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Preparation method of crisp pork strips

A technology of crispy meat and pork, which is applied in the field of preparation of small crispy meat, can solve the problems of uneven flavor, color, and taste of small crispy meat, difficulty in large-scale batch processing, and hard meat, so as to achieve a non-greasy taste and increase The effect of tenderness and fluffy meat

Inactive Publication Date: 2018-09-21
武丹丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional crispy meat is made from pork or chicken, fried and steamed. However, the flavor, color and taste of the crispy meat processed by traditional methods are uneven, the meat is hard, and the taste is greasy, which is difficult to scale. batch processing
With the improvement of people's quality of life, the small crispy meat processed by traditional methods has been difficult to meet people's needs, and the formula, that is, the process of traditional small crispy meat needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of crispy meat, comprising the following steps:

[0019] (1) Meat pretreatment: clean the spinach, cut it into sections, mix it with water at a mass ratio of 1:8 for beating, then add white sugar 0.2 times the mass of spinach, and stir to obtain spinach juice; mix 5kg of pure lean pork The front leg meat is cut into strips, soaked in spinach juice for 30 minutes, rinsed with water twice after taking it out, and drained to obtain the treated meat strips for subsequent use; wherein, the spinach and pure lean pork front leg meat The mass ratio is 1:8;

[0020] (2) Marinating: Stir and mix 400g of eggs, 100g of starch, and 50g of soy sauce to obtain a sauce, then add the meat strips obtained in step (1) into the sauce and marinate for 45 minutes to obtain marinated meat strips;

[0021] (3) Frying: put the marinated meat strips into the peanut oil at 110-120°C, keep the temperature of the peanut oil on a low heat, fry for 3-5 minutes, take it out, and ...

Embodiment 2

[0025] A preparation method of crispy meat, comprising the following steps:

[0026] (1) Meat pretreatment: clean the spinach, cut into sections, mix it with water at a mass ratio of 1:12 for beating, then add white sugar 0.2 times the mass of spinach, and stir to obtain spinach juice; mix 5kg of pure lean pork The foreleg meat is cut into strips, soaked in spinach juice for 50 minutes, rinsed with water for 3 times after taking it out, and drained to obtain treated meat strips for subsequent use; wherein, the spinach and pure lean pork foreleg The mass ratio is 1:10;

[0027] (2) Marinating: Stir and mix 600g of eggs, 300g of starch, and 100g of soy sauce to obtain a sauce, then add the meat strips obtained in step (1) into the sauce and marinate for 30 minutes to obtain marinated meat strips;

[0028] (3) Frying: put the marinated meat strips into soybean oil at 130-150°C, keep the temperature of the soybean oil at a low heat, fry for 5 minutes, take it out, and get fried m...

Embodiment 3

[0032] A preparation method of crispy meat, comprising the following steps:

[0033] (1) Meat pretreatment: clean the spinach, cut into sections, mix it with water at a mass ratio of 1:10 for beating, then add white sugar 0.2 times the mass of spinach, and stir to obtain spinach juice; mix 5kg of pure lean pork The foreleg meat is cut into strips, soaked in spinach juice for 40 minutes, rinsed with water for 3 times after taking it out, and drained to obtain treated meat strips for subsequent use; wherein, the spinach and pure lean pork foreleg The mass ratio is 1:9;

[0034] (2) Marinating: Stir and mix 500g of eggs, 200g of starch, and 80g of soy sauce to obtain a sauce, then add the meat strips obtained in step (1) into the sauce and marinate for 40 minutes to obtain marinated meat strips;

[0035] (3) Frying: put the marinated meat strips into the corn oil at 120-130°C, keep the temperature of the corn oil on a slow fire, fry for 4 minutes, take it out, and get the fried ...

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PUM

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Abstract

The present invention discloses a preparation method of crisp pork strips. The preparation method comprises the following steps: (1) pork is pretreated: front leg pork is cut into strips; the pork strips are soaked in spinach juice; the pork strips are taken out to be rinsed using water for 2-3 times; and the rinsed pork strips are drained to obtain the treated pork strips; (2) pickling is conducted: eggs, starch and soy sauce are stirred and mixed to obtain a sauce material; and then the pork strips are put into the sauce material to be pickled for 30-45 min to obtain the pickled pork strips;3) oil-frying is conducted; (4) steaming and stewing are conducted: star anise, cassia bark, tsaoko amomum fruits, green Chinese onions, fresh ginger slices and edible salt are mixed; boiling water is added to obtain soup juice; and the oil-fried pork strips are added into the soup juice to be steamed at 100 DEG C for 1-3 h; and (5) vegetables are added for second steaming and stewing: soaked swollen day lily, white fungus and diced tofu are added; the materials are stirred; and the stirred materials are steamed at 100 DEG C for 10-15 min. The crisp pork strips prepared by using the providedmethod are not oil-greasy in mouthfeel, fluffy in meat quality and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of crispy pork. Background technique [0002] Small crispy meat is a dish with local characteristics and has a long history. It is a common dish on the table. [0003] The traditional crispy meat is made from pork or chicken, fried and steamed. However, the flavor, color and taste of the crispy meat processed by traditional methods are uneven, the meat is hard, and the taste is greasy, which is difficult to scale. Batch processing. With the improvement of people's quality of life, the small crispy meat processed by traditional methods has been difficult to meet people's needs, and the formula and process of traditional small crispy meat need to be improved. Contents of the invention [0004] Aiming at the defects of the prior art, the present invention provides a method for preparing crispy pork. The prepared crispy pork is fluffy in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/42A23L13/428A23L13/72
Inventor 武丹丹
Owner 武丹丹
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