CN105325921A - Processing method of crisp grass carp dried meat floss - Google Patents
Processing method of crisp grass carp dried meat floss Download PDFInfo
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- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
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- 229910052742 iron Inorganic materials 0.000 abstract 1
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- DKHJWWRYTONYHB-UHFFFAOYSA-N CPP Chemical compound OC(=O)C(C)OC1=CC=C(Cl)C=C1 DKHJWWRYTONYHB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of crisp grass carp dried meat floss. The method comprises the following steps: 1, raw material treatment; 2, fishy smell elimination; 3, pickling; 4, boiling; 5, drying; 6, dried meat floss frying; 7 package. Crisp grass carp dried meat floss food which has the health care function and is prepared through the processing method is low in production cost, simple in process and suitable for modern manual workshop style production. The crisp grass carp dried meat floss maintains the original nutritional ingredients, all types of vegetal flavoring powder are further added, the taste is refreshing, and the smell is mellow and thick. Meanwhile, traditional dried meat floss is high in cane sugar content and does not conform to the modern healthy food concept, and therefore cane sugar is replaced with fructo-oligosaccharide in the crisp grass carp dried meat floss. Considering that a great number of nutritional ingredients, in particular to microelements, in fish are lost, selenium-enriched yeast powder, taurine, calcium and iron, zinc and casein phosphopeptide are specially added. Therefore, the crisp grass carp dried meat floss which is produced out has great health care functions such as antioxidant performance, immunity boosting and health nourishing.
Description
Technical field
The present invention relates generally to food processing technology field, particularly a kind of processing method of brittle grass carp dried meat floss.
Background technology
Grass carp (Ctenopharyngodonidellus) is one of main culturing economic fish of China, but its flesh quality is generally on a declining curve, and show as meat and loosen, mouthfeel is poor, has a strong impact on its economic worth.Brittle grass carp is the grass carp its meat being become fragile by broad bean of throwing something and feeding, and also known as grisped grass carp, its meat is solid, tender and crisp tasty and refreshing.Meanwhile, the brittle grass carp based food on market is mainly based on live fish and the freezing flesh of fish, and the kind of instant brittle grass carp based food is little.And, on existing market, lack the brittle grass carp converted products that some have health properties, therefore, develop how brittle grass carp class functional food, can consumers in general's more more options be given, also can provide reference for fishery transition and upgrade.The features such as dried meat floss is the famous special product of China, with a long history, has nutritious, tasty, easy to carry.
Summary of the invention
The object of this invention is to provide a kind of processing method of brittle grass carp dried meat floss, the brittle grass carp of the method processing has instant, nutrition and health care, has delicious flavour, the feature such as nutritious, be a kind ofly to whet the appetite, the functional food of Appetizing spleen-tonifying.In order to solve the problems of the technologies described above, the step of the processing method of brittle grass carp dried meat floss disclosed by the invention is:
(1) Feedstock treating: gill after being slaughtered by brittle for health grass carp, removes fish head, fish scale, fish-skin and large spur, the flesh of fish is cut into cutlet along its fiber grain, then crosscut becomes 2 centimetres of billets;
(2) de-raw meat: select oolong tea, the concentration of described tea is 3 grams/100 milliliters, and temperature is 3 degrees Celsius, takes out and drain after described flesh of fish billet is soaked 12 hours in described tea;
(3) pickle: be placed in 10 DEG C after draining, salt adding amount is in the preserved materials of 10%, pickles 24 hours;
(4) boiling: weigh following mass ratio raw material: drain rear strip of flesh 1000g, yellow rice wine 100g, soy sauce 50g, vinegar 10g, salt 5g, ginger 10g, green onion 15g, puts into the mixing of above raw material that pot normal pressure is vexed boils 30 minutes, pulls out and drains;
(5) dry: to boil vexed and described flesh of fish billet after draining puts into baking oven, adopt segmentation-balance dewatering, 70 degrees Celsius of drying described flesh of fish billets to water content 50%, 95 degrees Celsius of drying described flesh of fish billets to water content 30%, final 120 degrees Celsius of described flesh of fish billets are to water content 15%;
(6) fry pine: dried described flesh of fish billet and health care additive are entered pot slow fire and stir-fries, add camellia oil, wait to oppress Peng Song, namely obtain brittle grass carp dried meat floss;
(7) pack: first manually sort out the impurity be mixed in brittle grass carp dried meat floss, last vacuum packaging.
