CN104026601A - Preparing method of traditional Hakka steamed pork with preserved vegetables (Cacai) - Google Patents

Preparing method of traditional Hakka steamed pork with preserved vegetables (Cacai) Download PDF

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CN104026601A
CN104026601A CN201410218005.1A CN201410218005A CN104026601A CN 104026601 A CN104026601 A CN 104026601A CN 201410218005 A CN201410218005 A CN 201410218005A CN 104026601 A CN104026601 A CN 104026601A
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vegetables
dish
pork
preparation
wiped
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CN104026601B (en
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罗忠发
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In Luchuan Of Guangxi County Deep Derived Food Co Ltd
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In Luchuan Of Guangxi County Deep Derived Food Co Ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention discloses a preparing method of traditional Hakka steamed pork with preserved vegetables (Cacai). The method comprises the following steps of: A, preparing the preserved vegetables: fresh vegetables are used as raw materials to be pretreated; then, the vegetables are dried for removing 30 to 50 percent of water and are cut into segments; the vegetables segments are manually rolled and kneaded, and are then put into a container provided with a water discharge pipe at the bottom to be compactly pressed; the water discharge pipe is always opened for discharging the water; the vegetables are pulled out after 5 to 7 days; 1 to 4 percent of salt is added and is uniformly mixed with the vegetables; then, the vegetables are put into the former container to be compactly pressed; in addition, the water discharge pipe is always opened for discharging the water; the vegetables are stored for 70 to 120 days; and the preserved vegetables are obtained after the inspection is qualified; and B, preparing steamed pork: pork is selected, cleaned and drained, and is then fried, cut into slices and mixed with the preserved vegetables, vacuum bagging and sterilization are carried out, and the traditional Hakka steamed pork with preserved vegetables is obtained. The preparing method has the advantages that that scientificalness and reasonableness are achieved, the large-scale production is convenient, and in addition, the stability of a preparing process is good; and the nutrition is rich, the preserved vegetables have the effects of stimulating the appetite and promoting the production of body fluid, and the steamed pork is fat but not greasy, so the traditional Hakka steamed pork with preserved vegetables is green food suitable for people of all ages.

Description

A kind of traditional Hakka is wiped the preparation method of dish braised pork
Technical field
The present invention relates to the processing technique field of a kind of vegetables and pork, be specifically related to the preparation method that a kind of traditional Hakka is wiped dish braised pork.
Background technology
Wiping dish, be also sauerkraut, is a kind of traditional pickles of soil system.Wiping dish is an important class of cure foods, and history is comparatively remote, in south, is often that oneself is edible, is generally used for sending congee, sometimes also bring meal, or as the garnishes of home cooking, as wiped dish, fry beef, wipe dish fried pig's large intestines, wipe dish fish, and be all the dish that people like.In " melon dish " age, almost every household is all made and is wiped dish and eat, more general in rural area.Among the people once had such spreading: " within three days, not eating acid, the Da Chuan river of walking ".
Wipe dish and generally use green vegetables, Chinese cabbage, also useful fresh kidney beans are next brewed, unique flavor, and light tasty and refreshing, appetizing is promoted the production of body fluid, and contains a large amount of vitamin Cs, lactic acid bacteria, the nutriments such as dietary fiber, are a kind of green health food, all-ages.
Traditional wiping dish preparation method: first bluish white dish is placed under the sun and shines a couple of days, 6 seventy percent are cut into chunky shape when dry by knife, then put in the large young crock of a tripe, with waddy, compress, limit rim is pressed, and it is tight until slotting, to press, and then spreads in the above and needs salt, sealing and fermenting, has just become the fragrant strongly fragrant wiping dish of local flavor after one month.Can also dry that to make sauerkraut dry wiping dish, have another kind of local flavor.
The way of tradition braised pork: streaky pork is scraped wash clean, lower cold water pan boiling is to disconnected raw, pull lower oil cauldron out fried to brownish red, section dress bowl, put green onion, ginger, anise, salt, monosodium glutamate, cooking wine, soy sauce, pepper powder, white sugar, bud dish, soup-stock, upper cage steams 2 hours with moderate heat, and meat is buckled in dish, soup juice falls and after thicken soup, to water on braised pork in pot, obtains.
Traditional wiping dish braised pork preparation method technique is more random, is only suitable for family and individual workship and uses, and is unfavorable for large-scale production popularization, and needs a lot of producers' experience, has limited the popularization of this healthy food.
