CN106879694A - A kind of preparation method of gold pig willow the meat clip Mo - Google Patents
A kind of preparation method of gold pig willow the meat clip Mo Download PDFInfo
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- CN106879694A CN106879694A CN201510915734.7A CN201510915734A CN106879694A CN 106879694 A CN106879694 A CN 106879694A CN 201510915734 A CN201510915734 A CN 201510915734A CN 106879694 A CN106879694 A CN 106879694A
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Abstract
The present invention relates to a kind of preparation method of gold pig willow the meat clip Mo, comprise the following steps：The making of white Ji steamed bun, garnishes dip from processing, major ingredient pig willow pickles baking, major ingredient, garnishes dip, the parcel shaping finished product of the meat clip Mo.The present invention have good appearance, taste it is pungent it is strong, micro- containing sweet and sour taste, nutrition arrangement is balanced the features such as, with unique local flavor.Manufacture craft of the present invention is simple, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.
Description
Technical field
The present invention relates to characteristic staple food manufacture field, especially a kind of preparation method of fruit dip the meat clip Mo.
Background technology
The meat clip Mo：(Chinese hamburger China hamburger) is the abbreviation of archaic Chinese " meat is sandwiched in steamed bun ", the Shaanxi Province, China Chinese
One of race's characteristic food.The meat clip Mo, the really two kinds excellent combinations of food：Cured meat, white Ji steamed bun.The meat clip Mo conjunction cured meat,
White Ji steamed bun is integrated, and sets off by contrast each other, respective flavour is performed to ultimate attainment, there is the good reputation of Chinese style hamburger, and China and foreign countries of becoming famous receive deeply
People like.Its steamed bun outward appearance is sallow, clear-cut texture, and inside is in stratiform, and cake body is swollen, and tender in skin shortcake, fiery work(is got home, and is eaten
Shi Wendu is preferred with scalding one's hand, and cake shortcake meat is fragrant, and refreshing and oiliness steamed bun perfume meat is crisp, fertilizer and it is oiliness, enjoy endless aftertastes.The meat clip Mo is by various tune
Material is formulated meticulously, with the combination that modern age, pickling and toasting with various meat major ingredients simmer kinds of processes, adds color
Color vivid vegetables and the proportioning of the only special dip of mouthfeel so that all kinds of the meat clip Mo color and lusters are ruddy, and fragrant, meat is soft glutinous,
Gruel is without rotten, strong mellowness, peculiar flavour.
Flour is a kind of powder worn into by wheat.By the number of protein content in flour, Strong flour, middle muscle can be divided into
Flour, Self- raising flour and without gluten flour.Flour (wheat flour) is the staple food of north of China most area.Plain flour be between
A class flour between Strong flour and Self- raising flour.Protein content is 9%----11%, and wet gluten value is 25%----35%.
The long patent flours such as the standard flour in the U.S., the winter wheat powder that Australia produces and China belong to this kind of flour.Plain flour is used to make
Make heavy Fruit cake, meat-patty etc..
Pork, English name pork, also known as globefish meat, are the main non-staple food of daily life, with qi-restoratives salubrity, nourshing Yin and drynsessmoistening prescription,
The effect of muscle riching.All weak after being ill, postpartum deficiency of blood, lean yellow face person, can all apply to use of the product of nutritious tonifying.In poultry meat
In, the protein content of pork is minimum, fat content highest.Thin pork is higher containing protein, and every 100 grams can contain up to 29
Gram protein, fatty 6 grams.After boiling and stewing, the fat content of pork can also be reduced.Pork also contains abundant vitamin
B, can make body feel more there is strength.Pork can also provide aliphatic acid needed by human.Pork nature and flavor are sweet into containing abundant
Protein and the composition such as fat, carbohydrate, calcium, phosphorus, iron.Pig willow enriching yin, pork tripe qi-restoratives is damaged, strengthening the spleen and stomach, enriching yin
Moisturize, it is possible to provide the cysteine that ferroheme (Organic Iron) and promotion iron absorb, hypoferric anemia can be improved.
