CN106942615A - A kind of preparation method of Luchuan canned pork - Google Patents
A kind of preparation method of Luchuan canned pork Download PDFInfo
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- CN106942615A CN106942615A CN201710048266.7A CN201710048266A CN106942615A CN 106942615 A CN106942615 A CN 106942615A CN 201710048266 A CN201710048266 A CN 201710048266A CN 106942615 A CN106942615 A CN 106942615A
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Classifications
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- 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 belongs to food processing technology field, a kind of preparation method of Luchuan canned pork is specifically disclosed.The preparation method of the Luchuan canned pork includes step in detail below：(1) Feedstock treating：By stripping and slicing after the peeling of Luchuan pork, cleaning；(2) once cook：Pork-pieces and cooking agent mixing are cooked；(3) pickle：Cook Pork-pieces and curing agent mixing is pickled；(4) it is secondary to cook：Pickle Pork-pieces and curing agent mixing is cooked；(5) pack；(6) it is sterilized；Wherein, curing agent is mainly made up of cherry, strawberry, Gynura bicolor, Grape Skin, chamomile, the fruit of Chinese magnoliavine, carboxymethyl chitosan, diethylmethyl chitosan, wheat germ lipase and bromelain by certain part by weight.The preparation method step is simple, easy to implement, and the Luchuan canned pork prepared by it is not only free of chemical synthesis class antioxidant and preservative, green safety, and with certain health-care effect, and preservation and effect is good, is unlikely to deteriorate rotten.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of preparation method of Luchuan canned pork.
【Background technology】
Luchuan pork flat property and sweet taste, has functions that ease constipation stomach, born fluid, kidney tonifying gas, relieving heat toxin, cures mainly consumption of body fluid caused by febrile disease, disappears
Thirsty thin thin, kidney deficiency and bodily weakness, the postpartum deficiency of blood, cough caused by dryness, constipation, qi-restoratives, enriching yin, moisturize, nourishing liver is cloudy, profit skin, diuresis and only disappear
Yearningly.
Can is a kind of food that ensure that energy and nutrition supply, and Luchuan pork is made into can, can increase land
The product species of river pork, meets the daily need of people.But current canned meat generally contains more chemical synthesis class
Antioxidant and preservative, human body is edible to have certain side effect, is detrimental to health, also, the shelf-life of can is short, easily
It is rotten to rot.
【The content of the invention】
The present invention goal of the invention be：For above-mentioned problem, there is provided a kind of preparation side of Luchuan canned pork
Method.The preparation method step of the Luchuan canned pork is simple, easy to implement, and the Luchuan canned pork prepared by it is not only
Without chemical synthesis class antioxidant and preservative, green safety, with certain health-care effect, and preservation and effect is good, no
It is perishable to rot.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of preparation method of Luchuan canned pork, including step in detail below：
(1) Feedstock treating：From the fresh Luchuan pork after being killed before killing by quarantine and examination, after peeling, cleaning, cut
Hole is pricked on fritter into each 2-3cm of length and width fritter, and with toothpick, Pork-pieces is produced；
(2) once cook：By Pork-pieces, agent and water are cooked by weight 1:0.03:3 mixing, using electrified regulation method pair
Pork-pieces is drained after carrying out cooking 25-30min, produces cooking Pork-pieces；
(3) pickle：Pork-pieces will be cooked to be put into curing agent and pickle after 3-4h at 18-20 DEG C, produce and pickle Pork-pieces；
(4) it is secondary to cook：Pork-pieces will be pickled to cook after 1-2h at 70-75 DEG C together with curing agent, bullamacow is produced；
(5) pack：By bullamacow separating device into can and in 90-95 DEG C of lower sealing, you can obtain can；
(6) it is sterilized：10-15min sterilization processing is carried out to can using high static pressure, you can obtain the Luchuan pig of the present invention
Canned meat；
Wherein, the cooking agent is mainly made up of the raw material of following parts by weight：4-9 parts of dried orange peel, 4-8 parts of Chinese cassia tree, anise 3-6
1-2 parts of part, 2-5 parts of hawthorn, 1-3 parts of salt, 1-3 parts of fennel seeds and Chinese prickly ash；
The pickling liquid is mainly made up of the raw material of following parts by weight：10-20 parts of cherry, 10-18 parts of strawberry, Gynura bicolor
8-15 parts, 5-15 parts of Grape Skin, 5-12 parts of chamomile, 4-10 parts of the fruit of Chinese magnoliavine, 3-8 parts of carboxymethyl chitosan, diethylmethyl shell
0.05-0.08 parts of 1-6 parts of glycan, 0.08-0.15 parts of wheat germ lipase and bromelain.
