阅读说明：本技术 一种盐焗泡椒风味食品及其制备方法 (Salt baked pickled pepper flavored food and preparation method thereof ) 是由 宋奇峰 韩金莲 宋启荣 孙东亮 李爽 王立巍 曲兆峰 黄静文 邹存丹 石东亮 李 于 2021-02-05 设计创作，主要内容包括：本发明涉及食品加工技术领域,特别是涉及一种盐焗泡椒风味食品及其制备方法。本发明提供一种盐焗泡椒风味食品的制备方法,包括以下步骤：将食材与腌制液混合进行第一腌制,得到初始腌制食材；所述腌制液包括以下重量份的原料：水1000份、泡椒100份、泡椒水80～125份、盐25份、糖30份、味精10份、白酒5份、白醋15份、花椒2份、姜20份、洋葱20份和蒜50份；将初始腌制食材与盐焗料混合进行第二腌制,得到腌制食材；将腌制食材蒸制,得到盐焗泡椒风味食品。本发明通过两步腌制,分别将泡椒风味和盐焗风味注入到产品中,使二者充分结合。(The invention relates to the technical field of food processing, in particular to a salt baked pickled pepper flavor food and a preparation method thereof. The invention provides a preparation method of salt baked pickled pepper flavor food, which comprises the following steps: mixing the food material with the pickling liquid for primary pickling to obtain initial pickled food material; the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic; mixing the initial pickled food materials with the salt baking materials for secondary pickling to obtain pickled food materials; and steaming the pickled food materials to obtain the salt baked pickled pepper flavor food. According to the invention, through two-step pickling, the pickled pepper flavor and the salt baked flavor are respectively injected into the product, so that the pickled pepper flavor and the salt baked flavor are fully combined.)

1. The preparation method of the salt baked pickled pepper flavor food is characterized by comprising the following steps:

mixing the food material with the pickling liquid for primary pickling to obtain initial pickled food material; the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic;

mixing the initial pickled food materials with the salt baking materials for secondary pickling to obtain pickled food materials;

and steaming the pickled food materials to obtain the salt baked pickled pepper flavor food.

2. The method of claim 1, wherein the step of pre-treating the food material prior to mixing the food material with the pickled pepper liquid; the pretreatment comprises the following steps: trimming food materials, soaking in cold water, and scalding with boiled water; the temperature of the cold water is 10-20 ℃.

3. The preparation method according to claim 2, wherein the time for blanching with boiling water is 1-2.5 min.

4. The method of claim 2, wherein the cold water soaking time is 2 hours.

5. The method of claim 2, wherein the cooling comprises: and cooling the food materials blanched with boiled water to 20-25 ℃ through an ice water mixture.

6. The method according to claim 1, wherein the first pickling time is 22 to 26 hours; the temperature for primary pickling is 0-4 ℃.

7. The preparation method of claim 1, wherein the weight ratio of the initial pickled food material to the salt baked material is 40: 1.

8. The method according to claim 1, wherein the second pickling is carried out for 2 to 4 hours; the temperature for the second pickling is 20-30 ℃.

9. The method according to claim 1, wherein the steaming comprises low-temperature steaming; the low-temperature steaming temperature is 70-80 ℃; and the low-temperature steaming time is 15-25 min.

10. The salt baked pickled pepper flavor food prepared by the method of any one of claims 1-9, wherein the food materials of the salt baked pickled pepper flavor food comprise poultry by-products; the poultry by-product comprises chicken feet, chicken wings, duck feet or duck wings.

Technical Field

The invention relates to the technical field of food processing, in particular to a salt baked pickled pepper flavor food and a preparation method thereof.

Background

The salt roasted chicken is a traditional food in Hakka area of Guangdong province, is slightly yellow in color and luster, aromatic in flavor and reputable nationwide, and therefore salt roasted flavor products with different processes are derived. The pickled pepper flavor is a new flavor type of the Sichuan vegetable, has strong lactic acid taste and unique flavor, and is deeply loved by consumers. At present, products in the market are basically in a salt baked flavor or a pickled pepper flavor, and no product with the salt baked flavor or the pickled pepper flavor is prepared by combining the two flavors of salt baked flavor and pickled pepper flavor.

Disclosure of Invention

In order to solve the problems, the invention provides a preparation method of a salt baked pickled pepper flavor food and the salt baked pickled pepper flavor food. The food prepared by the preparation method disclosed by the invention has the salt baked color and fragrance, does not lose the sour, hot and tasty flavor of the pickled peppers, and is novel in taste.

In order to achieve the above purpose, the invention provides the following technical scheme:

the invention provides a preparation method of salt baked pickled pepper flavor food, which comprises the following steps:

mixing the food material with the pickling liquid for primary pickling to obtain initial pickled food material; the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic;

mixing the initial pickled food materials with the salt baking materials for secondary pickling to obtain pickled food materials;

and steaming the pickled food materials to obtain the salt baked pickled pepper flavor food.

