CN101133814A

CN101133814A - Pepper pickled leek manufacturing method

Info

Publication number: CN101133814A
Application number: CNA200710035812XA
Authority: CN
Inventors: 欧阳金良
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-09-26
Filing date: 2007-09-26
Publication date: 2008-03-05

Abstract

The present invention discloses a preparation method of hot pepper rakkyo. Its preparation method includes the following steps: respectively cleaning hot pepper and rakkyo, salting to make fermentation, adding flavouring liquor to make saccharification and fermentation, then placing the above-mentioned rakkyo and hot pepper into package bag or package container according to a certain ratio, adding flavouring liquor, sealing, sterilization, cooling and checking so as to obtain the invented finished product.

Description

A kind of preparation method of capsicum chinese bulbous onion

Technical field

The present invention relates to the making of the higher green health care food of a kind crude fibre amount content, in particular, it relates to a kind of preparation method of capsicum chinese bulbous onion.

Background technology

Because chinese bulbous onion has the trace element and long-term edible having activating yang diffusing the amassing of crude fibre of a lot of needed by human body, improve functions of intestines and stomach, promote appetite., the eating method of existing chinese bulbous onion is fairly simple, is not to give birth to fry, and steeps it exactly.It is bad to eat mouthfeel like this, and therefore most of people are uncomfortable edible, also are subjected to seasonality simultaneously, regional restriction, and also difficulty is accepted by people.

Summary of the invention

Purpose of the present invention will overcome above-mentioned shortcoming exactly, provides that a kind of sweet vinegar-pepper flavor variously, bright in colour, tender and crisp is good at, eating mouth feel is good, and has that activating yang looses amasss, improves the preparation method of functions of intestines and stomach, appetitive capsicum chinese bulbous onion.

The preparation method of a kind of capsicum chinese bulbous onion of the present invention, it comprises the following steps: that (1) clean chinese bulbous onion and capsicum respectively, pickle fermentation, baste diastatic fermentation with salt by characteristic separately; (2) chinese bulbous onion that described baste diastatic fermentation is good and capsicum are got pack into packaging bag or packing container by value proportion separately, and the mixed liquor that adds two kinds of bastes that described diastatic fermentation uses again can seal; (3) carry out at last lamp inspection, sterilization, cooling, check, pressure testing, dry water, can case, put in storage or sell; Described chinese bulbous onion and capsicum are fresh chinese bulbous onion and capsicums, and described what pickle fermentation with salt is that the 8%-18% of pickled fermented thing, pickled fermented time are 20-40 days with the salt ratio.

Described baste diastatic fermentation is respectively pickled fermented good chinese bulbous onion, capsicum to be put into the baste for preparing, temperature between 25 ℃-32 ℃, pickle diastatic fermentation 5-10 days after, the salinity of chinese bulbous onion, capsicum is 0.5%-5% after testing, and pol is 10 °-25 °, and acidity is 0.6-1.2; Chinese bulbous onion that described diastatic fermentation is good and capsicum be the value ratio separately, and chinese bulbous onion is that 10%-90%, capsicum are between the 90%-10%; The value ratio of the mixed liquor of described baste is the 40%-70% of capsicum and chinese bulbous onion net content; It comprises green capsicum and pimiento, rod chilli, millet green pepper described capsicum; Described baste is by water 89%-27.99%, sugared 10%-70.03%, glacial acetic acid 0.8%-1.34%, rice vinegar 0.1%-0.38%, citric acid 0.1%-0.26% preparation; Described packaging bag, also available various packing containers replace.

The beneficial effect that the present invention has: the capsicum chinese bulbous onion that utilizes method of the present invention to make, not only sweet vinegar-pepper flavor is various, bright in colour, tender and crisp to be good at, mouthfeel is good, the effect that also having activates yang looses and amass, improve functions of intestines and stomach, promote appetite, cancer-resisting is a kind of green nourishing health food to the human body beneficial.

The specific embodiment

The present invention is described in further detail below in conjunction with embodiment.

One, the cleaning of chinese bulbous onion, pickled fermented, baste diastatic fermentation:

1. fresh chinese bulbous onion is cleaned; 2. will clean chinese bulbous onion and be placed in the container, in the ratio salt of chinese bulbous onion 15%, when putting salt be that one deck chinese bulbous onion one deck salt, upper strata are many, lower floor carries out in pickled fermented, the pickled fermented process less is to carry out salt solution convection current operation, be advisable so that acid is very light; 3. with above-mentioned pickled fermented good chinese bulbous onion, prune, remove defective products simultaneously, press the size of chinese bulbous onion, different size titles again, be divided into ranks such as large, medium and small, thin, colored, Hua Hua in 1: 1,1: 1.15 ratio of its diameter; 4. above-mentioned chinese bulbous onion was carried out secondary respectively pickled fermented 7 days by grade; 5. the chinese bulbous onion that secondary fermentation is finished is sued for peace as required again, and each other size of level is selected defective products, the detection salinity is 5% (detecting salinity is to determine whether it needs to move back salt, and the salinity standard of its chinese bulbous onion is 3%-8%), picks up to spill to do and is advisable not drip; 6. will pick up and spill dried chinese bulbous onion and be placed on and contain: in the baste of sugar 10%, citric acid 0.1%, glacial acetic acid 0.8%, rice vinegar 0.1%, water 89%, temperature between 25 ℃-32 ℃, the time is 7 days diastatic fermentations, after testing, the salinity of chinese bulbous onion is 3%, pol is that 20 °, acidity are 1 to get final product after 7 days.

