CN108813544A - The preparation process of health care olive roast pork sauce - Google Patents

The preparation process of health care olive roast pork sauce Download PDF

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Publication number
CN108813544A
CN108813544A CN201810551294.5A CN201810551294A CN108813544A CN 108813544 A CN108813544 A CN 108813544A CN 201810551294 A CN201810551294 A CN 201810551294A CN 108813544 A CN108813544 A CN 108813544A
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China
Prior art keywords
olive
pork
health care
preparation process
roast pork
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CN201810551294.5A
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Chinese (zh)
Inventor
高金彰
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Pubei Longteng Food Co Ltd
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Pubei Longteng Food Co Ltd
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Priority to CN201810551294.5A priority Critical patent/CN108813544A/en
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention belongs to condiment preparation technical field, in particular to a kind of preparation process of health care olive roast pork sauce, including following preparation step：1) fresh full olive is selected, is cleaned, stoning；2) olive is dried to water content is 35-45%, is crushed, and the olive weight 0.03-0.08% yeast powder after adding stoning is mixed evenly, and at 25-30 DEG C and in the case where magnetic field strength is 0.1-0.6T, is sealed by fermentation 18-24h, obtains fermented olive；3) fresh pork is taken, is rubbed, salt is added, stirs evenly；4) vegetable oil is put into pot, temperature is put into pork to after 70-80 DEG C, stir-fries, and adds fermented olive and chilli powder, and water is added, boils to boiling, keeps 7-10min, cooling, colloid mill grinding, canned, sterilization.By means of the present invention, the inoxidizability and anti-aging performance for the olive being prepared are promoted, and in conjunction with pork, are had meat-like flavor, are improved the palatability of roast pork sauce.

