CN104026601B - A kind of traditional Hakka wipes the preparation method of dish braised pork - Google Patents

A kind of traditional Hakka wipes the preparation method of dish braised pork Download PDF

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CN104026601B
CN104026601B CN201410218005.1A CN201410218005A CN104026601B CN 104026601 B CN104026601 B CN 104026601B CN 201410218005 A CN201410218005 A CN 201410218005A CN 104026601 B CN104026601 B CN 104026601B
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dish
preparation
pork
wipes
braised pork
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CN104026601A (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

Abstract

The invention discloses the preparation method that a kind of traditional Hakka wipes dish braised pork, comprise the following steps: the preparation of A, wiping dish, with fresh vegetables for raw material, after pretreatment, the dry moisture content removing 30-50%, cut and cut into chunks, carry out artificial roller and rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, drawn out by dish after 5 ~ 7 days, the salt adding 1-4% mixes, the container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, to obtain final product.The preparation of B, braised pork, pork is chosen, clean, be filtered dry after, carry out fried, cut in flakes, mix with above-mentioned wiping dish, vacuum bagging, sterilization, to obtain final product.Methodological science of the present invention is reasonable, be convenient to large-scale production, and stable preparation process is good, nutritious, wipes dish appetizing and promotes the production of body fluid, and braised pork is fertile and oiliness, is all-ages pollution-free food.

