CN106490584A - The preparation method of natural fermented Semen vignae sinensiss Fructus Capsici sauce - Google Patents
The preparation method of natural fermented Semen vignae sinensiss Fructus Capsici sauce Download PDFInfo
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- CN106490584A CN106490584A CN201611100987.XA CN201611100987A CN106490584A CN 106490584 A CN106490584 A CN 106490584A CN 201611100987 A CN201611100987 A CN 201611100987A CN 106490584 A CN106490584 A CN 106490584A
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- 210000000582 semen Anatomy 0.000 title claims abstract description 72
- 235000015067 sauces Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 27
- 239000008158 vegetable oil Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 19
- 240000004160 Capsicum annuum Species 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000002386 leaching Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 235000005755 Vigna unguiculata ssp. sesquipedalis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation method of natural fermented Semen vignae sinensiss Fructus Capsici sauce.Then the method sequentially adds Sal and soy peptide powder first by Fructus Capsici, Semen vignae sinensiss, Bulbus Allii, Rhizoma Zingiberis Recenss and Fructus Lycii mix homogeneously, and mix homogeneously is eventually adding Pericarpium Zanthoxyli Vegetable oil, and mix homogeneously obtains Semen vignae sinensiss Fructus Capsici sauce raw material；Semen vignae sinensiss Fructus Capsici sauce raw material are uniformly loaded in fermentation vessel, raw material are compressed, will ferment vessel good seal, natural fermentation 15～20 days is edible.The method of the present invention is simple to operate, Semen vignae sinensiss Fructus Capsici sauce that is preparing is of high nutritive value, tonal match, aromatic flavor, and content of nitrite is low, need not add preservative, shelf life length, remarkably promote appetite, excellent flavor.
Description
Technical field
The present invention relates to Fructus Capsici sauce field, in particular to a kind of preparation method of natural fermented Semen vignae sinensiss Fructus Capsici sauce.
Background technology
Fructus Capsici have functions that antipyretic-antalgic, prevention canceration, increase appetite, help digest, lowering blood-fat and reducing weight.Semen vignae sinensiss contain easily
In the high quality protein that digests and assimilates, appropriate carbohydrate and multivitamin, trace element, body institute can be supplemented comprehensively
The nutrient for needing.Semen vignae sinensiss or good basic food, can adjust internal pH-value, and resisting fatigue washs clearly intestinal.Traditional Fructus Capsici
Beans technology of preparing food materials are single, mainly with Fructus Capsici as unique food materials, nutritive value is not high, eat after easily get angry, shelf life is short, perishable
Rotten, content of nitrite is high, while adding preservative in Fructus Capsici sauce carrys out Shelf-life, destroys the original local flavor of product, while
Also food safety is brought to worry to consumer.
Content of the invention
It is an object of the present invention to provide a kind of simple to operate, be of high nutritive value, content of nitrite is low, need not add anti-corrosion
Agent, shelf life length, the preparation method of sapid natural fermented Semen vignae sinensiss Fructus Capsici sauce.Semen vignae sinensiss yield is higher, perishable, stores skill
The big high cost of art difficulty, peasant are lost than more serious, and Semen vignae sinensiss are developed into Fructus Capsici sauce, the added value of Semen vignae sinensiss can be effectively improved, and increase
Plus farmers' income.
For achieving the above object, a kind of natural fermented Semen vignae sinensiss Fructus Capsici sauce preparation method that the present invention is provided, including following step
Suddenly：
1) fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 2～6mm, standby
With；
2) pretreatment of fresh and tender Semen vignae sinensiss：After selecting the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 10～15 days, the light green, grain of rice
Naturally dry, stalk, chopping to 1～5mm, standby；
3) pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm；
4) Fructus Lycii pretreatment：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces；
5) weigh by ratio of weight and the number of copies above-mentioned 100 parts Fructus Capsici, 10～50 parts of Semen vignae sinensiss, 10～20 parts of Bulbus Allii, 5～
15 parts of Rhizoma Zingiberis Recenss, 1～5 part of Fructus Lycii, 5～12 parts of Sal, the Pericarpium Zanthoxyli plant of 0.3～1.2 part of soy peptide powder and 5～15 parts
Oil extract；
6) by Fructus Capsici, Semen vignae sinensiss, Bulbus Allii, Rhizoma Zingiberis Recenss and Fructus Lycii mix homogeneously, Sal and soy peptide powder is then sequentially added, is mixed
Close uniformly, be eventually adding Pericarpium Zanthoxyli Vegetable oil, mix homogeneously obtains Semen vignae sinensiss Fructus Capsici sauce raw material；So separately mix, dispensing
Mix homogeneously, is conducive to the sweat of Semen vignae sinensiss Fructus Capsici sauce and mouthfeel uniform；
7) Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, and will ferment vessel
Good seal, natural fermentation 15～20 days are edible.
