CN110192614A - A kind of production method of litchi meat - Google Patents
A kind of production method of litchi meat Download PDFInfo
- Publication number
- CN110192614A CN110192614A CN201810157948.6A CN201810157948A CN110192614A CN 110192614 A CN110192614 A CN 110192614A CN 201810157948 A CN201810157948 A CN 201810157948A CN 110192614 A CN110192614 A CN 110192614A
- Authority
- CN
- China
- Prior art keywords
- grams
- water chestnut
- meat
- oil
- pork
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the production methods of food-processing method more particularly to litchi meat.The invention discloses a kind of production methods of litchi meat, pork, water chestnut, starch, garlic, green onion, peanut oil, soy sauce, monosodium glutamate, red wine dregs, sugar etc. are made according to certain proportion by frying process, production method is simply easily mastered.
Description
Technical field
The present invention relates to the production methods of a kind of food-processing method more particularly to litchi meat.
Background technique
Litchi meat is the ground such as Fujian Province Foochow characteristic tradition famous dish, have one-hundred-year history, after the cooking shape type like lichee and
It gains the name.This famished look pool is with red, and quality is tender and crisp, and crisp fragrance is good, sweet and sour taste.
Summary of the invention
The present invention relates to the production methods of food-processing method more particularly to litchi meat.The present invention has strengthening the spleen and stomach, supplement
The effect of energy.
A kind of production method of litchi meat, it is characterised in that weight part ratio be 400 grams of pork, 150 grams of water chestnut, starch 15
Gram, 5 grams of garlic, 10 grams of green onion, 50 grams of peanut oil, 8 grams of soy sauce, 2 grams of monosodium glutamate, 60 grams of red wine dregs, 15 grams of light-coloured vinegar, 20 grams of white granulated sugar.
It is made according to following procedures:
1. pork is cleaned, butt block, size is about 4 × 5 × 1.2 centimetres, and upper cruciate flower knife is cutd open on pig square.
2. a water chestnut is cleaned, stripping and slicing is spare.
3. water chestnut and meat piece are put into gelatinized corn starch, addition red wine dregs is grabbed even.
4. placing peanut oil in pot, Pork-pieces is poured into when oil most probably heat and water chestnut is fried, cut open flower into lichee shape to meat
When, it is picked up with strainer, oil-control.
5. soy sauce, light-coloured vinegar, white sugar, soup-stock, that starch is tuned into soup is spare.
6. pot stay excess oil, garlic granule, Bulbus Allii Fistulosi it is quick-fried it is fragrant after, spare soup is added, pours into litchi meat immediately and water chestnut stir-frying is several
Descend.
Specific implementation method
Embodiment 1,
Raw material: 40 grams of porkburger, 300 grams of fresh litchi
Condiment: 50 grams of peanut oil, 5 grams of ginger, green 40 grams of hot red pepper, 1 spoon of white granulated sugar, 50 grams of starch
Way:
1, porkburger is put into gelatinized corn starch, adds salt, ginger spare after mixing evenly.
2, lichee is cleaned, and peeling, stoning are spare.
3, the porkburger stirred evenly is put among the lichee of stoning.
4, be put into peanut oil in pot, etc. oil temperatures heat after, be put into green pimiento block stir-frying, add white granulated sugar, salt seasoning stir-frying
It fries.
5. be put into litchi meat continue stir-frying 1 minute, be added a small amount of soup-stock slow fire it is small stew, take the dish out of the pot when soup is made dry up fastly.
Embodiment 2,
Raw material: 350 grams of pork, 60 grams of water chestnut, 2, lemon
Condiment: 10 grams of chive, 2 grams of salt, 10 milliliters of peanut oil, 5 grams of garlic, 60 grams of starch.
Way:
1. upper cruciate flower knife is drawn in pork stripping and slicing.
2. lemon press juice is spare.
3. water chestnut is sliced, it is put into gelatinized corn starch together with Pork-pieces, after lemon juice is added, stirs evenly, it is small pickles 1
When.
4, after pot heats, peanut oil is added and the meat piece pickled, water chestnut are cooked fried when oil temperature 7 is at heat, be in lichee
Shape is pulled out.
5, pot is left a small amount of excess oil, by garlic granule, the quick-fried perfume (or spice) of onion parts tripping in, pours into soup-stock, places into litchi meat, water chestnut stir-frying,
Sabot.
Claims (1)
1. a kind of production method of litchi meat, it is characterised in that weight part ratio be 400 grams of pork, 150 grams of water chestnut, starch 15
Gram, 5 grams of garlic, 10 grams of green onion, 50 grams of peanut oil, 8 grams of soy sauce, 2 grams of monosodium glutamate, 60 grams of red wine dregs, 15 grams of light-coloured vinegar, 20 grams of white granulated sugar, press
It is made according to following procedures:
(1) pork is cleaned, butt block, size is about 4 × 5 × 1.2 centimetres, and upper cruciate flower knife is cutd open on pig square；
(2) water chestnut is cleaned, stripping and slicing is spare；
(3) water chestnut and meat piece are put into gelatinized corn starch, addition red wine dregs is grabbed even；
(4) peanut oil is placed in pot, pours into Pork-pieces when oil most probably heat and water chestnut is fried, when meat cuts open flower into lichee shape,
It is picked up with strainer, oil-control；
(5) soy sauce, light-coloured vinegar, white sugar, soup-stock, that starch is tuned into soup is spare；
(6) pot stays excess oil, and after garlic granule, the quick-fried perfume of Bulbus Allii Fistulosi, spare soup is added, and pours into litchi meat immediately and water chestnut stir-fries several times i.e.
At.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157948.6A CN110192614A (en) | 2018-02-25 | 2018-02-25 | A kind of production method of litchi meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810157948.6A CN110192614A (en) | 2018-02-25 | 2018-02-25 | A kind of production method of litchi meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110192614A true CN110192614A (en) | 2019-09-03 |
Family
ID=67743954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810157948.6A Pending CN110192614A (en) | 2018-02-25 | 2018-02-25 | A kind of production method of litchi meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110192614A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918861A (en) * | 2022-11-30 | 2023-04-07 | 福建省供销云厨餐饮管理有限公司 | Litchi meat prefabricated dish produced in central kitchen and preparation method thereof |
-
2018
- 2018-02-25 CN CN201810157948.6A patent/CN110192614A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918861A (en) * | 2022-11-30 | 2023-04-07 | 福建省供销云厨餐饮管理有限公司 | Litchi meat prefabricated dish produced in central kitchen and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190903 |