Preferably, the method further comprises the step of pretreating the food materials before mixing the food materials with the pickled pepper liquid; the pretreatment comprises the following steps: trimming food materials, soaking in cold water, and scalding with boiled water; the temperature of the cold water is 10-20 ℃.

Preferably, the time for blanching with boiled water is 1-2.5 min.

Preferably, the time of the cold water soaking is 2 hours.

Preferably, the cooling method includes: and cooling the food materials blanched with boiled water to 20-25 ℃ through an ice water mixture.

Preferably, the first pickling time is 22-26 h; the temperature for primary pickling is 0-4 ℃.

Preferably, the weight ratio of the initial pickled food materials to the salt baking materials is 40: 1.

Preferably, the second pickling time is 2-4 h; the temperature for the second pickling is 20-30 ℃.

Preferably, the steaming mode comprises low-temperature steaming; the low-temperature steaming temperature is 70-80 ℃; and the low-temperature steaming time is 15-25 min.

The invention also provides a salt baked pickled pepper flavor food prepared by the method in the scheme, and the food materials of the salt baked pickled pepper flavor food comprise poultry by-products; the poultry by-product comprises chicken feet, chicken wings, duck feet or duck wings.

Has the advantages that:

the invention provides a preparation method of salt baked pickled pepper flavor food, which comprises the following steps: mixing the food material with the pickling liquid for primary pickling to obtain initial pickled food material; the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic; mixing the initial pickled food materials with the salt baking materials for secondary pickling to obtain pickled food materials; and steaming the pickled food materials to obtain the salt baked pickled pepper flavor food. According to the invention, through two-step pickling, the flavor of pickled peppers and the salt roasted flavor are respectively injected into a product, so that the pickled peppers and the salt roasted flavor are fully combined; the pickled pepper flavor is injected by a wet pickling process, spices such as onions, gingers, garlic, pepper and the like are added into the pickling liquid to remove fishy smell and increase fragrance, and the lactic acid flavor is fully permeated through pickling to reach an internal and external balanced state, so that the flavor is not easy to lose; the salt roasted flavor is injected by a dry pickling process, the salt roasted flavor permeates from outside to inside, attractive color and fragrance are given to the product, and the finally prepared food has the salt roasted color and fragrance, does not lose the sour, hot and tasty flavor of the pickled peppers, and is novel in taste.

Drawings

Figure 1 is a diagram of a refrigerated chicken paw prepared in example 1.

Detailed Description

The invention provides a preparation method of salt baked pickled pepper flavor food, which comprises the following steps:

mixing the food material with the pickling liquid for primary pickling to obtain initial pickled food material; the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic;

mixing the initial pickled food materials with the salt baking materials for secondary pickling to obtain pickled food materials;

and steaming the pickled food materials to obtain the salt baked pickled pepper flavor food.

According to the invention, the food material and the pickling liquid are mixed for primary pickling to obtain the initial pickled food material. In the invention, the pickling liquid comprises the following raw materials in parts by weight: 1000 parts of water, 100 parts of pickled peppers, 80-125 parts of pickled pepper water, 25 parts of salt, 30 parts of sugar, 10 parts of monosodium glutamate, 5 parts of white spirit, 15 parts of white vinegar, 2 parts of pepper, 20 parts of ginger, 20 parts of onion and 50 parts of garlic; the pickled pepper water is preferably 100 parts. In the present invention, the water in the pickling solution preferably includes blanched boiled water. According to the invention, the preparation of the pickling liquid by selecting the cold boiled water can avoid the pollution of mixed bacteria, so that the lactic acid bacteria in the pickling liquid can be better propagated, the pickled pepper flavor of the pickling liquid is purer, and the preservation of the pickling liquid is facilitated. The sources of the components in the pickling solution are not limited in the present invention, and commercially available products known to those skilled in the art may be used.

In the present invention, the time for the first salting is preferably 24 hours; the temperature for the first salting is preferably 0-4 ℃. In the first curing process, the present invention preferably further comprises turning the food material twice. According to the invention, the spices such as onion, ginger, garlic and pepper are added into the pickling liquid to remove fishy smell and enhance flavor, and the pickling time and temperature are controlled to fully permeate the lactic acid flavor, so that an internal and external balanced state is achieved, and the flavor is not easy to lose.

