Spleen strengthening dried orange peel bassica juncea var. crispifolia shredded meat and preparation method thereof

Abstract

The present invention discloses spleen strengthening dried orange peel bassica juncea var. crispifolia shredded meat. The bassica juncea var. crispifolia shredded meat is prepared from the following raw materials in parts by weight: 250-300 parts of fresh bassica juncea var. crispifolia, 20-30 parts of lean pork, 8-10 parts of physali alkekengi, 6-7 parts of multiple layered tofu, 4-5 parts of canola oil, 9-12 parts of snow beans, 9-11 parts of water chestnut flour, 10-15 parts of mustard powder, 15-20 parts of chopped green onions, 1-3 parts of semen celosiae, 2-4 parts of radix angelicae sinensis, 1-2 parts of semen cuscutae, 2-4 parts of dried orange peels, 5-6 parts of white sugar, an appropriate amount of salt, an appropriate amount of water, and an appropriate amount of food grade baking soda. The finished products of the spleen strengthening dried orange peel bassica juncea var. crispifolia shredded meat is prepared by pickling, desalinating, accessory material blending, sterilizing, and sub-packaging. The bassica juncea var. crispifolia shredded meat can strengthen spleen and benefit stomach, is excellent in both taste and mouthfeel. The added snow beans have efficacies of benefiting spleen and harmonizing stomach, and promoting salivation and stopping thirst. The added dried orange peels and other various Chinese herbal medicines have efficacies of regulating qi and strengthening spleen, and calming liver and harmonizing stomach.

Description

[0001] technical field [0002] The invention mainly relates to the field of food processing, in particular to shredded pork with tangerine peel and spleen-invigorating pickled cabbage and a preparation method thereof. Background technique [0003] 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. [0004] 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. [0005] 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....

AI Technical Summary

Problems solved by technology

[0005] 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