CN107853602A - A kind of processing method of nutrition and health care ox palm meat - Google Patents
A kind of processing method of nutrition and health care ox palm meat Download PDFInfo
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- CN107853602A CN107853602A CN201711409623.4A CN201711409623A CN107853602A CN 107853602 A CN107853602 A CN 107853602A CN 201711409623 A CN201711409623 A CN 201711409623A CN 107853602 A CN107853602 A CN 107853602A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 72
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 50
- 230000035764 nutrition Effects 0.000 title claims abstract description 47
- 230000036541 health Effects 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 27
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 26
- 150000002367 halogens Chemical class 0.000 claims abstract description 26
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 24
- 239000005017 polysaccharide Substances 0.000 claims abstract description 24
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 claims abstract description 16
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 11
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 11
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 11
- 241000352057 Solanum vernei Species 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 11
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 11
- 229940043353 maltol Drugs 0.000 claims abstract description 11
- 150000004676 glycans Chemical class 0.000 claims abstract 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 12
- 240000006108 Allium ampeloprasum Species 0.000 claims description 10
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 10
- 241000005787 Cistanche Species 0.000 claims description 10
- 244000242564 Osmanthus fragrans Species 0.000 claims description 10
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 244000228451 Stevia rebaudiana Species 0.000 claims description 10
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 10
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 10
- 239000004576 sand Substances 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 239000001585 thymus vulgaris Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000006079 Schisandra chinensis Species 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
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- 238000010792 warming Methods 0.000 claims description 4
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- 240000002657 Thymus vulgaris Species 0.000 claims 2
- 239000011812 mixed powder Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
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- 208000007502 anemia Diseases 0.000 abstract description 3
- 201000001421 hyperglycemia Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 230000001225 therapeutic effect Effects 0.000 abstract description 2
- 150000004804 polysaccharides Chemical class 0.000 description 17
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- 241000333181 Osmanthus Species 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000002710 Ilex cornuta Nutrition 0.000 description 3
- 241000588278 Osmanthus heterophyllus Species 0.000 description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 206010025482 malaise Diseases 0.000 description 2
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- 241000283690 Bos taurus Species 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
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- Biochemistry (AREA)
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Abstract
The invention belongs to food processing technology field, especially a kind of processing method of nutrition and health care ox palm meat, following steps are specifically included：（1）Raw material, 660 ~ 680 parts of meat of the ox palm, 120 ~ 130 parts of purple grape, 43 ~ 47 parts of purple potato tender leaf, 8 ~ 9 parts of halogen material, 32 ~ 34 parts of cure, 0.12 ~ 0.14 part of maltol, 0.08 ~ 0.09 part of peppermint polysaccharide, 0.17 ~ 0.19 part of algal polysaccharides, 0.13 ~ 0.15 part of pachymaran are weighed by weight；（2）Ox palm meat and processing nutrient extract must be handled；（3）Ox palm meat must be pickled；（4）Obtain nutrition and health care ox palm meat；（5）Obtain finished product；Instant bagged, sweet-smelling is easily chewed rotten, and tasty thorough, delicate mouthfeel is smooth, the sweet perfume (or spice) of aftertaste, makes us enjoying endless aftertastes, and has significant therapeutic effect to hyperglycaemia, high fat of blood, anaemia and dyspeptic patient, and alimentary health-care function is notable.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of processing method of nutrition and health care ox palm meat.
Background technology
The ox palm is a kind of common food materials, is a kind of deep by popular dish frequently with braising in soy sauce, the cooking method such as stewing
Product；The traditional Chinese medical science thinks that the ox palm is with the effect of lower gas, relieving the five internal organs, physically weak deficiency of food, consumptive disease are thin available for treating in enriching yin and nourishing kidney, tune
It is weak, quench one's thirst, oedema, have a dizzy spell, dry throat and mouth, empty carbuncle hemoptysis, the symptom such as weakness of the spleen and the stomach, and contribute to hypotensive, drop courage to consolidate
Alcohol, help body-building；But in the market rarely has the presence of ox palm leisure food so that the people stock cattle palm absorbs its nutrition and its not
Convenient, even if in the market has a rare ox palm leisure food, but its nutritive value is also than relatively low, so inventing a kind of nutrition
The health care ox palm can meet the needs of people.
