CN106579320A - High-quality pepper sauce and preparation method thereof - Google Patents
High-quality pepper sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106579320A CN106579320A CN201611155468.3A CN201611155468A CN106579320A CN 106579320 A CN106579320 A CN 106579320A CN 201611155468 A CN201611155468 A CN 201611155468A CN 106579320 A CN106579320 A CN 106579320A
- Authority
- CN
- China
- Prior art keywords
- pepper
- yellow
- cell body
- raw material
- yellow pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses high-quality pepper sauce and a preparation method thereof. The pepper sauce is prepared from semi-processed yellow pepper, vegetable oil, sesame powder, peanut powder, soybean powder, glutinous rice flour, white sugar, monosodium glutamate, spices, cold boiled water and the like. The preparation method includes: pulping the semi-processed yellow pepper, performing primary concentration, adding vegetable oil, sesame powder, peanut powder, soybean powder, glutinous rice flour, white sugar, monosodium glutamate, spices, cold boiled water, and performing secondary concentrating to obtain the high-quality pepper sauce low in salt content, rich in sauce aroma, great in taste and flavor, rich in nutrition and available for long-term seal preservation. The preparation method of the high-quality pepper sauce is simple and low in cost and meets large-scale industrial production.
Description
Technical field
The present invention relates to a kind of tribute green pepper beans and preparation method thereof, more particularly to a kind of to be processed using special local flavor yellow pepper base
Fructus Capsici sauce and preparation method thereof；Belong to chilli flavor food processing technique field.
Background technology
Fructus Capsici sauce is flavoring agent relatively common on dining table, and there is flavor chilli sauce where difference in each area.Typically
Fructus Capsici sauce being made at home, Fructus Capsici being put and stir-fry in pot, be crushed into powder, Pericarpium Zanthoxyli also dusts, and Bulbus Allii does into mashed garlic.It is put in pot
Oil, after heating is cooled again, is blended into Fructus Capsici, then stirs, and is put into Bulbus Allii and vinegar, after mixing up, is put into vial with eating with taking, cold and dressed with sauce
Dish, noodles, the condiments of cooking.Fructus Capsici sauce is many with Hunan, there is two kinds of oil system and water system.Oil system is with Oleum sesami and Fructus Capsici system
Into color is scarlet, and upper edema over the face one layer of Oleum sesami, easily preserves；Water system is made with water and Fructus Capsici, and color is scarlet, adds Bulbus Allii,
Rhizoma Zingiberis Recens, sugar, salt can be preserved for a long time, and taste is more delicious.
Fructus Capsici sauce is typically all processed using fresh chilli as raw material, and it suffers from the restriction of time and region,
And fresh chilli is processed into into pepper blank can well solve this technical problem.The raw material of pepper blank is prepared currently used for processing
Fructus Capsici is then based on capsicum annum fasciculatum and line green pepper.Mainly Fructus Capsici is processed into into fermentation chopped chilli in south China, fermentation chopped chilli is China south
The well received flavoring agent in the peppery area of side's food and appetizing food.Traditional zymotic chopped hot pepper producing principle is using a certain amount of Sal
Fructus Capsici physiological action is suppressed to make its ripening, the fermentable adhered to using Fructus Capsici table produces peculiar flavour.But, tradition is sent out
Ferment Fructus Capsici salt content is too high, easily promote people to suffer from hypertension, coronary heart disease, even cancer, and the little work of traditional family
Mill formula processing method receives raw material season limit, it is difficult to which year-round provision, and complex manufacturing technology, sweat is difficult to control to, and causes
Unstable product quality.
At present, local flavor chopped chilli product is stepped into after industrialized production, opens the new situation of local flavor chopped chilli standardized production, is produced
Quality, yield and species all can more meet the market demand, and particularly less salt method industrialized production local flavor chopped hot pepper is Fructus Capsici
The important research direction of processing.But Fructus Capsici easy soft corruption under the conditions of low-salt pickled, the shelf-life is very short, for causing this kind of phenomenon
The reason for be rarely reported, and under the conditions of low-salt pickled, local flavor Fructus Capsici has a poor flavour so as to which popularization and application are limited to.Wind
Taste chopped chilli industrialized production first has to ensure raw material energy long run supply, fresh chilli is processed into into pepper blank solves this and ask
Topic.At present, most of chopped chilli processing enterprise can in a large number purchase fresh chilli be former in the season for a bumper harvest (annual 8～October) of Fructus Capsici
Material, then mixes the Sal that mass fraction more than 23% is added after its simple process, and the polyethylene plastic bag for loading sealing is kept away
Light is deposited to supply production, and this processing mode can to a certain extent extend the storage cycle (generally 6～12 of raw material of hot pepper
Individual month), but there is also following problem：1) salt content is too high, must be first de- with clear water rinsing during following process
Salt, is unfavorable for the reservation of flavor substance and nutritional labeling；2) plastic bag limited volume (per bag can only fill 40～60 kilograms), unfavorable
In large-scale production, and plastic bag can not be reused, waste of resource, pollution environment；3) under natural environment, temperature, illumination etc.
