CN106722559A - A kind of tribute green pepper sauce pawpaw and preparation method thereof - Google Patents
A kind of tribute green pepper sauce pawpaw and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of tribute green pepper sauce pawpaw and preparation method thereof, green pepper sauce pawpaw is done by including pawpaw for tribute, light soy sauce, yellow pepper base, ginger, Garlic Seeds, vegetable oil, spice and cold boiling water etc. are obtained in interior raw material components by pickling, its preparation method is by after the dry treatment using saline sook of pawpaw, draining, obtain draining pawpaw, draining pawpaw and draining yellow pepper base and light soy sauce, ginger, Garlic Seeds, vegetable oil, spice etc. is added and mixed into cold boiling water, pickle, obtain final product less salt, mouthfeel is unique, local flavor is good, it is nutritious, and the tribute green pepper sauce pawpaw of energy long term sealed save；The preparation method of tribute green pepper sauce pawpaw is simple, low cost, meets large-scale industrial production.
Description
Technical field
It is more particularly to a kind of to use special local flavor yellow pepper base the present invention relates to a kind of tribute green pepper sauce pawpaw and preparation method thereof
Pawpaw for processing and preparation method thereof；Belong to chilli flavor food processing technique field.
Background technology
Pawpaw is familiar fruit, and not only taste is not only fragrant but also sweet, and also effect of health care, beauty.In pawpaw
In, comprising various enzyme elements, vitamin (vitamin) and mineral matter, and most abundant vitamin is vitamin A, B B-complex
B, vitamin C and vitamin E.In general the deeper fruits and vegetables nutritive value of color is higher, pawpaw it is yellowish pink scarlet,
Containing substantial amounts of carrotene, a kind of natural antioxidant of carrot vegetarian diet is effective against the soma of destruction, often eats wood
Melon may also reach up effect of anti-cancer.Pawpaw also has effect of moistening skin beautifying, and pawpaw is not warm in nature not cold dry, can make absorption of human body
Nutrition it is more abundant, allow skin to become bright and clean tender, reduce wrinkle it is more ruddy by complexion.Pawpaw can also solve summer heat, also have
Promote the production of body fluid to quench thirst, pawpaw can be eaten when summer is scorching, both can also cough-relieving with heatstroke prevention, it is also possible to supplement human body
Moisture.But pawpaw belongs to tropical fruit (tree), and not easy to maintain, typically it is made predominantly into that pawpaw is dry or can etc. is vast to be adapted to
Consumer demand.As Chinese patent (Application No. 201510111112.9) discloses a kind of pawpaw can, pawpaw is specifically disclosed
Can is prepared from by following raw material：300-400 portions of pawpaw, 50-60 portions of citric acid, 30-40 portions of white granulated sugar.It is Chinese special
Sharp (Application No. 201310343591.8) discloses a kind of processing method of natural pawpaw dry plate, specifically discloses following steps：
(1) selected pawpaw raw material, (2) peeling, (3) section, (4) mixing, the leaching of (5) sugar, (6) drying, Icing Sugar on (7), (8) packaging should
Method can keep dry natural flavour mountaineous of pawpaw, greatly improve its original nutritive value, and its fragrance and crisp sweet can be increased again
Mouthfeel, it is easy to maintain, and help and extend the shelf life.But, single its single taste of pawpaw product, it is difficult to meet various consumers
Demand.
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 sauce pawpaw also using yellow pepper base processing pawpaw.
The content of the invention
For the problem that prior art is present, the purpose of the present invention be provide a kind of less salt, in good taste, local flavor it is good,
It is nutritious, and can long term sealed save tribute green pepper sauce pawpaw.
