CN107865328B - Production method of Hakka preserved vegetable flavored Cantonese preserved meat - Google Patents
Production method of Hakka preserved vegetable flavored Cantonese preserved meat Download PDFInfo
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- 235000013372 meat Nutrition 0.000 title claims abstract description 88
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 75
- 235000016278 Mentha canadensis Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 241001575999 Hakka Species 0.000 title abstract 5
- 238000001035 drying Methods 0.000 claims abstract description 35
- 238000005554 pickling Methods 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000245214 Mentha canadensis Species 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000007605 air drying Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 8
- 235000019614 sour taste Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 244000056139 Brassica cretica Species 0.000 claims description 5
- 235000003351 Brassica cretica Nutrition 0.000 claims description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 5
- 235000010460 mustard Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 4
- 235000015277 pork Nutrition 0.000 description 15
- 238000009835 boiling Methods 0.000 description 8
- 235000020188 drinking water Nutrition 0.000 description 6
- 239000003651 drinking water Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 238000005096 rolling process Methods 0.000 description 6
- 238000004898 kneading Methods 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000213006 Angelica dahurica Species 0.000 description 1
- 241000555682 Forsythia x intermedia Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a preparation method of Hakka preserved vegetable flavored Cantonese preserved meat, which comprises the following steps: (1) preparing Hakka preserved vegetable extract; (2) pretreating and pickling meat raw materials for the first time; (3) pre-drying; (4) pickling for the second time; (5) and drying again. The method extracts the flavor substances of the preserved vegetables to be used for processing the Guangdong preserved meat, so that the flavor substances of the Hakka dried preserved vegetables can be well organically combined with the Guangdong preserved meat, the product has the appearance of the traditional Guangdong preserved meat, also has the flavor of the Hakka preserved vegetables, and is convenient to eat.
Description
Technical Field
The invention belongs to the technical field of processing of flavored meat products, and particularly relates to a production method of Hakka preserved vegetable flavored Cantonese preserved meat.
Background
The preserved vegetable is a local vegetable in Hai-nationality. Picking leaf of caulis et folium Brassicae Junceae after bolting in late autumn and early winter, cleaning, air drying, cutting into small segments, kneading, placing into wooden barrel or pottery jar, compacting, adding small amount of salt, scalding with boiling water, and sealing for fermentation. Fermenting for half a month to twenty days, removing juice, and drying in the sun to obtain the preserved vegetable with golden color, salty and sour taste, sweet flavor and special fragrance.
In the impression of modern people, the preserved vegetable is always accompanied with braised meat, so that the braised meat of the preserved vegetable becomes a famous dish of a guest in the republic of the whole country, and a plurality of patents related to the braised meat of the preserved vegetable are already provided. 201210069132.0A steamed pork with preserved vegetable is prepared through processing steamed pork and preserved vegetable separately, cooking, packing, and adding salinity controller. 201310591422.6A method for processing a soft can of dried salted vegetable and braised meat comprises slicing fried meat, mixing with dried salted vegetable and canning liquid, bottling, sealing, and sterilizing under ultrahigh pressure. 201410218005.1A traditional Hakka dish-rubbing braised pork is prepared by preparing a dish-rubbing dish, mixing with the prepared braised pork, and vacuum packaging and sterilizing. 201611219795.0A vacuum packed instant braised pork with preserved vegetable is prepared by adding garlic clove, ginger, wolfberry fruit, forsythia fruit, licorice root, Chinese angelica root, etc. in addition to dried vegetable.
The traditional preparation of the braised pork with preserved vegetable is processed by quick boiling, coloring, frying, boiling and steaming, and although the flavor is good, the braised pork with preserved vegetable can be tasted only at the time of annual festival or restaurant dinner gathering due to complex process.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of Guangdong preserved meat with Hakka preserved vegetable flavor, and through extracting preserved vegetable flavor substances for processing the Guangdong preserved meat, the flavor substances of Hakka dried preserved vegetables can be well organically combined with the Guangdong preserved meat, so that the product has the appearance of the traditional Guangdong preserved meat, also has the flavor of Hakka preserved vegetables, and is convenient to eat.