Steamed bun cake can supplement the needed by human body such as starch, vitamin B, cellulose and the less beneficiating ingredient of content in flour and rice, but steamed bun cake
Mouthfeel is more coarse, is difficult to meet the popular requirement to food materials mouthfeel, and is not quite similar compared with indigestibility, process time, thus difficult
To accomplish together to enter food with other meals.Strong micro- peppery, the catsup taste sweet and sour taste of mango chutney mouthfeel.By improving culinary art side
Method makes to realize reasonably combined, common culinary art between coarse food grain steamed bun cake and pork, vegetables, tartar sauce, produces good appearance, local flavor
Unique, nutrition staple food in a balanced way, meets masses and food color, type and nutrition arrangement is required in a balanced way, and is this hair
The bright problem for needing to solve.
The content of the invention
The invention aims to provide a kind of gold pig willow the meat clip Mo and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of preparation method of gold pig willow the meat clip Mo, it is characterised in that：Raw material is made up of the component of following parts by weight：In pig
Ridge 300-400 parts, 30 grams of starch, 30 grams of egg liquid, 30 grams of breadcrumbs.Shallot 20-30 parts, carrot 20-30 parts,
Green cucumber 20-30 parts, romaine lettuce 20-25 parts.Catsup 30-40 parts, mango chutney 30-35 parts.Flour 250-300 parts, dry ferment
It is female 2-4 parts, baking powder 5-6 parts, dietary alkali 3-4 parts.
Its manufacturing process comprises the following steps：
A, the white Ji steamed bun of making
A. by 250 parts of flour, 2 parts of dry ferment, 5 parts of baking powder, 3 parts of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 130 parts of warm water is poured into, 30 parts of peanut oil stirs into flakes face wadding.
B. take the flour after stirring and uniformly crumple into dough, container is tamping with preservative film, it is quiet to put fermentation 10-15 minutes.
C. take the dough for fermenting and knead and cut into 2 parts, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8-1cm thickness,
The shaping cake of a diameter of 12-15cm.
D. the preheating of pan ware is taken, pot temperature is maintained at 50-60 degrees Celsius, takes the shaping cake lid that step c is made and iron to cake
After surface microdilatancy color is golden yellow, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, and it is standby from side to cut steamed bun open 4/5.
B, making garnishes
Take 20 parts of slittings of green cucumber；20 parts of shallot, 20 parts of carrot distinguishes chopping after cleaning；25 parts of romaine lettuce dries standby after cleaning
With.
C, making major ingredient
A. 300 parts of pig tenterloin is taken, it is quick-frozen 20 minutes in -20 degrees Celsius, the growth generous each 0.5cm bars of 4cm are cut after taking-up
Shape, takes to pickle juice and be put into container together to be pinched with julienned pork and mixes uniform, pickles 20 minutes.
B. the julienned pork that will be pickled is sequentially placed into parcel in Sheng starch, egg liquid, the container of breadcrumbs and completely, is made pig willow
Semi-finished product.
C. moderate heat heat oil pot, after oil temperature rises to 80 degrees Celsius, take the pig wicker that step c is made be put into oil cauldron carry out it is fried,
When pig willow floats surface golden yellow naturally, leach and let cool 5 minutes；During 100 degrees Celsius of oil temperature of lifting, repetition is put into pig willow and answers
It is fried leach within 2 minutes it is standby.
D, making the meat clip Mo
Take catsup 30-40 parts, mango chutney 30-35 parts of uniform application pig willow surface.Pig willow is uniformly put into technology in step A
In the white lucky steamed bun that d is made, then average successively it is put into shallot, carrot, green cucumber, romaine lettuce finished product.
Further：The process in technology a and face need to be put into flour ratio as 50: 1 dietary alkali purpose is the face that allows in step A
Powder Titian.
Further：The process in technology a and face need to be put into flour ratio as 50: 6 edible oil purpose is finished product in step A
Softness is still kept without being hardened after crisp outside tender inside, and cooling afterwards.
Further：Technology a takes 3 parts of wolfberry fruit powder, 3 parts of licorice powder, 2 parts of fish sauce, 3 parts of honey, salt 3 in step C
Part, 3 parts of chickens' extract, 10 parts of cooking wine, 5 parts of roast pork sauce, 5 parts of oyster sauce, 10 parts of lemon juice is made pickles juice.
