CN106387709A - Preparation method of special flavor dried dog meat - Google Patents
Preparation method of special flavor dried dog meat Download PDFInfo
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- CN106387709A CN106387709A CN201611074940.0A CN201611074940A CN106387709A CN 106387709 A CN106387709 A CN 106387709A CN 201611074940 A CN201611074940 A CN 201611074940A CN 106387709 A CN106387709 A CN 106387709A
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- 239000006002 Pepper Substances 0.000 abstract 1
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- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of special flavor dried dog meat. The preparation method of the special flavor dried dog meat comprises the following steps: (1) processing of dog meat; (2) sousing of the dog meat; (3) secondary sterilization of the dog meat; (4) preparation of a flavoring agent; and (5) preparation of the dried dog meat. The preparation method disclosed by the invention has the advantage of simple operation; the prepared dried dog meat is special in flavor, and has delicious taste of pepper; through the addition of lightyellow sophora root extracting solution, plum juice and liquorice root extracting solution, the dried dog meat has unique taste, is consistent with the public taste, and can efficiently meet market requirements; and the prepared flavored dog meat has the advantages of being glow and oleosus in color, delicious and attractive in flavor, crispy, fragrant , and moderate in sweet-sour and fresh spicy flavor, and can be broken when being eaten.
Description
Technical field
The present invention relates to food processing technology field and in particular to a kind of local flavor Carnis Canitis do preparation method.
Background technology
Carnis Canitis, in Chinese certain areas, are " fragrant meat " or " sheep " again.Also it is " three or six fragrant meat " in Guangdong language area, because
Acanthopanan trifoliatus (L.) Merr. six is equal to nine, " nine " and " Canis familiaris L. " unisonance in Guangdong language.Carnis Canitis taste is mellow, and sweet perfumes are diffused all around, is all the winter with Carnis caprae seu ovis and nourishes
Good merchantable brand, not only protein content is high for Carnis Canitis, and protein quality is splendid, especially big with globulin, and enhancing body is resisted
Sick power and cell viability and organ dysfunction have obvious effect；Carnis Canitis sweet in the mouth, warm in nature, salty, returns spleen, stomach, kidney channel；Have warming and invigorating the spleen and stomach,
Reinforcing the kidney and supporting YANG, strong strength, the effect of arteries and veins of enriching blood；Carnis Canitis warming the kidney to invigorate YANG, for the chills and pain of the waist and kness caused by insufficiency of kidney-YANG, clear urine in large amounts,
Frequent micturition, edema, deafness, etc. disease；Warming and invigorating the spleen and stomach, for diseases such as the distension and fullness in the abdomen caused by taste YANG QI deficiency, abdominal part cold type of pains；
Edible Carnis Canitis can strengthen the physique of people, improve digestion power, blood circulation promoting, improve sexual function；Carnis Canitis can be additionally used in old age
The weak disease of people, such as urine are excessive not to the utmost, extreme cold of the limbs, lassitude etc..Winter often eats, and old people can be made to strengthen cold tolerance.
The traditional Chinese medical science thinks, Carnis Canitis have functions that invigorating the spleen and replenishing QI, warming the kidney to activate YANG, cures mainly spleen deficiency of kidney-QI, distension and fullness of the chest and abdomen, tympanites, floats
Swollen, waist and knee weakness, algid malaria, lose skin ulcer and do not restrain long.It is applied to following crowd 1, deficiency of spleen-YANG and kidneyYANG, aversion to cold and cold limbs, soreness of the waist and knees, sun
Flaccidity is not lifted, the enuresis of passing out semen, the physical decline caused by clear urine in large amounts 2, Liver and kidney blood and essence asthenia, waist soreness, impotence and premature ejaculation, head's dusk
Flower, visual deterioration etc. 3, kidney yang deficiency, impotence and premature ejaculation, nocturia, aversion to cold and cold limbs, deficiency of spleen-YANG and kidneyYANG, edema substantially, is sent out repeatedly
Make, tripe abdominal distention is big, urine is reduced, soft stools, the lumbago back of the body is cold, and light red tongue is fat tender, pulse condition sinks thin by 4, spleen kidney deficient and weak YANG QI, and spirit is not
Shake, diet reduces, soreness of the waist and knees, the weak person of fear of cold.
