CN103519105B - Preparation method of diced meat-mustard pickle - Google Patents
Preparation method of diced meat-mustard pickle Download PDFInfo
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- CN103519105B CN103519105B CN201310490080.9A CN201310490080A CN103519105B CN 103519105 B CN103519105 B CN 103519105B CN 201310490080 A CN201310490080 A CN 201310490080A CN 103519105 B CN103519105 B CN 103519105B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of diced meat-mustard pickle. The preparation method comprises the following steps: cutting the mustard into mustard shreds, and drying until the moisture content is 8-12% by weight; carrying out deep-frying on the diced pork until the diced pork is in toast tan; weighing diced pepper, Sichuan pepper powder and sugar in a weight ratio of 7:4:4 and uniformly mixing to obtain a mixture I; weighing peanut oil in a weight ratio of peanut oil to the mixture I being1.5:1, and pouring the peanut oil into the mixture I to obtain a mixture II; steaming the mustard shreds in a steam box at 100 DEG C for 10 minutes; putting the steamed mustard shreds, the diced pork and edible salt into a closed container, and fermenting for 6-8 days; weighing the fermented mustard shreds and the mixture II in a weight ratio of (95-100):(13-16); and uniformly stirring and sterilizing to obtain the diced meat-mustard pickle. In the preparation method disclosed by the invention, the drying is performed before steaming, the steamed mustard shreds easily get tasty and are soft with tenacity, and the mouthfeel is great; the diced meat-mustard pickle is suitable for different people at all ages. The preparation method disclosed by the invention is simple in the processing technology and suitable for automatic production in a factory.
Description
Technical field
The present invention relates to a kind of preparation method of edible salted vegetables, specifically the preparation method of meat cubelets salted brown mustard.
Background technology
Rutabaga (root-mustard), because containing abundant food fiber, can promote colonic peristalsis, shortens the time of staying of ight soil in colon, and dilution poisonous substance, reduces carcinogen concentration, thus the effect of performance removing toxic substances anti-cancer.And the material that contains a kind of glucosinolate, after hydrolysis, can produce volatile oil of mustard, there is the effect that promotes that stomach is digested and assimilated, lower gas helps digestion.Also contain the trace elements such as calcium, phosphorus, iron, after being absorbed by the body, energy promoting urination and removing dampness; Promote body water, electrolyte balance.Due to many benefits of edible leaf mustard, the appetizing food that leaf mustard has become people to like.The traditional diamond-making technique of leaf mustard is all to pickle or slightly fry, the mouthfeel of tasting wilfully, harder.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, a kind of meat cubelets salted brown mustard and preparation method thereof is provided, the method is easy to tasty, and the salted brown mustard of making is soft and sustained, has retained original nutritional labeling of leaf mustard, has higher edibility.
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 25 ℃-35 ℃ to the weight percentage of moisture and is 8-12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 10-20 hour, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 90-110:10-12:2-4, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container or pack porcelain altar into and stir, add a cover with water-stop spontaneous fermentation 6-8 days under normal temperature; The weight ratio of leaf mustard silk, fried rear pork Fang Ding and the edible salt after steaming be preferably: 100:12:4;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 95-100:13-16 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.The weight ratio of the mixture II that the leaf mustard silk after fermentation and above-mentioned steps are prepared is preferably 100:15.
Beneficial effect is:
1, processing method of the present invention adopts and first dries and steam, and the leaf mustard silk after cooking is easy to tasty, soft and sustained, excellent taste, and taste is fragrant, micro-peppery, and energy spleen benefiting and stimulating the appetite, whets the appetite, and is the delicacies of going with rice or bread; The proportioning of its capsicum is good, can be applicable to different crowd, all-ages.Because it cooks, therefore do not need adding preservative agent, be pollution-free food; Cook by UHTS or infrared ray sterilizing, the vacuum packaging shelf-life is in half a year;
The present invention, by the processing of leaf mustard carbuncle is processed, has removed acid, has retained original nutritional labeling of leaf mustard, makes it have higher edibility, for sale after can vacuum packaging.
2, also to have processing technology simple in the present invention, had both been convenient to make by hand, is also applicable to factory automation and produces, and efficiency is high, puts on market fast.
The specific embodiment
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 25 ℃-35 ℃ to the weight percentage of moisture and is 8-12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 10-20 hour, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 90-110:10-12:2-4, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container or pack porcelain altar into and stir, add a cover with water-stop spontaneous fermentation 6-8 days under normal temperature; The weight ratio of leaf mustard silk, fried rear pork Fang Ding and the edible salt after steaming be preferably: 100:12:4;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 95-100:13-16 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.The weight ratio of the mixture II that the leaf mustard silk after fermentation and above-mentioned steps are prepared is preferably 100:15.