Factor extremely unstable, can have undesirable effect during storage is pickled to the quality of pepper blank；4) this kind of method is only applicable to
Fresh chilli, the effect on driving birds is not good if for yellow pepper, reason is that under the same conditions Fructus Capsici flavochrome does not have capsanthin
Pigment is stablized, and is more easy to be oxidized brown stain；5) fresh chilli raw material output and price fluctuation are big, if period of storage can be extended, keep away
Product and high price are reduced, enterprise is more beneficial for cost-effective.
The content of the invention
For the problem that prior art is present, the purpose of the present invention be is a kind of less salt is provided, with unique paste flavor, mouth
Sense local flavor is good, nutritious, and the tribute green pepper beans of energy long term sealed save.
It is to provide a kind of low cost, the side for preparing the tribute green pepper beans of process is simple that another object of the present invention is
Method, the method can be with large-scale production.
In order to realize above-mentioned technical purpose, the invention provides a kind of tribute green pepper beans, including following content of component：Yellow pepper
40～50 parts of base；10～20 parts of vegetable oil；1～2 part of black sesame powder；1～2 part of peanut powder；1～2 part of analysis for soybean powder；Glutinous rice flour 1～2
Part；3～5 parts of white sugar；0.5～1 part of monosodium glutamate；0.5～1 part of spice；20～30 parts of cold boiling water；
Described yellow pepper base is prepared via a method which to obtain：It is and white after by fresh yellow pepper feed stock chip or cutting
The mixing of wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and solid Sal, adds the further mix homogeneously of saline solution, obtains Huang
Pepper blank raw material；The yellow pepper base raw material is pickled using underground pickling pool, obtains yellow pepper base；The fresh yellow pepper
Raw material is 100 with the mass ratio of white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain, solid Sal and saline solution:(0.1～
0.5):(0.2～0.5):(0.2～0.5):(10～14)：(6～8)；The mass percent concentration of the saline solution be 4～
6%.
Technical scheme, it is critical only that employ a kind of special yellow pepper base is used to prepare wind for primary raw material
Flavor pepper beans, impart the special Sauce flavor of Fructus Capsici sauce and abundant nutrient substance, obtain mouthfeel, fragrance and nutrient and excellent
Tribute green pepper beans.The yellow pepper base for adopting has allocated a small amount of white wine, Fructus actinidiae chinensiss fruit grain, Herba Saussureae Involueratae into by primary raw material of yellow pepper
Fruit fruit grain and appropriate solid Sal and saline solution are used as adjuvant.Each adjuvant is actively cooperateed with below producing in yellow pepper curing process
Effect：White wine is to be brewed to form by the grape extraction juice after fermentation of Fructus Vins or red skin and white flesh, and its main composition is ethanol,
Phenols (such as tannin) is also included, abundant natural acid (tartaric acid, malic acid and citric acid) and alcohol fermentation and lactate fermentation are given birth to
Into acid (such as lactic acid and acetic acid), sugar, fragrance matter, aminoacid, protein and vitamin (C, B1, B2, B12, PP etc.)；Mi
Monkey peach fruit grain and yacon fruit grain belong to natural fruit, all micro containing abundant mineral such as calcium, magnesium, ferrum, zinc, potassium, selenium etc.
