CN105231159A - Composite dried meat floss sauce and making method thereof - Google Patents
Composite dried meat floss sauce and making method thereof Download PDFInfo
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- CN105231159A CN105231159A CN201510615464.8A CN201510615464A CN105231159A CN 105231159 A CN105231159 A CN 105231159A CN 201510615464 A CN201510615464 A CN 201510615464A CN 105231159 A CN105231159 A CN 105231159A
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- 235000015177 dried meat Nutrition 0.000 title claims abstract description 46
- 241000628997 Flos Species 0.000 title claims abstract description 45
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000002131 composite material Substances 0.000 title abstract 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 29
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 24
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 21
- 235000020279 black tea Nutrition 0.000 claims abstract description 21
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 19
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- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 19
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- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
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- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 18
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- 238000010411 cooking Methods 0.000 claims abstract description 14
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- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000020995 raw meat Nutrition 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 241000234282 Allium Species 0.000 claims description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 8
- 240000005385 Jasminum sambac Species 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013616 tea Nutrition 0.000 claims description 8
- 241001131796 Botaurus stellaris Species 0.000 claims description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims 3
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- 239000009705 sanhuang Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
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- 206010061428 decreased appetite Diseases 0.000 description 1
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Classifications
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a composite dried meat floss sauce and a making method thereof. The composite dried meat floss sauce is made from the following raw materials in parts by weight: 20-24 parts of silver carp meat, 15-18 parts of pig hams, 15-18 parts of Sanhuang chicken leg meat, 15-20 parts of rapeseed oil, 8-10 parts of cooking wine, 2-3 parts of chili, 2-3 parts of a soy sauce, 1-1.5 parts of sugar, 1.5-2 parts of salt, 1-1.5 parts of gourmet powder, 2-4 parts of sesame seeds, 6-8 parts of peanut kernels, 2-4 parts of scallions, 0.5-1.5 parts of ginger, 1-3 parts of garlic, 0.4-0.6 part of star aniseed, 1800-2200 parts of a fishy smell removing solution and 6-8 parts of a black tea. The composite dried meat floss sauce and the making method thereof disclosed by the invention have the beneficial effects that fresh silver carp meat is adopted, and after the fresh silver carp meat is treated through certain steps, the effect that fine fish bones can be directly eaten can be realized; the pig hams are marinated by black tea soup, so that the meat fragrance is rich, and the color is brighter; after the chicken leg meat is baked, two kinds of mouth feel are given, finally a condiment product obtained by mixing three kinds of dried meat flosses is high in layering feeling, and rich in fragrance, and the mouth feel of the condiment product is different from the mouth feel of a traditional dried meat floss and a traditional condiment; after reasonable collocation, the nutrient diet is more balanced, and requirements of consumers are met.
Description
Technical field
The present invention relates to food processing technology field, is a kind of compound dried meat floss sauce and preparation method thereof specifically.
Background technology
Dried meat floss is for raw material with various livestock meat and aquatic fish, a kind of nutritious, easy to digest, the instant that are made through specific process technology after well-done for its meat are easy to again the dehydrated food preserved, dried meat floss product is in the market also common with this kind of pattern; Dried meat floss has multiple eating mode, as directly eaten, garnishing food, join bread, join congee etc.It is that primary raw material adds various auxiliary material and processes after shortening is diced that traditional sauce class mostly is single meat or vegetables, and its form is comparatively single; Along with the development of food service industry, the variation of food materials form processing, the reasonably combined favor being also more and more subject to consumer of food materials.Various meat is become to be different from the loose shape of traditional dried meat floss by the present invention through particular procedure aft-loaded airfoil, and reasonably combined, and meanwhile, the frying production method in conjunction with sauce is processed, final obtained dried meat floss sauce.Enrich the structure of product on the one hand, meet consumer demand again on the other hand.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of compound dried meat floss sauce and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of compound dried meat floss sauce, is made up of the raw material of following weight portion: silver carp mince 20-24 part, pig hind shank 15-18 part, Yellow Chicken das Beinfleisch 15-18 part, rapeseed oil 15-20 part, cooking wine 8-10 part, capsicum 2-3 part, soy sauce 2-3 part, sugared 1-1.5 part, salt 1.5-2 part, monosodium glutamate 1-1.5 part, sesame 2-4 part, shelled peanut 6-8 part, green onion 2-4 part, ginger 0.5-1.5 part, garlic 1-3 part, anistree 0.4-0.6 part, go raw meat solution 1800-2200 part, black tea 6-8 part.
