CN107950943A - Old bud fillings preparation method is pierced in one kind conditioning - Google Patents
Old bud fillings preparation method is pierced in one kind conditioning Download PDFInfo
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- CN107950943A CN107950943A CN201810014016.6A CN201810014016A CN107950943A CN 107950943 A CN107950943 A CN 107950943A CN 201810014016 A CN201810014016 A CN 201810014016A CN 107950943 A CN107950943 A CN 107950943A
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- 230000003750 conditioning effect Effects 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 26
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000234282 Allium Species 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 230000006835 compression Effects 0.000 claims description 7
- 238000007906 compression Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 6
- 241000335053 Beta vulgaris Species 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 206010023126 Jaundice Diseases 0.000 claims description 6
- OBIOZWXPDBWYHB-UHFFFAOYSA-N Nobiletin Natural products C1=CC(OC)=CC=C1C1=C(OC)C(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 OBIOZWXPDBWYHB-UHFFFAOYSA-N 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005562 fading Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 238000005260 corrosion Methods 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000012827 research and development Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 10
- 150000001875 compounds Chemical class 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- -1 flavones polyphenol Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to old bud fillings preparation method is pierced in one kind conditioning.The fillings is made according to following main supplementary material component and parts by weight：30 70 parts of old buds of thorn, 40 60 portions of porks, 79 parts of green onion, 59 parts of vegetable oil, 24 parts of ginger, 0.4 0.6 parts of five-spice powder, 13 parts of salt, 24 parts of soy sauce, 0.4 0.6 parts of monosodium glutamate.Preparation method of the present invention is：Protected green lands using the old bud of fresh thorn as raw material by blanching, modulating fillings, sprinkling edible natural antistaling agent, vacuum packaging, sterilizing, the technique research and development such as freezing go out a old bud fillings product of conditioning thorn for meeting people's nutritional need, and optimal sterilization and anticorrosion technique is determined, keep piercing old bud original flavor and nutritional ingredient at the same time in the long shelf life for ensureing product.Fillings nourishing and health preserving provided by the invention, nutrition is balanced, added value is high and convenient.
Description
Technical field
The present invention relates to one kind conditioning to pierce old bud fillings, belongs to food processing technology field.
Background technology
The old bud of thorn that the present invention uses is pure natural wild vegetables, rich in protein, fat, sugar, cellulose, organic acid, 16
The content of kind amino acid and the element such as 22 kinds of trace elements, the calcium pierced in old bud, iron, manganese, nickel, titanium, copper even exceeds ginseng, seeks
Value is supported higher than planting vegetable and there is high medical value and corresponding health-care effect, is known as the U.S. of " peerless mountain delicacy "
Claim.
Fillings currently on the market is more to meet popular taste using various vegetables as raw material, but in mouthfeel and nutritive value
Some shortcomings of aspect.Wild vegetables consumption boom is at home and abroad just quietly rising, and becomes the game food that urbanite craves for back to nature,
The price that domestic market pierces old bud is per ton at 40,000 yuan or so, but the amount for piercing old bud wild is seldom, seasonal strong,
Only wild vegetables product is into easy-to-sell goods currently on the market, and product exploitation is concentrated mainly on traditional marinated, drying, vegetables
The forms such as juice, nutritional imbalance in the form of a single, the exploitation for flexible package conditioning fillings are also relatively backward.The product of the present invention is not
Nutrition that is only tasty, thering are wild vegetables to enrich, and there is health value, and can retain to greatest extent in the production process
Pierce the primitive component of old bud and strong fragrance.
Due to transport and selling period multigelation can occur for quick-freezing dumpling on the market and in storage period fat oxygen
Change can cause fillings comparatively fast corrupt, and dish goes to dimness from emerald green, and meat stuffing is progressively changed into brown from red, seriously affects edible
Quality, but the oxidation that there is more active ingredient such as flavones polyphenol etc. can suppress fat to a certain extent in wild vegetables, and
On the market mostly using artificial synthesized insalubrious chemical preservative come Shelf-life.
Conditioning food is full of nutrition and collocation is balanced, has obvious advantage in terms of supplementary material collocation, can be by arranging in pairs or groups not
Same supplementary material controls the content of carbohydrate, grease and cholesterol, and demand is selected for different consumers.Balanced diet is
The hot spot paid close attention to now, but young man often lacks culinary art and nutrient knowledge, and diet aspect is often excessively dull.