Element, and the fruit oligose content in yacon fruit grain reaches the 60～70% of yacon dry weight, Fructus actinidiae chinensiss fruit grain is also containing higher
Antioxygenic property vegetalitas chemical substance sod, and containing the acids more than species (such as vitamin C, Fructus Vitis viniferae acid, citric acid, Fructus Mali pumilae
Acid etc.) and abundant aminoacid.(non-oxidizability is Fructus Lycopersici esculenti to natural phenolic material and vegetalitas chemical substance sod in white wine
3.3 times or so) be respectively provided with preferable non-oxidizability, the non-oxidizability of yellow pepper base product can be improved, protect its color and luster, prevent
Brown stain, and extend its holding time.Abundant acids, the ethanol included in white wine, Fructus actinidiae chinensiss fruit grain and yacon fruit grain
And aminoacid is that biofermentation produces the important source material for causing fragrant and flavor substance, various causes in biological fermentation process can be increased fragrant
With the generation of flavor substance, while acid can with regulation system pH, be conducive to adjust beneficial microorganism appropriate pH environment；
And sugar, protein and vitamin that they include etc. is conducive to the cultivation of dominant bacteria.Additionally, white wine is generally yellowish
Color, yellow or golden yellow, are conducive to improving the color and luster of yellow pepper base, and other wines due to red pigment containing nature etc., can shadow
Ring the color and luster of yellow pepper base.And the fruit oligose that yacon is included has sweet taste, but it is difficult to be absorbed by the body, but many experiments show
It can be utilized by some beneficial microbes, such as lactic acid bacteria class, it is impossible to be utilized by pathogenic microorganism etc., so as to promote beneficial microbe
Breeding and suppress harmful microorganism, be conducive to cultivation advantage probioticses, improve fermentation efficiency, increase the generation of flavor substances.
Therefore, white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain be introduced as improve the local flavor of yellow pepper base, protection color and luster, increase battalion
Forming point and extend its shelf-life has positive role.Sal is most important material in sweat, and higher salt contains
Amount can quickly suppress the aerobic respiration of Fructus Capsici, prevent nutrient substance to be lost in, and accelerate beneficial microbe fermentation, but salt content mistake
Height can affect pepper blank mouthfeel, and easily promote people to suffer from hypertension, coronary heart disease etc. and be detrimental to health, and salt content compared with
Low, sweat is slow, and the flavor substance and nutrient content of pepper blank is low.Technical scheme is introducing white wine, snow
After lotus fruit and the component such as Fructus actinidiae chinensiss, can effective fast culture advantage probioticses, raising fermentation efficiency, while introducing substantial amounts of
Nutritional labeling, realizes the rapid fermentation under low-salt conditions, prepares local flavor foot, nutritious yellow pepper base.
Preferred scheme, the pickling pool includes cell body and the Chi Gai supporting with cell body, and being shaped as of the cell body is stood
Cube, cuboid or cylinder, the Chi Gai is shaped as rectangle or circle；Chi Gai makes pond when the Chi Gai is combined with the cell body
Body is sealed, and Chi Gai can be slided up and down along cell body axle center.
More preferably scheme, the process that the yellow pepper base raw material is pickled using underground pickling pool：By yellow pepper base
Raw material loads in pickling pool cell body, and on the yellow pepper base raw material surface edible ethanol is sprayed, and covers Chi Gai, makes close in cell body
Envelope, covers by 120～180kg/m in pond2Standard press weight, pickle 2～3 years, obtain final product yellow pepper base.The technology of the present invention
Scheme employs the environmental conditions such as underground great Chi pickling process, the temperature of underground pond and stablizes, little by ectocine, is conducive to improving
The quality of pepper blank.Meanwhile, the present invention devises the pickling pool of special construction, and its pond lid can glide along on the axle center of cell body
It is dynamic, and cover the certain pressure of applying in pond.Be mainly based upon yellow pepper under Sal effect after dehydration on float over solution surface,
There is saline to be layered with yellow pepper, saline cannot act on yellow pepper, pickle effect poor；Simultaneously after fermentation, pickling pool
There is complicated Chemical Physics change, such as change in volume, chemical composition change, such as produce carbon dioxide and volatile little
Molecular organic, system stability is poor.By under active pool lid and pressure effect yellow pepper being made to be fully contacted with saline, separately
Outward, pond lid can be slided up and down to a certain extent, adapt to the physicochemical change in pickling pool, be conducive to the steady of sweat
It is fixed.
Preferred scheme, the fresh yellow pepper through stalk, clean and drain pretreatment.The pre-treatment energy of fresh chilli
The content of harmful bacteria is reduced, consumption of the harmful bacteria to nutritional labeling is reduced.
Further preferred scheme, the concentration of the edible ethanol is 60～80%.