The content of the invention
A kind of in view of the above-mentioned problems, the present invention is intended to provide processing method of nutrition and health care ox palm meat.
The present invention is achieved through the following technical solutions：
A kind of processing method of nutrition and health care ox palm meat, specifically includes following steps：
（1）Raw material, 660 ~ 680 parts of meat of the ox palm, 120 ~ 130 parts of purple grape, 43 ~ 47 parts of purple potato tender leaf, halogen material 8 are weighed by weight
~ 9 parts, 32 ~ 34 parts of cure, 0.12 ~ 0.14 part of maltol, 0.08 ~ 0.09 part of peppermint polysaccharide, 0.17 ~ 0.19 part of algal polysaccharides, Fu
0.13 ~ 0.15 part of Siberian cocklebur polysaccharide；
（2）Purple grape and purple potato tender leaf are cleaned respectively, mixing is squeezed the juice, and obtains nutrient extract；Ox palm meat is diced shape, adds nutrition
Juice is mixed evenly, and inserts 46 ~ 50h of ferment at constant temperature in the fermenting case that temperature is 42 ~ 44 DEG C, takes out, and inserts temperature as 21 ~ 23
DEG C, vacuum be 34 ~ 38min of application of vacuum under conditions of 880 ~ 920Pa, cross 20 ~ 30 mesh filter clothes, must handle ox and slap meat and processing
Nutrient extract；
（3）Into the processing ox palm meat cure is added to be mixed evenly, insert temperature for pickle 50 under conditions of 32 ~ 34 DEG C ~
60min, adds maltol, peppermint polysaccharide, algal polysaccharides and pachymaran are mixed evenly, insert temperature for 29 ~ 31 DEG C, it is true
Reciprocal of duty cycle is 26 ~ 28min of application of vacuum under conditions of 610 ~ 630Pa, must pickle ox palm meat；
（4）It is 92 ~ 96 DEG C to tie sack and be put into slow fire in water to be heated to temperature the pack of halogen material, and addition pickles ox palm meat and submerges it
In, it is boiled by slow fire, adds processing nutrient extract and continue 38 ~ 42min of slow fire infusion and constantly stir, skim offscum, pull out, drain the water
Point, insert the cooler bin that temperature is 2 ~ 4 DEG C and cooled down, obtain nutrition and health care ox palm meat；
（5）Vacuum packaging, sterilizing, obtains finished product.
As the further scheme of invention：Described halogen material, is made up of the raw material of following parts by weight：Leek seed 4.3 ~ 4.5
Part, 8.5 ~ 8.9 parts of matrimony vine, 11 ~ 12 parts of saline cistanche, 14 ~ 15 parts of cassia bark, 6.2 ~ 6.8 parts of the fruit of Chinese magnoliavine, 9 ~ 10 parts of sweet osmanthus, tsaoko 11 ~
12 parts, 14 ~ 15 parts of fragrant sand, 4.9 ~ 5.1 parts of thyme, 3.2 ~ 3.6 parts of stevia rebaudian leaf.
As the further scheme of invention：Described halogen material, is prepared according to the following steps：By leek seed, saline cistanche, osmanthus
Skin, the fruit of Chinese magnoliavine, tsaoko and fragrant sand co-grinding, insert 7 ~ 8min of constant temperature frying, heating in the rotary frying pan that temperature is 55 ~ 57 DEG C
To 83 ~ 85 DEG C of continuation constant temperature 12 ~ 14min of frying, take out, matrimony vine, sweet osmanthus, thyme and stevia rebaudian leaf with co-grinding mix
It is even, obtain halogen material.
As the further scheme of invention：Described cure, it is made up of the raw material of following parts by weight：8 ~ 9 parts of lemon juice, oyster
5 ~ 6 parts of oil, 12 ~ 13 parts of light soy sauce, 18 ~ 20 parts of brown sugar, 17 ~ 19 parts of yellow rice wine, 22 ~ 24 parts of salt, 18 ~ 20 parts of vinegar, green starch
12 ~ 13 parts, 3 ~ 4 parts of zytase.
As the further scheme of invention：A kind of nutrition and health care ox palm of the processing method processing of nutrition and health care ox palm meat
Meat.