Two, clean, pickled fermented, the baste diastatic fermentation of capsicum:

1. fresh chilli (green capsicum and pimiento, rod chilli, millet green pepper etc. are referred to as capsicum) is cleaned; 2. the salt solution of the capsicum of cleaning being put into saliferous 20% is to remove the insect pest of capsicum, soak and pulled capsicum in 18 minutes out and be placed in the clean container, again in the ratio salt of capsicum 15%, when putting salt, one deck capsicum one deck salt, the upper strata is many, lower floor is few, carry out pickled fermented, need in the pickled fermented process to carry out stirring in the secondary pond, discharge bad air, the preserving hot pepper fermentation is to send extremely dense sauce fragrance with capsicum to be advisable; 3. pickled fermented good capsicum is squeezed, the capsicum that squeezing is good squeezes not water outlet with hand and is advisable, 4. will squeeze good capsicum is placed on and contains: in the flavoring of sugar 70.03%, citric acid 0.26%, glacial acetic acid 1.34%, rice vinegar 0.38%, water 27.99%6, temperature is controlled between 25 ℃-32 ℃, the time is 7 days diastatic fermentations, after 7 days after testing, the salinity of capsicum is 3%, and pol is 20 °, and acidity is 1 to get final product.

Three, the mixing soup of two kinds of flavorings that the above-mentioned chinese bulbous onion that processes respectively, capsicum, seasoning were used pack:

1. get above-mentioned diastatic fermentation chinese bulbous onion 40g, capsicum 5g earlier, pack into packaging bag or various packing container; 2. again seasoning is got its 30g pack into packaging bag or packing container with two kinds of flavoring for mixture crossing; 3. seal again, lamp inspection qualified after, put into 80 ℃ hot water, the time is that 10 minutes, central temperature are 70 ℃ and carry out sterilization, cool off then, check, pressure testing, dry water, the sale of can casing, put in storage or dispatch from the factory.

Claims

1. the preparation method of a capsicum chinese bulbous onion, it comprises the following steps:

1. chinese bulbous onion and capsicum are cleaned respectively, pickle fermentation, baste diastatic fermentation with salt by characteristic separately;

2. described baste diastatic fermentation is good chinese bulbous onion and capsicum are got the packaging bag of packing into by value proportion separately, and the mixed liquor that adds two kinds of bastes that described diastatic fermentation uses again can seal;

3. carry out lamp inspection, sterilization, cooling, check, pressure testing at last, dry water, can case, put in storage or sell;

It is characterized in that: described chinese bulbous onion and capsicum are fresh chinese bulbous onion and capsicums, and described what pickle fermentation with salt is that the 8%-18% of pickled fermented thing, pickled fermented time are 20-40 days with the salt ratio.

2. the preparation method of capsicum chinese bulbous onion according to claim 1, it is characterized in that, described baste diastatic fermentation is respectively pickled fermented good chinese bulbous onion, capsicum to be put into the baste for preparing, temperature between 25 ℃-32 ℃, pickle diastatic fermentation 5-10 days after after testing, the salinity of chinese bulbous onion, capsicum is 0.5%-5%, pol is 10 °-25 °, and acidity is 0.6-1.2.

3. the preparation method of capsicum chinese bulbous onion according to claim 1 is characterized in that, chinese bulbous onion that described diastatic fermentation is good and capsicum value ratio separately are between chinese bulbous onion 10%-90%, the capsicum 90%-10%.

4. the preparation method of capsicum chinese bulbous onion according to claim 1 is characterized in that, the value ratio of the mixed liquor of described baste is the 40%-70% of capsicum and chinese bulbous onion net content.

5. the preparation method of capsicum chinese bulbous onion according to claim 1 is characterized in that, it comprises green capsicum and pimiento, rod chilli, millet green pepper described capsicum.

6. according to the preparation method of claim 1 or 4 described capsicum chinese bulbous onions, it is characterized in that described baste is by water 89%-27.99%, sugared 10%-70.03%, glacial acetic acid 0.8%-1.34%, rice vinegar 0.1%-0.38%, citric acid 0.1%-0.26% preparation.

7. the preparation method of capsicum chinese bulbous onion according to claim 1 is characterized in that, described packaging bag, and also available various packing containers replace.