The technical problem to be solved by the invention is realized by the following technical scheme: a preparation method of Hakka preserved vegetable flavored Cantonese preserved meat comprises the following steps:
(1) preparation of Hakka preserved vegetable extract: soaking Hakka dried preserved vegetable in water, heating for extraction, and vacuum concentrating to obtain preserved vegetable extract;
(2) pre-treating and primary pickling meat raw materials: selecting meat for making the Cantonese sausage according to the production process and formula of the traditional Cantonese sausage, and carrying out pretreatment and primary pickling on the meat to obtain the preserved meat;
(3) pre-drying: pre-drying the preserved meat prepared in the step (2) to remove partial water and promote the combination of nitrite and meat components to form a special color;
(4) and (5) pickling for the second time: adding the preserved meat pre-dried in the step (3) into the preserved vegetable extract in the step (1) for secondary pickling;
(5) and (3) drying again: and (4) drying the preserved meat pickled for the second time in the step (4) again until the water content requirement of the product is met, and then carrying out vacuum packaging and storage to obtain the Hakka preserved meat with the preserved vegetable flavor.
According to the preparation method of the Guangdong preserved meat with the Hakka preserved vegetable flavor, the Hakka preserved vegetable is extracted in advance, flavor substances of the Hakka preserved vegetable are enriched, and then the Hakka preserved vegetable is used for pickling the Guangdong preserved meat, so that the produced preserved meat presents the special flavor of the Hakka preserved vegetable. In order to solve the problem that the stability of nitrite is influenced because the preserved vegetable extract is acidic, a preserved meat production technology of twice pickling and twice drying is adopted. In the production process of the preserved meat, the traditional Guangdong preserved meat production technology and formula are adopted for primary pickling and pre-drying, then Hakka preserved vegetable extract is added into the pre-dried preserved meat for secondary pickling, and then the preserved meat is continuously dried according to the drying technology of the Guangdong preserved meat until the water content reaches the product requirement. On the basis of the traditional processing technology and formula of Cantonese preserved meat, Hakka preserved vegetable flavor substances are doped by a secondary pickling technology, so that the product presents Hakka preserved vegetable flavor.
The invention extracts the water-soluble flavor substances of Hakka preserved vegetable, and applies the water-soluble flavor substances to the preparation of Guangdong preserved meat, so that consumers can taste the Guangdong preserved meat with the flavor similar to the braised meat of the preserved vegetable at home by steaming the Guangdong preserved meat.
In the preparation method of the Hakka preserved vegetable flavored Cantonese preserved meat, the steps are as follows:
the raw material of the Hakka dried vegetable in the step (1) is the Hakka dried vegetable which is strong in sour taste and is not added with exogenous salt, and is preferably a product steamed and dried repeatedly.
The mass part ratio of the water to Hakka dried pickled mustard tuber in the step (1) is preferably 5-10: 1, at least soaking flour, heating and extracting, wherein the heating and extracting temperature is preferably 60-100 ℃, extracting for 2-3 times for 10-30 min each time, combining extracting solutions, and concentrating in vacuum until the solid content is 10-50 DEG Brix.
And (3) when the pretreatment and primary pickling are carried out in the step (2), the pickling is carried out according to the traditional processing technology of Cantonese preserved meat, pickling ingredients comprise conventional ingredients such as common salt, nitrite, white granulated sugar, liquor and soy sauce, the pickling time is 4-24 hours, and the pickling temperature is 0-10 ℃.
The pretreatment generally refers to hair removal, such as removal of impurities such as residual pig hair, washing with tap water, and cutting into long-strip-shaped meat blocks of 300-400 g.
And (3) air drying or heat pump drying is adopted for pre-drying in the step (3), wherein the air drying is carried out at a natural temperature, the heat pump drying is carried out at a temperature of 45-55 ℃, the relative humidity is 20-35%, and the drying time is 8-24 hours until 10-20% of water is removed.
When the preserved meat is pickled for the second time in the step (4), the addition amount of the preserved meat extract is 5-15% of the total mass of the pre-dried preserved meat, the pickling temperature is 0-10 ℃, and the pickling time is 4-24 hours, so that the preserved meat extract can be fully absorbed.
And (5) drying by adopting air drying or heat pump drying, wherein the air drying is carried out at natural temperature, the heat pump drying is carried out at 40-65 ℃ at relative humidity of 20-35%, and the drying is carried out until the content of water in the product is less than 25% of the total mass of the product.
Compared with the prior art, the invention has the following advantages:
(1) the flavor of the traditional Cantonese preserved meat is single, the product prepared by the method not only keeps the cured flavor of the Cantonese preserved meat, but also is endowed with the flavor of Hakka preserved vegetable, and the flavor of the Hakka preserved vegetable is permeated into the product through the second salting of the Hakka preserved vegetable extract, so that the product is added with the flavor and slightly sour taste of the Hakka preserved vegetable;
(2) the product is healthier, organic acids, phenols and other health-beneficial components in Hakka preserved vegetable are reserved in Hakka preserved vegetable extract, and after the Cantonese preserved meat is pickled, the health components are infiltrated into the product, so that the product has the functions of oxidation resistance and the like, and the product is more in line with the current health concept.
