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CN103859429A - 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 PDF

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Publication number
CN103859429A
CN103859429A CN201410124922.3A CN201410124922A CN103859429A CN 103859429 A CN103859429 A CN 103859429A CN 201410124922 A CN201410124922 A CN 201410124922A CN 103859429 A CN103859429 A CN 103859429A
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meat
rich
temperature
dietary fiber
low
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CN103859429B (en
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陈银基
陈霞
蒋伟鑫
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Nanjing University of Finance and Economics
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Nanjing University of Finance and Economics
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

本发明公开了一种富含膳食纤维的芦蒿低温肉枣的加工方法，包括芦蒿的处理、原料肉的选择、低温腌制、制馅、灌制、烘烤、熏制、蒸煮、包装和杀菌、低温冷藏，即得到富含膳食纤维的芦蒿低温肉枣。该方法得到的芦蒿低温肉枣高蛋白、富含膳食纤维和黄酮，克服了一般肉枣的肉腥味、油腻、易氧化等特性，同时，富含挥发性精油，具有芦蒿芳香味特有清爽口感和醒目提神功效。The invention discloses a processing method of Artemisia annua low-temperature meat jujube rich in dietary fiber, which includes the processing of Artemisia annua, selection of raw meat, low-temperature pickling, stuffing, pouring, baking, smoking, cooking, packaging and sterilization , low-temperature refrigeration, that is, the low-temperature jujube of Artemisia annua rich in dietary fiber can be obtained. The artemisia low-temperature jujube obtained by the method is high in protein, rich in dietary fiber and flavonoids, overcomes the meaty smell, greasy, easy to oxidize and other characteristics of common jujube, and at the same time, is rich in volatile essential oils and has the unique aroma of artemisia annua Refreshing taste and bold invigorating effect.

Description

A kind of processing method of the reed wormwood artemisia low temperature meat jujube that is rich in dietary fiber
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 of the reed wormwood artemisia low temperature meat jujube that is rich in dietary fiber taking reed wormwood artemisia, beef and chicken as 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, all on the books in the Northern Wei Dynasty Important Arts for the People's Welfare and Ming Dynasty's Compendium of Material Medica, specially eats 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, contain higher nutritive value simultaneously, contain the 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 effects such as favourable diaphragm, appetizing row water, removing toxic substances.Mainly be used as vegetables with fresh and tender stem stalk, delicate fragrance is tender and crisp good to eat, nutritious.Modern study shows, vitamin, amino acid, fragrant fat and Mineral Elements Content in reed wormwood artemisia are abundant, and the content per kilogram 23Ug of Anticancer Element Selenium selenium is to generally acknowledge the more than ten times of 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, and the close hair of taking root of fibrous root absorbs rich water very competent.Edible tender stem is dark green, light green or purple slightly, and 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.At present also seldom there are vegetables can exceed its quality.Being on the one hand because reed wormwood artemisia has more above-mentioned functional activity compositions, on the other hand, is to be rich in chlorophyll and can to give the green of food the Nature and have bacteriostasis the shelf-life that can extend food due to reed wormwood artemisia.Visible reed wormwood artemisia is a kind of health care draft with higher using value, has higher exploitation value and potentiality in food processing.
Existing meat jujube generally adopts the process such as chicken, pork Minced Steak, filling processed, pickles, bowel lavage, boiling form, owing to containing significant quantities of fat, meat fishy smell is heavier, in storage process, easily cause that microbial reproduction produces corrupt, and fat easily in storage process aliphatic acid hydrolysis, oxidation produce to breathe out and lose taste.At present, the correlative study of method that also not disclose both at home and abroad any reed wormwood artemisia low temperature meat jujube about be rich in dietary fiber taking reed wormwood artemisia, beef and chicken as Raw material processing is reported.
