CN103689679B - Pickled pepper sleeve-fish preparation method - Google Patents
Pickled pepper sleeve-fish preparation method Download PDFInfo
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- CN103689679B CN103689679B CN201410004501.7A CN201410004501A CN103689679B CN 103689679 B CN103689679 B CN 103689679B CN 201410004501 A CN201410004501 A CN 201410004501A CN 103689679 B CN103689679 B CN 103689679B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 title abstract description 7
- 239000006002 Pepper Substances 0.000 title abstract 5
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 5
- 235000017804 Piper guineense Nutrition 0.000 title abstract 5
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 5
- 244000203593 Piper nigrum Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- 239000008103 glucose Substances 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 230000001737 promoting effect Effects 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000238366 Cephalopoda Species 0.000 claims description 94
- 239000012267 brine Substances 0.000 claims description 39
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 39
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 25
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 210000001742 aqueous humor Anatomy 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 241000722363 Piper Species 0.000 abstract 4
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 241000726221 Gemma Species 0.000 description 3
- 210000003128 head Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a pickled pepper sleeve-fish preparation method which comprises the steps of cleaning and cutting sleeve-fishes to obtain sleeve-fish blocks; putting the sleeve-fish blocks into water for cooking, cooking the sleeve-fish blocks for 8-12 minutes after the water is boiling, and putting the sleeve-fish into cold water for cooling; putting the cooled sleeve-fish blocks, capsicum frutescens and raw ginger slices together into seasoning salt water for anaerobic lactic acid fermentation, and adding glucose for promoting lactic acid fermentation into the seasoning salt water. A preparation method for the seasoning salt water comprises the steps of adding edible salt, edible sugar and the glucose into water according to a preset ratio to obtain salt-sugar mixed water, adding a preset amount of anise, pepper and aginomoto into the salt-sugar mixed water according to the flavor of pickled pepper sleeve-fish, and boiling and cooling to obtain the seasoning salt water; detecting the fermentation degree, when the pH value of the fermented seasoning salt water is reduced to 3.8-4.1, taking out the fermented sleeve-fish blocks and pickled peppers to implement vacuum packaging, and then performing high-pressure sterilization on packaged products to obtain pickled pepper sleeve-fish products.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of method for preparing soaked chili squids.
Background technology
Soaked chili squids is a kind of food made for major ingredient with Sichuan bubble green pepper and squid.The peppery strength of soaked chili squids is pure, with rich flavor, is loved by the people.
Soaked chili squids is the one in bubble green pepper meat products.The many employings of preparation method of current bubble green pepper meat products are positioned over after being boiled by meat soaks in bubble green pepper baste and makes, and the low temperature that adopts soaks more.When adopting in this way, the soak time of meat is usually shorter, the bubble green pepper meat products of preparation still belongs to low acid foods, and low acid foods needs stronger sterilization intensity to realize long-term storage at normal temperatures, also often the anticorrisive agents such as potassium sorbate, sodium Diacetate, natamycin or nisin need be combined.In addition, the time of soaking in bubble green pepper baste due to meat falls short of, and the taste of bubble green pepper baste fails thoroughly to penetrate in meat, causes bubble green pepper meat products local flavor strong not.
Bubble green pepper meat products also can be prepared in the following ways: mix the flavoring for mixture such as pretreated meat and bubble green pepper thoroughly rear direct packaging sterilization and make, or meat is carried out packaging process again after thermophilic digestion in bubble green pepper baste.The product bubble green pepper local flavor of this method gained is also strong not, and still needs the sterilization processing of high strength.
Another preparation method of bubble green pepper meat products is: first obtain zymotic fluid by anaerobic fermentation, then the meat boiled is put into zymotic fluid and carries out fermentation and obtain bubble green pepper meat products.The product bubble green pepper local flavor adopting gained is in this way better, but zymotic fluid preparation time is oversize, also often need add the anticorrisive agents such as potassium sorbate in zymotic fluid preparation process, and this becomes food security hidden danger.
