CN106722558A

CN106722558A - A kind of tribute green pepper fiddlehead and preparation method thereof

Info

Publication number: CN106722558A
Application number: CN201611153267.XA
Authority: CN
Inventors: 罗薇; 胡璇; 金阳海
Original assignee: Hengdong Xing Wei Three Camphor Yellow Tribute Agricultural Products Co Ltd
Current assignee: Hengdong Xing Wei Three Camphor Yellow Tribute Agricultural Products Co Ltd
Priority date: 2016-12-14
Filing date: 2016-12-14
Publication date: 2017-05-31

Abstract

The invention discloses a kind of tribute green pepper fiddlehead and preparation method thereof, the tribute green pepper fiddlehead raw material components such as including salt marsh fiddlehead, yellow pepper base, mashed garlic, vegetable oil, monosodium glutamate, spice, its preparation method is salt marsh fiddlehead to be sequentially passed through into desalination, is precooked and squeezing treatment, fiddlehead after treatment is mixed thoroughly with draining yellow pepper base and mashed garlic, vegetable oil, monosodium glutamate and spice etc., obtain final product that less salt, mouthfeel are crisp and refreshing, local flavor is good, nutritious, and can long term sealed save tribute green pepper fiddlehead；The preparation method of tribute green pepper fiddlehead is simple, low cost, meets large-scale industrial production.

Description

A kind of tribute green pepper fiddlehead and preparation method thereof

Technical field

The present invention relates to a kind of tribute green pepper fiddlehead and preparation method thereof, more particularly to a kind of flavour yellow pepper base processing Into fiddlehead and preparation method thereof；Belong to chilli flavor food processing technique field.

Background technology

The traditional preparation methods of salted vegetables are basically identical, are first to salt into vegetables down semi-finished product, cutting shaping, its general making Process is：- cutting shaping-desalination-dehydration-plus auxiliary material-finished product are chosen-pickle-cleaned to vegetables.Wherein, the species of vegetables should When appropriate auxiliary material is coordinated, the mouthfeel of delicious food could be obtained, harmful effect is not resulted in health yet.Chinese patent (Shen Please number 201410793621.X) a kind of preparation method of fiddlehead salted vegetables is disclosed, specifically disclosing will exist after fiddlehead cut type with salt Pickled in closed container, until being taken out after penetrating acid, spread nature out and dry to moisture less than 15%, add auxiliary material to mix thoroughly, it is described Auxiliary material is consisted of the following composition by weight：White granulated sugar 15-20, vinegar 25-30,50-100 grams of soy sauce, 10-15 grams of paprika, purple 0.2-0.5 grams of vegetable powder, 0.5-0.8 grams of garlic, anistree 3-10 grams, 1-4 grams of zingiber kawagoii, 2-5 grams of fennel, 5-10 grams of pepper, Chinese prickly ash 6- 13-24 grams of 15 grams, Sha Ren 5-10 gram, 5-10 grams of cassia bark, 14-18 grams of rhizoma zingiberis, 13-20 grams of bubble green pepper and sesame oil；The patent document is closed Key is to employ a kind of special seasoning formula, the salted vegetables satiny delicious food of finished product mouthfeel of preparation, has the very strong appetite that improves to imitate Really, and to health do not have undesirable effect.

Capsicum is that one kind is loved by people, and taste is pungent is fragrant, and heat warm in nature is irritant, the vegetable containing abundant nutriment Dish.Capsicum can be divided into fresh edible capsicum and processing capsicum according to purposes, and fresh edible capsicum processes capsicum based on green pepper and long red pepper Then based on capsicum annum fasciculatum and line green pepper.Capsicum is mainly processed into fermentation chopped chilli in south China, fermentation chopped chilli is south China food Peppery area well received flavouring and appetizing food.Traditional zymotic chopped hot pepper producing principle is suppressed using a certain amount of salt Capsicum physiological action cures it, and the microbial fermentation adhered to using capsicum table produces peculiar flavour.But, traditional zymotic is peppery Green pepper salt content is too high, easily promote people to suffer from hypertension, coronary heart disease, even cancer, and traditional family's small workshop mode Processing method receives raw material season limit, it is difficult to which year-round provision, and complex manufacturing technology, fermentation process are difficult to control to, and cause product Quality is unstable.

