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哈爾濱供應豬肉松廠家

2022-12-15
哈爾濱供應豬肉松廠家

給大家介(jie)紹(shao)下(xia)費氏(shi)肉(rou)(rou)(rou)(rou)松(song)(song)(song)的營(ying)(ying)養(yang)(yang)分(fen)析:豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)(song)的主要(yao)營(ying)(ying)養(yang)(yang)成(cheng)分(fen)是碳水化(hua)合物(wu)、脂肪(fang)、蛋白(bai)質(zhi)和多種礦物(wu)質(zhi),膽固醇含(han)(han)量低,蛋白(bai)質(zhi)含(han)(han)量高。豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)(song)香味(wei)濃郁,味(wei)道鮮美,生(sheng)(sheng)津開胃,干軟酥松(song)(song)(song),易于(yu)消化(hua)。相(xiang)關人(ren)(ren)(ren)群:一(yi)(yi)般(ban)人(ren)(ren)(ren)均可(ke)(ke)(ke)(ke)食(shi)(shi)用;肥胖者、糖(tang)尿病患(huan)者忌食(shi)(shi)。食(shi)(shi)物(wu)相(xiang)克:豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)(song)忌與鵪鶉肉(rou)(rou)(rou)(rou)同(tong)食(shi)(shi),否(fou)則會使人(ren)(ren)(ren)面生(sheng)(sheng)黑斑。豬(zhu)肉(rou)(rou)(rou)(rou)松(song)(song)(song)可(ke)(ke)(ke)(ke)直接佐餐(can)、下(xia)酒,還可(ke)(ke)(ke)(ke)作為冷盤的墊(dian)底料、圍邊料及(ji)組拼料等。不少人(ren)(ren)(ren)把肉(rou)(rou)(rou)(rou)松(song)(song)(song)歸為“垃圾食(shi)(shi)品(pin)”,認為它沒什么營(ying)(ying)養(yang)(yang)。其實,不但味(wei)美可(ke)(ke)(ke)(ke)口(kou),加工(gong)后(hou)的一(yi)(yi)些營(ying)(ying)養(yang)(yang)成(cheng)分(fen)甚(shen)至還要(yao)優于(yu)瘦肉(rou)(rou)(rou)(rou)。豬(zhu)肉(rou)(rou)(rou)(rou)、牛肉(rou)(rou)(rou)(rou)、雞肉(rou)(rou)(rou)(rou)和魚肉(rou)(rou)(rou)(rou)等瘦肉(rou)(rou)(rou)(rou)都可(ke)(ke)(ke)(ke)以加工(gong)肉(rou)(rou)(rou)(rou)松(song)(song)(song)。

哈爾濱供應豬肉松廠家

做法的(de)(de)來(lai)源(yuan):1856年(nian)也就是清咸豐六年(nian),福州鹽(yan)運(yun)(yun)使(shi)(shi)劉步溪的(de)(de)廚師林鼎(ding)(ding)(ding)(ding)鼎(ding)(ding)(ding)(ding),在烹(peng)調時(shi)不慎把(ba)(ba)豬肉煮得太爛(lan),這時(shi)鹽(yan)運(yun)(yun)使(shi)(shi)招(zhao)待(dai)(dai)客(ke)(ke)人(ren)(ren)(ren)又催著送(song)菜(cai)。林鼎(ding)(ding)(ding)(ding)鼎(ding)(ding)(ding)(ding)靈機一動,急忙(mang)加(jia)入各種配料(liao),炒制(zhi)成肉絲粉末端上席去。誰知客(ke)(ke)人(ren)(ren)(ren)們品嘗后紛紛贊(zan)不絕口,鹽(yan)運(yun)(yun)使(shi)(shi)以(yi)后每招(zhao)待(dai)(dai)客(ke)(ke)人(ren)(ren)(ren)都要林鼎(ding)(ding)(ding)(ding)鼎(ding)(ding)(ding)(ding)專(zhuan)門烹(peng)制(zhi)這道菜(cai)。后來(lai),林鼎(ding)(ding)(ding)(ding)鼎(ding)(ding)(ding)(ding)辭去官(guan)廚回家(jia)開設店鋪(pu),專(zhuan)門制(zhi)作油酥(su)肉松(song),并持起“鼎(ding)(ding)(ding)(ding)日(ri)有”招(zhao)牌(pai),意為“鼎(ding)(ding)(ding)(ding)中日(ri)日(ri)有”,風靡榕(rong)城(cheng)。福州官(guan)吏進京(jing)還(huan)把(ba)(ba)它作為貢(gong)品或禮品,于(yu)是揚名全國。不知不覺人(ren)(ren)(ren)們已(yi)經(jing)吃了肉松(song)幾(ji)百年(nian),現代人(ren)(ren)(ren)對美食有了更(geng)多(duo)的(de)(de)創意,更(geng)多(duo)的(de)(de)時(shi)間(jian)。也漸(jian)漸(jian)的(de)(de)不再占據主食的(de)(de)地(di)位,才被(bei)當做輔食來(lai)食用。原來(lai)肉松(song)已(yi)經(jing)存在了這么(me)些年(nian)。