In addition, the preparation technology of bubble green pepper meat products is many in addition, is mostly to have carried out little variation to the preparation technology of above several bubble green pepper meat products.There is the demand and space improved further in the preparation technology of bubble green pepper meat products.
Summary of the invention
In view of this, be necessary to provide a kind of preparation technology simply, not need add anticorrisive agent and directly carry out lactic acid fermented method for preparing soaked chili squids to squid.
A kind of method for preparing soaked chili squids, comprises the steps:
Squid cleaned out and carries out cutting, obtaining squid block;
Gained squid block is put into water boiling, after boiling 8 ~ 12 minutes after water boils, squid block is placed in cold water and cools;
Cooled squid block, millet starch being put into seasoned brine and carried out anaerobic lactic acid fermentation together with ginger slice, being added with for promoting lactic acid fermented glucose in seasoned brine; The preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water by predetermined ratio, to obtain salt sugar mixing water; In salt sugar mixing water, add anise, Chinese prickly ash, the monosodium glutamate of scheduled volume by soaked chili squids taste again, then boil, cool both must seasoned brine;
Detect attenuation degree, when the pH value of the seasoned brine fermented drops to 3.8 ~ 4.1, take out fermentation squid block and carry out vacuum packaging with bubble green pepper, carry out ultrahigh-pressure sterilization after packaging and namely obtain soaked chili squids product.
Method for preparing soaked chili squids provided by the invention has the following advantages: the means adopting additional glucose, directly carries out lactic fermentation to squid, product lactic fermentation pure flavor, strong; Capsicum and squid are fermented, technique is simplified simultaneously; In long-term sweat, the various compositions in seasoned brine can infiltrate in squid, make its local flavor more sufficient; During the fermentation, lactic acid constantly infiltrates in squid block, makes its pH value drop to less than 4.5, become acid food, thus reduce sterilization intensity demand, only with super-pressure, all non-bacterial gemma quasi-microorganisms need be killed, do not use anticorrisive agent, can room temperature storage.
Accompanying drawing explanation
Fig. 1 is the flow chart of the method for preparing soaked chili squids of a better embodiment.
In figure: method for preparing soaked chili squids step S300 ~ S303.
Detailed description of the invention
Please refer to Fig. 1, it is the method for preparing soaked chili squids flow chart of a better embodiment, and this method for preparing soaked chili squids comprises the following steps:
Step S300, cleans out squid and carries out cutting, obtains squid block.
Step S301, puts into water boiling by gained squid block, after boiling 8 ~ 12 minutes, squid block is placed in cold water and cools after water boils.
Step S302, cooled squid block, millet starch are put into seasoned brine and carried out anaerobic lactic acid fermentation together with ginger slice, wherein, be added with for promoting lactic acid fermented glucose in seasoned brine, the preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water by predetermined ratio, to obtain salt sugar mixing water; In salt sugar mixing water, add anise, Chinese prickly ash, the monosodium glutamate of scheduled volume again by soaked chili squids taste, then boil, cooling both must seasoned brine.Wherein, the part by weight of seasoned brine and squid block is: 1.5:1 ~ 2.5:1; In seasoned brine, the concentration of sugar is 4 ~ 6%, and in seasoned brine, the concentration of salt is 4.5 ~ 5.5%; The concentration of seasoning salt aqueous humor glucose is 1% ~ 3%.
Step S303, detects attenuation degree, when the pH value of the seasoned brine fermented drops to 3.8 ~ 4.1, takes out fermentation squid block and carries out vacuum packaging with bubble green pepper, carry out ultrahigh-pressure sterilization and namely obtain soaked chili squids product after packaging.Wherein, the treatment conditions of ultrahigh-pressure sterilization be 550 MPa, 10 minutes.
