CN114886093A - Making process of pickled meat stuffing - Google Patents
Making process of pickled meat stuffing Download PDFInfo
- Publication number
- CN114886093A CN114886093A CN202210632021.XA CN202210632021A CN114886093A CN 114886093 A CN114886093 A CN 114886093A CN 202210632021 A CN202210632021 A CN 202210632021A CN 114886093 A CN114886093 A CN 114886093A
- Authority
- CN
- China
- Prior art keywords
- meat
- tartary buckwheat
- pickling
- lean
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- 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
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
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Abstract
The invention relates to the technical field of fresh meat processing, and provides a preparation process of pickled meat stuffing, which can keep the original color, fragrance and taste of fresh meat, can realize low fat and simultaneously contains rich nutrition, and comprises the following steps: cleaning fresh meat, pre-pickling with tartary buckwheat wine, pickling again with pickling materials, steaming, and processing and packaging; the invention firstly pre-pickles the fresh meat with the self-made tartary buckwheat wine, then mixes the fresh meat with the self-made pickles, and carries out deep pickles, so that the meat is more delicious and soft and has the faint scent of tartary buckwheat, and more importantly, the nutritive value of the pickles is higher.
Description
Technical Field
The invention relates to the technical field of fresh meat processing, in particular to a making process of pickled meat stuffing.
Background
Nowadays, meat products become a favorite food for thousands of people, especially pork tastes delicious and is relatively cheap, and is popular with consumers. But the fat content can reach about 30 percent at most, and the health care tea has certain harm to people suffering from obesity, hypertension, hyperlipidemia and coronary heart disease. As the living standard of people increases, people begin to pay more attention to green healthy diet. Therefore, how to reduce the intake of animal fat has become a hot problem for the research of nutriologists at home and abroad in recent years. In particular, people like to pickle pork as stuffing of sausages, rice dumplings, moon cakes and the like, but how to keep the original color, fragrance and taste of products and achieve low fat is particularly important, and meanwhile, the pickled pork is rich in nutrition.
Disclosure of Invention
The first purpose of the invention is to provide a process for preparing the pickled meat stuffing, the meat quality of the pickled fresh meat is more fresh, tender and soft, the pickled fresh meat has the faint scent of tartary buckwheat, and more importantly, the pickled fresh meat has higher nutritive value.
A preparation process of pickled meat stuffing comprises the following steps:
s1, fresh meat processing: taking fresh pork, cleaning, finishing, separating fat from lean, cutting lean meat into meat blocks with the thickness of 1.5-2 cm, and directly slicing the fat meat;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-pickling for 10-20 h, and adding salt into fat meat for pre-pickling for 10-20 h;
s3, preparing a pickling material: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise modified artemisia glue, red yeast rice powder, chicken essence, monosodium glutamate, sugar and a meat tenderizer; the modified artemisia glue comprises artemisia glue, beta-cyclodextrin, tea polyphenol and antioxidant peptide;
s4, pickling fresh meat: uniformly mixing the salting material obtained in the step S3 with the pretreated lean meat obtained in the step S2, salting for 10-15 hours, turning over the salting material, and then salting for 10-15 hours;
s5, pickling post-treatment: airing the cured lean meat and fat meat to remove the moisture on the surface, putting the cured lean meat and fat meat into a steamer for steaming, then dicing, adding the curing material again, mixing uniformly, and carrying out vacuum packaging.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
1. the method comprises the steps of pre-pickling lean meat by using a self-made tartary buckwheat wine, mixing the lean meat with a pickling material containing modified artemisia glue, and carrying out deep pickling, so that the surface hydrophobicity of protein is reduced, the meat quality is delicious and moist and elastic, the hard phenomenon cannot occur, the oxidation of the protein can be greatly delayed under the condition of refrigeration or freezing, the functionality and the quality of myofibrillar protein of the meat quality of fresh meat are improved, the meat quality is more fresh, tender and soft, the bitter buckwheat fragrance is achieved, and more importantly, the nutritional value of the pickled fresh meat is higher.