Description

A kind of traditional Hakka wipes 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 wipes dish braised pork.
Background technology
Wiping dish, be also sauerkraut, is a kind of traditional pickles of soil system.Wiping dish is the important class of cure foods, and history is comparatively remote, in south, is often that oneself eats, is generally used for sending congee, sometimes also brings meal, or as the garnishes of home cooking, frying beef as wiped dish, wiping dish fried pig's large intestines, wiping dish fish, is all the dish that people like.In " melon dish " age, almost every household all make wipe dish eat, more general in rural area.Among the people once had such spreading: " within three days, not eating acid, Da Chuan river of walking ".
Wipe dish and generally use green vegetables, Chinese cabbage, also useful fresh kidney beans come brewed, unique flavor, and light tasty and refreshing, appetizing is promoted the production of body fluid, and containing 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: shine a couple of days under first bluish white dish being placed on the sun, 6 seventy percent dry time be cut into chunky shape by knife, then in the crock that threading tripe is young greatly, compress with waddy, limit rim pressure, until slotting pressure is tight, then spreads above and needs salt, sealing and fermenting, just becomes the fragrant strongly fragrant wiping dish of local flavor after one month.Wiping dish can also be dried and make sauerkraut and do, have another kind of local flavor.
The way of tradition braised pork: wash clean scraped by streaky pork, 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 moderate heat steams 2 hours, is buckled in by meat in dish, soup juice falls in pot and waters on braised pork after thicken soup, to obtain final product.
Traditional wiping dish braised pork preparation method technics comparing is random, is only suitable for family and individual workship's use, is unfavorable for that large-scale production is promoted, and needs the experience of a lot of producer, limit the popularization of this healthy food.
Summary of the invention
The object of the present invention is to provide a kind of traditional Hakka improved based on traditional manufacturing technique to wipe dish braised pork preparation method, it is soft and smooth tasty and refreshing that the acid of wiping dish feels well that appetizing promotes the production of body fluid in conjunction with braised pork, can meet the taste bud of larger consumer, also more be conducive to large-scale production.
Traditional Hakka of the present invention wipes the preparation method of dish braised pork, comprises the following steps:
The preparation of A, wiping dish, with fresh vegetables for raw material, after pretreatment, the dry moisture content removing 30-50%, cuts and cuts into chunks, carry out artificial roller and rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, is drawn out by dish after 5 ~ 7 days, the salt adding 1-4% mixes, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, to obtain final product;
The preparation of B, braised pork, after with fresh pork for raw material, choosing, clean, being filtered dry, carries out fried, and cut in flakes, mix with above-mentioned wiping dish, vacuum bagging, sterilization, to obtain final product.
Described cuts the section of cutting into chunks and referring to and pretreated vegetables being cut into 1-2cm.
The described drying means 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/T5009.33-2010 does not measure nitrite, and the water content with delicacies of the season is 60-70%, pH is 3.5-4.5.
Described traditional Hakka wipes the preparation method of dish, also comprises spice operation after the assay was approved, admixes capsicum, salt in dish, make taste better;
Or admix in dish be equivalent to fresh vegetables gross weight 0.2-0.5% wormwood, the dried orange peel of 0.1-0.2%, the garlic of 0.5-0.7%, the Chinese prickly ash of 0.3-0.5%, the pepper of 0.1-0.3%, these compositions are spices is also traditional Chinese medicine ingredients, wiping dish taste can be made 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 while enjoyment is delicious, suitably can also 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 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%, the water of 1% ~ 1.4%, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
Also comprise fried after rehydration operation, described rehydration operation refers to that the pork after fried is immersed cold water to be soaked, and wetting time is 8 ~ 12 minutes.
Described cut to refer in flakes block pork is cut growth 10 centimetres, the sheet of thick 0.8 centimetre.
Described sterilisation step is: in 10 minutes, be warming up to 110 ~ 130 DEG C, keeps 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
The spices added in the present invention and the plant origin of medicinal herbs as follows:
Wormwood, Latin is called TanacetumvulgareL., 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 deficient cold type hemorrhage and stomachache, having obvious curative effects for women's cold of insufficiency type irregular menstruation, stomachache, uterine bleeding, is a kind of gynaecology good medicine.
Dried orange peel, Latin is called CitriReticulataePericarpium, 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.SativamL.var.ViviparumRegel, warm in nature, and 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, and desinsection is antipruritic, anti-inflammatory, and antiulcer is antibacterial, only diarrhoea; Protect the liver; Tool local anesthetic action, has two-way function to intestinal smooth muscle motion.
Pepper, Latin is called PipernigrumLinn, hot in nature, warming spleen and stomach for dispelling cold, lower gas pain relieving, antidiarrheal, appetizing.
Anise, Latin is called Illixiumverum, another name anise, 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.
Containing nitrate in fresh vegetables, and nitrate can change into nitrite in the process preparing wiping dish or sauerkraut, and human body takes the photograph the too much nitrite of input can be affected healthy even carcinogenic.The wiping dish that prior art processes makes during the fermentation, all can produce a certain amount of nitrite, a large amount of edible be unfavorable for healthy.And dish is wiped not containing nitrite by the Hakkas prepared by the inventive method, this is also one of central inventive of the present invention point, the key point of main elimination nitrite is just twice compacting storing process, salt addition and the control of resting period in wiping dish preparation process of the present invention, especially salt addition and second time compacting after these two key elements of resting period.Time of technique is deposited in twice compacting and salt addition is not arbitrarily control, compacting process does not add salt for the first time, and in second time compacting process, only add salt carry out cooperation and pickle, inventors performed 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 first time compacting, after dish being drawn out come, carry out second time compacting, this process drawn out makes wiping dish contact oxygen, and the effective content of salt plays very important effect to keeping the stability of whole reaction system, make nitrite progressively oxidation Decomposition, wherein, too much or the very few decomposition rate that all can affect nitrite of salt amount.After second time compacting, the resting period controls also very important, and early nitrite decomposes insufficient, and 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, wipe dish appetizing and promote the production of body fluid, 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 be popular.
