CN107712657A - The preparation method of bubble green pepper bamboo rat pawl - Google Patents

The preparation method of bubble green pepper bamboo rat pawl Download PDF

Info

Publication number
CN107712657A
CN107712657A CN201710932099.2A CN201710932099A CN107712657A CN 107712657 A CN107712657 A CN 107712657A CN 201710932099 A CN201710932099 A CN 201710932099A CN 107712657 A CN107712657 A CN 107712657A
Authority
CN
China
Prior art keywords
bamboo rat
green pepper
bubble green
parts
rat pawl
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.)
Withdrawn
Application number
CN201710932099.2A
Other languages
Chinese (zh)
Inventor
葛洪伟
张文明
秦玉玲
谢向萌
覃小柳
邓彦飞
夏治华
刘立强
覃子榕
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Jincheng Shuangfeng Agricultural Technology Co Ltd
Original Assignee
Guangxi Jincheng Shuangfeng Agricultural Technology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangxi Jincheng Shuangfeng Agricultural Technology Co Ltd filed Critical Guangxi Jincheng Shuangfeng Agricultural Technology Co Ltd
Priority to CN201710932099.2A priority Critical patent/CN107712657A/en
Publication of CN107712657A publication Critical patent/CN107712657A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a kind of preparation method of bubble green pepper bamboo rat pawl, including:The bamboo rat hair on bamboo rat pawl surface is rejected, is eluted with water, segment, successively the boiling together with baste, yellow rice wine, bubble green pepper, after the cooling that takes the dish out of the pot, is vacuum-packed, sterilizing.Being had using the bubble green pepper bamboo rat pawl for preparing of the present invention spicy has the advantages of tough meat of taste, skin is fragrant, appetizing is promoted the production of body fluid, stimulate circulation, with short production cycle, the shelf time is long, and the bamboo rat pawl that the present invention can make to be taken as discarded object to abandon originally is turned waste into wealth, enrich the species of bamboo rat deep processing, the industrial chain of bamboo rat cultivation is extended, and then adds the economic benefit of bamboo rat cultivation.