Further, the raw materials by weight portion ratio of the Semen vignae sinensiss Fructus Capsici sauce raw material include 100 parts Fructus Capsici, 20～30
Part Semen vignae sinensiss, 10～15 parts of Bulbus Allii, 5～10 parts of Rhizoma Zingiberis Recenss, 3～5 parts of Fructus Lycii, 7～10 parts of Sal, 0.5～1 part big
The Pericarpium Zanthoxyli vegetable oil of bean peptide powder and 5～10 parts.
Semen vignae sinensiss are complementary to one another with the nutritional labeling of Fructus Capsici, are of high nutritive value, tonal match, good mouthfeel.Fructus Lycii can increase
With the lycium barbarum polysaccharide content of Semen vignae sinensiss Fructus Capsici sauce, strengthen its health care.It is pleased that Pericarpium Zanthoxyli vegetable oil not only can give Semen vignae sinensiss Fructus Capsici sauce
Fast local flavor and numb taste, moreover it is possible to coordinate the shelf life for effectively extending Semen vignae sinensiss Fructus Capsici sauce with Bulbus Allii, Rhizoma Zingiberis Recenss, Sal.Soy peptide powder energy
Effectively accelerate the fermenting speed of Semen vignae sinensiss Fructus Capsici sauce, reduce content of nitrite, shorten fermentation period 4-5 days.
Yet further, the raw materials by weight portion ratio of the Semen vignae sinensiss Fructus Capsici sauce raw material include 100 parts Fructus Capsici, 25 parts
Semen vignae sinensiss, 12 parts of Bulbus Allii, 8 parts of Rhizoma Zingiberis Recenss, 4 parts of Fructus Lycii, 8 parts of Sal, the Pericarpium Zanthoxyli of 0.7 part of soy peptide powder and 8 parts plant
Thing oil.
Yet further, the preparation method of the Pericarpium Zanthoxyli Vegetable oil：Comprise the following steps：
1) Pericarpium Zanthoxyli is crushed to 28～35 mesh, the crushing Pericarpium Zanthoxyli of 0.24～0.3g is added in per milliliter of edible oil, mix
Close and uniformly obtain mixing oil plant；
2) mixing oil plant is heated to 70～75 DEG C, and 3～4h of stirring and leaching is then heated to 135～145 DEG C of stirring and leaching 20
～40min；
3) 50～70 DEG C are naturally cooling to after the completion of extracting, are filtered, is obtained transparent Pericarpium Zanthoxyli Vegetable oil, standby.
The beneficial effects of the present invention is：
The invention provides a kind of method for making Fructus Capsici sauce as primary raw material with fresh chilli and fresh and tender Semen vignae sinensiss.Bloom
10～15 days afterwards, the little fresh and tender Semen vignae sinensiss mouthfeel of the light green, grain of rice crisp and refreshing, Semen vignae sinensiss are complementary to one another with the nutritional labeling of Fructus Capsici, nutrition
It is worth high, tonal match, good mouthfeel.Fructus Lycii can increase the lycium barbarum polysaccharide content of Semen vignae sinensiss Fructus Capsici sauce, strengthen its health care.Flower
Green pepper vegetable oil not only can give the happy local flavor of Semen vignae sinensiss Fructus Capsici sauce and numb taste, moreover it is possible to coordinate with Bulbus Allii, Rhizoma Zingiberis Recenss, Sal and effectively prolong
The shelf life of asparagus bean Fructus Capsici sauce, the shelf life of Semen vignae sinensiss Fructus Capsici sauce can reach more than 18 months.Soy peptide powder can effectively accelerate cowpea
The fermenting speed of bean Fructus Capsici sauce, reduces content of nitrite to below 0.4mg/kg, shortens fermentation period 4-5 days.The present invention's
Method is simple to operate, Semen vignae sinensiss Fructus Capsici sauce that is preparing is of high nutritive value, tonal match, aromatic flavor, and content of nitrite is low, need not
Add preservative, shelf life length, remarkably promote appetite, excellent flavor.