Description

The preparation process of health care olive roast pork sauce
Technical field
The invention belongs to condiment preparation technical field, in particular to a kind of preparation process of health care olive roast pork sauce.
Background technique
Roast pork sauce is fresh adding flavored seasoning, and paste flavor is strong, fragrant and sweet delicious, unique flavor.Can be used for selecting the libation at an ancient wedding ceremony, noodles served with soy sauce, sesame butter, etc., With regard to meal, steamed stuffed bun stuffing is done, also can be used for cooking, cooking, barbecue etc., marinated skewer-roasted pork is particularly suitable for therefore says roast pork sauce；It can also salt down Chop processed, chicken wings etc. cook roast pork flavor cuisines；Also side fish condiment dispenser barbecue can be done to pickle, smear sauce.
Pork also known as globefish meat are the meat of one of major livestocks, porcine animals domestic pig.Its property sweet-salty is flat, rich in The nutritional ingredients such as protein and fat, carbohydrate, calcium, iron, phosphorus.Pork is the main non-staple food of daily life, has and mends Empty salubrity, nourishing Yin and moistening dryness, riching and moisturizing skim effect.All weak after illness, the postpartum deficiency of blood, lean yellow face person, can all apply to use of nutrition The product of nourishing.Pork is as one of animal food important on dining table, because fiber is more soft, connective tissue is less, flesh Contain more intramuscular fat in meat tissue, therefore, meat flavour is especially delicious after cooking processing.
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, full of nutrition, pulp inner protein, carbon water The minerals such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach 5 times, calcium content is also very high, and is easily absorbed by the body, and is suitable for women especially, children eat.Winter-spring season, two or three piece of daily chewing are fresh Olive can prevent the infection of the upper respiratory tract, therefore the civil reputation for having " Winter-Spring olive matches ginseng ".Studying data at home and abroad shows olive fruit Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbene, gallic acid, inverse galla turcica in reality Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive be health ministry approval be both food and one of article of drug, high medical value.Chinese medicine is recognized For, olive acid sweet in flavor, mild-natured, people's spleen, stomach, lung channel, have it is clearing heat and detoxicating, relieving sore-throat resolving sputum, promote the production of body fluid to quench thirst, the function of dispelling vexation and decanting wine, fit For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》Say its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi " born fluid, only polydipsia, control sore-throat, and chewing pharynx juice can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynxs fire Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, and solution ichthyotoxin, stagnates at wine ".Important effect ingredient in olive It is the polyphenols such as gallic acid.Research has shown that, substance free radical scavenging ability with higher and stronger antioxygen Change ability clinically has the effects that relieve the effect of alcohol, protects throat, anti-aging, prevents cardiovascular disease.
In the modern life, people often play mobile phone, contact computer, stay up late, no time is moved, and is undoubtedly accelerated in this way Aging, therefore a kind of preparation process is researched and developed, it is easy to carry to prepare, it can be eaten for a long time, have anti-oxidant, anti-aging Health care olive roast pork sauce is highly desirable.
Summary of the invention
Technical problem to be solved by the invention is to provide the preparation processes of health care olive roast pork sauce, pass through the preparation work Skill can be improved anti-oxidant, anti-aging the health-care effect of olive roast pork sauce.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the preparation process of health care olive roast pork sauce, including following preparation step：
1) fresh full olive is selected, is cleaned, stoning；
2) olive is dried to water content is 35-45%, is crushed, the olive weight 0.03-0.08% after adding stoning Yeast powder is mixed evenly, and at 25-30 DEG C and in the case where magnetic field strength is 0.1-0.6T, is sealed by fermentation 18-24h, is fermented Olive；
3) fresh pork is taken, is rubbed, salt is added, stirs evenly；
4) vegetable oil is put into pot, temperature is put into pork to after 70-80 DEG C, stir-fries, adds fermented olive and capsicum Powder is added water, boils to boiling, keeps 7-10min, cooling, colloid mill grinding, canned, sterilization.
Pork of the present invention, fermented olive, chilli powder, vegetable oil, salt and water weight ratio be 10-20:15- 25:0.5-1:1-3:4-6:20-35。
Preferably, in step 2) of the present invention, the amount of yeast powder is the olive weight 0.05% after stoning.
Preferably, in step 2) of the present invention, magnetic field strength 0.4T.
Preferably, in step 4) of the present invention, stir-fry 1-2min.
Preferably, in step 4) of the present invention, colloidal grinding 25-45min.
Preferably, the weight ratio of pork of the present invention, fermented olive, vegetable oil, salt and water is 15:20:0.8: 2:5:25。
Pork of the present invention can choose the fresh pork of any kind, but the preferred Pu of pork of the present invention The black pig pork in north.The black pig in Pubei is agricultural product geography symbol product, and Fresh & Tender in Texture, mellowness is in good taste fat but not greasy.
Vegetable oil of the present invention can choose any vegetable oil, but preferentially selection peanut oil or olive oil.
Compared with prior art, the beneficial effects of the present invention are：
In method of the invention, ferment in magnetic field to olive, the study found that under certain parameter adjustment, system The inoxidizability and anti-aging performance of standby obtained olive are promoted, and in conjunction with pork, are had meat-like flavor, are improved roast pork sauce Palatability.
Specific embodiment
The invention will be further described with reference to embodiments, but the invention is not limited to these embodiments.
Embodiment 1
The preparation process of health care olive roast pork sauce, including following preparation step：
1) fresh full olive is selected, is cleaned, stoning；
2) olive is dried to water content is 35%, is crushed, and 0.08% yeast powder of olive weight after adding stoning mixes Conjunction stirs evenly, and at 25 DEG C and in the case where magnetic field strength is 0.6T, is sealed by fermentation 18h, obtains fermented olive；
3) the black pork in fresh Pubei is taken, is rubbed, salt is added, stirs evenly；
4) vegetable oil is put into pot, temperature is to the black pork in Pubei after 70 DEG C, is put into, and stir-fry 1min, adds fermentation olive Olive and chilli powder are added water, boil to boiling, keep 10min, and cooling, colloid mill grinds 25min, canned, sterilization.
The black pork in above-mentioned Pubei, fermented olive, chilli powder, vegetable oil, salt and water weight ratio be 10:25:0.5: 3:4:20。
