CN103892309B - A kind of preparation method of steeping the yellow larynx of green pepper yak - Google Patents
A kind of preparation method of steeping the yellow larynx of green pepper yak Download PDFInfo
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- CN103892309B CN103892309B CN201410130431.XA CN201410130431A CN103892309B CN 103892309 B CN103892309 B CN 103892309B CN 201410130431 A CN201410130431 A CN 201410130431A CN 103892309 B CN103892309 B CN 103892309B
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- 210000000867 larynx Anatomy 0.000 title claims abstract description 85
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 42
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 244000291564 Allium cepa Species 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 238000005238 degreasing Methods 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 241000722363 Piper Species 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 238000009835 boiling Methods 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
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- 235000004611 garlic Nutrition 0.000 claims description 10
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- 238000007789 sealing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000004698 Polyethylene Substances 0.000 claims description 8
- 229920000573 polyethylene Polymers 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
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- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
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- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 239000002932 luster Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 244000144977 poultry Species 0.000 description 1
- 239000000126 substance Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention discloses a kind of preparation method of steeping the yellow larynx of green pepper yak, lack the problem of relevant deep processed product to solve the yellow larynx of yak. The method is carried out tender and crispization, poach, degreasing, is pickled and pack sterilisation step the yellow larynx of yak; pickling liquid is: in the yellow larynx 500g of yak, need water 2000-2500g, bubble green pepper 75-125g, salt 10-17.5g, white wine 8-10g, cooking wine 20-30g, monosodium glutamate 2-3g, rock sugar 5-10g, citric acid 2-3g, fermented glutinour rice 10-20g, anistree 0.5-0.8g, ginger 10-15g, cassia bark 0.5-0.8g, Chinese prickly ash 3-5g, pepper 2-3g, chilli 1-1.5g, fennel seeds 1-2g, spiceleaf 1.5-2.25g, shallot 10-15g and onion 5-10g. There are the problems such as the yellow larynx product of bubble green pepper yak prepared by the method is sharp and clear good to eat, and unique flavor, has solved the yellow larynx product of yak single, and exploitation degree is low, improved the economic benefit of the yellow larynx of yak.
Description
Technical field
The present invention relates to a kind of preparation method of steeping the yellow larynx of green pepper yak.
Background technology
In recent years, for the color of outstanding bubble green pepper class meat products, extend the shelf life, therefore in bubble green pepper product, add the chemical products additives such as food coloring, spices, anticorrisive agent, the original fragrance of product and nutritional labeling are affected, long-term edible healthy unfavorable to consumer.
Summary of the invention
The object of this invention is to provide a kind of preparation method of steeping the yellow larynx of green pepper yak, solved the problem of the relevant deep processed product of the yellow larynx shortage of yak.
Technical solution of the present invention is as follows: a kind of preparation method of steeping the yellow larynx of green pepper yak; comprise the following steps: A. gets the yellow larynx of yak and carries out crisp Tenderization, the yellow larynx of B. poach yak degreasing, cure is boiled in C. roasting; then pickle the yellow larynx of yak after degreasing with cure, D. packs sterilization.
Preferably, in described steps A, tender and crispization processing method is that yellow yak larynx is put into temperature is the tender and crisp liquid of 20-30 DEG C, and the weight ratio of tender and crisp liquid and raw material is 2:1, and the time is 48-72min, after tender and crispization in the water of 5-10 DEG C of temperature cooling 1-2h; Tender and crisp liquid for adding sodium bicarbonate 0.25-0.5g and salt 0.25-0.45g in 100mL water.
Preferably; in described step B, water boiling method is that the yellow larynx of yak that described crisp Tenderization is crossed is put into boiling water; the weight ratio of water cooking liquid and raw material is 3:1; (being not counted in the amount of garlic, ginger and shallot) then adds garlic, ginger and shallot boiling 3-5min, and the addition of garlic, ginger and shallot for adding garlic 10-15g, ginger 10-15g, shallot 8-10g in 1kg boiling water.
Preferably, in described step B, degreasing method is that yellow poach yak larynx is put into mass concentration is that the edible alkali solution of 0.4-0.8g/100mL soaks 5-10min.
