CN106722197A - A kind of local flavor tribute green pepper Salt black bean and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of local flavor tribute green pepper Salt black bean and preparation method thereof, the local flavor tribute green pepper Salt black bean raw material components such as including dry Salt black bean, yellow pepper base, vegetable oil, white sugar, monosodium glutamate, spice, its preparation method is precook after treatment dry Salt black bean, mixed thoroughly with draining yellow pepper base, vegetable oil, white sugar, monosodium glutamate and spice etc., obtain final product that less salt, sauce thick flavor, taste flavor are good, nutritious, and can long term sealed save local flavor tribute green pepper Salt black bean；Its preparation method is simple, low cost, meets large-scale industrial production.

Description

A kind of local flavor tribute green pepper Salt black bean and preparation method thereof

Technical field

It is more particularly to a kind of to use special local flavor yellow pepper the present invention relates to a kind of local flavor tribute green pepper Salt black bean and preparation method thereof Local flavor tribute green pepper Salt black bean that base is processed and preparation method thereof；Belong to chilli flavor food processing technique field.

Background technology

Fermented soya bean, are China Han characteristic fermented bean products flavorings.Fermented soya bean with black soya bean or soya bean as primary raw material, using hair The effect of mould, aspergillus or bacterialprotease, decomposing soya-bean protein matter is reached when to a certain degree, with salt, with the side such as wine, drying Method, the vigor of inhibitory enzyme delays fermentation process and is made.Capsicum is a kind of fragrant taste is pungent, and heat warm in nature is irritant, containing abundant Nutriment vegetables.Capsicum such as capsicum annum fasciculatum and line green pepper etc. are often processed into fermentation chopped chilli, used as flavouring and appetizing food.And Fermented soya bean and capsicum are often arranged in pairs or groups and prepare pungent Salt black bean, and at present, the product on Salt black bean product is relatively more, is done always as known to comparing Mother's local flavor Salt black bean, and for example Chinese patent (application number 201610417445.9) specifically disclose a kind of local flavor Salt black bean oil capsicum processed Sauce, its composition be weight than for capsicum 32.8%, the seed expressed oil 16.2% of crucifer rape, monosodium glutamate 2.20%, Salt black bean 34.3%, white granulated sugar 2.5%, ginger 5%, white wine 7%.The effect of it has nutrition and health care, bright, taste are fresh U.S., spicy delicious, improve a poor appetite, help digest, long shelf-life the advantages of.Its key contains in Salt black bean capsicum sauce formulation White wine composition, can play antisepsis, thus from Kaifeng when edible still can preserve 2 years.

And the capsicum that existing capsicum local flavor Salt black bean is used typically uses to be prepared by traditional zymotic, traditional chopped hot pepper Producing principle is to suppress capsicum physiological action using a certain amount of salt to cure it, the microorganism hair adhered to using capsicum table Ferment produces peculiar flavour.But, traditional zymotic capsicum salt content is too high, easily promote people to suffer from hypertension, coronary heart disease, very To being cancer, and traditional family's small workshop mode processing method receives raw material season limit, it is difficult to year-round provision, and manufacture craft is multiple Miscellaneous, fermentation process is difficult to control to, and causes unstable product quality.

At present, after local flavor chopped chilli product steps into industrialized production, the new situation of local flavor chopped chilli standardized production is opened, 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 capsicum The important research direction of processing.But capsicum 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, having a poor flavour for local flavor capsicum is limited to its popularization and application.Wind Taste chopped chilli industrialized production first has to ensure raw material energy long run supply, fresh chilli is processed into pepper blank solves this and ask Topic.At present, most of chopped chilli processing enterprise can largely purchase fresh chilli be former in the season for a bumper harvest (annual 8~October) of capsicum Material, then will add the salt of mass fraction more than 23% to mix after its simple process, 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, first must be rinsed with clear water during following process de- Salt, is unfavorable for the reservation of flavor substance and nutritional ingredient；2) polybag limited volume (every bag can only fill 40~60 kilograms), unfavorable Can not be reused in large-scale production, and polybag, waste of resource, pollution environment；3) under natural environment, temperature, illumination etc. Factor is extremely unstable, and the quality of pepper blank can be had undesirable effect during storage is pickled；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 capsicum uranidin does not have capsanthin under the same conditions Pigment stabilization, 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, it is to provide a kind of less salt, deliciousness, thick flavor, wind that the purpose of the present invention is Taste it is good, nutritious and can long term sealed save local flavor tribute green pepper Salt black bean.

