CN111543594A - Production method and process flow of rice flour dried meat floss - Google Patents
Production method and process flow of rice flour dried meat floss Download PDFInfo
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- CN111543594A CN111543594A CN202010406438.5A CN202010406438A CN111543594A CN 111543594 A CN111543594 A CN 111543594A CN 202010406438 A CN202010406438 A CN 202010406438A CN 111543594 A CN111543594 A CN 111543594A
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- 241000628997 Flos Species 0.000 title claims abstract description 59
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 59
- 235000013312 flour Nutrition 0.000 title claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 39
- 235000009566 rice Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 230000008569 process Effects 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 235000019688 fish Nutrition 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 60
- 239000000843 powder Substances 0.000 claims description 13
- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
- 239000010935 stainless steel Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 235000001727 glucose Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 235000008390 olive oil Nutrition 0.000 claims description 9
- 239000004006 olive oil Substances 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 210000000078 claw Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 208000007536 Thrombosis Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 235000015167 meat floss Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 239000005028 tinplate Substances 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000295 complement effect Effects 0.000 abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
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- 239000000049 pigment Substances 0.000 abstract description 2
- 235000021395 porridge Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000009471 action Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
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- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 238000012986 modification Methods 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
- A23L13/10—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
- A23L13/428—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 invention discloses a production method and a process flow of rice flour dried meat floss, which take fresh pork, beef or fish as production raw materials and other ingredients as auxiliary materials, and produce rice flour dried meat floss products through the steps of slitting, correcting, cleaning, cooking, pulling, blending, frying, crisping, cooling, selecting, loosening, packaging and the like. The production method and the process flow of the rice flour dried meat floss are characterized in that delicious rice flour dried meat floss is produced by simple ingredients and a simple method, the produced dried meat floss is rich in nutrition required by growth and development of infants, no additive, preservative or pigment is added, the dried meat floss is healthier and is more suitable for infants to eat, the dried meat floss adopts the process of replacing pea flour with rice flour in the production process, the problems that the beans are too much eaten by the infants and the food is easy to expand and digest are solved, the produced dried meat floss has various eating modes, can be matched with noodles, porridge, rice and the like to eat, and is more suitable for being added and eaten in the complementary eating period of the infants.
Description
Technical Field
The invention relates to the technical field of food, in particular to a production method and a process flow of rice flour dried meat floss.
Background
After four months, the breast milk contains nutrients which cannot meet the requirements of growth and development of children, and complementary food needs to be added at the moment, the complementary food can ensure the balanced nutrition of the children and provide nutrient substances which are lacked by the breast milk, the dried meat floss contains carbohydrate, fat, protein and various mineral substances, has low cholesterol content, high protein content and aromatic flavor, can promote the secretion of saliva or body fluid and stimulate the appetite, is dry, soft, crisp and loose, is easy to digest, is matched with the complementary food of the children to eat, can supplement the nutrition for the children, is a good food for assisting the development and growth of the infants, and some dried meat floss can be added with pea flour to absorb oil in the dried meat floss and promote the fluffy feeling of the dried meat floss when being fried with juice and water.
