CN108576650A - A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp - Google Patents
A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp Download PDFInfo
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- CN108576650A CN108576650A CN201810430582.5A CN201810430582A CN108576650A CN 108576650 A CN108576650 A CN 108576650A CN 201810430582 A CN201810430582 A CN 201810430582A CN 108576650 A CN108576650 A CN 108576650A
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- dried meat
- meat floss
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- chocolate
- floss
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Inorganic Chemistry (AREA)
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- Health & Medical Sciences (AREA)
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- Confectionery (AREA)
Abstract
The invention discloses the chocolate dried meat floss of a kind of production method that chocolate dried meat floss is crisp and making is crisp, belongs to food technology field, binder materials are mixed, stir evenly, Heat Gelatinization obtains uniform adhesive；Dried meat floss and adhesive are mixed evenly, compression moulding in molding machine is sent into, obtains the crisp base of dried meat floss；The crisp base of dried meat floss after molding is put into baking oven baking；Dried meat floss base after baking is subjected to surface spraying using chocolate liquid, then is cooled down, it is crisp to obtain chocolate dried meat floss.The chocolate dried meat floss that the present invention produces is crisp, compensates for the single deficiency of dried meat floss product form so that dried meat floss product more Leisure orchards meet the growing diversification consumption demand of people；It is full of nutrition simultaneously, it is tasty, the different tastes such as original flavor, chocolate, kernel can be made, are looked good, smell good and taste good, there is storage tolerance, Portable belt, long shelf-life, edible safety, hygienic feature.
Description
Technical field
The present invention relates to the dried meat floss of a kind of production method that dried meat floss is crisp and making is crisp, more particularly to a kind of chocolate dried meat floss
The chocolate dried meat floss of crisp production method and making is crisp, belongs to food technology field.
Background technology
Dried meat floss is famous one of the specialty in China, is generally raw material with pork, beef, the flesh of fish or chicken, after slitting
It is rotten to soup biltong that the auxiliary materials such as salt, white sugar are added in boiled water, are dehydrated through artificial or machine frying or short, are become pine
Powdery, as dried meat floss, dried meat floss has the features such as full of nutrition, palatable delicious, very popular, but existing dried meat floss product class
Type is few, and the form of expression is single, inconvenient to carry, and as people are to snack food demand diversification, traditional dried meat floss has been unable to meet people
Require.
Invention content
The main object of the present invention is to provide for a kind of chocolate for producing mouthfeel deliciousness and edible safety health
The crisp production method of dried meat floss and the chocolate dried meat floss of making are crisp, and then the abundant form of expression of the dried meat floss in snack food.
The purpose of the present invention can reach by using following technical solution：
A kind of production method that chocolate dried meat floss is crisp, includes the following steps：
Step 1：Binder materials are mixed, are stirred evenly, Heat Gelatinization obtains uniform adhesive, gelatinization point 70
℃-120℃；
Step 2：Dried meat floss and adhesive are mixed evenly, compression moulding in molding machine is sent into, obtains the crisp base of dried meat floss；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking；
Step 4：Under conditions of dried meat floss base after baking is placed in 40-60 DEG C, surface spraying is carried out using chocolate liquid, then
It is cooling under conditions of being placed in less than 20 DEG C, it is crisp to obtain chocolate dried meat floss.
Further, in the step 1, binder materials include following ingredient：Glutinous rice flour, maltodextrin, salt, white sand
Sugar, monosodium glutamate, condiment powder and water.
Further, in parts by weight, binder materials include following ingredient：100 parts of glutinous rice flour, maltodextrin 1-
30 parts, 1-5 parts of salt, 1-10 parts of white granulated sugar, 0.1-2 parts of monosodium glutamate, 0.1-2 parts of condiment powder, 50-100 parts of water.
Further, the condiment powder is at least one in licorice powder, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder and ginger powder
Kind.
Further, in the step 1, dried meat floss is one kind or more in dried pork floss, forcemeat veal, dried chicken meat floss and fish floss
Kind.
