CN102349636A - Local flavor chopped hot pepper and processing method thereof - Google Patents
Local flavor chopped hot pepper and processing method thereof Download PDFInfo
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- CN102349636A CN102349636A CN2011103084363A CN201110308436A CN102349636A CN 102349636 A CN102349636 A CN 102349636A CN 2011103084363 A CN2011103084363 A CN 2011103084363A CN 201110308436 A CN201110308436 A CN 201110308436A CN 102349636 A CN102349636 A CN 102349636A
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Abstract
The invention relates to the technical field of processing of foods and particularly relates to a local flavor chopped hot pepper and a processing method thereof. The local flavor chopped hot pepper is processed by the following raw materials in parts by weight: 55-70 parts of fresh hot pepper after pickling, 10-15 parts of garlic slices, 6-10 parts of lobster sauce after frying, 10-17 parts of vegetable oil, 1.6-2.4 parts of monosodium glutamate, 0.6-1.5 parts of white sugar, 0.6-1.2 parts of anise juice, 0.005-0.01 part of potassium sorbate, 0.05-0.25 part of chicken essence. The product is higher in nutritional value and good in taste, can increase the appetite and contains abundant calcium, phosphorus, iron and other mineral matters which are required for a human body.
Description
Technical field
The present invention relates to the food technology manufacture field, a kind of specifically local flavor is cut capsicum and processing method thereof.
Background technology
Capsicum is that people like one of seasoning good merchantable brand of food, is again one of nutritious vegetables.No matter green capsicum or pimiento all contain capsicim, have excitant, the taste bud on can stimulate digestion mucous membrane, especially oral mucosa and the tongue, thereby have and increase appetite and digestive function is one of food of liking of people.Its technology generally is directly to be processed into semi-finished product after the purchase when adopting raw material ripe, pickles with high salt, and then desalination or directly pack.This processing method may cause a large amount of losses of the nutritional labeling of capsicum or be not easy to directly edible because of salt content is too high.
Used in the market capsicum series of products great majority all are to use dried green pepper to be raw material, and capsicum is after the sun is exposed to the sun, and the contained trace element of its various nutritional labelings and capsicum runs off in a large number.
Summary of the invention
The object of the present invention is to provide nutritive value higher, a kind of local flavor that mouthfeel is good is cut capsicum and processing method thereof.
The present invention adopts following technical scheme to achieve these goals:
Its main technique is: bright capsicum preliminary treatment---minces---pickled fermented---elutriation---flavoring---can---sterilization---packing---finished product warehouse-in.
A kind of local flavor is cut capsicum, is the raw material by following ratio of weight and number: the bright capsicum 55～70 after pickling, garlic slice 10～15, fermented soya bean 6～10, vegetable oil 10～17, monosodium glutamate 1.6～2.4, white sugar 0.6～1.5, star anise seed extract 0.6～1.2, potassium sorbate 0.005～0.01, chickens' extract 0.05～0.25 after fried process.
Preferably, to cut capsicum be the raw material by following ratio of weight and number to a kind of local flavor: the bright capsicum 60～65 after pickling, garlic slice 11.5～12.5, fermented soya bean 7.5～8.5, vegetable oil 13～14, monosodium glutamate 2.0～2.2, white sugar 0.9～1.1, star anise seed extract 0.7～0.9, potassium sorbate 0.007%～0.009%, chickens' extract 0.1～0.2 after fried process.
Concrete; Raw material by following ratio of weight and number: anise 11～15, Chinese prickly ash 12～15, spiceleaf 7～11, nutmeg 6～10, cool ginger 7～11, the root of Dahurain angelica 6～10, cloves 7～11, tsaoko 6～10, dried orange peel 6～10; Convert water 13～18 big fire and boil boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract.
Preferably; Raw material by following ratio of weight and number: anise 12.5～13.5, Chinese prickly ash 12.5～13.5, spiceleaf 8.5～9.5, nutmeg 7.5～8.5, cool ginger 8.5～9.5, the root of Dahurain angelica 7.5～8.5, cloves 8.5～9.5, tsaoko 7.5～8.5, dried orange peel 7.5～8.5; Convert water 13～18 big fire and boil boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract.
Concrete, vegetable oil is a peanut oil.
Concrete, when vegetable oil is heated to 180 ℃～200 ℃, fermented soya bean are added the fried cold of pulling out, dry in the air to savory the blowing out in the oil cauldron, be the fermented soya bean after fried.