In the present invention, further, in step (1), the show condition thickness of the Luchuan pork is less than 3cm.
In the present invention, further, in step (2), the voltage of the electrified regulation method is 120-130V.
In the present invention, further, in step (6), the pressure of the high static pressure is 400-450MPa, and temperature is 30-
35℃。
In the present invention, further, the cooking agent is mainly made up of the raw material of following parts by weight：6 parts of dried orange peel, Chinese cassia tree
1.6 parts of 6 parts, anistree 5 parts, 3 parts of hawthorn, 2 parts of salt, 2 parts of fennel seeds and Chinese prickly ash.
In the present invention, further, the curing agent is mainly made up of the raw material of following parts by weight：15 parts of cherry, grass
15 parts of the certain kind of berries, 12 parts of Gynura bicolor, 10 parts of Grape Skin, 9 parts of chamomile, 7 parts of the fruit of Chinese magnoliavine, 5 parts of carboxymethyl chitosan, diethylmethyl
0.06 part of 4 parts of chitosan, 0.1 part of wheat germ lipase and bromelain.
In the present invention, further, the curing agent is mainly prepared according to the following steps：
A. by weight, wheat germ lipase and bromelain are well mixed, and by volume 1:2, which add temperature, is
30-35 DEG C of warm water, stirs to after being completely dissolved, produces enzymolysis liquid；
B. by weight, after carboxymethyl chitosan and diethylmethyl chitosan being mixed, by volume 1:10 add
Distilled water is stirred until homogeneous, and is placed in 40-45 DEG C of thermostat water bath after constant temperature 25-30min, is added enzymolysis liquid and is stirred to mixing
It is uniform and continue constant temperature 20-25min, then it is warming up to 90 DEG C and continues constant temperature 10-15min, you can obtains chitosan liquid；
C. by weight, after cherry and strawberry being mixed, sequentially pass through and squeeze, filter, you can obtain mixed juice；By purple
Carry on the back after semiaquilegia adoxoides, Grape Skin, chamomile and fruit of Chinese magnoliavine mixing, by volume 1:1 adds after distilled water, is extracted simultaneously with ultrasonic wave
After filtering, add mixed juice, chitosan liquid and mix to uniform, produce curing agent concentrate；
D. by curing agent concentrate and distilled water by volume 1:After 30-40 is mixed to uniformly, you can obtain described
Curing agent.
