CN105767986A - Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies - Google Patents
Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies Download PDFInfo
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Abstract
The invention provides a preparation method of a seasoning composition containing chopped chillies.The preparation method comprises the steps that fermented green pointed chillies are desalted, chopped and blanched, capsicum frutescens is chopped, and garlic and ginger are cut up separately; after rapeseed oil is burned to be hot, the garlic, the ginger, fish steaming fermented soybean oil, salt, sodium glutamate, yeast extract, sodium benzoate, table vinegar, sodium dehydroacetate, water, the chopped green pointed chillies and the chopped capsicum frutescens are stir-fried in a pot, and then the seasoning composition is obtained.According to the preparation method, the flavor of the chopped chillies is improved to a great extent by strictly controlling the adding sequence of the raw material ingredients; the seasoning composition is a novel dish ingredient which is nutritional, healthy, delicious and simple; the dish cooking problem of social crowds at present is exactly solved through the effect that steamed dishes are freely matched with the chopped chillies, no oil fume is generated, the healthy and delicious steamed dishes are cooked through three simple steps, and the brand new cooking experience is created for mass consumers.
Description
Technical field
The present invention relates to salted & preserved vegetable processing technique field, particularly relate to a kind of blue or green long capsicum preparation method with the flavoring compositions comprising chopped chilli of fermenting.
Background technology
Rapid development of economy, day by day high efficiency work rhythm, make busy people cannot enjoy happy family life, seldom cook a meal meal to household at home if having time especially.Even if the white collar clan enjoyed one's holiday, also easily cook because oil smoke is resisted.Housewife is not often for knowing how to make the famished look of novelty and gloomy yet.The yield rate how improving famished look is also being kept in mind in dining room with racking one's brains.The people, with food for elder generation, have resolved the demand of stomach, abundant energy just can be had to put in cause.Now, China comes into the epoch of " whole people eat peppery " " without peppery not joyous ", " eat " word peppery and also become humane fashion from living and diet, becoming a kind of spirit from taste stimulation fanatic, the continuous consumption flow direction concocted with fermentation also defines the peppery economy of the food having a high potential gradually " to eat peppery culture " around " Shi La race ".Fragrant peppery mouthfeel has caught the stomach of consumer, and simple cooking operation has caught on the soul of consumer.
Beauty green pepper, is Asteridae, eggplant order, Solanaceae, capsicum plants, has lifting stomach temperature, and disinsection efficiency, for diseases such as cold syndrome of the stomach, hemorrhoid.Fructus Capsici is the vegetable maximum containing vitamin C, and peppery degree is more high, and Vitamin C content is more high.Beauty's green pepper meat is closely abundant, and slim appearance is about 20cm, and appearance is bright-colored and glossy.Beauty's green pepper spicy, generally can not be used as common vegetable and eat.It is suitable for pickled one-tenth pickled pepper, or enters dish for seasoning.
Chopped chilli has another name called and chops spicy, jar Fructus Capsici, is a kind of edible chilli products made for raw material with fresh chilli, Sal etc., can be used as condiment and cook.Traditional chopped chilli highlights salty peppery feature, but mouthfeel is more single, and chopped chilli is brewed frequently with saline, only by saline taste and pungent, uses only as the flavouring agent cooked, not directly goes with rice or bread, to enjoy delicious food, it is also desirable to edible after culinary art.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of flavoring compositions preparation method including chopped chilli, the chopped chilli flavoring compositions made has salty fresh good to eat, the feature that paste flavor is strong.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme:
The preparation method of a kind of blue or green long capsicum that ferments, specifically includes following steps:
By without the fresh blue or green long capsicum of insect pest, edible salt, citric acid and sodium pyrosulfite mixing, natural fermentation under air-proof condition, obtain the blue or green long capsicum after fermentation.
Preferably, the raw material of described fermentation includes the component of following mass content: the blue or green long capsicum of 80.80%～83.96%, the edible salt of 16%～19.16%, 0.02%～0.04% citric acid, 0.01%～0.02% sodium pyrosulfite.