It is to provide a kind of low cost, process is simple to prepare the tribute green pepper sauce pawpaw 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 sauce pawpaw, including following mass parts raw material group
Divide and pass through to pickle to obtain：Pawpaw is dry 40~50 parts；25~35 parts of light soy sauce；8~15 parts of yellow pepper base；5~10 parts of cold boiling water；Ginger
2~4 parts；2~5 parts of Garlic Seeds；0.2~0.7 part of spice；
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 employ a kind of special yellow pepper base is used to pickle wood as condiment product
Melon, imparts the special local flavor of pawpaw and abundant nutriment, obtains mouthfeel and nutrients and excellent tribute green pepper sauce pawpaw.Using
Yellow pepper base allocated a small amount of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and appropriate into by primary raw material of yellow pepper
Solid salt and saline solution are used as auxiliary material.Each auxiliary material positive synergy below generation in yellow pepper curing process：White grape
Wine is to be brewed to form by the grape extraction juice after fermentation of white grape or red skin and white flesh, and its main composition is alcohol, also comprising phenols
The acid of (such as tannin), abundant natural acid (tartaric acid, malic acid and citric acid) and alcoholic fermentation and lactic fermentation generation is (such as breast
Acid and acetic 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 saussurea involucrata
FOS content in fruit fruit reaches the 60~70% of Smallantus sonchifolium dry weight, and Kiwi berry fruit also contains plants compared with high antioxygenic property
Physical property chemical substance sod, and contain the acids (such as vitamin C, grape acid, citric acid, malic acid) more than species and abundant
Amino acid.Natural phenolic material and vegetalitas chemical substance sod in white wine (inoxidizability is 3.3 times or so of tomato)
Preferable inoxidizability is respectively provided with, the inoxidizability of yellow pepper base product can be improved, protect its color and luster, prevent brown stain, and extension
Its holding time.Abundant acids, ethanol and the amino acid included in white wine, Kiwi berry fruit and Smallantus sonchifolium fruit are raw
Thing ferments to produce and causes the fragrant important source material with flavor substance, and various causes are fragrant and flavor substance in can increasing biological fermentation process
Produce, while acid can be conducive to adjusting beneficial microorganism appropriate pH environment with regulation system pH；And what they included
Sugar, protein and vitamin etc. are conducive to the cultivation of dominant bacteria.Additionally, white wine is generally faint yellow, yellow or gold
Yellow, is conducive to improving the color and luster of yellow pepper base, and other grape wine can influence yellow pepper base due to haematochrome containing nature etc.
Color and luster.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 had by some
Beneficial microorganism is utilized, 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 grape
Wine, Kiwi berry fruit, Smallantus sonchifolium fruit be introduced as improve yellow pepper base local flavor, protection color and luster, have additional nutrients composition and
Extending its shelf-life has positive role.Salt is most important material in fermentation process, and salt content higher can quickly press down
The aerobic respiration of capsicum processed, prevents nutriment to be lost in, and accelerates beneficial microbe fermentation, but salt content is too high can influence peppery
Green pepper base mouthfeel, and easily promote people to suffer from hypertension, coronary heart disease etc. and be detrimental to health, and salt content is relatively low, ferments
Journey is slow, and the flavor substance and nutrient content of pepper blank are low.Technical scheme is introducing white wine, Smallantus sonchifolium and macaque
After the components such as peach, can effective fast culture advantage probioticses, improve fermentation efficiency, while introduce substantial amounts of nutritional ingredient,
The Rapid Fermentation under low-salt conditions is realized, local flavor foot, nutritious yellow pepper base is prepared.
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 tribute green pepper sauce pawpaw, the method is comprised the following steps：
1) after by the dry treatment using saline sook of pawpaw, draining obtains draining pawpaw；
2) yellow pepper base is carried out into draining treatment, obtains draining yellow pepper base；
3) the draining pawpaw and the draining yellow pepper base mix with light soy sauce, ginger, Garlic Seeds and spice, add extremely
In cold boiling water, sealed pickling is obtained final product.
Pawpaw of the invention is dry first to carry out immersion treatment using low concentration salt solution, such as use concentration for 2% salt water logging
Bubble treatment 2 hours, makes the dry expansion of pawpaw.In sealing strip together with the dry auxiliary material such as with yellow pepper base of the pawpaw that processes by saline sook
Pickled under part 3 months.Curing process can use traditional pickling process, belong to the more conventional operation in this area.
After tribute green pepper sauce pawpaw of the invention machines, canned, sealing, sterilization treatment (85 DEG C sterilize 25 minutes) are carried out,
Cooling, 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 sauce pawpaw of the invention, unique flavor, nutritious, while the characteristics of having less salt, has
Sharp raising product trencherman appetite and enhancing are healthy.
2nd, the characteristics of yellow pepper base that tribute green pepper sauce pawpaw 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,
Yellow pepper base, without desalination, simplifies technological process when tribute green pepper sauce pawpaw is prepared, it is to avoid environmental pollution, has saved and has been produced into
This；
3rd, the pawpaw dry raw material that technical scheme is used is commercial goods product, and source is wide, 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 Chinese quince soy sauce the characteristics of nutritious, and directly after draining, assign Chinese quince soy sauce
Abundant nutriment and local flavor.
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
Chinese quince soy sauce 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, 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.
