CN107232554A - The preparation method of smilax dried meat - Google Patents
The preparation method of smilax dried meat Download PDFInfo
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- CN107232554A CN107232554A CN201710564049.3A CN201710564049A CN107232554A CN 107232554 A CN107232554 A CN 107232554A CN 201710564049 A CN201710564049 A CN 201710564049A CN 107232554 A CN107232554 A CN 107232554A
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- smilax
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- 241000605422 Asparagus asparagoides Species 0.000 title claims abstract description 53
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 230000014759 maintenance of location Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000362909 Smilax <beetle> Species 0.000 claims abstract description 10
- 230000035699 permeability Effects 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000003130 Arctium lappa Nutrition 0.000 claims description 12
- 235000008078 Arctium minus Nutrition 0.000 claims description 12
- 244000000626 Daucus carota Species 0.000 claims description 12
- 235000002767 Daucus carota Nutrition 0.000 claims description 12
- 241000208843 Arctium Species 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 238000006424 Flood reaction Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000004879 dioscorea Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 4
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 239000005864 Sulphur Substances 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 235000019987 cider Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 claims description 4
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- -1 soaked 0.7 hour Chemical compound 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 244000294263 Arctium minus Species 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 241000746966 Zizania Species 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 206010013786 Dry skin Diseases 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 7
- 244000281702 Dioscorea villosa Species 0.000 description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 description 7
- 235000008434 ginseng Nutrition 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 235000002636 Zizania aquatica Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 241001506304 Kadsura japonica Species 0.000 description 1
- 208000008763 Mercury poisoning Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000000485 Smilax china Nutrition 0.000 description 1
- 240000009022 Smilax rotundifolia Species 0.000 description 1
- 235000003205 Smilax rotundifolia Nutrition 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 230000009916 joint effect Effects 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 208000006379 syphilis Diseases 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of smilax dried meat, it is related to food field of deep.Smilax, is that grass family wild rice belongs to perennial herb plant, plantation region is extensive.Preparation method of the present invention comprises the following steps：Get the raw materials ready → blanching → color retention → guarantor's brittleization → salted → precook → sugared system → dryings → go up the processes such as sugar-coat → shaping → packaging.This method salting liquid blanching, can be to smilax sterilization, fixing, the permeability of cell inside smilax can be changed again, sugar is conducive to penetrate into smilax dried meat, by protecting brittleization and color retention, make smilax dried meat pure flavor, delicious taste, color stability, the nutritional ingredient of smilax can be sufficiently reserved, can detoxify, dehumidify, sharp joint.
Description
Technical field
Field is made deeply the present invention relates to food, more particularly, to a kind of preparation method of smilax dried meat.
Background technology
Smilax, alias：White surplus grain, thorn umbellate pore furgus, siphon, hard meal, RHIZOMA SMILACIS GLABRAE, kadsurae coccineae, mountain pig manure, mountain region chestnut, mistake
Ridge is outstanding, mountain ox, cold meal head, mountain are come back, long old potato, hair tail potato, the old potato of Hu Ling, dog, scarlet kadsura root, hard meal head potato, native Siberian cocklebur, mountain something lost
The bright head of grain, dog, point are bare headed, mountain is hard, strange good, white chinaroot greenbrier, even meal, RHIZOMA SMILACIS GLABRAE.Function：Removing toxic substances, dehumidifying, sharp joint.Cure mainly：Control plum
Poison, stranguria with turbid discharge, muscles and bones contraction pain, tinea pedis treats furunculosis, carbuncle swells, scrofula, the limbs contraction caused by syphilis and mercury poisoning, arthralgia and myalgia.Such as
The smilax dried meat that the present makes by raw material of smilax, there is not yet relevant report.
The content of the invention
The present invention provides a kind of delicious taste, comprehensive nutrition, the preparation method of the smilax dried meat of instant, this method energy
The nutriment in raw material has been sufficiently reserved, it is simple to operate, it is easy to grasp.