The present invention is from preparing a kind of green safety, go out with certain health-care effect and the good Luchuan canned pork of preservation and effect
Hair, first, is cooked, electrified regulation method produces Pork-pieces itself using electrified regulation method to Pork-pieces and cooking agent composition
Heat amount, heat is distributed from the inside to the outside, and temperature is uniform, and the pork after cooking has good hardness, elasticity and chewiness, no
Only increase the mouthfeel of canned pork of the present invention, and be also convenient for keeping the shape of Pork-pieces in follow-up secondary cooking and sterilization process
Shape.Second, increase sensory effects, health and the anti-corrosive properties of Luchuan pork using special curing agent, and then extend Luchuan
The shelf-life of canned pork.In curing agent, the cherry and strawberry taste sweet and sour taste of addition can eliminate the greasy of pork
Taste, make the present invention Luchuan canned pork mouthfeel is tasty and refreshing, delicate fragrance, and both of which contains abundant anthocyanin, with strong antioxygen
Change activity and color is scarlet, and addition Gynura bicolor, Grape Skin extract solution take on a red color, four synergy, not only make to salt down
Preparation integrally present with Luchuan pork identical cerise, so as to assign the color and luster that Luchuan pork is good, strengthen to Luchuan
The effect of color protection of pork, improves the preservation and effect of Luchuan canned pork of the present invention.And the Grape Skin added and chamomile and cherry
Peach, strawberry synergy, make curing agent have the function of decomposing Luchuan pork fat, so as to strengthen the digestion of Luchuan pork
Property, and then reduction human body lipids contents are played, protect the effect of human vas；And Gynura bicolor, chamomile and the five tastes added
Son has clearing heat and detoxicating effect, and three's synergy can greatly enhance the combination of heavy metal and glucoside material, experiment card
Bright, the cherry iron-holder handled by this several material mixing is 3.3-3.5mg/100g, relative to the iron-holder in former cherry
5.8-6.0mg/100g reduces 39.6-45%, and relative to using only wherein one in Gynura bicolor, chamomile and the fruit of Chinese magnoliavine
Plant or the iron-holder of two kinds of components processing cherries reduces 15-20%, so as to illustrate Gynura bicolor, chamomile and fruit of Chinese magnoliavine mixing
The absorption to heavy metal in curing agent and Luchuan pork can be improved to remove, and then improve the safety of Luchuan canned pork of the present invention
Property and health.In addition, the wheat germ lipase and bromelain enzyme interacting of addition, can make carboxymethyl chitosan and diethyl
The degradation rate of methyl chitosan improves 11-14%, than improving 5-8% to the degradation rate of chitosan using one-component, so that
Solubility of the chitosan class in curing agent is set to be improved from 4.6-4.7g/100g to 5.3-5.6g/100g；And the carboxylic first after dissolving
Base enclosure glycan and diethylmethyl chitosan interact with chamomile, the fruit of Chinese magnoliavine, can make the antibacterial ability of curing agent of the present invention
5-7% is improved, so as to reduce the bacterial content and bacteria breed ability of Luchuan pork, and then Luchuan pork of the present invention is improved
The preservation and effect of can；And chitosan class can also strengthen the maintenance effect of haematochrome in curing agent, curing agent pair is further enhanced
The color-protecting function of Luchuan pork.3rd, high static pressure sterilization processing not only can effectively kill the bacterium in the pork of Luchuan, and extension is protected
The matter phase, and can preferably keep nutritional ingredient, local flavor and the quality of Luchuan pork.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：Preparation method step is simple,
It is easy to implement, and chemical synthesis class antioxidant and preservative, green are not only free of by its Luchuan canned pork prepared
Safety, with certain health-care effect, and preservation and effect is good, is unlikely to deteriorate rotten.
【Embodiment】
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
1. cook producing for agent
(1) by weight, following raw materials according component is weighed：
4 parts of dried orange peel；4 parts of Chinese cassia tree；
It is anistree 3 parts；2 parts of hawthorn；
1 part of salt；1 part of fennel seeds；
1 part of Chinese prickly ash；
(2) the above-mentioned raw material weighed is mixed, you can obtain the cooking agent.