哈爾濱供應豬肉松廠家

的(de)制作(zuo)方法:1.原料(liao)整理(li):選(xuan)用(yong)(yong)(yong)火雞的(de)瘦肉(rou)(rou),剔(ti)除骨頭,除凈膘油(you)、血筋(jin)、油(you)膜、血塊(kuai)等雜質,沿垂直于肉(rou)(rou)紋方向(xiang)切成(cheng)(cheng)長寬約3厘米的(de)肉(rou)(rou)塊(kuai)。2.煮制:把(ba)切好(hao)的(de)肉(rou)(rou)塊(kuai)放入(ru)(ru)鍋(guo)內,加(jia)(jia)入(ru)(ru)與(yu)肉(rou)(rou)重等量(liang)的(de)水(shui)和(he)配料(liao),用(yong)(yong)(yong)大火煮沸,不斷撇去肉(rou)(rou)湯(tang)上的(de)浮沫,煮到用(yong)(yong)(yong)筷子稍加(jia)(jia)壓(ya)力肉(rou)(rou)纖(xian)維即能散開為止,沸煮過程中(zhong)水(shui)若煮干(gan)(gan)而肉(rou)(rou)尚未爛時,可(ke)酌情(qing)加(jia)(jia)些熱水(shui)。3.炒(chao)(chao)(chao)壓(ya):將起鍋(guo)后的(de)肉(rou)(rou)塊(kuai)放入(ru)(ru)另一(yi)鍋(guo)內,用(yong)(yong)(yong)中(zhong)火炒(chao)(chao)(chao)壓(ya),邊(bian)炒(chao)(chao)(chao)邊(bian)用(yong)(yong)(yong)鍋(guo)鏟(chan)壓(ya)散肉(rou)(rou)塊(kuai)。并不斷翻炒(chao)(chao)(chao),以防糊底。4.炒(chao)(chao)(chao)干(gan)(gan):待鍋(guo)中(zhong)水(shui)分(fen)炒(chao)(chao)(chao)干(gan)(gan)后,改(gai)用(yong)(yong)(yong)小(xiao)火連續翻炒(chao)(chao)(chao)。操(cao)作(zuo)要輕而均勻,至肉(rou)(rou)塊(kuai)全部松(song)散炒(chao)(chao)(chao)干(gan)(gan),由灰棕(zong)色(se)變成(cheng)(cheng)灰黃色(se)即成(cheng)(cheng)肉(rou)(rou)松(song)。5.包裝:肉(rou)(rou)松(song)易(yi)吸潮,短期存放可(ke)裝入(ru)(ru)塑料(liao)食品(pin)袋內,長期保存可(ke)裝入(ru)(ru)玻璃(li)瓶等密閉(bi)容(rong)器內。

