CN106036516A - Instant salt roasted pork tripe and preparation method thereof - Google Patents
Instant salt roasted pork tripe and preparation method thereof Download PDFInfo
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- CN106036516A CN106036516A CN201610488928.8A CN201610488928A CN106036516A CN 106036516 A CN106036516 A CN 106036516A CN 201610488928 A CN201610488928 A CN 201610488928A CN 106036516 A CN106036516 A CN 106036516A
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- sus domestica
- gaster sus
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- salt
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- 150000003839 salts Chemical class 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000015277 pork Nutrition 0.000 title abstract 3
- 238000005554 pickling Methods 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 9
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 93
- 239000007788 liquid Substances 0.000 claims description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims description 31
- 241000209094 Oryza Species 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 235000021110 pickles Nutrition 0.000 claims description 24
- 238000000605 extraction Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000000047 product Substances 0.000 claims description 15
- 241000756943 Codonopsis Species 0.000 claims description 12
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 10
- 210000003038 endothelium Anatomy 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 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 description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 229940079593 drug Drugs 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 241000282898 Sus scrofa Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 17
- 208000001848 dysentery Diseases 0.000 description 4
- 208000015817 Infant Nutrition disease Diseases 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 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 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000000396 iron Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000615 nonconductor Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- -1 raw element A Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides instant salt roasted pork tripe and a preparation method thereof. The preparation method comprises the following steps: pretreatment on pork tripe, dicing, pickling, salting, airing, salt roasting, inside packing, sterilizing, and outside packing. The product disclosed by the invention does not contain any chemical additive, is high in quality, long in storage time, glutinous and chewy, convenient to eat, delicious in meat and rich in nutrition, has specialty of salt roasted food, good flavor, sanitation and health functions, can be eaten any time and is convenient to carry. Moreover, the preparation method disclosed by the invention is high in production efficiency, and large-scale industrial production can be performed.
Description
Technical field
The present invention relates to food and manufacture field thereof, be specifically related to one i.e. Sal Gaster Sus domestica and preparation method thereof.
Background technology
Gaster Sus domestica is the stomach of porcine animals pig, has that to control asthenia thin and weak, has loose bowels, and dysentery is quenched one's thirst, frequent micturition, infantile malnutrition
Effect, also can cook out various cuisines with Gaster Sus domestica simultaneously.Containing element and dimensions such as substantial amounts of calcium, potassium, sodium, magnesium, ferrum in Gaster Sus domestica
The compositions such as raw element A, vitamin E, protein, fat.Effect of Gaster Sus domestica, Gaster Sus domestica Collective Notes to the Canon of Materia medica [nature and flavor] is sweet, temperature." not
Record ": tepor；" detailed outline ": sweet, tepor, nontoxic；Tonifying deficiency, strengthening the spleen and stomach.Control asthenia thin and weak, have loose bowels, dysentery, quench one's thirst, urine frequency
Number, infantile malnutrition." not Lu ": invigorating the spleen and replenishing QI, quenches the thirst, profit." a thousand pieces of gold dietetic therapy ": disconnected sudden and violent dysentery is weak." Japan hanako materia medica ": qi-restoratives
Damage, kill labor worm, dysentery relieving.Make yellow Oryza glutinosa to steam and smash as ball, very control consumptive disease, and the yellow thin disease of children's infantile malnutrition ascarid." Bencao Tujing ": main hectic fever due to YIN-deficiency heat
Labor, blood vessels are not all right, mend and thin help gas." occupying diet spectrum with breath ": leukorrhagia stopping, turbid, seminal emission.
The topmost eating method of Gaster Sus domestica be carry out fresh Gaster Sus domestica cooking, steaming and decocting etc., then eat.Gaster Sus domestica is fabricated to
Instant product tasty, instant but rarely has report, therefore, it is necessary to develop a kind of nutrition and delicious instant pig
Tripe product is to meet the demand in market.
