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Production method of meat-sandwiched swelled candy rice cracknel

A production method and meat popcorn technology, which are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Toughness and other issues, to achieve the effect of low breakage rate, tight and firm interior, good elasticity and toughness

Inactive Publication Date: 2018-04-17
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making rice crackers with meat, which solves the problem of biscuit raw materials and single taste by using puffed rice to make rice cakes, and solves the loose texture of the meat filling by pressing and drying the meat cakes into jerky by using a mold. The problem of lack of elasticity and toughness and the problem of weak bonding between biscuits and sandwiches by using reduced gum as an adhesive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Choose fresh skinless pork hind legs, and remove fat, fascia, blood spots and white muscles as much as possible to facilitate mincing. After processing, clean the raw materials to remove blood and water stains; the minced meat should be fine in texture , the fascia that cannot be crushed should be discarded, the temperature during the grinding process should be controlled at 8 ℃, and the meat should not be overfilled; add 10 parts of salt, 2 parts of sodium erythorbate, and spices to 100 parts of ground meat and 10 parts of seasoning, stirred for 20 min until evenly mixed. After stirring, marinate in the refrigerator, the temperature is set at 1°C, and the humidity is set at 65%. The marinated meat should be bright red in color, uniform in color, and become sticky; spread tin foil on the baking tray, and spread the marinated minced meat on the tin foil, with a thickness of 1cm and a length of 30cm. The width is about 20 cm. Pay attention to make the meat slices flat a...

Embodiment 2

[0039] Choose fresh skinless pork hind legs, and remove fat, fascia, blood spots and white muscles as much as possible to facilitate mincing. After processing, clean the raw materials to remove blood and water stains; the minced meat should be fine in texture , For the fascia that cannot be twisted, etc., it should be discarded. Control the temperature during the grinding process to 8 ℃, do not overfill the meat; add 10 parts of salt, 2 parts of sodium erythorbate, 10 parts of spices and seasonings to 100 parts of ground meat, and stir for 25 minutes until the mixture is uniform . After stirring, marinate in the refrigerator, the temperature is set at 5°C, and the humidity is set at 70%. The marinated meat should be bright red in color, uniform in color, and become sticky; spread tin foil on the baking tray, spread the marinated minced meat on the tin foil, the thickness is between 1.5cm and the length is 30cm , about 20 cm wide. Pay attention to make the meat slices flat a...

Embodiment 3

[0042] Choose fresh skinless pork hind legs, and remove fat, fascia, blood spots and white muscles as much as possible to facilitate mincing. After processing, clean the raw materials to remove blood and water stains; the minced meat should be fine in texture , For the fascia that cannot be twisted, etc., it should be discarded. Control the temperature during the mincing process to 8 °C, and do not overfill the meat; add 10 parts of salt, 2 parts of sodium erythorbate, 10 parts of spices and seasonings to 100 parts of ground meat and stir for 30 minutes until the mixture is uniform. After stirring, marinate in the refrigerator, the temperature is set at 10°C, and the humidity is set at 75%. The marinated meat should be bright red in color, uniform in color, and become sticky; spread tin foil on the baking tray, spread the marinated minced meat on the tin foil, the thickness is between 1.5cm and the length is 30cm , about 20 cm wide. Pay attention to make the meat slices flat...

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PUM

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Abstract

The invention relates to a production method of a meat-sandwiched swelled candy rice cracknel. A rice cake is produced from puffing rice, so that the problem that the raw material and the taste of a biscuit are single is solved; a meat cake is pressed by a mold and dried to obtain dried meat, so that the problem that a sandwiched meat stuffing is loose in texture and lacks of elasticity and tenacity is solved; and reducing glue is taken as a bonding agent, so that the problem that the bonding of the biscuit and a sandwich is not firm is solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making rice crackers with meat. Background technique [0002] In order to benefit people's health, biscuits are not only a kind of food, but also develop towards health food. Traditionally produced biscuits have a single taste and single nutrition, and some have high sugar content. Eating too much will be harmful to health Cause certain adverse effects, problems and shortcomings of the existing sandwich biscuits: a, biscuit raw materials are single, all are flour, so the taste is similar; b, the sandwich is meat-like, loose in texture, lacking the unique elasticity and toughness of meat products Taste; c. The biscuit is directly pressed with the sandwich. Due to the low viscosity of the meat filling, the combination is not firm, it is easy to loosen and detach, which reduces the yield and affects the product quality. Therefore, producing a new, high-quality, high-nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/161A23L13/10A23L13/60A23L29/269
CPCA23L7/161A23L13/10A23L13/67A23L29/269A23V2002/00A23V2200/14A23V2200/16A23V2250/5086
Inventor 甄宗圆徐乐胡子璇赵珂艳梁晓慧
Owner ZAOZHUANG UNIV
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