In the preparation method of soaked chili squids provided by the invention, by adding the mode of glucose to seasoned brine, directly lactic fermentation is carried out to squid, thus simplifies the preparation technology of soaked chili squids.In addition, bacterial spore is the most difficult microorganism be killed, in order to gemma is killed, greatly need improve sterilization intensity, but when the pH value of food is less than 4.5, namely the activity of gemma is restrained by acid, the putrid and deteriorated of food can not be caused, the pH value of the soaked chili squids of gained of the present invention is less than 4.5, therefore, greatly reduces the requirement to sterilization intensity.
Below illustrate the preparation method of above-mentioned soaked chili squids, following example for illustration of the present invention, but can not be used for limiting the scope of the invention, and wherein material used and reagent etc. in following embodiment, if no special instructions, all can obtain from commercial channels.
Embodiment 1:
(1) squid cleaned up, remove head and palpus, be cut into squid block.
(2) gained squid block is put into water boiling, after water boils, boil 8 minutes, in boiling water, be added with ginger slice, vinegar and cooking wine, to remove the fishy smell of squid, after boiling terminates, squid block is placed in cold water and cools.
(3) after cooling, squid block, millet starch are put into seasoned brine together with ginger slice and carry out anaerobic lactic acid fermentation, the part by weight of seasoned brine and squid block is 2:1, is added with glucose to promote lactic fermentation in seasoned brine.The preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water in proportion, brine concentration is 5%, sugar concentration is 5%, concentration of glucose is 2%, again by the taste of the soaked chili squids produced need to add 2% of the weight accounting for squid block anise, account for squid block weight 0.5% Chinese prickly ash, account for squid block weight 0.5% monosodium glutamate, then boil, cool, for subsequent use.
(4) detect attenuation degree, when the pH value of salt solution drops between 3.8 ~ 4.1, can take out fermentation squid block and steep green pepper and carry out vacuum packaging, carry out ultrahigh-pressure sterilization after packaging and namely obtain product, product can room temperature storage.Ultra high pressure treatment condition be 550 MPa, 10 minutes.
Embodiment 2:
(1) squid cleaned up, remove head and palpus, be cut into squid block.
(2) gained squid block is put into water boiling, after water boils, boil 10 minutes, in boiling water, be added with ginger slice, vinegar and cooking wine, to remove the fishy smell of squid, after boiling terminates, squid block is placed in cold water and cools.
(3) after cooling, squid block, millet starch are put into seasoned brine together with ginger slice and carry out anaerobic lactic acid fermentation, the part by weight of seasoned brine and squid block is 2.5:1, adds glucose to promote lactic fermentation in seasoned brine.The preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water in proportion, brine concentration is 4.5%, sugar concentration is 6%, concentration of glucose is 1%, the anise needing to add 2% of the weight accounting for squid block more to taste, the weight accounting for squid block 1% Chinese prickly ash, account for squid block weight 0.5% monosodium glutamate, then boil, cool, for subsequent use.
(4) detect attenuation degree, when the pH value of salt solution drops between 3.8 ~ 4.1, can take out fermentation squid block and steep green pepper and carry out vacuum packaging, carry out ultrahigh-pressure sterilization after packaging and namely obtain product, product can room temperature storage.Ultra high pressure treatment condition be 550 MPa, 10 minutes.
Embodiment 3:
(1) squid cleaned up, remove head and palpus, be cut into squid block.
(2) gained squid block is put into water boiling, after water boils, boil 10 minutes, in boiling water, be added with ginger slice, vinegar and cooking wine, to remove the fishy smell of squid, after boiling terminates, squid block is placed in cold water and cools.