The content of the invention
In view of the above shortcomings of the prior art, it is balanced the technical problem to be solved in the present invention is to provide a kind of nutrition, have
Pierce the fragrant flavor of old bud uniqueness, the convenient a conditioning fillings food with certain health care functions.By to raw material
Protected green lands and add edible natural antistaling agent so that the original flavor of product, distinctive color and luster can be kept in storage
Texture and abundant nutritional ingredient, strengthen the storage-stable of product, develop and a can enjoy without oneself modulation and at any time
To the fully natural green game that eats of extremely suitable modern nurse one's health fillings product.
To be adopted the technical scheme that for existing technological deficiency and foregoing invention purpose, the present invention：
A kind of conditioning pierces old bud fillings major ingredient to pierce old bud, and dispensing is lean to fat ratio 1:9 pig fore-clamp meat, by following main
Raw material components and parts by weight are made：The 30-70 parts of old buds of thorn, 40-60 portions of porks, 7-9 parts of green onion, 2-4 parts of ginger, 1-3 parts of salt, plant
6-10 parts oily, 0.2-0.6 parts of five-spice powder, 2.5-4 parts of soy sauce, 0.2-0.6 parts of monosodium glutamate.(meat weight percentage is added with dish above
Meter).Production method of the present invention predominantly using the old bud of fresh thorn as raw material, protect green lands by removal of impurities cleaning, blanching, modulating fillings, spray
Edible natural antistaling agent, vacuum compression packaging, autoclaving, quick-frozen is spilt, is made that flavor is excellent, and old bud is pierced in nutrition-balanced conditioning
Fillings.
Old bud fillings, including major ingredient and dispensing are pierced in one kind conditioning, and wherein for major ingredient to pierce old bud, dispensing is pig fore-clamp meat.
Old bud filling production method is pierced in one kind conditioning, it is characterised in that is included the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 85-100 DEG C.It is multiple
With solution by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：The 30-70 parts of old buds of thorn, 40-60 portions of porks, 7-9 parts of green onion, 2-4 parts of ginger, the fillings bag
The seasoning for including following parts by weight is made：1-3 parts of salt, 6-10 parts of vegetable oil, 0.2-0.6 parts of five-spice powder, 2.5-4 parts of soy sauce, monosodium glutamate
0.2-0.6 parts.(above by dish add meat weight percentage in terms of).
(5) crude antistaling agent is sprayed：The crude antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, and stirring is equal
It is even, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
The beneficial effects of the invention are as follows：Compared with prior art, the present invention will pierce old bud and be mixed with meat stuffing, full of nutrition,
The old bud fillings of conditioning thorn being prepared has the fresh and tender fragrant unique flavour of the old bud of thorn, mouthfeel is pure, nutrition is balanced, edible side
Just, without oneself modulation wild vegetables filling fresh fragrant and with high nutritive value can be enjoyed, it is a kind of to meet modern and eat
Nurse one's health fillings product.By the way that edible natural antistaling agent is protected green lands, sprayed to raw material and is developed using vacuum packaging mode at -18 DEG C
Freezing conditions under can keep to greatest extent the original flavor of product, distinctive color and luster texture and abundant nutritional ingredient
A conditioning fillings product through simply processing before edible, nutrition is balanced and has stronger storage-stable.
Embodiment
Pierce old bud be it is a kind of have invigorating qi for tranquilization, damp dispelling and pain relieving, the wild vegetables of anti-oxidation efficacy.In order to make the mesh of the present invention
, technical solution and advantage be more clearly understood, with reference to specific embodiment, the present invention is furture elucidated.It should be understood that herein
Described specific embodiment only to explain the present invention, is not intended to limit the present invention.
Embodiment 1：Old bud fillings preparation method is pierced in one kind conditioning, it is characterised in that is comprised the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 85 DEG C.Compound molten
Liquid is by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：30 parts of old buds of thorn, 70 portions of porks, 7 parts of green onion, 2 parts of ginger, the fillings include following weight
The seasoning of part is made：1 part of salt, 6 parts of vegetable oil, 0.2 part of five-spice powder, 2.5 parts of soy sauce, 0.2 part of monosodium glutamate.(meat is added with dish above
Weight percentage meter).
