CN103082254B - Spicy and hot slices of pawpaw and brassica napobrassica - Google Patents

Abstract

The invention discloses spicy and hot slices of pawpaw and brassica napobrassica. The method comprises the steps of firstly, respectively cleaning primary materials of pawpaw and brassica napobrassica, and ingredients; cutting the pawpaw and the brassica napobrassica into fine slices by a crusher; weighing and evenly mixing the pawpaw slice, the brassica napobrassica slice, salt, rice vinegar and cooking wine according to the ratio of (8-6) to (6-8) to (2-3) to (1-2) to 1 on the base rate of 10 to form mixed slices and pickling for 1-3 days; weighing, crushing and evenly mixing the ingredients of pepper, hot pepper, tender ginger, garlic puree, spice and sesame oil according to the ratio of (0.8-0.6) to (0.6-0.8) to (0.3-0.2) to (0.2-0.3) to (0.1-0.2) to (0.2-0.1); weighing and evenly stirring the mixed slices and the ingredients according to the ratio of (8-7) to (4-6) on the base rate of 100, and then bulking into a special bottle; carrying out heating sterilization for 15-25 minutes, and sealing and naturally extracting for 15-17 days; unsealing to prepare the spicy and hot slices of pawpaw and brassica napobrassica which is crisp and tasty, sour and sweet, narcotico-acrid, and good in color, aroma and taste.

Description

The spicy silk of a pawpaw dish

Technical field

The present invention relates to the spicy silk of a kind of spicy silk, particularly a kind of pawpaw dish.

Background technology

Pawpaw, a dish are tool local characteristic and the fruit vegetables that enjoy people to like in osmanthus, pawpaw, a dish all have the abundant and sharp and clear good to eat speciality of meat, but at present general processing technical matters is simple and quality is extremely limited with volume of production and marketing separately for pawpaw, a dish, people need the used time, and the delicious food that just can enjoy them is cooked in time-consuming buying and processing respectively.For this reason, be necessary to invent one and integrate the excellent of pawpaw, a dish and delicious, and after the processing preparation that becomes more meticulous, both can make entree instant, can make again the spicy silk of a pawpaw dish of garnishes and seasoning matter.

Summary of the invention

The object of the invention is for the spicy silk class shortage of an existing market pawpaw dish and needs of problems, provide that a kind of complex art advanced person, a pawpaw dish essence are joined, local characteristic taste is dense, the delicious material benefit of high-quality, green instant facility, and boosting pawpaw and a colza are planted the spicy silk of the pawpaw dish further developing with processing economic benefit effectively.

The technical scheme that the present invention adopted is for achieving the above object: the spicy silk of a kind of pawpaw dish, it is characterized in that, the spicy silk of this pawpaw dish compound method is mainly, first by major ingredient pawpaw, dish and batching are cleaned respectively clean, and with shredding machine by pawpaw, dish is cut into filament, weigh pawpaw silk by same base rate and different proportion again, dish slice, salt, rice vinegar, cooking wine, and stir and pickle time with mixer, and by different proportion weigh batching and with being stirred into mix with mixer after shredding machine dispersion and fining, then weigh pawpaw silk by same base rate and different proportion, dish slice and mix, and stir evenly the special bottle placer of rear use with mixer and be filled in special Bottle & Can, after processing, precooker heat sterilization seals nature upgrading up for safekeeping, obtain the spicy silk of a pawpaw dish looking good, smell good and taste good.

Described batching is pepper, capsicum, tender ginger, garlic rice, spices and sesame oil.

preparing process

1, equipment is put and is joined: first get the setting such as major ingredient and batching fresh-keeping stacking warehouse, weighing apparatus, cleaner, shredding machine, mixer, precooker, bottle placer and filling Bottle & Can ready, and required setting is cleaned up for subsequent use;

2, raw material preparation:

First major ingredient pawpaw, a dish and batching are cleaned respectively clean, and pawpaw, a dish are cut into filament with shredding machine, again taking 10 as base rate, be 8-6: 6-8: 2-3: 1-2 in pawpaw silk, a dish slice, salt, rice vinegar, cooking wine ratio: 1 weighs pawpaw silk, a dish slice, salt, rice vinegar, cooking wine, then be stirred into silk union and pickle 1-3 days with mixer; Be that 0.8-0.6: 0.6-0.8: 0.3-0.2: 0.2-0.3: 0.1-0.2: 0.2-0.1 weighs pepper, capsicum, tender ginger, garlic rice, spices, sesame oil in batching pepper, capsicum, tender ginger, garlic rice, spices, sesame oil ratio, and with being stirred into mixed ingredients with mixer after shredding machine dispersion and fining; Taking 100 as base rate, be that 8-7: 4-6 weighs silk union, mixed ingredients in silk union, mixed ingredients ratio, and be filled in special Bottle & Can with special bottle placer after stirring with mixer again;

3, heat sterilization: by the spicy silk of an elementary pawpaw dish being filled in special Bottle & Can, drop into the processing of precooker heat sterilization and seal nature upgrading 15-17 days up for safekeeping after 15-25 minute, Kaifeng obtain the spicy silk of a pawpaw dish sharp and clear, sour-sweet, spicy, that look good, smell good and taste good.

Because containing the anti-corrosive antibacterial materials such as acetic acid, cooking wine, capsicum, ginger, garlic rice, spices in the spicy silk of a pawpaw dish, therefore the spicy silk of a pawpaw dish is fresh-keeping and shelf-life overlength.

So constantly carry out above-mentioned continuous item running, can quick, the efficient and spicy silk of a large amount of production high-quality pawpaw dish.

Beneficial effect:

The inventor is through repeatedly practising, success utilizes high-quality special product pawpaw, a dish to join ingeniously the spicy silk of a refining pawpaw dish with batching by same base rate and different proportion, its manufacturing technology craft science, green, optimization, simple and direct and exquisite, and can realize fast high efficiency high quality and produce the spicy silk of a pawpaw dish and a large amount of described major ingredient and batching of consuming, and promote the production scale of described major ingredient and batching and the further prosperity and development of deep processing increment and Condiment Market, and meet the growing material life needs of people.

Embodiment 1

First major ingredient pawpaw, a dish and batching are cleaned respectively totally, and pawpaw, a dish are cut into filament with shredding machine;

Again taking 10 as base rate, be 8-6: 6-8: 2-3: 1-2 in pawpaw silk, a dish slice, salt, rice vinegar, cooking wine ratio: 1 weighs pawpaw silk 80kg, a dish slice 60kg, salt 20kg, rice vinegar 10kg, cooking wine 10kg, then be stirred into silk union and pickle 1-3 days with mixer;

Be that 0.8-0.6: 0.6-0.8: 0.3-0.2: 0.2-0.3: 0.1-0.2: 0.2-0.1 weighs pepper 8kg, capsicum 6kg, tender ginger 3kg, garlic rice 2kg, spices 1kg, sesame oil 2kg in batching pepper, capsicum, tender ginger, garlic rice, spices, sesame oil ratio, and with being stirred into mixed ingredients with mixer after shredding machine dispersion and fining;

Taking 100 as base rate, be that 8-7: 4-6 weighs silk union 800kg, mixed ingredients 400kg in silk union, mixed ingredients ratio, and be filled in special Bottle & Can with special bottle placer after stirring with mixer again;

By the spicy silk of an elementary pawpaw dish being filled in special Bottle & Can, to drop into the processing of precooker heat sterilization and seal nature upgrading 15-17 days up for safekeeping after 15-25 minute, Kaifeng obtain the spicy silk of a pawpaw dish sharp and clear, sour-sweet, spicy, that look good, smell good and taste good.

Embodiment 2

First major ingredient pawpaw, a dish and batching are cleaned respectively totally, and pawpaw, a dish are cut into filament with shredding machine;

Again taking 10 as base rate, it is 7: 7: 2.5 in pawpaw silk, a dish slice, salt, rice vinegar, cooking wine ratio: weigh pawpaw silk 70kg, a dish slice 70kg, salt 25kg, rice vinegar 15kg, cooking wine 10kg at 1.5: 1, then be stirred into silk union and pickle 2 days with mixer;