哈爾濱供應豬肉松廠家

用(yong)雙核(he)臭氧(yang)水清洗雞(ji)蛋(dan)(dan),對雞(ji)蛋(dan)(dan)表(biao)面(mian)(mian)(mian)消毒,以防止蛋(dan)(dan)殼上(shang)的(de)(de)微生(sheng)物落(luo)入(ru)(ru)雞(ji)蛋(dan)(dan)液(ye)中(zhong)(zhong)(zhong)。將雞(ji)蛋(dan)(dan)敲碎,將雞(ji)蛋(dan)(dan)液(ye)倒(dao)在(zai)干凈的(de)(de)不銹鋼盆中(zhong)(zhong)(zhong),備(bei)用(yong)。將雞(ji)蛋(dan)(dan)液(ye)、白砂糖一(yi)(yi)同放(fang)入(ru)(ru)攪(jiao)(jiao)拌(ban)機中(zhong)(zhong)(zhong),攪(jiao)(jiao)拌(ban)均勻(yun)。將水、色(se)(se)拉(la)油(you)、泡打(da)粉放(fang)入(ru)(ru)上(shang)一(yi)(yi)步的(de)(de)物料中(zhong)(zhong)(zhong),攪(jiao)(jiao)拌(ban)均勻(yun)。將面(mian)(mian)(mian)粉放(fang)入(ru)(ru)上(shang)一(yi)(yi)步的(de)(de)物料中(zhong)(zhong)(zhong),攪(jiao)(jiao)拌(ban)均勻(yun),制成(cheng)面(mian)(mian)(mian)團。在(zai)上(shang)述(shu)(shu)面(mian)(mian)(mian)團表(biao)面(mian)(mian)(mian)蓋(gai)上(shang)一(yi)(yi)層(ceng)保鮮膜,在(zai)室溫下靜(jing)置30-40分鐘。將經過(guo)靜(jing)置的(de)(de)面(mian)(mian)(mian)團分割成(cheng)大小適(shi)中(zhong)(zhong)(zhong)的(de)(de)小面(mian)(mian)(mian)團,搟成(cheng)片狀(zhuang)(zhuang)的(de)(de)面(mian)(mian)(mian)皮。將上(shang)述(shu)(shu)肉(rou)松(song)黃(huang)豆沙(sha)均勻(yun)地(di)分成(cheng)多份(fen)(fen),取一(yi)(yi)份(fen)(fen)放(fang)在(zai)一(yi)(yi)張(zhang)片狀(zhuang)(zhuang)的(de)(de)面(mian)(mian)(mian)皮上(shang),將面(mian)(mian)(mian)皮收(shou)緊、封口。 將包有肉(rou)松(song)黃(huang)豆沙(sha)的(de)(de)面(mian)(mian)(mian)團放(fang)入(ru)(ru)模具(ju)內,壓成(cheng)扁平(ping)(ping)的(de)(de)餅(bing)(bing)狀(zhuang)(zhuang),即得肉(rou)松(song)餡(xian)(xian)餅(bing)(bing)的(de)(de)生(sheng)坯。在(zai)平(ping)(ping)底的(de)(de)烤(kao)盤內圈(quan)涂上(shang)一(yi)(yi)層(ceng)色(se)(se)拉(la)油(you),目的(de)(de)是為了方便餡(xian)(xian)餅(bing)(bing)順利(li)從(cong)烤(kao)盤上(shang)脫(tuo)離。將上(shang)述(shu)(shu)所得的(de)(de)肉(rou)松(song)餡(xian)(xian)餅(bing)(bing)生(sheng)坯放(fang)在(zai)平(ping)(ping)底烤(kao)盤上(shang),送(song)入(ru)(ru)烤(kao)箱(xiang)中(zhong)(zhong)(zhong),采用(yong)合適(shi)的(de)(de)溫度和時間,進行烘烤(kao)。