Specific embodiment
In order to preferably explain the present invention, below in conjunction with the main contents that specific embodiment is further elucidated with the present invention, but
Present disclosure is not limited solely to following examples.
Embodiment 1
(1) pretreatment of raw material
1. fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 2～4mm, standby
With.
2. the pretreatment of fresh and tender Semen vignae sinensiss：Select nature after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 10 days, the light green, grain of rice
Dry, stalk, chopping to 1～3mm, standby.
3. the pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm.
4. Fructus Lycii pretreatment：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces.
5. the preparation method of Pericarpium Zanthoxyli Vegetable oil：The Pericarpium Zanthoxyli raw material pulverizing of 120g is taken to 28 mesh, is added to 500mL's
In edible oil, 70 DEG C are heated to, stirring and leaching 3h is then heated to 135 DEG C of stirring and leaching 30min, is dropped after the completion of extraction naturally
Temperature is filtered, obtains transparent Pericarpium Zanthoxyli Vegetable oil to 50 DEG C, standby.
(2) raw material mixing
Fructus Lycii mixing by the Fructus Capsici of 100g, the Semen vignae sinensiss of 15g, the Bulbus Allii of 10g, the Rhizoma Zingiberis Recenss of 5g, 1g after above-mentioned pretreatment
Uniformly, Sal, the soy peptide powder mix homogeneously of 0.5g of 6g is subsequently adding, the mixing of 5g Pericarpium Zanthoxylies Vegetable oil is eventually adding
Even.
(3) altar natural fermentation is filled
Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, the vessel that will ferment are close
Seal, natural fermentation 15 days is edible.
Embodiment 2
(1) pretreatment of raw material
1. fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 3～5mm, standby
With.
(the 2. pretreatment of fresh and tender Semen vignae sinensiss：Select after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 12 days, the light green, grain of rice from
So dry, stalk, chopping to 2～4mm, standby.
(the 3. pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm.(4. Fructus Lycii is located in advance
Reason：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces.
(the 5. preparation method of Pericarpium Zanthoxyli Vegetable oil：The Pericarpium Zanthoxyli raw material pulverizing of 130g is taken to 30 mesh, 500mL is added to
Edible oil in, be heated to 72 DEG C, stirring and leaching 3.5h is then heated to 140 DEG C of stirring and leaching 30min, after the completion of extraction from
60 DEG C are so cooled to, are filtered, is obtained transparent Pericarpium Zanthoxyli Vegetable oil, standby.
(2) raw material mixing
Fructus Lycii mixing by the Fructus Capsici of 100g, the Semen vignae sinensiss of 20g, the Bulbus Allii of 13g, the Rhizoma Zingiberis Recenss of 8g, 3g after above-mentioned pretreatment
Uniformly, Sal, the soy peptide powder mix homogeneously of 0.8g of 10g are subsequently adding, and the Pericarpium Zanthoxyli Vegetable oil for being eventually adding 7g is mixed
Close uniform.
(3) altar natural fermentation is filled
Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, the vessel that will ferment are close
Seal, natural fermentation 18 days is edible.
Embodiment 3
(1) pretreatment of raw material
(1. fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 4～6mm, standby
With.
(the 2. pretreatment of fresh and tender Semen vignae sinensiss：Select after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 15 days, the light green, grain of rice from
So dry, stalk, chopping to 3～5mm, standby.
(the 3. pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm.