2. curing agent is produced
(1) by weight, following raw materials according component is weighed：
(2) curing agent is produced according to the following steps:
A. by weight, wheat germ lipase and bromelain are well mixed, and by volume 1:2, which add temperature, is
30 DEG C of warm water, stirs to after being completely dissolved, produces enzymolysis liquid；
B. by weight, after carboxymethyl chitosan and diethylmethyl chitosan being mixed, by volume 1:10 add
Distilled water is stirred until homogeneous, and is placed in 40 DEG C of thermostat water baths after constant temperature 25min, add enzymolysis liquid stir to it is well mixed simultaneously
Continue constant temperature 20min, be then warming up to 90 DEG C and continue constant temperature 10min, you can obtain chitosan liquid；
C. by weight, after cherry and strawberry being mixed, sequentially pass through and squeeze, filter, you can obtain mixed juice；By purple
Carry on the back after semiaquilegia adoxoides, Grape Skin, chamomile and fruit of Chinese magnoliavine mixing, by volume 1:1 adds after distilled water, is extracted simultaneously with ultrasonic wave
After filtering, add mixed juice, chitosan liquid and mix to uniform, produce curing agent concentrate；
D. by curing agent concentrate and distilled water by volume 1:After 30 mix to uniformly, you can obtain described pickle
Agent.
3. in the preparation that the cooking agent prepared and curing agent are applied to Luchuan canned pork of the present invention, and by following tool
It is prepared by body step：
(1) Feedstock treating：From the fresh Luchuan pig for being less than 3cm after being killed before killing by quarantine and examination and its show condition thickness
Meat, after peeling, cleaning, is cut into each 2cm of length and width fritter, and hole is pricked on fritter with toothpick, produces Pork-pieces；
(2) once cook：By Pork-pieces, agent and water are cooked by weight 1:0.03:3 mixing, use voltage for 120V's
Electrified regulation method is drained after carrying out cooking 25min to Pork-pieces, produces cooking Pork-pieces；
(3) pickle：Pork-pieces will be cooked to be put into curing agent and pickle after 3h at 18 DEG C, produce and pickle Pork-pieces；
(4) it is secondary to cook：Pork-pieces will be pickled to cook after 1h at 70 DEG C together with curing agent, bullamacow is produced；
(5) pack：By bullamacow separating device into can and in 90 DEG C of lower sealings, you can obtain can；
(6) it is sterilized：The high static pressure that temperature is 400MPa for 30 DEG C, pressure is used to carry out 10min sterilization processing to can,
It can obtain the Luchuan canned pork of the present invention.
Embodiment 2
1. cook producing for agent
(1) by weight, following raw materials according component is weighed：
6 parts of dried orange peel；6 parts of Chinese cassia tree；
It is anistree 5 parts；3 parts of hawthorn；
2 parts of salt；2 parts of fennel seeds；
1.6 parts of Chinese prickly ash；
(2) the above-mentioned raw material weighed is mixed, you can obtain the cooking agent.
2. curing agent is produced
(1) by weight, following raw materials according component is weighed：
(2) curing agent is produced according to the following steps:
A. by weight, wheat germ lipase and bromelain are well mixed, and by volume 1:2, which add temperature, is
33 DEG C of warm water, stirs to after being completely dissolved, produces enzymolysis liquid；
B. by weight, after carboxymethyl chitosan and diethylmethyl chitosan being mixed, by volume 1:10 add
Distilled water is stirred until homogeneous, and is placed in 42 DEG C of thermostat water baths after constant temperature 27min, add enzymolysis liquid stir to it is well mixed simultaneously
Continue constant temperature 23min, be then warming up to 90 DEG C and continue constant temperature 12min, you can obtain chitosan liquid；
C. by weight, after cherry and strawberry being mixed, sequentially pass through and squeeze, filter, you can obtain mixed juice；By purple
Carry on the back after semiaquilegia adoxoides, Grape Skin, chamomile and fruit of Chinese magnoliavine mixing, by volume 1:1 adds after distilled water, is extracted simultaneously with ultrasonic wave
After filtering, add mixed juice, chitosan liquid and mix to uniform, produce curing agent concentrate；
D. by curing agent concentrate and distilled water by volume 1:After 35 mix to uniformly, you can obtain described pickle
Agent.
