阅读说明：本技术 一种梅花鹿肉松及其制备方法 (Sika dried meat floss and preparation method thereof ) 是由 钟春香 郑新添 黄伟光 林升芳 于 2020-06-10 设计创作，主要内容包括：本公开提供了一种梅花鹿肉松,由以下重量份数的原料制成：梅花鹿廋肉50-60份、食盐1-2份、酱油8-12份、白砂糖1-5份、五香粉0.5-1份、黄酒1-2份、香叶0.1-0.3份、桂皮0.2-0.7份、八角0.5-1份、小茴香0.2-0.7份、淀粉10-25份、小苏打3-5份及食用油5-10份。本公开还提供了一种梅花鹿肉松的制备方法,包括腌制、蒸煮、打松、搅拌及油炸等步骤。本公开制得的梅花鹿肉松色泽金黄,其组织形态蓬松,均匀,蛋白质含量为25-30％,水分含量控制在5-10％,口感外脆内酥,适合各类消费人群。(The invention provides dried meat floss of sika deer, which is prepared from the following raw materials in parts by weight: 50-60 parts of lean meat of spotted deer, 1-2 parts of salt, 8-12 parts of soy sauce, 1-5 parts of white granulated sugar, 0.5-1 part of five spice powder, 1-2 parts of yellow wine, 0.1-0.3 part of bay leaves, 0.2-0.7 part of cassia bark, 0.5-1 part of star anise, 0.2-0.7 part of fennel, 10-25 parts of starch, 3-5 parts of baking soda and 5-10 parts of edible oil. The disclosure also provides a preparation method of the sika deer meat floss, which comprises the steps of pickling, cooking, loosening, stirring, frying and the like. The prepared sika dried meat floss is golden yellow in color, fluffy and uniform in tissue form, 25-30% of protein, 5-10% of water content, crisp outside and crisp inside in taste, and is suitable for various consumer groups.)

1. The sika dried meat floss is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of lean meat of spotted deer, 1-2 parts of salt, 8-12 parts of soy sauce, 1-5 parts of white granulated sugar, 0.5-1 part of five spice powder, 1-2 parts of yellow wine, 0.1-0.3 part of bay leaves, 0.2-0.7 part of cassia bark, 0.5-1 part of star anise, 0.2-0.7 part of fennel, 10-25 parts of starch, 3-5 parts of baking soda and 5-10 parts of edible oil.

2. The sika deer meat floss of claim 1, which is prepared from the following raw materials in parts by weight: 55 parts of lean meat of sika deer, 1.5 parts of salt, 10 parts of soy sauce, 2 parts of white granulated sugar, 0.7 part of five-spice powder, 2 parts of yellow wine, 0.2 part of bay leaf, 0.2 part of cassia bark, 0.5 part of star anise, 0.2 part of fennel, 15 parts of starch, 4 parts of baking soda and 8 parts of edible oil.

3. A preparation method of sika dried meat floss is characterized by comprising the following steps:

weighing 1-2 parts of table salt, 8-12 parts of soy sauce, 1-5 parts of white granulated sugar, 0.5-1 part of five-spice powder, 1-2 parts of yellow wine, 0.1-0.3 part of bay leaves, 0.2-0.7 part of cassia bark, 0.5-1 part of star anise and 0.2-0.7 part of fennel in parts by weight, putting the raw materials into a pickling container, and uniformly stirring; weighing 50-60 parts by weight of lean meat of sika deer, slicing the lean meat along muscle lines, placing the sliced lean meat in a salting container, supplementing an ice-water mixture until the liquid surface of the lean meat is submerged above the top of the lean meat of sika deer, placing the salting container in a refrigerator, and refrigerating overnight;

step two, pouring the refrigerated raw materials into a magnetic pot, adding water until the water submerges the top of the lean meat of the sika deer, tightly covering the thin meat, boiling the thin meat with strong fire at the early stage, and slowly boiling the thin meat with slow fire at the later stage;

step three, continuously stir-frying with strong fire when the water in the magnetic pan is 1/4-1/3 of the lean meat of the sika deer, taking out the lean meat of the sika deer after the soup is absorbed by the lean meat of the sika deer, and cooling to room temperature for later use;

putting the lean meat of the sika deer into a loosening machine, loosening into fine filaments, and removing meat blocks which are ribbed and difficult to loosen;

weighing 10-25 parts of starch, 3-5 parts of baking soda and 5-10 parts of edible oil in parts by weight, respectively pouring the starch and the edible oil into a stirring container, putting the thinly-shaped lean spotted deer meat into the stirring container, and stirring and uniformly mixing for later use;

and sixthly, frying in a fryer at the oil temperature of 50-70 ℃ for 10-30sec until the color of the inner pine is golden yellow, thus obtaining the sika deer dried meat floss.

4. The method of claim 3, wherein in the first step, the pickling container is placed in a refrigerator, sealed, and refrigerated at 4 ℃ overnight.

5. The method of claim 3, wherein in step two, the slow cooking time with slow fire is 30-1 h.

6. The method according to claim 3, wherein in the fifth step, the stirring time is 5-10 min.

7. The preparation method according to claim 3, wherein in the sixth step, the oil temperature is controlled at 65 ℃ and the frying time is 25 sec.

8. The method of claim 3, wherein in step six, the fryer is placed in a vacuum environment for frying.

Technical Field

The disclosure relates to the field of meat products, in particular to sika deer meat floss and a preparation method thereof.

