Preparation method of high-nutrition dried meat floss with unique taste
A high-nutrition, unique technology, applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients containing natural extracts, etc., can solve the problem of high calorie, low calorie, low fat content, fragrance full-bodied effect
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[0031] A unique high nutrient meat preparation method, including the following steps:
[0032] (1) Preparation of concentrated juice:
[0033] A. Weighed the corresponding weight of the peel, 23 ~ 31 copies of the apple, 17 ~ 23 cantaloupe, 7 to 9 grapefruit, 4 to 8 bananas, 4 to 8 lemons, 4 ~ 8 A homogeneous treatment is placed in a homogeneous machine, and the working pressure of the homogenizer is 90 ~ 100MPa, and the homogeneous product is obtained after completion;
[0034] B. After filtration of the homogeneous product obtained in operation A, concentrate to the original volume of 1 / 6 ~ 1 / 2, and the juice concentrate is obtained;
[0035] (2) Cooking treatment:
[0036] The juice concentrate obtained in step (1) and the peach gum is placed in the pot in the pot together in the pot until the cooked mucus is obtained.
[0037] (3) Cooking:
[0038] After cutting the chicken meat and oysters, the weight ratio is 10 ~ 14: 1, cut the cold water, add ginger, boil, boil 2 ~ 3min, r...
Embodiment 1
[0049] A unique high nutrient meat preparation method, including the following steps:
[0050] (1) Preparation of concentrated juice:
[0051]A. Weigh 23 servings of the corresponding weight, 23 copied apples, 17 cantaloupe, 7 grapefruit, and 10 bananas, 4 copies of lemon together in a homogeneous machine, The working pressure of the control homogen is 90MPa, and the homogeneous product is obtained after completion;
[0052] B. After filtration of the homogeneous product obtained in operation A, concentrate to 1 / 6 of the original volume, resulting in juice concentrate;
[0053] (2) Cooking treatment:
[0054] The juice concentrate obtained in step (1) and the peach gum was 5: 1 to be cooked in the pot until there was a viscous mucus.
[0055] (3) Cooking:
[0056] After cutting the chicken meat and oysters, the weight ratio is 10: 1, and then cut into the cold water, add ginger, boil, boil 2 min, remove the chicken meat and oysters.
[0057] (4) High temperature and high pressure ...
Embodiment 2
[0066] A unique high nutrient meat preparation method, including the following steps:
[0067] (1) Preparation of concentrated juice:
[0068] A. Weigh 27 parts of the corresponding weight, 27 apples, 20 cantaloupe, 8 grapefruit, 12 guava, 6 bananas, 6 parts of lemon, together, homogeneous machinery, The working pressure of the control homogenator is 95 MPa, and the homogeneous product was obtained after completion;
[0069] B. After filtration of the homogeneous product obtained in operation A, concentrated to 1 / 3 of the original volume, and the juice concentrate is obtained;
[0070] (2) Cooking treatment:
[0071] The juice concentrate obtained in step (1) and the peach gum is placed in the pot in the pot in the pot until it is cooked until there is a sticky mucus.
[0072] (3) Cooking:
[0073] After cutting the chicken meat and oysters, the weight ratio is 12: 1, then cut into the cold water, add ginger, boil, boil 2.5min, remove the chicken breast and oysters.
[0074] (4) H...
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