2. The tartary buckwheat wine takes tartary buckwheat as a monarch drug, and is rich in main components for reducing blood sugar and blood fat, such as flavone, tartary buckwheat protein and the like; radix sophorae flavescentis, radix puerariae, bighead atractylodes rhizome and poria cocos serve as ministerial drugs, and assimilation of glucose in vivo is accelerated, so that blood sugar is reduced; the salvia miltiorrhiza and the immature bitter orange are used as adjuvant drugs, the propolis is used as a guiding drug, so that the effects of clearing heat and moistening dryness are achieved, the effects of reducing blood sugar and blood fat can be achieved through the matching of the raw materials, and the influence of fresh meat fat on the blood fat of a human body is neutralized.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
The following is a detailed description of the preparation process of the pickled meat stuffing provided by the embodiment of the invention.
A preparation process of pickled meat stuffing comprises the following steps:
s1, fresh meat processing: taking fresh pork, cleaning and finishing, separating fat from lean, directly slicing fat meat, and salting; cutting the lean meat into meat blocks with the thickness of 1.5-2 cm, and loosening the lean meat by using a meat loosening needle;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-pickling for 10-20 h, and adding salt into fat meat for pre-pickling for 10-20 h;
s3, preparing a pickling material: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise modified artemisia glue, red yeast rice powder, chicken essence, monosodium glutamate, sugar and a meat tenderizer; the modified artemisia glue comprises artemisia glue, beta-cyclodextrin, tea polyphenol and antioxidant peptide; the modified artemisia glue is innovatively added by the inventor, after the artemisia glue is grafted with the starch, the tea polyphenol and the antioxidant peptide, the starch paste network structure is more and more compact to cover the surface of the artemisia glue, holes are uniformly distributed, gaps are smaller, meanwhile, the gel of meat myofibrillar proteins of the artemisia seed glue forms more network structures, the addition of the tea polyphenol can enhance the crosslinking capacity of the proteins, the network structures are more compact and smaller, and the network structures are enhanced, so that the water retention property is better; in addition, the tea polyphenol contains hydrophilic hydroxyl and phenolic acid carboxyl, and is combined with protein to introduce hydrophilic groups into the protein, so that the surface hydrophobicity of the protein is reduced, the freshness and the moisture of the meat quality of the fresh meat are improved, the meat has elasticity, and the hard phenomenon cannot occur;
the antioxidant peptide has strong antioxidant activity, can remove free radicals or be used as a protective film to block free radical chain reaction, has good film forming property and viscosity, can form a layer of compact film on the surface of protein molecules, is more compact in mutual crosslinking with a network film structure of starch and artemisia glue under the action of tea polyphenol, and can form a compact network structure with myofibrillar proteins of fresh meat again, so that the moisture in the myofibrillar proteins of the fresh meat is bound, and the water retention of the fresh meat is improved; the oxidation rate of the fibrin of the fresh meat can be well slowed down; more importantly, under the condition of refrigeration or freezing, the oxidation of protein can be greatly delayed, the functionality and the quality of myofibrillar protein of fresh meat can be improved, mainly the oxidation resistance of antioxidant peptide and the water retention and locking effect of a network structure of mutual cross-linking of artemisia glue, starch and tea polyphenol, more antioxidant amino acid residues can be exposed in the hydrolysis process of the antioxidant peptide, the antioxidant activity is enhanced, the oxidation and the dissolution of the protein in the refrigeration process are delayed, the functionality and the quality of the myofibrillar protein are improved, and the meat can still keep relatively long-time delicious degree under the condition of refrigeration or freezing.
The addition of the red yeast powder not only ensures the meat to have bright color, but also can maintain the color of the meat; the red yeast rice has the effects of lowering blood pressure and reducing blood fat, and the contained monascus K can prevent the generation of cholesterol; moreover, no chemical synthetic haematochrome is needed to be added, the meat quality is more delicious, and the meat quality is non-toxic and safe, and the meat has the effects of tonifying spleen, helping digestion, promoting blood circulation, removing blood stasis and removing food stagnation;
s4, pickling the lean meat: uniformly mixing the salting material obtained in the step S3 with the pretreated lean meat obtained in the step S2, salting for 10-15 hours, turning over the salting material, and then salting for 10-15 hours;
s5, pickling post-treatment: taking the cured lean meat and fat meat out of the pot, airing to remove moisture on the surface, putting the aired lean meat and fat meat into a steamer to steam the lean meat and fat meat to the moisture content of 35-45%, taking out of the pot after about 40 minutes, then thermally dicing, adding curing materials again, uniformly mixing, and carrying out vacuum packaging at a certain amount per package.
