CN106983110A - A kind of fresh fructus lycii capsicum pickles and preparation method thereof - Google Patents
A kind of fresh fructus lycii capsicum pickles and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of fresh fructus lycii capsicum pickles and preparation method thereof, it is related to food processing technology field, is counted according to part, including consisting of part：100 120 parts of fresh fructus lycii capsicum, 10 12 parts of vinegar, 14 20 parts of edible soy sauce, 26 parts of edible vegetable oil, 13 parts of white wine, 13 parts of green tea, 13 parts of oatmeal, 12 parts of edible mushroom, 24 parts of white fungus, 24 parts of edible salt, 13 parts of Dendrobium officinale polysaccharide, 23 parts of monosodium glutamate, 46 parts of garlic, 46 parts of fresh ginger, 0.05 0.07 parts of potassium sorbate, the present invention, preparation method is simple and easy to apply, it is with low cost, and the fresh fructus lycii capsicum pickles made, raw material harmony is unified, fresh peppery mellow mouthfeel taste, edible health, it is difficult to get angry, it is adapted to breakfast to eat and use as flavouring, meet the demand of people.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of fresh fructus lycii capsicum pickles and preparation method thereof.
Background technology
Capsicum pungent-warm, can reduce body temperature by sweating, and alleviate myalgia, therefore make with stronger antipyretic-antalgic
With；The active ingredient capsaicine of capsicum is a kind of polyphenoils, and it can organize the metabolism about cell, so as to terminate
The Carcinogenesis of cell tissue, reduces the incidence of cancer；The secretion of the strong fragrance energy saliva stimulating of capsicum and gastric juice, increase
Appetite, promotes intestines peristalsis, helps digest；Capsaicine contained by capsicum, can cross the metabolism for promoting fat, prevent and treat internal fat
The accumulation of fat, is conducive to lowering blood-fat and reducing weight diseases prevention.
Therefore, in order to cater to the taste of people, in the market occurs in that some thick chilli sauce, thick chilli sauce as Chinese tradition work
Expect food, nutritious, delicious flavour, easy to use, travelling is edible whenever and wherever possible at home, very by the green grass or young crops of consumers in general
Look at, have large market in China.
It is cause capsicum acid main however, due to the also alkaloids substance containing referred to as capsaicine in capsicum
Chemical substance, is the main active substances in capsicum.Capsaicine is a kind of pungent vanilla amide alkaloid of extreme, is accounted for peppery
The 46%~77% of green pepper alkali.Piquancy component in capsicum is made up of the similar congener of various structures, their structure and property
Matter is very similar with capsaicine, referred to as Capsaicinoids.Such material, which causes thick chilli sauce to be overeated, can not only get angry that (eyes are red
Swollen wet pain, abscess of throat, canker sore, yellow urine constipation etc.), but also some diseases on stomach and intestine can be caused, it is usually expressed as
It is top-heavy, and irritable, bleeding, allergy either inflammation occur when serious, is not suitable for eating thick chilli sauce for some
If people it is edible after will aggravate the state of an illness, and then want to eat thick chilli sauce to some and to be afraid of that the consumer groups got angry bring tired
Disturb.
For problem above, in the prior art, the B of Publication No. CN 103349271 patent of invention discloses a kind of peppery
Green pepper sauce and preparation method thereof, the thick chilli sauce includes following component：Dry chili, rice wine, ginger, garlic, shelled peanut, Semen sesami nigrum,
White fungus, salt and monosodium glutamate.The preparation method of described thick chilli sauce comprises the following steps：1) raw material is weighed, and raw material is located in advance
Reason；2) raw material of pretreatment is mixed and ground, it is powder more than 100 mesh to obtain mesh number, and powder is fermented five days；3) will hair
Powder after ferment is put into water cooker, and water, which is boiled, obtains thick capsicum jam products；4) capsicum jam products are filled to packaging bag
In, form squash type packaging product.Although thick chilli sauce storage life limit for length prepared by this invention, in good taste, primary raw material is adopted
It is therefore, often edible with dry chili, still it is easy to cause excessive internal heat.