Summary of the invention
The object of this invention is to provide a kind of processing method of the reed wormwood artemisia low temperature meat jujube that is rich in dietary fiber, product high protein that the method obtains, be rich in dietary fiber, meanwhile, be rich in volatile essential oil, there is the peculiar salubrious 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:
A processing method that is rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber, is characterized in that the method comprises the steps:
1) reed wormwood artemisia processing
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, rinse and be cooled to 0～2 DEG C with flowing 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 outer the ox of rejecting connective tissue fillet is become to the thin slice that 3cm is thick with chicken breast meat, and it is stand-by that lard (animal tallow) is cut into 2 × 2 × 2cm meat cubelets;
3) low-temperature salting
Be dissolved in warm water and be cooled to 4 DEG C in the ratio of mass volume ratio 1.62kg:2L pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and chicken breast meat thin slice and mixed thoroughly, in 4～10 DEG C, pickle 24～48 hours; The outer fillet of wherein said ox, described chicken breast meat and described pickling liquid mixing ratio are 25～45kg:40～60kg:2L; Proportioning advantage: the ratio of beef and chicken has determined the content of unrighted acid, the oxidation to lipid in storage process, the consumption of reed wormwood artemisia polyphenoils exert an influence; The object of meat and pickling liquid proportioning is to make curing agent more fully dissolve, again with subsequent step in the total moisture content that adds can not have a negative impact to products'texture;
4) filling processed
To pickle sliced meat and be cut into 23～43cm 3fritter, pour into and in cutmixer, cut system, chopped, Zhan Ban limit, 1～2min back adds fat meat fourth and cuts mixes auxiliary agent; After 3～4min, add treated reed wormwood artemisia stem, altogether cut and mix 7～10min, cut and mix after end, leave standstill and within 5 hours, obtain meat stuffing in 4 DEG C; The addition of wherein said fat meat fourth is to pickle 10.0～15.0% of sliced meat weight, and the addition that auxiliary agent is mixed in described cutting is to pickle 11.2～14% of sliced meat weight, and the addition of described reed wormwood artemisia stem is to pickle 5.5～8.9% of sliced meat weight; The addition that fat meat fourth and cutting is mixed auxiliary agent makes product have good emulsion stability, can water outlet, fuel-displaced; The addition of reed wormwood artemisia stem, to give green that product is lighter and the fragranced of reed wormwood artemisia, adds excessive matter structure and the emulsifiability that can affect product, and addition does not 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, even when filling, every long 5～8cm, adopts punched-card machine to check card;
6) toast, smoke, boiling
Adopt 60～68 DEG C of baking temperatures, 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; Adopt fumersion method or cold smoking method to smoke; Intestines after smoking are put into boiling station, adopt 80 DEG C of vapours to process 25～35 minutes;
7) packaging, sterilization
Adopt nylon/polypropylene composite materials packaging bag of 4 × 7～4 × 12cm 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.
In the present invention, the reed wormwood artemisia low temperature meat jujube obtaining is stored under the low temperature cold chain condition of 0～4 DEG C.
Fresh reed wormwood artemisia described in step 1) requires color to be evenly tender dark green, has the due delicate fragrance of reed wormwood artemisia, free from extraneous odour, and non-variegation, moisture 86%～91%, pH value 7.0～8.2, total plate count≤300/g, 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 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 glacial acetic acid of the fermentation vinegar of 5 liters or 3% is added in 20 liters of fumigation liquid, then add 75 premium on currency, be made into and smoke solution, the meat jujube toasting is put into and smoked solution, soak 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 pigment structure of fresh reed wormwood artemisia, during some auxiliary materials of the applicable reed wormwood artemisia taste formula of interpolation waste to meat, compare traditional meat jujube, add the reed wormwood artemisia of being rich in physiologically active essential oil and Flavonoid substances, can eliminate preferably the fishy smell of meat, give fragranced and the quiet and beautiful simple and elegant aftertaste of product and eye-catching refresh oneself salubrious of product reed wormwood artemisia uniqueness; Meanwhile, reed wormwood artemisia is rich in the crust that chlorophyll makes final products sootiness and is golden yellow, the inner natural light green presenting of tangent plane; Compare traditional meat jujube, 4 DEG C of shelf lifes of this product 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 to have 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.
