CN113854537A - Shredded meat flavor chili sauce and preparation method thereof - Google Patents
Shredded meat flavor chili sauce and preparation method thereof Download PDFInfo
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- CN113854537A CN113854537A CN202111112211.0A CN202111112211A CN113854537A CN 113854537 A CN113854537 A CN 113854537A CN 202111112211 A CN202111112211 A CN 202111112211A CN 113854537 A CN113854537 A CN 113854537A
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Classifications
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses a preparation method of shredded meat flavor chili sauce and the chili sauce, wherein fresh red peppers, ginger and garlic are respectively cleaned and then respectively put into a plastic basket with meshes, and water is drained; chopping the drained fresh red peppers, the ginger and the garlic into fragments respectively; putting the chopped fresh red peppers, the ginger, the garlic and the salt into a stirrer to be stirred until the mixture is uniformly stirred; pouring the stirred raw materials into a cellar for storage; conveying the raw materials in the cellar to a jar, spraying a layer of Maotai-flavor liquor on the surface of the jar, and covering the jar with a cover; the fermented chili and fresh pork are stir-fried by 360 degrees and decocted at low temperature by small fire to obtain the fermented chili sauce. The fermented chopped chili pepper contains a large amount of beneficial flora and minerals required by a human body, has the effects of adjusting and improving the gastrointestinal tract of the human body, is beneficial to discharging residues of the human body after being frequently eaten, promotes the acid-base balance of the human body, and enhances the immunity of the human body.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a shredded meat flavor chili sauce and a preparation method thereof.
Background
At present: the pickled pepper is a unique seasoning in Guizhou, is prepared in all provinces, is produced by the domestic traditional process technology in folk basically, wherein the toast process is most distinctive, but has the advantages of low yield, unstable quality, poor preservation effect, high nutrition loss, high labor intensity and low production efficiency.
Through the above analysis, the problems and defects of the prior art are as follows: the existing preparation process of the chili sauce has the advantages of small yield, unstable quality, poor fresh-keeping effect, large nutrient loss, high labor intensity and low production efficiency.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a shredded meat flavor chili sauce and a preparation method thereof.
The invention is realized in such a way that the preparation method of the shredded meat flavor chili sauce comprises the following steps:
step one, raw material cleaning and draining: cleaning fresh red pepper, ginger and garlic respectively, then placing the cleaned fresh red pepper, ginger and garlic into a plastic basket with meshes respectively, and draining;
step two, chopping the raw materials: chopping the drained fresh red peppers, the ginger and the garlic into fragments respectively;
step three, stirring: putting the chopped fresh red peppers, the ginger, the garlic and the salt into a stirrer to be stirred until the mixture is uniformly stirred;
step four, storing in a cellar for primary fermentation: pouring the stirred raw materials into a cellar for storage;
step five, filling in a jar and fermenting again: conveying the raw materials in the cellar to a jar, filling 80% of the raw materials in the jar, then spraying a layer of Maotai-flavor liquor on the surface of the jar, covering the jar, and filling water in a water tank outside the cover for sealing;
step six, stir-frying the fermented chili and fresh pork by 360 degrees, and decocting with slow fire at low temperature to obtain the fermented chili sauce;
step seven, filling: and (3) filling the fermented pickled peppers in the jar into a bottle, sealing the bottle, and performing high-temperature sterilization and disinfection after sealing the bottle.
Further, in the third step, the fresh red pepper, the ginger, the garlic and the salt are mixed according to the ratio of 85:3:3:9 is put into a stirrer to be stirred.
Further, in the fourth step, the cellar is in the shape of a triangular flask, is constructed by cement, is provided with a square groove at the outer edge of the cellar opening, is filled with water, is covered with a cover, the water in the groove is higher than the bottommost end of the cover and is used for being isolated from the outside air, and the temperature in the cellar is 9-15 ℃.
Further, in the fifth step, the jar is fired by clay or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth.
Further, in the fifth step, the ratio of the white spirit to the raw materials is 1-2: 50.
Further, in the fifth step, stirring once every five days in the fermentation process, uniformly stirring to fully fuse the raw materials and the water, covering a cover after stirring, filling the water tank with water, and controlling the fermentation temperature to be between 20 and 30 ℃.
