CN111616304A - Preparation method of high-nutritive-value dried meat floss with good flavor - Google Patents
Preparation method of high-nutritive-value dried meat floss with good flavor Download PDFInfo
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a preparation method of dried meat floss with good flavor and high nutritive value, belonging to the technical field of dried meat floss processing and comprising the following steps: (1) raw meat pretreatment, (2) dried meat floss material preparation, (3) pressure swing modification treatment, and (4) finished product preparation. The method has reasonable overall process step collocation, is beneficial to popularization and application, and the prepared dried meat floss has special composite meat flavor, good taste, chewy property, good fluffy state and golden color and luster in appearance and high nutritive value.
Description
Technical Field
The invention belongs to the technical field of dried meat floss processing, and particularly relates to a preparation method of dried meat floss with good flavor and high nutritional value.
Background
The dried meat floss is a dehydrated product which has rich nutrition, is easy to digest, is convenient to eat and is easy to store, and is popular with people due to good flavor and high protein content. The main raw materials of the traditional dried meat floss are various raw meat materials and seasonings such as ginger, fennel, star anise, soy sauce, salt, monosodium glutamate and the like, wherein the raw meat materials comprise pork, beef, rabbit meat, fish meat and the like, wherein the pork is the most common raw meat material (meat and meat product technology, Kudzuvine Rong Master Shuihe Kogyo 149 plus 150 pages), and the preparation process comprises the steps of cutting the raw meat materials, adding the seasonings, boiling for about 4 hours with strong fire, frying with medium fire, pressing and scattering meat blocks while stir-frying, and finally stir-frying with small fire until the color of the meat blocks is changed from grey brown to golden yellow, thus obtaining the dried meat floss. Therefore, there are the following disadvantages: 1. because the raw material components are single, the nutrient components of the dried meat floss are only the nutrient components in the raw material meat; 2. the preparation process is boiling and frying, so the time for processing the raw materials into the dried meat floss is longer.
Chinese patent with application number 201410137606.X discloses a peony osmanthus dried meat floss and a preparation method thereof, wherein the peony osmanthus dried meat floss is prepared from lean meat, peony, dogwood, spina date seed, tree peony bark, sweet osmanthus flower, nutritional additives and the like, and the prepared dried meat floss has the characteristics of unique flavor, rich nutritional value and the like; however, a large amount of traditional Chinese medicine components are added, the dried meat floss contains more unexplored substances, different eating reactions can be generated for people with different constitutions, certain potential safety hazards exist, the process method is conventional, and the prepared dried meat floss has a common eating taste and the like.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the dried meat floss with good flavor and high nutritive value, which has the characteristics of reasonable matching of process steps, and good flavor and high nutritive value of the prepared dried meat floss.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat:
a. cleaning raw material pork, removing bones, skins, fat and tendons, and cutting into cubes with the length and width of 3-6 cm to obtain pork granules for later use;
b. cleaning the raw material duck breast meat, removing fat, and cutting into squares with the length and width of 2-5 cm to obtain duck meat granules for later use;
c. cleaning raw material fish, removing fishbone and fish skin, and slicing to obtain fish slices for later use;
(2) preparing a dried meat floss material:
a. weighing the following substances in parts by weight: 90-95 parts of the pork granules obtained in the step (1), 15-20 parts of the duck granules obtained in the step (1), 5-10 parts of the fish slices obtained in the step (1), 8-12 parts of yellow wine, 0.3-0.6 part of anise, 3-6 parts of old ginger, 0.1-0.2 part of fennel, 1-2 parts of cinnamon, 0.3-0.5 part of pepper, 3-4 parts of shallot, 12-14 parts of soy sauce, 0.8-1.2 parts of salt and 0.1-0.3 part of monosodium glutamate;
b. firstly, putting the pork granules, the duck meat granules and the fish meat slices weighed in the operation a into boiling water together for boiling treatment for 10-15 min, removing blood water and impurities, and filtering out the pork granules, the duck meat granules and the fish meat slices; wrapping star anise, old ginger, fennel, cassia bark, pepper and scallion with gauze to prepare a spice bag, putting the spice bag, pork granules, duck granules and fish slices into a pot, adding clear water into the pot until the materials are completely submerged, then carrying out high-temperature boiling treatment for 1.5-2 h, keeping the temperature in the pot to be 95-100 ℃ after completion, then putting yellow wine, soy sauce, salt and monosodium glutamate into the pot, stirring uniformly, then continuing to boil at the temperature of 95-100 ℃ until juice is obtained, and finally removing the spice bag to obtain dried meat floss materials for later use;
