阅读说明：本技术 一种养生猪肚及其制备方法 (Health-preserving pig tripe and preparation method thereof ) 是由 曹良 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种养生猪肚及其制备方法,制备其的原料包括：猪肚、鸡肉、猪肉、皮蛋、鸡蛋汁、笋、咸蛋黄、香菇、木耳、腌制料和调味料,本发明的养生猪肚选用猪肚及与其相配合的原料制得,充分增加了猪肚的滋补功效及营养,具有增强体力、活血补血、补益精血、滋润肌肤、健脾养胃、促进消化、补充人体所需蛋白质、脂肪、维生素B<Sub>12</Sub>的功效,适用人群广泛,特别适合气血虚损、身体瘦弱人群食用。(The invention discloses a health-care pork tripe and a preparation method thereof, and the raw materials for preparing the health-care pork tripe comprise: the health-preserving pork tripe is prepared from the pork tripe and raw materials matched with the pork tripe, so that the nourishing effect and nutrition of the pork tripe are fully increased, and the health-preserving pork tripe has the effects of enhancing physical strength, promoting blood circulation, replenishing blood, tonifying essence and blood, moistening skin, tonifying spleen and nourishing stomach, promoting digestion, and supplementing protein, fat and vitamin B required by a human body 12 The health-care food has the effects of being suitable for wide crowds, and is particularly suitable for people suffering from qi and blood deficiency and emaciation.)

1. The health-preserving pig tripe is characterized in that the raw materials for preparing the health-preserving pig tripe comprise the following components in parts by mass: 650 parts of pig tripe, 100 parts of chicken, 800 parts of pork, 50-200 parts of pork, 10-100 parts of preserved egg, 10-100 parts of bamboo shoot, 10-50 parts of salted egg yolk, 20-100 parts of egg juice, 10-100 parts of mushroom, 10-100 parts of agaric, 13-120 parts of pickling material and 9-270 parts of seasoning.

2. The health-preserving pork tripe as claimed in claim 1, wherein the raw materials for preparing the health-preserving pork tripe further comprise the following components in parts by mass: 20-50 parts of peanuts, 20-100 parts of kidney beans, 30-100 parts of red beans, 20-100 parts of pearl barley, 2-10 parts of medlar, 10-50 parts of ginkgo seeds, 100 parts of glutinous rice and 200 parts of red dates.

3. The health-preserving pork tripe as claimed in claim 1, wherein the raw materials for preparing the health-preserving pork tripe comprise the following components in parts by weight: 500 parts of pork tripe, 150 parts of chicken, 150 parts of pork, 50 parts of preserved egg, 50 parts of bamboo shoot, 30 parts of egg juice, 20 parts of salted egg yolk, 20 parts of mushroom, 30 parts of agaric, 32 parts of pickling material and 55 parts of seasoning.

4. A health pork tripe as claimed in any one of claims 1 to 3, wherein the curing material is any one or a mixture of flour, salt, white vinegar and white spirit.

5. A health-preserving pork tripe as claimed in any one of claims 1 to 3, wherein the flavoring is any one or a mixture of water, cooking wine, light soy sauce, dark soy sauce, oyster sauce, ginger, shallot, chicken essence, monosodium glutamate, sugar, white pepper, coriander seed, anise, cassia bark, dried orange peel, pepper, dried pepper, fennel, bay leaf, clove, tuckahoe, liquorice, amomum fruit, tsaoko cardamon, angelica dahurica, sand ginger and allspice.

6. A preparation method of health-preserving pork tripe is characterized by comprising the following steps:

(1) weighing the raw materials according to the parts by weight of any one of the raw materials of claims 1-4 for later use;

(2) removing the absolute oil film of the pork tripe, turning the pork tripe until the inner film is outward, adding a pickling material, rolling and pickling until mucus is removed, and cleaning for later use;

(3) cutting chicken, pork, preserved egg, bamboo shoot, salted egg yolk, mushroom and edible fungus into pieces for later use;

(4) mixing the diced chicken, pork, preserved eggs, bamboo shoots, salted egg yolk, mushrooms and agaric with the egg juice and the seasonings, uniformly stirring, and pickling to obtain a pickling raw material;

(5) filling the pickling raw materials into a clean pork tripe, sewing the pork tripe, cooking, pre-cooling and shaping after cooking, and then packaging and sterilizing to obtain the health-preserving pork tripe.

