CN105166792A - Loach delicious and fragrant brassica juncea shredded meat and preparation method thereof - Google Patents
Loach delicious and fragrant brassica juncea shredded meat and preparation method thereof Download PDFInfo
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- CN105166792A CN105166792A CN201510467249.8A CN201510467249A CN105166792A CN 105166792 A CN105166792 A CN 105166792A CN 201510467249 A CN201510467249 A CN 201510467249A CN 105166792 A CN105166792 A CN 105166792A
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- loach
- potherb mustard
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- 241000252185 Cobitidae Species 0.000 title claims abstract description 34
- 235000013372 meat Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000178993 Brassica juncea Species 0.000 title abstract 4
- 235000011332 Brassica juncea Nutrition 0.000 title abstract 4
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 11
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 10
- 235000011274 Benincasa cerifera Nutrition 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
- 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
- 244000022372 Diospyros lotus Species 0.000 claims abstract description 7
- 235000003333 Diospyros lotus Nutrition 0.000 claims abstract description 7
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 7
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 244000026811 Brassica nipposinica Species 0.000 claims description 44
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 241000405414 Rehmannia Species 0.000 claims description 7
- 241000722818 Aralia Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 238000005554 pickling Methods 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000167549 Aralia chinensis Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- 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
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 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
- 235000010460 mustard Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 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
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a loach delicious and fragrant brassica juncea shredded meat which is prepared from the following raw materials in parts by weight: fresh brassica juncea 250-300 parts, lean pork 20-30 parts, soybean oil 2-3 parts, wax gourd seed kernels 4-5 parts, Hang peppers 4-5 parts, loaches 8-12 parts, ipomoea aquatica 5-6 parts, aralia chinensis leaves 1-2 parts, diospyros lotus 2-3 parts, radix rehmanniae praeparata 3-4 parts, onion powder 10-18 parts, cumin powder 10-15 parts, white sugar 5-6 parts, and an appropriate amount of edible salt, water, and food grade baking soda. The loach delicious and fragrant brassica juncea shredded meat is obtained by conducting the processes of pickling, desalinating, accessory materials blending, sterilizing, and sub-packaging successively, is delicious and fragrant in taste, and excellent in flavor and mouthfeel; the added loaches have effects of supplementing middle warmer and benefiting qi, and tonifying kidney and generating essence; the added radix rehmanniae praeparata and other Chinese herbal medicines have effects of nourishing yin and supplementing blood, and nourishing yin and promoting the secretion of saliva or body fluid.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to fresh fragrant shredded pork with salted potherb mustard of a kind of loach 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 fresh fragrant shredded pork with salted potherb mustard of a kind of loach and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fresh fragrant shredded pork with salted potherb mustard of a kind of loach, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, soybean oil 2-3, wax gourd seed benevolence 4-5, Hangzhoupro green pepper 4-5, loach 8-12, water spinach 5-6, Aralia wood leaf 1-2, fruit of date plum 2-3, prepared rhizome of rehmannia 3-4, onion powder 10-18, cumin powder 10-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the fresh fragrant shredded pork with salted potherb mustard of described a kind of loach, is characterized in that comprising the following steps:
(1) by Aralia wood leaf, the fruit of date plum, prepared rhizome of rehmannia mixing, 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) wax gourd seed benevolence is placed in the pot frying 5-7 minute of soybean oil, pulls out and pulverize; Hangzhoupro green pepper, water spinach mixing are smashed to pieces and mixed with wax gourd seed benevolence powder, clogs in loach tripe, loach is placed in pot water proof and steams 15-20 minute, take out, reject loach bone, obtain fresh fragrant loach meat;
(5) mixed with each raw material of residue by the material after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Advantage of the present invention is:
1, the fresh fragrant shredded pork with salted potherb mustard of loach 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, the fresh fragrant shredded pork with salted potherb mustard of loach 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, the fresh fragrant shredded pork with salted potherb mustard of loach 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, the fresh fragrant shredded pork with salted potherb mustard of loach of the present invention successively through pickling, desalination, mix auxiliary material, sterilizing, packing process after, make finished product, the fresh perfume (or spice) of taste, taste mouthfeel are all good, the loach of adding has tonifying middle-Jiao and Qi, supports effect of kidney production of sperm, and the multiple Chinese herbal medicine such as the prepared rhizome of rehmannia of interpolation has effect of nourishing yin and supplementing blood, nourishing Yin and promoting production of body fluid.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fresh fragrant shredded pork with salted potherb mustard of a kind of loach, be made up of the raw material of following weight portion:
Fresh potherb mustard 300, lean pork 30, soybean oil 3, wax gourd seed benevolence 5, Hangzhoupro green pepper 5, loach 12, water spinach 6, Aralia wood leaf 2, the fruit of date plum 3, prepared rhizome of rehmannia 4, onion powder 18, cumin powder 15, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the fresh fragrant shredded pork with salted potherb mustard of described a kind of loach, comprises the following steps:
(1) by Aralia wood leaf, the fruit of date plum, prepared rhizome of rehmannia mixing, 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 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) wax gourd seed benevolence is placed in the pot frying 7 minutes of soybean oil, pulls out and pulverize; Hangzhoupro green pepper, water spinach mixing are smashed to pieces and mixed with wax gourd seed benevolence powder, clogs in loach tripe, loach is placed in pot water proof and steams 20 minutes, take out, reject loach bone, obtain fresh fragrant loach meat;
(5) mixed with each raw material of residue by the material after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Claims (2)
1. the fresh fragrant shredded pork with salted potherb mustard of loach, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, soybean oil 2-3, wax gourd seed benevolence 4-5, Hangzhoupro green pepper 4-5, loach 8-12, water spinach 5-6, Aralia wood leaf 1-2, fruit of date plum 2-3, prepared rhizome of rehmannia 3-4, onion powder 10-18, cumin powder 10-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
2. the preparation method of the fresh fragrant shredded pork with salted potherb mustard of a kind of loach according to claim 1, is characterized in that comprising the following steps:
(1) by Aralia wood leaf, the fruit of date plum, prepared rhizome of rehmannia mixing, 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) wax gourd seed benevolence is placed in the pot frying 5-7 minute of soybean oil, pulls out and pulverize; Hangzhoupro green pepper, water spinach mixing are smashed to pieces and mixed with wax gourd seed benevolence powder, clogs in loach tripe, loach is placed in pot water proof and steams 15-20 minute, take out, reject loach bone, obtain fresh fragrant loach meat;
(5) mixed with each raw material of residue by the material after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467249.8A CN105166792A (en) | 2015-08-03 | 2015-08-03 | Loach delicious and fragrant brassica juncea shredded meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467249.8A CN105166792A (en) | 2015-08-03 | 2015-08-03 | Loach delicious and fragrant brassica juncea shredded meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166792A true CN105166792A (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510467249.8A Withdrawn CN105166792A (en) | 2015-08-03 | 2015-08-03 | Loach delicious and fragrant brassica juncea shredded meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166792A (en) |
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 CN201510467249.8A patent/CN105166792A/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 |
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Application publication date: 20151223 |
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