Further, in the fifth step, in the whole fermentation process, quality testing personnel need to extract some raw materials every week to test acidity, fermentation records are made, and when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the raw materials are completely fermented and are converted into the pickled pepper finished product.
Another object of the present invention is to provide a shredded meat-flavored chili sauce. On the basis of the soy sauce flavor type pickled pepper, high-quality pork is put into hot rapeseed oil to be stir-fried to be cooked for seven minutes, then the soy sauce flavor type pickled pepper is added to be stir-fried, and seasonings are added after the soy sauce flavor type pickled pepper is stir-fried to be red oil.
Further, the shredded meat flavor chili sauce comprises raw materials of fresh red pepper, ginger, garlic and salt in a mass ratio of 85:3:3:9, white spirit in a mass ratio of 1-2:50 to the raw materials, and pork.
Furthermore, the fresh red pepper is the linear pepper with the maturity of 80-90% and moderate peppery taste, is required to be fresh and complete, has no insect eyes, mildew, rot, deterioration and other foreign impurities, and is manually cut off the handle by scissors;
the fresh and tender yellow ginger produced in the current year is selected as the ginger, no rot and mildew are required, and soil, peel and impurities are removed manually;
the garlic is red skin garlic which is required to be free from germination, rot and mildew, air-dried and mechanically peeled;
the salt is refined salt;
the liquor is 53-degree Maotai-flavor liquor.
By combining all the technical schemes, the invention has the advantages and positive effects that: the fermented chopped chili pepper contains a large amount of beneficial flora and minerals required by a human body, has the effects of adjusting and improving the gastrointestinal tract of the human body, is beneficial to discharging residues of the human body after being frequently eaten, promotes the acid-base balance of the human body, and enhances the immunity of the human body; the low-piquancy flavor is completely integrated with the meat quality, has the flavor characteristics of strong piquancy, light piquancy, proper piquancy, slight sour, fragrance and freshness, and has the functions of appetizing, supplementing rare elements and promoting appetite. The beneficial bacteria colony of the invention protects intestinal tract and does not cause excessive internal heat.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments of the present application will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained from the drawings without creative efforts.
Fig. 1 is a flow chart of a preparation method of shredded meat flavor chili sauce provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides a preparation method of shredded meat flavor chili sauce and the chili sauce, and the invention is described in detail with reference to the attached drawings.
As shown in fig. 1, the preparation method of the shredded meat flavor chili sauce provided by the embodiment of the invention comprises the following steps:
s101, raw material cleaning and draining: cleaning fresh red pepper, ginger and garlic respectively, then placing the cleaned fresh red pepper, ginger and garlic into a plastic basket with meshes respectively, and draining;
s102, chopping raw materials: chopping the drained fresh red peppers, the ginger and the garlic into fragments respectively;
s103, stirring: putting the chopped fresh red peppers, the ginger, the garlic and the salt into a stirrer to be stirred until the mixture is uniformly stirred;
s104, storing in a cellar for primary fermentation: pouring the stirred raw materials into a cellar for storage;
s105, filling in a jar and fermenting: conveying the raw materials in the cellar to a jar, filling 80% of the raw materials in the jar, then spraying a layer of Maotai-flavor liquor on the surface of the jar, covering the jar, and filling water in a water tank outside the cover for sealing;
s106, frying the fermented chili and fresh pork by 360 degrees, and decocting with slow fire at low temperature to obtain the fermented chili sauce;
s107, filling: and (3) filling the fermented pickled peppers in the jar into a bottle, sealing the bottle, and performing high-temperature sterilization and disinfection after sealing the bottle.
The present invention will be further described with reference to the following specific examples.
Preparation of raw materials and quality requirements
1. Fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate spicy taste (spicy third) is preferably selected. The handle is required to be fresh and complete, free of insect eyes, mildew, rot, deterioration and other foreign impurities, and manually cut off by scissors.
2. Ginger: fresh and tender yellow ginger produced in the current year is selected, no rot and mildew are required, and soil, peel and impurities are manually removed.
3. Garlic: selecting red skin garlic without germination, rot and mildew, air drying, and mechanically peeling.
4. Salt: refined table salt is selected, and the requirement is in accordance with the GB5461 standard.
5. White spirit: a53-degree Maotai-flavor liquor (produced in Maotai town of Guizhou) is selected.
Firstly, cleaning raw materials and draining
After the fresh red peppers, the ginger and the garlic are prepared, the fresh red peppers, the ginger and the garlic are respectively washed by a washing machine, the ginger which is not washed is respectively washed and is manually supplemented, and then the ginger is respectively put into plastic baskets with meshes, and the water is drained (the ginger is conditionally aired for about 2 hours).
