Preparation method of Chaozhou crisp dried meat floss

Abstract

The invention discloses a preparation method of Chaozhou crisp dried meat floss, which comprises the following production steps that (1), pork is chopped into pork strips; (2), spice is wrapped with gauze, the spice, the pork strips, locust bean gum powder and guar gum powder are put in a pot, and water is added and boiled till at least 1 / 3 of the water is left; (3), soybean sauce, sugar and salt are added, boiled and subjected to soup reduction till soup in the pot is evaporated completely; (4), the pork strips are taken out and stir-fried to be loosened by a stir-frying loosening machine, the water is added, the pork strips are placed in a refrigerating chamber after absorbing the water completely, and stir-fried to be loosened by the stir-frying loosening machine again, the water is added, the pork strips are, placed in the refrigerating chamber after absorbing the water completely, and then stir-fried to be loosened by the stir-frying loosening machine, and semifinished dried meat floss is prepared; and (5), the loosened semifinished product dried meat floss is placed in a rubbing loosening machine for rubbing loosening, and then packaged, and the Chaozhou crisp dried meat floss is obtained. The prepared Chaozhou crisp dried meat floss is fragrant in flavor, rich in nutrient, flocculent, loose, and good in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing Chaozhou-style crispy dried meat floss. Background technique [0002] At present, pork floss is mostly produced by boiling, skimming, frying, pressing, frying and loosening pork pieces. The length of pork floss is difficult to control, and most of the velvet is sticky and thick. Contents of the invention [0003] The purpose of the present invention is to solve the above problems, and to provide a preparation method of Chaozhou style crispy dried meat floss. [0004] The preparation method of Chaozhou-style crispy dried meat floss of the present invention is characterized in that it comprises the following production steps: [0005] (1) Take the pork and cut it into pork strips with a length of 4-6cm, a width of 0.5-2cm, and a thickness of 0.5-2cm; [0006] (2) Take 0.28 parts by weight of ginger, 0.2 parts by weight of fennel, and 0.2 parts by weight of star anise...

AI Technical Summary

Problems solved by technology

[0002] At present, pork floss is mostly made by cooking pork pieces, skimming oil, frying, frying, loosening and loosening. The length of pork floss is difficult to control, and most of the velvet is sticky and thick.