CN108323670A - A kind of processing method of flavor gristle leisure snacks - Google Patents
A kind of processing method of flavor gristle leisure snacks Download PDFInfo
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- CN108323670A CN108323670A CN201810102898.1A CN201810102898A CN108323670A CN 108323670 A CN108323670 A CN 108323670A CN 201810102898 A CN201810102898 A CN 201810102898A CN 108323670 A CN108323670 A CN 108323670A
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- gristle
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 235000011888 snacks Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 239000003337 fertilizer Substances 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 239000000654 additive Substances 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000011201 Ginkgo Nutrition 0.000 claims description 7
- 244000194101 Ginkgo biloba Species 0.000 claims description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 244000046146 Pueraria lobata Species 0.000 claims description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 244000144977 poultry Species 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 235000014101 wine Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000004048 modification Effects 0.000 abstract description 4
- 238000012986 modification Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000003044 adaptive effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 25
- 241000234282 Allium Species 0.000 description 6
- 241000522254 Cassia Species 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- DWCZIOOZPIDHAB-UHFFFAOYSA-L methyl green Chemical compound [Cl-].[Cl-].C1=CC(N(C)C)=CC=C1C(C=1C=CC(=CC=1)[N+](C)(C)C)=C1C=CC(=[N+](C)C)C=C1 DWCZIOOZPIDHAB-UHFFFAOYSA-L 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention proposes a kind of processing method of flavor gristle leisure snacks, and steps are as follows：It is put into pot after gristle is cleaned, the water that 58 times of gristle quality is added carries out a blanching, and prefabricated material is directly added into pot after the completion, after stirring evenly, it is closed to 50 ± 5 DEG C to close fiery closing lid, and prefabricated solution is then added into pot, after stirring evenly, closing lid is closed to be cooled to room temperature；Gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture, 5min is blended in kneading, and taking-up places 2 5h under conditions of being placed on 35 40 DEG C of temperature, humidity 80 85%；Then gristle is put into oven and is toasted, appropriate composite powder is spread fertilizer over the fields after taking-up, after stirring evenly, weight packaging, the present invention passes through rational raw material choice and process modification, gristle obtained is crispy and delicious, flavor taste adaptive range is wide, and full of nutrition, has good health-care effect, the edible time limit extends 1 times or more, is worth marketing.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing method of flavor gristle leisure snacks.
Background technology
Gristle entrance is clear and melodious, is very suitable for the old man and children that need to replenish the calcium.Gristle, precious in also known as slapping, it is with its uniqueness
Mouthfeel and favored by a person sponging on an aristocrat.Common dish example have Kung Pao Chicken gristle, chicken with spicy salt gristle, garlic perfume (or spice) chicken gristle, double green pepper chicken gristles,
Sauerkraut chicken gristle, chicken with pickled pepper gristle etc..For different chicken gristle dish, generally require that different method for salting is taken (also to have
Gristle is put into added with stew in soy sauce in the brine pot of red yeast rice and fragrance into semi-finished product), it can reach unique at dish effect.
But it is this to be tasted at mealtime using gristle as the mode of dish, can not usually it be used as leisure snacks carry-on
It carries, is not easy to eat, therefore, it is necessary to portable inner wrapping leisure snacks are prepared into, to meet different consumption
The demand of crowd.
Invention content
In view of the above problems, the present invention proposes a kind of processing method of flavor gristle leisure snacks, passes through conjunction
The raw material choice and process modification of reason, gristle obtained is crispy and delicious, and flavor taste adaptive range is wide, and full of nutrition, tool
There are good health-care effect, edible time limit to extend 1 times or more, is worth marketing.
In order to achieve the above purpose, the present invention uses technical solution below：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) be put into pot after cleaning gristle, a water blanching of progress for 5-8 times of gristle quality be added, after the completion directly to
Prefabricated material is added in pot, after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 2-5h under conditions of being placed on 35-40 DEG C of temperature, humidity 80-85%；
3) it and then by gristle is put into oven first 80-95 DEG C of baking 5-10min, then heats to 120-125 DEG C of baking 3-
5min finally toasts 3-5min at 100 DEG C, appropriate composite powder, after stirring evenly, weight packaging is spread fertilizer over the fields after taking-up.
Preferably, gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Preferably, prefabricated material additive amount is the 5-8% of gristle quality in step 1), and prefabricated material includes following parts by weight array
Point：2-3 parts of anise, 1-2 parts of fennel seeds, 1-3 parts of Chinese cassia tree, 1-2 parts of Chinese prickly ash, 3-4 parts of capsicum, 2-3 parts of ginger splices, aurantiamarin 0.3-
0.8 part, 4-7 parts of white granulated sugar, 2-3 parts of onion.