Preferably, described fermentation seals natural fermentation 3～4 months at ambient temperature.
The preparation method that the present invention provides a kind of flavoring compositions including chopped chilli, comprises the following steps:
(1) blue or green long capsicum desalination after the preparation method described in claims 1 to 3 any one being fermented, rear burn is minced；
(2) Capsicum frutescens Linn. is minced, Bulbus Allii and Rhizoma Zingiberis Recens are shredded respectively；
(3) by after Oleum Brassicae campestris burn-out, blue or green long capsicum that the Bulbus Allii obtain described step (2) and Rhizoma Zingiberis Recens, Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, tablet vinegar, sodium dehydroacetate, water, described step (1) obtain and the Capsicum frutescens Linn. that described step (2) obtains stir-fry in pot, obtain flavoring compositions；
Described step (1) and the not free order of step (2) limit.
Preferably, described desalination is: be soaked in saline by the blue or green long capsicum after described fermentation, and the mass concentration of described saline is 7～8%.
Preferably, the temperature of described burn is 80～100 DEG C.
Preferably, the time of described burn is 2～3min.
Preferably, the degree of described Oleum Brassicae campestris burn-out be 8～9 one-tenth heat, described in the time of stir-frying be 2～3min.
Preferably, the described order that stir-fries is: first Oleum Brassicae campestris is heated, add Bulbus Allii again, Rhizoma Zingiberis Recens stir-fries, add Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring even, pour blue or green long capsicum again into and Capsicum frutescens Linn. stir-fry, last off the pot time add tablet vinegar.
Preferably, described flavoring compositions each constituent mass percentage composition is as follows: the blue or green long capsicum 35.35%～44.63% after fermentation, Capsicum frutescens Linn. 3.36%～5.87%, Bulbus Allii 4.65%～9.49%, Rhizoma Zingiberis Recens 2.14%～3.24%, Steamed fish soy sauce 8.34%～10.39%, Chinese liquor 0.96%～1.98%, Oleum Brassicae campestris 8.5%～12.40%, edible salt 5.45%～7.05%, tablet vinegar 8.34%～10.39%, sodium glutamate 4.17%～5.26%, yeast extract 0.01%～0.02%, sodium benzoate 0.08%～0.15%, sodium dehydroacetate 0.02%～0.04%, water 2.43%～3.24%.
Technique effect
The preparation method that the present invention provides a kind of blue or green long capsicum that ferments, after blue or green long capsicum ferments, paste flavor is strong, and end taste foot, the blue or green long capsicum after fermentation easily preserves simultaneously, shortens the production procedure of early stage.
The present invention provides a kind of preparation method including chopped chilli flavoring compositions, raw material includes the blue or green long capsicum after fermentation, Capsicum frutescens Linn., Bulbus Allii, Rhizoma Zingiberis Recens, Semen Sojae Preparatum oil, Chinese liquor, Oleum Brassicae campestris, edible salt, tablet vinegar, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water, greatly enhances the local flavor of chopped chilli by strictly controlling the order of addition of feed proportioning；Saline soak can slough the excess salt of residual in blue or green long capsicum sweat, it is to avoid affects mouthfeel because raw material salinity is too high, it is ensured that health diet；The process that blue or green long capsicum is carried out burn makes raw material external form fuller, also helps in the entrance raw material of flavoring agent, and taste is stronger, tender and crisp good to eat.
Further, the present invention adopts and according to golden ratio, auxiliary and condiment is made dip mix with blue or green long capsicum and Capsicum frutescens Linn., deployed salinity, freshness, taste, it is provided that more rich sense of taste enjoyment, makes chopped chilli paste flavor strong and don't loses salty fresh peppery delicious food.The flavoring compositions comprising chopped chilli is different from the salty peppery single feature of traditional chopped chilli, provide the more rich sense of taste to enjoy, chopped chilli paste flavor is strong and don't loses salty fresh peppery delicious food, has the mouth feeling experience of uniqueness, has appetizing, appetite strengthening and have the steaming dish dispensing of nourishing healthy concurrently.The present invention is to provide the novel assistant dish dispensing of a nutrient laden, health, deliciousization, simplification." steam dish follow one's inclinations join chopped chilli " just lucky catered to society crowd instantly cook a difficult problem, without oil smoke, simple three steps make health delicious steaming dish, have started a kind of brand-new culinary art experience for consumers in general.