Summary of the invention
the object of the present invention is to provide and a kind ofly based on the improved traditional Hakka of traditional manufacturing technique, wipe dish braised pork preparation method, promote the production of body fluid soft and smooth tasty and refreshing in conjunction with braised pork of the refreshing appetizing of acid of wiping dish, can meet larger consumer's taste bud, is also more conducive to large-scale production.
Traditional Hakka of the present invention is wiped the preparation method of dish braised pork, comprises the following steps:
A, the preparation of wiping dish, take fresh vegetables as raw material, after pretreatment, the dry moisture content of removing 30-50%, cuts and cuts into chunks, and carries out artificial roller and rubs, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 ~ 7 days, dish is drawn out, add the salt of 1-4% to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, obtain;
The preparation of B, braised pork, take fresh pork as raw material, after choosing, clean, being filtered dry, carries out friedly, cuts in flakes, mix with above-mentioned wiping dish, and vacuum bagging, sterilization, obtains.
Described cut to cut into chunks refer to the section that pretreated vegetables is cut into 1-2cm.
The described drying means of cutting the vegetables of cutting into chunks is for airing is to vegetables crumple in the sun, and the airing time is 8 ~ 10 hours.
Described being up to the standards refers to that the method inspection according to GB GB/T 5009.33-2010 does not measure nitrite, with the water content of delicacies of the season, is 60-70%, and pH is 3.5-4.5.
Described traditional Hakka is wiped the preparation method of dish, also comprises spice operation after the assay was approved, admixes capsicum, salt in dish, makes taste better;
Or in dish, admix be equivalent to the wormwood of fresh vegetables gross weight 0.2-0.5%, the garlic of the dried orange peel of 0.1-0.2%, 0.5-0.7%, the pepper of the Chinese prickly ash of 0.3-0.5%, 0.1-0.3%, these compositions be spices be also traditional Chinese medicine ingredients, can make to wipe dish taste more aromatic character and agreeable taste, appetizing is promoted the production of body fluid, and have and alleviate gynaecological disease, liver-protecting and stomach-protecting, the health-care effect such as relieving cough and reducing sputum, make people when enjoyment is delicious, can also suitably nurse one's health health, kill two birds with one stone.
The preparation method of dish braised pork wipes in described the Hakkas, also comprise the stew in soy sauce operation after being filtered dry, described stew in soy sauce operation comprises: the wormwood of preparing fresh pork gross weight 0.5-0.8%, the dried orange peel of 0.2-0.3%, the garlic of 0.4-0.7%, the Chinese prickly ash of 0.5-0.7%, the pepper of 0.3-0.5%, the anise of 0.7-0.9%, the pepper powder of 0.3-0.5%, the salt of 5-7%, the soy sauce of 5-7%, the white granulated sugar of 5-7%, the white wine of 0.5-0.7%, the light-coloured vinegar of 0.3-0.6%, 1% ~ 1.4% water, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
Also comprise fried rehydration operation afterwards, described rehydration operation refers to that the pork after fried is immersed to cold water to be soaked, and wetting time is 8 ~ 12 minutes.
Described cutting in flakes refers to, and block pork cut and grown up 10 centimetres, the sheet of thick 0.8 centimetre.
Described sterilisation step is: in 10 minutes, be warming up to 110 ~ 130 ℃, keep 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
The spices adding in the present invention and the plant origin of medicinal herbs are as follows:
Wormwood, Latin is called Tanacetum vulgare L., is the plant of China's medicative diet for food therapy, energy dispelling cold and removing dampness, warming channel for arresting bleeding.Be applicable to the cold of insufficiency type hemorrhage and stomachache, for women's cold of insufficiency type irregular menstruation, stomachache, uterine bleeding, have obvious curative effects, be a kind of gynaecology good medicine.
Dried orange peel, Latin is called Citri Reticulatae Pericarpium, is the maturate peel of rutaceae orange and variety thereof, and for chest gastral cavity turgor, food is few vomits and diarrhoea, coughing with a lot of sputum.
Garlic, Latin is called A.Sativam L. var.Viviparum Regel, and warm in nature, Wen Zhonghang is stagnant, removing toxic substances, desinsection.Antibacterial, antiviral, kill protozoon; Lipopenicillinase, antiatherosclerosis.Suppress platelet aggregation; Improve immunity; Antitumor; Protect the liver.
Chinese prickly ash, Latin is called zanthoxylum, warm in nature, warming middle energizer to relieve pain, desinsection, antipruritic, anti-inflammatory, antiulcer, antibacterial, only suffer from diarrhoea; Protect the liver; Tool local anesthetic action, to intestinal smooth muscle, motion has two-way function.
Pepper, Latin is called Piper nigrum Linn, hot in nature, warming spleen and stomach for dispelling cold, lower gas pain relieving, antidiarrheal, appetizing.