Preferably; cure in described step C is made up of the component of following weight portion: in the yellow larynx 500g of yak, and the 2000-2500g that adds water, bubble green pepper 75-125g, salt 10-17.5g, white wine 8-10g, cooking wine 20-30g, monosodium glutamate 2-3g, rock sugar 5-10g, citric acid 2-3g, fermented glutinour rice 10-20g, anistree 0.5-0.8g, ginger 10-15g, cassia bark 0.5-0.8g, Chinese prickly ash 3-5g, pepper 2-3g, chilli 1-1.5g, fennel seeds 1-2g, spiceleaf 1.5-2.25g, shallot 10-15g and onion 5-10g.
Preferably, in described step C, roasting is boiled cure and is adopted the method for boiling afterwards that first roasts, (1) cure: in frying pan, add 12-15g edible oil, in the time that the temperature of edible oil reaches 150-170 DEG C, anise, ginger, cassia bark, Chinese prickly ash, pepper, chilli, fennel seeds, spiceleaf are cured respectively to 2-3min; (2) boiling: the batching of curing is above put into pot and be blended into 2000-2500g water, big fire is boiled after 5-10min, add shallot and onion to continue little fire and boil 50-55min, finally add bubble green pepper, salt, white wine, cooking wine, monosodium glutamate, rock sugar, citric acid, fermented glutinour rice, be cooled to room temperature; (3) pickle: adopt the method for pickling of soaking, yellow the yak after degreasing larynx is soaked in pickling liquid, under the condition of 0-5 DEG C, pickle 48-72h.
Preferably, in described step D, packaging process is that the yellow larynx of yak polyethylene food special packing bag is packed, and is placed in vacuum packing machine and vacuumizes, and vacuum is 0.08Mpa, and sealing temperature is 200 DEG C, and sealing time is 1.5s.
Preferably, in described step D, sterilization process is the yellow larynx employing of the yak boiling water sterilization after packaging, and sterilizing time is 20-30min.
The yellow larynx of yak is yak right ventricle arteries out; It is fine and smooth smooth that degreasing can make yellow larynx double. Bubble green pepper makes yellow larynx peppery and not dry, and micro-fermentation of fermented glutinour rice, makes yellow larynx more delicate, is easy to digestion. Baking step can roast out the fragrance of batching.
Product of the present invention is taking the yellow larynx of high primitive green yak as raw material, and yak is mainly distributed in the highlands of height above sea level 3000m left and right, is that China characteristic poultry one of is planted, and its amino acid composition needs close to human body, nutritious. Through unique manufacture craft; its process characteristic is mainly that cure etc. is boiled in crisp Tenderization, degreasing and roasting; cure is mainly made up of bubble green pepper and fermented glutinour rice etc.; utilize natural spice and the flavorings such as bubble green pepper, fermented glutinour rice to pickle; the tender and crisp deliciousness of the yellow larynx of yak; fine and smooth smooth, the peppery and micro-acid in not dry, peppery of bubble green pepper. The yellow larynx bubble of bubble green pepper yak green pepper taste is dense, and good taste, is easy to digestion, has expanded the exploitation degree of the yellow larynx of yak, for consumer provides a kind of leisure cuisines that show unique characteristics, and has improved economic benefit. Product can be processed into according to consumer demand the packaging of different size.
Detailed description of the invention
The following examples can further illustrate the present invention, but do not limit the present invention in any way. The experimental technique using in following embodiment if no special instructions, is conventional method. Material, reagent etc. used in following embodiment, if no special instructions, all can obtain from commercial channels.
