CN105077291A - Lung-nourishing radix pseudostellariae and potherb mustard shredded meat and preparation method thereof - Google Patents
Lung-nourishing radix pseudostellariae and potherb mustard shredded meat and preparation method thereof Download PDFInfo
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- CN105077291A CN105077291A CN201510421534.6A CN201510421534A CN105077291A CN 105077291 A CN105077291 A CN 105077291A CN 201510421534 A CN201510421534 A CN 201510421534A CN 105077291 A CN105077291 A CN 105077291A
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- 244000026811 Brassica nipposinica Species 0.000 title claims abstract description 49
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 210000004072 lung Anatomy 0.000 claims abstract description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 16
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- WLDHEUZGFKACJH-UHFFFAOYSA-K amaranth Chemical compound [Na+].[Na+].[Na+].C12=CC=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(O)=C1N=NC1=CC=C(S([O-])(=O)=O)C2=CC=CC=C12 WLDHEUZGFKACJH-UHFFFAOYSA-K 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 208000006558 Dental Calculus Diseases 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 241001247821 Ziziphus Species 0.000 abstract 2
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000021019 cranberries Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting 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
- 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
- 244000005700 microbiome Species 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 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
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- ZOKXUAHZSKEQSS-UHFFFAOYSA-N tribufos Chemical compound CCCCSP(=O)(SCCCC)SCCCC ZOKXUAHZSKEQSS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses lung-nourishing radix pseudostellariae and potherb mustard shredded meat. The shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh potherb mustard, 20-30 parts of lean pork, 5-6 parts of red jujubes, 12-15 parts of soft bones, 7-8 parts of rape seed cakes, 7-9 parts of cranberries, 8-10 parts of minced garlic, 8-10 parts of minced ginger, 10-12 parts of chili powder, 4-5 parts of radix pseudostellariae, 1-2 parts of bay leaves, 3-5 parts of haws, 1-2 parts of radix aristolochiae, 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 product of the lung-nourishing radix pseudostellariae and potherb mustard shredded meat disclosed by the invention is obtained through the steps of salting, desalination, auxiliary material mixing, sterilization, and sub-packaging. The lung-nourishing radix pseudostellariae and potherb mustard shredded meat is spicy and delicious, and is excellent in taste and mouth feel; the red jujubes which are added have the efficacies of tonifying middle-Jiao and Qi, and nourishing blood for tranquillization; various Chinese herbal medicines, such as radix pseudostellariae, which are added, have the efficacies of benefitting qi, invigorating the spleen and promoting fluid production to nourish the lung.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard and preparation method thereof.
Background technology
Hot pickled mustard tube, potherb mustard, dried radish are the main picklesses in Zhejiang Province, mainly contain the quality that two kinds of factors affect these salted & preserved vegetables.
1, the chlorophyll in potherb mustard is in curing process, and acid can make it de-green, changes the pheophytin of yellow green or celadon into, but chlorophyll can generate the green more stable green essence sodium of leaf in the basic conditions.Appropriate alkaline color stabilizer can be added and reach the effect of protecting look.
