, its meat-oatmeal wrapper is to form sediment
The raw materials such as powder, scented rice and five cereals make, although mouthfeel is unique, with certain medical value, but do not add some thickenings
Agent is to increase the toughness of meat-oatmeal wrapper, and the meat-oatmeal wrapper gel strength so produced is poor, and what is pressed from both sides is frangible, can influence to cook and eat
Mouthfeel.
With the improvement of living standards, people require more and more higher for the mouthfeel and taste of food, though traditional meat-oatmeal wrapper
Right smooth in taste, is welcome by people, but to be due to that gel strength is relatively low cause frangible, or adds thickening for raising toughness
The edible adjuvants such as agent, eat excessively can produce harm to the health of people, should not be eaten for a long time.The meat prepared in the conventional way
Swallow skin is obviously difficult to the demand for meeting people.
The content of the invention
It is an object of the invention to provide a kind of konjaku glucomannan meat-oatmeal wrapper for being different from traditional meat-oatmeal wrapper and its preparation side
Method.The present invention, using konjaku glucomannan, fish glue powder as thickener, is aided with the flavouring such as salt using pork, starch as primary raw material
Meat-oatmeal wrapper is made.
The purpose of the present invention is achieved through the following technical solutions.
The preparation method of konjaku glucomannan meat-oatmeal wrapper of the present invention, it is characterised in that preparation process is as follows：
（1）Beat meat：By weight, 50~70 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui,
And add 15~25 parts of starch, 1~3 part of white granulated sugar, 1.5~2.5 parts of egg, 1~3 part of cooking wine, 2~5 parts of salt, white pepper powder
0.5~1.5 part, 0.3~1 part of konjaku glucomannan, 1~4 part of fish glue powder, 20~35 parts of water；Meat is overturn during beating repeatedly
Base, until meat base breaks into glue, is made muddy flesh；
（2）Swallow processed：By step（1）Muddy flesh be placed on plank, separately take 3-8 parts of starch to be equably sprinkling upon on muddy flesh, be put into food
Pancake shape is rolled into special rolling press, fresh swallow skin is made；
（3）Dry：By step（2）Fresh swallow skin be cut into the strip of even width, hang on ventilation and dry, Amorphophallus rivieri glucomannan is made
Glycan meat-oatmeal wrapper.
The present invention konjaku glucomannan meat-oatmeal wrapper, using pork, starch as raw material, using konjaku glucomannan, fish glue powder as
Thickener, not only plays a part of thickening solidification, and will not do harm to huamn body.Konjaku glucomannan is that soluble dietary is fine
Dimension, does not contain heat, there is satiety, there is fat reducing weight reducing.Fish glue powder also contains substantial amounts of collagen, low in calories, is free of
Starch, fat, with oxidation resistant effect；So not only mouthfeel is lubricious for the meat-oatmeal wrapper produced, and it is flexible flexible, it is not fragile
Broken, also beautifying face and moistering lotion relaxes bowel, effect of fat reducing weight reducing；Also have the advantages that technique is simple, with low cost.The present invention
Konjaku glucomannan meat-oatmeal wrapper and meat-oatmeal wrapper on the market, correlated performance test comparison result is as shown in table 1.
The konjaku glucomannan meat-oatmeal wrapper of table 1 meat-oatmeal wrapper correlated performance test comparison result with traditional meat-oatmeal wrapper and on the market
The test result of table 1 shows, the properties such as konjaku glucomannan meat-oatmeal wrapper mouthfeel, outward appearance, health-care efficacy of the invention
It is excellent.
Embodiment
For fully open konjaku glucomannan meat-oatmeal wrapper of the present invention and preparation method thereof, with reference to instantiation to this
Invention is described in further detail.
Embodiment 1, a kind of preparation method of konjaku glucomannan meat-oatmeal wrapper, comprise the following steps：
（1）Beat meat：By weight, 60 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and is added
Enter 20 parts of starch, 2 parts of white granulated sugar, 3 parts of salt, 2 parts of egg, 2 parts of cooking wine, 1.5 parts of white pepper powder, 0.4 part of konjaku glucomannan,
2 parts of fish glue powder, 35 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made；
（2）Swallow processed：By step（1）Muddy flesh be placed on plank, separately take 6 parts of starch to be equably sprinkling upon on muddy flesh, be put into food special
With pancake shape is rolled into rolling press, fresh swallow skin is made；
（3）Dry：By step（2）Fresh swallow skin be cut into the strip of even width, hang on ventilation and dry, Amorphophallus rivieri glucomannan is made
Glycan meat-oatmeal wrapper.
Embodiment 2, a kind of preparation method of konjaku glucomannan meat-oatmeal wrapper, comprise the following steps：
（1）Beat meat：By weight, 50 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and is added
Enter 25 parts of starch, 3 parts of white granulated sugar, 1.5 parts of egg, 1 part of cooking wine, 2 parts of salt, 0.5 part of white pepper powder, konjaku glucomannan 0.3
Part, 4 parts of fish glue powder, 25 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made；
（2）Swallow processed：By step（1）Muddy flesh be placed on plank, separately take 4 parts of starch to be equably sprinkling upon on muddy flesh, be put into food special
With pancake shape is rolled into rolling press, fresh swallow skin is made；
（3）Dry：By step（2）Fresh swallow skin be cut into the strip of even width, hang on ventilation and dry, Amorphophallus rivieri glucomannan is made
Glycan meat-oatmeal wrapper.