However, when more beans are eaten by babies, the babies are easy to flatulence, dyspepsia is caused, and the health of the babies is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a production method and a process flow of rice flour dried meat floss, and solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a production method and a process flow of rice flour dried meat floss comprise the following process steps:
the first step is as follows: selecting raw materials
Selecting fresh pork, beef or fish meat and the like as processing raw materials of the rice flour dried meat floss;
the second step is that: slitting
Processing selected fresh pork, beef or fish and other raw materials, cutting related meat into meat blocks, wherein the corresponding meat blocks are uniform in size;
the third step: dressing
Trimming the meat blocks by using related cutters to achieve the states of no oil, no film, no blood clot and no meat tendon on the surfaces;
the fourth step: cleaning of
Putting the trimmed meat blocks into a clean cleaning container for cleaning, and cleaning the meat blocks until the surfaces of the meat blocks are free of impurities, bloodstains and pig hair;
the fifth step: steaming and boiling
Putting the cleaned meat blocks into a proper cooking container for cooking, taking the meat blocks out of the cooking container when the meat blocks are cooked to be scattered, and putting the meat blocks into the cooking container after the moisture of the meat blocks is drained;
and a sixth step: pulling-loosening tool
Breaking the cooked meat blocks in another clean container by using stainless steel claws, wherein the meat blocks need to be completely broken into strips;
the seventh step: ingredients
Mixing the treated raw materials in proportion;
eighth step: frying method
Turning on small fire, slowly frying the scattered meat strips in a frying pan coated with a layer of oil until all the meat strips are in a dry and fluffy state, turning on small fire for 60 ℃, putting granulated sugar (optionally) and glucose (optionally) into the frying pan, stirring the meat strips and the sugar to uniformly mix the meat floss and the sugar, continuously frying for half an hour after frying on small fire until all the sugar is completely melted, and then adding rice flour and protein powder (optionally) into the frying pan to stir uniformly;
the ninth step: crisp
Raising the frying temperature of the frying pan, raising the fire temperature to one hundred ℃, continuously frying various materials in the frying pan by using a stainless steel shovel, reducing the fire temperature after frying for half an hour by big fire, modulating the fire temperature to 70 ℃, continuously frying by using the stainless steel shovel, pouring the previously boiled olive oil into the frying pan when the color of the dried meat floss is slightly golden yellow during frying, stopping the fire after frying the dried meat floss for one hour, uniformly beating the dried meat floss by using a stainless steel claw, and taking out the fried dried meat floss in the frying pan and placing the fried dried meat floss in a tray;
the tenth step: cooling down
Cooling the dried meat floss placed in the tray to 28 ℃;
the eleventh step: picking pine
Removing black spots, lumps, fascia and other impurities in the rice flour dried meat floss until the impurities cannot be seen by eyes;
the twelfth step: package (I)
And filling the cooled dried meat floss into a bag or a pouch, filling into a tinplate box or a paper box, and boxing and warehousing.
Preferably, in the fourth cleaning operation, the temperature of the water for cleaning is not required, and the cleaning can be performed by using tap water.
Preferably, in the seventh step, the raw materials in the ingredient step are fresh pork, beef or fish, white granulated sugar, glucose, rice flour, olive oil and protein powder, and the specific weight of each ingredient is 100 jin of fresh pork, beef or fish, 10 jin of white granulated sugar, 10 jin of glucose, 28 jin of rice flour, 8 jin of olive oil and 6 jin of protein powder.
Preferably, the rice flour added in the eighth frying step needs to be finely processed into powder or flake.
Preferably, the cooking time of the meat chunk in the fifth cooking step is generally 2 hours, and the cooling time of the dried meat floss in the tenth cooling step is generally half an hour.
