Stomach crisp pork floss and preparation method thereof is mended in a kind of spleen invigorating
Technical field
The invention belongs to food processing field, be specifically related to a kind of instant type spleen invigorating and mend stomach crisp pork floss and processing method thereof.
Background technology
Dried meat floss, also known as meat floss, meat shortcake, is Han nationality's cuisines of Chinese Famous, has the features such as nutritious, tasty, easy to carry, very popular. Dried meat floss is made with the lean meat of pig, expand the scope of instant meat meat product, but the dried meat floss prepared by single Meat processing, limit its mouthfeel and alimentary health-care function, along with the raising of people's living standard, the kind of food is required more rich, focuses on the health-care effect of food, so a kind of nutritious equilibrium of market in urgent need has health care concurrently, mouthfeel is good and the dried meat floss food of unique flavor.
Summary of the invention
It is an object of the invention to provide a kind of instant type spleen invigorating and mend stomach crisp pork floss and processing method thereof, it is provided that a kind of nutritious equilibrium has health care concurrently, stomach dried meat floss is mended in good and unique flavor the spleen invigorating of mouthfeel, caters to the needs of more consumer.
For achieving the above object, the present invention adopts the following technical scheme that
Stomach crisp pork floss is mended in a kind of spleen invigorating, and its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder mass ratio 20:1-25:1 is mended in spleen invigorating.
It is Semen Nelumbinis 20-25% that stomach mixed powder main component is mended in described spleen invigorating, and Rhizomadioscoreae 20-25%, Poria 5-10%, Semen Euryales 5-10%, Semen Coicis 20-25%, Fructus Fortunellae Margaritae 5-10%, Fructus Amomi 2-5%, Radix Codonopsis 2-5%, each percentage composition sum is 100%.
The preparation method that stomach crisp pork floss is mended in spleen invigorating, comprises the steps:
(1) by Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Fructus Fortunellae Margaritae, Radix Codonopsis, Semen Coicis, Fructus Amomi dry product, after weighing in proportion, cleaning, dry, mixing is crushed to 100-120 order, standby;
(2) meat is selected: choose pig hind shank, it is desirable to fresh pork less than 4 hours after slaughtering, it is ensured that pork quality nerve is intact, meat is fresh;
(3) meat cutting: decompose by the fibre structure of Carnis Sus domestica, level, removes oil, muscle, is cut into the strip of long 15-20cm, width and thickness 5-8cm;
(4) Carnis Sus domestica: according to raw meat: water quality discharges water than for 1:3-1:5 ratio, after big fire is boiled, drag for the foam that deoils, oil slick, add Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii, Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii are pressed 1-3%, 2-5%, 0.5-3%, 0.5-2%, 0.5-2% of raw meat quality respectively and add, and put into wine by the 3-5% of raw meat quality;After boiling, adopt little fire, cover with pot cover, infusion 3-5 hour, period should often be stirred, it is ensured that cooking meat block is uniform, meat is soft;
(5) filamentation: after boiling, picks up with fishing spoon, smashes with wood spoon after dissipating, puts into shredded meat machine and stir into shredded meat;
(6) spice: according to shredded meat: salt: quality of sauce ratio is after weighing for 100:2:2, and puts into spleen invigorating benefit stomach mixed powder in proportion, and stirring is to uniformly;
(7) meat is fried: the shredded meat after spice is put into frying pan parch, first uses little fire, parch 40-60min, be after 15-20% until moisture, naturally cool to room temperature;
(8) parch: the dried meat floss after cooling is placed into frying pan, adds vegetable oil, and addition and biltong pine mass ratio are 2:5-3:5, and little fire is constantly crumpled with hands, loose to shredded meat, and meat delicious and crisp is cooled to room temperature.
The soy sauce adopted in the present invention must be free from the soy sauce of preservative.
It is an advantage of the current invention that:
1, the present invention adopt and slaughter after fresh pig hind shank less than 4 hours, meat nerve is intact, meat is fresh, and nutritive value is the highest. In boiling process, without salt and soy sauce, can effectively ensure Fresh & Tender in Texture.
2, adopting the main component that stomach mixed powder is mended in spleen invigorating in the present invention is Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Semen Coicis, Fructus Fortunellae Margaritae, Fructus Amomi, Radix Codonopsis, all there is replenishing QI to invigorate the spleen, mend stomach health preserving, clear effect of fire, effectively overcome crisp pork floss oil content higher, it is not easy digestion, a large amount of edible shortcoming got angry, and with the addition of spleen invigorating and mend the fragrant and sweet taste of Effect of Chinese Medicine Qing fragrance that the dried meat floss of stomach mixed powder contains a kind of uniqueness and Fructus Fortunellae Margaritae, be suitable for middle-aged and elderly people, child on long-term eats.
3, the crisp pork floss of the present invention is because, after adding spleen invigorating benefit stomach mixed powder, taste is fragrant and sweet, therefore does not need to add sugar and monosodium glutamate again, is the high-quality pure natural prodcuts of real " sugar-free ", " without adding food additive (preservative) ", " without monosodium glutamate ".
