Pickled Chinese cabbage braised meat and preparation method thereof

Abstract

The invention discloses braised pork with pickled Chinese cabbages and a preparation method of the braised pork. The dried pickled Chinese cabbages consist of the following components in parts by mass: 200-400 parts of dried northeast pickled Chinese cabbages pickled by Chinese cabbages, 90-110 parts of streaky pork with skins, 51.525 parts of compound enzymatic hydrolysate, 100-200 parts of vegetable oil, 0.4-0.6 part of licorice root powder, 0.08-0.12 part of potassium sorbate, 40-80 parts of soy sauce, 8-10 parts of dark soy sauce, 1-2 parts of shallot sections, 0.5-1 part of ginger slices, 0.5-1 part of Chinese prickly ash and 0.5-1 part of star anise. The invention relates to the technical field of food processing, and particularly relates to the food processing technology. According to the braised pork with pickled Chinese cabbages and the preparation method of the braised pork with pickled Chinese cabbages, the fat content of the streaky pork can be remarkably reduced by 30% through the enzymolysis of bromelain and lipase in combination with 200W ultrasonic assistance, the protein retention rate is greater than 90%, the meat taste is retained, the greasy feeling is reduced, and the normal-temperature shelf life of the product is prolonged to 6 months.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a pickled cabbage and braised pork and its preparation method. Background Art

[0002] As a classic traditional dish, pickled cabbage and braised pork has been popular among the people for a long time. In the traditional production process of pickled cabbage and braised pork, pickled cabbage usually needs to be naturally dried and pickled for a long time. The process is cumbersome and easily affected by environmental factors. For example, when the weather is bad, the drying process may cause pickled cabbage to mildew, affecting the quality. Moreover, if the salt amount is not well controlled in the traditional pickling method, the pickled cabbage will be too salty or under-fermented, with poor flavor.

[0003] In the production process of braised pork, the treatment of streaky pork is crucial for the taste. The traditional method often boils and then fries the streaky pork. Although it can endow it with a unique taste, the frying process further increases the fat content of the meat, which does not meet the current consumers' pursuit of healthy diet. Moreover, there are certain safety hazards in high-temperature frying, and improper operation is likely to cause kitchen accidents. At the same time, the control of traditional steaming time and heat mostly depends on the chef's experience, and it is difficult to ensure the consistency of the taste and flavor of pickled cabbage and braised pork produced each time, which becomes a limiting factor in large-scale food production. Summary of the Invention

[0004] To achieve the above objectives, the present invention is realized through the following technical solutions: A pickled cabbage and braised pork is composed of the following components:

[0005] 200 - 400 parts by mass of Northeast pickled cabbage dried from Chinese cabbage, 90 - 110 parts by mass of streaky pork with skin, 51.525 parts by mass of compound enzyme solution, 100 - 200 parts by mass of vegetable oil, 0.4 - 0.6 parts by mass of licorice powder, 0.08 - 0.12 parts by mass of potassium sorbate, 40 - 80 parts by mass of soy sauce, 8 - 10 parts by mass of dark soy sauce, 1 - 2 parts by mass of scallions, 0.5 - 1 part by mass of ginger slices, 0.5 - 1 part by mass of Chinese prickly ash, 0.5 - 1 part by mass of star anise, 0.5 - 1 part by mass of tsaoko fruit, 0.5 - 1 part by mass of pepper.

[0006] Preferably, it is composed of the following components:

[0007] 300 parts by mass of Northeast pickled cabbage dried from Chinese cabbage, 100 parts by mass of streaky pork with skin, 51.525 parts by mass of compound enzyme solution, 150 parts by mass of vegetable oil, 0.5 parts by mass of licorice powder, 0.1 parts by mass of potassium sorbate, 60 parts by mass of soy sauce, 9 parts by mass of dark soy sauce, 1.5 parts by mass of scallions, 0.75 parts by mass of ginger slices, 0.75 parts by mass of Chinese prickly ash, 0.75 parts by mass of star anise, 0.75 parts by mass of tsaoko fruit, 0.75 parts by mass of pepper;

[0008] Preferably, the compound enzyme solution is specifically composed of the following components:

[0009] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanin.