As preferred technical scheme, described a kind of compound dried meat floss sauce, be made up of following raw material: silver carp mince 22 parts, pig hind shank 16.5 parts, Yellow Chicken das Beinfleisch 16.5 parts, rapeseed oil 17.5 parts, cooking wine 9 parts, 2.5 parts, capsicum, 2.5 parts, soy sauce, sugar 1.25 parts, salt 1.75 parts, monosodium glutamate 1.75 parts, sesame 3 parts, 7 parts, shelled peanut, green onion 3 parts, ginger 1 part, garlic 2 parts, anistree 0.5 part, remove raw meat solution 2000 parts, black tea 7 parts.
As preferred technical scheme, described in go raw meat solution to be jasmine tea solution.
Present invention also offers above-mentioned preparation method, comprise the following steps step:
Step one, raw material pre-treatment
Get silver carp mince after cleaning up, going to soak in raw meat solution to remove raw meat, soaking temperature is 35-40 DEG C, and the time is 45-60 minute, pressure-cook after removing raw meat, the time is 15-20 minute, the main thorn of rejecting after boiling completes, and keep the flesh of fish complete, then through grain process, for subsequent use; Get fresh pig hind shank and put into pot, add green onion, ginger, garlic, anise, black tea, water, make black tea concentration reach 2.5%, then boil with high heat, change slow fire after boiling and boil two hours, well-done to pork, drain away the water afterwards and break into beater thread for subsequent use; Get fresh Yellow Chicken das Beinfleisch, peeling, carry out baking after having pickled with bittern, salting period is 50-60 minute, and baking temperature is 180-200 DEG C, and the time is 35 minutes, and the complete rear beater of baking breaks into thread, for subsequent use; It is for subsequent use after peanut and sesame rapeseed oil are stir-fried respectively;
Step 2, stir-fry pine
Respectively by kind of the raw meat frying of three in step one, before frying in pot with rapeseed oil, the frying time is respectively the flesh of fish 6-8 minute, pork 13-15 minute, chicken 10-12 minute, and unified control of temperature, for 140-160 DEG C, takes the dish out of the pot for subsequent use after frying completes;
Step 3, sauce processed
Three kinds of dried meat floss mixings after frying is completed, after adding rapeseed oil heating in frying pan, put into capsicum fried, afterwards mixed dried meat floss is put into and stir-fry, the flavorings such as salt, sugar, monosodium glutamate are added after stir-frying 8-10 minute, continue to stir-fry about 6-10 minute, finally puts into cooking wine, soy sauce stir-fries 4-6 minute, finally adds peanut, the sesame mixing handled well in advance and to stir-fry 4-6 minute;
Step 4, bottling sterilization
Dried meat floss sauce good for frying is cooled to bottle between 85-100 DEG C, does not screw bottle cap, then put into steam box sterilization, sterilization temperature 90-100 DEG C, time 25-35 minute.
Owing to have employed technique scheme, a kind of compound dried meat floss sauce, is made up of following raw material: silver carp mince 20-24 part, pig hind shank 15-18 part, Yellow Chicken das Beinfleisch 15-18 part, rapeseed oil 15-20 part, cooking wine 8-10 part, capsicum 2-3 part, soy sauce 2-3 part, sugared 1-1.5 part, salt 1.5-2 part, monosodium glutamate 1-1.5 part, sesame 2-4 part, shelled peanut 6-8 part, green onion 2-4 part, ginger 0.5-1.5 part, garlic 1-3 part, anistree 0.4-0.6 part, go raw meat solution 1800-2200 part, black tea 6-8 part.
