CN114304517A - Preparation method of pigskin with pickled peppers and prepared pigskin with pickled peppers - Google Patents
Preparation method of pigskin with pickled peppers and prepared pigskin with pickled peppers Download PDFInfo
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Abstract
The application relates to the technical field of leisure food, and particularly discloses a preparation method of pickled pepper pigskin and the prepared pickled pepper pigskin, wherein the preparation method comprises the following steps: processing raw materials, boiling, cutting, processing enzyme and soaking; the flavor soaking liquid during brewing is prepared from the following raw materials in parts by weight: 10-15 parts of pickled peppers, 20-30 parts of pickled pepper water, 5-10 parts of salt, 1-5 parts of white spirit, 1-3 parts of white sugar, 40-50 parts of cold boiled water, 1-5 parts of spices and 1-5 parts of food additives; the pickled peppers include pickled capsicum frutescens and Chuannong pickled pepper No. 1. The pickled pepper pigskin prepared by the preparation method has the advantages of high yield, high safety and long shelf life; the pickled pepper pigskin prepared by the preparation method is sour, hot, fresh and fragrant, fresh and hot in taste, full in chewing strength, fresh and delicious.
Description
Technical Field
The application relates to the technical field of leisure food, in particular to a preparation method of pigskin with pickled peppers and the prepared pigskin with pickled peppers.
Background
China is the biggest world-wide big country for pork production and consumption, and the consumption of pork of residents accounts for more than 60% of the total meat at present. A large amount of pigskin can be produced when slaughtering a live pig, the pigskin resource is extremely rich, most of the pigskin can not be well applied except for one part of the pigskin is used for industrial tanning, so that the waste of a large amount of high-quality pigskin protein resources is caused, and along with the rapid development of the food processing technology, people gradually have deep knowledge on the pigskin, and the way of further developing and utilizing the pigskin is also exploited in many aspects, so that the economic benefit is improved.
The pigskin is composed of epidermis, dermis and subcutaneous connective tissue, wherein about 87.7% of collagen is a natural high molecular soluble protein, and the collagen can be used for improving the elasticity, viscosity, stability and the like of food, and can be used as an antioxidant and a vasopressin converting enzyme inhibitor to be applied to industries of food, medicine, cosmetics and the like. The pigskin collagen contains 18 amino acids, has high nutritive value, can improve skin elasticity, reduce wrinkle, and has antiaging and skin caring effects, and the pigskin is a food material with high protein, low fat and certain health promotion function.
The pigskin with pickled peppers is a special food in Chongqing areas in China, is rich in collagen and elastin, has fresh, fragrant, sour and hot taste, has the effects of whitening, appetizing and the like, and is popular with consumers. However, the production process needs a long-time (1-2 months) fermentation treatment, so that the product is easily polluted by microorganisms, the qualification rate of the product is reduced, and certain economic loss is brought to manufacturers.
Disclosure of Invention
In order to improve the qualification rate of the pigskin with pickled peppers, the application provides a preparation method of the pigskin with pickled peppers and the prepared pigskin with pickled peppers.
In a first aspect, the application provides a preparation method of pigskin with pickled peppers, which adopts the following technical scheme: a preparation method of pigskin with pickled peppers comprises the following steps:
raw material treatment: removing residual fat and pig hair on the surface of the pigskin, and cleaning;
boiling: boiling the cleaned pigskin with boiling water for 5-8min, taking out, and cooling in cold water;
slitting: cutting the cooled pigskin according to the specification;
enzyme treatment: soaking the cut pigskin with edible papain solution for 15-30min, and blanching with boiling water for inactivating enzyme for 10-15min to obtain semi-finished product;
and (3) brewing: mixing the semi-finished product and the flavor soak solution according to the weight ratio of 1: (2-3.7) and soaking for 1-3 days to obtain pigskin with pickled peppers;
the flavor soaking liquid is prepared from the following raw materials in parts by weight:
10-15 parts of pickled peppers, 20-30 parts of pickled pepper water, 5-10 parts of salt, 1-5 parts of white spirit, 1-3 parts of white sugar, 40-50 parts of cold boiled water, 1-5 parts of spices and 1-5 parts of food additives;
the pickled peppers comprise pickled capsicum frutescens and Chuannong pickled pepper No. 1.