(3) transformation modification treatment:
a. mixing green tea, chrysanthemum and clear water, grinding and pulping, mixing the pulp with alcohol, performing microwave extraction treatment for 10-15 min, and finally mixing the extracting solution, chitosan and cyclodextrin uniformly to obtain a compound solution for later use;
b. mixing the dried meat floss obtained in the step (2) with the composite liquid obtained in the operation a, putting the mixture into a pressure-changing tank, then carrying out pressure-changing treatment on the pressure-changing tank, and taking out the mixture after the pressure-changing treatment is finished to obtain a modified dried meat floss material for later use;
(4) and (3) preparing a finished product:
and (4) firstly, carrying out vacuum drying treatment on the dried meat floss material obtained in the step (3), then carrying out stir-frying treatment, finally putting into a crusher for crushing treatment, and taking out after 15-20 s to obtain the finished dried meat floss.
Preferably, in the step (2), the following substances are weighed according to the corresponding parts by weight in the operation a: 93 parts of the pork granules obtained in the step (1), 18 parts of the duck granules obtained in the step (1), 8 parts of the fish slices obtained in the step (1), 10 parts of yellow wine, 0.5 part of star anise, 5 parts of old ginger, 0.15 part of fennel, 1.5 parts of cassia bark, 0.4 part of pepper, 3.6 parts of shallot, 13 parts of soy sauce, 1 part of salt and 0.2 part of monosodium glutamate.
Further, the high-temperature cooking treatment in the operation b of the step (2) is to heat and maintain the temperature in the pot at 115-125 ℃.
Further, the weight ratio of the green tea, the chrysanthemum and the clear water in the step (3) in the operation a is 8-10: 2-4: 90-100.
Further, the slurry in the operation a in the step (3) and the alcohol are mixed according to the weight ratio of 1: 3 to 4.
Further, in the microwave extraction treatment in the operation a in the step (3), the power of the microwave is controlled to be 520-560W, the frequency is 2500MHz, and the temperature is controlled to be 72-76 ℃ during the treatment.
Further, in the step (3), when the extracting solution, the chitosan and the cyclodextrin are mixed together, the corresponding weight ratio is 90-100: 6-8: 3-5.
Further, the weight ratio of the dried meat floss material in the step (3) and the composite liquid is 3-4: 1.
Further, the transformation process in the operation b of the step (3) is specifically: increasing the pressure in the pressure swing tank to 2.2-2.5 MPa, performing pressure maintaining treatment for 3-4 min, and then unloading the pressure swing tank to normal pressure within 40 s.
Further, the drying temperature is controlled to be 60-65 ℃ during the vacuum drying treatment in the step (4); the frying treatment is to fry the dried meat floss until the water content is 10-12%; and during the crushing treatment, the crushing rotating speed in the crusher is controlled to be 23000-24000 r/min.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method, the pork, the duck meat and the fish meat are compounded, so that the processing and application fields of the duck meat and the fish meat are improved, the integral taste of the dried meat floss is improved, and the nutritional value of the dried meat floss is enriched;
(2) according to the invention, the meat material is firstly boiled by the spice bag and the like, so that the taste of the meat material is improved, the edible mouthfeel is enhanced, and then the prepared dried meat floss material is subjected to special variable-pressure modification treatment, wherein a compound liquid is firstly prepared, and the compound liquid has good effects of resisting oxidation, clearing heat, reducing internal heat and the like, and when the dried meat floss material is subjected to mixing and variable-pressure treatment, the effective components of the compound liquid fully permeate into the dried meat floss material, so that the shelf life of the dried meat floss can be prolonged, and the edible quality of the dried meat floss can be improved; in addition, the pressure transformation treatment is beneficial to fully loosening the fleshy fibers, improving the flexibility of the fibers and enhancing the overall taste; in addition, the pressure-variable treatment is beneficial to the full penetration and retention of the effective components in the composite liquid, and finally the nutritive value of the dried meat floss is well improved;
(3) the method has reasonable overall process step collocation, is beneficial to popularization and application, and the prepared dried meat floss has special composite meat flavor, good taste, chewy property, good fluffy state and golden color in appearance, high nutritional value and good health care effect after long-term eating.
