CN106360375A - Canned zinc-enriched cavia porcellus meat and processing method thereof - Google Patents
Canned zinc-enriched cavia porcellus meat and processing method thereof Download PDFInfo
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- CN106360375A CN106360375A CN201610740290.2A CN201610740290A CN106360375A CN 106360375 A CN106360375 A CN 106360375A CN 201610740290 A CN201610740290 A CN 201610740290A CN 106360375 A CN106360375 A CN 106360375A
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 75
- 239000011701 zinc Substances 0.000 title claims abstract description 75
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 75
- 235000013372 meat Nutrition 0.000 title claims abstract description 61
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000700199 Cavia porcellus Species 0.000 title abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 235000019830 sodium polyphosphate Nutrition 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241001627955 Tetraodon lineatus Species 0.000 claims description 63
- 235000020992 canned meat Nutrition 0.000 claims description 20
- 238000011049 filling Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000015076 Shorea robusta Nutrition 0.000 claims description 12
- 235000011293 Brassica napus Nutrition 0.000 claims description 11
- 240000008100 Brassica rapa Species 0.000 claims description 11
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000013324 preserved food Nutrition 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004383 yellowing Methods 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 239000011573 trace mineral Substances 0.000 abstract description 5
- 235000013619 trace mineral Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 210000005253 yeast cell Anatomy 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003094 microcapsule Substances 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 206010048259 Zinc deficiency Diseases 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241001299723 Limonia <Rutaceae> Species 0.000 description 2
- 241000209051 Saccharum Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
- 235000005490 Chenopodium botrys Nutrition 0.000 description 1
- 102000016928 DNA-directed DNA polymerase Human genes 0.000 description 1
- 108010014303 DNA-directed DNA polymerase Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108700005075 Regulator Genes Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 238000013518 transcription Methods 0.000 description 1
- 230000035897 transcription Effects 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses canned zinc-enriched cavia porcellus meat and a processing method thereof, and belongs to the field of food processing. The canned zinc-enriched cavia porcellus meat contains the following raw materials: cavia porcellus meat, white radishes, zinc-enriched viscous fluid, edible oil, Baijiu, yellow rice wine, soy sauce, fresh gingers, garlics, edible salt, fermented soybeans, lemons, monosodium glutamate, fennel, Chinese prickly ash, five spice powder and sodium polyphosphate. By adding the zinc-enriched viscous fluid, the obtained canned cavia porcellus meat is rich in human body needed trace element of the zinc, the nutritional value of the canned cavia porcellus meat is improved, and the canned cavia porcellus meat is good in mouthfeel and high in nutrition. At the same time, the zinc-enriched viscous fluid also contains tea polyphenols. In the mixing and hot stirring process of zinc-enriched tea juice and zinc-enriched yeasts, the yeast cells can play the functions of microcapsules in a certain degree, and the tea polyphenols exist stably in the yeast cells, are released slowly over a certain period of time, exert antioxidant effects, and prolong the shelf life of the canned zinc-enriched cavia porcellus meat.
Description
[technical field]
The present invention relates to food processing technology field is and in particular to a kind of zinc-rich globefish canned meat and its processing method.
[background technology]
Cavia porcelluss meat is a kind of high protein, low fat, the meat that micronutrient levelss enrich.In Cavia porcelluss fresh meat, protein contains
Though amount is not very high, the primary amino acid A wide selection of colours and designs of constitutive protein matter, the human body easily Methionine of shortage, peptide propylhomoserin, benzene
Alanine, the tyrosine content in Cavia porcelluss meat is higher, group adult body important amino acid lysine containing in Cavia porcelluss meat
Amount is also higher.The ratio that aspartic acid and two kinds of Fresh ear field of glutamic acid account for total amino acidss is 29%, compares other meats very
Prominent, Fresh ear field content is higher, and taste is more delicious；Fat content ratio pig, chicken, oolong crucian and sheep are all low, take in improving
While protein, reduce the absorption of fat.Cavia porcelluss trace element enriches, particularly calcium, ferrum etc., also contains micro selenium unit
Element.