In the invention, based on the problems that the meat is easy to harden and the color is dark after long-time standing in the prior art, the inventor firstly pre-pickles the fresh meat with the self-made tartary buckwheat wine, then mixes the meat with the self-made pickles, and deeply pickles the meat, and in the two-step pickles, the inventor uses the tartary buckwheat wine to fully dip the fresh meat, so that the meat is more delicious and has the faint scent of tartary buckwheat;
specifically, the modified artemisia glue is obtained by dry grafting of artemisia glue, beta-cyclodextrin tea polyphenol and whey antioxidant peptide; the mass ratio of the artemisia glue to the beta-cyclodextrin tea polyphenol to the antioxidant peptide is 3-8: 1-2: 1-2: 1.
specifically, the specific parameters of the dry grafting are as follows: the temperature is 50-60 ℃, the relative humidity is 60-90%, and the heating time is 12-48 h.
Specifically, in S2, the mass ratio of the adding amount of the tartary buckwheat wine to the lean meat is 1-2: 10; the mass ratio of the added amount of the salt to the fat meat is 1-2: 10.
Specifically, in S3, the auxiliary materials comprise modified artemisia glue, red yeast rice powder, chicken essence, monosodium glutamate, sugar and a meat tenderizer in a mass ratio of 3-5: 2-3: 1-1.5: 1-1.5: 1-1.5: 1 to 1.5.
Specifically, in S4, the mass ratio of the adding amount of the pickling material to the lean meat is (1-2): 15; in S5, the mass ratio of the adding amount of the pickling material to the lean meat is (1-2): 15.
specifically, the tartary buckwheat wine comprises the following raw materials in parts by weight: tartary buckwheat, radix sophorae flavescentis, radix puerariae, bighead atractylodes rhizome, poria cocos, radix salviae miltiorrhizae, immature bitter orange and propolis; 70-90 parts of tartary buckwheat, 5-10 parts of radix sophorae flavescentis, 5-10 parts of radix puerariae, 1-5 parts of bighead atractylodes rhizome, 1-5 parts of poria cocos, 1-5 parts of salvia miltiorrhiza, 1-5 parts of immature bitter orange and 10-20 parts of propolis.
The inventor utilizes locally-produced tartary buckwheat as a main drug, and the tartary buckwheat is cooperatively matched with radix sophorae flavescentis, radix puerariae, rhizoma atractylodis macrocephalae, poria cocos, radix salviae miltiorrhizae, fructus aurantii immaturus and propolis, and the ingredients such as flavone, D-chiro-inositol, steroid saponin, tartary buckwheat protein, polyphenol, alkaloid, polysaccharide and the like contained in the tartary buckwheat tea can inhibit alpha-glucosidase, improve insulin resistance and the like, regulate intestinal flora, resist oxidation, remove free radicals, regulate metabolism and the like; the tartary buckwheat is used as a monarch drug, and is rich in flavone, tartary buckwheat protein and the like which are used as main components for reducing blood sugar and blood fat of the tartary buckwheat; radix sophorae flavescentis, radix puerariae, bighead atractylodes rhizome and poria cocos serve as ministerial drugs, and assimilation of glucose in vivo is accelerated, so that blood sugar is reduced; the salvia miltiorrhiza and the immature bitter orange are used as adjuvant drugs, the propolis is used as a guiding drug, so that the effects of clearing heat and moistening dryness are achieved, the effects of reducing blood sugar and blood fat can be achieved through the matching of the components, and the influence of fresh meat fat on the blood fat of a human body is neutralized. Compared with the prior art that the liquor is used for directly dipping the fresh meat, the liquor has better nutritive value, can keep the freshness and moisture of the meat quality of the fresh meat, and has better using taste.
Further, the preparation method of the tartary buckwheat wine comprises the following steps:
(1) soaking radix Et rhizoma Fagopyri Tatarici, herba Avenae Fatuae Rice and Oryza Glutinosa in equal amount, draining, steaming, cooling, adding distilled water (the ratio of coarse cereals to distilled water is 3: 1 (g: mL)), sterilizing at 125 deg.C for 20min, adding 5-10% Monascus ruber seed solution, and standing at 30 deg.C for 5-10 d;
(2) adding edible alcohol according to a certain proportion, soaking for a period of time, squeezing the fermented materials in the step (1) to obtain wine body and distiller's grains, precipitating the wine body, filtering, and sterilizing for later use;
(3) cleaning the raw materials except for the tartary buckwheat, decocting the raw materials in 1/3-1/2 respectively, and filtering to obtain liquid medicine;
(4) and (3) mixing the wine body obtained in the step (2) and the liquid medicine obtained in the step (3), and then adding the rest raw materials to soak for a period of time, wherein the longer the soaking time is, the better the soaking time is, so that the tartary buckwheat medicinal liquor is obtained.