Detailed Description
The present invention will be described in detail with reference to the following examples.
Example 1
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat:
a. cleaning raw material pork, removing bones, skins, fat and tendons, and cutting into cubes with the length and width of 3-5 cm to obtain pork granules for later use;
b. cleaning the raw material duck breast meat, removing fat, and cutting into squares with the length and width of 2-4 cm to obtain duck meat granules for later use;
c. cleaning raw material fish, removing fishbone and fish skin, and slicing to obtain fish slices for later use;
(2) preparing a dried meat floss material:
a. weighing the following substances in parts by weight: 90 parts of the pork granules obtained in the step (1), 15 parts of the duck granules obtained in the step (1), 5 parts of the fish slices obtained in the step (1), 8 parts of yellow wine, 0.3 part of star anise, 3 parts of old ginger, 0.1 part of fennel, 1 part of cinnamon, 0.3 part of pepper, 3 parts of shallot, 12 parts of soy sauce, 0.8 part of salt and 0.1 part of monosodium glutamate;
b. firstly, putting the pork granules, the duck meat granules and the fish meat slices weighed in the operation a into boiling water together for boiling treatment for 10min, and filtering the pork granules, the duck meat granules and the fish meat slices after removing blood water and impurities; then wrapping star anise, old ginger, fennel, cassia bark, pepper and scallion with gauze to prepare a spice bag, putting the spice bag, pork granules, duck granules and fish slices into a pot, adding clear water into the pot until the raw materials are completely submerged, then carrying out high-temperature boiling treatment for 1.5h, keeping the temperature in the pot at 115 ℃ during the period, keeping the temperature in the pot at 95 ℃ after the completion of the boiling, then putting yellow wine, soy sauce, salt and monosodium glutamate into the pot together, stirring uniformly, then continuing to boil at 95 ℃ until juice is obtained, and finally removing the spice bag to obtain dried meat floss materials for later use;
(3) transformation modification treatment:
a. mixing, grinding and pulping green tea, chrysanthemum and clear water according to a weight ratio of 8:2:90, and mixing the obtained pulp with alcohol according to a weight ratio of 1: 3, mixing, performing microwave extraction treatment for 10min, controlling the power of microwave at 520W, the frequency at 2500MHz, and the treatment temperature at 72 ℃, and finally, correspondingly mixing the extracting solution with chitosan and cyclodextrin according to the weight ratio of 90: 6:3, mixing uniformly to obtain a composite liquid for later use;
b. mixing the dried meat floss obtained in the step (2) and the composite liquid obtained in the operation a together according to a weight ratio of 3:1, putting the mixture into a pressure swing tank, and then carrying out pressure swing treatment on the pressure swing tank, specifically, increasing the pressure in the pressure swing tank to 2.2MPa, carrying out pressure maintaining treatment for 3min, then unloading the pressure swing tank to normal pressure within 40s, and taking out the dried meat floss after finishing the pressure swing treatment to obtain a modified dried meat floss material for later use;
(4) and (3) preparing a finished product:
and (3) firstly, carrying out vacuum drying treatment on the dried meat floss material obtained in the step (3), controlling the drying temperature to be 60 ℃, then carrying out frying treatment, frying the dried meat floss material until the water content is 10-12%, finally putting the dried meat floss material into a crusher for crushing treatment, controlling the crushing rotation speed in the crusher to be 23000r/min, and taking out the crushed meat floss material after 15s to obtain the finished product dried meat floss.