Beneficial effects of the present invention：A kind of processing method of nutrition and health care ox palm meat provided by the invention, processes what is obtained
Ox palm meat flavor is unique, instant bagged, sweet-smelling, easily chews rotten, and tasty thorough, delicate mouthfeel is smooth, the sweet perfume (or spice) of aftertaste, makes us
Enjoy endless aftertastes, the raw material coordinated effect of addition, not only effectively abundant and lifting ox palm meat flavor, effectively strengthen people's
Eating is intended to, and effective nutritional ingredient that can be effectively with ox palm meat merges so that and its nutritional ingredient is easy to human consumption's absorption,
Nutritional ingredient absorption rate is improved, effectively facilitates health, effectively strengthens the hematopoiesis function of hemopoietic system, promotes blood
Circulation and circulation, the harmful substance in blood is removed, the cholesterol in blood is effectively reduced, promotes stomach health, strengthen human body
Metabolic capabilities, there are significant therapeutic effect, nutrition and health care work(to hyperglycaemia, high fat of blood, anaemia and dyspeptic patient
Can be significantly.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of processing method of nutrition and health care ox palm meat, following steps are specifically included：
（1）Raw material, 660 parts of meat of the ox palm, 120 parts of purple grape, 43 parts of purple potato tender leaf, 8 parts of halogen material, cure 32 are weighed by weight
Part, 0.12 part of maltol, 0.08 part of peppermint polysaccharide, 0.17 part of algal polysaccharides, 0.13 part of pachymaran；
（2）Purple grape and purple potato tender leaf are cleaned respectively, mixing is squeezed the juice, and obtains nutrient extract；Ox palm meat is diced shape, adds nutrition
Juice is mixed evenly, and inserts ferment at constant temperature 46h in the fermenting case that temperature is 42 DEG C, takes out, it is 21 DEG C, vacuum to insert temperature
For application of vacuum 34min under conditions of 880Pa, 20 mesh filter clothes are crossed, ox palm meat and processing nutrient extract must be handled；
（3）Cure is added into processing ox palm meat to be mixed evenly, and is inserted under conditions of temperature is 32 DEG C and is pickled 50min, adds
Enter maltol, peppermint polysaccharide, algal polysaccharides and pachymaran to be mixed evenly, insert temperature be 29 DEG C, vacuum 610Pa
Under conditions of application of vacuum 26min, must pickle ox the palm meat；
（4）It is 92 DEG C to tie sack and be put into slow fire in water to be heated to temperature the pack of halogen material, and addition pickles the submergence of ox palm meat wherein,
It is boiled by slow fire, adds processing nutrient extract and continue slow fire infusion 38min and constantly stir, skim offscum, pull out, drain away the water, put
Enter the cooler bin that temperature is 2 DEG C to be cooled down, obtain nutrition and health care ox palm meat；
（5）Vacuum packaging, sterilizing, obtains finished product.
As the further scheme of invention：Described halogen material, is made up of the raw material of following parts by weight：4.3 parts of leek seed, Chinese holly
8.5 parts of Qi, 11 parts of saline cistanche, 14 parts of cassia bark, 6.2 parts of the fruit of Chinese magnoliavine, 9 parts of sweet osmanthus, 11 parts of tsaoko, 14 parts of fragrant sand, thyme 4.9
Part, 3.2 parts of stevia rebaudian leaf.
As the further scheme of invention：Described halogen material, is prepared according to the following steps：By leek seed, saline cistanche, osmanthus
Skin, the fruit of Chinese magnoliavine, tsaoko and fragrant sand co-grinding, insert constant temperature frying 7min in the rotary frying pan that temperature is 55 DEG C, be warming up to 83
DEG C continue constant temperature frying 12min, take out, matrimony vine, sweet osmanthus, thyme and stevia rebaudian leaf with co-grinding be well mixed, and obtains halogen material.
As the further scheme of invention：Described cure, it is made up of the raw material of following parts by weight：8 parts of lemon juice, oyster sauce
5 parts, 12 parts of light soy sauce, 18 parts of brown sugar, 17 parts of yellow rice wine, 22 parts of salt, 18 parts of vinegar, 12 parts of green starch, 3 parts of zytase.
As the further scheme of invention：A kind of nutrition and health care ox palm of the processing method processing of nutrition and health care ox palm meat
Meat.
