CN115606757A - Strip-shaped keeping process of crispy dried meat floss products - Google Patents
Strip-shaped keeping process of crispy dried meat floss products Download PDFInfo
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- CN115606757A CN115606757A CN202211271996.0A CN202211271996A CN115606757A CN 115606757 A CN115606757 A CN 115606757A CN 202211271996 A CN202211271996 A CN 202211271996A CN 115606757 A CN115606757 A CN 115606757A
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- frying
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- meat floss
- dried meat
- wire drawing
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a strip-shaped retaining process of a crispy dried meat floss product, which comprises the following steps: s1, raw material pretreatment: precooking raw meat at 90-94 deg.C, water-material ratio of 2:1, and material center temperature of not less than 85 deg.C until the shredded chicken is manually stretched to more than twice of original value to obtain product A; s2, drawing: continuously drawing the product A until the diameter of the shredded meat is 1-2 mm to obtain a product B; s3, embryo frying: frying the product B in a frying pan, and adding powder in the frying process, wherein the frying temperature is 120-140 ℃, and the product C with the water content of 16-20% is obtained; s4, frying: and (3) putting the product C into the frying pan, frying again at the temperature of 120-140 ℃, and discharging oil 3min before taking out of the pan until the water content in the dried meat floss is less than or equal to 1.5 percent to obtain a finished product. The invention has the characteristic of improving the shape integrity of the crisp products.
Description
Technical Field
The invention relates to a production process of a crisp-fried dried meat floss product, in particular to a strip-shaped retention process of the crisp-fried dried meat floss product.
Background
The dried meat floss is a famous special product in China, has the advantages of rich nutrition, delicious taste, convenient carrying and the like, is suitable for people of all ages, and is a nutritional instant cooked product suitable for daily eating and traveling. The dried meat floss has a long history in China, and can be divided into fragrant and crisp dried meat floss, meat powder floss and the like according to different dried meat floss production processes, wherein the fragrant and crisp dried meat floss is prepared by taking lean meat of livestock and poultry as raw material meat and adding edible oil to fry the lean meat into short fiber shape, has low water content and crisp texture, is usually used for surface decoration of baked products, has high requirements on appearance strip shape, and needs to keep better strip shape.
In the existing dried meat floss processing, because raw meat slaughtering and dried meat floss processing are respectively positioned in two places, slaughtered livestock and poultry need to be transported to a dried meat floss processing factory by adopting a freezing technology, and then are obtained by meat boiling and unfreezing, cooking, wire drawing and dried meat floss frying. In the raw meat selected from the dried meat floss, the chicken breast meat has the characteristics of high protein and low fat due to rich fiber content, wherein trace elements such as vitamins, iron and the like are rich, and the chicken breast meat is beneficial to the absorption of a human body and is widely applied. In the crispy meat floss products in the market, as the chicken tissues are easily damaged in the meat boiling and thawing process, the temperature and the water-material ratio are unreasonably set in the boiling process, the elasticity of the chicken tissues is reduced, the temperature is too high and the frying time is too long in the frying process, so that the final crispy meat floss products are fragile, the strip shape is not completely maintained, the waste materials are increased, and the cost is increased.
Disclosure of Invention
The invention aims to provide a strip shape retaining process of a crispy dried meat floss product. The invention has the characteristic of improving the shape integrity of the crisp products.
The technical scheme of the invention is as follows: a strip-shaped retaining process of a crispy dried meat floss product comprises the following steps:
s1, raw material pretreatment: precooking the raw material meat in a cooking pot at the cooking temperature of 90-94 ℃, the water-material ratio of 2:1 and the material center temperature of more than or equal to 85 ℃ until the shredded chicken is manually stretched to more than twice of the original temperature to obtain a product A;
s2, drawing: continuously drawing the product A until the diameter of the shredded meat is 1-2 mm to obtain a product B;
s3, embryo frying: frying the product B in a frying pan, and adding powder in the frying process, wherein the frying temperature is 120-140 ℃, and the product C with the water content of 16-20% is obtained;
s4, frying the pine: and (3) putting the product C into a frying pan, frying again at the frying temperature of 120-140 ℃, and adding oil 3min before taking out of the pan until the water content in the dried meat floss is less than or equal to 1.5 percent to obtain a finished product.