Zinc, as trace element necessary in human body, has in the concrete effect in human body: many gold in (1) participant's body
Belong to the composition of enzyme, zinc is the ingredient of more than 200 kind of enzyme in human organism；(2) growth promoter and the tissue regeneration zinc of body are promoted
It is the required ingredient of the dna polymerase that regulator gene adjusts dna duplication, translation and transcription；(3) promote appetite animal and
It may appear that anorexia during people's zinc deficiency.To cause during artificial zinc deficiency, (histidine can capture Binding in vivo in white egg to oral histidine
White zinc, is allowed to discharge from urine, causes internal zinc deficiency), appetite also can be caused significantly to go down.This all proves that zinc has maintenance normal
The effect of appetite；(4) zinc may be played a driving role to the sense of taste and appetite by participating in a kind of albumen containing zinc-sialoprotein of composition.
Therefore, supplement the trace element zinc of needed by human body while enjoying ambrosia, have great importance.
[content of the invention]
The goal of the invention of the present invention is: for above-mentioned problem, provides a kind of zinc-rich globefish canned meat and its processing
Method.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of zinc-rich globefish canned meat, including the raw material of following weight portion: globefish meat 150-250 part, white turnip 20-30 part, zinc-rich
Viscous solution 20-30 part, edible oil 10-15 part, Chinese liquor 10-15 part, yellow wine 8-12 part, soy sauce 5-10 part, Rhizoma Zingiberis Recenss 5-10 part, Bulbus Allii
5-8 part, Sal 8-10 part, Semen Sojae Preparatum 10-20 part, Fructus Citri Limoniae 5-10 part, monosodium glutamate 3-6 part, Fructus Foeniculi 3-6 part, Pericarpium Zanthoxyli 2-5 part, five spice powder
2-5 part and sodium polyphosphate 1-5 part.
Preferably, described zinc-rich globefish canned meat includes the raw material of following weight portion: globefish meat 180-200 part, white turnip 25-28
Part, zinc-rich viscous solution 22-28 part, edible oil 12-14 part, Chinese liquor 12-15 part, yellow wine 8-12 part, soy sauce 6-8 part, Rhizoma Zingiberis Recenss 6-8
Part, Bulbus Allii 5-8 part, Sal 8-10 part, Semen Sojae Preparatum 15-18 part, Fructus Citri Limoniae 6-8 part, monosodium glutamate 3-6 part, Fructus Foeniculi 4-6 part, Pericarpium Zanthoxyli 2-4 part,
Five spice powder 2-4 part and sodium polyphosphate 2-4 part.
Preferably, described zinc-rich viscous solution is by the yeast rich in zinc for 1-3:5-7:2 for the weight part ratio, zinc-rich Folium Camelliae sinensis and water system
Become.
Preferably, the manufacture method of zinc-rich viscous solution is zinc-rich Folium Camelliae sinensis to add water be squeezed into tea juice, adds zinc-rich in tea juice
Yeast stirs.
Preferably, described heating-up temperature is 70-80 DEG C, and mixing time is 1-2 hour.
The processing method of above-mentioned zinc-rich globefish canned meat, comprises the steps:
(1) meat for globefish clear water is rinsed well, then insert immersion 1-2h in saline, patted to meat with weight after pulling out
Soft, it is cut into fritter by knife, is placed again in saline carrying out second flushing soaking disinfection, obtain clean globefish meat；
(2) Chinese liquor, Sal and sodium polyphosphate are added in clean globefish meat, after being sufficiently stirred for, standing pickles 55-
100min；
(3) globefish pickled meat is pulled out somewhat dry after put pot into, add water not globefish meat, add white turnip, Fructus Foeniculi,
Pericarpium Zanthoxyli, Fructus Citri Limoniae and zinc-rich viscous solution, open fire and precook to six medium, then globefish meat and white turnip are pulled out dry standby, by pot
Residue is boiled into decoction, obtains filling soup；
(4) by Rhizoma Zingiberis Recenss shredding, Bulbus Allii is clapped broken, and edible oil puts in pot heating, shredded ginger that addition was processed, Bulbus Allii, slow fire
Fried, to its variable color, there is giving off a strong fragrance taste, oil is leached；
(5) gained oil strain in step (4) is continued heating, put into the globefish meat of above par-boiled, after the 2-3min that stir-fries, then plus
Enter soy sauce, Sal, monosodium glutamate, yellow wine, Semen Sojae Preparatum, five spice powder, constantly stir-fry, until the slight yellowing of globefish meat surface, off the pot, cooling, can
Obtain tank material；
(6) fill dress filling, sealing after the ratio mixing in mass ratio for 1:4-8 of soup and material filling by obtained above, obtain final product originally
Invention canned food.