Detailed Description
The following examples are intended to illustrate the invention and do not limit the scope of the invention. The objectives of the present invention can be achieved by those skilled in the art within the scope of the above disclosure.
Example 1
The preparation method of the Hakka preserved vegetable flavored Cantonese preserved meat provided by the embodiment comprises the following steps of:
(1) soaking 250g of Hakka dried pickled mustard tuber with golden color and strong sour taste in 2000mL of drinking water, heating to a slightly boiling state, preserving heat for 15 minutes, and filtering with coarse gauze to obtain an extracting solution I and filter residue I; adding 1500mL of drinking water into the filter residue I, heating to a slightly boiling state, filtering with coarse gauze, squeezing the residual filter residue to obtain an extracting solution II and a filter residue II, discarding the filter residue II, combining the extracting solution I and the extracting solution II, and performing vacuum concentration with a rotary evaporator at the temperature of 55-65 ℃ until the soluble solid is 15 DEG Brix to obtain 750mL of Hakka mei vegetable extract;
(2) taking 5kg of streaky pork, removing impurities such as residual pig hair and the like, washing with tap water, cutting into 300-400 g of strip-shaped pork pieces, adding 2% (accounting for the total mass of the streaky pork, the same below) of salt, 0.04% (accounting for the total mass of the streaky pork, the same below) of nitrite, 3.6% (accounting for the total mass of the streaky pork, the same below) of white granulated sugar, 1.6% (accounting for the total mass of the streaky pork, the same below) of Daqu liquor and 0.6% (accounting for the total mass of the streaky pork, the same below) of soy sauce, rolling, and pickling in a freezer at 4 ℃ for 12 hours;
(3) putting the preserved meat salted for the first time in the step (2) on a shelf, pre-drying in a heat pump dryer at the temperature of 55 ℃ and the relative humidity of 25% for 24 hours to ensure that the preserved meat loses 10-20% of water and promotes the nitrite and meat components to be combined to form a special color;
(4) taking down the preserved meat pre-dried in the step (3), adding 12% (accounting for the total mass of the pre-dried preserved meat) of the Hakka preserved vegetable extract obtained in the step (1), rolling and kneading, and putting into a freezer at 4 ℃ for secondary pickling for 12 hours;
(5) putting the preserved meat salted for the second time in the step (4) on a shelf again, drying by a heat pump at the temperature of 55 ℃ and the relative humidity of 25% for 12 hours, then drying at the temperature of 65 ℃ and the relative humidity of 25% until the water content of the preserved meat is 20%, and then carrying out vacuum packaging and storage.
Example 2
The preparation method of the Hakka preserved vegetable flavored Cantonese preserved meat provided by the embodiment comprises the following steps of:
(1) soaking 250g of Hakka dried pickled mustard tuber with golden color and strong sour taste in 2000mL of drinking water, heating to a slightly boiling state, preserving heat for 15 minutes, and filtering with coarse gauze to obtain an extracting solution I and filter residue I; adding 1500mL of drinking water into the filter residue I, heating to a slightly boiling state, filtering with coarse gauze, squeezing the residual filter residue to obtain an extracting solution II and a filter residue II, discarding the filter residue II, combining the extracting solution I and the extracting solution II, and performing vacuum concentration with a rotary evaporator at the temperature of 55-65 ℃ until the soluble solid is 30 DEG Brix to obtain 375mL of Hakka meicai extract;
(2) the same as example 1;
(3) the same as example 1;
(4) taking down the preserved meat pre-dried in the step (3), adding 6 percent (accounting for the pre-dried preserved meat) of the Hakka preserved vegetable extract obtained in the step (1), rolling and kneading, and putting into a freezer at 4 ℃ for secondary pickling for 12 hours;
(5) the same as in example 1.
Example 3
The preparation method of the Hakka preserved vegetable flavored Cantonese preserved meat provided by the embodiment comprises the following steps of:
(1) soaking 2.5kg of Hakka dried pickled mustard tuber with golden color and strong sour taste in 20L of drinking water, heating to slightly boil, keeping the temperature for 20 min, and filtering with coarse gauze to obtain extractive solution I and residue I; adding 15L of drinking water into the filter residue I, heating to a slightly boiling state, filtering with coarse gauze, squeezing the residual filter residue to obtain an extracting solution II and a filter residue II, and discarding the filter residue II. Mixing the extract I and the extract II, and concentrating in vacuum by a rotary evaporator at 55-65 ℃ until the soluble solid is 15 DEG Brix to obtain 7.5L of Hakka preserved vegetable extract;
(2) taking 50kg of streaky pork, removing impurities such as residual pig hair and the like, washing with tap water, cutting into 300-400 g of strip-shaped meat blocks, adding 2% of salt, 0.04% of nitrite, 3.6% of white granulated sugar, 1.6% of Daqu liquor and 0.6% of soy sauce, rolling, and pickling in a freezer at 4 ℃ for 8 hours;
(3) the same as example 1;
(4) taking down the preserved meat pre-dried in the step (3), adding 12% (accounting for the total mass of the pre-dried preserved meat) of the Hakka preserved vegetable extract obtained in the step (1), rolling and kneading, and putting into a freezer at 4 ℃ for secondary pickling for 12 hours;
(5) the same as in example 1.
