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Preparation method of diced meat-mustard pickle

A technology of diced mustard and its production method, which is applied in food preparation, application, food science, etc., can solve problems such as unhealthy taste, and achieve the effect of fragrant taste, high edible value, and enhancing appetite

Inactive Publication Date: 2014-01-22
刘诗茵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing methods of mustard greens are pickled or slightly fried, and the taste is raw and hard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of diced mustard pickle, its concrete preparation steps are:

[0025] Step 1. Cut the fresh mustard lumps into shredded mustard greens, dry them with hot air at 25°C until the water content is 8-12% by weight, and set aside; or place the shredded mustard greens in the natural air for 10 hours ,spare;

[0026] Step 2, wash the fresh pork with clean water, cut into cubes, deep-fry until it is burnt yellow, remove and set aside;

[0027] Step 3. Weigh chili powder, pepper noodles and sugar according to the weight ratio of 7:4:4, mix them evenly to obtain mixture I, and set aside; according to the weight ratio of peanut oil and mixture I as 1.5:1, weigh Take peanut oil and mixture Ⅰ, heat the peanut oil and pour into mixture Ⅰ, stir while pouring, until the mixture is uniform, and obtain mixture Ⅱ, set aside;

[0028] Step 4. Steam the shredded mustard greens prepared in the above step 1 in a steamer at 100°C for 10 minutes, take it out, place...

Embodiment 2

[0032] A kind of preparation method of diced mustard pickle, its concrete preparation steps are:

[0033] Step 1. Cut the fresh mustard lumps into shredded mustard greens, dry them with hot air at 30°C until the water content is 10% by weight, and set aside; or place the shredded mustard greens in the natural air for 15 hours, set aside ;

[0034] Step 2, wash the fresh pork with clean water, cut into cubes, deep-fry until it is burnt yellow, remove and set aside;

[0035] Step 3. Weigh chili powder, pepper noodles and sugar according to the weight ratio of 7:4:4, mix them evenly to obtain mixture I, and set aside; according to the weight ratio of peanut oil and mixture I as 1.5:1, weigh Take peanut oil and mixture Ⅰ, heat the peanut oil and pour into mixture Ⅰ, stir while pouring, until the mixture is uniform, and obtain mixture Ⅱ, set aside;

[0036] Step 4. Steam the shredded mustard greens prepared in the above step 1 in a steamer at 100°C for 10 minutes, take it out, pl...

Embodiment 3

[0040] A kind of preparation method of diced mustard pickle, its concrete preparation steps are:

[0041] Step 1. Cut the fresh mustard lumps into shredded mustard greens, dry them with hot air at 35°C until the water content is 12% by weight, and set aside; or put the shredded mustard greens in the natural air for 20 hours, set aside ;

[0042] Step 2, wash the fresh pork with clean water, cut into cubes, deep-fry until it is burnt yellow, remove and set aside;

[0043] Step 3. Weigh chili powder, pepper noodles and sugar according to the weight ratio of 7:4:4, mix them evenly to obtain mixture I, and set aside; according to the weight ratio of peanut oil and mixture I as 1.5:1, weigh Take peanut oil and mixture Ⅰ, heat the peanut oil and pour into mixture Ⅰ, stir while pouring, until the mixture is uniform, and obtain mixture Ⅱ, set aside;

[0044] Step 4. Steam the shredded mustard greens prepared in the above step 1 in a steamer at 100°C for 10 minutes, take it out, plac...

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PUM

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Abstract

The invention discloses a preparation method of diced meat-mustard pickle. The preparation method comprises the following steps: cutting the mustard into mustard shreds, and drying until the moisture content is 8-12% by weight; carrying out deep-frying on the diced pork until the diced pork is in toast tan; weighing diced pepper, Sichuan pepper powder and sugar in a weight ratio of 7:4:4 and uniformly mixing to obtain a mixture I; weighing peanut oil in a weight ratio of peanut oil to the mixture I being1.5:1, and pouring the peanut oil into the mixture I to obtain a mixture II; steaming the mustard shreds in a steam box at 100 DEG C for 10 minutes; putting the steamed mustard shreds, the diced pork and edible salt into a closed container, and fermenting for 6-8 days; weighing the fermented mustard shreds and the mixture II in a weight ratio of (95-100):(13-16); and uniformly stirring and sterilizing to obtain the diced meat-mustard pickle. In the preparation method disclosed by the invention, the drying is performed before steaming, the steamed mustard shreds easily get tasty and are soft with tenacity, and the mouthfeel is great; the diced meat-mustard pickle is suitable for different people at all ages. The preparation method disclosed by the invention is simple in the processing technology and suitable for automatic production in a factory.

Description

technical field [0001] The invention relates to a method for preparing edible pickles, in particular to a method for preparing diced mustard pickles. Background technique [0002] Mustard pimples (root mustard) are rich in dietary fiber, which can promote colonic peristalsis, shorten the residence time of feces in the colon, dilute poisons, and reduce the concentration of carcinogenic factors, thus playing the role of detoxification and anti-cancer. It also contains a substance called glucosinolate, which can produce volatile mustard oil after being hydrolyzed, which has the functions of promoting digestion and absorption in the stomach and lowering the Qi to eliminate food. It also contains calcium, phosphorus, iron and other trace elements, which can diuretic and dehumidify after being absorbed by the human body; promote the body's water and electrolyte balance. Due to the many benefits of eating mustard greens, mustard greens have become a favorite food for people. The...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/015A23L1/311A23L19/20A23L5/20A23L13/10
CPCA23L5/21A23L13/10A23L13/42A23L19/20
Inventor 刘诗茵刘长顺于秀娟
Owner 刘诗茵
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