[0010] A method for preparing pickled pork with sauerkraut, comprising the following steps:

[0011] Step A1: Prepare dried Northeast sauerkraut, specifically including the following steps:

[0012] Step S1: Cut the Northeast sauerkraut pickled from Chinese cabbages into shreds, then dry them in the sun until the water content is 30 - 40%, and then add a mixed sauce. The mixing ratio of sauerkraut to soy sauce is 5:1. Mix well with a mixer to obtain mixture A;

[0013] Step S2: Add a compound preservative to mixture A and knead it with a tumbler for 10 - 15 minutes to obtain mixture B;

[0014] Step S3: Put mixture B into a 40°C hot air - microwave combined dryer for microwave drying until the water content is 15 - 18%;

[0015] Step A2: Process the streaky pork with skin. Immerse the streaky pork with skin in a 40°C compound enzyme solution, and pass 200W ultrasound during the immersion process for 20 minutes. The intermittent ratio is 2s / 1s. The combined treatment of the compound enzyme solution and ultrasonic assistance reduces the fat content of the streaky pork by 18% and finally reduces it to 28.7%. And form a microporous structure through gradient frying to reduce oil penetration and reduce greasiness;

[0016] Blanch and shape the immersed streaky pork, make holes on the surface, apply dark soy sauce and then fry.

[0017] Step A3: Assemble and steam the pickled pork;

[0018] Layer by layer into a bowl, alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried sauerkraut, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried sauerkraut; Alternately stack the 0.5cm - thick meat slices and sauerkraut, and cooperate with scallions, ginger slices, Chinese prickly ash, and star anise, and steam for 40 minutes to fully blend the meat fragrance and the sour fragrance of the sauerkraut, with rich layers; High - pressure steaming ensures that the meat is soft and easy to chew, and the sauerkraut absorbs the meat juice, with complementary tastes;

[0019] Put the processed sauerkraut and streaky pork into a high - pressure steaming chamber, steam with steam for 40 minutes, and then invert and shape after natural pressure relief.

[0020] Preferably, in step A2, put the streaky pork into 160°C vegetable oil for frying, soak and fry for 60 seconds, and then cool down to 120°C and continue frying for 90 seconds.

[0021] Preferably, the compound preservative in step S2 is specifically licorice powder and potassium sorbate, and the ratio thereof is specifically licorice powder: potassium sorbate = 5:1.

[0022] Preferably, in step S3, the microwave power of the hot air-microwave combined dryer is 800 W, and the hot air flow rate is 3 m / s.

[0023] Preferably, the preparation method of the compound enzyme solution in step A2 is as follows:

[0024] Step D1: Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain the initial solution A;

[0025] Step D2: Add blueberry anthocyanins to the initial solution A and stir to form a compound enzyme solution.

[0026] The enzymatic hydrolysis of bromelain and lipase, combined with 200 W ultrasonic assistance, can significantly reduce the fat content of streaky pork by 30%, retain the texture of the meat, and reduce the greasiness; the addition of blueberry anthocyanins may endow the product with antioxidant properties and improve the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0027] Preferably, in step A3, the pickled Chinese cabbage with good inverted shape and streaky pork are cooled to a central temperature of less than or equal to 10 °C by 4 °C circulating cold air for a time of less than or equal to 30 minutes.

[0028] The present invention provides a pickled Chinese cabbage with streaky pork and a preparation method thereof. It has the following beneficial effects:

[0029] 1. For the pickled Chinese cabbage with streaky pork and the preparation method thereof, through the enzymatic hydrolysis of bromelain and lipase, combined with 200 W ultrasonic assistance, the fat content of streaky pork can be significantly reduced by 30%, and the protein retention rate is greater than 90%. It retains the texture of the meat and reduces the greasiness, and the shelf life of the product at room temperature is extended to 6 months.

[0030] 2. For the pickled Chinese cabbage with streaky pork and the preparation method thereof, the addition of blueberry anthocyanins may endow the product with antioxidant properties and improve the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0031] 3. For the pickled Chinese cabbage with streaky pork and the preparation method thereof, through the synergistic effect of the mixed sauce and the compound preservative, it has natural anti-corrosion, and the licorice powder also has the function of enhancing fragrance and reducing the dosage of chemical additives, meeting the health requirements.

