CN101040695A - Method for producing shredded meat with pepper pickle - Google Patents
Method for producing shredded meat with pepper pickle Download PDFInfo
- Publication number
- CN101040695A CN101040695A CNA2007102005796A CN200710200579A CN101040695A CN 101040695 A CN101040695 A CN 101040695A CN A2007102005796 A CNA2007102005796 A CN A2007102005796A CN 200710200579 A CN200710200579 A CN 200710200579A CN 101040695 A CN101040695 A CN 101040695A
- Authority
- CN
- China
- Prior art keywords
- pepper
- standby
- meat
- green pepper
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for producing pickled pepper shredded meat, which comprises that mixing, sealing and fermenting red pepper, fresh ginger, toasted garlic, common salt, rice wine, and sugar candy into pickled pepper, then adding soy sauce, aniseed and gourment powder into fresh meat to pickle, frying via vegetable seed, germ-free bottling to obtain final product. Compared present technique, the invention can hold nutrient of pepper, with long fresh holding period, beautiful appearance, good taste or the like.
Description
Technical field:
The present invention relates to a kind of production method of steeping the green pepper shredded meat, belong to the technical field of food production.
Background technology:
The capsicum nutritive value is very high, can be rated as " hats of vegetables ", according to one's analysis, it contains Cobastab, C, protein, carrotene, iron, phosphorus, nutriments such as calcium, but the holding time of fresh chilli is shorter, as easy as rolling off a log rotten by the food that bright capsicum is made, present general production technology can not solve the nutriment that can either keep in the capsicum and can prolong guaranteeing the quality the time of food again, causing bright capsicum to make food is restricted, and the product of chilli products is also more single in the market, the product made from chilli in the highest flight, the food of making by chilli, because the too strong stimulation of pungent causes a part of consumer not dare to inquire at all.
Summary of the invention:
The objective of the invention is to: a kind of production method of steeping the green pepper shredded meat is provided, and this product has not only kept the nutriment in the capsicum, and the food preserving time is long, and color and luster is vivid, has the pure fragrance of vinegar-pepper aquatic foods, is a kind of chilli food of unique flavor.
The present invention is achieved in that production stage is:
(1) making of pickling pepper: get bright red hot pepper 15-25kg and clean up, soaked 4-8 minute with light salt brine, clean up standby again, getting fresh ginger 3-4kg and garlic 2-3kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 1.5-2.5kg, rice wine 0.6-1kg and rock sugar 0.3-0.5kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 15-30 days;
(2) making of bubble green pepper shredded meat: get fresh meat 12-20kg and be cut into thread or the fourth shape, add soy sauce 0.4-0.5kg, fennel 0.01-0.05kg and monosodium glutamate 0.04-0.05kg pickle 3-5 minute standby; Putting into pot high temperature with 50-70kg high-quality rapeseed oil heats to oil warm greater than after 220 ℃, put into the meat products of pickling, fried when containing moisture 25%-35%, put into the bubble green pepper, fry again to containing moisture 20%-30%, add 0.4-0.8kg salt and 0.5-1.5kg white sugar, fry and play pot after 10-15 minute, carry out aseptic canning, get product.
The concrete production stage of the present invention is:
(1) making of pickling pepper: get bright red hot pepper 20kg and clean up, soaked 5 minutes with light salt brine, clean up standby again, getting fresh ginger 2.5kg and garlic 2.5kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 2kg, rice wine 0.8kg and rock sugar 0.4kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 20 days;
(2) making of bubble green pepper shredded meat: get fresh meat 15kg be cut into thread, add soy sauce 0.45kg, fennel 0.03kg and monosodium glutamate 0.045kg pickle 4 minutes standby; Put into pot high temperature with 60kg high-quality rapeseed oil and heat to oil is warm and put into the meat products of pickling greater than after 220 ℃, fried when containing moisture 30%, put into the bubble green pepper, fry, add 0.6kg salt and 1kg white sugar again to containing moisture 25%, fry and play pot after 10 minutes, carry out aseptic canning, get product.