By adopting the technical scheme, the time for preparing the pigskin with pickled peppers can be greatly shortened, and the pollution of microorganisms to the pigskin with pickled peppers is reduced, so that the qualification rate of the pigskin with pickled peppers can be greatly improved, and the pigskin with pickled peppers which is high in safety and long in quality guarantee period is prepared; in addition, the production cost, manpower and material resources are saved, and the efficiency is greatly improved. The pickled pepper pigskin prepared by the preparation method is sour, hot, fresh and fragrant, fresh and hot in taste, fresh and cool, good in flavor and taste, and deeply favored by people.
Preferably, during cooking, a plurality of lemon or papaya slices are added into boiling water, so that on one hand, the fishy smell on the pigskin can be well removed, the flavor of the pigskin with pickled peppers is improved, on the other hand, the later-stage brewing is facilitated, the brewing time is saved, and the breeding of harmful microorganisms is reduced.
Preferably, the pickled peppers are prepared by the following preparation method:
cleaning Capsici fructus, placing into pickle jar, adding soaking water, and soaking at room temperature for 21-37 days to obtain pickled Capsici fructus; taking out the pickled peppers from the pickle jar, and sucking the surface soaking juice with filter paper to obtain the pickled peppers; taking out the pickled water after 21-37 days of pickling from the pickle jar, and filtering to obtain pickled pepper water;
the brewing water comprises 5% -9% of sterilized saline water, white sugar and rice wine, and is inoculated with lactobacillus bifermentation, lactobacillus fructosanus, lactobacillus plantarum and lactobacillus acidophilus;
the pepper is capsicum frutescens and/or Chuannong pickled pepper No. 1.
Preferably, the foaming water is prepared from the following raw materials in parts by weight:
400 portions of 5 to 9 percent of sterilized saline water, 10 to 30 portions of white sugar, 8 to 15 portions of rice wine, 0.6 to 1 portion of lactobacillus bifermentatus, 0.2 to 0.4 portion of lactobacillus fructosanus, 0.05 to 0.1 portion of lactobacillus plantarum and 0.5 to 0.7 portion of lactobacillus acidophilus.
Further preferably, every 4-6L of sterilized saline contains 0.1-0.3kg of white sugar, 80-150mL of rice wine, 6-10g of lactobacillus bifermentans, 2-4g of lactobacillus fructosanus, 0.5-1g of lactobacillus plantarum and 5-7g of lactobacillus acidophilus.
The degree of the rice wine is 48-52 degrees, preferably 48 degrees.
By adopting the technical scheme, the prepared pickled peppers are good in flavor and mouthfeel, have excellent appearance, and have excellent chroma and foam resistance. The pickled peppers prepared by the processing method are extremely suitable for processing downstream products, and are particularly suitable for producing pickled pepper pigskins or pickled pepper chicken feet. In the application, the lactobacillus bifermentation, the lactobacillus fructosanus, the lactobacillus foodsi and the lactobacillus acidophilus are matched with one another, so that the fermentation and the infusion of capsicum frutescens and/or Chuannong pickled pepper No. 1 are facilitated, the pickled pepper prepared by the method is elegant in flavor and rich in nutrition, the pickled pepper water can be directly used for producing pickled pepper pigskin after being filtered, the flavor and the taste of the pickled pepper pigskin are improved, the waste of the pickled pepper water is avoided, two purposes are achieved by one stroke, the maximum utilization of limited resources is realized, and the cost is saved.
When pickled peppers are brewed, the millet peppers and Chuannong pickled peppers No. 1 can be brewed independently or together, the labor and the materials for brewing can be saved, and the flavor and the taste of the pickled peppers cannot be influenced.