It is to provide a kind of low cost, process is simple to prepare the local flavor tribute green pepper Salt black bean that another object of the present invention is Method, the method can mass produce.

In order to realize above-mentioned technical purpose, the invention provides a kind of local flavor tribute green pepper Salt black bean, including following content of component： 20~40 parts of dry Salt black bean；20~30 parts of yellow pepper base；35~45 parts of vegetable oil；3~5 parts of white sugar；0.5~1 part of monosodium glutamate；Spice 0.5~1 part；

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 segment The mixing of grape wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid salt, adds saline solution and is further well mixed, and 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, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt 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 and employ a kind of special yellow pepper base as condiment product, impart beans Drum special local flavor and abundant nutriment, obtain mouthfeel and nutrients and excellent local flavor tribute green pepper Salt black bean.The yellow pepper of use Base has allocated a small amount of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and appropriate solid salt into by primary raw material of yellow pepper With saline solution as auxiliary material.Each auxiliary material positive synergy below generation in yellow pepper curing process：White wine is by white The grape extraction juice after fermentation of grape or red skin and white flesh is brewed and formed, and its main composition is alcohol, also comprising phenols (such as tannin), Acid (such as lactic acid and vinegar of abundant natural acid (tartaric acid, malic acid and citric acid) and alcoholic fermentation and lactic fermentation generation Acid), sugar, fragrance matter, amino acid, protein and vitamin (C, B1, B2, B12, PP etc.)；Kiwi berry fruit and Smallantus sonchifolium Fruit belongs to natural fruit, all contains abundant mineral matter such as calcium, magnesium, iron, zinc, potassium, selenium and other trace elements, and Smallantus sonchifolium fruit In FOS content reach the 60~70% of Smallantus sonchifolium dry weight, Kiwi berry fruit also contains compared with high antioxygenic property vegetalization Material sod is learned, and contains the acids (such as vitamin C, grape acid, citric acid, malic acid) and abundant amino acid more than species. Natural phenolic material and vegetalitas chemical substance sod (inoxidizability is 3.3 times or so of tomato) in white wine are respectively provided with Preferable inoxidizability, can improve the inoxidizability of yellow pepper base product, protect its color and luster, prevent brown stain, and extend its preservation Time.Abundant acids, ethanol and the amino acid included in white wine, Kiwi berry fruit and Smallantus sonchifolium fruit are biofermentations The important source material for causing fragrant and flavor substance is produced, fragrant and flavor substance the generation of various causes in biological fermentation process can be increased, Acid can be conducive to adjusting beneficial microorganism appropriate pH environment with regulation system pH simultaneously；And sugar that they include, Protein and vitamin etc. are conducive to the cultivation of dominant bacteria.Additionally, white wine is generally faint yellow, yellow or golden yellow, Be conducive to improving the color and luster of yellow pepper base, and other grape wine can influence the color and luster of yellow pepper base due to haematochrome containing nature etc.. And the FOS that Smallantus sonchifolium is included has sweet taste, but it is difficult to be absorbed by the body, but many experiments show that it can be beneficial micro- by some Biological utilisation, such as lactic acid bacteria class, it is impossible to utilized by pathogenic microorganism etc., so as to promote beneficial microorganism to breed and suppress harmful Microorganism, is conducive to cultivation advantage probioticses, improves fermentation efficiency, increases the generation of flavor substances.Therefore, white wine, Mi The local flavor for being introduced as improving yellow pepper base of monkey peach fruit, Smallantus sonchifolium fruit, protection color and luster, having additional nutrients composition and extends it Shelf-life has positive role.Salt is most important material in fermentation process, and salt content higher can quickly suppress capsicum Aerobic respiration, prevent nutriment to be lost in, and accelerate beneficial microbe fermentation, but the too high pepper blank mouthful of influenceing of salt content Sense, and easily promote people to suffer from hypertension, coronary heart disease etc. and be detrimental to health, and salt content is relatively low, and fermentation process is slow, peppery The flavor substance and nutrient content of green pepper base are low.Technical scheme is introducing the groups such as white wine, Smallantus sonchifolium and Kiwi berry After point, can effective fast culture advantage probioticses, raising fermentation efficiency, while introducing substantial amounts of nutritional ingredient, realizes Rapid Fermentation under low-salt conditions, prepares local flavor foot, nutritious yellow pepper base.