哈爾濱供應豬肉松廠家

復煮:初煮的原湯(tang)過(guo)濾除去(qu)沉渣和雜(za)質,再(zai)放(fang)回鍋(guo)(guo)內旺(wang)火(huo)燒(shao)開,按(an)前述配方量(liang)加(jia)入(ru)食鹽,把剔(ti)骨(gu)過(guo)的雞肉(rou)放(fang)回繼續煮制(zhi)。當用(yong)(yong)筷子夾肉(rou)塊(kuai)稍(shao)用(yong)(yong)力(li),肌(ji)肉(rou)纖(xian)維(wei)即(ji)自行松(song)散(san)時(shi),按(an)前述配方量(liang)添(tian)加(jia)白砂糖和黃酒(jiu),改文(wen)火(huo)煮30分鐘左右(you)。湯(tang)汁燒(shao)干(gan)后(hou)(hou)出鍋(guo)(guo),將(jiang)肉(rou)塊(kuai)擠壓成粗(cu)(cu)絲(si)狀的肉(rou)松(song)坯(pi)(pi)。不(bu)(bu)(bu)論是初煮還是復煮,都要不(bu)(bu)(bu)斷地撇(pie)去(qu)浮油(you)和污(wu)沫。整個煮制(zhi)過(guo)程(cheng)中,尤其是復煮湯(tang)汁快(kuai)干(gan)時(shi)要不(bu)(bu)(bu)停用(yong)(yong)鏟(chan)子上下(xia)翻動(dong),以免糊鍋(guo)(guo)焦化。炒松(song)、搓(cuo)(cuo)松(song):將(jiang)大鍋(guo)(guo)刷凈,放(fang)進肉(rou)松(song)坯(pi)(pi),前期用(yong)(yong)文(wen)火(huo),后(hou)(hou)期用(yong)(yong)微火(huo)精(jing)心焙炒。炒到(dao)一定(ding)程(cheng)度時(shi),出鍋(guo)(guo)在木質搓(cuo)(cuo)板上用(yong)(yong)手反復搓(cuo)(cuo)揉,然后(hou)(hou)再(zai)入(ru)鍋(guo)(guo)焙炒。如此(ci)反復幾次,直到(dao)肌(ji)肉(rou)纖(xian)維(wei)呈(cheng)蓬松(song)的絮狀。該步驟(zou)是決定(ding)雞肉(rou)松(song)成品(pin)質量(liang)的關鍵,要不(bu)(bu)(bu)斷積累經驗,掌握好(hao)焙炒的溫(wen)度、時(shi)間及(ji)搓(cuo)(cuo)松(song)時(shi)的用(yong)(yong)力(li)程(cheng)度。整理:成品(pin)肉(rou)松(song)應色澤潔白微黃,纖(xian)維(wei)疏松(song)呈(cheng)絨絲(si)狀,松(song)軟且富有彈性,鮮香(xiang)可口(kou),咸甜適中。可將(jiang)其置于竹筐上,邊(bian)翻動(dong)邊(bian)撕散(san)個別較粗(cu)(cu)的肌(ji)肉(rou),揀去(qu)骨(gu)屑(xie)、焦屑(xie)及(ji)雜(za)質等。攤(tan)涼后(hou)(hou)按(an)50克(ke)或100克(ke)、250克(ke)等不(bu)(bu)(bu)同規格,取食品(pin)薄膜袋(dai)或透(tou)明塑(su)料盒(he)密封(feng)包裝即(ji)可。

哈爾濱供應豬肉松廠家

供應豬肉松是我國名的特產,具有營養豐富,味美可口,攜帶方便等特點。肉松用豬的瘦肉或魚肉、雞肉除去水分后而制成的。一般的肉松都是磨成了末狀物,適合兒童食用。豬肉松廠家給大家介紹下費氏(shi)肉松(song)的(de)食用(yong)指南:簡單(dan)的(de)吃法(fa)就是(shi)(shi)直接吃,這是(shi)(shi)Z能(neng)品味(wei)(wei)肉松(song)香(xiang)、鮮、甜(tian)的(de)吃法(fa)。因為“太倉牌”肉松(song)創始于清光(guang)緒年(nian)間,選用(yong)優質鮮豬肉,根(gen)據傳統配方制成(cheng),本身就是(shi)(shi)鮮嫩可(ke)口、甜(tian)咸適(shi)中,色香(xiang)味(wei)(wei)具備(bei),并含有(you)豐富的(de)蛋(dan)白(bai)質。就是(shi)(shi)吃完之后(hou)可(ke)能(neng)會覺得有(you)點口渴。適(shi)宜平時在(zai)辦(ban)公室(shi)充(chong)饑或補充(chong)營養(yang)用(yong)(尤其適(shi)合隨時補充(chong)營養(yang)的(de)孕婦)。 做成(cheng)涼菜(cai)——肉松(song)皮(pi)蛋(dan)。皮(pi)蛋(dan)很好(hao)吃,但它由(you)于特(te)殊(shu)的(de)制法(fa),有(you)股(gu)氨味(wei)(wei)。在(zai)皮(pi)蛋(dan)切好(hao)裝盤(pan)后(hou),在(zai)皮(pi)蛋(dan)上(shang)散上(shang)一層肉松(song),肉松(song)的(de)鮮味(wei)(wei)和香(xiang)味(wei)(wei)就能(neng)蓋住皮(pi)蛋(dan)的(de)氨水味(wei)(wei)。不僅美觀(guan)而且(qie)營養(yang),是(shi)(shi)很多酒店(dian)的(de)常用(yong)涼菜(cai)。

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