CN109105869A - A kind of vinegar-pepper river snail meat pulp and preparation method thereof - Google Patents
A kind of vinegar-pepper river snail meat pulp and preparation method thereof Download PDFInfo
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- CN109105869A CN109105869A CN201811307792.1A CN201811307792A CN109105869A CN 109105869 A CN109105869 A CN 109105869A CN 201811307792 A CN201811307792 A CN 201811307792A CN 109105869 A CN109105869 A CN 109105869A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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Abstract
A kind of vinegar-pepper spiral shell sauce bag includes spiral shell meat, steeps bamboo shoot, salt, white sugar, water-starch, sodium bicarbonate(edible), cooking wine, rapeseed oil, vinegar, pericarpium zanthoxyli schinifolii powder, green onion bar, capsicum, tomato, ginger, garlic, chickens' extract, oil consumption, egg are octagonal, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；The present invention has the advantages that carry, is convenient to take, and taste degrees of fusion is good, and product is delicious, fragrance and the collocation of spiral shell meat taste are appropriate, and spiral shell meat pulp excellent taste, raw meat is not hard for meat tenderness, flexible, there is a chewy texture, meat is not done oiliness, and voluptuousness is moderately salted, product special flavour is good, finished color is tempting, easily causes the appetite of people, is easily liked by the majority of consumers, finished product is not in oil plant layering, non-greasy, stability is good, long shelf-life, shelf life is 12 months, preparation method simple possible, it is easy to accomplish industrialization production is worth marketing application.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of vinegar-pepper river snail meat pulp and preparation method thereof.
Background technique
River snail refers to the mollusk of Viviparidae, belongs to Mollusca Gastropoda Probranchia Viviparidae.River snail is sweet in flavor
It is salty, cold in nature, enter spleen, stomach, liver, large intestine channel；With heat-clearing, relieving summer-heat, diuresis is quenched the thirst, sober up, control heat, control difficult urination, jaundice,
Tinea pedis oedema, is quenched one's thirst, hemorrhoid, hematochezia, red eye, swell pain, furuncle swelling toxin and other effects.
The plump exquisiteness of spiral shell, delicious flavour, rich in albumen egg, vitamin and amino acid needed by human and micro member
Element is typical high protein, low fat, high calcareous natural animal sexual health food.It is known as the good reputation of " jewel in disk ".Spiral shell meat
Vitamin A, protein, iron and calcium rich in etc. have dietary function to diseases such as hot eyes, jaundice, tinea pedis, hemorrhoid；Edible field
Spiral shell has significant curative effect to body odour.
At present apparently, just the spiral shell meat pulp of listing has the following problems: 1. taste degrees of fusion are bad, and product is not delicious enough,
Flavoring taste is denseer and greasy, obvious without spiral shell meat-like flavor or spiral shell meat fishy smell, influences product special flavour；2. mouthfeel is bad, meat
It is dry, immalleable, over-salty without chewy texture or voluptuousness, much extends the shelf life to completely cut off air and make one thick layer of surface oily,
There is oil plant lamination, it is too greasy；3. finished color is too poor, the appetite of people cannot be triggered；It, can not 4. shelf life of products is short
Meet commercial requirements；5. the spiral shell meat pulp type of commercial type is fresh few, it is not able to satisfy the demand of people.
Summary of the invention
The purpose of the present invention is to provide a kind of vinegar-pepper river snail meat pulp of excellent taste.
Second object of the present invention is to provide the preparation method of above-mentioned vinegar-pepper river snail meat pulp
Object of the present invention is to what is realized by following technological means:
A kind of vinegar-pepper river snail meat pulp, which is characterized in that it is made of following raw materials according: spiral shell meat, steeps bamboo shoot, salt, white sugar, water
Starch, sodium bicarbonate(edible), cooking wine, rapeseed oil, vinegar, pericarpium zanthoxyli schinifolii powder, green onion bar, capsicum, tomato, ginger, garlic, chickens' extract, oil consumption, egg,
Illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；Wherein, the water-starch be dried starch with
Water is that 2:1 is uniformly mixed and is made in mass ratio.