And for example the A of Publication No. CN 103494176 patent of invention discloses a kind of health-care chili sauce and its preparation side
Method, is made up of the raw material of following parts by weight meter：Radix Angelicae Sinensis, Chinese yam, the wine fruit of glossy privet, prepared fleece flower root, the fruit of Chinese wolfberry, wine-prepared fructus corni, ganoderma lucidum, purple
Ye Can, tartary buckwheat tea, garlic, onion, sweetener, citric acid, chilli, ginger, soya sauce, chickens' extract, five-spice powder, vinegar, edible oil, food
Salt.Its preparation method is：Raw material selections, cleaning, preparation-garlic of preparation-capsicum mud of drying-mixed-powder, ginger
Preparation-boiling-tinning, sterilization, the cooling of processing-capsicum raw material.Although this invention ensure that raw material it is complete, without damage,
Employ ultraviolet sterilization, it is ensured that the safety of product, the microorganism that can wherein grow and gemma are destroyed completely, but be equally main
Raw material is wanted to use dry chili, it is often edible, still it is easy to cause excessive internal heat.
In order to solve problem above, the present invention will disclose a kind of fresh fructus lycii capsicum pickles and preparation method thereof, fresh fructus lycii is peppery
Green pepper is, by woody matrimony vine and draft capsicum grafting, to be hybridized in pollination, the new varieties of cultivation, medlar chilli and be rich in Chinese-wolfberry nutritive
Composition, LBP-X is 3-5 times of common capsicum, with very high nutritive value, can be very good to reduce excessive internal heat phenomenon, eats
Health, meets the demand of people.
The content of the invention
In order to solve problem above, the present invention will disclose a kind of fresh fructus lycii capsicum pickles and preparation method thereof, main material
Using fresh fructus lycii capsicum, fresh fructus lycii capsicum is, by woody matrimony vine and draft capsicum grafting, to be hybridized pollination, the new product of cultivation
Kind, Chinese-wolfberry nutritive composition is rich in medlar chilli, LBP-X is 3-5 times of common capsicum, can with very high nutritive value
With good reduction excessive internal heat phenomenon, health is eaten, the demand of people is met.
To achieve the above object, the present invention provides following technical scheme：A kind of fresh fructus lycii capsicum pickles, are counted according to part,
Including consisting of part：100-120 parts of fresh fructus lycii capsicum, 10-12 parts of vinegar, 14-20 parts of edible soy sauce, edible vegetable oil
2-6 parts, 1-3 parts of white wine, 1-3 parts of green tea, 1-3 parts of oatmeal, 1-2 parts of edible mushroom, 2-4 parts of white fungus, 2-4 parts of edible salt, iron sheet
1-3 parts of dendrobium polysaccharide, 2-3 parts of monosodium glutamate, 4-6 parts of garlic, 4-6 parts of fresh ginger, 0.05-0.07 parts of potassium sorbate.
It is preferred that, counted according to part, including consisting of part：110 parts of fresh fructus lycii capsicum, 11 parts of vinegar, edible soy sauce
17 parts, 4 parts of edible vegetable oil, 2 parts of white wine, 2 parts of green tea, 2 parts of oatmeal, 1.5 parts of edible mushroom, 3 parts of white fungus, 3 parts of edible salt, iron
2 parts of skin dendrobium polysaccharide, 2.5 parts of monosodium glutamate, 5 parts of garlic, 5 parts of fresh ginger, 0.06 part of potassium sorbate.
It is preferred that, the edible mushroom is mushroom.