Secondly, chopping the raw materials
1. Chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized red pepper fragments smaller than 2 cm are filtered along with the continuous rotation of the roller, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time.
2. Chopping ginger: the drained ginger is cut into ginger slices with the thickness of about 1 cm, and then the ginger slices are chopped into fragments with the length and the width of about 1 cm by a pepper chopping machine.
3. Chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
Thirdly, stirring: chopping chili, ginger, garlic and salt according to the weight ratio of 85:3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
Fourthly, storing in a cellar for primary fermentation: since the pickled peppers are processed all the year round, the stirred raw materials need to be stored firstly, a cellar storage mode is generally adopted, and the stirred raw materials can be directly poured into a cellar in actual operation. The cellar is generally in the shape of a triangular bottle and is built by cement, and the size of the cellar is mainly determined according to the actual production quantity of a processing plant. The square groove is arranged on the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottom end of the cover, so that the cellar can be isolated from the outside air, and raw materials are prevented from deteriorating. For stored raw materials, the temperature in the cellar is generally between 9-15 ℃, because the temperature in the cellar is low, the raw materials ferment slowly in the cellar, can be stored for three years at most, and can be stored for that long time, besides the constant temperature in the cellar, the water sealing is also important.
Fifthly, filling in a jar and fermenting again: when the raw materials in the cellar are to be reprocessed, the raw materials in the cellar are directly conveyed into a jar only by starting an automatic pipeline conveying system in a factory, the jar is fired by argil or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth. 80% of raw materials are filled into the jar, then a layer of 53-degree Maotai-flavor liquor is sprayed on the surface of the jar, the liquor plays a role in keeping the pickled peppers fresh and more mellow in the fermentation process, the ratio of the liquor to the raw materials is 1-2:50, then the lid is covered, and water is filled in the water tank outside the lid, so that air is prevented from entering and affecting the fermentation and quality. Then the raw materials in the jar begin to ferment. The fermentation of the pickled peppers is a process of generating lactic acid by anaerobic respiration of lactic acid bacteria in raw materials under anaerobic conditions, and the longer the fermentation time is, the more lactic acid is, the more sour the taste of the pickled peppers is, and the sour taste of the pickled peppers is generated in the process. In the fermentation process, firstly, because the fermentation means an expansion process, the moisture in the raw materials can be slowly separated, the raw materials are lighter and can float, the raw materials are stirred once every five days and are uniformly stirred to ensure that the raw materials and water are fully fused, and after the stirring is finished, a cover is covered and the water is filled in the water tank; compared with the household workshop type processing, the industrial processing has stricter control on the fermentation temperature, the temperature is controlled to be between 20 and 30 ℃, the fermentation effect of the raw materials is the best in the temperature range, and when the temperature is not reached in autumn and winter, heating equipment is required to be started for heating; and thirdly, in the whole fermentation process, quality testing personnel need to extract some raw materials every week to test acidity, fermentation records are made, and after two months, when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is finished and the raw materials are converted into the pickled pepper finished product. The fermentation is the work which needs to be carried out all the year round in the industrial production of the pickled peppers, and one batch is taken out from the cellar immediately for fermentation after one batch is filled and marketed after one batch is finished.
Sixthly, stir-frying the fermented chili and the fresh pork by 360 degrees, and decocting with slow fire at low temperature to obtain the product.