The pickled water is matched according to the proportion of the application and is used for pickling the capsicum frutescens and/or the zang pickled pepper No. 1, so that the fermentation of the capsicum frutescens and/or the zang pickled pepper No. 1 is facilitated, meanwhile, the color, the appearance and the taste of the capsicum frutescens and/or the Chuan pickled pepper No. 1 can be maintained, the phenomenon of fatigue of the capsicum frutescens and/or the Chuan pickled pepper No. 1 is avoided, the pickled capsicum frutescens and/or the Chuan pickled pepper No. 1 has certain brittleness, and the secondary processing and utilization are facilitated.
The sterilized saline is obtained by sterilizing prepared saline.
Preferably, the pickled peppers are capsicum frutescens and zanong pickled peppers No. 1 in a weight ratio of 1 (3-5).
The pigskin is soaked by the pickled pepper prepared from the capsicum frutescens and the Chuannong pickled pepper No. 1 in the weight ratio of 1 (3-5), so that the pigskin with pickled peppers, which is fresh, spicy, tasty and layered, can be obtained.
Preferably, the food additive comprises sodium glutamate, lactic acid, glacial acetic acid, citric acid, sodium tripolyphosphate, disodium 5' -ribonucleotide, sodium diacetate and sodium dehydroacetate.
Preferably, the food additive is prepared from the following raw materials in parts by weight based on the total amount of the food additive: 1-5 parts of sodium glutamate, 1-5 parts of lactic acid, 1-3 parts of glacial acetic acid, 1-2 parts of citric acid, 0.1-0.5 part of sodium tripolyphosphate, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.1-0.5 part of sodium diacetate and 0.1-0.5 part of sodium dehydroacetate.
The sodium glutamate and the 5' -flavor nucleotide disodium are mutually cooperated, so that the freshness of the pigskin with pickled peppers can be obviously improved; the sodium diacetate and the sodium dehydroacetate are mutually matched, are stable to light, heat and the like, have stronger inhibiting effect on bacteria, mold and the like in the pigskin of the pickled pepper, have certain corrosion resistance, are finally decomposed into water and carbon dioxide in a human body, and are safe and nontoxic; the addition of citric acid can further improve the corrosion resistance of the pigskin with pickled peppers on the basis of sodium diacetate and sodium dehydroacetate, and improve the shelf life of the pigskin with pickled peppers. Sodium tripolyphosphate can be used as a moisture humectant in a system to reduce the water loss of pigskin, and can be used for better sterilization during subsequent irradiation sterilization.
Preferably, the spice is prepared from the following raw materials in parts by weight based on the total amount of the spice: 3-8 parts of pepper, 2-5 parts of garlic, 1-3 parts of aniseed, 5-8 parts of old ginger and 1-3 parts of cassia bark.
By adopting the technical scheme, the pepper, the garlic, the star anise, the old ginger and the cinnamon are prepared into the spice according to the formula proportion, so that on one hand, the fishy smell on the skin of the pork can be removed, and on the other hand, the pigskin with pickled pepper can be endowed with fresh spicy taste, the salivary secretion is promoted, and the appetite is promoted.
Preferably, the pigskin with pickled peppers is packed and sealed according to specifications and then is subjected to radiation sterilization by a 60 Co-gamma radiation source.
By adopting the technical scheme, the 60 Co-gamma radioactive source is used for irradiation sterilization, various microorganisms in food can be effectively killed, temperature change cannot be caused in the sterilization process, and the color, the fragrance, the taste and the appearance of the pigskin with pickled peppers can be well maintained. In addition, the samples were sterilized by irradiation with a 60 Co-gamma radiation source and were rendered completely sterile by treatment at a dose of 6-8 kGy. More importantly, the pigskin with pickled peppers treated by the method of radiation sterilization is sanitary and safe, does not need to be examined in toxicology, and is safe in nutrition and microbiology.
In a second aspect, the application provides a pigskin with pickled peppers, which adopts the following technical scheme:
a pigskin with pickled peppers is prepared by the preparation method.
