CN104522588A - Preparation method of pickled fiddlehead with radix zanthoxyli - Google Patents
Preparation method of pickled fiddlehead with radix zanthoxyli Download PDFInfo
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- CN104522588A CN104522588A CN201410792245.2A CN201410792245A CN104522588A CN 104522588 A CN104522588 A CN 104522588A CN 201410792245 A CN201410792245 A CN 201410792245A CN 104522588 A CN104522588 A CN 104522588A
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Abstract
The invention provides a preparation method of pickled fiddlehead with radix zanthoxyli. According to the method, the pickled fiddlehead with the radix zanthoxyli is obtained by soaking fiddlehead subjected to fixation in a pickling soup; the pickling soup is obtained by boiling accessories in water; the accessories comprise the following components: the radix zanthoxyli, gingers, pricklyash peels, garlic, salt, white sugar, monosodium glutamate, chicken powder, I+G, citric acid, sodium dehydroacetate, potassium sorbate, chicken essence powder, flavoring powder, ethylenediamine, stewed chicken paste, yeast extract, Baijiu, lactic acid and glacial acetic acid. The pickled fiddlehead with the radix zanthoxyli is thoroughly pickled, is tasty, crisp and tender, and refreshing, and is a good choice to be eaten together with meals; besides, due to the simple production method and the easily controllable process, the pickled fiddlehead with the radix zanthoxyli can be produced in a large scale to conform to the requirements of the market.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of brewed Chinese pepper fiddlehead.
Background technology
Fiddlehead (Fiddlehead), Classification system: Pteridium aquilinum (Linn.) Kuhn var. latiusculum (Desv.) Underw.ex Heller, belongs to Pteridaceae.It is distributed widely in the hillside sylvan life of the torrid zone, subtropical zone and Temperate Region in China, and mountain area all produces all over China.
Fiddlehead is cold in nature, sweet, the micro-hardship of taste, nontoxic; Have antipyretic, diuresis, beneficial gas, yin-nourishing, stomach invigorating, reinforce the kidney, the effect such as dehumidifying, reply function of brain cell in addition, the effect of step-down of calming the nerves.Fiddlehead meat is tender, delicious, pollution-free, nutritious.Its young tender leaf bud do not launched and the tenderer stem of upper semisection are edible part.Study according to physico-chemical method, it contains the amino acid of the protein of needed by human body, vitamin, carbohydrate, organic acid, the various trace elements such as cellulose and iron, calcium, phosphorus, germanium and more than 16 kinds, also containing multiple nutritional components such as prunasin, astragalin, pteroside, fumaric acid, butanedioic acid, alkaloid, ergosterols, its protein and vitamin are the several times to tens times of general vegetables.As can be seen here, fiddlehead is a kind of free of contamination green health vegetables of pure natural of high nutritive value.
But the growth of fiddlehead has very strong seasonality, need to carry out deep processing so that preservation is with edible.Usually, the processing mode of fiddlehead has salt marsh, drying or make foods packed in carton containers etc.For salt marsh and drying product, could eat after also needing reprocessing.For retort pouch, the preparation method of concrete a kind of fiddlehead can disclosed in Chinese patent literature CN103652717, it comprises following processing step: raw material selection → Feedstock treating → base extraction → blanching treatment → cure process → tinning → sealing, sterilization.Although fiddlehead can obtained like this can be uncapped instant, because it exists taste dullness, tasty deficiency, the soft problem such as not crisp, market acceptance is unsatisfactory.
The present invention is based on above-mentioned deficiency, the processing of fiddlehead is explored, to obtaining a kind of instant fiddlehead overcoming above-mentioned defect.
Summary of the invention
In view of this, the invention provides the preparation method of a kind of brewed Chinese pepper fiddlehead of tasty pure, delicious flavour.