Background

The sika deer (academic name: Cervus nippon) is a medium-sized deer, the body length is 140-. The back center has a dark brown back line. Short tail, black back, white ventral. Summer hair is brownish yellow, and is marked by bright white spots on the hip, so the deer is called as sika deer. Living in forest edge or mountain grassland area. The habitat is also changed from season to season. The male deer lives alone at ordinary times and is grouped when estrus is matched. The grass leaves are eaten in the morning and evening, and saline and alkaline are eaten by licking. Each litter had 1 litter, and the young had white spots. Mainly distributed in china, japan and russia.

The dried meat floss, also known as meat and meat crisp, is famous Chinese food, has the characteristics of rich nutrition, delicious taste, convenient carrying and the like, and is deeply loved by people. The dried meat floss in the market at present is various in types, different in nutritional ingredients and applicable to different age levels, such as: calcium-rich children nutritious meat floss, middle-aged and elderly meat floss, sea sedge meat floss, etc. However, with the improvement of living standard of people, the requirements on the variety of food are more abundant, and people expect dried meat floss food with good taste and unique flavor while paying attention to the nutritive value of the food.

Disclosure of Invention

The aim of the disclosure is to provide the sika dried meat floss which is rich in nutrition, good in taste and unique in flavor and the preparation method thereof so as to meet the needs of more consumers.

According to one aspect of the disclosure, the sika deer meat floss is prepared from the following raw materials in parts by weight: 50-60 parts of lean meat of spotted deer, 1-2 parts of salt, 8-12 parts of soy sauce, 1-5 parts of white granulated sugar, 0.5-1 part of five spice powder, 1-2 parts of yellow wine, 0.1-0.3 part of bay leaves, 0.2-0.7 part of cassia bark, 0.5-1 part of star anise, 0.2-0.7 part of fennel, 10-25 parts of starch, 3-5 parts of baking soda and 5-10 parts of edible oil.

According to at least one embodiment of the disclosure, the sika deer meat floss is prepared from the following raw materials in parts by weight: 55 parts of lean meat of sika deer, 1.5 parts of salt, 10 parts of soy sauce, 2 parts of white granulated sugar, 0.7 part of five-spice powder, 2 parts of yellow wine, 0.2 part of bay leaf, 0.2 part of cassia bark, 0.5 part of star anise, 0.2 part of fennel, 15 parts of starch, 4 parts of baking soda and 8 parts of edible oil.

A preparation method of sika dried meat floss comprises the following steps:

weighing 1-2 parts of table salt, 8-12 parts of soy sauce, 1-5 parts of white granulated sugar, 0.5-1 part of five-spice powder, 1-2 parts of yellow wine, 0.1-0.3 part of bay leaves, 0.2-0.7 part of cassia bark, 0.5-1 part of star anise and 0.2-0.7 part of fennel in parts by weight, putting the raw materials into a pickling container, and uniformly stirring; weighing 50-60 parts by weight of lean meat of sika deer, slicing the lean meat along muscle lines, placing the sliced lean meat in a salting container, supplementing an ice-water mixture until the liquid surface of the lean meat is submerged above the top of the lean meat of sika deer, placing the salting container in a refrigerator, and refrigerating overnight;

step two, pouring the refrigerated raw materials into a magnetic pot, adding water until the water submerges the top of the lean meat of the sika deer, tightly covering the thin meat, boiling the thin meat with strong fire at the early stage, and slowly boiling the thin meat with slow fire at the later stage;

step three, continuously stir-frying with strong fire when the water in the magnetic pan is 1/4-1/3 of the lean meat of the sika deer, taking out the lean meat of the sika deer after the soup is absorbed by the lean meat of the sika deer, and cooling to room temperature for later use;

putting the lean meat of the sika deer into a loosening machine, loosening into fine filaments, and removing meat blocks which are ribbed and difficult to loosen;

weighing 10-25 parts of starch, 3-5 parts of baking soda and 5-10 parts of edible oil in parts by weight, respectively pouring the starch and the edible oil into a stirring container, putting the thinly-shaped lean spotted deer meat into the stirring container, and stirring and uniformly mixing for later use;

and sixthly, frying in a fryer at the oil temperature of 50-70 ℃ for 10-30sec until the color of the inner pine is golden yellow, thus obtaining the sika deer dried meat floss.

According to at least one embodiment of the present disclosure, in the first step, the preserving container is placed in a refrigerator, sealed and refrigerated at 4 ℃ overnight.

According to at least one embodiment of the present disclosure, in the second step, the slow boiling time with soft fire is 30-1 h.

According to at least one embodiment of the present disclosure, in the fifth step, the stirring time is 5-10 min.

According to at least one embodiment of the present disclosure, in the sixth step, the oil temperature is controlled at 65 ℃ and frying is performed for 25 sec.

According to at least one embodiment of the present disclosure, in the sixth step, the fryer is placed in a vacuum environment for frying.

After adopting above-mentioned technical scheme, this disclosure has following beneficial effect:

1. the spotted deer dried meat floss prepared by the method disclosed by the invention is golden in color and luster, fluffy in tissue form,

the taste is uniform, the protein content is 25-35%, the water content is controlled to be 2-3%, and the taste is crisp outside and crisp inside;

2. the sika deer dried meat floss prepared by the method disclosed by the invention is rich in nutrition, can be used as a meal, can also be used as an instant food, is suitable for people of all ages and both sexes, and is suitable for various consumer groups.

Detailed Description

The present disclosure will be described in further detail with reference to the following embodiments. It is to be understood that the specific embodiments described herein are for purposes of illustration only and are not to be construed as limitations of the present disclosure.

It should be noted that the embodiments and features of the embodiments in the present disclosure may be combined with each other without conflict. The present disclosure will be described in detail with reference to embodiments.