A processing method that is rich in the reed wormwood artemisia low temperature meat jujube of dietary fiber, comprises the steps:
1) processing 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, rinse and be cooled to 0～2 DEG C with flowing water rapidly, shred stand-by; Fresh reed wormwood artemisia requires color to be evenly tender dark green, has the due delicate fragrance of reed wormwood artemisia, free from extraneous odour, and non-variegation, moisture 86%～91%, pH value 7.0～8.2, total plate count≤300/g, coliform≤3/g, 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, and 0.4% zinc acetate, 1.5% sodium chloride, the NaOH solution of employing 0.05% is adjusted to 7.8 by pH value; 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, the NaOH solution of employing 0.05% is adjusted to 8.6 by pH value;
2) selection of raw meat
Selection meets veterinary sanitary inspection, and outer the ox of rejecting connective tissue fillet is become to the thin slice that 3cm is thick with chicken breast meat, and it is stand-by that lard (animal tallow) is cut into 2 × 2 × 2cm meat cubelets;
3) low-temperature salting
Be dissolved in warm water and be cooled to 4 DEG C in the ratio of mass volume ratio 1.62kg:2L pickling auxiliary material mixing, then pickling liquid is poured in the outer fillet of ox and chicken breast meat thin slice and mixed thoroughly, in 4～10 DEG C, pickle 24～48 hours; Wherein the outer fillet of ox, chicken breast meat and pickling liquid mixing ratio are 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
By pickling sliced meat and be cut into the fritter of 23～43cm3, to pour in cutmixer and cut system, chopped, Zhan Ban limit, 1～2min back adds fat meat fourth, cuts and mix auxiliary agent; After 3～4min, add treated reed wormwood artemisia stem, altogether cut and mix 7～10min, cut and mix after end, leave standstill and within 5 hours, obtain meat stuffing in 4 DEG C; The addition of wherein said fat meat fourth is to pickle 10.0～15.0% of sliced meat weight, and the addition that auxiliary agent is mixed in described cutting is to pickle 11.2～14% of sliced meat weight, and the addition of described reed wormwood artemisia stem is to pickle 4.8～7.7% of sliced meat weight; 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, even when filling, every long 5～8cm, adopts punched-card machine to check card;
6) toast, smoke, boiling
Adopt 60～68 DEG C of baking temperatures, 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; Adopt fumersion method to smoke; Intestines after smoking are put into boiling station, adopt 80 DEG C of vapours to process 25～35 minutes;
7) packaging, sterilization
Adopt nylon/polypropylene composite materials packaging bag of 4 × 7～4 × 12cm 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 cooling rapidly, after the said goods is drained, be stored 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 color to be evenly 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, rejects the outer fillet 45kg of ox of connective tissue, chicken breast meat 40kg, and lard (animal tallow) 15kg, is cut into by lean meat the thin slice that 3cm is thick, and fat meat is cut into 2 × 2 × 2cm meat cubelets.To pickle auxiliary material and mix and 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 mixed 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 in the colour protecting liquid of 1.5% sodium chloride 20 minutes, then pulls out and puts into 90 DEG C of hot water blanchings 2.5 minutes, flowing water rinses and is cooled to 0～2 DEG C rapidly, shreds stand-by.The sliced meat of pickling are cut into the little cube meat of 3 × 3 × 3cm left and right, put into the meat grain that pulverizer rubs into 3 millimeters, pour in cutmixer and cut system, chopped, Zhan Ban limit, about 2min back adds fat meat fourth and cuts mixes auxiliary agent; 4min adds cooling reed wormwood artemisia stem, altogether cuts and mixes 10min.Cut and mix after end, various supplementary materials are 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, even when filling, every long 5cm, adopts punched-card machine to check card.In order to make casing dry tack free, increase casing mechanical strength and stability, adopt 68 DEG C of baking temperatures, act 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, the meat jujube toasting is put into and smoked solution, soak 20 minutes.Intestines after smoking are put into boiling station, adopt 80 DEG C of vapours to process 25 minutes.Adopt nylon/polypropylene composite materials packaging bag of 4 × 7cm to carry out vacuum packaging well-done meat jujube.Adopt in the hot bath of 85 DEG C sterilization 25 minutes, then adopt rapidly cold water cooling.After the said goods is drained, be stored in 4 DEG C of low temperature environments, keep in Dark Place.