Example 2
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat:
a. cleaning raw material pork, removing bones, skins, fat and tendons, and cutting into cubes with the length and width of 3-6 cm to obtain pork granules for later use;
b. cleaning the raw material duck breast meat, removing fat, and cutting into squares with the length and width of 3-5 cm to obtain duck meat granules for later use;
c. cleaning raw material fish, removing fishbone and fish skin, and slicing to obtain fish slices for later use;
(2) preparing a dried meat floss material:
a. weighing the following substances in parts by weight: 93 parts of the pork granules obtained in the step (1), 18 parts of the duck granules obtained in the step (1), 8 parts of the fish slices obtained in the step (1), 10 parts of yellow wine, 0.5 part of star anise, 5 parts of old ginger, 0.15 part of fennel, 1.5 parts of cassia bark, 0.4 part of pepper, 3.6 parts of shallot, 13 parts of soy sauce, 1 part of salt and 0.2 part of monosodium glutamate;
b. firstly, putting the pork granules, the duck meat granules and the fish meat slices weighed in the operation a into boiling water together for boiling treatment for 13min, and filtering the pork granules, the duck meat granules and the fish meat slices after removing blood water and impurities; then wrapping star anise, old ginger, fennel, cassia bark, pepper and scallion with gauze to prepare a spice bag, putting the spice bag, pork granules, duck granules and fish slices into a pot, adding clear water into the pot until the raw materials are completely submerged, then carrying out high-temperature boiling treatment for 1.8h, keeping the temperature in the pot at 120 ℃ during the period, keeping the temperature in the pot at 97 ℃ after the completion of the boiling, then putting yellow wine, soy sauce, salt and monosodium glutamate into the pot together, stirring uniformly, then continuing to boil at 98 ℃ until juice is obtained, and finally removing the spice bag to obtain dried meat floss materials for later use;
(3) transformation modification treatment:
a. mixing, grinding and pulping green tea, chrysanthemum and clear water according to a weight ratio of 9:3:95, and mixing the obtained pulp with alcohol according to a weight ratio of 1: 3.5, mixing, carrying out microwave extraction treatment for 13min, controlling the power of microwave to be 540W, the frequency to be 2500MHz and the temperature during treatment to be 75 ℃, and finally, correspondingly mixing the extracting solution with chitosan and cyclodextrin according to the weight ratio of 95: 7:4, mixing uniformly to obtain a composite liquid for later use;
b. mixing the dried meat floss obtained in the step (2) and the composite liquid obtained in the operation a together according to a weight ratio of 3.5:1, putting the mixture into a pressure swing tank, and then performing pressure swing treatment on the pressure swing tank, specifically, increasing the pressure in the pressure swing tank to 2.4MPa, performing pressure maintaining treatment for 3.5min, then unloading the pressure swing tank to normal pressure within 40s, and taking out the modified dried meat floss for later use;
(4) and (3) preparing a finished product:
and (3) firstly, carrying out vacuum drying treatment on the dried meat floss material obtained in the step (3), controlling the drying temperature to be 63 ℃, then carrying out frying treatment, frying the dried meat floss material until the water content is 10-12%, finally putting the fried meat floss material into a crusher for crushing treatment, controlling the crushing rotation speed in the crusher to be 23500r/min, and taking out after 18s to obtain the finished product dried meat floss.
