CN103549317A - Processing method for grain-dipped flavor chili - Google Patents
Processing method for grain-dipped flavor chili Download PDFInfo
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- CN103549317A CN103549317A CN201310548714.1A CN201310548714A CN103549317A CN 103549317 A CN103549317 A CN 103549317A CN 201310548714 A CN201310548714 A CN 201310548714A CN 103549317 A CN103549317 A CN 103549317A
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Abstract
The invention discloses a processing method for grain-dipped flavor chili. The processing method is characterized by comprising the technologies of selection of mature and fresh pimientos, hardening, color protection, dipping, drying, oiling, package and the like. The processed grain-dipped flavor chili has a unique flavor, is bright red in gloss and tastes brittle, delicious and properly sweet and salty; the piquancy is moderate, and the chili is faint scent. The method disclosed by the invention is easy; the cost is low; the grain-dipped flavor chili has a unique flavor and has an extremely high edible value.
Description
Technical field
The present invention relates to the processing method of a kind of local flavor capsicum cured with germented grains, belong to fruit-vegetable food manufacture field.
Background technology
Capsicum claims again hot pepper, chilly, fragrant green pepper, spicy or pepper, for Solanaceae, Capsicum is annual or perennial herb, edible with fruit.Originate in South America torrid zone, China generally cultivates, and becomes one of conventional and indispensable important fruits and vegetables of China various nationalities.Capsicum variety type is many, substantially can be divided into pimento type and the large classification of capsicum type two.Pimento type fruit is bird-caging or oblateness, and fruit is dark green, becomes redness when ripe; Pulp is thick, quality is more crisp, and the sweet or pungent slightly of taste, as green pepper, oily green pepper etc., is applicable to salt marsh and bubble stain.Capsicum type claims again class green pepper type, and fruit is dark green, when ripe, becomes redness, and Fruit types is a lot, shape, not of uniform size, but be conical more.Large fruit kind meat is thick, and pungent is not dense; Small fruit type kind meat is compared with thin and acid is strong, as goat's horn green pepper, capsicum annum fasciculatum etc.Special because of its pungent, be applicable to salt marsh, especially the latter is the weight raw material of making thick chilli sauce, bubble stain and flavouring.
In China because of the difference of region, people's taste is different, different to the mode of edible capsicum, derive chilli food various in style and flavouring, but the manufactured goods that just move towards market be mostly salt marsh capsicum, saucing capsicum, capsicum bubble sauerkraut, sweet and sour stain capsicum, thick chilli sauce at most, also have a small amount of product supply such as sugaring capsicum, pepper sauce, capsicum preserved fruit.Capsicum is one of food that China market consumption figure is quite large, the kind of market supply, can find out, seldom there is new launch, it is mostly the old-fashioned method that follows some routines, local flavor, form and color and luster are stereotyped, though chilli food or flavouring that conventional preparation method makes can have good consumption, but have that local flavor is not good, color and luster is bad and the defect such as form is undesirable, can not allow more people accept or have the edible psychology of fear tool and sensation, therefore, prior art is necessary to be improved, to meet more consumer demand.
Summary of the invention
The object of the present invention is to provide and a kind ofly can keep capsicum intrinsic unique mouthfeel and nutritional labeling, be added into again flavour aroma substance, take the processing method of the local flavor capsicum cured with germented grains that dipping, digestion, oven dry, packing etc. are simple for process, production cost is low, increase the new varieties of chilli products, meet the demand in market.
