CN103859429B - Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber - Google Patents
Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber Download PDFInfo
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- CN103859429B CN103859429B CN201410124922.3A CN201410124922A CN103859429B CN 103859429 B CN103859429 B CN 103859429B CN 201410124922 A CN201410124922 A CN 201410124922A CN 103859429 B CN103859429 B CN 103859429B
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- meat
- wormwood artemisia
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- reed wormwood
- dietary fiber
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- 238000003672 processing method Methods 0.000 title claims abstract description 19
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- 238000000034 method Methods 0.000 claims description 30
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- 230000001077 hypotensive effect Effects 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000002366 mineral element Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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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
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/65—Sausages
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of an artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber. The processing method comprises the following steps: processing artemisia selengensis, selecting raw material, preserving at low temperature, making stuffing, baking, smoking, cooking, packaging and sterilizing, and refrigerating at low temperature to obtain the artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber. The artemisia selengensis low-temperature common macrocarpium fruit obtained by adopting the processing method is rich in dietary fiber and flavone, overcomes the characteristics of meat flavor, greasy taste, availability in oxidation, and the like of common macrocarpium fruit, is rich in volatile essential oil, and has a fresh and cool taste special for the artemisia selengensis and an effect of refreshing visions and minds.
Description
Technical field
The present invention relates to a kind of processing method of low temperature meat jujube, especially relate to a kind of processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber with reed wormwood artemisia, beef and chicken for Raw material processing.
Background technology
Reed wormwood artemisia has another name called beach wormwood wormwood artemisia, fragrant Chinese mugwort, water Chinese mugwort etc., and composite family artemisia, has the multiple kind such as Artemisia stelleriana, sweet wormwood, and sweet wormwood is the treasure in reed wormwood artemisia.Reed wormwood artemisia has become the edible dish of people in ancient times, the Northern Wei Dynasty Important Arts for the People's Welfare and Ming Dynasty's Compendium of Material Medica in all on the books, specially eat its stem.It has a kind of fragrant, eats mouth outer crisp, inner glutinous, tender, seldom has fiber sense.Reed wormwood artemisia not only has so high edibility, simultaneously containing higher nutritive value, containing multi mineral prime elements such as much vitamin and calcium, phosphorus, iron, zinc, it is cool in nature, clearing heat and detoxicating, and tool is refrigerant, stabilize the effects such as irascibility, wines used as antirheumatic, anti-inflammatory, antibechic.
Functional characteristic: reed wormwood artemisia, root is cool in nature, taste is sweet, and Ye Xingping, taste are sweet, the effect such as favourable diaphragm, appetizing row water, removing toxic substances.Mainly be used as vegetables, delicate fragrance with fresh and tender stem stalk, tender and crisp good to eat, nutritious.Modern study shows, the vitamin in reed wormwood artemisia, amino acid, fragrant fat and Mineral Elements Content enrich, the content per kilogram 23Ug of Anticancer Element Selenium selenium, is more than ten times of generally acknowledged anticancer food asparagus.In addition, in reed wormwood artemisia, general flavone content is higher, to hypotensive, reducing blood lipid, alleviates angiocardiopathy and all has good dietary function.
Biological characteristics: reed wormwood artemisia well developed root system, fibrous root and is born on subterranean stem, the close hair of taking root of fibrous root, absorbs rich water very competent.Edible tender stem dark green, light green or purplish, long 25 ~ 30 centimetres, thick 0.3 ~ 0.5 centimetre, leaf green., there is a kind of fragrant in the stem of edible reed wormwood artemisia, eats mouth outer crisp, inner glutinous, tender, seldom has fiber sense.Also seldom there are vegetables can exceed its quality at present.Being because reed wormwood artemisia has more above-mentioned functional activity compositions on the one hand, on the other hand, is then be rich in chlorophyll due to reed wormwood artemisia can give the green of food the Nature and have the shelf-life that bacteriostasis can extend food.Visible reed wormwood artemisia is a kind of health care draft with higher using value, has higher Development volue and potentiality in food processing.
