Cocoa-flavor shredded pork with pickled potherb mustard and preparing method thereof

Abstract

Cocoa-flavor shredded pork with pickled potherb mustard is disclosed. The cocoa-flavor shredded pork with pickled potherb mustard is prepared from 250-300 parts by weight of fresh potherb mustard, 20-30 parts by weight of lean pork, 7-8 parts by weight of velvet pioppini, 5-6 parts by weight of laver, 13-15 parts by weight of cocoa pulp, 6-7 parts by weight of winged bean, 3-4 parts by weight of Chinese magnolia vine fruit, 2-4 parts by weight of carambola leaves, 1-2 parts by weight of solomonseal rhizome, 2-3 parts by weight of Chinese pine nodes, 10-12 parts by weight of bay leaf powder, 10-15 parts by weight of Sichuan pepper powder, 5-6 parts by weight of white sugar, a proper amount of salt, a proper amount of water, and a proper amount of food grade baking soda. Through pickling, desalting, mixing with auxiliary materials, sterilizing and subpackaging, a product is prepared and is unique in flavor and good in flavor and taste. The added velvet pioppini has functions of tonifying the kidney, moistening yin, strengthening the spleen and the stomach and boosting human body immunity. A plurality of Chinese herb medicines added such as the solomonseal rhizome has functions of moistening the kidney and the lung, tonifying the spleen and qi and delaying senescence.

Description

[0001] technical field [0002] The invention mainly relates to the field of food processing, in particular to shredded pork with cocoa-flavored pickled vegetables 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. It needs to be desal...

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