Accompanying drawing explanation
The preparation flow figure of a kind of flavoring compositions including chopped chilli of Fig. 1.
Detailed description of the invention
The preparation method that the present invention provides a kind of blue or green long capsicum that ferments, specifically includes following steps:
By without the fresh blue or green long capsicum of insect pest, edible salt, citric acid, sodium pyrosulfite mixing, natural fermentation under air-proof condition.
In the present invention, the raw material of described fermentation preferably includes the component of following mass content: the blue or green long capsicum of 80.80%～83.96%, the edible salt of 16%～19.16%, 0.02%～0.04% citric acid, 0.01%～0.02% sodium pyrosulfite, more preferably include the component of following mass content: the blue or green long capsicum of 81.96%, the edible salt of 18%, 0.03% citric acid, 0.01% sodium pyrosulfite.
In the present invention, the raw material of described fermentation preferably includes the blue or green long capsicum of 80.80%～83.96%, more preferably without the blue or green long capsicum that the meat of pest and disease damage is abundant and fresh.
In the present invention, the raw material of described fermentation preferably includes the edible salt of 16%～19.16%, more preferably 18%.The kind of edible salt is not particularly limited by the present invention, adopts edible salt well known to those skilled in the art.
In the present invention, the raw material of described fermentation preferably includes the citric acid of 0.02%～0.04%, and the kind of citric acid is not particularly limited by the present invention, adopts citric acid well known to those skilled in the art.
In the present invention, the raw material of described fermentation preferably includes the sodium pyrosulfite of 0.01%～0.02%, and the kind of sodium pyrosulfite is not particularly limited by the present invention, adopts sodium pyrosulfite well known to those skilled in the art.
Container, by without the fresh blue or green long capsicum of insect pest, edible salt, citric acid and sodium pyrosulfite mixing, is carried out sealing and fermenting, room temperature condition lower seal natural fermentation 3～4 months by the present invention.
The preparation method providing a kind of flavoring compositions including chopped chilli in the present invention comprises the following steps:
(1) by the blue or green long capsicum desalination after fermentation, rear burn is minced；
(2) Capsicum frutescens Linn. is minced, Bulbus Allii and Rhizoma Zingiberis Recens are shredded respectively；
(3) by after Oleum Brassicae campestris burn-out, blue or green long capsicum that the Bulbus Allii obtain described step (2) and Rhizoma Zingiberis Recens, Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, tablet vinegar, sodium dehydroacetate, water, described step (1) obtain and the Capsicum frutescens Linn. that described step (2) obtains stir-fry in pot；
Described step (1) and the not free order restriction of step (2).
The present invention is by burn after long capsicum desalination blue or green described in technique scheme.In the present invention, green grass or young crops long capsicum is preferably soaked in saline by described desalination.The concentration of described saline is not particularly limited by the present invention, adopts the brine strength that can reach desalination purpose well-known to those skilled in the art.In the present invention, the mass concentration of described saline is 7～8%.The described method minced is not particularly limited by the present invention, adopts the technical scheme minced well-known to those skilled in the art.In the present invention, the preferred shape for rule of blue or green long capsicum after mincing described in, for instance square or rectangular.In the present invention, will stalk and the removing of erose chopped chilli after described chopped chilli.
After being minced by green grass or young crops long capsicum, the present invention is by the blue or green long capsicum burn after described mincing.The method of described burn is not particularly limited by the present invention, adopts the technical scheme of burn well-known to those skilled in the art.In the present invention, it is preferred to adopt hot water that the blue or green long capsicum after described mincing is carried out burn；The temperature of described burn is preferably more than 80 DEG C, more preferably 80～100 DEG C, it is most preferred that be 85 DEG C～90 DEG C.In the present invention, the time of described burn is preferably 2～3min.