Further, it is 10 according to adhesive and dried meat floss weight ratio in the step 2:100-20:100 by dried meat floss and viscous
Mixture is mixed evenly.
Further, in the step 3, the crisp base of dried meat floss after molding is put into baking oven baking, is divided into two stages：
Stage one：40-60 DEG C of baking temperature, time 30min-60min；
Stage two：110-130 DEG C of baking temperature, time 70min-90min；
Moisture control is below 4% after baking.
Further, in the step 4, chocolate liquid spray flux is the 5%-15% of weight after the crisp base baking of dried meat floss.
Further, in the step 4, the dried meat floss base after baking is passed through into chocolate liquid surface spraying, after cooling, is waited for skilful
Gram force liquid cooling and shaping, then pack, the chocolate liquid can be plain chocolate liquid or the chocolate liquid with nut particles.
A kind of chocolate dried meat floss is crisp, and the crisp dried meat floss is through chocolate made from the crisp production method of above-mentioned chocolate dried meat floss
Dried meat floss is crisp, and the crisp shape of the chocolate dried meat floss is with a decorative pattern on the surface round or rectangular.
The advantageous effects of the present invention：
1, the crisp production method of chocolate dried meat floss according to the invention, the crisp making side of chocolate dried meat floss provided by the invention
Method organically combines meat and chocolate, nut fruits, meets pursuit of the modern to a variety of nutrition, unique beautiful
Taste is also that young man, children like the high-grade leisure snacks bought at present.
2, the crisp production method of chocolate dried meat floss according to the invention, the crisp making side of chocolate dried meat floss provided by the invention
There is method good practicability, each step to be easy to control, and be suitble to large-scale industrialized production, can generate preferable economic effect
Benefit and social benefit.
3, the crisp production method of chocolate dried meat floss according to the invention, the crisp making side of chocolate dried meat floss provided by the invention
Method, it is the crisp multiple tastes of dried meat floss produced, full of nutrition, meet sanitary standard, and due to the crisp finished product of dried meat floss after production
For block structure, is carried convenient for packaging and buyer, by packing, shelf life of products can be greatly prolonged so that dried meat floss class
Product more Leisure orchards meet the growing diversification consumption demand of people；It is full of nutrition simultaneously, it is tasty, it can make
The different tastes such as original flavor, chocolate, kernel, look good, smell good and taste good.
4, the crisp production method of chocolate dried meat floss according to the invention, the crisp making side of chocolate dried meat floss provided by the invention
Method, the dried meat floss produced is crisp to have the features such as storage tolerance, Portable belt, long shelf-life, edible safety, health.
Specific implementation mode
To make the more clear and clear technical scheme of the present invention of those skilled in the art, with reference to embodiment to this hair
Bright to be described in further detail, embodiments of the present invention are not limited thereto.
Embodiment 1：
A kind of production method that chocolate dried meat floss is crisp that the present embodiment 1 provides, includes the following steps：
Step 1：It is prepared by adhesive：By glutinous rice flour, maltodextrin, salt, white granulated sugar, monosodium glutamate, condiment powder, water according to glutinous rice
100 parts of powder, 10 parts of maltodextrin, 2 parts of salt, 5 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.5 part of condiment powder, 650 parts of water, stirring are equal
Even, then for Heat Gelatinization at uniform adhesive, gelatinization point is 70 DEG C；Licorice powder, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder, ginger
Powder is respectively 0.1 part, 0.05 part, 0.15 part, 0.05 part, 0.15 part；
Step 2：Dried pork floss and adhesive are stirred evenly, the above-mentioned material being stirred is sent into compression moulding in molding machine；
It is 15 according to the ratio of adhesive and dried meat floss weight:100；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking：
Stage one：55 DEG C of baking temperature, 40 minutes time；
Stage two：115 DEG C of baking temperature, 80 minutes time；
Moisture control is below 4% after baking；
Step 4：Surface chocolate spray, cooling：Dried meat floss base after drying is subjected to surface by 45 DEG C of chocolate liquid
Spray, spray flux is the 6% of the crisp base weight of dried meat floss, then is placed in and is cooled down in 20 DEG C or less environment, as chocolate dried meat floss crisp product.
