CN115624139A - Long-term crispness keeping process for crisp dried meat floss products - Google Patents
Long-term crispness keeping process for crisp dried meat floss products Download PDFInfo
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- CN115624139A CN115624139A CN202211271985.2A CN202211271985A CN115624139A CN 115624139 A CN115624139 A CN 115624139A CN 202211271985 A CN202211271985 A CN 202211271985A CN 115624139 A CN115624139 A CN 115624139A
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- 241000628997 Flos Species 0.000 title claims abstract description 69
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 30
- 230000007774 longterm Effects 0.000 title claims abstract description 26
- 239000006188 syrup Substances 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 37
- 235000015167 meat floss Nutrition 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 235000020995 raw meat Nutrition 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 description 16
- 241000287828 Gallus gallus Species 0.000 description 15
- 238000009835 boiling Methods 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 239000002131 composite material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
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
- 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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a long-term crispness keeping process of crisp dried meat floss products, which comprises the steps of adding syrup into a frying pan intermittently 15-25 min after frying is started, so that a uniform sugar film is formed on the surface of the dried meat floss; and continuously adding oil liquid into the frying pan 4-8 min before frying is finished, so that a uniform oil film is formed on the surface of the dried meat floss, and a finished product with the water content of less than 2% is obtained. The invention has the characteristic that the prepared product can keep crisp feeling for a long time.
Description
Technical Field
The invention relates to a crisp dried meat floss product, in particular to a long-term crispness keeping process of the crisp 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 crisp dried meat floss, dried meat floss powder and the like according to different production processes of the dried meat floss, wherein the crisp dried meat floss is prepared by taking lean meat of livestock and poultry as raw material meat through processes of cooking, wire drawing, seasoning, frying and the like, and has the characteristics of low moisture, high oil content and crisp mouthfeel.
Although sugar and oil are also added in the frying process of the existing dried meat floss product, for example, the preparation method of the dried chicken floss for pregnant women with the application number of CN201810307144.X and the bulletin date of 2018.09.07 comprises the following specific steps: 1) And (3) raw material treatment: weighing 980-1020g of chicken breast, cleaning with purified water, and cutting into blocks for use; 2) And primary boiling: putting the cleaned chicken blocks into an electric boiler, adding clear water to submerge the chicken blocks, boiling over strong fire for 25-35min, removing white foam, floating oil and impurities while boiling, and continuously stirring in the boiling process to prevent the chicken blocks from sticking to the bottom of the boiler and being burnt; 3) And re-boiling: pouring the primarily cooked chicken blocks into an electric pressure cooker, adding clear water to submerge the chicken blocks, adding 75-85g of cooking wine, 8-12g of anise and 8-12g of ginger, setting the cooking level of the chicken and duck meat, cooking after 45-55min, and fishing out the chicken; 4) And tearing loose: fishing out the cooked chicken blocks, draining part of water, and tearing the chicken blocks into filaments along muscle fibers of chicken; 5) Frying and rubbing loose: heating the pan, adding 28-32g of edible oil, adding shredded chicken meat, frying with slow fire for 25-35min, taking out the soup, adding 10-14g of soy sauce, 18-22g of salt and 8-12g of white granulated sugar, and simultaneously performing one-time rubbing loosening at intervals of 8-12min to help the product to be in a fluffy state; adding folic acid powder 36-39mg dissolved in 8-12ml decoction, and parching with slow fire for 1-3min; 6) And (3) airing and loosening: spreading the fried chicken floss in a tray, naturally cooling, and removing coke, lump and meat particles to improve the quality of the finished product; secondary pollution needs to be reduced in the process of airing the pine, and the product is prevented from absorbing water; 7) Picking up pine: after the chicken floss is completely cooled, picking out the chicken floss, mainly picking out coke blocks, impurities and particulate matters in the chicken floss so as to improve the quality of finished products; 8) And packaging: and (4) selecting a composite film, a glass bottle or a tin can for modified atmosphere packaging, thereby obtaining the chicken floss for pregnant women.
However, in the preparation process of the dried meat floss, the oil is added after the pan is heated, and then the sugar is added, and the oil and the sugar are mainly added to adjust the taste of the dried meat floss, so that the long-term crispness of the dried meat floss cannot be ensured, and the taste of the dried meat floss is easily affected by dampness; however, common crisp dried meat floss products in the market do not keep crisp feeling after standing in the air for 3 days, and the crisp feeling is reduced after the common crisp dried meat floss products are added into other breads and cakes and 8 hours later. Therefore, the existing dried meat floss preparation has the problem that the long-term crispness of the dried meat floss cannot be ensured.
