Preparation method of Yanshi pot-wrapped meat
A technology of extending pot and meat slices, which is applied in the direction of food science, etc., can solve the problems of shortening the edible cycle, restricting the circulation of pot-wrapped meat, and reducing the tenderness of products, so as to reduce bad smell, reduce the decline of sensory level, and improve crispness. degree of effect
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Embodiment 1
[0019] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:
[0020] a. Coating: After freezing the pork for 12 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;
[0021] b. Frying: the surface of the coated meat slices obtained in step a is evenly wrapped with cornstarch slurry with a weight ratio of feed to liquid of 1:1, and then fried in oil at 180°C for 100 seconds to obtain fried meat slices;
[0022] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:10, mix well Sprinkle evenly with coriander to get the finished product.
[0023] Among them, the water-retaining and oil-controlling ...
Embodiment 2
[0025] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:
[0026] a. Coating: After freezing the pork for 18 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;
[0027] b. Frying: the surface of the coated meat slices obtained in step a is evenly wrapped with cornstarch slurry with a weight ratio of material to liquid of 3:1, and then fried in oil at 200°C for 200s to obtain fried meat slices;
[0028] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:15, mix well Sprinkle evenly with coriander to get the finished product.
[0029] Among them, the water-retaining and oil-controlling fil...
Embodiment 3
[0031] The preparation method of the extended-food pot-wrapped meat of the present invention, its operating steps are as follows:
[0032] a. Coating: After freezing the pork for 16 hours, cut it into meat slices of 3mm×10cm×10cm, evenly wrap the surface of the pork slices with the water-retaining and oil-controlling film liquid, and then cool to room temperature to obtain the coated meat slices;
[0033] b. Frying: the surface of the coated meat slices prepared in step a is evenly wrapped with cornstarch slurry with a weight ratio of material to liquid of 12:1, and then fried in oil at 190°C for 150s to obtain fried meat slices;
[0034] c. Cooking sauce: Fry appropriate amount of shredded ginger and green onion with corn germ oil, put in the fried meat slices prepared in step b, cook in the sauce, the weight ratio of the sauce to pork is 1:12, mix well Sprinkle evenly with coriander to get the finished product.
[0035] Among them, the water-retaining and oil-controlling fi...
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