Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof

Abstract

The invention discloses a salmon-containing blood fat lowering shredded pork with salted vegetable. The salmon-containing blood fat lowering shredded pork with salted vegetable is made by using, by weight, 250-300 parts of fresh potherb mustard, 20-30 parts of lean pork, 5-7 parts of Zizania latifolia, 5-6 parts of Lagenaria siceraria, 3-4 parts of fried pea, 6-8 parts of salmon flesh, 2-3 parts of Gynostemma pentaphylla, 1-2 parts of Lindernia ruellioides, 3-4 parts of Fructus Rosae Laevigatae, 4-5 parts of Fructus Tsaoko, 15-20 parts of powdered pepper, 10-15 parts of Fructus Piperis Longi powder, 5-6 parts of white sugar, a proper amount of salt, a proper amount of water and a proper amount of food grade sodium bicarbonate. The finished salmon-containing blood fat lowering shredded pork with salted vegetable is made through the steps of pickling, desalting, mixing with auxiliary materials, disinfecting, and packaging. The salmon-containing blood fat lowering shredded pork with salted vegetable has good taste and mouthfeel, the added salmon flesh has the efficacies of lowering blood sugar and softening blood vessels, and Gynostemma pentaphylla and other Chinese herbal medicines have the efficacies of eliminating fatigue, delaying ageing, calming and hypnotizing.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to salmon shredded pork with reduced blood fat 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 needs to be des...

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