The present invention has following beneficial effect:
1. the dried meat floss in this dried meat floss sauce is different from the mouthfeel of traditional dried meat floss, the soft tender succulence of its mouthfeel.
2. adopt fresh silver carp meat, and the effect that weak thorn directly eats can be reached after certain process.
3. pig hind shank adopts black tea draw-off juice stew in soy sauce, and make meat-like flavor stronger, color is vivider.
4. chicken leg meat is after baking, gives chicken two kinds of mouthfeels.
5. the sauce product level sense that last three kinds of dried meat floss mixing is obtained is stronger, and fragrance is stronger, and mouthfeel is different from the mouthfeel of traditional dried meat floss and sauce.
6. silver carp mince, pig hind shank and Yellow Chicken das Beinfleisch are after reasonably combined, and nutritious food is more balanced, satisfies the demands of consumers.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1
A kind of compound dried meat floss sauce, is made up of following raw material: silver carp mince 20 parts, pig hind shank 15 parts, Yellow Chicken das Beinfleisch 15 parts, rapeseed oil 15 parts, cooking wine 8 parts, 2 parts, capsicum, 2 parts, soy sauce, sugar 1 part, salt 1.5 parts, monosodium glutamate 1 part, sesame 2 parts, 6 parts, shelled peanut, green onion 2 parts, ginger 0.5 part, garlic 1 part, anise 0.4 part, jasmine tea solution 1800 parts, black tea 6 parts.
Above-mentioned preparation method, comprises the following steps:
Step one, raw material pre-treatment
Get silver carp mince after cleaning up, soak in jasmine tea solution and remove raw meat, soaking temperature is 35-40 DEG C, and the time is 45-60 minute, pressure-cook after removing raw meat, the time is 15-20 minute, the main thorn of rejecting after boiling completes, and keep the flesh of fish complete, then through grain process, for subsequent use; Get fresh pig hind shank and put into pot, add green onion, ginger, garlic, anise, black tea, water, make black tea concentration reach 2.5%, then boil with high heat, change slow fire after boiling and boil two hours, well-done to pork, drain away the water afterwards and break into beater thread for subsequent use; Get fresh Yellow Chicken das Beinfleisch, peeling, carry out baking after having pickled with bittern, salting period is 50-60 minute, and baking temperature is 180-200 DEG C, and the time is 35 minutes, and the complete rear beater of baking breaks into thread, for subsequent use; It is for subsequent use after peanut and sesame rapeseed oil are stir-fried respectively;
Step 2, stir-fry pine
Respectively by kind of the raw meat frying of three in step one, before frying in pot with rapeseed oil, the frying time is respectively the flesh of fish 6-8 minute, pork 13-15 minute, chicken 10-12 minute, and unified control of temperature, for 140-160 DEG C, takes the dish out of the pot for subsequent use after frying completes;
Step 3, sauce processed
Three kinds of dried meat floss mixings after frying is completed, after adding rapeseed oil heating in frying pan, put into capsicum fried, afterwards mixed dried meat floss is put into and stir-fry, the flavorings such as salt, sugar, monosodium glutamate are added after stir-frying 8-10 minute, continue to stir-fry about 6-10 minute, finally puts into cooking wine, soy sauce stir-fries 4-6 minute, finally adds peanut, the sesame mixing handled well in advance and to stir-fry 4-6 minute;
Step 4, bottling sterilization
Dried meat floss sauce good for frying is cooled to bottle between 85-100 DEG C, does not screw bottle cap, then put into steam box sterilization, sterilization temperature 90-100 DEG C, time 25-35 minute.
Embodiment 2
A kind of compound dried meat floss sauce, is made up of following raw material: silver carp mince 22 parts, pig hind shank 16.5 parts, Yellow Chicken das Beinfleisch 16.5 parts, rapeseed oil 17.5 parts, cooking wine 9 parts, 2.5 parts, capsicum, 2.5 parts, soy sauce, sugar 1.25 parts, salt 1.75 parts, monosodium glutamate 1.75 parts, sesame 3 parts, 7 parts, shelled peanut, green onion 3 parts, ginger 1 part, garlic 2 parts, anise 0.5 part, jasmine tea solution 2000 parts, black tea 7 parts.