Summary of the invention
It is an object of the invention to provide one i.e. Sal Gaster Sus domestica and preparation method thereof, by salt binding high temperature sterilization work
The Gaster Sus domestica product that skill makes without any chemical addition agent, quality better, store the time long, glutinous soft do not lose bite, instant, meat
Matter is delicious, carrying convenience.
To achieve these goals, the technical solution used in the present invention is as follows:
One i.e. Sal Gaster Sus domestica, after Gaster Sus domestica is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt, inner packing, disappear
Poison and outer package process.
The preparation method of a kind of i.e. Sal Gaster Sus domestica, comprises the steps:
1) pretreatment: Gaster Sus domestica is carried out purified treatment；
2) stripping and slicing: the Gaster Sus domestica after purifying is cut into block, cleaned standby seam；
3) pickled: Gaster Sus domestica block to be weighed and is placed in container, add the Sal that deployed mass concentration is 1%～10% molten
Liquid, liquid level floods whole Gaster Sus domestica, stirs, and drains after picking up Gaster Sus domestica clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: Gaster Sus domestica is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the Gaster Sus domestica arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Tripe, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and Gaster Sus domestica is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the Gaster Sus domestica retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 30～60min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
According to above scheme, described pickled temperature 1～5 DEG C, the pickled time is 0.5～3h.
According to above scheme, described in pickle and comprise the following specific steps that:
1. prepared by Chinese crude drug extracting solution: Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli and Radix Glycyrrhizae are divided
Do not put in Chinese medicine extracting tank, be separately added into each quality of materials 10～15 times of drinking waters, after extraction solvent feed liquor completes, open all
Stack shell chuck heats, until feed temperature rises to the temperature close to boiling in extraction pot, closes the heating of stack shell epimere chuck；Continue
Intensification reaches design temperature, closes the heating of stack shell hypomere chuck；It is heated to boiling with bottom chuck；Heated also by bottom chuck
The heating power of regulation stack shell hypomere chuck, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, arrives
After setting extraction time, filter off medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: by extracting solution and flavouring agent: in Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, chicken
Gold, white sugar, soy sauce, edible salt, white pepper powder, Radix Glycyrrhizae mix homogeneously by a certain percentage, obtains pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with Gaster Sus domestica, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty in Gaster Sus domestica.
According to above scheme, the quality of described extracting solution and flavouring agent is respectively as follows: height with the Gaster Sus domestica mass percent drained
Rhizoma Alpiniae Officinarum 3%-5%, Radix Codonopsis 1%-3%, Rhizoma Atractylodis Macrocephalae 3%-5%, Poria 1%-5%, Rhizoma Atractylodis 1%-5%, Radix Adenophorae (Radix Glehniae) 1%-5%, Radix Ophiopogonis
1%-3%, Endothelium Corneum Gigeriae Galli 1%-3%, white sugar 0.1%-0.8%, soy sauce 0.5%-1%, edible salt 0.5%-1%, Radix orixae japonicae
Powder 0.1%-0.3%, Radix Glycyrrhizae 1%-3%.
According to above scheme, described air-dried temperature is 10～15 DEG C, and air-dry time is 8～15h.
" salt " this way, some local also referred to as " salt irons ", " salt stewing ", this way is more special, because salt is heat
The non-conductor of amount, is unfavorable for heat transfer, heats together if large number of crude salt is banked out, its radiating effect will
Become relatively slow, and the way of " salt " make use of this point just and make raw material in crude salt heap slowly " " to ripe.
The present invention, on the basis of the raw material characteristics fully analyzing Gaster Sus domestica, introduces the salt skill having extensive market clout
Method, is applied in the making of common food materials Gaster Sus domestica, is fabricated to instant salt Gaster Sus domestica product.
