CN110623213A - Standard formula and process flow of black golden crispy meat - Google Patents
Standard formula and process flow of black golden crispy meat Download PDFInfo
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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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a standard formula of black golden crisp meat and a process flow, the standard formula of the black golden crisp meat comprises fine streaky pork, egg liquid, old ginger powder, sweet potato powder, low-gluten flour, garlic powder, edible salt, monosodium glutamate, clear water and cuttlefish juice, the black golden crisp meat fried by the formula is crisp in taste and healthy and nutritional, and the preparation process flow is matched, so that the preparation process flow is simple, the oil content is less, the taste is fresh and cool, and the black golden crisp meat is suitable for both the old and the young.
Description
Technical Field
The invention relates to the field of food, in particular to a standard formula and a process flow of black golden crispy meat.
Background
The crisp meat dish is a local special snack in Changwu county of Shaanxi province, and people who do not like to eat spicy food have certain liking. Main materials: pork caraway, seasoning: proper amount of salt soy sauce, cooking wine, starch and the like. The preparation method is also very exquisite, and the taste is delicious and the soup is fresh and the nutrition is rich when the food is eaten. However, the crisp meat mainly wraps meat strips with batter and is fried at present, and the crisp meat is greasy in taste.
For example, cn201711449723.x a preparation method of crisp meat, comprising the steps of peeling streaky pork, and cutting into small strips with a length of 3 cm and a width of 5 mm; step two, after a teaspoon of whole-grain pepper is baked out of fragrance in a pot, pouring out, beating the pepper into coarse grains by a knife, and adding the coarse grains into the cut meat strips; step three, adding the soy sauce, the cooking wine, the sugar, the salt, the white pepper powder and 2 eggs, uniformly stirring, and standing for 10 minutes; adding flour and starch into the meat strips, continuously stirring until the meat strips are completely uniform, wherein the whole state is slightly dilute, and if the meat strips are too dry, adding a small amount of edible oil for regulation; taking the pot out, turning to middle and low fire when bubbles are emitted from the bottom of the pot, controlling the oil temperature at 90-100 ℃, frying in batches until the color is golden yellow, and fishing out; and step six, after the frying is finished, raising the oil temperature to be more than 110 ℃, and then quickly frying for 30 seconds.
The patent product cannot solve the problem of greasy taste of the crisp meat because the crisp meat is not matched with other materials to neutralize the meat quality in frying.
Disclosure of Invention
A standard formula of black golden crispy meat comprises the following components: 700g of fine streaky pork, 200g of egg liquid, 8-12g of old ginger powder, 200g of sweet potato powder, 170g of low gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 200g of clear water and 2-7g of cuttlefish juice.
A process flow of black golden crispy meat comprises the following steps:
(1) peeling off fine streaky pork, cutting into strips with the length of 12cm and the width of 0.8cm, and mixing with 2g of edible salt, 10g of minced ginger and 40g of clear water to prepare a seasoning for later use;
(2) sweet potato powder, low-gluten flour, garlic powder, egg liquid, edible salt, monosodium glutamate and cuttlefish juice are mixed into paste with clear water for later use;
(3) pouring the sized and flavored meat strips into the batter, fully and uniformly stirring, and standing for later use;
(4) the lower wide oil in the pan is heated to the oil temperature of 180 ℃, the meat strips wrapped with the paste are twisted, and the oil is taken out for standby after the meat strips are fried to the skin and shaped;
(5) when the oil temperature in the pot is heated to 200 ℃, pouring the fried and shaped meat strips again, fishing up the fried meat strips when the skin is fried to be crisp, controlling the oil, sprinkling the dry chili powder, and dishing up and discharging the product.
Preferably, the standard formula of the black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 150g of clear water, 200g of organic salt and 2-7g of cuttlefish juice.
Preferably, the standard formula of the black golden crispy meat comprises the following components: the standard formula of the black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice.
Preferably, the standard formula of the black golden crispy meat further comprises: 50g of water chestnut powder.
Preferably, the water chestnut powder is added in the step (2) of the process flow.
Preferably, the oil control mode in the step (4) is to take out and drain oil, and then wrap the meat strips with oil absorption paper and slightly press the meat strips to absorb excess oil.