Detailed description of the invention
Stomach crisp pork floss is mended in a kind of spleen invigorating, and its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder mass ratio 20:1-25:1 is mended in spleen invigorating.
It is Semen Nelumbinis 20-25% that stomach mixed powder main component is mended in described spleen invigorating, and Rhizomadioscoreae 20-25%, Poria 5-10%, Semen Euryales 5-10%, Semen Coicis 20-25%, Fructus Fortunellae Margaritae 5-10%, Fructus Amomi 2-5%, Radix Codonopsis 2-5%, each percentage composition sum is 100%.
The preparation method that stomach crisp pork floss is mended in spleen invigorating, comprises the steps:
(1) by Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Fructus Fortunellae Margaritae, Radix Codonopsis, Semen Coicis, Fructus Amomi dry product, after weighing in proportion, cleaning, dry, mixing is crushed to 100-120 order, standby;
(2) meat is selected: choose pig hind shank, it is desirable to fresh pork less than 4 hours after slaughtering, it is ensured that pork quality nerve is intact, meat is fresh;
(3) meat cutting: decompose by the fibre structure of Carnis Sus domestica, level, removes oil, muscle, is cut into the strip of long 15-20cm, width and thickness 5-8cm;
(4) Carnis Sus domestica: according to raw meat: water quality discharges water than for 1:3-1:5 ratio, after big fire is boiled, drag for the foam that deoils, oil slick, add Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii, Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii are pressed 1-3%, 2-5%, 0.5-3%, 0.5-2%, 0.5-2% of raw meat quality respectively and add, and put into wine by the 3-5% of raw meat quality; After boiling, adopt little fire, cover with pot cover, infusion 3-5 hour, period should often be stirred, it is ensured that cooking meat block is uniform, meat is soft;
(5) filamentation: after boiling, picks up with fishing spoon, smashes with wood spoon after dissipating, puts into shredded meat machine and stir into shredded meat;
(6) spice: according to shredded meat: salt: quality of sauce ratio is after weighing for 100:2:2, and puts into spleen invigorating benefit stomach mixed powder in proportion, and stirring is to uniformly;
(7) meat is fried: the shredded meat after spice is put into frying pan parch, first uses little fire, parch 40-60min, be after 15-20% until moisture, naturally cool to room temperature;
(8) parch: the dried meat floss after cooling is placed into frying pan, adds vegetable oil, and addition and biltong pine mass ratio are 2:5-3:5, and little fire is constantly crumpled with hands, loose to shredded meat, and meat delicious and crisp is cooled to room temperature.
Embodiment 1
Stomach crisp pork floss is mended in a kind of spleen invigorating, and its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder mass ratio 20:1 is mended in spleen invigorating.
It is Semen Nelumbinis 25% that stomach mixed powder main component is mended in described spleen invigorating, Rhizomadioscoreae 25%, Poria 5%, Semen Euryales 5%, Semen Coicis 25%, Fructus Fortunellae Margaritae 5%, Fructus Amomi 5%, Radix Codonopsis 5%.
The preparation method that stomach crisp pork floss is mended in spleen invigorating, comprises the steps:
(1) by Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Fructus Fortunellae Margaritae, Radix Codonopsis, Semen Coicis, Fructus Amomi dry product, after weighing in proportion, cleaning, dry, mixing is crushed to 100 orders, standby;
(2) meat is selected: choose pig hind shank, it is desirable to fresh pork less than 4 hours after slaughtering, it is ensured that pork quality nerve is intact, meat is fresh;
(3) meat cutting: decompose by the fibre structure of Carnis Sus domestica, level, removes oil, muscle, is cut into the strip of long 15-20cm, width and thickness 5-8cm;
(4) Carnis Sus domestica: according to raw meat: water quality discharges water than for 1:3 ratio, after big fire is boiled, drag for the foam that deoils, oil slick, add Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii, Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii press the 3% of raw meat quality, 5%, 3%, 2%, 2% addition respectively, and put into wine by the 5% of raw meat quality; After boiling, adopt little fire, cover with pot cover, infusion 3 hours, period should often be stirred, it is ensured that cooking meat block is uniform, meat is soft;
(5) filamentation: after boiling, picks up with fishing spoon, smashes with wood spoon after dissipating, puts into shredded meat machine and stir into shredded meat;
(6) spice: according to shredded meat: salt: quality of sauce ratio is after weighing for 100:2:2, and puts into spleen invigorating benefit stomach mixed powder in proportion, and stirring is to uniformly;
(7) meat is fried: the shredded meat after spice is put into frying pan parch, first uses little fire, parch 40min, it is after 15% until moisture, naturally cools to room temperature;
(8) parch: the dried meat floss after cooling is placed into frying pan, adds vegetable oil, and addition and biltong pine mass ratio are 2:5, and little fire is constantly crumpled with hands, loose to shredded meat, and meat delicious and crisp is cooled to room temperature.