Embodiment 2：
A kind of production method that chocolate dried meat floss is crisp that the present embodiment 2 provides, includes the following steps：
Step 1：It is prepared by adhesive：By glutinous rice flour, maltodextrin, salt, white granulated sugar, monosodium glutamate, condiment powder, water according to glutinous rice
100 parts of powder, 8 parts of maltodextrin, 1 part of salt, 6 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.5 part of condiment powder, 700 parts of water, stir evenly,
Then for Heat Gelatinization at uniform adhesive, gelatinization point is 75 DEG C；Licorice powder, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder, ginger powder
Respectively 0.15 part, 0.05 part, 0.1 part, 0.05 part, 0.15 part；
Step 2：Forcemeat veal and adhesive are stirred evenly, the above-mentioned material being stirred is sent into compression moulding in molding machine；
It is 16 according to the ratio of adhesive and dried meat floss weight:100；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking：
Stage one：55 DEG C of baking temperature, 40 minutes time；
Stage two：125 DEG C of baking temperature, 80 minutes time；
Moisture control is below 4% after baking；
Step 4：Surface chocolate spray, cooling：Dried meat floss base after drying is subjected to surface by 45 DEG C of chocolate liquid
Spray, spray flux is the 6% of the crisp base weight of dried meat floss, then is placed in and is cooled down in 20 DEG C or less environment, as chocolate dried meat floss crisp product.
Embodiment 3：
A kind of production method that chocolate dried meat floss is crisp that the present embodiment 3 provides, includes the following steps：
Step 1：It is prepared by adhesive：By glutinous rice flour, maltodextrin, salt, white granulated sugar, monosodium glutamate, condiment powder, water according to glutinous rice
100 parts of powder, 8 parts of maltodextrin, 1.5 parts of salt, 8 parts of white granulated sugar, 0.3 part of monosodium glutamate, 0.5 part of condiment powder, 700 parts of water, stirring are equal
Even, then for Heat Gelatinization at uniform adhesive, gelatinization point is 75 DEG C；Licorice powder, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder, ginger
Powder is respectively 0.15 part, 0.05 part, 0.1 part, 0.05 part, 0.15 part；
Step 2：Fish floss and adhesive are stirred evenly, the above-mentioned material being stirred is sent into compression moulding in molding machine；
It is 18 according to the ratio of adhesive and dried meat floss weight:100；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking：
Stage one：55 DEG C of baking temperature, 40 minutes time；
Stage two：115 DEG C of baking temperature, 80 minutes time；
Moisture control is below 4% after baking；
Step 4：Surface chocolate spray, cooling：Dried meat floss base after drying is subjected to surface by 45 DEG C of chocolate liquid
Spray, spray flux is the 6% of the crisp base weight of dried meat floss, then is placed in and is cooled down in 20 DEG C or less environment, as chocolate dried meat floss crisp product.
Embodiment 4：
A kind of production method that chocolate dried meat floss is crisp that the present embodiment 4 provides, includes the following steps：
Step 1：It is prepared by adhesive：By glutinous rice flour, maltodextrin, salt, white granulated sugar, monosodium glutamate, condiment powder, water according to glutinous rice
100 parts of powder, 9 parts of maltodextrin, 1 part of salt, 9 parts of white granulated sugar, 0.2 part of monosodium glutamate, 0.5 part of condiment powder, 740 parts of water, stir evenly,
Then for Heat Gelatinization at uniform adhesive, gelatinization point is 75 DEG C；Licorice powder, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder, ginger powder
Respectively 0.16 part, 0.04 part, 0.1 part, 0.05 part, 0.15 part；
Step 2：Dried chicken meat floss and adhesive are stirred evenly, the above-mentioned material being stirred is sent into compression moulding in molding machine；
It is 15 according to the ratio of adhesive and dried chicken meat floss weight：100；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking：
Stage one：55 DEG C of baking temperature, 40 minutes time；
Stage two：125 DEG C of baking temperature, 85 minutes time；
Moisture control is below 4% after baking；
Step 4：Surface chocolate spray, cooling：Dried meat floss base after drying is subjected to surface by 45 DEG C of chocolate liquid
Spray, spray flux is the 6% of the crisp base weight of dried meat floss, then is placed in and is cooled down in 20 DEG C or less environment, as chocolate dried meat floss crisp product.