Further, the vinegar-pepper river snail meat pulp is made of the raw material for including following weight proportion: 55~75 parts of spiral shell meat, bubble
30.2~41.1 parts of bamboo shoot, 3.2~4.5 parts of salt, 0.4~0.6 part of white sugar, 2.6~3.6 parts of water-starch, sodium bicarbonate(edible) 3.1~
4.3,21~28.6 parts of cooking wine, 42~59 parts of rapeseed oil, 22~29.9 parts of vinegar, 0.3~0.4 part of pericarpium zanthoxyli schinifolii powder, green onion bar 8.6~
12.1 parts, 65~88.4 parts of capsicum, 59.5~80.9 parts of tomato, 13.6~18.5 parts of ginger, 5.8~7.9 parts of garlic, chickens' extract 0.5~
0.7 part, 11~15.1 parts of oil consumption, 1.4~2.0 parts octagonal, 0.6~0.8 part of Radix Glycyrrhizae, 1.2~1.7 parts of tsaoko, dried orange peel 1.5~
2.1 parts, 1.3~1.8 parts of cassia bark, 1.5~2.1 parts of the root of Dahurain angelica, 1.7~2.4 parts of cloves, 1.7~2.4 parts of fructus amomi, White Chloe 1.7~
2.4 parts, 0.7~1.0 part of fennel seeds, 2~3 parts of egg.
In order to enable product taste degrees of fusion is good, product taste is more preferable, the vinegar-pepper river snail meat pulp be include following weight
The raw material of proportion are made: 60~65 parts of spiral shell meat, bubble 32.9~35.5 parts of bamboo shoot, 3.5~3.8 parts of salt, 0.4~0.5 part of white sugar,
2.8~3.1 parts of water-starch, sodium bicarbonate(edible) 3.4~3.7,22.9~24.7 parts of cooking wine, 45.8~49.5 parts of rapeseed oil, vinegar
24.1~26.1 parts, 0.3~0.4 part of pericarpium zanthoxyli schinifolii powder, 9.4~10.2 parts of green onion bar, 70.9~76.6 parts of capsicum, tomato 64.9~
70.1 parts, 14.8~16.1 parts of ginger, 6.3~6.8 parts of garlic, 0.5~0.6 part of chickens' extract, 12.1~13.1 parts of oil consumption, illiciumverum 1.5~
1.6 parts, 0.7~0.8 part of Radix Glycyrrhizae, 1.3~1.4 parts of tsaoko, 1.6~1.8 parts of dried orange peel, 1.4~1.5 parts of cassia bark, the root of Dahurain angelica 1.6~
1.8 parts, 1.9~2.0 parts of cloves, 1.9~2.0 parts of fructus amomi, 1.9~2.0 parts of White Chloe, 0.8~0.9 part of fennel seeds, egg 2~3
Part.
In order to enable the mouthfeel of spiral shell meat pulp is more preferable, more there are chewy texture, more flexible, a kind of preparation side of vinegar-pepper river snail meat pulp
Method, which is characterized in that it is to include the following steps to be made:
(1) it draws materials
The spiral shell meat being stripped is weighed by formula ratio be put into it is spare in stainless-steel pan；
(2) it cleans
The water for taking 4~5 times of spiral shell meat quality, is put into stainless-steel pan and is tentatively cleaned, pulled out after cleaning spiral shell meat in
It is stand-by in stainless steel disc；
(3) stripping and slicing
Spiral shell meat is cut into a length of 0.5~1.5cm, width is the block of 0.2~0.5cm, is put into stainless steel disc stand-by；
(4) deodorization
The egg white of the salt for accounting for spiral shell meat quality 2%~3%, the sodium bicarbonate(edible) of formula ratio and egg is taken to be put into stainless steel
It in disk, is sufficiently stirred with blender, and it is 5~10r/min that agitator speed, which is arranged, is sufficiently mixed stirring 5~10 minutes, then quiet
It sets 10~20 minutes, to achieve the purpose that abundant deodorization；
(5) it cleans
Addition accounts for 2~3 times of spiral shell meat of water in stainless-steel pan, and the spiral shell meat for pouring into step 4 washes away mucus and impurity, so weight
It is 2-3 times multiple；
(6) soup processed
It is added in stainless steel and accounts for 2~3 times of spiral shell meat of water, 300w~600w, which is boiled to water temperature, to close fire when being 30~50 DEG C and be put into
Spiral shell meat, bubble is floating on removing face obtains original soup；
(7) stew in soy sauce
The original soup that step (6) obtains are placed on electromagnetic oven, and are put into remaining salt, 3/4 mass parts of formula ratio
Ginger, onion parts, illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；It is boiled in 700w~900w
300w-600w is changed after to boiling to boil when will be dry to soup, pull out ginger, onion parts, spices bag, spiral shell meat be put into it is spare in disk；