Description

The preparation method of bubble green pepper bamboo rat pawl
Technical field
The present invention relates to a kind of preparation method of animal product.A kind of it is more particularly related to system of bamboo rat pawl Preparation Method, belong to bamboo rat byproduct manufacture field.
Background technology
The tight shape Muridae of Rhizomys, Rhizomys, using the subterranean stem of bamboo, root, spray and stem as food, gained the name because mainly eating bamboo. Bamboo rat meat is first-class food materials rich in nutritional ingredients such as thick protein, crude fat;Bamboo rat skin is the fabulous cladding for making leathercraft; Bamboo rat hair and bamboo rat must make writing brush, the first-class raw material of paintbrush;Therefore, cultivation bamboo rat has higher economic value, at me State by large-scale farming, turns into one of aquaculture industry with economic benefit.But carried out at present by raw material of bamboo rat During Product processing, the claw of bamboo rat is generally regarded as offal treatment and fallen, and this not only waste of resource, also environment is caused certain Pollution.
Bubble green pepper class processed meat food stuff has the tough meat of taste, skin fragrant and famous with spicy, has the work(that appetizing is promoted the production of body fluid, stimulated circulation Effect, bone and flesh life is fragrant during chewing, has and very strong urges taste effect.The claw of bamboo rat is fabricated to the document of bubble green pepper based food also at present Report is had no, food service industry also has no industrialization production.
The content of the invention
It is an object of the present invention to provide a kind of preparation method of bubble green pepper bamboo rat pawl, its bubble green pepper bamboo rat pawl produced has The advantages of tough meat of skin is fragrant, appetizing is promoted the production of body fluid, stimulated circulation, with short production cycle, and the shelf time is long.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation side of bubble green pepper bamboo rat pawl Method, comprise the following steps:
Step 1:The bamboo rat hair on bamboo rat pawl surface is rejected, is eluted with water, by the bamboo rat nail-press after cleaning into 2~3 sections;
Step 2:0.3~1 part of salt, 0.3~0.5 part of Chinese prickly ash, 0.3~0.5 part of ginger splices, garlic 0.5 are weighed by weight ~1 part, anistree 0.5~1 part, 0.5~1 part of spiceleaf, 0.5~1 part of cassia bark, 0.5~1 part of fennel seeds, 0.5~1.5 part of rod chilli Mixing, after adding boiling to boil, then 15~20min of infusion, cooled and filtered, take filtrate and 3~5 parts of yellow rice wine, 0.3~0.5 part of light-coloured vinegar It is mixed to prepare baste;
Step 3:Bamboo rat pawl after segment is put into pot, adds water to submerge bamboo rat pawl, adds above-mentioned baste, is heated After boiling, continue 10~20min of boiling, pull bamboo rat pawl out, rinsed well with cold water;
Step 4:3~5 parts of yellow rice wine is weighed by weight, 15~20 parts of water is poured into pot, the bamboo rat after step 3 is handled Pawl is put into pot, is pulled out after 15~20min of heating boiling;
Step 5:Weigh by weight step 4 processing 10~15 parts of bamboo rat pawl, 0.5~1.5 part of bubble green pepper, above-mentioned seasoning 1 part of liquid is put into pot, after 25~35min of slow fire boiling, is added 3~5 parts of flavored oils, is mixed thoroughly and take the dish out of the pot, be vacuum-packed after cooling, Sterilizing.
Preferably, wherein, in step 2, the preparation method of the baste includes:Salt is weighed by weight 0.35 part, 0.3 part of Chinese prickly ash, 0.5 part of ginger splices, 0.7 part of garlic, anistree 0.6 part, 0.6 part of spiceleaf, 0.7 part of cassia bark, fennel seeds 0.6 Part, the mixing of 0.9 part of rod chilli, add 2~3 times of above-mentioned raw materials weight water be boiled by fire after, then with small fire infusion 15~ 20min, cooled and filtered, filtrate is taken to be well mixed with 3.5 parts of yellow rice wine, 0.5 part of light-coloured vinegar.
Preferably, wherein, in step 5, the flavored oils are made up of the raw material of following parts by weight:Rapeseed oil 5~10 Part, 1~2 part of sesame oil, 1~2 part of linseed oil and 0.3~1 part of chickens' extract.
Preferably, wherein, the flavored oils are made up of the raw material of following parts by weight:5 parts of rapeseed oil, 2 parts of sesame oil, flax Seed oil 2 parts and 0.5 part of chickens' extract, the preparation method of the flavored oils includes:Rapeseed oil, sesame oil, Asia are weighed by above-mentioned parts by weight Flaxseed oil is poured into pot after heating, is added chickens' extract and is mixed thoroughly.