Embodiment 2
In the embodiment of the present invention, a kind of processing method of nutrition and health care ox palm meat, following steps are specifically included：
（1）Raw material, 670 parts of meat of the ox palm, 125 parts of purple grape, 45 parts of purple potato tender leaf, 8.5 parts of halogen material, cure 33 are weighed by weight
Part, 0.13 part of maltol, 0.085 part of peppermint polysaccharide, 0.18 part of algal polysaccharides, 0.14 part of pachymaran；
（2）Purple grape and purple potato tender leaf are cleaned respectively, mixing is squeezed the juice, and obtains nutrient extract；Ox palm meat is diced shape, adds nutrition
Juice is mixed evenly, and inserts ferment at constant temperature 48h in the fermenting case that temperature is 43 DEG C, takes out, it is 22 DEG C, vacuum to insert temperature
For application of vacuum 36min under conditions of 900Pa, 25 mesh filter clothes are crossed, ox palm meat and processing nutrient extract must be handled；
（3）Cure is added into processing ox palm meat to be mixed evenly, and is inserted under conditions of temperature is 33 DEG C and is pickled 55min, adds
Enter maltol, peppermint polysaccharide, algal polysaccharides and pachymaran to be mixed evenly, insert temperature be 30 DEG C, vacuum 620Pa
Under conditions of application of vacuum 27min, must pickle ox the palm meat；
（4）It is 94 DEG C to tie sack and be put into slow fire in water to be heated to temperature the pack of halogen material, and addition pickles the submergence of ox palm meat wherein,
It is boiled by slow fire, adds processing nutrient extract and continue slow fire infusion 40min and constantly stir, skim offscum, pull out, drain away the water, put
Enter the cooler bin that temperature is 3 DEG C to be cooled down, obtain nutrition and health care ox palm meat；
（5）Vacuum packaging, sterilizing, obtains finished product.
As the further scheme of invention：Described halogen material, is made up of the raw material of following parts by weight：4.4 parts of leek seed, Chinese holly
8.7 parts of Qi, 11.5 parts of saline cistanche, 14.5 parts of cassia bark, 6.5 parts of the fruit of Chinese magnoliavine, 9.5 parts of sweet osmanthus, 11.5 parts of tsaoko, 14.5 parts of fragrant sand,
5 parts of thyme, 3.4 parts of stevia rebaudian leaf.
As the further scheme of invention：Described halogen material, is prepared according to the following steps：By leek seed, saline cistanche, osmanthus
Skin, the fruit of Chinese magnoliavine, tsaoko and fragrant sand co-grinding, insert constant temperature frying 7.5min in the rotary frying pan that temperature is 56 DEG C, be warming up to
84 DEG C of continuation constant temperature frying 13min, take out, matrimony vine, sweet osmanthus, thyme and stevia rebaudian leaf with co-grinding are well mixed, and obtain halogen
Material.
As the further scheme of invention：Described cure, it is made up of the raw material of following parts by weight：8.5 parts of lemon juice, oyster
5.5 parts of oil, 12.5 parts of light soy sauce, 19 parts of brown sugar, 18 parts of yellow rice wine, 23 parts of salt, 19 parts of vinegar, green starch 12.5 parts, xylan
3.5 parts of enzyme.
As the further scheme of invention：A kind of nutrition and health care ox palm of the processing method processing of nutrition and health care ox palm meat
Meat.