Embodiment 2
Be with embodiment 1 difference: the outer fillet 35kg of ox, chicken breast meat 50kg, lard (animal tallow) 15kg; Pickle 7 DEG C of temperature, after salting period 36h, cut to mix and add fat meat fourth and cut and mix auxiliary agent; 3.5min adds cooling reed wormwood artemisia stem, altogether cuts and mixes 9 minutes; Every long 6.5cm of sheep casing checks card; 60 DEG C of baking temperatures, act on 35 minutes, make the central temperature of intestines reach 60 DEG C; Adopt 80 DEG C of vapours to process 30 minutes; Adopt nylon/polypropylene composite materials packaging bag of 4 × 10cm to carry out vacuum packaging well-done meat jujube.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, and 0.75% citric acid, 0.4% calcium gluconae, 1.5% sodium chloride, the NaOH solution of employing 0.05% is adjusted to 8.6 by pH value.
Embodiment 3
Be with embodiment 1 difference: the outer fillet 25kg of ox, chicken breast meat 60kg, lard 15kg; Pickle 10 DEG C of temperature, after salting period 24h, cut to mix and add fat meat fourth and cut and mix auxiliary agent; 3min adds cooling reed wormwood artemisia stem, altogether cuts and mixes 7 minutes; Every long 8cm of sheep casing checks card; 65 DEG C of baking temperatures, act on 28 minutes, make the central temperature of intestines reach 63 DEG C.The meat jujube toasting is put into and smoked solution, soak 35 minutes.Intestines after baking are put into boiling station, adopt 80 DEG C of vapours to process 35 minutes.Adopt nylon/polypropylene composite materials packaging bag of 4 × 12cm to carry out vacuum packaging well-done meat jujube.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
Be with embodiment 1 difference: 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 salubrious mouthfeel of reed wormwood artemisia fragranced and eye-catching refreshing effect.

Claims (9)

1.一种富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于该方法包括下述步骤： 1. a processing method rich in dietary fiber Artemisia annua low temperature jujube, is characterized in that the method may further comprise the steps: 1）芦蒿的处理 1) Treatment of Artemisia annua 将新鲜芦蒿的嫩茎切成1～1.5cm大小的长度，浸泡10-20分钟，然后捞出放入80-90℃热水中烫漂，迅速用流水冲洗冷却至0～2℃，切碎待用； Cut the tender stems of fresh Artemisia annua into 1-1.5cm lengths, soak them for 10-20 minutes, then take them out and put them in 80-90℃ hot water for blanching, rinse them with running water and cool them down to 0-2℃, cut them into pieces. shredded for use; 2）原料肉的选择 2) Selection of raw meat 将剔除结缔组织的牛外脊肉和鸡脯肉成薄片，动物脂肪切成肥肉丁待用； Cut the beef tenderloin and chicken breast with connective tissue removed into thin slices, and cut the animal fat into diced fat meat for later use; 3）低温腌制 3) Low temperature pickling 将腌制辅料混合按质量体积比1.62kg：2L的比例溶于温水中冷却至4℃，得到腌制液；然后将腌制液倒入牛外脊肉和鸡脯肉薄片中拌匀，于4～10℃，腌制24～48小时；其中牛外脊肉、鸡脯肉和腌制液混的比例为25～45kg：40～60kg：2L； Mix the marinade auxiliary materials according to the mass volume ratio of 1.62kg: 2L, dissolve them in warm water and cool to 4°C to obtain a marinade solution; then pour the marinade solution into the beef tenderloin and chicken breast slices and mix well. 4-10°C, marinate for 24-48 hours; the ratio of beef tenderloin, chicken breast and pickling liquid is 25-45kg: 40-60kg: 2L; 4）制馅 4) Filling 