Detailed description of the invention
Embodiment 1
A, wipe the preparation of dish, with the fresh vegetables of 5000g for raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 8 hours, the moisture content of dry removal 30%, cut into the section of 1-2cm, carry out artificial roller to rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 5 days, dish is drawn out, the salt adding 1% mixes, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70 days, nitrite is not measured according to the method inspection of GB GB/T5009.33-2010, 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 wormwood 10 grams, dried orange peel 5 grams, 25 grams, garlic, 15 grams, Chinese prickly ash, 5 grams, pepper, obtain,
The preparation of B, braised pork, after with 1000 grams of fresh porks for raw material, 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, pork are put into bittern stew in soy sauce 20 minutes.Then pork skin rehydration is carried out fried, and time fried, pork is block, and soaked by the pork immersion cold water after fried, wetting time is 8 minutes, and the pork after wetting cuts growth 10 centimetres, the sheet of thick 0.8 centimetre.Mix with wiping dish, vacuum bagging, is warming up to 110 DEG C in 10 minutes, keep 10 minutes, then is cooled to room temperature in 10 minutes and carries out sterilization, and at 36 DEG C, constant temperature observes 3 days, to obtain final product.
Embodiment 2
A, wipe the preparation of dish, with the fresh vegetables of 5000g for raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 9 hours, the moisture content of dry removal 40%, cut into the section of 1-2cm, carry out artificial roller to rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 6 days, dish is drawn out, the salt adding 2.5% mixes, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 95 days, nitrite is not measured according to the method inspection of GB GB/T5009.33-2010, 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 wormwood 17.5 grams, dried orange peel 7.5 grams, 30 grams, garlic, 20 grams, Chinese prickly ash, 10 grams, pepper, obtain,
The preparation of B, braised pork, after with 1000 grams of fresh porks for raw material, 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, pork are put into bittern stew in soy sauce 30 minutes.Then pork skin rehydration is carried out fried, time fried, pork is block, and soaked by the pork immersion cold water after fried, wetting time is 10 minutes, growth 10 centimetres is cut after pork after wetting, the sheet of thick 0.8 centimetre, mixes with described wiping dish, vacuum bagging, 120 DEG C are warming up in 10 minutes, keep 15 minutes, then be cooled to room temperature in 10 minutes and carry out sterilization, to obtain final product.
Embodiment 3
A, wipe the preparation of dish, with the fresh vegetables of 5000g for raw material, after pretreatment, airing is to vegetables crumple in the sun, the airing time is 10 hours, the moisture content of dry removal 50%, cut into the section of 1-2cm, carry out artificial roller to rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, after 7 days, dish is drawn out, the salt adding 4% mixes, container compacting before reinstalling, and opening water discharge pipe draining always, deposit 120 days, nitrite is not measured according to the method inspection of GB GB/T5009.33-2010, 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 wormwood 25 grams, dried orange peel 10 grams, 35 grams, garlic, 25 grams, Chinese prickly ash, 15 grams, pepper, obtain,
The preparation of B, braised pork, after with 1000 grams of fresh porks for raw material, 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, pork are put into bittern stew in soy sauce 40 minutes.Then pork skin rehydration is carried out fried, time fried, pork is block, and soaked by the pork immersion cold water after fried, wetting time is 12 minutes, pork after wetting cuts growth 10 centimetres, the sheet of thick 0.8 centimetre, mixes with described wiping dish, vacuum bagging, 130 DEG C are warming up in 10 minutes, keep 20 minutes, then be cooled to room temperature in 10 minutes and carry out sterilization, to obtain final product.
Embodiment 4
Wipe dish content of nitrite contrast test
1, the wiping dish prepared in experiment purpose comparative example 1, embodiment 2, embodiment 3 and embodiment 4 are made by oneself traditionally and are wiped dish, and detect respective content of nitrite.
2, laboratory sample prepares
Fresh vegetable material is to be plucked from same vegetable garden, concentrated, stand-by after plucking;
Dish is wiped in preparation traditionally:
Raw material: fresh vegetables 5000 grams
In vegetable garden, pluck fresh vegetables concentrates for subsequent use, weighs, record.Remove the leaf of outer yellow leaf, damage, carefully clean up, drain; Vegetables after cleaning are carried out airing, and the airing time is 2 days, removes the moisture content of 70%; Collect the vegetables that airing is good, be broken into fine strip shape with cutting machine, rub broken leaf by hand, rub back and forth between palm, make it soft, extrude moisture content, the moisture content of further removal vegetables, loads and wipes in dish cylinder, fill cylinder and compress exhaust, the fermentation of envelope cylinder, control fermentation temperature is 28-30 DEG C, 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, with reference to national standard " detection of GB/T5009.33-2010 content of nitrite ", the results are shown in Table 1:
The comparison of dish nitrite respectively wiped by table 1
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 are wiped inspection in dish and are not measured nitrite, then containing a certain amount of nitrite in the wiping dish that embodiment 4 is prepared by traditional handicraft, therefore, the embodiment of the present invention 1, in wiping dish prepared by embodiment 2 and embodiment 3, the effective content of salt plays very important effect to keeping the stability of whole reaction system, too much or the very few decomposition rate that all can affect nitrite of salt amount, coordinated by rational salt, effectively can promote the decomposition of nitrite, reduce the content wiping dish nitrite, guarantee edible safety.
Edible case
1, Wei ××, female, people from Hechi City, Guangxi, life in 1978, certain business unit employee, long-term deficient cold 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 wipes dish braised pork, every three days one meal, often eats 100 grams, edible after 1 month continuously, think that spirit takes a turn for the better, breathe smooth and easy, 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 cause unit personnel, suffers from indiestion, frequent food is vomited and diarrhoea less, coughing with a lot of sputum, and the edible embodiment of the present invention 2 traditional Hakka wipes dish braised pork, two meal, often eat 100 grams weekly, edible after 1 month continuously, appetite takes a turn for the better, every day, diet was normal, and complexion is comparatively front ruddy, and cough diarrhoea situation also reduces.