Preferably, wherein, the yellow rice wine is 12 degree of glutinous rice sealed wines.
Preferably, wherein, include in step 5, the step of the sterilizing:By the bubble green pepper bamboo rat pawl after vacuum packaging Closed ultrahigh pressure vessel is put into, imposes 400~600MPa pressure, time to bubble green pepper bamboo rat pawl with water as medium at normal temperatures For 10~20min.
Preferably, wherein, include in step 5, the step of the vacuum packaging:It will be steeped with every bag of 250g specification Green pepper bamboo rat pawl loads packaging bag, extracts the air in packaging bag out, is 0.1MPa to vacuum, vacuum time is 40~50s, then complete Into sealing process.
Preferably, wherein, in step 5, with also including adding 4~6 parts of lotus leaves and wormwood into pot before slow fire boiling Mixed extract;The preparation method of the lotus leaf and the mixed extract of wormwood includes:According to mass ratio 1: 1 weigh lotus leaf and Wormwood, it is placed in 50~80 DEG C of baking ovens after drying 24h, the Lotus Leaf and wormwood powder of 50~100 mesh is respectively crushed into, by lotus After leaf powder and wormwood powder mix plus drinking water stirs into pasty state, with the ultrasonic wave that power is 400W at a temperature of 40~50 DEG C Ultrasonic 10min, then mixed with 95% ethanol solution according to mass ratio 1: 5, after extracting 4h at a temperature of 40~50 DEG C, filtering, Filter residue extracts twice again according to above-mentioned condition, merges the filtrate extracted three times, then by being evaporated under reduced pressure the ethanol removed in filtrate, Filtrate is set to be condensed into relative density as 1.05~1.12 lotus leaf and the mixed extract of wormwood.
The present invention comprises at least following beneficial effect:
(1) being had using the bubble green pepper bamboo rat pawl for preparing of the present invention spicy has that the tough meat of taste, skin is fragrant, appetizing is promoted the production of body fluid, promotes blood The advantages of circulating, be with short production cycle, the shelf time is long;
(2) the bamboo rat pawl that using the present invention can make to be taken as discarded object to abandon originally is turned waste into wealth, and is enriched bamboo rat and is added deeply The species of work, extends the industrial chain of bamboo rat cultivation, and then adds the economic benefit of bamboo rat cultivation;
(3) the bamboo rat pawl that can make to be taken as discarded object to abandon originally using the present invention is turned waste into wealth, and has not only saved resource, Also reduce pollution of the bamboo rat pawl discarded object to environment.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to example, the present invention is described in further detail, to make those skilled in the art with reference to specification text Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more The presence or addition of individual other elements or its combination.
<Embodiment 1>
The claw of healthy bamboo rat is chosen, the bamboo rat hair on bamboo rat pawl surface is rejected, is cleaned with clear water, by the bamboo rat pawl after cleaning Be cut into 2 sections it is standby, weigh 0.3 part of salt, 0.4 part of Chinese prickly ash, 0.3 part of ginger splices, 0.5 part of garlic, anistree 0.5 part, fragrant by weight 0.5 part of leaf, 0.5 part of cassia bark, 0.5 part of fennel seeds, 0.5 part of rod chilli are well mixed, add the water big fire of 2 times of above-mentioned raw materials weight After boiling, then with small fire infusion 15min, cooled and filtered, take filtrate to be well mixed with 3 parts of yellow rice wine, 0.3 part of light-coloured vinegar and seasoning is made Liquid, the bamboo rat pawl after segment is put into pot, adds water to submerge bamboo rat pawl, added above-mentioned baste, after heating is boiled, continue to steam 10min is boiled, bamboo rat pawl is pulled out, is rinsed well with cold water, then bamboo rat pawl is put into pot, weighs 3 parts of yellow rice wine, water by weight 15 parts are also poured into pot, are pulled out and are drained after heating boiling 15min, weigh 10 parts of bamboo rat pawl after above-mentioned drain, bubble by weight 0.5 part of green pepper, 1 part of above-mentioned baste are put into pot, after slow fire boiling 25min, are added 3 parts of flavored oils, are mixed thoroughly and take the dish out of the pot, after cooling Bubble green pepper bamboo rat pawl is loaded by packaging bag with every bag of 250g specification, the air in packaging bag is extracted out, is 0.1MPa to vacuum, very It is 40s between space-time, then completes sealing process, the bubble green pepper bamboo rat pawl after vacuum packaging is put into closed ultrahigh pressure vessel, normal Impose 400MPa pressure under temperature to bubble green pepper bamboo rat pawl with water as medium, time 20min, sterilized.
