CN1206935C - Instant meat swallow shreds and the production process - Google Patents
Instant meat swallow shreds and the production process Download PDFInfo
- Publication number
- CN1206935C CN1206935C CNB011056959A CN01105695A CN1206935C CN 1206935 C CN1206935 C CN 1206935C CN B011056959 A CNB011056959 A CN B011056959A CN 01105695 A CN01105695 A CN 01105695A CN 1206935 C CN1206935 C CN 1206935C
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- China
- Prior art keywords
- swallow
- meat
- shreds
- silk
- instant
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000009472 formulation Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 235000011837 pasties Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000219112 Cucumis Species 0.000 claims 2
- 238000013019 agitation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 241001560086 Pachyrhizus Species 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 235000013410 fast food Nutrition 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021487 ready-to-eat food Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001364 upper extremity Anatomy 0.000 description 1
Landscapes
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to instant meat swallow shreds and a production method thereof. Raw swallow shreds are prepared from pig lean meat and pachyrhizus starch by a traditional formulation technology, the ratio of part by weight of refined lean meat and the pachyrhizus starch is 1: 1.2 to 1.7, the present invention is characterized in that the meat swallow shreds are composed of cooked swallow shred material which is baked and heated by microwaves, and the cooked swallow shred material has convenient eating. The present invention has the production steps: semi-humid soft swallow shreds are put in a microwave oven to be heated and baked by strong fire or medium high fire for an appropriate period of time, the swallow shreds are taken out, flavorings are added, and a finished product is produced. Completely dry or dry soft type instant swallow shreds can be produced. The instant meat swallow shreds have the advantages of rapid and convenient eating, convenient storage, portability and long shelf life. Since the microwaves are used for heating, the original flavor and the nutrition ingredient are maintained.
Description
The present invention relates to a kind of new food production technology, particularly a kind of instant meat swallow shreds (also claiming fast food swallow silk) and production method thereof.
Meat swallow food also claims Foochow Ro Yan, spreads so far the history in existing more than 100 year in Foochow, always is exactly the local tradition local delicacies of Foochow, and also is Foochow local speciality.In the past, people from Foochow once spread the saying that no swallow do not become not to be feted, and for a long time, Foochow every household all be unable to do without this bowl of Foochow Ro Yan Fujian cuisine, does wedding, funeral, birthday feast, the great last course of a feast of more too busy to get away this bowl.Since reform and opening-up, along with living standard improves constantly, numerous persons sponging on an aristocrat have not just had a preference for so to eating the Foochow Ro Yan that has meat stuffing, like the chopping of swallow skin is eaten when noodles are boiling.Because noodles shape (meat) swallow silk itself has own distinctive local flavor, be well suited for ordinary people's taste, but living swallow silk boils the trouble of taking a lot of work very much, because the swallow silk be pig on one's body lean meat and ground melon starch make, its finished product generally contains moisture and reaches about 40%, be not very good eating directly into boiling the sticky shape of easy one-tenth in the pot, so preferably earlier it being put into boiling water swings to wash to pull out and pours delicious clear soup again into and continue to boil, also has a part person sponging on an aristocrat because of not understanding eating method, be afraid of sticky again, just earlier it being put into water swings surperficial one deck tapioca flour and washes off, putting into delicious clear soup again boils, though above-mentioned such processing is boiled can be not sticky, but the taste of tasting is not good enough, reason is to have lost a lot of nutritive values and distinctive taste, in addition, fresh soft wet living swallow silk is not easy to store, the living swallow silk of dry product is frangible again, if it is freezing wet swallow silk not to be put into refrigerator, will go bad in 2～3 days at normal temperatures, as it is freezing to put into refrigerator, form one during taking-up again, at this moment if directly put into and boil in the pot and can be unripe, so just can boil it to the swallow silk from preferably being placed on earlier after refrigerator takes out after spending the long period to thaw under the normal temperature, this is time-consuming equally takes a lot of work and wastes material.
The purpose of this invention is to provide a kind of instant meat swallow shreds (also claiming fast food meat swallow shreds face) and production method thereof, making its eating method to resemble and using boiling water (or boiling water) bubble fast ripe (instant noodles) is edible, can also keep original local flavor, the not sticky nutritive value that do not lose, instant is quick, also be convenient to store and carry, extend the shelf life.