Embodiment 3
In the embodiment of the present invention, a kind of processing method of nutrition and health care ox palm meat, following steps are specifically included：
（1）Raw material, 680 parts of meat of the ox palm, 130 parts of purple grape, 47 parts of purple potato tender leaf, 8 ~ 9 parts of halogen material, cure 34 are weighed by weight
Part, 0.14 part of maltol, 0.09 part of peppermint polysaccharide, 0.19 part of algal polysaccharides, 0.15 part of pachymaran；
（2）Purple grape and purple potato tender leaf are cleaned respectively, mixing is squeezed the juice, and obtains nutrient extract；Ox palm meat is diced shape, adds nutrition
Juice is mixed evenly, and inserts ferment at constant temperature 50h in the fermenting case that temperature is 44 DEG C, takes out, it is 23 DEG C, vacuum to insert temperature
For application of vacuum 38min under conditions of 920Pa, 30 mesh filter clothes are crossed, ox palm meat and processing nutrient extract must be handled；
（3）Cure is added into processing ox palm meat to be mixed evenly, and is inserted under conditions of temperature is 34 DEG C and is pickled 60min, adds
Enter maltol, peppermint polysaccharide, algal polysaccharides and pachymaran to be mixed evenly, insert temperature be 31 DEG C, vacuum 630Pa
Under conditions of application of vacuum 28min, must pickle ox the palm meat；
（4）It is 96 DEG C to tie sack and be put into slow fire in water to be heated to temperature the pack of halogen material, and addition pickles the submergence of ox palm meat wherein,
It is boiled by slow fire, adds processing nutrient extract and continue slow fire infusion 42min and constantly stir, skim offscum, pull out, drain away the water, put
Enter the cooler bin that temperature is 4 DEG C to be cooled down, obtain nutrition and health care ox palm meat；
（5）Vacuum packaging, sterilizing, obtains finished product.
As the further scheme of invention：Described halogen material, is made up of the raw material of following parts by weight：4.5 parts of leek seed, Chinese holly
8.9 parts of Qi, 12 parts of saline cistanche, 15 parts of cassia bark, 6.8 parts of the fruit of Chinese magnoliavine, 10 parts of sweet osmanthus, 12 parts of tsaoko, 15 parts of fragrant sand, thyme 5.1
Part, 3.6 parts of stevia rebaudian leaf.
As the further scheme of invention：Described halogen material, is prepared according to the following steps：By leek seed, saline cistanche, osmanthus
Skin, the fruit of Chinese magnoliavine, tsaoko and fragrant sand co-grinding, insert constant temperature frying 8min in the rotary frying pan that temperature is 57 DEG C, be warming up to 85
DEG C continue constant temperature frying 14min, take out, matrimony vine, sweet osmanthus, thyme and stevia rebaudian leaf with co-grinding be well mixed, and obtains halogen material.
As the further scheme of invention：Described cure, it is made up of the raw material of following parts by weight：9 parts of lemon juice, oyster sauce
6 parts, 13 parts of light soy sauce, 20 parts of brown sugar, 19 parts of yellow rice wine, 24 parts of salt, 20 parts of vinegar, 13 parts of green starch, 4 parts of zytase.
As the further scheme of invention：A kind of nutrition and health care ox palm of the processing method processing of nutrition and health care ox palm meat
Meat.
Embodiment nutrition and health care ox slaps the nutrition and health care effect of meat and the commercially available common ox palm meat product of comparative example：
Effectively：Malaise symptoms mitigate or disappeared；It is invalid：Malaise symptoms are constant or more serious；
Hyperglycaemia, high fat of blood, anaemia and each 100 of dyspeptic patient are randomly choosed, is randomly divided into 2 groups, every group 50, institute
There is patient to disable within tested first 3 days all medicines, embodiment and comparative example group eat this group of ox palm meat 60g for each person every day, when tested
Between be 30 days, the nutrition and health care effect of embodiment nutrition and health care ox palm meat and the commercially available common ox palm meat product of comparative example is shown in Table 1：
The embodiment nutrition and health care ox of table 1 slaps the nutrition and health care effect of meat and the commercially available common ox palm meat product of comparative example
From the results shown in Table 1, the nutrition and health care ox of embodiment slaps meat respectively after the edible for patients of a variety of diseases, can
Effectively suppress a variety of diseases, mitigate disease symptomses, it is efficient substantially high compared with comparative example, illustrates nutrition and health care provided by the invention
Ox palm meat has good nutrition and health care effect.