Claims (10)

1. traditional Hakka wipes a preparation method for dish braised pork, it is characterized in that comprising the following steps:
Wipe the preparation of dish: with fresh vegetables for raw material, after pretreatment, the dry moisture content removing 30-50%, cut and cut into chunks, carry out artificial roller and rub, then load bottom and be provided with compacting in the container of drainpipe, drainpipe is opening water discharge always, drawn out by dish after 5 ~ 7 days, the salt adding 1-4% mixes, the container compacting before reinstalling, and opening water discharge pipe draining always, deposit 70-120 days, after the assay was approved, to obtain final product;
Wipe the preparation of dish braised pork: after with fresh pork for raw material, choosing, clean, being filtered dry, carry out fried, cut in flakes, mix with above-mentioned wiping dish, vacuum bagging, sterilization, to obtain final product.
2. traditional Hakka as claimed in claim 1 wipes the preparation method of dish braised pork, it is characterized in that: described cutting is cut into chunks the section referring to and pretreated vegetables are cut into 1-2cm.
3. traditional Hakka as claimed in claim 1 wipes the preparation method of dish braised pork, it is characterized in that: the method for described vegetable drying 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 wipes the preparation method of dish braised pork, it is characterized in that: described being up to the standards refer to according to GB GB/T5009.33-2010 method inspection do not measure nitrite, water content with delicacies of the season is 60-70%, pH is 3.5-4.5.
5. traditional Hakka as claimed in claim 1 wipes 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 wipes the preparation method of dish braised pork, it is characterized in that: also comprise spice operation after the assay was approved, admix in dish be equivalent to fresh vegetables gross weight 0.2-0.5% wormwood, the dried orange peel of 0.1-0.2%, the garlic of 0.5-0.7%, the Chinese prickly ash of 0.3-0.5%, the pepper of 0.1-0.3%.
7. traditional Hakka as claimed in claim 1 wipes 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 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%, the water of 1% ~ 1.4%, make thick gravy, pork is put into thick gravy stew in soy sauce 20 ~ 40 minutes.
8. traditional Hakka as claimed in claim 1 wipes the preparation method of dish braised pork, it is characterized in that: also comprise fried after rehydration operation, described rehydration operation refers to that the pork after fried is immersed cold water to be soaked, and wetting time is 8 ~ 12 minutes.
9. traditional Hakka as claimed in claim 1 wipes the preparation method of dish braised pork, it is characterized in that: described cutting refers in flakes and block pork cut growth 10 centimetres, the sheet of thick 0.8 centimetre.
10. traditional Hakka as claimed in claim 1 wipes 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 DEG C, keeps 10 ~ 20 minutes, then be cooled to room temperature in 10 minutes.
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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
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
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

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