Crispy meat as well as preparation method and equipment thereof

A production method and technology of crispy meat, which is applied in the field of crispy meat, can solve the problems that crispy meat is difficult to meet the requirements of taste, nutrition and safety, and achieve the effect of moderate shape, high protein content and optimized taste

Inactive Publication Date: 2014-06-18
杨田
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of crispy meat and its preparation method and preparation equipment, whi

Method used

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  • Crispy meat as well as preparation method and equipment thereof
  • Crispy meat as well as preparation method and equipment thereof

Examples

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Embodiment 1

[0056]The invention provides a new type of crispy meat, which has the characteristics of delicious meat, rich nutrition, unique taste and safe food, can supplement some nutrients needed by the human body, and enhance the immune ability of the human body to a certain extent. The crispy meat is mainly made of raw materials with the weight ratio as follows: 300-500g sweet potato starch, 300-600g pork bone, 80-110g fat pork hip, 180-200g lean pork hip, 80g white radish ~100g, 40~60g salt, 40~50g sorghum liquor, 40~60g lard, 90~100g egg, 0.46~0.64g Chinese herbal spices. Wherein, the Chinese herbal spices include: 0.03-0.05g star anise, 0.05-0.07g fennel, 0.05-0.06g pepper, 0.04-0.06g dried ginger, 0.03-0.05g Angelica dahurica, 0.05-0.07g dried chili, garlic 0.06-0.08g, 0.03-0.05g cinnamon bark, 0.12-0.15g excipients. Further, the auxiliary materials include: 0.03-0.05g cinnamon, 0.03-0.05g white pepper, 0.03-0.05g clove, and 0.03-0.05g amomum.

[0057] Prepare the crispy meat of...

Embodiment 2

[0073] The difference from Example 1 is that in this embodiment, the weight ratios of various raw materials for making crispy meat are: 500 g of sweet potato starch, 500 g of pork bone, 100 g of fat pork hindquarters, 200 g of lean meat of pork hindquarters, white 100g radish, 50g salt, 50g sorghum liquor, 50g lard, 100g egg, 0.04g star anise, 0.06g fennel, 0.06g pepper, 0.05g dried ginger, 0.04g Angelica dahurica, 0.06g dried chili, 0.07g garlic, 0.04 cinnamon g, 0.04g cinnamon, 0.04g white pepper, 0.04g clove, 0.04g amomum. The preparation process of the crispy meat in this example is substantially the same as that in Example 1, the difference is that: 1. In step (1), the pork hindquarter fat meat and the pig hindquarter lean meat are respectively cut into pieces with a length of 1.2 cm and a thickness of 1.2 cm. 0.07cm, 0.07cm wide meat strips, and the white radish in step (3) is also cut into radish strips with a length of 1.2cm, a thickness of 0.07cm, and a width of 0.07c...

Embodiment 3

[0079] The difference from Example 1 is that in this example, the weight ratios of various raw materials for making crispy meat are: 500 g of sweet potato starch, 300 g of large pork bones, 110 g of fat pork hindquarters, 180 g of lean pork hindquarters, white 80g radish, 60g salt, 50g sorghum liquor, 60g lard, 100g egg, 0.05g star anise, 0.05g fennel, 0.06g pepper, 0.04g dried ginger, 0.03g angelica, 0.07g dried chili, 0.06g garlic, 0.03 cinnamon g, cinnamon 0.05g, white pepper 0.05g, clove 0.03g, amomum 0.05g. The preparation process of crispy meat in this example is substantially the same as that in Example 1, except that: 1. In step (1), pork hindquarter fat meat and pig hindquarter lean meat are each cut into pieces with a length of 1 cm and a thickness of 1 cm. Meat strips of 0.06cm in width and 0.06cm in width, and the white radish in step (3) is also cut into radish strips of 1 cm in length, 0.06cm in thickness and 0.06cm in width; 2. In step (5), add 700g of water Mi...

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Abstract

The invention discloses crispy meat as well as preparation method and equipment thereof, and solves the problem that existing crispy meat difficultly meets the requirements of people on mouth feel, nutrition and safety. The crispy meat comprises the following raw materials: 300g-500g of sweet potato starch, 300g-600g of a big pig bone, 80g-110g of pig rump fat meat, 180g-200g of pig rump lean meat, 80g-100g of white radish, 40g-60g of salt, 40g-50g of sorghum liquor, 40g-60g of lard, 90g-100g of eggs and 0.46g-0.64g of Chinese herbal medicine spice. The crispy meat is delicious in taste, smooth in mouth feel and fat but not greasy, the quantity of heat and content of fat and cholesterol can be effectively controlled, and no hormone or preservative is added to the crispy meat, so that the crispy meat is safe and nontoxic, and has the advantages of being rich in nutrition, healthy and safe to eat and is very suitable for popularization and application.

Description

technical field [0001] The invention relates to a kind of crispy meat, in particular to a kind of crispy meat and its preparation method and preparation equipment. Background technique [0002] Crispy pork is a kind of traditional food in China, which is deeply loved by the people. With the development of society, people's requirements for food are getting higher and higher, and crispy meat is no exception. People not only require crispy meat to be safe, nutritious, and low in fat, but also require crispy meat to have a refreshing, unique taste, and a full range of colors, flavors, and flavors. Therefore, providing a new kind of crisp meat with good nutrition and taste, delicious and crisp, and safe to eat has become the goal pursued by many meat manufacturers. Contents of the invention [0003] The object of the present invention is to provide a kind of crispy meat and its preparation method and preparation equipment, which mainly solves the problem that the existing cri...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/29A23L1/01A23L3/28A23L3/36A23L13/10A23L5/10A23L33/00
CPCA23L5/12A23L13/428A23L27/00A23L33/00A23V2002/00
Inventor 杨田
Owner 杨田
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