Further, the described preserved materials in described step (3) comprises: salt 50 grams, FOS 100 grams, cyclodextrine 30 grams, sodium isoascorbate 10 grams, composite phosphate 3 grams, cooking wine 20 grams.
Further; described health care additive in described step (6) comprises: fruit vegetable powder 150 grams, ultra-fine bovine bone powder 150 grams, cloves 1.5 grams; fennel seeds 1.5 grams; Radix Angelicae Sinensis 2 grams, the fruit of Chinese wolfberry 5 grams, 2 grams, cardamom; 3 grams, cassia bark; the root of Dahurain angelica 3 grams, galingal 4 grams, 50 grams, water and Se-enriched yeast powder, taurine, calcium iron, zinc, each 1 gram of CPP.
Further, the described impurity in described step (7) comprises burnt head or meat fiber lump.
Further, described fruit vegetable powder comprises: the raw material of any more than 3 kinds in carrot meal, tomato meal, pumpkin powder, peameal, red beet powder, Herba Menthae powder, yam flour, apple powder, banaina.
The present invention, relative to prior art, has following technique effect:
The invention provides brittle grass carp dried meat floss health functional food, this production cost is low, technique is simple, be suitable for the workshop-based production of modern manual.Brittle grass carp dried meat floss not only remains himself nutritional labeling, and also added various vegetalitas seasoning powder, mouthfeel is pure and fresh, and taste is mellow.Meanwhile, traditional dried meat floss, cane sugar content is higher, does not meet modern healthy food theory, is particularly not suitable for the edible of diabetic and obese people, replaces sucrose for this reason in the present invention with FOS.Consider and oppress Middle nutrition composition after boiling, particularly trace element is a large amount of runs off, and with the addition of Se-enriched yeast powder, taurine, calcium iron, zinc, CPP especially.The health care such as the brittle grass carp dried meat floss produced like this has stronger anti-oxidant, develop immunitypty, nourish the body.
Detailed description of the invention
Below the detailed description of the invention of the processing method of a kind of brittle grass carp dried meat floss disclosed by the invention is elaborated, and be not used to limit the scope of the invention.
To make the brittle grass carp dried meat floss of 1000 grams.
One, preserved materials makes: salt 50 grams, FOS 100 grams, cyclodextrine 30 grams, sodium isoascorbate 10 grams, composite phosphate 3 grams, cooking wine 20 grams;
Two, health care additive makes: the fruit vegetable powder 150 grams that any more than 3 kinds material combination of carrot meal, tomato meal, pumpkin powder, peameal, red beet powder, Herba Menthae powder, yam flour, apple powder, banaina become, ultra-fine bovine bone powder 150 grams, cloves 1.5 grams, fennel seeds 1.5 grams, Radix Angelicae Sinensis 2 grams, the fruit of Chinese wolfberry 5 grams, 2 grams, cardamom, 3 grams, cassia bark, the root of Dahurain angelica 3 grams, galingal 4 grams, 50 grams, water and Se-enriched yeast powder, taurine, calcium iron, zinc, each 1 gram of CPP.
Three, brittle grass carp dried meat floss procedure of processing is as follows:
(1) Feedstock treating: gill after being slaughtered by brittle for health grass carp, removes fish head, fish scale, fish-skin and large spur etc., by its fiber grain suitable for the flesh of fish, is cut into cutlet, again crosscut and becomes 2 centimetres of billets;
(2) de-raw meat: select oolong tea, temperature is 3 degrees Celsius, soaks to take out after 12 hours and drains, and tea concentration is 3 grams/100 milliliters;
(3) pickle: the strip of flesh after draining is placed in 10 DEG C, salt adding amount is pickle 24 hours in the preserved materials of 10%;
(4) boiling: weigh following mass ratio raw material: drain rear strip of flesh 1000g, yellow rice wine 100g, soy sauce 50g, vinegar 10g, salt 5g, ginger 10g, green onion 15g, puts into the mixing of above raw material that pot normal pressure is vexed boils 30 minutes, pulls out and drains;
(5) dry: to boil vexed and strip of flesh after draining puts into baking oven, adopt the methods such as segmentation-balance dehydration, 70 degrees Celsius of dry strip of flesh are to water content 50%; 95 degrees Celsius of dry strip of flesh are to water content 30%; Final 120 degrees Celsius of dry strip of flesh are to water content 15%;
(6) fry pine: dried strip of flesh and health care additive are entered pot slow fire and stir-fries, add camellia oil, wait to oppress Peng Song, namely obtain brittle grass carp dried meat floss;
(7) pack: first manually sort out the impurity be mixed in brittle grass carp dried meat floss, as burnt head or meat fiber lump, improve quality of finished, last vacuum packaging.