将腌制肉片切成23～43cm3的小块，进行剁制、斩碎，1～2min后边斩拌边加入肥肉丁、斩拌助剂；3～4min后加入经处理的芦蒿，共斩拌7～10min，斩拌结束后，于4℃静置得到肉馅；其中所述的肥肉丁的添加量为腌制肉片重量的10.0～15.0%，所述的斩拌助剂的添加量为腌制肉片重量的11.2～14%，所述的芦蒿的添加量为腌制肉片重量的5.5～8.9%； Cut the marinated meat slices into small pieces of 23-43cm3 , chop and mince them, add diced fat meat and chopping aids while chopping after 1-2 minutes; add the treated artemisia after 3-4 minutes, for a total Chop and mix for 7 to 10 minutes. After the chopping and mixing, let stand at 4°C to obtain the minced meat; the amount of diced fatty meat added is 10.0 to 15.0% of the weight of the marinated meat slices, and the addition of the chopping aid The amount is 11.2% to 14% of the weight of cured meat slices, and the added amount of artemisia is 5.5% to 8.9% of the weight of cured meat slices; 5）灌制 5) Filling 将肉馅灌入羊肠衣中； Fill the meat filling into the sheep casing; （6）烘烤、熏制、蒸煮 (6) Baking, smoking, steaming 采用烘烤温度60～68℃，烘烤20～35分钟；采用液熏法或者冷熏法进行熏制；将熏制后的肠放入蒸煮间内，热蒸汽处理25～35分钟； Use a baking temperature of 60-68°C for 20-35 minutes; use liquid smoking method or cold smoking method for smoking; put the smoked intestines into the cooking room, and heat them for 25-35 minutes; （7）包装、杀菌 (7) Packaging and sterilization 将熏制好的肉枣进行真空包装；采用85～95℃的热水，进行水浴杀菌15～25分钟，即得到富含膳食纤维的芦蒿低温肉枣。 The smoked jujube is vacuum-packed; hot water at 85-95 DEG C is used to sterilize in a water bath for 15-25 minutes, and the low-temperature jujube of Artemisia annua rich in dietary fiber is obtained. 2.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤1）中，在护色液中浸泡20分钟，然后捞出放入90℃热水中烫漂2分钟。 2. The method for processing Artemisia jujuba at low temperature rich in dietary fiber according to claim 1, characterized in that: in step 1), soak in the color-protecting solution for 20 minutes, then remove it and put it in 90°C hot water Medium blanching for 2 minutes. 3.根据权利要求2所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：所述的护色液包括0.03wt%抗坏血酸，0.75wt%柠檬酸，0.4wt%乙酸锌，1.5wt%氯化钠，采用0.05wt%的NaOH溶液将pH值调至7.8；或所述的护色液包括0.03wt%抗坏血酸，0.25wt%L-半胱氨酸盐酸盐，0.75wt%柠檬酸，0.4wt%葡萄糖酸钙，1.5wt%氯化钠，采用0.05wt%的NaOH溶液将pH值调至8.6。 3. the processing method of the Artemisia annua low-temperature jujube that is rich in dietary fiber according to claim 2, is characterized in that: described color protection liquid comprises 0.03wt% ascorbic acid, 0.75wt% citric acid, 0.4wt% zinc acetate , 1.5wt% sodium chloride, the pH value is adjusted to 7.8 by using 0.05wt% NaOH solution; or the color protection solution includes 0.03wt% ascorbic acid, 0.25wt% L-cysteine hydrochloride, 0.75wt% % citric acid, 0.4wt% calcium gluconate, 1.5wt% sodium chloride, using 0.05wt% NaOH solution to adjust the pH value to 8.6. 4.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤2）中，将牛外脊肉和鸡脯肉成3cm厚的薄片，动物脂肪为肥猪肉，切成2×2×2cm肉丁。 4. The processing method of Artemisia annua low-temperature jujube rich in dietary fiber according to claim 1, characterized in that: in step 2), beef tenderloin and chicken breast meat are sliced into 3cm thick slices, and the animal fat is Fat pork, cut into 2×2×2cm cubes. 5.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤3）中，所述的腌制辅料配置方法如下：坏血酸钠0.1kg，甘草0.12kg，大蒜1kg，胡椒面150g，味精150g，红曲米100g。 5. The processing method of Artemisia annua low-temperature jujube rich in dietary fiber according to claim 1, characterized in that: in step 3), the preparation method of the pickling auxiliary materials is as follows: sodium ascorbate 0.1kg, licorice 0.12kg, 1kg garlic, 150g pepper noodles, 150g monosodium glutamate, 100g red yeast rice. 6.