Capsicum frutescens Linn. described in technique scheme is minced by the present invention.The present invention preferably selects the Capsicum frutescens Linn. without insect pest, dries after preferably being cleaned by described Capsicum frutescens Linn. before described mincing.
Bulbus Allii described in technique scheme and Rhizoma Zingiberis Recens are shredded by the present invention respectively.The method of described Bulbus Allii, Rhizoma Zingiberis Recens chopping is not particularly limited by the present invention, adopts the technical scheme of chopping well-known to those skilled in the art.In the present invention, the degree of described chopping is preferably chopping for end.
Blue or green long capsicum that Oleum Brassicae campestris burn-out, the Bulbus Allii then described step (2) obtained and Rhizoma Zingiberis Recens, Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, tablet vinegar, sodium dehydroacetate, water, described step (1) are obtained by the present invention and the Capsicum frutescens Linn. that described step (2) obtains stir-fry in pot.The heating of described Oleum Brassicae campestris is not particularly limited by the present invention, adopts Oleum Brassicae campestris heating means well-known to those skilled in the art.In the present invention, described Oleum Brassicae campestris degree of heat is preferably 9 one-tenth heat.
The described method of stir-frying is not particularly limited by the present invention, adopts frying production method well-known to those skilled in the art.In the present invention, the described order stir-fried is preferably and first Oleum Brassicae campestris is heated, add Bulbus Allii again, Rhizoma Zingiberis Recens stir-fries, add Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring even, pour blue or green long capsicum again into and Capsicum frutescens Linn. stir-fry, last off the pot time add tablet vinegar.Described blue or green long capsicum and Capsicum frutescens Linn. parch time are preferably 3min.
Stir-frying after obtaining flavoring compositions, the flavoring compositions obtained, for the ease of the storage of flavoring compositions and transport, is sequentially carried out fill, sterilization and packaging by the present invention.Adopt those skilled in the art institute packaging process.In the present invention, the container of described fill is preferably four rotation vials.In the present invention, described fill is preferably with the sealing of vacuum and steam filling machine.
Described method for disinfection is not particularly limited by the present invention, adopts those skilled in the art institute method for disinfection.In the present invention, described sterilization preferably sterilizes with microwave disinfection pot, and described sterilizing time is preferably 15～20min.
In the present invention, the raw material preparing described flavoring compositions includes blue or green long capsicum, Capsicum frutescens Linn., Bulbus Allii, Rhizoma Zingiberis Recens, Semen Sojae Preparatum oil, Chinese liquor, Oleum Brassicae campestris, edible salt, tablet vinegar, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water.
The preparation method of the flavoring compositions including chopped chilli provided by the invention can provide the degree of saltiness agreeable to the taste, and paste flavor is strong, in peppery micro-sweet, salty fresh good to eat, quality is tender and crisp, be a kind of help increase pickling of appetite go with rice or bread.
In the present invention, the raw material preparing described flavoring compositions includes Capsicum frutescens Linn..The kind of described Capsicum frutescens Linn. is not particularly limited by the present invention, adopts Capsicum frutescens Linn. well-known to those skilled in the art.In the present invention, Capsicum frutescens Linn., for being Asteridae, Solanaceae, capsicum plants, has lifting stomach temperature, disinsection efficiency.For cold syndrome of the stomach, hemorrhoid, parasitosis, Fructus Capsici is the vegetable maximum containing vitamin C, and peppery degree is more high, and Vitamin C content is more high.In the present invention, described Capsicum frutescens Linn. mass content in flavoring compositions is preferably 3.36%～5.87%, more preferably 4.95%.
In the present invention, the raw material preparing flavoring compositions includes Bulbus Allii.Described Bulbus Allii is not particularly limited by the present invention, adopts Bulbus Allii well-known to those skilled in the art.In the present invention, Bulbus Allii has sterilization and kills mould effect, also has and puies forward fresh flavour enhancing, increases dish delicious.In the present invention, described Bulbus Allii mass content in flavoring compositions is preferably 4.65%～9.49%, more preferably 5.74%.
