阅读说明：本技术 一种远红外干燥生产传统肉酥的方法 (Method for producing traditional meat crisp through far infrared drying ) 是由 闫征 诸永志 卞欢 邓克伦 徐为民 王道营 于 2020-05-21 设计创作，主要内容包括：本发明公开了一种远红外干燥生产传统肉酥的方法,属于食品加工技术领域。该方法是将检验检疫合格后的猪后腿肉经初煮、复煮、收汤、炒松、拌油、远红外干燥成酥、包装,最终制成肉酥产品。该方法利用远红外干燥高效的传热效率和干燥效果,为传统肉酥生产提供一种显著提高品质的工艺方法,可有效提高产品色泽品质,降低生产及储存过程中油脂氧化,相较于传统炒制酥松处理,水分活度降低20％。(The invention discloses a method for producing traditional meat crisps by far infrared drying, and belongs to the technical field of food processing. The method comprises the steps of carrying out primary boiling, secondary boiling, soup collection, frying, oil mixing, far infrared drying to obtain the crisp meat product, and finally packaging. The method utilizes the high-efficiency heat transfer efficiency and drying effect of far infrared drying, provides a process method for remarkably improving the quality of the traditional meat crisp production, can effectively improve the color and luster quality of the product, reduces the oxidation of oil in the production and storage processes, and reduces the water activity by 20 percent compared with the traditional fried crisp treatment.)

1. A method for producing traditional meat crisp by far infrared drying is characterized by comprising the following steps:

1) raw material treatment: selecting fresh high-quality pig hind leg meat qualified by quarantine inspection, removing skin, removing bone, fat meat and fascia, cleaning and draining water for later use. Cutting into meat blocks with length of 10cm, width and thickness of 3 cm;

2) primary boiling: boiling the treated meat in a pot (the ratio of meat to water is 1: 1.2), adding spices according to the formula, and boiling for 2-3 h until the meat is well boiled;

3) re-boiling: scooping out meat in the pot, shoveling the meat blocks into slender fiber bundles, pouring the fiber bundles back into the pot to supplement a small amount of water, turning off the fire after the fire is started and boiled, skimming when the surface floating oil and the water are clear, adding soy sauce and salt, skimming the oil at any time, and adding sugar and a natural antioxidant when the oil is basically not contained;

4) collecting soup: adding adjuvants into the thoroughly cooked meat and broth, heating, and parching until the soup is substantially dry;

5) and (3) frying the pine: mechanically operating by a rubbing and loosening machine, a frying and loosening machine and the like, and controlling the evaporation degree of water;

6) oil mixing: when 80% of the semi-finished product of the dried meat floss is crisp and powdery, taking out the dried meat floss from a pot, sieving to remove particles, adding the molten lard, and rolling and mixing in a roller for 10min to enable the dried meat floss to be agglomerated into balls;

7) and (3) crisp making: putting the mixed dried meat floss into a dish, and baking in a far infrared oven;

8) packaging: packaging while hot, wherein the packaging needs to be filled with little space.

2. The production process according to claim 1, characterized in that: the natural antioxidant added in the step 3) is tea polyphenol, and the addition amount is 0.5%.

3. The production process according to claim 1, characterized in that: the water content of the fried pine dried in the step 5) is 10-20%.

4. The production process according to claim 1, characterized in that: and 7) placing the dried meat floss mixed with the oil into a dish, baking in a far infrared oven, wherein the thickness is 8-10mm, and baking at the temperature of 120 ℃ and 130 ℃ for 10-15 min.

