CN105876698A - Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof - Google Patents
Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof Download PDFInfo
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- CN105876698A CN105876698A CN201610241872.6A CN201610241872A CN105876698A CN 105876698 A CN105876698 A CN 105876698A CN 201610241872 A CN201610241872 A CN 201610241872A CN 105876698 A CN105876698 A CN 105876698A
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- pickled cabbage
- crispifolia
- shredded meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000010254 Jasminum officinale Nutrition 0.000 title abstract description 7
- 239000003205 fragrance Substances 0.000 title abstract description 5
- 235000012337 Brassica juncea var. crispifolia Nutrition 0.000 title abstract 5
- 244000086243 ostrich plume Species 0.000 title abstract 5
- 240000005385 Jasminum sambac Species 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 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
- 239000000843 powder Substances 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
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 3
- 235000021574 pickled cabbage Nutrition 0.000 claims description 31
- 244000026811 Brassica nipposinica Species 0.000 claims description 13
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 7
- 241000526900 Camellia oleifera Species 0.000 claims description 6
- 241001122767 Theaceae Species 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000011033 desalting Methods 0.000 claims description 4
- 244000060234 Gmelina philippensis Species 0.000 claims description 3
- 241000577951 Hydnum Species 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000207840 Jasminum Species 0.000 abstract 5
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 108700012359 toxins Proteins 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000000588 Hericium erinaceus Species 0.000 abstract 1
- 235000007328 Hericium erinaceus Nutrition 0.000 abstract 1
- 240000003271 Leonurus japonicus Species 0.000 abstract 1
- 235000014676 Phragmites communis Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 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
- 241000227653 Lycopersicon 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
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 2
- 239000000834 fixative Substances 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
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 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
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant 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
- 231100000614 poison Toxicity 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses brassica juncea var. crispifolia shredded meat with a jasmine flower fragrance. The shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh brassica juncea var. crispifolia, 20-30 parts of lean pork, 5-7 parts of barley, 5-6 parts of oil tea cake meal, 3-4 parts of tomato seed oil, 7-9 parts of hericium erinaceus powder, 6-8 parts of jasmine flowers, 2-3 parts of reed rhizomes, 1-2 parts of leonurus artemisia, 10-15 parts of chili powder, 8-10 parts of five spice powder, 5-6 parts of white sugar, an appropriate amount of salt, an appropriate amount of water, and an appropriate amount of food grade baking soda. The finished products of the brassica juncea var. crispifolia shredded meat with the jasmine flower fragrance are prepared by pickling, desalinating, accessory material blending, sterilizing, and sub-packaging. The brassica juncea var. crispifolia shredded meat has the jasmine flower delicate fragrance and is both excellent in taste and mouthfeel. The added barley has efficacies of dispelling toxins and nourishing features, and regulating intestines and stomach. The added jasmine flowers and other various Chinese herbal medicines have efficacies of regulating qi and harmonizing middle warmer, and clearing heat and removing toxins.
Description
Technical field
The invention mainly relates to food processing field, particularly relate to a kind of shredded pork with salted potherb mustard with jasmin and preparation method thereof.
Background technology
Hot pickled mustard tube, pickled cabbage, Radix Raphani are the main picklesses in Zhejiang Province, mainly have two kinds of factors to affect the quality of these salted & preserved vegetables.
1, the chlorophyll in pickled cabbage is in curing process, and acid can be allowed to removing green, is changed into the pheophytin of yellow green or celadon, but chlorophyll can generate green more stable leaf green essence sodium in the basic conditions.Appropriate alkaline colour fixative can be added and reach the effect of color fixative.