The pickled pepper pigskin prepared by the preparation method disclosed by the application is sour, hot, fresh and fragrant, fresh and hot in taste, full in chewing, fresh and delicious, and long in quality guarantee period. By adopting the preparation method for preparing the pigskin with pickled peppers, the qualification rate of the product is 98-100%, and the qualification rate is very high, so that the cost is well saved, and the waste is avoided.
In summary, the present application has the following beneficial effects:
1. the pickled pepper pigskin prepared by the preparation method has the advantages of high yield, high safety and long shelf life;
2. the pickled pepper pigskin prepared by the preparation method disclosed by the application is sour, hot, fresh and fragrant, fresh and hot in taste, chewy and full in chewing, fresh and delicious.
Detailed Description
The present application will be described in further detail with reference to examples. Specifically, the following are described: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer; the starting materials used in the following examples are all those conventionally commercially available except where specifically noted.
Preparation method of pickled pepper
Preparation example 1 of pickled peppers
The pickled peppers are prepared by the following preparation method:
preparation of the soaking water: adding 0.3kg white sugar, 80mL rice wine, 10g Lactobacillus bifermentate, 4g Lactobacillus fructosus, 0.5g Lactobacillus plantarum and 7g Lactobacillus acidophilus into 5L sterilized saline (with concentration of 7%);
mixing the capsicum frutescens and the Chuannong pickled pepper No. 1, washing, putting into a pickled vegetable jar, adding a pickling water to enable the pickling water to completely submerge the capsicum frutescens and the Chuannong pickled pepper No. 1, and pickling for 28 days at room temperature to obtain pickled peppers; taking the pickled capsicum frutescens and Chuannon pickled pepper No. 1 out of the pickle jar, sucking the surface soaking juice with filter paper, and mixing the capsicum frutescens and the Chuannon pickled pepper No. 1 according to the weight ratio of 1:3 to obtain pickled pepper No. 1; and taking out the pickled water after 28 days of pickling from the pickle jar, and filtering to obtain pickled pepper water 1.
Preparation example 2 of pickled peppers
The pickled peppers are prepared by the following preparation method:
preparation of the soaking water: adding 0.3kg white sugar, 80mL rice wine, 10g Lactobacillus bifermentate, 4g Lactobacillus fructosus, 0.5g Lactobacillus plantarum and 7g Lactobacillus acidophilus into 5L sterilized saline (with concentration of 7%);
cleaning the capsicum frutescens, putting the capsicum frutescens into a pickle jar, adding soaking water to enable the soaking water to completely submerge the capsicum frutescens, and soaking for 28 days at room temperature to obtain the soaked capsicum frutescens;
cleaning the Chuannong pickled pepper No. 1, putting the cleaned Chuannong pickled pepper into a pickled vegetable jar, adding a pickling water to ensure that the pickling water completely submerges the Chuannong pickled pepper No. 1, and pickling for 28 days at room temperature to obtain pickled Chuannong pickled pepper No. 1;
respectively taking the pickled capsicum frutescens and Chuannong pickled pepper No. 1 out of the pickle jar, sucking the surface soaking juice by using filter paper, and mixing according to the weight ratio of 1:3 to obtain pickled pepper 2; taking out the pickled water after 28 days of pickling from the pickled vegetable jar, filtering, and mixing the capsicum frutescens pickled water and the Chuannong pickled pepper No. 1 pickled water according to the ratio of 1:1 to obtain pickled pepper water 2.
Preparation example 3 of pickled peppers
The pickled peppers are prepared by the following preparation method:
preparation of the soaking water: adding 0.1kg white sugar, 150mL rice wine, 6g Lactobacillus bifermentate, 4g Lactobacillus fructosus, 1g Lactobacillus plantarum and 5g Lactobacillus acidovorus into 5L sterilized saline water (concentration is 7%);
cleaning millet peppers and Chuannong pickled peppers No. 1, putting the cleaned millet peppers and Chuannong pickled peppers into a pickled vegetable jar, adding a pickling water to enable the pickling water to completely submerge the millet peppers and the Chuannong pickled peppers No. 1, and pickling for 28 days at room temperature to obtain pickled peppers;
taking the pickled capsicum frutescens and Chuannong pickled pepper No. 1 out of the pickle jar, sucking the surface soaking juice by using filter paper, and mixing according to the weight ratio of 1:5 to obtain pickled pepper 3; and taking out the pickled water after 28 days of pickling from the pickle jar, and filtering to obtain pickled pepper water 3.