Above-mentioned preparation method, comprises the following steps:
Step one, raw material pre-treatment
Get silver carp mince after cleaning up, soak in jasmine tea solution and remove raw meat, soaking temperature is 35-40 DEG C, and the time is 45-60 minute, pressure-cook after removing raw meat, the time is 15-20 minute, the main thorn of rejecting after boiling completes, and keep the flesh of fish complete, then through grain process, for subsequent use; Get fresh pig hind shank and put into pot, add green onion, ginger, garlic, anise, black tea, water, make black tea concentration reach 2.5%, then boil with high heat, change slow fire after boiling and boil two hours, well-done to pork, drain away the water afterwards and break into beater thread for subsequent use; Get fresh Yellow Chicken das Beinfleisch, peeling, carry out baking after having pickled with bittern, salting period is 50-60 minute, and baking temperature is 180-200 DEG C, and the time is 35 minutes, and the complete rear beater of baking breaks into thread, for subsequent use; It is for subsequent use after peanut and sesame rapeseed oil are stir-fried respectively;
Step 2, stir-fry pine
Respectively by kind of the raw meat frying of three in step one, before frying in pot with rapeseed oil, the frying time is respectively the flesh of fish 6-8 minute, pork 13-15 minute, chicken 10-12 minute, and unified control of temperature, for 140-160 DEG C, takes the dish out of the pot for subsequent use after frying completes;
Step 3, sauce processed
Three kinds of dried meat floss mixings after frying is completed, after adding rapeseed oil heating in frying pan, put into capsicum fried, afterwards mixed dried meat floss is put into and stir-fry, the flavorings such as salt, sugar, monosodium glutamate are added after stir-frying 8-10 minute, continue to stir-fry about 6-10 minute, finally puts into cooking wine, soy sauce stir-fries 4-6 minute, finally adds peanut, the sesame mixing handled well in advance and to stir-fry 4-6 minute;
Step 4, bottling sterilization
Dried meat floss sauce good for frying is cooled to bottle between 85-100 DEG C, does not screw bottle cap, then put into steam box sterilization, sterilization temperature 90-100 DEG C, time 25-35 minute.
Embodiment 3
A kind of compound dried meat floss sauce, is made up of following raw material: silver carp mince 24 parts, pig hind shank 18 parts, Yellow Chicken das Beinfleisch 18 parts, rapeseed oil 20 parts, cooking wine 10 parts, 3 parts, capsicum, 3 parts, soy sauce, sugar 1.5 parts, salt 2 parts, monosodium glutamate 1.5 parts, sesame 4 parts, 8 parts, shelled peanut, green onion 4 parts, ginger 1.5 parts, garlic 3 parts, anise 0.6 part, jasmine tea solution 2200 parts, black tea 8 parts.
