CN103907943A - Preparation method of hot and sour crispy beef tendon and product thereof - Google Patents
Preparation method of hot and sour crispy beef tendon and product thereof Download PDFInfo
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- CN103907943A CN103907943A CN201410114086.0A CN201410114086A CN103907943A CN 103907943 A CN103907943 A CN 103907943A CN 201410114086 A CN201410114086 A CN 201410114086A CN 103907943 A CN103907943 A CN 103907943A
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- 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
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- 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
Abstract
The invention discloses a preparation method of hot and sour crispy beef tendon. The preparation method comprises the following steps: (1) washing, sterilizing and dewatering the beef tendon; (2) evenly needling the beef tendon; (3) slightly cooking the beef tendon in boiled water, then putting the beef tendon in a pressure cooker for stewing, and pepper is putted into the pressure cooker; (4) boiling peanut oil, scallion essence and sweet ginger extract in a pan, adding the beef tendon for stirring and frying till the beef tendon is evenly mixed with the peanut oil, the scallion essence and the sweet ginger extract, adding fruit vinegar and sauce for stirring and frying till the fruit vinegar and the sauce are evenly absorbed, then adding salt, white sugar, aginomoto, chilli powder and licorice powder for stir and fry till the water is absorbed fully; and (5) soaking the beef tendon in fruit wine, then taking out the beef tendon and then evenly staining the beef tendon with flour; baking the beef tendon which is stained with the flour by using carbon. The invention also discloses the hot and sour crispy beef tendon prepared by the method. The hot and sour crispy beef tendon prepared by the method is brown in color, crispy in taste, hot and sour in flavor, attractive in fragrance, little in water and easy to preserve.
Description
Technical field
The present invention relates to ox tendon food preparation, be specifically related to a kind of vinegar-pepper crisp Cowhells preparation method and goods thereof.
Background technology
Ox tendon food preparation at present, is main mainly with spicy river taste, and just through simply pickling and stir-fry, when edible, moisture is high, is difficult for preserving.On market, there is not with low moisture the Cowhells that crisp form exists.
Summary of the invention
For the above-mentioned deficiency of prior art, the object of the invention is to, a kind of vinegar-pepper crisp Cowhells preparation method and goods thereof are provided.
The technical scheme that the present invention adopted is for achieving the above object: a kind of vinegar-pepper crisp Cowhells preparation method, it is characterized in that, and it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 1: 100 to 1: 500;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 1000 to 2000 after boiling; Peanut oil 20 to 40; Chive essential oil 1 to 2; Fragrant ginger essential oil 1 to 2; Fruit vinegar 20 to 40; Soy sauce: 5 to 10; Salt 10 to 20; White granulated sugar 3 to 6; Monosodium glutamate 8 to 16; Chilli powder 10 to 20; Licorice powder 10 to 20;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying in fruit wine, soaks after taking-up, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, and in carbon baking process, evenly upset, more than 90%, makes vinegar-pepper crisp Cowhells to moisture loss.
Fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 500, castor sugar 40-60;
2) in 25-28 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
4) in 18-25 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
Fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 30-35 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 3 to 7 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) fermentation produces after the acetic acid bacteria tunica albuginea of intact to surface, then row fermentation 3-6 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
Described step 3) in, in pressure cooker, stewing the time of boiling is 30 to 90 minutes, pressure is 1.2 to 2 atmospheric pressure.
Described step 4.2) in, the time that specifically stir-fries is as follows: by boiled in pot to peanut oil, chive essential oil, fragrant ginger essence, add Cowhells, vigorous fire stir-fries 1 to 3 minute, add fruit vinegar, soy sauce, moderate heat stir-fries 1 to 3 minute, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 2 to 5 minutes.
Described step 5) in also comprise the steps: step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted.
Described step 5) in specifically comprise the steps: step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 1 to 3 second, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, and in carbon baking process, evenly upset, evaporates completely to moisture, and surperficial flour is sallow, and inner Cowhells is crisp.
