Scrophularia ningpoensis heat clearing brassica juncea var. crispifolia shredded meat and preparation method thereof

Abstract

The present invention discloses a scrophularia ningpoensis heat clearing brassica juncea var. crispifolia shredded meat which is made of the following raw materials in parts by weight: fresh brassica juncea var. crispifolia 250-300, lean pork 20-30, cicer arietinum 6-8, wild pea sprouts 5-7, suaeda salsa 4-5, local chicken meat 6-7, cuscuta chinensis 1-2, semen sterculiae lychnophorae 2-3, coptis chinensis leaves 1-2, scrophularia ningpoensis 4-5, five spice powder 15-20, chicken essence 6-8, white sugar 5-6, and an appropriate amount of salt, water, and food grade baking soda. The scrophularia ningpoensis heat clearing brassica juncea var. crispifolia shredded meat is prepared sequentially by marinating, desalinating, blending with accessory materials, sterilizing, and subpackaging to obtain the finished products. The scrophularia ningpoensis heat clearing brassica juncea var. crispifolia shredded meat can clear heat and lower blood pressure, is excellent in both flavor and mouthfeel, the added cicer arietinum has efficacies of supplementing blood and calcium, and lowering blood pressure, and the added scrophularia ningpoensis and other various Chinese herb medicines have efficacies of clearing heat and cooling blood, and nourishing yin and promoting salivation.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to shredded pork with crocodile crocodile cleared from fire and 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 ne...

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