In the above-described embodiments, above-described embodiment additionally provides that a kind of chocolate dried meat floss is crisp, and the crisp dried meat floss is through above-mentioned
Chocolate dried meat floss is crisp made from the crisp production method of chocolate dried meat floss, and the crisp shape of the chocolate dried meat floss is that surface carries decorative pattern
Round or rectangular or other specific shapes.
In the above-described embodiments, the dried meat floss described in above-described embodiment is in dried pork floss, forcemeat veal, dried chicken meat floss and fish floss
It is one or more.
In the above-described embodiments, the crisp shape of dried meat floss described in above-described embodiment is the other shapes such as round, rectangular, can root
According to needing to select different templates, also different pattern can be printed in surface as needed.
In the above-described embodiments, the baking oven described in above-described embodiment is whirlwind oven or tunnel type whirlwind oven, at 120 DEG C
Under the conditions of bake.
In the above-described embodiments, the chocolate described in above-described embodiment can be the plain chocolate of a variety of colors or carry
The chocolate of nut particles.
In the above-described embodiments, other undeclared parts that above-described embodiment is related to are same as the prior art.
In the above-described embodiments, the crisp new-type manufacture craft of the dried meat floss of above-described embodiment has filled up the country in this field
Blank, the design in technological process compensates for the defect of domestic and international technology.
In the above-described embodiments, above-described embodiment organically combines meat and chocolate, nut fruits, meets existing
Pursuit for people to a variety of nutrition, unique deliciousness are also that young man, children like the high-grade leisure snacks bought at present.
In the above-described embodiments, there is above-described embodiment good practicability, method and step of the invention to be easy to control, and fit
Large-scale industrialized production is closed, preferable economic benefit and social benefit can be generated.
In conclusion in the above-described embodiments, according to the crisp production method of the chocolate dried meat floss of above-described embodiment, above-mentioned reality
The crisp production method of the chocolate dried meat floss of example offer is provided, meat and chocolate, nut fruits are organically combined, is met existing
Pursuit for people to a variety of nutrition, unique deliciousness are also that young man, children like the high-grade leisure snacks bought at present；Have
Good practicability, each step are easy to control, and are suitble to large-scale industrialized production, can be generated preferable economic benefit and society
Benefit；It is the crisp multiple tastes of dried meat floss produced, full of nutrition, meet sanitary standard, and due to the dried meat floss after production it is crisp at
Product are block structure, are carried convenient for packaging and buyer, by packing, can greatly prolong shelf life of products so that dried meat floss
Class product more Leisure orchards meet the growing diversification consumption demand of people；It is full of nutrition simultaneously, it is tasty, it can do
At different tastes such as original flavor, chocolate, kernels, look good, smell good and taste good；The dried meat floss produced is crisp, and there is storage tolerance, Portable belt to guarantee the quality
The features such as phase is long, edible safety, health.