In the strip-shaped holding process of the crispy dried meat floss product, in the step S1, the breeding time of the raw material meat is more than or equal to 40 days, the slaughtering time of the chicken breast of the white feather broiler is less than or equal to 2H, and the monomer weight of the chicken breast is more than or equal to 180G.
In the strip-shaped retaining process of the crispy dried meat floss product, in the step S2, a wire drawing machine is used for continuous wire drawing treatment, three layers of wire drawing rollers are arranged in the wire drawing machine, the wire drawing intervals of the wire drawing rollers are sequentially reduced from top to bottom, oil pipes are arranged in the wire drawing rollers, oil outlets are formed in the surfaces of the wire drawing rollers, oil is injected into the oil pipes in the wire drawing process, and the oil is lubricated on the surfaces of wire drawing needles and meat shreds.
In the strip shape maintaining process of the crispy dried meat floss product, in the step S3, the frying time is 45min, the powder is added when the fried dried meat floss product is fried for 30min, and the weight ratio of the powder to the dried meat floss is 1:5.
In the strip-shaped holding process of the crispy dried meat floss product, the steps 1-3 are carried out in a raw material factory, and the step 4 is carried out in a dried meat floss processing factory.
In the strip-shaped retaining process of the crispy dried meat floss product, the feeding amount in the step S3 is larger than that in the step S4.
In the strip-shaped keeping process of the crispy dried meat floss product, the feeding amount of the frying in the step S3 is 40-45 kg; the feeding amount of the primary stir-frying in the step S4 is less than or equal to 10kg.
In the strip-shaped holding process of the crispy dried meat floss product, in the step S4, the dried meat floss is turned over by a pot knife for 10-20 min in the process of frying the dried meat floss, and the turning is paused for 30S after 1min every time; (ii) a The angle between the pot knife and the pot bottom is less than 5 degrees, and the distance between the pot knife and the pot bottom is 1-3 cm.
Compared with the prior art, the invention has the beneficial effects that:
the invention cancels cold chain conveying, can directly carry out the step of embryo frying in the original place of raw meat, and then conveys the fried meat floss embryo to a processing plant of meat floss for secondary operation of floss frying. The embryo is fried in a raw material factory, so that the condition that the time from the lower slaughtering line to the processing of the chicken is less than or equal to 2 hours is met, the influence of microorganisms and enzymes in the tissue on protein can be controlled, the steps of freezing, transporting and unfreezing the dried meat floss in the traditional processing process are eliminated, the damage of the chicken tissue caused in the steps of freezing, transporting and unfreezing is avoided, the elasticity of the chicken tissue is ensured to be optimal, and the processing time is also saved; powder is added in the blank frying process and is wrapped outside the dried meat floss, so that the protection performance of the dried meat floss is realized, and the influence of the dried meat floss on the strip integrity of the dried meat floss in the transportation process is avoided; oil is added at the last part of the frying process, and a layer of oil is wrapped outside the powder, so that external moisture is effectively isolated, and the proportion of crushed materials is reduced.
Through the limitation of the fried floss and the treatment of the pan knife and the pan bottom, the crispness of the crisp meat floss products and the strip integrity of the crisp meat floss products are improved.
In the final product, the ratio of shredded pork with the diameter of 1-2 mm is more than 90%, the ratio of powdery scraps is less than 5%, and the ratio of shredded pork with the length of more than 1cm is more than 80%.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1:
a strip shape maintaining process of a crisp meat floss product comprises the following steps:
the method comprises the following steps:
treatment in a raw material factory:
s1, selecting raw materials: selecting chicken breast of white feather broiler with breeding time of more than or equal to 40 days and slaughter time of less than or equal to 2H as raw material meat of dried meat floss, wherein the monomer weight of the chicken breast is more than or equal to 180G;
pretreatment of raw materials: precooking the raw material meat in a cooking pot at the cooking temperature of 90-94 ℃, the water-material ratio of 2:1 and the material center temperature of more than or equal to 85 ℃ until the shredded chicken is manually stretched to more than twice of the original temperature to obtain a product A; not only greatly reduces the colony number, but also can stretch the chicken shreds more than twice of the original chicken shreds, and the chicken shreds account for 90 percent of the whole chicken shreds.