(8) preparation is cooked
Bubble bamboo shoot, tomato are cut into little particle；Capsicum is sufficiently minced, is respectively put into spare in disk；
(9) ingredient boils
Rapeseed oil is added in frying pan, be heated to being put at 180~210 DEG C of oil temperature the ginger of 1/4 mass parts of formula ratio,
Garlic pulls ginger, garlic out after frying out fragrance, then pour into capsicum, tomato stir-fry 1~2 minute, be subsequently added into bubble bamboo shoot, pericarpium zanthoxyli schinifolii powder,
Salt, white sugar, cooking wine, vinegar, chickens' extract, oil consumption are sufficiently mixed uniformly；
(10) finished product is obtained:
Spiral shell meat is put into 300w~600w in step 9 to stir-fry 1~2 minute, is taken the dish out of the pot, is bottled with turning spoon after water-starch thickening soup；
With air dry oven and temperature is arranged is 60 DEG C, obtains final finished after 30~35min of sterilization time sterilizing.The present invention has
It is following the utility model has the advantages that
The vinegar-pepper spiral shell meat pulp of the present invention has the advantages that carry, is convenient to take, and taste degrees of fusion is good, and product is delicious, perfume
Material and the collocation of spiral shell meat taste are appropriate, and spiral shell meat pulp excellent taste, raw meat is not hard for meat tenderness, flexible, there is chewy texture, and meat does not do oiliness, meat
Feel moderately salted, product special flavour is good, and finished color is tempting, and easily cause the appetite of people, is easily liked by the majority of consumers, at
Product are not in oil plant layering, and non-greasy, stability is good, long shelf-life, and shelf life is 12 months, and preparation method simply may be used
Row, it is easy to accomplish industrialization production is worth marketing application.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention, without departing substantially from spirit of that invention
In the case where essence, to modifications or substitutions made by the method for the present invention, step or condition, all belong to the scope of the present invention.
Embodiment one
A kind of vinegar-pepper river snail meat pulp, is made according to the following steps:
Formula: 62 parts of spiral shell meat, bubble 33.6 parts of bamboo shoot, 3.7 parts of salt, 0.45 part of white sugar, 2.9 parts of water-starch, sodium bicarbonate(edible)
3.6,23.6 parts of cooking wine, 47.3 parts of rapeseed oil, 25.2 parts of vinegar, 0.35 part of pericarpium zanthoxyli schinifolii powder, 9.9 parts of green onion bar, 73.5 parts of capsicum, tomato
68.2 parts, 15.2 parts of ginger, 6.5 parts of garlic, 0.55 part of chickens' extract, 12.7 parts of oil consumption, octagonal 1.55 parts, 0.75 part of Radix Glycyrrhizae, tsaoko 1.35
Part, 1.7 parts of dried orange peel, 1.45 parts of cassia bark, 1.7 parts of the root of Dahurain angelica, 1.95 parts of cloves, 1.95 parts of fructus amomi, 1.95 parts of White Chloe, fennel seeds 0.85
Part, 1.5 parts of egg；It with water is that 2:1 is uniformly mixed and is made that the water-starch is dried starch in mass ratio.
Preparation method:
(1) it draws materials
The spiral shell meat being stripped is weighed by formula ratio be put into it is spare in stainless-steel pan；
(2) it cleans
The water for taking 5 times of spiral shell meat quality, is put into stainless-steel pan and is tentatively cleaned, and pulls spiral shell meat after cleaning out in stainless
It is stand-by in steel disk；
(3) stripping and slicing
Spiral shell meat is cut into a length of 0.5~1.5cm, width is the block of 0.2~0.5cm, is put into stainless steel disc stand-by；
(4) deodorization
It takes to account for spiral shell meat and weigh the egg white of 2.5% salt, the sodium bicarbonate(edible) of formula ratio and egg and be put into stainless steel disc,
It is sufficiently stirred with blender, and it is 8r/min that agitator speed, which is arranged, stirring 9 minutes is sufficiently mixed, then stand 15 minutes, to reach
To the purpose of abundant deodorization.