Before the food material is mixed with the pickled pepper liquid, the invention preferably further comprises the step of pretreating the food material. In the present invention, the pretreatment preferably includes: trimming food materials, soaking in cold water, and scalding with boiled water; the temperature of the cold water is preferably 10-20 ℃, and more preferably 15 ℃; the time for soaking in cold water is preferably 2 hours; the time for blanching with boiled water is preferably 2 min; the cooling method comprises the following steps: and cooling the food materials blanched with boiled water to 20-25 ℃ through an ice water mixture. According to the pickled pepper and the preparation method thereof, the pickled pepper is soaked in cold water after trimming, so that the bloody water is fully dissolved out, and the bloody water is further removed in a blanching mode, so that the pickling liquid can better enter the food materials in the first pickling process in the later stage, and the flavor of the pickled pepper can be better kept for the food materials; meanwhile, the food materials are scalded with boiled water for a proper time, so that the loss of nutrition and the soft taste caused by long-time heating are avoided, ice water is adopted for quick cooling after blanching, and the brittleness of the food materials is guaranteed.

After the initial pickled food material is obtained, the initial pickled food material and the salt baking material are mixed for secondary pickling to obtain a pickled food material. In the invention, the weight ratio of the initial pickled food material to the salt baking material is preferably 40: 1; the time for the second salting is preferably 2 hours; the temperature for the second pickling is preferably 20-30 ℃, and more preferably 25 ℃; the second pickling mode preferably comprises the steps of mixing the initial pickled food materials with the salt baking materials, and stirring; the stirring time is preferably 2 min. According to the method, the salt roasted materials permeate from outside to inside through the dry pickling process, so that the food materials are endowed with attractive color and fragrance. The source of the salt baking material is not limited in the invention, and the salt baking material can be obtained from commercial products well known to those skilled in the art. The invention preferably adopts Jiawen salt roasted chicken seasoning powder of Hongxing food Limited company in Meizhou city.

After the pickled food materials are obtained, the pickled food materials are steamed to obtain the salt baked pickled pepper flavor food. In the present invention, the steaming preferably includes low-temperature steaming; the temperature of the low-temperature steaming is preferably 75 ℃; the time for steaming at low temperature is preferably 20 min. According to the invention, by controlling the steaming temperature and time, not only are the nutritional ingredients of the food materials retained, but also the colloid in the food materials can be dissolved out, and the glossiness of the product is increased.

After steaming, the invention preferably also comprises post-treatment of the steamed food material; the post-treatment preferably comprises refrigeration, packaging and sterilization; the refrigerating temperature is preferably 0-4 ℃; the refrigerating time is preferably 18-20 h, and more preferably 19 h; the packaging mode preferably comprises vacuum packaging, 1 piece/bag; the sterilization temperature is preferably 121 ℃, the sterilization time is preferably 6min, and the sterilization pressure is preferably 0.18-0.2 MPa. According to the invention, the crispness of the food can be increased by refrigerating the steamed food material at a proper temperature for a proper time; in addition, by adopting a mode of sterilizing after vacuum packaging, not only can secondary pollution be avoided and the shelf life of the food be prolonged, but also the salt baked pickled pepper flavor food can be further cured and fused with flavor.

According to the invention, by two processes of wet pickling and dry pickling, the flavor of pickled peppers and the flavor of salt baked peppers are respectively injected into food materials, so that the pickled peppers and the salt baked peppers are fully combined; the prepared food is golden and attractive in color, sour, spicy, crisp and tasty, has the salt roasted flavor and the pickled pepper flavor, and is fresh and fragrant.

The invention also provides the salt baked pickled pepper flavor food prepared by the method in the scheme, which is characterized in that the food materials of the salt baked pickled pepper flavor food comprise poultry by-products; the poultry by-product comprises chicken feet, chicken wings, duck feet or duck wings.

In order to further illustrate the present invention, the following examples are provided to describe the preparation method of a salt baked pickled pepper flavored food and the salt baked pickled pepper flavored food in detail, but they should not be construed as limiting the scope of the present invention.

Example 1

A salt baked pickled pepper flavor chicken claw is prepared by the following preparation method:

(1) selecting materials: 1kg of qualified quarantine chicken feet are selected, and the chicken feet are uniform and moderate in size, and have no peculiar smell and blood stasis.

(2) Unfreezing: unfreezing for 1-2 h by using cold water; the well-slowed standard is as follows: no ice slag, soft hand feeling and central temperature below 6 deg.c.

(3) Trimming: removing calluses and old nails, cutting bone joints with a blade, squeezing pus with hands, and washing with water.

(4) Soaking: and (3) soaking in cold water (at the temperature of 25-30 ℃) for 2 hours after finishing, further removing blood water in the chicken feet, and fishing out for controlling water.

(5) Blanching: boiling water in the pan, scalding for 2min, taking out, and rapidly cooling the ice water mixture to below 25 deg.C.