By the method, the monascus seed liquid is used for fermenting the black tartary buckwheat, the contents of functional components such as polyphenol, flavonoid substances, protein, amino acid, unsaturated fatty acid, unique cellulose, vitamins and minerals of the fermented black tartary buckwheat are obviously improved, trans-cinnamic acid and rutin in phenolic acid substances can be added, and the content of a hydrophilic antioxidant can be greatly improved, so that the pickled fresh meat has a greater nutritional effect, the faint scent of the tartary buckwheat can be reserved, and the appearance and the taste of the fresh meat are improved.
Further, in the step (2), the mass of the edible alcohol is 10-30 times of that of the tartary buckwheat, and the degree of the edible alcohol is 60% -90%.
Further, in the step (2), before the edible alcohol is added, the edible alcohol is heated to 50-60 ℃ in advance; and the temperature is kept for 20-40min during soaking, so that the effective components in the medicine can be rapidly leached to a greater extent, and the nutritional efficacy of the tartary buckwheat wine is improved.
Further, in the step (3), the specific operations of decocting are as follows: decocting with strong fire for 10-15 min after the water is boiled, and then decocting with slow fire for 25-35 min; can fully excite the active ingredients in the medicine, and dissolve the active ingredients in water to realize the health-care effect of the liquid medicine.
Further, in the step (4), the mass ratio of the wine body to the liquid medicine is 3-5: 1.
The fresh meat prepared by the invention can be used as stuffing, such as moon cake, rice dumpling or sausage, and can also be directly used as food material for cooking.
Example 1
A preparation process of pickled meat stuffing comprises the following steps:
s1, fresh meat processing: taking 1kg of fresh pork, cleaning and finishing, separating fat from lean, directly slicing fat meat, and salting; cutting the lean meat into meat blocks with the thickness of 1.5cm, and loosening the lean meat by using a meat loosening needle;
s2, fresh meat pretreatment: adding 150g of tartary buckwheat wine into lean meat for pre-pickling for 15h, and adding 20g of salt into fat meat for pre-pickling for 15 h;
s3, preparing a pickling material: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise 350g of modified artemisia glue, 250g of red yeast rice powder, 100g of chicken essence, 100g of monosodium glutamate, 100g of sugar and 100g of meat tenderizer;
s4, pickling the lean meat: uniformly mixing 90g of the salting material obtained in the step S3 with the pretreated lean meat obtained in the step S2, salting for 12 hours, turning over the salting material, and then salting for 12 hours;
s5, pickling post-treatment: taking out the cured lean meat and fat meat, airing to remove moisture on the surface, putting the aired lean meat and fat meat into a steamer to steam the lean meat and fat meat to moisture of 40 percent, taking out the pork meat after about 40 minutes, then thermally dicing, adding 90g of curing material again, uniformly mixing, and carrying out vacuum packaging.
In addition, the tartary buckwheat wine comprises the following raw materials: 70g of tartary buckwheat, 10g of radix sophorae flavescentis, 5g of radix puerariae, 1g of bighead atractylodes rhizome, 1g of poria cocos, 5g of salvia miltiorrhiza, 5g of immature bitter orange and 10g of propolis; the preparation method comprises the following steps:
(1) respectively weighing 70g of tartary buckwheat, oat rice and glutinous rice, soaking, draining, cooking, cooling, adding 70mL of distilled water, sterilizing, adding 8% monascus seed solution, and standing and culturing at 30 ℃ for 10 d;
(2) heating 700g of 80% edible alcohol to 50 ℃, mixing with the cultured material in the step (1), preserving heat, soaking for 30min, squeezing the fermented material to obtain wine body and wine lees, precipitating the wine body, filtering and sterilizing for later use;
(3) cleaning the raw materials except for the tartary buckwheat, decocting the raw materials in 1/3-1/2 respectively, and filtering to obtain liquid medicine;
(4) and (3) mixing the wine body obtained in the step (2) and the liquid medicine obtained in the step (3), and then adding the rest raw materials to soak for a period of time to obtain the tartary buckwheat medicinal liquor.