3. in the preparation that the cooking agent prepared and curing agent are applied to Luchuan canned pork of the present invention, and by following tool
It is prepared by body step：
(1) Feedstock treating：From the fresh Luchuan pig for being less than 3cm after being killed before killing by quarantine and examination and its show condition thickness
Meat, after peeling, cleaning, is cut into each 2cm of length and width fritter, and hole is pricked on fritter with toothpick, produces Pork-pieces；
(2) once cook：By Pork-pieces, agent and water are cooked by weight 1:0.03:3 mixing, use voltage for 125V's
Electrified regulation method is drained after carrying out cooking 28min to Pork-pieces, produces cooking Pork-pieces；
(3) pickle：Pork-pieces will be cooked to be put into curing agent and pickle after 3.5h at 19 DEG C, produce and pickle Pork-pieces；
(4) it is secondary to cook：Pork-pieces will be pickled to cook after 1.5h at 74 DEG C together with curing agent, bullamacow is produced；
(5) pack：By bullamacow separating device into can and in 93 DEG C of lower sealings, you can obtain can；
(6) it is sterilized：The high static pressure that temperature is 425MPa for 33 DEG C, pressure is used to carry out 13min sterilization processing to can,
It can obtain the Luchuan canned pork of the present invention.
Embodiment 3
1. cook producing for agent
(1) by weight, following raw materials according component is weighed：
9 parts of dried orange peel；8 parts of Chinese cassia tree；
It is anistree 6 parts；5 parts of hawthorn；
3 parts of salt；3 parts of fennel seeds；
2 parts of Chinese prickly ash；
(2) the above-mentioned raw material weighed is mixed, you can obtain the cooking agent.
2. curing agent is produced
(1) by weight, following raw materials according component is weighed：
(2) curing agent is produced according to the following steps:
A. by weight, wheat germ lipase and bromelain are well mixed, and by volume 1:2, which add temperature, is
35 DEG C of warm water, stirs to after being completely dissolved, produces enzymolysis liquid；
B. by weight, after carboxymethyl chitosan and diethylmethyl chitosan being mixed, by volume 1:10 add
Distilled water is stirred until homogeneous, and is placed in 45 DEG C of thermostat water baths after constant temperature 30min, add enzymolysis liquid stir to it is well mixed simultaneously
Continue constant temperature 25min, be then warming up to 90 DEG C and continue constant temperature 15min, you can obtain chitosan liquid；
C. by weight, after cherry and strawberry being mixed, sequentially pass through and squeeze, filter, you can obtain mixed juice；By purple
Carry on the back after semiaquilegia adoxoides, Grape Skin, chamomile and fruit of Chinese magnoliavine mixing, by volume 1:1 adds after distilled water, is extracted simultaneously with ultrasonic wave
After filtering, add mixed juice, chitosan liquid and mix to uniform, produce curing agent concentrate；
D. by curing agent concentrate and distilled water by volume 1:After 40 mix to uniformly, you can obtain described pickle
Agent.
3. in the preparation that the cooking agent prepared and curing agent are applied to Luchuan canned pork of the present invention, and by following tool
It is prepared by body step：
(1) Feedstock treating：From the fresh Luchuan pig for being less than 3cm after being killed before killing by quarantine and examination and its show condition thickness
Meat, after peeling, cleaning, is cut into each 3cm of length and width fritter, and hole is pricked on fritter with toothpick, produces Pork-pieces；
(2) once cook：By Pork-pieces, agent and water are cooked by weight 1:0.03:3 mixing, use voltage for 130V's
Electrified regulation method is drained after carrying out cooking 30min to Pork-pieces, produces cooking Pork-pieces；
(3) pickle：Pork-pieces will be cooked to be put into curing agent and pickle after 4h at 20 DEG C, produce and pickle Pork-pieces；
(4) it is secondary to cook：Pork-pieces will be pickled to cook after 2h at 75 DEG C together with curing agent, bullamacow is produced；
(5) pack：By bullamacow separating device into can and in 95 DEG C of lower sealings, you can obtain can；
(6) it is sterilized：The high static pressure that temperature is 450MPa for 35 DEG C, pressure is used to carry out 15min sterilization processing to can,
It can obtain the Luchuan canned pork of the present invention.