Preferably, prefabricated solution additive amount is the 5-10% of gristle quality in step 1), and prefabricated solution includes following parts by weight
Component：3-7 parts of light soy sauce, 2-4 parts of salt, 5-15 parts of ginkgo seed juice, 5-10 parts of cooking wine, 0-5 parts of white wine.
Preferably, mixture includes following parts by weight component in step 2)：10-20 parts of kudzuvine root starch, 3-5 parts of fruit powder, Bai Zhi
Numb powder 3-4 parts, 5-15 parts of rice wine, 30-40 parts of water.
Preferably, the fruit powder is mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
Preferably, composite powder applied amount is the 1-3% of gristle quality in step 3), and composite powder includes 60-80wt%
The seawood meal of five spices and 20-40wt%.
Due to using above-mentioned technical solution, the beneficial effects of the invention are as follows：The present invention by rational raw material choice and
Process modification, gristle obtained is crispy and delicious, and flavor taste adaptive range is wide, and full of nutrition, has good health care effect
Fruit, edible time limit extend 1 times or more, are worth marketing.
The present invention will be after gristle blanching directly plus prefabricated material and prefabricated solution are stewing puts, and raw meat astringent taste removal is good, and tasty effect
By force, the taste flavor of gristle is improved, mixture is then overlying on surface, at a certain temperature and humidity conditions, is not only protected
The infiltration of condiment has been held, while ensure that the entrance chewing toughness of gristle, and has avoided outside air and other sundries to gristle
Influence, taste control is good, and the gristle for toasting gained is crispy and delicious, can absorb, nutrition member high using active constituent retention
Element enriches comprehensively, and with health-care effects such as excellent anti-oxidant, prevention three is high, raising immunity, comprehensive benefit is good, improves
To market attractiveness.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) it is put into pot after cleaning gristle, the water that 5 times of gristle quality is added carries out a blanching, after the completion directly to pot
It is interior that prefabricated material is added, it after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 4h under conditions of being placed on 35 DEG C of temperature, humidity 80%；
3) first 80 DEG C of baking 10min and then by gristle are put into oven, 120 DEG C of baking 5min is then heated to, finally exists
100 DEG C of baking 3min, spread fertilizer over the fields appropriate composite powder, after stirring evenly, weight packaging after taking-up.
Wherein：
Gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Prefabricated material additive amount is the 5% of gristle quality in step 1), and prefabricated material includes following parts by weight component：Anise
2 parts, 1 part of fennel seeds, 1 part of Chinese cassia tree, 2 parts of Chinese prickly ash, 4 parts of capsicum, 2 parts of ginger splices, 0.5 part of aurantiamarin, 4 parts of white granulated sugar, 2 parts of onion.
Prefabricated solution additive amount is the 6% of gristle quality in step 1), and prefabricated solution includes following parts by weight component：Light soy sauce 4
Part, 4 parts of salt, 10 parts of ginkgo seed juice, 10 parts of cooking wine, 5 parts of white wine.
Mixture includes following parts by weight component in step 2)：15 parts of kudzuvine root starch, 4 parts of fruit powder, 4 parts of white sesameseed powder, rice wine
10 parts, 40 parts of water, fruit powder are mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
In step 3) composite powder applied amount be gristle quality 2%, composite powder include 80wt% five spices and
The seawood meal of 20wt%.
Embodiment 2：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) it is put into pot after cleaning gristle, the water that 6 times of gristle quality is added carries out a blanching, after the completion directly to pot
It is interior that prefabricated material is added, it after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 2h under conditions of being placed on 40 DEG C of temperature, humidity 85%；
3) first 80 DEG C of baking 5min and then by gristle are put into oven, 125 DEG C of baking 3min is then heated to, finally exists
100 DEG C of baking 4min, spread fertilizer over the fields appropriate composite powder, after stirring evenly, weight packaging after taking-up.
Wherein：
Gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Prefabricated material additive amount is the 6% of gristle quality in step 1), and prefabricated material includes following parts by weight component：Anise
3 parts, 2 parts of fennel seeds, 3 parts of Chinese cassia tree, 1 part of Chinese prickly ash, 3 parts of capsicum, 2 parts of ginger splices, 0.3 part of aurantiamarin, 6 parts of white granulated sugar, 3 parts of onion.