Embodiment 1, the yellow larynx of making bubble green pepper yak
1. prepare raw material
Yak is got from right ventricle complete arteries out after butchering be yellow larynx, subzero 18 DEG C freezing for subsequent use;
2. thaw
In the situation that directly not contacting with water as far as possible, after adopting flowing water freezing process that yellow yak larynx is thawed, clean up, put into clear water and soak 15min;
3. shape is cut in finishing
By clean to the oil film, the grain finishing that are attached to yellow larynx surface, be cut into the annulus that width is 1cm;
4. crisp Tenderization
It is the tender and crisp liquid of 20 DEG C that yellow yak larynx is put into temperature, and the proportioning of tender and crisp liquid is: in 100mL water, add sodium bicarbonate 0.25g, salt 0.25g, the weight ratio of tender and crisp liquid and raw material is 2:1, the time is 48min, after tender and crispization in the water of 0 DEG C cooling 1h;
5. poach
Yellow yak larynx is put into boiling water, in 1kg boiling water, add 10g garlic, 10g ginger, 8g shallot, the weight ratio of water cooking liquid and raw material is 3:1, the boiling time is 3min;
6. degreasing
It is that the edible alkali solution of 0.4g/100mL soaks 5min that yellow larynx after boiling is put into mass concentration, to slough fat;
7. preparation cure
In the yellow larynx 500g of yak, in frying pan, add 12g edible oil, in the time that the temperature of edible oil reaches 150 DEG C, anistree 0.5g, ginger 10g, cassia bark 0.5g, Chinese prickly ash 3g, pepper 2g, chilli 1g, fennel seeds 1g, spiceleaf 1.5g are cured respectively to 2min, to roast out the fragrance of batching; To prepare burden above and put into pot and be blended into 2000g water, big fire is boiled after 5min, adds shallot 10g, onion 5g, then continues little fire and boils 50min; Then add bubble green pepper 75g, salt 10g, white wine 8g, cooking wine 20g, monosodium glutamate 2g, rock sugar 5g, citric acid 2g and fermented glutinour rice 10g;
8. pickle
The yellow larynx of yak is submerged in soak completely, under 0 DEG C of condition, pickles 48h;
9. packaging
Pack the yellow larynx of bubble green pepper yak with polyethylene (PE) food special packing bag, be placed in vacuum packing machine and vacuumize, vacuum is 0.08Mpa, and sealing temperature is 200 DEG C, and sealing time is 1.5s;
10. sterilization
The yellow larynx of bubble green pepper yak that packaging is completed is put into boiling water sterilization, and the time is 20min;
11, quality evaluation
According to the sensory evaluation related request of GB/T16861-1997, to the yellow larynx goods of described bubble green pepper yak from outward appearance, color and luster, quality, local flavor is evaluated its edible quality, by 10 specialty evaluation persons, the sample of the yellow larynx goods of bubble green pepper yak is evaluated, in the scope of yardstick " 0-5 ", mark and evaluate position, wherein " 0 " represents not experience the edible quality characteristic of description, " 5 " maximum intensity for experiencing, adopt M value method, the crucial evaluation index of PCA and the yellow larynx goods of correlation analysis method screening bubble green pepper yak edible quality, evaluation result is as the crucial Taste quality evaluation result of the table 1(bubble yellow larynx goods of green pepper yak) as shown in.
Embodiment 2, the yellow larynx of making bubble green pepper yak
1. prepare raw material
Yak is got from right ventricle complete arteries out after butchering be yellow larynx, subzero 18 DEG C freezing for subsequent use;
2. thaw
In the situation that directly not contacting with water as far as possible, after adopting flowing water freezing process that yellow yak larynx is thawed, clean up, put into clear water and soak 30min;
3. shape is cut in finishing
By clean to the oil film, the grain finishing that are attached to yellow larynx surface, be cut into the annulus that width is 1cm;
4. crisp Tenderization
It is the tender and crisp liquid of 30 DEG C that yellow yak larynx is put into temperature, and the proportioning of tender and crisp liquid is: in 100mL water, add sodium bicarbonate 0.40g, salt 0.35g, the weight ratio of tender and crisp liquid and raw material is 2:1, the time is 48min, after tender and crispization in the water of 5 DEG C cooling 2h;
5. poach
Yellow yak larynx is put into boiling water, in 1kg boiling water, add 15g garlic, 15g ginger, 8g shallot, the weight ratio of water cooking liquid and raw material is 3:1, the boiling time is 4min;
6. degreasing
It is the 7.5min that the edible alkali solution of 0.6g/100mL soaks that yellow larynx after boiling is put into mass concentration, to slough fat;
7. preparation cure