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤4）中，所述的斩拌助剂配置是：玉米淀粉：6-7kg，大豆分离蛋白：2-3kg，食盐：1.7-2kg，白糖：0.8-1.2kg；含Nisin、柠檬酸、溶菌酶、D-异抗坏血酸钠的复合防腐剂：270-400g；改性大豆磷脂200g；硬脂酰乳酸钠200g。 6. The processing method of Artemisia annua low-temperature jujube rich in dietary fiber according to claim 1, characterized in that: in step 4), the configuration of the chopping aid is: corn starch: 6-7kg, soybean Protein isolate: 2-3kg, salt: 1.7-2kg, sugar: 0.8-1.2kg; compound preservative containing Nisin, citric acid, lysozyme, D-sodium isoascorbate: 270-400g; modified soybean lecithin 200g; Sodium fatty lactylate 200g. 7.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤5）中，将肉馅灌入口径1.8～2cm的羊肠衣中，每根长5～8cm。 7. The method for processing Artemisia annua low-temperature meat jujube rich in dietary fiber according to claim 1, characterized in that: in step 5), the meat stuffing is poured into sheep casings with a diameter of 1.8-2 cm, and each length is 5 cm. ~8cm. 8.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤6）中，用烘烤后使肠的中心温度达60～65℃；采用80℃热蒸汽处理25～35分钟；液熏法具体如下：将5升的发酵食用醋或者3%的冰醋酸加入20升熏烟液中，再加入75升水，配成熏制溶液，将烘烤过的肉枣放入熏制溶液中，浸泡20分钟。 8. The method for processing Artemisia annua low-temperature jujube meat rich in dietary fiber according to claim 1, characterized in that: in step 6), the central temperature of the intestines reaches 60-65°C after being baked; 80°C is used Steam treatment for 25-35 minutes; the liquid smoking method is as follows: add 5 liters of fermented edible vinegar or 3% glacial acetic acid to 20 liters of smoked liquid, and then add 75 liters of water to make a smoked solution. Put the meat dates into the smoking solution and soak for 20 minutes. 9.根据权利要求1所述的富含膳食纤维的芦蒿低温肉枣的加工方法，其特征在于：步骤7）中，将熏制好的肉枣采用4×7～4×12cm的尼龙/聚丙烯复合包装袋进行真空包装；采用85～95℃的热水浴中杀菌15～25分钟得到富含膳食纤维的芦蒿低温肉枣。 9. The method for processing Artemisia jujuba at low temperature rich in dietary fiber according to claim 1, characterized in that in step 7), the smoked jujube is made of 4×7～4×12cm nylon/polyester Vacuum packaging is carried out in propylene composite packaging bags; sterilization is carried out in a hot water bath at 85-95° C. for 15-25 minutes to obtain Artemisia annua low-temperature meat dates rich in dietary fiber.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341739A (en) * 2015-09-29 2016-02-24 贵州五福坊食品有限公司 Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage
US20180116262A1 (en) * 2015-04-30 2018-05-03 Kyelimwon F&B Method for cooking a chicken with an overcooked rice crust

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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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* Cited by examiner, † Cited by third party
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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

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180116262A1 (en) * 2015-04-30 2018-05-03 Kyelimwon F&B Method for cooking a chicken with an overcooked rice crust
CN105341739A (en) * 2015-09-29 2016-02-24 贵州五福坊食品有限公司 Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage

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