(5) crude antistaling agent is sprayed：The crude antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, and stirring is equal
It is even, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
Embodiment 2：Old bud fillings preparation method is pierced in one kind conditioning, it is characterised in that is comprised the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 90 DEG C.Compound molten
Liquid is by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：40 parts of old buds of thorn, 60 portions of porks, 7.5 parts of green onion, 2.5 parts of ginger, the fillings includes following
The seasoning of parts by weight is made：1.5 parts of salt, 7 parts of vegetable oil, 0.3 part of five-spice powder, 2.8 parts of soy sauce, 0.3 part of monosodium glutamate.(above with
Dish adds meat weight percentage meter).
(5) crude antistaling agent is sprayed：The crude antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, and stirring is equal
It is even, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
Embodiment 3：Old bud fillings preparation method is pierced in one kind conditioning, it is characterised in that is comprised the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 95 DEG C.Compound molten
Liquid is by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：45 parts of old buds of thorn, 55 portions of porks, 8 parts of green onion, 3 parts of ginger, the fillings include following weight
The seasoning of part is made：2.5 parts of salt, 8 parts of vegetable oil, 0.4 part of five-spice powder, 3.5 parts of soy sauce, 0.4 part of monosodium glutamate.(added above with dish
Meat weight percentage meter).
(5) crude antistaling agent is sprayed：The crude antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, and stirring is equal
It is even, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
Embodiment 4：Old bud fillings preparation method is pierced in one kind conditioning, it is characterised in that is comprised the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 95 DEG C.Compound molten
Liquid is by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：50 parts of old buds of thorn, 50 portions of porks, 9 parts of green onion, 4 parts of ginger, the fillings include following weight
The seasoning of part is made：3 parts of salt, 9 parts of vegetable oil, 0.6 part of five-spice powder, 4 parts of soy sauce, 0.5 part of monosodium glutamate.(meat weight is added with dish above
Percentage meter).
(5) crude antistaling agent is sprayed：The crude antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, and stirring is equal
It is even, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all without departing from right of the present invention
It is required that technical spirit, all any modification, equivalent and improvement made within the spirit and principles in the present invention etc., still fall within
Within the protection domain of the claims in the present invention.
Claims (7)
1. old bud fillings preparation method is pierced in one kind conditioning, it is characterised in that is made of following primary raw material component and parts by weight：
The fillings is made by piercing old bud, pork, green onion, ginger, edible oil, salt, soy sauce, five-spice powder, monosodium glutamate, and prepares each group needed for fillings
Point parts by weight be respectively：The 30-70 parts of old buds of thorn, 40-60 portions of porks, 7-9 parts of green onion, 2-4 parts of ginger, 1-3 parts of salt, vegetable oil 6-
10 parts, 0.2-0.6 parts of five-spice powder, 2.5-4 parts of soy sauce, 0.2-0.6 parts of monosodium glutamate.(above by dish add meat weight percentage in terms of).
2. old bud filling production method is pierced in a kind of conditioning according to claim 1, it is characterised in that is included the following steps：
(1) supplementary material is prepared：Select it is fresh have no mechanical damage, moisture it is sufficient, no colour fading or foxiness, jaundice, the dry soft old bud of thorn,
The impurity such as weeds, soil, stone on removal leaf, the old bud of thorn after sieving and grading is put into beet washer and is cleaned up, together
When will thaw after lean to fat ratio be 1:It is spare that the 9 meat filling maker of pig fore-clamp is twisted into meat gruel.
(2) blanching is protected green lands：Old bud will be pierced and be placed in blanching 3-5min in green keeping agent combination solution, blanching temperature is 85-100 DEG C.It is multiple
With solution by 1.35g/L calcium chloride, 1.78g/L citric acids, 1.00g/L vitamin Cs composition.
(3) cool down：The old bud of thorn after blanching is pulled out to be placed in cold water and soaks cool rear taking-up, is drained away the water in cooling bath.