Further preferred scheme, fountain height of the edible ethanol on yellow pepper base raw material surface is 0.5～1.5kg/
m2.Sprinkling edible ethanol mainly kills harmful microorganism, while the ethanol that ethanol is included is used as fermentation raw material.
Further preferred scheme, by yellow pepper base raw material the 2/3～7/8 of cell body height is filled.Reserve in pickling pool body
Certain space is conducive to pond to cover lower slider.
Further preferred scheme, the cell body capacity of the pickling pool is 8～12m3.The pickling pool of the present invention is underground
Pond, general floor space is 3～5 square metres, and bottom surface is that regular rectangle is square or circular.The inner surface of pickling pool need to do
Water-proofing treatment, concrete bottoming, concrete surface patch ceramics, Chi Gai is macromolecular material or wooden materials, and pond lid surrounding does close
Envelope process, such as sealed rubber set.
Preferred scheme, the fresh yellow pepper be cut into length for 3～8mm Fructus Capsicis section or be cut into (8～10) mm × (8～
10) capsicum piece of mm.Fructus Capsici cutting or slicing treatment are more beneficial for into the dipping of saline, accelerate the deactivated speed of Fructus Capsici,
The aerobic respiration of Fructus Capsici itself is reduced, the loss of Fructus Capsici nutrient substance is advantageously reduced.
Preferred scheme, the fresh yellow pepper raw material and white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and solid food
The mass ratio of salt is 100:(0.2～0.3):(0.2～0.3):(0.2～0.3):(10～12).Match somebody with somebody and can obtain by preferred
To the yellow pepper base that local flavor is more sufficient, nutrition is more rich.
Preferred scheme, the particle diameter of the Fructus actinidiae chinensiss fruit grain is 1～3mm.
Preferred scheme, the particle diameter of the yacon fruit grain is 1～3mm.Fructus actinidiae chinensiss are switched to appropriate particle diameter with yacon,
Be conducive to the mixing of Fructus actinidiae chinensiss and yacon and yellow pepper raw material, while be conducive to the quick release of its effective ingredient for including,
Improve fermented quality.
Preferred scheme, pickles 0～12 day time period, covers by 120～140kg/m in pond2Standard press weight, salt down
13～24 day time period of system, cover by 140～160kg/m in pond2Standard press weight, pickle more than 25 days time periods,
Pond is covered by 160～180kg/m2Standard press weight.Physics in by studying yellow pepper sweat in pickling pool and
Chemical change, the pressure covered by appropriate adjustment pond can make the environment in pickling pool keep stable, while being conducive to yellow pepper
With being fully contacted for saline, fermentation efficiency is improved.
Preferred scheme, it is ultraviolet to carrying out in pickling pool cell body before yellow pepper base raw material is loaded in pickling pool cell body
Disinfect, can effectively kill harmful microorganism.
Present invention also offers a kind of method for preparing described tribute green pepper beans, the method is through being beaten by yellow pepper base
Afterwards, carry out once concentration, add vegetable oil, black sesame powder, peanut powder, analysis for soybean powder, glutinous rice flour, white sugar, monosodium glutamate, spice and cold open
Water, stirs, and carries out secondary concentration, obtains final product.
The yellow pepper base of the present invention need not typically carry out desalting processing, and yellow pepper base is directly beaten using beater, is passed through
Heating (95～100 DEG C) evaporation and concentration to moisture content to 20% or so, add vegetable oil, black sesame powder, peanut powder, analysis for soybean powder,
Glutinous rice flour, white sugar, monosodium glutamate, spice and cold boiling water etc., are uniformly mixed, and reheat evaporation and concentration to proper moisture content, obtain
To tribute green pepper product.These operations are all the more conventional operations in this area.
After the tribute green pepper beans of the present invention are machined, canned, sealing, sterilization treatment (95 DEG C sterilize 20 minutes) are carried out, are cooled down,
Make finished product.
Compared with prior art, the beneficial effect that technical scheme is brought：
1st, tribute green pepper beans beans thick flavor of the invention, unique flavor, nutritious, while the characteristics of having less salt, favorably carries
High product trencherman appetite and enhancing are healthy.
2nd, the characteristics of yellow pepper base that tribute green pepper beans of the invention are adopted has less salt, nutritious, local flavor is good, solves biography
The chopped hot pepper adjuvant of system has to pass through washing desalting steps, causes the shortcoming of nutritional labeling and flavor substance loss.Meanwhile, it is yellow peppery
Green pepper base, without the need for desalination, simplifies technological process when tribute green pepper beans are prepared, it is to avoid environmental pollution, has saved production cost；
3rd, the yellow pepper base raw material that technical scheme is adopted is fermented using underground pickling pool, it is possible to achieve work
Industry large-scale production, greatly reduces the cost of raw material.