Preferred scheme, the pickling pool includes pond body and the Chi Gai supporting with pond body, and being shaped as of the pond body is stood Cube, cuboid or cylinder, the Chi Gai are shaped as rectangle or circle；Chi Gai makes pond when the Chi Gai is combined with the pond body Body is sealed, and Chi Gai can be slided up and down along pond 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 pond body, and edible alcohol is sprayed on the yellow pepper base raw material surface, covers Chi Gai, makes close in pond body Envelope, covers by 120~180kg/m in pond²Standard press weight, pickle 1~3 year, obtain final product yellow pepper base.Technology of the invention Scheme employs the environmental conditions such as underground great Chi pickling process, the temperature of underground pond stabilization, small 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 pond body It is dynamic, and cover the certain pressure of applying in pond.Be mainly based upon yellow pepper under salt effect after dehydration on float over solution surface, There is salt solution to be layered with yellow pepper, salt solution cannot act on yellow pepper, pickle effect poor；Simultaneously after fermenting, pickling pool There is complicated Chemical Physics change, such as Volume Changes, chemical composition change, such as produce carbon dioxide and volatile small Molecular organic, system stability is poor.Yellow pepper can be made to be fully contacted with salt solution under being acted on by active pool lid and pressure, 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 fermentation process It is fixed.

Preferred scheme, the fresh yellow pepper by 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 ingredient is reduced.

Further preferred scheme, the concentration of the edible alcohol is 60~80%.

Further preferred scheme, fountain height of the edible alcohol on yellow pepper base raw material surface is 0.5~1.5kg/ m².Sprinkling edible alcohol is mainly kill harmful microorganism, while the ethanol that alcohol is included is used as fermentation raw material.

Further preferred scheme, the 2/3~7/8 of pond body height is filled by yellow pepper base raw material.Reserved in pickling pool body Certain space is conducive to pond to cover lower slider.

Further preferred scheme, the pond body capacity of the pickling pool is 8~12m³.Pickling pool of the invention is underground Pond, general floor space is 3~5 square metres, and bottom surface is square or circular regular rectangle.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 treatment, such as sealed rubber set.

Preferred scheme, the fresh yellow pepper be cut into length for 3~8mm capsicums section or be cut into (8~10) mm × (8~ 10) capsicum piece of mm.Capsicum segment or slicing treatment are more beneficial for the dipping of salt solution, accelerate the deactivated speed of capsicum, Capsicum aerobic respiration in itself is reduced, the loss of capsicum nutriment is advantageously reduced.

Preferred scheme, the fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit 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 Kiwi berry fruit is 1~3mm.

Preferred scheme, the particle diameter of the Smallantus sonchifolium fruit is 1~3mm.Kiwi berry is switched to appropriate particle diameter with Smallantus sonchifolium, Be conducive to the mixing of Kiwi berry and Smallantus sonchifolium and yellow pepper raw material, while be conducive to the quick release of its active ingredient for including, Improve fermented quality.

Preferred scheme, pickles 0~12 day time period, is covered by 120~140kg/m in pond²Standard press weight, salt down 13~24 day time period of system, covered by 140~160kg/m in pond²Standard press weight, pickle more than 25 days time periods, Pond is covered by 160~180kg/m²Standard press weight.By study physics in yellow pepper fermentation process in pickling pool and Chemical change, the pressure covered by appropriate adjustment pond can make the environment in pickling pool keep stabilization, while being conducive to yellow pepper With being fully contacted for salt solution, fermentation efficiency is improved.

Preferred scheme, it is ultraviolet to being carried out in pickling pool pond body before yellow pepper base raw material is loaded in pickling pool pond body Disinfect, can effectively kill harmful microorganism.

Present invention also offers a kind of method for preparing described local flavor tribute green pepper Salt black bean, the method is comprised the following steps：

1) dry Salt black bean is carried out into treatment of precooking, obtains expanding fermented soya bean；

2) yellow pepper base is carried out into draining treatment, obtains draining yellow pepper base；

3) the dry Salt black bean of the expansion and the draining yellow pepper base are mixed thoroughly with vegetable oil, white sugar, monosodium glutamate and spice, i.e., .

Selected Salt black bean and water by the removal of moldy metamorphism Salt black bean, then are pressed 1 by dry Salt black bean of the invention by roughing:1 volume Than mixing, small fire heating water is boiled, and is boiled to water after doing, and Salt black bean is boiled to expansion.These operations are all the more conventional operations in this area.

After local flavor tribute green pepper Salt black bean of the invention is machined, (85 DEG C sterilize 20 points to carry out canned, sealing, sterilization treatment Clock), cooling is made finished product.

Compared with prior art, the beneficial effect that technical scheme is brought：

1st, local flavor tribute green pepper Salt black bean of the invention it is in good taste, with denseer fermented soya bean fragrance and paste flavor taste, it is nutritious, while It is the characteristics of with less salt, favourable to improve product trencherman appetite and strengthen healthy.

