Black-bone chicken nourishing pickled brassica juncea shredded meat and preparation method thereof

Abstract

The present invention discloses a black-bone chicken nourishing pickled brassica juncea shredded meat which is prepared from the following raw materials in parts by weight: fresh brassica juncea 250-300 parts, lean pork 20-30 parts, pumpkin powder 9-10 parts, black-bone chicken meat 5-7 parts, rice grain sprouts 7-9 parts, wax gourd 8-10 parts, foeniculum vulgare 10-15 parts, white pepper 10-12 parts, fermented soya bean sauce 10-15 parts, sea cucumbers 2-3 parts, corn stigma 1-2 parts, hawthorn leaves 3-4 parts, thyme 3-4 parts, white sugar 5-6 parts, and an appropriate amount of edible salt, water, and food grade baking soda. The black-bone chicken nourishing pickled brassica juncea shredded meat is obtained by conducting the processes of pickling, desalinating, accessory materials blending, sterilizing, and sub-packaging successively, can nourish yin and maintain beauty, and is excellent in taste and mouthfeel; the added wax gourd has effects of losing weight and keeping fit, and lowering blood pressure; the added sea cucumbers and other Chinese herbal medicines have effects of enhancing physical fitness, regulating immunity, preventing aging, and improving sleep.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a kind of black-bone chicken nourishing shredded 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 de...

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