The present invention is adopted the technical scheme that：
A kind of preparation method of smilax dried meat, as follows：
A, get the raw materials ready：Complete, fresh smilax, carrot, burdock, Chinese yam are selected, its crust is removed, it is standby after cleaning, it is cut into thickness
The smilax piece for 2cm, carrot slice, burdock piece, yam slice are spent, 7kg smilax piece, 1kg carrot slice, 1kg ox is taken
Burdock piece, 1kg yam slice are well mixed, and mixing tab is made, mixing tab is put into rapidly in the salting liquid for 12%, temperature control
For 100 DEG C, blanching 25s；
B, color retention：Mixing tab after blanching is pulled out, is filtered dry, is put into 0.1% copperas solution, immersion 1.5 is small
When, immersion removes the sulphur of residual through rinsing after terminating, make smilax dried meat color stability；
C, guarantor's brittleization：Mixing tab after color retention is pulled out, is filtered dry, is put into 3g/L calcium carbonate mixed liquors, is soaked
30min, solution floods smilax section, improves the mouthfeel of smilax dried meat；
It is D, salted：The mixing tab protected after brittleization is put into 30% saline solution, soaked 0.7 hour, saline solution floods mixed
Piece is closed, smilax institutional framework permeability is improved；
E, precook：Mixing tab after will be salted is put into 85 DEG C of water and precooked, and the time is 3min；
F, sugar system：Raw material after precooking is boiled with syrup to 100 DEG C, the time is 1h；Continued with syrup to pickle 10h again after cooking；
G, drying：Smilax piece after will be candy is put into baking oven and toasted, and baking twice, is toasted 2 hours, temperature 70 for the first time
DEG C, standing eases back for 10 hours, makes moisture redistribution uniform, second of baking 5 hours, 52 DEG C of temperature, drying to moisture
For 10%, stopping drying；
H, upper sugar-coat：Take 4kg maltose, 2kg xylitol, 2kg haw juice, 1kg water, 0.5kg cider,
0.5kg Chinese flowering quince juice is mixed in pot, is heated to 115 DEG C, is cooled to 80 DEG C, and the smilax piece dried after shaping is poured into liquid glucose
Middle dipping 2min is pulled out, natural cooling；
I, inspection, packaging：Smilax dried meat after drying is cooled to after room temperature, packed after inspection.
Beneficial effect：This method salting liquid blanching, can change in smilax again to smilax sterilization, fixing
The permeability of portion's cell, is conducive to sugar to penetrate into smilax dried meat, by protecting brittleization and color retention, makes smilax dried meat local flavor
Pure, delicious taste, color stability, can be sufficiently reserved the nutritional ingredient of smilax, with removing toxic substances, dehumidify, the work(such as sharp joint
Effect.
Embodiment
Embodiment 1：
A kind of preparation method of smilax dried meat, its preparation method uses following steps：
A, get the raw materials ready：Complete, fresh smilax, wild rice stem, carrot, burdock, Chinese yam are selected, its crust is removed, it is standby after cleaning,
It is cut into smilax, water oat slice, carrot slice, burdock piece, yam slice that thickness is 2cm, takes 7kg smilax, water oat slice, 1kg
Carrot slice, 1kg burdock piece, 1kg yam slice are well mixed, and mixing tab is made, mixing tab is put into rapidly to the salt for 12%
In solution, temperature control is 100 DEG C, blanching 25s；
B, color retention：Mixing tab after blanching is pulled out, is filtered dry, is put into 0.1% copperas solution, immersion 1.5 is small
When, immersion removes the sulphur of residual through rinsing after terminating, make smilax, wild rice stem dried meat color stability；
C, guarantor's brittleization：Mixing tab after color retention is pulled out, is filtered dry, is put into 3g/L calcium carbonate mixed liquors, is soaked
30min, solution floods smilax section, improves the mouthfeel of smilax dried meat；
It is D, salted：The mixing tab protected after brittleization is put into 30% saline solution, soaked 0.7 hour, saline solution floods mixed
Piece is closed, smilax, wild rice stem institutional framework permeability is improved；
E, precook：Mixing tab after will be salted is put into 85 DEG C of water and precooked, and the time is 3min；
F, sugar system：Raw material after precooking is boiled with syrup to 100 DEG C, the time is 1h；Continued with syrup to pickle 10h again after cooking；
G, drying：Smilax, water oat slice after will be candy be put into baking oven and toasted, and baking twice, is toasted 2 hours for the first time,
Temperature 70 C, standing eases back for 10 hours, makes moisture redistribution uniform, second of baking 5 hours, 52 DEG C of temperature, drying to water
It is 10% to divide content, stops drying；
H, upper sugar-coat：Take 4kg maltose, 2kg xylitol, 2kg haw juice, 1kg water, 0.5kg cider,
0.5kg Chinese flowering quince juice is mixed in pot, is heated to 115 DEG C, is cooled to 80 DEG C, will be dried the smilax after shaping, water oat slice and is fallen
Enter to impregnate 2min in liquid glucose and pull out, natural cooling；
I, inspection, packaging：Smilax after drying, wild rice stem dried meat are cooled to after room temperature, packed after inspection.