Preferably, before the processing method of described zinc-rich globefish canned meat also includes sealing to fill soup and material filling carry out evacuation and
Cold sterilization processing.
In sum, due to employing technique scheme, the invention has the beneficial effects as follows: the present invention passes through in globefish meat tank
Add multiple flavoring agent such as Semen Sojae Preparatum, yellow wine, Rhizoma Zingiberis Recenss, the appetizing globefish canned meat of processed rear acquisition in head, and also add in canned food
Enter zinc-rich viscous solution, make the canned food of acquisition be rich in the trace element zinc of needed by human body, people are taken in more when edible
Indispensable element, improves the nutritive value of canned food, makes canned food not only in good taste, and is of high nutritive value.Simultaneously in zinc-rich viscous solution
Also contain tea polyphenols, in the heat of mixing whipping process of zinc-rich tea juice and yeast rich in zinc, yeast cells can play to a certain extent
The effect of microcapsule, tea polyphenols stable existence in yeast cells, and slowly release within a certain period of time, play antioxidation
Effect, extends the shelf-life of zinc-rich globefish canned meat of the present invention.
[specific embodiment]
Embodiment 1:
A kind of processing method of zinc-rich globefish canned meat, specifically comprises the following steps that
(1) meat for 200 portions of globefish clear water is rinsed well, then insert immersion 1-2h in saline, patted with weight after pulling out
Soft to meat, it is cut into fritter by knife, be placed again in saline carrying out second flushing soaking disinfection, more than in cutability
Blood, obtains clean globefish meat；
(2) 15 parts of Chinese liquor, 5 portions of Sal and 2 parts of sodium polyphosphates are added in clean globefish meat, after being sufficiently stirred for, standing salts down
55-100min processed；
(3) globefish pickled meat is pulled out somewhat dry after put pot into, add water not globefish meat, add 25 portions of white turnips, 4
Portion Fructus Foeniculi, 3 portions of Pericarpium Zanthoxylies, 5 portions of Fructus Citri Limoniaes and 30 portions of zinc-rich viscous solution, open fire and precook to six medium, then drag for globefish meat and white turnip
Go out to dry standby, residue in pot is boiled into decoction, obtain filling soup；
The preparation method of wherein zinc-rich viscous solution is 6 portions of zinc-rich Folium Camelliae sinensis to be added 2 parts of water be squeezed into tea juice, adds 3 parts in tea juice
Yeast rich in zinc, stirs 2 hours uniformly at 70 DEG C；
(4) by 5 parts of Rhizoma Zingiberis Recenss shreddings, 5 portions of Bulbus Alliis are clapped broken, and 10 parts of edible oil put into heating in pot, shredded ginger that addition was processed,
Bulbus Allii, slow fire is fried, to its variable color, has giving off a strong fragrance taste, oil is leached；
(5) gained oil strain in step (4) is continued heating, put into the globefish meat of above par-boiled, after the 2-3min that stir-fries, then plus
Enter 5 portions of soy sauce, 5 parts of Sal, 10 parts of Saccharum Sinensis Roxb., 3 parts of monosodium glutamates, 8 parts of yellow wine, 15 parts of Semen Sojae Preparatum, 15 parts of peanut powders, 13 parts of walnut powders and 2
Part five spice powder, constantly stir-fries, until the slight yellowing of globefish meat surface, off the pot, and cooling can obtain tank material；
(6) fill dress filling, evacuation (vacuum after the ratio mixing in mass ratio for 1:4 of soup and material filling by obtained above
Between -0.08 to -0.09kpa), in 2 DEG C of sterilization processing 30min, seal, obtain final product canned food of the present invention.