2nd, the yellow pepper base raw material that local flavor tribute green pepper Salt black bean of the invention is used has the good spy of less salt, nutritious, local flavor Point, solves traditional chopped hot pepper auxiliary material and has to pass through washing desalting steps, cause nutritional ingredient and flavor substance loss lack Point.Meanwhile, yellow pepper base, without desalination, simplifies technological process when local flavor tribute green pepper Salt black bean is prepared, it is to avoid environmental pollution, section About production cost；

3rd, the dry Salt black bean raw material sources that technical scheme is used are wide, belong to cheap commercially available prod, and yellow pepper Base raw material is fermented using underground pickling pool, it is possible to achieve industrialization large-scale production, greatly reduces the cost of raw material.

4th, the yellow pepper base that technical scheme is used is by fresh yellow pepper and white wine, Kiwi berry fruit, snow The compatibility such as lotus fruit fruit and salt 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, may be used for being processed into local flavor tribute green pepper Salt black bean the characteristics of nutritious, and directly after draining, assign The abundant nutriment of tribute green pepper Salt black bean and mouthfeel.

5th, the yellow pepper base color and luster that technical scheme is used is good, is yellow or golden yellow, is pickling 30~40 days When with preferable flavor taste, can be stored in pickling pool 1~3 year, more preferably, and color and luster is constant, uses it for flavor taste Local flavor tribute green pepper Salt black bean is processed into, larger improvement can be either obtained on taste and on sense organ.

Specific embodiment

Specific examples below is intended to further illustrate present invention, rather than the protection of limitation the claims in the present invention Scope.

Pickling pool in following examples is built：Cylinder or cuboid pit are dug on level land, it is flat that floor space is about 4 Square rice, total capacity is about 8~12m³, pit inwall does water-proofing treatment using the bottoming such as cement, and cement surface patch ceramics is repaiied Build up pond body；The Chi Gai supporting with pond body, shape is consistent with pond body bottom surface, standby using wood, and Chi Gai peripheries are using sealing Rubber bound edge, keeps preferable sealing.

The dry fermented soya bean used in following examples are conventional commercially available prod, and vegetable oil, white sugar, monosodium glutamate and spice are normal Rule are flavorings.

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 Enter Kiwi berry fruit 40kg, the Smallantus sonchifolium fruit 40kg that particle diameter is 2mm or so of white wine 30kg, particle diameter for 2mm or so, Gu Body salt 1100kg, concentration is 5wt% saline solution 600kg, after being well mixed；Area is poured into for 4 square metres of (2m*2m), depth It is 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, is the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, and fountain height presses 0.6kg/m²Calculate, cover pond Lid, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool uniformly presses stone, and stone gross mass is 570kg, 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；Amino acid free state Nitrogen 0.20%, taste is tasty and refreshing, deliciousness；Sodium chloride content 6.4%, salinity is agreeable to the taste；Aromatic flavour, color is golden yellow, and color and luster is bright It is beautiful, rich in nutrition content.

2) Salt black bean pretreatment：

Commercially available dry Salt black bean 300kg is mixed with the water of 1 times of volume, small fire heating expands dry fermented soya bean, and draining obtains pre- Dry Salt black bean after treatment.

3) preparation of local flavor tribute green pepper Salt black bean：

After taking 300kg less salt yellow pepper base drainings, with expansion Salt black bean, vegetable oil (rapeseed oil) 400kg, white sugar 40kg, taste Smart 5kg and spice 5kg, stirs and evenly mixs, compound, carry out it is canned, sealing, 85 DEG C sterilize 25 minutes, cooling, be made finished product.

The local flavor tribute green pepper Salt black bean color and luster of preparation is good, thick flavor, nutritious, while having Salt black bean deliciousness mouthfeel and fermented soya bean fragrant The peculiar flavour of taste and yellow pepper base, shelf lives are long.

Embodiment 2

1) preparation of yellow pepper base：

In terms of yellow line green pepper 8000kg is produced by Huarong, stalk, clean, drain surface moisture, be cut into (8~10) mm × (8~10) The capsicum piece of mm, admixes Kiwi berry fruit 32kg, the saussurea involucrata that particle diameter is 2mm or so of white wine 16kg, particle diameter for 2mm or so Fruit fruit 32kg, solid salt 960kg, concentration are 6wt% saline solution 570kg, after being well mixed；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 It is 2.3 meters, is the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, fountain height presses 1.2kg/m²Calculate, lid Upper storage reservoir lid, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool uniformly presses stone, the total matter of stone Measure according to salting period to determine, pickle 0~12 day time period, covered in pond and press 520kg stones, pickle 13~24 day time Section, covers in pond and presses 600kg stones, pickles more than 25 days time periods, is covered 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；Amino acid free state nitrogen 0.22%, taste Road is tasty and refreshing, deliciousness；Sodium chloride content 7.3%, salinity is agreeable to the taste；Aromatic flavour, color is golden yellow, bright color.