4th, the yellow pepper base that technical scheme is adopted is by fresh yellow pepper and white wine, Fructus actinidiae chinensiss fruit grain, snow
The compatibility such as lotus fruit fruit grain and Sal is pickled, and substantially, the yellow pepper base of acquisition keeps wind to synergistic function between each component
Taste material foot, it is in good taste, the characteristics of nutritious, and Fructus Capsici sauce is directly processed to into, give Fructus Capsici sauce abundant battalion
Foster material and mouthfeel.
5th, the yellow pepper base color and luster that technical scheme is adopted is good, is yellow or golden yellow, is pickling 30～40 days
When there is preferable flavor taste, can store in pickling pool 2～3 years, more preferably, and color and luster is constant, uses it for flavor taste
Fructus Capsici sauce is processed into, larger improvement either can be obtained on taste and on sense organ.
Specific embodiment
Specific examples below is intended to further illustrate present invention, rather than limits the protection of the claims in the present invention
Scope.
Pickling pool in following examples is built：Cylinder or cuboid pit are dug on level land, floor space is about 4
Square metre, total capacity is about 8～12m3, pit inwall does water-proofing treatment using the bottoming such as cement, cement surface patch ceramics, i.e.,
Build into cell body；The Chi Gai supporting with cell body, shape is consistent with cell body bottom surface, standby using wood, and pond lid periphery is using close
Envelope rubber bound edge, keeps preferable sealing.
Vegetable oil, black sesame powder, peanut powder, analysis for soybean powder, glutinous rice flour, white sugar, monosodium glutamate, the spice adopted in following examples
Deng for it is conventional be flavouring agent.
Embodiment 1
1) preparation of yellow pepper base：
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix
Fructus actinidiae chinensiss fruit grain 40kg, the yacon fruit grain 40kg that particle diameter is 2mm or so for entering white wine 30kg, particle diameter for 2mm or so, Gu
Body Sal 1100kg, concentration is 5wt% saline solution 600kg, after mix homogeneously；Area is poured into for 4 square metres of (2m*2m), depth
For 3 meters of rectangle underground pickling pool (more than ultraviolet sterilization 30min), after compression is floating, pepper blank raw material highly about 2.6
Rice, in the edible alcohol solution that the surface spray concentration of pepper blank is 75wt%, fountain height presses 0.6kg/m2Calculate, cover pond
Lid, checks sealing condition, it is ensured that sealing, covers corner and centre in the pond of pickling pool and uniformly presses stone, and stone gross mass is
650kg, pickles 1 year, obtains less salt yellow pepper base.Its pH of less salt yellow pepper base is 4.1, and tart flavour is soft；Aminoacid free state
Nitrogen 0.20%, taste is tasty and refreshing, deliciousness；Sodium chloride content 6.4%, salinity is agreeable to the taste；Aromatic flavor, color is golden yellow, and color and luster is bright
It is beautiful, rich in nutrition content.
2) preparation of tribute green pepper beans：
By yellow pepper base 460kg after beating, it is heated to 95 DEG C and is concentrated, be concentrated into moisture content 20%, adds
Vegetable oil 160kg, black sesame powder 18kg, peanut powder 18kg, analysis for soybean powder 18kg, glutinous rice flour 18kg, white sugar 40kg, monosodium glutamate 6kg, perfume are pungent
Material 8kg and cold boiling water 250kg, stir, and are heated to 95 DEG C and are concentrated, and are concentrated into moisture content 15% or so, process
Cheng Hou, carries out canned, sealing, sterilization treatment (95 DEG C sterilize 20 minutes), and finished product is made in cooling.
The tribute green pepper caramel pool of preparation is good, salinity is suitable, nutritious, while with unique paste flavor and local flavor, when guaranteeing the quality
Between be up to more than 1 year.
