CN103689620A - Method for preparing spicy goat dried meat floss - Google Patents

Abstract

The invention discloses a method for preparing spicy goat dried meat floss. The method is characterized by comprising technological processes of selecting and processing raw materials, rinsing and steeping the processed raw materials, blanching, burdening, cooking meat, stir frying and pressing, loosing through stir frying, and packaging, so as to obtain the finished product. The spicy goat dried meat floss comprises 85%-88% of fresh goat meat, 2.6% of salt, 1.8%-2% of white spirit, 2.6%-2.8% of white sugar, 1.8%-2% of hot pepper, 0.4%-0.5% of pepper, 0.9% of ginger, 0.2%-0.3% of pericarpium citri reticulatae, 0.18%-0.2% of foeniculum vulgare, 1.8%-2% of green Chinese onion, and 0.18%-0.2% of aginomoto. The method has the beneficial effect of effectively overcoming the defect that goat meat has a strong smell, cannot be stored for a long time and is inconvenient to carry; the spicy goat dried meat floss prepared by adopting the method has rich nutrition and is spicy and tasty.

Description

A kind of preparation method of pungent goat dried meat floss

Technical field

The present invention relates to a kind of processing method of meat products, especially relate to a kind of preparation method of pungent goat dried meat floss.

Background technology

Mutton is a kind of nutritious meat product, in mutton, contain the compositions such as rich in protein, fat, phosphorus, iron, calcium, vitamin, and mutton can effectively be treated, and the Low Back Pain of suffering from a deficiency of the kidney, impotence essence decline, shape is thin is afraid of cold, the disease such as cold of insufficiency type after being ill, but general mutton has such shortcoming, general exactly mutton is inconvenient to carry and long-time preservation.Be most appropriate to winter edible, thus be called as winter tonic, deeply popular to people.

Mutton is nutritious, but is difficult for storage, and it is edible that people are directly used in processing prepared food conventionally.Because mutton has one tedious sheep strange taste of having a strong smell, therefore treated coldly by some people.Mutton meat is processed as to dried meat floss, can removes the sheep strange taste of having a strong smell, give its distinctive local flavor, and can improve its keeping property and economic worth.

Summary of the invention

The object of the invention is to provide a kind of pungent goat dried meat floss, the mutton that it can effectively solve has sheep have a strong smell strange taste and storage tolerance not and the shortcoming of being inconvenient to carry.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for pungent goat dried meat floss, is characterized in that: adopt raw material select and process, float and soak, blanching, prepare burden, cook meat, fry the processing process of pressures, stir-fry pine, packing, finished product, its formula is: fresh chevon 85%-88%, salt 2.6%, white wine 1.8%-2%, white sugar 2.6%-2.8%, capsicum 1.8%-2%, Chinese prickly ash 0.4%-0.5%, ginger 0.9%, dried orange peel 0.2%-0.3%, fennel 0.18%-0.2%, shallot 1.8%-2%, monosodium glutamate 0.18%-0.2%, concrete operation step is as follows:

(1) raw material is selected and is processed: lots of natural fleshing, through the qualified goat leg muscle of health quarantine, remove bone, fat, muscle tendon and connective tissue etc., and along meat fiber lines, be cut into the cube meat of long 6cm～7cm, wide 3cm～4cm,

(2) float and soak: in clear water, float and soak 30min, leach the remaining blood in muscle, clean, drain stand-by;

(2) blanching: put into boiling water and boil 8-12min floating the mutton piece having soaked, pull out to be placed in clear water and rinse, be washed till without till watery blood, to remove residual blood and the sheep smell of mutton in muscle;

(3) batching: cook meat putting into saucepan through the mutton piece of blanching, add the water with mutton equivalent, drop into the auxiliary materials such as ginger, dried orange peel, fennel, shallot, capsicum and Chinese prickly ash, the flavorings such as dried orange peel, fennel, capsicum and Chinese prickly ash should bind up with gauze in advance;

(4) cook meat: with big fire, hot plate 4.5h-5.5h, until mutton is thoroughly cooked, during to constantly add water, in case boil dry, and skim the oily foam of floating, with slice, slightly firmly clap cube meat, if meat fiber is separated voluntarily, now add white sugar, white wine, salt and monosodium glutamate, till continuing to boil and receiving and do to soup juice;

(5) fry and press: take out ginger, shallot and flavor pack, use moderate heat instead, while press loose cube meat to stir-fry with slice, because the old tender degree of raw meat is different, therefore fry the suitable duration and degree of heating of GPRS while pressing, fry and press too early, some cube meat are not yet well-done, are difficult for pressing faling apart, and work efficiency is too low; And fry, pressed late, cube meat overdo, easily causes sticky pot and fried;

(6) fry pine: at cube meat, fry and be depressed into when loose, use little fire instead, the diligent duty of frying is turned over, and treats the complete fried dry of moisture, cube meat all during fluffy and high resilience, when color becomes golden yellow from taupe brown, can take the dish out of the pot;

(7) packing: with glass bottle packaging, after packing, cool to room temperature is finished product.

Beneficial effect: the invention provides and provide a kind of pungent goat dried meat floss, the mutton that it can effectively solve to have sheep have a strong smell strange taste and storage tolerance not, and the shortcoming of being inconvenient to carry, nutritious, taste is fresh peppery good to eat.

