Preparation method of wheat bran and dried meat floss food

Abstract

The invention relates to a preparation method of wheat bran and dried meat floss food. The preparation method comprises the following steps: 1. making a wheat bran paste; 2. making a wheat bran and dried meat floss mixture; 3. making oil-containing shredded potatoes, 4. enabling the wheat bran and dried meat floss mixture and oil-containing shredded potatoes to be made into a fried wheat bran, dried meat floss and potato mixture; 5. adding plant oil, soybean sauce, edible salt and the like to the cooked wheat bran, dried meat floss and potato mixture to be stir-fried to obtain a wheat bran and dried meat floss food. The wheat bran and dried meat floss food is in a strip shape, the surfaces of the shredded potatoes are wrapped with the wheat bran and dried meat floss mixture and are in a fluffy shape, and the outer surface of the dried meat floss is wrapped with wheat bran, so that the wheat bran and dried meat floss food tastes good, and has fragrances of fried wheat and dried meat floss, no unpleasant characteristic odor of bran, and no typical bran form. The wheat bran and dried meat floss food has good chewiness, certain brittleness, and a compact structure, is not easily scattered, contains dietary fiber and xylooligosaccharide, is nutritionally balanced, and convenient to carry, not only can be used as the supplementary food of bread, milk and cake products, but also can be used as a convenient instant food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of wheat bran meat floss food. Background technique [0002] As an important food crop in my country, wheat accounts for about 23% of my country's total grain output and is mainly used for processing into flour. Wheat bran is a by-product of the wheat milling industry, accounting for about 25% of the dry grain weight of wheat. As a low-value by-product, wheat bran is mainly used as animal feed, with low economic value. Wheat bran is composed of pericarp, seed coat, nacelle and aleurone layer in sequence. It is impossible to completely separate the bran layer in flour production, so wheat bran contains germ and endosperm in addition to the cortex containing wheat grains. Among the components Water, protein, fat and dietary fiber accounted for 12%, 13%, 4% and 45% respectively. Wheat bran contains β-glucan, arabinoxylan, alkylresorcinol, B...

AI Technical Summary

Problems solved by technology

At present, the main problems of directly processing wheat bran into food include: (1) high dietary fiber content, but rough structure, poor chewing property, rough entrance, poor taste, difficult to digest, and causing stomach discomfort; (2) characteristics of wheat bran The odor is difficult to eliminate, especially the rancid smell caused by fatty acid oxidase is likely to cause nausea to consumers, and consumers tend to think that the product is a kind of feed; (3) The molding state of wheat bran itself is poor, and most of them are added to food in the form of powder particles (4) The protein, fiber, fat and starch in wheat bran have not been refined, and still maintain the original structure and characteristics, resulting in product Rough, easily oxidized and tasteless, the product still contains obvious characteristics of wheat bran

At present, meat floss is rich in nutrition but unbalanced, high in calories, easy to absorb and easily lead to obesity, soft in structure and not easy to eat