For a long time, Carnis Canitis are all good merchantable brands on the seat being loved by the people, and at present, market have much raw Carnis Canitis and ripe Canis familiaris L.
Meat is supplied, but it eats and carries inconvenience, and being prepared into Carnis Canitis dry is to reach the purpose fast eating, being convenient for carrying, but
Due to the not science of manufacture method, lead to that the chewy texture that the Carnis Canitis produced are done is poor, coarse mouthfeel, color and luster are gloomy, water content is high, guarantor
The matter phase is short, and in processing, mostly can produce nitrite, and often to eat is unfavorable to health with this based food, gives birth at present
The demand that can not meet market development done by the Carnis Canitis producing, so needing existing processing technology is improved, reaching and improving mesh
The purpose of the quality that front Carnis Canitis are done, meets the demand in market to greatest extent, realizes the edibility of Carnis Canitis.
Content of the invention
The present invention is to solve above-mentioned technical problem, there is provided the preparation method that a kind of local flavor Carnis Canitis are done.
To realize particular by technical scheme below：
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the salt being 6～8% with concentration
Water soaks 1～2h, puts into immersion 30～35min in removal agent of raw meat smell, pulls out and drain, and is put into clean gauze wrapped and soaks 5 in boiling water
～7min, pulls out, pats Carnis Canitis 10～15min with clean plank, puts into process 5～8min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 1.5～
2: 0.1～0.2: 0.3～0.4: 0.1～0.15: 0.8～1.1 mass ratio mixing, at 20～25 DEG C, relative humidity be 40～
Under conditions of 50%, first under the pressure of 0.04～0.06Mpa, pickle 25～30h, then adjust pressure value for 0.15～0.2Mpa,
Pickle 5～7h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 6～8 times of quality, put in steamer, lattice are put in centre
Aperture plate, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1～1.5h, take out, place
Under conditions of 4～6 DEG C；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 8～12%, pulverizes 40～60 mesh sieves
Afterwards, mix by 1～1.5: 0.4～0.6: 0.3～0.5: 0.3～0.35 mass ratio with Semen Sesami, Semen arachidis hypogaeae and Fructus Citri grandis juice, mix thoroughly
Compound, vegetable oil is heated to after boiling, closes fire cooling, when oil temperature is down to 35～40 DEG C, compound is poured in oil, plus
Heat, stir-fry 40～50min, filters 20～30min, removes oil, obtain oil capsicum, by oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and sweet
Careless extracting solution presses 2～2.5: 0.3～0.5: 0.6～0.8: 1～1.3 mass ratio mixing, mixes thoroughly, hermetically storing at 5～8 DEG C
20～25h, you can；
(5) prepare Carnis Canitis to do：By the flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli press 1～1.3: 0.8～1:
0.2～0.3 mass ratio mixing, mixes thoroughly, is vacuum-packed.
Further, described removal agent of raw meat smell, be by Folium Perillae juice, Chinese liquor and sodium citrate by 0.2～0.4: 1～1.5: 0.3～
0.35 mass ratio mixing, is heated to 40～50 DEG C.
Further, described Chinese liquor, is the jowar wine of 55～60%vol.
Further, the mass ratio of compound and vegetable oil is 1～1.5: 3～3.5.
Further, described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 400～500 mesh sieves, added the chlorination of 5～6 times of weight
Calcium solution, boils, filtered through gauze, takes filtering residue, adds the water of 3～4 times of filtering residue quality, decocts 40～50min, filters, by filtering residue
Add water and repeat to decoct 2 times, three filtrates are merged, is concentrated into the 1/2 of amalgamation liquid volume, obtain concentrated solution, add 8 times of matter of concentrated solution
The ethanol of amount, soaks 15～18h, and vacuum distillation reclaims ethanol, takes residual solution, boils, you can.
Further, described Radix Glycyrrhizae extract, is added the deionized water of 0.2～0.3 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae,
Smash 30～35min to pieces, filter to take filtrate, add 5 times of filtrate quality of acetone, soak 6～8h, vacuum distillation reclaims acetone,
Take residual solution, boil, you can.
In sum, the beneficial effects of the present invention is：The method is simple to operate, and the Carnis Canitis of preparation are done, unique flavor, tool
There is the fresh perfume (or spice) of Fructus Capsici, by the addition of Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract so that Carnis Canitis are dry has unique mouth
Taste, meets popular taste, can efficiently meet the market demand, the dry color glow of local flavor Carnis Canitis of preparation is glossy, the fresh perfume (or spice) of local flavor lures
People, entrance crisp perfume slagging, sour-sweet fresh peppery moderate.
