CN107319350A - A kind of processing method for freezing fast food sauerkraut braised pork - Google Patents
A kind of processing method for freezing fast food sauerkraut braised pork Download PDFInfo
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- CN107319350A CN107319350A CN201710565840.6A CN201710565840A CN107319350A CN 107319350 A CN107319350 A CN 107319350A CN 201710565840 A CN201710565840 A CN 201710565840A CN 107319350 A CN107319350 A CN 107319350A
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- CN
- China
- Prior art keywords
- sauerkraut
- processing method
- fast food
- braised pork
- pickled
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Links
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 24
- 235000015277 pork Nutrition 0.000 title claims abstract description 17
- 235000013410 fast food Nutrition 0.000 title claims abstract description 13
- 238000007710 freezing Methods 0.000 title claims abstract description 13
- 230000008014 freezing Effects 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 241000186660 Lactobacillus Species 0.000 claims abstract description 6
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 12
- 235000021574 pickled cabbage Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 210000004919 hair shaft Anatomy 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241001500843 Allium parvum Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 206010023126 Jaundice Diseases 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000011081 inoculation Methods 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 230000000593 degrading effect Effects 0.000 abstract description 3
- 239000000356 contaminant Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 present invention is on a kind of processing method for freezing fast food sauerkraut braised pork, it is characterised in that by the way that sauerkraut to be inoculated with to the compound lactobacillus after sauerkraut juice domestication, and degrading nitrite reduces PH, reduces living contaminants, strengthens edible safety, while increasing ferment local-flavor.It is stored refrigerated after vacuum packaging, beneficial to Shelf-life；Heat instant, instant edible.
Description
Technical field
The present invention relates to food processing field, a kind of processing method for freezing fast food sauerkraut braised pork is related generally to.
Background technology
Cure foods are the fermented foods of Chinese tradition, as sauerkraut, various aquatic products etc. of pickling are liked by consumers in general
Love.Fermentation can not only improve the nutritive value of food, and to increase local flavor, be played an important role in terms of lifting organoleptic properties.
But cure foods generally existing nitrite Overdosing problems in process, have serious harm to human body.Su Xiaojing exists《This
The biodegradable research of cure foods nitrite》Lactic acid bacteria i.e. penta for the three high-efficiency degradation nitrite that early stage is screened
Sugared lactobacillus B1, Lactobacillus plantarum C1, D2, carry out domestication culture in sauerkraut juice or high salt concentration culture medium, and applied to acid
In dish and the production for pickling Spanish mackerel, the effect of degrading nitrite is reached.
The content of the invention
The present invention strengthens flavour of food products, there is provided one kind freezing for lifting organoleptic properties to strengthen the edible safety of sauerkraut
The processing method of fast food sauerkraut braised pork.
A kind of processing method for freezing fast food sauerkraut braised pork, it is characterised in that it is made up of following step：
1）, select big, solid, the disease-free and rotten Chinese cabbage of heart cut root and old outer leaf, Chinese cabbage one one
Neat comes in fermenter, to be compacted, compress, by one layer of Chinese cabbage, one layer of salt, be pickled in 10-12 DEG C 14-15 days；
2）, the uniform stripping and slicing of Chinese cabbage will be pickled obtained by step 1, mix with 5-6% glucose, 0.5-0.6% Tea Polyphenols, regulation pH value of solution
For 5-5.5, volume fraction is added for the compound lactobacillus after being tamed through sauerkraut juice of 5-5.5%, the 48-50 that fermented in 35-38 DEG C is small
When, obtain pickled cabbage；
3）, high-quality streaky pork thawed, quick-boil boiling hot 3-5 minutes, drain surface moisture, it is fried 5-10 minutes in 120-125 DEG C, be cut into
Uniform sheet；
4）, pot heated, be put into soybean oil, when temperature reaches 150-160 DEG C, be separately added into the small onion parts of equivalent and ginger slice, make
Spring onion are dry, ginger jaundice, hair shaft, pull out and are put into material bag, standby；
5）, by step 3 gained sliced meat add mass fraction be 2-3% steps 4 obtained by material bag, 5-6% light soy sauce, 3-3.5% dark soy sauce, 5-
6% oyster sauce, 13-15% yellow rice wine, 10-12% rock sugar, 3-3.5% edible salts, 5-6% monosodium glutamates, 3-3.5% chickens' extracts and 20-25 times measure water, greatly
Fire is cooked 20-25 minutes, and small fire is simmered 30-35 minutes, sliced meat is pulled out, soup is continued to employ；
6）, by step 4 gained soup add step 2 gained pickled cabbage, be heated to 90-95 DEG C, small fire is simmered 3-5 minute, then general
Sauce pickled cabbage is pulled out, merges sliced meat, sauce pickled cabbage, is vacuum-packed after cooling, stored refrigerated in 2-6 DEG C.