Example 3
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat:
a. cleaning raw material pork, removing bones, skins, fat and tendons, and cutting into squares with the length and width of 4-6 cm to obtain pork granules for later use;
b. cleaning the raw material duck breast meat, removing fat, and cutting into squares with the length and width of 2-5 cm to obtain duck meat granules for later use;
c. cleaning raw material fish, removing fishbone and fish skin, and slicing to obtain fish slices for later use;
(2) preparing a dried meat floss material:
a. weighing the following substances in parts by weight: 95 parts of the pork granules obtained in the step (1), 20 parts of the duck granules obtained in the step (1), 10 parts of the fish slices obtained in the step (1), 12 parts of yellow wine, 0.6 part of star anise, 6 parts of old ginger, 0.2 part of fennel, 2 parts of cinnamon, 0.5 part of pepper, 4 parts of shallot, 14 parts of soy sauce, 1.2 parts of salt and 0.3 part of monosodium glutamate;
b. firstly, putting the pork granules, the duck meat granules and the fish meat slices weighed in the operation a into boiling water together for boiling treatment for 15min, and filtering the pork granules, the duck meat granules and the fish meat slices after removing blood water and impurities; wrapping star anise, old ginger, fennel, cassia bark, pepper and scallion with gauze to prepare a spice bag, putting the spice bag, pork granules, duck granules and fish slices into a pot, adding clear water into the pot until the raw materials are completely submerged, then carrying out high-temperature boiling treatment for 2 hours, keeping the temperature in the pot at 125 ℃ during the period, keeping the temperature in the pot at 100 ℃ after the completion of the boiling, then putting yellow wine, soy sauce, salt and monosodium glutamate into the pot together, stirring uniformly, then continuing to boil at 100 ℃ until juice is obtained, and finally removing the spice bag to obtain dried meat floss materials for later use;
(3) transformation modification treatment:
a. mixing, grinding and pulping green tea, chrysanthemum and clear water according to a weight ratio of 10:4:100, and mixing the obtained pulp with alcohol according to a weight ratio of 1: 4, mixing, performing microwave extraction treatment for 15min, controlling the power of the microwave to be 560W, the frequency to be 2500MHz, and the temperature during treatment to be 76 ℃, and finally, correspondingly mixing the extracting solution, the chitosan and the cyclodextrin according to the weight ratio of 100: 8:5, and uniformly mixing to obtain a composite liquid for later use;
b. mixing the dried meat floss obtained in the step (2) and the composite liquid obtained in the operation a together according to a weight ratio of 4:1, putting the mixture into a pressure swing tank, and then carrying out pressure swing treatment on the pressure swing tank, specifically, increasing the pressure in the pressure swing tank to 2.5MPa, carrying out pressure maintaining treatment for 4min, then unloading the pressure swing tank to normal pressure within 40s, and taking out the dried meat floss after finishing the pressure swing treatment to obtain a modified dried meat floss material for later use;
(4) and (3) preparing a finished product:
and (3) firstly, carrying out vacuum drying treatment on the dried meat floss material obtained in the step (3), controlling the drying temperature to be 65 ℃, then carrying out frying treatment, frying the dried meat floss material until the water content is 10-12%, finally putting the dried meat floss material into a crusher for crushing treatment, controlling the crushing rotation speed in the crusher to be 24000r/min, and taking out the crushed meat floss material after 20s to obtain the finished product dried meat floss.
Comparative example 1
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat; (2) preparing a dried meat floss material; (3) transformation modification treatment; (4) and (5) preparing a finished product.
Comparative example 1 is different from example 2 only in that the use of raw duck breast meat and raw fish meat is omitted in the pretreatment of raw meat in step (1), except that the process steps are the same.
Comparative example 2
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat; (2) preparing a dried meat floss material; (3) transformation modification treatment; (4) and (5) preparing a finished product.
In comparative example 2, the preparation of the composite liquid in operation a was omitted in the pressure swing reforming treatment in step (3), and the composite liquid was not used in operation b, and the pressure swing treatment was performed without change, except that the steps of the method were the same.
Comparative example 3
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat; (2) preparing a dried meat floss material; (3) transformation modification treatment; (4) and (5) preparing a finished product.
Compared with the embodiment 2, the comparative example 3 is only different from the embodiment 2 in that the pressure swing treatment operation in the operation b is omitted in the pressure swing modification treatment in the step (3), and the meat floss material obtained in the step (2) and the compound liquid obtained in the operation a are directly mixed and soaked for 20min according to the weight ratio of 4: 1; except that the process steps are the same.
Comparative example 4
A preparation method of dried meat floss with good flavor and high nutritive value comprises the following steps:
(1) pretreating raw meat; (2) preparing a dried meat floss material; (3) and (5) preparing a finished product.