2, add man-hour pickling, typically use the Sal of 8%-15%, even more high concentration to pickle, cause taste the most salty, it is impossible to directly to eat, after needing desalination, be reprocessed into the instant flexibly-packaged product of less salt.Tradition desalination mode uses tap water to soak, owing to salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, in especially summer, it sometimes appear that raw colored, tacky, the phenomenon such as feel like jelly of long film, product color, smell and taste are brought adverse effect.Ozone can be analyzed to oxygen after processing food, does not remain any harmful substance, does not also interfere with health, and with low cost.We apply Ozone Water sterilization technology improvement tradition desalinating process, to stabilizing and increasing product quality, strengthen foodsafety, expand China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of shredded pork with salted potherb mustard with jasmin and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of shredded pork with salted potherb mustard with jasmin, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, Fructus Hordei Vulgaris 5-7, cake of camellia oleifera seeds 5-6, tomato seed oil 3-4, hedgehog hydnum mycopowder 7-9, Flos Jasmini Sambac 6-8, Rhizoma Phragmitis 2-3, Herba Leonuri 1-2, Fructus Capsici powder 10-15, five spice powder 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 shredded pork with salted potherb mustard with jasmin, it is characterised in that comprise the following steps:
(1) by Flos Jasmini Sambac, Rhizoma Phragmitis, Herba Leonuri mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) Fructus Hordei Vulgaris is placed in the pot of tomato seed oil stir-fry perfume, adds 7-8 times of decocting in water 20-30 minute, filter, obtain Fructus Hordei Vulgaris oil tea；Smashed to pieces by cake of camellia oleifera seeds, water proof cooks, and with Fructus Hordei Vulgaris oil tea and remain each raw material and mix, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
The invention have the advantage that
1, the shredded pork with salted potherb mustard with jasmin of the present invention adds the food grade saleratus of 0.05% in curing process so that pickled cabbage Determination of Chlorophyll generates green more stable leaf green essence sodium, and pickled cabbage plays the green effect of guarantor；
2, the shredded pork with salted potherb mustard with jasmin of the present invention is simultaneously introduced a small amount of white sugar in curing process so that sodium nitrite peak value significantly reduces, and peak value occurs early 5-7 days；
3, the shredded pork with salted potherb mustard with jasmin of the present invention uses the flowing Ozone Water of variable concentrations to carry out secondary immersion during desalting processing, both can reach the purpose of desalination, and harmful microbe can be suppressed again to breed；
4, the shredded pork with salted potherb mustard with jasmin of the present invention sequentially pass through pickle, desalination, mix adjuvant, sterilizing, subpackage process after, make finished product, there is jasmine delicate fragrance, taste mouthfeel all good, the multiple Chinese herbal medicine such as the Fructus Hordei Vulgaris added has effect of eliminating toxin and beautifying the skin, the intestines and stomach coordinating, the Flos Jasmini Sambac of interpolation have regulate the flow of vital energy and in, effect of heat-clearing and toxic substances removing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of shredded pork with salted potherb mustard with jasmin, is made up of the raw material of following weight portion:
Fresh pickled cabbage 300, pig lean meat 30, Fructus Hordei Vulgaris 7, cake of camellia oleifera seeds 6, tomato seed oil 4, hedgehog hydnum mycopowder 9, Flos Jasmini Sambac 8, Rhizoma Phragmitis 3, Herba Leonuri 2, Fructus Capsici powder 15, five spice powder 10, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of shredded pork with salted potherb mustard with jasmin, comprises the following steps:
(1) by Flos Jasmini Sambac, Rhizoma Phragmitis, Herba Leonuri mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 12 hours, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process the pickled cabbage 5 hours after pickling, pull out and drain away the water；
(4) Fructus Hordei Vulgaris is placed in the pot of tomato seed oil stir-fry perfume, adds 8 times of decocting in water 30 minutes, filter, obtain Fructus Hordei Vulgaris oil tea；Smashed to pieces by cake of camellia oleifera seeds, water proof cooks, and with Fructus Hordei Vulgaris oil tea and remain each raw material and mix, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Claims (2)
1. the shredded pork with salted potherb mustard with jasmin, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, Fructus Hordei Vulgaris 5-7, cake of camellia oleifera seeds 5-6, tomato seed oil 3-4, hedgehog hydnum mycopowder 7-9, Flos Jasmini Sambac 6-8, Rhizoma Phragmitis 2-3, Herba Leonuri 1-2, Fructus Capsici powder 10-15, five spice powder 8-10, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of a kind of shredded pork with salted potherb mustard with jasmin the most according to claim 1, it is characterised in that comprise the following steps:
(1) by Flos Jasmini Sambac, Rhizoma Phragmitis, Herba Leonuri mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) Fructus Hordei Vulgaris is placed in the pot of tomato seed oil stir-fry perfume, adds 7-8 times of decocting in water 20-30 minute, filter, obtain Fructus Hordei Vulgaris oil tea；Smashed to pieces by cake of camellia oleifera seeds, water proof cooks, and with Fructus Hordei Vulgaris oil tea and remain each raw material and mix, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241872.6A CN105876698A (en) | 2016-04-19 | 2016-04-19 | Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241872.6A CN105876698A (en) | 2016-04-19 | 2016-04-19 | Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105876698A true CN105876698A (en) | 2016-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610241872.6A Withdrawn CN105876698A (en) | 2016-04-19 | 2016-04-19 | Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105876698A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
-
2016
- 2016-04-19 CN CN201610241872.6A patent/CN105876698A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
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Application publication date: 20160824 |
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