In the yellow larynx 500g of yak, in frying pan, add 15g edible oil, in the time that the temperature of edible oil reaches 170 DEG C, anistree 0.8g, ginger 15g, cassia bark 0.8g, Chinese prickly ash 5g, pepper 3g, chilli 1.5g, fennel seeds 2g, spiceleaf 2.25g are cured respectively to 3min; To prepare burden above and put into pot and be blended into 2200g water, big fire is boiled after 7min, adds shallot 12g, onion 8g, then continues little fire and boils 52min; Then add bubble green pepper 100g, salt 15g, white wine 9g, cooking wine 25g, monosodium glutamate 2.5g, rock sugar 8g, citric acid 2.5g and fermented glutinour rice 15g;
8. pickle
The yellow larynx of yak is submerged in soak completely, under 2.5 DEG C of conditions, pickles 60h;
9. packaging
Pack the yellow larynx of bubble green pepper yak with polyethylene (PE) food special packing bag, be placed in vacuum packing machine and vacuumize, vacuum is 0.08Mpa, and sealing temperature is 200 DEG C, and sealing time is 1.5s;
10. sterilization
The yellow larynx of bubble green pepper yak that packaging is completed is put into boiling water sterilization, and the time is 25min;
11, quality evaluation
According to the sensory evaluation related request of GB/T16861-1997, to the yellow larynx goods of described bubble green pepper yak from outward appearance, color and luster, quality, local flavor is evaluated its edible quality, by 10 specialty evaluation persons, the sample of the yellow larynx goods of bubble green pepper yak is evaluated, in the scope of yardstick " 0-5 ", mark and evaluate position, wherein " 0 " represents not experience the edible quality characteristic of description, " 5 " maximum intensity for experiencing, adopt M value method, the crucial evaluation index of PCA and the yellow larynx goods of correlation analysis method screening bubble green pepper yak edible quality, evaluation result is as shown in table 2.
Embodiment 3, the yellow larynx of making bubble green pepper yak
1. prepare raw material
Yak is got from right ventricle complete arteries out after butchering be yellow larynx, subzero 18 DEG C freezing for subsequent use;
2. thaw
In the situation that directly not contacting with water as far as possible, after adopting flowing water freezing process that yellow yak larynx is thawed, clean up, put into clear water and soak 30min;
3. shape is cut in finishing
By clean to the oil film, the grain finishing that are attached to yellow larynx surface, be cut into the annulus that width is 1cm;
4. crisp Tenderization
It is the tender and crisp liquid of 30 DEG C that yellow yak larynx is put into temperature, and the proportioning of tender and crisp liquid is: in 100mL water, add sodium bicarbonate 0.5g, salt 0.45g, the weight ratio of tender and crisp liquid and raw material is 2:1, the time is 48min, after tender and crispization in the water of 5 DEG C cooling 2h;
5. poach
Yellow yak larynx is put into boiling water, in 1kg boiling water, add 15g garlic, 15g ginger, 8g shallot, the weight ratio of water cooking liquid and raw material is 3:1, the boiling time is 5min;
6. degreasing
It is the 10min that the edible alkali solution of 0.8g/100mL soaks that yellow larynx after boiling is put into mass concentration, to slough fat;
7. preparation cure
In the yellow larynx 500g of yak, in frying pan, add 15g edible oil, in the time that the temperature of edible oil reaches 170 DEG C, anistree 0.8g, ginger 15g, cassia bark 0.8g, Chinese prickly ash 5g, pepper 3g, chilli 1.5g, fennel seeds 2g, spiceleaf 2.25g are cured respectively to 3min; To prepare burden above and put into pot and be blended into 2500g water, big fire is boiled after 10min, adds shallot 15g, onion 10g, then continues little fire and boils 55min; Then add bubble green pepper 125g, salt 17.5g, white wine 10g, cooking wine 30g, monosodium glutamate 3g, rock sugar 10g, citric acid 3g and fermented glutinour rice 20g;
8. pickle
The yellow larynx of yak is submerged in soak completely, under 5 DEG C of conditions, pickles 72h;
9. packaging
Pack the yellow larynx of bubble green pepper yak with polyethylene (PE) food special packing bag, be placed in vacuum packing machine and vacuumize, vacuum is 0.08Mpa, and sealing temperature is 200 DEG C, and sealing time is 1.5s;
10. sterilization
The yellow larynx of bubble green pepper yak that packaging is completed is put into boiling water sterilization, and the time is 30min;
11, quality evaluation
According to the sensory evaluation related request of GB/T16861-1997, to the yellow larynx goods of described bubble green pepper yak from outward appearance, color and luster, quality, local flavor is evaluated its edible quality, by 10 specialty evaluation persons, the sample of the yellow larynx goods of bubble green pepper yak is evaluated, in the scope of yardstick " 0-5 ", mark and evaluate position, wherein " 0 " represents not experience the edible quality characteristic of description, " 5 " maximum intensity for experiencing, adopt M value method, the crucial evaluation index of PCA and the yellow larynx goods of correlation analysis method screening bubble green pepper yak edible quality, evaluation result is as shown in table 3.