[0032] 4. For the pickled Chinese cabbage with streaky pork and the preparation method thereof, by alternately stacking the meat slices with a thickness of 0.5 cm and the pickled Chinese cabbage, and cooperating with scallions, ginger slices, Chinese prickly ash and star anise, steaming for 40 minutes can fully integrate the meat fragrance and the sour fragrance of the pickled Chinese cabbage, with rich layers; high-pressure steaming ensures that the meat is soft and easy to chew, and the pickled Chinese cabbage absorbs the meat juice, with complementary tastes. Detailed implementation manners

[0033] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0034] Embodiment 1. A pickled cabbage and braised pork consists of the following components:

[0035] 200 parts by mass of dried Northeast pickled cabbage pickled from Chinese cabbages, 90 parts by mass of streaky pork with skin, 51.525 parts by mass of compound enzyme hydrolysis solution, 100 parts by mass of vegetable oil, 0.4 part by mass of licorice powder, 0.08 part by mass of potassium sorbate, 40 parts by mass of soy sauce, 8 parts by mass of old soy sauce, 1 part by mass of scallions, 0.5 part by mass of ginger slices, 0.5 part by mass of Chinese prickly ash, 0.5 part by mass of star anise, 0.5 part by mass of tsaoko fruit, 0.5 part by mass of pepper;

[0036] The compound enzyme hydrolysis solution specifically consists of the following components:

[0037] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanins.

[0038] A method for preparing pickled cabbage and braised pork includes the following steps:

[0039] Step A1. Prepare dried Northeast pickled cabbage, specifically including the following steps:

[0040] Step S1. Cut the dried Northeast pickled cabbage pickled from Chinese cabbages into shreds, then dry it by sunning until the water content is 30%, and then add a mixed sauce. The mixing ratio of pickled cabbage to soy sauce is 5:1. Mix it evenly with a mixer to obtain mixture A;

[0041] Step S2. Add a compound preservative to mixture A. The compound preservative is specifically licorice powder and potassium sorbate, and the mixing ratio is specifically licorice powder: potassium sorbate = 5:1. Knead it with a kneading machine for 10 minutes to obtain mixture B;

[0042] Step S3. Put mixture B into a 40°C hot air-microwave combined dryer for microwave drying. The microwave power of the hot air-microwave combined dryer is 800 W, and the hot air flow rate is 3 m / s until the water content is 15%;

[0043] Step A2. Process the streaky pork with skin. Immerse the streaky pork with skin in the compound enzyme hydrolysis solution at 40°C, and introduce 200 W of ultrasound during the immersion process. Process for 20 minutes, and the intermittent ratio is 2 s / 1 s;

[0044] The preparation method of the composite enzyme hydrolysate comprises the following steps:

[0045] Step D1: Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain the initial solution A;

[0046] Step D2: Add blueberry anthocyanins to the initial solution A and stir to form the composite enzyme hydrolysate.

[0047] The enzymatic hydrolysis of bromelain and lipase, combined with 200W ultrasonic assistance, can significantly reduce the fat content of streaky pork by 30%, retaining the texture of the meat while reducing the greasiness; the addition of blueberry anthocyanins may endow the product with antioxidant properties and enhance the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0048] The composite enzyme hydrolysate combined with ultrasonic-assisted treatment reduces the fat content of streaky pork by 18% and finally reduces it to 28.7%;

[0049] Blanch and shape the immersed streaky pork, make holes on the surface, apply dark soy sauce, and then put the streaky pork into vegetable oil at 160°C and fry for 60 seconds, then cool down to 120°C and continue frying for 90 seconds; and form a microporous structure through gradient frying to reduce oil penetration and reduce the greasiness.

[0050] Step A3: Assemble and steam the braised pork slices with pickled vegetables;

[0051] Layer and place in a bowl, alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled Chinese cabbage, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried pickled Chinese cabbage; by alternately stacking 0.5cm thick meat slices and pickled vegetables, combined with scallions, ginger slices, Chinese prickly ash, and star anise, steam for 40 minutes to fully blend the meat flavor and the sour flavor of the pickled vegetables, with rich layers; high-pressure steaming ensures that the meat is soft and easy to chew, the pickled vegetables absorb the meat juice, and the taste complements each other;

[0052] Put the processed pickled vegetables and streaky pork into a high-pressure steaming chamber, steam with steam for 40 minutes, and invert and shape after natural pressure relief. The steamed pickled vegetables and streaky pork are cooled to a central temperature of less than or equal to 10°C in less than or equal to 30 minutes by circulating cold air at 4°C.