It is an advantage of the invention that：
The processing method of a kind of freezing fast food sauerkraut braised pork of the present invention, by the way that sauerkraut to be inoculated with to the Composite Milk after sauerkraut juice domestication
Sour bacterium, degrading nitrite reduces PH, reduces living contaminants, strengthens edible safety, while increasing ferment local-flavor.By high-quality
Streaky pork by quick-boil it is boiling hot, fried, simmer increase meat taste, reduce greasy feeling.Stored refrigerated, Shelf-life, heating is instant,
Instant edible.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method for freezing fast food sauerkraut braised pork, it is characterised in that it is made up of following step：
1）, select big, solid, the disease-free and rotten Chinese cabbage of heart cut root and old outer leaf, Chinese cabbage one one
Neat comes in fermenter, to be compacted, compress, by one layer of Chinese cabbage, one layer of salt, be pickled in 10 DEG C 15 days；
2）, the uniform stripping and slicing of Chinese cabbage will be pickled obtained by step 1, mix with 5% glucose, 0.5% Tea Polyphenols, regulation pH value of solution is 5, plus
It is the compound lactobacillus after 5% tamed through sauerkraut juice to enter volume fraction, is fermented 48 hours in 38 DEG C, obtains pickled cabbage；
3）, high-quality streaky pork thawed, quick-boil boiling hot 3 minutes, drain surface moisture, in 125 DEG C of oily deep fry for five minutes, be cut into uniform sheet；
4）, pot heated, be put into soybean oil, when temperature reaches 150 DEG C, be separately added into the small onion parts of equivalent and ginger slice, make spring onion
Hair shaft, ginger jaundice, hair shaft are pulled out and are put into material bag, standby；
5）, by step 3 gained sliced meat add mass fraction be 2% step 4 obtained by material bag, 5% light soy sauce, 3% dark soy sauce, 5% oyster sauce, 13%
Yellow rice wine, 10% rock sugar, 3% edible salt, 5% monosodium glutamate, 3% chickens' extract and 20 times of amount water, big fire are cooked 20 minutes, and small fire is simmered 30 minutes,
Sliced meat are pulled out, soup is continued to employ；
6）, step 4 gained soup added into step 2 gained pickled cabbage, be heated to 90 DEG C, small fire is simmered 5 minutes, then sauce salted down white
Dish is pulled out, merges sliced meat, sauce pickled cabbage, is vacuum-packed after cooling, stored refrigerated in 2 DEG C.