Be 0.7: 0.7: 0.25 in batching pepper, capsicum, tender ginger, garlic rice, spices, sesame oil ratio: weigh pepper 7kg, capsicum 7kg, tender ginger 2.5kg, garlic rice 2.5kg, spices 1.5kg, sesame oil 1.5kg at 0.25: 0.15: 0.15, and with being stirred into mixed ingredients with mixer after shredding machine dispersion and fining;

Taking 100 as base rate, be to weigh silk union 750kg, mixed ingredients 500kg at 7.5: 5 in silk union, mixed ingredients ratio, and be filled in special Bottle & Can with special bottle placer after stirring with mixer again;

By the spicy silk of an elementary pawpaw dish being filled in special Bottle & Can, to drop into the processing of precooker heat sterilization and seal nature upgrading up for safekeeping 16 days after 20 minutes, Kaifeng obtain the spicy silk of a pawpaw dish sharp and clear, sour-sweet, spicy, that look good, smell good and taste good.

Embodiment 3

First major ingredient pawpaw, a dish and batching are cleaned respectively totally, and pawpaw, a dish are cut into filament with shredding machine;

Again taking 10 as base rate, it is 6: 8: 3 in pawpaw silk, a dish slice, salt, rice vinegar, cooking wine ratio: weigh pawpaw silk 60kg, a dish slice 80kg, salt 30kg, rice vinegar 20kg, cooking wine 10kg at 2: 1, then be stirred into silk union and pickle 3 days with mixer;

Be 0.6: 0.8: 0.2 in batching pepper, capsicum, tender ginger, garlic rice, spices, sesame oil ratio: weigh pepper 6kg, capsicum 8kg, tender ginger 2kg, garlic rice 3kg, spices 2kg, sesame oil 1kg at 0.3: 0.2: 0.1, and with being stirred into mixed ingredients with mixer after shredding machine dispersion and fining;

Taking 100 as base rate, be to weigh silk union 700kg, mixed ingredients 600kg at 7: 6 in silk union, mixed ingredients ratio, and be filled in special Bottle & Can with special bottle placer after stirring with mixer again;

By the spicy silk of an elementary pawpaw dish being filled in special Bottle & Can, to drop into the processing of precooker heat sterilization and seal nature upgrading up for safekeeping 17 days after 25 minutes, Kaifeng obtain the spicy silk of a pawpaw dish sharp and clear, sour-sweet, spicy, that look good, smell good and taste good.

Because containing the anti-corrosive antibacterial materials such as acetic acid, cooking wine, capsicum, ginger, garlic rice, spices in the spicy silk of a pawpaw used dish in the various embodiments described above, therefore the spicy silk of a pawpaw dish is fresh-keeping and shelf-life overlength.

So constantly carry out the continuous item running of the various embodiments described above, can quick, the efficient and spicy silk of a large amount of production high-quality pawpaw dish.

Claims (1)

1. the spicy silk of a pawpaw dish method, is characterized in that:

The spicy silk of described pawpaw dish preparation technique technique, is mainly first major ingredient pawpaw, a dish and batching to be cleaned respectively totally, and pawpaw, a dish is cut into filament with shredding machine;

Taking 10 as base rate, be 8-6: 6-8: 2-3: 1-2 in pawpaw silk, a dish slice, salt, rice vinegar, cooking wine ratio again: 1 weighs pawpaw silk, a dish slice, salt, rice vinegar, cooking wine, then be stirred into silk union and pickle 1-3 days with mixer;

Be that 0.8-0.6: 0.6-0.8: 0.3-0.2: 0.2-0.3: 0.1-0.2: 0.2-0.1 weighs pepper, capsicum, tender ginger, garlic rice, spices, sesame oil in pepper, capsicum, tender ginger, garlic rice, spices, the sesame oil ratio of batching, and with being stirred into mixed ingredients with mixer after shredding machine dispersion and fining;

Taking 100 as base rate, be that 8-7: 4-6 weighs silk union, mixed ingredients in silk union, mixed ingredients ratio, and be filled in special Bottle & Can with special bottle placer after stirring with mixer again;

By the spicy silk of an elementary pawpaw dish being filled in special Bottle & Can, to drop into the processing of precooker heat sterilization and seal nature upgrading 15-17 days up for safekeeping after 15-25 minute, Kaifeng obtain the spicy silk of a pawpaw dish sharp and clear, sour-sweet, spicy, that look good, smell good and taste good.