A kind of vinegar-pepper crisp Cowhells of being prepared by described method.
The invention has the advantages that: the vinegar-pepper crisp Cowhells of being prepared by the method, look good, smell good and taste good, and moisture is low, be easy to preserve.By Cowhells being carried out to uniform pinprick processing, coordinating follow-up high pressure to stew boils (adding pepper), stir-fry and (add fruit vinegar, particularly special grape vinegar), and carbon dries (with particularly special grape wine of fruit wine, being stained with flour), quality is sallow, mouthfeel is crisp, and taste is vinegar-pepper, and fragrance is tempting.
The specific embodiment
Embodiment 1
The vinegar-pepper crisp Cowhells preparation method that the present embodiment provides, it comprises the steps: a kind of vinegar-pepper crisp Cowhells preparation method, it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 1: 100 to 1: 500; In pressure cooker, stewing the time of boiling is 30 to 90 minutes, and pressure is 1.2 to 2 atmospheric pressure;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 1000 to 2000 after boiling; Peanut oil 20 to 40; Chive essential oil 1 to 2; Fragrant ginger essential oil 1 to 2; Fruit vinegar 20 to 40; Soy sauce: 5 to 10; Salt 10 to 20; White granulated sugar 3 to 6; Monosodium glutamate 8 to 16; Chilli powder 10 to 20; Licorice powder 10 to 20;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture; The time that specifically stir-fries is as follows: peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, and vigorous fire stir-fries 1 to 3 minute, add fruit vinegar, soy sauce, moderate heat stir-fries 1 to 3 minute, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 2 to 5 minutes;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 1 to 3 second, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, evenly upset in carbon baking process, to moisture loss more than 90% (preferably evaporation completely), flour is sallow, and Cowhells is crisp, makes vinegar-pepper crisp Cowhells.
Wherein, the fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 500, castor sugar 40-60;
2) in 25-28 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
5) in 18-25 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
Fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 30-35 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 3 to 7 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) fermentation produces after the acetic acid bacteria tunica albuginea of intact to surface, then row fermentation 3-6 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
Embodiment 2
The vinegar-pepper crisp Cowhells preparation method that the present embodiment provides, it comprises the steps: a kind of vinegar-pepper crisp Cowhells preparation method, it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 20g: 2000g; In pressure cooker, stewing the time of boiling is 30 minutes, and pressure is 1.2 atmospheric pressure;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 1000g after boiling; Peanut oil 20g; Chive essential oil 1g; Fragrant ginger essential oil 1g; Fruit vinegar 20g; Soy sauce: 5g; Salt 10g; White granulated sugar 3g; Monosodium glutamate 8g; Chilli powder 10g; Licorice powder 10g;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture; The time that specifically stir-fries is as follows: peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, and vigorous fire stir-fries 1 minute, add fruit vinegar, soy sauce, moderate heat stir-fries 1 minute, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 2 minutes;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 1 second, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, evenly upset in carbon baking process, to moisture loss more than 90% (preferably evaporation completely), flour is sallow, and Cowhells is crisp.
Wherein, the fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 5000g, castor sugar 400g;
2) in 25 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
6) in 18 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
Fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 30 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 3 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) ferment and produce after the acetic acid bacteria tunica albuginea of intact to surface, then row ferments 3 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
Embodiment 3
The vinegar-pepper crisp Cowhells preparation method that the present embodiment provides, it comprises the steps: a kind of vinegar-pepper crisp Cowhells preparation method, it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 2: 1000; In pressure cooker, stewing the time of boiling is 90 minutes, and pressure is 2 atmospheric pressure;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 2000g after boiling; Peanut oil 40g; Chive essential oil 2g; Fragrant ginger essential oil 2g; Fruit vinegar 40g; Soy sauce: 10g; Salt 20g; White granulated sugar 6g; Monosodium glutamate 16g; Chilli powder 20g; Licorice powder 20g;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture; The time that specifically stir-fries is as follows: peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, and vigorous fire stir-fries 3 minutes, add fruit vinegar, soy sauce, moderate heat stir-fries 3 minutes, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 5 minutes;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 3 seconds, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, evenly upset in carbon baking process, to moisture loss more than 90% (preferably evaporation completely), flour is sallow, and Cowhells is crisp.