Claims (5)
1. a kind of processing method for freezing fast food sauerkraut braised pork, it is characterised in that it is made up of following step：
1）, select big, solid, the disease-free and rotten Chinese cabbage of heart cut root and old outer leaf, Chinese cabbage one one
Neat comes in fermenter, to be compacted, compress, by one layer of Chinese cabbage, one layer of salt, be pickled in 10-12 DEG C 14-15 days；
2）, the uniform stripping and slicing of Chinese cabbage will be pickled obtained by step 1, mix with 5-6% glucose, 0.5-0.6% Tea Polyphenols, regulation pH value of solution
For 5-5.5, the compound lactobacillus added after being tamed through sauerkraut juice is fermented, and obtains pickled cabbage；
3）, high-quality streaky pork thawed, quick-boil boiling hot 3-5 minutes, drain surface moisture, it is fried 5-10 minutes, be cut into uniform sheet；
4）, pot heated, be put into soybean oil, when temperature reaches 150-160 DEG C, be separately added into the small onion parts of equivalent and ginger slice, make
Spring onion are dry, ginger jaundice, hair shaft, pull out and are put into material bag, standby；
5）, by step 3 gained sliced meat add mass fraction be 2-3% steps 4 obtained by material bag, 5-6% light soy sauce, 3-3.5% dark soy sauce, 5-
6% oyster sauce, 13-15% yellow rice wine, 10-12% rock sugar, 3-3.5% edible salts, 5-6% monosodium glutamates, 3-3.5% chickens' extracts and 20-25 times measure water, greatly
Fire is cooked 20-25 minutes, and small fire is simmered 30-35 minutes, sliced meat is pulled out, soup is continued to employ；
6）, by step 4 gained soup add step 2 gained pickled cabbage, be heated to 90-95 DEG C, small fire is simmered 3-5 minute, then general
Sauce pickled cabbage is pulled out, merges sliced meat, sauce pickled cabbage, is vacuum-packed after cooling, stored refrigerated.
2. a kind of processing method for freezing fast food sauerkraut braised pork according to claim 1, it is characterised in that step 2 is through sauerkraut
Compound lactobacillus inoculation volume fraction after juice domestication is 5-5.5%.
3. a kind of processing method for freezing fast food sauerkraut braised pork according to claim 1, it is characterised in that step 2 was fermented
Cheng Wei：Fermented 48-50 hours in 35-38 DEG C.
4. a kind of processing method for freezing fast food sauerkraut braised pork according to claim 1, it is characterised in that the fried temperature of step 3
Spend for 120-125 DEG C.
5. a kind of processing method for freezing fast food sauerkraut braised pork according to claim 1, it is characterised in that step 6 refrigerates temperature
Spend for 2-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710565840.6A CN107319350A (en) | 2017-07-12 | 2017-07-12 | A kind of processing method for freezing fast food sauerkraut braised pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710565840.6A CN107319350A (en) | 2017-07-12 | 2017-07-12 | A kind of processing method for freezing fast food sauerkraut braised pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319350A true CN107319350A (en) | 2017-11-07 |
Family
ID=60197613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710565840.6A Pending CN107319350A (en) | 2017-07-12 | 2017-07-12 | A kind of processing method for freezing fast food sauerkraut braised pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319350A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791099A (en) * | 2009-01-30 | 2010-08-04 | 程广有 | Northeast sauerkraut cooking technology |
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN106858459A (en) * | 2015-12-10 | 2017-06-20 | 凤城市莲澳香精品美食有限公司 | Sauerkraut plain boiled pork processing technology |
-
2017
- 2017-07-12 CN CN201710565840.6A patent/CN107319350A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791099A (en) * | 2009-01-30 | 2010-08-04 | 程广有 | Northeast sauerkraut cooking technology |
| CN102524825A (en) * | 2011-01-04 | 2012-07-04 | 汇一食品有限公司 | Preparation method of braised meat with pickled vegetable |
| CN102599445A (en) * | 2012-03-16 | 2012-07-25 | 山东新希望六和集团有限公司 | Formula and processing technology of seasoning packet for pork with preserved vegetable |
| CN106858459A (en) * | 2015-12-10 | 2017-06-20 | 凤城市莲澳香精品美食有限公司 | Sauerkraut plain boiled pork processing technology |
Non-Patent Citations (3)
| Title |
|---|
| 吴景耀: "《中华名菜荟萃：闽菜》", 31 January 2002, 吉林摄影出版社 * |
| 苏肖晶: "腌制食品中亚硝酸盐生物降解的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 阎世英: "《酵素决定健康》", 31 January 2016, 北京：中国医药科技出版社 * |
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Application publication date: 20171107 |
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