Processing technology of stir-fried shredded meat with black fungi and shredded bamboo shoots

A processing technology, the technology of frying shredded pork, which is applied in the field of food processing, can solve the problems of purchase, inconvenient eating, difficult processing, high cost, etc., and achieve the effects of accelerating gastrointestinal motility, low cost, and convenient eating

Inactive Publication Date: 2020-01-07
肖亚晖
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AI-Extracted Technical Summary

Problems solved by technology

In this regard, there are many health foods for moistening intestines and detoxification in the prior art; however,...
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Method used

The mass ratio of red pepper, green onion, bitter almond, Radix Paeoniae Alba, Angelica sinensis, Yu Liren in described auxiliary material is 3:5:1:1:2:1. Therefore, the exci...
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Abstract

The invention discloses a processing technology of stir-fried shredded meat with black fungi and shredded bamboo shoots, and relates to the field of food processing. The stir-fried shredded meat withblack fungi and shredded bamboo shoots processed by the processing technology is easy to process, low in cost, and significant in effects of lubricating the intestines and dispelling toxins. The processing technology of the stir-fried shredded meat with black fungi and shredded bamboo shoots comprises the following steps: 1) performing pretreatment on black fungi, namely thoroughly washing black fungi, soaking the washed black fungi in clean water for 10-15 minutes, fishing the soaked black fungi out, and carrying out draining for standby application; 2) performing pretreatment on shredded bamboo shoots, namely peeling bamboo shoots, thoroughly washing the peeled bamboo shoots, and cutting the washed bamboo shoots into shreds of which the widths are 0.2-1 cm for standby application; 3) performing pretreatment on shredded meat, namely cutting pork into shreds of which the widths are 0.5-2 cm, and thoroughly washing the shredded meat for standby application; 4) performing pretreatment onauxiliary materials, namely cutting red chili peppers, scallion, apricot kernels, white peony, Chinese angelica roots and Chinese dwarf cherry seeds into pieces for standby application; 5) carrying out cooking, namely putting cauliflowers subjected to pretreatment into clean water, cooking the cauliflowers over high fire until boiling, and fishing the cooked cauliflowers out for standby application; 6) carrying out stir-frying; and 7) carrying out flavoring. The stir-fried shredded meat with black fungi and shredded bamboo shoots processed by the processing technology has the advantages of being simple in processing process, easy to implement, convenient to eat, low in cost and the like.

Application Domain

Technology Topic

Pork meatChili pepper +5

Examples

  • Experimental program(1)

Example Embodiment

[0018] The present invention is processed according to the following steps:
[0019] 1) Pretreatment of fungus: Wash the fungus and soak it in clean water for 10-15 minutes, then remove and drain, set aside;
[0020] 2) Pretreatment of bamboo shoot shreds: first peel and wash the bamboo shoots, then cut the bamboo shoots into filaments with a width of 0.2-1 cm, and set aside;
[0021] 3) Pretreatment of shredded pork: Cut the pork into silk with a width of 0.5-2cm, wash it, and set aside;
[0022] 4) Pretreatment of auxiliary materials: cut red pepper, green onion, bitter almond, white peony root, angelica, and Yu Liren into blocks, set aside;
[0023] 4) Cooking: Put the pretreated cauliflower into clean water, boil it to a boil over high heat, and remove it for use;
[0024] 4), stir fry:
[0025] 4.1) Put the pretreated shredded pork and hot oil into the pot, stir-fry for 5-8 minutes on high heat, and remove it for use;
[0026] 4.2) Put the pretreated bamboo shoot shreds, pretreated fungus, auxiliary materials and hot oil into the pot and stir-fry for 3-6min on high heat;
[0027] 4.3), add the shredded pork after step 4.1) stir-frying, turn the high heat to a low heat, and continue to stir-fry for 2-3 minutes;
[0028] 5) Seasoning: add salt and stir for 1-2min; finished.
[0029] The mass ratio of red pepper, green onion, bitter almond, white peony root, angelica, and Yu Liren in the auxiliary materials is 3:5:1:1:2:1. Thus, the excipients composed of red pepper, green onion, bitter almond, white peony, angelica, and Yu Liren can further enhance the effect of moistening and detoxification.
[0030] Step 4) The mass ratio of the auxiliary materials, bamboo shoot shreds, fungus and pork shreds is 1:20:5:50.
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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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