Further：Technology b takes starch in step C, egg liquid, and the ratio of breadcrumbs is 1: 1: 1.
Further：In step C technology c by 80 degrees Celsius of pig willow it is first it is fried after, cool down 5 minutes, at 100 degrees Celsius
Carry out secondary multiple fried, it is therefore an objective to avoid the long meat of deep-fat frying time always hard, make the fried tender crisp non-condensing oil clot of pig willow, and crisp mouth
Sense is more longlasting.
The invention has the advantages that：
1st, the white lucky steamed bun that the present invention makes and the step of face in be put into dietary alkali be to make flour Titian, be put into edible oil cause it is white
Crisp outside tender inside after lucky steamed bun finished product, and the effect that will not be also hardened after steamed bun cooling can be obtained, it is different from other rusks and flour cake
Cooling after mouthfeel is dry and astringent, really up to the mark, the defect had a nasty taste.Mouthfeel is more careful good to eat, and taste perfume (or spice) is thin-skinned, be more easy to be digested absorption.
Nutritious equilibrium, by the cellulose contained by coarse food grain, vitamin B, meets the allegro dining demand of people.
2nd, the gold pig willow that the present invention is obtained is again by honey spread in crisp meat outermost layer after fried crisp meat technique.Honey without
Pyrolytic, its nutritional ingredient is at utmost retained when honeydew shortcake meat sweet is lifted, at the same the greasy feeling of balanced shortcake meat and
Scorching degree, nourishing the stomach moistening lung, obtains good effects.Honeydew that the present invention is obtained shortcake meat is using condensation, and boiling, heat is fried etc. various
Cooking method, makes multiclass nutriment fully combine, and obtains its fresh and tender meat and the mouthfeel in cure enters, and is lifted and expanded
Food materials and the innovation area cooked.
3rd, the present invention carries out polishing seasoning using mango chutney, catsup to gold pig willow, rich in fruity mouthfeel and the soft mouth of Western-style pastry
Taste, strengthens the peculiar flavour of finished product, while various fresh vegetables are arranged in pairs or groups, supplements the various dietary fibers of human body and vitamin, lifting
The nutritional ingredient of food materials.Steamed bun cake makes, garnishes dip, major ingredient pickle that fried curing process is simple to operate, be easy to control processing conditions,
Accomplish scale production.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to embodiment
The scope of expression.
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Flour：" sail difficult to understand " series flour, is purchased from Qingdao Ao Fan Food Co., Ltd.
Mango chutney：Original producton location India, is purchased from Bao Lekang (Beijing) Science and Technology Ltd..
Catsup：" containing note " board catsup, is purchased from Guangdong Longhai City Sheng Ji food industry Co., Ltd.
Embodiment 1：
A, the white Ji steamed bun of making
A. by 250 grams of flour, 2 grams of dry ferment, 5 grams of baking powder, 5 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 130 grams of warm water is poured into, 30 grams of peanut oil stirs into flakes face wadding.Flour after stirring is uniformly crumpled into
Dough, container is tamping with preservative film, quiet to put fermentation 10 minutes.
B. take the dough for fermenting and knead and cut into 2 grams, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8cm thickness, directly
Footpath is the shaping cake of 12cm.
C. pan preheating is taken, pot temperature is maintained at 60 degrees centigrades, takes cake lid and iron golden yellow to cake surface microdilatancy color
Afterwards, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, from side to cut steamed bun open 4/5 standby.
B, making garnishes
Take 40 grams of slittings of green cucumber；40 grams of carrot distinguishes chopping after cleaning；30 grams of romaine lettuce dries standby after cleaning.
C, making major ingredient
A. 400 grams of pig tenterloin is taken, it is quick-frozen 30 minutes in -15 degrees Celsius, cut after taking-up into strips, 5 grams of wolfberry fruit powder is taken,
5 grams of licorice powder, 3 grams of fish sauce, 5 grams of honey, 3 grams of salt, 3 grams of chickens' extract, 10 grams of cooking wine, 8 grams of roast pork sauce, oyster sauce 5
Gram, lemon juice 10 is restrained into and pickles juice, is put into container together to be pinched with julienned pork and is mixed uniform, is pickled 20 minutes.