It is conventional commercially available prod that the pawpaw used in following examples does, and light soy sauce, ginger, Garlic Seeds, spice are normal
Rule 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
580kg, 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) pawpaw intervention treatment：
After commercially available 430kg pawpaws are done into the 2% salt water rettings 2 hours using 8 times of volumes, draining, after being pre-processed
Draining pawpaw.
3) preparation of tribute green pepper sauce pawpaw：
After taking 120kg less salt yellow pepper base drainings, with draining pawpaw, light soy sauce 300kg, ginger 30kg, Garlic Seeds 35kg and
Spice 5kg is added in cold boiling water 80kg, mixing, compound, carries out canned, sealing, is pickled 30 days, the tribute green pepper sauce pawpaw for obtaining
Packed, sealed, 85 DEG C sterilize 20 minutes, cooling, be made finished product.
The tribute green pepper sauce pawpaw color and luster of preparation is good, nutritious, while there is the fragrance of pawpaw, crisp sweet mouthfeel, while having
The peculiar flavour of yellow pepper base, shelf lives are up to more than 1 year.
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 490kg 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 700kg 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) pawpaw intervention treatment：
After commercially available 440kg pawpaws are done into the 2% salt water rettings 2 hours using 8 times of volumes, draining, after being pre-processed
Draining pawpaw do.
3) preparation of tribute green pepper sauce pawpaw：
After taking 120kg less salt yellow pepper base drainings, with draining pawpaw, light soy sauce 280kg, ginger 35kg, Garlic Seeds 35kg and
Spice 5kg is added in cold boiling water 90kg, mixing, compound, carries out filling, sealing, is pickled 30 days, the tribute green pepper sauce pawpaw for obtaining
Carry out it is canned, sealing, 85 DEG C sterilize 20 minutes, cooling, be made finished product.
The tribute green pepper sauce pawpaw color and luster of preparation is good, nutritious, while there is the fragrance of pawpaw, crisp sweet mouthfeel, while having
The peculiar flavour of yellow pepper base, shelf lives are up to more than 1 year.
Claims (10)
1. a kind of tribute green pepper sauce pawpaw, it is characterised in that：Obtained by pickling including following mass parts raw material components：
Pawpaw is dry 40~50 parts；
25~35 parts of light soy sauce
8~15 parts of yellow pepper base；
5~10 parts of cold boiling water；
2~4 parts of ginger；
2~5 parts of Garlic Seeds；
0.2~0.7 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 sauce pawpaw according to claim 1, it is characterised in that：The pickling pool includes pond body and matches somebody with somebody with pond body
The Chi Gai of set, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；It is described
Chi Gai seals pond body when Chi Gai is combined with the pond body, and Chi Gai can be slided up and down along pond body axle center.
3. tribute green pepper sauce pawpaw according to claim 1 and 2, it is characterised in that：The yellow pepper base raw material is salted down using underground
The process that pond processed is pickled：Yellow pepper base raw material is loaded in pickling pool pond body, in yellow pepper base raw material surface sprinkling
Edible alcohol, covers Chi Gai, makes pond body interior sealing, is covered by 120~180kg/m in pond2Standard press weight, pickle 1~3
Year, obtain final product yellow pepper base.
4. tribute green pepper sauce pawpaw according to claim 3, it is characterised in that：The concentration of the edible alcohol is 60~80%；
Fountain height of the edible alcohol on yellow pepper base raw material surface is 0.5~1.5kg/m2。
5. tribute green pepper sauce pawpaw according to claim 3, it is characterised in that：Yellow pepper base raw material is filled the 2/ of pond body height
3~7/8.
6. tribute green pepper sauce pawpaw according to claim 3, it is characterised in that：The pond body capacity of the pickling pool is 8~12m3。
7. tribute green pepper sauce pawpaw according to claim 1, it is characterised in that：The fresh yellow pepper is cut into length for 3~8mm
Capsicum section is cut into the capsicum piece of (8~10) mm × (8~10) mm.
8. tribute green pepper sauce pawpaw 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 sauce pawpaw 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 tribute green pepper sauce pawpaw described in any one of claim 1~9, it is characterised in that：Comprise the following steps：
1) after by the dry treatment using saline sook of pawpaw, draining obtains draining pawpaw；
2) yellow pepper base is carried out into draining treatment, obtains draining yellow pepper base；
3) the draining pawpaw and the draining yellow pepper base mix with light soy sauce, ginger, Garlic Seeds and spice, and addition is opened to cold
In water, sealed pickling is obtained final product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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