2) Salt black bean pretreatment：

Commercially available dry Salt black bean 350kg is mixed with the water of 1 times of volume, small fire heating expands dry fermented soya bean, and draining obtains pre- Dry Salt black bean after treatment.

3) preparation of local flavor tribute green pepper Salt black bean：

After taking 280kg less salt yellow pepper base drainings, with expansion Salt black bean, vegetable oil 420kg, white sugar 32kg, monosodium glutamate 6kg and perfume (or spice) Pungent material 7kg, stirs and evenly mixs, compound, carry out it is canned, sealing, 85 DEG C sterilize 25 minutes, cooling, be made finished product.

The local flavor tribute green pepper Salt black bean color and luster of preparation is good, thick flavor, nutritious, while having Salt black bean deliciousness mouthfeel and fermented soya bean fragrant The peculiar flavour of taste and yellow pepper base, shelf lives are long.

Claims (10)

1. a kind of local flavor tribute green pepper Salt black bean, it is characterised in that：Including following mass parts raw material components：

20~40 parts of dry Salt black bean；

20~30 parts of yellow pepper base；

35~45 parts of vegetable oil；

3~5 parts of white sugar；

0.5~1 part of monosodium glutamate；

0.5~1 part of spice；

Described yellow pepper base is prepared via a method which to obtain：After by fresh yellow pepper feed stock chip or segment, with white grape The mixing of wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid salt, adds saline solution and is further well mixed, and 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, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt 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. local flavor tribute green pepper Salt black bean according to claim 1, it is characterised in that：The pickling pool includes pond body and and pond body Supporting Chi Gai, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；Institute Stating Chi Gai when Chi Gai is combined with the pond body seals pond body, and Chi Gai can be slided up and down along pond body axle center.

3. local flavor tribute green pepper Salt black bean according to claim 1 and 2, it is characterised in that：The yellow pepper base raw material uses underground The process that pickling pool is pickled：Yellow pepper base raw material is loaded in pickling pool pond body, in yellow pepper base raw material surface spray Edible alcohol is spilt, Chi Gai is covered, makes pond body interior sealing, covered by 120~180kg/m in pond²Standard press weight, pickle 1 ~3 years, obtain final product yellow pepper base.

4. local flavor tribute green pepper Salt black bean according to claim 3, it is characterised in that：The concentration of the edible alcohol be 60~ 80%；Fountain height of the edible alcohol on yellow pepper base raw material surface is 0.5~1.5kg/m²。

5. local flavor tribute green pepper Salt black bean according to claim 3, it is characterised in that：Yellow pepper base raw material is filled into pond body height 2/3~7/8.

6. local flavor tribute green pepper Salt black bean according to claim 3, it is characterised in that：The pond body capacity of the pickling pool be 8~ 12m³。

7. local flavor tribute green pepper Salt black bean according to claim 1, it is characterised in that：The fresh yellow pepper be cut into length for 3~ 8mm capsicums section is cut into the capsicum piece of (8~10) mm × (8~10) mm.

8. local flavor tribute green pepper Salt black bean according to claim 1, it is characterised in that：

The particle diameter of the Kiwi berry fruit is 1~3mm；

The particle diameter of the Smallantus sonchifolium fruit is 1~3mm.

9. the local flavor tribute green pepper Salt black bean according to claim 1,2,4,5,6,7 or 8, it is characterised in that：Pickle 0~12 day time Section, covers by 120~140kg/m in pond²Standard press weight, pickle 13~24 day time period, cover by 140 in pond~ 160kg/m²Standard press weight, pickle more than 25 days time periods, covered by 160~180kg/m in pond²Standard press weight Thing.

10. the method for preparing the local flavor tribute green pepper Salt black bean described in any one of claim 1~9, it is characterised in that：Including following step Suddenly：

1) dry Salt black bean is carried out into treatment of precooking, obtains expanding fermented soya bean；

2) yellow pepper base is carried out into draining treatment, obtains draining yellow pepper base；

3) the dry Salt black bean of the expansion and the draining yellow pepper base are mixed thoroughly with vegetable oil, white sugar, monosodium glutamate and spice, are obtained final product.