(5) it cleans
Addition accounts for 3 times of spiral shell meat of water in stainless-steel pan, and the spiral shell meat for pouring into (4) step washes away mucus and impurity, so weight
It is 3 times multiple；
(6) soup processed
It is added in stainless steel and accounts for 2 times of spiral shell meat of water, 300w-600w, which is boiled to water temperature, to close fire when being 45 DEG C and be put into spiral shell meat, removes
It goes on face to steep to float to obtain original soup；
(7) stew in soy sauce
The original soup that step (6) obtains are placed on electromagnetic oven, and are put into the life of 3/4 mass parts of remaining salt, formula ratio
Ginger, onion parts, illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；In 700w~900w boil to
300w~600w is changed after boiling to boil when will be dry to soup, pull out ginger, onion parts, spices bag, spiral shell meat be put into it is spare in disk；
(8) preparation is cooked
Bubble bamboo shoot, tomato are cut into little particle；Capsicum is sufficiently minced, is respectively put into spare in disk；
(9) ingredient boils
Rapeseed oil is added in frying pan, be heated to being put at 200 DEG C of oil temperature the ginger of 1/4 mass parts of formula ratio, garlic, to
Ginger, garlic are pulled out after frying out fragrance, then pours into capsicum, tomato stir-frying 1 minute, are subsequently added into bubble bamboo shoot, pericarpium zanthoxyli schinifolii powder, salt, white sugar, material
Wine, vinegar, chickens' extract, oil consumption are sufficiently mixed uniformly；
(10) finished product is obtained:
Spiral shell meat is put into 300w-600w in step 9 to stir-fry 2 minutes, is taken the dish out of the pot, is bottled with turning spoon after water-starch thickening soup；With drum
Wind drying box and temperature is arranged is 60 DEG C, obtains final finished after sterilization time 32min sterilizing.
Experiment one: product stability
Finished product made from embodiment 1 is packed into In Shade storage by listing, the sampling in 3 months of every mistake carries out sense organ inspection
It looks into, experimental grade criterion and result see the table below:
| Color | Acidity | Peppery degree | Flavor | Quality | Salinity | |
| The 1-3 month | 0 | 1 | 1 | 1 | 3 | 1 |
| The 4-6 month | 0 | 1 | 1 | 1 | 3 | 1 |
| The 7-9 month | 0 | 1 | 1 | 1 | 3 | 1 |
| The 10-12 month | 0 | 1 | 1 | 1 | 3 | 2 |
Judging quota:
Color: pale brown 1 brown, 2 black 3 of yellow 0
Acidity: general 0 moderate 1 meta-acid, 2 peracid 3
Peppery degree: peppery 2 spy peppery 3 in not peppery 0 micro- peppery 1
Quality: dry 0 hard 1 softness 2 tender 3
Flavor: there is 0 fragrance 1 of fishy smell
Salinity: general 0 moderate 1 partially salty 2 over-salty 3
A kind of vinegar-pepper river snail sauce of this product is placed 12 months by listing packaging is In Shade, and all organoleptic indicators compared with 0 month
Not finding significant change, organoleptic indicator's scoring in 12 months is suitable with 0 month, therefore, this product stability is good, and shelf life at least 12
Month.
Experiment two: product taste investigation
A kind of vinegar-pepper river snail meat pulp of the present invention, specific formula and specific production method so that this product have carry,
Advantage convenient to take, and taste degrees of fusion is good, and product is delicious, and fragrance and the collocation of spiral shell meat taste are appropriate, spiral shell meat pulp mouthfeel pole
Good, raw meat is not hard for meat tenderness, flexible, there is a chewy texture, and meat is not done oiliness, and voluptuousness is moderately salted, and product special flavour is good, and finished color is tempting
The advantages that.