After testing, the zinc content of zinc-rich globefish meat of the present invention is 30-40g/kg, and the zinc content of traditional globefish canned meat is only 0.2-
0.5g/kg, therefore the zinc content of the more traditional globefish meat of zinc-rich globefish meat of the present invention is greatly improved.
Embodiment 2:
A kind of processing method of zinc-rich globefish canned meat, specifically comprises the following steps that
(1) meat for 200 portions of globefish clear water is rinsed well, then insert immersion 1-2h in saline, patted with weight after pulling out
Soft to meat, it is cut into fritter by knife, be placed again in saline carrying out second flushing soaking disinfection, more than in cutability
Blood, obtains clean globefish meat；
(2) 15 parts of Chinese liquor, 5 portions of Sal and 2 parts of sodium polyphosphates are added in clean globefish meat, after being sufficiently stirred for, standing salts down
60min processed；
(3) globefish pickled meat is pulled out somewhat dry after put pot into, add water not globefish meat, add 25 portions of white turnips, 4
Portion Fructus Foeniculi, 3 portions of Pericarpium Zanthoxylies, 5 portions of Fructus Citri Limoniaes and 22 portions of zinc-rich viscous solution, open fire and precook to six medium, then drag for globefish meat and white turnip
Go out to dry standby, residue in pot is boiled into decoction, obtain filling soup；
The preparation method of wherein zinc-rich viscous solution is 5 portions of zinc-rich Folium Camelliae sinensis to be added 2 parts of water be squeezed into tea juice, adds 2 parts in tea juice
Yeast rich in zinc, stirs 1.5 hours uniformly at 80 DEG C；
(4) by 5 parts of Rhizoma Zingiberis Recenss shreddings, 5 portions of Bulbus Alliis are clapped broken, and 10 parts of edible oil put into heating in pot, shredded ginger that addition was processed,
Bulbus Allii, slow fire is fried, to its variable color, has giving off a strong fragrance taste, oil is leached；
(5) gained oil strain in step (4) is continued heating, put into the globefish meat of above par-boiled, after the 2-3min that stir-fries, then plus
Enter 5 portions of soy sauce, 5 portions of Sal, 10 portions of Saccharum Sinensis Roxb., 3 portions of monosodium glutamates, 8 parts of yellow wine, 15 parts of Semen Sojae Preparatum and 2 parts of five spice powder, constantly stir-fry, until
The slight yellowing of globefish meat surface, off the pot, cooling, tank material can be obtained；
(6) fill dress filling, evacuation (vacuum after the ratio mixing in mass ratio for 1:6 of soup and material filling by obtained above
Between -0.08 to -0.09kpa), at 4 DEG C sterilization processing 30min, sealing, obtain final product canned food of the present invention.
After testing, the zinc content of zinc-rich globefish meat of the present invention is 30-40g/kg, and the zinc content of traditional globefish canned meat is only 0.2-
0.5g/kg, therefore the zinc content of the more traditional globefish meat of zinc-rich globefish meat of the present invention is greatly improved.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change being completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the covered the scope of the claims of the present invention.
Claims (7)
1. a kind of zinc-rich globefish canned meat is it is characterised in that include the raw material of following weight portion: globefish meat 150-250 part, white turnip 20-
30 parts, zinc-rich viscous solution 20-30 part, edible oil 10-15 part, Chinese liquor 10-15 part, yellow wine 8-12 part, soy sauce 5-10 part, Rhizoma Zingiberis Recenss 5-
10 parts, Bulbus Allii 5-8 part, Sal 8-10 part, Semen Sojae Preparatum 10-20 part, Fructus Citri Limoniae 5-10 part, monosodium glutamate 3-6 part, Fructus Foeniculi 3-6 part, Pericarpium Zanthoxyli 2-5
Part, five spice powder 2-5 part and sodium polyphosphate 1-5 part.
2. zinc-rich globefish canned meat according to claim 1 is it is characterised in that include the raw material of following weight portion: globefish meat
180-200 part, white turnip 25-28 part, zinc-rich viscous solution 22-28 part, edible oil 12-14 part, Chinese liquor 12-15 part, yellow wine 8-12
Part, soy sauce 6-8 part, Rhizoma Zingiberis Recenss 6-8 part, Bulbus Allii 5-8 part, Sal 8-10 part, Semen Sojae Preparatum 15-18 part, Fructus Citri Limoniae 6-8 part, monosodium glutamate 3-6 part,
Fructus Foeniculi 4-6 part, Pericarpium Zanthoxyli 2-4 part, five spice powder 2-4 part and sodium polyphosphate 2-4 part.