Existing meat jujube generally adopts chicken, pork etc. through Minced Steak, filling processed, pickles, bowel lavage, boiling form, due to containing significant quantities of fat, meat fishy smell is heavier, in storage process, easily cause microbial reproduction to produce corrupt, and fatty easily aliphatic acid hydrolysis in storage process, oxidation produce Kazakhstan and lose taste.At present, also do not disclose any correlative study about being rich in the method for the reed wormwood artemisia low temperature meat jujube of dietary fiber with reed wormwood artemisia, beef and chicken for Raw material processing both at home and abroad to report.
Summary of the invention
The object of this invention is to provide a kind of processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber, the product high protein that the method obtains, be rich in dietary fiber, meanwhile, be rich in volatile essential oil, there is the peculiar clean mouthfeel of reed wormwood artemisia fragranced and eye-catching refreshing effect.
The object of the invention is to be achieved through the following technical solutions:
Be rich in a processing method for the reed wormwood artemisia low temperature meat jujube of dietary fiber, it is characterized in that the method comprises the steps:
1) reed wormwood artemisia process
The tender stem of fresh reed wormwood artemisia is cut into the length of 1 ~ 1.5cm size, immerses in colour protecting liquid and soak 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2.5 minutes, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by; Fresh reed wormwood artemisia processing method advantage: passivation polyphenol oxidase, maintain chlorophyllous stability preferably;
2) selection of raw meat
Selection meets veterinary sanitary inspection, and by the thin slice that outer for the ox of rejecting connective tissue fillet becomes 3cm thick with chicken breast meat, it is stand-by that lard (animal tallow) is cut into 2 × 2 × 2cm meat cubelets;
3) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and chicken breast meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; Wherein said ox outer fillet, described chicken breast meat and described pickling liquid mixing ratio are 25 ~ 45kg:40 ~ 60kg:2L; Proportioning advantage: the ratio of beef and chicken determines the content of unrighted acid, has an impact to the oxidation of lipid in storage process, the consumption of reed wormwood artemisia polyphenoils; The object of meat and pickling liquid proportioning to make curing agent more fully dissolve, and can not have a negative impact again with the total moisture content that adds in subsequent step to products'texture;
4) filling processed
Sliced meat will be pickled and be cut into 23 ~ 43cm
3fritter, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth and cuts and mixes auxiliary agent; Add treated reed wormwood artemisia stem after 3 ~ 4min, altogether cut and mix 7 ~ 10min, cut after mixing end, leave standstill in 4 DEG C and obtain meat stuffing in 5 hours; The addition of wherein said fat meat fourth is pickle sliced meat weight 10.0 ~ 15.0%, and the addition that auxiliary agent is mixed in described cutting is pickle sliced meat weight 11.2 ~ 14%, and the addition of described reed wormwood artemisia stem is pickle sliced meat weight 5.5 ~ 8.9%; Fat meat fourth and cut the addition mixing auxiliary agent and make product have good emulsion stability, can not water outlet, fuel-displaced; The addition of reed wormwood artemisia stem is to give the fragranced of the lighter green of product and reed wormwood artemisia, and add excessive matter structure and the emulsifiability that can affect product, addition does not then reach effect required for the present invention very little;
5) record
Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5 ~ 8cm of every root, adopts punched-card machine to check card;
6) toast, smoke, boiling
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes, make the central temperature of intestines reach 60 ~ 65 DEG C; In order to make casing dry tack free, increase casing mechanical strength and stability; Fumersion method or cold smoking method is adopted to smoke; Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 ~ 35 minutes;
7) packaging, sterilization
Nylon/polypropylene composite materials the packaging bag of 4 × 7 ~ 4 × 12cm is adopted to carry out vacuum packaging cured meat jujube; Sterilization in the hot bath of 85 ~ 95 DEG C is adopted within 15 ~ 25 minutes, to obtain being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber.
In the present invention, the reed wormwood artemisia low temperature meat jujube obtained is stored under the low temperature cold chain condition of 0 ~ 4 DEG C.
Fresh reed wormwood artemisia described in step 1) requires that color is even tender dark green, has the due delicate fragrance of reed wormwood artemisia, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, and coliform≤3/g, pathogenic bacteria must not detect.