The beneficial effects are as follows:
the production method and the process flow of the rice flour dried meat floss produce delicious rice flour dried meat floss through simple ingredients and a simple method, the produced dried meat floss is rich in nutrition required by growth and development of infants, no additive, preservative or pigment is added, the dried meat floss product is healthier and is more suitable for infants to eat, the dried meat floss adopts the process of replacing pea flour with rice flour in the production process, the problems that the beans food too much for infants is easy to swell and digest are solved, the produced dried meat floss has various eating modes, can be matched with noodles, porridge, rice and the like to eat, and is more suitable for being added with edible foods in the complementary eating period of infants to eat
Detailed Description
All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a production method and a process flow of rice flour dried meat floss comprise the following process steps:
the first step is as follows: selecting raw materials
Selecting fresh pork, beef or fish meat and the like as processing raw materials of the rice flour dried meat floss;
the second step is that: slitting
Processing selected fresh pork, beef or fish and other raw materials, cutting related meat into meat blocks, wherein the corresponding meat blocks are uniform in size;
the third step: dressing
Trimming the meat blocks by using related cutters to achieve the states of no oil, no film, no blood clot and no meat tendon on the surfaces;
the fourth step: cleaning of
Putting the trimmed meat blocks into a clean cleaning container for cleaning, wherein the meat blocks are cleaned to be in a state of no impurities, no bloodstains and no pig hair on the surface, and the meat blocks can be cleaned by tap water when the cleaning temperature is not required in the cleaning process;
the fifth step: steaming and boiling
Putting the cleaned meat blocks into a proper cooking container for cooking, wherein the cooking time of the meat blocks is generally 2 hours, taking the meat blocks out of the cooking container when the meat blocks are cooked to be in a state of being scattered, and putting the meat blocks into the cooking container after moisture of the meat blocks is drained;
and a sixth step: pulling-loosening tool
Breaking the cooked meat blocks in another clean container by using stainless steel claws, wherein the meat blocks need to be completely broken into strips;
the seventh step: ingredients
The processed raw materials are proportioned in proportion, each raw material is fresh pork, beef or fish, white granulated sugar, glucose, rice flour, olive oil and albumen powder, and the specific weight of each ingredient is 100 jin of fresh pork, beef or fish, 10 jin of white granulated sugar, 10 jin of glucose, 28 jin of rice flour, 8 jin of olive oil and 6 jin of albumen powder;
eighth step: frying method
Turning on small fire, slowly stir-frying scattered meat strips in a frying pan coated with a layer of oil until all meat strips are in a dry and fluffy state, turning on small fire for 60 ℃, putting granulated sugar (optionally) and glucose (optionally) into the frying pan, stirring the meat strips and the sugar to uniformly mix the meat floss and the sugar, continuously stir for half an hour after all the sugar is completely melted, and then adding rice flour and protein powder (optionally) which are finely processed into powder or slices by using selected rice flour and protein powder into the frying pan to stir uniformly;
the ninth step: crisp
Raising the frying temperature of the frying pan, raising the fire temperature to one hundred ℃, continuously frying various materials in the frying pan by using a stainless steel shovel, reducing the fire temperature after frying for half an hour by big fire, modulating the fire temperature to 70 ℃, continuously frying by using the stainless steel shovel, pouring the previously boiled olive oil into the frying pan when the color of the dried meat floss is slightly golden yellow during frying, stopping the fire after frying the dried meat floss for one hour, uniformly beating the dried meat floss by using a stainless steel claw, and taking out the fried dried meat floss in the frying pan and placing the fried dried meat floss in a tray;
the tenth step: cooling down
Cooling the dried meat floss placed in the tray to 28 ℃, wherein the cooling time of the dried meat floss is half an hour generally;
the eleventh step: picking pine
Removing black spots, lumps, fascia and other impurities in the rice flour dried meat floss until the impurities cannot be seen by eyes;
the twelfth step: package (I)
And filling the cooled dried meat floss into a bag or a pouch, filling into a tinplate box or a paper box, and boxing and warehousing.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A production method and a process flow of rice flour dried meat floss are characterized in that: the method comprises the following steps:
the first step is as follows: selecting raw materials
Selecting fresh pork, beef or fish meat and the like as processing raw materials of the rice flour dried meat floss;
the second step is that: slitting