Disclosure of Invention
The invention aims to provide a long-term crispness keeping process for a crisp dried meat floss product. The invention has the characteristic that the prepared product can keep crisp for a long time.
The technical scheme of the invention is as follows: a long-time crispness keeping process for crisp dried meat floss products comprises the steps of adding syrup into a frying pan 15-25 min after frying is started, and forming a uniform sugar film on the surface of the dried meat floss; and 4-8 min before the frying is finished, adding oil into the frying pan to form a uniform oil film on the surface of the dried meat floss to obtain a finished product with the water content of less than 2%.
In the long-term crispness keeping process of the crispy meat floss product, the raw meat is pickled before frying so that the water content of the raw meat is 65-67%, and the raw meat is chicken breast.
In the long-term crispness keeping process of the crisp dried meat floss product, syrup is intermittently added while stir-frying 30min after the stir-frying is started; continuously adding the oil while parching 5min before parching.
In the long-term crispness keeping process of the crisp dried meat floss product, the weight of the syrup is 20-30% of the weight of the dried meat floss.
In the long-term crispness keeping process of the crisp dried meat floss product, the oil is added in an amount which is 10-20% of the weight of the dried meat floss.
In the long-term crispness keeping process of the crispy meat floss product, the syrup is a compound syrup consisting of 20% of maltose and 80% of white granulated sugar.
In the long-term crispness keeping process of the crispy meat floss product, the oil liquid is obtained by homogenizing and emulsifying the edible oil and the emulsifier under high pressure, wherein the content of the emulsifier in the oil liquid is 1-3 per mill.
In the long-term crispness keeping process of the crisp dried meat floss product, the frying temperature of the frying pan is 148-152 ℃, and the rotating speed of the frying pan is 11-15 r/min.
In the long-term crispness keeping process of the crisp dried meat floss product, the intermittent adding mode of the syrup is that every 2min of continuous spraying is stopped for 1min; the continuous oil liquid adding mode is continuous atomizing spraying.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the syrup is added at the early stage of frying, so that a sugar film is formed on the surface of the product, the appearance of the dried meat floss is kept, the surface viscosity is increased, the adhesion with the meat floss and the subsequent oil is improved, and the sugar film and the oil film are not easy to peel; oil liquid is added at the frying finishing stage, so that a uniform oil film is formed on the surface of the product, the effect of isolating the product from external moisture is achieved, the product is not easy to absorb water and damp, and the crisp feeling of the original crisp dried meat floss can be still maintained after the product is kept still for 7 days in a ventilated environment.
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 long-term crispness keeping process for crisp dried meat floss products comprises the steps of pickling chicken breast meat to enable the water content in raw meat to be 65-67%; when the dried meat floss is fried, the frying temperature is 148-152 ℃, and the rotating speed of the frying pan is 11-15 r/min.
Intermittently adding 20-30% syrup into the frying pan 15-25 min after the frying is started, and stopping for 1min every time spraying for 2min to avoid excessive Maillard reaction and local caramelization reaction; the syrup is a composite syrup consisting of 20% of maltose and 80% of white granulated sugar, so that a uniform sugar film is more easily formed on the surface of the dried meat floss, and the complete forming degree of the dried meat floss is kept; and the viscosity is high, so that the adhesive can be firmly attached to the surface of the dried meat floss, and the adhesive force to subsequently added oil is improved.
4-8 min before frying, continuously atomizing and spraying oil liquid which is 10-20% of the weight of the dried meat floss into a frying pan while frying, wherein the oil liquid is obtained by high-pressure homogenization of oil and an emulsifier, and the oil liquid is obtained by high-pressure homogenization and emulsification of edible oil and an emulsifier, the content of the emulsifier in the oil liquid is 1-3 thousandths, an oil film is formed on the surface of the dried meat floss more easily, the stability is high, a finished product with the water content lower than 2% is obtained, external water is prevented from invading the inside of the dried meat floss, and the crispy taste of the crispy dried meat floss for a long time is ensured.
Example 2:
a long-term crispness keeping process for crisp dried meat floss products comprises the steps of pickling chicken breast meat to enable the water content in raw meat to be 65-67%; when the dried meat floss is fried, the frying temperature is 150 ℃, and the rotating speed of a frying pan is 13r/min.