Described colour protecting liquid comprises 0.03wt% ascorbic acid, 0.75wt% citric acid, 0.4wt% zinc acetate, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 7.8, or described colour protecting liquid comprises 0.03wt% ascorbic acid, 0.25wt%L-cysteine hydrochloride, 0.75wt% citric acid, 0.4wt% calcium gluconae, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 8.6.
Described to pickle auxiliary material collocation method as follows: bad hematic acid sodium 0.1kg, Radix Glycyrrhizae 0.12kg, garlic 1kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g.
Described cutting is mixed auxiliary agent and is: cornstarch: 6-7kg, soybean protein isolate: 2-3kg, salt: 1.7-2kg, white sugar: 0.8-1.2kg; Compound preservative containing Nisin, citric acid, lysozyme, D-araboascorbic acid sodium: 270-400g; Modified soy bean lipoid 200g; Stearoyl lactate 200g.
Fumersion method is specific as follows: the fermentation vinegar of 5 liters or the glacial acetic acid of 3% are added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, is put into by roasted meat jujube and smokes solution, soaks 20 minutes.
Compared with prior art, the invention has the advantages that: the present invention adopts certain pre-treating method to keep functional activity and the pigmentary structures of fresh reed wormwood artemisia, add and be applicable to during some auxiliary materials of reed wormwood artemisia taste formula waste to meat, compare traditional meat jujube, add the reed wormwood artemisia of being rich in physiologically active essential oil and Flavonoid substances, the fishy smell of meat can be eliminated preferably, give the fragranced of product reed wormwood artemisia uniqueness and the quiet and beautiful simple and elegant aftertaste of product and eye-catching refresh oneself salubrious; Meanwhile, reed wormwood artemisia is rich in chlorophyll and makes the crust of final products sootiness in golden yellow, the inner natural light green presented of tangent plane; Compare traditional meat jujube, this product 4 DEG C of shelf lifes can reach 150 days, have stronger functional activity.
The meat jujube that the present invention prepares is a kind of high protein, is rich in volatile essential oil (reed wormwood artemisia fragrant) and dietary fiber, has reed wormwood artemisia fragranced, natural absinthe-green meat jujube product.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Be rich in a processing method for the reed wormwood artemisia low temperature meat jujube of dietary fiber, comprise the steps:
1) process of reed wormwood artemisia
The tender stem of fresh reed wormwood artemisia and blade are cut into the length of 1 ~ 1.5cm size, immerse in colour protecting liquid and soak 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2.5 minutes, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by; Fresh reed wormwood artemisia requires that color is even tender dark green, has the due delicate fragrance of reed wormwood artemisia, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, coliform≤3/g, and pathogenic bacteria must not detect; Colour protecting liquid comprises (following composition is by percentage to the quality) 0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 7.8; Or colour protecting liquid comprises (following composition is by percentage to the quality) 0.03% ascorbic acid, 0.25%L-cysteine hydrochloride, 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 8.6;
2) selection of raw meat
Selection meets veterinary sanitary inspection, and by the thin slice that outer for the ox of rejecting connective tissue fillet becomes 3cm thick with chicken breast meat, it is stand-by that lard (animal tallow) is cut into 2 × 2 × 2cm meat cubelets;
3) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and chicken breast meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; Wherein ox outer fillet, chicken breast meat and pickling liquid mixing ratio is 25 ~ 45kg:40 ~ 60kg:2L; Pickle auxiliary material collocation method as follows: bad hematic acid sodium 0.1kg, Radix Glycyrrhizae 0.12kg, garlic 1kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g;
4) filling processed