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.

Prior art does not prepare the relevant report of local flavor tribute green pepper fiddlehead also using yellow pepper base processing fiddlehead.

The content of the invention

For the problem that prior art is present, it is to provide that a kind of less salt, mouthfeel be crisp and refreshing, local flavor that the purpose of the present invention is It is good, nutritious, and can long term sealed save tribute green pepper fiddlehead.

It is to provide a kind of low cost, the side for preparing the tribute green pepper fiddlehead of process is simple that another object of the present invention is Method, the method can be mass produced.

In order to realize above-mentioned technical purpose, the invention provides a kind of tribute green pepper fiddlehead, including following content of component：Salt marsh 50~70 parts of fiddlehead；20~30 parts of yellow pepper base；3~5 parts of mashed garlic；6~10 parts of vegetable oil；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 fern The special local flavor of dish and abundant nutriment, obtain mouthfeel and nutrients and excellent tribute green pepper fiddlehead.The yellow pepper base for using with Yellow pepper has allocated a small amount of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and appropriate solid salt and food into for primary raw material Salt solution is used as auxiliary material.Each auxiliary material positive synergy below generation in yellow pepper curing process：White wine is by white grape Or the grape extraction juice after fermentation of red skin and white flesh is brewed and formed, its main composition is alcohol, also comprising phenols (such as tannin), is enriched Natural acid (tartaric acid, malic acid and citric acid) and alcoholic fermentation and lactic fermentation generation acid (such as lactic acid and acetic acid), sugar Point, fragrance matter, amino acid, protein and vitamin (C, B1, B2, B12, PP etc.)；Kiwi berry fruit and Smallantus sonchifolium fruit belong to In natural fruit, all contain abundant mineral matter such as calcium, magnesium, iron, zinc, potassium, selenium and other trace elements, and the fruit in Smallantus sonchifolium fruit Oligosaccharide content reaches the 60~70% of Smallantus sonchifolium dry weight, and Kiwi berry fruit also contains compared with high antioxygenic property vegetalitas chemical substance Sod, and contain the acids (such as vitamin C, grape acid, citric acid, malic acid) and abundant amino acid more than species.White grape Natural phenolic material and vegetalitas chemical substance sod (inoxidizability is 3.3 times or so of tomato) in wine are respectively provided with preferably Inoxidizability, can improve the inoxidizability of yellow pepper base product, protect its color and luster, prevent brown stain, and extend its holding time.In vain Abundant acids, ethanol and the amino acid included in grape wine, Kiwi berry fruit and Smallantus sonchifolium fruit are that biofermentation produces cause The important source material of fragrant and flavor substance, can increase fragrant and flavor substance the generation of various causes in biological fermentation process, while sour Class material can be conducive to adjusting beneficial microorganism appropriate pH environment with regulation system pH；And sugar, the protein that they include And vitamin etc. is conducive to the cultivation of dominant bacteria.Additionally, white wine is generally faint yellow, yellow or golden yellow, be conducive to Improve 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 saussurea involucrata The FOS that fruit includes has sweet taste, but is difficult to be absorbed by the body, but many experiments show that it can be by some beneficial microbes profit With 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 to be harmful to micro- life Thing, is conducive to cultivation advantage probioticses, improves fermentation efficiency, increases the generation of flavor substances.Therefore, white wine, Kiwi berry The local flavor for being introduced as improving yellow pepper base of fruit, Smallantus sonchifolium fruit, protection color and luster, having additional nutrients composition and extends it and guarantees the quality Phase has positive role.Salt is most important material in fermentation process, and salt content higher can quickly suppress having for capsicum Oxygen is breathed, and prevents nutriment to be lost in, and accelerates beneficial microbe fermentation, but salt content is too high can influence pepper blank mouthfeel, 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, capsicum The flavor substance and nutrient content of base are low.Technical scheme is introducing the components such as white wine, Smallantus sonchifolium and Kiwi berry Afterwards, can effective fast culture advantage probioticses, improve fermentation efficiency, while introducing substantial amounts of nutritional ingredient, realize 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 30~40kg/m in pond²Standard press weight, pickle 13~24 day time period, covered by 50~60kg/m in pond²Standard press weight, more than 25 days time periods are pickled, in Chi Gai It is upper to press 70~80kg/m²Standard press weight.Become by studying physics and chemistry in yellow pepper fermentation process in pickling pool Change, the pressure covered by appropriate adjustment pond can make the environment in pickling pool keep stabilization, while being conducive to yellow pepper and salt solution Be fully contacted, improve fermentation efficiency.