Examples 2-6 differ from example 1 as shown in table 1 below:
table 1 differences of examples 2-6 from example 1
Comparative example 1
This comparative example differs from example 1 in that: in S2, lean meat is not pre-pickled with tartary buckwheat wine, but is pre-pickled with Chinese liquor.
Comparative example 2
This comparative example differs from example 1 in that: the pickling material of S3 is added with sand sagebrush gum directly instead of modified sand sagebrush gum.
Comparative example 3
This comparative example differs from example 1 in that: the tartary buckwheat wine comprises: soaking radix Et rhizoma Fagopyri Tatarici in Chinese liquor.
Comparative example 4
This comparative example differs from example 1 in that: the tartary buckwheat wine does not contain largehead atractylodes rhizome, Indian buead and immature bitter orange.
Experimental example 1
The meat stuffing obtained in the examples 1-6 and the comparative examples 1-4 is made into a meat dumpling by the same method, and the randomly selected 50 interviewees are subjected to random taste evaluation, wherein 1-10 scores are satisfactory, 1-3 scores are unsatisfactory, 4-6 scores are general, 7-8 scores are good, and 9-10 scores are very satisfactory; the average values of the evaluation results are shown in table 2:
TABLE 2 taste evaluation results
| Taste of the product | Fragrance | Color | Meat quality | Content of fat/percent | |
| Example 1 | 9 | 9 | 9 | 10 | 15.02 |
| Example 2 | 10 | 9 | 10 | 9 | 15.13 |
| Example 3 | 10 | 8 | 9 | 9 | 15.21 |
| Example 4 | 9 | 9 | 8 | 10 | 15.17 |
| Example 5 | 10 | 8 | 9 | 10 | 14.98 |
| Example 6 | 9 | 8 | 8 | 10 | 15.16 |
| Comparative example 1 | 6 | 6 | 5 | 5 | 28.42 |
| Comparative example 2 | 4 | 8 | 7 | 4 | 15.27 |
| Comparative example 3 | 5 | 6 | 5 | 4 | 25.69 |
| Comparative example 4 | 5 | 6 | 5 | 5 | 20.18 |
As can be seen from the data in table 1, the mouth feel, flavor, color and meat quality of the pickled fresh meat as the rice dumpling filling are good, the visible red koji powder can make the meat bright in color and more delicious in meat quality, and the tartary buckwheat wine prepared by matching tartary buckwheat with radix sophorae flavescentis, radix puerariae, rhizoma atractylodis macrocephalae, poria cocos, radix salviae miltiorrhizae, immature bitter orange and propolis has a good effect on pickling the fresh meat, is beneficial to improving the mouth feel, flavor, color and meat quality of the fresh meat, and can reduce fat content.
Experimental example 2
The meat stuffing obtained in the examples 1-6 and the comparative examples 1-4 is made into a meat dumpling by the same method, the meat dumpling is stored under the condition of refrigeration (5-8 ℃), and is taken out at 5d, 10d, 15d, 20d, 30d and 60d respectively, and the randomly selected 50 interviewees are subjected to the evaluation of meat taste and taste, wherein 1-10 is satisfied, 1-3 is unsatisfied, 4-6 is general, 7-8 is good, and 9-10 is very satisfied; the average values of the evaluation results are shown in table 3:
TABLE 3 evaluation results of meat quality and taste at different time periods
From the data in table 3, it can be seen that: in the embodiment, the modified artemisia glue is added into the pickling material, and after the fresh meat is pickled, the oxidation of protein can be greatly delayed under the condition of refrigeration or freezing, so that the functionality and quality of myofibrillar protein of the meat quality of the fresh meat are improved, and the meat quality of the fresh meat can still keep the delicious degree for a relatively long time under the condition of refrigeration or freezing.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The making process of the pickled meat stuffing is characterized by comprising the following steps of:
s1, fresh meat processing: taking fresh pork, cleaning, finishing, separating fat from lean, directly slicing fat meat, and cutting the lean meat into meat blocks with the thickness of 1.5-2 cm;
s2, fresh meat pretreatment: adding tartary buckwheat wine into lean meat for pre-pickling for 10-20 h, and adding salt into fat meat for pre-pickling for 10-20 h;
s3, preparing a pickling material: parching salt to slight yellow, taking out, adding adjuvants, and mixing to obtain pickling material; the auxiliary materials comprise modified artemisia glue, red yeast rice powder, chicken essence, monosodium glutamate, sugar and a meat tenderizer; the modified artemisia glue comprises artemisia glue, beta-cyclodextrin, tea polyphenol and antioxidant peptide;
s4, pickling the lean meat: uniformly mixing the salting material obtained in the step S3 with the pretreated lean meat obtained in the step S2, salting for 10-15 hours, turning over the salting material, and then salting for 10-15 hours;
s5, pickling post-treatment: airing the cured lean meat and fat meat to remove the moisture on the surface, putting the cured lean meat and fat meat into a steamer for steaming, then dicing, adding the curing material again, mixing uniformly, and carrying out vacuum packaging.