B. the julienned pork that will be pickled is sequentially placed into 40 grams of starch of Sheng, and 40 grams of egg liquid is wrapped up in the container that 40 grams of breadcrumbs
Completely, pig willow semi-finished product are made.
C. moderate heat heat oil pot, after oil temperature rises to 80 degrees Celsius, take pig wicker be put into oil cauldron carry out it is fried, when pig willow floats naturally
When playing surface golden yellow, leach and let cool 5 minutes；During 100 degrees Celsius of oil temperature of lifting, repetition is put into pig willow fries leach for 2 minutes again
It is standby.
D, making the meat clip Mo
Take 30 grams of catsup, 30 grams of uniform application pig willow surfaces of mango chutney.Technology d is made during pig willow is uniformly put into step A
White lucky steamed bun in, then average be successively put into carrot, green cucumber, romaine lettuce finished product.
Embodiment 2：
A, the white Ji steamed bun of making
A. by 300 grams of flour, 5 grams of dry ferment, 8 grams of baking powder, 8 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 150 grams of warm water is poured into, 35 grams of peanut oil stirs into flakes face wadding.Flour after stirring is uniformly crumpled into
Dough, container is tamping with preservative film, quiet to put fermentation 15 minutes.
B. take the dough for fermenting and knead and cut into 5 grams, every gram is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 1cm thickness, diameter
It is the shaping cake of 15cm.
C. take pan preheating, pot temperature is maintained at 70 degrees Celsius, take cake lid iron to cake surface microdilatancy color it is golden yellow after,
Turn-over is repeated to decoct and irons the white Ji steamed bun of completion again, and it is standby from side to cut steamed bun open 3/4.
B, making garnishes
40 grams of leg of getting fire cuts；40 grams of carrot distinguishes chopping after cleaning；30 grams of violet cabbage dries standby after cleaning.
C, making major ingredient
A. 300 grams of pig tenterloin is taken, it is quick-frozen 30 minutes in -15 degrees Celsius, cut after taking-up into strips, 3 grams of wolfberry fruit powder is taken,
3 grams of licorice powder, 2 grams of fish sauce, 3 grams of honey, 3 grams of salt, 3 grams of chickens' extract, 10 grams of cooking wine, 5 grams of roast pork sauce, oyster sauce 5
Gram, lemon juice 10 is restrained into and pickles juice, is put into container together to be pinched with julienned pork and is mixed uniform, is pickled 20 minutes.
B. the julienned pork that will be pickled is sequentially placed into 30 grams of starch of Sheng, and 40 grams of egg liquid is wrapped up in the container that 30 grams of breadcrumbs
Completely, pig willow semi-finished product are made.
C. moderate heat heat oil pot, after oil temperature rises to 70 degrees Celsius, take pig wicker be put into oil cauldron carry out it is fried, when pig willow floats naturally
When playing surface golden yellow, leach and let cool 5 minutes；During 90 degrees Celsius of oil temperature of lifting, repetition is put into pig willow fries leach for 2 minutes again
It is standby.
D, making the meat clip Mo
Take 40 grams of cheese sauce, 30 grams of uniform application pig willow surfaces of mango chutney.Technology d is made during pig willow is uniformly put into step A
White lucky steamed bun in, then average be successively put into carrot, ham, violet cabbage finished product.
Embodiment 3：
A, the white Ji steamed bun of making
A. by 220 grams of flour, 3 grams of dry ferment, 4 grams of baking powder, 5 grams of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 100 grams of warm water is poured into, 25 grams of peanut oil stirs into flakes face wadding.Flour after stirring is uniformly crumpled into
Dough, container is tamping with preservative film, quiet to put fermentation 10 minutes.
B. take the dough for fermenting and knead and cut into 2 parts, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.6cm thickness, directly
Footpath is the shaping cake of 10cm.
C. pan preheating is taken, pot temperature is maintained at 60 degrees centigrades, takes cake lid and iron golden yellow to cake surface microdilatancy color
Afterwards, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, from side to cut steamed bun open 4/5 standby.