Has the advantages that: the invention provides a standard formula of black golden crisp meat and a process flow, the standard formula of the black golden crisp meat comprises fine streaky pork, egg liquid, old ginger powder, sweet potato powder, bottom gluten flour, garlic powder, edible salt, monosodium glutamate, clear water and cuttlefish juice, the black golden crisp meat fried by the formula is crisp in taste and healthy and nutritious, the preparation process flow is matched, the preparation flow is simple, the oil content is less, and the black golden crisp meat is suitable for both the old and the young, and the standard formula of the black golden crisp meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 150g of clear water, 200g of organic salt and 2-7g of cuttlefish juice, wherein the standard formula of the black golden crisp meat comprises the following components: the standard formula of the black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of minced ginger, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice, the formula can fully realize the salty and fresh characteristics of the black golden crisp meat, and the standard formula of the black golden crisp meat also comprises the following components: the water chestnut pieces are 50g, the water chestnut pieces are sweet and crisp in taste and rich in nutrition, contain protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrate, can be used for cooking, can be used for preparing starch, are adhered to the surfaces of the meat strips through the pieces, can further neutralize the greasy taste of the meat strips, and achieve balance of nutrition.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
a standard formula of black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice.
A process flow of black golden crispy meat comprises the following steps:
(1) peeling off fine streaky pork, cutting into strips with the length of 12cm and the width of 0.8cm, and mixing with 2g of edible salt, 10g of minced ginger and 40g of clear water to prepare a seasoning for later use;
(2) sweet potato powder, low-gluten flour, garlic powder, egg liquid, edible salt, monosodium glutamate and cuttlefish juice are mixed into paste with clear water for later use;
(3) pouring the sized and flavored meat strips into the batter, fully and uniformly stirring, and standing for later use;
(4) the lower wide oil in the pan is heated to the oil temperature of 180 ℃, the meat strips wrapped with the paste are twisted, and the oil is taken out for standby after the meat strips are fried to the skin and shaped;
(5) when the oil temperature in the pot is heated to 200 ℃, pouring the fried and shaped meat strips again, fishing up the fried meat strips when the skin is fried to be crisp, controlling the oil, sprinkling the dry chili powder, and dishing up and discharging the product.
Example 2:
a standard formula of black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice.
A process flow of black golden crispy meat comprises the following steps:
(1) peeling off fine streaky pork, cutting into strips with the length of 12cm and the width of 0.8cm, and mixing with 2g of edible salt, 10g of minced ginger and 40g of clear water to prepare a seasoning for later use;
(2) sweet potato powder, low-gluten flour, garlic powder, egg liquid, edible salt, monosodium glutamate and cuttlefish juice are mixed into paste with clear water for later use;
(3) pouring the sized and flavored meat strips into the batter, fully and uniformly stirring, and standing for later use;
(4) the wide oil is put in the pot and is heated to the oil temperature of 180 ℃, the meat strips wrapped with the paste are twisted in, the oil is fished out for standby after the skin is shaped, and the oil control mode is that after the meat strips are fished out and drained, the meat strips are wrapped by oil absorption paper and slightly pressed to remove the redundant oil;
(5) when the oil temperature in the pot is heated to 200 ℃, pouring the fried and shaped meat strips again, fishing up the fried meat strips when the skin is fried to be crisp, controlling the oil, sprinkling the dry chili powder, and dishing up and discharging the product.
Example 3:
a standard formula of black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water, 4g of cuttlefish juice and 50g of water chestnut powder.
A process flow of black golden crispy meat comprises the following steps:
(1) peeling off fine streaky pork, cutting into strips with the length of 12cm and the width of 0.8cm, and mixing with 2g of edible salt, 10g of minced ginger and 40g of clear water to prepare a seasoning for later use;
(2) sweet potato powder, low-gluten flour, garlic powder, egg liquid, edible salt, monosodium glutamate, cuttlefish juice and water chestnut powder are mixed into paste with clear water for later use;
(3) pouring the sized and flavored meat strips into the batter, fully and uniformly stirring, and standing for later use;
(4) the wide oil is put in the pot and is heated to the oil temperature of 180 ℃, the meat strips wrapped with the paste are twisted in, the oil is fished out for standby after the skin is shaped, and the oil control mode is that after the meat strips are fished out and drained, the meat strips are wrapped by oil absorption paper and slightly pressed to remove the redundant oil;
(5) when the oil temperature in the pot is heated to 200 ℃, pouring the fried and shaped meat strips again, fishing up the fried meat strips when the skin is fried to be crisp, controlling the oil, sprinkling the dry chili powder, and dishing up and discharging the product.
For the fried black golden crisp meat of different embodiments, sampling, detecting and analyzing, and comparing with the prior art, the following data are obtained:
according to the data in the table, when the parameters of the example 3 are implemented, the standard formula and the process flow of the black golden crispy meat have the process parameters that the formula contains water chestnuts, the oil content is 11.97g/kg, the contained nutrient types are 18, and 400g of the black golden crispy meat feels greasy after being eaten at one time, while the prior art standard that the formula does not contain the water chestnuts, the oil content is 28.85g/kg, the contained nutrient types are 8, and 150g of the black golden crispy meat feels greasy after being eaten at one time, so that the standard formula and the process flow of the black golden crispy meat have less oil content due to a strict oil control method, have more water chestnut nutrient types and have more fresh mouthfeel, and have remarkable superiority.