S2, drawing: and (4) carrying out continuous wire drawing treatment on the A product wire drawing machine until the diameter of the shredded meat is 1-2 mm, thus obtaining the B product. Adopt the wire drawing machine to carry out the continuous wire drawing processing, be equipped with the three-layer wire drawing roller in the wire drawing machine, the wire drawing interval of wire drawing roller reduces from last to down in proper order, is equipped with oil pipe in the wire drawing roller of last one deck, and the wire drawing roller surface is equipped with the oil outlet, injects the oil in to oil pipe at the wire drawing in-process, lubricates on wire drawing needle and shredded meat surface, and the shredded meat that obtains is not only the diameter little, and thickness is even, does not have the meat stalk, and is difficult for blockking up the wire drawing machine.
S3, embryo frying: and (3) frying the product B in a frying pan, wherein the frying temperature is 120-140 ℃, the primary feeding amount is 40-45 kg, the frying time is 45min, the rotating speed of the frying pan is 10-15 r/min, and powder is discharged when the product B is fried for 30min, in the embodiment, the powder is pea meal, the weight ratio of the powder to the dried meat floss is 1:5, and the product C with the water content of 16-20% after being taken out of the frying pan is obtained.
The chicken is pre-cooked, drawn and roasted in a raw material factory, so that the condition that the time from the lower slaughtering line to the processing of the chicken is less than or equal to 2 hours is met, the survival amount of microorganisms and the activity of enzymes in tissues are reduced, the influence on the elasticity of chicken fibers due to the decomposition of chicken protein by a large amount of microorganisms is avoided, the steps of freezing, transporting and unfreezing the dried meat floss in the traditional processing process are simultaneously cancelled, the damage to the chicken tissue caused in the steps of freezing, transporting and unfreezing is avoided, the optimal elasticity of the chicken tissue is ensured, and the processing time is also saved.
Furthermore, powder is added in the blank frying process and is wrapped outside the dried meat floss, so that the protection performance of the dried meat floss is realized, and the influence of the dried meat floss on the strip integrity of the dried meat floss in the transportation process is avoided;
and the C product is transported to a dried meat floss processing factory, so that the processing pressure and cost of the dried meat floss processing factory are reduced, and the meat quality is not easy to deteriorate. The processing of the dried meat floss processing factory comprises the following steps:
s4, frying: and (3) putting the product C into a frying pan, frying again, wherein the frying temperature is 120-140 ℃, the rotating speed of the frying pan is 10-15 r/min, the feeding amount of one time is 5-10 kg, and oil is added 3min before the product is taken out of the pan, in the embodiment, the oil is soybean oil until the moisture content in the dried meat floss is less than or equal to 1.5 percent, so that the finished product is obtained.
Oil is added at the last part of the frying process, and a layer of oil is wrapped outside the powder, so that external moisture is effectively isolated, and the proportion of crushed materials is reduced.
Wherein the pot knife turns over the dried meat floss for 10-20 min, and pauses for 30s after turning over for 1min each time. Intermittent raking is adopted during frying, so that long-time high-temperature contact between a pot knife and the pot bottom is reduced, and the problems of loose strip-shaped chicken tissues, local scorching and the like caused by long-time frying are solved. Wherein the angle between the pot knife and the pot bottom is less than 5 degrees, the distance between the pot knife and the pot bottom is 1-3 cm, the excessive Maillard reaction and the local caramelization reaction are avoided, and the fried dried meat floss can keep a complete strip shape, has compact tissue and uniform shape and texture. In the finally obtained coke-free product, the ratio of shredded meat with the diameter of 1-2 mm is more than 90%, the ratio of powdery scraps is less than 5%, and the ratio of shredded meat with the length of more than 1cm is more than 80%.