4. Fructus Lycii pretreatment：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces.
(the 5. preparation method of Pericarpium Zanthoxyli Vegetable oil：The Pericarpium Zanthoxyli raw material pulverizing of 150g is taken to 35 mesh, 500mL is added to
Edible oil in, be heated to 75 DEG C, stirring and leaching 4h is then heated to 145 DEG C of stirring and leaching 30min, natural after the completion of extraction
70 DEG C are cooled to, are filtered, is obtained transparent Pericarpium Zanthoxyli Vegetable oil, standby.
(2) raw material mixing
Fructus Lycii mixing by the Fructus Capsici of 100g, the Semen vignae sinensiss of 30g, the Bulbus Allii of 15g, the Rhizoma Zingiberis Recenss of 10g, 5g after above-mentioned pretreatment
Uniformly, Sal, the soy peptide powder mix homogeneously of 1g of 12g is subsequently adding, the Pericarpium Zanthoxyli Vegetable oil mixing of 10g is eventually adding
Uniformly.
(3) altar natural fermentation is filled
Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, the vessel that will ferment are close
Seal, natural fermentation 20 days is edible.
Embodiment 4
(1) pretreatment of raw material
(1. fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 4～6mm, standby
With.
(the 2. pretreatment of fresh and tender Semen vignae sinensiss：Select after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 15 days, the light green, grain of rice from
So dry, stalk, chopping to 3～5mm, standby.
(the 3. pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm.
4. Fructus Lycii pretreatment：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces.
5. the preparation method of Pericarpium Zanthoxyli Vegetable oil：The Pericarpium Zanthoxyli raw material pulverizing of 150g is taken to 35 mesh, is added to 500mL's
In edible oil, 75 DEG C are heated to, stirring and leaching 4h is then heated to 145 DEG C of stirring and leaching 30min, is dropped after the completion of extraction naturally
Temperature is filtered, obtains transparent Pericarpium Zanthoxyli Vegetable oil to 70 DEG C, standby.
(2) raw material mixing
Fructus Lycii mixing by the Fructus Capsici of 100g, the Semen vignae sinensiss of 25g, the Bulbus Allii of 12g, the Rhizoma Zingiberis Recenss of 8g, 4g after above-mentioned pretreatment
Uniformly, Sal, the soy peptide powder mix homogeneously of 0.7g of 8g is subsequently adding, the mixing of 10g Pericarpium Zanthoxylies Vegetable oil is eventually adding
Uniformly.
(3) altar natural fermentation is filled
Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, the vessel that will ferment are close
Seal, natural fermentation 20 days is edible.
Embodiment 5
(1) pretreatment of raw material
1. fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 3～5mm, standby
With.
2. the pretreatment of fresh and tender Semen vignae sinensiss：Select nature after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 12 days, the light green, grain of rice
Dry, stalk, chopping to 2～4mm, standby.
3. the pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm.4. Fructus Lycii pretreatment：
Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces.
5. the preparation method of Pericarpium Zanthoxyli Vegetable oil：The Pericarpium Zanthoxyli raw material pulverizing of 130g is taken to 30 mesh, is added to 500mL's
In edible oil, 72 DEG C are heated to, stirring and leaching 3.5h is then heated to 140 DEG C of stirring and leaching 30min, natural after the completion of extraction
60 DEG C are cooled to, are filtered, is obtained transparent Pericarpium Zanthoxyli Vegetable oil, standby.
(2) raw material mixing
Fructus Lycii mixing by the Fructus Capsici of 100g, the Semen vignae sinensiss of 25g, the Bulbus Allii of 12g, the Rhizoma Zingiberis Recenss of 8g, 4g after above-mentioned pretreatment
Uniformly, Sal, the soy peptide powder mix homogeneously of 0.7g of 8g is subsequently adding, the Pericarpium Zanthoxyli Vegetable oil mixing of 8g is eventually adding
Uniformly.
(3) altar natural fermentation is filled
Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, the vessel that will ferment are close
Seal, natural fermentation 20 days is edible.
The Fructus Capsici sauce that embodiment 1～5 is prepared is of high nutritive value, aromatic flavor, content of nitrite are low, preservative free
Interpolation, shelf life length, excellent flavor.