Concrete; Preferred good pimiento is cleaned with running water; Remove handle, remove the base of a fruit; Cut into the square capsicum fourth of 3-5cm with cutting the green pepper machine then; Press the edible salt of mass ratio adding 25%; Stir; The double-deck transparent inner membrance bag of the food-grade of packing into; Pickle with sealing machine sealing, then packaged capsicum is put into 15～25 ℃ underground fermentation vat, pickle and got final product in 3～5 months; After pickling EP (end of program); The desalination capsicum is carried out the second time clean, the salinity that flush away is too much also filters, both the capsicum for pickling.
The manufacture craft that a kind of local flavor is cut capsicum is:
1), preferred good pimiento is cleaned with running water, go, remove the base of a fruit, cut into the square capsicum fourth of 3-5cm with cutting the green pepper machine then; Press the edible salt of mass ratio adding 25%; Stir, the double-deck transparent inner membrance bag of the food-grade of packing into is pickled with the sealing machine sealing then; Packaged capsicum put into 15～25 ℃ underground fermentation vat; Pickle and got final product in 3～5 months, pickle EP (end of program) after, the desalination capsicum is carried out the second time cleans; The salinity that flush away is too much also filters, both the capsicum for pickling;
2), by the raw material of following ratio of weight and number: anistree 12.5～13.5, Chinese prickly ash 12.5～13.5, spiceleaf 8.5～9.5, nutmeg 7.5～8.5, cool ginger 8.5～9.5, the root of Dahurain angelica 7.5～8.5, cloves 8.5～9.5, tsaoko 7.5～8.5, dried orange peel 7.5～8.5 are converted water 14～15.5 big fire and are endured to boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract;
When 3) vegetable oil being heated to 180 ℃～200 ℃, fermented soya bean are added in the oil cauldron the fried cold of pulling out, dry in the air to savory the blowing out, be the fermented soya bean after fried;
4), by by the raw material of following ratio of weight and number: the bright capsicum 55～70 after pickling, garlic slice 10～15, fermented soya bean 6～10, vegetable oil 10～17, monosodium glutamate 1.6～2.4, white sugar 0.6～1.5, star anise seed extract 0.6～1.2, potassium sorbate 0.005～0.01, chickens' extract 0.05～0.25 after fried mix stirring, and it is edible to bottle after stirring.
With handle well cut capsicum pack into the bottle in after, with the capping of vacuum machine, the packaged bottled capsicum of cutting; Be arranged in the stainless steel framework by bottle, put into the temperature automatically controlled autoclave of high pressure and carry out the water vapour sterilization, temperature is 100 degree; Sterilization time is 30 minutes, then cooling naturally.After taking the dish out of the pot, bottle is handled totally, labelled, beat sign indicating number (beating the date of manufacture to bottle cap), at last the vanning warehouse-in.
Fermentation is to adopt double-deck transparent inner membrance bag, and with the sealing machine sealing, purpose is air tight in order to be incubated, and is not subjected to outside contamination, and then packs with outer packaging bag, tightens with rope and seals, and plays double shielding.
After fermenting procedure finishes, clean once more, purpose is that flush away is put into too much salinity when pickling, and filters.
This product adopts advanced technologies, utilizes bright green pepper to do raw material, has kept contained trace element and other nutritional labelings of capsicum.The contained vitamin C of bright capsicum be equivalent to 19 sesquialters that 21 times of apple, contained carrotene are equivalent to apple, contained vitamin B2 and B1 be respectively 3 times of apple and 4 times, contained citrin also to be road fourth content be 5,6 times of general vegetables, contain mineral matters such as necessary for human body calcium than horn of plenty, phosphorus, iron in addition.Deserve to be called the greengrocery good merchantable brand of nutritious great variety of goods.
The nutritive value of this product is higher, and the product mouthfeel is good, can increase appetite, has mineral matters such as the necessary calcium of abundant human body, phosphorus, iron.This product is bright, crisp, peppery simultaneously, has to stimulate circulation resistance to colds, prevention cold, wind-warm syndrome, the effect of pain in waist and lower extremities.Simultaneously also can spleen-and-stomach-invigorating, hypotensive, advantages such as norcholesterol.
Specific embodiment
Preferred good pimiento is cleaned with running water, removed handle, remove the base of a fruit, 80 kilograms of usefulness of capsicum are cut the green pepper machine cut into the square capsicum fourth of 3-5cm; Press the edible salt of mass ratio adding 25%, stir, the double-deck transparent inner membrance bag of packing into is pickled with the sealing machine sealing then; Packaged capsicum is put into 15～25 ℃ underground fermentation vat, and ferment got final product in 3～5 months; The capsicum that ferments is carried out cleaning the second time, filtering, promptly get the bright capsicum of pickling.
