CN106616688A - Soybean and pepper paste and preparation method thereof - Google Patents

Abstract

The invention discloses a soybean and pepper paste and a preparation method thereof. The soybean and pepper paste is composed of, by weight part, 100 parts of unpicked pepper, 10-30 parts of soybean, 8-10 parts of salt, 0.5-3 parts of white spirit, 0.01-0.05 parts of citric acid, 1-3 parts of limewater and 1-5 parts of garlic. The preparation method comprises the steps of 1) selecting, stalk-removing, cleaning and stir-frying the unpicked peppers, stir-frying the soybean and mashing the garlic; 2) uniformly mixing the raw materials and sealing the mixture in jars for fermentation; 3) slicing the fermented pepper, then bagging and bottling the sliced pepper, and performing sterilization and sealing to obtain the soybean and pepper paste. The soybean and pepper paste is low in salt content; the fresh pepper is pickled after being stir-fried, so that salty water can be avoided during the pickling process; the soybean and pepper paste is savory, spicy and slightly sour in taste and can be applied to fried dishes or salads, thereby being wide in marking prospect. The soybean and pepper paste makes use of a large quantity of the unpicked pepper inapplicable to market sales, thereby avoiding production resource waste; the production process has no salty water discharge, and low-salt food is safe, healthy and tasty, so that the soybean and pepper can be one of stocked food materials for both household and restaurants.

Description

A kind of beans son capsicum and preparation method

Technical field

The present invention relates to chilli food manufacture field, specially a kind of beans son capsicum and preparation method.

Background technology

Capsicum is up to 198 milligrams per hectogram amount containing vitamin C, occupies the first place of vegetables.Cobastab, carrotene and calcium, The content of mineral substances such as iron also relatively enrich.Medical expert thinks that capsicum can alleviate chest and abdomen crymodynia, prevents dysentery, kills and is posted in suppression stomach abdomen It is infested, control heart disease and coronary sclerosis；Oral mucosa can also be stimulated, cause the wriggling of stomach, promote salivary secretion, be strengthened Appetite, promotes digestion.Pungent product have sterilization, anti-corrosion, seasoning, nutrition, the function such as dispel cold because of it, are mankind's diseases prevention, cure the disease, change Well-founded because, promote human evolution serve positive role.Therefore, some capsicums are added in your daily menu, to body Health is very beneficial.Capsicum is also a kind of food very excitatory, is the favorite of many people, and it is that particularly people from Sichuan eats peppery Name, capsicum is not only that its pungent can stimulate our appetite, dispeling cold for warm stomach has very big effect, for Treatment indigestion has good effect.As Sichuan cuisine and spicy hot chafing dish are in the prevalence of various places, the people for eating capsicum is more and more, no Few young man almost pauses and be unable to do without capsicum.

Pickle acid pepper and be frequently used for culinary art, be one home cooking, it is deep to be liked by a numerous persons sponging on an aristocrat.

Capsicum tree grows into latter stage, and yield can greatly reduce, and capsicum grows very slow, but still has part to hang over capsicum tree On, after the cleaning of pending last time, extract the proportion of crop planting that capsicum tree arrangement soil carries out below.Finally from capsicum tree The young capsicum of cleaning is we term it " lower tree capsicum ".Lower tree capsicum individuality is little, and non agricultural chemical residuum, majority is in cyan, due to mesh It is front not utilized well, waste especially big.

The content of the invention

It is an object of the invention to provide one kind pickles acid pepper food beans son capsicum, and preparation method thereof.

To reach above-mentioned purpose, the technical scheme for adopting for：

A kind of beans son capsicum, by weight, comprising lower 100 parts of capsicum of tree, soya bean 10-30 parts, salt 8-10 parts, white wine 0.5- 3 parts, citric acid 0.01-0.05 parts, limewash 1-3 parts, garlic 1-5 parts.

The preparation method of above-mentioned beans son capsicum, its step is：

1）, get the raw materials ready：Handle is removed after selecting, cleaned, fried with fresh lower tree capsicum, soya bean fries, and garlic breaks into pureed；

2）, by the capsicum for frying, soya bean, and salt, white wine, citric acid, limewash and mashed garlic mixing and stirring, dress altar is close Seal ferment, 10-25 DEG C of fermentation temperature, fermentation time 30 days；

3）, by after fermentation capsicum shred, pack or bottle, after sterilizing seal.

Having the beneficial effect that using such scheme：This beans son capsicum salt content is low, and fresh capsicum is pickled after frying, Unnecessary salt solution will not be produced in curing process, its taste is spicy, micro- acid can be used for cooking or botargo, and market is extensive.A large amount of profits With the lower tree son capsicum for facing shopkeepers' strike, it is to avoid resources of production wastes, production process environmental protection salt-free water discharge, salt-poor diet is more pacified Full health, it is delicious in taste, it is one of standing food materials of family and restaurant.

Specific embodiment

With reference to embodiment and the present invention is further described, but the present invention is not limited only to following embodiments, it is anticipated that In the case of with reference to prior art, performance may produce many variations to those skilled in the art.

A kind of beans son capsicum, by weight, comprising lower 100 parts of capsicum of tree, soya bean 10-30 parts, salt 8-10 parts, white wine 0.5-3 parts, citric acid 0.01-0.05 parts, limewash 1-3 parts, garlic 1-5 parts.The lower tree capsicum is that capsicum tree is upper last clear The young capsicum managed, each component content can be adjusted in the range of with taste.

The preparation method of above-mentioned beans son capsicum, its step is：

1）, get the raw materials ready：Choose with fresh lower tree capsicum, go pathology, insect bite to select capsicum, then remove handle, be put into pond cleaning, drip It is dry, then fried with cauldron, it is also possible to which that rotary drum is heated, be careful not to it is fried, while make fresh capsicum be dehydrated in a large number, fry it is good after it is cold It is standby.Soya bean fries, standby.Garlic breaks into pureed, standby.

2）, the capsicum for frying, soya bean, and salt, white wine, citric acid, limewash and mashed garlic mixed in pond, stir Uniformly, sealing and fermenting, 10-25 DEG C of fermentation temperature, fermentation time 30 days or so are then carried out with pond or Tu Tan.

3）, by fermentation beans son capsicum chopping, pack or bottle, after sterilizing seal.

Claims (2)

1. a kind of beans son capsicum, by weight, is characterized in that：Comprising lower 100 parts of capsicum of tree, soya bean 10-30 parts, salt 8-10 Part, white wine 0.5-3 parts, citric acid 0.01-0.05 parts, limewash 1-3 parts, garlic 1-5 parts.

2. the preparation method of beans as claimed in claim 1 son capsicum, its characterization step is：

1）, get the raw materials ready：Handle is removed after selecting, cleaned, fried with fresh lower tree capsicum, soya bean fries, and garlic breaks into pureed；

2）, by the capsicum for frying, soya bean, and salt, white wine, citric acid, limewash and mashed garlic mixing and stirring, dress altar is close Seal ferment, 10-25 DEG C of fermentation temperature, fermentation time 30 days；

3）, by after fermentation capsicum shred, pack or bottle, after sterilizing seal.