Flavoring compositions preparation method provided by the invention includes Rhizoma Zingiberis Recens.Described Rhizoma Zingiberis Recens is not particularly limited by the present invention, adopts Rhizoma Zingiberis Recens well-known to those skilled in the art.In the present invention, described Rhizoma Zingiberis Recens has raw meat and proposes fresh effect.In the present invention, described Rhizoma Zingiberis Recens mass content in flavoring compositions is preferably 2.14%～3.24%, more preferably 2.96%.
In the present invention, the raw material preparing flavoring compositions includes Steamed fish soy sauce.Described Steamed fish soy sauce is not particularly limited by the present invention, adopts Steamed fish soy sauce well-known to those skilled in the art.In the present invention, described Steamed fish soy sauce mass content in flavoring compositions is preferably 8.34%～10.39%, more preferably 2.96%.
In the present invention, the raw material preparing flavoring compositions includes Oleum Brassicae campestris.Described Oleum Brassicae campestris is not particularly limited by the present invention, adopts Oleum Brassicae campestris well-known to those skilled in the art.In the present invention, described Oleum Brassicae campestris mass content in flavoring compositions is preferably 8.5%～12.40%, more preferably 9.90%.
Flavoring compositions preparation method provided by the invention includes edible salt.Described edible salt is not particularly limited by the present invention, adopts edible salt well-known to those skilled in the art.In the present invention, described edible salt mass content in flavoring compositions is preferably 5.45%～7.05%, more preferably 6.23%.
In the present invention, the raw material preparing flavoring compositions includes sodium glutamate.Described sodium glutamate is not particularly limited by the present invention, adopts sodium glutamate well-known to those skilled in the art.In the present invention, chopped chilli is seasoned by sodium glutamate, and the taste making chopped chilli is more delicious.In the present invention, described sodium glutamate mass content in flavoring compositions is preferably 4.17%～5.26%, more preferably 4.75%.
In the present invention, the raw material preparing flavoring compositions includes yeast extract.Described yeast extract is not particularly limited by the present invention, adopts yeast extract well-known to those skilled in the art.In the present invention, described yeast extract mass content in flavoring compositions is preferably 0.01%～0.02%, more preferably 0.01%.
In the present invention, the raw material preparing flavoring compositions includes sodium dehydroacetate.Described sodium dehydroacetate is not particularly limited by the present invention, adopts sodium dehydroacetate well-known to those skilled in the art.In the present invention, sodium dehydroacetate is food preservative, antistaling agent, can effectively suppress the effects such as yeast, putrefaction bacteria, mycete.In the present invention, described sodium dehydroacetate mass content in flavoring compositions is preferably 0.01%～0.02%, more preferably 0.01%.
In the present invention, the raw material preparing flavoring compositions includes Chinese liquor.Described Chinese liquor is not particularly limited by the present invention, adopts Chinese liquor well-known to those skilled in the art.In the present invention, described Chinese liquor mass content in flavoring compositions is preferably 0.96%～1.98%, more preferably 1.18%.In the present invention, the preferred number of degrees of described Chinese liquor are 45 °～54 °, more preferably 50 °.
In the present invention, the raw material preparing flavoring compositions includes tablet vinegar.Described tablet vinegar is not particularly limited by the present invention, adopts tablet vinegar well-known to those skilled in the art.In the present invention; tablet vinegar is a kind of tart flavour flavoring agent, vinegar except acetic acid except possibly together with calcium, ferrum, Fructus Vitis viniferae acid, lactic acid, glycerol, fatty acid and salt etc., it is possible to calcium in dissolving food and ferrum; human body is made easily to absorb, moreover it is possible to the nutrient substance protecting food total is not destroyed；In addition the mouthfeel that food maintenance is crisp and refreshing can also be made.In the present invention, described tablet vinegar mass content in flavoring compositions is preferably 8.34%～10.39%, more preferably 9.29%.In the present invention, the preferred acidity of described tablet vinegar is 4 °～5 °, more preferably 4.5 °.