The invention has the beneficial effects as follows:
(1) product of the present invention does not contains any chemical addition agent, quality better, stores the time long, nibbles the most broken, instant, meat
Matter is delicious, nutritious, has salt food characteristic, raciness, health, with health care, can enjoy at any time, the side of carrying
Just；
(2) preparation method of the present invention, uses the most pickled technology pickled again solve Gaster Sus domestica seasoning inequality and need to salt down for a long time
The problem of system, uses the air-cooled drying technology of alternating temperature to solve the browning in Gaster Sus domestica manufacturing process, the salt food that tool is unique
Local flavor；
(3) the preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of preparation method of the present invention.
Detailed description of the invention
With embodiment, technical scheme is illustrated below in conjunction with the accompanying drawings.
Embodiment 1, is shown in Fig. 1:
The present invention provides one i.e. Sal Gaster Sus domestica and preparation method thereof, comprises the steps:
1) pretreatment: Gaster Sus domestica is carried out purified treatment；
2) stripping and slicing: the Gaster Sus domestica after purifying is cut into block, cleaned standby seam；
3) pickled: Gaster Sus domestica block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1%, liquid level
Flooding whole Gaster Sus domestica, stir, temperature is 3 DEG C, and the pickled time is 2h, drains after picking up Gaster Sus domestica clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli and Radix Glycyrrhizae are divided
Do not put in Chinese medicine extracting tank, be separately added into 10 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open whole stack shell
Chuck heats, until feed temperature rises to the temperature close to boiling in extraction pot, closes the heating of stack shell epimere chuck；Continue to heat up
Reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；Added by bottom chuck
Heat also regulates the heating power of stack shell hypomere chuck, and controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps
30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the Gaster Sus domestica Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Rhizoma Alpiniae Officinarum 3%,
Radix Codonopsis 1.5%, the Rhizoma Atractylodis Macrocephalae 3.5%, Poria 2%, Rhizoma Atractylodis 2%, Radix Adenophorae (Radix Glehniae) 2%, Radix Ophiopogonis 1.5%, Endothelium Corneum Gigeriae Galli 1.5%, white sugar
0.3%, soy sauce 0.6%, edible salt 0.9%, white pepper powder 0.2%, Radix Glycyrrhizae 1%, by equal to all extracting solution and flavoring for mixture
Even, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with Gaster Sus domestica, be placed in the environment of 5 DEG C and pickle 1.5h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in Gaster Sus domestica；
5) air-dry: Gaster Sus domestica is put into air-cooled drying room, and temperature is 11 DEG C, and air-dry time is 13h, air-dry to water content be 48wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the Gaster Sus domestica arrangement through air-drying, after being paved with one layer, covers Gaster Sus domestica with 3 layers of rice paper, above rice paper
Repaving one layer of 2cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and Gaster Sus domestica, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 110 DEG C, and face fire temperature is 105 DEG C, salt
1.6h, then takes out；
7) inner packing: the Gaster Sus domestica retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 115 DEG C in temperature, under conditions of pressure is 0.15MPa, sterilize in the way of back-pressure cooling, the time
For 35min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 6 days at 37 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 2:
The present invention provides one i.e. Sal Gaster Sus domestica and preparation method thereof, comprises the steps:
1) pretreatment: Gaster Sus domestica is carried out purified treatment；
2) stripping and slicing: the Gaster Sus domestica after purifying is cut into block, cleaned standby seam；
3) pickled: Gaster Sus domestica block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1%, liquid level
Flooding whole Gaster Sus domestica, stir, temperature is 3 DEG C, and the pickled time is 2h, drains after picking up Gaster Sus domestica clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli and Radix Glycyrrhizae are divided
Do not put in Chinese medicine extracting tank, be separately added into 14 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open whole stack shell
Chuck heats, until feed temperature rises to the temperature close to boiling in extraction pot, closes the heating of stack shell epimere chuck；Continue to heat up
Reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；Added by bottom chuck
Heat also regulates the heating power of stack shell hypomere chuck, and controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps
30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the Gaster Sus domestica Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Rhizoma Alpiniae Officinarum 4%,
Radix Codonopsis 1%, the Rhizoma Atractylodis Macrocephalae 3%, Poria 1.5%, Rhizoma Atractylodis 1%, Radix Adenophorae (Radix Glehniae) 2.5%, Radix Ophiopogonis 3%, Endothelium Corneum Gigeriae Galli 2%, white sugar 0.3%, beans
Oil 0.8%, edible salt 0.8%, white pepper powder 0.3%, Radix Glycyrrhizae 1%, by uniform to all extracting solution and flavoring for mixture, must salt down
Liquid processed；
3. pickle tasty: pickling liquid is directly mixed thoroughly with Gaster Sus domestica, be placed in the environment of 8 DEG C and pickle 3h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in Gaster Sus domestica；
5) air-dry: Gaster Sus domestica is put into air-cooled drying room, and temperature is 13 DEG C, and air-dry time is 12h, air-dry to water content be 52wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 5cm bottom baking tray, 5 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the Gaster Sus domestica arrangement through air-drying, after being paved with one layer, covers Gaster Sus domestica with 3 layers of rice paper, above rice paper
Repaving one layer of 2cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and Gaster Sus domestica, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 130 DEG C, and face fire temperature is 130 DEG C, salt
1.5h, then takes out；
7) inner packing: the Gaster Sus domestica retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 121 DEG C in temperature, under conditions of pressure is 0.14MPa, sterilize in the way of back-pressure cooling, the time
For 40min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 7 days at 36 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 3:
The present invention provides one i.e. Sal Gaster Sus domestica and preparation method thereof, comprises the steps:
1) pretreatment: Gaster Sus domestica is carried out purified treatment；
2) stripping and slicing: the Gaster Sus domestica after purifying is cut into block, cleaned standby seam；
3) pickled: Gaster Sus domestica block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1%, liquid level
Flooding whole Gaster Sus domestica, stir, temperature is 3 DEG C, and the pickled time is 2h, drains after picking up Gaster Sus domestica clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli and Radix Glycyrrhizae are divided
Do not put in Chinese medicine extracting tank, be separately added into 15 times of drinking waters of each quality of materials, after extraction solvent feed liquor completes, open whole stack shell
Chuck heats, until feed temperature rises to the temperature close to boiling in extraction pot, closes the heating of stack shell epimere chuck；Continue to heat up
Reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；Added by bottom chuck
Heat also regulates the heating power of stack shell hypomere chuck, and controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps
30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the Gaster Sus domestica Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Rhizoma Alpiniae Officinarum 3%,
Radix Codonopsis 2%, the Rhizoma Atractylodis Macrocephalae 3%, Poria 2, Rhizoma Atractylodis 3%, Radix Adenophorae (Radix Glehniae) 1.5%, Radix Ophiopogonis 2%, Endothelium Corneum Gigeriae Galli 2%, white sugar 0.4%, soy sauce
0.9%, edible salt 0.7%, white pepper powder 0.25%, Radix Glycyrrhizae 1%, by uniform to all extracting solution and flavoring for mixture, must salt down
Liquid processed；
3. pickle tasty: pickling liquid is directly mixed thoroughly with Gaster Sus domestica, be placed in the environment of 6 DEG C and pickle 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in Gaster Sus domestica；
5) air-dry: Gaster Sus domestica is put into air-cooled drying room, and temperature is 12 DEG C, and air-dry time is 10h, air-dry to water content be 55wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the Gaster Sus domestica arrangement through air-drying, after being paved with one layer, covers Gaster Sus domestica with 3 layers of rice paper, above rice paper
Repaving one layer of 3cm thickness crude salt, two-layer crude salt wraps two-layer rice paper, and Gaster Sus domestica, between two-layer rice paper, around covers closely with crude salt,
Putting in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 120 DEG C, and face fire temperature is 120 DEG C, salt 2h,
Then take out；
7) inner packing: the Gaster Sus domestica retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110 DEG C in temperature, under conditions of pressure is 0.16MPa, sterilize in the way of back-pressure cooling, the time
For 32min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 5 days at 38 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (6)
1. one kind i.e. Sal Gaster Sus domestica, it is characterised in that after Gaster Sus domestica is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt
, inner packing, sterilization and outer package process.
