CN107549774A

CN107549774A - A kind of preparation method of mushroom shredded meat capsicum

Info

Publication number: CN107549774A
Application number: CN201710883403.9A
Authority: CN
Inventors: 卓铉
Original assignee: Meitan Guizhou Guizhou Tourism Management Service Co Ltd
Current assignee: Meitan Guizhou Guizhou Tourism Management Service Co Ltd
Priority date: 2017-09-26
Filing date: 2017-09-26
Publication date: 2018-01-09

Abstract

This application discloses a kind of preparation method of mushroom shredded meat capsicum, chilli and old ginger are put into grinder together and ground, garlic also grinds simultaneously, beef is cut into meat cubelets and pickled 5 ~ 10 minutes with white granulated sugar, mushroom is cut into small pieces and pickled 5 ~ 10 minutes using salt, collybia albuminosa shines dry doubling and is ground into powder, and peanut is removed the peel and ground；Step 3: frying：First with rapeseed oil by Pericarpium Zanthoxyli is crisp and fermented soya bean 2 ~ 5 minutes, then chilli and old ginger are mixed together and are put into shortcake 10 ~ 15 minutes in rapeseed oil, temperature is maintained at 100 ~ 150 DEG C, then adds garlic and by aqueous vapor and boils dry, reuse rapeseed oil and the beef pickled and mushroom are fried into solid carbon dioxide gas, it is standby；Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled and stirred evenly, then is boiled 5 ~ 10 minutes with small fire, adds salt, monosodium glutamate and white sesameseed.The capsicum mouthfeel made using the application will be more preferably.

Description

A kind of preparation method of mushroom shredded meat capsicum

Technical field

The invention belongs to food processing technology field, and in particular to a kind of preparation method of mushroom shredded meat capsicum.

Background technology

Capsicum, alias：Long red pepper, long capsicum, green pepper, bell pepper.Solanaceae, Capsicum 1 year or limited perennial herb are planted Thing.The nearly hairless or micro- raw pubescence of stem, branch slightly zigzag warpage.Leaf alternate, branch top section are not extended into twin or fasciation shape, Square round shape is avette, avette or ovum shape lanceolar, full edge, and top is short tapering or anxious sharp, the narrow wedge shape of base portion；Flower Dan Sheng, bows vertical；Calyx Cup-shaped, not notable 5 tooth；Corolla white, sliver are avette；Flower pesticide gray purple.Carpopodium is more sturdy, bows vertical；The long finger-like of fruit, top is gradually Point and often bending, green during prematurity are peppery into red, orange or aubergine, taste after ripe.The flat kidney shape of seed, it is faint yellow.

In daily life, capsicum is essential, and capsicum is flavouring relatively common on dining table, each There is different lacol flavor thick chilli sauce in area.But the thick chilli sauce raw materials for production in market are single now, technique is simple, not The daily demand of people can be met, the thick chilli sauce that then high nutrition has fine mouthfeel is increasingly favored by consumer, because The mouthfeel of this increase thick chilli sauce already becomes the theme of life requirement.

The content of the invention

The invention is intended to provide a kind of preparation method of mushroom shredded meat capsicum, to solve, mouthfeel is bad in the prior art asks Topic.

A kind of preparation method of mushroom shredded meat capsicum in this programme, it is characterised in that：Comprise the following steps：

Step 1: dispensing：Select 500 ~ 600g of chilli of bright-colored drying, 100 ~ 150g of old ginger, 100 ~ 150g of mushroom, chicken fir 100 ~ 150g of bacterium, 150 ~ 200g of beef, 300 ~ 500g of garlic, 50 ~ 100g of Pericarpium Zanthoxyli, 100 ~ 200g of peanut, 100 ~ 150g of fermented soya bean It is standby；

Step 2: dispensing is handled：Chilli and old ginger are put into grinder together and ground, while garlic also grinds, beef is cut Pickled 5 ~ 10 minutes into meat cubelets and with white granulated sugar, mushroom is cut into small pieces and pickled 5 ~ 10 minutes using salt, and collybia albuminosa shines dry doubling Powder is ground into, peanut is removed the peel and ground；

Step 3: frying：First then chilli and old ginger are mixed together with rapeseed oil by Pericarpium Zanthoxyli is crisp and fermented soya bean 2 ~ 5 minutes Shortcake 10 ~ 15 minutes in rapeseed oil are put into, temperature is maintained at 100 ~ 150 DEG C, then adds garlic and by aqueous vapor and boils dry, reuses dish The beef pickled and mushroom are fried solid carbon dioxide gas by seed oil, standby；

Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled And stir evenly, then boiled 5 ~ 10 minutes with small fire, add salt, monosodium glutamate and white sesameseed.

Beneficial effects of the present invention：

When making thick chilli sauce using the present invention, Pericarpium Zanthoxyli and fermented soya bean are fried by rapeseed oil, will be so mixed into oil The peat-reek of Pericarpium Zanthoxyli lotus fermented soya bean, then the chilli and old ginger that have configured are mixed into rapeseed oil again and fried, such fragrance With regard to penetrating into capsicum, the fragrance that beef and mushroom equally also increase capsicum is mixed, after being fried, then by secondary frying, is spread Upper collybia albuminosa, because collybia albuminosa meat thickness is big and fleshy, matter filament is white, the fresh and sweet delicious and crisp of taste, and containing amino acid necessary to human body, Protein, plus its unique fragrance, mixed with capsicum after boiling and stirring, obtaining that thick chilli sauce taste is just more preferably delicious can Mouth, substantially increase the mouthfeel of thick chilli sauce.

Further, the small fire temperature in step 4 is 80 ~ 100 DEG C.Because collybia albuminosa has dried, be allowed to it is peppery After green pepper mixing, temperature is too high to be easy for causing collybia albuminosa to be pasted, and can thus influence the fragrance of collybia albuminosa in itself, and then influences to make Mouthfeel.

Embodiment

Below by embodiment, the present invention is further detailed explanation：

Embodiment 1

A kind of preparation method of mushroom shredded meat capsicum, comprises the following steps：

Step 1: dispensing：Select chilli 500g, old ginger 100g, mushroom 100g, collybia albuminosa 100g, the beef of bright-colored drying 150g, garlic 300g, Pericarpium Zanthoxyli 50g, peanut 100g, fermented soya bean 100g are standby；

Step 2: dispensing is handled：Chilli and old ginger are put into grinder together and ground, while garlic also grinds, beef is cut Pickled 5 minutes into meat cubelets and with white granulated sugar, mushroom is cut into small pieces and pickled 5 minutes using salt, and collybia albuminosa shines dry doubling and is ground into Powder, peanut are removed the peel and ground；

Step 3: frying：First with rapeseed oil then chilli is mixed together with old ginger and put by Pericarpium Zanthoxyli is crisp and fermented soya bean 2 minutes Enter shortcake 10 minutes in rapeseed oil, temperature is maintained at 100 DEG C, then adds garlic and by aqueous vapor and boils dry, reusing rapeseed oil will salt down The beef and mushroom made fries solid carbon dioxide gas, standby；

Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled And stir evenly, then boiled 5 minutes with small fire, add salt, monosodium glutamate and white sesameseed.

Embodiment 2

Step 1: dispensing：Select chilli 550g, old ginger 125g, mushroom 125g, collybia albuminosa 125g, the beef of bright-colored drying 180g, garlic 400g, Pericarpium Zanthoxyli 75g, peanut 150, fermented soya bean 125g are standby；

Step 2: dispensing is handled：Chilli and old ginger are put into grinder together and ground, while garlic also grinds, beef is cut Pickled 8 minutes into meat cubelets and with white granulated sugar, mushroom is cut into small pieces and pickled 8 minutes using salt, and collybia albuminosa shines dry doubling and is ground into Powder, peanut are removed the peel and ground；

Step 3: frying：First with rapeseed oil then chilli is mixed together with old ginger and put by Pericarpium Zanthoxyli is crisp and fermented soya bean 3 minutes Enter shortcake 13 minutes in rapeseed oil, temperature is maintained at 125 DEG C, then adds garlic and by aqueous vapor and boils dry, reusing rapeseed oil will salt down The beef and mushroom made fries solid carbon dioxide gas, standby；

Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled And stir evenly, then boiled 8 minutes with small fire, add salt, monosodium glutamate and white sesameseed.