To pickle sliced meat and be cut into the fritter of 23 ~ 43cm3, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth, cuts and mix auxiliary agent; Add treated reed wormwood artemisia stem after 3 ~ 4min, altogether cut and mix 7 ~ 10min, cut after mixing end, leave standstill in 4 DEG C and obtain meat stuffing in 5 hours; The addition of wherein said fat meat fourth is pickle sliced meat weight 10.0 ~ 15.0%, and the addition that auxiliary agent is mixed in described cutting is pickle sliced meat weight 11.2 ~ 14%, and the addition of described reed wormwood artemisia stem is pickle sliced meat weight 4.8 ~ 7.7%; Wherein cut and mix auxiliary agent (cornstarch: 6-7kg, soybean protein isolate: 2-3kg, salt: 1.7-2kg, white sugar: 0.8-1.2kg; Compound preservative containing Nisin, citric acid, lysozyme, D-araboascorbic acid sodium: 270-400g; Modified soy bean lipoid 200g; Stearoyl lactate 200g);
5) record, filling and checking card
Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5 ~ 8cm of every root, adopts punched-card machine to check card;
6) toast, smoke, boiling
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes, make the central temperature of intestines reach 60 ~ 65 DEG C; In order to make casing dry tack free, increase casing mechanical strength and stability; Fumersion method is adopted to smoke; Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 ~ 35 minutes;
7) packaging, sterilization
Nylon/polypropylene composite materials the packaging bag of 4 × 7 ~ 4 × 12cm is adopted to carry out vacuum packaging cured meat jujube; Adopt sterilization in the hot bath of 85 ~ 95 DEG C within 15 ~ 25 minutes, to obtain being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber, after adopting cold water to cool rapidly, be stored in after the said goods is drained in 4 DEG C of low temperature environments, keep in Dark Place.Reed wormwood artemisia low temperature meat jujube is stored under the low temperature cold chain condition of 0 ~ 4 DEG C.
Embodiment 1
Choose the fresh tender stem of reed wormwood artemisia and blade 5kg, require that color is even tender dark green, there is the due delicate fragrance of reed wormwood artemisia, free from extraneous odour, non-variegation, moisture 86% ~ 91%, pH value 7.0 ~ 8.2, total plate count≤300/g, coliform≤3/g, pathogenic bacteria must not detect.Selection meets veterinary sanitary inspection, and reject ox outer fillet 45kg, the chicken breast meat 40kg of connective tissue, lard (animal tallow) 15kg, is cut into the thin slice that 3cm is thick by lean meat, fat meat is cut into 2 × 2 × 2cm meat cubelets.Auxiliary material mixing will be pickled be dissolved in 2 intensification water and be cooled to 4 DEG C, and then pickling liquid be poured in lean meat thin slice and mix thoroughly, pickle at 4 DEG C, pickle 48 hours.The tender stem of 5kg reed wormwood artemisia and blade are cut into the length of 1 ~ 1.5cm size, immersing pH value is 7.8,0.03% ascorbic acid, 0.75% citric acid, 0.4% zinc acetate, soaks 20 minutes in the colour protecting liquid of 1.5% sodium chloride, then pulls out and put into 90 DEG C of hot water blanchings 2.5 minutes, rapid running water is cooled to 0 ~ 2 DEG C, shreds stand-by.The sliced meat pickled are cut into the little cube meat of about 3 × 3 × 3cm, put into the meat grain that pulverizer rubs into 3 millimeters, pour in cutmixer and carry out chopping system, chopped, Zhan Ban limit, about 2min back adds fat meat fourth and cuts mixes auxiliary agent; 4min adds the reed wormwood artemisia stem of cooling, altogether cuts and mixes 10min.Cut after mixing end, various supplementary material is mixed thoroughly, leave standstill 5 hours in 4 DEG C.Meat stuffing is poured in the sheep casing of bore 1.8 ~ 2cm, require degree of tightness appropriateness during filling, evenly, the long 5cm of every root, adopts punched-card machine to check card.In order to make casing dry tack free, increasing casing mechanical strength and stability, adopting baking temperature 68 DEG C, acting on 20 minutes, make the central temperature of intestines reach 65 DEG C.The glacial acetic acid of 5 liter 3% is added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, roasted meat jujube is put into and smokes solution, soak 20 minutes.Intestines after smoking are put into boiling station, adopts 80 DEG C of vapours process 25 minutes.Nylon/polypropylene composite materials the packaging bag of 4 × 7cm is adopted to carry out vacuum packaging well-done meat jujube.To adopt in the hot bath of 85 DEG C sterilization 25 minutes, then adopt rapidly cold water cooling.Be stored in after the said goods is drained in 4 DEG C of low temperature environments, keep in Dark Place.