Following examples can make the present invention of those skilled in the art complete understanding, but do not limit the present invention in any way.
embodiment 1
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 25 ℃ to the weight percentage of moisture and is 8-12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 10 hours, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 90:10:2, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container, spontaneous fermentation 6-8 days under normal temperature;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 95:13 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.
embodiment 2
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 30 ℃ to the weight percentage of moisture and is 10%, standby; Or the leaf mustard silk cutting is placed in to natural drying 15 hours, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 100:12:4, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container, under normal temperature, spontaneous fermentation is 7 days;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 100:15 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.
embodiment 3
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 35 ℃ to the weight percentage of moisture and is 12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 20 hours, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 110:11:3, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container, spontaneous fermentation 6-8 days under normal temperature;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 100:16 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.
embodiment 4
A preparation method for meat cubelets salted brown mustard, its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 25 ℃-35 ℃ to the weight percentage of moisture and is 8-12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 10-20 hour, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight getting respectively the leaf mustard silk after steaming, fried rear pork Fang Ding and edible salt for the ratio of 100:10:4, pack porcelain altar into and stir, add a cover use water-stop, under normal temperature, spontaneous fermentation is 7 days.
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 95-100:13-16 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.
Claims (3)
1. a preparation method for meat cubelets salted brown mustard, is characterized in that: its concrete preparation process is:
Step 1, fresh rutabaga is cut into leaf mustard silk, is placed in hot-air seasoning at 25 ℃-35 ℃ to the weight percentage of moisture and is 8-12%, standby; Or the leaf mustard silk cutting is placed in to natural drying 10-20 hour, standby;
Step 2, diced after fresh pork is cleaned with clear water, pulls out to coke yellow with fried, standby;
Step 3, by weight the ratio of 7:4:4, take cayenne pepper, pepper powder and sugar, mixed, obtain mixture I, standby; The ratio that is 1.5:1 in the weight ratio of peanut oil and mixture I, takes peanut oil and mixture I, will after peanut rusting heat, pour mixture I into, and limit bevelling stirs, until after stirring, obtain mixture II, and standby;
Step 4, by the prepared leaf mustard silk of above-mentioned steps one, in steam box, 100 ℃ are steamed after 10 minutes and take out, and place 10 minutes under normal temperature, standby;
Step 5, by weight by the ratio of 90-110:10-12:2-4, get respectively above-mentioned steps four prepared fried rear pork Fang Ding and the edible salt of leaf mustard silk, above-mentioned steps two after steaming, after stirring, put into closed container, spontaneous fermentation 6-8 days under normal temperature;
Step 6, by weight leaf mustard silk and the prepared mixture II of above-mentioned steps three of getting respectively for the ratio of 95-100:13-16 after above-mentioned steps five is fermented, filling after stirring, vacuumize, after UHTS or infrared ray sterilizing, be meat cubelets salted brown mustard.
2. the preparation method of a kind of meat cubelets salted brown mustard as claimed in claim 1, is characterized in that: in step 6, getting leaf mustard silk after fermentation and the weight ratio of mixture II is 100:14.
3. the preparation method of a kind of meat cubelets salted brown mustard as claimed in claim 1, it is characterized in that: described step 5 is: by weight getting respectively the leaf mustard silk after steaming, fried rear pork Fang Ding and edible salt for the ratio of 100:10:4, after stirring, put into closed container, under normal temperature, spontaneous fermentation is 7 days.
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| CN104000136B (en) * | 2014-05-27 | 2016-04-20 | 贵州平坝县林卡香辣制品有限公司 | Peppery three fourths of a kind of grain and preparation method thereof |
| CN104381923A (en) * | 2014-10-23 | 2015-03-04 | 武会丽 | Nutritious salted vegetable |
| CN104705612A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Peanut leaf mustard pickling method capable of reducing hypertension |
| CN104719812A (en) * | 2015-03-18 | 2015-06-24 | 郑雨杰 | Method for pickling sour and sweet leaf mustards |
| CN104705614A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for minnow mustard leaf |
| CN104705615A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia |
| CN105054088A (en) * | 2015-08-13 | 2015-11-18 | 刘诗茵 | Preparation method of cooked meat fermented foods |
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| KR0138015B1 (en) * | 1995-03-09 | 1998-04-25 | 권정님 | Processing method of leaf mustard kimchi |
| CN102871089A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Method for salting Shepherdspurse |
| CN102960654B (en) * | 2012-12-11 | 2014-02-12 | 任华英 | Processing method of convenient and ready-to-eat crisp food |
| CN103039919B (en) * | 2012-12-28 | 2014-03-19 | 徐州绿之野生物食品有限公司 | Rooted vegetable black pickles and preparation method thereof |
| CN103330174A (en) * | 2013-07-16 | 2013-10-02 | 洪满 | Cooking method of spicy leaf mustard |
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