Embodiment 2
The preparation process of health care olive roast pork sauce, including following preparation step：
1) fresh full olive is selected, is cleaned, stoning；
2) olive is dried to water content is 40%, is crushed, and 0.05% yeast powder of olive weight after adding stoning mixes Conjunction stirs evenly, and at 28 DEG C and in the case where magnetic field strength is 0.4T, is sealed by fermentation 21h, obtains fermented olive；
3) the black pork in fresh Pubei is taken, is rubbed, salt is added, stirs evenly；
4) vegetable oil is put into pot, temperature is to the black pork in Pubei after 75 DEG C, is put into, and stir-fry 2min, adds fermentation olive Olive and chilli powder are added water, boil to boiling, keep 8min, and cooling, colloid mill grinds 35min, canned, sterilization.
The black pork in above-mentioned Pubei, fermented olive, chilli powder, vegetable oil, salt and water weight ratio be 15:20:0.8: 2:5:25。
Embodiment 3
The preparation process of health care olive roast pork sauce, including following preparation step：
1) fresh full olive is selected, is cleaned, stoning；
2) olive is dried to water content is 45%, is crushed, and 0.03% yeast powder of olive weight after adding stoning mixes Conjunction stirs evenly, and at 30 DEG C and in the case where magnetic field strength is 0.1T, is sealed by fermentation for 24 hours, obtains fermented olive；
3) the black pork in fresh Pubei is taken, is rubbed, salt is added, stirs evenly；
4) vegetable oil is put into pot, temperature is to the black pork in Pubei after 80 DEG C, is put into, and stir-fry 1min, adds fermentation olive Olive and chilli powder are added water, boil to boiling, keep 7min, and cooling, colloid mill grinds 45min, canned, sterilization.
The black pork in above-mentioned Pubei, fermented olive, chilli powder, vegetable oil, salt and water weight ratio be 20:15:1:1: 6:35。
Embodiment 4
As different from Example 2：In step 2), magnetic field strength 0.1T.Remaining is the same as embodiment 2.
Embodiment 5
As different from Example 2：In step 2), magnetic field strength 0.6T.Remaining is the same as embodiment 2.
Comparative example 1
As different from Example 2：In step 2), magnetic field strength 0T.Remaining is the same as embodiment 2.
Comparative example 2
As different from Example 2：In step 2), magnetic field strength 0.7T.Remaining is the same as embodiment 2.
Test example 1：Health care olive roast pork sauce anti-aging performance of the invention
1, modeling and administration
Wistar rat 70 are taken, 7 groups of (normal group, subacute aging animal groups, 2 groups of embodiment, embodiment are randomly divided into 4-5 group, comparative example 1-2 group), every group 10.In addition to normally group Wistar rat the nape of the neck subcutaneous injection physiological saline, remaining is each D- galactolipin 100mg/kg is subcutaneously injected in group Wistar rat the nape of the neck, l times/d, 42d is continuously injected, to construct Wistar rat Aging model.Meanwhile 2 groups of embodiment, embodiment 4-5 group, comparative example 1-2 group are big to Wistar by the dosage of daily 30mL/kg Mouse stomach-filling olive roast pork sauce, normal group and model group stomach-filling physiological saline.
The preparation method of the olive roast pork sauce is：The corresponding other sauce of group is taken, the water of the quality such as they is added, filters After can be obtained.
2, SOD in serum, MDA and GSH-Px are surveyed
After 42d last dose 2h, the 3500r/ after Wistar rat eye rear vein beard capillary takes blood, blood sample to stand Min is centrifuged 10min, and serum is taken strictly to be measured by kit explanation.
3, brain tissue LPF is measured
Rapid cervical dislocation is put to death after Wistar rat extracting blood, cuts brain tissue, with using filter paper after 4 DEG C of normal saline flushings It blots, -20 DEG C of freezen protectives.When measurement, brain tissue homogenate, 3000r/min is centrifuged 10min at 4 DEG C, takes supernatant strictly by reagent Box explanation is measured.
4, test result
1 each group rat blood serum SOD, MDA, GSH-Px of table and brain tissue LPF changes of contents
As it can be seen from table 1 the embodiment of the present invention 2, embodiment 4 compare comparison 1 with embodiment 5 and compare 2 olive Roast pork sauce has significant anti-aging effects, it can thus be seen that controlling magnetic field strength by fermentation, capable of effectively mentioning The health-care effect of the anti-aging of high olive roast pork sauce.
Test example 2：Health care olive roast pork sauce antioxygenic property of the invention
The olive roast pork sauce that Example 2, embodiment 4, embodiment 5, comparative example 1, comparative example 2 obtain respectively, is surveyed respectively The fixed ability that they remove DPPH, remove superoxide anion, remove hydroxyl radical free radical, test result are shown in Table 2, their measurement side Method is：
1) DPPH method measures health care olive roast pork sauce antioxidant activity：DPPH be in organic solvent it is a kind of it is stable from By base, it is widely used in anti-oxidant appraisement system.In system, it is separately added into embodiment 2, the embodiment that concentration is 30mg/ml 4, the olive roast pork sauce that embodiment 5, comparative example 1, comparative example 2 obtain measures clearance rate.
2) superoxide anion measurement is removed：Generating ultra-oxygen anion free radical (O2-) reaction system in, respectively plus Enter the olive roast pork that the embodiment of the present invention 2, embodiment 4, embodiment 5, comparative example 1, the comparative example 2 that concentration is 5mg/ml obtain Sauce measures their clearance rates.
3) measurement of hydroxyl radical free radical is removed：FeSO4With H2O2Reaction generates OH, and salicylic acid is added in system, can catch It catches hydroxyl radical free radical and generates coloring matter, which has absorption maximum at 510nm, when there are OH freedom in reaction system When base scavenger, this oxidation process is suppressed, and absorbance value then reduces.In FeSO4With H2O2In reaction system, it is separately added into Concentration is the olive roast pork sauce that the embodiment of the present invention 2, embodiment 4, embodiment 5, comparative example 1, the comparative example 2 of 30mg/ml obtains, Measure clearance rate.
The health care olive roast pork sauce antioxidation activity in vitro evaluation result of the invention of table 2
Group DPPH clearance rate (%) O2-Clearance rate (%) OH clearance rate (%)
2 groups of embodiment 63.26±0.98 41.23±0.85 78.25±1.23
4 groups of embodiment 62.35±0.95 41.21±0.69 74.23±1.36
5 groups of embodiment 60.25±0.76 40.23±0.65 71.25±1.54
1 group of comparative example 36.25±0.67 18.69±0.67 49.26±1.32
2 groups of comparative example 35.21±0.59 15.24±0.72 45.23±1.24
From table 2 it can be seen that for DPPH clearance rate, O2-Clearance rate and OH clearance rate, the embodiment of the present invention 2, Embodiment 4 and embodiment 5 are obviously higher than comparative example 1, comparative example 2, illustrate that the present invention is fermented in magnetic field, it is strong to control magnetic field Degree, can effectively improve the anti-oxidation health effect of olive roast pork sauce.