[0053] Example 2: A kind of braised pork slices with pickled vegetables, which is composed of the following components:

[0054] 400 parts by mass of pickled dried Chinese cabbage pickled from Chinese cabbage, 110 parts by mass of streaky pork with skin, 51.525 parts by mass of composite enzyme hydrolysate, 200 parts by mass of vegetable oil, 0.6 part by mass of licorice powder, 0.12 part by mass of potassium sorbate, 80 parts by mass of soy sauce, 10 parts by mass of dark soy sauce, 2 parts by mass of scallions, 1 part by mass of ginger slices, 1 part by mass of Chinese prickly ash, 1 part by mass of star anise, 1 part by mass of tsaoko fruit, 1 part by mass of pepper;

[0055] The compound enzymolysis solution is specifically composed of the following components:

[0056] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanin.

[0057] A method for preparing pickled pork with Chinese sauerkraut includes the following steps:

[0058] Step A1: Prepare dried Chinese sauerkraut from Northeast China, which specifically includes the following steps:

[0059] Step S1: Cut the pickled Chinese sauerkraut from Northeast China made of Chinese cabbage into shreds, then dry it by sunning until the water content is 40%, and then add a mixed sauce. The mixing ratio of Chinese sauerkraut to soy sauce is 5:1. Mix well with a mixer to obtain mixture A;

[0060] Step S2: Add a compound preservative to mixture A. The compound preservative is specifically licorice powder and potassium sorbate, and the mixing ratio is specifically 5:1 for licorice powder to potassium sorbate. Knead with a tumbler for 15 minutes to obtain mixture B;

[0061] Step S3: Put mixture B into a hot air-microwave combined dryer at 40°C for microwave drying. The microwave power of the hot air-microwave combined dryer is 800 W, and the hot air flow rate is 3 m / s until the water content reaches 18%;

[0062] Step A2: Process the streaky pork with skin. Immerse the streaky pork with skin in the compound enzymolysis solution at 40°C, and introduce 200 W ultrasound during the immersion process for 20 minutes. The intermittent ratio is 2 s / 1 s;

[0063] The preparation method of the compound enzymolysis solution is as follows:

[0064] Step D1: Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain initial solution A;

[0065] Step D2: Add blueberry anthocyanin to initial solution A and stir to form the compound enzymolysis solution.

[0066] The enzymatic hydrolysis of bromelain and lipase, combined with 200 W ultrasonic assistance, can significantly reduce the fat content of streaky pork by 30%, which not only retains the texture of the meat but also reduces the greasiness; the addition of blueberry anthocyanin may endow the product with antioxidant properties and improve the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0067] The combination of the compound enzymolysis solution and ultrasonic assistance reduces the fat content of streaky pork by 18%, and finally reduces it to 28.7%;

[0068] Blanch the marinated streaky pork to set its shape, make holes on the surface, apply dark soy sauce, and then deep-fry the streaky pork in vegetable oil at 160°C for 60 seconds. Subsequently, lower the temperature to 120°C and continue frying for 90 seconds; and form a microporous structure through gradient frying to reduce oil penetration and lower the greasiness.

[0069] Step A3, Braised Pork Belly with Pickled Cabbage Assembly and Steaming;

[0070] Layer and place in a bowl. Alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled cabbage, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried pickled cabbage; by alternately stacking 0.5cm thick meat slices and pickled cabbage, combined with scallions, ginger slices, Chinese prickly ash, and star anise, steam for 40 minutes to fully blend the meat fragrance and the sour fragrance of the pickled cabbage, with rich layers; High-pressure steaming ensures that the meat is soft and easy to chew, and the pickled cabbage absorbs the meat juice, with complementary tastes;

[0071] Put the processed pickled cabbage and streaky pork into a high-pressure steaming chamber, steam with steam for 40 minutes, and invert and shape after natural pressure relief. The steamed pickled cabbage and streaky pork are cooled to a core temperature of less than or equal to 10°C in less than or equal to 30 minutes through 4°C circulating cold air.