For achieving the above object, technical scheme of the present invention is:
A preparation method for brewed Chinese pepper fiddlehead, the fiddlehead after completing is brewed rear obtained in bathing, described bathing added water to boil by auxiliary material form, described auxiliary material is made up of the component of following weight portion: Chinese pepper 2-4 part, ginger 2 parts, Chinese prickly ash 0.2-0.6 part, garlic 0.4-0.8 part, salt 2-3 part, white sugar 0.8-1.2 part, monosodium glutamate 0.5-1 part, chickens' extract 0.5-1 part, I+G 0.01-0.03 part, citric acid 0.03-0.05 part, dehydro sodium acetate 0.002-0.004 part, potassium sorbate 0.01-0.03 part, chicken fine powder 0.1-0.2 part, fresh face powder 0.2-0.4 part, ethylenediamine 0.02-0.05 part, stew chicken cream 0.1-0.2 part in clear soup, yeast extract 0.2-0.5 part, white wine 0.01-0.5 part, lactic acid 0.1-0.3 part, glacial acetic acid 0.1-0.3 part.
Preferred cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water, is used further to the process that completes.
Further, described auxiliary material is made up of the component of following weight portion: Chinese pepper 3 parts, ginger 2 parts, 0.4 part, Chinese prickly ash, 0.6 part, garlic, salt 2.5 parts, white sugar 1 part, monosodium glutamate 0.5 part, chickens' extract 0.8 part, I+G 0.02 part, citric acid 0.04 part, dehydro sodium acetate 0.003 part, potassium sorbate 0.02 part, chicken fine powder 0.2 part, fresh face powder 0.3 part, ethylenediamine 0.04 part, stew chicken cream 0.1 part, yeast extract 0.4 part, white wine 0.3 part, lactic acid 0.2 part, 0.2 part, glacial acetic acid in clear soup.
Further, bathing when starting to boil, described in add water with the weight ratio of auxiliary material be 10:1-3.
Further, described bathing boil for water boil after boil 30-60 minute.
Further, time brewed, described in complete after fiddlehead and bathing weight ratio be: 3-8:10.
Further, described preparation specifically comprises the following steps:
A, to stew soup: to boil water, after water boiling, add described Chinese pepper, Chinese prickly ash, ginger and garlic wherein, endure 30-50 minute; Add described salt, white sugar, monosodium glutamate, chickens' extract, I+G, citric acid, dehydro sodium acetate, potassium sorbate, chicken fine powder, fresh face powder, ethylenediamine again, stew chicken cream and yeast extract in clear soup, continue to endure 10-30 minute; Add described white wine, lactic acid and glacial acetic acid again, continue to endure 1-2 minute; Guan Huo, cooling, obtains bathing;
B, to complete: separately to boil water, after water boiling, fiddlehead is put into after boiling water boils 3 minutes, pick up, draining, spreading for cooling, for subsequent use;
C, brewed: the fiddlehead after completing to be put into bathing, brewed more than 12 hours, obtains brewed Chinese pepper fiddlehead;
D, sterilization: after described brewed Chinese pepper fiddlehead pulls packaging out, in 98 DEG C of water, boil 30 minutes, pull out, then be cooled to 38 DEG C with cold water, dry to obtain finished product.
In above-mentioned preparation process, be the cooling of fiddlehead after accelerating to complete, after picking up from boiling water, can be placed in cold boiling water and cool.For optimizing the quality of finished product, once can select the fiddlehead after completing, the profile according to fiddlehead carries out classification, carries out brewed after classification respectively again.During described sterilization, water does not roll too large, bubbling; The present invention does not get rid of the method for disinfection of other routines yet, as pasteurization or radiation sterilization etc.
Further, described in complete after fiddlehead prior to less than 0 DEG C freezing 0.5-1 hour after take out, after room temperature to be restored, then put into bathing brewed.This freezing process can make finally brewed go out fiddlehead more tender and crisp tasty and refreshing.
By the brewed Chinese pepper fiddlehead that the inventive method prepares, tasty pure, delicious flavour, tender and crisp tasty and refreshing, compared with existing fiddlehead can, spicy bracken etc., mouthfeel and moral character have marked improvement, are a kind of new fiddlehead ready-to-eat foods.