Claims (6)

1. the preparation process of health care olive roast pork sauce, which is characterized in that including following preparation step：
1) fresh full olive is selected, is cleaned, stoning；
2) olive is dried to water content is 35-45%, is crushed, the olive weight 0.03-0.08% yeast after adding stoning Powder is mixed evenly, and at 25-30 DEG C and in the case where magnetic field strength is 0.1-0.6T, is sealed by fermentation 18-24h, obtains fermentation olive Olive；
3) fresh pork is taken, is rubbed, salt is added, stirs evenly；
4) vegetable oil being put into pot, temperature is put into pork to after 70-80 DEG C, and it stir-fries, adds fermented olive and chilli powder, Water is added, boils to boiling, keeps 7-10min, cooling, colloid mill grinding, canned, sterilization；
The pork, fermented olive, chilli powder, vegetable oil, salt and water weight ratio be 10-20:15-25:0.5-1:1- 3:4-6:20-35。
2. the preparation process of health care olive roast pork sauce according to claim 1, it is characterised in that：In the step 2), ferment The amount of female powder is the olive weight 0.05% after stoning.
3. the preparation process of health care olive roast pork sauce according to claim 1, it is characterised in that：In the step 2), magnetic Field intensity is 0.4T.
4. the preparation process of health care olive roast pork sauce according to claim 1, it is characterised in that：In the step 4), turn over Fry 1-2min.
5. the preparation process of health care olive roast pork sauce according to claim 1, it is characterised in that：In the step 4), glue Body grinds 25-45min.
6. the preparation process of health care olive roast pork sauce according to claim 1, it is characterised in that：The pork, fermentation Olive, vegetable oil, salt and water weight ratio be 15:20:0.8:2:5:25.
CN201810551294.5A 2018-05-31 2018-05-31 The preparation process of health care olive roast pork sauce Pending CN108813544A (en)

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Publication number Priority date Publication date Assignee Title
CN103704837A (en) * 2013-12-09 2014-04-09 安徽圣芝堂生物科技有限公司 Beverage with function of invigorating stomach
CN104222876A (en) * 2014-10-20 2014-12-24 哈尔滨派特纳生物科技开发有限公司 Manufacturing method for olive and green soybean fermented sauce
CN104738577A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Char siu sauce
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CN107048334A (en) * 2016-12-30 2017-08-18 浦北县龙腾食品有限公司 A kind of processing method of olive fish meat paste
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CN104738577A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Char siu sauce
KR20160024125A (en) * 2014-08-25 2016-03-04 최진호 Sweet and sour port source with chilly hot source
CN104222876A (en) * 2014-10-20 2014-12-24 哈尔滨派特纳生物科技开发有限公司 Manufacturing method for olive and green soybean fermented sauce
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CN106858552A (en) * 2017-01-21 2017-06-20 湖北工业大学 A kind of preparation method of the olive sauce rich in carotenoid
CN107095273A (en) * 2017-04-13 2017-08-29 四川大学 A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof
CN107348471A (en) * 2017-08-18 2017-11-17 浦北县龙腾食品有限公司 A kind of preparation method of olive meat pulp

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