Above-mentioned preparation method, comprises the following steps:
Step one, raw material pre-treatment
Get silver carp mince after cleaning up, soak in jasmine tea solution and remove raw meat, soaking temperature is 35-40 DEG C, and the time is 45-60 minute, pressure-cook after removing raw meat, the time is 15-20 minute, the main thorn of rejecting after boiling completes, and keep the flesh of fish complete, then through grain process, for subsequent use; Get fresh pig hind shank and put into pot, add green onion, ginger, garlic, anise, black tea, water, make black tea concentration reach 2.5%, then boil with high heat, change slow fire after boiling and boil two hours, well-done to pork, drain away the water afterwards and break into beater thread for subsequent use; Get fresh Yellow Chicken das Beinfleisch, peeling, carry out baking after having pickled with bittern, salting period is 50-60 minute, and baking temperature is 180-200 DEG C, and the time is 35 minutes, and the complete rear beater of baking breaks into thread, for subsequent use; It is for subsequent use after peanut and sesame rapeseed oil are stir-fried respectively;
Step 2, stir-fry pine
Respectively by kind of the raw meat frying of three in step one, before frying in pot with rapeseed oil, the frying time is respectively the flesh of fish 6-8 minute, pork 13-15 minute, chicken 10-12 minute, and unified control of temperature, for 140-160 DEG C, takes the dish out of the pot for subsequent use after frying completes;
Step 3, sauce processed
Three kinds of dried meat floss mixings after frying is completed, after adding rapeseed oil heating in frying pan, put into capsicum fried, afterwards mixed dried meat floss is put into and stir-fry, the flavorings such as salt, sugar, monosodium glutamate are added after stir-frying 8-10 minute, continue to stir-fry about 6-10 minute, finally puts into cooking wine, soy sauce stir-fries 4-6 minute, finally adds peanut, the sesame mixing handled well in advance and to stir-fry 4-6 minute;
Step 4, bottling sterilization
Dried meat floss sauce good for frying is cooled to bottle between 85-100 DEG C, does not screw bottle cap, then put into steam box sterilization, sterilization temperature 90-100 DEG C, time 25-35 minute.
In addition, inventor additionally provides market survey of the present invention:
Investigation one
In order to the accuracy of investigational data and the convenience of collection, elite to get gravidic appearance muddled vexed in the heart, and heaviness of the head with dazzle is slack not for holding work, dislikes volunteer 20 people hearing and be off one's feed, chooses and suffer from other illnesss and be accompanied with apocleisis patient 20 people.With the use of dried meat floss sauce of the present invention, and carry out the survey of edible front and back respectively.
Investigation result draws following result through statistics: the appetite of the volunteer of nearly 70% increases obviously, and after the matched product of the present invention of volunteer of 25%, anorexia disappears, and has volunteer's appetite of 5% and appetite not to improve significantly.
Investigation two
Using the dried meat floss sauce that obtains in embodiment 1-3 as sample one, sample two and sample three, prepare 150 parts of sense organ evaluating meters, offering in supermarket foretastes a little, every volunteer tastes three samples successively, and fill in evaluation table, and from the table collected, randomly draw the evaluation table of 100 parts of data integrities, then add up the average mark of each assessment item in each sample respectively, and import following table.Result statistics is as shown in table 1.
Table 1 sensory evaluation standard
It is excellent that overall score standard is that 14-20 is divided into, and 5-14 is divided into good, and 0-5 is divided into generally.
As shown in Table 1: this product has catered to popular taste, has very large market potential.
The equipment used in the present invention is the common equipment of this area, does not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (4)
1. a compound dried meat floss sauce, it is characterized in that, be made up of the raw material of following weight portion: silver carp mince 20-24 part, pig hind shank 15-18 part, Yellow Chicken das Beinfleisch 15-18 part, rapeseed oil 15-20 part, cooking wine 8-10 part, capsicum 2-3 part, soy sauce 2-3 part, sugared 1-1.5 part, salt 1.5-2 part, monosodium glutamate 1-1.5 part, sesame 2-4 part, shelled peanut 6-8 part, green onion 2-4 part, ginger 0.5-1.5 part, garlic 1-3 part, anistree 0.4-0.6 part, go raw meat solution 1800-2200 part, black tea 6-8 part.
2. a kind of compound dried meat floss sauce according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: silver carp mince 22 parts, pig hind shank 16.5 parts, Yellow Chicken das Beinfleisch 16.5 parts, rapeseed oil 17.5 parts, cooking wine 9 parts, 2.5 parts, capsicum, 2.5 parts, soy sauce, sugar 1.25 parts, salt 1.75 parts, monosodium glutamate 1.75 parts, sesame 3 parts, 7 parts, shelled peanut, green onion 3 parts, ginger 1 part, garlic 2 parts, anistree 0.5 part, remove raw meat solution 2000 parts, black tea 7 parts.