In the present invention, the raw material preparing flavoring compositions includes blue or green long capsicum.The kind of described blue or green long capsicum is not particularly limited by the present invention, adopts blue or green long capsicum well-known to those skilled in the art.In the present invention, blue or green long capsicum is Asteridae, Solanaceae, capsicum plants, has lifting stomach temperature, disinsection efficiency.For cold syndrome of the stomach, hemorrhoid, parasitosis, Fructus Capsici is the vegetable maximum containing vitamin C, and peppery degree is more high, and Vitamin C content is more high.In the present invention, the kind of described blue or green long capsicum is preferably Centrino 37-74 Fructus Capsici, place of production Shandong Province of China.
In the present invention, the raw material preparing described flavoring compositions also includes the water of surplus.
Below in conjunction with embodiment, a kind of flavoring compositions including chopped chilli provided by the invention is described in detail, but they can not be interpreted as limiting the scope of the present invention.
Embodiment 1
The preparation method of the blue or green long capsicum after fermentation, comprises the following steps:
1) material choice: select the fresh blue or green long capsicum with stalk disease-free without worm, clean up with water, dry moisture；
2) sweat: be the citric acid of 0.02% by edible salt that fresh blue or green long capsicum that mass fraction is 83.96%, mass fraction are 16%, mass fraction be that 0.02% sodium pyrosulfite mixes with mass fraction, sealed container port after mixing, fermentation 3 months, the blue or green long capsicum after being fermented at ambient temperature.
Embodiment 2
The preparation method of the blue or green long capsicum after fermentation, comprises the following steps:
1) material choice: select the fresh blue or green long capsicum with stalk disease-free without worm, clean up with water, dry moisture；
2) sweat: be 0.04% citric acid by mass fraction to be 80.80% fresh blue or green long capsicum, mass fraction be 19.16% edible salt, mass fraction be that 0.01% sodium pyrosulfite mixes with mass fraction, normal temperature fermentation 4 months, the blue or green long capsicum after being fermented.
Embodiment 3～4
A kind of flavoring compositions including chopped chilli, each constituent mass percentage composition is as follows: blue or green long capsicum 35.35%, Capsicum frutescens Linn. 5.87%, Bulbus Allii 4.65%, Rhizoma Zingiberis Recens 3.24%, Steamed fish soy sauce 10.39%, Chinese liquor 1.98%, Oleum Brassicae campestris 12.40%, edible salt 7.05%, tablet vinegar 10.39%, sodium glutamate 5.26%, yeast extract 0.01%, sodium benzoate 0.15%, sodium dehydroacetate 0.02% and water 3.24%.
By said components content according to following steps processed:
(1) Feedstock treating: select the blue or green long capsicum after the fermentation prepared such as embodiment 1 or 2, the saline that mass concentration is 8% soaks, make to reach the purpose of desalination, blue or green long capsicum after desalination is minced, bush redpepper stem is chosen, sheet-shaped non-type blue or green long capsicum sheet is chosen, then with the hot water of 80 DEG C by green grass or young crops long capsicum burn 2min；
(2) dispensing pretreatment: select after the Capsicum frutescens Linn. cleaning without insect pest is dried and mince, then Bulbus Allii, Rhizoma Zingiberis Recens are shredded respectively as end；
(3) parch: first Oleum Brassicae campestris high temperature is burnt and roll, again garlic powder and Rhizoma Zingiberis Recens end are poured into and pot adds Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring, add blue or green long capsicum and Capsicum frutescens Linn. stir-fries 3 minutes, time off the pot, add Chinese liquor and vinegar；
(4) canned: to adopt four rotation vials to carry out fill, seal with vacuum and steam filling machine；
(5) sterilization: the product after fill puts into sterilization 15-20min in microwave disinfection pot；
(6) packaging: the glass bottle packaging after sterilization, the shelf-life is generally up to a year.