The present invention realizes with following technical scheme.As everyone knows, in view of present some ready-to-eat foods on the market, as convenience fast ripe (at first being invented by the Japanese) is noodles to be passed through fried slaking and are equipped with the seasoning seasoning matter make, and other cooked food products such as instant crispy rice or instant porridge etc., have plenty of by utilizing bulking equipment to make through high-temperature high-pressure swelling, have plenty of to cook and make, but consider that will make the fast food meat swallow shreds then should not utilize said method production, this is because if adopt fried, expanded or cook method production, then can cause the failure loss of the intrinsic local flavor of swallow silk (flavour), its product design also can be destroyed.Through long-term exploratory experiment, the applicant finds if utilize microwave heating principle processing, then can address the above problem, according to the micro-wave oven operation principle: the ultrahigh-frequency microwave that the per second that promptly utilizes magnetron and produced is 2,400,000,000 5 thousand ten thousand times shakes protein, fat, carbohydrate, the water equimolecular in the food fast, make collision mutually between the molecule, extruding, friction and produce and to reach enough cook temperatures and carry out slaking, and the swallow silk can evenly be heated and be toasted original local flavor of still intact maintenance and nutrition with the same microwave that absorbs of other foods in stove.So the present invention be still by the lean meat (lean meat) at the pig back leg of conventional formulation ormal weight (or the foreleg or the row of going up) position manually (or plant equipment) be equipped with starch again (as tapioca flour after beating into pasty state meat pulp, potato powder etc.) be rolled into behind the swallow skin of thin paper sheet more manually or living swallow silk semi-finished product (become salable finished product by traditional method for making and given birth to Yan Siliao) are made in the machine chopping, wherein contained lean meat is 1: 1.2～1.7 with the ratio of the weight portion that tapioca flour forms sediment, and it is characterized in that this instant meat swallow shreds product is by forming through the noodles shape swallow silk grog of making the conveniently edible of slaking behind the micro-wave oven heated baking.
The processing step of its production comprises by the conventional formulation ormal weight gets the raw materials ready, lean meat is beaten the back by craft or machinery equipment become pasty state meat pulp, add successively and be equipped with the ground melon starch that pulverizes and swallow skin after fresh half wet soft living swallow silk semi-finished product are made in chopping through evenly being rolled into the thin paper sheet, it is characterized in that also comprising half wet soft living swallow silk semi-finished product are placed on to insert on the special microwave barbecuing basin in the micro-wave oven and livings swallow silk carried out the appropriate time heated baking with high fire or middle high fire, take out after the cooling interpolation flavoring through sterilization wrap finished product.
Instant meat swallow shreds food of the present invention also has following technical characterictic concrete production in the enforcement:
One, described through behind the micro-wave oven heated baking the meat swallow shreds of slaking can be to make a kind ofly once pouring the ready-to-serve absolutely dry type prepared food swallow silk food of boiling water or hot boiling water (approximately through about 1 minute), its water content is 8～12%.
Two, described after microwave stove heating the meat swallow shreds of slaking can also be to make a kind ofly to stop 1～4 minute (about) ready-to-serve fast ripe swallow silk food of soft type (half-dried wet soft type) of doing as 2 minutes through pouring boiling water or hot boiling water, it is 23～30% that its water content is grasped.
The present invention also has following method feature when adopting aforementioned method steps to carry out actual production:
One, living swallow silk is placed in the micro-wave oven with high fiery heated baking appropriate time, as take out after 6～9 fens clock times make into water content only be 8～12% absolutely dry type prepared food swallow silk product (as with power be put in the micro-wave oven of 1200W the livings swallow silk of 300 grams need heat with high fire promptly became water content in about 8 minutes and be about 10% absolutely dry type prepared food swallow silk food), this prepared food swallow silk is an edible once pouring boiling water or hot boiling water (about 1 minute), can be convenient to make bowl dress swallow silk (similar fast food bowl face).
Two, also living swallow silk can be placed in the micro-wave oven with in high fiery heated baking appropriate time, as take out after 5～7 fens clock times make into water content be 23～30% the fast ripe swallow silk product of dried soft type (being half-dried wet soft type) (as with power be put in the micro-wave oven of 1200W the livings swallow silk of 300 grams only need heat with high fire promptly became water content in about 6 minutes and be about 28% the fast ripe swallow silk food of dried soft type), this fast ripe swallow silk is an edible pouring boiling water or hot boiling water stop 1～4 minute (about as 2 minutes).
When three, in microwave stove, carrying out the heating using microwave baking procedure, can take out midway overturn or slightly turn after put into stove again and continue heated baking, the purpose of doing like this is living swallow silk can be tried one's best evenly added thermal maturation in micro-wave oven.
The present invention is the same with instant noodles or other ready-to-eat foods have edible efficient and convenient, be convenient to store and carry, the advantage of long shelf-life, because the present invention adopts microwave heating technique that living swallow silk is processed, according to the micro-wave oven operation principle, food can evenly be heated in the stove, can keep nutritions such as the original color of food, so the present invention can also intact original local flavor of maintenance swallow silk and nutrition.