The object of the present invention is to provide the processing method of a kind of local flavor capsicum cured with germented grains.For achieving the above object, the present invention has adopted following technical scheme:
A processing method for local flavor capsicum cured with germented grains, is characterized in that, it comprises following processing step:
Step (one) raw material is processed
Select ripe fresh, without disease and pest, without rotting, size evenly, the pimiento that color is vivid, meat is thick, washes away the dirt on capsicum surface with clear water, pluck base of a fruit stalk, from capsicum one lateral incision, removes inner seed and muscle, standby;
Look is hardened, protected to step (two)
The capsicum that step () is handled well is immediately immersed in that to contain percentage by weight be 0.5% calcium chloride (CaCl
2), soak the 45-60min color retention that hardens in the mixed aqueous solution that forms of 3% salt, 0.15% sodium pyrosulfite and 0.1% ascorbic acid, again the capsicum after sclerosis, color retention is dragged for to rinsing 2-3min in the clear water that flows, and then the good capsicum of rinsing is placed in to boiling water boils 3-6min, (enzyme remove portion pungent are beneficial to go out to make the deliquescing of capsicum meat, be convenient to the infiltration of seasoning matter) simultaneously, pull out and drain away the water, standby;
The preparation of step (three) local flavor maceration extract
The vinasse 50-150g that brewages red wine is added to 10 times of pure water, after soak at room temperature 1-2h, heat 40-50 ℃ of insulation 4-5h taking juice, with 300 order industrial filter cloths, filter, obtain filtrate; Get again flavored condiment 100-200g and add 15 times of pure water, after soak at room temperature 4-6h, taking juice after 1.5-2h is boiled in heating, with 300 order industrial filter cloths, filter, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 700g inspissated juice, from fire, let cool, then add claret 300g adjustment to be settled to 1kg, make local flavor maceration extract;
Step (four) dipping
Step (two) is boiled to capsicum rear and that drain away the water, put into Sandwiched digester, capsicum by weight: maceration extract=1:0.8-1 adds after step (three) local flavor maceration extract, covers tightly pot cover, via interlayer passes into Steam Heating and boils after 5-10 minute, stop heating, the material after then heating being boiled is poured into and is pickled in cylinder together with maceration extract, under 10-12 ℃ of environment, dipping is more than 10 days, pull again capsicum out, with purified rinse water, remove the maceration extract mark that sticks to capsicum surface, drain;
Step (five) is dried, oiling
The capsicum that step (four) is drained adopts the low temperature hot-air seasoning 6-8h of 45-60 ℃, makes water content at 3-6%, then on capsicum, smears while hot a small amount of edible vegetable oil stand oil, makes it taste perfume (or spice), glossy; In order to increase and improve the mouthfeel of local flavor capsicum cured with germented grains, can also sprinkle as required the ripe sesame of dipping capsicum weight 1.5-3.5%;
Step (six) packing
After the capsicum after smearing stand oil is cooling, select the Polythene Bag that gas permeability is poor, mechanical strength is large, vacuumize, pack and obtain local flavor capsicum finished product cured with germented grains.
Flavored condiment described above is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac and spice material are as five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 300-800 mesh sieve.
One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.
The local flavor capsicum cured with germented grains that the inventive method makes, unique flavor, color glow, have transparent feel and tool gloss, mouthfeel crisp and fragrant, sweet salty suitable, with delicate fragrance, pungent is moderate, product has not only retained the nutritional labeling of fresh chilli, and produces differently flavoured product by method of the present invention, to be applicable to the requirement of different regions, different consumer tastes.The inventive method is simple and easy, and cost is low, and the manufactured goods local flavor that shows unique characteristics, has good edibility.
Specific embodiment
Now the processing method of local flavor capsicum cured with germented grains of the present invention is further described in conjunction with the embodiments.