3. zinc-rich globefish canned meat according to claim 1 it is characterised in that described zinc-rich viscous solution by weight than for 1-3:
The yeast rich in zinc of 5-7:2, zinc-rich Folium Camelliae sinensis and water are made.
4. zinc-rich globefish canned meat according to claim 1 is it is characterised in that described zinc-rich viscous solution is by by zinc-rich tea
Leaf adds water and is squeezed into tea juice, adds yeast rich in zinc, stir prepared under heating in tea juice.
5. zinc-rich globefish canned meat according to claim 1 is it is characterised in that described heating-up temperature is 70-80 DEG C, during stirring
Between be 1-2 hour.
6. a kind of processing method of the zinc-rich globefish canned meat described in claim 1 or 2 is it is characterised in that comprise the steps:
(1) meat for globefish clear water is rinsed well, then insert immersion 1-2h in saline, patted to meat pine with weight after pulling out
Soft, it is cut into fritter by knife, is placed again in saline carrying out second flushing soaking disinfection, obtain clean globefish meat；
(2) Chinese liquor, Sal and sodium polyphosphate are added in clean globefish meat, after being sufficiently stirred for, standing pickles 55-100min；
(3) globefish pickled meat is pulled out somewhat dry after put pot into, add water not globefish meat, add white turnip, Fructus Foeniculi, Pericarpium Zanthoxyli,
Fructus Citri Limoniae and zinc-rich viscous solution, open fire and precook to six medium, then pull globefish meat out and dry standby, residue in pot is boiled into soup
Juice, obtains filling soup；
(4) by Rhizoma Zingiberis Recenss shredding, Bulbus Allii is clapped broken, and edible oil puts in pot heating, shredded ginger that addition was processed, Bulbus Allii, and slow fire is fried,
To its variable color, there is giving off a strong fragrance taste, oil is leached；
(5) gained oil strain in step (4) is continued heating, put into the globefish meat of above par-boiled, after the 2-3min that stir-fries, add beans
Oil, Sal, monosodium glutamate, yellow wine, Semen Sojae Preparatum, peanut powder, walnut powder and five spice powder, constantly stir-fry, until the slight yellowing of globefish meat surface, rise
Pot, cooling, tank material can be obtained；
(6) fill dress filling, sealing after the ratio mixing in mass ratio for 1:4-8 of soup and material filling by obtained above, obtain final product the present invention
Canned food.
7. zinc-rich globefish canned meat according to claim 6 processing method it is characterised in that also include sealing before to fill soup
Carry out evacuation and cold sterilization processing with material filling, the vacuum being reached during described evacuation is between -0.08 to -0.09kpa,
Described cold sterilize at 0-4 DEG C sterilize 30min.
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| CN201610740290.2A CN106360375A (en) | 2016-08-26 | 2016-08-26 | Canned zinc-enriched cavia porcellus meat and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
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| CN103929978A (en) * | 2011-10-04 | 2014-07-16 | 东方酵母工业株式会社 | Method for producing zinc-rich yeast extract, zinc-rich yeast extract, and green-retaining/-restoring agent for food and vegetables |
| CN105231304A (en) * | 2015-10-14 | 2016-01-13 | 陈林 | Method for preparing can from wolfberry and black pig meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576652A (en) * | 2018-05-30 | 2018-09-28 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of to utilize the method for the crystallization of mulberry fruit polyphenol and the production of mulberry fruit polyphenol micro-capsule rich in plant polyphenol type jerky and manufactured jerky |
| CN108576652B (en) * | 2018-05-30 | 2021-10-15 | 广东省农业科学院蚕业与农产品加工研究所 | A method for producing dried meat slice rich in plant polyphenol by use of Mori fructus polyphenol crystal and Mori fructus polyphenol microcapsule, and the prepared dried meat slice |
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