The above, further embodiment only of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Within the scope of the present disclosure, according to the technique and scheme of the present invention and its design adds those familiar with the art
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (10)
1. a kind of production method that chocolate dried meat floss is crisp, which is characterized in that include the following steps：
Step 1：Binder materials are mixed, are stirred evenly, Heat Gelatinization obtains uniform adhesive, and gelatinization point is 70 DEG C-
120℃；
Step 2：Dried meat floss and adhesive are mixed evenly, compression moulding in molding machine is sent into, obtains the crisp base of dried meat floss；
Step 3：The crisp base of dried meat floss after molding is put into baking oven baking；
Step 4：Under conditions of dried meat floss base after baking is placed in 40-60 DEG C, surface spraying is carried out using chocolate liquid, then be placed in
It is cooling under conditions of less than 20 DEG C, it is crisp to obtain chocolate dried meat floss.
2. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 1, bonding
Agent raw material includes following ingredient：Glutinous rice flour, maltodextrin, salt, white granulated sugar, monosodium glutamate, condiment powder and water.
3. a kind of production method that chocolate dried meat floss is crisp as claimed in claim 2, which is characterized in that in parts by weight,
Binder materials include following ingredient：100 parts of glutinous rice flour, 1-30 parts of maltodextrin, 1-5 parts of salt, 1-10 parts of white granulated sugar, monosodium glutamate
0.1-2 parts, 0.1-2 parts of condiment powder, 50-100 parts of water.
4. a kind of production method that chocolate dried meat floss is crisp as claimed in claim 2, which is characterized in that the condiment powder is sweet
At least one of grass meal, star aniseed powder, cinnamomi cortex pulveratus, white pepper powder and ginger powder.
5. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 1, dried meat floss
It is one or more in dried pork floss, forcemeat veal, dried chicken meat floss and fish floss.
6. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 2, according to
Adhesive is 10 with dried meat floss weight ratio:100-20:100 dried meat floss and adhesive are mixed evenly.
7. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 3, molding
The crisp base of dried meat floss afterwards is put into baking oven baking, is divided into two stages：
Stage one：40-60 DEG C of baking temperature, time 30min-60min；
Stage two：110-130 DEG C of baking temperature, time 70min-90min；
Moisture control is below 4% after baking.
8. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 4, chalk
Power liquid spray flux is the 5%-15% of weight after the crisp base baking of dried meat floss.
9. a kind of production method that chocolate dried meat floss is crisp as described in claim 1, which is characterized in that in the step 4, will dry
Dried meat floss base after roasting passes through chocolate liquid surface spraying and waits for chocolate liquid cooling and shaping, then pack, the chocolate after cooling
Liquid can be plain chocolate liquid or the chocolate liquid with nut particles.
10. a kind of chocolate dried meat floss as described in any one of claims 1-9 is crisp, which is characterized in that the dried meat floss is crisp be through
Chocolate dried meat floss is crisp made from the crisp production method of above-mentioned chocolate dried meat floss, and the crisp shape of the chocolate dried meat floss carries for surface
Decorative pattern it is round or rectangular.
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| CN201810430582.5A CN108576650A (en) | 2018-05-08 | 2018-05-08 | A kind of production method that chocolate dried meat floss is crisp and the chocolate dried meat floss of making are crisp |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110074346A (en) * | 2019-04-22 | 2019-08-02 | 中国农业科学院农产品加工研究所 | Lie fallow mutton product and preparation method thereof |
| CN111972458A (en) * | 2020-08-24 | 2020-11-24 | 廊坊金麦食品有限公司 | Method for preparing high-temperature-resistant chocolate |
| CN112998214A (en) * | 2021-03-29 | 2021-06-22 | 肖良胜 | Preparation method of high-nutrition dried meat floss with unique taste |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074346A (en) * | 2019-04-22 | 2019-08-02 | 中国农业科学院农产品加工研究所 | Lie fallow mutton product and preparation method thereof |
| CN111972458A (en) * | 2020-08-24 | 2020-11-24 | 廊坊金麦食品有限公司 | Method for preparing high-temperature-resistant chocolate |
| CN112998214A (en) * | 2021-03-29 | 2021-06-22 | 肖良胜 | Preparation method of high-nutrition dried meat floss with unique taste |
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