Wherein, by the fishy smell soaking effectively removal Carnis Canitis of removal agent of raw meat smell, and retain the fragrance of meat to greatest extent, lead to
Cross of short duration boiling water to soak so that Carnis Canitis more compact, with more convergence, patted using plank, one is can be effectively by Canis familiaris L.
Moisture extrusion in meat, it is to avoid the drawbacks of make the dry flavour of Carnis Canitis soft puckery because moisture is high in traditional method, two is to clap
Hit so that Carnis Canitis meat is finer and smoother compacts, the mouthfeel of lifting Carnis Canitis.
Yellow Fructus Gardeniae has an antibacterial as Chinese medicine, the effect of antiinflammatory it is ensured that in curing process Carnis Canitis safety, in addition, by
Contain flavochrome in Yellow Fructus Gardeniae, in curing process, can effectively improve the outward appearance of Carnis Canitis, improve edible desire, by becoming
The technological proces s of pressure, effectively penetrate in Carnis Canitis so that pickling juice, making Carnis Canitis flavour more mellow, the mouth of lifting Carnis Canitis
Sense, meanwhile, under the effect of the pressure, also makes Carnis Canitis meat more compact.
Steam after Folium Artemisiae Argyi and water heating carries out re-pasteurization to Carnis Canitis, and one is using steam cure Carnis Canitis, high temperature
The fresh perfume (or spice) of lifting Carnis Canitis, two is the anti-bacteria and anti-virus using Folium Artemisiae Argyi wide spectrum, has obvious suppression and lethal, to Canis familiaris L. to virus
Meat carries out re-pasteurization, the edible safety of lifting Carnis Canitis.
Specific embodiment
Below the specific embodiment of the present invention is described in further detail, but the invention is not limited in that these are real
Apply mode, the improvement on any essence spirit in the present embodiment or replacement, still fall within the claims in the present invention required for protection
Scope.
Embodiment 1
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the saline being 6% with concentration
Soak 1h, put into immersion 30min in removal agent of raw meat smell, pull out and drain, put into immersion 5min in boiling water with clean gauze wrapped, pull out,
Pat Carnis Canitis 10min with clean plank, put into process 5min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 1.5:
0.1: 0.3: 0.1: 0.8 mass ratio mixing, at 20 DEG C, under conditions of relative humidity is 40%, first under the pressure of 0.04Mpa
Pickle 25h, then adjust pressure value for 0.15Mpa, pickle 5h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 6 times of quality, put in steamer, grid is put in centre
Net, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1h, take out, be placed on 4 DEG C
Under the conditions of；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 8%, after pulverizing 40 mesh sieves, with sesame
Fiber crops, Semen arachidis hypogaeae and Fructus Citri grandis juice press 1: 0.4: 0.3: 0.3 mass ratio mixing, mix to obtain compound thoroughly, and vegetable oil is heated to after boiling,
Close fire cooling, when oil temperature is down to 35 DEG C, compound is poured in oil, heating, stir-fry 40min, filters 20min, removes oil, obtain
Oil capsicum, oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract is pressed 2: 0.3: 0.6: 1 mass ratio mixing, mixes thoroughly,
Hermetically storing 20h at 5 DEG C, you can；
(5) prepare Carnis Canitis to do：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1: 0.8: 0.2 matter
Amount, than mixing, is mixed thoroughly, is vacuum-packed.
Described removal agent of raw meat smell, is to mix Folium Perillae juice, Chinese liquor and sodium citrate by 0.2: 1: 0.3 mass ratio, is heated to
40 DEG C.
Described Chinese liquor, is the jowar wine of 55%vol.
The mass ratio of compound and vegetable oil is 1: 3.
Described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 400 mesh sieves, added the calcium chloride solution of 5 times of weight, boiled, yarn
Cloth filters, and takes filtering residue, adds the water of 3 times of filtering residue quality, decocts 40min, filters, filtering residue is added water and repeats to decoct 2 times, by three times
Filtrate merges, and is concentrated into the 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 15h, decompression
Distillation recovery ethanol, takes residual solution, boils, you can.
