Flavored flammulina velutipes preserved meat and pickling method thereof

Abstract

The invention discloses a flavored flammulina velutipes preserved meat and a pickling method thereof. The flavored flammulina velutipes preserved meat comprises the following raw materials by weight part: 93-107 of pork, 13-17 of salt, 20-25 of flammulina velutipes, 10-12 of hericium erinaceus, 6-8 of black fungus, 2.3-2.5 of Chinese prickly ash powder, 3-3.5 of cocoa powder, 2-4 of edible vinegar, 2-3 of garlic, 1-1.2 of mustard powder 4, 0.3-0.4 of Amomum tsaoko powder, 2-2.5 of monosodium glutamate, 4-5 of Hemistepta lyrata, 2-3 of Brasenia schreberi, 4-5 of tomato, 1-1.5 of cassia seed, 1-1.5 of nettle root, 3-4 of fingered citron, 2-3 of agilawood, 0.3-0.5 of Rhododendron simsii, 0.8-1.0 of magnolia bark and 20-25 of olive oil. The preserved meat provided by the invention contains flammulina velutipes, hericium erinaceus and other components, has the functions of invigorating stomach, reducing blood pressure, removing toxin and strengthening body metabolism, not only increase the fragrance of preserved meat, but also enhances the body immune functions, and has anti-cancer and anti-aging effects. The preserved meat provided by the invention is free of smoke smell, has a dry and clean surface, bright color, and fragrant flavor.

Description

[0001] technical field [0002] The invention relates to the technical field of animal product processing, in particular to a flavored Flammulina velutipes bacon and a pickling method thereof. [0003] Background technique [0004] The preparation method of existing cured meat or bacon is: after seasoning is smeared on the meat, it is allowed to dry naturally, and the meat needs to be fried or steamed to become cooked food when eating, but this kind of cured meat or bacon has not been affected. The welcome of most people is due to the fact that the time of marinating is short, and the seasoning does not fully enter the meat, so that the taste of the meat is not very good; the second is that the meat cured by this method is dry and hard. After frying or steaming for a long time, the aroma and taste of the meat will be affected, and the taste and taste will be poor. [0005] Contents of the invention [0006] The object of the present invention is to provide a kind of fla...

AI Technical Summary

Problems solved by technology

[0004] The preparation method of existing cured meat or bacon is: after seasoning is smeared on the meat, it is allowed to dry naturally, and the meat needs to be fried again or boiled to become cooked food when eating, but this kind of cured meat or bacon has not been affected. The welcome of most people is due to the fact that the time for marinating is short, and the seasoning does not fully enter the meat, so that the taste of the meat is not very good; the second is that the meat marinated by this method is dry and hard. Long-term frying or steaming will affect the aroma and taste of the meat, and the taste will be poor