Technical Field

The invention mainly relates to a method for producing traditional meat crisp by far infrared drying

Technical Field

Meat crisp is also called as fried crisp dried meat floss, is a dried food prepared by specially processing lean meat of pigs or other meat, and is also called as Taiwan meat crisp because of the prevalence in Fujian, Taiwan and other places. Compared with another famous dried meat floss product 'Taicang dried meat floss' in China, the dried meat floss has shorter fiber, crisp taste and easier digestion and absorption, and is suitable for old people and children. In recent years, with the improvement of living standard of people, meat crisp is more popular in the market as a traditional leisure food. However, the traditional meat crisp production process has the problems of loss of nutrient components of products, oxidation, poor color and the like due to overlong drying time in the process of mixing the meat crisp with the fried crisp and the dried floss. The far infrared heating has the advantages of large energy flow density, strong penetrability and uniform heating of products, can greatly shorten the heating and drying time, avoid the loss and oxidation of nutrient components of the products, keep the color and luster of the products and improve the quality. Thus far infrared heating is well suited for use in the meat crisp crunchy processing.

Disclosure of Invention

The invention aims to provide a method for producing traditional meat crisps by far infrared drying. The method comprises the following steps:

1) raw material treatment: selecting fresh high-quality pig hind leg meat qualified by quarantine inspection, removing skin, removing bone, fat meat and fascia, cleaning and draining water for later use. Cutting into meat blocks with length of 10cm, width and thickness of 3 cm;

2) primary boiling: boiling the treated meat in a pot (the ratio of meat to water is 1: 1.2), adding spices according to the formula, and boiling for 2-3 h until the meat is well boiled;

3) re-boiling: scooping out meat in the pot, shoveling the meat blocks into slender fiber bundles, pouring the fiber bundles back into the pot to supplement a small amount of water, turning off the fire after the fire is started and boiled, skimming when the surface floating oil and the water are clear, adding soy sauce and salt, skimming the oil at any time, and adding sugar and a natural antioxidant when the oil is basically not contained;

4) collecting soup: adding adjuvants into the thoroughly cooked meat and broth, heating, and parching until the soup is substantially dry;

5) and (3) frying the pine: mechanically operating by a rubbing and loosening machine, a frying and loosening machine and the like, and controlling the evaporation degree of water;

6) oil mixing: when 80% of the semi-finished product of the dried meat floss is crisp and powdery, taking out the dried meat floss from a pot, sieving to remove particles, adding the molten lard, and rolling and mixing in a roller for 10min to enable the dried meat floss to be agglomerated into balls;

7) and (3) crisp making: putting the mixed dried meat floss into a dish, and baking in a far infrared oven;

8) packaging: packaging while hot, wherein the packaging needs to be filled with little space.

The invention provides a process method for remarkably improving the quality of the traditional meat crisp production by utilizing the high-efficiency heat transfer efficiency and the drying effect of far infrared drying, can effectively improve the color and luster quality of products and reduce the oxidation of grease in the production and storage processes, and reduces the water activity by more than 20 percent compared with the traditional fried crisp treatment.

Furthermore, the natural antioxidant added in the invention is tea polyphenol, and the addition amount is 0.2 percent of the weight of the fresh meat.

Furthermore, the water content of the fried pine dried is 10-20%.

Further, the dried meat floss mixed with the oil is placed into a dish and baked in a far infrared oven, the thickness is 8-10mm, and the dried meat floss is baked at the temperature of 120-.

The invention has the following beneficial effects:

1. because the temperature is high in the process of frying the dried meat floss mixed with oil into crisp and loose meat, fat is easy to oxidize, the temperature and time can be effectively controlled by adopting far infrared baking for the crisp and loose meat floss, and fat oxidation is reduced.

2. The meat crisp produced by the invention has uniform texture, is crisp, and has golden yellow appearance and no black impurities.

3. By adding natural antioxidant, the oxidation of the product in the storage process is reduced, and the shelf life is prolonged.

Description of the drawings:

FIG. 1 Effect of far Infrared drying temperature on sensory Scoring of meat crisps

FIG. 2 Effect of far Infrared drying time on sensory Scoring of meat crisps

FIG. 3 Effect of Material thickness on sensory Scoring of meat crisps

FIG. 4 Effect of different drying regimes on the Water Activity of meat crisps

Detailed Description

The following examples are intended to describe the invention in further detail, but are not intended to limit the invention in any way.