Claims (7)
1, a kind of instant meat swallow shreds, it be shank or the row of going up position before and after the pig by the conventional formulation ormal weight lean meat manually or plant equipment beat into and make living swallow silk semi-finished product through chopping again after being equipped with the swallow skin that starch is rolled into the thin paper sheet after the pasty state meat pulp, wherein contained lean meat is 1: 1.2～1.7 with the ratio of the weight portion of ground melon starch, it is characterized in that this instant meat swallow shreds product is by forming through the noodles shape swallow silk grog of making the conveniently edible of slaking behind the micro-wave oven heated baking.
2, instant meat swallow shreds according to claim 1, it is characterized in that described behind the micro-wave oven heated baking the meat swallow shreds of slaking can be to make a kind ofly through pouring the ready-to-serve absolutely dry type prepared food swallow silk food of boiling water or hot boiling water, its water content is 8～12%.
3, instant meat swallow shreds according to claim 1, it is characterized in that described after micro-wave oven heating the meat swallow shreds of slaking can also be to make a kind ofly to stop 1～4 minute ready-to-serve fast ripe swallow silk food of soft type of doing through pouring boiling water or hot boiling water, its water content is 23～30%.
4, a kind of production method of instant meat swallow shreds as claimed in claim 1, the processing step of its production comprises by the conventional formulation ormal weight gets the raw materials ready, lean meat is beaten the back by craft or machinery equipment become pasty state meat pulp, add successively and be equipped with the ground melon starch that pulverizes and swallow skin after fresh half wet soft living swallow silk semi-finished product are made in chopping through evenly being rolled into the thin paper sheet, it is characterized in that also comprising half wet soft living swallow silk semi-finished product are placed on to insert on the special microwave barbecuing basin in the micro-wave oven and livings swallow silk carried out the appropriate time heated baking with high fire or middle high fire, take out after the cooling interpolation flavoring through sterilization wrap finished product.
5, production method according to claim 4 is characterized in that living swallow silk to be placed in the micro-wave oven with after 6～9 fens clock times of high fiery heated baking, and taking out and making into water content only is 8～12% absolutely dry type prepared food swallow silk product.
6, production method according to claim 4, it is characterized in that also living swallow silk to be placed in the micro-wave oven with in high fiery heated baking took out that to make into water content be that 23～30% dried soft type is the fast ripe swallow silk product of half-dried wet soft type in 5～7 minutes after the clock time.
7, according to claim 4 or 5 or 6 described production methods, when it is characterized in that in microwave stove carrying out heated baking with microwave, can take out midway overturn or gentle agitation after put into stove again and continue heated baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011056959A CN1206935C (en) | 2001-03-17 | 2001-03-17 | Instant meat swallow shreds and the production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011056959A CN1206935C (en) | 2001-03-17 | 2001-03-17 | Instant meat swallow shreds and the production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1375220A CN1375220A (en) | 2002-10-23 |
| CN1206935C true CN1206935C (en) | 2005-06-22 |
Family
ID=4654767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011056959A Expired - Lifetime CN1206935C (en) | 2001-03-17 | 2001-03-17 | Instant meat swallow shreds and the production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1206935C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389680C (en) * | 2006-06-27 | 2008-05-28 | 福州大学 | Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor |
| CN102283389B (en) * | 2011-07-08 | 2012-12-26 | 福州耕耘专利开发有限公司 | Mechanized production method for convenient instant meat swallow shreds |
| CN103040030A (en) * | 2013-01-06 | 2013-04-17 | 苏州喜福瑞农业科技有限公司 | Crab-flavored slice and cooking method thereof |
| CN109601818A (en) * | 2018-12-17 | 2019-04-12 | 福州同利餐饮管理有限公司 | A kind of production method of brewed in hot water instant meat swallow skin |
| CN114831270A (en) * | 2022-05-20 | 2022-08-02 | 福建郑森记食品有限公司 | Swallow skin, instant swallow shreds and preparation method thereof |
-
2001
- 2001-03-17 CN CNB011056959A patent/CN1206935C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1375220A (en) | 2002-10-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Fujian Tengxin Foods Co., Ltd. Assignor: Chen Biao Contract fulfillment period: 2008.8.20 to 2014.8.19 Contract record no.: 2008350000150 Denomination of invention: Instant meat swallow shreds and the production process Granted publication date: 20050622 License type: Exclusive license Record date: 20081024 |
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| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.8.20 TO 2014.8.19; CHANGE OF CONTRACT Name of requester: FUJIAN TENGXIN FOOD CO., LTD. Effective date: 20081024 |
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| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: HAIXIN FOOD CO., LTD. Assignor: Chen Biao Contract record no.: 2008350000150 Date of cancellation: 20141126 |
|
| EM01 | Change of recordation of patent licensing contract |
Change date: 20141126 Contract record no.: 2008350000150 Assignee after: HAIXIN FOOD CO., LTD. Assignee before: Fujian Tengxin Foods Co., Ltd. |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050622 |