Curry matcha-taste shredded pork with salted vegetable and preparation method thereof

Abstract

The invention discloses curry matcha-taste shredded pork with salted vegetable, which is prepared from the following raw materials in parts by weight: 250-300 parts of fresh pickled cabbage, 20-30 parts of pork lean, 5-6 parts of sweet potato stalk, 7-8 parts of cumquat, 12-15 parts of bovine bone marrow, 6-9 parts of matcha powder, 1-2 parts of polygonum multiflorum, 2-4 parts of plumeria rubra, 2-3 parts of lotus seed, 10-15 parts of curry powder, 8-10 parts of allium fistulosum powder, 5-6 parts of white sugar and appropriate salt, water and food-grade baking soda. According to the curry matcha-taste shredded pork with salted vegetable, disclosed by the invention, a finished product is obtained through sequential treatment of pickling, desalting, accessory stirring, sterilizing and sub-packaging; the curry matcha-taste shredded pork with salted vegetable has novel taste and good taste and mouthfeel; the added bovine bone marrow has the functions of tonifying blood and calcium and strengthening tendons and bones; and the added Chinese herbal medicines such as lotus seed have the functions of replenishing the kidneys, arresting seminal emission, nourishing the heart and tranquilizing mind.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to curry matcha-flavored pickled vegetable shreds 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 desalted before bein...

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