Processing selected fresh pork, beef or fish and other raw materials, cutting related meat into meat blocks, wherein the corresponding meat blocks are uniform in size;
the third step: dressing
Trimming the meat blocks by using related cutters to achieve the states of no oil, no film, no blood clot and no meat tendon on the surfaces;
the fourth step: cleaning of
Putting the trimmed meat blocks into a clean cleaning container for cleaning, and cleaning the meat blocks until the surfaces of the meat blocks are free of impurities, bloodstains and pig hair;
the fifth step: steaming and boiling
Putting the cleaned meat blocks into a proper cooking container for cooking, taking the meat blocks out of the cooking container when the meat blocks are cooked to be scattered, and putting the meat blocks into the cooking container after the moisture of the meat blocks is drained;
and a sixth step: pulling-loosening tool
Breaking the cooked meat blocks in another clean container by using stainless steel claws, wherein the meat blocks need to be completely broken into strips;
the seventh step: ingredients
Mixing the treated raw materials in proportion;
eighth step: frying method
Turning on small fire, slowly frying the scattered meat strips in a frying pan coated with a layer of oil until all the meat strips are in a dry and fluffy state, turning on small fire for 60 ℃, putting granulated sugar (optionally) and glucose (optionally) into the frying pan, stirring the meat strips and the sugar to uniformly mix the meat floss and the sugar, continuously frying for half an hour after frying on small fire until all the sugar is completely melted, and then adding rice flour and protein powder (optionally) into the frying pan to stir uniformly;
the ninth step: crisp
Raising the frying temperature of the frying pan, raising the fire temperature to one hundred ℃, continuously frying various materials in the frying pan by using a stainless steel shovel, reducing the fire temperature after frying for half an hour by big fire, modulating the fire temperature to 70 ℃, continuously frying by using the stainless steel shovel, pouring the previously boiled olive oil into the frying pan when the color of the dried meat floss is slightly golden yellow during frying, stopping the fire after frying the dried meat floss for one hour, uniformly beating the dried meat floss by using a stainless steel claw, and taking out the fried dried meat floss in the frying pan and placing the fried dried meat floss in a tray;
the tenth step: cooling down
Cooling the dried meat floss placed in the tray to 28 ℃;
the eleventh step: picking pine
Removing black spots, lumps, fascia and other impurities in the rice flour dried meat floss until the impurities cannot be seen by eyes;
the twelfth step: package (I)
And filling the cooled dried meat floss into a bag or a pouch, filling into a tinplate box or a paper box, and boxing and warehousing.
2. The production method and the process flow of the rice flour dried meat floss according to claim 1 are characterized in that: in the fourth step of cleaning operation, the temperature of the cleaned water is not required, and the cleaned water can be cleaned by tap water.
3. The production method and the process flow of the rice flour dried meat floss according to claim 1 are characterized in that: in the seventh step, the raw materials in the ingredients step are fresh pork, beef or fish, white granulated sugar, glucose, rice flour, olive oil and protein powder, and the specific weight of each ingredient is 100 jin of fresh pork, beef or fish, 10 jin of white granulated sugar, 10 jin of glucose, 28 jin of rice flour, 8 jin of olive oil and 6 jin of protein powder.
4. The production method and the process flow of the rice flour dried meat floss according to claim 1 are characterized in that: the rice flour added in the step eight needs to be finely selected and processed into powder or flake.
5. The production method and the process flow of the rice flour dried meat floss according to claim 1 are characterized in that: the cooking time of the meat pieces in the fifth cooking step is generally 2 hours, and the cooling time of the dried meat floss in the tenth cooling step is generally half an hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010406438.5A CN111543594A (en) | 2020-05-14 | 2020-05-14 | Production method and process flow of rice flour dried meat floss |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010406438.5A CN111543594A (en) | 2020-05-14 | 2020-05-14 | Production method and process flow of rice flour dried meat floss |
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| CN111543594A true CN111543594A (en) | 2020-08-18 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697097A (en) * | 2012-07-01 | 2012-10-03 | 潘成军 | Processing method of dried tuna meat floss |
| CN103110120A (en) * | 2013-01-25 | 2013-05-22 | 倍思特食品（苏州）有限公司 | Processing method of dry minced meat for infants |
-
2020
- 2020-05-14 CN CN202010406438.5A patent/CN111543594A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697097A (en) * | 2012-07-01 | 2012-10-03 | 潘成军 | Processing method of dried tuna meat floss |
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