Embodiment 2
Distinguish with embodiment 1 and be: ox outer fillet 35kg, chicken breast meat 50kg, lard (animal tallow) 15kg; Pickle temperature 7 DEG C, after salting period 36h, cut to mix and add fat meat fourth and cut and mix auxiliary agent; 3.5min adds the reed wormwood artemisia stem of cooling, altogether cuts and mixes 9 minutes; The long 6.5cm of the every root of sheep casing checks card; Baking temperature 60 DEG C, acts on 35 minutes, makes the central temperature of intestines reach 60 DEG C; Adopt 80 DEG C of vapours process 30 minutes; Nylon/polypropylene composite materials the packaging bag of 4 × 10cm is adopted to carry out vacuum packaging well-done meat jujube.To adopt in the hot bath of 95 DEG C sterilization 15 minutes; Colour protecting liquid formula changes 0.03% ascorbic acid into, 0.25%L-cysteine hydrochloride, 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, adopts the NaOH solution of 0.05% that pH value is adjusted to 8.6.
Embodiment 3
Distinguish with embodiment 1 and be: ox outer fillet 25kg, chicken breast meat 60kg, lard 15kg; Pickle temperature 10 DEG C, after salting period 24h, cut to mix and add fat meat fourth and cut and mix auxiliary agent; 3min adds the reed wormwood artemisia stem of cooling, altogether cuts and mixes 7 minutes; The long 8cm of the every root of sheep casing checks card; Baking temperature 65 DEG C, acts on 28 minutes, makes the central temperature of intestines reach 63 DEG C.Roasted meat jujube is put into and smokes solution, soak 35 minutes.Intestines after baking are put into boiling station, adopts 80 DEG C of vapours process 35 minutes.Nylon/polypropylene composite materials the packaging bag of 4 × 12cm is adopted to carry out vacuum packaging well-done meat jujube.To adopt in the hot bath of 90 DEG C sterilization 20 minutes, then adopt rapidly cold water cooling, be stored in 4 DEG C of lucifuge low temperature environments and preserve.
Embodiment 4
Distinguish with embodiment 1 and be: adopt cold smoking method to smoke, select high-quality smoking material to produce fumigation, at 25 DEG C, smoke 36 hours.
The reed wormwood artemisia low temperature meat jujube of what the method obtained be rich in dietary fiber, high protein, is rich in dietary fiber, meanwhile, is rich in volatile essential oil, has the peculiar clean mouthfeel of reed wormwood artemisia fragranced and eye-catching refreshing effect.
Claims (8)
1. be rich in a processing method for the reed wormwood artemisia low temperature meat jujube of dietary fiber, it is characterized in that the method comprises the steps:
1) process of reed wormwood artemisia
The tender stem of fresh reed wormwood artemisia is cut into the length of 1 ~ 1.5cm size, soaks 10-20 minute, then pull out and put into 80-90 DEG C of hot water blanching, be cooled to 0 ~ 2 DEG C with running water rapidly, shred stand-by;
2) selection of raw meat
By outer for the ox of rejecting connective tissue fillet and chicken breast meat flakiness, it is stand-by that animal tallow is cut into fat meat fourth;
3) low-temperature salting
To be dissolved in warm water in the ratio of mass volume ratio 1.62kg:2L to be cooled to 4 DEG C by pickling auxiliary material mixing, obtain pickling liquid; Then pickling liquid is poured in the outer fillet of ox and chicken breast meat thin slice and mix thoroughly, in 4 ~ 10 DEG C, pickle 24 ~ 48 hours; The ratio that wherein ox outer fillet, chicken breast meat and pickling liquid is mixed is 25 ~ 45kg:40 ~ 60kg:2L;
4) filling processed
Sliced meat will be pickled and be cut into 23 ~ 43cm
3fritter, carry out chopping system, chopped, Zhan Ban limit, 1 ~ 2min back adds fat meat fourth, cuts and mix auxiliary agent; Add treated reed wormwood artemisia after 3 ~ 4min, cut altogether and mix 7 ~ 10min, cut after mixing end, leave standstill in 4 DEG C and obtain meat stuffing; The addition of wherein said fat meat fourth is pickle sliced meat weight 10.0 ~ 15.0%, and the addition that auxiliary agent is mixed in described cutting is pickle sliced meat weight 11.2 ~ 14%, and the addition of described reed wormwood artemisia is pickle sliced meat weight 5.5 ~ 8.9%; Described cutting is mixed auxiliary agent configuration and is: cornstarch: 6-7kg, soybean protein isolate: 2-3kg, salt: 1.7-2kg, white sugar: 0.8-1.2kg; Compound preservative containing Nisin, citric acid, lysozyme, D-araboascorbic acid sodium: 270-400g; Modified soy bean lipoid 200g; Stearoyl lactate 200g;