Embodiment 3, a kind of preparation method of konjaku glucomannan meat-oatmeal wrapper, comprise the following steps：
（1）Beat meat：By weight, 70 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and is added
Enter 15 parts of starch, 1 part of white granulated sugar, 2.5 parts of egg, 3 parts of cooking wine, 5 parts of salt, 1 part of white pepper powder, 1 part of konjaku glucomannan, fish
3 parts of rubber powder, 30 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made；
（2）Swallow processed：By step（1）Muddy flesh be placed on plank, separately take 8 parts of starch to be equably sprinkling upon on muddy flesh, be put into food special
With pancake shape is rolled into rolling press, fresh swallow skin is made；
（3）Dry：By step（2）Fresh swallow skin be cut into the strip of even width, hang on ventilation and dry, Amorphophallus rivieri glucomannan is made
Glycan meat-oatmeal wrapper.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (5)
1. a kind of preparation method of konjaku glucomannan meat-oatmeal wrapper, it is characterised in that preparation process is as follows：
（1）Beat meat：By weight, 50~70 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui,
And add 15~25 parts of starch, 1~3 part of white granulated sugar, 1.5~2.5 parts of egg, 1~3 part of cooking wine, 2~5 parts of salt, white pepper powder
0.5~1.5 part, 0.3~1 part of konjaku glucomannan, 1~4 part of fish glue powder, 20~35 parts of water；Meat is overturn during beating repeatedly
Base, until meat base breaks into glue, is made muddy flesh；
（2）Swallow processed：By step（1）Muddy flesh be placed on plank, separately take 3-8 parts of starch to be equably sprinkling upon on muddy flesh, be put into food
Pancake shape is rolled into special rolling press, fresh swallow skin is made；
（3）Dry：By step（2）Fresh swallow skin be cut into the strip of even width, hang on ventilation and dry, Amorphophallus rivieri glucomannan is made
Glycan meat-oatmeal wrapper.
2. the preparation method of a kind of konjaku glucomannan meat-oatmeal wrapper according to claim 1, it is characterised in that described to beat
Meat：By weight, 60 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and adds starch 20
Part, 2 parts of white granulated sugar, 3 parts of salt, 2 parts of egg, 2 parts of cooking wine, 1.5 parts of white pepper powder, 0.4 part of konjaku glucomannan, fish glue powder 2
Part, 35 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made.
3. the preparation method of a kind of konjaku glucomannan meat-oatmeal wrapper according to claim 1, it is characterised in that described to beat
Meat：By weight, 50 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and adds starch 25
Part, 3 parts of white granulated sugar, 1.5 parts of egg, 1 part of cooking wine, 2 parts of salt, 0.5 part of white pepper powder, 0.3 part of konjaku glucomannan, fish glue powder
4 parts, 25 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made.
4. the preparation method of a kind of konjaku glucomannan meat-oatmeal wrapper according to claim 1, it is characterised in that described to beat
Meat：By weight, 70 parts of fresh pig back leg lean meat is taken, is placed on chopping block, is beaten repeatedly with wooden Chui, and adds starch 15
Part, 1 part of white granulated sugar, 2.5 parts of egg, 3 parts of cooking wine, 5 parts of salt, 1 part of white pepper powder, 1 part of konjaku glucomannan, 3 parts of fish glue powder,
30 parts of water；Meat base is overturn during beating repeatedly, until meat base breaks into glue, muddy flesh is made.
5. the konjaku glucomannan meat-oatmeal wrapper prepared as the either method described in claim 1-4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710361156.6A CN107149092A (en) | 2017-05-22 | 2017-05-22 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
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| CN201710361156.6A CN107149092A (en) | 2017-05-22 | 2017-05-22 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549680A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of swallow skin containing vitamin |
| CN111328993A (en) * | 2020-03-04 | 2020-06-26 | 福州聚春园食品股份有限公司 | Method for preparing swiftlet with pigskin fermented product |
| CN111789226A (en) * | 2020-07-21 | 2020-10-20 | 广州市拾三食品有限公司 | An instant canned dumpling or wonton with soup and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1875774A (en) * | 2006-06-27 | 2006-12-13 | 福州大学 | Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor |
| CN102283389A (en) * | 2011-07-08 | 2011-12-21 | 福州耕耘专利开发有限公司 | Mechanized production method for convenient instant meat swallow shreds |
| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
| CN203748541U (en) * | 2014-02-25 | 2014-08-06 | 福州奇新食品有限公司 | Rouyan forming machine |
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| CN102626231A (en) * | 2012-04-28 | 2012-08-08 | 福建农林大学 | Recombined fried pork crisps |
| CN203748541U (en) * | 2014-02-25 | 2014-08-06 | 福州奇新食品有限公司 | Rouyan forming machine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107549680A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of swallow skin containing vitamin |
| CN111328993A (en) * | 2020-03-04 | 2020-06-26 | 福州聚春园食品股份有限公司 | Method for preparing swiftlet with pigskin fermented product |
| CN111789226A (en) * | 2020-07-21 | 2020-10-20 | 广州市拾三食品有限公司 | An instant canned dumpling or wonton with soup and its preparation method |
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