Described Radix Glycyrrhizae extract, is added the deionized water of 0.2 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smash 30min, mistake to pieces
Leaching filtrate, adds 5 times of filtrate quality of acetone, soaks 6h, and vacuum distillation reclaims acetone, takes residual solution, boils, you can.
Embodiment 2
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the saline being 8% with concentration
Soak 2h, put into immersion 35min in removal agent of raw meat smell, pull out and drain, put into immersion 7min in boiling water with clean gauze wrapped, pull out,
Pat Carnis Canitis 15min with clean plank, put into process 8min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 2: 0.2
: 0.4: 0.15: 1.1 mass ratio mixing, at 25 DEG C, under conditions of relative humidity is 50%, first salt down under the pressure of 0.06Mpa
30h processed, then adjust pressure value for 0.2Mpa, pickle 7h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 8 times of quality, put in steamer, grid is put in centre
Net, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1.5h, take out, be placed on 6 DEG C
Under conditions of；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 12%, after pulverizing 60 mesh sieves, with sesame
Fiber crops, Semen arachidis hypogaeae and Fructus Citri grandis juice press 1.5: 0.6: 0.5: 0.35 mass ratio mixing, mix to obtain compound thoroughly, and vegetable oil is heated to seething with excitement
Afterwards, close fire cooling, when oil temperature is down to 40 DEG C, compound is poured in oil, heating, stir-fry 50min, filter 23 0min, removes
Oil, obtains oil capsicum, and the mass ratio that oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract are pressed 2.5: 0.5: 0.8: 1.3 mixes
Close, mix thoroughly, hermetically storing 25h at 8 DEG C, you can；
(5) prepare Carnis Canitis to do：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1.3: 1: 0.3 matter
Amount, than mixing, is mixed thoroughly, is vacuum-packed.
Described removal agent of raw meat smell, is to mix Folium Perillae juice, Chinese liquor and sodium citrate by 0.4: 1.5: 0.35 mass ratio, heating
To 50 DEG C.
Described Chinese liquor, is the jowar wine of 60%vol.
The mass ratio of compound and vegetable oil is 1.5: 3.5.
Described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 500 mesh sieves, added the calcium chloride solution of 6 times of weight, boiled, yarn
Cloth filters, and takes filtering residue, adds the water of 4 times of filtering residue quality, decocts 50min, filters, filtering residue is added water and repeats to decoct 2 times, by three times
Filtrate merges, and is concentrated into the 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 18h, decompression
Distillation recovery ethanol, takes residual solution, boils, you can.
Described Radix Glycyrrhizae extract, is added the deionized water of 0.3 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smash 35min, mistake to pieces
Leaching filtrate, adds 5 times of filtrate quality of acetone, soaks 8h, and vacuum distillation reclaims acetone, takes residual solution, boils, you can.
Embodiment 3
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the saline being 7% with concentration
Soak 1.5h, put into immersion 33min in removal agent of raw meat smell, pull out and drain, put into immersion 6min in boiling water with clean gauze wrapped, drag for
Go out, pat Carnis Canitis 13min with clean plank, put into process 7min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 1.8:
0.15: 0.35: 0.13: 1 mass ratio mixing, at 23 DEG C, under conditions of relative humidity is 45%, first in the pressure of 0.05Mpa
Under pickle 28h, then adjust pressure value be 0.18Mpa, pickle 6h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 7 times of quality, put in steamer, grid is put in centre
Net, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1.3h, take out, be placed on 5 DEG C
Under conditions of；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 10%, after pulverizing 50 mesh sieves, with sesame
Fiber crops, Semen arachidis hypogaeae and Fructus Citri grandis juice press 1.3: 0.5: 0.4: 0.33 mass ratio mixing, mix to obtain compound thoroughly, and vegetable oil is heated to seething with excitement
Afterwards, close fire cooling, when oil temperature is down to 38 DEG C, compound is poured in oil, heating, stir-fry 45min, filters 25min, removes
Oil, obtains oil capsicum, and the mass ratio that oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract are pressed 2.3: 0.4: 0.7: 1.1 mixes
Close, mix thoroughly, hermetically storing 23h at 7 DEG C, you can；
(5) prepare Carnis Canitis to do：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1.1: 0.9: 0.25
Mass ratio mixes, and mixes thoroughly, is vacuum-packed.
