CN103082302A - Processing method of litchi meat stuffing - Google Patents

Processing method of litchi meat stuffing Download PDF

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Publication number
CN103082302A
CN103082302A CN2011103551587A CN201110355158A CN103082302A CN 103082302 A CN103082302 A CN 103082302A CN 2011103551587 A CN2011103551587 A CN 2011103551587A CN 201110355158 A CN201110355158 A CN 201110355158A CN 103082302 A CN103082302 A CN 103082302A
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CN
China
Prior art keywords
meat
litchi
meat stuffing
oil
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2011103551587A
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Chinese (zh)
Inventor
孟爱玲
Original Assignee
孟爱玲
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 孟爱玲 filed Critical 孟爱玲
Priority to CN2011103551587A priority Critical patent/CN103082302A/en
Publication of CN103082302A publication Critical patent/CN103082302A/en
Pending legal-status Critical Current

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Abstract

The invention relates to the processing of auxiliary food materials, in particular relates to a processing method of litchi meat stuffing and belongs to the technical field of food processing. The litchi meat stuffing is processed by taking pork as a raw material and seasonal fruit, namely litchi as an auxiliary material. The litchi meat stuffing is delicious in taste and has peculiar faint scent of fruits; and steamed stuffed buns, dumplings and the like processed by the litchi meat stuffing are long in refreshing time after being subjected to freezing and are suitable for field operation personnel and travelling.

Description

A kind of processing method of lichee meat stuffing
Technical field
The present invention relates to a kind of processing of food auxiliary material, be specifically related to a kind of processing method of lichee meat stuffing, belong to food processing technology field.
Background technology
At present, along with growth in the living standard, people pursue nutrition and the multiple tastes of food, traditional food with filling such as steamed stuffed bun, dumpling, won ton etc. when paying attention to food security, filling wherein mostly be meat stuffing and added various vegetables such as shepherd's purse, Chinese cabbage etc., taste is single.
Summary of the invention
The objective of the invention is provides a kind of processing method of lichee meat stuffing for overcoming above-mentioned the deficiencies in the prior art part, and the method is take pork as raw material, take the time fresh fruit lichee as auxiliary material, the processing fillings.It is delicious in taste, and the peculiar delicate fragrance of fruit is arranged, and the steamed stuffed bun of processing, dumpling etc. are through freezing, long fresh-keeping period, suitable field work personnel and travelling.
The present invention realizes with following technical scheme: a kind of processing method of lichee meat stuffing, needed raw material have pig hind shank, starch, egg liquid, onion parts, garlic end, salt a little, it is characterized in that: first the lichee of maturation is removed in seed and the shell immersion cold water, in order to avoid the meat variable color is cut into 2 to pig leg meat, strike with the knife back and to change cutter behind the pine and become cubic fritter, add salt, edible haematochrome a little, egg white, water-starch, mix thoroughly for subsequent usely, fresh litchi meat one is sliced into halves; Burn the heat pot and put into vegetable oil, when treating that rusting to six seventy percent is hot, the fried extremely interior ripe outer crisp yellow that is of oil cauldron under piece of pig leg meat is pulled out, the oil in the pot is gone, add cooking wine, water, white sugar, light-coloured vinegar, refined salt, lower water-starch thicken soup is poured fried good meat and fresh litchi meat into and is turned over evenly, spoons a little stand oil, playing the pot sabot gets final product, after the litchi meat cooling, to send guick freezing room to and freeze, the guick freezing room temperature is-25 ℃, wind speed is 1~2m/s, freeze-off time 16~18h, the deep layer temperature reaches-15 ℃, namely finishes freezing process, then comprise, get product.
Advantage of the present invention is: the method is take pork as raw material, take the time fresh fruit lichee as auxiliary material, the processing fillings.It is delicious in taste, and the peculiar delicate fragrance of fruit is arranged, and the steamed stuffed bun of processing, dumpling etc. are through freezing, long fresh-keeping period, suitable field work personnel and travelling.
The specific embodiment
Embodiment,
A kind of processing method of lichee meat stuffing, needed raw material have pig hind shank, starch, egg liquid, onion parts, garlic end, salt a little, it is characterized in that: first the lichee of maturation is removed in seed and the shell immersion cold water, in order to avoid the meat variable color is cut into 2 to pig leg meat, strike with the knife back and to change cutter behind the pine and become cubic fritter, add salt, edible haematochrome a little, egg white, water-starch, mix thoroughly for subsequent usely, fresh litchi meat one is sliced into halves; Burn the heat pot and put into vegetable oil, when treating that rusting to six seventy percent is hot, the fried extremely interior ripe outer crisp yellow that is of oil cauldron under piece of pig leg meat is pulled out, the oil in the pot is gone, add cooking wine, water, white sugar, light-coloured vinegar, refined salt, lower water-starch thicken soup is poured fried good meat and fresh litchi meat into and is turned over evenly, spoons a little stand oil, playing the pot sabot gets final product, after the litchi meat cooling, to send guick freezing room to and freeze, the guick freezing room temperature is-25 ℃, wind speed is 1~2m/s, freeze-off time 16~18h, the deep layer temperature reaches-15 ℃, namely finishes freezing process, then comprise, get product.

