Preparation method of Chaozhou crisp dried meat floss

A production method, the technology of crispy meat floss, which is applied in the food field, can solve the problems of thickness, velvet sticking, and the length of the meat floss is difficult to control, and achieve the effect of rich nutrition, crispy taste and strong fragrance

Active Publication Date: 2013-12-11
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, pork floss is mostly made by cooking pork pieces, skimming oil, frying, frying, loosen...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Embodiment: (1), get pork and cut into pork strips with a length of 5 cm, a width of 1 cm, and a thickness of 1 cm;

[0017] (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 as spices, wrap them in gauze, and mix them with 100 parts by weight of pork strips, 2 parts by weight of locust bean gum powder, and 1 part by weight of guar Soybean gum powder (powder with a particle size less than 50 microns), put into a pot and add 100 parts by weight of water to boil for 25 minutes, control the cooking power until at least 1 / 3 of the water in the pot remains after cooking Skim off the cooking oil from the medium pork strips;

[0018] (3) Add 10 parts by weight of soy sauce, 10 parts by weight of sugar, and 3 parts by weight of salt, and continue cooking to collect the soup until the soup in the pot is cooked. During this process, the pork strips need to be continuously stir-fried;

[0019] (4) Take out the pork strip...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L13/10
Inventor 陈楚锐庄沛锐陈晓漩
Owner 广东真美食品股份有限公司
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