Comparative example 4 is different from example 2 only in that the pressure swing reforming treatment operation of the prior step (3) is omitted, except that the steps of the method are the same.
Comparative example 5
The technical scheme of the embodiment 1 of the peony and osmanthus dried meat floss disclosed in the Chinese patent with the application number of 201410137606.X and the preparation method thereof are specifically selected.
Test No.)
For comparison of the effects of the invention, the nutrient content tests and comparisons are performed on the meat floss prepared in the above examples 1-3 and comparative examples 1-5, specifically, the meat floss prepared in the above examples and comparative examples is tested by referring to the method for measuring the vitamin a content of meat and meat product in the national standard GB/T9695.26, the method for measuring calcium in food GB/T5009.92, the method for measuring iron content of meat and meat product in GB/T9695.3, and the method for measuring zinc in meat and meat product in GB/T9695.20, and the specific comparative data are shown in table 1 below:
TABLE 1
As can be seen from table 1, the nutritional elements such as vitamin a, calcium, iron, zinc and the like in the dried meat floss prepared in embodiments 1 to 3 of the present invention are significantly higher than those in other comparative examples, and compared with the dried meat floss prepared in the existing comparative example 5, the nutritional value and the edible quality of the dried meat floss are significantly improved, and according to the national standard GB28050 "general rules for prepackaged food nutrition labels", it can be judged that the dried meat floss product prepared by the method of the present invention all meets the international GB28050 "general rules for prepackaged food nutrition labels", and is a product rich in vitamin a and minerals such as calcium, iron and zinc.
Test No. two
In order to further compare the effects of the invention, the sensory quality comparisons of the examples 1 to 3 and the comparative examples 1 to 5 are carried out, specifically, 8 persons are trained to form a scoring group, the dried meat floss prepared in each example and comparative example is evaluated, the corresponding score is as shown in the following table 2, then, the highest value and the lowest value of the scores obtained in each group are removed, then, the average value is obtained, and the specific comparison data is as shown in the following table 3;
TABLE 2
TABLE 3
As can be seen from table 3 above, the nutritional dried meat floss prepared in example 2 has the highest scores in terms of tissue morphology, color, taste and odor, impurities and softness, and compared with the prior art or other comparative examples, the comprehensive quality of the nutritional dried meat floss prepared by the method of the present invention is significantly improved, and the market competitiveness is effectively improved.
In conclusion, the dried meat floss prepared by the method provided by the invention is remarkably improved in the aspects of nutritive value, flavor, taste and the like, is remarkably enhanced in comprehensive quality, and has great market competitiveness.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. The preparation method of the dried meat floss with good flavor and high nutritive value is characterized by comprising the following steps:
(1) pretreating raw meat:
a. cleaning raw material pork, removing bones, skins, fat and tendons, and cutting into cubes with the length and width of 3-6 cm to obtain pork granules for later use;
b. cleaning the raw material duck breast meat, removing fat, and cutting into squares with the length and width of 2-5 cm to obtain duck meat granules for later use;
c. cleaning raw material fish, removing fishbone and fish skin, and slicing to obtain fish slices for later use;
(2) preparing a dried meat floss material:
a. weighing the following substances in parts by weight: 90-95 parts of the pork granules obtained in the step (1), 15-20 parts of the duck granules obtained in the step (1), 5-10 parts of the fish slices obtained in the step (1), 8-12 parts of yellow wine, 0.3-0.6 part of anise, 3-6 parts of old ginger, 0.1-0.2 part of fennel, 1-2 parts of cinnamon, 0.3-0.5 part of pepper, 3-4 parts of shallot, 12-14 parts of soy sauce, 0.8-1.2 parts of salt and 0.1-0.3 part of monosodium glutamate;