Vinegar-pepper river snail meat pulp made from embodiment 1 is subjected to market survey as follows: random selection 18 years old or more
1000 people of crowd tastes sample made from embodiment 1, and as a result statistics is as follows:
| Mouthfeel evaluation | It is very good | Preferably | Generally | Difference |
| Statistical number of person | 763 | 159 | 51 | 27 |
Market survey the results show that 76.3% crowd thinks that vinegar-pepper river snail sauce taste made from this method is very good,
15.9% crowd thinks that taste is relatively good, and 5.1% people thinks that taste is general, and 2.7% people thinks that taste is poor.Gu Benpinkou
Feel, is easily received by the numerous consumer groups.
Embodiment two
Formula: 60 parts of spiral shell meat, bubble 32.9 parts of bamboo shoot, 3.5 parts of salt, 0.4 part of white sugar, 2.8 parts of water-starch, sodium bicarbonate(edible)
3.4,22.9 parts of cooking wine, 45.8 parts of rapeseed oil, 24.1 parts of vinegar, 0.3 part of pericarpium zanthoxyli schinifolii powder, 9.4 parts of green onion bar, 70.9 parts of capsicum, tomato
64.9 parts, 14.8 parts of ginger, 6.3 parts of garlic, 0.5 part of chickens' extract, 12.1 parts of oil consumption, octagonal 1.5 parts, Radix Glycyrrhizae: 0.7 part, 1.3 parts of tsaoko,
1.6 parts of dried orange peel, 1.4 parts of cassia bark, 1.6 parts of the root of Dahurain angelica, 1.9 parts of cloves, 1.9 parts of fructus amomi, 1.9 parts of White Chloe, 0.8 part of fennel seeds, egg 1
Part；It with water is that 2:1 is uniformly mixed and is made that the water-starch is dried starch in mass ratio.
Preparation method:
(1) it draws materials
The spiral shell meat being stripped is weighed by formula ratio be put into it is spare in stainless-steel pan；
(2) it cleans
The water for taking 4 times of spiral shell meat quality, is put into stainless-steel pan and is tentatively cleaned, and pulls spiral shell meat after cleaning out in stainless
It is stand-by in steel disk；
(3) stripping and slicing
Spiral shell meat is cut into a length of 0.5~1.5cm, width is the block of 0.2~0.5cm, is put into stainless steel disc stand-by；
(4) deodorization
It takes to account for spiral shell meat and weigh the egg white of 2% salt, the sodium bicarbonate(edible) of formula ratio and egg and be put into stainless steel disc, use
Blender is sufficiently stirred, and it is 5r/min that agitator speed, which is arranged, stirring 10 minutes is sufficiently mixed, then stand 10 minutes, to reach
To the purpose of abundant deodorization.
(5) it cleans
The water for accounting for 2-3 times of spiral shell meat is added in stainless-steel pan, the spiral shell meat for pouring into (4) step washes away mucus and impurity, so
It is repeated 3 times；
(6) soup processed
Be added in stainless steel and account for the water of 2-3 times of spiral shell meat, 300w-600w boil to water temperature be 30 DEG C when pass fire be put into spiral shell meat,
Steeping on removing face floating is to obtain original soup；
(7) stew in soy sauce
The original soup that step (6) obtains are placed on electromagnetic oven, and are put into the life of 3/4 mass parts of remaining salt, formula ratio
Ginger, onion parts, illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；In 700w~900w boil to
300w~600w is changed after boiling to boil when will be dry to soup, pull out ginger, onion parts, spices bag, spiral shell meat be put into it is spare in disk；
(8) preparation is cooked
Bubble bamboo shoot, tomato are cut into little particle；Capsicum is sufficiently minced, is respectively put into spare in disk；
(9) ingredient boils
Rapeseed oil is added in frying pan, is heated to being put into the ginger of 1/4 mass parts of formula ratio, formula at 180 DEG C of oil temperature
The garlic of amount pulls ginger, garlic out after frying out fragrance, then pour into capsicum, tomato stir-fry 2 minutes, be subsequently added into bubble bamboo shoot, pericarpium zanthoxyli schinifolii powder,
Salt, white sugar, cooking wine, vinegar, chickens' extract, oil consumption are sufficiently mixed uniformly；
(10) finished product is obtained:
Spiral shell meat is put into 300w-600w in step (9) to stir-fry 1 minute, is taken the dish out of the pot, is bottled with turning spoon after water-starch thickening soup；With
Air dry oven and temperature is arranged is 60 DEG C, obtains final finished after sterilization time 30min sterilizing.