(4) modulating fillings：Old bud will be pierced and stirred with chopping dish machine and be twisted into be placed in stuffing mixer with pork filling after dish filling, after stirring evenly
Vegetable oil and flavoring are put into, continues stirring until uniformly, stuffing for dumplings is made in kneading.The fillings includes following parts by weight
Supplementary material component and parts by weight are made：The 30-70 parts of old buds of thorn, 40-60 portions of porks, 7-9 parts of green onion, 2-4 parts of ginger, the fillings bag
The seasoning for including following parts by weight is made：1-3 parts of salt, 6-10 parts of vegetable oil, 0.2-0.6 parts of five-spice powder, 2.5-4 parts of soy sauce, monosodium glutamate
0.2-0.6 parts.(above by dish add meat weight percentage in terms of).
(5) crude antistaling agent is sprayed：The edible natural antistaling agent Nobiletin extracted by orange peel is made in sprinkling laboratory, stirs
Mix uniformly, dosage≤0.2g/kg.
(6) it is vacuum-packed：The fillings configured is loaded into vacuum packaging bag, is used under conditions of pressure 0.1Mpa is evacuated 30s
Vacuum packing machine carries out vacuum compression packaging.
(7) sterilize：Packaged product is placed in autoclave, sterilize 10min at 100 DEG C.
(8) freeze：Product after sterilizing is placed in -18 DEG C of refrigerators and carries out freezing Storage.
3. old bud filling production method is pierced in a kind of conditioning according to claim 2 step (4), it is characterised in that each raw material
Preferred ingredient is：Pierce old 40 parts of bud, 60 parts of pork, green onion 8%, ginger 2%, totally 5 parts of other flavorings.
4. old bud fillings preparation method is pierced in a kind of conditioning according to claim 2, it is characterised in that old bud is pierced in blanching
Mass ratio with solution is 1:5.
5. the preparation method of old bud fillings is pierced in the conditioning as described in claim 2 (1), it is characterised in that prepared by the meat gruel
Specifically
Method, thaws under refrigerated conditions, retains the prototroph component of meat to greatest extent, and will be clear with flowing water after the peeling of whole meat
Except rubbing is handled after blood stains and impurity.
6. old bud filling production method is pierced in a kind of conditioning according to claim 2, it is characterised in that in blanching in solution
Middle addition food-grade green keeping agent make it that fresh color can be kept by piercing old bud and products thereof, wilting hair caused by reducing its brown stain
Huang, color are dull.
7. old bud filling production method is pierced in a kind of conditioning according to claim 2, it is characterised in that relative to traditional anti-corrosion
Edible natural antistaling agent has been sprayed in agent original creation, and the antistaling agent is harmless to the body and strengthens its storage-stable.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014016.6A CN107950943A (en) | 2018-01-08 | 2018-01-08 | Old bud fillings preparation method is pierced in one kind conditioning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014016.6A CN107950943A (en) | 2018-01-08 | 2018-01-08 | Old bud fillings preparation method is pierced in one kind conditioning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868889A (en) * | 2022-06-14 | 2022-08-09 | 中国农业科学院都市农业研究所 | Low-cost multi-raw-material green juice powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283378A (en) * | 2011-07-12 | 2011-12-21 | 王智伟 | Wild vegetable or edible fungi stuffing and preparation method |
| CN104757106A (en) * | 2015-03-26 | 2015-07-08 | 东北农业大学 | Aralia mandshurica green-protecting compounded agent |
| CN106798236A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | One combined refreshing method for planting vegetables heart of filling non-freezing steamed stuffed bun |
-
2018
- 2018-01-08 CN CN201810014016.6A patent/CN107950943A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283378A (en) * | 2011-07-12 | 2011-12-21 | 王智伟 | Wild vegetable or edible fungi stuffing and preparation method |
| CN104757106A (en) * | 2015-03-26 | 2015-07-08 | 东北农业大学 | Aralia mandshurica green-protecting compounded agent |
| CN106798236A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | One combined refreshing method for planting vegetables heart of filling non-freezing steamed stuffed bun |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868889A (en) * | 2022-06-14 | 2022-08-09 | 中国农业科学院都市农业研究所 | Low-cost multi-raw-material green juice powder and preparation method thereof |
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Application publication date: 20180424 |