Claims (1)

1. the processing method of a lichee meat stuffing, needed raw material have pig hind shank, starch, egg liquid, onion parts, garlic end, salt a little, it is characterized in that: first the lichee of maturation is removed in seed and the shell immersion cold water, in order to avoid the meat variable color is cut into 2 to pig leg meat, strike with the knife back and to change cutter behind the pine and become cubic fritter, add salt, edible haematochrome a little, egg white, water-starch, mix thoroughly for subsequent usely, fresh litchi meat one is sliced into halves; Burn the heat pot and put into vegetable oil, when treating that rusting to six seventy percent is hot, the fried extremely interior ripe outer crisp yellow that is of oil cauldron under piece of pig leg meat is pulled out, the oil in the pot is gone, add cooking wine, water, white sugar, light-coloured vinegar, refined salt, lower water-starch thicken soup is poured fried good meat and fresh litchi meat into and is turned over evenly, spoons a little stand oil, playing the pot sabot gets final product, after the litchi meat cooling, to send guick freezing room to and freeze, the guick freezing room temperature is-25 ℃, wind speed is 1~2m/s, freeze-off time 16~18h, the deep layer temperature reaches-15 ℃, namely finishes freezing process, then comprise, get product.
CN2011103551587A 2011-11-05 2011-11-05 Processing method of litchi meat stuffing Pending CN103082302A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103551587A CN103082302A (en) 2011-11-05 2011-11-05 Processing method of litchi meat stuffing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011103551587A CN103082302A (en) 2011-11-05 2011-11-05 Processing method of litchi meat stuffing

Publications (1)

Publication Number Publication Date
CN103082302A true CN103082302A (en) 2013-05-08

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2011103551587A Pending CN103082302A (en) 2011-11-05 2011-11-05 Processing method of litchi meat stuffing

Country Status (1)

Country Link
CN (1) CN103082302A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461815A (en) * 2013-09-29 2013-12-25 杨晓虹 Method for manufacturing sweet-scented osmanthus litchi dumplings
CN104068321A (en) * 2014-06-19 2014-10-01 南京麦思德餐饮管理有限公司 Mulberry steamed stuffed buns
CN104366226A (en) * 2014-11-19 2015-02-25 苏州大福外贸食品有限公司 Instant frozen dumplings with vegetable stuffing

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103461815A (en) * 2013-09-29 2013-12-25 杨晓虹 Method for manufacturing sweet-scented osmanthus litchi dumplings
CN104068321A (en) * 2014-06-19 2014-10-01 南京麦思德餐饮管理有限公司 Mulberry steamed stuffed buns
CN104366226A (en) * 2014-11-19 2015-02-25 苏州大福外贸食品有限公司 Instant frozen dumplings with vegetable stuffing

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C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130508