Other unspecified parts are prior art.Although above-described embodiment is made that to the present invention retouching in detail
State, but it be only a part of embodiment of the invention, rather than whole embodiments, people can with according to the present embodiment without
Other embodiment is obtained under the premise of creativeness, and these embodiments belong to the scope of the present invention.
Claims (4)
1. a kind of natural fermented Semen vignae sinensiss Fructus Capsici sauce preparation method, it is characterised in that：Comprise the following steps：
1) fresh chilli pretreatment：Fresh chilli is selected, stalk, warm water washing, dry, shred to 2～6mm, standby；
2) pretreatment of fresh and tender Semen vignae sinensiss：Select nature after the little fresh and tender Semen vignae sinensiss warm water cleaning of Post flowering 10～15 days, the light green, grain of rice
Dry, stalk, chopping to 1～5mm, standby；
3) pretreatment of Rhizoma Zingiberis Recenss and Bulbus Allii：Select Rhizoma Zingiberis Recenss and Bulbus Allii, peeling, chopping to below 2mm；
4) Fructus Lycii pretreatment：Fructus Lycii, warm water cleaning is selected, dried naturally, smashed into mud to pieces；
5) weigh by ratio of weight and the number of copies above-mentioned 100 parts Fructus Capsici, 10～50 parts of Semen vignae sinensiss, 10～20 parts of Bulbus Allii, 5～15 parts
Rhizoma Zingiberis Recenss, 1～5 part of Fructus Lycii, 5～12 parts of Sal, the Pericarpium Zanthoxyli vegetable oil of 0.3～1.2 part of soy peptide powder and 5～15 parts；
6) by Fructus Capsici, Semen vignae sinensiss, Bulbus Allii, Rhizoma Zingiberis Recenss and Fructus Lycii mix homogeneously, then Sal and soy peptide powder are sequentially added, mixing is
Even, Pericarpium Zanthoxyli Vegetable oil is eventually adding, mix homogeneously obtains Semen vignae sinensiss Fructus Capsici sauce raw material；
7) Semen vignae sinensiss Fructus Capsici sauce raw material obtained above are uniformly loaded in fermentation vessel, raw material are compressed, will fermentation vessel sealing
Good, natural fermentation 15～20 days is edible.
2. natural fermented Semen vignae sinensiss Fructus Capsici sauce preparation method according to claim 1, it is characterised in that：The Semen vignae sinensiss Fructus Capsici sauce life
The raw materials by weight portion ratio of material include 100 parts Fructus Capsici, 20～30 parts of Semen vignae sinensiss, 10～15 parts of Bulbus Allii, 5～10 parts
Rhizoma Zingiberis Recenss, 3～5 parts of Fructus Lycii, 7～10 parts of Sal, the Pericarpium Zanthoxyli vegetable oil of 0.5～1 part of soy peptide powder and 5～10 parts.
3. natural fermented Semen vignae sinensiss Fructus Capsici sauce preparation method according to claim 2, it is characterised in that：
The raw materials by weight portion ratio of the Semen vignae sinensiss Fructus Capsici sauce raw material include 100 parts Fructus Capsici, 25 parts of Semen vignae sinensiss, 12 parts big
Bulbus Allii, 8 parts of Rhizoma Zingiberis Recenss, 4 parts of Fructus Lycii, 8 parts of Sal, the Pericarpium Zanthoxyli vegetable oil of 0.7 part of soy peptide powder and 8 parts.
4. natural fermented Semen vignae sinensiss Fructus Capsici sauce preparation method according to claim 1 or 2 or 3, it is characterised in that：The Pericarpium Zanthoxyli is planted
The preparation method of thing oil extract：Comprise the following steps：
1) Pericarpium Zanthoxyli being crushed to 28～35 mesh, the crushing Pericarpium Zanthoxyli of 0.24～0.3g being added in per milliliter of edible oil, mixing is
Even obtain mix oil plant；
2) mixing oil plant is heated to 70～75 DEG C, 3～4h of stirring and leaching, be then heated to 135～145 DEG C of stirring and leaching 20～
40min,
3) 50～70 DEG C are naturally cooling to after the completion of extracting, are filtered, is obtained transparent Pericarpium Zanthoxyli Vegetable oil, standby.
Priority Applications (1)
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