B, making garnishes
Take 40 grams of slittings of green cucumber；40 grams of ham distinguishes chopping after cleaning；30 grams of romaine lettuce dries standby after cleaning.
C, making major ingredient
A. 250 grams of pig tenterloin is taken, it is quick-frozen 20 minutes in -15 degrees Celsius, cut after taking-up into strips, 5 grams of wolfberry fruit powder is taken,
3 grams of fish sauce, 5 grams of honey, 3 grams of salt, 3 grams of chickens' extract, 10 grams of cooking wine, post waits 8 grams of sauce, 5 grams of oyster sauce, lemon juice
10 restrain into and pickle juice, are put into container together to be pinched with julienned pork and mix uniform, pickle 20 minutes.
B. the julienned pork that will be pickled is sequentially placed into 20 grams of starch of Sheng, and 20 grams of egg liquid is wrapped up in the container that 20 grams of breadcrumbs
Completely, pig willow semi-finished product are made.
C. moderate heat heat oil pot, after oil temperature rises to 80 degrees Celsius, take pig wicker be put into oil cauldron carry out it is fried, when pig willow floats naturally
When playing surface golden yellow, leach and let cool 5 minutes；During 100 degrees Celsius of oil temperature of lifting, repetition is put into pig willow fries leach for 2 minutes again
It is standby.
D, making the meat clip Mo
Take 30 grams of catsup, 30 grams of uniform application pig willow surfaces of cherry jam.Technology d is made during pig willow is uniformly put into step A
White lucky steamed bun in, then average be successively put into carrot, green cucumber, romaine lettuce finished product.
Gained characteristic gold pig willow the meat clip Mo A of the invention carries out mouth feel score experiment, and does not add what dietary alkali and peanut oil were made
Gold pig willow the meat clip Mo B, the gold pig for not carrying out the pickle gold pig willow the meat clip Mo C for pickling, being not added with mango chutney, catsup
Willow the meat clip Mo D is contrasted, gold pig willow the meat clip Mo A good appearances manufactured in the present embodiment, with pure and fresh strong fragrant mango kind
Eggplant fragrance, taste sweet and sour taste, the characteristic with distinctness, and made into organic collocation of vegetables, staple food and steamed bun cake by coarse food grain
Product have nutritious advantage in a balanced way.By 80 people to gold pig willow the meat clip Mo A, pig willow the meat clip Mo B, golden pig willow the meat clip Mo
C, pig willow the meat clip Mo D carry out sensory evaluation, have 67 people to represent and pig willow the meat clip Mo B, willow the meat clip Mo C, pig willow the meat clip Mo D
Compared to the taste for preferring gold pig willow the meat clip Mo A, there are 6 people to represent that preferring pig willow meat compared with gold pig willow the meat clip Mo A presss from both sides
The taste of steamed bun B, the taste that remaining 7 people evaluates gold pig willow the meat clip Mo A is not so good as pig willow the meat clip Mo C, pig willow the meat clip Mo D, can
See that local flavor of the present invention with salient feature and uniqueness is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert the present invention
Specific implementation be confined to these explanations.For general technical staff of the technical field of the invention, this is not being departed from
On the premise of inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to protection scope of the present invention.
Claims (6)
1. a kind of preparation method of gold pig willow the meat clip Mo, it is characterised in that：Raw material is made up of the component of following parts by weight：
300-400 parts of pig tenterloin, 30 grams of starch, 30 grams of egg liquid, 30 grams of breadcrumbs.Shallot 20-30 parts, carrot 20-30
Part, green cucumber 20-30 parts, romaine lettuce 20-25 parts.Catsup 30-40 parts, mango chutney 30-35 parts.Flour 250-300 parts,
Dry ferment 2-4 parts, baking powder 5-6 parts, dietary alkali 3-4 parts.
Its manufacturing process comprises the following steps：
A, the white Ji steamed bun of making
A. by 250 parts of flour, 2 parts of dry ferment, 5 parts of baking powder, 3 parts of dietary alkali is put into container, and mixing dry mixing is uniform；
40 degrees Celsius of 130 parts of warm water is poured into, 30 parts of peanut oil stirs into flakes face wadding.