Embodiment 3

Step 1: dispensing：Select chilli 600g, old ginger 150g, mushroom 150g, collybia albuminosa 150g, the beef of bright-colored drying 200g, garlic 500g, Pericarpium Zanthoxyli 100g, peanut 200g, fermented soya bean 150g are standby；

Step 2: dispensing is handled：Chilli and old ginger are put into grinder together and ground, while garlic also grinds, beef is cut Pickled 10 minutes into meat cubelets and with white granulated sugar, mushroom is cut into small pieces and pickled 10 minutes using salt, and collybia albuminosa shines dry doubling grinding Into powder, peanut is removed the peel and ground；

Step 3: frying：First with rapeseed oil then chilli is mixed together with old ginger and put by Pericarpium Zanthoxyli is crisp and fermented soya bean 5 minutes Enter shortcake 15 minutes in rapeseed oil, temperature is maintained at 150 DEG C, then adds garlic and by aqueous vapor and boils dry, reusing rapeseed oil will salt down The beef and mushroom made fries solid carbon dioxide gas, standby；

Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled And stir evenly, then boiled 10 minutes with small fire, add salt, monosodium glutamate and white sesameseed.

Comparative example is the thick chilli sauce that conventional method makes, by being contrasted with embodiment 1, embodiment 2 and embodiment 3, then Flavor component in thick chilli sauce is analyzed, obtains following data：

By data analysis, it is made using the composition contained in thick chilli sauce produced by the present invention its fragrance apparently higher than conventional method Thick chilli sauce, therefore more favored by consumer.

It should be pointed out that for those skilled in the art, without departing from the structure of the invention, it can also make Go out several modifications and improvements, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention Fruit and practical applicability.The scope of protection required by this application should be based on the content of the claims, the tool in specification The records such as body embodiment can be used for the content for explaining claim.

Claims

A kind of 1. preparation method of mushroom shredded meat capsicum, it is characterised in that：Comprise the following steps：

Step 1: dispensing：Select 500 ~ 600g of chilli of bright-colored drying, 100 ~ 150g of old ginger, 100 ~ 150g of mushroom, chicken fir 100 ~ 150g of bacterium, 150 ~ 200g of beef, 300 ~ 500g of garlic, 50 ~ 100g of Pericarpium Zanthoxyli, 100 ~ 200g of peanut, 100 ~ 150g of fermented soya bean It is standby；

Step 2: dispensing is handled：Chilli and old ginger are put into grinder together and ground, while garlic also grinds, beef is cut Pickled 5 ~ 10 minutes into meat cubelets and with white granulated sugar, mushroom is cut into small pieces and pickled 5 ~ 10 minutes using salt, and collybia albuminosa shines dry doubling Powder is ground into, peanut is removed the peel and ground；

Step 3: frying：First then chilli and old ginger are mixed together with rapeseed oil by Pericarpium Zanthoxyli is crisp and fermented soya bean 2 ~ 5 minutes Shortcake 10 ~ 15 minutes in rapeseed oil are put into, temperature is maintained at 100 ~ 150 DEG C, then adds garlic and by aqueous vapor and boils dry, reuses dish The beef pickled and mushroom are fried solid carbon dioxide gas by seed oil, standby；

Step 4: secondary frying：Chilli, old ginger, beef, mushroom, garlic are mixed, the peanut ground and collybia albuminosa are sprinkled And stir evenly, then boiled 5 ~ 10 minutes with small fire, add salt, monosodium glutamate and white sesameseed.
2. the preparation method of mushroom shredded meat capsicum according to claim 1, it is characterised in that：Small fire temperature in step 4 For 80 ~ 100 DEG C.