Embodiment 5～6
A kind of flavoring compositions including chopped chilli, including blue or green long capsicum, Capsicum frutescens Linn., Bulbus Allii, Rhizoma Zingiberis Recens, Semen Sojae Preparatum oil, Chinese liquor, Oleum Brassicae campestris, edible salt, tablet vinegar, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water；
Flavoring compositions each constituent mass percentage composition is as follows: blue or green long capsicum 44.63%, Capsicum frutescens Linn. 3.36%, Bulbus Allii 9.49%, Rhizoma Zingiberis Recens 2.14%, Steamed fish soy sauce 10.39%, Chinese liquor 0.96%, Oleum Brassicae campestris 12.40%, edible salt 5.45%, tablet vinegar 10.39%, sodium glutamate 4.17%, yeast extract 0.02%, sodium benzoate 0.08%, sodium dehydroacetate 0.04%, water 2.43%.
By said components content according to following steps processed:
(1) Feedstock treating: select the blue or green long capsicum after the fermentation prepared such as embodiment 1 or 2, soak soaks, the saline of soak employing mass concentration 8% soaks, make to reach the purpose of desalination, blue or green long capsicum after desalination is minced, bush redpepper stem is chosen, sheet-shaped non-type blue or green long capsicum sheet is chosen, then with 90 DEG C of hot water by green grass or young crops long capsicum burn 3min；
(2) dispensing pretreatment: select after the Capsicum frutescens Linn. cleaning without insect pest is dried and mince, then Bulbus Allii, Rhizoma Zingiberis Recens are shredded respectively as end；
(3) parch: first Oleum Brassicae campestris high temperature is burnt and roll, again garlic powder and Rhizoma Zingiberis Recens end are poured into and pot adds Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring, add blue or green long capsicum and Capsicum frutescens Linn. parch 3 minutes, time off the pot, add Chinese liquor and vinegar；
(4) canned: to adopt four rotation vials to carry out fill, seal with vacuum and steam filling machine；
(5) sterilization: the product after fill puts into sterilization 15-20min in microwave disinfection pot；
(6) packaging: the glass bottle packaging after sterilization, the shelf-life is generally up to a year.
Embodiment 6～7
A kind of flavoring compositions including chopped chilli, including blue or green long capsicum, Capsicum frutescens Linn., Bulbus Allii, Rhizoma Zingiberis Recens, Semen Sojae Preparatum oil, Chinese liquor, Oleum Brassicae campestris, edible salt, tablet vinegar, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water；
Each constituent mass percentage composition is as follows: blue or green long capsicum 42.61%, Capsicum frutescens Linn. 4.95%, Bulbus Allii 5.74%, Rhizoma Zingiberis Recens 2.96%, Steamed fish soy sauce 9.29%, Chinese liquor 1.18%, Oleum Brassicae campestris 9.90%, edible salt 6.23%, tablet vinegar 9.29%, sodium glutamate 4.75%, yeast extract 0.01%, sodium benzoate 0.1%, sodium dehydroacetate 0.03%, water 2.96%.
By said components content according to following steps processed:
(1) Feedstock treating: select the blue or green long capsicum after the fermentation prepared such as embodiment 1 or 2, soak soaks, the saline of soak employing mass concentration 8% soaks, make to reach the purpose of desalination, blue or green long capsicum after desalination is minced, bush redpepper stem is chosen, sheet-shaped non-type blue or green long capsicum sheet is chosen, then with 90 DEG C of hot water by green grass or young crops long capsicum burn 3min；
(2) dispensing pretreatment: select after the Capsicum frutescens Linn. cleaning without insect pest is dried and mince, then Bulbus Allii, Rhizoma Zingiberis Recens are shredded respectively as end；
(3) parch: first Oleum Brassicae campestris high temperature is burnt and roll, again garlic powder and Rhizoma Zingiberis Recens end are poured into and pot adds Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring, add blue or green long capsicum and Capsicum frutescens Linn. parch 3 minutes, time off the pot, add Chinese liquor and vinegar；
(4) canned: to adopt four rotation vials to carry out fill, seal with vacuum and steam filling machine；
(5) sterilization: the product after fill puts into sterilization 15-20min in microwave disinfection pot；
(6) packaging: the glass bottle packaging after sterilization, the shelf-life is generally up to a year.
