Kuding tea fragrance dried mussel meat and preparation method thereof
A technology of Kudingcha and clam meat, which is applied in the field of food processing, can solve the problems of serious homogeneity, monotonous flavor, and unbalanced nutrition, and achieve the effect of elasticity and chewiness, delicious taste, and rich nutrition
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[0024] A Kudingcha-flavored river mussel meat jerky, the weight ratio (kg) of each raw material is: mutton 35, river mussel meat 15, lemon peel 0.2, star anise 0.4, celery seed 0.2, Chinese prickly ash 0.3, lemongrass 0.2, Luo Han Guo 0.1, Fragrant Leaf 0.2, Kudingcha 10, Catalpa Grass 6, Ginseng Leaf 4, Dihuang Flower 3, Cassia Seed 2, Hawthorn Core 8, Corn Starch 5, Salt 1.2, Soy Sauce 2, Monosodium Glutamate 1.5, Sugar 6, Rice Wine 2.5 .
[0025] A preparation method of Kudingcha fragrant river mussel meat jerky, comprising the following steps:
[0026] (1) Raw material selection and trimming
[0027] Choose mutton that has passed the health inspection, remove the fat sarcolemma, broken bones, etc., soak it in salt water for 6 hours to remove blood and reduce the smell, wash and drain; choose mussel meat that has passed the health inspection, and rub it with a handful of coarse salt Clam meat for 3 minutes, rub out the mucus, wash it, add salt and rub it a...
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