Preparation example 4 of pickled peppers
The difference between the pickled pepper preparation example 4 and the pickled pepper preparation example 2 is that the pickled peppers in the pickled pepper preparation example 4 are capsicum frutescens and zanon pickled pepper No. 1 in a weight ratio of 1:1, and the rest is the same as the preparation example 2.
Preparation of pickled Pepper example 5
The pickled peppers are prepared by the following preparation method:
preparation of the soaking water: adding 0.3kg white sugar, 80mL rice wine, 10g Lactobacillus bifermentate and 4g Lactobacillus fructosus into 5L sterilized saline (with concentration of 7%);
cleaning the capsicum frutescens and the Chuannong pickled pepper No. 1, putting the pickled pepper into a pickled vegetable jar, adding a pickling water to enable the pickling water to completely submerge the capsicum frutescens and the Chuannong pickled pepper No. 1, and pickling for 28 days at room temperature to obtain pickled peppers;
taking the pickled capsicum frutescens and Chuannong pickled pepper No. 1 out of the pickle jar, sucking the surface soaking juice by using filter paper, and mixing according to the weight ratio of 1:3 to obtain pickled pepper 5; and taking out the pickled water after 28 days of pickling from the pickle jar, and filtering to obtain pickled pepper water 5.
Preparation of spices
The spice is prepared from the following raw materials:
mixing 500g of fructus Zanthoxyli, 500g of Bulbus Allii, 300g of fructus Anisi Stellati, 700g of rhizoma Zingiberis recens and 100g of cortex Cinnamomi Japonici to obtain the spice.
Preparation of food additive
Food additive preparation 1
The food additive is prepared from the following raw materials:
50g of sodium glutamate, 30g of lactic acid, 20g of glacial acetic acid, 20g of citric acid, 5g of sodium tripolyphosphate, 20g of 5' -flavor nucleotide disodium, 4g of sodium diacetate and 1g of sodium dehydroacetate are uniformly mixed to obtain the food additive 1.
Food additive preparation 2
The food additive is prepared from the following raw materials:
and uniformly mixing 50g of sodium glutamate, 30g of lactic acid, 20g of glacial acetic acid, 20g of citric acid/50 g of sodium tripolyphosphate and 1g of sodium dehydroacetate to obtain the food additive 2.
Examples
Example 1
A preparation method of pigskin with pickled peppers comprises the following steps:
raw material treatment: removing residual fat and pig hair on the surface of the pigskin, and cleaning;
boiling: boiling the cleaned pigskin with boiling water for 8min, taking out, and cooling in cold water;
slitting: cutting the cooled pigskin according to the specification;
enzyme treatment: soaking the cut pigskin with edible papain solution for 25min, and blanching with boiling water to inactivate enzyme for 10min to obtain semi-finished product;
preparing a flavor soaking solution: uniformly mixing 100g of pickled peppers 1, 300g of pickled pepper water 1, 50g of salt, 10g of white spirit, 20g of white sugar, 400g of cool boiled water, 20g of spices and 10g of food additive 1 to obtain a flavor soaking solution;
and (3) brewing: mixing the semi-finished product and the flavor soak solution according to the weight ratio of 1: 2, and soaking for 2 days to obtain the pigskin with pickled peppers.
Example 2
A preparation method of pigskin with pickled peppers comprises the following steps:
raw material treatment: removing residual fat and pig hair on the surface of the pigskin, and cleaning;
boiling: boiling the cleaned pigskin with boiling water for 5min, taking out, and cooling in cold water;
slitting: cutting the cooled pigskin according to the specification;
enzyme treatment: soaking the cut pigskin with edible papain solution for 20min, and blanching with boiling water for 10min to inactivate enzyme to obtain semi-finished product;
preparing a flavor soaking solution: uniformly mixing 150g of pickled peppers 1, 200g of pickled pepper water 1, 100g of salt, 50g of white spirit, 30g of white sugar, 500g of boiled water, 30g of spices and 30g of food additive 1 to obtain a flavor soaking solution;
and (3) brewing: mixing the semi-finished product and the flavor soak solution according to the weight ratio of 1: 3.7, and soaking for 2 days to obtain the pigskin with pickled peppers.