Anise, Latin is called Illixium verum, another name anise is warm in nature, have dispelling cold temperature, regulating qi-flowing for relieving pain and stomach adjust in function, conditioning waist crymodynia, it is vexed and the vomiting that causes of catching cold is powerful, antibacterial, promote gastrointestinal peristalsis, increase leucocyte that stomach is swollen.
In fresh vegetables, contain nitrate, and nitrate can change into nitrite in the process of preparation wiping dish or sauerkraut, human body is taken the photograph the too much nitrite of input can be affected healthy even carcinogenic.The wiping dish that prior art processes is made during the fermentation, all can produce a certain amount of nitrite, a large amount of edible be unfavorable for healthy.And the prepared the Hakkas's wiping dish of the inventive method does not contain nitrite, this is also one of core inventive point of the present invention, the main key point of eliminating nitrite is just in wiping dish preparation process of the present invention these two key elements of resting period after twice compacting storing process, salt addition and the control of resting period, especially salt addition and compacting for the second time.Time and salt addition that technique is deposited in twice compacting are not arbitrarily to control, compacting process does not add salt for the first time, and only add salt to coordinate in compacting process for the second time, pickle, inventor has carried out a large amount of experiments in this, final experiment draws technique of the present invention, in process of production, the generation of nitrite is mainly deposited in process in compacting for the first time, after dish is drawn out, carry out compacting for the second time, this process of drawing out makes to wipe dish contact oxygen, and the effective content of salt is very important to keeping the stability of whole reaction system to play a part, make progressively oxidation Decomposition of nitrite, wherein, too much or the very few decomposition rate that all can affect nitrite of salt amount.For the second time after compacting the resting period control also very important, early nitrite decompose insufficiently, the resting period, long nitrite just had the risk of again growing out.
Wiping dish braised pork prepared by the present invention, vegetables and pork reasonably combined, nutritious, environment-friendly and green, wipes dish appetizing and promotes the production of body fluid, and sour fragrance is pure, and braised pork is fertile and oiliness, soft and smooth tasty and refreshing, is a kind of ecological organic food, suitable for four seasons, can become the delicious food being popular.
The specific embodiment
Embodiment 1
A, wipe the preparation of dish, the vegetables that the 5000g of take is fresh are raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 8 hours, dry 30% the moisture content of removing, cut into the section of 1-2cm, carrying out artificial roller rubs, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 days, dish is drawn out, add 1% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70 days, method inspection according to GB GB/T 5009.33-2010 does not measure nitrite, water content with delicacies of the season is 60%, pH is 3.5, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 10 grams of wormwoods, 5 grams of dried orange peels, 25 grams, garlic, 15 grams, Chinese prickly ash, 5 grams, pepper, obtain,
The preparation of B, braised pork, the 1000 grams of fresh porks of take are raw material, after choosing, clean, being filtered dry, prepare 5 grams of wormwoods, the dried orange peel of 2 grams, 4 grams of garlics, 5 grams of Chinese prickly ashes, 3 grams of peppers, 7 grams of anises, 3 grams of pepper powders, 50 grams of salt, 50 grams of soy sauce, 50 grams of white granulated sugars, 5 grams of white wine, 3 grams of light-coloured vinegars, 10 grams of water, make bittern, and pork is put into bittern stew in soy sauce 20 minutes.Then pork skin rehydration is carried out friedly, and when fried, pork is block, the pork after fried is immersed to cold water wetting, and wetting time is 8 minutes, and the pork after wetting cuts grows up 10 centimetres, the sheet of thick 0.8 centimetre.With wipe dish and mix, vacuum bagging, is warming up to 110 ℃ in 10 minutes, keep 10 minutes, then in 10 minutes, be cooled to room temperature and carry out sterilization, constant temperature observation is 3 days at 36 ℃, obtains.