Example 4
Steps (1) to (2) were the same as in example 1;
(3) the pre-drying in the step (3) adopts natural air drying until 10-20% of water is removed;
(4) taking down the preserved meat pre-dried in the step (3), adding 10% (accounting for the total mass of the pre-dried preserved meat) of the Hakka preserved vegetable extract obtained in the step (1), rolling and kneading, and placing in a freezer at 4 ℃ for secondary pickling for 24 hours;
(5) and the drying adopts natural air drying until the moisture content in the product is less than 25 percent of the total mass of the product.
The components listed in the invention, the upper limit, the lower limit and the interval value of the components can realize the invention, and the examples are not listed. The present invention has been described above by referring to a part of specific embodiments, and it should be noted that the above-mentioned specific embodiments are only used for further description of the present invention and do not represent a limitation to the scope of the present invention. Other insubstantial modifications and adaptations of the present invention can be made without departing from the scope of the present invention.
Claims (7)
1. A preparation method of Hakka preserved vegetable flavored Cantonese preserved meat is characterized by comprising the following steps:
(1) preparation of Hakka preserved vegetable extract: soaking Hakka dried preserved vegetable in water, heating for extraction, and vacuum concentrating to obtain preserved vegetable extract;
(2) pre-treating and primary pickling meat raw materials: selecting meat for making the Cantonese sausage according to the production process and formula of the traditional Cantonese sausage, and carrying out pretreatment and primary pickling on the meat to obtain the preserved meat;
(3) pre-drying: pre-drying the preserved meat prepared in the step (2) to remove partial water and promote the combination of nitrite and meat components to form a special color;
(4) and (5) pickling for the second time: adding the preserved meat pre-dried in the step (3) into the preserved vegetable extract in the step (1) for secondary pickling;
(5) and (3) drying again: and (4) drying the preserved meat pickled for the second time in the step (4) again until the water content requirement of the product is met, and then carrying out vacuum packaging and storage to obtain the Hakka preserved meat with the preserved vegetable flavor.
2. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: the raw material of the Hakka dried vegetable in the step (1) is the Hakka dried vegetable which is strong in sour taste and is not added with exogenous salt, and is preferably a product steamed and dried repeatedly.
3. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: the mass part ratio of the water to Hakka dried pickled mustard tuber in the step (1) is 5-10: 1, heating and extracting at the temperature of 60-100 ℃, extracting for 2-3 times, combining extracting solutions, and concentrating in vacuum until the solid content is 10-50 DEG Brix.
4. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: when the pretreatment and primary pickling are carried out in the step (2), pickling ingredients comprise conventional components of salt, nitrite, white granulated sugar, white spirit and soy sauce, the pickling time is 4-24 hours, and the pickling temperature is 0-10 ℃.
5. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: and (3) air drying or heat pump drying is adopted for pre-drying in the step (3), wherein the air drying is carried out at a natural temperature, the heat pump drying is carried out at a temperature of 45-55 ℃, the relative humidity is 20-35%, and the drying time is 8-24 hours until 10-20% of water is removed.
6. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: when the preserved meat is pickled for the second time in the step (4), the addition amount of the preserved meat extract is 5-15% of the total mass of the pre-dried preserved meat, the pickling temperature is 0-10 ℃, and the pickling time is 4-24 hours, so that the preserved meat extract can be fully absorbed.
7. The preparation method of Hakka preserved vegetable flavored Cantonese preserved meat according to claim 1, which is characterized in that: and (5) drying by adopting air drying or heat pump drying, wherein the air drying is carried out at natural temperature, the heat pump drying is carried out at 40-65 ℃ at relative humidity of 20-35%, and the drying is carried out until the content of water in the product is less than 25% of the total mass of the product.
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| CN101731642B (en) * | 2010-01-04 | 2011-12-14 | 成都市翻鑫家科技有限公司 | Process for preparing dried beef by dehydrating and salting |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
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