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Method for producing shredded meat with pepper pickle

A technology of pickled pepper shredded meat and production method, which is applied in application, food preparation, food science and other directions, can solve the problems of short preservation time of fresh peppers, easy food spoilage, restrictions, etc., and achieves long food shelf life, bright color and taste. unique effect

Inactive Publication Date: 2007-09-26
贵阳苗姑娘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of pepper is very high, which can be called "the crown of vegetables". According to the analysis, it contains vitamin B, C, protein, carotene, iron, phosphorus, calcium and other nutrients, but the storage time of fresh pepper is short. The food produced is very easy to deteriorate. Now the general production process cannot solve the problem of not only retaining the nutrients in the pepper but also prolonging the shelf life of the food, resulting in restrictions on the production of fresh peppers. At present, the products of pepper products on the market are still relatively single. Products made of dried chili play a major role, and some consumers dare not pay attention to the food made of dried chili because the spicy taste is too strong and irritating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1 of the present invention: making pickled peppers: get 20 kg of bright red peppers and clean them, soak them in light salt water for 5 minutes, then clean them for later use, get 2.5 kg of fresh ginger and 2.5 kg of garlic, peel them and clean them for later use, and wash the fresh red peppers for later use. Mix pepper, fresh ginger and garlic with a food grinder and twist into 0.02cm-1cm blocks, then add 2kg of salt, 0.8kg of rice wine and 0.4kg of rock sugar, stir evenly, put in an altar, seal and ferment for 25 days to get pickled pepper; pickled pepper meat Silk production: take 15kg of fresh pork and cut into silk, add 0.45kg of soy sauce, 0.03kg of fennel and 0.045kg of monosodium glutamate and marinate for 4 minutes for later use; put 60kg of high-quality rapeseed oil into the pot and heat it at high temperature until the oil temperature is greater than 220℃ Finally, put in the marinated meat products, fry until the water content is 30%, add pickled pe...

Embodiment 2

[0014] Embodiment 2 of the present invention: making hot peppers: get 15kg of fresh red peppers and clean them up, soak them in light salt water for 4 minutes, and then clean them for later use. Mix fresh ginger and garlic with a food grinder and twist it into 0.02cm-1cm blocks, add 1.5kg of salt, 0.6kg of rice wine and 0.3kg of rock sugar, stir evenly, put in an altar, seal and ferment for 15 days to get pickled peppers for later use; pickled pork shreds Production: Cut 12kg of fresh beef into shreds, add 0.4kg of soy sauce, 0.01kg of fennel and 0.04kg of monosodium glutamate to marinate for 3 minutes and set aside; put 50kg of high-quality rapeseed oil into the pot and heat it at high temperature until the oil temperature is greater than 220°C , put in the marinated meat products, fry until the water content is 25%, add pickled peppers, and then fry until the water content is 20%, add 0.4kg of salt and 0.5kg of sugar, fry for 12 minutes, remove from the pan, put in oil When ...

Embodiment 3

[0015] Embodiment 3 of the present invention: making hot pepper: get fresh red pepper 25kg and clean it up, soak it with light salt water for 8 minutes, then clean it for standby, get fresh ginger 4kg and garlic 3kg peeled and clean it for standby, clean bright red pepper, Mix fresh ginger and garlic with a food grinder and twist into 0.02cm-1cm blocks, add 2.5kg of salt, 1kg of rice wine and 0.5kg of rock sugar, stir evenly, put in an altar, seal and ferment for 30 days to get pickled peppers for later use; pickled pepper shredded pork : Take 20kg of fresh chicken and cut into cubes, add 0.5kg of soy sauce, 0.05kg of fennel and 0.05kg of monosodium glutamate to marinate for 5 minutes for later use; put 70kg of high-quality rapeseed oil into the pot and heat it at high temperature until the oil temperature is greater than 220°C, Put in the marinated meat products, fry until the water content is 35%, add pickled peppers, and then fry until the water content is 30%, add 0.8kg of ...

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Abstract

The invention provides a method for producing pickled pepper shredded meat, which comprises that mixing, sealing and fermenting red pepper, fresh ginger, toasted garlic, common salt, rice wine, and sugar candy into pickled pepper, then adding soy sauce, aniseed and gourment powder into fresh meat to pickle, frying via vegetable seed, germ-free bottling to obtain final product. Compared present technique, the invention can hold nutrient of pepper, with long fresh holding period, beautiful appearance, good taste or the like.

Description

Technical field: [0001] The invention relates to a production method of shredded pork with pickled peppers, belonging to the technical field of food production. Background technique: [0002] The nutritional value of pepper is very high, which can be called "the crown of vegetables". According to the analysis, it contains vitamin B, C, protein, carotene, iron, phosphorus, calcium and other nutrients, but the storage time of fresh pepper is short. The food produced is very easy to deteriorate. Now the general production process cannot solve the problem of not only retaining the nutrients in the pepper but also prolonging the shelf life of the food, resulting in restrictions on the production of fresh peppers. At present, the products of pepper products on the market are still relatively single. Products made of dried chili play a major role, and some consumers dare not pay attention to the food made of dried chili because the spicy taste is too strong and exciting. Inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/48A23L1/314A23L1/311A23L19/00A23L13/10A23L13/40A23L35/00
Inventor 何庆洪侯惠萍
Owner 贵阳苗姑娘食品有限公司
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