The invention provides a standard formula of black golden crisp meat and a process flow, the standard formula of the black golden crisp meat comprises fine streaky pork, egg liquid, old ginger powder, sweet potato powder, low-gluten flour, garlic powder, edible salt, monosodium glutamate, clear water and cuttlefish juice, the black golden crisp meat fried by the formula is crisp in taste and healthy and nutritious, the preparation process flow is matched, the preparation flow is simple, the oil content is less, and the black golden crisp meat is suitable for both the old and the young, and the standard formula of the black golden crisp meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 150g of clear water, 200g of organic salt and 2-7g of cuttlefish juice, wherein the standard formula of the black golden crisp meat comprises the following components: the standard formula of the black golden crispy meat comprises the following components: 600g of fine streaky pork, 150g of egg liquid, 10g of minced ginger, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice, the formula can fully realize the salty and fresh characteristics of the black golden crisp meat, and the standard formula of the black golden crisp meat also comprises the following components: the water chestnut pieces are 50g, the water chestnut pieces are sweet and crisp in taste and rich in nutrition, contain protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrate, can be used for cooking, can be used for preparing starch, are adhered to the surfaces of the meat strips through the pieces, can further neutralize the greasy taste of the meat strips, and achieve balance of nutrition.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (7)
1. The standard formula of the black golden crispy meat is characterized by comprising the following components in parts by weight: 700g of fine streaky pork, 200g of egg liquid, 8-12g of old ginger powder, 200g of sweet potato powder, 170g of low gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 200g of clear water and 2-7g of cuttlefish juice.
2. The heijin crispy meat standard recipe of claim 1, wherein the heijin crispy meat standard recipe comprises: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 15-25g of garlic powder, 5-10g of edible salt, 1-5g of monosodium glutamate, 150g of clear water, 200g of organic salt and 2-7g of cuttlefish juice.
3. The standard meat recipe of claim 2, wherein the standard meat recipe comprises: 600g of fine streaky pork, 150g of egg liquid, 10g of old ginger powder, 250g of sweet potato powder, 150g of low-gluten flour, 20g of garlic powder, 7g of edible salt, 3g of monosodium glutamate, 180g of clear water and 4g of cuttlefish juice.
4. The standard meat recipe of claim 3, further comprising: 50g of water chestnut powder.
5. The process flow of the black golden crispy meat is characterized in that the preparation and use method comprises the following steps:
(1) peeling off fine streaky pork, cutting into strips with the length of 12cm and the width of 0.8cm, and mixing with 2g of edible salt, 10g of minced ginger and 40g of clear water to prepare a seasoning for later use;
(2) sweet potato powder, low-gluten flour, garlic powder, egg liquid, edible salt, monosodium glutamate and cuttlefish juice are mixed into paste with clear water for later use;
(3) pouring the sized and flavored meat strips into the batter, fully and uniformly stirring, and standing for later use;
(4) the lower wide oil in the pan is heated to the oil temperature of 180 ℃, the meat strips wrapped with the paste are twisted, and the oil is taken out for standby after the meat strips are fried to the skin and shaped;
(5) when the oil temperature in the pot is heated to 200 ℃, pouring the fried and shaped meat strips again, fishing up the fried meat strips when the skin is fried to be crisp, controlling the oil, sprinkling the dry chili powder, and dishing up and discharging the product.
6. The process flow of the crisp meat according to claim 5, wherein the water chestnut powder is added in the step (2).
7. The process flow of the crisp black golden meat according to claim 5, wherein the oil control mode in the step (4) is to take out the crisp black golden meat and drain oil, and then wrap the crisp meat with oil absorption paper and slightly press the crisp meat to remove excessive oil.
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| CN201911031361.1A CN110623213A (en) | 2019-10-28 | 2019-10-28 | Standard formula and process flow of black golden crispy meat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587997A (en) * | 2020-04-19 | 2020-08-28 | 黄晓峰 | Method for making black roasted goose with crisp and fresh taste |
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
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| CN104286913A (en) * | 2014-07-25 | 2015-01-21 | 安徽省继红食品有限公司 | Chicken chop containing walnut kernels and preparation method thereof |
| CN104664439A (en) * | 2015-03-18 | 2015-06-03 | 安徽三强建材科技有限公司 | Meat ball and preparation method thereof |
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|---|---|---|---|---|
| CN111587997A (en) * | 2020-04-19 | 2020-08-28 | 黄晓峰 | Method for making black roasted goose with crisp and fresh taste |
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
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Application publication date: 20191231 |