CN110833148A - 一种泡椒猪脚的制备方法 - Google Patents
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Abstract
一种泡椒猪脚的制备方法，包括以下步骤：A、泡椒的制备，以新鲜的辣椒为原料，预处理后，干燥去除30‑50%的水份，斩碎，与生姜、盐、酒、糯米粥汤进行人工辊揉，即得;B、猪脚的制备，以新鲜的猪脚为原料，拣选、清洗、滤干后，蒸煮熟后，斩切成块，与上述泡椒混合，真空装袋，杀菌，即得。本发明方法制作的猪脚有胡椒香味，含有硒元素、铬元素，适宜缺管硒、铬人群食用。人们食用含硒、铬元素的泡椒猪脚，增加机体免疫力减少疾病发生率，促进身体健康。
Description
技术领域
本发明涉及一种辣椒与猪脚的加工技术领域，具体涉及一种泡椒猪脚的制备方法。
背景技术
辣椒，为茄科草本植物辣椒及共变种的果实。果实通常成圆锥形或长圆形，未成熟时呈绿色，成熟后变成鲜红色、黄色或紫色，以红色最为常见。辣椒的果实因果皮含有辣椒素而有辣味，能增进食欲，辣椒中维生素C的含量在蔬菜中居第一位。 辣椒对口腔及胃肠有刺激作用，能增强肠胃蠕动，促进消化液分泌，改善食欲，并能抑制肠内异常发酵。我国一些医学、营养专家对湘、川等省进行调查，发现这些普遍喜食辣椒的省区，胃溃疡的发病率远低于其他省区。这是由于辣椒能刺激人体***素E2的释放，有利于促进胃黏膜的再生，维持胃肠细胞功能，防治胃溃疡。
辣椒既可做主菜，也可以用来做配菜或汤。夏季应尽量用辣椒做配菜，并选择具有滋阴、降燥、泻热等功效的食品，比如：猪脚、鸭肉、虾、鲫鱼、瘦肉等。
传统猪脚的做法：猪脚刮洗干净，切块煮熟至断软，即得。
传统的泡椒猪脚制备方法：把煮熟的猪脚放在泡椒里，即可得泡椒猪脚。
传统的泡椒猪脚制备工艺比较随意，只适合家庭和小作坊使用，不利于大规模生产推广，并且需要很多制作人的经验，限制了这一健康食品的推广。
发明内容
本发明的目的在于提供一种基于传统制作工艺改进的泡椒猪脚的制备方法，便于大规模生产，且泡椒猪脚结合猪脚的肉香爽口，能满足更大消费者的味蕾，也更有利于大规模生产。
本发明所述的泡椒猪脚的制备方法，包括以下步骤：
泡椒的制备： 以新鲜的辣椒为原料，预处理后，干燥去除30-50%的水份，斩碎，与生姜、盐、酒、糯米粥汤进行人工辊揉，即得;
猪脚的制备：猪脚的制备，以新鲜的猪脚为原料，拣选、清洗、滤干后，蒸煮熟后，斩切成块，与上述泡椒混合，真空装袋，杀菌，即得。
所述的斩切成段指的是将预处理后的猪脚斩切成4-6cm的段。
所述的斩碎的辣椒的干燥方法为在阳光下晾晒至辣椒变皱，晾晒时间为18~20小时。
所述的检验合格是指按照国标GB/T 5009.33—2010的方法检测不出亚硝酸盐，同时菜的含水量为60-70%，pH为3.5-4.5。
所述的辣椒的制备方法，还包括检验合格后的拌料工序，在菜中拌入腊、盐，使得口味更好；
或者在辣椒中拌入相当于新鲜辣椒总重量0.2-0.5%的艾草、0.1-0.2%的陈皮、0.5-0.7%的大蒜、0.3-0.5%的花椒、0.1-0.3%的胡椒，这些成分既是香料也是中药成分，能够使辣椒味道更加香浓可口，开胃生津，而且具有缓解妇科病、保肝护胃、止咳化痰等保健作用，使人们在享受美味的同时，还能适当调理身体，一举两得。
本发明中加入的香料和药草的植物来源如下：
艾草，拉丁名为Tanacetum vulgare L.，是我国药膳食疗的植物，能散寒除湿，温经止血。适用于虚寒性出血及腹痛，对于妇女虚寒***、腹痛、崩漏有明显疗效，是一种妇科良药。
陈皮，拉丁名为Citri Reticulatae Pericarpium ，是芸香科植物橘及其栽培变种的成熟果皮，用于胸脘胀满，食少吐泻，咳嗽痰多。
大蒜，拉丁名为A．Sativam L. var．Viviparum Regel，性温，温中行滞，解毒，杀虫。抗菌，抗病毒，杀原虫；降脂，抗动脉粥样硬化。抑制血小板凝聚；提高免疫；抗肿瘤；保肝。
花椒，拉丁名为zanthoxylum，性温，温中止痛，杀虫，止痒，抗炎，抗溃疡，抗菌，止腹泻；保肝；具局麻作用，对肠平滑肌运动有双向作用。
胡椒，拉丁名为Piper nigrum Linn，性热，温中散寒，下气止痛，止泻，开胃。