The present invention requires the oil temperature when canned be 80-90 ℃.
Owing to adopted technique scheme, fresh chilli is fermented, the fermentation time of capsicum is 15-30 days, not only kept the nutriment in the capsicum, make capsicum have vinegar-pepper pure fragrance, and prolonged the shelf-life of fresh chilli, in bubble green pepper manufacturing technology scheme of the present invention, if the time of capsicum fermentation is too short, flavor substance is difficult for forming, and the bubble green pepper still has the not mature flavor of fresh chilli, and fermentation time is long, the capsicum fermentation easily takes place rotten, and nutriment can run off; In the making of bubble green pepper shredded meat, at first meat batching is salted down and soak, make seasoning matter tasty in meat, the oil temperature can be removed the bacterium in the fresh meat effectively greater than 220 ℃ during the frying meat products, meat products is fried to containing moisture 25%-35%, the meat products palatable crisp of this moment, moisture is less than at 25% o'clock, the too dry meeting hardening of meat products, moisture is greater than 35%, the meat products inlet does not have crisp sense, and mouthfeel is bad, and meat is apt to deteriorate, after putting into the bubble green pepper moisture stir-fry is done to containing moisture 20%-30%, can not influence the color of bubble green pepper, and easily preserve, taste is tasty and refreshing, keeps the nutriment in the capsicum can not run off, moisture is less than 20%, the bubble green pepper becomes dry, and influences mouthfeel, and color and luster is not vivid, moisture surpasses 30%, because excess moisture can influence the quality guarantee period of food; Add salt and white sugar again, fry to 10-15 minute, can make raw material tasty fully, food color is vivid, and nutritional labeling can not run off yet; Play pot back high temperature aseptic canning when the oil temperature is 80-90 ℃, not only can preserve the fragrance of food, and improve the quality guarantee period of food.
Compared with prior art, the present invention has not only kept the nutriment in the capsicum, and the food preserving time is long, and color and luster is vivid, has the pure fragrance of vinegar-pepper aquatic foods, and the mouthfeel uniqueness is a kind of chilli food of unique flavor.
The specific embodiment:
Embodiments of the invention 1: bubble is made by green pepper: get bright red hot pepper 20kg and clean up, soaked 5 minutes with light salt brine, clean up standby again, getting fresh ginger 2.5kg and garlic 2.5kg peeling cleans up standby, bright capsicum, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 2kg, rice wine 0.8kg and rock sugar 0.4kg then, the dress altar sealing and fermenting that stirs promptly got in 25 days steeps green pepper; Bubble green pepper shredded meat is made: get fresh pork 15kg be cut into thread, add soy sauce 0.45kg, fennel 0.03kg and monosodium glutamate 0.045kg pickle 4 minutes standby; Putting into pot high temperature with 60kg high-quality rapeseed oil heats to oil warm greater than after 220 ℃, put into the meat products of pickling, fried when containing moisture 30%, put into the bubble green pepper, fry to containing moisture 25% again, add 0.6kg salt and 1kg white sugar again, fry and play pot after 10 minutes, carry out aseptic canning in the time of oily warm 80 ℃, get product, used vial all adopts ozonization when canned.
Embodiments of the invention 2: pickling pepper is made: get bright red hot pepper 15kg and clean up, soaked 4 minutes with light salt brine, clean up standby again, getting fresh ginger 3kg and garlic 2kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 1.5kg, rice wine 0.6kg and rock sugar 0.3kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 15 days; Bubble green pepper shredded meat is made: get bright beef 12kg be cut into thread, add soy sauce 0.4kg, fennel 0.01kg and monosodium glutamate 0.04kg pickle 3 minutes standby; Putting into pot high temperature with 50kg high-quality rapeseed oil heats to oil warm greater than after 220 ℃, put into the meat products of pickling, fried when containing moisture 25%, put into the bubble green pepper, fry again, add 0.4kg salt and 0.5kg white sugar to containing moisture 20%, fry and play pot after 12 minutes, carry out aseptic canning in the time of oily warm 85 ℃, get product, used vial all adopts ozonization when canned.