Intermittently adding syrup accounting for 24% of the weight of the dried meat floss into the frying pan while stirring and frying 30min after the frying is started, stopping for 1min every time spraying is carried out for 2min, and avoiding excessive Maillard reaction and local caramelization reaction; the syrup is a composite syrup consisting of 20% of maltose and 80% of white granulated sugar, so that a uniform sugar film is more easily formed on the surface of the dried meat floss, and the complete forming degree of the dried meat floss is kept; and the viscosity is high, so that the adhesive can be firmly attached to the surface of the dried meat floss, and the adhesive force to subsequently added oil is improved.
5min before the frying is finished, oil liquid accounting for 18% of the weight of the dried meat floss is continuously sprayed into a frying pan in an atomizing mode while the frying is turned over, the oil liquid is obtained by high-pressure homogenization of oil and an emulsifier, the oil liquid is obtained by high-pressure homogenization and emulsification of edible oil and an emulsifier, the content of the emulsifier in the oil liquid is 1 per thousand, an oil film is formed on the surface of the dried meat floss more easily, the stability is high, a finished product with the water content of 1.5% is obtained, the moisture in the outside is prevented from invading into the dried meat floss, and the crispy taste of the crispy dried meat floss under long time is guaranteed.
The common crisp dried meat floss on the market and the crisp dried meat floss prepared by the product are subjected to brittleness comparison under the same conditions, and the comparison result is shown in table 1.
TABLE 1 crisp comparison of dried meat floss
Therefore, the crisp dried meat floss prepared by the method can effectively isolate the erosion of external moisture (including moisture in air and other products) and keep crisp feeling for a long time.
Claims (9)
1. The long-term crispness keeping process of the crisp dried meat floss product is characterized in that: comprises adding syrup into a frying pan intermittently 15-25 min after frying is started to form a uniform sugar film on the surface of the dried meat floss; and continuously adding oil liquid into the frying pan 4-8 min before the frying is finished, so that a uniform oil film is formed on the surface of the dried meat floss, and a finished product with the water content of less than 2% is obtained.
2. The long-term crispness keeping process for the crispy meat floss product according to claim 1, characterized in that: before frying, the raw meat is pickled to ensure that the water content in the raw meat is 65-67 percent, and the raw meat is selected to be chicken breast meat.
3. The long-term crispness keeping process for the crispy meat floss product according to claim 1, characterized in that: intermittently adding syrup 30min after parching while stirring and parching; continuously adding the oil while parching 5min before parching.
4. The long-term crispness preserving process for a crisp meat floss product according to claim 1, characterized in that: the weight of the syrup is 20-30% of the weight of the dried meat floss.
5. The long-term crispness keeping process for the crispy meat floss product according to claim 1, characterized in that: the weight of the oil liquid is 10-20% of the weight of the dried meat floss.
6. The long-term crispness keeping process for the crispy meat floss product according to claim 1, characterized in that: the syrup is a compound syrup consisting of 20% of maltose and 80% of white granulated sugar.
7. The long-term crispness preserving process for a crisp meat floss product according to claim 1, characterized in that: the oil liquid is obtained by high-pressure homogenizing and emulsifying edible oil and an emulsifier, wherein the content of the emulsifier in the oil liquid is 1-3 per mill.
8. The long-term crispness preserving process for a crisp meat floss product according to claim 1, characterized in that: the frying temperature of the frying pan is 148-152 ℃, and the rotating speed of the frying pan is 11-15 r/min.
9. The long-term crispness preserving process for a crisp meat floss product according to claim 1, characterized in that: the intermittent adding mode of the syrup is that spraying is continuously carried out for 2min every time, and the time is stopped for 1min; the continuous oil liquid adding mode is continuous atomizing spraying.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN108497339A (en) * | 2018-04-08 | 2018-09-07 | 合肥学院 | Method for making chicken floss for pregnant women |
| CN112602809A (en) * | 2020-12-09 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
| CN114568473A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Water-blocking snack block, preparation method and application thereof, and liquid food |
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2022
- 2022-10-18 CN CN202211271985.2A patent/CN115624139A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
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Effective date of registration: 20230505 Address after: 313399 Health Industrial Park, economic development zone, Anji County, Huzhou City, Zhejiang Province Applicant after: Weismei Food Technology (Anji) Co.,Ltd. Applicant after: China Jiliang University Applicant after: Zhejiang Academy of Agricultural Sciences Address before: 313300 Health Industrial Park, Anji County Economic Development Zone, Huzhou City, Zhejiang Province Applicant before: Weismei Food Technology (Anji) Co.,Ltd. |