Preparation method of aromatic dried meat floss rice flakes

A technology of meat floss and strong aroma, which is applied to the functions of food ingredients, food drying, and polysaccharide/gum-containing food ingredients. Unique flavor and aroma-enhancing effect

Inactive Publication Date: 2017-01-04
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice flakes are loved by consumers, especially children, because of their crispy, sweet and delicious taste. However, their single nutrit...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of Luzhou-flavor pork floss rice slice that the present invention proposes, comprises the steps:

[0024] S1, 9 parts of star anise, 6 parts of ginger, 7 parts of cassia bark, 5 parts of hawthorn, 6 parts of kaempferia, 3 parts of licorice, 5 parts of white cardamom, 2 parts of grass fruit, 2.3 parts of jade fruit, 1.6 parts of tangerine peel, 1.2 parts by weight Fructus aurantium, 0.6 part of ginger, 0.8 part of horseradish, 0.4 part of thyme, 0.3 part of loquat leaf, 0.1 part of lemongrass, 0.2 part of cassia twig, 0.6 part of mint, 0.3 part of woody fragrance, 0.2 part of dried onion, 0.5 part of pine Rinse with water, drain and put into a cotton bag to obtain material bag A;

[0025] S2, add 150 parts of water in the first processing equipment by weight, after heating and boiling, drop into material bag A, 100 parts of refined pork, keep warm for 120min after boiling, continue to drop into 8 parts of salt, 6 parts of white sugar, keep wa...

Embodiment 2

[0028] A kind of preparation method of Luzhou-flavor pork floss rice slice that the present invention proposes, comprises the steps:

[0029] S1, 6 parts of star anise, 8 parts of ginger, 6 parts of cinnamon, 7 parts of hawthorn, 4 parts of kaempferia, 5 parts of licorice, 2 parts of white cardamom, 4 parts of grass fruit, 1.5 parts of jade fruit, 1.9 parts of tangerine peel, 0.8 parts by weight Fructus aurantium, 0.9 part of ginger, 0.5 part of horseradish, 0.7 part of thyme, 0.2 part of loquat leaf, 0.3 part of lemongrass, 0.1 part of cassia twig, 0.8 part of mint, 0.1 part of woody fragrance, 0.4 part of dried onion, 0.2 part of pine Rinse with water, drain and put into a cotton bag to obtain material bag A;

[0030] S2, add 200 parts of water in the first processing equipment by weight, after heating and boiling, drop into material bag A, 80 parts of refined pork, keep warm for 130min after boiling, continue to drop into 5 parts of salt, 9 parts of white sugar, keep warm f...

Embodiment 3

[0033] A kind of preparation method of Luzhou-flavor pork floss rice slice that the present invention proposes, comprises the steps:

[0034] S1, 8 parts of star anise, 6.5 parts of ginger, 6.7 parts of cassia bark, 5.5 parts of hawthorn, 5.5 parts of kaempferia, 3.5 parts of licorice, 4 parts of white cardamom, 2.5 parts of grass fruit, 2.1 parts of jade fruit, 1.7 parts of tangerine peel, 1.1 parts by weight Fructus aurantium, 0.7 part of ginger, 0.7 part of horseradish, 0.5 part of thyme, 0.3 part of loquat leaf, 0.1 part of lemongrass, 0.2 part of cassia twig, 0.6 part of mint, 0.3 part of woody fragrance, 0.3 part of dried onion, 0.4 part of pine Rinse with water, drain and put into a cotton bag to obtain material bag A;

[0035] S2, add 160 parts of water in the first processing equipment by weight, after heating and boiling, drop into material bag A, 95 parts of refined pork, keep warm for 122min after boiling, continue to drop into 7 parts of salt, 7 parts of white sug...

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PUM

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Abstract

The invention discloses a preparation method of aromatic dried meat floss rice flakes. The preparation method comprises: washing anises, fresh ginger, cortex cinnamon and the like with water; after draining, charging into a cotton cloth bag to obtain a material bag A; adding water into first processing equipment; after heating and boiling, adding the material bag A and lean meat; after boiling, keeping heat; continually adding table salt and white sugar; after boiling, keeping heat; then adding high fructose syrup, Baijiu, yellow rice or millet wine, soy sauce and monosodium glutamate; after boiling, keeping heat and fishing out; draining to obtain boiled lean meat; adding the boiled lean meat into second processing equipment; raising the temperature and keeping heat; frying to obtain aromatic dried meat floss; crushing rice, semen coicis, corn kernels, peanuts, konjak and radix puerariae; after sieving, adding water, modified starch, maltodextrin, carrageenan and sodium alginate; after uniformly stirring, continually adding the aromatic dried meat floss; after uniformly stirring, gelatinizing, drying, crushing and sieving to obtain the aromatic dried meat floss rice flakes.

Description

technical field [0001] The invention relates to the technical field of preparation methods of rice flakes, in particular to a preparation method of Luzhou-flavored pork floss rice flakes. Background technique [0002] Rice flakes are loved by consumers, especially children, because of their crunchy taste and sweet taste. However, their nutritional elements are single and the proportion of carbohydrates is too high, which affects their digestion and absorption, and eating too much can easily lead to obesity. Therefore, improving the rice flakes to increase other nutrients, especially the protein content, can greatly balance the nutritional composition of the rice flakes, and greatly increase the nutritional value and economic value. Contents of the invention [0003] The technical problems in the basic background technology, the invention proposes a preparation method of Luzhou-flavored pork floss rice slices, which has a balanced nutritional composition and a mellow taste....

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L13/00A23L13/40A23L33/00A23L29/212A23L29/256A23L29/20A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/5118A23V2250/5114A23V2250/51A23V2250/5036A23V2300/10A23V2250/606A23V2250/61
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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