Pork floss
A technology for pork floss and fat meat, applied in the field of pork floss, can solve the problems of low resistance, low safety, and easy pollution of children and the elderly, and achieve easy chewing, absorption and digestion, good safety, and long shelf life. Effect
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[0017] The technical solutions provided by the present invention will be described in detail below in conjunction with specific embodiments. It should be understood that the following specific embodiments are only used to illustrate the present invention and not to limit the scope of the present invention.
[0018] A pork floss comprising the following raw materials by weight: 80-85 parts of lean meat, 10-15 parts of refined fat meat; 3-5 parts of sodium glutamate, 3-7 parts of salt, and 6-8 parts of white sugar. 0.1-0.15 parts of monosodium glutamate, 0.5-0.7 parts of star anise, 0.2-0.25 parts of Amomum villosum, 0.2-0.3 parts of Chinese pepper, 0.1-0.3 parts of meat crown, the above-mentioned beef cubes are prepared by the following method:
[0019] (1) Wash the lean meat and fat meat and then cut into shreds;
[0020] (2) Put the cut lean meat into boiling water for cooking. The cooking time is 1-2 minutes. After removing it, rinse it with water, then marinate it with sodium glut...
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