Embodiment 1
Step (one) raw material is processed: select ripe fresh, without disease and pest, without rotting, size evenly, the pimiento that color is vivid, meat is thick, washes away the dirt on capsicum surface with clear water, pluck base of a fruit stalk, from capsicum one lateral incision, removes inner seed and muscle, standby;
Look is hardened, protected to step (two): the capsicum that step () is handled well is immediately immersed in that to contain percentage by weight be 0.5% calcium chloride (CaCl
2), soak the 45-60min color retention that hardens in the mixed aqueous solution that forms of 3% salt, 0.15% sodium pyrosulfite and 0.1% ascorbic acid, again the good capsicum of sclerosis color retention is dragged for to rinsing 2-3min in the clear water that flows, and then the good capsicum of rinsing is placed in to boiling water boils 3-6min, make the deliquescing of capsicum meat, pull out and drain away the water, standby;
Step (three) local flavor maceration extract preparation: the vinasse 0.5kg that brewages red wine is added to pure water 5kg, after soak at room temperature 1h, heat 40 ℃ of insulation 4h taking juices, filter with 300 order industrial filter cloths, obtain filtrate; Get again flavored condiment 300 order powder (as salt 0.4kg, Chinese prickly ash 0.1kg, anistree 0.05kg, ginger 0.1kg, pepper 0.03kg, cassia bark 0.05kg, tsaoko 0.05kg, cloves 0.05kg, fennel seeds 0.05kg, dried orange peel 0.1kg, sodium glutamate 0.02kg) 1kg adds pure water 15kg, after soak at room temperature 6h, taking juice after 2h is boiled in heating, with 300 order industrial filter cloths, filter, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 7kg inspissated juice, from fire, let cool, then add claret 3kg adjustment to be settled to 10kg, make local flavor maceration extract;
Step (four) dipping: step (two) is boiled to capsicum 10kg rear and that drain away the water, put into Sandwiched digester, add after the local flavor maceration extract 10kg that step (three) obtains, cover tightly pot cover, via interlayer passes into Steam Heating and boils after 10 minutes, stop heating, the material after then heating being boiled is poured in the lump and is pickled in cylinder together with maceration extract, under 12 ℃ of environment, dipping is more than 10 days, pull again capsicum out, with purified rinse water, remove the maceration extract mark that sticks to capsicum surface, drain;
Step (five) is dried, oiling: the capsicum that step (four) is drained adopts the low temperature hot-air seasoning 6h of 60 ℃, makes water content 5%, then on capsicum, smears while hot a small amount of edible vegetable oil stand oil, then stirs evenly after sprinkling the ripe sesame of 1.5kg;
Step (six) packing: after the capsicum of the preparation of step (five) is cooling, select the polyethylene packaging bag that gas permeability is poor, mechanical strength is large, vacuumize, pack, obtain local flavor capsicum finished product cured with germented grains.
Embodiment 2
Step (one) raw material is processed: select ripe fresh, without disease and pest, without rotting, size evenly, the pimiento that color is vivid, meat is thick, washes away the dirt on capsicum surface with clear water, pluck base of a fruit stalk, from capsicum one lateral incision, removes inner seed and muscle, standby;
Look is hardened, protected to step (two): the capsicum that step () is handled well is immediately immersed in that to contain percentage by weight be 0.5% calcium chloride (CaCl
2), soak the 45-60min color retention that hardens in the mixed aqueous solution that forms of 3% salt, 0.15% sodium pyrosulfite and 0.1% ascorbic acid, again the good capsicum of sclerosis color retention is dragged for to rinsing 2-3min in the clear water that flows, and then the good capsicum of rinsing is placed in to boiling water boils 3-6min, make the deliquescing of capsicum meat, pull out and drain away the water, standby;
Step (three) local flavor maceration extract preparation: the vinasse 1kg that brewages red wine is added to pure water 10kg, after soak at room temperature 1.5h, heat 45 ℃ of insulation 4.5h taking juices, filter with 300 order industrial filter cloths, obtain filtrate; Get again flavored condiment 100 order powder (as salt 1.0kg, cumin 0.3kg, five-spice powder 0.2kg) 1.5kg adds pure water 22.5kg, after soak at room temperature 5h, taking juice after 2h is boiled in heating, with 300 order industrial filter cloths, filter, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 7kg inspissated juice, from fire, let cool, then add claret 3kg adjustment to be settled to 10kg, make local flavor maceration extract;
Step (four) dipping: step (two) is boiled to capsicum 10kg rear and that drain away the water, put into Sandwiched digester, add after the local flavor maceration extract 9kg that step (three) obtains, cover tightly pot cover, via interlayer passes into Steam Heating and boils after 8 minutes, stop heating, the material after then heating being boiled is poured in the lump and is pickled in cylinder together with maceration extract, under 11 ℃ of environment, dipping is more than 10 days, pull again capsicum out, with purified rinse water, remove the maceration extract mark that sticks to capsicum surface, drain;
Step (five) is dried, oiling: the capsicum that step (four) is drained adopts the low temperature hot-air seasoning 8h of 45 ℃, makes water content 3%, then on capsicum, smears while hot a small amount of edible vegetable oil stand oil;
Step (six) packing: after the capsicum after smearing stand oil is cooling, select the polyethylene packaging bag that gas permeability is poor, mechanical strength is large, vacuumize, pack, obtain local flavor capsicum finished product cured with germented grains.