Product made from embodiment 2 is carried out to stability experiment and mouthfeel investigation respectively by the experimental method of embodiment 1, surely
Qualitative results show that the vinegar-pepper river snail meat pulp of this product is placed 12 months by listing packaging is In Shade, and all organoleptic indicators were the same as 0 month
To compare and does not find significant change, organoleptic indicator's scoring in 12 months is suitable with 0 month, therefore, this product stability is good, shelf life at least 12
A month；Market survey the results show that this product is in good taste, easily received by the numerous consumer groups.
Embodiment three
Formula: 65 parts of spiral shell meat, bubble 35.5 parts of bamboo shoot, 3.8 parts of salt, 0.5 part of white sugar, 3.1 parts of water-starch, sodium bicarbonate(edible)
3.7,24.7 parts of cooking wine, 49.5 parts of rapeseed oil, 26.1 parts of vinegar, 0.4 part of pericarpium zanthoxyli schinifolii powder, 10.2 parts of green onion bar, 76.6 parts of capsicum, tomato
70.1 parts, it is 16.1 parts of ginger, 6.8 parts of garlic, 0.6 part of chickens' extract, 13.1 parts of oil consumption, 1.6 parts octagonal, 0.8 part of Radix Glycyrrhizae, 1.4 parts of tsaoko, old
1.8 parts of skin, 1.5 parts of cassia bark, 1.8 parts of the root of Dahurain angelica, 2.0 parts of cloves, 2.0 parts of fructus amomi, 2.0 parts of White Chloe, 0.9 part of fennel seeds, egg 2
Part；It with water is that 2:1 is uniformly mixed and is made that the water-starch is dried starch in mass ratio.
Preparation method:
(1) it draws materials
The spiral shell meat being stripped is weighed by formula ratio be put into it is spare in stainless-steel pan；
(2) it cleans
The water for taking 5 times of spiral shell meat quality, is put into stainless-steel pan and is tentatively cleaned, and pulls spiral shell meat after cleaning out in stainless
It is stand-by in steel disk；
(3) stripping and slicing
Spiral shell meat is cut into a length of 0.5~1.5cm, width is the block of 0.2~0.5cm, is put into stainless steel disc stand-by；
(4) deodorization
It takes to account for spiral shell meat and weigh the egg white of 3% salt, the sodium bicarbonate(edible) of formula ratio and egg and be put into stainless steel disc, use
Blender is sufficiently stirred, and it is 10r/min that agitator speed, which is arranged, is sufficiently mixed stirring 10 minutes, then stand 10-20 minutes,
To achieve the purpose that abundant deodorization.
(5) it cleans
Addition accounts for 3 times of spiral shell meat of water in stainless-steel pan, and the spiral shell meat for pouring into (4) step washes away mucus and impurity, so weight
It is 2 times multiple；
(6) soup processed
It is added in stainless steel and accounts for 3 times of spiral shell meat of water, 300w-600w, which is boiled to water temperature, to close fire when being 50 DEG C and be put into spiral shell meat, removes
It goes on face to steep to float to obtain original soup；
(7) stew in soy sauce
The original soup that step (6) obtains are placed on electromagnetic oven, and are put into salt, the ginger of 3/4 mass parts of formula ratio, green onion
Section, illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；It boils in 700w-900w to boiling
300w-600w is changed to boil when will be dry to soup, pull out ginger, onion parts, spices bag, spiral shell meat be put into it is spare in disk；
(8) preparation is cooked
Bubble bamboo shoot, tomato are cut into little particle；Capsicum is sufficiently minced, is respectively put into spare in disk；
(9) ingredient boils
Rapeseed oil is added in frying pan, be heated to being put at 210 DEG C of oil temperature the ginger of 1/4 mass parts of formula ratio, garlic, to
Pull ginger, garlic out after frying out fragrance, then pour into capsicum, tomato stir-fry 2 minutes, be subsequently added into bubble bamboo shoot, pericarpium zanthoxyli schinifolii powder, salt, white sugar,
Vinegar, cooking wine, chickens' extract, oil consumption are sufficiently mixed uniformly；
(10) finished product is obtained:
Spiral shell meat is put into 300w-600w in step (9) to stir-fry 1 minute, is taken the dish out of the pot, is bottled with turning spoon after water-starch thickening soup；With
Air dry oven and temperature is arranged is 60 DEG C, obtains final finished after sterilization time 35min sterilizing.