Wherein, the fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 5000g, castor sugar 600g;
2) in 28 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
7) in 25 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
Fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 35 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 7 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) ferment and produce after the acetic acid bacteria tunica albuginea of intact to surface, then row ferments 6 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
Embodiment 4
The vinegar-pepper crisp Cowhells preparation method that the present embodiment provides, it comprises the steps: a kind of vinegar-pepper crisp Cowhells preparation method, it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 10g: 2500g; In pressure cooker, stewing the time of boiling is 60 minutes, and pressure is 1.5 atmospheric pressure;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 1500g after boiling; Peanut oil 30g; Chive essential oil 1.5g; Fragrant ginger essential oil 1.5g; Fruit vinegar 30g; Soy sauce: 8g; Salt 15g; White granulated sugar 5g; Monosodium glutamate 10g; Chilli powder 15g; Licorice powder 15g;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture; The time that specifically stir-fries is as follows: peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, and vigorous fire stir-fries 2 minutes, add fruit vinegar, soy sauce, moderate heat stir-fries 2 minutes, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 4 minutes;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 2 seconds, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, evenly upset in carbon baking process, to moisture loss more than 90% (preferably evaporation completely), flour is sallow, and Cowhells is crisp.
Wherein, the fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 5000g, castor sugar 500g;
2) in 26 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
8) in 20 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
Fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 32 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 5 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) ferment and produce after the acetic acid bacteria tunica albuginea of intact to surface, then row ferments 5 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
The present invention is not limited to above-mentioned embodiment, adopts the step identical or approximate with the above embodiment of the present invention, and other vinegar-pepper crisp Cowhells preparation method and goods thereof of obtaining, all within protection scope of the present invention.
Claims (8)
1. a vinegar-pepper crisp Cowhells preparation method, is characterized in that, it comprises the steps:
1) getting the raw materials ready of Cowhells: Cowhells is cleaned, after cleaning, ox plate muscle is carried out to sterilization, after sterilization, ox plate muscle is dewatered;
2) pinprick of Cowhells: by step 1) in Cowhells after cleaning, sterilization and dehydration carry out uniform pinprick processing;
3) the stewed of Cowhells boiled: Cowhells is put into boiling water and carried out water treatment, then put into pressure cooker stew boil, wherein, in pressure cooker, be placed with pepper, the weight ratio of pepper and water is 1: 100 to 1: 500;
4) stir-frying of Cowhells:
4.1) prepare the material of following weight ratio: step 3) in stew the Cowhells 1000 to 2000 after boiling; Peanut oil 20 to 40; Chive essential oil 1 to 2; Fragrant ginger essential oil 1 to 2; Fruit vinegar 20 to 40; Soy sauce: 5 to 10; Salt 10 to 20; White granulated sugar 3 to 6; Monosodium glutamate 8 to 16; Chilli powder 10 to 20; Licorice powder 20 to 30;
4.2) peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, stir-fry to even mixing, add fruit vinegar, soy sauce, stir-fry to even absorption, then add salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, stir-frying, it is dry to receive to moisture;
5) carbon of Cowhells dries: by step 4) in Cowhells after stir-frying in fruit wine, soaks after taking-up, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, and in carbon baking process, evenly upset, more than 90%, makes vinegar-pepper crisp Cowhells to moisture loss.
2. vinegar-pepper crisp Cowhells preparation method according to claim 1, is characterized in that, the fruit wine in described step 5 is special grape wine, and it is prepared as follows:
1) prepare ripe purple skin grape, castor sugar, its weight ratio is as follows: grape 500, castor sugar 40-60;
2) in 25-28 ℃ of environment, carry out primary fermentation:
2.1) prepare dark lighttight Bottle & Can, first rinse well again and disinfect in alcohol, dry for subsequent use;
2.2) by putting into Bottle & Can and fully crumb after clean grape drying, add a cover fermentation one day;
2.3) within second day, add half sugar and stir, fermenting and add second half sugar after three days, stir, then row fermenting three days; In sweat, guarantee that grape is under liquid;
2.4) primary fermentation finishes, and with siphon pipe or filter cloth, takes out grape juice;
3) in 18-25 ℃ of degree environment, carry out after fermentation:
3.1) the grape juice after primary fermentation is finished packs in dark lighttight Bottle & Can and adds a cover and leave standstill 12 hours, and after fermentation is carried out in sealing afterwards;
3.2) unpacking afterwards in 30 days, wine liquid becomes clarification, and one deck precipitation is arranged at bottom;
3.3) Methods For Purification with siphon or filtration by the pure wine liquid on upper strata, filling with dark lighttight bottle, more than then half a year is deposited in sealing, to wine product maturation, makes special grape wine.
3. vinegar-pepper crisp Cowhells preparation method according to claim 2, is characterized in that, the fruit vinegar in described step 4 is special grape vinegar, and it is prepared as follows:
4) in 30-35 ℃ of environment, carry out vinegar fermentation:
4.1) add 100 parts of pure water with 100 portions of grape wine and mix, add vinegar song or the rice vinegar of 3 to 7 parts to do introduction, pack spacious lid fermentation in wide-mouth Bottle & Can into;
4.2) fermentation produces after the acetic acid bacteria tunica albuginea of intact to surface, then row fermentation 3-6 days;
4.3) the vinegar liquid that finally filters out clarification enters a pot moderate heat and boils while playing sparse vesicle to pot limit and close fire, and bottling sealing while hot, places, and makes special grape vinegar.
4. vinegar-pepper crisp Cowhells preparation method according to claim 1, is characterized in that described step 3) in, in pressure cooker, stewing the time of boiling is 30 to 90 minutes, pressure is 1.2 to 2 atmospheric pressure.
5. vinegar-pepper crisp Cowhells preparation method according to claim 1, it is characterized in that, described step 4.2) in, the time that specifically stir-fries is as follows: peanut oil, chive essential oil, fragrant ginger essence is boiled in pot, add Cowhells, and vigorous fire stir-fries 1 to 3 minute, add fruit vinegar, soy sauce, moderate heat stir-fries 1 to 3 minute, then adds salt, white granulated sugar, monosodium glutamate, chilli powder, licorice powder, big fire to stir-fry 2 to 5 minutes.
6. vinegar-pepper crisp Cowhells preparation method according to claim 1, is characterized in that described step 5) in also comprise the steps: step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted.
7. vinegar-pepper crisp Cowhells preparation method according to claim 6, it is characterized in that, described step 5) in specifically comprise the steps: step 4) in Cowhells after stir-frying be placed on oil-Absorbing Sheets oil blotted, in fruit wine, soak and take out afterwards for 1 to 3 second, then evenly pick flour; The Cowhells that picks flour is carried out to carbon baking, and in carbon baking process, evenly upset, evaporates completely to moisture, and surperficial flour is sallow, and inner Cowhells is crisp, makes vinegar-pepper crisp Cowhells.
8. a vinegar-pepper crisp Cowhells of being prepared by the described method of one of claim 1 to 7.
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| CN105558857A (en) * | 2015-12-08 | 2016-05-11 | 徐州一呼机械制造有限公司 | Sour and spicy pork tendons with mushrooms |
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| CN105558857A (en) * | 2015-12-08 | 2016-05-11 | 徐州一呼机械制造有限公司 | Sour and spicy pork tendons with mushrooms |
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