阅读说明：本技术 一种肉片炒花菜的加工工艺 (Processing technology of sliced meat fried cauliflower ) 是由 肖亚晖 于 2018-06-30 设计创作，主要内容包括：一种肉片炒花菜的加工工艺。涉及食品加工领域。加工简便、成本低廉且润肠排毒效果显著。按以下步骤进行加工：1)、花菜预处理：将花菜洗净,并在清水中浸泡10-15min后,捞出沥水,待用；2)、猪肉预处理：先将猪肉洗净并切成片状,再加入盐、料酒和生抽并搅拌1-2min；3)、辅料预处理：将红辣椒、葱、火麻仁、大黄、杏仁、白芍、木香切成块状,待用；4)、煮制：将预处理后的花菜放入清水中,大火煮制沸腾,捞出待用；4)、翻炒：4.1)、将辅料、热油放入锅中；4.2)、加入预处理后的猪肉；4.3)、加入煮制后的花菜；5)、调味。本发明具有加工工艺简单、易行,食用方便以及成本低廉等优势。(A processing technology of fried cauliflower with sliced meat. Relates to the field of food processing. Simple processing, low cost and obvious effect of moistening the intestines and expelling toxin. The processing method comprises the following steps: 1) and cauliflower pretreatment: cleaning cauliflower, soaking in clear water for 10-15min, taking out, and draining; 2) pork pretreatment: cleaning pork, cutting into slices, adding salt, cooking wine and light soy sauce, and stirring for 1-2 min; 3) and auxiliary material pretreatment: cutting Capsici fructus, herba Alii Fistulosi, fructus Cannabis, radix et rhizoma Rhei, semen Armeniacae amarum, radix Paeoniae alba, and radix aucklandiae into pieces; 4) boiling: putting the pretreated cauliflower into clear water, boiling with strong fire, and fishing out for later use; 4) and stir-frying: 4.1), putting auxiliary materials and hot oil into a pot; 4.2), adding the pretreated pork; 4.3), adding the boiled cauliflower; 5) and (5) seasoning. The invention has the advantages of simple and feasible processing technology, convenient eating, low cost and the like.)

1. A processing technology for stir-frying cauliflower with sliced meat is characterized by comprising the following steps:

1) and cauliflower pretreatment: cleaning cauliflower, soaking in clear water for 10-15min, taking out, and draining;

2) pork pretreatment: cleaning pork, cutting into slices, adding salt, cooking wine and light soy sauce, and stirring for 1-2 min;

3) and auxiliary material pretreatment: cutting Capsici fructus, herba Alii Fistulosi, fructus Cannabis, radix et rhizoma Rhei, semen Armeniacae amarum, radix Paeoniae alba, and radix aucklandiae into pieces;

4) boiling: putting the pretreated cauliflower into clear water, boiling with strong fire, and fishing out for later use;

4) and stir-frying:

4.1), putting the auxiliary materials and hot oil into a pot, and stir-frying for 2-4min with strong fire;

4.2), adding the pretreated pork, and continuously stir-frying for 5-10min with strong fire;

4.3), adding the cooked cauliflower, turning the strong fire into the slow fire, and continuously stir-frying for 2-3 min;

5) and seasoning: adding salt, and stirring for 1-2 min; and (6) finishing.

2. The processing technology of the sliced fried cauliflower with meat as claimed in claim 1, wherein the mass ratio of the chili, the shallot, the fructus cannabis, the rheum officinale, the almond, the white paeony root and the costustoot in the auxiliary materials is 3:5:1:1:2:2: 1.

3. The processing technology of the sliced meat fried cauliflower as claimed in claim 1, wherein the mass ratio of the auxiliary materials, the cauliflower and the pork in the step 4) is 1:20: 100.

Technical Field

The present invention relates to the field of food processing.

Background

With the continuous development of society, fast-paced life style and the like, people often cause gastrointestinal disorder due to daily work and rest or abnormal diet; the phenomena of qi deficiency, dyspepsia and the like can also occur due to large working pressure and insufficient sleep in a short time. In contrast, many health-care foods for moistening intestines and expelling toxin appear in the prior art; however, these health foods have the disadvantages of inconvenient purchase and eating, difficult processing and high cost.