Wherein, above-mentioned flavored oils are made up of the raw material of following parts by weight:8 parts of rapeseed oil, 1 part of sesame oil, 1 part of linseed oil with And 0.3 part of chickens' extract, its preparation method includes:Rapeseed oil, sesame oil, linseed oil are weighed by above-mentioned parts by weight to pour into pot and heat Afterwards, chickens' extract is added to mix thoroughly.
<Embodiment 2>
The claw of healthy bamboo rat is chosen, the bamboo rat hair on bamboo rat pawl surface is rejected, is cleaned with clear water, by the bamboo rat pawl after cleaning Be cut into 3 sections it is standby, weigh by weight 1 part of salt, 0.5 part of Chinese prickly ash, 0.4 part of ginger splices, 1 part of garlic, anistree 1 part, 1 part of spiceleaf, 1 part of cassia bark, 1 part of fennel seeds, 1.5 parts of rod chilli are well mixed, add 3 times of above-mentioned raw materials weight water be boiled by fire after, then use Small fire infusion 18min, cooled and filtered, take filtrate to be well mixed with 5 parts of yellow rice wine, 0.4 part of light-coloured vinegar and baste is made, after segment Bamboo rat pawl be put into pot, add water to submerge bamboo rat pawl, add above-mentioned baste, after heating is boiled, continue boiling 20min, drag for Go out bamboo rat pawl, rinsed well with cold water, then bamboo rat pawl is put into pot, weigh 5 parts of yellow rice wine by weight, 20 parts of water also pours into In pot, heat to pull out after boiling 20min and drain, weigh by weight 15 parts of bamboo rat pawl after above-mentioned drain, 1.5 parts of bubble green pepper, on State 1 part of baste to be put into pot, after slow fire boiling 35min, add 5 parts of flavored oils, mix thoroughly and take the dish out of the pot, with every bag of 250g after cooling Specification by bubble green pepper bamboo rat pawl load packaging bag, extract out packaging bag in air, be 0.1MPa to vacuum, vacuum time is 50s, then sealing process is completed, the bubble green pepper bamboo rat pawl after vacuum packaging is put into closed ultrahigh pressure vessel, uses water at normal temperatures Make the pressure that medium imposes 600MPa to bubble green pepper bamboo rat pawl, time 10min, sterilized.
Wherein, above-mentioned flavored oils are made up of the raw material of following parts by weight:10 parts of rapeseed oil, 1.5 parts of sesame oil, linseed oil 1.5 parts and 1 part of chickens' extract, its preparation method includes:Rapeseed oil, sesame oil, linseed oil are weighed by above-mentioned parts by weight to pour into pot After heating, add chickens' extract and mix thoroughly.
<Embodiment 3>
The claw of healthy bamboo rat is chosen, the bamboo rat hair on bamboo rat pawl surface is rejected, is cleaned with clear water, by the bamboo rat pawl after cleaning Be cut into 2 sections it is standby, weigh 0.35 part of salt, 0.3 part of Chinese prickly ash, 0.5 part of ginger splices, 0.7 part of garlic, anistree 0.6 part, fragrant by weight 0.6 part of leaf, 0.7 part of cassia bark, 0.6 part of fennel seeds, 0.9 part of rod chilli are well mixed, and the water for adding 2.5 times of above-mentioned raw materials weight is big After fire boils, then with small fire infusion 20min, cooled and filtered, take filtrate to be well mixed with 3.5 parts of yellow rice wine, 0.5 part of light-coloured vinegar and be made Baste, the bamboo rat pawl after segment is put into pot, adds water to submerge bamboo rat pawl, add above-mentioned baste, after heating is boiled, after Continuous boiling 15min, pulls bamboo rat pawl out, is rinsed well with cold water, then bamboo rat pawl is put into pot, weigh yellow rice wine 4 by weight Part, 18 parts of water are also poured into pot, are pulled out and are drained after heating boiling 18min, weigh the bamboo rat pawl 12 after above-mentioned drain by weight Part, 1 part of bubble green pepper, 1 part of above-mentioned baste are put into pot, after slow fire boiling 30min, are added 4 parts of flavored oils, are mixed thoroughly and take the dish out of the pot, cold But bubble green pepper bamboo rat pawl is loaded by packaging bag with every bag of 250g specification after, the air in packaging bag is extracted out, is to vacuum 0.1MPa, vacuum time 45s, then sealing process is completed, the bubble green pepper bamboo rat pawl after vacuum packaging is put into closed super-pressure Container, impose 500MPa pressure to bubble green pepper bamboo rat pawl with water as medium at normal temperatures, time 15min, sterilized.