Described removal agent of raw meat smell, is to mix Folium Perillae juice, Chinese liquor and sodium citrate by 0.3: 1.3: 0.33 mass ratio, heating
To 45 DEG C.
Described Chinese liquor, is the jowar wine of 58%vol.
The mass ratio of compound and vegetable oil is 1.3: 3.3.
Described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 450 mesh sieves, added the calcium chloride solution of 5.5 times of weight, boiled,
Filtered through gauze, takes filtering residue, adds the water of 3.5 times of filtering residue quality, decocts 45min, filters, filtering residue is added water and repeats to decoct 2 times, will
Three times filtrate merges, and is concentrated into the 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 17h,
Vacuum distillation reclaims ethanol, takes residual solution, boils, you can.
Described Radix Glycyrrhizae extract, is added the deionized water of 0.25 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smash 33min, mistake to pieces
Leaching filtrate, adds 5 times of filtrate quality of acetone, soaks 7h, and vacuum distillation reclaims acetone, takes residual solution, boils, you can.
Embodiment 4
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the saline being 8% with concentration
Soak 2h, put into immersion 30min in removal agent of raw meat smell, pull out and drain, put into immersion 7min in boiling water with clean gauze wrapped, pull out,
Pat Carnis Canitis 15min with clean plank, put into process 5min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 2: 0.1
: 0.4: 0.1: 0.8 mass ratio mixing, at 25 DEG C, under conditions of relative humidity is 40%, first salt down under the pressure of 0.06Mpa
30h processed, then adjust pressure value for 0.15Mpa, pickle 5h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 8 times of quality, put in steamer, grid is put in centre
Net, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1.5h, take out, be placed on 4 DEG C
Under conditions of；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 12%, after pulverizing 40 mesh sieves, with sesame
Fiber crops, Semen arachidis hypogaeae and Fructus Citri grandis juice press 1.5: 0.4: 0.5: 0.3 mass ratio mixing, mix to obtain compound thoroughly, and vegetable oil is heated to seething with excitement
Afterwards, close fire cooling, when oil temperature is down to 40 DEG C, compound is poured in oil, heating, stir-fry 40min, filter 23 0min, removes
Oil, obtains oil capsicum, and the mass ratio that oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract are pressed 2: 0.3: 0.8: 1 mixes,
Mix thoroughly, hermetically storing 20h at 8 DEG C, you can；
(5) prepare Carnis Canitis in：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1.3: 0.8: 0.2
Mass ratio mixes, and mixes thoroughly, is vacuum-packed.
Described removal agent of raw meat smell, is to mix Folium Perillae juice, Chinese liquor and sodium citrate by 0.4: 1: 0.3 mass ratio, is heated to
50 DEG C.
Described Chinese liquor, is the jowar wine of 55%vol.
The mass ratio of compound and vegetable oil is 1: 3.5.
Described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 400 mesh sieves, added the calcium chloride solution of 6 times of weight, boiled, yarn
Cloth filters, and takes filtering residue, adds the water of 4 times of filtering residue quality, decocts 40min, filters, filtering residue is added water and repeats to decoct 2 times, by three times
Filtrate merges, and is concentrated into the 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 15h, decompression
Distillation recovery ethanol, takes residual solution, boils, you can.
Described Radix Glycyrrhizae extract, is added the deionized water of 0.2 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smash 30min, mistake to pieces
Leaching filtrate, adds 5 times of filtrate quality of acetone, soaks 8h, and vacuum distillation reclaims acetone, takes residual solution, boils, you can.
Embodiment 5
The preparation method that a kind of local flavor Carnis Canitis are done, comprises the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the saline being 8% with concentration
Soak 2h, put into immersion 30min in removal agent of raw meat smell, pull out and drain, put into immersion 7min in boiling water with clean gauze wrapped, pull out,
Pat Carnis Canitis 10min with clean plank, put into process 5min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 2: 0.1
: 0.4: 0.1: 1.1 mass ratio mixing, at 25 DEG C, under conditions of relative humidity is 40%, first salt down under the pressure of 0.06Mpa
25h processed, then adjust pressure value for 0.2Mpa, pickle 5h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 6～8 times of quality, put in steamer, lattice are put in centre
Aperture plate, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1.5h, take out, be placed on 4
Under conditions of DEG C；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 12%, after pulverizing 40 mesh sieves, with sesame
Fiber crops, Semen arachidis hypogaeae and Fructus Citri grandis juice press 1: 0.6: 0.3: 0.35 mass ratio mixing, mix to obtain compound thoroughly, and vegetable oil is heated to seething with excitement
Afterwards, close fire cooling, when oil temperature is down to 35 DEG C, compound is poured in oil, heating, stir-fry 50min, filters 20min, removes
Oil, obtains oil capsicum, and the mass ratio that oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and Radix Glycyrrhizae extract are pressed 2.5: 0.3: 0.8: 1 mixes
Close, mix thoroughly, hermetically storing 25h at 5 DEG C, you can；
(5) prepare Carnis Canitis to do：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1: 1: 0.3 quality
Ratio mixing, mixes thoroughly, is vacuum-packed.