(6) And (3) brewing:

1) preparing a pickling liquid: 1000g of cold boiled water, 200g of millet pickled peppers (wherein the pickled peppers are 100g, and the pickled pepper water is 100g), 25g of salt, 30g of white granulated sugar, 10g of monosodium glutamate, 5g of white spirit, 15g of white vinegar (5 degrees), 2g of pepper, 20g of shredded ginger, 20g of shredded purple onion and 50g of garlic (crushed by beating) are uniformly mixed and soaked for 1 hour for use.

2) And (3) brewing: and (3) putting the cooled chicken feet into the pickling liquid to ensure that the product is below the liquid level, soaking and pickling the chicken feet in a refrigerator (at 0-4 ℃) for 24 hours, turning over the chicken feet twice during the pickling process to ensure uniform taste, and fishing out the chicken feet to control the soup.

(7) Mixing and pickling

1) Preparing a mixed material: 25g of Jiawen salt roasted chicken seasoning powder is uniformly mixed for later use.

2) Pickling: pouring the soaked chicken feet into a container, adding the stirring materials, and uniformly stirring. Standing for 2 hr while turning over once.

(8) Steaming: placing chicken feet on a steaming curtain, setting the temperature at 75 ℃, starting timing when the temperature is reached, and steaming for 20 min.

(9) And (3) refrigerating: and (3) after the steaming is finished, quickly cooling in a refrigerator (0-4 ℃), refrigerating for 18-20 h, and showing the refrigerated chicken feet in figure 1.

(10) Packaging: 1 per bag, air exhaust time of 25 seconds, tight sealing and no air bubbles.

(11) And (3) sterilization: setting the sterilization temperature at 121 ℃, the time at 6 minutes and the pressure at 0.18-0.2 MPa

Comparative example 1

A chicken feet preparation method similar to that of example 1, with the only difference that the millet pickled peppers in step (6) are only pickled peppers and do not contain pickled pepper water.

Comparative example 2

A chicken feet preparation similar to that of example 1, with the only difference that the chicken feet were not subjected to the refrigeration treatment of step (9).

Comparative example 3

A chicken feet preparation method similar to example 1, except that the steps (6) - (9) are not performed, a conventional sauce marinated product cooking method is adopted, cooking is directly performed after blanching, various auxiliary materials are added into the soup stock, and the flavor is injected into the product by using the cooking process and cooked. The cooking scheme is as follows:

1) old soup: 1500g of water, 200g of millet pickled peppers (wherein the pickled peppers are 100g, the pickled pepper water is 100g), 25g of salt, 30g of white granulated sugar, 10g of monosodium glutamate, 5g of white spirit, 15g of white vinegar (5 degrees), 2g of pepper, 20g of ginger slices and 30g of salt baked spice, and the preparation is uniform.

2) Boiling: boiling the old soup, putting the chicken feet into the soup, boiling the pot, turning to soft fire for 5 minutes, stewing for 30 minutes, taking out the chicken feet, and draining the soup.

Application example 1

The salt baked pickled pepper flavor chicken claws prepared in example 1 and the salt baked pickled pepper flavor chicken claws prepared in comparative examples 1-3 were compared and evaluated by 10 evaluators in terms of color, taste, aroma and texture and average acceptability of the four aspects, sensory evaluation criteria are shown in table 1, and evaluation results are shown in table 2.

TABLE 1 sensory evaluation criteria

Table 2 sensory evaluation results of different salt baked pickled pepper flavor chicken feet

Product(s)	Color	Taste of the product	Fragrance	Texture of	AverageReceptivity
						Example 1	81.9	86.1	84	83.3	83.83
Comparative example 1	81.8	76.4	82.4	83.1	80.925
						Comparative example 2	81.4	84.6	83.9	76	81.48
Comparative example 3	78.8	83.8	75.6	72.8	77.75

As can be seen from the table 2 and the figure 1, the average acceptability of the salt baked pickled pepper flavor chicken claws prepared in the example is better than that of the salt baked pickled pepper flavor chicken claws prepared in the comparative examples 1 to 3. In the comparative example 1, only millet pickled peppers are added into the pickling liquid, pickled pepper water is not added, the flavor of the pickling liquid is poor, the taste and the fragrance of the product are lower than those of the pickling liquid in the example 1, and because the pickled pepper water contains flavor substances dissolved out in the pickled pepper fermentation process and has certain salinity, acidity and pungency, the pickled pepper flavor is favorably formed in the product pickling process. The comparison result between the example 1 and the comparative example 2 shows that the mouthfeel of the product is improved after the product is refrigerated. The comparative example 3 adopts the conventional sauce marinated product process, the process is simpler, but the color and the flavor of the product are both common. Through comparative experiments and comprehensive evaluation, the salt baked pickled pepper flavored chicken feet prepared in the embodiment have the characteristics of golden color, fragrant taste, crisp and refreshing mouthfeel and the like, and have both the salt baked flavor and the pickled pepper flavor.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.