Lemon sour and hot flavor shredded pork with salted vegetable, and making method thereof

Abstract

The invention discloses a lemon sour and hot flavor shredded pork with salted vegetable. The lemon sour and hot flavor shredded pork with salted vegetable is made through using, by weight, 250-300 parts of fresh potherb mustard, 20-30 parts of lean pork, 10-20 parts of capsicum circles, 10-12 parts of shredded ginger, 8-10 parts of lemon powder, 2-3 parts of corn oil, 10-11 parts of litchi pulp, 6-8 parts of Pleurotus ostreatus, 11-14 parts of pig's brain, 3-4 parts of chicken's gizzard membrane, 2-3 parts of Pellionia repens, 1-2 parts of honeysuckle flower, 1-2 parts of Vallisneria natans, 1-2 parts of Aristolochia debilis Sieb. et Zucc., 5-6 parts of white sugar, a proper amount of salt, a proper amount of water and a proper amount of food level sodium bicarbonate. The lemon sour and hot flavor shredded pork with salted vegetable is obtained through the following steps: pickling, desalting, mixing with auxiliary materials, disinfecting, and packaging. The finished lemon sour and hot flavor shredded pork with salted vegetable is crisp and tasty, and has good taste and mouthfeel; and the added litchi pulp has the efficacies of invigorating spleen and benefiting liver, rectifying qi and enriching blood, and invigorating heart and tranquilizing mind, and the added honeysuckle flower and other Chinese herbal medicines have the efficacies of clearing heat, detoxifying, and dispelling wind and heat.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to shredded shredded pickled cabbage with citric hot and sour flavor 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 d...

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