Wherein, above-mentioned flavored oils are made up of the raw material of following parts by weight:5 parts of rapeseed oil, 2 parts of sesame oil, 2 parts of linseed oil with And 0.5 part of chickens' extract, its preparation method includes:Rapeseed oil, sesame oil, linseed oil are weighed by above-mentioned parts by weight to pour into pot and heat Afterwards, chickens' extract is added to mix thoroughly.
<Embodiment 4>
With embodiment 3, difference is the preparation method of bubble green pepper bamboo rat pawl:With before slow fire boiling also include into pot plus Enter 4 parts of lotus leaves and the mixed extract of wormwood, make lotus leaf and the mixed extract of wormwood together with bamboo rat pawl, bubble green pepper, baste Boiling;The preparation method of the lotus leaf and the mixed extract of wormwood includes:Lotus leaf and wormwood are weighed according to mass ratio 1: 1, is put After drying 24h in 50 DEG C of baking ovens, the Lotus Leaf and wormwood powder of 80 mesh are respectively crushed into, by Lotus Leaf and wormwood powder After mixing plus drinking water stirs into pasty state, with the ultrasonic wave that power is 400W at a temperature of 40 DEG C ultrasonic 10min, then with 95% Ethanol solution mixes according to mass ratio 1: 5, and after extracting 4h at a temperature of 40 DEG C, filtering, filter residue extracts two again according to above-mentioned condition It is secondary, merge the filtrate that extracts three times, then by being evaporated under reduced pressure the ethanol removed in filtrate, make filtrate be condensed into relative density to be 1.05 lotus leaf and the mixed extract of wormwood.
<Embodiment 5>
With embodiment 3, difference is the preparation method of bubble green pepper bamboo rat pawl:With before slow fire boiling also include into pot plus Enter 5 parts of lotus leaves and the mixed extract of wormwood, make lotus leaf and the mixed extract of wormwood together with bamboo rat pawl, bubble green pepper, baste Boiling;The preparation method of the lotus leaf and the mixed extract of wormwood includes:Lotus leaf and wormwood are weighed according to mass ratio 1: 1, is put After drying 24h in 65 DEG C of baking ovens, the Lotus Leaf and wormwood powder of 50 mesh are respectively crushed into, by Lotus Leaf and wormwood powder After mixing plus drinking water stirs into pasty state, with the ultrasonic wave that power is 400W at a temperature of 45 DEG C ultrasonic 10min, then with 95% Ethanol solution mixes according to mass ratio 1: 5, and after extracting 4h at a temperature of 45 DEG C, filtering, filter residue extracts two again according to above-mentioned condition It is secondary, merge the filtrate that extracts three times, then by being evaporated under reduced pressure the ethanol removed in filtrate, make filtrate be condensed into relative density to be 1.08 lotus leaf and the mixed extract of wormwood.
<Embodiment 6>
With embodiment 3, difference is the preparation method of bubble green pepper bamboo rat pawl:With before slow fire boiling also include into pot plus Enter 6 parts of lotus leaves and the mixed extract of wormwood, make lotus leaf and the mixed extract of wormwood together with bamboo rat pawl, bubble green pepper, baste Boiling;The preparation method of the lotus leaf and the mixed extract of wormwood includes:Lotus leaf and wormwood are weighed according to mass ratio 1: 1, is put After drying 24h in 80 DEG C of baking ovens, the Lotus Leaf and wormwood powder of 100 mesh are respectively crushed into, by Lotus Leaf and wormwood powder After end mixes plus drinking water stirs into pasty state, with the ultrasonic wave that power is 400W at a temperature of 50 DEG C ultrasonic 10min, then with 95% Ethanol solution mixed according to mass ratio 1: 5, after extracting 4h at a temperature of 50 DEG C, filtering, filter residue extracts again according to above-mentioned condition Twice, merge the filtrate that extracts three times, then by being evaporated under reduced pressure the ethanol removed in filtrate, make filtrate be condensed into relative density to be 1.12 lotus leaf and the mixed extract of wormwood.