Chopped chilli flavoring compositions embodiment 3～7 obtained asks 20 people to taste respectively, and taster includes the masculinity and femininity of each age group, reflects that chopped chilli flavoring compositions is salty peppery moderate by foretasting taster, and all-ages, aromatic flavor, mouthfeel is sharp and clear, is welcome by taster.
As seen from the above embodiment, what the present invention obtained includes the flavoring compositions of chopped chilli, and salty peppery moderate, paste flavor is strong, and fresh perfume (or spice) is agreeable to the taste, and quality is tender and crisp, helps appetite strengthening.Apply the present invention to, in steamed Steamed Fish Head with Diced Hot Red Peppers, obtain the Steamed Fish Head with Diced Hot Red Peppers delicious food dish looked good, smell good and taste good, obtain liking and appreciating of a lot of people.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. the preparation method of the blue or green long capsicum that ferments, it is characterised in that specifically include following steps:
By without the fresh blue or green long capsicum of insect pest, edible salt, citric acid and sodium pyrosulfite mixing, natural fermentation under air-proof condition, obtain the blue or green long capsicum after fermentation.
2. preparation method according to claim 1, it is characterized in that, the raw material of described fermentation includes the component of following mass content: the blue or green long capsicum of 80.80%～83.96%, the edible salt of 16%～19.16%, 0.02%～0.04% citric acid, 0.01%～0.02% sodium pyrosulfite.
3. preparation method according to claim 1, it is characterised in that described fermentation seals natural fermentation 3～4 months at ambient temperature.
4. the preparation method of the flavoring compositions including chopped chilli, it is characterised in that comprise the following steps:
(1) blue or green long capsicum desalination after the preparation method described in claims 1 to 3 any one being fermented, rear burn is minced；
(2) Capsicum frutescens Linn. is minced, Bulbus Allii and Rhizoma Zingiberis Recens are shredded respectively；
(3) by after Oleum Brassicae campestris burn-out, blue or green long capsicum that the Bulbus Allii obtain described step (2) and Rhizoma Zingiberis Recens, Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, tablet vinegar, sodium dehydroacetate, water, described step (1) obtain and the Capsicum frutescens Linn. that described step (2) obtains stir-fry in pot, obtain flavoring compositions；
Described step (1) and the not free order of step (2) limit.
5. preparation method according to claim 4, it is characterised in that described desalination is: be soaked in saline by the blue or green long capsicum after described fermentation, the mass concentration of described saline is 7～8%.
6. preparation method according to claim 4, it is characterised in that the temperature of described burn is 80～100 DEG C.
7. the preparation method according to claim 4 or 6, it is characterised in that the time of described burn is 2～3min.
8. preparation method according to claim 4, it is characterised in that the degree of described Oleum Brassicae campestris burn-out be 8～9 one-tenth heat, described in the time of stir-frying be 2～3min.
9. preparation method according to claim 4, it is characterized in that, the described order that stir-fries is: first Oleum Brassicae campestris is heated, add Bulbus Allii again, Rhizoma Zingiberis Recens stir-fries, add Steamed fish soy sauce, edible salt, sodium glutamate, yeast extract, sodium benzoate, sodium dehydroacetate and water stirring even, pour blue or green long capsicum again into and Capsicum frutescens Linn. stir-fry, last off the pot time add tablet vinegar.
null10. preparation method according to claim 4，It is characterized in that，Described flavoring compositions each constituent mass percentage composition is as follows: the blue or green long capsicum 35.35%～44.63% after fermentation、Capsicum frutescens Linn. 3.36%～5.87%、Bulbus Allii 4.65%～9.49%、Rhizoma Zingiberis Recens 2.14%～3.24%、Steamed fish soy sauce 8.34%～10.39%、Chinese liquor 0.96%～1.98%、Oleum Brassicae campestris 8.5%～12.40%、Edible salt 5.45%～7.05%、Tablet vinegar 8.34%～10.39%、Sodium glutamate 4.17%～5.26%、Yeast extract 0.01%～0.02%、Sodium benzoate 0.08%～0.15%、Sodium dehydroacetate 0.02%～0.04%、Water 2.43%～3.24%.
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