7. The preparation method of health pork tripe as claimed in claim 5, wherein the tumbling and pickling in step (2) are carried out for 30-50min at 0-10 ℃.

8. The preparation method of health-preserving pork tripe as claimed in claim 5, wherein the cutting operation in the step (3) is to cut the pork tripe into pieces with the size of 0.5-2cm x 0.5-2 cm.

9. The preparation method of health-preserving pork tripe as claimed in claim 5, wherein the mixing and stirring time in the step (4) is 10-30 min;

the pickling temperature is 0-4 deg.C for 30-120 min.

10. The preparation method of the health-preserving pork tripe as claimed in claim 5, wherein the ambient temperature during the filling in the step (5) is 10-15 ℃;

the operation of sewing is to sew with a stainless steel needle with the length of 10-20 cm;

the cooking is carried out in a steam boiler under the conditions of brine salinity of 1-3%, concentration of 7-15%, temperature of 90-100 ℃ and time of 100-180 min;

the pre-cooling and shaping operation is that the cooked pork tripe is placed in a stainless steel grid with the size of 18cm multiplied by 12cm multiplied by 4cm, and pre-cooling and shaping are carried out for 300min at the temperature of 0-4 ℃;

the temperature for packaging and sterilizing is 80-90 deg.C, and the time is 20-30 min.

Technical Field

The invention relates to a pork tripe and a preparation method thereof, in particular to a health-care pork tripe and a preparation method thereof, and belongs to the field of food processing.

Background

With the rapid development of national economy, the material living level of people in China is continuously improved, the requirements of people on diet and dishes are no longer satisfied with the full degree, but the requirements on good eating, healthy eating and delicious eating are required, so that the traditional dishes can not completely satisfy the ever-increasing dietary requirements of people, and the challenge is faced.

The pork tripe is the stomach of a pig of a family of swine, contains protein, fat, carbohydrate, vitamins, calcium, phosphorus, iron and the like, is sweet in taste and slightly warm, has the effects of treating deficiency, weakness, diarrhea, diabetes, frequent urination and infantile malnutrition, is suitable for people with qi and blood deficiency and body emaciation, and can be used for cooking various gourmets by the pork tripe, wherein the theory of the Chinese herbal medicine is as follows: the pork tripe is the essential herb for tonifying the spleen. Tonifying the spleen and stomach can replenish qi and benefit self-stop . So it is used in many ways as a dietetic therapy formula for tonifying middle-jiao and Qi. Can be used for treating consumptive disease, marasmus, diarrhea due to deficiency of spleen and stomach, frequent micturition or enuresis, and infantile malnutrition. Is often mixed with other dietetic therapy medicines, filled into pig stomach, tied, cooked or steamed for eating. For infantile emaciation, spleen deficiency with poor appetite, loose stool and diarrhea, it is combined with dangshen, Baizhu, Yi ren, Lian Zi and Chen Pi, which are cooked.

However, at present, people lack understanding of nutrient food nourishing of the pork tripe, and conditions and technologies for making pork tripes with more tastes in restaurants and families lack, so that a large amount of nutrients are lost, and the pork tripes are inconvenient to make for a long time, so that the problem of how to develop the eating and preparation method of the pork tripe is to be solved.

Disclosure of Invention

In view of the above, the invention provides a health-care pork tripe and a preparation method thereof, wherein the pork tripe is prepared by a unique formula and a preparation process, has balanced nutrition and is convenient and healthy to eat.

In order to achieve the purpose, the invention adopts the following technical scheme:

the health-preserving pork tripe comprises the following raw materials in parts by weight: 650 parts of pig tripe, 100 parts of chicken, 800 parts of pork, 50-200 parts of pork, 10-100 parts of preserved eggs, 10-100 parts of bamboo shoots, 10-50 parts of salted egg yolks, 20-100 parts of egg juice, 10-100 parts of mushrooms, 10-100 parts of agaric, 13-120 parts of pickling materials and 9-270 parts of seasonings, preferably, the pig tripe comprises 500 parts of pig tripe, 150 parts of chicken, 150 parts of pork, 50 parts of preserved eggs, 50 parts of bamboo shoots, 30 parts of egg juice, 20 parts of salted egg yolk, 20 parts of mushrooms, 30 parts of agaric, 32 parts of pickling materials and 55 parts of seasonings.