With reference to GB/T12315-2008《Sensory testing methods ranking method》, to the bubble green pepper bamboo rat prepared by embodiment 1~6 The color and luster of pawl, fragrance, flavour, form carry out sensory evaluation.During measure, each embodiment randomly chooses 20 persons of foretasting, and allows examination The person of eating is tasted by range estimation, nasil, mouth to be evaluated bubble green pepper bamboo rat pawl, is then taken the average value of 20 person's of foretasting scorings, is used Sense organ evaluating meter shown in table 1 below is scored.
[table 1] sense organ evaluating meter
According to GB4789.2-2016《National food safety standard food microbiological examination total plate count determines》, GB4789.3-2016《National food safety standard food microbiological examination enumeration of coliforms》And GB4789.35-2016 《National food safety standard food microbiological examination lactic acid bacteria is examined》Method to the bubble green pepper bamboo prepared by embodiment 1~6 The microbiological indicator of mouse pawl is detected.
After measured, in embodiment 1~3 bubble green pepper bamboo rat pawl sensory evaluation score such as table 2 below:
[table 2]
The microbiological indicator such as table 3 below of bubble green pepper bamboo rat pawl in embodiment 1~3:
[table 3]
The sensory evaluation score such as table 4 below of bubble green pepper bamboo rat pawl in embodiment 3~6:
[table 4]
The microbiological indicator such as table 5 below of bubble green pepper bamboo rat pawl in embodiment 3~6:
[table 5]
From upper table 2, it can be seen that the sensory evaluation score of bubble green pepper bamboo rat pawl is said more than 4.5 points in embodiment 1~3 Bubble green pepper bamboo rat pawl attractive color prepared by the bright method using embodiment 1~3, give off a strong fragrance, delicious flavour, spicy have taste, mouth Feel, nutritive loss it is few.From upper table 3, it can be seen that the bubble green pepper bamboo rat pawl prepared by embodiment 1~3 its bacterium colony is total after sterilization Number, coliform group count and lactic acid bacteria number are up to standard, meet GB2726-2016《National food safety standard cooked meat product》Items Regulation, and 4 DEG C of shelf life reach 6 months.
Compared with Example 3, the preparation method of bubble green pepper bamboo rat pawl is identical, and difference is for embodiment 4~6:In step In five, with addition lotus leaf and the mixed extract of wormwood into pot is also included before slow fire boiling, propose the mixing of lotus leaf and wormwood Take liquid boiling together with bamboo rat pawl, bubble green pepper, baste.From upper table 4, it can be seen that in embodiment 4~6 bubble green pepper bamboo rat pawl sense organ Score is evaluated also more than 4.5 points, even above embodiment 3 suitable with embodiment 3, illustrate to add mixing for lotus leaf and wormwood The color and luster of bubble green pepper bamboo rat pawl, fragrance, flavour, form these organoleptic qualities will not be damaged by closing extract solution.But can from upper table 5 Find out, its total plate count was below 3,4 DEG C of storages of embodiment after 6 months to bubble green pepper bamboo rat pawl prepared by embodiment 4~6 after sterilization Its total plate count is still below embodiment 3, and coliform group count and lactic acid bacteria number are up to standard, illustrates bubble green pepper prepared by embodiment 4~6 Bamboo rat pawl has more preferable fungistatic effect than bubble green pepper bamboo rat pawl prepared by embodiment 3, and this is primarily due to add in embodiment 4~6 Lotus leaf and the mixed extract of wormwood are added.Nuciferine, N-nornuciferine, reticuline, deoxidation aporheine in lotus leaf etc. Alkaline components have stronger bacteriostasis, in addition, the flavone compound such as Quercetin, isoquercitin, lotus leaf essential oil, steroidal etc. Composition also has certain bacteriostatic activity;Wormwood is a kind of chinese medicine material, and aboundresources, inexpensive, toxicity is low, α-pine in wormwood The compositions such as oleyl alcohol, β-folium eucalypti essence, α-absinthol, β-cloves alkene, trans reed alcohol also have stronger antibacterial action, therefore, by lotus After leaf and the mixed extract of wormwood are added in bamboo rat pawl, the natural bacteriostatic composition of lotus leaf and wormwood can effectively improve bubble green pepper The antibacterial ability of bamboo rat pawl, make bubble green pepper bamboo rat pawl that there is more preferable fungistatic effect, so as to extend the shelf life of bubble green pepper bamboo rat pawl, together When reduce preservative dosage, improve bubble green pepper bamboo rat pawl edible safety.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited In specific details and shown here as the example with description.