Example 3
Example 3 differs from example 1 only in that in example 3, the brewing: the weight ratio of the semi-finished product to the flavor soak solution is 1: 2.7, the remainder being in accordance with example 1.
Example 4
Example 4 differs from example 1 only in that in example 4, 5 pieces of lemon were added to the boiling water during cooking, and the rest was identical to example 1.
Examples 5 to 8
Examples 5-8 differ from example 4 only in the choice of pickled peppers and pickled peppers in example 5, as shown in table 1 below.
TABLE 1
| Examples | Pickled pepper | Pickled pepper water |
| Example 4 | Pickled Pepper 1 obtained in preparation example 1 | Pickled pepper Water 1 obtained in preparation example 1 of pickled peppers |
| Example 5 | Pickled Pepper 2 obtained in preparation example 1 | Pickled pepper Water 2 obtained in preparation example 1 of pickled Pepper |
| Example 6 | Pickled Pepper 3 obtained in preparation example 1 | Pickled pepper Water 3 obtained in preparation example 1 of pickled Pepper |
| Example 7 | Pickled Pepper 4 obtained in preparation example 1 | Pickled pepper Water 4 obtained in preparation example 1 of pickled Pepper |
| Example 8 | Pickled Pepper 5 obtained in preparation example 1 | Pickled pepper Water 5 obtained in preparation example 1 of pickled Pepper |
Example 9
Example 9 differs from example 4 only in that the food additive is different, and the food additive 2 prepared in example 2 was selected in example 9, and the rest remained the same as example 3.
Example 10
A preparation method of pigskin with pickled peppers comprises the following steps:
raw material treatment: removing residual fat and pig hair on the surface of the pigskin, and cleaning;
boiling: boiling the cleaned pigskin with boiling water for 8min, adding 5 sheets of lemon into the boiling water, taking out, and cooling in cold water;
slitting: cutting the cooled pigskin according to the specification;
enzyme treatment: soaking the cut pigskin with edible papain solution for 25min, and blanching with boiling water to inactivate enzyme for 10min to obtain semi-finished product;
preparing a flavor soaking solution: uniformly mixing 100g of pickled peppers 1, 300g of pickled pepper water 1, 50g of salt, 10g of white spirit, 20g of white sugar, 400g of cool boiled water, 20g of spices and 10g of food additive 1 to obtain a flavor soaking solution;
and (3) brewing: mixing the semi-finished product and the flavor soak solution according to the weight ratio of 1: 2, uniformly mixing the raw materials, and soaking for 2 days to obtain the pigskin with pickled peppers;
packaging and irradiation sterilization: and packaging and sealing the soaked pigskin with pickled peppers according to specifications, and then performing irradiation sterilization by using a 60 Co-gamma radioactive source.
Comparative example
Comparative example 1
Comparative example 1 differs from example 3 only in that in comparative example 1, no pickled pepper water was added, and the rest was identical to example 3.
Comparative example 2
Comparative example 2 differs from example 3 only in that in comparative example 2, the pickled peppers are capsicum frutescens, and the rest is identical to example 3.
Comparative example 3
Comparative example 3 differs from example 3 only in that in comparative example 3, the pickled pepper is Chuannong pickled pepper No. 1, and the rest is identical to example 3.
Comparative example 4
Comparative example 4 differs from example 3 only in that in comparative example 4, there is no enzyme treatment step, and the rest remains the same as example 3.
Performance test
1. Sensory evaluation
10 employees were randomly selected, and sensory evaluation was performed on the samples of the pigskin with pickled peppers prepared in examples 1 to 10 and comparative examples 1 to 4, and specific evaluation indexes and evaluation results are shown in tables 2 and 3, respectively.