Claims (8)
1. A strip-shaped retaining process of a crispy dried meat floss product is characterized by comprising the following steps: the method comprises the following steps:
s1, raw material pretreatment: precooking raw meat at 90-94 deg.C, water-material ratio of 2:1, and material center temperature of not less than 85 deg.C until the shredded chicken is manually stretched to more than twice of original value to obtain product A;
s2, drawing: continuously drawing the product A until the diameter of the shredded meat is 1-2 mm to obtain a product B;
s3, embryo frying: frying the product B in a frying pan, and adding powder in the frying process, wherein the frying temperature is 120-140 ℃, and the product C with the water content of 16-20% is obtained;
s4, frying: and (3) putting the product C into a frying pan, frying again at the frying temperature of 120-140 ℃, and adding oil 3min before taking out of the pan until the water content in the dried meat floss is less than or equal to 1.5 percent to obtain a finished product.
2. The strip shape retaining process of the crispy dried meat floss product according to claim 1, characterized in that: in the step S1, the raw material meat is selected from chicken breast of white feather broiler with the breeding time of more than or equal to 40 days and the slaughtering time of less than or equal to 2H, and the monomer weight of the chicken breast is more than or equal to 180G.
3. The strip shape retaining process of the crispy meat floss product according to claim 1, characterized in that: and S2, carrying out continuous wire drawing treatment by using a wire drawing machine, wherein three layers of wire drawing rollers are arranged in the wire drawing machine, the wire drawing intervals of the wire drawing rollers are sequentially reduced from top to bottom, an oil pipe is arranged in each wire drawing roller, oil outlets are formed in the surfaces of the wire drawing rollers, oil is injected into the oil pipe in the wire drawing process, and the surfaces of a wire drawing needle and shredded pork are lubricated.
4. The strip shape retaining process of the crispy meat floss product according to claim 1, characterized in that: in the step S3, the frying time is 45min, the powder is added when the frying time is 30min, and the weight ratio of the powder to the dried meat floss is 1:5.
5. The strip shape retaining process of the crispy dried meat floss product according to claim 1, characterized in that: step 1-step 3 are carried out in a raw material factory, and step 4 is carried out in a dried meat floss processing factory.
6. The strip shape retaining process of the crispy dried meat floss product according to claim 1, characterized in that: the feeding amount of the step S3 is larger than that of the step S4.
7. The strip shape retaining process of the crispy dried meat floss product according to claim 6, characterized in that: the feeding amount of the stir-frying in the step S3 is 40-45 kg; the feeding amount of the stir-frying in the step S4 is less than or equal to 10kg.
8. The strip shape retaining process of the crispy meat floss product according to claim 1, characterized in that: in the step S4, the pan knife is used for turning and raking the dried meat floss for 10-20 min in the process of frying the dried meat floss, and the turning and raking are suspended for 30S after 1min each time; the angle between the pot knife and the pot bottom is less than 5 degrees, and the distance between the pot knife and the pot bottom is 1-3 cm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211271996.0A CN115606757B (en) | 2022-10-18 | 2022-10-18 | Strip-shaped holding process of crisp dried meat floss product |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211271996.0A CN115606757B (en) | 2022-10-18 | 2022-10-18 | Strip-shaped holding process of crisp dried meat floss product |
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| CN115606757A true CN115606757A (en) | 2023-01-17 |
| CN115606757B CN115606757B (en) | 2023-06-20 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362672A (en) * | 2011-10-27 | 2012-02-29 | 江苏长寿集团股份有限公司 | Sugar-free crushed dried pork |
| CN106418232A (en) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | Method for preparing Bama miniature pig dried meat floss |
| CN113826831A (en) * | 2021-09-23 | 2021-12-24 | 味斯美食品科技(安吉)有限公司 | Processing method of high-elasticity shredded chicken |
| CN113826830A (en) * | 2021-09-23 | 2021-12-24 | 味斯美食品科技(安吉)有限公司 | Processing method of short fiber decorative dried meat floss |
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2022
- 2022-10-18 CN CN202211271996.0A patent/CN115606757B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362672A (en) * | 2011-10-27 | 2012-02-29 | 江苏长寿集团股份有限公司 | Sugar-free crushed dried pork |
| CN106418232A (en) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | Method for preparing Bama miniature pig dried meat floss |
| CN113826831A (en) * | 2021-09-23 | 2021-12-24 | 味斯美食品科技(安吉)有限公司 | Processing method of high-elasticity shredded chicken |
| CN113826830A (en) * | 2021-09-23 | 2021-12-24 | 味斯美食品科技(安吉)有限公司 | Processing method of short fiber decorative dried meat floss |
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