CN106107994A - A kind of processing technique steeping green pepper food - Google Patents
A kind of processing technique steeping green pepper food Download PDFInfo
- Publication number
- CN106107994A CN106107994A CN201610631937.8A CN201610631937A CN106107994A CN 106107994 A CN106107994 A CN 106107994A CN 201610631937 A CN201610631937 A CN 201610631937A CN 106107994 A CN106107994 A CN 106107994A
- Authority
- CN
- China
- Prior art keywords
- frog
- green pepper
- container
- frog meat
- pickled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
nullThis patent discloses a kind of processing technique steeping green pepper food，Including: (1) raw material pre-treatment → (2) pickle → (3) bake → (4) soak seven procedure of processings that the vanning of vacuum packaging → (6) high pressure sterilization → (7), seasoning → (5) is put in storage，Wherein，Also include pickling preparatory process between step (1) and step (2)，Processing of pickling in step (2) includes: frog meat is cut into lamellar，It is laid on the bottom of container，The flavor pack pickled level on frog meat is laid one layer，One layer uniform by 45 flavor pack levels，The frog meat that level is laid re-lays one layer of frog meat sheet，And on this frog meat sheet, re-lay one layer of flavor pack，Until making be finished frog meat sheet or lay highly reach container the most highly 2/3，The invention is intended to the mixing liquid of feed liquid and the Sal solving to pickle and concentrate on lower vessel portion due to action of gravity，And cause feed liquid and complex salt impermeable tasty，The problem affecting the taste and flavor after Product processing.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Technology for steeping green pepper food processing.
Background technology
Bubble green pepper food, due to its unique flavor, is increasingly liked by consumers in general, as occurred on existing market
Sautéed Bullfrog with Pickled Peppers typical local food, nutrition is the abundantest, is that a kind of high protein, low fat, cholesterol be extremely low, the food of delicious flavour
Product.For bull frog, bull frog possesses nourishing removing toxic substances and treats effect of some disease, medically thinks: people (especially women)
When dieting, food frog meat can whet the appetite, and weak or hyperchlorhydria the patient of stomach the most preferably eats frog meat, but owing to frog meat is the most corrupt, difficult processing
Degree is relatively big, and the shelf-life is shorter, so it is few to introduce batrachia processing method, and the particularly manufacture method of Sautéed Bullfrog with Pickled Peppers.
The patent documentation of China Patent No. CN103750354A discloses a kind of entitled " a kind of Sautéed Bullfrog with Pickled Peppers processing technique "
Patent formula, including: (1) raw material pre-treatment → (2) pickle → (3) bake → (4) soak seasoning → (5) vacuum packaging →
(6) seven procedure of processings of high pressure sterilization → (7) vanning warehouse-in, but owing to frog meat is the most corrupt, difficulty of processing is relatively big, the shelf-life
Shorter, so step (2) curing process is just particularly important, the step of pickling in above-mentioned patent formula includes: by frog meat with
It is in 0～4 DEG C of cold room, to pickle 2～3h after 1%～2% complex salt mix homogeneously containing frog meat weight, wherein stirs every half an hour
Mix 1 time.For as this putrefactive processed meat food stuff of bull frog is in curing process in bubble green pepper food, owing to curing process needs one
The fixed time, generally requiring chilling treatment (0-4 degree), existing way is, foodstuff is first put into container and enters into freezer
Cold preservation, the mixing liquid of the feed liquid pickled and complex salt often concentrates on lower vessel portion, causes pickling due to action of gravity
Feed liquid and complex salt impermeable tasty, be susceptible to corrupt and smelly, and before follow-up baking processing, due to front
It is impermeable tasty that sequence pickles manufacturing procedure, the mixed liquor of feed liquid and the Sal pickled can be caused to know from experience and concentrate on food materials table
Face, ultimately results in its mixing liquid and progressively runs off during cleaning, draining, and complex salt is impermeable tasty, pickles effect also
Can have a greatly reduced quality, affect the taste and flavor after Product processing.
