Potherb mustard shredded meat capable of cooling, refreshing and stimulating appetite and preparation method of potherb mustard shredded meat

Abstract

The invention discloses potherb mustard shredded meat capable of cooling, refreshing and stimulating the appetite. The potherb mustard shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh potherb mustard, 20-30 parts of pork lean, 4-5 parts of fresh onions, 5-6 parts of red bean paste, 2-3 parts of rapeseed oil, 5-6 parts of leek flowers, 10-15 parts of duck bones, 2-3 parts of mint leaves, 1-2 parts of zornia gibbosa, 3-4 parts of dried orange peel, 2-4 parts of fresh winter sweet flowers, 10-15 parts of chili powder, 8-10 parts of pepper powder, 8-10 parts of yellow wine, 5-6 parts of white sugar, an appropriate amount of salt, an appropriate amount of water, and an appropriate amount of food-level baking soda. The potherb mustard shredded meat capable of cooling, refreshing and stimulating the appetite disclosed by the invention is prepared sequentially through the following steps: preserving the potherb mustard, desalinating the preserved potherb mustard, mixing the desalinated potherb mustard with auxiliary materials, sterilizing the potherb mustard mixed with the auxiliary materials, and subpackaging the sterilized potherb mustard to obtain finished products. The potherb mustard shredded meat has the efficacies of cooling, refreshing, stimulating the appetite, and being good in taste and mouth feel. The red bean paste which is added has the efficacies of dispelling the wind and heat, moistening skins and maintaining beauty. Varied Chinese herbal medicines which are added, such as the mint leaves, have the efficacies of dispelling wind and heat and clearing the throats.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a refreshing and appetizing shredded pickled cabbage and a preparation method thereof. Background technique [0002] Mustard mustard, pickled vegetables, and dried radish are the main pickled vegetables in Zhejiang Province. There are two main factors that affect the quality of these pickled vegetables. [0003] 1. During the pickling process, the chlorophyll in pickled cabbage will be degreened by acid and transformed into yellow-green or gray-green pheophytin, but chlorophyll can produce green and more stable chlorophyll under alkaline conditions. sodium. An appropriate amount of alkaline color-protecting agent can be added to achieve the effect of color protection. [0004] 2. During pickling and processing, 8%-15% or even higher concentration of salt is generally used for pickling, resulting in too salty taste and cannot be eaten directly. It needs to be desalted befor...

AI Technical Summary

Problems solved by technology

[0004] 2. During pickling and processing, 8%-15% or even higher concentration of salt is generally used for pickling, resulting in too salty taste and cannot be eaten directly. It needs to be desalted before being processed into low-salt instant soft packaging products

The traditional desalination method uses tap water soaking. Since salted vegetables contain more microorganisms, as the salt concentration decreases, microorganisms multiply in large numbers, especially in summer, sometimes there will be long-film growth, stickiness, and softness. Adverse effects of color and fragrance