CN105876664A - Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof - Google Patents
Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof Download PDFInfo
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- CN105876664A CN105876664A CN201610241873.0A CN201610241873A CN105876664A CN 105876664 A CN105876664 A CN 105876664A CN 201610241873 A CN201610241873 A CN 201610241873A CN 105876664 A CN105876664 A CN 105876664A
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- pickled cabbage
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- crispifolia
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000015275 goose meat Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 230000035764 nutrition Effects 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000000843 powder Substances 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
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000005637 Brassica campestris Nutrition 0.000 claims abstract description 7
- 241001301148 Brassica rapa subsp. oleifera Species 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
- 241000219198 Brassica Species 0.000 claims abstract description 5
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000010460 mustard Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000021574 pickled cabbage Nutrition 0.000 claims description 31
- 244000026811 Brassica nipposinica Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000011033 desalting Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 241001008148 Aster indicus Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 241000479029 Phlegmariurus fargesii Species 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 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
- 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
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant 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
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 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
- UBYZFUSXTLJWFM-UHFFFAOYSA-N grandis-3 Natural products O=C1C(C)(C)C(=O)C(C)(C)C2(O)C1=CC(C)(C)OO2 UBYZFUSXTLJWFM-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses nutritional goose meat bassica juncea var. crispifolia shredded meat. The bassica juncea var. crispifolia shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh bassica juncea var. crispifolia, 20-30 parts of lean pork, 7-8 parts of haw seed powder, 5-6 parts of kalimeris indica, 9-11 parts of brassica campestris, 11-13 parts of goose meat, 2-3 parts of exocarpium citri grandis, 3-4 parts of radix puerariae, 4-5 parts of lycopodium fargesii, 8-12 parts of mustard powder, 12-15 parts of chili 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 finished products of the nutritional goose meat bassica juncea var. crispifolia shredded meat are prepared by pickling, desalinating, accessory material blending, sterilizing, and sub-packaging. The bassica juncea var. crispifolia shredded meat is balanced in nutrition and excellent in taste and mouthfeel. The added goose meat has efficacies of benefiting qi and supplementing deficiency, and harmonizing stomach and stopping thirst. The added radix puerariae and other various Chinese herbal medicines have efficacies of lowering blood pressure, lowering blood lipids, lowering blood glucose, and beautifying features and nourishing skin.
Description
Technical field
The invention mainly relates to food processing field, particularly relate to a kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard and preparation method thereof.
Background technology
Hot pickled mustard tube, pickled cabbage, Radix Raphani are the main picklesses in Zhejiang Province, mainly have two kinds of factors to affect the quality of these salted & preserved vegetables.
1, the chlorophyll in pickled cabbage is in curing process, and acid can be allowed to removing green, is changed into the pheophytin of yellow green or celadon, but chlorophyll can generate green more stable leaf green essence sodium in the basic conditions.Appropriate alkaline colour fixative can be added and reach the effect of color fixative.
2, add man-hour pickling, typically use the Sal of 8%-15%, even more high concentration to pickle, cause taste the most salty, it is impossible to directly to eat, after needing desalination, be reprocessed into the instant flexibly-packaged product of less salt.Tradition desalination mode uses tap water to soak, owing to salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, in especially summer, it sometimes appear that raw colored, tacky, the phenomenon such as feel like jelly of long film, product color, smell and taste are brought adverse effect.Ozone can be analyzed to oxygen after processing food, does not remain any harmful substance, does not also interfere with health, and with low cost.We apply Ozone Water sterilization technology improvement tradition desalinating process, to stabilizing and increasing product quality, strengthen foodsafety, expand China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, seed of Fructus Crataegi powder 7-8, Herba Kalimeridis 5-6, Brassica campestris L 9-11, Carnis Anseris domestica 11-13, Exocarpium Citri Grandis 2-3, Radix Puerariae 3-4, gulfweed 4-5, mustard meal 8-12, dry paprika 12-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard, it is characterised in that comprise the following steps:
(1) by Exocarpium Citri Grandis, Radix Puerariae, gulfweed mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) Carnis Anseris domestica is thinly sliced；By Herba Kalimeridis, Brassica campestris L mixing, squeeze the juice, obtain vegetable juice；Mixing homogeneous with vegetable juice by seed of Fructus Crataegi powder, the surface being applied in Carnis Anseris domestica sheet is placed on oven for baking to ripe Jiao, discharging, pulverizing；Gained Carnis Anseris domestica XIANGFEN mixes with remaining each raw material, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
The invention have the advantage that
1, the Carnis Anseris domestica nutrition shredded pork with salted potherb mustard of the present invention adds the food grade saleratus of 0.05% in curing process so that pickled cabbage Determination of Chlorophyll generates green more stable leaf green essence sodium, and pickled cabbage plays the green effect of guarantor；
2, the Carnis Anseris domestica nutrition shredded pork with salted potherb mustard of the present invention is simultaneously introduced a small amount of white sugar in curing process so that sodium nitrite peak value significantly reduces, and peak value occurs early 5-7 days；
3, the Carnis Anseris domestica nutrition shredded pork with salted potherb mustard of the present invention uses the flowing Ozone Water of variable concentrations to carry out secondary immersion during desalting processing, both can reach the purpose of desalination, and harmful microbe can be suppressed again to breed；
4, the Carnis Anseris domestica nutrition shredded pork with salted potherb mustard of the present invention sequentially pass through pickle, desalination, mix adjuvant, sterilizing, subpackage process after, make finished product, balanced nutritious, taste mouthfeel is all good, the effect that Carnis Anseris domestica has QI invigorating qi-restoratives, stomach function regulating quenches the thirst added, the multiple Chinese herbal medicine such as the Radix Puerariae of interpolation has effect of lowering blood pressure and blood fat, blood sugar lowering, beauty care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard, is made up of the raw material of following weight portion:
Fresh pickled cabbage 300, pig lean meat 30, seed of Fructus Crataegi powder 8, Herba Kalimeridis 6, Brassica campestris L 11, Carnis Anseris domestica 13, Exocarpium Citri Grandis 3, Radix Puerariae 4, gulfweed 5, mustard meal 12, dry paprika 15, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard, comprises the following steps:
(1) by Exocarpium Citri Grandis, Radix Puerariae, gulfweed mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 12 hours, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process the pickled cabbage 5 hours after pickling, pull out and drain away the water；
(4) Carnis Anseris domestica is thinly sliced；By Herba Kalimeridis, Brassica campestris L mixing, squeeze the juice, obtain vegetable juice；Mixing homogeneous with vegetable juice by seed of Fructus Crataegi powder, the surface being applied in Carnis Anseris domestica sheet is placed on oven for baking to ripe Jiao, discharging, pulverizing；Gained Carnis Anseris domestica XIANGFEN mixes with remaining each raw material, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Claims (2)
1. a Carnis Anseris domestica nutrition shredded pork with salted potherb mustard, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, seed of Fructus Crataegi powder 7-8, Herba Kalimeridis 5-6, Brassica campestris L 9-11, Carnis Anseris domestica 11-13, Exocarpium Citri Grandis 2-3, Radix Puerariae 3-4, gulfweed 4-5, mustard meal 8-12, dry paprika 12-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of a kind of Carnis Anseris domestica nutrition shredded pork with salted potherb mustard the most according to claim 1, it is characterised in that comprise the following steps:
(1) by Exocarpium Citri Grandis, Radix Puerariae, gulfweed mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) Carnis Anseris domestica is thinly sliced；By Herba Kalimeridis, Brassica campestris L mixing, squeeze the juice, obtain vegetable juice；Mixing homogeneous with vegetable juice by seed of Fructus Crataegi powder, the surface being applied in Carnis Anseris domestica sheet is placed on oven for baking to ripe Jiao, discharging, pulverizing；Gained Carnis Anseris domestica XIANGFEN mixes with remaining each raw material, obtains flavouring agent；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241873.0A CN105876664A (en) | 2016-04-19 | 2016-04-19 | Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241873.0A CN105876664A (en) | 2016-04-19 | 2016-04-19 | Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876664A true CN105876664A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610241873.0A Withdrawn CN105876664A (en) | 2016-04-19 | 2016-04-19 | Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876664A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
-
2016
- 2016-04-19 CN CN201610241873.0A patent/CN105876664A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026510A (en) * | 2014-06-27 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of shredded pork with pickled mustard tuber |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
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Application publication date: 20160824 |