B. take the flour after stirring and uniformly crumple into dough, container is tamping with preservative film, it is quiet to put fermentation 10-15 minutes.
C. take the dough for fermenting and knead and cut into 2 parts, every part is slightly flattened and rolls dough sheet into strips.Dough sheet is rolled from top,
Be rolled into a cylinder, after cylinder is placed vertically on chopping board, with grinding tool by cylinder proportionately cake.Cake is rolled into 0.8-1cm thickness,
The shaping cake of a diameter of 12-15cm.
D. the preheating of pan ware is taken, pot temperature is maintained at 50-60 degrees Celsius, takes the shaping cake lid that step c is made and iron to cake
After surface microdilatancy color is golden yellow, then turn-over is repeated to decoct and irons the white Ji steamed bun of completion, and it is standby from side to cut steamed bun open 4/5.
B, making garnishes
Take 20 parts of slittings of green cucumber；20 parts of shallot, 20 parts of carrot distinguishes chopping after cleaning；25 parts of romaine lettuce dries standby after cleaning
With.
C, making major ingredient
A. 300 parts of pig tenterloin is taken, it is quick-frozen 20 minutes in -20 degrees Celsius, the growth generous each 0.5cm bars of 4cm are cut after taking-up
Shape, takes to pickle juice and be put into container together to be pinched with julienned pork and mixes uniform, pickles 20 minutes.
B. the julienned pork that will be pickled is sequentially placed into parcel in Sheng starch, egg liquid, the container of breadcrumbs and completely, is made pig willow
Semi-finished product.
C. moderate heat heat oil pot, after oil temperature rises to 80 degrees Celsius, take the pig wicker that step c is made be put into oil cauldron carry out it is fried,
When pig willow floats surface golden yellow naturally, leach and let cool 5 minutes；During 100 degrees Celsius of oil temperature of lifting, repetition is put into pig willow and answers
It is fried leach within 2 minutes it is standby.
D, making the meat clip Mo
Take catsup 30-40 parts, mango chutney 30-35 parts of uniform application pig willow surface.Pig willow is uniformly put into technology in step A
In the white lucky steamed bun that d is made, then average successively it is put into shallot, carrot, green cucumber, romaine lettuce finished product.
2. the preparation method of gold pig willow the meat clip Mo according to claim 1, it is characterised in that：Technology a in step A
Need to be put into flour ratio as 50: 1 dietary alkali purpose is to allow flour Titian with the process in face.
3. the preparation method of gold pig willow the meat clip Mo according to claim 1, it is characterised in that：Technology a in step A
Need to be put into flour ratio as 50: 6 edible oil purpose is still kept after crisp outside tender inside after finished product, and cooling with the process in face
Softness is without being hardened.
4. the preparation method of gold pig willow the meat clip Mo according to claim 1, it is characterised in that：Technology a in step C
Take 3 parts of wolfberry fruit powder, 3 parts of licorice powder, 2 parts of fish sauce, 3 parts of honey, 3 parts of salt, 3 parts of chickens' extract, 10 parts of cooking wine, fork
5 parts of sauce of burning, 5 parts of oyster sauce, 10 parts of lemon juice is made pickles juice.
5. the preparation method of gold pig willow the meat clip Mo according to claim 1, it is characterised in that：Technology b in step C
Take starch, egg liquid, the ratio of breadcrumbs is 1: 1: 1.
6. the preparation method of gold pig willow the meat clip Mo according to claim 1, it is characterised in that：Technology c in step C
By 80 degrees Celsius of pig willow it is first it is fried after, cool down 5 minutes, carried out at 100 degrees Celsius secondary multiple fried, it is therefore an objective to avoid fried
Overlong time meat is always hard, makes the fried tender crisp non-condensing oil clot of pig willow, and crispy texture is more longlasting.
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| CN201510915734.7A CN106879694A (en) | 2015-12-11 | 2015-12-11 | A kind of preparation method of gold pig willow the meat clip Mo |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
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2015
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013373A (en) * | 2018-02-05 | 2018-05-11 | 安徽鑫松亚食品有限公司 | A kind of pine neck and preparation method thereof |
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Application publication date: 20170623 |