[0072] Example 3, A kind of Braised Pork Belly with Pickled Cabbage, which is composed of the following components:

[0073] 300 parts by mass of Northeast pickled cabbage dried from Chinese cabbage, 100 parts by mass of streaky pork with skin, 51.525 parts by mass of compound enzymatic hydrolysate, 150 parts by mass of vegetable oil, 0.5 part by mass of licorice powder, 0.1 part by mass of potassium sorbate, 60 parts by mass of soy sauce, 9 parts by mass of dark soy sauce, 1.5 parts by mass of scallions, 0.75 part by mass of ginger slices, 0.75 part by mass of Chinese prickly ash, 0.75 part by mass of star anise, 0.75 part by mass of tsaoko fruit, 0.75 part by mass of pepper;

[0074] The compound enzymatic hydrolysate is specifically composed of the following components:

[0075] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanin.

[0076] A preparation method of Braised Pork Belly with Pickled Cabbage, comprising the following steps:

[0077] Step A1, Preparation of Northeast pickled cabbage dried, specifically including the following steps:

[0078] Step S1, Cut the Northeast pickled cabbage made from Chinese cabbage into shreds, then dry it in the sun until the water content is 35%, and then add a mixed sauce. The mixing ratio of pickled cabbage to soy sauce is 5:1, and mix well with a mixer to obtain mixture A;

[0079] Step S2: Add a compound preservative to mixture A. The compound preservative is specifically licorice powder and potassium sorbate, and their ratio is specifically licorice powder: potassium sorbate = 5:1. Then use a tumbler to tumble for 12 minutes to obtain mixture B;

[0080] Step S3: Put mixture B into a hot air - microwave combined dryer at 40°C for microwave drying. The microwave power of the hot air - microwave combined dryer is 800W, and the hot air flow rate is 3m / s until the water content reaches 17.5%;

[0081] Step A2: Process the streaky pork. Immerse the streaky pork with skin in a 40°C compound enzyme solution, and introduce 200W ultrasonic wave during the immersion process for 20 minutes, with an intermittent ratio of 2s / 1s;

[0082] The preparation method of the compound enzyme solution is as follows:

[0083] Step D1: Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain initial solution A;

[0084] Step D2: Add blueberry anthocyanins to initial solution A and stir to form a compound enzyme solution.

[0085] The enzymatic hydrolysis of bromelain and lipase, combined with 200W ultrasonic assistance, can significantly reduce the fat content of streaky pork by 30%, which not only retains the texture of the meat but also reduces the greasiness; the addition of blueberry anthocyanins may endow the product with antioxidant properties and enhance the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0086] The combined treatment of the compound enzyme solution and ultrasonic assistance reduces the fat content of streaky pork by 18% and finally reduces it to 28.7%;

[0087] After immersion, blanch the streaky pork to set its shape, make holes on the surface, apply dark soy sauce, and then put the streaky pork into vegetable oil at 160°C for frying. Fry for 60 seconds, and then cool down to 120°C for continuous frying for 90 seconds; and form a microporous structure through gradient frying to reduce oil penetration and reduce greasiness.

[0088] Step A3: Assemble and steam the braised pork slices with pickled vegetables;

[0089] Layer and place in a bowl. Alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled vegetables, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried pickled vegetables; by alternately stacking 0.5cm - thick meat slices and pickled vegetables, combined with scallions, ginger slices, Chinese prickly ash, and star anise, steam for 40 minutes to fully blend the meat aroma and the sour aroma of pickled vegetables, with rich layers; high - pressure steaming ensures that the meat is soft and easy to chew, and the pickled vegetables absorb the meat juice, with complementary tastes;

[0090] Put the processed pickled Chinese cabbage and streaky pork into the high-pressure steaming chamber, steam for 40 minutes, and invert and shape after natural pressure relief. The steamed pickled Chinese cabbage and streaky pork are cooled to a central temperature of less than or equal to 10°C by 4°C circulating cold air for no more than 30 minutes.

[0091] Example 4. A pickled Chinese cabbage and streaky pork consists of the following components:

[0092] 400 parts by mass of dried pickled Chinese cabbage pickled from Chinese cabbages, 110 parts by mass of streaky pork with skin, 51.525 parts by mass of compound enzymolysis liquid, 200 parts by mass of vegetable oil, 0.4 part by mass of licorice powder, 0.08 part by mass of potassium sorbate, 40 parts by mass of soy sauce, 8 parts by mass of dark soy sauce, 2 parts by mass of scallions, 1 part by mass of ginger slices, 1 part by mass of Chinese prickly ash, 1 part by mass of star anise, 1 part by mass of tsaoko fruit, 1 part by mass of pepper;

[0093] The compound enzymolysis liquid specifically consists of the following components:

[0094] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanin.

