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Pickled pepper sleeve-fish preparation method

The technology of pepper squid and squid is applied in the field of preparation of pickled pepper squid, which can solve the problems of long time for preparing fermentation liquid, and achieve the effects of simplified process, pure flavor and reduced sterilization intensity requirements.

Inactive Publication Date: 2015-05-20
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pickled pepper flavor of the product obtained by this method is better, but the preparation time of the fermented liquid is too long, and preservatives such as potassium sorbate are often added during the preparation of the fermented liquid, which has become a food safety hazard

Method used

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  • Pickled pepper sleeve-fish preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0016] Please see figure 1 , which is a flow chart of a method for preparing squid with pickled peppers in a preferred embodiment, the method for preparing squid with pickled peppers comprises the following steps:

[0017] In step S300, the squid is cleaned and cut into pieces to obtain squid pieces.

[0018] Step S301, put the obtained squid pieces into water to cook, boil the water for 8-12 minutes, then place the squid pieces in cold water to cool.

[0019] Step S302, putting the cooled squid pieces, millet pepper and ginger slices together into seasoned brine for anaerobic lactic acid fermentation, wherein glucose for promoting lactic acid fermentation is added to the seasoned brine, and the preparation method of the seasoned brine is as follows: , sugar and glucose are added to the water in a predetermined proportion to obtain salt-sugar mixed water; then add a predetermined amount of star anise, Chinese prickly ash and monosodium glutamate to the salt-sugar mixed water ...

Embodiment 1

[0024] (1) Clean the squid, remove the head and whiskers, and cut into squid pieces.

[0025] (2) Boil the obtained squid pieces in water. Boil the water for 8 minutes. Add ginger slices, vinegar and cooking wine to the cooking water to remove the fishy smell of the squid. After cooking, put the squid pieces in cold water Cool in medium.

[0026] (3) After cooling, put squid pieces, millet peppers and ginger slices together in seasoned brine for anaerobic lactic acid fermentation. The weight ratio of seasoned brine and squid pieces is 2:1. Glucose is added to the seasoned brine to promote lactic acid fermentation. The preparation method of seasoned brine is as follows: salt, sugar and glucose are added into the water in proportion, the concentration of salt is 5%, the concentration of sugar is 5%, and the concentration of glucose is 2%, and then according to the taste of the pickled squid produced, add squid pieces 2% star anise by weight, Chinese prickly ash that accounts fo...

Embodiment 2

[0029] (1) Clean the squid, remove the head and whiskers, and cut into squid pieces.

[0030] (2) Boil the obtained squid pieces in water. Boil the water for 10 minutes. Add ginger slices, vinegar and cooking wine to the cooking water to remove the fishy smell of the squid. After cooking, put the squid pieces in cold water Cool in medium.

[0031] (3) After cooling, put squid pieces, millet peppers and ginger slices together in seasoned brine for anaerobic lactic acid fermentation. The weight ratio of seasoned brine and squid pieces is 2.5:1. Glucose is added to the seasoned brine to promote lactic acid fermentation. The preparation method of seasoned brine is as follows: salt, sugar and glucose are added in water in proportion, the concentration of salt is 4.5%, the concentration of sugar is 6%, and the concentration of glucose is 1%. Star anise, the Chinese prickly ash that accounts for 1% of the weight of squid piece, account for the monosodium glutamate of 0.5% of the wei...

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Abstract

The invention discloses a pickled pepper sleeve-fish preparation method which comprises the steps of cleaning and cutting sleeve-fishes to obtain sleeve-fish blocks; putting the sleeve-fish blocks into water for cooking, cooking the sleeve-fish blocks for 8-12 minutes after the water is boiling, and putting the sleeve-fish into cold water for cooling; putting the cooled sleeve-fish blocks, capsicum frutescens and raw ginger slices together into seasoning salt water for anaerobic lactic acid fermentation, and adding glucose for promoting lactic acid fermentation into the seasoning salt water. A preparation method for the seasoning salt water comprises the steps of adding edible salt, edible sugar and the glucose into water according to a preset ratio to obtain salt-sugar mixed water, adding a preset amount of anise, pepper and aginomoto into the salt-sugar mixed water according to the flavor of pickled pepper sleeve-fish, and boiling and cooling to obtain the seasoning salt water; detecting the fermentation degree, when the pH value of the fermented seasoning salt water is reduced to 3.8-4.1, taking out the fermented sleeve-fish blocks and pickled peppers to implement vacuum packaging, and then performing high-pressure sterilization on packaged products to obtain pickled pepper sleeve-fish products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing squid with pickled peppers. Background technique [0002] Pickled pepper squid is a food made with Sichuan pickled pepper and squid as the main ingredients. Pickled pepper squid is very spicy and full-bodied, and is very popular among people. [0003] Pickled pepper squid is a kind of pickled pepper meat products. The preparation method of pickled pepper meat product adopts more to be placed in the pickled pepper seasoning liquid after the meat is boiled and soaks to make at present, and adopts low-temperature soaking more. When using this method, the soaking time of the meat is usually shorter, and the prepared meat products with pickled peppers are still low-acid foods, and low-acid foods require stronger bactericidal strength to achieve long-term storage at room temperature, and often need to be combined with sorbic acid. Preservatives such as...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50A23V2002/00A23V2250/61A23V2250/628A23V2300/46
Inventor 章中葛志军贺晓光罗瑞明刘敦华
Owner NINGXIA UNIVERSITY