Described removal agent of raw meat smell, is to mix Folium Perillae juice, Chinese liquor and sodium citrate by 0.2: 1.5: 0.3 mass ratio, heating
To 40 DEG C.
Described Chinese liquor, is the jowar wine of 60%vol.
The mass ratio of compound and vegetable oil is 1: 3.5.
Described Radix Sophorae Flavescentis extractive liquid, Radix Sophorae Flavescentiss were pulverized 500 mesh sieves, added the calcium chloride solution of 5 times of weight, boiled, yarn
Cloth filters, and takes filtering residue, adds the water of 3 times of filtering residue quality, decocts 50min, filters, filtering residue is added water and repeats to decoct 2 times, by three times
Filtrate merges, and is concentrated into the 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 15h, decompression
Distillation recovery ethanol, takes residual solution, boils, you can.
Described Radix Glycyrrhizae extract, is added the deionized water of 0.3 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smash 30min, mistake to pieces
Leaching filtrate, adds 5 times of filtrate quality of acetone, soaks 6h, and vacuum distillation reclaims acetone, takes residual solution, boils, you can.
Experimental example
1st, randomly select the experiencer of 100 different age group between 18～50 years old, the local flavor Carnis Canitis of this method preparation are done
Judge, the Carnis Canitis prepared in the conventional way are dry to be compared, and is divided into full marks with 10, and result is as shown in table 1：
Table 1
| Contrast project | The Carnis Canitis of present invention preparation are done | The Carnis Canitis of traditional method preparation are done |
| Color and luster | 9.3 | 8.7 |
| Mouthfeel | 9.3 | 8.8 |
| Flavour | 9.5 | 9.1 |
| Soft durometer | 9.5 | 9.2 |
| Chewy | 9.5 | 8.9 |
2nd, the Carnis Canitis of embodiment 1～5 preparation are done and the Carnis Canitis of traditional method preparation are done, under similarity condition, under room temperature
Dissipate, do not carry out any preservation measure, be showed no product in three months and go mouldy, the Carnis Canitis of traditional method preparation are done in three first quarter moons
Go mouldy afterwards, and the Carnis Canitis of present invention preparation are done just to produce after four first quarter moons and gone mouldy.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, this area general
Lead to it will be appreciated by the skilled person that technical scheme can be modified or equivalent, without deviating from the present invention
The objective of technical scheme and scope, it all should be covered in the middle of scope of the presently claimed invention.