Below using the Luchuan canned pork obtained by embodiment of the present invention 1-3 as experimental group 1-3, so that this hair is only not used
Bright curing agent and the Luchuan canned pork for preparing replaces this as blank control group with natrium nitrosum and sodium ascorbate
The curing agent of invention and the Luchuan canned pork for preparing as a control group 1；It is right in the case where remaining condition is completely the same
Each group Luchuan canned pork carries out the measure of correlated performance.
1. sense organ is determined
20 people are chosen as subjective appreciation group, the Luchuan canned pork obtained by embodiment of the present invention 1-3 is felt
Official evaluates, and evaluation criteria and evaluation result are shown in Table 1-1 and table 1-2 respectively：
Table 1-1 subjective appreciation standard scales
| Index | Standard | Score value |
| Color and luster | Vivid red | 30 |
| Structural state | Uniform and smooth, the being knotted property of cutting into slices are good | 20 |
| Flavour, smell | It is aromatic flavour, moderately salted | 25 |
| Mouthfeel | Tasty and refreshing, delicate fragrance | 25 |
The sense organ measurement result table of table 1-2 embodiments 1-3 Luchuan canned pork
| Measurement result | Embodiment 1 | Embodiment 2 | Embodiment 3 | Blank control group | Control group 1 |
| Average mark | 98 | 96 | 97 | 88 | 90 |
From table 1-2, the preparation-obtained Luchuan canned pork sensory evaluation scores of embodiment 1-3 are more than 95 points,
Higher than blank control group and control group, illustrate the sensory-acceptance that the Luchuan canned pork that the present invention is prepared has had, matter
Amount is high.2. the shelf-life determines
In the case where remaining condition is completely the same, each group Luchuan canned pork is preserved after 1 year to each group Luchuan pork tank
Head carries out the bioassay standard that subjective appreciation is used as the preservation and effect of each group canned pork, the results are shown in Table 2：
The preservation and effect evaluation form of each group Luchuan pork of table 2
| Measurement result | Embodiment 1 | Embodiment 2 | Embodiment 3 | Blank control group | Control group 1 |
| Average mark | 93 | 94 | 95 | 61 | 79 |
As shown in Table 2, the Luchuan canned pork obtained by embodiment of the present invention 1-3 passes through the preservation of 1 year, its sensory evaluation
More than 90 points, significantly larger than blank control group and control group, preservation and effect are good.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. a kind of preparation method of Luchuan canned pork, it is characterised in that including step in detail below：
(1) Feedstock treating：From the fresh Luchuan pork after being killed before killing by quarantine and examination, after peeling, cleaning, length is cut into
Wide each 2-3cm fritter, and hole is pricked on fritter with toothpick, produce Pork-pieces；
(2) once cook：By Pork-pieces, agent and water are cooked by weight 1:0.03:3 mixing, using electrified regulation method to pork
Block is drained after carrying out cooking 25-30min, produces cooking Pork-pieces；
(3) pickle：Pork-pieces will be cooked to be put into curing agent and pickle after 3-4h at 18-20 DEG C, produce and pickle Pork-pieces；
(4) it is secondary to cook：Pork-pieces will be pickled to cook after 1-2h at 70-75 DEG C together with curing agent, bullamacow is produced；
(5) pack：By bullamacow separating device into can and in 90-95 DEG C of lower sealing, you can obtain can；
(6) it is sterilized：10-15min sterilization processing is carried out to can using high static pressure, you can obtain the Luchuan pork tank of the present invention
Head；
Wherein, the cooking agent is mainly made up of the raw material of following parts by weight：4-9 parts of dried orange peel, 4-8 parts of Chinese cassia tree, 3-6 parts of anise,
1-2 parts of 2-5 parts of hawthorn, 1-3 parts of salt, 1-3 parts of fennel seeds and Chinese prickly ash；
The pickling liquid is mainly made up of the raw material of following parts by weight：10-20 parts of cherry, 10-18 parts of strawberry, Gynura bicolor 8-15
Part, 5-15 parts of Grape Skin, 5-12 parts of chamomile, 4-10 parts of the fruit of Chinese magnoliavine, 3-8 parts of carboxymethyl chitosan, diethylmethyl chitosan
0.05-0.08 parts of 1-6 parts, 0.08-0.15 parts of wheat germ lipase and bromelain.
2. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that in step (1), the land
The show condition thickness of river pork is less than 3cm.
3. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that in step (2), described logical
The voltage of electrical heating method is 120-130V.
4. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that in step (6), the height
The pressure of static pressure is 400-450MPa, and temperature is 30-35 DEG C.
5. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that the cooking agent it is main by
The raw material of following parts by weight is made：6 parts of dried orange peel, 6 parts of Chinese cassia tree, anistree 5 parts, 3 parts of hawthorn, 2 parts of salt, 2 parts of fennel seeds and Chinese prickly ash
1.6 parts.
6. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that the curing agent it is main by
The raw material of following parts by weight is made：15 parts of cherry, 15 parts of strawberry, 12 parts of Gynura bicolor, 10 parts of Grape Skin, 9 parts of chamomile, the five tastes
0.06 part of 7 parts of son, 5 parts of carboxymethyl chitosan, 4 parts of diethylmethyl chitosan, 0.1 part of wheat germ lipase and bromelain.
7. a kind of preparation method of Luchuan canned pork according to claim 1, it is characterised in that the curing agent is mainly pressed
It is prepared by following steps：
A. by weight, wheat germ lipase and bromelain are well mixed, and by volume 1:2 add temperature for 30-
35 DEG C of warm water, stirs to after being completely dissolved, produces enzymolysis liquid；
B. by weight, after carboxymethyl chitosan and diethylmethyl chitosan being mixed, by volume 1:10 add distillation
Water is stirred until homogeneous, and is placed in 40-45 DEG C of thermostat water bath after constant temperature 25-30min, is added enzymolysis liquid and is stirred to well mixed
And continue constant temperature 20-25min, then it is warming up to 90 DEG C and continues constant temperature 10-15min, you can obtains chitosan liquid；
C. by weight, after cherry and strawberry being mixed, sequentially pass through and squeeze, filter, you can obtain mixed juice；Purple is carried on the back into day
After certain herbaceous plants with big flowers, Grape Skin, chamomile and fruit of Chinese magnoliavine mixing, by volume 1:1 adds after distilled water, is extracted and is filtered with ultrasonic wave
Afterwards, mixed juice, chitosan liquid are added to mix to uniform, produces curing agent concentrate；
D. by curing agent concentrate and distilled water by volume 1:After 30-40 is mixed to uniformly, you can obtain described pickle
Agent.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874150A (en) * | 2017-11-13 | 2018-04-06 | 江苏长寿集团股份有限公司 | A kind of preparation method of the compound meat paper of auxotype |
| CN109588550A (en) * | 2018-10-10 | 2019-04-09 | 青岛天地荟食品有限公司 | A kind of preparation process of feed for pet nourishing type canned beef |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
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2017
- 2017-01-20 CN CN201710048266.7A patent/CN106942615A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261918A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | A kind of manufacture method of canned pork |
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| 李广勋: "《中药药理毒理与临床》", 31 December 1992 * |
| 郑建仙: "《功能性食品生物技术》", 31 January 2004 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874150A (en) * | 2017-11-13 | 2018-04-06 | 江苏长寿集团股份有限公司 | A kind of preparation method of the compound meat paper of auxotype |
| CN109588550A (en) * | 2018-10-10 | 2019-04-09 | 青岛天地荟食品有限公司 | A kind of preparation process of feed for pet nourishing type canned beef |
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Application publication date: 20170714 |