Seventhly, filling: and (3) filling the fermented pickled peppers in the jar into a bottle, sealing the bottle, and performing high-temperature sterilization and disinfection after sealing the bottle.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of shredded pork flavor chili sauce is characterized by comprising the following steps:
step one, raw material cleaning and draining: cleaning fresh red pepper, ginger and garlic respectively, then placing the cleaned fresh red pepper, ginger and garlic into a plastic basket with meshes respectively, and draining;
step two, chopping the raw materials: chopping the drained fresh red peppers, the ginger and the garlic into fragments respectively;
step three, stirring: putting the chopped fresh red peppers, the ginger, the garlic and the salt into a stirrer to be stirred until the mixture is uniformly stirred;
step four, storing in a cellar for primary fermentation: pouring the stirred raw materials into a cellar for storage;
step five, filling in a jar and fermenting again: conveying the raw materials in the cellar to a jar, filling 80% of the raw materials in the jar, then spraying a layer of Maotai-flavor liquor on the surface of the jar, covering the jar, and filling water in a water tank outside the cover for sealing;
step six, stir-frying the fermented chili and fresh pork by 360 degrees, and decocting with slow fire at low temperature to obtain the fermented chili sauce;
step seven, filling: and (3) filling the fermented pickled peppers in the jar into a bottle, sealing the bottle, and performing high-temperature sterilization and disinfection after sealing the bottle.
2. The preparation method of shredded meat flavor chili sauce according to claim 1, wherein in the third step, the fresh red pepper, the ginger, the garlic and the salt are mixed according to a mass ratio of 85:3:3:9 is put into a stirrer to be stirred.
3. The method for preparing shredded meat-flavor chili sauce according to claim 1, wherein in the fourth step, the cellar is in a shape of a triangular bottle and is constructed by cement, a square groove is formed in the outer edge of the cellar opening, water is injected into the groove, a cover is covered, the water in the groove is higher than the bottommost end of the cover and is used for isolating the cover from outside air, and the temperature in the cellar is 9-15 ℃.
4. The preparation method of shredded meat chili sauce according to claim 1, wherein in the fifth step, the jar is baked with pottery clay or made of plastics, the jar is small in size and big in belly, a circle of water tank is arranged at a position 10-16 cm away from the jar opening, and the edge of the water tank is slightly lower than the jar opening.
5. The preparation method of shredded meat flavor chili sauce according to claim 1, wherein in the fifth step, the ratio of the white spirit to the raw materials is 1-2: 50.
6. The method for preparing shredded meat-flavored chili sauce according to claim 1, wherein in the fifth step, the mixture is stirred once every five days during the fermentation process, the mixture is stirred uniformly to ensure that the raw materials are fully mixed with the water, after the stirring is completed, a cover is covered, the water is filled in a water tank, and the fermentation temperature is controlled to be 20 to 30 ℃.
7. The method for preparing shredded meat-flavor chili sauce according to claim 1, wherein in the fifth step, in the whole fermentation process, quality inspectors extract raw materials every week to test acidity, and make fermentation records, and when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is completed and the raw materials are converted into the finished pickled chili product.
8. A shredded meat-flavor chili paste prepared by the method for preparing a shredded meat-flavor chili paste according to any one of claims 1 to 7.
9. The shredded meat flavor chili sauce according to claim 8, wherein the ingredients of the shredded meat flavor chili sauce comprise raw materials of fresh red pepper, ginger, garlic and salt in a ratio of 85:3:3:9, white spirit in a ratio of 1-2:50 to the raw materials, and pork.
10. The shredded meat-flavor chili sauce according to claim 9, wherein the fresh red pepper is a linear pepper with moderate maturity of 80-90% and peppery flavor, and is required to be fresh and complete, free of insect eyes, mildew, rot, deterioration and other foreign impurities, and the handle of the fresh red pepper is manually cut off by scissors;
the fresh and tender yellow ginger produced in the current year is selected as the ginger, no rot and mildew are required, and soil, peel and impurities are removed manually;
the garlic is red skin garlic which is required to be free from germination, rot and mildew, air-dried and mechanically peeled;
the salt is refined salt;
the liquor is 53-degree Maotai-flavor liquor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111112211.0A CN113854537A (en) | 2021-09-18 | 2021-09-18 | Shredded meat flavor chili sauce and preparation method thereof |
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| CN202111112211.0A CN113854537A (en) | 2021-09-18 | 2021-09-18 | Shredded meat flavor chili sauce and preparation method thereof |
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| CN113854537A true CN113854537A (en) | 2021-12-31 |
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| CN (1) | CN113854537A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN104872586A (en) * | 2015-05-18 | 2015-09-02 | 贵州布依姑娘食品有限公司 | Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
-
2021
- 2021-09-18 CN CN202111112211.0A patent/CN113854537A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN104872586A (en) * | 2015-05-18 | 2015-09-02 | 贵州布依姑娘食品有限公司 | Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
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Application publication date: 20211231 |