A kind of preparation method of fresh fructus lycii capsicum pickles, comprises the following steps：
(1) raw material is chosen, and raw material is pre-processed：
The fresh fructus lycii capsicum for selecting maturity good, removes the debris such as medlar chilli stalk, leaf and the blade of grass being mixed into；Select face
The fresh and tender green tea of color, removes the debris such as the blade of grass that is mixed into；Select full grains buckwheat, then through cleaning, shelling, peeling,
Quenched softening, roll-in film-making, cooling dissipate it is wet after oatmeal is made；The edible mushroom without damage is selected, is then cut into as 0.4-0.6cm's
Particle；Selection ear spends big and loose, and color and luster is white or slightly micro- Huang, white fungus of the base of a fruit head without blackspot or impurity, and tears up；Will be big
Garlic and fresh ginger are removed the peel respectively, and are minced to 2-3mm；
(2) clean：
Fresh fructus lycii capsicum, green tea, oatmeal and edible mushroom and white fungus are cleaned, draining, after cleaning, web plate draining
To the anhydrous droplet in surface；
(3) raw material is weighed：
Fresh fructus lycii capsicum, vinegar, edible soy sauce, edible vegetable oil, white wine, green tea, oatmeal, food are weighed according to proportioning
With bacterium, white fungus, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, potassium sorbate；
(4) boiling：
By green tea, oatmeal, edible mushroom and white fungus mix after and carry out boiling, after boiling add edible vegetable oil stirred
Mix；
(5) mix：
By fresh fructus lycii capsicum, vinegar, edible soy sauce, white wine, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger,
Green tea, oatmeal, edible mushroom and the white fungus that addition edible vegetable oil is stirred after potassium sorbate and boiling fully mix
Close, obtain mixing sauce；
(6) altar is filled：
By the mixing sauce in step (5), it is fitted into ceramic jar, then seals, pickle 20 days；
(7) tinning, sterilization, that is, obtain finished product.
It is preferred that, the step (2), after the cleaning of fresh fructus lycii capsicum, extremely -14--10 DEG C of quick freeze, then lyophilization,
Vacuum 400-500Pa, is dried to moisture<20%；
It is preferred that, the temperature control of step (4) boiling is at 80-90 DEG C, and digestion time is 10-20min.
It is preferred that, after step (6) sealing, indoor temperature is controlled at 10-18 DEG C.
It is preferred that, step (7) sterilization is used in temperature as progress pasteurization 15- in 120-140 DEG C of autoclave
25min。
It is using technical scheme beneficial effect：Using woody matrimony vine and the fresh fructus lycii of draft capsicum grafting
Capsicum substitutes traditional dry chili, both the active ingredient capsaicine containing capsicum, the nutritional ingredient with matrimony vine, with fine
Heat-clearing and fire-reducing effect, without worrying to get angry, the green tea in raw material also functions to fall fire, eye-catching effect, and fresh fructus lycii capsicum
Itself is sweet, Dendrobium officinale polysaccharide is also used in raw material, without adding white sugar, Dendrobium officinale polysaccharide medical value is high, iron sheet
Dendrobium polysaccharide can be with anti-oxidant, anti-aging, it is possible to increase the immunologic function of body is bright, green and healthy, and white wine is additionally added in raw material,
White wine gives strong fragrance, and can extend white fungus component is additionally added in the pot-life of the thick chilli sauce of preparation, thick chilli sauce, makes system
Standby thick chilli sauce not only has effect of smooth, sticky mouthfeel, also heat-clearing, purging intense heat, and edible mushroom contains abundant cellulose,
It ensure that and contain protein, fiber, minerals and vitamins in the supply of cellulose, oatmeal, nutritive validity is good, the present invention, system
Preparation Method is simple and easy to apply, with low cost, the fresh fructus lycii capsicum pickles made, and raw material harmony is unified, fresh peppery mellow mouthfeel taste,
Edible health, is difficult to get angry, and is adapted to breakfast and eats and used as flavouring, meets the demand of people.
Embodiment
Below by the description to embodiment, the embodiment to the present invention is described in further detail, to help
Those skilled in the art is helped to have more complete, accurate and deep understanding to inventive concept of the invention, technical scheme.
Embodiment 1：
A kind of fresh fructus lycii capsicum pickles, are counted according to part, including consisting of part：100 parts of fresh fructus lycii capsicum, vinegar 12
Part, 14 parts of edible soy sauce, 6 parts of edible vegetable oil, 3 parts of white wine, 1 part of green tea, 1 part of oatmeal, 2 parts of mushroom, 4 parts of white fungus is eaten
4 parts of salt, 1 part of Dendrobium officinale polysaccharide, 2 parts of monosodium glutamate, 4 parts of garlic, 6 parts of fresh ginger, 0.07 part of potassium sorbate.
