CN105077294A - Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat - Google Patents
Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat Download PDFInfo
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- CN105077294A CN105077294A CN201510467254.9A CN201510467254A CN105077294A CN 105077294 A CN105077294 A CN 105077294A CN 201510467254 A CN201510467254 A CN 201510467254A CN 105077294 A CN105077294 A CN 105077294A
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- 244000026811 Brassica nipposinica Species 0.000 title claims abstract description 56
- 235000013372 meat Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000036528 appetite Effects 0.000 title abstract 4
- 235000019789 appetite Nutrition 0.000 title abstract 4
- 238000001816 cooling Methods 0.000 title abstract 4
- 230000004936 stimulating effect Effects 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 9
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 16
- 239000003507 refrigerant Substances 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 239000001771 mentha piperita Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 229940036811 bone meal Drugs 0.000 claims description 3
- 239000002374 bone meal Substances 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000007519 Chimonanthus praecox Nutrition 0.000 abstract 1
- 240000001359 Origanum dictamnus Species 0.000 abstract 1
- 235000015987 Origanum dictamnus Nutrition 0.000 abstract 1
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 abstract 1
- 241001167107 Zornia gibbosa Species 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 241000522649 Zornia Species 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- ZOKXUAHZSKEQSS-UHFFFAOYSA-N tribufos Chemical compound CCCCSP(=O)(SCCCC)SCCCC ZOKXUAHZSKEQSS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses potherb mustard shredded meat capable of cooling, refreshing and stimulating the appetite. The potherb mustard shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh potherb mustard, 20-30 parts of pork lean, 4-5 parts of fresh onions, 5-6 parts of red bean paste, 2-3 parts of rapeseed oil, 5-6 parts of leek flowers, 10-15 parts of duck bones, 2-3 parts of mint leaves, 1-2 parts of zornia gibbosa, 3-4 parts of dried orange peel, 2-4 parts of fresh winter sweet flowers, 10-15 parts of chili powder, 8-10 parts of pepper powder, 8-10 parts of yellow wine, 5-6 parts of white sugar, an appropriate amount of salt, an appropriate amount of water, and an appropriate amount of food-level baking soda. The potherb mustard shredded meat capable of cooling, refreshing and stimulating the appetite disclosed by the invention is prepared sequentially through the following steps: preserving the potherb mustard, desalinating the preserved potherb mustard, mixing the desalinated potherb mustard with auxiliary materials, sterilizing the potherb mustard mixed with the auxiliary materials, and subpackaging the sterilized potherb mustard to obtain finished products. The potherb mustard shredded meat has the efficacies of cooling, refreshing, stimulating the appetite, and being good in taste and mouth feel. The red bean paste which is added has the efficacies of dispelling the wind and heat, moistening skins and maintaining beauty. Varied Chinese herbal medicines which are added, such as the mint leaves, have the efficacies of dispelling wind and heat and clearing the throats.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of refrigerant appetizing shredded pork with salted potherb mustard and preparation method thereof.
Background technology
Hot pickled mustard tube, potherb mustard, dried radish are the main picklesses in Zhejiang Province, mainly contain the quality that two kinds of factors affect these salted & preserved vegetables.
1, the chlorophyll in potherb mustard is in curing process, and acid can make it de-green, changes the pheophytin of yellow green or celadon into, but chlorophyll can generate the green more stable green essence sodium of leaf in the basic conditions.Appropriate alkaline color stabilizer can be added and reach the effect of protecting look.