2. The preparation process of the pickled meat stuffing according to claim 1, wherein the modified artemisia glue is obtained by dry grafting of artemisia glue with beta-cyclodextrin tea polyphenol and whey antioxidant peptide; the mass ratio of the artemisia glue to the beta-cyclodextrin tea polyphenol to the antioxidant peptide is 3-8: 1-2: 1-2: 1.
3. the preparation process of the salted meat stuffing according to claim 1, wherein in S2, the mass ratio of the added tartary buckwheat wine to the lean meat is 1-2: 10; the mass ratio of the added amount of the salt to the fat meat is 1-2: 10.
4. The making process of the pickled meat filling according to claim 1, wherein in S3, the mass ratio of the modified artemisia glue, the red yeast rice powder, the chicken essence, the monosodium glutamate, the sugar and the meat tenderizer in the auxiliary materials is 3-5: 2-3: 1-1.5: 1-1.5: 1-1.5: 1 to 1.5.
5. The preparation process of the marinated meat stuffing according to claim 1, wherein in S4, the mass ratio of the added amount of the marinating material to the lean meat is 1-2: 15; in S5, the mass ratio of the adding amount of the pickling material to the lean meat is (1-2): 15.
6. the preparation process of the pickled meat stuffing according to claim 1, wherein the tartary buckwheat wine comprises the following raw materials in parts by weight: 70-90 parts of tartary buckwheat, 5-10 parts of radix sophorae flavescentis, 5-10 parts of radix puerariae, 1-5 parts of bighead atractylodes rhizome, 1-5 parts of poria cocos, 1-5 parts of salvia miltiorrhiza, 1-5 parts of immature bitter orange and 10-20 parts of propolis.
7. The process for preparing the pickled meat stuffing according to claim 6, wherein the preparation method of the tartary buckwheat wine comprises the following steps:
(1) soaking radix Et rhizoma Fagopyri Tatarici, herba Avenae Fatuae Rice and Oryza Glutinosa, draining, steaming, cooling, adding distilled water, sterilizing, adding 5% -10% Monascus ruber seed solution, and standing at 30 deg.C for 5-10 days;
(2) adding edible alcohol according to a certain proportion, soaking for a period of time, squeezing the fermented materials in the step (1) to obtain wine body and distiller's grains, precipitating the wine body, filtering, and sterilizing for later use;
(3) cleaning the raw materials except for the tartary buckwheat, decocting the raw materials in 1/3-1/2 respectively, and filtering to obtain liquid medicine;
(4) and (3) mixing the wine body obtained in the step (2) and the liquid medicine obtained in the step (3), and then adding the rest raw materials to soak for a period of time to obtain the tartary buckwheat medicinal liquor.
8. The preparation process of the pickled meat stuffing according to claim 7, wherein in the step (2), the mass of the edible alcohol is 10-30 times of that of the tartary buckwheat, and the degree of the edible alcohol is 60-90%.
9. The process for preparing the marinated meat filling according to claim 7, wherein in the step (2), the edible alcohol is preheated to 50-60 ℃ before being added; and preserving heat for 20-40min when soaking.
10. The process for preparing the marinated meat stuffing according to claim 7, wherein in the step (4), the mass ratio of the wine body to the liquid medicine is 3-5: 1.
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| CN108850879A (en) * | 2018-05-07 | 2018-11-23 | 李�根 | A kind of method for salting of butcher's meat |
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| RU2330458C1 (en) * | 2007-01-17 | 2008-08-10 | Олег Иванович Квасенков | Method of production of preserved food "chicken salad" |
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