CN105124495A - Chinese flowering quince and potherb mustard shredded meat capable of calming liver and preparation method of Chinese flowering quince and potherb mustard shredded meat - Google Patents
Chinese flowering quince and potherb mustard shredded meat capable of calming liver and preparation method of Chinese flowering quince and potherb mustard shredded meat Download PDFInfo
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- CN105124495A CN105124495A CN201510467347.1A CN201510467347A CN105124495A CN 105124495 A CN105124495 A CN 105124495A CN 201510467347 A CN201510467347 A CN 201510467347A CN 105124495 A CN105124495 A CN 105124495A
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- potherb mustard
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- 244000026811 Brassica nipposinica Species 0.000 title claims abstract description 54
- 210000004185 liver Anatomy 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000008918 Chaenomeles cathayensis Species 0.000 title abstract 8
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 title abstract 8
- 230000001914 calming effect Effects 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 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
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 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
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 7
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000189799 Asimina triloba Species 0.000 claims description 20
- 235000006264 Asimina triloba Nutrition 0.000 claims description 20
- 235000009467 Carica papaya Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 19
- 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
- 241000561734 Celosia cristata Species 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 210000001520 comb Anatomy 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000208340 Araliaceae Species 0.000 description 4
- 238000010612 desalination reaction Methods 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 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
- 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
- 210000003205 muscle Anatomy 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
- 238000004659 sterilization and disinfection 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 Chinese flowering quince and potherb mustard shredded meat capable of calming the liver. The Chinese flowering quince and potherb mustard 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, 4-5 parts of linseed meal, 5-7 parts of freeze-dried purslane powder, 4-6 parts of lotus roots, 8-10 parts of Chinese flowering quinces, 2-3 parts of cockcomb inflorescence, 1-2 parts of angelica dahurica, 2-4 parts of angelica morri hayata leaves, 10-15 parts of fennel powder, 10-12 parts of galanga powder, 5-6 parts of white sugar, an appropriate amount of salt, an appropriate amount of water and an appropriate amount of food-grade baking soda. The Chinese flowering quince and potherb mustard shredded meat capable of calming the liver, disclosed by the invention, is prepared through the steps of sequentially preserving the potherb mustard, desalinating the preserved potherb mustard, and mixing auxiliary materials so as to obtain seasoning, sterilizing the mixture of the desalinated potherb mustard and the seasoning, and sub-packaging the sterilized mixture so as to obtain finished products. The Chinese flowering quince and potherb mustard shredded meat is proper in collocation of meat and vegetables and excellent in taste and mouth feel; the Chinese flowering quinces which are added have the efficacies of calming the liver, regulating the function of the stomach, removing summer-heat, quenching thirst and strengthening tendons and bones; various Chinese herbal medicines such as the angelica dahurica, which are added, have the efficacies of relieving fever, alleviating pain, expelling wind and clearing away cold.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to flat liver shredded pork with salted potherb mustard of a kind of pawpaw 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 flat liver shredded pork with salted potherb mustard of a kind of pawpaw and preparation method thereof.
The present invention is achieved by the following technical solutions:
The flat liver shredded pork with salted potherb mustard of a kind of pawpaw, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, linseed meal 4-5, purslane freeze-dried powder 5-7, lotus rhizome 4-6, pawpaw 8-10, cockscomb 2-3, root of Dahurain angelica 1-2, good fortune ginseng leaf 2-4, fennel seeds powder 10-15, galingal powder 10-12, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the flat liver shredded pork with salted potherb mustard of described a kind of pawpaw, is characterized in that comprising the following steps:
(1) by cockscomb, the root of Dahurain angelica, the mixing of good fortune ginseng leaf, 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) lotus rhizome, pawpaw mixing are added 1-2 times of water making beating, after the spray-dried process of gained slurries, obtain vegetables and fruits powder; After vegetables and fruits powder is mixed with linseed meal, purslane freeze-dried powder, be placed in hot pot dry stir-fry 8-10 minute, then add each raw material of residue, continue frying 3-5 minute, obtain flavoring;
(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, the flat liver shredded pork with salted potherb mustard of pawpaw 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, pawpaw of the present invention flat liver shredded pork with salted potherb mustard 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, the flat liver shredded pork with salted potherb mustard of pawpaw 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, the flat liver shredded pork with salted potherb mustard of pawpaw of the present invention successively through pickling, desalination, mix auxiliary material, sterilizing, packing process after, make finished product, meat and vegetables is arranged in pairs or groups, taste mouthfeel is all good, the pawpaw of adding has suppressing the hyperactive liver and easing the stomach, relieve summer heat quench one's thirst, the effect of muscles and bones of living, the multiple Chinese herbal medicine such as the root of Dahurain angelica of interpolation has effect of antipyretic-antalgic, expelling wind and clearing away cold.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The flat liver shredded pork with salted potherb mustard of a kind of pawpaw, be made up of the raw material of following weight portion:
Fresh potherb mustard 300, lean pork 30, linseed meal 5, purslane freeze-dried powder 7, lotus rhizome 6, pawpaw 10, cockscomb 3, the root of Dahurain angelica 2, good fortune ginseng leaf 4, fennel seeds powder 15, galingal powder 12, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the flat liver shredded pork with salted potherb mustard of described a kind of pawpaw, comprises the following steps:
(1) by cockscomb, the root of Dahurain angelica, the mixing of good fortune ginseng leaf, 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) lotus rhizome, pawpaw mixing are added 2 times of water making beating, after the spray-dried process of gained slurries, obtain vegetables and fruits powder; After vegetables and fruits powder is mixed with linseed meal, purslane freeze-dried powder, be placed in the dry stir-fry of hot pot 10 minutes, then add each raw material of residue, continue frying 5 minutes, obtain flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Claims (2)
1. the flat liver shredded pork with salted potherb mustard of pawpaw, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, linseed meal 4-5, purslane freeze-dried powder 5-7, lotus rhizome 4-6, pawpaw 8-10, cockscomb 2-3, root of Dahurain angelica 1-2, good fortune ginseng leaf 2-4, fennel seeds powder 10-15, galingal powder 10-12, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
2. the preparation method of the flat liver shredded pork with salted potherb mustard of a kind of pawpaw according to claim 1, is characterized in that comprising the following steps:
(1) by cockscomb, the root of Dahurain angelica, the mixing of good fortune ginseng leaf, 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) lotus rhizome, pawpaw mixing are added 1-2 times of water making beating, after the spray-dried process of gained slurries, obtain vegetables and fruits powder; After vegetables and fruits powder is mixed with linseed meal, purslane freeze-dried powder, be placed in hot pot dry stir-fry 8-10 minute, then add each raw material of residue, continue frying 3-5 minute, obtain flavoring;
(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 |
|---|---|---|---|
| CN201510467347.1A CN105124495A (en) | 2015-08-03 | 2015-08-03 | Chinese flowering quince and potherb mustard shredded meat capable of calming liver and preparation method of Chinese flowering quince and potherb mustard shredded meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467347.1A CN105124495A (en) | 2015-08-03 | 2015-08-03 | Chinese flowering quince and potherb mustard shredded meat capable of calming liver and preparation method of Chinese flowering quince and potherb mustard shredded meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124495A true CN105124495A (en) | 2015-12-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510467347.1A Withdrawn CN105124495A (en) | 2015-08-03 | 2015-08-03 | Chinese flowering quince and potherb mustard shredded meat capable of calming liver and preparation method of Chinese flowering quince and potherb mustard shredded meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124495A (en) |
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
- 2015-08-03 CN CN201510467347.1A patent/CN105124495A/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 |
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Application publication date: 20151209 |