Embodiment 2
1) preparation of yellow pepper base：
By Huarong produce yellow line green pepper 8000kg in terms of, stalk, clean, drain surface moisture, be cut into (8～10) mm × (8～10)
The capsicum piece of mm, Fructus actinidiae chinensiss fruit grain 32kg, the Herba Saussureae Involueratae that particle diameter is 2mm or so for admixing white wine 16kg, particle diameter for 2mm or so
Fruit fruit grain 32kg, solid Sal 960kg, concentration is 6wt% saline solution 570kg, after mix homogeneously；Area is poured into for 4 square metres
(circle), depth are 3 meters of underground pickling pool (more than ultraviolet sterilization 30min), and after compression is floating, pepper blank raw material height is about
For 2.3 meters, in the edible alcohol solution that the surface spray concentration of pepper blank is 75wt%, fountain height presses 1.2kg/m2Calculate, lid
Upper storage reservoir lid, checks sealing condition, it is ensured that sealing, covers corner and centre in the pond of pickling pool and uniformly presses stone, the total matter of stone
Measure according to salting period to determine, pickle 0～12 day time period, cover in pond and press 480kg stones, pickle 13～24 day time
Section, covers in pond and presses 600kg stones, pickles more than 25 days time periods, covers in pond and presses 680kg stones, pickles altogether 1 year,
Obtain less salt pepper blank.Its pH of less salt yellow pepper base is 4.02, and tart flavour is milder；Aminoacid free state nitrogen 0.22%, taste
Road is tasty and refreshing, deliciousness；Sodium chloride content 7.3%, salinity is agreeable to the taste；Aromatic flavor, color is golden yellow, bright color.
2) preparation of tribute green pepper beans：
By yellow pepper base 450kg after beating, it is heated to 95 DEG C and is concentrated, be concentrated into moisture content 20%, adds
Vegetable oil 150kg, black sesame powder 15kg, peanut powder 18kg, analysis for soybean powder 15kg, glutinous rice flour 180kg, white sugar 40kg, monosodium glutamate 6kg, perfume (or spice)
Pungent material 8kg and cold boiling water 280kg, stir, and are heated to 95 DEG C and are concentrated, and are concentrated into moisture content 15% or so, process
After the completion of, canned, sealing, sterilization treatment (95 DEG C sterilize 20 minutes) are carried out, finished product is made in cooling.
The tribute green pepper caramel pool of preparation is good, salinity is suitable, nutritious, while with unique paste flavor and local flavor, when guaranteeing the quality
Between be up to more than 1 year.
Claims (10)
1. a kind of tribute green pepper beans, it is characterised in that：Including following content of component：
40～50 parts of yellow pepper base；
10～20 parts of vegetable oil；
1～2 part of black sesame powder；
1～2 part of peanut powder；
1～2 part of analysis for soybean powder；
1～2 part of glutinous rice flour；
3～5 parts of white sugar；
0.5～1 part of monosodium glutamate；
0.5～1 part of spice；
20～30 parts of cold boiling water；
Described yellow pepper base is prepared via a method which to obtain：After by fresh yellow pepper feed stock chip or cutting, with Fructus Vins
The mixing of wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and solid Sal, adds the further mix homogeneously of saline solution, obtains yellow pepper
Base raw material；The yellow pepper base raw material is pickled using underground pickling pool, obtains yellow pepper base；The fresh yellow pepper raw material
It is 100 with the mass ratio of white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain, solid Sal and saline solution:(0.1～0.5):
(0.2～0.5):(0.2～0.5):(10～14)：(6～8)；The mass percent concentration of the saline solution is 4～6%.
2. tribute green pepper beans according to claim 1, it is characterised in that：The pickling pool includes cell body and supporting with cell body
Chi Gai, the cell body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；The Chi Gai
Chi Gai seals cell body when combining with the cell body, and Chi Gai can be slided up and down along cell body axle center.
3. tribute green pepper beans according to claim 1 and 2, it is characterised in that：The yellow pepper base raw material adopts underground pickling pool
The process pickled：Yellow pepper base raw material is loaded in pickling pool cell body, on the yellow pepper base raw material surface, sprinkling is edible
Ethanol, covers Chi Gai, makes cell body interior sealing, covers by 120～180kg/m in pond2Standard press weight, pickle 2～3 years,
Obtain final product yellow pepper base.
4. tribute green pepper beans according to claim 3, it is characterised in that：The concentration of the edible ethanol is 60～80%；It is described
Fountain height of the edible ethanol on yellow pepper base raw material surface is 0.5～1.5kg/m2。
5. tribute green pepper beans according to claim 3, it is characterised in that：By yellow pepper base raw material fill cell body height 2/3～
7/8。
6. tribute green pepper beans according to claim 3, it is characterised in that：The cell body capacity of the pickling pool is 8～12m3。
7. tribute green pepper beans according to claim 1, it is characterised in that：The fresh yellow pepper is cut into length for 3～8mm Fructus Capsicis
Section is cut into the capsicum piece of (8～10) mm × (8～10) mm.