Embodiment 3
Step (one) raw material is processed: select ripe fresh, without disease and pest, without rotting, size evenly, the pimiento that color is vivid, meat is thick, washes away the dirt on capsicum surface with clear water, pluck base of a fruit stalk, from capsicum one lateral incision, removes inner seed and muscle, standby;
Look is hardened, protected to step (two): the capsicum that step () is handled well is immediately immersed in that to contain percentage by weight be 0.5% calcium chloride (CaCl
2), soak the 45-60min color retention that hardens in the mixed aqueous solution that forms of 3% salt, 0.15% sodium pyrosulfite and 0.1% ascorbic acid, again the good capsicum of sclerosis color retention is dragged for to rinsing 2-3min in the clear water that flows, and then the good capsicum of rinsing is placed in to boiling water boils 3-6min, make the deliquescing of capsicum meat, pull out and drain away the water, standby;
Step (three) local flavor maceration extract preparation: the vinasse 1.5kg that brewages red wine is added to pure water 15kg, after soak at room temperature 2h, heat 45 ℃ of insulation 4.5h taking juices, filter with 300 order industrial filter cloths, obtain filtrate; Get again flavored condiment 500 order powder (as xylitol 1.5kg, black tea 0.3kg, chrysanthemum 0.2kg) 2kg adds water 30kg, after soak at room temperature 4h, taking juice after 1.5h is boiled in heating, with 300 order industrial filter cloths, filter, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 7kg inspissated juice, from fire, let cool, then add claret 3kg adjustment to be settled to 10kg, make local flavor maceration extract;
Step (four) dipping: step (two) is boiled to capsicum 10kg rear and that drain away the water, put into Sandwiched digester, add after the local flavor maceration extract 10kg that step (three) obtains, cover tightly pot cover, via interlayer passes into Steam Heating and boils after 5 minutes, stop heating, the material after then heating being boiled is poured in the lump and is pickled in cylinder together with maceration extract, under 10 ℃ of environment, dipping is more than 10 days, pull again capsicum out, with purified rinse water, remove the maceration extract mark that sticks to capsicum surface, drain;
Step (five) is dried, oiling: the capsicum that step (four) is drained adopts the low temperature hot-air seasoning 7h of 50 ℃, makes water content 4.5%, then on capsicum, smears while hot a small amount of edible vegetable oil stand oil;
Step (six) packing: after the capsicum after smearing stand oil is cooling, select the polyethylene packaging bag that gas permeability is poor, mechanical strength is large, vacuumize, pack, obtain local flavor capsicum finished product cured with germented grains.