Raw material by following ratio of weight and number: anise 12.5～13.5, Chinese prickly ash 12.5～13.5, spiceleaf 8.5～9.5, nutmeg 7.5～8.5, cool ginger 8.5～9.5, the root of Dahurain angelica 7.5～8.5, cloves 8.5～9.5, tsaoko 7.5～8.5, dried orange peel 7.5～8.5; Convert water 13～18 big fire and boil boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract.
It is that 180 ℃～200 ℃ oil cauldron is fried that fermented soya bean are put into oily temperature, after savory blowing out, pulls out, and it is cool for use to dry in the air.
Fermented soya bean, 13 kilograms of peanut oil, 2 kilograms of monosodium glutamates, 1 kilogram of white sugar, 0.8 kilogram of star anise seed extract, 0.008 kilogram of potassium sorbate, 0.15 kilogram of chickens' extract mixing stirring with 65 kilograms of bright capsicums of pickling, 12 kilograms of garlic slices, 8 kilograms after fried promptly get this product after stirring.
Can with handle well cut capsicum pack into the bottle in after, with the capping of vacuum machine, the packaged bottled capsicum of cutting; Be arranged in the stainless steel framework by bottle, put into the temperature automatically controlled autoclave of high pressure and carry out the water vapour sterilization, temperature is 100 degree; Sterilization time is 30 minutes, then cooling naturally.After taking the dish out of the pot, bottle is handled totally, labelled, beat sign indicating number (beating the date of manufacture to bottle cap), at last the vanning warehouse-in.
Should be noted that at last: above embodiment is only in order to technical scheme of the present invention to be described but not to its restriction; Although with reference to preferred embodiment the present invention has been carried out detailed explanation, the those of ordinary skill in affiliated field is to be understood that: still can specific embodiments of the invention make amendment or the part technical characterictic is equal to replacement; And not breaking away from the spirit of technical scheme of the present invention, it all should be encompassed in the middle of the technical scheme scope that the present invention asks for protection.
Claims (8)
1. a local flavor is cut capsicum; It is characterized in that, be the raw material by following ratio of weight and number: the bright capsicum 55～70 after pickling, garlic slice 10～15, fermented soya bean 6～10, vegetable oil 10～17, monosodium glutamate 1.6～2.4, white sugar 0.6～1.5, star anise seed extract 0.6～1.2, potassium sorbate 0.005～0.01, chickens' extract 0.05～0.25 after fried process.
2. cut capsicum according to the said a kind of local flavor of claim 1; It is characterized in that, be the raw material by following ratio of weight and number: the bright capsicum 60～65 after pickling, garlic slice 11.5～12.5, fermented soya bean 7.5～8.5, vegetable oil 13～14, monosodium glutamate 2.0～2.2, white sugar 0.9～1.1, star anise seed extract 0.7～0.9, potassium sorbate 0.007%～0.009%, chickens' extract 0.1～0.2 after fried process.
3. cut capsicum according to claim 1 or 2 said a kind of local flavors; It is characterized in that; Raw material by following ratio of weight and number: anise 11～15, Chinese prickly ash 12～15, spiceleaf 7～11, nutmeg 6～10, cool ginger 7～11, the root of Dahurain angelica 6～10, cloves 7～11, tsaoko 6～10, dried orange peel 6～10; Convert water 13～18 big fire and boil boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract.
4. cut capsicum according to the said a kind of local flavor of claim 3; It is characterized in that; Raw material by following ratio of weight and number: anise 12.5～13.5, Chinese prickly ash 12.5～13.5, spiceleaf 8.5～9.5, nutmeg 7.5～8.5, cool ginger 8.5～9.5, the root of Dahurain angelica 7.5～8.5, cloves 8.5～9.5, tsaoko 7.5～8.5, dried orange peel 7.5～8.5; Convert water 13～18 big fire and boil boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract.
5. cut capsicum according to claim 1 or 2 said a kind of local flavors, it is characterized in that vegetable oil is a peanut oil.
6. cut capsicum according to claim 1 or 2 said a kind of local flavors, it is characterized in that, when vegetable oil is heated to 180 ℃～200 ℃, fermented soya bean are added in the oil cauldron the fried cold of pulling out, dry in the air to savory the blowing out, be the fermented soya bean after fried.