Summary of the invention
The invention is intended to provide a kind of processing technique steeping green pepper food, with solve existing bubble green pepper food in the course of processing,
The feed liquid pickled and the mixing liquid of Sal concentrate on lower vessel portion due to action of gravity, and cause feed liquid and the complex salt can not
Permeate tasty, the problem affecting the taste and flavor after Product processing.
In order to achieve the above object, the present invention provides following base case: a kind of processing technique steeping green pepper food, including with
Lower procedure of processing:
(1) raw material pre-treatment: after selecting healthy bull frog, slaughtering, gill, clean up after peeling off frog skin；
(2) processing is pickled；
(3) bake: after pickled bull frog clean water, drain away the water, put in 42～45 DEG C of drying rooms and bake, be dried to
The water content of bull frog is between 40%～45%；
(4) soak seasoning: according to frog meat: the weight ratio of bubble green pepper liquid=1:1.2～1.5, the full frog is added in bubble green pepper liquid and soak halogen
1～2 hour；
(5) vacuum packaging: pulled out by soaked bull frog, weighs after draining soak, and often bag puts 1～2 bubble green pepper, vacuum packet
Dress；
(6) high pressure sterilization: use 115～118 DEG C of high temperature sterilizations, back-pressure cooling after sterilizing time 20～25min；
(7) vanning warehouse-in: the Sautéed Bullfrog with Pickled Peppers sterilized is tested, qualified products warehouse-in storage；
Between step (1) and step (2), also include pickling preparatory process: by the feed liquid pickled and complex salt by mass fraction
It is respectively 1.5 parts and 1 part of mix homogeneously, then adds the dry ice stirring mixing of 0.2 part, gained is stirred mixture Oryza glutinosa
Paper bag wraps up in closing, prepares flavor pack stand-by.
Processing of pickling in described step (2) includes: frog meat is cut into lamellar, is laid on the bottom of container, will pickle use
Flavor pack level on frog meat lay one layer, one layer press 4-5 flavor pack level uniform, then on the frog meat of level laying
Re-laying one layer of frog meat sheet, and on this frog meat sheet, re-lay one layer of flavor pack, highly reaching until making to be finished frog meat sheet or lay
To the 2/3 of container vertically height, the food materials of pickling in described container are pickled 2～3h, wherein every vessel half an hour
Back-off on the container, and will pickle the upset of food materials back-off in vessel, and per half an hour circulates back-off inverting container or vessel
In pickle food materials once.
Preferred version 1: based on a kind of improvement of scheme, described step (2) pickles the container in processing and vessel are equal
Using glass bowl, glass bowl outer wall has graduation mark in cambered surface, and the rim of a bowl size of vessel is the 4/5 of container, on glass bowl
Graduation mark charging time be easy to recognition and control capability, the rim of a bowl of vessel is dimensioned to the 4/5 of container, back-off overturn
Time have suitable coating function, it is simple to the alternately back-off upset of container and vessel.
Preferred version 2: preferably a kind of improvement of 1, described in pickle the formula of feed liquid in preparatory process by such as
The mass fraction composition of lower material: Fructus Foeniculi 0.3-0.5 part, Zanthoxyli Bungeani powder 0.1-.0.15 part, alimentary acetic acid 0.1-0.15 part, Rhizoma Zingiberis Recens
1-2 part, 10 parts of water, its manufacture method is: above-mentioned raw material mixing boiling with soft fire is dragged for material slag, finally for more than 1.5 hours
Obtain feed liquid.
Preferred version 3: preferably a kind of improvement of 2, described in pickle the formula of complex salt in preparatory process by
Following material and percentage by weight composition thereof: Sal 85～88%, white sugar 4～6.5%, Accutane sodium 0.8～1.2%, many
Polyphosphate sodium 2.0～3.0%, glucono-δ-lactone 0.8～1.2%.
The principle of the present invention and have the beneficial effect that the present invention, in foodstuff curing process, uses special manufacturing process, will
Feed liquid, complex salt and the dry ice pickled mix by a certain percentage and are integrated in the flavor pack of wafer, and frog meat sheet is at container
Middle horizontal lay, places according to one layer of frog meat sheet and one layer of flavor pack stacked on top of one another, frog meat sheet be clean after cut into slices, itself contains
Having water or moisture content, and one layer of flavor pack between two-layer frog meat sheet forms sandwich, wafer is met water and is i.e. changed so that feed liquid,
Complex salt and dry ice all shed in interlayer space, and feed liquid and complex salt act the effect of pickling, and dry ice itself can reach subzero 78 DEG C,
But amount controls at 0.2 part, just can play good cold preservation effect, and dry ice itself also has oxygen barrier antisepsis, simultaneously
Wafer and dry ice in flavor pack are nontoxic, meet water and i.e. change, the sandwich that two-layer frog meat sheet and one layer of flavor pack are formed,
Coordinate and replace back-off per half an hour and overturn its container containing and vessel, pickle effect more preferable so that the feed liquid pickled and compound
Salt penetration is tasty the most thorough, will not in pickling or bake before occur corrupt and smelly phenomenon, the mouthfeel after Product processing with
Local flavor is also more preferable, and without transferring to freezer, need not stirring, reduces week swivel link and manufacturing procedure, can be greatly promoted
Efficiency.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
A kind of processing technique steeping green pepper food, including following procedure of processing:
(1) raw material pre-treatment: after selecting healthy bull frog, slaughtering, gill, clean up after peeling off frog skin；
(2) processing is pickled；
(3) bake: after pickled bull frog clean water, drain away the water, put in 42～45 DEG C of drying rooms and bake, be dried to
The water content of bull frog is between 40%～45%；
(4) soak seasoning: according to frog meat: the weight ratio of bubble green pepper liquid=1:1.2～1.5, the full frog is added in bubble green pepper liquid and soak halogen
1～2 hour；
(5) vacuum packaging: pulled out by soaked bull frog, weighs after draining soak, and often bag puts 1～2 bubble green pepper, vacuum packet
Dress；
(6) high pressure sterilization: use 115～118 DEG C of high temperature sterilizations, back-pressure cooling after sterilizing time 20～25min；
(7) vanning warehouse-in: the Sautéed Bullfrog with Pickled Peppers sterilized is tested, qualified products warehouse-in storage；
Between step (1) and step (2), also include pickling preparatory process: by the feed liquid pickled and complex salt by mass fraction
It is respectively 1.5 parts and 1 part of mix homogeneously, then adds the dry ice stirring mixing of 0.2 part, gained is stirred mixture Oryza glutinosa
Paper bag wraps up in closing, prepares flavor pack stand-by.
Processing of pickling in described step (2) includes: frog meat is cut into lamellar, is laid on the bottom of container, will pickle use
Flavor pack level on frog meat lay one layer, one layer press 4-5 flavor pack level uniform, then on the frog meat of level laying
Re-laying one layer of frog meat sheet, and on this frog meat sheet, re-lay one layer of flavor pack, highly reaching until making to be finished frog meat sheet or lay
To the 2/3 of container vertically height, the food materials of pickling in described container are pickled 2～3h, wherein every vessel half an hour
Back-off on the container, and will pickle the upset of food materials back-off in vessel, and per half an hour circulates back-off inverting container or vessel
In pickle food materials once.
Step (2) pickles the container in processing and vessel all use glass bowl, glass bowl outer wall to have quarter in cambered surface
Degree line, the rim of a bowl size of vessel is the 4/5 of container, and the graduation mark on glass bowl is easy to recognition and control capability when charging, will
The rim of a bowl of vessel is dimensioned to the 4/5 of container, has suitable coating function when back-off overturns, it is simple to container and the friendship of vessel
Overturn for back-off.
The formula pickling the feed liquid in preparatory process is made up of the mass fraction of following material: Fructus Foeniculi 0.3-0.5 part, Pericarpium Zanthoxyli
Powder 0.1-.0.15 part, alimentary acetic acid 0.1-0.15 part, Rhizoma Zingiberis Recens 1-2 part, 10 parts of water, its manufacture method is: mixed by above-mentioned raw material
Even boiling with soft fire drags for material slag for more than 1.5 hours, finally obtains feed liquid.
The formula pickling the complex salt in preparatory process is made up of following material and percentage by weight thereof: Sal 85～
88%, white sugar 4～6.5%, Accutane sodium 0.8～1.2%, sodium polyphosphate 2.0～3.0%, glucono-δ-lactone 0.8
～1.2%.
The wafer starch such as Ipomoea batatas Lam., Semen Maydis or wheat flour are made, and by these starch furnishing thin pulps, then filter
Decontamination, reconstitutes into gelatinized corn starch with hot water, then is sprayed on equably on drying machine by gelatinized corn starch, just prepares a sheet by a sheet after overbaking
Thin, transparent wafer.
The general knowledge such as above-described is only embodiments of the invention, characteristic known in scheme too much describe at this.
It should be pointed out that, for a person skilled in the art, under the premise of not departing from the present invention, it is also possible to make some deformation and
Improving, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the reality of patent that the present invention implements
The property used.The protection domain that this application claims should be as the criterion with the content of its claim, the detailed description of the invention etc. in description
Record the content that may be used for explaining claim.
Claims (4)
1. steep a processing technique for green pepper food, including following procedure of processing:
(1) raw material pre-treatment: after selecting healthy bull frog, slaughtering, gill, clean up after peeling off frog skin；
(2) processing is pickled；
(3) bake: after pickled bull frog clean water, drain away the water, put in 42～45 DEG C of drying rooms and bake, be dried to
The water content of bull frog is between 40%～45%；
(4) soak seasoning: according to frog meat: bubble green pepper liquid=1:1.2～1.5 weight ratio, by the full frog add bubble green pepper liquid in soak halogen 1～
2 hours；
(5) vacuum packaging: pulled out by soaked bull frog, weighs after draining soak, and often bag puts 1～2 bubble green pepper, vacuum packet
Dress；
(6) high pressure sterilization: use 115～118 DEG C of high temperature sterilizations, back-pressure cooling after sterilizing time 20～25min；
(7) vanning warehouse-in: the Sautéed Bullfrog with Pickled Peppers sterilized is tested, qualified products warehouse-in storage；
It is characterized in that:
Between step (1) and step (2), also include pickling preparatory process: by the feed liquid pickled and complex salt by mass fraction
It is respectively 1.5 parts and 1 part of mix homogeneously, then adds the dry ice stirring mixing of 0.2 part, gained is stirred mixture Oryza glutinosa
Paper bag wraps up in closing, prepares flavor pack stand-by；
Processing of pickling in described step (2) includes: frog meat is cut into lamellar, is laid on the bottom of container, the tune that will pickle
Material wraps on frog meat level and lays one layer, and one layer press 4-5 flavor pack level uniform, then repaves on the frog meat of level laying
If one layer of frog meat sheet, and re-lay one layer of flavor pack on this frog meat sheet, until make to be finished frog meat sheet or lay and highly reach to hold
Food materials of pickling in described container are pickled 2～3h, are wherein used vessel back-off every half an hour by the 2/3 of device vertically height
On the container, and will pickle the upset of food materials back-off in vessel, per half an hour is circulated in back-off inverting container or vessel
Pickle food materials once.
The processing technique of bubble green pepper food the most according to claim 1, it is characterised in that: described step (2) is pickled in processing
Container and vessel all use glass bowl, glass bowl outer wall to have graduation mark in cambered surface, the rim of a bowl size of vessel is container
4/5.
The processing technique of bubble green pepper food the most according to claim 2, it is characterised in that pickle the material in preparatory process described in:
The formula of liquid is made up of the mass fraction of following material: Fructus Foeniculi 0.3-0.5 part, Zanthoxyli Bungeani powder 0.1-.0.15 part, alimentary acetic acid 0.1-
0.15 part, Rhizoma Zingiberis Recens 1-2 part, 10 parts of water.
The processing technique of bubble green pepper food the most according to claim 1, it is characterised in that pickle answering in preparatory process described in:
The formula closing salt is made up of following material and percentage by weight thereof: Sal 85～88%, white sugar 4～6.5%, Accutane sodium
0.8～1.2%, sodium polyphosphate 2.0～3.0%, glucono-δ-lactone 0.8～1.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610631937.8A CN106107994A (en) | 2016-08-04 | 2016-08-04 | A kind of processing technique steeping green pepper food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610631937.8A CN106107994A (en) | 2016-08-04 | 2016-08-04 | A kind of processing technique steeping green pepper food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107994A true CN106107994A (en) | 2016-11-16 |
Family
ID=57255821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610631937.8A Pending CN106107994A (en) | 2016-08-04 | 2016-08-04 | A kind of processing technique steeping green pepper food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107994A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750354A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Pickled pepper bullfrog processing technology |
| CN105455028A (en) * | 2015-11-19 | 2016-04-06 | 界首市华盛塑料机械有限公司 | Flavoured bullfrog and processing method thereof |
| CN105558849A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method for diced rabbit with pickled pepper |
-
2016
- 2016-08-04 CN CN201610631937.8A patent/CN106107994A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750354A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Pickled pepper bullfrog processing technology |
| CN105455028A (en) * | 2015-11-19 | 2016-04-06 | 界首市华盛塑料机械有限公司 | Flavoured bullfrog and processing method thereof |
| CN105558849A (en) * | 2015-12-16 | 2016-05-11 | 重庆阿兴记食品有限公司 | Processing method for diced rabbit with pickled pepper |
Non-Patent Citations (1)
| Title |
|---|
| 孙其军: "鲁菜创新三款", 《烹调知识》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101704007B1 (en) | Method for manufacturing of Sundae and Sundae by the method | |
| KR101493287B1 (en) | Pork Cutlet type fry and manufacturing method thereof | |
| CN109090447A (en) | A kind of squeezing, maturing type preserved rice noodles and preparation method thereof | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN107125640A (en) | The preparation method of golden pomfret bread fillet | |
| JP5893613B2 (en) | Frozen pasta | |
| CN103907830B (en) | Preparation method for hylocereus undulatus flavor rice crusts | |
| CN107981283A (en) | A kind of marinated radish preparation method full of nutrition | |
| CN106107994A (en) | A kind of processing technique steeping green pepper food | |
| JP2008263804A (en) | Production method of packed chinese noodle and its cooking method | |
| CN104544372B (en) | A kind of conditioning bag of process gradient type low temperature long-time process for sterilizing processing | |
| CN106418176A (en) | Pumpkin seed oil instant sliced noodles | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| KR101894985B1 (en) | Rice noodle made mainly of red rice, and its manufacturing method thereof | |
| JP2007014330A (en) | Method for producing non-glutinous rice cake-like food and method for eating the food like sandwich and non-glutinous rice cake-like food | |
| KR101658051B1 (en) | method of making steamed bread for increasing distribution period | |
| KR102382954B1 (en) | Mandoo containing cheese and manufacturing method of the same | |
| CN107173686A (en) | A kind of purslane vermicelli and preparation method thereof | |
| JP7080128B2 (en) | How to improve operability when baking dough in the production of okonomiyaki | |
| KR20100118818A (en) | The method of manufacturing non-fermented chinese pancake | |
| CN107125583A (en) | The preparation method of pearl-shaped ball | |
| KR101752884B1 (en) | process for the preparation of chicken water-based radish kimchi | |
| KR101845901B1 (en) | Method for production of bread with grape juice and cowpea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |