Fish roe-brassica juncea var. crispifolia-shredded meat with rich aroma and preparation method thereof

Abstract

The present invention discloses fish roe-brassica juncea var. crispifolia-shredded meat with rich aroma and a preparation method thereof. The fish roe-brassica juncea var. crispifolia-shredded meat is made from the following raw materials in parts by weight: fresh brassica juncea var. crispifolia 250-300, pig lean meat 20-30, coix seed oil 7-8, fish roe 5-7, broccoli 6-8, fried peanut kernels 9-11, cortex eucommiae 2-3, cochlearia officinalis 3-4, greenish lily seeds 1-2, leaves of rehmannia glutinosa 2-4, star aniseed powder 10-15, pepper powder 10-15, chopped ginger 8-10, white sugar 5-6, a proper amount of salt, a proper amount of water and a proper amount of food grade sodium bicarbonate. The fish roe-brassica juncea var. crispifolia-shredded meat is processed by pickling, desalting, mixing adjunct materials and sterilizing, subpackaging, thereby obtaining finished products. The fish roe-brassica juncea var. crispifolia-shredded meat is pleasant in aroma and good in both taste and mouthfeel; and the addition of fish roe has effects in promoting development and enhancing physical fitness, and the addition of greenish lily seeds and other Chinese medicinal herbs have effects in eliminating pathogenic heat from blood and lowering blood fat and blood pressure.

Description

Technical field [0001] The invention mainly relates to the field of food processing, in particular to a shredded pork with fish roe and fragrant mustard and a preparation method thereof. Background technique [0002] 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 the pickled cabbage will de-green with acid and turn it into yellow-green or gray-green pheophytin, but chlorophyll can produce green and more stable chlorophyll under alkaline conditions. sodium. A proper amount of alkaline color retention agent can be added to achieve the color protection effect. [0004] 2. During the pickling process, 8%-15% or even higher concentration salt is generally used for pickling, which makes the taste too salty and cannot be eaten directly. It needs to be desalted and processed into low-salt instant sof...

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