CN107495144A - A kind of bubble green pepper Pisi and preparation method thereof - Google Patents
A kind of bubble green pepper Pisi and preparation method thereof Download PDFInfo
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- CN107495144A CN107495144A CN201710825306.4A CN201710825306A CN107495144A CN 107495144 A CN107495144 A CN 107495144A CN 201710825306 A CN201710825306 A CN 201710825306A CN 107495144 A CN107495144 A CN 107495144A
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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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
The present invention relates to food processing technology field, and in particular to a kind of bubble green pepper Pisi and preparation method thereof.The bubble green pepper Pisi is made up of following raw material：Pigskin silk, material water, bubble green pepper water, bubble green pepper；Pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；Material water is made up of following raw material：Edible salt, white granulated sugar, monosodium glutamate, sodium tripolyphosphate, citric acid, anise, Chinese prickly ash, spiceleaf, cassia bark, ginger juice, water；Bubble green pepper is made up of following raw material：Capsicum, water, edible salt, white granulated sugar, citric acid, glacial acetic acid, white wine, calcium chloride, D sodium isoascorbates；Bubble green pepper water is the water after bubble green pepper material water dilutes in proportion with water.The present invention is by bubble green pepper Pisi formula, process optimization, adapting it to industrial scale production.Compared with the bubble green pepper Pisi of workshop-based making, present invention improves the color and luster of Pisi, flavor and mouthfeel, color and luster is bright, flavor it is sour it is refreshing, peppery strength is full, mouthfeel bullet is crisp, leisure meat product cuisines are passed on.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of bubble green pepper Pisi and preparation method thereof.
Background technology
At present, in the market bubble green pepper Pisi is in terms of pigskin softening, using hydrogen peroxide or other chemical reagent bleach soft
Change is handled, and very big food safety risk be present, certain influence, and product special flavour, mouth on the health for eating crowd be present
Sense declines.It is badly in need of a kind of safe and healthy pigskin softening mode to meet the needs of people are to cuisines.In addition, as people give birth to
The flat raising of running water and demand to leisure meat product increasingly increase, and the bubble green pepper Pisi quality of manual workshop form production can not meet
Consumer demand, main its color and luster obfuscation, it is not easy to chew the appetite that can not effectively excite consumer.Need to be formulated it, technique
Optimize, and then adapt to industrialized production, leisure meat product cuisines are passed on.
Improved therefore, people have carried out innovation also for the processing technology of Pisi, such as Chinese patent CN106616407A
A kind of production method of spicy pigskin silk is disclosed, Pisi is carried out by way of enzymolysis, the immersion of fried and sodium acid carbonate soft
Change and bleach, but this method needs to be digested and fry operations, complex technical process, and need to pass through in enzymolysis process
The conditions such as control temperature are to ensure the activity of enzyme, it is necessary to professional technological guidance.Therefore, it is necessary to enter to the processing technology of pigskin silk
One step is improved.
The content of the invention
The defects of in order to overcome prior art, it is an object of the invention to provide a kind of bubble green pepper Pisi, and color and luster is bright, flavor is sour
It is refreshing, mouthfeel bullet is crisp, yield rate is high.
Meanwhile the present invention also aims to provide a kind of preparation method of bubble green pepper Pisi.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of bubble green pepper Pisi, is prepared by the raw material of following parts by weight：45 ~ 50 parts of pigskin silk, 30 ~ 35 parts of water of material, bubble green pepper
10 ~ 15 parts of water, 2 ~ 4 parts of bubble green pepper；
Wherein pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；
Material water is prepared by the raw material of following parts by weight：1.5 ~ 1.6 parts of edible salt, 0.4 ~ 0.5 part of white granulated sugar, monosodium glutamate 0.3 ~
0.4 part, 0.04 ~ 0.05 part of sodium tripolyphosphate, 0.03 ~ 0.04 part of citric acid, anistree 0.02 ~ 0.03 part, Chinese prickly ash 0.02 ~ 0.03
Part, 0.01 ~ 0.02 part of spiceleaf, 0.01 ~ 0.02 part of cassia bark, 0.008 ~ 0.01 part of ginger juice, 50 ~ 55 parts of water；
Bubble green pepper is prepared by the raw material of following parts by weight：50 ~ 60 parts of capsicum, 40 ~ 50 parts of water, 0.6 ~ 1 part of edible salt, white sand
1 ~ 3 part of sugar, 0.2 ~ 0.4 part of citric acid, 0.1 ~ 0.2 part of glacial acetic acid, 0.5 ~ 1 part of white wine, 0.2 ~ 0.5 part of calcium chloride, D- are different anti-bad
0.02 ~ 0.05 part of hematic acid sodium；
Bubble green pepper water is bubble green pepper material water and water after bubble green pepper completes according to 1：10 ~ 15 weight than dilution after water.
Optionally, during cooking pigskin silk, water, sodium acid carbonate and citric acid corresponding to 45 ~ 50 parts of pigskin silks are made
Parts by weight dosage be：50 ~ 55 parts of water, 0.25 ~ 0.45 part of sodium acid carbonate, 0.3 ~ 0.4 part of citric acid.
The preparation method of above-mentioned bubble green pepper Pisi, including following operating procedure：
1）Cook pigskin silk：Pigskin silk making water is taken in parts by weight, and sodium acid carbonate and citric acid, Ran Houzai are added after boiled
The pigskin added after chopping, at a temperature of 90 ~ 95 DEG C, cook 20 ~ 25min；
2）Make material water：Feeding water making water in parts by weight, anise, Chinese prickly ash, spiceleaf, cassia bark, ginger juice are added after boiled,
At a temperature of 95 ~ 98 DEG C, 10 ~ 15min is cooked, then adds edible salt, white granulated sugar, monosodium glutamate, is stirred to after being completely dissolved, temperature
40 ~ 50 DEG C are down to, adds citric acid, sodium tripolyphosphate, stirring is completely dissolved, and is cooled to≤10 DEG C；
3）Make bubble green pepper：Bubble green pepper making water is taken in parts by weight, is heated to 90 ~ 95 DEG C, adds edible salt, after being completely dissolved,
Cooling, white granulated sugar, citric acid, glacial acetic acid, white wine, calcium chloride, D-araboascorbic acid sodium are then added, is completely dissolved well mixed
Afterwards, 4 ~ 7 DEG C are cooled to, adds capsicum, at a temperature of 0 ~ 4 DEG C, brewed 7 days, it was bubble green pepper to take out capsicum, remaining bubble green pepper material water
Save backup；
4）Soak pigskin silk：Step 2 is taken in parts by weight）The material water of making, takes step 3）The bubble green pepper of making is added in material water, is taken
Step 3）The bubble green pepper water that standby bubble green pepper material water is diluted with water making is added in material water, after being well mixed, adds what is pre-cooled
Step 1）The pigskin silk of making, 10 ~ 12h is soaked at a temperature of 0 ~ 4 DEG C, that is, is completed.
Optionally, step 1）The specific method of middle pigskin chopping is：
A：Using pig back skin as raw material, according to pigskin：Water=1：1.3 ratio, water intaking is boiled, pigskin is put into boiled water,
Cook 3 ~ 5min to pigskin to change colour, then take out pigskin and be put into water to clean up and carry out frizing and surface pig hair after control water and remove
Processing；
B：Pigskin after processing of step A is shaped with plastics one-piece, then it is quick-frozen to central temperature be -6 ~ -4 DEG C；
C：The quick-frozen good pigskins of step B are thawed to product surface after being moved with finger pinch, remove plastics one-piece, pigskin is cut
Into 3.5 ~ 4mm of thickness, length≤10cm strip, that is, complete.
Optionally, the pigskin after processing of step A is cut into length in 30~50cm, 8~10cm of width first in step B
Rectangle, then shaped again with plastics one-piece.
Optionally, pigskin is cut into 3.5 ~ 4mm of thickness in step C, the specific method of length≤10cm strip is：Modeling will be removed
Pigskin after material list piece is placed in the neck of the row's of cutting machine, and pigskin is cut into 3.5 ~ 4mm of thickness, length≤10cm bar using the row's of cutting machine
Shape.Compared to manual chopping or with filament cutter chopping, operating efficiency improves 8 ~ 10 times, suitable for industrialized production.
Optionally, step 3）Described in capsicum cleaned in advance using preceding, after cleaning control water to surface without water droplet.
Bubble green pepper Pisi of the present invention, citric acid and sodium acid carbonate are added in pigskin silk boiling process, is softened by acid-base reaction
Pigskin, the water sorption of pigskin is lifted, the crisp mouthfeel of enhancing pigskin silk bullet, shortens the brew time of pigskin, improves efficiency and go out
Product rate；Expect that citric acid and sodium tripolyphosphate are added in water to be used in combination, and is acted synergistically by soda acid, in the process of pigskin silk immersion
In further lifting pigskin silk water sorption, the flavor for promoting feed water and bubble green pepper water enters the inside of pigskin silk, improves pigskin
The taste flavor of silk；Calcium chloride is added in bubble green pepper manufacturing process and plays a part of sequestering agent and curing agent, strengthens capsicum
While brittleness, can be acted synergistically during using bubble green pepper water as raw material soaking pigskin silk with other raw materials improves pigskin silk
Texture quality, the crisp mouthfeel of enhancing pigskin silk bullet.
Meanwhile the present invention adds lemon by adding sodium acid carbonate and citric acid in pigskin silk boiling process in water is expected
Lemon acid and sodium tripolyphosphate, and using bubble green pepper water as raw material, the raw materials such as citric acid, glacial acetic acid, white wine, Ge Geyuan are added in bubble green pepper water
Mutually acted synergistically between material, improve the color and luster of pigskin silk so that the pigskin silk color and luster of making is bright.
Embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of bubble green pepper Pisi, is prepared by the raw material of following parts by weight：48 parts of pigskin silk, material 32 parts of water, 12 parts of bubble green pepper water,
3 parts of bubble green pepper；
Wherein pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；Make 48 parts
The parts by weight dosage of water, sodium acid carbonate and citric acid corresponding to pigskin silk is：52 parts of water, 0.32 part of sodium acid carbonate, citric acid
0.35 part；
Material water is prepared by the raw material of following parts by weight：1.55 parts of edible salt, 0.45 part of white granulated sugar, 0.35 part of monosodium glutamate, three
0.045 part of polyphosphate sodium, 0.035 part of citric acid, anistree 0.025 part, 0.025 part of Chinese prickly ash, 0.015 part of spiceleaf, cassia bark 0.015
Part, 0.009 part of ginger juice, 52 parts of water；
Bubble green pepper is prepared by the raw material of following parts by weight：55 parts of capsicum, 45 parts of water, 0.8 part of edible salt, 2 parts of white granulated sugar, lemon
0.3 part of lemon acid, 0.15 part of glacial acetic acid, 0.7 part of white wine, 0.4 part of calcium chloride, 0.04 part of D-araboascorbic acid sodium；
Bubble green pepper water is bubble green pepper material water and water after bubble green pepper completes according to 1：12 weight than dilution after water.
The preparation method of the present embodiment bubble green pepper Pisi, concrete operation step are：
1）Be raw material from pig back skin, jacketed pan cleaned up, pour into running water it is boiled after, according to pigskin：Water=1:1.3
Ratio, pigskin is poured into blanching in jacketed pan and cooks 3 ~ 5min to changing colour, the pigskin after blanching is carried out to scrape oil processing, will with knife
Grease is repaiied on the inside of pigskin, while the residual pig hair of pig skin surfaces is repaiied only；
2）By step 1）Pigskin after finishing cuts into rectangle of the length in 30~50cm, 8 ~ 10cm of width, then uses plastics
Monolithic carries out parcel shaping, and it is -6 that the pigskin of forming is put into the quick-frozen central temperature to product in less than -30 DEG C of freezer
DEG C~-4 DEG C.
3）By step 2）Quick-frozen good pigskin thaw to product surface can pinch dynamic with finger when, by the plastics of pig skin surfaces
Monolithic removes, and then coiled pigskin is stuck in the neck of slicer, is cut into thickness as 3.5-4mm, length≤10cm strip；
4）Make pigskin silk：First jacketed pan is cleaned up, pour into water it is boiled after, according to said ratio, first by sodium acid carbonate, lemon
Lemon slow acid is poured into jacketed pan, then by step 3）Pigskin after the chopping of making is poured into jacketed pan, at 90-95 DEG C or so,
Time about 20 ~ 25min；
5）Make material water：First jacketed pan is cleaned up, pours into running water, after boiled, add anise, Chinese prickly ash, spiceleaf, cassia bark,
Ginger juice, temperature control cooks 12min and closes fire at 98 DEG C or so, then edible salt, white granulated sugar, monosodium glutamate are poured into jacketed pan, stirs
Mix to being completely dissolved, treat that temperature is down to 50 DEG C or so, add citric acid, sodium tripolyphosphate, be cooled to temperature≤10 DEG C；
6）Bubble green pepper makes：Water is warming up to 90 ~ 95 DEG C, edible salt is added, until completely dissolved, pours into clean rustless steel container
Middle cooling, white granulated sugar, citric acid, glacial acetic acid, white wine, calcium chloride, D-araboascorbic acid sodium are added, is uniformly dissolved, treats temperature
4 ~ 7 DEG C are cooled to, the capsicum for cleaning up and draining away the water is poured into rustless steel container, is defined by water submerged capsicum, is sealed
After be put into 0 ~ 4 DEG C of low temperature environment and deposit, brewed 7 days, taking-up capsicum was bubble green pepper, and remaining bubble green pepper material water is standby；
7）Soak pigskin silk：Take step 6）Standby bubble green pepper material water is with water according to 1：Bubble green pepper water is used as after 12 dilution proportion, is pressed
Ratio takes bubble green pepper water and bubble green pepper, the material water of step 5) making, after being well mixed, the step 4 after addition cooling）The pigskin of making
Silk, is put into 0 ~ 4 DEG C of low temperature environment and carries out 10 ~ 12h of immersion, that is, complete.
Embodiment 2
A kind of bubble green pepper Pisi, is prepared by the raw material of following parts by weight：45 parts of pigskin silk, material 30 parts of water, 10 parts of bubble green pepper water,
2 parts of bubble green pepper；
Wherein pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；Make 45 parts
The parts by weight dosage of water, sodium acid carbonate and citric acid corresponding to pigskin silk is：50 parts of water, 0.25 part of sodium acid carbonate, citric acid
0.3 part；
Material water is prepared by the raw material of following parts by weight：1.5 parts of edible salt, 0.4 part of white granulated sugar, 0.3 part of monosodium glutamate, trimerization phosphorus
Sour 0.04 part of sodium, 0.03 part of citric acid, anistree 0.02 part, 0.02 part of Chinese prickly ash, 0.01 part of spiceleaf, 0.01 part of cassia bark, ginger juice
0.008 part, 50 parts of water；
Bubble green pepper is prepared by the raw material of following parts by weight：50 parts of capsicum, 40 parts of water, 0.6 part of edible salt, 1 part of white granulated sugar, lemon
0.2 part of lemon acid, 0.1 part of glacial acetic acid, 0.5 part of white wine, 0.2 part of calcium chloride, 0.02 part of D-araboascorbic acid sodium；
Bubble green pepper water is bubble green pepper material water and water after bubble green pepper completes according to 1：10 weight than dilution after water.
The preparation method of the present embodiment bubble green pepper Pisi, with embodiment 1.
Embodiment 3
A kind of bubble green pepper Pisi, is prepared by the raw material of following parts by weight：50 parts of pigskin silk, material 35 parts of water, 15 parts of bubble green pepper water,
4 parts of bubble green pepper；
Wherein pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；Make 50 parts
The parts by weight dosage of water, sodium acid carbonate and citric acid corresponding to pigskin silk is：55 parts of water, 0.45 part of sodium acid carbonate, citric acid
0.4 part；
Material water is prepared by the raw material of following parts by weight：1.6 parts of edible salt, 0.5 part of white granulated sugar, 0.4 part of monosodium glutamate, trimerization phosphorus
Sour 0.05 part of sodium, 0.04 part of citric acid, anistree 0.03 part, 0.03 part of Chinese prickly ash, 0.02 part of spiceleaf, 0.02 part of cassia bark, ginger juice
0.01 part, water；
Bubble green pepper is prepared by the raw material of following parts by weight：60 parts of capsicum, 50 parts of water, 1 part of edible salt, 3 parts of white granulated sugar, lemon
0.4 part of acid, 0.2 part of glacial acetic acid, 1 part of white wine, 0.5 part of calcium chloride, 0.05 part of D-araboascorbic acid sodium；
Bubble green pepper water is bubble green pepper material water and water after bubble green pepper completes according to 1：15 weight than dilution after water.
The preparation method of the present embodiment bubble green pepper Pisi, with embodiment 1.
Comparative example 1
This comparative example makes pigskin silk, according to the step 1 of embodiment 1）To 3）Pigskin chopping, then water intaking are put into by same method
After being boiled in jacketed pan, the pigskin after chopping is directly added into, is cooked at a temperature of 90 ~ 95 DEG C ripe, the time for recording cooking is
40~45min；The dosage of pigskin is same as Example 1 after its reclaimed water and chopping.
Comparative example 2
This comparative example makes pigskin silk, according to the step 1 of embodiment 1）To 3）Pigskin chopping, then water intaking are put into by same method
After being boiled in jacketed pan, 0.37 part of sodium acid carbonate is added, the pigskin silk after chopping is directly added into, is cooked at a temperature of 90 ~ 95 DEG C
Maturation, the time for recording cooking are 35 ~ 38min, and the dosage of pigskin is same as Example 1 after its reclaimed water and chopping.
Comparative example 3
This comparative example makes pigskin silk, according to the step 1 of embodiment 1）To 3）Pigskin chopping, then water intaking are put into by same method
After being boiled in jacketed pan, add 0.37 part of citric acid, be directly added into the pigskin silk after chopping, at a temperature of 90 ~ 95 DEG C cook into
Ripe, the time for recording cooking is 35 ~ 38min, and the dosage of pigskin is same as Example 1 after its reclaimed water and chopping.
Data compare：Embodiment 1 is calculated respectively, comparative example 1 ~ 3 makes the yield rate of pigskin silk, yield rate=complete
Pigskin silk weight/do not cook pigskin silk weight * 100%, as a result show, the yield rate that embodiment 1 makes pigskin silk is
120%, the yield rate of comparative example 1 is 105%, and the yield rate of comparative example 2 is 110%, yield rate be 109%, from the result
The yield rate highest of embodiment 1, it can be seen that sodium acid carbonate and citric acid are added to the water and cooked to pigskin silk, in soda acid
Pigskin can be softened under effect, lift the water sorption of pigskin silk, shorten brew time, improve yield rate.And observe implementation
The color and luster for the Pisi that example 1 and comparative example 1 ~ 3 make, using whiteness and bright degree as criterion, embodiment 1 is better than comparative example 2
It is better than comparative example 1 better than comparative example 3, it can be seen that sodium acid carbonate and citric acid collective effect have the work bleached to pigskin silk
With the whiteness of pigskin silk and bright degree can be lifted.
Comparative example 4
This comparative example as different from Example 1, saves citric acid, other are the same as embodiment 1 when making material water.
Comparative example 5
This comparative example as different from Example 1, saves sodium tripolyphosphate, other are the same as embodiment 1 when making material water.
Comparative example 6
This comparative example as different from Example 1, replaces bubble green pepper water, other are the same as implementation during immersion pigskin silk using clear water
Example 1.
Data compare：（1）Detect the elasticity for the pigskin silk that embodiment 1 and comparative example 4 ~ 6 make, knot respectively using Texture instrument
Fruit shows the ＞ comparative examples 6 of 1 ＞ comparative examples of embodiment, 4 ＞ comparative examples 5；
（2）50 volunteers of the age at 20 ~ 40 years old are chosen, the vinegar-pepper wind of the Pisi made to embodiment 1 and comparative example 4 ~ 6
Taste, it is whether tasty, whether play crisp carry out overall merit, provide sequence, the average result of sequence is better than comparative example 4 for embodiment 1
It is better than comparative example 6 better than comparative example 5.
By above-mentioned（1）With（2）Comparison data understand, the addition citric acid and sodium tripolyphosphate in water expect, and soaking
Middle addition bubble green pepper water, can promote feed water and pickled chilli flavor enters inside Pisi, the mouthfeel that lifting Pisi is vinegar-pepper, while lift skin
The water sorption of silk, the crisp mouthfeel of enhancing Pisi bullet.
Claims (7)
1. a kind of bubble green pepper Pisi, it is characterised in that be prepared by the raw material of following parts by weight：45 ~ 50 parts of pigskin silk, material water
30 ~ 35 parts, 10 ~ 15 parts of bubble green pepper water, 2 ~ 4 parts of bubble green pepper；
Wherein pigskin silk is formed by the pigskin after chopping to be put into cook in the water containing sodium acid carbonate and citric acid；
Material water is prepared by the raw material of following parts by weight：1.5 ~ 1.6 parts of edible salt, 0.4 ~ 0.5 part of white granulated sugar, monosodium glutamate 0.3 ~
0.4 part, 0.04 ~ 0.05 part of sodium tripolyphosphate, 0.03 ~ 0.04 part of citric acid, anistree 0.02 ~ 0.03 part, Chinese prickly ash 0.02 ~ 0.03
Part, 0.01 ~ 0.02 part of spiceleaf, 0.01 ~ 0.02 part of cassia bark, 0.008 ~ 0.01 part of ginger juice, 50 ~ 55 parts of water；
Bubble green pepper is prepared by the raw material of following parts by weight：50 ~ 60 parts of capsicum, 40 ~ 50 parts of water, 0.6 ~ 1 part of edible salt, white sand
1 ~ 3 part of sugar, 0.2 ~ 0.4 part of citric acid, 0.1 ~ 0.2 part of glacial acetic acid, 0.5 ~ 1 part of white wine, 0.2 ~ 0.5 part of calcium chloride, D- are different anti-bad
0.02 ~ 0.05 part of hematic acid sodium；
Bubble green pepper water is bubble green pepper material water and water after bubble green pepper completes according to 1：10 ~ 15 weight than dilution after water.
2. bubble green pepper Pisi as claimed in claim 1, it is characterised in that during cooking pigskin silk, make 45 ~ 50 parts of pigskins
The parts by weight dosage of water, sodium acid carbonate and citric acid is corresponding to silk：50 ~ 55 parts of water, 0.25 ~ 0.45 part of sodium acid carbonate, lemon
0.3 ~ 0.4 part of lemon acid.
3. a kind of preparation method of bubble green pepper Pisi as claimed in claim 2, it is characterised in that including following operating procedure：
1）Cook pigskin silk：Pigskin silk making water is taken in parts by weight, and sodium acid carbonate and citric acid, Ran Houzai are added after boiled
The pigskin added after chopping, at a temperature of 90 ~ 95 DEG C, cook 20 ~ 25min；
2）Make material water：Feeding water making water in parts by weight, anise, Chinese prickly ash, spiceleaf, cassia bark, ginger juice are added after boiled,
At a temperature of 95 ~ 98 DEG C, 10 ~ 15min is cooked, then adds edible salt, white granulated sugar, monosodium glutamate, is stirred to after being completely dissolved, temperature
40 ~ 50 DEG C are down to, adds citric acid, sodium tripolyphosphate, stirring is completely dissolved, and is cooled to≤10 DEG C；
3）Make bubble green pepper：Bubble green pepper making water is taken in parts by weight, is heated to 90 ~ 95 DEG C, adds edible salt, after being completely dissolved,
Cooling, white granulated sugar, citric acid, glacial acetic acid, white wine, calcium chloride, D-araboascorbic acid sodium are then added, is completely dissolved well mixed
Afterwards, 4 ~ 7 DEG C are cooled to, adds capsicum, at a temperature of 0 ~ 4 DEG C, brewed 7 days, it was bubble green pepper to take out capsicum, remaining bubble green pepper material water
Save backup；
4）Soak pigskin silk：Step 2 is taken in parts by weight）The material water of making, takes step 3）The bubble green pepper of making is added in material water, is taken
Step 3）Standby bubble green pepper material water, which is diluted with water to make bubble green pepper water and add, expects in water, after being well mixed, adds the step pre-cooled
Rapid 1）The pigskin silk of making, 10 ~ 12h is soaked at a temperature of 0 ~ 4 DEG C, that is, is completed.
4. the preparation method of bubble green pepper Pisi as claimed in claim 3, it is characterised in that step 1）The specific side of middle pigskin chopping
Method is：
A：Using pig back skin as raw material, according to pigskin：Water=1：1.3 ratio, water intaking is boiled, pigskin is put into boiled water,
Cook 3 ~ 5min to pigskin to change colour, then take out pigskin and be put into water to clean up and carry out frizing and surface pig hair after control water and remove
Processing；
B：Pigskin after processing of step A is shaped with plastics one-piece, then it is quick-frozen to central temperature be -6 ~ -4 DEG C；
C：The quick-frozen good pigskins of step B are thawed to product surface after being moved with finger pinch, remove plastics one-piece, pigskin is cut
Into 3.5 ~ 4mm of thickness, length≤10cm strip, that is, complete.
5. the preparation method of bubble green pepper Pisi as claimed in claim 4, it is characterised in that by the pig after processing of step A in step B
Skin cuts into length in 30~50cm first, 8~10cm of width rectangle, is then shaped again with plastics one-piece.
6. the preparation method of bubble green pepper Pisi as claimed in claim 4, it is characterised in that in step C by pigskin be cut into thickness 3.5 ~
The specific method of 4mm, length≤10cm strip is：The pigskin after plastics one-piece will be removed to be placed in the neck of the row's of cutting machine, utilized
Pigskin is cut into 3.5 ~ 4mm of thickness, length≤10cm strip by the row's of cutting machine.
7. the preparation method of bubble green pepper Pisi as claimed in claim 3, it is characterised in that step 3）Described in capsicum before use
Cleaned in advance, water is controlled after cleaning to surface without water droplet.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710825306.4A CN107495144A (en) | 2017-09-14 | 2017-09-14 | A kind of bubble green pepper Pisi and preparation method thereof |
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| CN110447836A (en) * | 2019-07-26 | 2019-11-15 | 重庆工商大学 | A kind of preparation method of bubble green pepper crystal pigskin |
| CN112869044A (en) * | 2021-02-22 | 2021-06-01 | 宣汉县蜀宣食品有限公司 | Processing method of leisure instant pigskin |
| CN114304517A (en) * | 2022-01-15 | 2022-04-12 | 成都汇城食品有限公司 | Preparation method of pigskin with pickled peppers and prepared pigskin with pickled peppers |
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