Black fungus high-calcium sugar-free dried meat floss and preparation method thereof
A technology of black fungus and sugar floss, which is applied in the direction of food ingredients as taste improvers, food science, etc., and can solve the problem of single ingredients
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Embodiment 1
[0018] Pork 80kg, black fungus powder 22kg, shrimp powder 8kg, soybean powder 20kg, xylitol 12kg, salad oil 3.5kg, vinegar 5kg, koji wine 0.9kg, mixed seasoning 0.5kg, the mixed seasoning is: 150g salt, monosodium glutamate 120g, 80g ginger juice, 68g fennel, 80g anise powder.
[0019] Preparation Process:
[0020] 1) Raw material preparation
[0021] Meat fiber preparation: cut the pork into pieces, wash, steam, simmer the meat, remove the meat pieces, and pull them into shredded pork with a wire drawing machine for later use;
[0022] Preparation of black fungus powder: Soak the cleaned black fungus, then put it into a pot and boil until it is rotten, then take it out and put it in a food grinder for crushing to get the required black fungus powder, set aside;
[0023] 2) Stir-frying: put the above shredded pork into the stir-fry machine, start the stir-fry machine, light the fire, and fry for 15-25 minutes, then put in the condiments, continue to fry for 15-25 minutes, th...
Embodiment 2
[0027] 80kg of pork, 25kg of black fungus powder, 14kg of dried shrimp powder, 22kg of soybean powder, 17kg of xylitol, 6kg of salad oil, 7kg of vinegar, 1kg of koji wine, 0.5kg of mixed seasoning, including 150g of salt, 120g of monosodium glutamate, 80g ginger juice, 68g fennel, 80g anise powder.
[0028] The preparation method is the same as in Example 1.
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