[0095] A method for preparing pickled Chinese cabbage and streaky pork includes the following steps:

[0096] Step A1. Prepare dried pickled Chinese cabbage from Northeast China, which specifically includes the following steps:

[0097] Step S1. Cut the dried pickled Chinese cabbage pickled from Chinese cabbages into shreds, then dry them in the sun until the water content is 40%, and then add a mixed sauce. The mixing ratio of pickled Chinese cabbage to soy sauce is 5:1. Mix them evenly with a mixer to obtain mixture A;

[0098] Step S2. Add a compound preservative to mixture A. The compound preservative is specifically licorice powder and potassium sorbate, and the mixing ratio is specifically licorice powder: potassium sorbate = 5:1. Knead mixture A with a kneading machine for 15 minutes to obtain mixture B;

[0099] Step S3. Put mixture B into a 40°C hot air-microwave combined dryer for microwave drying. The microwave power of the hot air-microwave combined dryer is 800 W, and the hot air flow rate is 3 m / s until the water content is 15%;

[0100] Step A2. Process the streaky pork with skin. Immerse the streaky pork with skin in the 40°C compound enzymolysis liquid, and introduce 200 W ultrasonic waves during the immersion process for 20 minutes, and the intermittent ratio is 2 s / 1 s;

[0101] The preparation method of the compound enzymolysis liquid is as follows:

[0102] Step D1. Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain primary liquid A;

[0103] Step D2: Add blueberry anthocyanins to the initial solution A and stir to form a composite enzymolysis solution.

[0104] The enzymolysis of bromelain and lipase, combined with 200W ultrasonic assistance, can significantly reduce the fat content of streaky pork by 30%, retaining the texture of the meat while reducing greasiness; the addition of blueberry anthocyanins may endow the product with antioxidant properties and enhance its nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymolysis efficiency, and improves the tenderness of the meat.

[0105] The composite enzymolysis solution combined with ultrasonic assistance reduces the fat content of streaky pork by 18%, and finally reduces it to 28.7%.

[0106] Blanch and shape the immersed streaky pork, make holes on the surface, apply old soy sauce, and then put the streaky pork into vegetable oil at 160°C and fry for 60 seconds, then cool down to 120°C and continue frying for 90 seconds; and form a microporous structure through gradient frying to reduce oil penetration and greasiness.

[0107] Step A3: Assemble and steam the braised pork slices with pickled vegetables.

[0108] Layer and place in a bowl, alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled Chinese cabbage, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried pickled Chinese cabbage; by alternately stacking 0.5cm thick meat slices and pickled vegetables, combined with scallions, ginger slices, Chinese prickly ash, and star anise, steam for 40 minutes to fully blend the meat fragrance and the sour fragrance of pickled vegetables, with rich layers; high-pressure steaming ensures that the meat is soft and easy to chew, the pickled vegetables absorb the meat juice, and the tastes complement each other.

[0109] Put the processed pickled vegetables and streaky pork into a high-pressure steaming chamber, steam with steam for 40 minutes, and then invert and shape after natural pressure relief. The steamed pickled vegetables and streaky pork are cooled to a central temperature of less than or equal to 10°C within 30 minutes by circulating cold air at 4°C.

[0110] Example 5: A kind of braised pork slices with pickled vegetables, which is composed of the following components:

[0111] 200 parts by mass of Northeast pickled dried Chinese cabbage pickled from Chinese cabbage, 110 parts by mass of streaky pork with skin, 51.525 parts by mass of composite enzymolysis solution, 200 parts by mass of vegetable oil, 0.6 part by mass of licorice powder, 0.12 part by mass of potassium sorbate, 80 parts by mass of soy sauce, 10 parts by mass of old soy sauce, 1 part by mass of scallions, 0.5 part by mass of ginger slices, 0.5 part by mass of Chinese prickly ash, 0.5 part by mass of star anise, 1 part by mass of tsaoko fruit, 1 part by mass of pepper;

[0112] The composite enzymolysis solution is specifically composed of the following components:

[0113] 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl2 solution, and 0.025 part by mass of blueberry anthocyanin.