When evaluating the results, the highest score and the lowest score are removed and the average is taken.
TABLE 2
| Item | Index requirement | Sensory Scoring (score) |
| Appearance of the product | Has no odor, bright appearance, transparency, and no fat precipitation | 10 |
| Flavor (I) and flavor (II) | The pickled peppers have strong taste, and the sour taste, the spicy taste and the salty taste are uniformly alternated and harmonious | 10 |
| Taste of the product | Has elasticity, good taste, and long aftertaste, and can stimulate appetite | 10 |
TABLE 3
| Sample (I) | Percent of pass/%) | Appearance/score | Flavor/score | Taste/score |
| Example 1 | 98.5 | 9.2 | 8.3 | 7.9 |
| Example 2 | 98.7 | 9.0 | 8.2 | 7.8 |
| Example 3 | 98.2 | 9.4 | 8.4 | 7.8 |
| Example 4 | 99.5 | 9.4 | 8.6 | 8.2 |
| Example 5 | 99.8 | 9.6 | 8.8 | 8.3 |
| Example 6 | 99.1 | 9.5 | 8.7 | 8.1 |
| Example 7 | 96.8 | 9.1 | 8.1 | 7.5 |
| Example 8 | 94.3 | 9.4 | 7.5 | 7.1 |
| Example 9 | 96.2 | 8.8 | 8.5 | 8.2 |
| Example 10 | 99.8 | 9.4 | 8.6 | 8.8 |
| Comparative example 1 | 85.2 | 9.0 | 6.0 | 6.8 |
| Comparative example 2 | 88.9 | 9.2 | 6.5 | 7.2 |
| Comparative example 3 | 90.2 | 9.2 | 6.1 | 6.0 |
| Comparative example 4 | 78.5 | 7.5 | 6.8 | 7.0 |
By combining the examples 1-3 and the comparative example 1 and combining the table 3, the prepared pigskin with pickled peppers has higher qualification rate and better appearance, flavor and taste by adopting the preparation method;
as can be seen by combining examples 5-8 and comparative examples 1-3 and combining Table 1, the preparation of the flavor soaking solution, particularly the preparation method of pickled pepper and pickled pepper water can influence the qualification rate, appearance, flavor and mouthfeel of the pigskin with pickled pepper, and the pickled pepper water prepared according to the formula and the preparation method are beneficial to improving the flavor and mouthfeel of the pigskin with pickled pepper;
as can be seen by combining examples 4 and 10 with Table 1, the irradiation sterilization of the sealed pigskin with pickled peppers did not affect the flavor and taste of the pigskin with pickled peppers.
2. Microbiological indicator
The floras of the samples in examples 1-11 and comparative examples 1-4 are detected, and the detection results show that no pathogenic bacteria exist in the samples, the coliform group in the samples is less than or equal to 15CFU/g, and the total number of the colonies in the samples is less than or equal to 10000 CFU/g.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. A preparation method of pigskin with pickled peppers is characterized by comprising the following steps: the method comprises the following steps:
raw material treatment: removing residual fat and pig hair on the surface of the pigskin, and cleaning;
boiling: boiling the cleaned pigskin with boiling water for 5-8min, taking out, and cooling in cold water;
slitting: cutting the cooled pigskin according to the specification;
enzyme treatment: soaking the cut pigskin with edible papain solution for 15-30min, and blanching with boiling water for inactivating enzyme for 10-15min to obtain semi-finished product;
and (3) brewing: mixing the semi-finished product and the flavor soak solution according to the weight ratio of 1: (2-3.7) and soaking for 1-3 days to obtain pigskin with pickled peppers;
the flavor soaking liquid is prepared from the following raw materials in parts by weight:
10-15 parts of pickled peppers, 20-30 parts of pickled pepper water, 5-10 parts of salt, 1-5 parts of white spirit, 1-3 parts of white sugar, 40-50 parts of cold boiled water, 1-5 parts of spices and 1-5 parts of food additives;
the pickled peppers comprise pickled capsicum frutescens and Chuannong pickled pepper No. 1.