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 tribute green pepper fiddlehead, the method is comprised the following steps：

1) salt marsh fiddlehead sequentially passed through into desalination, precooked and squeezing treatment, obtain desalination fiddlehead；

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

3) the desalination fiddlehead and the dehydration yellow pepper base are mixed thoroughly with mashed garlic, vegetable oil, monosodium glutamate and spice, i.e., .

Salt marsh fiddlehead of the invention is typically first used by water logging mode desalination, using 5~10 times of volumes of salt marsh fiddlehead After water retting 5~24 hours, draining can be repeated according to the actual conditions of salt marsh fiddlehead salt content；Add salt marsh fern 5~10 times of water of volume of dish, boil 0.5~2h, cooling, draining (repeatable operation), the salt marsh fiddlehead after further water is boiled Press dewatering, obtains pretreated salt marsh fiddlehead.These operations are all the more conventional operations in this area.

After tribute green pepper fiddlehead of the invention machines, packed, sealed, sterilization treatment (85 DEG C sterilize 20 minutes), it is cold But, it is made finished product.

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

1st, the crisp and refreshing mouthfeel of tribute green pepper fiddlehead of the invention, nutritious, while the characteristics of having less salt, favourable to improve product trencherman Appetite and enhancing are healthy.

2nd, the characteristics of yellow pepper base that tribute green pepper fiddlehead of the invention uses has less salt, nutritious, local flavor is good, solves Traditional chopped hot pepper auxiliary material has to pass through washing desalting steps, causes the shortcoming of nutritional ingredient and flavor substance loss.Meanwhile, it is yellow Pepper blank, without desalination, simplifies technological process when tribute green pepper fiddlehead is prepared, it is to avoid environmental pollution, has saved production cost；

3rd, the fiddlehead raw material that technical scheme is used can utilize ripe technique to prepare, and yellow pepper base raw material Fermented using underground pickling pool, it is possible to achieve industrialization large-scale production, greatly reduced the cost of raw material.

4th, the yellow pepper base auxiliary material that technical scheme is used is by fresh yellow pepper and white wine, kiwi fruit The compatibilities such as grain, Smallantus sonchifolium fruit and salt are pickled, and synergistic function substantially, protect by the yellow pepper base of acquisition between each component Flavor substance foot is held, it is in good taste, may be used for processing salt marsh fiddlehead the characteristics of nutritious, and directly after draining, assign salt The abundant nutriment of stain fiddlehead 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 Processing salt marsh fiddlehead, can either obtain larger improvement 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, 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 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 close Envelope rubber bound edge, keeps preferable sealing.

The salt marsh fiddlehead used in following examples is conventional commercially available prod, mashed garlic, vegetable oil, monosodium glutamate and spice For routine is flavoring.