3. a kind of compound dried meat floss sauce according to claim 1 and 2, is characterized in that: described in go raw meat solution to be jasmine tea solution.
4. the preparation method of a kind of compound dried meat floss sauce as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
Step one, raw material pre-treatment
Get silver carp mince after cleaning up, going to soak in raw meat solution to remove raw meat, soaking temperature is 35-40 DEG C, and the time is 45-60 minute, pressure-cook after removing raw meat, the time is 15-20 minute, the main thorn of rejecting after boiling completes, and keep the flesh of fish complete, then through grain process, for subsequent use; Get fresh pig hind shank and put into pot, add green onion, ginger, garlic, anise, black tea, water, make black tea concentration reach 2.5%, then boil with high heat, change slow fire after boiling and boil two hours, well-done to pork, drain away the water afterwards and break into beater thread for subsequent use; Get fresh Yellow Chicken das Beinfleisch, peeling, carry out baking after having pickled with bittern, salting period is 50-60 minute, and baking temperature is 180-200 DEG C, and the time is 35 minutes, and the complete rear beater of baking breaks into thread, for subsequent use; It is for subsequent use after peanut and sesame rapeseed oil are stir-fried respectively;
Step 2, stir-fry pine
Respectively by kind of the raw meat frying of three in step one, before frying in pot with rapeseed oil, the frying time is respectively the flesh of fish 6-8 minute, pork 13-15 minute, chicken 10-12 minute, and unified control of temperature, for 140-160 DEG C, takes the dish out of the pot for subsequent use after frying completes;
Step 3, sauce processed
Three kinds of dried meat floss mixings after frying is completed, after adding rapeseed oil heating in frying pan, put into capsicum fried, afterwards mixed dried meat floss is put into and stir-fry, the flavorings such as salt, sugar, monosodium glutamate are added after stir-frying 8-10 minute, continue the 6-10 minute that stir-fries, finally put into cooking wine, soy sauce stir-fries 4-6 minute, finally add peanut, the sesame mixing handled well in advance and to stir-fry 4-6 minute;
Step 4, bottling sterilization
Dried meat floss sauce good for frying is cooled to bottle between 85-100 DEG C, does not screw bottle cap, then put into steam box sterilization, sterilization temperature 90-100 DEG C, time 25-35 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510615464.8A CN105231159A (en) | 2015-09-25 | 2015-09-25 | Composite dried meat floss sauce and making method thereof |
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| CN201510615464.8A CN105231159A (en) | 2015-09-25 | 2015-09-25 | Composite dried meat floss sauce and making method thereof |
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| CN105231159A true CN105231159A (en) | 2016-01-13 |
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| CN201510615464.8A Pending CN105231159A (en) | 2015-09-25 | 2015-09-25 | Composite dried meat floss sauce and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174456A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of Fructus Myricae rubrae mushroom stems dried meat floss and preparation method thereof |
| CN106174073A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of mushroom stems dried meat floss helping invigorating the stomach and promoting digestion and preparation method thereof |
| CN106174074A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of maror juice mushroom stems dried meat floss and preparation method thereof |
| CN110892980A (en) * | 2019-11-15 | 2020-03-20 | 四川省丹丹郫县豆瓣集团股份有限公司 | Shiitake mushroom rice sauce and processing technology thereof |
-
2015
- 2015-09-25 CN CN201510615464.8A patent/CN105231159A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174456A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of Fructus Myricae rubrae mushroom stems dried meat floss and preparation method thereof |
| CN106174073A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of mushroom stems dried meat floss helping invigorating the stomach and promoting digestion and preparation method thereof |
| CN106174074A (en) * | 2016-07-21 | 2016-12-07 | 芜湖市好亦快食品有限公司三山分公司 | A kind of maror juice mushroom stems dried meat floss and preparation method thereof |
| CN110892980A (en) * | 2019-11-15 | 2020-03-20 | 四川省丹丹郫县豆瓣集团股份有限公司 | Shiitake mushroom rice sauce and processing technology thereof |
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Application publication date: 20160113 |