Product made from embodiment 3 is carried out to stability experiment and mouthfeel investigation respectively by the experimental method of embodiment 1, surely
Qualitative results show that the vinegar-pepper river snail meat pulp of this product is placed 12 months by listing packaging is In Shade, and all organoleptic indicators were the same as 0 month
To compare and does not find significant change, organoleptic indicator's scoring in 12 months is suitable with 0 month, therefore, this product stability is good, shelf life at least 12
A month；Market survey the results show that this product is in good taste, easily received by the numerous consumer groups.
Claims (4)
1. a kind of vinegar-pepper river snail meat pulp, which is characterized in that it is made of following raw materials according: spiral shell meat, steeps bamboo shoot, salt, white sugar, pond
Powder, sodium bicarbonate(edible), cooking wine, rapeseed oil, vinegar, pericarpium zanthoxyli schinifolii powder, green onion bar, capsicum, tomato, ginger, garlic, chickens' extract, oil consumption, egg, eight
Angle, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；Wherein, the water-starch is dried starch and water
In mass ratio for 2:1 is uniformly mixed and is made.
2. vinegar-pepper river snail meat pulp as described in claim 1, which is characterized in that it is the raw material system for including following weight proportion
At: 55 ~ 75 parts of spiral shell meat, bubble 30.2 ~ 41.1 parts of bamboo shoot, 3.2 ~ 4.5 parts of salt, 0.4 ~ 0.6 part of white sugar, 2.6 ~ 3.6 parts of water-starch, food
With sodium bicarbonate 3.1 ~ 4.3,21 ~ 28.6 parts of cooking wine, 42 ~ 59 parts of rapeseed oil, 22 ~ 29.9 parts of vinegar, 0.3 ~ 0.4 part of pericarpium zanthoxyli schinifolii powder, green onion
8.6 ~ 12.1 parts of bar, 65 ~ 88.4 parts of capsicum, 59.5 ~ 80.9 parts of tomato, 13.6 ~ 18.5 parts of ginger, 5.8 ~ 7.9 parts of garlic, chickens' extract 0.5
~ 0.7 part, 11 ~ 15.1 parts of oil consumption, octagonal 1.4 ~ 2.0 parts, 0.6 ~ 0.8 part of Radix Glycyrrhizae, 1.2 ~ 1.7 parts of tsaoko, dried orange peel 1.5 ~ 2.1
Part, 1.3 ~ 1.8 parts of cassia bark, 1.5 ~ 2.1 parts of the root of Dahurain angelica, 1.7 ~ 2.4 parts of cloves, 1.7 ~ 2.4 parts of fructus amomi, 1.7 ~ 2.4 parts of White Chloe, fennel fruit
It is 0.7 ~ 1.0 part, 2 ~ 3 parts of egg fragrant.
3. vinegar-pepper river snail meat pulp as claimed in claim 2, which is characterized in that it is the raw material system for including following weight proportion
At: 60 ~ 65 parts of spiral shell meat, bubble 32.9 ~ 35.5 parts of bamboo shoot, 3.5 ~ 3.8 parts of salt, 0.4 ~ 0.5 part of white sugar, 2.8 ~ 3.1 parts of water-starch, food
With sodium bicarbonate 3.4 ~ 3.7,22.9 ~ 24.7 parts of cooking wine, 45.8 ~ 49.5 parts of rapeseed oil, 24.1 ~ 26.1 parts of vinegar, pericarpium zanthoxyli schinifolii powder 0.3 ~
0.4 part, 9.4 ~ 10.2 parts of green onion bar, 70.9 ~ 76.6 parts of capsicum, 64.9 ~ 70.1 parts of tomato, 14.8 ~ 16.1 parts of ginger, garlic 6.3 ~ 6.8
Part, 0.5 ~ 0.6 part of chickens' extract, 12.1 ~ 13.1 parts of oil consumption, 1.5 ~ 1.6 parts octagonal, 0.7 ~ 0.8 part of Radix Glycyrrhizae, 1.3 ~ 1.4 parts of tsaoko,
1.6 ~ 1.8 parts of dried orange peel, 1.4 ~ 1.5 parts of cassia bark, 1.6 ~ 1.8 parts of the root of Dahurain angelica, 1.9 ~ 2.0 parts of cloves, 1.9 ~ 2.0 parts of fructus amomi, White Chloe
1.9 ~ 2.0 parts, 0.8 ~ 0.9 part of fennel seeds, 2 ~ 3 parts of egg.