Claims (6)
1. the preparation method that a kind of local flavor Carnis Canitis are done is it is characterised in that comprise the following steps：
(1) Carnis Canitis are processed：Carnis Canitis are removed the blood streak, clear water is cleaned, and is cut into the shape of demand, the salt water logging being 6～8% with concentration
Bubble 1～2h, puts in removal agent of raw meat smell immersion 30～35min, pulls out and drain, put into clean gauze wrapped soak 5 in boiling water～
7min, pulls out, pats Carnis Canitis 10～15min with clean plank, puts into process 5～8min in microwave disinfection agent；
(2) Carnis Canitis are pickled：Carnis Canitis after step (1) is processed, Sal, Fructus Anisi Stellati, Pericarpium Zanthoxyli and Yellow Fructus Gardeniae infusion press 1.5～2:
0.1～0.2: 0.3～0.4: 0.1～0.15: 0.8～1.1 mass ratio mixing, at 20～25 DEG C, relative humidity be 40～
Under conditions of 50%, first under the pressure of 0.04～0.06Mpa, pickle 25～30h, then adjust pressure value for 0.15～0.2Mpa,
Pickle 5～7h；
(3) Carnis Canitis re-pasteurization：After Folium Artemisiae Argyi is cleaned, add the water of 6～8 times of quality, put in steamer, grid is put in centre
Net, the Carnis Canitis pickled through step (2) are placed on grid, after being heated to boiling water, steam 1～1.5h, take out, be placed on
Under conditions of 4～6 DEG C；
(4) prepare flavoring agent：Choose fresh little long capsicum, drying to water content is 8～12%, after pulverizing 40～60 mesh sieves,
Mix by 1～1.5: 0.4～0.6: 0.3～0.5: 0.3～0.35 mass ratio with Semen Sesami, Semen arachidis hypogaeae and Fructus Citri grandis juice, mix thoroughly and must mix
Close material, vegetable oil is heated to after boiling, close fire cooling, when oil temperature is down to 35～40 DEG C, compound is poured in oil, plus
Heat, stir-fry 40～50min, filters 20～30min, removes oil, obtain oil capsicum, by oil capsicum, Radix Sophorae Flavescentis extractive liquid, Fructus Armeniacae Mume juice and sweet
Careless extracting solution presses 2～2.5: 0.3～0.5: 0.6～0.8: 1～1.3 mass ratio mixing, mixes thoroughly, hermetically storing at 5～8 DEG C
20～25h, you can；
(5) prepare Carnis Canitis to do：The flavoring agent of step (4), the Carnis Canitis of step (3) and Oleum Caryophylli are pressed 1～1.3: 0.8～1: 0.2
～0.3 mass ratio mixing, mixes thoroughly, is vacuum-packed.
2. the preparation method that local flavor Carnis Canitis as claimed in claim 1 are done, it is characterised in that described removal agent of raw meat smell, is by Folium Perillae
Juice, Chinese liquor and sodium citrate press 0.2～0.4: 1～1.5: 0.3～0.35 mass ratio mixing, are heated to 40～50 DEG C.
3. the preparation method that local flavor Carnis Canitis as claimed in claim 2 are done, it is characterised in that described Chinese liquor, is 55～60%
The jowar wine of vol.
4. the preparation method that local flavor Carnis Canitis as claimed in claim 1 are done is it is characterised in that the mass ratio of compound and vegetable oil
For 1～1.5: 3～3.5.
5. local flavor Carnis Canitis as claimed in claim 1 are done preparation method it is characterised in that described Radix Sophorae Flavescentis extractive liquid, by hardship
Ginseng pulverized 400～500 mesh sieves, adds the calcium chloride solution of 5～6 times of weight, boils, filtered through gauze, took filtering residue, added filtering residue
The water that 3～4 times of quality, decocts 40～50min, filters, filtering residue is added water and repeats to decoct 2 times, three filtrates is merged, is concentrated into
The 1/2 of amalgamation liquid volume, obtains concentrated solution, adds the ethanol of 8 times of quality of concentrated solution, soaks 15～18h, and vacuum distillation reclaims second
Alcohol, takes residual solution, boils, you can.
6. local flavor Carnis Canitis as claimed in claim 1 in preparation method it is characterised in that described Radix Glycyrrhizae extract, add
The deionized water that 0.2～0.3 times of Radix Glycyrrhizae quality, is mixed with Radix Glycyrrhizae, smashs 30～35min to pieces, filters to take filtrate, adds filtrate quality
5 times of acetone, soak 6～8h, vacuum distillation reclaims acetone, takes residual solution, boils, you can.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
| CN108244533A (en) * | 2017-12-18 | 2018-07-06 | 安徽恒盛实业有限责任公司 | A kind of fermentation processing method of pork |
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| CN1817230A (en) * | 2005-12-26 | 2006-08-16 | 张正果 | Stewed dog meat with lotus-leaf flavour and production thereof |
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| CN1817230A (en) * | 2005-12-26 | 2006-08-16 | 张正果 | Stewed dog meat with lotus-leaf flavour and production thereof |
| CN102940264A (en) * | 2012-11-16 | 2013-02-27 | 陆超 | Processing method of smoked products incapable of causing internal heat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
| CN108244533A (en) * | 2017-12-18 | 2018-07-06 | 安徽恒盛实业有限责任公司 | A kind of fermentation processing method of pork |
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Application publication date: 20170215 |