7. cut capsicum according to claim 1 or 2 said a kind of local flavors; It is characterized in that; Preferred good pimiento is cleaned with running water; Remove handle; Remove the base of a fruit; Cut into the square capsicum fourth of 3-5cm with cutting the green pepper machine then; Press the edible salt of mass ratio adding 25%; Stir, the double-deck transparent inner membrance bag of the food-grade of packing into is pickled with the sealing machine sealing; Then packaged capsicum is put into 15～25 ℃ underground fermentation vat; Pickle and got final product in 3～5 months, pickle EP (end of program) after, the desalination capsicum is carried out the second time cleans; The salinity that flush away is too much also filters, both the capsicum for pickling.
8. the local flavor manufacture craft of cutting capsicum is:
1), preferred good pimiento is cleaned with running water, go, remove the base of a fruit, cut into the square capsicum fourth of 3-5cm with cutting the green pepper machine then; Press the edible salt of mass ratio adding 25%; Stir, the double-deck transparent inner membrance bag of the food-grade of packing into is pickled with the sealing machine sealing then; Packaged capsicum put into 15～25 ℃ underground fermentation vat; Pickle and got final product in 3～5 months, pickle EP (end of program) after, the desalination capsicum is carried out the second time cleans; The salinity that flush away is too much also filters, both the capsicum for pickling;
2), by the raw material of following ratio of weight and number: anistree 12.5～13.5, Chinese prickly ash 12.5～13.5, spiceleaf 8.5～9.5, nutmeg 7.5～8.5, cool ginger 8.5～9.5, the root of Dahurain angelica 7.5～8.5, cloves 8.5～9.5, tsaoko 7.5～8.5, dried orange peel 7.5～8.5 are converted water 14～15.5 big fire and are endured to boiling; And then slow fire boiled 30～40 minutes; After treating the water temperature cooling, leach the aniseed slag and promptly get star anise seed extract;
When 3) vegetable oil being heated to 180 ℃～200 ℃, fermented soya bean are added in the oil cauldron the fried cold of pulling out, dry in the air to savory the blowing out, be the fermented soya bean after fried;
4), by by the raw material of following ratio of weight and number: the bright capsicum 55～70 after pickling, garlic slice 10～15, fermented soya bean 6～10, vegetable oil 10～17, monosodium glutamate 1.6～2.4, white sugar 0.6～1.5, star anise seed extract 0.6～1.2, potassium sorbate 0.005～0.01, chickens' extract 0.05～0.25 after fried mix stirring, and it is edible to bottle after stirring.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315238A (en) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | Diced chicken stomach strengthening consumption capsicum and preparation method thereof |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104872587A (en) * | 2015-05-25 | 2015-09-02 | 中国农业大学 | Chopped pepper and preparation method thereof |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN108308536A (en) * | 2018-04-08 | 2018-07-24 | 湖南金甸甸食品有限公司 | A kind of tea oil chopped hot pepper black bean sauce and preparation method thereof |
| CN108967813A (en) * | 2018-08-15 | 2018-12-11 | 常德市鞍鑫食品科技有限公司 | A kind of chopped hot pepper piece and rice meal formula and production method |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN111184196A (en) * | 2020-03-16 | 2020-05-22 | 邬惠林 | Pepper jade radish and manufacturing method thereof |
| CN111616350A (en) * | 2019-02-27 | 2020-09-04 | 林俊涛 | Fresh and fragrant chilli sauce |
| CN113768140A (en) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | Canned agaric and pickles and making method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315238A (en) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | Diced chicken stomach strengthening consumption capsicum and preparation method thereof |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104137977B (en) * | 2014-08-08 | 2015-06-10 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104872587B (en) * | 2015-05-25 | 2019-03-26 | 中国农业大学 | A kind of chopped hot pepper and preparation method thereof |
| CN104872587A (en) * | 2015-05-25 | 2015-09-02 | 中国农业大学 | Chopped pepper and preparation method thereof |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN108308536A (en) * | 2018-04-08 | 2018-07-24 | 湖南金甸甸食品有限公司 | A kind of tea oil chopped hot pepper black bean sauce and preparation method thereof |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN108967813A (en) * | 2018-08-15 | 2018-12-11 | 常德市鞍鑫食品科技有限公司 | A kind of chopped hot pepper piece and rice meal formula and production method |
| CN111616350A (en) * | 2019-02-27 | 2020-09-04 | 林俊涛 | Fresh and fragrant chilli sauce |
| CN111184196A (en) * | 2020-03-16 | 2020-05-22 | 邬惠林 | Pepper jade radish and manufacturing method thereof |
| CN113768140A (en) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | Canned agaric and pickles and making method thereof |
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Application publication date: 20120215 |