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Pork floss

A technology for pork floss and fat meat, applied in the field of pork floss, can solve the problems of low resistance, low safety, and easy pollution of children and the elderly, and achieve easy chewing, absorption and digestion, good safety, and long shelf life. Effect

Inactive Publication Date: 2014-10-01
王玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pollution is easy to exist in the traditional meat floss production process, and the safety is not high, especially for children and the elderly who have low resistance and are prone to illness for a long time

Method used

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Examples

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Embodiment Construction

[0017] The technical solutions provided by the present invention will be described in detail below in conjunction with specific examples. It should be understood that the following specific embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0018] A pork floss comprising the following raw materials in parts by weight: 80-85 parts of lean meat, 10-15 parts of lean fat meat; 3-5 parts of sodium glutamate, 3-7 parts of table salt, 6-8 parts of white sugar, 0.1-0.15 parts of monosodium glutamate, 0.5-0.7 parts of star anise, 0.2-0.25 parts of amomum, 0.2-0.3 parts of Chinese prickly ash, 0.1-0.3 parts of meat crown. The above-mentioned beef granules are prepared by the following method:

[0019] (1) Wash the lean meat and lean fat meat and cut into shreds;

[0020] (2) Put the cut lean meat into boiling water for 1-2 minutes, take it out and rinse it with water, marinate it with sodium glutamate, and pl...

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PUM

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Abstract

The present invention discloses pork floss, which includes the following raw materials, by weight, 80 to 85 parts of lean meat, 10 to 15 parts of fat meat, 3 to 5 parts of sodium glutamate, 3 to 7 parts of salt, 6 to 8 parts of white sugar, 0.1 to 0.15 part of monosodium glutamate, 0.5 to 0.7 part of illicium verum, 0.2 to 0.25 part of fructus amomi, 0.2 to 0.3 part of Chinese prickly ash and 0.1 to 0.3 part of nutmeg. The pig floss is advantaged by comfortable taste, nice flavor, good nutrition and the like and is characterized by good safety, long shelf life and the like, and the production cost of the pork floss is relatively low. The pig floss meets the Chinese people's dietary habits, and the pig floss has a loose meat texture and is convenient to chew, absorb and digest so that the pork floss is especially suitable for the elderly and children to eat.

Description

[0001] technical field [0002] The invention relates to a meat product, in particular to a pork floss. Background technique [0003] Meat floss is a famous specialty product in my country. It is generally made from lean meat of poultry or fish after removing water. The nutrition is mainly animal protein and fat, and the content of inorganic matter is less. Pollution is likely to exist in the traditional meat floss production process, and the safety is not high, especially for children and the elderly who have low resistance and are prone to illness for a long time. Contents of the invention [0004] In order to solve the above problems, the invention discloses a kind of pork floss. [0005] In order to achieve the above object, the present invention provides the following technical solutions: a kind of pork floss, comprising the following raw materials in parts by weight: 80-85 parts of lean meat, 10-15 parts of refined fat meat; 3-5 parts of sodium glutamate, 3-7 p...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L13/10A23L13/67
Inventor 王玲
Owner 王玲
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