Claims (8)
1. a processing method for local flavor capsicum cured with germented grains, is characterized in that, it comprises following processing step:
Step (one) raw material is processed
Select ripe fresh, without disease and pest, without rotting, size evenly, the pimiento that color is vivid, meat is thick, washes away the dirt on capsicum surface with clear water, pluck base of a fruit stalk, from capsicum one lateral incision, removes inner seed and muscle, standby;
Look is hardened, protected to step (two)
The capsicum that step () is handled well is immediately immersed in that to contain percentage by weight be 0.5% calcium chloride (CaCl
2), soak the 45-60min color retention that hardens in the mixed aqueous solution that forms of 3% salt, 0.15% sodium pyrosulfite and 0.1% ascorbic acid, again the capsicum after sclerosis, color retention is dragged for to rinsing 2-3min in the clear water that flows, and then the good capsicum of rinsing is placed in to boiling water boils 3-6min, make the deliquescing of capsicum meat, pull out and drain away the water, standby;
The preparation of step (three) local flavor maceration extract
The vinasse 50-150g that brewages red wine is added to 10 times of pure water, after soak at room temperature 1-2h, heat 40-50 ℃ of insulation 4-5h taking juice, with 300 order industrial filter cloths, filter, obtain filtrate; Get again flavored condiment 100-200g and add 15 times of pure water, after soak at room temperature 4-6h, taking juice after 1.5-2h is boiled in heating, with 300 order industrial filter cloths, filter, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 700g inspissated juice, from fire, let cool, then add claret 300g adjustment to be settled to 1kg, make local flavor maceration extract;
Step (four) dipping
Step (two) is boiled to capsicum rear and that drain away the water, put into Sandwiched digester, capsicum by weight: maceration extract=1:0.8-1 adds after step (three) local flavor maceration extract, covers tightly pot cover, via interlayer passes into Steam Heating and boils after 5-10 minute, stop heating, the material after then heating being boiled is poured into and is pickled in cylinder together with maceration extract, under 10-12 ℃ of environment, dipping is more than 10 days, pull again capsicum out, with purified rinse water, remove the maceration extract mark that sticks to capsicum surface, drain;
Step (five) is dried, oiling
The capsicum that step (four) is drained adopts the low temperature hot-air seasoning 6-8h of 45-60 ℃, makes water content at 3-6%, then on capsicum, smears while hot a small amount of edible vegetable oil stand oil, makes it taste perfume (or spice), glossy;
Step (six) packing
After the capsicum after smearing stand oil is cooling, select the Polythene Bag that gas permeability is poor, mechanical strength is large, vacuumize, pack and obtain local flavor capsicum finished product cured with germented grains.
2. the processing method of a kind of local flavor capsicum cured with germented grains according to claim 1, is characterized in that, flavor enhancement is savory agent, sweetener, acid, tasty agents, natural flavouring.
3. the processing method of a kind of local flavor capsicum cured with germented grains according to claim 2, is characterized in that, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.
4. according to the processing method of the local flavor capsicum a kind of cured with germented grains described in claim 2 or 3, it is characterized in that, the perilla leaf in described natural flavouring, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
5. according to the processing method of the local flavor capsicum a kind of cured with germented grains described in claim 2 or 3, it is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
6. according to the processing method of the local flavor capsicum a kind of cured with germented grains described in claim 2 or 3, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 300-800 mesh sieve.
7. according to the processing method of the local flavor capsicum a kind of cured with germented grains described in claim 2 or 3, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.
8. the processing method of a kind of local flavor capsicum cured with germented grains as claimed in claim 1, is characterized in that, raw material comprises the ripe sesame of dipping capsicum weight 1.5-3.5%.
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| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN105747053A (en) * | 2014-12-18 | 2016-07-13 | 张文知 | Flavored beverage of tomato and hot pepper and coriander juice |
| CN106387782A (en) * | 2016-09-13 | 2017-02-15 | 云南宏斌绿色食品集团有限公司 | Pickling and dehydration drying method of chilies and application of pickled chilies in food |
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| CN109090598A (en) * | 2018-07-18 | 2018-12-28 | 贵州胤通农业发展有限公司 | A kind of processing technology of capsicum |
| CN115812933A (en) * | 2022-11-17 | 2023-03-21 | 汝城县鑫利食品有限公司 | Preparation method of chopped chili blank by secondary low-salt fermentation |
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| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN106387782A (en) * | 2016-09-13 | 2017-02-15 | 云南宏斌绿色食品集团有限公司 | Pickling and dehydration drying method of chilies and application of pickled chilies in food |
| CN107048261A (en) * | 2017-05-20 | 2017-08-18 | 遵义市农业科学研究院 | The preparation method of wind dry chili |
| CN109090598A (en) * | 2018-07-18 | 2018-12-28 | 贵州胤通农业发展有限公司 | A kind of processing technology of capsicum |
| CN115812933A (en) * | 2022-11-17 | 2023-03-21 | 汝城县鑫利食品有限公司 | Preparation method of chopped chili blank by secondary low-salt fermentation |
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