2, add man-hour pickling, generally adopt 8%-15%, even the salt of higher concentration is pickled, and causes taste too salty, cannot directly eat, and is reprocessed into the instant flexibly-packaged product of less salt after needing desalination.Tradition desalination mode adopts running water to soak, because salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, especially summer, phenomenons such as occurring that the life of long film is spent sometimes, be clamminess, feel like jelly, brings adverse effect to product color, smell and taste.Ozone can be analyzed to oxygen after process food, and not residual any harmful substance, also can not affect health, and with low cost.We improve traditional desalinating process by using ozone water sterilization technology, to stabilizing and increasing product quality, strengthening foodsafety, expanding China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of refrigerant appetizing shredded pork with salted potherb mustard and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of refrigerant appetizing shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, fresh onion 4-5, red bean paste 5-6, rapeseed oil 2-3, leek 5-6, duck bone 10-15, dried peppermint leaf 2-3, Zornia diphylla (Linn.) Pers 1-2, dried orange peel 3-4, fresh Flos Mume 2-4, paprika 10-15, pepper powder 8-10, yellow rice wine 8-10, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of refrigerant appetizing shredded pork with salted potherb mustard, is characterized in that comprising the following steps:
(1) by dried peppermint leaf, Zornia diphylla (Linn.) Pers, dried orange peel, the mixing of fresh Flos Mume, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) duck bone is placed in baking box and dries abrasive dust after moisture, fresh onion, leek chopping are placed on slow fire in the pot of rapeseed oil and fry to 3-5 minute, and discharging, smashs to pieces, with duck bone meal, red bean paste and remain each raw material and mix, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Advantage of the present invention is:
1, refrigerant appetizing shredded pork with salted potherb mustard of the present invention adds the food grade saleratus of 0.05% in curing process, makes potherb mustard Determination of Chlorophyll generate the green more stable green essence sodium of leaf, plays protect green effect to potherb mustard;
2, refrigerant appetizing shredded pork with salted potherb mustard of the present invention adds a small amount of white sugar in curing process simultaneously, and natrium nitrosum peak value is significantly reduced, and early 5-7 days appears in peak value;
3, refrigerant appetizing shredded pork with salted potherb mustard of the present invention adopts the flowing Ozone Water of variable concentrations to carry out secondary immersion in desalting processing process, both can reach the object of desalination, and harmful microbe can be suppressed again to breed;
4, refrigerant appetizing shredded pork with salted potherb mustard of the present invention successively through pickling, desalination, mix auxiliary material, sterilizing, packing process after, make finished product, refrigerant appetizing, taste mouthfeel are all good, the red bean paste added has effect of wind and heat dispersing, moisturizing beauty treatment, and the multiple Chinese herbal medicine such as the dried peppermint leaf of interpolation has effect of dispelling wind and heat from the body, clearing throat.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of refrigerant appetizing shredded pork with salted potherb mustard, be made up of the raw material of following weight portion:
Fresh potherb mustard 300, lean pork 30, fresh onion 5, red bean paste 6, rapeseed oil 3, leek 6, duck bone 15, dried peppermint leaf 3, Zornia diphylla (Linn.) Pers 2, dried orange peel 4, fresh Flos Mume 4, paprika 15, pepper powder 10, yellow rice wine 10, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of refrigerant appetizing shredded pork with salted potherb mustard, comprises the following steps:
(1) by dried peppermint leaf, Zornia diphylla (Linn.) Pers, dried orange peel, the mixing of fresh Flos Mume, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard after the flowing soak with ozone solution process of 6mg/L is pickled 12 hours, drain away the water, getting concentration is potherb mustard after the flowing soak with ozone solution process of 4mg/L is pickled 5 hours, pulls out and drains away the water;
(4) duck bone is placed in baking box and dries abrasive dust after moisture, fresh onion, leek chopping are placed on slow fire in the pot of rapeseed oil and fry to 5 minutes, and discharging, smashs to pieces, with duck bone meal, red bean paste and remain each raw material and mix, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Claims (2)
1. a refrigerant appetizing shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, fresh onion 4-5, red bean paste 5-6, rapeseed oil 2-3, leek 5-6, duck bone 10-15, dried peppermint leaf 2-3, Zornia diphylla (Linn.) Pers 1-2, dried orange peel 3-4, fresh Flos Mume 2-4, paprika 10-15, pepper powder 8-10, yellow rice wine 8-10, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
2. the preparation method of a kind of refrigerant appetizing shredded pork with salted potherb mustard according to claim 1, is characterized in that comprising the following steps:
(1) by dried peppermint leaf, Zornia diphylla (Linn.) Pers, dried orange peel, the mixing of fresh Flos Mume, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) duck bone is placed in baking box and dries abrasive dust after moisture, fresh onion, leek chopping are placed on slow fire in the pot of rapeseed oil and fry to 3-5 minute, and discharging, smashs to pieces, with duck bone meal, red bean paste and remain each raw material and mix, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467254.9A CN105077294A (en) | 2015-08-03 | 2015-08-03 | Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467254.9A CN105077294A (en) | 2015-08-03 | 2015-08-03 | Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat |
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| Publication Number | Publication Date |
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| CN105077294A true CN105077294A (en) | 2015-11-25 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510467254.9A Withdrawn CN105077294A (en) | 2015-08-03 | 2015-08-03 | Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876807A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Spleen strengthening dried orange peel bassica juncea var. crispifolia shredded meat and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
-
2015
- 2015-08-03 CN CN201510467254.9A patent/CN105077294A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876807A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Spleen strengthening dried orange peel bassica juncea var. crispifolia shredded meat and preparation method thereof |
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Application publication date: 20151125 |