2, add man-hour pickling, generally adopt 8%-15%, even the salt of higher concentration is pickled, and causes taste too salty, cannot directly eat, and is reprocessed into the instant flexibly-packaged product of less salt after needing desalination.Tradition desalination mode adopts running water to soak, because salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, especially summer, phenomenons such as occurring that the life of long film is spent sometimes, be clamminess, feel like jelly, brings adverse effect to product color, smell and taste.Ozone can be analyzed to oxygen after process food, and not residual any harmful substance, also can not affect health, and with low cost.We improve traditional desalinating process by using ozone water sterilization technology, to stabilizing and increasing product quality, strengthening foodsafety, expanding China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, red date 5-6, gristle 12-15, rape cake 7-8, Cranberry 7-9, garlic solvent 8-10, Jiang Rong 8-10, chilli powder 10-12, radix pseudostellariae 4-5, basyleave 1-2, hawthorn 3-5, Radix Aristolochiae 1-2, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard, is characterized in that comprising the following steps:
(1) by radix pseudostellariae, basyleave, hawthorn, Radix Aristolochiae mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) by red date, Cranberry mixing, add 8-10 times of poach 15-20 minute, obtain Cranberry red date water, rape cake, gristle are dried moisture, pulverizes, by gained powder and Cranberry red date water and remain each raw material and mix, obtain tartar sauce;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Advantage of the present invention is:
1, radix pseudostellariae moistening lung shredded pork with salted potherb mustard of the present invention adds the food grade saleratus of 0.05% in curing process, makes potherb mustard Determination of Chlorophyll generate the green more stable green essence sodium of leaf, plays protect green effect to potherb mustard;
2, radix pseudostellariae moistening lung shredded pork with salted potherb mustard of the present invention adds a small amount of white sugar in curing process simultaneously, and natrium nitrosum peak value is significantly reduced, and early 5-7 days appears in peak value;
3, radix pseudostellariae moistening lung shredded pork with salted potherb mustard of the present invention adopts the flowing Ozone Water of variable concentrations to carry out secondary immersion in desalting processing process, both can reach the object of desalination, and harmful microbe can be suppressed again to breed;
4, radix pseudostellariae moistening lung shredded pork with salted potherb mustard of the present invention successively through pickling, desalination, mix auxiliary material, sterilizing, packing process after, make finished product, fragrant peppery good to eat, taste mouthfeel is all good, the red date added has effect of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the multiple Chinese herbal medicine such as the radix pseudostellariae of interpolation have replenish qi to invigorate the spleen, promoting production of body fluid and nourishing the lung effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard, be made up of the raw material of following weight portion:
Fresh potherb mustard 300, lean pork 30, red date 6, gristle 15, rape cake 8, Cranberry 9, garlic solvent 10, Jiang Rong 10, chilli powder 12, radix pseudostellariae 5, basyleave 2, hawthorn 5, Radix Aristolochiae 2, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard, comprises the following steps:
(1) by radix pseudostellariae, basyleave, hawthorn, Radix Aristolochiae mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard after the flowing soak with ozone solution process of 6mg/L is pickled 12 hours, drain away the water, getting concentration is potherb mustard after the flowing soak with ozone solution process of 4mg/L is pickled 5 hours, pulls out and drains away the water;
(4) by red date, Cranberry mixing, add 10 times of poach 20 minutes, obtain Cranberry red date water, rape cake, gristle are dried moisture, pulverizes, by gained powder and Cranberry red date water and remain each raw material and mix, obtain tartar sauce;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Claims (2)
1. a radix pseudostellariae moistening lung shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, red date 5-6, gristle 12-15, rape cake 7-8, Cranberry 7-9, garlic solvent 8-10, Jiang Rong 8-10, chilli powder 10-12, radix pseudostellariae 4-5, basyleave 1-2, hawthorn 3-5, Radix Aristolochiae 1-2, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
2. the preparation method of a kind of radix pseudostellariae moistening lung shredded pork with salted potherb mustard according to claim 1, is characterized in that comprising the following steps:
(1) by radix pseudostellariae, basyleave, hawthorn, Radix Aristolochiae mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) by red date, Cranberry mixing, add 8-10 times of poach 15-20 minute, obtain Cranberry red date water, rape cake, gristle are dried moisture, pulverizes, by gained powder and Cranberry red date water and remain each raw material and mix, obtain tartar sauce;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421534.6A CN105077291A (en) | 2015-07-17 | 2015-07-17 | Lung-nourishing radix pseudostellariae and potherb mustard shredded meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421534.6A CN105077291A (en) | 2015-07-17 | 2015-07-17 | Lung-nourishing radix pseudostellariae and potherb mustard shredded meat and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105077291A true CN105077291A (en) | 2015-11-25 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510421534.6A Withdrawn CN105077291A (en) | 2015-07-17 | 2015-07-17 | Lung-nourishing radix pseudostellariae and potherb mustard shredded meat and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105077291A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820050A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of shredded pork with salted potherb mustard purpose compound flavour enhancer and its manufacture craft with healthcare function |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
-
2015
- 2015-07-17 CN CN201510421534.6A patent/CN105077291A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820050A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of shredded pork with salted potherb mustard purpose compound flavour enhancer and its manufacture craft with healthcare function |
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