Embodiment 2
A, wipe the preparation of dish, the vegetables that the 5000g of take is fresh are raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 9 hours, dry 40% the moisture content of removing, cut into the section of 1-2cm, carrying out artificial roller rubs, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 6 days, dish is drawn out, add 2.5% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 95 days, method inspection according to GB GB/T 5009.33-2010 does not measure nitrite, water content with delicacies of the season is 65%, pH is 4, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 17.5 grams of wormwoods, 7.5 grams of dried orange peels, 30 grams, garlic, 20 grams, Chinese prickly ash, 10 grams, pepper, obtain,
The preparation of B, braised pork, the 1000 grams of fresh porks of take are raw material, after choosing, clean, being filtered dry, prepare 6.5 grams of wormwoods, the dried orange peel of 2.5 grams, 5.5 grams of garlics, 6 grams of Chinese prickly ashes, 4 grams of peppers, 8 grams of anises, 4 grams of pepper powders, 60 grams of salt, 60 grams of soy sauce, 60 grams of white granulated sugars, 6 grams of white wine, 4.5 grams of light-coloured vinegars, 12 grams of water, make bittern, and pork is put into bittern stew in soy sauce 30 minutes.Then pork skin rehydration is carried out fried, when fried, pork is block, the pork after fried is immersed to cold water wetting, and wetting time is 10 minutes, after pork after wetting, cut and grow up 10 centimetres, the sheet of thick 0.8 centimetre, mixes vacuum bagging with described wiping dish, in 10 minutes, be warming up to 120 ℃, keep 15 minutes, then in 10 minutes, be cooled to room temperature and carry out sterilization, obtain.
Embodiment 3
A, wipe the preparation of dish, the vegetables that the 5000g of take is fresh are raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 10 hours, dry 50% the moisture content of removing, cut into the section of 1-2cm, carrying out artificial roller rubs, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 7 days, dish is drawn out, add 4% salt to mix, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 120 days, method inspection according to GB GB/T 5009.33-2010 does not measure nitrite, water content with delicacies of the season is 70%, pH is 4.5, after the assay was approved, admix appropriate capsicum, salt, and in dish, admix 25 grams of wormwoods, 10 grams of dried orange peels, 35 grams, garlic, 25 grams, Chinese prickly ash, 15 grams, pepper, obtain,
The preparation of B, braised pork, the 1000 grams of fresh porks of take are raw material, after choosing, clean, being filtered dry, prepare 8 grams of wormwoods, the dried orange peel of 3 grams, 7 grams of garlics, 7 grams of Chinese prickly ashes, 5 grams of peppers, 9 grams of anises, 5 grams of pepper powders, 70 grams of salt, 70 grams of soy sauce, 70 grams of white granulated sugars, 7 grams of white wine, 6 grams of light-coloured vinegars, 14 grams of water, make bittern, and pork is put into bittern stew in soy sauce 40 minutes.Then pork skin rehydration is carried out fried, when fried, pork is block, the pork after fried is immersed to cold water wetting, and wetting time is 12 minutes, pork after wetting cuts grows up 10 centimetres, the sheet of thick 0.8 centimetre, mixes vacuum bagging with described wiping dish, in 10 minutes, be warming up to 130 ℃, keep 20 minutes, then in 10 minutes, be cooled to room temperature and carry out sterilization, obtain.
Embodiment 4
Wipe dish content of nitrite contrast test
1, in experiment purpose comparative example 1, embodiment 2, embodiment 3, the wiping dish of preparation and embodiment 4 make by oneself traditionally and wipe dish, and detect content of nitrite separately.
2, laboratory sample is prepared
Fresh vegetable material is to be plucked from same vegetable garden, concentrated, stand-by after plucking;
Dish is wiped in preparation traditionally:
Raw material: 5000 grams of fresh vegetables
In vegetable garden, pluck fresh vegetables concentrated standby, weigh, record.The leaf that removes outer yellow leaf, damage, carefully cleans up, and drains; Vegetables after cleaning are carried out to airing, and the airing time is 2 days, removes 70% moisture content; Collect the good vegetables of airing, with cutting machine, be broken into fine strip shape, rub by hand broken leaf, between palm, friction back and forth, makes its softness, extrudes moisture content, further remove the moisture content of vegetables, pack into and wipe in dish cylinder, while fill cylinder, compress exhaust, the fermentation of envelope cylinder, controlled fermentation temperature is 28-30 ℃, is inverted draining, ferment after 7 days, remove potting, add 50g salt, mix, get product.
3, experimental check method and result
Content of nitrite detection method detects > > with reference to national standard < < GB/T 5009.33-2010 content of nitrite, the results are shown in Table 1:
Table 1 is respectively wiped the comparison of dish nitrite
Wipe dish test item Content of nitrite mg/kg
Embodiment 1 0.0
Embodiment 2 0.0
Embodiment 3 0.0
Embodiment 4 1.2
As can be seen from Table 1, embodiment 1, embodiment 2 and embodiment 3 wipe inspection in dish and do not measure nitrite, in the wiping dish that embodiment 4 is prepared by traditional handicraft, contain a certain amount of nitrite, therefore, the embodiment of the present invention 1, in the wiping dish of embodiment 2 and embodiment 3 preparations, the effective content of salt is very important to keeping the stability of whole reaction system to play a part, too much or the very few decomposition rate that all can affect nitrite of salt amount, by rational salt, coordinate, can effectively promote the decomposition of nitrite, reduce the content of wiping dish nitrite, guarantee edible safety.