The health-preserving pig tripe is prepared from the pig tripe and the raw materials matched with the pig tripe, fully increases the nourishing efficacy and nutrition of the pig tripe, and has the effects of enhancing physical strength, promoting blood circulation, replenishing blood, tonifying essence and blood, moistening skin, tonifying spleen and stomach, promoting digestion, and supplementing protein, fat and vitamin B required by a human body₁₂The health-care food has the effects of being suitable for wide crowds, and is particularly suitable for people suffering from qi and blood deficiency and emaciation.

Further, the feed also comprises the following components in parts by mass: 20-50 parts of peanuts, 20-100 parts of kidney beans, 30-100 parts of red beans, 20-100 parts of pearl barley, 2-10 parts of medlar, 10-50 parts of ginkgo seeds, 100 parts of glutinous rice and 200 parts of red dates.

Further, the pickling material is any one or a mixture of several of flour, salt, white vinegar and white spirit; the flavoring agent is one or more of water, cooking wine, light soy sauce, dark soy sauce, oyster sauce, rhizoma Zingiberis recens, herba Alii Fistulosi, chicken essence, monosodium glutamate, sugar, fructus Piperis, semen Coriandri, fructus Anisi Stellati, cortex Cinnamomi Japonici, pericarpium Citri Tangerinae, fructus Zanthoxyli, dried Capsici fructus, fructus Foeniculi, folium Neocinnamomi Delavayi, flos Caryophylli, Poria, Glycyrrhrizae radix, fructus Amomi, fructus Tsaoko, radix Angelicae Dahuricae, rhizoma Kaempferiae, and fructus Citri Tangerinae.

The health-preserving pig tripe has the further beneficial effects that the curing material and the seasoning are selected, so that the health-preserving pig tripe has unique flavor, can increase nutrition, and has higher nutritional value.

The invention also provides a preparation method of the health-preserving pork tripe, which comprises the following steps:

(1) weighing the raw materials in parts by weight for later use;

(2) removing oil film from Gaster Sus Domestica, turning to the inner film, adding pickling material, rolling and pickling for 30-50min to remove mucus, and cleaning;

(3) cutting chicken, pork, preserved egg, bamboo shoot, salted egg yolk, mushroom and edible fungus into pieces for later use;

(4) mixing the diced chicken, pork, preserved egg, bamboo shoot, salted egg yolk, Lentinus Edodes, Auricularia, egg juice and flavoring agent, stirring for 10-30min, and pickling at 0-4 deg.C for 30-120min to obtain pickling raw materials;

(5) filling the pickling raw materials into a clean pig tripe, wherein the environment temperature is 10-15 ℃ when filling, sewing the pig tripe by using a 10-20cm stainless steel needle, then cooking in a steam boiler under the conditions that the brine salinity is 1-3%, the concentration is 7-15%, the temperature is 90-100 ℃, and the time is 180min for 100 times, placing the pig tripe in a stainless steel grid with the size of 18cm multiplied by 12cm multiplied by 4cm after cooking, pre-cooling and shaping for 300min at 0-4 ℃, and then packaging and sterilizing to obtain the health-preserving pig tripe.

The pork tripe has the best nourishing nutritive value on the inner layer membrane of the pork tripe, is prepared by the unique process formula, locks the nutritive value of the pork tripe, is selected and matched with other food materials for preparation and complementation, fully retains the best nourishing and body-building effects of the pork tripe, and has more delicious taste and nutritive value.

Further, the rolling and pickling in the step (2) is carried out for 30-50min by adopting a vacuum rolling and kneading machine, the temperature is 0-10 ℃, and the cleaning is carried out by adopting a bubbling cleaning machine.

The pig tripe cleaning agent has the further beneficial effects that the pig tripe can be completely and thoroughly cleaned, and the processing in the subsequent process and the nutrient absorption of the pig tripe are facilitated.

Further, the dicing operation in the step (3) is to cut the block into pieces of 0.5 to 2cm by 0.5 to 2 cm.

Further, the mixing and stirring in the step (4) is carried out in a vacuum stirrer for 10-30 min.

Further, the operation of sewing in the step (5) is performed by using a stainless steel needle with the length of 10-20cm, the operation is performed by controlling the environmental temperature in the processes of filling and sewing to be 10-15 ℃, and the time of each batch is controlled to be completed within 120 min.

The method has the further beneficial effects that the bacteria breeding and deterioration caused by overlong time can be effectively avoided by limiting the operation time and the operation temperature.

Further, the temperature for packaging and sterilizing is 80-90 deg.C, and the time is 20-30 min.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.