Embodiments of the invention 3: pickling pepper is made: get bright red hot pepper 25kg and clean up, soaked 8 minutes with light salt brine, clean up standby again, getting fresh ginger 4kg and garlic 3kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 2.5kg, rice wine 1kg and rock sugar 0.5kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 30 days; Bubble green pepper shredded meat is made: get fresh chicken meat 20kg and be cut into the fourth shape, add soy sauce 0.5kg, fennel 0.05kg and monosodium glutamate 0.05kg pickle 5 minutes standby; Putting into pot high temperature with 70kg high-quality rapeseed oil heats to oil warm greater than after 220 ℃, put into the meat products of pickling, fried when containing moisture 35%, put into the bubble green pepper, fry again, add 0.8kg salt and 1.5kg white sugar to containing moisture 30%, fry and play pot after 15 minutes, carry out aseptic canning in the time of oily warm 90 ℃, get product, used vial all adopts ozonization when canned.
Claims (3)
1. production method of steeping the green pepper shredded meat, it is characterized in that: production stage is:
(1) making of pickling pepper: get bright red hot pepper 15-25kg and clean up, soaked 4-8 minute with light salt brine, clean up standby again, getting fresh ginger 3-4kg and garlic 2-3kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 1.5-2.5kg, rice wine 0.6-1kg and rock sugar 0.3-0.5kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 15-30 days;
(2) making of bubble green pepper shredded meat: get fresh meat 12-20kg and be cut into thread or the fourth shape, add soy sauce 0.4-0.5kg, fennel 0.01-0.05kg and monosodium glutamate 0.04-0.05kg pickle 3-5 minute standby; Putting into pot high temperature with 50-70kg high-quality rapeseed oil heats to oil warm greater than after 220 ℃, put into the meat products of pickling, fried when containing moisture 25%-35%, put into the bubble green pepper, fry again to containing moisture 20%-30%, add 0.4-0.8kg salt and 0.5-1.5kg white sugar, fry and play pot after 10-15 minute, carry out aseptic canning, get product.
2. according to a kind of production method of steeping the green pepper shredded meat of claim 1, it is characterized in that: production stage is:
(1) making of pickling pepper: get bright red hot pepper 20kg and clean up, soaked 5 minutes with light salt brine, clean up standby again, getting fresh ginger 2.5kg and garlic 2.5kg peeling cleans up standby, bright red hot pepper, fresh ginger and the garlic cleaned are mixed the bulk that is twisted into 0.02cm-1cm with food masher, add salt 2kg, rice wine 0.8kg and rock sugar 0.4kg, the dress altar sealing and fermenting that stirs promptly got that to steep green pepper standby in 20 days;
(2) making of bubble green pepper shredded meat: get fresh meat 15kg be cut into thread, add soy sauce 0.45kg, fennel 0.03kg and monosodium glutamate 0.045kg pickle 4 minutes standby; Put into pot high temperature with 60kg high-quality rapeseed oil and heat to oil is warm and put into the meat products of pickling greater than after 220 ℃, fried when containing moisture 30%, put into the bubble green pepper, fry to containing moisture 25% again, add 0.6kg salt and 1kg white sugar again, fry and play pot after 10 minutes, carry out aseptic canning, get product.