b. firstly, putting the pork granules, the duck meat granules and the fish meat slices weighed in the operation a into boiling water together for boiling treatment for 10-15 min, removing blood water and impurities, and filtering out the pork granules, the duck meat granules and the fish meat slices; wrapping star anise, old ginger, fennel, cassia bark, pepper and scallion with gauze to prepare a spice bag, putting the spice bag, pork granules, duck granules and fish slices into a pot, adding clear water into the pot until the materials are completely submerged, then carrying out high-temperature boiling treatment for 1.5-2 h, keeping the temperature in the pot to be 95-100 ℃ after completion, then putting yellow wine, soy sauce, salt and monosodium glutamate into the pot, stirring uniformly, then continuing to boil at the temperature of 95-100 ℃ until juice is obtained, and finally removing the spice bag to obtain dried meat floss materials for later use;
(3) transformation modification treatment:
a. mixing green tea, chrysanthemum and clear water, grinding and pulping, mixing the pulp with alcohol, performing microwave extraction treatment for 10-15 min, and finally mixing the extracting solution, chitosan and cyclodextrin uniformly to obtain a compound solution for later use;
b. mixing the dried meat floss obtained in the step (2) with the composite liquid obtained in the operation a, putting the mixture into a pressure-changing tank, then carrying out pressure-changing treatment on the pressure-changing tank, and taking out the mixture after the pressure-changing treatment is finished to obtain a modified dried meat floss material for later use;
(4) and (3) preparing a finished product:
and (4) firstly, carrying out vacuum drying treatment on the dried meat floss material obtained in the step (3), then carrying out stir-frying treatment, finally putting into a crusher for crushing treatment, and taking out after 15-20 s to obtain the finished dried meat floss.
2. The preparation method of the flavored meat floss with high nutritional value according to claim 1, wherein the following substances are weighed in corresponding parts by weight in the operation a in the step (2): 93 parts of the pork granules obtained in the step (1), 18 parts of the duck granules obtained in the step (1), 8 parts of the fish slices obtained in the step (1), 10 parts of yellow wine, 0.5 part of star anise, 5 parts of old ginger, 0.15 part of fennel, 1.5 parts of cassia bark, 0.4 part of pepper, 3.6 parts of shallot, 13 parts of soy sauce, 1 part of salt and 0.2 part of monosodium glutamate.
3. The method for preparing flavored meat floss with high nutritive value according to claim 1, wherein the high temperature cooking process in the operation b of the step (2) is performed by heating to maintain the temperature in the pot at 115-125 ℃.
4. The preparation method of the meat floss with good flavor and high nutritional value according to claim 1, wherein the weight ratio of the green tea, the chrysanthemum and the clear water in the operation a in the step (3) is 8-10: 2-4: 90-100.
5. The method for preparing flavored meat floss with high nutritional value according to claim 1, wherein the slurry is mixed with alcohol in the step (3), wherein the weight ratio of the slurry to the alcohol is 1: 3 to 4.
6. The method for preparing flavored meat floss with high nutritive value according to claim 1, wherein the microwave extraction treatment in step (3), operation a, is performed under conditions of microwave power of 520-560W, frequency of 2500MHz, and temperature of 72-76 ℃.
7. The method for preparing the good-flavor high-nutritional-value dried meat floss as claimed in claim 1, wherein the weight ratio of the extracting solution, the chitosan and the cyclodextrin in the operation a of the step (3) is 90-100: 6-8: 3-5.
8. The method for preparing the good-flavor high-nutritional-value dried meat floss as claimed in claim 1, wherein the weight ratio of the dried meat floss material in the operation b of the step (3) to the composite liquid is 3-4: 1.
9. The method for preparing flavored meat floss with high nutritional value according to claim 1, wherein the pressure swing treatment in the operation b of the step (3) is specifically as follows: increasing the pressure in the pressure swing tank to 2.2-2.5 MPa, performing pressure maintaining treatment for 3-4 min, and then unloading the pressure swing tank to normal pressure within 40 s.
10. The method for preparing the flavored dried meat floss with high nutritional value according to claim 1, wherein the drying temperature in the vacuum drying treatment in the step (4) is controlled to be 60-65 ℃; the frying treatment is to fry the dried meat floss until the water content is 10-12%; and during the crushing treatment, the crushing rotating speed in the crusher is controlled to be 23000-24000 r/min.
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