Embodiment 2：
A kind of preparation method of smilax dried meat, its preparation method uses following steps：
A, get the raw materials ready：Complete, fresh smilax, ginseng, carrot, burdock, Chinese yam are selected, its crust is removed, it is standby after cleaning,
It is cut into smilax piece, ginseng, carrot slice, burdock piece, yam slice that thickness is 2cm, takes 7kg smilax, ginseng tablet, 1kg
Carrot slice, 1kg burdock piece, 1kg yam slice are well mixed, and mixing tab is made, mixing tab is put into rapidly to the salt for 12%
In solution, temperature control is 100 DEG C, blanching 25s；
B, color retention：Mixing tab after blanching is pulled out, is filtered dry, is put into 0.1% copperas solution, immersion 1.5 is small
When, immersion removes the sulphur of residual through rinsing after terminating, make smilax, ginseng dried meat color stability；
C, guarantor's brittleization：Mixing tab after color retention is pulled out, is filtered dry, is put into 3g/L calcium carbonate mixed liquors, is soaked
30min, solution floods smilax section, improves the mouthfeel of smilax dried meat；
It is D, salted：The mixing tab protected after brittleization is put into 30% saline solution, soaked 0.7 hour, saline solution floods mixed
Piece is closed, smilax institutional framework permeability is improved；
E, precook：Mixing tab after will be salted is put into 85 DEG C of water and precooked, and the time is 3min；
F, sugar system：Raw material after precooking is boiled with syrup to 100 DEG C, the time is 1h；Continued with syrup to pickle 10h again after cooking；
G, drying：Smilax, ginseng tablet after will be candy be put into baking oven and toasted, and baking twice, is toasted 2 hours for the first time,
Temperature 70 C, standing eases back for 10 hours, makes moisture redistribution uniform, second of baking 5 hours, 52 DEG C of temperature, drying to water
It is 10% to divide content, stops drying；
H, upper sugar-coat：Take 4kg maltose, 2kg xylitol, 2kg haw juice, 1kg water, 0.5kg cider,
0.5kg Chinese flowering quince juice is mixed in pot, is heated to 115 DEG C, is cooled to 80 DEG C, will be dried the smilax after shaping, ginseng tablet and is fallen
Enter to impregnate 2min in liquid glucose and pull out, natural cooling；
I, inspection, packaging：Smilax after drying, ginseng dried meat are cooled to after room temperature, packed after inspection.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of smilax dried meat, it is characterized in that, carry out as follows：
A, get the raw materials ready：Complete, fresh smilax, carrot, burdock, Chinese yam are selected, its crust is removed, it is standby after cleaning, it is cut into thickness
The smilax piece for 2cm, carrot slice, burdock piece, yam slice are spent, 7kg smilax piece, 1kg carrot slice, 1kg ox is taken
Burdock piece, 1kg yam slice are well mixed, and mixing tab is made, mixing tab is put into rapidly in the salting liquid for 12%, temperature control
For 100 DEG C, blanching 25s；
B, color retention：Mixing tab after blanching is pulled out, is filtered dry, is put into 0.1% copperas solution, immersion 1.5 is small
When, immersion removes the sulphur of residual through rinsing after terminating, make smilax dried meat color stability；
C, guarantor's brittleization：Mixing tab after color retention is pulled out, is filtered dry, is put into 3g/L calcium carbonate mixed liquors, is soaked
30min, solution floods smilax section, improves the mouthfeel of smilax dried meat；
It is D, salted：The mixing tab protected after brittleization is put into 30% saline solution, soaked 0.7 hour, saline solution floods mixed
Piece is closed, smilax institutional framework permeability is improved；
E, precook：Mixing tab after will be salted is put into 85 DEG C of water and precooked, and the time is 3min；
F, sugar system：Raw material after precooking is boiled with syrup to 100 DEG C, the time is 1h；Continued with syrup to pickle 10h again after cooking；
G, drying：Smilax piece after will be candy is put into baking oven and toasted, and baking twice, is toasted 2 hours, temperature 70 for the first time
DEG C, standing eases back for 10 hours, makes moisture redistribution uniform, second of baking 5 hours, 52 DEG C of temperature, drying to moisture
For 10%, stopping drying；
H, upper sugar-coat：Take 4kg maltose, 2kg xylitol, 2kg haw juice, 1kg water, 0.5kg cider,
0.5kg Chinese flowering quince juice is mixed in pot, is heated to 115 DEG C, is cooled to 80 DEG C, and the smilax piece dried after shaping is poured into liquid glucose
Middle dipping 2min is pulled out, natural cooling；
I, inspection, packaging：Smilax dried meat after drying is cooled to after room temperature, packed after inspection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710564049.3A CN107232554A (en) | 2017-07-12 | 2017-07-12 | The preparation method of smilax dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710564049.3A CN107232554A (en) | 2017-07-12 | 2017-07-12 | The preparation method of smilax dried meat |
Publications (1)
| Publication Number | Publication Date |
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| CN107232554A true CN107232554A (en) | 2017-10-10 |
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| CN201710564049.3A Withdrawn CN107232554A (en) | 2017-07-12 | 2017-07-12 | The preparation method of smilax dried meat |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN106212850A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The processing method of fragrant and sweet taro nourishing healthy dried meat |
| CN106306283A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of preserved pleurotus eryngii |
-
2017
- 2017-07-12 CN CN201710564049.3A patent/CN107232554A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493961A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Method for manufacturing dried coprinus comatus |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN106306283A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of preserved pleurotus eryngii |
| CN106212850A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The processing method of fragrant and sweet taro nourishing healthy dried meat |
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Application publication date: 20171010 |