Processing technology of stir-fried meat with cucumbers

A processing technology, the technology of small fried meat, applied in the field of food processing, can solve the problems of difficult processing, high cost, inconvenient purchase and eating, etc., and achieve the effect of low cost, convenient eating, and improving the effect of reducing fire

Inactive Publication Date: 2018-08-28
陈冬武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this regard, there have been many fire-reducing teas or fire-reducing beverages in the prior art; however, these beverages have the disadvantages of inconvenient purchase and consumption, difficult processing and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The present invention processes according to the following steps:

[0020] 1) Cucumber pretreatment: Wash the cucumber, cut it into slices with a thickness of 2-5mm, and set aside;

[0021] 2) Pork pretreatment: first wash the pork and cut it into slices, then add salt, cooking wine and light soy sauce and stir for 1-2 minutes, set aside;

[0022] 3) Green pepper pretreatment: first wash the green pepper, remove the seeds, then cut into slices with a thickness of 3-5mm, and set aside;

[0023] 4) Pretreatment of auxiliary materials: cut red pepper, green onion, honeysuckle, ginger, lettuce into cubes and stir evenly, set aside;

[0024] 5), stir fry:

[0025] 5.1) Pour the auxiliary materials into the hot oil and stir-fry for 3-5 minutes;

[0026] 5.2), the added pork, continue to stir-fry for 5-10 minutes;

[0027] 5.3), add cucumber and green pepper, and continue to stir-fry for 5-10 minutes;

[0028] 6) Stir-fry on low heat: turn the high heat to low heat and co...

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PUM

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Abstract

The invention provides a processing technology of stir-fried meat with cucumbers, relates to the field of food processing, and provides a processing technology of stir-fried pig luncheon tongues withgreen peppers, which are simple in processing and low in cost and are notable in effect of reducing pathogenic fire. The processing technology comprises the following steps of (1) pretreating cucumbers: thoroughly cleaning the cucumbers, and cutting the cleaned cucumbers into slices of 2-5mm for standby application; (2) pretreating pork: firstly, thoroughly cleaning the pork, cutting the cleaned pork into slices, adding salt, cooking wine and a light soy sauce and performing stirring for 1-2min for standby application; (3) pretreating the green peppers: firstly, thoroughly cleaning the green peppers, removing seeds, and cutting the green peppers without seeds into slices of 3-5mm for standby application; (4) pretreating auxiliary materials: cutting red peppers, scallions, honeysuckle flowers, fresh ginger and lettuces into dices, and performing uniform stirring for standby application; and (5) performing stir-frying. The pork is main non-staple foods in daily life, and has the effectsof alleviating deficiency, building the body, nourishing yin for moistening dryness, building muscle and nourishing skin.

Description

technical field [0001] The invention relates to the field of food processing. Background technique [0002] With the continuous development of society and fast-paced lifestyle, people often get angry because of their daily routine or abnormal diet; high work pressure and lack of sleep in a short period of time will also cause excessive anger; with the global climate As the temperature gets warmer, the temperature is getting higher and higher, and many people have symptoms such as dry mouth, irritable temper, and strong anger to varying degrees. In this regard, a lot of fire-reducing teas or fire-reducing beverages have appeared in the prior art; however, these beverages have the disadvantages of inconvenient purchase and consumption, difficult processing and high cost. Contents of the invention [0003] Aiming at the above problems, the present invention provides a processing technology of green pepper pork tongue which is easy to process, low in cost and has a significan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L13/10A23L13/40A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 陈冬武
Owner 陈冬武
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