Prefabricated solution additive amount is the 10% of gristle quality in step 1), and prefabricated solution includes following parts by weight component：Light soy sauce 7
Part, 3 parts of salt, 15 parts of ginkgo seed juice, 5 parts of cooking wine, 4 parts of white wine.
Mixture includes following parts by weight component in step 2)：10 parts of kudzuvine root starch, 3 parts of fruit powder, 3 parts of white sesameseed powder, rice wine
15 parts, 35 parts of water, fruit powder are mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
In step 3) composite powder applied amount be gristle quality 2%, composite powder include 70wt% five spices and
The seawood meal of 30wt%.
Embodiment 3：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) it is put into pot after cleaning gristle, the water that 8 times of gristle quality is added carries out a blanching, after the completion directly to pot
It is interior that prefabricated material is added, it after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 5h under conditions of being placed on 35 DEG C of temperature, humidity 80%；
3) first 90 DEG C of baking 10min and then by gristle are put into oven, 125 DEG C of baking 5min is then heated to, finally exists
100 DEG C of baking 4min, spread fertilizer over the fields appropriate composite powder, after stirring evenly, weight packaging after taking-up.
Wherein：
Gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Prefabricated material additive amount is the 8% of gristle quality in step 1), and prefabricated material includes following parts by weight component：Anise
2 parts, 1 part of fennel seeds, 2 parts of Chinese cassia tree, 1 part of Chinese prickly ash, 3 parts of capsicum, 2 parts of ginger splices, 0.8 part of aurantiamarin, 7 parts of white granulated sugar, 3 parts of onion.
Prefabricated solution additive amount is the 5% of gristle quality in step 1), and prefabricated solution includes following parts by weight component：Light soy sauce 6
Part, 3 parts of salt, 5 parts of ginkgo seed juice, 10 parts of cooking wine, 3 parts of white wine.
Mixture includes following parts by weight component in step 2)：20 parts of kudzuvine root starch, 3 parts of fruit powder, 3 parts of white sesameseed powder, rice wine 5
Part, 35 parts of water, fruit powder are mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
In step 3) composite powder applied amount be gristle quality 3%, composite powder include 70wt% five spices and
The seawood meal of 30wt%.
Embodiment 4：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) it is put into pot after cleaning gristle, the water that 6 times of gristle quality is added carries out a blanching, after the completion directly to pot
It is interior that prefabricated material is added, it after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 3h under conditions of being placed on 35 DEG C of temperature, humidity 85%；
3) first 95 DEG C of baking 5min and then by gristle are put into oven, 120 DEG C of baking 4min is then heated to, finally exists
100 DEG C of baking 5min, spread fertilizer over the fields appropriate composite powder, after stirring evenly, weight packaging after taking-up.
Wherein：
Gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Prefabricated material additive amount is the 6% of gristle quality in step 1), and prefabricated material includes following parts by weight component：Anise
2 parts, 1 part of fennel seeds, 3 parts of Chinese cassia tree, 2 parts of Chinese prickly ash, 4 parts of capsicum, 3 parts of ginger splices, 0.8 part of aurantiamarin, 5 parts of white granulated sugar, 2 parts of onion.
Prefabricated solution additive amount is the 5% of gristle quality in step 1), and prefabricated solution includes following parts by weight component：Light soy sauce 3
Part, 2 parts of salt, 5 parts of ginkgo seed juice, 5 parts of cooking wine, 0 part of white wine.
Mixture includes following parts by weight component in step 2)：20 parts of kudzuvine root starch, 5 parts of fruit powder, 3 parts of white sesameseed powder, rice wine 5
Part, 35 parts of water, fruit powder are mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
In step 3) composite powder applied amount be gristle quality 1%, composite powder include 60wt% five spices and
The seawood meal of 40wt%.
Embodiment 5：
A kind of processing method of flavor gristle leisure snacks, steps are as follows：
1) it is put into pot after cleaning gristle, the water that 5 times of gristle quality is added carries out a blanching, after the completion directly to pot
It is interior that prefabricated material is added, it after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, stirs evenly
Afterwards, closing lid is closed is cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture,
5min is blended in kneading, and taking-up places 3h under conditions of being placed on 40 DEG C of temperature, humidity 80%；
3) first 80 DEG C of baking 10min and then by gristle are put into oven, 125 DEG C of baking 4min is then heated to, finally exists
100 DEG C of baking 5min, spread fertilizer over the fields appropriate composite powder, after stirring evenly, weight packaging after taking-up.
Wherein：
Gristle raw material comes from poultry in each step, and blanching uses boiling water pot blanching in step 1).