Edible case
1, Wei * *, female, people from Hechi City, Guangxi, life in 1978, certain employee of business unit, the long-term cold of insufficiency type is hemorrhage, bellyache in menstrual period obtains severe, distastes for food, and the traditional Hakka of the edible embodiment of the present invention 1 is wiped dish braised pork, every three days one meal, 100 grams of every meal, edible after 1 month continuously, think that spirit takes a turn for the better, breathe smooth and easyly, appetite increases, and bellyache in menstrual period situation is also taken a turn for the better.
2, land * *, man, people from Nanning, life in 1975, certain employee of public institution, suffers from indiestion, often food is few vomits and diarrhoea, coughing with a lot of sputum, and the edible embodiment of the present invention 2 traditional Hakkas are wiped dish braised pork, two eat weekly, 100 grams of every meal, edible after 1 month continuously, appetite takes a turn for the better, every day, diet was normal, and complexion is front ruddy, and cough diarrhoea situation also reduces.

Claims (10)

1. traditional Hakka is wiped a preparation method for dish braised pork, it is characterized in that comprising the following steps:
Wipe the preparation of dish: take fresh vegetables as raw material, after pretreatment, the dry moisture content of removing 30-50%, cut and cut into chunks, carry out artificial roller and rub, then pack bottom into and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 ~ 7 days, dish is drawn out, added the salt of 1-4% to mix, the container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, obtain;
Wipe the preparation of dish braised pork: take fresh pork as raw material, after choosing, clean, being filtered dry, carry out friedly, cut in flakes, mix with above-mentioned wiping dish, vacuum bagging, sterilization, obtains.
2. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: described cutting cut into chunks and referred to the section that pretreated vegetables is cut into 1-2cm.
3. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: the drying means of cutting the vegetables of cutting into chunks of described wiping dish is for airing is to vegetables crumple in the sun, and the airing time is 8 ~ 10 hours.
4. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: described being up to the standards refers to according to the method inspection of GB GB/T 5009.33-2010 and do not measure nitrite, water content with delicacies of the season is 60-70%, and pH is 3.5-4.5.
5. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: also comprise spice operation after the assay was approved, admix capsicum, salt in dish, make taste better.
6. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: also comprise spice operation after the assay was approved, in dish, admix be equivalent to the wormwood of fresh vegetables gross weight 0.2-0.5%, the garlic of the dried orange peel of 0.1-0.2%, 0.5-0.7%, the pepper of the Chinese prickly ash of 0.3-0.5%, 0.1-0.3%.
7. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that, also comprise the stew in soy sauce operation after being filtered dry, described stew in soy sauce operation comprises: the wormwood of preparing fresh pork gross weight 0.5-0.8%, the dried orange peel of 0.2-0.3%, the garlic of 0.4-0.7%, the Chinese prickly ash of 0.5-0.7%, the pepper of 0.3-0.5%, the anise of 0.7-0.9%, the pepper powder of 0.3-0.5%, the salt of 5-7%, the soy sauce of 5-7%, the white granulated sugar of 5-7%, the white wine of 0.5-0.7%, the light-coloured vinegar of 0.3-0.6%, 1% ~ 1.4% water, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
8. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: also comprise fried rehydration operation afterwards, described rehydration operation refers to that the pork after fried is immersed to cold water to be soaked, and wetting time is 8 ~ 12 minutes.
9. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: described cutting in flakes refers to, and block pork is cut and is grown up 10 centimetres, the sheet of thick 0.8 centimetre.
10. traditional Hakka as claimed in claim 1 is wiped the preparation method of dish braised pork, it is characterized in that: described sterilisation step is: in 10 minutes, be warming up to 110 ~ 130 ℃, keep 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
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CN110833143A (en) * 2018-08-15 2020-02-25 广西陆川县泓源食品有限公司 Preparation method of braised meat with taro seedlings
CN110833148A (en) * 2018-08-15 2020-02-25 广西陆川县泓源食品有限公司 Preparation method of pig feet with pickled peppers

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CN107660760A (en) * 2016-07-28 2018-02-06 广西陆川县泓源食品有限公司 A kind of vinegar-pepper preparation method for wiping dish braised pork
CN110833143A (en) * 2018-08-15 2020-02-25 广西陆川县泓源食品有限公司 Preparation method of braised meat with taro seedlings
CN110833148A (en) * 2018-08-15 2020-02-25 广西陆川县泓源食品有限公司 Preparation method of pig feet with pickled peppers

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