And in above-mentioned preparation method, described auxiliary material is to the tasty of Chinese pepper fiddlehead taste and carry fresh playing a decisive role, just under the synergy of the multiple component of described auxiliary material, just make the final fiddlehead flavour of food products obtained pure.This auxiliary material, except being applied particularly to the preparation of described Chinese pepper fiddlehead, also can be used in the preparation as food such as brewed asparagus, bamboo shoot, shanks.Therefore, the present invention also provides a kind of and prepares the composition that brewed food soaks water, and it can bring food delicious strong Chinese pepper taste, and the concrete technical scheme adopted is:
A kind of composition preparing brewed food immersion water, be made up of the component of following weight portion: Chinese pepper 2-4 part, ginger 2 parts, Chinese prickly ash 0.2-0.6 part, garlic 0.4-0.8 part, salt 2-3 part, white sugar 0.8-1.2 part, monosodium glutamate 0.5-1 part, chickens' extract 0.5-1 part, I+G 0.01-0.03 part, citric acid 0.03-0.05 part, dehydro sodium acetate 0.002-0.004 part, potassium sorbate 0.01-0.03 part, chicken fine powder 0.1-0.2 part, fresh face powder 0.2-0.4 part, stew chicken cream 0.1-0.2 part in clear soup, yeast extract 0.2-0.5 part, white wine 0.01-0.5 part, lactic acid 0.1-0.3 part, glacial acetic acid 0.1-0.3 part.
Advantageous Effects of the present invention is:
The present invention is by the synergy of component multiple in above-mentioned auxiliary material, and in conjunction with technique of the present invention, while effective removal fiddlehead self picric acid taste, also Chinese pepper taste and strong delicate flavour are injected fiddlehead, making tasty pure, the delicious flavour of the brewed Chinese pepper fiddlehead obtained, tender and crisp tasty and refreshing, is that one is gone with rice or bread good merchantable brand; Again because its preparation method is simple, controllable in technique, large-scale production can adapt to the demand in market.
Detailed description of the invention
The invention will be further described by the following examples, wherein the experimental technique of unreceipted actual conditions, and conveniently condition is carried out.Described adjunct ingredient is mainly purchased from following 3 companies: Xingyi City, Guizhou Province Xiang Guo essence and flavoring agent Co., Ltd, clean tasteable batching Co., Ltd of Zhengzhou City, flavouring shop, fragrance source, Huli District, Xiamen City.
embodiment 1
Materials: Chinese pepper 3 parts, ginger 2 parts, 0.4 part, Chinese prickly ash, 0.6 part, garlic, salt 2.5 parts, white sugar 1 part, monosodium glutamate 0.5 part, chickens' extract 0.8 part, I+G 0.02 part, citric acid 0.04 part, dehydro sodium acetate 0.003 part, potassium sorbate 0.02 part, chicken fine powder 0.2 part, fresh face powder 0.3 part, ethylenediamine 0.04 part, stew chicken cream 0.1 part, yeast extract 0.4 part, white wine 0.3 part, lactic acid 0.2 part, 0.2 part, glacial acetic acid in clear soup.
Bathing when starting to boil, described in add water with the weight ratio of auxiliary material be 10:2.
Time brewed, described in complete after fiddlehead and bathing weight ratio be: 6:10.
Preparation process:
To boil water, after water boiling, add described Chinese pepper, Chinese prickly ash, ginger and garlic wherein, endure 40 minutes; Add described salt, white sugar, monosodium glutamate, chickens' extract, I+G, citric acid, dehydro sodium acetate, potassium sorbate, chicken fine powder, fresh face powder, ethylenediamine again, stew chicken cream and yeast extract in clear soup, continue to endure 10 minutes; Add described white wine, lactic acid and glacial acetic acid again, continue to endure 2 minutes; Guan Huo, cooling, obtains bathing.
Choose that cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water, for subsequent use.Separately to boil water, after water boiling, the fiddlehead put in order is put into after boiling water boils 3 minutes, pick up, draining, spreading for cooling, for subsequent use.
By the fiddlehead after completing prior to less than 0 DEG C freezing 0.5-1 hour after take out, after room temperature to be restored, then put into bathing, brewed 15 hours, obtain brewed Chinese pepper fiddlehead.After brewed Chinese pepper fiddlehead pulls packaging out, in 98 DEG C of water, boil 30 minutes, pull out, then be cooled to 38 DEG C with cold water, dry to obtain finished product.
embodiment 2
Materials: Chinese pepper 2 parts, ginger 2 parts, 0.6 part, Chinese prickly ash, 0.6 part, garlic, salt 2 parts, white sugar 1 part, monosodium glutamate 0.5 part, chickens' extract 1 part, I+G 0.02 part, citric acid 0.03 part, dehydro sodium acetate 0.004 part, potassium sorbate 0.03 part, chicken fine powder 0.1 part, fresh face powder 0.4 part, ethylenediamine 0.05 part, stew chicken cream 0.1 part, yeast extract 0.5 part, white wine 0.01 part, lactic acid 0.3 part, 0.3 part, glacial acetic acid in clear soup.