The preparation method of i.e. Sal Gaster Sus domestica the most according to claim 1, it is characterised in that comprise the steps:
1) pretreatment: Gaster Sus domestica is carried out purified treatment；
2) stripping and slicing: the Gaster Sus domestica after purifying is cut into block, cleaned standby seam；
3) pickled: Gaster Sus domestica block to be weighed and is placed in container, add the Sal that deployed mass concentration is 1%～10% molten
Liquid, liquid level floods whole Gaster Sus domestica, stirs, and drains after picking up Gaster Sus domestica clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: Gaster Sus domestica is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the Gaster Sus domestica arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Tripe, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, and Gaster Sus domestica is between two-layer rice paper, around
Covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C, face fire
Temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the Gaster Sus domestica retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 30～60min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
The preparation method of i.e. Sal Gaster Sus domestica the most according to claim 2, it is characterised in that described pickled temperature 1～5
DEG C, the pickled time is 0.5～3h.
The preparation method of i.e. Sal Gaster Sus domestica the most according to claim 2, it is characterised in that described in pickle and include having as follows
Body step:
1. prepared by Chinese crude drug extracting solution: Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli and Radix Glycyrrhizae are divided
Do not put in Chinese medicine extracting tank, be separately added into each quality of materials 10～15 times of drinking waters, after extraction solvent feed liquor completes, open all
Stack shell chuck heats, until feed temperature rises to the temperature close to boiling in extraction pot, closes the heating of stack shell epimere chuck；Continue
Intensification reaches design temperature, closes the heating of stack shell hypomere chuck；It is heated to boiling with bottom chuck；Heated also by bottom chuck
The heating power of regulation stack shell hypomere chuck, controlling temperature in extraction pot, to be set to decoct boiling temperature required, keeps 30min, arrives
After setting extraction time, filter off medicinal residues, obtain extracting solution；
2. prepared by pickling liquid: by extracting solution and flavouring agent: in Rhizoma Alpiniae Officinarum, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Rhizoma Atractylodis, Radix Adenophorae (Radix Glehniae), Radix Ophiopogonis, chicken
Gold, white sugar, soy sauce, edible salt, white pepper powder, Radix Glycyrrhizae mix homogeneously by a certain percentage, obtains pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with Gaster Sus domestica, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 minutes
Stir 1 time, make pickling liquid tasty in Gaster Sus domestica.
The preparation method of i.e. Sal Gaster Sus domestica the most according to claim 4, it is characterised in that described extracting solution and flavouring agent
Quality be respectively as follows: Rhizoma Alpiniae Officinarum 3%-5%, Radix Codonopsis 1%-3%, Rhizoma Atractylodis Macrocephalae 3%-5%, Poria with the Gaster Sus domestica mass percent drained
1%-5%, Rhizoma Atractylodis 1%-5%, Radix Adenophorae (Radix Glehniae) 1%-5%, 1%-3% Radix Ophiopogonis, Endothelium Corneum Gigeriae Galli 1%-3%, white sugar 0.1%-0.8%,
Soy sauce 0.5%-1%, edible salt 0.5%-1%, white pepper powder 0.1%-0.3%, Radix Glycyrrhizae 1%-3%.
The preparation method of i.e. Sal Gaster Sus domestica the most according to claim 2, it is characterised in that described air-dried temperature is 10
～15 DEG C, air-dry time is 8～15h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112075589A (en) * | 2020-09-24 | 2020-12-15 | 湖南聚味堂食品有限公司 | Pork tripe production process |
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Application publication date: 20161026 |