8. tribute green pepper beans according to claim 1, it is characterised in that：
The particle diameter of the Fructus actinidiae chinensiss fruit grain is 1～3mm；
The particle diameter of the yacon fruit grain is 1～3mm.
9. tribute green pepper beans according to claim 1,2,4,5,6,7 or 8, it is characterised in that：0～12 day time period is pickled,
Pond is covered by 120～140kg/m2Standard press weight, pickle 13～24 day time period, cover by 140～160kg/m in pond2
Standard press weight, pickle more than 25 days time periods, cover by 160～180kg/m in pond2Standard press weight.
10. the method for preparing the tribute green pepper beans described in any one of claim 1～9, it is characterised in that：By yellow pepper base through being beaten
Afterwards, carry out once concentration, add vegetable oil, black sesame powder, peanut powder, analysis for soybean powder, glutinous rice flour, white sugar, monosodium glutamate, spice and cold open
Water, stirs, and carries out secondary concentration, obtains final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611155468.3A CN106579320A (en) | 2016-12-14 | 2016-12-14 | High-quality pepper sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611155468.3A CN106579320A (en) | 2016-12-14 | 2016-12-14 | High-quality pepper sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579320A true CN106579320A (en) | 2017-04-26 |
Family
ID=58801320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611155468.3A Pending CN106579320A (en) | 2016-12-14 | 2016-12-14 | High-quality pepper sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579320A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208088A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of polygonatum sibiricum pickled peppers |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN202958691U (en) * | 2012-11-09 | 2013-06-05 | 天津康澜食品有限公司 | Hot pepper pickling system |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104799249A (en) * | 2014-01-24 | 2015-07-29 | 岳付燕 | Flavored hot pepper sauce production method |
| CN105455107A (en) * | 2015-12-23 | 2016-04-06 | 青岛工学院 | Fruit flavored chili sauce |
-
2016
- 2016-12-14 CN CN201611155468.3A patent/CN106579320A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN202958691U (en) * | 2012-11-09 | 2013-06-05 | 天津康澜食品有限公司 | Hot pepper pickling system |
| CN104799249A (en) * | 2014-01-24 | 2015-07-29 | 岳付燕 | Flavored hot pepper sauce production method |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN105455107A (en) * | 2015-12-23 | 2016-04-06 | 青岛工学院 | Fruit flavored chili sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208088A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of polygonatum sibiricum pickled peppers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN103704646B (en) | The seasoning preparation method of lactic acid bacteria fermentation pickled vegetable liquid | |
| CN103436425B (en) | Garlic vinegar oral liquid and preparation method thereof | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN106722562A (en) | A kind of preparation method of yellow pepper base | |
| CN105296282A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos | |
| KR20160016297A (en) | Hybrid fermented vinegar and preparation method thereof | |
| CN106579320A (en) | High-quality pepper sauce and preparation method thereof | |
| CN105273963A (en) | Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion | |
| CN105273924A (en) | Technological method for preparing strong-flavor bamboo wine by mixing two kinds of bamboos in proportion | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN104823646A (en) | Cultivation method for zinc-rich radish | |
| CN106722559A (en) | A kind of tribute green pepper sauce pawpaw and preparation method thereof | |
| KR100503740B1 (en) | Recipe for loach soybean paste | |
| CN106666688A (en) | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base | |
| CN105273929A (en) | Technological method for preparing fen-flavor bamboo wine by mixing two kinds of bamboos in proportion | |
| KR101956847B1 (en) | Method for manufacturing kimchi using jade and jade kimchi by using the same | |
| KR20210059874A (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN105505722A (en) | Processing technology of persimmon white spirit | |
| CN104187520B (en) | A kind of less salt instant wax gourd Qie Vat dish | |
| CN106722197A (en) | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof | |
| CN106722558A (en) | A kind of tribute green pepper fiddlehead and preparation method thereof | |
| CN103907869B (en) | A kind of special fresh kidney beans pickles with sweet and sour flavor and preparation method thereof | |
| CN106579363A (en) | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank | |
| CN107619746A (en) | The production method of persimmon wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |