CN106722257A - A kind of preparation method of bubble green pepper poker - Google Patents
A kind of preparation method of bubble green pepper poker Download PDFInfo
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- CN106722257A CN106722257A CN201611001763.3A CN201611001763A CN106722257A CN 106722257 A CN106722257 A CN 106722257A CN 201611001763 A CN201611001763 A CN 201611001763A CN 106722257 A CN106722257 A CN 106722257A
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
A kind of preparation method of bubble green pepper poker, i.e., before mutton sheep is slaughtered, the Radix Glycyrrhizae lemongrass mixed fodder to mutton sheep feeding can substantially reduce mutton smell of mutton；Then poker is fired into golden yellow cleaning to decompose, honeysuckle flower water is boiled can further reduce poker smell of mutton；Then carried out with the various flavorings containing secret bubble green pepper liquid and secret grain halogen brewed, can not only produce peppery without dry, the poker taste of unique flavor, eaten and be also not easy excessive internal heat；Secret spices is put into immersion can effectively extend the shelf-life of bubble green pepper poker；The bubble green pepper poker color and luster for so making gently moistens, and spicy not dry, taste pure is peppery, and muscle crackling is tender, and delicate fragrance is oiliness, unique flavor；Poker is packed and is sealed, be easy to long-distance transport, then distally send edible by ecommerce and logistics；The bubble green pepper poker for so making there is no smell of mutton, and not get angry, and can be adapted to more people and eat, due to added with quality assurance spice, being capable of achieving long-range kitchen function.
Description
Technical field
The invention belongs to ecommerce cooked product technical field, particularly a kind of preparation method of bubble green pepper poker.
Background technology
Mutton refers to the meat on chimera, and ancient times Cheng Wei black-ewe meats, billy goat meat, castrated ram's meat are one of universal meat in the whole world.Mutton
Meat is similar to beef, but meat flavour is denseer.Mutton is delicate compared with the meat of pork, and the fat, cholesterol compared with pork and beef contain
Amount is few.Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》Middle theory：" mutton can warm up middle qi-restoratives, and tonifying middle-Jiao and Qi, body-building of whetting the appetite, kidney-nourishing gas supports courage bright
Mesh, controls consumptive disease cold, general debility ".It can drive chill, and body can be mended again, to general cough due to wind-cold evil, chronic bronchitis, void
Cold asthma, deficiency of the kidney impotence, belly crymodynia, physically weak cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or postpartum body is empty
Thanks to waiting all empty shapes has treatment and help effect, is most appropriate to winter and eats, therefore is referred to as winter tonic, deep joyous by people
Meet.
Because mutton has one unpleasant sheep smell of mutton, therefore treated coldly by some people.Simultaneously because mutton heat warm in nature,
Overeat and easily get angry, it is impossible to obtain more people and eat.
Particularly poker is because slight of stature is without meat, it is difficult to make delicious food, is abandoned by many people in actually eating, and wastes money
Source.
The particularly preferred cooked mutton of many tastes is made by adding various spices and savors delicacies, it is in all parts of the country because it is geographical
Produce and the particularity of custom culture form the mutton taste with its geographical and name race feature, local in our Xiushan, Chongqings
The Tujia's special favor cooked mutton product produced, various regions food enthusiasts can only come to local special restaurant personally and can just taste, and
Food enthusiasts cannot be met to taste throughout the country.With flourishing for ecommerce and logistics so that remote industrial
Change kitchen to be possibly realized.
The content of the invention
The technical problems to be solved by the invention are especially to be fed and relieved inflammation or internal heat material cooking by latter stage, using secret grain halogen
Material immersion, there is provided a kind of do not have a sheep smell of mutton, and unique flavor bubble green pepper poker cooked product, and realized by e-commerce technology
Long-range kitchen function.
In order to solve the above technical problems, the technical solution adopted in the present invention is a kind of preparation method of bubble green pepper poker, its
Specific method is as follows.
(1) it is standby to support low smell of mutton mutton sheep, i.e., start the previous moon daily to mutton sheep feeding Radix Glycyrrhizae lemongrass mixed fodder slaughtering,
Until slaughtering, the Radix Glycyrrhizae lemongrass mixed fodder is the segment that dried Radix Glycyrrhizae, lemongrass are cut into 0.5-1.5cm long, according to
Weight portion mixes 1-2 portions of Radix Glycyrrhizae, 1-2 portions of lemongrass, 100 portions of daily foodstuffs of mutton sheep, obtains final product Radix Glycyrrhizae lemongrass mixed fodder.So feed
The mutton sheep of food can substantially reduce mutton smell of mutton.
(2) after mutton sheep is slaughtered, it is put into 70-80 DEG C of pond, then the hair decorporated on mutton sheep shank and pin uses naked light
It is fired into golden yellow and cleans up, resolves into 1-2cm segments.
(3) clear water and boiled is poured into cauldron, the poker for having decomposed then is put into boiling welter 10 minutes, then drag for
Go out and rinsed well with normal temperature clear water, be then placed in being soaked 2 hours in frozen water, until the skin of poker becomes fragile, then pull out to drain and treat
With.
(4), according to 100 parts of weight portion preparation poker, honeysuckle 5-15 parts, 200 parts of water, honeysuckle and water are put into cauldron
Boil, be then placed in the poker after frozen water immersion and cook 55-65 minutes, pull poker out, remove honeysuckle, cool down and drip water purification
Point.
(5) poker is put into big watt cylinder, 100 parts of secret bubble green pepper liquid is added in 100 parts of pokers according to weight portion；Rock sugar
3-5 parts；Poor halogen 10-20 parts；Red hot millet 3-5 parts；Rice vinegar 10-20 parts；3-5 parts of secret spices；Yellow rice wine 7-13 parts；Poker is complete
Portion is flooded.
(6) big watt cylinder is put into the infusion chamber that room temperature is 0-6 DEG C and is standing and soak for, stirred once every 2-3 hours halfway,
Immersion 10-15 hours, obtains bubble green pepper poker food.
(7) it is the bubble green pepper poker metering after cooling is uniform, load retort pouch by specification, then vacuum-pumping and sealing；Then exist
Sterilized 15-25 minutes at a temperature of 121 DEG C, then back-pressure is cooled to normal temperature, by inspection qualified products vanning storage.
(8) remotely transported by ecommerce and logistics, packaged poker delicatessen braised in soy sauce is transported to other places；
When edible, retort pouch is opened, it is edible to take out bubble green pepper poker；Realize long-range kitchen function.
The preparation method of the secret bubble green pepper liquid is as follows：According to weight portion remove 7-13 parts of skin ginger, Radix Glycyrrhizae 5-7 parts be put into
Boiled in 100 parts of clear water, warm fire is adjusted to after boiling water 5-7 minutes, 5-7 parts of garlic, celery are added when water temperature drops to 80-92 DEG C
5-7 parts, salt 2-3 parts of stalk, micro-boiling 15-20 minutes, then fiery cooling is closed, and it is cooled to filter to take liquid during normal temperature, coolant is obtained,
Then 20-30 parts of cyan rod chilli is added in every 100 parts of coolants, is inserted in 0-6 DEG C of refrigerating chamber, tart flavour is added after 4 hours
Agent adjusts pH between 3.7-3.9, obtains secret bubble green pepper liquid.
The secret spices by following weight than raw material be prepared from：Chinese prickly ash 1-1 parts, dark plum 1-2 parts, dried orange peel 1-2 parts,
Balloonflower root 1-2 parts, Chinese cassia tree 1-2 parts, longestapex beautyberry leaf 1-2 parts, cloves 1-2 parts, fructus amomi 1-2 parts, grass-leaved sweetflag 1-2 parts, anise 2-3 parts,
Tsaoko 2-3 parts, Caulis Perillae 2-3 parts, kaempferia galamga 3-5 parts, mung bean 3-5 parts, stem of noble dendrobium 3-5 parts, fennel seeds 5-7 parts, banksia rose 5-7 parts, it is old
Ginger 10-16 parts；Its preparation method is to sieve raw material respectively to pick up miscellaneous, then is cleaned with water, dried, crushed, sieved, take 150 mesh with
Lower feed particles are dispensed after being mixed thoroughly according to component proportioning mixing, with gauze wrapped, then with edible plastic bag sealing preserve；This perfume (or spice)
Material not only with seasoning, can also can effectively extend the shelf-life of prepared food meat.
The preparation method of the poor halogen is as follows：According to weight portion take yellow rice wine 38-48 parts, 38-48 parts of vinasse steaming, spices extract
Take liquid 7-13 parts, 1-3 parts, salt 1-3 parts of sugar；Yellow rice wine, vinasse steaming, secret spices extract, sugar and salt are mixed and are mixed thoroughly,
10-12 hours is stood, liquid is then taken by press filtration and membrane filtration, obtain secret grain halogen；The vinasse steaming is that Tujia is sipped into wine wine
Grain is crushed, and add water infiltration 3-5 days, is allowed to fully water suction, and amount of water is the 65-70% of vinasse weight；Then the vinasse that will have been infiltrated
Steamed 210-270min, then steamed vinasse are put into the 2-3 times of water of weight boil in a covered pot over a slow fire 90-120min, vinasse steaming is obtained after filtering
Material；The spices extract is to soak the water of 5 times of secret spices weight 30 minutes, then boils boiling, Ran Houyong with big fire
Warm fire is decocted 30 minutes, and decoction liquor is collected in filtering；Then the decocting that residue rejoins 4 times of raw material gross weight is boiled, after boiling
Decocted 25 minutes with warm fire, decoction liquor is collected in filtering, so extracted 2 times repeatedly；The decoction liquor of 3 times is then combined with, by decoction liquor
2-3 times of raw material gross weight is concentrated into, spices extract is obtained.
The beneficial effects of the invention are as follows before mutton sheep is slaughtered, the Radix Glycyrrhizae lemongrass mixed fodder to mutton sheep feeding can be significantly
Reduce mutton smell of mutton；Then poker is fired into golden yellow cleaning to decompose, honeysuckle flower water is boiled can further reduce poker smell of mutton；Connect
Carries out brewed with the various flavorings containing secret bubble green pepper liquid and secret grain halogen, can not only produce peppery without dry, local flavor
Unique poker taste, has eaten and be also not easy excessive internal heat；Secret spices is put into immersion can effectively extend the guarantor of bubble green pepper poker
The matter phase；The bubble green pepper poker color and luster for so making gently moistens, and spicy not dry, taste pure is peppery, and muscle crackling is tender, and delicate fragrance is oiliness, unique flavor；
Poker is packed and is sealed, be easy to long-distance transport, then distally send edible by ecommerce and logistics；The bubble green pepper for so making
Poker there is no smell of mutton, and not get angry, and can be adapted to more people and eat, long-range due to added with quality assurance spice, being capable of achieving
Kitchen function.
Specific embodiment
With reference to embodiment, the invention will be further described, and following examples are intended to illustrate rather than to this
The further restriction of invention, should not be limited the scope of the invention with this.
Embodiment 1.
Secret bubble green pepper liquid is prepared first；Remove skin ginger 7kg, Radix Glycyrrhizae 5kg to be boiled in being put into 100kg clear water, 5 points of boiling water
Warm fire is adjusted to after clock, garlic 5kg, celery stalk 5kg, salt 2kg, micro-boiling 15 minutes is added when water temperature drops to 80 DEG C, then close fire
Cooling, is cooled to filter to take liquid during normal temperature, obtains coolant, then adds 20kg cyan rod chillis in every 100kg coolants,
Insert in 0-6 DEG C of refrigerating chamber, add acid to adjust pH between 3.7-3.9 after 4 hours, obtain secret bubble green pepper liquid.
Secret spices is prepared, Chinese prickly ash 1kg, dark plum 1kg, dried orange peel 1kg, balloonflower root 1kg, Chinese cassia tree 1kg, longestapex beautyberry leaf 1kg, fourth is weighed
Fragrant 1kg, fructus amomi 1kg, grass-leaved sweetflag 1kg, anise 2kg, tsaoko 2kg, Caulis Perillae 2kg, kaempferia galamga 3kg, mung bean 3kg, stem of noble dendrobium 3kg,
Fennel seeds 5kg, banksia rose 5kg, old ginger 10kg；Raw material is sieved respectively and picks up miscellaneous, then cleaned with water, dried, crushed, sieved, take 150
The mixing of mesh following feed particles is dispensed after mixing thoroughly, with gauze wrapped, then with edible plastic bag sealing preserve；This spices not only may be used
With seasoning, can also effectively extend the shelf-life of prepared food meat.
Poor halogen is prepared, yellow rice wine 38kg, vinasse steaming 38kg, spices extract 7kg, sugar 1kg, salt 1kg is taken；By yellow rice wine,
Vinasse steaming, spices extract, sugar and salt mixing are mixed thoroughly, stand 10 hours, then take liquid by press filtration and membrane filtration, obtain grain
Halogen；The vinasse steaming is that Tujia is sipped into wine vinasse to crush, and add water infiltration 3 days, is allowed to fully water suction, and amount of water is vinasse weight
65%；Then the steamed 210min of the vinasse that will infiltrate, then steamed vinasse are put into 2 times of water of weight boil in a covered pot over a slow fire 90min, mistake
Vinasse steaming is obtained after filter；The spices extract is to soak the water of 5 times of secret spices weight 30 minutes, then is boiled with big fire
To boiling, then decocted 30 minutes with warm fire, decoction liquor is collected in filtering；Then residue is rejoined the water of 4 times of raw material weight
Decoct, decocted 25 minutes with warm fire after boiling, decoction liquor is collected in filtering, so extract 2 times repeatedly；It is then combined with the decoction of 3 times
Liquid, 2 times of raw material weight are concentrated into by decoction liquor, obtain spices extract.
Then step prepares bubble green pepper poker as follows：
(1) it is standby to support low smell of mutton mutton sheep, dried Radix Glycyrrhizae, lemongrass are cut into the segment of 0.5cm long, weigh 1kg Radix Glycyrrhizaes, 1kg lemongrass
Conventional foodstuff with 100kg mutton sheep daily consumptions mixes, and obtains final product Radix Glycyrrhizae lemongrass mixed fodder；Since the previous moon is slaughtered daily
Mutton sheep feeding Radix Glycyrrhizae lemongrass mixed fodder is given, until slaughtering, low smell of mutton mutton sheep is obtained；So the mutton sheep of feeding can substantially reduce
Mutton smell of mutton.
(2) after mutton sheep is slaughtered, it is put into 70-80 DEG C of pond, then the hair decorporated on mutton sheep shank and pin uses naked light
Burning only into golden yellow and is cleaned up, and resolves into the segment of 1cm.
(3) pour into that clear water 150kg is boiled in cauldron, the poker for having decomposed then is put into boiling welter 10 minutes, then
Pull out and rinsed well with normal temperature clear water, be then placed in being soaked 2 hours in frozen water, until the skin of poker becomes fragile, then pull out and drain
It is stand-by.
(4) poker 100kg, honeysuckle 5kg, water 200kg are taken, honeysuckle and water is put into cauldron and is boiled, be then placed in ice
Poker after water immersion is cooked 55 minutes, pulls poker out, removes honeysuckle, cools down and drip water purification point.
(5) poker is put into big watt cylinder, secret bubble green pepper liquid 100kg is added in 100kg pokers；Rock sugar 3kg；Secret grain
Halogen 10kg；Red hot millet 3kg；Rice vinegar 10kg；Secret spices 3kg；Yellow rice wine 7kg；Poker is all flooded.
(6) big watt cylinder is put into the infusion chamber that room temperature is 0-6 DEG C and be standing and soak for, stirred once every 2 hours halfway, soaked
Bubble 10 hours, obtains bubble green pepper poker food.
(7) brewed good bubble green pepper poker metering will be cooled down uniform, load retort pouch by specification, then vacuum-pumping and sealing；Then
Sterilized 15 minutes at a temperature of 121 DEG C, then back-pressure is cooled to normal temperature, by inspection qualified products vanning storage.
(8) remotely transported by ecommerce and logistics, packaged poker delicatessen braised in soy sauce is transported to other places；
When edible, retort pouch is opened, it is edible to take out bubble green pepper poker；Realize long-range kitchen function.
Embodiment 2.
Secret bubble green pepper liquid is prepared first；Remove skin ginger 10kg, Radix Glycyrrhizae 6kg to be boiled in being put into 100kg clear water, boiling water 6
Warm fire is adjusted to after minute, addition garlic 6kg, celery stalk 6kg, salt 2.5kg when water temperature drops to 90 DEG C, micro-boiling 17.5 minutes,
Fiery cooling is closed again, is cooled to filter to take liquid during normal temperature, obtain coolant, then add 25kg blue or green wild in every 100kg coolants
Chinese pepper, inserts in 0-6 DEG C of refrigerating chamber, adds acid to adjust pH between 3.7-3.9 after 4 hours, obtains secret bubble green pepper liquid.
Secret spices is prepared, Chinese prickly ash 1.5kg, dark plum 1.5kg, dried orange peel 1.5kg, balloonflower root 1.5kg, Chinese cassia tree 1.5kg, big is weighed
Expelling wind drug 1.5kg, cloves 1.5kg, fructus amomi 1.5kg, grass-leaved sweetflag 1.5kg, anise 2.5kg, tsaoko 2.5kg, Caulis Perillae 2.5kg,
Kaempferia galamga 4kg, mung bean 4kg, stem of noble dendrobium 4kg, fennel seeds 6kg, banksia rose 6kg, old ginger 13kg；Raw material is sieved respectively and picks up miscellaneous, then use water
Clean, dry, crush, sieve, take after the mixing of 150 mesh following feed particles is mixed thoroughly and dispense, with gauze wrapped, then use edible plastic
Bag sealing preserve；This spices not only with seasoning, can also can effectively extend the shelf-life of prepared food meat.
Poor halogen is prepared, yellow rice wine 43kg, vinasse steaming 43kg, spices extract 10kg, sugar 2kg, salt 2kg is taken；By yellow rice wine,
Vinasse steaming, secret spices extract, sugar and salt mixing are mixed thoroughly, stand 10 hours, then take liquid by press filtration and membrane filtration, are obtained
To secret grain halogen；The vinasse steaming is that Tujia is sipped into wine vinasse to crush, and add water infiltration 4 days, is allowed to fully water suction, and amount of water is
The 67.5% of vinasse weight；Then the steamed 240min of vinasse that will have been infiltrated, then steamed vinasse are put into 2.5 times of water of weight
In boil in a covered pot over a slow fire 105min, vinasse steaming is obtained after filtering；The spices extract is that the water of 5 times of secret spices weight is soaked into 30 points
Clock, then boiling is boiled with big fire, then being decocted 30 minutes with warm fire, decoction liquor is collected in filtering；Then residue is rejoined into original
Expect that the decocting of 4 times of weight is boiled, decocted 25 minutes with warm fire after boiling, decoction liquor is collected in filtering, so extract 2 times repeatedly；Then
Merge the decoction liquor of 3 times, decoction liquor is concentrated into 2.5 times of raw material weight, obtain spices extract.
Then step prepares bubble green pepper poker as follows：
(1) it is standby to support low smell of mutton mutton sheep, dried Radix Glycyrrhizae, lemongrass are cut into the segment of 1.0cm long, weigh 1.5kg Radix Glycyrrhizaes, 1.5kg
Lemongrass mixes with the conventional foodstuff of 100kg mutton sheep daily consumptions, obtains final product Radix Glycyrrhizae lemongrass mixed fodder；Since the previous moon is slaughtered
Mutton sheep feeding Radix Glycyrrhizae lemongrass mixed fodder is given daily, until slaughtering, obtains low smell of mutton mutton sheep；The mutton sheep of so feeding can be significantly
Reduce mutton smell of mutton.
(2) after mutton sheep is slaughtered, it is put into 70-80 DEG C of pond, then the hair decorporated on mutton sheep shank and pin uses naked light
It is fired into golden yellow and cleans up, resolves into 1.5cm segments.
(3) pour into that 200kg clear water is boiled in cauldron, the poker for having decomposed then is put into boiling welter 20 minutes, then
Pull out and rinsed well with normal temperature clear water, be then placed in being soaked 2.5 hours in frozen water, until the skin of poker becomes fragile, then pull drip out
It is dry stand-by.
(4) poker 100kg, honeysuckle 10kg, water 200kg are taken, honeysuckle and water is put into cauldron and is boiled, be then placed in
Poker after frozen water immersion is cooked 60 minutes, pulls poker out, removes honeysuckle, cools down and drip water purification point.
(5) poker is put into big watt cylinder, secret bubble green pepper liquid 100kg is added in 100kg pokers；Rock sugar 4kg；Secret grain
Halogen 15kg；Red hot millet 4kg；Rice vinegar 15kg；Secret spices 4kg；Yellow rice wine 10kg；Poker is all flooded.
(6) big watt cylinder is put into the infusion chamber that room temperature is 0-6 DEG C and be standing and soak for, stirred once every 2 hours halfway, soaked
Bubble 12 hours, obtains bubble green pepper poker food.
(7) will cool down it is brewed after the metering of bubble green pepper poker it is uniform, load retort pouch by specification, then vacuum-pumping and sealing；Then
Sterilized 20 minutes at a temperature of 121 DEG C, then back-pressure is cooled to normal temperature, by inspection qualified products vanning storage.
(8) remotely transported by ecommerce and logistics, packaged gigot food braised in soy sauce is transported to other places；
When edible, retort pouch is opened, it is edible to take out bubble green pepper poker；Realize long-range kitchen function.
Embodiment 3.
Secret bubble green pepper liquid is prepared first；Remove skin ginger 13kg, Radix Glycyrrhizae 7kg to be boiled in being put into 100kg clear water, boiling water 7
Warm fire is adjusted to after minute, garlic 7kg, celery stalk 7kg, salt 3kg, micro-boiling 20 minutes is added when water temperature drops to 92 DEG C, then close
Fire cooling, is cooled to filter to take liquid during normal temperature, obtains coolant, and 30kg green grass or young crops rod chillis are then added in every 100kg coolants,
Insert in 0-6 DEG C of refrigerating chamber, add acid to adjust pH between 3.7-3.9 after 4 hours, obtain secret bubble green pepper liquid.
Secret spices is prepared, Chinese prickly ash 2kg, dark plum 2kg, dried orange peel 2kg, balloonflower root 2kg, Chinese cassia tree 2kg, longestapex beautyberry leaf 2kg, fourth is weighed
Fragrant 2kg, fructus amomi 2kg, grass-leaved sweetflag 2kg, anise 3kg, tsaoko 3kg, Caulis Perillae 3kg, kaempferia galamga 5kg, mung bean 5kg, stem of noble dendrobium 5kg,
Fennel seeds 7kg, banksia rose 7kg, old ginger 16kg；Raw material is sieved respectively and picks up miscellaneous, then cleaned with water, dried, crushed, sieved, take 150
The mixing of mesh following feed particles is dispensed after mixing thoroughly, with gauze wrapped, then with edible plastic bag sealing preserve；This spices not only may be used
With seasoning, can also effectively extend the shelf-life of prepared food meat.
Poor halogen is prepared, yellow rice wine 48kg, vinasse steaming 48kg, spices extract 13kg, sugar 3kg, salt 3kg is taken；By yellow rice wine,
Vinasse steaming, secret spices extract, sugar and salt mixing are mixed thoroughly, stand 24 hours, then take liquid by press filtration and membrane filtration, are obtained
To secret grain halogen；The vinasse steaming is that Tujia is sipped into wine vinasse to crush, and add water infiltration 5 days, is allowed to fully water suction, and amount of water is
The 70% of vinasse weight；Then the steamed 270min of the vinasse that will infiltrate, then steamed vinasse are put into 3 times of water of weight boil in a covered pot over a slow fire
120min, obtains vinasse steaming after filtering；The spices extract is to soak the water of 5 times of secret spices weight 30 minutes,
Boiling is boiled with big fire again, is then decocted 30 minutes with warm fire, decoction liquor is collected in filtering；Then residue is rejoined into raw material weight
The decocting of 4 times of amount is boiled, and is decocted 25 minutes with warm fire after boiling, and decoction liquor is collected in filtering, is so extracted 2 times repeatedly；It is then combined with 3
Secondary decoction liquor, 3 times of raw material weight are concentrated into by decoction liquor, obtain spices extract.
Then step prepares bubble green pepper poker as follows：
(1) it is standby to support low smell of mutton mutton sheep, dried Radix Glycyrrhizae, lemongrass are cut into the segment of 1.5cm long, weigh 2kg Radix Glycyrrhizaes, 2kg lemongrass
Conventional foodstuff with 100kg mutton sheep daily consumptions mixes, and obtains final product Radix Glycyrrhizae lemongrass mixed fodder；Since the previous moon is slaughtered daily
Mutton sheep feeding Radix Glycyrrhizae lemongrass mixed fodder is given, until slaughtering, low smell of mutton mutton sheep is obtained；So the mutton sheep of feeding can substantially reduce
Mutton smell of mutton.
(2) after mutton sheep is slaughtered, it is put into 70-80 DEG C of pond, then the hair decorporated on mutton sheep shank and pin uses naked light
It is fired into golden yellow and cleans up, resolves into 2cm segments.
(3) clear water 250kg and boiled is poured into cauldron, the poker for having decomposed then is put into boiling welter 30 minutes,
Pull out again and rinsed well with normal temperature clear water, be then placed in being soaked 3 hours in frozen water, until the skin of poker becomes fragile, then pull drip out
It is dry stand-by.
(4) poker 100kg, honeysuckle 15kg, water 200kg are taken, honeysuckle and water is put into cauldron and is boiled, be then placed in
Poker after frozen water immersion is cooked 65 minutes, pulls poker out, removes honeysuckle, cools down and drip water purification point.
(5) poker is put into big watt cylinder, secret bubble green pepper liquid 100kg is added in 100kg pokers；Rock sugar 5kg；Secret grain
Halogen 20kg；Red hot millet 5kg；Rice vinegar 20kg；Secret spices 5kg；Yellow rice wine 13kg；Poker is all flooded.
(6) big watt cylinder is put into the infusion chamber that room temperature is 0-6 DEG C and be standing and soak for, stirred once every 3 hours halfway, soaked
Bubble 15 hours, obtains bubble green pepper poker food.
(7) will cool down it is brewed after the metering of bubble green pepper poker it is uniform, load retort pouch by specification, then vacuum-pumping and sealing；Then
Sterilized 20 minutes at a temperature of 121 DEG C, then back-pressure is cooled to normal temperature, by inspection qualified products vanning storage.
(8) remotely transported by ecommerce and logistics, packaged poker food braised in soy sauce is transported to other places；
When edible, retort pouch is opened, it is edible to take out bubble green pepper poker；Realize long-range kitchen function.
Randomly select 100 persons sponging on an aristocrat carries out subjective appreciation, comprehensive conclusion such as following table to the product of embodiment 1,2,3：
It can be seen that, a most persons sponging on an aristocrat think that there is bubble green pepper poker product prepared by this method color and luster gently to moisten the fragrant light, perfume (or spice) of milky white, meat
Peppery not dry, taste pure is peppery, muscle crackling is tender, delicate fragrance is oiliness, outward appearance is neat, tissue tight, without smell of mutton, without fishy smell, spicy clear
It is new the characteristics of, deep to be liked by consumers in general.
Claims (2)
1. a kind of preparation method of bubble green pepper poker, it is characterised in that specific steps method is as follows：
(1) it is standby to support low smell of mutton mutton sheep, i.e., start the previous moon daily to mutton sheep feeding Radix Glycyrrhizae lemongrass mixed fodder slaughtering, until
Slaughter, the Radix Glycyrrhizae lemongrass mixed fodder is the segment that dried Radix Glycyrrhizae, lemongrass are cut into 0.5-1.5cm long, according to weight
Part mixes 1-2 portions of Radix Glycyrrhizae, 1-2 portions of lemongrass, 100 portions of daily foodstuffs of mutton sheep, obtains final product Radix Glycyrrhizae lemongrass mixed fodder；
(2) after mutton sheep is slaughtered, it is put into 70-80 DEG C of pond, then the hair decorporated on mutton sheep shank and pin is fired with naked light
Into golden yellow and clean up, 1-2cm segments are resolved into；
(3) clear water and boiled is poured into cauldron, the poker for having decomposed then is put into boiling welter 10-30 minutes, then pull out
Rinsed well with normal temperature clear water, be then placed in being soaked 2-3 hours in frozen water, until the skin of poker becomes fragile, then pulled out to drain and treat
With；
(4), according to 100 parts of weight portion preparation poker, honeysuckle 5-15 parts, 200 parts of water, honeysuckle and water are put into cauldron and are burnt
Boiling, is then placed in the poker after frozen water immersion and cooks 55-65 minutes, pulls poker out, removes honeysuckle, cools down and drip water purification point；
(5) poker is put into big watt cylinder, 100 parts of secret bubble green pepper liquid is added in 100 parts of pokers according to weight portion；Rock sugar 3-5
Part；Poor halogen 10-20 parts；Red hot millet 3-5 parts；Rice vinegar 10-20 parts；3-5 parts of secret spices；Yellow rice wine 7-13 parts；Poker whole
Flood；
(6) big watt cylinder is put into the infusion chamber that room temperature is 0-6 DEG C and be standing and soak for, stirred once every 2-3 hours halfway, soaked
10-15 hours, obtain bubble green pepper poker food；
(7) it is the bubble green pepper poker metering after cooling is uniform, load retort pouch by specification, then vacuum-pumping and sealing；Then at 121 DEG C
At a temperature of sterilize 15-25 minute, then back-pressure is cooled to normal temperature, and inspection qualified products vanning is put in storage；
(8) remotely transported by ecommerce and logistics, packaged poker delicatessen braised in soy sauce is transported to other places；In food
Used time, retort pouch is opened, it is edible to take out bubble green pepper poker；Realize long-range kitchen function；
The preparation method of the secret bubble green pepper liquid is as follows：According to weight portion remove 7-13 parts of skin ginger, Radix Glycyrrhizae 5-7 parts be put into 100
Boiled in part clear water, warm fire is adjusted to after boiling water 5-7 minutes, 5-7 parts of garlic, celery stalk are added when water temperature drops to 80-92 DEG C
5-7 parts, salt 2-3 parts, micro-boiling 15-20 minutes, then fiery cooling is closed, and it is cooled to filter to take liquid during normal temperature, coolant is obtained, so
20-30 parts of cyan rod chilli is added in every 100 parts of coolants afterwards, is inserted in 0-6 DEG C of refrigerating chamber, acid is added after 4 hours
PH is between 3.7-3.9 for regulation, obtains secret bubble green pepper liquid；
The secret spices by following weight than raw material be prepared from：Chinese prickly ash 1-1 parts, dried orange peel 1-2 parts, balloonflower root 1-2 parts, Chinese cassia tree
1-2 parts, longestapex beautyberry leaf 1-2 parts, cloves 1-2 parts, fructus amomi 1-2 parts, grass-leaved sweetflag 1-2 parts, anise 2-3 parts, tsaoko 2-3 parts, purple perilla
2-3 parts, kaempferia galamga 3-5 parts, mung bean 3-5 parts, stem of noble dendrobium 3-5 parts, fennel seeds 5-7 parts, banksia rose 5-7 parts, old ginger 10-16 parts of stalk；Its system
Be to sieve raw material respectively to pick up miscellaneous as method, then cleaned with water, dried, crushed, sieved, take the following feed particles of 150 mesh according to
Component proportioning mixing is dispensed after mixing thoroughly, with gauze wrapped, then with edible plastic bag sealing preserve.
2. the preparation method of bubble green pepper poker according to claim 1, it is characterised in that the preparation method of the poor halogen is as follows：
According to weight portion take yellow rice wine 38-48 parts, 38-48 parts of vinasse steaming, 7-13 parts of spices extract, 1-3 parts, salt 1-3 parts of sugar；Will
Yellow rice wine, vinasse steaming, spices extract, sugar and salt mixing are mixed thoroughly, stand 10-12 hours, are then taken by press filtration and membrane filtration
Liquid, obtains poor halogen；
The vinasse steaming is that Tujia is sipped into wine vinasse to crush, and add water infiltration 3-5 days, is allowed to fully water suction, and amount of water is vinasse
The 65-70% of weight；Then the steamed 210-270min of vinasse that will have been infiltrated, then steamed vinasse are put into the 2-3 times of water of weight
In boil in a covered pot over a slow fire 90-120min, vinasse steaming is obtained after filtering；
The spices extract is to soak the water of 5 times of secret spices weight 30 minutes, then boils boiling, Ran Houyong with big fire
Warm fire is decocted 30 minutes, and decoction liquor is collected in filtering；Then the decocting that residue rejoins 4 times of raw material gross weight is boiled, after boiling
Decocted 25 minutes with warm fire, decoction liquor is collected in filtering, so extracted 2 times repeatedly；The decoction liquor of 3 times is then combined with, by decoction liquor
2-3 times of raw material gross weight is concentrated into, secret spices extract is obtained.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176973A (en) * | 2022-07-13 | 2022-10-14 | 重庆市钦鼎农业集团有限公司 | Preparation method of chicken feet with pickled peppers |
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