Claims (8)

1. a kind of preparation method of bubble green pepper bamboo rat pawl, it is characterised in that comprise the following steps:
Step 1:The bamboo rat hair on bamboo rat pawl surface is rejected, is eluted with water, by the bamboo rat nail-press after cleaning into 2~3 sections;
Step 2:0.3~1 part of salt, 0.3~0.5 part of Chinese prickly ash, 0.3~0.5 part of ginger splices, garlic 0.5~1 are weighed by weight Part, anistree 0.5~1 part, 0.5~1 part of spiceleaf, 0.5~1 part of cassia bark, 0.5~1 part of fennel seeds, 0.5~1.5 part of rod chilli are mixed Close, after adding boiling to boil, then 15~20min of infusion, cooled and filtered, take filtrate and 3~5 parts of yellow rice wine, 0.3~0.5 part of light-coloured vinegar mixed Close and baste is made;
Step 3:Bamboo rat pawl after segment is put into pot, adds water to submerge bamboo rat pawl, adds above-mentioned baste, heating is boiled Afterwards, continue 10~20min of boiling, pull bamboo rat pawl out, rinsed well with cold water;
Step 4:Weigh 3~5 parts of yellow rice wine by weight, 15~20 parts of water is poured into pot, the bamboo rat pawl after step 3 is handled is put Enter in pot, pulled out after 15~20min of heating boiling;
Step 5:10~15 parts of bamboo rat pawl, 0.5~1.5 part of bubble green pepper, the above-mentioned baste 1 of step 4 processing are weighed by weight Part is put into pot, after 25~35min of slow fire boiling, is added 3~5 parts of flavored oils, is mixed thoroughly and take the dish out of the pot, be vacuum-packed after cooling, gone out Bacterium.
2. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that in step 2, the baste Preparation method include:0.35 part of salt, 0.3 part of Chinese prickly ash, 0.5 part of ginger splices, 0.7 part of garlic, anise 0.6 are weighed by weight 0.9 part of part, 0.6 part of spiceleaf, 0.7 part of cassia bark, 0.6 part of fennel seeds, rod chilli mixing, add the water of 2~3 times of above-mentioned raw materials weight After being boiled by fire, then with small fire 15~20min of infusion, cooled and filtered, filtrate is taken to be mixed with 3.5 parts of yellow rice wine, 0.5 part of light-coloured vinegar It is even.
3. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that in step 5, the flavored oils It is made up of the raw material of following parts by weight:5~10 parts of rapeseed oil, 1~2 part of sesame oil, 1~2 part of linseed oil and chickens' extract 0.3~1 Part.
4. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 3, it is characterised in that the flavored oils are by following parts by weight Raw material be made:0.5 part of 5 parts of rapeseed oil, 2 parts of sesame oil, 2 parts of linseed oil and chickens' extract, the preparation method bag of the flavored oils Include:Rapeseed oil, sesame oil, linseed oil are weighed by above-mentioned parts by weight to pour into pot after heating, are added chickens' extract and are mixed thoroughly.
5. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that the yellow rice wine is 12 degree of glutinous rice sealed cylinders Wine.
6. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that in step 5, the sterilizing Step includes:Bubble green pepper bamboo rat pawl after vacuum packaging is put into closed ultrahigh pressure vessel, at normal temperatures with water as medium to bubble Green pepper bamboo rat pawl imposes 400~600MPa pressure, and the time is 10~20min.
7. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that in step 5, the vacuum packet The step of dress, includes:Bubble green pepper bamboo rat pawl is loaded by packaging bag with every bag of 250g specification, the air in packaging bag is extracted out, to vacuum Spend for 0.1MPa, vacuum time is 40~50s, then completes sealing process.
8. the preparation method of bubble green pepper bamboo rat pawl as claimed in claim 1, it is characterised in that in step 5, with slow fire boiling It is preceding also to include adding 4~6 parts of lotus leaves and the mixed extract of wormwood into pot;The system of the lotus leaf and the mixed extract of wormwood Preparation Method includes:According to mass ratio 1:1 weighs lotus leaf and wormwood, is placed in 50~80 DEG C of baking ovens after drying 24h, is respectively crushed into The Lotus Leaf and wormwood powder of 50~100 mesh, after Lotus Leaf and wormwood powder are mixed plus drinking water stirs into pasty state, uses Power be 400W ultrasonic wave at a temperature of 40~50 DEG C ultrasonic 10min, then with 95% ethanol solution according to mass ratio 1:5 is mixed Close, after extracting 4h at a temperature of 40~50 DEG C, filtering, filter residue extracts twice again according to above-mentioned condition, merges the filter extracted three times Liquid, then by being evaporated under reduced pressure the ethanol removed in filtrate, filtrate is condensed into the lotus leaf and Chinese mugwort that relative density is 1.05~1.12 The mixed extract of grass.
CN201710932099.2A 2017-10-10 2017-10-10 The preparation method of bubble green pepper bamboo rat pawl Withdrawn CN107712657A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710932099.2A CN107712657A (en) 2017-10-10 2017-10-10 The preparation method of bubble green pepper bamboo rat pawl