Bathing when starting to boil, described in add water with the weight ratio of auxiliary material be 10:3.
Time brewed, described in complete after fiddlehead and bathing weight ratio be: 5:10.
Preparation process:
To boil water, after water boiling, add described Chinese pepper, Chinese prickly ash, ginger and garlic wherein, endure 50 minutes; Add described salt, white sugar, monosodium glutamate, chickens' extract, I+G, citric acid, dehydro sodium acetate, potassium sorbate, chicken fine powder, fresh face powder, ethylenediamine again, stew chicken cream and yeast extract in clear soup, continue to endure 20 minutes; Add described white wine, lactic acid and glacial acetic acid again, continue to endure 2 minutes; Guan Huo, cooling, obtains bathing.
Choose that cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water, for subsequent use.Separately to boil water, after water boiling, the fiddlehead put in order is put into after boiling water boils 3 minutes, pick up, draining, spreading for cooling, for subsequent use.
By the fiddlehead after completing prior to less than 0 DEG C freezing 0.5-1 hour after take out, after room temperature to be restored, then put into bathing, brewed 18 hours, obtain brewed Chinese pepper fiddlehead.After brewed Chinese pepper fiddlehead pulls packaging out, in 98 DEG C of water, boil 30 minutes, pull out, then be cooled to 38 DEG C with cold water, dry to obtain finished product.
embodiment 3
Materials: Chinese pepper 4 parts, ginger 2 parts, 0.6 part, Chinese prickly ash, 0.8 part, garlic, salt 3 parts, white sugar 0.8 part, monosodium glutamate 1 part, chickens' extract 0.5 part, I+G 0.03 part, citric acid 0.03 part, dehydro sodium acetate 0.004 part, potassium sorbate 0.03 part, chicken fine powder 0.2 part, fresh face powder 0.4 part, ethylenediamine 0.05 part, stew chicken cream 0.2 part, yeast extract 0.2 part, white wine 0.5 part, lactic acid 0.13 part, 0.1 part, glacial acetic acid in clear soup.
Bathing when starting to boil, described in add water with the weight ratio of auxiliary material be 10:1.
Time brewed, described in complete after fiddlehead and bathing weight ratio be: 8:10.
Preparation process:
To boil water, after water boiling, add described Chinese pepper, Chinese prickly ash, ginger and garlic wherein, endure 30 minutes; Add described salt, white sugar, monosodium glutamate, chickens' extract, I+G, citric acid, dehydro sodium acetate, potassium sorbate, chicken fine powder, fresh face powder, ethylenediamine again, stew chicken cream and yeast extract in clear soup, continue to endure 30 minutes; Add described white wine, lactic acid and glacial acetic acid again, continue to endure 1 minute; Guan Huo, cooling, obtains bathing.
Choose that cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water, for subsequent use.Separately to boil water, after water boiling, the fiddlehead put in order is put into after boiling water boils 3 minutes, pick up, draining, spreading for cooling, for subsequent use.
By the fiddlehead after completing prior to less than 0 DEG C freezing 0.5-1 hour after take out, after room temperature to be restored, then put into bathing, brewed 20 hours, obtain brewed Chinese pepper fiddlehead.After brewed Chinese pepper fiddlehead pulls packaging out, in 98 DEG C of water, boil 30 minutes, pull out, then be cooled to 38 DEG C with cold water, dry to obtain finished product.
comparative example 1(without the freezing step of fiddlehead after completing)
Materials are with embodiment 1; Without the refrigeration operation of fiddlehead after completing in preparation process, other steps are also with embodiment 1.
comparative example 2(in prior art prepared by the preparation-reference CN103652717 of fiddlehead can)
Choose that cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water for subsequent use.The fiddlehead 10kg put in order is soaked in the sodium carbonate liquor of 10%, agitation as appropriate, processes and pull out for 8 minutes, drag for rapidly into 0.2% sodium sulfite solution 95 DEG C of blanchings 3 minutes; Pull out after 30 minutes with 0.2% calcium chloride solution bubble fiddlehead again, use clear water rinsed clean, drain away the water, fiddlehead after sclerosis is proceeded in tank, every tank solid content net weight 250g, then (seasoning soup juice is chilli sauce, monosodium glutamate, salt, granulated sugar, bruised ginger, garlic end and water 35:2:10:6:6:5:200 mixing in mass ratio to load 60g seasoning soup juice, be heated to boil rear filtration, obtain after removing impurity), use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 DEG C, sterilization is finished product in 15 minutes.
comparative example 3(in prior art prepared by the preparation-reference CN104041767 of fiddlehead can)
Choose that cane is thick, without worm, solid, dragon's paw is complete, without putrid and deteriorated, be grown on the natural fiddlehead of pollution-free region.Reject old root, clear water rinses and removes the impurity such as silt, drains away the water for subsequent use.The fiddlehead put in order is poured in boiling water and boils 6 minutes, immediately with cold water cooling, pick up and drain away the water.Use flowing clear water soaking flushing 18 minutes again.By chilli sauce, monosodium glutamate, salt, granulated sugar, bruised ginger, garlic end and water 35:2:10:6:6:5:200 mixing in mass ratio, be heated to boil rear filtration, for subsequent use after removing impurity.Adopt screw-cap glass bottle, through the disinfection with hot water of more than 100 DEG C after cleaning, drain away the water.Often bottled enter fiddlehead 200g, refining soya-bean oil 10g, aforementioned soup juice 65g, soup juice adds fashionable temperature more than 85 DEG C.Put into fumer after tinning and be vented 12 minutes at the temperature of about 90 DEG C, vacuumize capping.Sterilization in 15 minutes after sealed cans, method was warming up to 100 DEG C in 10 minutes, then constant temperature sterilization 20 minutes, then in 15 minutes, make temperature drop to 37 DEG C, gets product.
experimental examplequality evaluation
(1) physical and chemical index
With reference to " the fragrant peppery fiddlehead can standard of Q/YCS 0006 S-2009 " and " GB 11671 fruit, vegetables can sanitary standard ", the fiddlehead product that Example 1-3, comparative example 1-3 obtain carries out physical and chemical testing, and test result is as follows:
From the physical and chemical testing result of table 1, the brewed Chinese pepper fiddlehead prepared according to method of the present invention (embodiment 1-3 and comparative example 1), its solid content is high, and salt content is low, nitrite and sulfur dioxide residual quantity few; And respectively according to can class fiddlehead prepared by existing document (comparative example 2-3), solid content is obviously low than of the present invention, and nitrite and sulfur dioxide residual quantity are also higher.
(2) sensory testing
Random invitation 20 people, the fiddlehead product obtained embodiment 1-3 and comparative example 1-3 carries out the observation of color and luster, form, and hear its smell, taste its taste, the mean value getting every testing evaluation is added up.Evaluation criterion and result are respectively in table 2 and table 3.
From table 3 test result, according to brewed Chinese pepper fiddlehead prepared by the inventive method embodiment 1-3, its equal score on color and luster, form, smell, taste is very high, and the personnel's overall merit participating in test is: tasty pure, the delicious flavour of obtained fiddlehead, tender and crisp tasty and refreshing; The fiddlehead that comparative example 1 obtains, owing to not carrying out freezing processing after completing, the tender and crisp degree of mouthfeel is weak, has soft sense; The obtained fiddlehead of comparative example 2 and 3 is then on sense organ, aroma and flavor, all undesirable, its defect is mainly manifested in that fiddlehead form owes complete, color and luster partially dark (brew time is partially long), tastyly shallowly, micro-have picric acid taste, lack fresh sense, soft etc.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment 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 aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. a preparation method for brewed Chinese pepper fiddlehead, is characterized in that: the fiddlehead after completing is brewed rear obtained in bathing, described bathing added water to boil by auxiliary material form, described auxiliary material is made up of the component of following weight portion: Chinese pepper 2-4 part, ginger 2 parts, Chinese prickly ash 0.2-0.6 part, garlic 0.4-0.8 part, salt 2-3 part, white sugar 0.8-1.2 part, monosodium glutamate 0.5-1 part, chickens' extract 0.5-1 part, I+G 0.01-0.03 part, citric acid 0.03-0.05 part, dehydro sodium acetate 0.002-0.004 part, potassium sorbate 0.01-0.03 part, chicken fine powder 0.1-0.2 part, fresh face powder 0.2-0.4 part, ethylenediamine 0.02-0.05 part, stew chicken cream 0.1-0.2 part in clear soup, yeast extract 0.2-0.5 part, white wine 0.01-0.5 part, lactic acid 0.1-0.3 part, glacial acetic acid 0.1-0.3 part.
2. the preparation method of brewed Chinese pepper fiddlehead according to claim 1, it is characterized in that, described auxiliary material is made up of the component of following weight portion: Chinese pepper 3 parts, ginger 2 parts, 0.4 part, Chinese prickly ash, 0.6 part, garlic, salt 2.5 parts, white sugar 1 part, monosodium glutamate 0.5 part, chickens' extract 0.8 part, I+G 0.02 part, citric acid 0.04 part, dehydro sodium acetate 0.003 part, potassium sorbate 0.02 part, chicken fine powder 0.2 part, fresh face powder 0.3 part, ethylenediamine 0.04 part, stew chicken cream 0.1 part, yeast extract 0.4 part, white wine 0.3 part, lactic acid 0.2 part, 0.2 part, glacial acetic acid in clear soup.
3. the preparation method of brewed Chinese pepper fiddlehead according to claim 1, is characterized in that: bathing when starting to boil, described in add water with the weight ratio of auxiliary material be 10:1-3.
4. the preparation method of brewed Chinese pepper fiddlehead according to claim 3, is characterized in that: described bathing boil for water boil after boil 30-60 minute.
5. the preparation method of brewed Chinese pepper fiddlehead according to claim 4, is characterized in that: time brewed, described in complete after fiddlehead and bathing weight ratio be: 3-8:10.
6. the preparation method of brewed Chinese pepper fiddlehead according to claim 1, is characterized in that: described preparation specifically comprises the following steps:
A, to stew soup: to boil water, after water boiling, add described Chinese pepper, Chinese prickly ash, ginger and garlic wherein, endure 30-50 minute; Add described salt, white sugar, monosodium glutamate, chickens' extract, I+G, citric acid, dehydro sodium acetate, potassium sorbate, chicken fine powder, fresh face powder, ethylenediamine again, stew chicken cream and yeast extract in clear soup, continue to endure 10-30 minute; Add described white wine, lactic acid and glacial acetic acid again, continue to endure 1-2 minute; Guan Huo, cooling, obtains bathing;
B, to complete: separately to boil water, after water boiling, fiddlehead is put into after boiling water boils 3 minutes, pick up, draining, spreading for cooling, for subsequent use;
C, brewed: the fiddlehead after completing to be put into bathing, brewed more than 12 hours, obtains brewed Chinese pepper fiddlehead.
7. the preparation method of brewed Chinese pepper fiddlehead according to claim 6, is characterized in that, also comprise step:
D, sterilization: after described brewed Chinese pepper fiddlehead pulls packaging out, in 98 DEG C of water, boil 30 minutes, pull out, then be cooled to 38 DEG C with cold water, dry to obtain finished product.
8. the preparation method of the brewed Chinese pepper fiddlehead according to any one of claim 1 to 7, is characterized in that: described in complete after fiddlehead prior to less than 0 DEG C freezing 0.5-1 hour after take out, after room temperature to be restored, then put into bathing brewed.
9. the Chinese pepper fiddlehead that the preparation method of the brewed Chinese pepper fiddlehead described in any one of claim 1-7 prepares.
10. prepare the composition that brewed food soaks water for one kind, it is characterized in that, be made up of the component of following weight portion: Chinese pepper 2-4 part, ginger 2 parts, Chinese prickly ash 0.2-0.6 part, garlic 0.4-0.8 part, salt 2-3 part, white sugar 0.8-1.2 part, monosodium glutamate 0.5-1 part, chickens' extract 0.5-1 part, I+G 0.01-0.03 part, citric acid 0.03-0.05 part, dehydro sodium acetate 0.002-0.004 part, potassium sorbate 0.01-0.03 part, chicken fine powder 0.1-0.2 part, fresh face powder 0.2-0.4 part, stew chicken cream 0.1-0.2 part in clear soup, yeast extract 0.2-0.5 part, white wine 0.01-0.5 part, lactic acid 0.1-0.3 part, glacial acetic acid 0.1-0.3 part.
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Application publication date: 20150422 |