Prefabricated material additive amount is the 6% of gristle quality in step 1), and prefabricated material includes following parts by weight component：Anise
23 parts, 2 parts of fennel seeds, 1 part of Chinese cassia tree, 1 part of Chinese prickly ash, 3 parts of capsicum, 3 parts of ginger splices, 0.3 part of aurantiamarin, 4 parts of white granulated sugar, 3 parts of onion.
Prefabricated solution additive amount is the 8% of gristle quality in step 1), and prefabricated solution includes following parts by weight component：Light soy sauce 5
Part, 4 parts of salt, 10 parts of ginkgo seed juice, 10 parts of cooking wine, 1 part of white wine.
Mixture includes following parts by weight component in step 2)：10 parts of kudzuvine root starch, 4 parts of fruit powder, 4 parts of white sesameseed powder, rice wine
10 parts, 30 parts of water, fruit powder are mass ratio 1：3 rose fruit powder and the composition of pineapple powder.
In step 3) composite powder applied amount be gristle quality 1%, composite powder include 70wt% five spices and
The seawood meal of 30wt%.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, it will be understood by those of ordinary skill in the art that：It still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of processing method of flavor gristle leisure snacks, which is characterized in that steps are as follows：
1) it is put into pot after cleaning gristle, the water that 5-8 times of gristle quality is added carries out a blanching, after the completion directly into pot
Prefabricated material is added, after stirring evenly, closes then fiery closing lid is closed to be added prefabricated solution to 50 ± 5 DEG C into pot, after stirring evenly,
Closing lid is closed to be cooled to room temperature；
2) gristle in pot is pulled out, is rinsed successively with warm water, clear water, is then cut into fritter gristle, is placed in mixture, kneading
5min is blended, taking-up places 2-5h under conditions of being placed on 35-40 DEG C of temperature, humidity 80-85%；
3) it and then by gristle is put into oven first 80-95 DEG C of baking 5-10min, then heats to 120-125 DEG C of baking 3-5min,
3-5min is finally toasted at 100 DEG C, and appropriate composite powder, after stirring evenly, weight packaging are spread fertilizer over the fields after taking-up.
2. the processing method of flavor gristle leisure snacks according to claim 1, it is characterised in that：Gristle is former in each step
Material comes from poultry, and blanching uses boiling water pot blanching in step 1).
3. the processing method of flavor gristle leisure snacks according to claim 1, it is characterised in that：Prefabricated material in step 1)
Additive amount is the 5-8% of gristle quality, and prefabricated material includes following parts by weight component：2-3 parts of anise, 1-2 parts of fennel seeds, meat
Osmanthus 1-3 parts, 1-2 parts of Chinese prickly ash, 3-4 parts of capsicum, 2-3 parts of ginger splices, 0.3-0.8 parts of aurantiamarin, 4-7 parts of white granulated sugar, 2-3 parts of onion.
4. the processing method of flavor gristle leisure snacks according to claim 1, it is characterised in that：Prefabricated solution in step 1)
Additive amount is the 5-10% of gristle quality, and prefabricated solution includes following parts by weight component：3-7 parts of light soy sauce, 2-4 parts of salt, ginkgo
5-15 parts of fruit juice, 5-10 parts of cooking wine, 0-5 parts of white wine.
5. the processing method of flavor gristle leisure snacks according to claim 1, it is characterised in that：Mixture in step 2)
Including following parts by weight component：10-20 parts of kudzuvine root starch, 3-5 parts of fruit powder, 3-4 parts of white sesameseed powder, 5-15 parts of rice wine, water 30-40
Part.
6. the processing method of flavor gristle leisure snacks according to claim 5, it is characterised in that：The fruit powder is quality
Than 1：3 rose fruit powder and the composition of pineapple powder.
7. the processing method of flavor gristle leisure snacks according to claim 1, it is characterised in that：Composite powder in step 3)
Expect that applied amount is the 1-3% of gristle quality, composite powder includes 60-80wt% five spices and the seawood meal of 20-40wt%.
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| CN201810102898.1A CN108323670A (en) | 2018-02-01 | 2018-02-01 | A kind of processing method of flavor gristle leisure snacks |
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| CN201810102898.1A CN108323670A (en) | 2018-02-01 | 2018-02-01 | A kind of processing method of flavor gristle leisure snacks |
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Cited By (1)
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| CN110651969A (en) * | 2019-09-20 | 2020-01-07 | 宿州市百年传奇食品有限公司 | Shredded chicken crisp bone and preparation method thereof |
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