Method for processing frozen instant pickled Chinese cabbage steamed meat

A processing method and sauerkraut technology, applied in the field of food processing, can solve problems such as excessive nitrite and human body harm, and achieve the effects of adding fermentation flavor, reducing greasy feeling, and prolonging shelf life

Inactive Publication Date: 2017-11-07
必斐艾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a common problem of excessive nitrite in the process of pickling food, which is seriously harmful to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of frozen instant sauerkraut meat, characterized in that it is composed of the following steps:

[0016] 1) Select large, firm, disease-free and rotten Chinese cabbage, cut off the roots and old cabbage, and arrange the cabbage neatly one by one in the fermenter, compact and compact, press a layer Cabbage with a layer of salt, marinated at 10°C for 15 days;

[0017] 2) Cut the pickled cabbage obtained in step 1 evenly into pieces, mix it with 5% glucose and 0.5% tea polyphenols, adjust the pH of the solution to 5, add 5% compound lactic acid bacteria acclimated by sauerkraut juice, at 38 ℃ for 48 hours to get pickled cabbage;

[0018] 3) Thaw high-quality pork belly, blanch for 3 minutes, drain the surface water, fry at 125°C for 5 minutes, and cut into uniform slices;

[0019] 4) Heat the pot, put in soybean oil, when the temperature reaches 150°C, add the same amount of shallots and ginger slices respectively, so that the shallots will dry out, a...

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PUM

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Abstract

The invention discloses a method for processing frozen instant pickled Chinese cabbage steamed meat. The method is characterized in that pickled Chinese cabbage is inoculated with composite lactic acid bacteria after domestication of pickled Chinese cabbage juice, then nitrite is degraded, the pH value is reduced, living contaminants are reduced, food security is improved, and meanwhile the fermentation flavor is improved. The meat is packaged in vacuum and is preserved under a freezing condition, so that the shelf life of the meat is prolonged; and the meat can be taken after being heated instantly, thus being convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method for frozen instant sauerkraut and braised pork. Background technique [0002] Pickled food is a traditional Chinese fermented food, such as pickled cabbage, various pickled aquatic products, etc., which are liked by consumers in general. Fermentation can not only improve the nutritional value of food, but also play an important role in increasing flavor and improving sensory properties. However, there is a common problem of excessive nitrite in the process of processing pickled food, which is seriously harmful to the human body. In Su Xiaojing's "Research on Biodegradation of Nitrite in Preserved Foods", three strains of lactic acid bacteria that are highly efficient in degrading nitrite screened in the previous period, namely Lactobacillus pentosus B1, Lactobacillus plantarum C1 and D2, were tested in pickled cabbage juice or high salt concentration. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L19/20A23L3/36A23L5/10
CPCA23L13/10A23L3/36A23L5/11A23L5/13A23L19/20A23V2002/00A23V2250/61A23V2250/214
Inventor 高辉程健漆嫚林法旺黄晓承陈光朗
Owner 必斐艾食品有限公司
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