Embodiment 2
Stomach crisp pork floss is mended in a kind of spleen invigorating, and its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder mass ratio 25:1 is mended in spleen invigorating.
It is Semen Nelumbinis 20% that stomach mixed powder main component is mended in described spleen invigorating, Rhizomadioscoreae 20%, Poria 10%, Semen Euryales 10%, Semen Coicis 20%, Fructus Fortunellae Margaritae 10%, Fructus Amomi 5%, Radix Codonopsis 5%.
The preparation method that stomach crisp pork floss is mended in spleen invigorating, comprises the steps:
(1) by Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Fructus Fortunellae Margaritae, Radix Codonopsis, Semen Coicis, Fructus Amomi dry product, after weighing in proportion, cleaning, dry, mixing is crushed to 120 orders, standby;
(2) meat is selected: choose pig hind shank, it is desirable to fresh pork less than 4 hours after slaughtering, it is ensured that pork quality nerve is intact, meat is fresh;
(3) meat cutting: decompose by the fibre structure of Carnis Sus domestica, level, removes oil, muscle, is cut into the strip of long 15-20cm, width and thickness 5-8cm;
(4) Carnis Sus domestica: according to raw meat: water quality discharges water than for 1:5 ratio, after big fire is boiled, drag for the foam that deoils, oil slick, add Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii, Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii press the 1% of raw meat quality, 2%, 0.5%, 0.5%, 0.5% addition respectively, and put into wine by the 3% of raw meat quality; After boiling, adopt little fire, cover with pot cover, infusion 5 hours, period should often be stirred, it is ensured that cooking meat block is uniform, meat is soft;
(5) filamentation: after boiling, picks up with fishing spoon, smashes with wood spoon after dissipating, puts into shredded meat machine and stir into shredded meat;
(6) spice: according to shredded meat: salt: quality of sauce ratio is after weighing for 100:2:2, and puts into spleen invigorating benefit stomach mixed powder in proportion, and stirring is to uniformly;
(7) meat is fried: the shredded meat after spice is put into frying pan parch, first uses little fire, parch 60min, it is after 20% until moisture, naturally cools to room temperature;
(8) parch: the dried meat floss after cooling is placed into frying pan, adds vegetable oil, and addition and biltong pine mass ratio are 3:5, and little fire is constantly crumpled with hands, loose to shredded meat, and meat delicious and crisp is cooled to room temperature.
Embodiment 3
Stomach crisp pork floss is mended in a kind of spleen invigorating, and its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder mass ratio 23:1 is mended in spleen invigorating.
It is Semen Nelumbinis 23% that stomach mixed powder main component is mended in described spleen invigorating, Rhizomadioscoreae 23%, Poria 7%, Semen Euryales 5%, Semen Coicis 24%, Fructus Fortunellae Margaritae 10%, Fructus Amomi 4%, Radix Codonopsis 4%.
The preparation method that stomach crisp pork floss is mended in spleen invigorating, comprises the steps:
(1) by Semen Nelumbinis, Rhizomadioscoreae, Poria, Semen Euryales, Fructus Fortunellae Margaritae, Radix Codonopsis, Semen Coicis, Fructus Amomi dry product, after weighing in proportion, cleaning, dry, mixing is crushed to 100-120 order, standby;
(2) meat is selected: choose pig hind shank, it is desirable to fresh pork less than 4 hours after slaughtering, it is ensured that pork quality nerve is intact, meat is fresh;
(3) meat cutting: decompose by the fibre structure of Carnis Sus domestica, level, removes oil, muscle, is cut into the strip of long 15-20cm, width and thickness 5-8cm;
(4) Carnis Sus domestica: according to raw meat: water quality discharges water than for 1:4 ratio, after big fire is boiled, drag for the foam that deoils, oil slick, add Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii, Cortex Cinnamomi, Lentinus Edodes, Radix Angelicae Sinensis, Flos Caryophylli, Fructus Lycii press the 2% of raw meat quality, 3%, 1.5%, 1%, 1% addition respectively, and put into wine by the 4% of raw meat quality; After boiling, adopt little fire, cover with pot cover, infusion 4 hours, period should often be stirred, it is ensured that cooking meat block is uniform, meat is soft;
(5) filamentation: after boiling, picks up with fishing spoon, smashes with wood spoon after dissipating, puts into shredded meat machine and stir into shredded meat;
(6) spice: according to shredded meat: salt: quality of sauce ratio is after weighing for 100:2:2, and puts into spleen invigorating benefit stomach mixed powder in proportion, and stirring is to uniformly;
(7) meat is fried: the shredded meat after spice is put into frying pan parch, first uses little fire, parch 50min, it is after 17% until moisture, naturally cools to room temperature;
(8) parch: the dried meat floss after cooling is placed into frying pan, adds vegetable oil, and addition and biltong pine mass ratio are 3:5, and little fire is constantly crumpled with hands, loose to shredded meat, and meat delicious and crisp is cooled to room temperature.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.