The foregoing is only the preferred embodiments of the present invention, the numerical value mentioned in the description of above-mentioned description and number range are not limited to the present invention, just for the invention provides preferred embodiment, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a processing method for brittle grass carp dried meat floss, the method comprises the following steps:
(1) Feedstock treating: gill after being slaughtered by brittle for health grass carp, removes fish head, fish scale, fish-skin and large spur, the flesh of fish is cut into cutlet along its fiber grain, then crosscut becomes 2 centimetres of billets;
(2) de-raw meat: select oolong tea, the concentration of described tea is 3 grams/100 milliliters, and temperature is 3 degrees Celsius, takes out and drain after described flesh of fish billet is soaked 12 hours in described tea;
(3) pickle: be placed in 10 DEG C after draining, salt adding amount is in the preserved materials of 10%, pickles 24 hours;
(4) boiling: weigh following mass ratio raw material: drain rear strip of flesh 1000g, yellow rice wine 100g, soy sauce 50g, vinegar 10g, salt 5g, ginger 10g, green onion 15g, puts into the mixing of above raw material that pot normal pressure is vexed boils 30 minutes, pulls out and drains;
(5) dry: to boil vexed and described flesh of fish billet after draining puts into baking oven, adopt segmentation-balance dewatering, 70 degrees Celsius of drying described flesh of fish billets to water content 50%, 95 degrees Celsius of drying described flesh of fish billets to water content 30%, final 120 degrees Celsius of described flesh of fish billets are to water content 15%;
(6) fry pine: dried described flesh of fish billet and health care additive are entered pot slow fire and stir-fries, add camellia oil, wait to oppress Peng Song, namely obtain brittle grass carp dried meat floss;
(7) pack: first manually sort out the impurity be mixed in brittle grass carp dried meat floss, last vacuum packaging.
2. method according to claim 1, is characterized in that, the described preserved materials in described step (3) comprises: salt 50 grams, FOS 100 grams, cyclodextrine 30 grams, sodium isoascorbate 10 grams, composite phosphate 3 grams, cooking wine 20 grams.
3. method according to claim 1 and 2, is characterized in that, the described health care additive in described step (6) comprises: fruit vegetable powder 150 grams; ultra-fine bovine bone powder 150 grams; cloves 1.5 grams, fennel seeds 1.5 grams, Radix Angelicae Sinensis 2 grams; the fruit of Chinese wolfberry 5 grams; 2 grams, cardamom, 3 grams, cassia bark, the root of Dahurain angelica 3 grams; galingal 4 grams, 50 grams, water and Se-enriched yeast powder, taurine, calcium iron, zinc, each 1 gram of CPP.
4. method according to claim 1 and 2, is characterized in that, the described impurity in described step (7) comprises burnt head or meat fiber lump.
5. method according to claim 3, is characterized in that, described fruit vegetable powder comprises: the raw material of any more than 3 kinds in carrot meal, tomato meal, pumpkin powder, peameal, red beet powder, Herba Menthae powder, yam flour, apple powder, banaina.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006795A (en) * | 2017-03-31 | 2017-08-04 | 安徽省农业科学院水产研究所 | A kind of anti-oxidant sturgeon is combined dried meat floss processing technology |
| CN107183550A (en) * | 2017-07-06 | 2017-09-22 | 四川旅游学院 | A kind of Mao Niu Suan Vat dried meat floss and preparation method thereof |
| CN109452574A (en) * | 2018-10-08 | 2019-03-12 | 福建连旭食品有限公司 | A kind of sea sedge snakeheaded fish fish shortcake and preparation method thereof |
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| CN104544297A (en) * | 2013-10-11 | 2015-04-29 | 杜淑卿 | A processing method of dried grass carp meat floss |
| CN104921155A (en) * | 2015-05-27 | 2015-09-23 | 南昌大学 | Dried frog meat floss processing technology |
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2015
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|---|---|---|---|---|
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| CN109452574A (en) * | 2018-10-08 | 2019-03-12 | 福建连旭食品有限公司 | A kind of sea sedge snakeheaded fish fish shortcake and preparation method thereof |
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Application publication date: 20160217 |