[0114] A method for preparing pickled pork with sauerkraut, comprising the following steps:

[0115] Step A1: Prepare dried Northeast sauerkraut, specifically including the following steps:

[0116] Step S1: Cut the Northeast sauerkraut pickled from Chinese cabbages into shreds and dry them by sunning until the water content is 32.5%. Then add a mixed sauce, and the mixing ratio is sauerkraut:soy sauce = 5:1. Mix well with a mixer to obtain mixture A;

[0117] Step S2: Add a compound preservative to mixture A. The compound preservative is specifically licorice powder and potassium sorbate, and the mixing ratio is specifically licorice powder:potassium sorbate = 5:1. Then roll and knead with a rolling and kneading machine for 12 minutes to obtain mixture B;

[0118] Step S3: Put mixture B into a hot air-microwave combined dryer at 40°C for microwave drying. The microwave power of the hot air-microwave combined dryer is 800 W, and the hot air flow rate is 3 m / s, until the water content is 17.5%;

[0119] Step A2: Process the streaky pork. Immerse the streaky pork with skin into a 40°C compound enzyme solution, and introduce 200 W ultrasound during the immersion process, process for 20 minutes, and the intermittent ratio is 2 s / 1 s;

[0120] The preparation method of the compound enzyme solution is as follows:

[0121] Step D1: Mix bromelain, lipase AY30 and 0.1% CaCl2 solution in a ratio of 1:0.5:50 to obtain initial solution A;

[0122] Step D2: Add blueberry anthocyanin to initial solution A and stir to form a compound enzyme solution.

[0123] The enzymatic hydrolysis of bromelain and lipase, combined with 200 W ultrasonic assistance, can significantly reduce the fat content of the streaky pork by 30%, which not only retains the texture of the meat but also reduces the greasiness; the addition of blueberry anthocyanin may endow the product with antioxidant properties and improve the nutritional value; the CaCl2 solution stabilizes the enzyme activity, enhances the enzymatic hydrolysis efficiency, and improves the tenderness of the meat.

[0124] The combined treatment of the compound enzyme solution and ultrasonic assistance reduces the fat content of the streaky pork by 18%, and finally reduces it to 28.7%;

[0125] Blanch and shape the marinated streaky pork, make holes on the surface, apply dark soy sauce, and then put the streaky pork into vegetable oil at 160°C for deep-frying for 60 seconds. Subsequently, reduce the temperature to 120°C and continue frying for 90 seconds; and form a microporous structure through gradient frying to reduce oil penetration and reduce greasiness.

[0126] Step A3: Braised pork assembly and steaming;

[0127] Layer and place in a bowl. Alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled cabbage, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with dried pickled cabbage; by alternately stacking 0.5cm-thick meat slices and pickled cabbage, combined with scallions, ginger slices, Chinese prickly ash, and star anise, steam for 40 minutes to fully blend the meat aroma and the sour aroma of pickled cabbage, with rich layers; High-pressure steaming ensures that the meat is soft and easy to chew, and the pickled cabbage absorbs the meat juice, with complementary tastes;

[0128] Put the processed pickled cabbage and streaky pork into a high-pressure steaming chamber, steam with steam for 40 minutes, and invert and shape after natural pressure relief. The steamed pickled cabbage and streaky pork are cooled to a central temperature less than or equal to 10°C within 30 minutes through 4°C circulating cold air.

[0129] Performance test:

[0130] Index Traditional process Example 3 of the present invention Detection method GABA content in pickled vegetables 12mg / 100g 25.2mg / 100g HPLC Fat content in streaky pork 35％ 28.7％ Soxhlet extraction method <![CDATA[Retention rate of vitamin B1]]> 52％ 81％ Fluorescence spectrophotometry Sensory score (total score 10) 7.3 8.9 GB / T22210-2008

[0131] For the traditional process, specifically refer to the pickled cabbage fermentation patents CN202410207099.6 and CN201410218005.1.

[0132] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the term "comprising", "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements, but also includes other elements not expressly listed, or elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "comprising a..." does not exclude the existence of additional identical elements in the process, method, article or device comprising the element.

[0133] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A pickled cabbage and braised pork belly, characterized in that, It consists of the following components: 200 - 400 parts by mass of dried Northeast pickled Chinese cabbage, 90 - 110 parts by mass of skin-on streaky pork, 51.525 parts by mass of compound enzymolysis solution, 100 - 200 parts by mass of vegetable oil, 0.4 - 0.6 parts by mass of licorice powder, 0.08 - 0.12 parts by mass of potassium sorbate, 40 - 80 parts by mass of soy sauce, 8 - 10 parts by mass of dark soy sauce, 1 - 2 parts by mass of scallions, 0.5 - 1 part by mass of ginger slices, 0.5 - 1 part by mass of Chinese prickly ash, 0.5 - 1 part by mass of star anise, 0.5 - 1 part by mass of tsaoko fruit, 0.5 - 1 part by mass of pepper.