(3) after cooling, squid block, millet starch are put into seasoned brine together with ginger slice and carry out anaerobic lactic acid fermentation, the part by weight of seasoned brine and squid block is 1.5:1, is added with glucose to promote lactic fermentation in seasoned brine.The preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water in proportion, brine concentration is 5.5%, sugar concentration is 4%, concentration of glucose is 3%, the anise needing to add 2% of the weight accounting for squid block more to taste, the weight accounting for squid block 0.5% Chinese prickly ash, account for squid block weight 1% monosodium glutamate, then boil, cool, for subsequent use.
(4) detect attenuation degree, when the pH value of salt solution drops between 3.8 ~ 4.1, can take out fermentation squid block and steep green pepper and carry out vacuum packaging, carry out ultrahigh-pressure sterilization after packaging and namely obtain product, product can room temperature storage.Ultra high pressure treatment condition be 550 MPa, 10 minutes.
Finally it should be noted that, although with reference to better enforcement to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (6)
1. a method for preparing soaked chili squids, comprises the following steps: cleaned out by squid and carry out cutting, obtains squid block; Gained squid block is put into water boiling, after boiling 8 ~ 12 minutes after water boils, squid block is placed in cold water and cools; Cooled squid block, millet starch being put into seasoned brine and carried out anaerobic lactic acid fermentation together with ginger slice, wherein, being added with for promoting lactic acid fermented glucose in seasoned brine; The preparation method of seasoned brine is as follows: salt, sugar and glucose are added to the water by predetermined ratio, to obtain salt sugar mixing water, wherein, the concentration of the sugar in seasoned brine is 4 ~ 6%, in seasoned brine, the concentration of salt is 4.5 ~ 5.5%, the concentration 1% ~ 3% of seasoning salt aqueous humor glucose; In salt sugar mixing water, anise, Chinese prickly ash, the monosodium glutamate of scheduled volume is added again by soaked chili squids taste, then boil, cool and both must detect attenuation degree by seasoned brine, when the pH value of the seasoned brine fermented drops to 3.8 ~ 4.1, take out fermentation squid block and steep green pepper and carry out vacuum packaging, carry out ultrahigh-pressure sterilization after packaging and namely obtain soaked chili squids product.
2. the preparation method of soaked chili squids as claimed in claim 1, it is characterized in that: " gained squid block is being put into water boiling; after boiling 8 ~ 12 minutes after water boils, squid block is placed in cold water cooling " step, the ginger slice of scheduled volume, vinegar and cooking wine is also added with, to remove the fishy smell of squid in water.
3. the preparation method of soaked chili squids as claimed in claim 1, is characterized in that: the part by weight of seasoned brine and squid block is: 1.5: 1 ~ 2.5: 1.
4. the preparation method of soaked chili squids as claimed in claim 3, is characterized in that: the part by weight of seasoned brine and squid block is 2: 1.
5. the preparation method of soaked chili squids as claimed in claim 1, is characterized in that: the concentration of seasoning salt aqueous humor glucose is 2%.
6. the preparation method of soaked chili squids as claimed in claim 1, is characterized in that: when ferment be 4.0 to salt solution pH value time, squid block and the vacuum packaging of bubble green pepper, sterilization can be taken out, the treatment conditions of ultrahigh-pressure sterilization be 550MPa, 10 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410004501.7A CN103689679B (en) | 2014-01-06 | 2014-01-06 | Pickled pepper sleeve-fish preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410004501.7A CN103689679B (en) | 2014-01-06 | 2014-01-06 | Pickled pepper sleeve-fish preparation method |
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| CN103689679B true CN103689679B (en) | 2015-05-20 |
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| CN103919192B (en) * | 2014-04-25 | 2015-06-10 | 山西汾州裕源食品有限公司 | Pickled pepper walnut kernel and preparation method thereof |
| CN106262030A (en) * | 2016-07-29 | 2017-01-04 | 宁波大学 | A kind of preparation method utilizing lactic acid bacteria fermentation squid loop |
| TWI753011B (en) * | 2016-09-09 | 2022-01-21 | 禮 鍾 | Process for making an edible moist shredded squid product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
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2014
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
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