Claims (5)
1. a kind of processing method of nutrition and health care ox palm meat, it is characterised in that specifically include following steps：
（1）Raw material, 660 ~ 680 parts of meat of the ox palm, 120 ~ 130 parts of purple grape, 43 ~ 47 parts of purple potato tender leaf, halogen material 8 are weighed by weight
~ 9 parts, 32 ~ 34 parts of cure, 0.12 ~ 0.14 part of maltol, 0.08 ~ 0.09 part of peppermint polysaccharide, 0.17 ~ 0.19 part of algal polysaccharides, Fu
0.13 ~ 0.15 part of Siberian cocklebur polysaccharide；
（2）Purple grape and purple potato tender leaf are cleaned respectively, mixing is squeezed the juice, and obtains nutrient extract；Ox palm meat is diced shape, adds nutrition
Juice is mixed evenly, and inserts 46 ~ 50h of ferment at constant temperature in the fermenting case that temperature is 42 ~ 44 DEG C, takes out, and inserts temperature as 21 ~ 23
DEG C, vacuum be 34 ~ 38min of application of vacuum under conditions of 880 ~ 920Pa, cross 20 ~ 30 mesh filter clothes, must handle ox and slap meat and processing
Nutrient extract；
（3）Into the processing ox palm meat cure is added to be mixed evenly, insert temperature for pickle 50 under conditions of 32 ~ 34 DEG C ~
60min, adds maltol, peppermint polysaccharide, algal polysaccharides and pachymaran are mixed evenly, insert temperature for 29 ~ 31 DEG C, it is true
Reciprocal of duty cycle is 26 ~ 28min of application of vacuum under conditions of 610 ~ 630Pa, must pickle ox palm meat；
（4）It is 92 ~ 96 DEG C to tie sack and be put into slow fire in water to be heated to temperature the pack of halogen material, and addition pickles ox palm meat and submerges it
In, it is boiled by slow fire, adds processing nutrient extract and continue 38 ~ 42min of slow fire infusion and constantly stir, skim offscum, pull out, drain the water
Point, insert the cooler bin that temperature is 2 ~ 4 DEG C and cooled down, obtain nutrition and health care ox palm meat；
（5）Vacuum packaging, sterilizing, obtains finished product.
2. the processing method of nutrition and health care ox according to claim 1 palm meat, it is characterised in that described halogen material, by with
The raw material of lower parts by weight is made：4.3 ~ 4.5 parts of leek seed, 8.5 ~ 8.9 parts of matrimony vine, 11 ~ 12 parts of saline cistanche, 14 ~ 15 parts of cassia bark, five
6.2 ~ 6.8 parts of taste, 9 ~ 10 parts of sweet osmanthus, 11 ~ 12 parts of tsaoko, 14 ~ 15 parts of fragrant sand, 4.9 ~ 5.1 parts of thyme, stevia rebaudian leaf 3.2 ~
3.6 part.
3. the processing method of nutrition and health care ox according to claim 2 palm meat, it is characterised in that described halogen material, by with
It is prepared by lower step：By leek seed, saline cistanche, cassia bark, the fruit of Chinese magnoliavine, tsaoko and fragrant sand co-grinding, temperature is inserted as 55 ~ 57
DEG C rotary frying pan in 7 ~ 8min of constant temperature frying, be warming up to 83 ~ 85 DEG C continuation constant temperature 12 ~ 14min of frying, take out, with mixed powder
Broken matrimony vine, sweet osmanthus, thyme and stevia rebaudian leaf is well mixed, and obtains halogen material.
4. the processing method of nutrition and health care ox according to claim 1 palm meat, it is characterised in that described cure, by with
The raw material of lower parts by weight is made：8 ~ 9 parts of lemon juice, 5 ~ 6 parts of oyster sauce, 12 ~ 13 parts of light soy sauce, 18 ~ 20 parts of brown sugar, 17 ~ 19 parts of yellow rice wine,
22 ~ 24 parts of salt, 18 ~ 20 parts of vinegar, 12 ~ 13 parts of green starch, 3 ~ 4 parts of zytase.
5. the nutrition and health care ox palm of the processing method processing of the nutrition and health care ox palm meat according to any one of claim 1 ~ 4
Meat.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224936A (en) * | 2011-06-15 | 2011-10-26 | 安徽光正食品有限公司 | Preparation method of cattle palm leisure food |
| CN104223131A (en) * | 2014-07-05 | 2014-12-24 | 安徽光正食品有限公司 | Sweet potato-flavor beef granules |
-
2017
- 2017-12-23 CN CN201711409623.4A patent/CN107853602A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224936A (en) * | 2011-06-15 | 2011-10-26 | 安徽光正食品有限公司 | Preparation method of cattle palm leisure food |
| CN104223131A (en) * | 2014-07-05 | 2014-12-24 | 安徽光正食品有限公司 | Sweet potato-flavor beef granules |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
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