CN102246970A - Manufacturing method of pickled pepper chicken claws - Google Patents

Abstract

The invention belongs to the field of food processing, and specially relates to a manufacturing method of pickled pepper chicken claws. The manufacturing method comprises the following steps of selecting domestic fungi, cleaning impurities on the selected domestic fungi, putting the cleaned domestic fungi into boiling water at a temperature of 100 DEG C to boiling it for 10 minutes, taking the boiled domestic fungi out, cooling it, selecting a pickled pepper material, cleaning the selected pickled pepper material, drying the cleaned pickled pepper material in air, putting aside for the next use, mixing the cooled domestic fungi and chicken claws according to a mass ratio of 3: 7, adding the standby pickled pepper material and various materials in the mixture, boiling at a high temperature of 95 DEG C for 15 minutes, preparing cooking liquor, carrying out sterilization and cooling processes on packaging bags, examining and packaging. Pepper chicken claws manufactured by the manufacturing method has the characteristics of bright color, spicy, fresh and crisp taste, hypertrophic fungal meat, tender quality, rich nutrient content, and special flavor.

Description

A kind of preparation method of steeping the green pepper shank

Technical field

The invention belongs to food processing field, is exactly a kind of preparation method of steeping the green pepper shank specifically.

Background technology

The shank bubble green pepper in new numerous county, Sichuan Province is the famous native article in Sichuan, is the condiment of going with wine in streets and lanes, also is used as travel food now and finds a good sale in all parts of the country.But, thisly followed century-old traditional handicraft and never improved.Its local flavor is more single.Bubble green pepper shank on the market generally is exactly to steep green pepper and two kinds of compositions of shank.How on the basis that does not change the characteristic local flavor, increasing new mouthfeel, is the problem that my company is studied always.

Summary of the invention

For the present invention is achieved the above object, increase the new mouthfeel of bubble green pepper shank, the technical scheme that the present invention takes is: a kind of preparation method of steeping the green pepper shank, may further comprise the steps,

1) select complete, fresh, anosis, worm, impurity, the normal edible mushroom of color and luster washes the impurity on the thalline.The percentage by weight of edible mushroom is 30%.

2) boiled 10 minutes in the boiling water with 100 degrees centigrade of edible mushroom inputs, pull cooling out;

3) select bubble green pepper raw material, clean, dry standby;

4) with edible mushroom, shank according to mass ratio be mix at 3: 7 after, add the bubble green pepper, put into spices, monosodium glutamate, white granulated sugar, anise, citric acid, vitamin C, under 95 degrees centigrade high temperature, boiled 15 minutes;

5) preparation soup juice adds soup juice in the packaging bag that bubble green pepper shank is housed vacuum sealing bag;

6) sterilization cooling, test package are carried out in packaging bag.

Beneficial effect of the present invention is: utilize bubble green pepper shank lovely luster, the flavor of method for preparing peppery fresh and crisp, bacterial context is plump, quality sliding tender, be rich in nutrition, make bubble green pepper shank that some local flavor not arranged.Owing to adopt high-temperature sterilization, both increased the shelf-life, make the anti-storage of product.

The specific embodiment

A kind of preparation method of steeping the green pepper shank may further comprise the steps,

1) select complete, fresh, anosis, worm, impurity, the normal edible mushroom of color and luster washes the impurity on the thalline.The percentage by weight of edible mushroom is 30%.

2) boiled 10 minutes in the boiling water with 100 degrees centigrade of edible mushroom inputs, pull cooling out;

3) select bubble green pepper raw material, clean, dry standby;

4) with edible mushroom, shank according to mass ratio be mix at 3: 7 after, add the bubble green pepper, put into spices, monosodium glutamate, white granulated sugar, anise, citric acid, vitamin C, under 95 degrees centigrade high temperature, boiled 15 minutes;

5) preparation soup juice adds soup juice in the packaging bag that bubble green pepper shank is housed vacuum sealing bag;

6) sterilization cooling, test package are carried out in packaging bag.

Claims (1)

1. a preparation method of steeping the green pepper shank may further comprise the steps,

1) select complete, fresh, anosis, worm, impurity, the normal edible mushroom of color and luster washes the impurity on the thalline.The percentage by weight of edible mushroom is 30%;

2) boiled 10 minutes in the boiling water with 100 degrees centigrade of edible mushroom inputs, pull cooling out;

3) select bubble green pepper raw material, clean, dry standby;

4) with edible mushroom, shank according to mass ratio be mix at 3: 7 after, add the bubble green pepper, put into spices, monosodium glutamate, white granulated sugar, anise, citric acid, vitamin C, under 95 degrees centigrade high temperature, boiled 15 minutes;

5) preparation soup juice adds soup juice in the packaging bag that bubble green pepper shank is housed vacuum sealing bag;

6) sterilization cooling, test package are carried out in packaging bag.