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710932099.2A CN107712657A (en) 2017-10-10 2017-10-10 The preparation method of bubble green pepper bamboo rat pawl

Publications (1)

Publication Number Publication Date
CN107712657A true CN107712657A (en) 2018-02-23

Family

ID=61209951

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710932099.2A Withdrawn CN107712657A (en) 2017-10-10 2017-10-10 The preparation method of bubble green pepper bamboo rat pawl

Country Status (1)

Country Link
CN (1) CN107712657A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109123448A (en) * 2018-08-13 2019-01-04 南宁利腾农业科技有限公司 The preparation method of bubble green pepper squab neck

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478669A (en) * 2013-10-21 2014-01-01 合肥工业大学 Pickled chicken paw soak solution
CN104432148A (en) * 2014-11-05 2015-03-25 安徽省百益食品有限公司 Method for making pig feet with pickled peppers
CN104544165A (en) * 2014-12-18 2015-04-29 重庆市黔江区黔双科技有限公司 Processing method of pickled chili processed goose intestines
CN104997041A (en) * 2014-04-17 2015-10-28 中国农业大学 Pickled pepper chicken claw and preparation method thereof
CN106174267A (en) * 2016-07-19 2016-12-07 重庆荷西农业科技有限公司 A kind of bubble green pepper Ge Pin and production method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478669A (en) * 2013-10-21 2014-01-01 合肥工业大学 Pickled chicken paw soak solution
CN104997041A (en) * 2014-04-17 2015-10-28 中国农业大学 Pickled pepper chicken claw and preparation method thereof
CN104432148A (en) * 2014-11-05 2015-03-25 安徽省百益食品有限公司 Method for making pig feet with pickled peppers
CN104544165A (en) * 2014-12-18 2015-04-29 重庆市黔江区黔双科技有限公司 Processing method of pickled chili processed goose intestines
CN106174267A (en) * 2016-07-19 2016-12-07 重庆荷西农业科技有限公司 A kind of bubble green pepper Ge Pin and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109123448A (en) * 2018-08-13 2019-01-04 南宁利腾农业科技有限公司 The preparation method of bubble green pepper squab neck

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN101444306B (en) Production method of yak preserved meat
CN102224936B (en) Preparation method of cattle palm leisure food
CN103404894A (en) Processing technology for flavor duck gizzards
CN107568691A (en) A kind of preparation method of semi-solid bonding flavoring
CN107568624A (en) Fermentation meat product and processing method for keeping fresh
CN105054104A (en) Processing method of soy sauce stewed chicken meat
KR101006566B1 (en) A health beef jerky of a soft flesh and the manufacturing method
CN105901727A (en) Making method for spiced wood frog healthy instant foodstuff with aromatic madder extract
CN106722762A (en) One kind bubble taste type Chinese meal frying flavoring and preparation method thereof
CN106819890A (en) A kind of preparation method of instant beef clod
CN103734778A (en) Cooked drunken chicken and preparation method thereof
CN106072287A (en) A kind of manufacture method of nourishing mutton soup
CN107712657A (en) The preparation method of bubble green pepper bamboo rat pawl
CN107927722A (en) A kind of steamed pork with salted dried mustard cabbage sauce and preparation method thereof
CN105614706A (en) Preparing method for fermented soya bean sauce
CN105361023A (en) Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof
CN110521953A (en) A kind of shredded chicken and preparation method thereof
CN104207074A (en) Flavoring used for grilled chicken and preparation method thereof
CN108835500A (en) A kind of preparation for processing of dried beef paste
CN106256228A (en) The cooking methods in black green pepper beef steak face
CN104664430A (en) Preparation method for flavored duck neck
CN107518308A (en) The preparation method of spicy snack containing bamboo rat pawl
CN107348375A (en) A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life and preparation method thereof
CN107125605A (en) Practical edible materials and preparation method thereof and eating method

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20180223

WW01 Invention patent application withdrawn after publication