4. the preparation method of vinegar-pepper river snail meat pulp as claimed in claim 3, which is characterized in that it is to include the following steps to make
:
(1) it draws materials
The spiral shell meat being stripped is weighed by formula ratio be put into it is spare in stainless-steel pan；
(2) it cleans
The water for taking 4 ~ 5 times of spiral shell meat quality, is put into stainless-steel pan and is tentatively cleaned, and pulls spiral shell meat after cleaning out in stainless steel
It is stand-by in disk；
(3) stripping and slicing
Spiral shell meat is cut into a length of 0.5 ~ 1.5cm, width is the block of 0.2 ~ 0.5cm, is put into stainless steel disc stand-by；
(4) deodorization
It takes the egg white of the salt for accounting for spiral shell meat quality 2% ~ 3%, the sodium bicarbonate(edible) of formula ratio and egg to be put into stainless steel disc, uses
Blender is sufficiently stirred, and it is 5 ~ 10r/min that agitator speed, which is arranged, is sufficiently mixed stirring 5 ~ 10 minutes, then stand 10 ~ 20 points
Clock, to achieve the purpose that abundant deodorization；
(5) it cleans
Addition accounts for 2 ~ 3 times of spiral shell meat of water in stainless-steel pan, and the spiral shell meat for pouring into step 4 washes away mucus and impurity, so repeatedly 2-3
It is secondary；
(6) soup processed
It is added in stainless steel and accounts for 2 ~ 3 times of spiral shell meat of water, 300w ~ 600w, which is boiled to water temperature, to close fire when being 30 ~ 50 DEG C and be put into spiral shell meat, removes
It goes on face to steep to float to obtain original soup；
(7) stew in soy sauce
The original soup that step (6) obtains are placed on electromagnetic oven, and are put into remaining salt, the ginger of 3/4 mass parts of formula ratio,
Onion parts, illiciumverum, Radix Glycyrrhizae, tsaoko, dried orange peel, cassia bark, the root of Dahurain angelica, cloves, fructus amomi, White Chloe, fennel seeds；It boils in 700w ~ 900w to boiling
After change 300w-600w and boil when will be dry to soup, pull out ginger, onion parts, spices bag, spiral shell meat be put into it is spare in disk；
(8) preparation is cooked
Bubble bamboo shoot, tomato are cut into little particle；Capsicum is sufficiently minced, is respectively put into spare in disk；
(9) ingredient boils
Rapeseed oil is added in frying pan, be heated to being put at 180 ~ 210 DEG C of oil temperature the ginger of 1/4 mass parts of formula ratio, garlic, to
Pull ginger, garlic out after frying out fragrance, then pour into capsicum, tomato stir-fry 1 ~ 2 minute, be subsequently added into bubble bamboo shoot, pericarpium zanthoxyli schinifolii powder, salt, white sugar,
Cooking wine, vinegar, chickens' extract, oil consumption are sufficiently mixed uniformly；
(10) finished product is obtained:
Spiral shell meat is put into 300w ~ 600w in step 9 to stir-fry 1 ~ 2 minute, is taken the dish out of the pot, is bottled with turning spoon after water-starch thickening soup；Use air blast
Drying box and temperature is arranged is 60 DEG C, obtains final finished after 30 ~ 35min of sterilization time sterilizing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2757668C1 (en) * | 2020-12-30 | 2021-10-20 | Общество с ограниченной ответственностью "Маревен Фуд Сэнтрал" | Fruit sauce and its preparation method |
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