CN101073414A - Defatted dried meat floss - Google Patents

Abstract

The invention is concerned with the dried meat floss, which makes by muscle without bone, skin, fat, tendon and connective tissue, it is: cuts meat with fiber grain, cuts into pieces with 3 mm, adds water with same weight of meat, puts into autoclave until cooked, takes off the soup over 90 centigrade, processes pressing and dehydration by putting the muscle into revolving pan, adds flavor and flavoring agent, which loses fat with high temperature in order to get nonfat dried meat floss.

Description

A kind of degreasing dried meat floss

Technical field

The present invention relates to a kind of food, the esp meat dried floss food.

Background technology

Present dried meat floss is to remove moisture and make with lean meat, can process dried meat floss as lean meat such as pork, beef, chicken and the flesh of fish.But fat content so wherein is still than higher, and it is more edible than higher crowd not too to be fit to blood fat.

Summary of the invention

Task of the present invention provides a kind of dried meat floss that removes fat.

For achieving the above object, the technology of the present invention's employing is:

A kind of dried meat floss food, process by lean meat, it is characterized in that selecting removing bone, the lean meat of skin, fat, muscle tendon and connective tissue, be cut into after the cutlet billet that crosscut again becomes 3 centimeter length along its fiber grain, the water of adding and meat equivalent, it is well-done together to put into pressure cooker and ginger, removes soup juice more than 90 degree, the frying pan of then lean meat being put into rotation pushes and dewaters, and adds spices and flavor enhancement.

Owing to degreasing under the high temperature, just can obtain the dried meat floss of degreasing like this, eating can not increase blood fat.

The specific embodiment

In the actual fabrication, iron pan is cleaned dried earlier, drop into peanut oil and boil, adds very light blue, red wine dregs and fry thoroughly, drop into soy sauce, five-spice powder and clear water again, simmered in water 20 minutes, remove floating foams such as very light blue and poor slag, mashed pan boiling under the meat material that cuts then to meat, choose thin bone, loose embryo in making.

Be put into the dried meat floss embryo in the pannikin more then, the all even rapidly parch of rubbing repeatedly, wait to fry when meat fifty percent is done, the yellow rice wine that will dissolve, monosodium glutamate, white sugar and five-spice powder are poured in the pot, the low baking temperature heating continues rubbing and fries roasting, and trickle minced meat all around splashes in pot, the pot of having gone is again trembled diffusing, makes it fluffy.

Detect proof, the dried meat floss that adopts these class methods to handle, fat content descends about 70%.

Claims (2)

1. dried meat floss food, process by lean meat, it is characterized in that selecting removing bone, the lean meat of skin, fat, muscle tendon and connective tissue, be cut into after the cutlet billet that crosscut again becomes 3 centimeter length along its fiber grain, the water of adding and meat equivalent, it is well-done together to put into pressure cooker and ginger, removes soup juice more than 90 degree, the frying pan of then lean meat being put into rotation pushes and dewaters, and adds spices and flavor enhancement.

2. according to claim 1, it is characterized in that iron pan cleaned and dry, input peanut oil boils, add very light blue, red wine dregs and fry thoroughly, drop into soy sauce, five-spice powder and clear water again, simmered in water 20 minutes, remove floating foams such as very light blue and poor slag, mashed pan boiling under the meat material that cuts then to meat, choose thin bone, loose embryo in making.