新鲜辣椒中含硝酸盐，而硝酸盐在制备辣椒或者酸菜的过程中会转化成亚硝酸盐，人体摄投入过多亚硝酸盐会影响身体健康甚至致癌。现有技术工艺制作的辣椒在发酵过程中，都会产生一定量的亚硝酸盐，大量食用不利于身体健康。而本发明方法所制备的辣椒的制备方法不含有亚硝酸盐，这也是本发明的核心发明点之一，主要消除亚硝酸盐的关键点就在于本发明的两次压实存储过程、盐加入量和存放时间的控制，尤其是盐加入量和第二次压实后存放时间这两个要素。两次压实存放工艺的时间和盐加入量不是随意控制的，第一次压实过程并不加入盐，而只在第二次压实过程中加入辣椒和盐进行配合腌制，在这一点上发明人进行了大量的实验，最终实验得出本发明的工艺，在生产过程中，亚硝酸盐的产生主要在第一次压实存放过程中，将菜掏出来之后，进行第二次压实，这个掏出的过程使辣椒接触氧气，而盐的有效含量对保持整个反应体系的稳定性起了很重要的作用，使得亚硝酸盐逐步氧化分解，其中，盐量的过多或过少均会影响亚硝酸盐的分解速度。第二次压实后存放时间控制也很重要，早了亚硝酸盐分解不充分，存放时间过长亚硝酸盐就有再次滋生出来的风险。
本发明制备的泡椒环保绿色，保留了辣椒的维生素，营养丰富，辣椒开胃生津，是一种有机生态食品，四季皆宜，会成为很受欢迎的美味佳肴。
具体实施方式
实施例1
A、泡椒的制备： 以新鲜的辣椒为原料，预处理后，干燥去除30-50%的水份，斩碎，与生姜、盐、酒、糯米粥汤进行人工辊揉，即得;
所述的切碎的辣椒的干燥方法为在阳光下晾晒至辣椒变皱，晾晒时间为18小时。
所述的检验合格是指按照国标GB/T 5009.33—2010的方法检测不出亚硝酸盐，同时菜的含水量为60%，pH为3.5。
还包括检验合格后的拌料工序，根据辣椒的量在菜中拌入适量辣椒、盐，并在菜中拌入艾草10克、陈皮5克、大蒜25克、花椒15克、胡椒5克。
B、猪脚的制备：猪脚的制备，以新鲜的猪脚为原料，拣选、清洗、滤干后，蒸煮熟后，斩切成块，与上述泡椒混合，真空装袋，杀菌，即得。
实施例2
A、泡椒的制备，以新鲜的辣椒为原料，预处理后，干燥去除30-50%的水份，斩碎，与生姜、盐、酒、糯米粥汤进行人工辊揉，即得;
所述的切碎的辣椒的干燥方法为在阳光下晾晒至辣椒变皱，晾晒时间为15小时。
所述的检验合格是指按照国标GB/T 5009.33—2010的方法检测不出亚硝酸盐，同时菜的含水量为65%，pH为4。
还包括检验合格后的拌料工序，根据辣椒的量在菜中拌入适量辣椒、盐，并在菜中拌入艾草17.5克、陈皮7.5克、大蒜35克、花椒25克、胡椒10克。
B、猪脚的制备：猪脚的制备，以新鲜的猪脚为原料，拣选、清洗、滤干后，蒸煮熟后，斩切成块，与上述泡椒混合，真空装袋，杀菌，即得。
Claims (7)
1.一种泡椒猪脚的制备方法，其特征在于包括以下步骤：
泡椒的制备：以新鲜的辣椒为原料，预处理后，干燥去除30-50%的水份，斩碎，与生姜、盐、酒、糯米粥汤进行人工辊揉，即得；
猪脚的制备：猪脚的制备，以新鲜的猪脚为原料，拣选、清洗、滤干后，蒸煮熟后，斩切成块，与上述泡椒混合，真空装袋，杀菌，即得。
2.如权利要求1所述的泡椒猪脚的制备方法，其特征在于：所述的斩切成块指的是将预处理后的猪脚斩切成 5-6cm的段。
3.如权利要求1所述的泡椒猪脚的制备方法，其特征在于：所述泡椒干燥的方法为在阳光下晾晒至辣椒变皱，晾晒时间为18~20小时。
4.如权利要求1所述的泡椒猪脚的制备方法，其特征在于：还包括检验合格后的拌料工序，在菜中拌入醋和盐，使得口味更好。
5.如权利要求1所述的泡椒猪脚的制备方法，其特征在于：还包括检验合格后的拌料工序，在菜中拌入相当于新鲜辣椒总重量 0.2-0.5%的艾草、0.1-0.2%的陈皮、0.5-0.7%的大蒜、0.3-0.5%的花椒、0.1-0.3%的胡椒。
6.如权利要求1所述的泡椒猪脚的制备方法，其特征在于，还包括滤干后的卤制工序，所述卤制工序包括：准备新鲜猪脚总重量0.5-0.8%的艾草，0.2-0.3%的陈皮，0.4-0.7%的大蒜，0.5-0.7%的花椒，0.3-0.5%的胡椒，0.7-0.9%的八角，0.3-0.5%的胡椒粉，5-7%的盐，5-7%的酱油，5-7%的白砂糖，0.5-0.7%的白酒，0.3-0.6%的白醋，1%~1.4%的水，制成卤汁，将猪脚放入卤汁中卤制 20~40分钟。
7.如权利要求1所述的泡椒猪脚的制备方法，其特征在于：所述的斩切成段指的是，将块状猪脚斩切成长 5~6厘米长块状。
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| KR101656093B1 (ko) * | 2015-08-31 | 2016-09-13 | 신정희 | 야채 족발의 제조방법 및 이에 따라 제조된 야채 족발 |
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| KR101656093B1 (ko) * | 2015-08-31 | 2016-09-13 | 신정희 | 야채 족발의 제조방법 및 이에 따라 제조된 야채 족발 |
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