2. The method for preparing pigskin with pickled peppers according to claim 1, characterized in that: the pickled peppers are prepared by the following preparation method:
cleaning Capsici fructus, placing into pickle jar, adding soaking water, and soaking at room temperature for 21-37 days to obtain pickled Capsici fructus; taking out the pickled peppers from the pickle jar, and sucking the surface soaking juice with filter paper to obtain the pickled peppers; taking out the pickled water after 21-37 days of pickling from the pickle jar, and filtering to obtain pickled pepper water;
the brewing water comprises 5% -9% of sterilized saline water, white sugar and rice wine, and is inoculated with lactobacillus bifermentation, lactobacillus fructosanus, lactobacillus plantarum and lactobacillus acidophilus;
the pepper is capsicum frutescens and/or Chuannong pickled pepper No. 1.
3. The method for preparing pigskin with pickled peppers according to claim 2, characterized in that: the foaming water is prepared from the following raw materials in parts by weight:
400 portions of sterilized saline water, 10 to 30 portions of white sugar, 8 to 15 portions of rice wine, 0.6 to 1 portion of lactobacillus bifermentation, 0.2 to 0.4 portion of lactobacillus fructosanus, 0.05 to 0.1 portion of lactobacillus foodborne and 0.5 to 0.7 portion of lactobacillus acidophilus.
4. The method for producing pigskin with pickled peppers according to any one of claims 1 to 3, characterized in that: the pickled peppers are capsicum frutescens and Chuannong pickled peppers No. 1 in a weight ratio of 1 (3-5).
5. The method for preparing pigskin with pickled peppers according to claim 4, characterized in that: the food additive comprises sodium glutamate, lactic acid, glacial acetic acid, citric acid, sodium tripolyphosphate, disodium 5' -ribonucleotide, sodium diacetate and sodium dehydroacetate.
6. The method for preparing pigskin with pickled peppers according to claim 4, characterized in that: the food additive is prepared from the following raw materials in parts by weight based on the total amount of the food additive:
1-5 parts of sodium glutamate, 1-5 parts of lactic acid, 1-3 parts of glacial acetic acid, 1-2 parts of citric acid, 0.1-0.5 part of sodium tripolyphosphate, 0.5-2 parts of 5' -flavour nucleotide disodium, 0.1-0.5 part of sodium diacetate and 0.1-0.5 part of sodium dehydroacetate.
7. The method for preparing pigskin with pickled peppers according to claim 4, characterized in that: the spice is prepared from the following raw materials in parts by weight based on the total amount of the spice:
3-8 parts of pepper, 2-5 parts of garlic, 1-3 parts of aniseed, 5-8 parts of old ginger and 1-3 parts of cassia bark.
8. The method for preparing pigskin with pickled peppers according to claim 1, characterized in that: packaging and sealing the pigskin with pickled peppers according to specifications, and then performing irradiation sterilization by using a 60 Co-gamma radioactive source.
9. A pigskin with pickled peppers, characterized by being produced by the production method according to any one of claims 1 to 8.
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| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN106616460A (en) * | 2016-12-25 | 2017-05-10 | 滁州学院 | Preparation method of instant black-bone chicken legs with pickled chili peppers |
| CN107495144A (en) * | 2017-09-14 | 2017-12-22 | 河南众品食业股份有限公司 | A kind of bubble green pepper Pisi and preparation method thereof |
| CN109601879A (en) * | 2018-12-07 | 2019-04-12 | 湖北工业大学 | A kind of processing method of pickled chili pigskin |
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2022
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| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN106616460A (en) * | 2016-12-25 | 2017-05-10 | 滁州学院 | Preparation method of instant black-bone chicken legs with pickled chili peppers |
| CN107495144A (en) * | 2017-09-14 | 2017-12-22 | 河南众品食业股份有限公司 | A kind of bubble green pepper Pisi and preparation method thereof |
| CN109601879A (en) * | 2018-12-07 | 2019-04-12 | 湖北工业大学 | A kind of processing method of pickled chili pigskin |
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