5) record
Meat stuffing is poured in sheep casing;
(6) toast, smoke, boiling
Adopt baking temperature 60 ~ 68 DEG C, toast 20 ~ 35 minutes; Fumersion method or cold smoking method is adopted to smoke; Intestines after smoking are put into boiling station, vapours process 25 ~ 35 minutes;
(7) packaging, sterilization
Cured meat jujube is carried out vacuum packaging; Adopt the hot water of 85 ~ 95 DEG C, carry out water dip sterilization 15 ~ 25 minutes, namely obtain the reed wormwood artemisia low temperature meat jujube being rich in dietary fiber.
2. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: in step 1), soaks 20 minutes, then pull out and put into 90 DEG C of hot water blanchings 2 minutes in colour protecting liquid.
3. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 2, it is characterized in that: described colour protecting liquid comprises 0.03wt% ascorbic acid, 0.75wt% citric acid, 0.4wt% zinc acetate, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 7.8; Or described colour protecting liquid comprises 0.03wt% ascorbic acid, 0.25wt%L-cysteine hydrochloride, 0.75wt% citric acid, 0.4wt% calcium gluconae, 1.5wt% sodium chloride, adopts the NaOH solution of 0.05wt% that pH value is adjusted to 8.6.
4. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: step 2) in, by the thin slice that outer for ox fillet becomes 3cm thick with chicken breast meat, animal tallow is lard, is cut into 2 × 2 × 2cm meat cubelets.
5. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: in step 3), and described to pickle auxiliary material collocation method as follows: bad hematic acid sodium 0.1kg, Radix Glycyrrhizae 0.12kg, garlic 1kg, ground pepper 150g, monosodium glutamate 150g, red yeast rice 100g.
6. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: in step 5), is poured into by meat stuffing in the sheep casing of bore 1.8 ~ 2cm, the long 5 ~ 8cm of every root.
7. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: in step 6), makes the central temperature of intestines reach 60 ~ 65 DEG C with after baking; Adopt 80 DEG C of vapours process 25 ~ 35 minutes; Fumersion method is specific as follows: the fermentation vinegar of 5 liters or the glacial acetic acid of 3% are added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, is put into by roasted meat jujube and smokes solution, soaks 20 minutes.
8. the processing method being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber according to claim 1, is characterized in that: in step 7), adopts the nylon/polypropylene composite materials packaging bag of 4 × 7 ~ 4 × 12cm to carry out vacuum packaging cured meat jujube; Sterilization in the hot bath of 85 ~ 95 DEG C is adopted within 15 ~ 25 minutes, to obtain being rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber.
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| CN1860922A (en) * | 2006-06-12 | 2006-11-15 | 吴信福 | Processing method and application of Artemisia selengensis powder |
| CN103300405A (en) * | 2013-05-24 | 2013-09-18 | 宁波大学 | Processing method of wormwood, green tea and jujube sausage |
| CN103461743A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Artemisia selengensis-containing glutinous rice dumpling making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1860922A (en) * | 2006-06-12 | 2006-11-15 | 吴信福 | Processing method and application of Artemisia selengensis powder |
| CN103300405A (en) * | 2013-05-24 | 2013-09-18 | 宁波大学 | Processing method of wormwood, green tea and jujube sausage |
| CN103461743A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Artemisia selengensis-containing glutinous rice dumpling making method |
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