The specific embodiment

Embodiment 1 :

A kind of preparation method of pungent goat dried meat floss, select formula to be: fresh chevon 50kg, salt 1.5kg, white wine 1kg, white sugar 1.5kg, capsicum 1kg, Chinese prickly ash 0.3kg, ginger 0.5kg, dried orange peel 0.15kg, fennel 0.1kg, shallot 1kg, monosodium glutamate 0.1kg, concrete operation step is as follows:

(1) raw material is selected and is processed: lots of natural fleshing, through the qualified goat leg muscle of health quarantine, remove bone, fat, muscle tendon and connective tissue etc., and along meat fiber lines, be cut into the cube meat of long 6cm～7cm, wide 3cm～4cm,

(2) float and soak: in clear water, float and soak 30min, leach the remaining blood in muscle, clean, drain stand-by;

(2) blanching: put into boiling water and boil 8-12min floating the mutton piece having soaked, pull out to be placed in clear water and rinse, be washed till without till watery blood, to remove residual blood and the sheep smell of mutton in muscle;

(3) batching: cook meat putting into saucepan through the mutton piece of blanching, add the water with mutton equivalent, drop into the auxiliary materials such as ginger, dried orange peel, fennel, shallot, capsicum and Chinese prickly ash, the flavorings such as dried orange peel, fennel, capsicum and Chinese prickly ash should bind up with gauze in advance;

(4) cook meat: with big fire, hot plate 4.5h-5.5h, until mutton is thoroughly cooked, during to constantly add water, in case boil dry, and skim the oily foam of floating, with slice, slightly firmly clap cube meat, if meat fiber is separated voluntarily, now add white sugar, white wine, salt and monosodium glutamate, till continuing to boil and receiving and do to soup juice;

(5) fry and press: take out ginger, shallot and flavor pack, use moderate heat instead, while press loose cube meat to stir-fry with slice, because the old tender degree of raw meat is different, therefore fry the suitable duration and degree of heating of GPRS while pressing, fry and press too early, some cube meat are not yet well-done, are difficult for pressing faling apart, and work efficiency is too low; And fry, pressed late, cube meat overdo, easily causes sticky pot and fried;

(6) fry pine: at cube meat, fry and be depressed into when loose, use little fire instead, the diligent duty of frying is turned over, and treats the complete fried dry of moisture, cube meat all during fluffy and high resilience, when color becomes golden yellow from taupe brown, can take the dish out of the pot;

(7) packing: with glass bottle packaging, after packing, cool to room temperature is finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a preparation method for pungent goat dried meat floss, is characterized in that: adopt raw material select and process, float and soak, blanching, prepare burden, cook meat, fry the processing process of pressures, stir-fry pine, packing, finished product, its formula is: fresh chevon 85%-88%, salt 2.6%, white wine 1.8%-2%, white sugar 2.6%-2.8%, capsicum 1.8%-2%, Chinese prickly ash 0.4%-0.5%, ginger 0.9%, dried orange peel 0.2%-0.3%, fennel 0.18%-0.2%, shallot 1.8%-2%, monosodium glutamate 0.18%-0.2%, concrete operation step is as follows:

(1) raw material is selected and is processed: lots of natural fleshing, through the qualified goat leg muscle of health quarantine, remove bone, fat, muscle tendon and connective tissue etc., and along meat fiber lines, be cut into the cube meat of long 6cm～7cm, wide 3cm～4cm,

(2) float and soak: in clear water, float and soak 30min, leach the remaining blood in muscle, clean, drain stand-by;

(2) blanching: put into boiling water and boil 8-12min floating the mutton piece having soaked, pull out to be placed in clear water and rinse, be washed till without till watery blood, to remove residual blood and the sheep smell of mutton in muscle;

(3) batching: cook meat putting into saucepan through the mutton piece of blanching, add the water with mutton equivalent, drop into the auxiliary materials such as ginger, dried orange peel, fennel, shallot, capsicum and Chinese prickly ash, the flavorings such as dried orange peel, fennel, capsicum and Chinese prickly ash should bind up with gauze in advance;

(4) cook meat: with big fire, hot plate 4.5h-5.5h, until mutton is thoroughly cooked, during to constantly add water, in case boil dry, and skim the oily foam of floating, with slice, slightly firmly clap cube meat, if meat fiber is separated voluntarily, now add white sugar, white wine, salt and monosodium glutamate, till continuing to boil and receiving and do to soup juice;

(5) fry and press: take out ginger, shallot and flavor pack, use moderate heat instead, while press loose cube meat to stir-fry with slice, because the old tender degree of raw meat is different, therefore fry the suitable duration and degree of heating of GPRS while pressing, fry and press too early, some cube meat are not yet well-done, are difficult for pressing faling apart, and work efficiency is too low; And fry, pressed late, cube meat overdo, easily causes sticky pot and fried;

(6) fry pine: at cube meat, fry and be depressed into when loose, use little fire instead, the diligent duty of frying is turned over, and treats the complete fried dry of moisture, cube meat all during fluffy and high resilience, when color becomes golden yellow from taupe brown, can take the dish out of the pot;

(7) packing: with glass bottle packaging, after packing, cool to room temperature is finished product.