Claims (3)
1. a preparation method of steeping the yellow larynx of green pepper yak, is characterized in that it comprises the following steps:
A. get the yellow larynx of yak and carry out crisp Tenderization,
B. the yellow larynx of poach yak degreasing,
C. cure is boiled in roasting, then pickles the yellow larynx of yak after degreasing with cure,
D. pack sterilization;
In described steps A, tender and crispization processing method is that yellow yak larynx is put into temperature is the tender and crisp liquid of 20-30 DEG C, and the weight ratio of tender and crisp liquid and raw material is 2:1, and the time is 48-72min, after tender and crispization in the water of 5-10 DEG C of temperature cooling 1-2h; Tender and crisp liquid for adding sodium bicarbonate 0.25-0.5g and salt 0.25-0.45g in 100mL water;
In described step B, water boiling method is that the yellow larynx of yak that described crisp Tenderization is crossed is put into boiling water, the weight ratio of water cooking liquid and raw material is 3:1, then add garlic, ginger and shallot boiling 3-5min, the addition of garlic, ginger and shallot for adding garlic 10-15g, ginger 10-15g, shallot 8-10g in 1kg boiling water;
In described step B, degreasing method is that yellow poach yak larynx is put into mass concentration is that the edible alkali solution of 0.4-0.8g/100mL soaks 5-10min;
Cure in described step C is prepared from by the component of following weight portion: in the yellow larynx 500g of yak, and the 2000-2500g that adds water, bubble green pepper 75-125g, salt 10-17.5g, white wine 8-10g, cooking wine 20-30g, monosodium glutamate 2-3g, rock sugar 5-10g, citric acid 2-3g, fermented glutinour rice 10-20g, anistree 0.5-0.8g, ginger 10-15g, cassia bark 0.5-0.8g, Chinese prickly ash 3-5g, pepper 2-3g, chilli 1-1.5g, fennel seeds 1-2g, spiceleaf 1.5-2.25g, shallot 10-15g and onion 5-10g;
In described step C, roasting is boiled cure and is adopted the method for boiling afterwards that first roasts,
(1) cure: in frying pan, add 12-15g edible oil, in the time that the temperature of edible oil reaches 150-170 DEG C, anise, ginger, cassia bark, Chinese prickly ash, pepper, chilli, fennel seeds, spiceleaf are cured respectively to 2-3min;
(2) boiling: the batching of curing is above put into pot and be blended into 2000-2500g water, big fire is boiled after 5-10min, add shallot and onion to continue little fire and boil 50-55min, finally add bubble green pepper, salt, white wine, cooking wine, monosodium glutamate, rock sugar, citric acid, fermented glutinour rice, be cooled to room temperature;
(3) pickle: adopt the method for pickling of soaking, yellow the yak after degreasing larynx is soaked in pickling liquid, under the condition of 0-5 DEG C, pickle 48-72h.
2. preparation method according to claim 1; it is characterized in that: in described step D, packaging process, for the yellow larynx of yak polyethylene food special packing bag is packed, is placed in vacuum packing machine and vacuumizes, and vacuum is 0.08Mpa; sealing temperature is 200 DEG C, and sealing time is 1.5s.
3. preparation method according to claim 2, is characterized in that: in described step D, sterilization process is the yellow larynx employing of the yak boiling water sterilization after packaging, and sterilizing time is 20-30min.
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