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 600kg, 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 marsh fiddlehead pretreatment：

After water retting 20 hours by the commercially available salt marsh fiddleheads of 600kg using 8 times of volumes, draining is repeated 2 times；Again plus Enter 10 times of water of volume of salt marsh fiddlehead, boil 1h, cool down, draining, press dewatering obtains desalination fiddlehead.

3) preparation of tribute green pepper fiddlehead：

After taking the pretreatment of 265kg less salt yellow pepper bases draining, with desalination fiddlehead and mashed garlic 40kg, vegetable oil 80kg, taste Smart 8kg and spice 7kg etc. are stirred and evenly mixed, compound, packed, sealed, 85 DEG C sterilize 20 minutes, cooling, be made finished product.

The tribute green pepper fiddlehead color and luster of preparation is good, delicious flavour, rich in amino acid mineral matter etc., while having the crisp and refreshing mouth of fiddlehead Sense and the peculiar flavour of yellow pepper base, shelf lives are long more than 1 year under air-proof condition.

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 480kg stones, pickle 13~24 day time Section, covers in pond and presses 570kg stones, pickles more than 25 days time periods, is covered in pond and presses 645kg 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 marsh fiddlehead pretreatment：

After water retting 20 hours by commercially available 550kg salt marsh fiddlehead using 8 times of volumes, draining is repeated 2 times；Again plus Enter 10 times of water of volume of salt marsh fiddlehead, boil 1h, cool down, draining, press dewatering obtains desalination fiddlehead.

3) preparation of tribute green pepper fiddlehead：

After taking the pretreatment of 280kg less salt yellow pepper bases draining, with desalination fiddlehead and mashed garlic 40kg, vegetable oil 90kg, taste Smart 8kg and spice 7kg etc. are stirred and evenly mixed, compound, packed, sealed, 85 DEG C sterilize 20 minutes, cooling, be made finished product.

Claims

1. a kind of tribute green pepper fiddlehead, it is characterised in that：Including following mass parts raw material components：

50~70 parts of salt marsh fiddlehead；

20~30 parts of yellow pepper base；

3~5 parts of mashed garlic；

6~10 parts of vegetable oil；

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. tribute green pepper fiddlehead according to claim 1, it is characterised in that：The pickling pool includes pond body and supporting with pond body Chi Gai, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；The pond Chi Gai seals pond body when lid is combined with the pond body, and Chi Gai can be slided up and down along pond body axle center.

3. tribute green pepper fiddlehead according to claim 1 and 2, it is characterised in that：The yellow pepper base raw material is pickled using underground The process that pond is pickled：Yellow pepper base raw material is loaded in pickling pool pond body, is sprayed on the yellow pepper base raw material surface and eaten With alcohol, Chi Gai is covered, make pond body interior sealing, covered by 120~180kg/m in pond²Standard press weight, pickle 1~3 Year, obtain final product yellow pepper base.

4. tribute green pepper fiddlehead according to claim 3, it is characterised in that：The concentration of the edible alcohol is 60~80%；Institute It is 0.5~1.5kg/m to state fountain height of the edible alcohol on yellow pepper base raw material surface²。

5. tribute green pepper fiddlehead according to claim 3, it is characterised in that：Yellow pepper base raw material is filled the 2/3 of pond body height ~7/8.

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

7. tribute green pepper fiddlehead according to claim 1, it is characterised in that：The fresh yellow pepper is cut into length for 3~8mm is peppery Green pepper section is cut into the capsicum piece of (8~10) mm × (8~10) mm.

8. tribute green pepper fiddlehead 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 tribute green pepper fiddlehead according to claim 1,2,4,5,6,7 or 8, it is characterised in that：0~12 day time period is pickled, Covered 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 tribute green pepper fiddlehead described in any one of claim 1~9, it is characterised in that：Comprise the following steps：

3) the desalination fiddlehead and the dehydration yellow pepper base are mixed thoroughly with mashed garlic, vegetable oil, monosodium glutamate and spice, are obtained final product.