CN1309927A

CN1309927A - Making process of fried crisp meat

Info

Publication number: CN1309927A
Application number: CN01107193A
Authority: CN
Inventors: 刘�东
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-02-27
Filing date: 2001-02-27
Publication date: 2001-08-29

Abstract

Fried crisp meat as one delicious kind of snacks is produced through slicing meat material, coating with egg, coating with special flour, frying, dressing with seasoning and packing. The product may have a weight 70-130 % that of meat material, so it has low production cost.

Description

The manufacture method of fried crisp meat

The present invention relates to a kind of manufacture method of fried crisp meat, belong to meat products deep processing field.

Meat is nutritious food, be people's leisure one of indispensable food of going with rice or bread, and the meat products of suitability for industrialized production mostly is bar shaped or sheet shape jerky now, the patent application of publication number CN1222314A discloses a kind of roasted beef and preparation method thereof, it is through pickling with beef, steam the sheet that stripping and slicing is 6-8mm, after further being cut into long little rectangular of 4-6cm, fried receipts juice packing forms, its shortcoming is that finished product is thicker, yield rate is about 35% of a raw meat after fried receipts solid carbon dioxide part, the finished product rate is low, mouthfeel is stiff, and when this kind method is 0.5-1.5cm as raw meat being switched to thickness, after drying, be difficult to moulding, scorification ratio height, lost commodity value, and the patent application of soft jar of packing articles publication number CN1185903A discloses a kind of preparation method of soft canned freshwater fish, it is with fresh-water fishes, through preliminary treatment, pickled, fried, soak juice, pack is sealed, high pressure sterilization and making, its shortcoming is that equipment investment is big, and charges for packing material is quite high, and is not suitable as leisure food.

Purpose of the present invention is that a kind of finished product rate height is provided, and has brand-new mouthfeel, crispization slag, and water content is low, is easy to preserve, and meat and flour nutrition are arranged in pairs or groups mutually, are suitable for the meat products of going with rice or bread and lying fallow.

The objective of the invention is to be achieved by the following scheme:

Described herein " raw material cube meat " speech of selecting materials is the general name of meat cube meat that can be edible, in the present invention if cube meat can be according to a conventional method or freezing back machinery be cut into sheet or be cut to the filament shape, can use any meat, among the present invention there be spendable meat: thin cattle meat, lean pork, sheep red meat, goat lean meat, horse lean meat, chicken, duck, goose, rabbit meat, poultry meat, the no headband bone fresh water flesh of fish and ocean fish meat, carp, crucian, bighead, black carp, grass carp, silver carp, large yellow croaker, little yellow croaker, hairtail, butterfish, the raw meat that preferred fat content is low, this is because work as the raw meat fat-containing component more for a long time, fat when fried in the raw meat is sneaked into stripping in the frying oils, product is shunk to diminish, decrease in yield, be unfavorable for keeping quality of finished, consider the fat content and the product cost factor of raw material cube meat, preferably beef is decaptitated and is with the fresh-water fishes and the ocean fish meat of bone in the present invention.

Cut the raw material cube meat cut and be long 3-10cm, wide 1-8cm, the sheet of thick 0.5-2mm, or long 3-10cm, wide 2-10mm, silk or the bar shaped small pieces of thick 0.5-2mm, section or chopping preferred feedstock cube meat through freezing hard after, cut by above standard with meat block slicing machine, length and width are formulated by product standard, thickness is pressed the water content of meat and delicate situation and is decided beef, horseflesh, lean pork, band bone marine fish flesh is 0.5-1mm the best, the band bone fresh water flesh of fish and chicken, duck is 1-2mm the best, because of the raw material sliced meat thin more, the surface area that the raw meat of fixed volume presents is big more, when subsequent processing is wrapped up in powder, adhere to wrap up in powder many more, yield rate is high more.

The special powder of wrapping up in adds yeast or generatrix with flour and sends out system steamed bun or bread, ripe after, steamed bun or bread branch are cut to the piece of diameter 1-3cm, putting into 60-90 degree centigrade barn dries, water content is about 5%, pulverizes through 80-120 purpose pulverizer, adds edible salt 0.4%-1.2%.

Wrapping up in raw material sliced meat that powder will cut or each face of shredded meat hangs up the bright buckets of beaten eggs of one deck (buckets of beaten eggs adopts in fresh hen egg, FRESH DUCK EGGS, bright goose egg, the fresh quail egg any, two or more mixes together arbitrarily, the preferred fresh hen egg of the present invention, because of its inexpensive convenience), put into and wrap up in powder and make each face of raw material sliced meat (silk) evenly wrap one deck to wrap up in powder, and compacting compresses.

The fried raw material sliced meat (silk) that will wrap up in powder put into the fried system of oil cauldron (fried system with oil is: bird rape seed oil, soya-bean oil, corn oil, peanut oil, palm oil a kind of, two or more mixes arbitrarily, and by national standard adding antioxidant), the oil temperature control is fried the system 5 to 10 minutes between 110 ℃ to 170 ℃, be about 170 ℃ when just cooking, after the typing of surface, be adjusted into about 120 ℃, when water content reaches 5%-10%, pull out.

De-oiling spice packing is put into centrifuge with the fried ripe meat products of Shan, de-oiling 3-5 divides kind, take out and press product requirement interpolation five-spice powder, paprika, pepper powder, cumin, sesame, monosodium glutamate, salt, powdered sugar, can form various tastes such as spices, spicy, barbecue.

Specify below in conjunction with preferable embodiment, but explanation of the invention should not be limited to the disclosed content of following examples:

Embodiment one:

Select materials and select the bright beef 1kg that rejects behind muscle, skin, the oil for use.

Cut beef is divided into high 3-5cm, the stick of wide 3-8cm is put into the refrigerator-freezer quick-frozen, and taking-up is put into slicer and is cut to the thick sheet of 0.5mm behind the adfreezing.

Powder process flour 1kg, dry ferment 0.01kg, water make steamed bun in right amount, and the piece that steamed bun is cut to diameter 1-2cm after ripe is put into 70 ℃ of barns, and its water content is about 5% about 1 hour, pulverizes with 100 order pulverizers, adds salt 0.005kg, and mixes.

Wrap up in powder fresh hen egg 200 gram, stir dried beef slices, hang up the bright buckets of beaten eggs of one deck after, put into and wrap up in powder, two sides and each limit is evenly wrapped one deck wrap up in powder, and compacting compresses.

The fried cooked food oil 5kg that adds antioxidant butylated hydroxy anisole (BHA) 0.005% is heated to put into the raw material sliced meat of wrapping up in powder about 170 ℃, fried system one minute, stir therebetween several times, treat raw meat outer wrap up in fen-ting shape after, change into about 110 ℃ about 8 fens kinds of fried system, its water content is pulled out between reducing to 5% to 8%.

Dried beef slices after de-oiling spice packing will be pulled out was put into the centrifuge de-oiling 3 minutes, take out and add monosodium glutamate 4 grams, paprika 20 grams, pepper powder 3 grams, five-spice powder 1 gram, powdered sugar 10 grams, salt 5 grams, the packing of weighing after stirring is that be suitable for the going with rice or bread fried spicy fried crisp beef of leisure is done, and its yield rate is about 130% of a raw material beef.

So far fried crisp of the present invention (ox) jerky completes.

Embodiment two:

Select materials and select dephosphorization of no headband bone and internal organ grass carp body 1kg for use.

Cut fish put into the refrigerator-freezer adfreezing after, take out and put into the contrary main fish-bone direction of slicer and cut off fish-bone, be cut to the fillet of 1mm.

The special powder of wrapping up in is identical with embodiment one

It is identical with embodiment one to wrap up in powder

Fried identical with embodiment one

De-oiling spice packing was put into the centrifuge de-oiling 3 minutes with the fillet of pulling out, take out and add five-spice powder 3 grams, white sugar 10 grams, salt 5 grams, ripe sesame 30 grams, the packing of weighing after stirring is that be suitable for the going with rice or bread fried spiced crisp fish of leisure is dried, because of water content height, the meat of freshwater fish are tender, so yield rate is about 90% of the raw material flesh of fish.

So far fried crisp of the present invention (fish) jerky completes.

Claims

1, a kind of fried crisp meat, it is characterized by: the raw material cube meat is hung bright buckets of beaten eggs through select materials, cut into slices (or filament), and wrap the special powder of wrapping up in of compacting, 170 ℃ to 110 ℃ fried dehydration are between the water content 5%-10%, mix condiment and the crisp meat goods that obtain through de-oiling, its yield rate is the 70%-130% of former meat weight.

2, its raw material cube meat is all meats that available conventional method or freezing back machinery are cut to sheet (or filament shape) according to claim 1, contain: thin cattle meat, lean pork, sheep red meat, goat lean meat, horse lean meat, chicken, duck, goose, rabbit meat, poultry meat, the fresh water flesh of fish and ocean fish meat, carp, crucian, bighead, black carp, grass carp, chain fish, hairtail, Cymbaria dahurica fish, little yellow croaker, butterfish of decaptitating and being with bone.

3, can be according to a conventional method as raw meat as described in claims 1 or the machinery section of freezing back be long 3-10cm, wide 1-8cm, the sheet of thick 0.5-2mm, or long 3-10cm, wide 2-10mm, thick 0.5-2mm thread or the bar shaped small pieces.

4, its special powder of wrapping up in is a flour according to claim 1, make steamed bun or bread with yeast or generatrix after, to pulverize be fine powder between 80 order to 120 orders through drying, and the salt that adds 0.4%-1.2% is mixed evenly.

5, hang bright buckets of beaten eggs on each face of its sliced meat according to claim 1, buckets of beaten eggs adopts one or more arbitrary proportions in fresh hen egg, FRESH DUCK EGGS, bright goose egg, the fresh quail egg to mix stirring and gets.

6, its order of wrapping up in the powder program is according to claim 1: raw material sliced meat or silk are hung earlier bright buckets of beaten eggs, put into to wrap up in powder and make each face evenly wrap powder, and compacting compress again.

7, fried according to claim 1 system is that a kind of two or more in bird rape seed oil, soya-bean oil, corn oil, peanut oil, the palm oil made meaning and mixed with oil, and presses national standard interpolation oil-soluble inhibitor.

8, fried according to claim 1 system oil temperature is between 110 ℃-170 ℃, and the fried system time is 5 to 10 minutes, and the finished product water content is between the 5%-10%.

9, according to claim 1, the de-oiling of fried back, by product requirement with the flavoring spice after packing, yield rate is the 70%-130% of raw material cube meat.