2. The sauerkraut braised pork belly according to claim 1, characterized in that: It consists of the following components: 300 parts by mass of dried Northeast pickled Chinese cabbage, 100 parts by mass of skin-on streaky pork, 51.525 parts by mass of compound enzymolysis solution, 150 parts by mass of vegetable oil, 0.5 parts by mass of licorice powder, 0.1 parts by mass of potassium sorbate, 60 parts by mass of soy sauce, 9 parts by mass of dark soy sauce, 1.5 parts by mass of scallions, 0.75 parts by mass of ginger slices, 0.75 parts by mass of Chinese prickly ash, 0.75 parts by mass of star anise, 0.75 parts by mass of tsaoko fruit, 0.75 parts by mass of pepper.

3. A pickled cabbage and braised pork belly according to claim 2, wherein: The specific composition of the compound enzymolysis solution is as follows: 1 part by mass of bromelain, 0.5 part by mass of lipase, 50 parts by mass of 0.1% CaCl₂ solution, and 0.025 part by mass of blueberry anthocyanins.

4. A method for preparing pickled cabbage and braised pork belly, characterized in that, It includes the following steps: Step A1: Preparation of dried Northeast pickled Chinese cabbage, which specifically includes the following steps: Step S1: Cut the dried Northeast pickled Chinese cabbage into shreds and dry it in the sun until the water content is 30 - 40%. Then add a mixed sauce, and the mixing ratio of pickled cabbage to soy sauce is 5:

1. Mix well with a mixer to obtain mixture A; Step S2: Add a compound preservative to mixture A and roll it with a rolling machine for 10 - 15 minutes to obtain mixture B; Step S3: Put mixture B into a 40°C hot air - microwave combined dryer for microwave drying until the water content is 15 - 18%; Step A2: Treatment of streaky pork. Immerse the skin-on streaky pork in the 40°C compound enzymolysis solution, and pass 200W ultrasound during the immersion process for 20 minutes, with an intermittent ratio of 2s / 1s; Blanch and shape the immersed streaky pork, make holes on the surface, apply dark soy sauce and then fry it. Step A3: Assembly and steaming of the braised pork slices; Layer and load into a bowl. Alternately stack 100g of meat slices with a thickness of 0.5cm and 50g of dried pickled cabbage, add scallions, ginger slices, Chinese prickly ash, star anise, tsaoko fruit, and pepper powder, and cover the top with pickled cabbage; Put the processed pickled cabbage and streaky pork into a high-pressure steaming chamber, steam with steam for 40 minutes, and then invert and shape after natural pressure relief.

5. A method for preparing pickled cabbage and braised pork belly according to claim 4, characterized in that: In step A2, the streaky pork is fried in 160°C vegetable oil for 60 seconds of immersion frying, and then cooled to 120°C for 90 seconds of continuous frying.

6. The preparation method of pickled cabbage and braised pork according to claim 4, wherein: The compound preservative in step S2 is specifically licorice powder and potassium sorbate, and the ratio of licorice powder to potassium sorbate is 5:

1.

7. A method for preparing pickled cabbage and braised pork belly according to claim 4, characterized in that: In step S3, the microwave power of the hot air - microwave combined dryer is 800W, and the hot air flow rate is 3m / s.

8. A method for preparing pickled cabbage and braised pork belly according to claim 4, characterized in that: The preparation method of the compound enzymolysis solution in step A2 is as follows: Step D1: Mix bromelain, lipase AY30, and 0.1% CaCl₂ solution in a ratio of 1:0.5:50 to obtain the initial solution A; Step D2: Add blueberry anthocyanins to the initial solution A and stir to form a composite enzymolysis solution.

9. The preparation method of pickled cabbage and braised pork according to claim 4, characterized in that: In step A3, the upside-down and well-shaped pickled Chinese cabbage and streaky pork are cooled to a central temperature of less than or equal to 10 °C for a time of less than or equal to 30 minutes by circulating cold air at 4 °C.