3. according to a kind of production method of steeping the green pepper shredded meat of claim 1 or 2, it is characterized in that: require the oil temperature when canned for 80-90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102005796A CN101040695A (en) | 2007-04-30 | 2007-04-30 | Method for producing shredded meat with pepper pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102005796A CN101040695A (en) | 2007-04-30 | 2007-04-30 | Method for producing shredded meat with pepper pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101040695A true CN101040695A (en) | 2007-09-26 |
Family
ID=38806671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007102005796A Pending CN101040695A (en) | 2007-04-30 | 2007-04-30 | Method for producing shredded meat with pepper pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101040695A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507490B (en) * | 2009-04-01 | 2012-05-23 | 杨永庆 | Instant edible fungus with pickle pepper and its production process |
| CN102524723A (en) * | 2010-12-31 | 2012-07-04 | 贵州香辣汇食品有限公司 | Flavored shredded pork pickled pepper ingredient and production process thereof |
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN103125910A (en) * | 2013-03-14 | 2013-06-05 | 黄有喜 | Chilli sauce with sauce fragrant flavor |
| CN103190639A (en) * | 2013-04-26 | 2013-07-10 | 安徽真心食品有限公司 | Double-fermentation poultry meat product and processing method thereof |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
| CN103330217A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Processing method for pigskin with pickled peppers |
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN112515145A (en) * | 2021-01-06 | 2021-03-19 | 贵州品品久红食品有限公司 | Pickled pepper in-bag fermentation method capable of reducing bag expansion |
-
2007
- 2007-04-30 CN CNA2007102005796A patent/CN101040695A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507490B (en) * | 2009-04-01 | 2012-05-23 | 杨永庆 | Instant edible fungus with pickle pepper and its production process |
| CN102524723A (en) * | 2010-12-31 | 2012-07-04 | 贵州香辣汇食品有限公司 | Flavored shredded pork pickled pepper ingredient and production process thereof |
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN103125910A (en) * | 2013-03-14 | 2013-06-05 | 黄有喜 | Chilli sauce with sauce fragrant flavor |
| CN103859353A (en) * | 2013-03-14 | 2014-06-18 | 黄有喜 | Sauce-flavor chilli sauce and production method thereof |
| CN103190639A (en) * | 2013-04-26 | 2013-07-10 | 安徽真心食品有限公司 | Double-fermentation poultry meat product and processing method thereof |
| CN103284211A (en) * | 2013-05-10 | 2013-09-11 | 德炎水产食品股份有限公司 | Pickled chili fish skin and preparation method thereof |
| CN103330217A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Processing method for pigskin with pickled peppers |
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN112515145A (en) * | 2021-01-06 | 2021-03-19 | 贵州品品久红食品有限公司 | Pickled pepper in-bag fermentation method capable of reducing bag expansion |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101040695A (en) | Method for producing shredded meat with pepper pickle | |
| CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
| CN101133815B (en) | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same | |
| CN105011112A (en) | Serial chili sauce | |
| CN101077171B (en) | Capsic acid and preparation method thereof | |
| CN1868334A (en) | Method for preparing pork balls food | |
| CN101322567A (en) | Nourishing seafood gruel and method of processing the same | |
| CN101664144A (en) | Kimchi and preparation method thereof | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| WO2006080607A1 (en) | The tteokgalbi and manufacturing method of that | |
| CN1220105A (en) | Red oil thick chilli sauce made from fermented soya beans | |
| CN104381966A (en) | Fermented chili | |
| CN101878891A (en) | Nutritional apple-pear soybean paste and preparation method | |
| CN1159990C (en) | Hot pepper filling for moon cake and preparation method thereof | |
| CN102450662B (en) | Duck oesophagus food and its preparation method | |
| KR19990046173A (en) | Preparation of Powdered Kimchi Mix Spice | |
| CN101919528B (en) | Flavored bee pupa and Termitomyces albuminosus table dish and making method thereof | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN105595255A (en) | Blueberry tart and preparation method thereof | |
| CN1535600A (en) | Method for processing mixed edible wild herbs | |
| CN101961116A (en) | Purple cabbage assortment sausage and making method thereof | |
| CN110558503A (en) | Preparation method of spicy conch | |
| KR20090040101A (en) | Preparation method of fermented hot pepper soybean paste | |
| KR101006076B1 (en) | Mulberry leaves kimchi and making method therefore | |
| CN104273512A (en) | Preparation method of sweet soybean paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070926 |