Disclosure of Invention

Aiming at the problems, the invention provides a processing technology of sliced meat fried cauliflower, which is simple and convenient to process, low in cost and remarkable in intestine moistening and toxin expelling effects.

The technical scheme of the invention is as follows: the processing method comprises the following steps:

1) and cauliflower pretreatment: cleaning cauliflower, soaking in clear water for 10-15min, taking out, and draining;

2) pork pretreatment: cleaning pork, cutting into slices, adding salt, cooking wine and light soy sauce, and stirring for 1-2 min;

3) and auxiliary material pretreatment: cutting Capsici fructus, herba Alii Fistulosi, fructus Cannabis, radix et rhizoma Rhei, semen Armeniacae amarum, radix Paeoniae alba, and radix aucklandiae into pieces;

4) boiling: putting the pretreated cauliflower into clear water, boiling with strong fire, and fishing out for later use;

4) and stir-frying:

4.1), putting the auxiliary materials and hot oil into a pot, and stir-frying for 2-4min with strong fire;

4.2), adding the pretreated pork, and continuously stir-frying for 5-10min with strong fire;

4.3), adding the cooked cauliflower, turning the strong fire into the slow fire, and continuously stir-frying for 2-3 min;

5) and seasoning: adding salt, and stirring for 1-2 min; and (6) finishing.

The auxiliary materials comprise red pepper, scallion, fructus cannabis, rheum officinale, almond, white paeony root and costustoot according to the mass ratio of 3:5:1:1:2:2: 1.

In the step 4), the mass ratio of the auxiliary materials to the cauliflower to the pork is 1:20: 100.

The cauliflower is delicious and tender in taste and rich in nutrition, contains rich nutrients such as pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and the like necessary for human bodies, and contains the carotene which is even several times higher than that of tomatoes; therefore, the effects of remarkably improving immunity and expelling toxin can be achieved; meanwhile, the pork is a main subsidiary food in daily life and has the functions of tonifying deficiency, strengthening the body, nourishing yin, moistening dryness and enlarging skin; therefore, the effect of moistening the intestines can be further improved. The raw materials in the invention are all selected from common food materials in the market, and the invention has the advantages of simple and feasible processing technology, convenient eating, low cost and the like.

Detailed Description

The invention is processed according to the following steps:

1) and cauliflower pretreatment: cleaning cauliflower, soaking in clear water for 10-15min, taking out, and draining;

2) pork pretreatment: cleaning pork, cutting into slices, adding salt, cooking wine and light soy sauce, and stirring for 1-2 min;

3) and auxiliary material pretreatment: cutting Capsici fructus, herba Alii Fistulosi, fructus Cannabis, radix et rhizoma Rhei, semen Armeniacae amarum, radix Paeoniae alba, and radix aucklandiae into pieces;

4) boiling: putting the pretreated cauliflower into clear water, boiling with strong fire, and fishing out for later use;

4) and stir-frying:

4.1), putting the auxiliary materials and hot oil into a pot, and stir-frying for 2-4min with strong fire;

4.2), adding the pretreated pork, and continuously stir-frying for 5-10min with strong fire;

4.3), adding the cooked cauliflower, turning the strong fire into the slow fire, and continuously stir-frying for 2-3 min;

5) and seasoning: adding salt, and stirring for 1-2 min; and (6) finishing.

The auxiliary materials comprise red pepper, scallion, fructus cannabis, rheum officinale, almond, white paeony root and costustoot according to the mass ratio of 3:5:1:1:2:2: 1. Therefore, the effect of moistening the intestines and expelling toxin can be further improved by the auxiliary materials consisting of the red pepper, the scallion, the fructus cannabis, the rhubarb, the almond, the white paeony root and the costustoot.

In the step 4), the mass ratio of the auxiliary materials to the cauliflower to the pork is 1:20: 100.