CN105639466A - Fragrant and crispy dried meat floss with spleen tonifying and stomach nourishing effects and making method thereof - Google Patents
Fragrant and crispy dried meat floss with spleen tonifying and stomach nourishing effects and making method thereof Download PDFInfo
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- CN105639466A CN105639466A CN201610031896.9A CN201610031896A CN105639466A CN 105639466 A CN105639466 A CN 105639466A CN 201610031896 A CN201610031896 A CN 201610031896A CN 105639466 A CN105639466 A CN 105639466A
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- 210000000952 spleen Anatomy 0.000 title claims abstract description 44
- 210000002784 stomach Anatomy 0.000 title claims abstract description 44
- 241000628997 Flos Species 0.000 title claims abstract description 34
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 22
- 230000000694 effects Effects 0.000 title abstract description 6
- 238000000034 method Methods 0.000 title abstract description 4
- 239000011812 mixed powder Substances 0.000 claims abstract description 24
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 241000756943 Codonopsis Species 0.000 claims abstract description 14
- 244000268590 Euryale ferox Species 0.000 claims abstract description 14
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 14
- 210000005036 nerve Anatomy 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 77
- 210000000582 semen Anatomy 0.000 claims description 32
- 235000015167 meat floss Nutrition 0.000 claims description 19
- 235000020995 raw meat Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 240000000599 Lentinula edodes Species 0.000 claims description 12
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 241000282898 Sus scrofa Species 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000003307 slaughter Methods 0.000 claims description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 6
- 235000015179 biltong Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 244000175448 Citrus madurensis Species 0.000 abstract 1
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 235000017317 Fortunella Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses instant fragrant and crispy dried meat floss with spleen tonifying and stomach nourishing effects and a processing method thereof. The fragrant and crispy dried meat floss is mainly made from fresh pork and mixed powder with the spleen tonifying and stomach nourishing effects according to the mass ratio of 20:1 to 25:1. The mixed powder with the spleen tonifying and stomach nourishing effects is mainly prepared from 20%-25% of lotus seeds, 20%-25% of common yam rhizomes, 5%-10% of poria cocos, 5%-10% of gorgon fruits, 20%-25% of coix seeds, 5%-10% of kumquats, 2%-5% of fructus amomi and 2%-5% of radix codonopsis, wherein the sum of the percentages of the components is 100%. The fresh pig hindquarter obtained not longer than 4 hours after a pig is slaughtered is adopted, and pork nerves are complete, fresh and highest in nutritional value. In the cooking process, no salt or soybean sauce is added, and it can be effectively guaranteed that the pork is fresh and tender. The fragrant and crispy dried meat floss is simple and safe in making process.
Description
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.
Claims (3)
1. stomach crisp pork floss is mended in a spleen invigorating, it is characterised in that: its primary raw material of described dried meat floss includes fresh pork and stomach mixed powder, both mass ratio 20:1-25:1 are mended in spleen invigorating.
2. stomach crisp pork floss is mended in a kind of spleen invigorating according to claim 1, it is characterized in that: it is Semen Nelumbinis 20-25% that stomach mixed powder main component is mended in described spleen invigorating, 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%.
3. the preparation method that stomach crisp pork floss is mended in a kind of spleen invigorating as claimed in claim 1, it is characterised in that: comprise 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, is spleen invigorating and mends stomach mixed powder, 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.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418232A (en) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | Method for preparing Bama miniature pig dried meat floss |
| CN106722230A (en) * | 2016-11-29 | 2017-05-31 | 贵州省关岭布依族苗族自治县易和食品厂 | A kind of preparation method of local flavor dog meats pine |
| CN109805283A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | The processing method for reducing heterocycle amine content in dried meat floss |
| CN112006236A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food for children |
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| CN106418232A (en) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | Method for preparing Bama miniature pig dried meat floss |
| CN106722230A (en) * | 2016-11-29 | 2017-05-31 | 贵州省关岭布依族苗族自治县易和食品厂 | A kind of preparation method of local flavor dog meats pine |
| CN109805283A (en) * | 2019-02-26 | 2019-05-28 | 中国农业科学院农产品加工研究所 | The processing method for reducing heterocycle amine content in dried meat floss |
| CN112006236A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food for children |
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