A kind of preparation method of fresh fructus lycii capsicum pickles, comprises the following steps：
(1) raw material is chosen, and raw material is pre-processed：
The fresh fructus lycii capsicum for selecting maturity good, removes the debris such as medlar chilli stalk, leaf and the blade of grass being mixed into；Select face
The fresh and tender green tea of color, removes the debris such as the blade of grass that is mixed into；Select full grains buckwheat, then through cleaning, shelling, peeling,
Quenched softening, roll-in film-making, cooling dissipate it is wet after oatmeal is made；The mushroom without damage is selected, for 0.4-0.6cm is then cut into
Grain；Selection ear spends big and loose, and color and luster is white or slightly micro- Huang, white fungus of the base of a fruit head without blackspot or impurity, and tears up；By garlic
Remove the peel, and mince to 2-3mm respectively with fresh ginger；
(2) clean：
Fresh fructus lycii capsicum, green tea, oatmeal and mushroom and white fungus are cleaned, draining, after cleaning, web plate draining is extremely
Under the anhydrous droplet in surface, after the cleaning of fresh fructus lycii capsicum, quick freeze is to -10 DEG C, and then lyophilization, vacuum 400Pa is dried
To moisture<20%；
(3) raw material is weighed：
Fresh fructus lycii capsicum is weighed according to proportioning, vinegar, edible soy sauce, edible vegetable oil, white wine, green tea, oatmeal is fragrant
Mushroom, white fungus, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, potassium sorbate；
(4) boiling：
By green tea, oatmeal, mushroom and white fungus mix after and carry out boiling, the temperature control of boiling is at 80 DEG C, during boiling
Between be 20min, after boiling add edible vegetable oil be stirred；
(5) mix：
By fresh fructus lycii capsicum, vinegar, edible soy sauce, white wine, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger,
Green tea, oatmeal, mushroom and the white fungus that addition edible vegetable oil is stirred after potassium sorbate and boiling are sufficiently mixed,
Obtain mixing sauce；
(6) altar is filled：
By the mixing sauce in step (5), it is fitted into ceramic jar, then seals, indoor temperature is controlled at 10 DEG C, is pickled
20 days；
(7) tinning, sterilization, use in temperature to carry out pasteurization 25min in 120 DEG C of autoclave, that is, obtain finished product.
Embodiment 2：
A kind of fresh fructus lycii capsicum pickles, are counted according to part, including consisting of part：110 parts of fresh fructus lycii capsicum, vinegar 11
Part, 17 parts of edible soy sauce, 4 parts of edible vegetable oil, 2 parts of white wine, 2 parts of green tea, 2 parts of oatmeal, 1.5 parts of mushroom, 3 parts of white fungus, food
With 3 parts of salt, 2 parts of Dendrobium officinale polysaccharide, 2.5 parts of monosodium glutamate, 5 parts of garlic, 5 parts of fresh ginger, 0.06 part of potassium sorbate.
A kind of preparation method of fresh fructus lycii capsicum pickles, comprises the following steps：
(1) raw material is chosen, and raw material is pre-processed：
The fresh fructus lycii capsicum for selecting maturity good, removes the debris such as medlar chilli stalk, leaf and the blade of grass being mixed into；Select face
The fresh and tender green tea of color, removes the debris such as the blade of grass that is mixed into；Select full grains buckwheat, then through cleaning, shelling, peeling,
Quenched softening, roll-in film-making, cooling dissipate it is wet after oatmeal is made；The mushroom without damage is selected, for 0.4-0.6cm is then cut into
Grain；Selection ear spends big and loose, and color and luster is white or slightly micro- Huang, white fungus of the base of a fruit head without blackspot or impurity, and tears up；By garlic
Remove the peel, and mince to 2-3mm respectively with fresh ginger；
(2) clean：
Fresh fructus lycii capsicum, green tea, oatmeal and mushroom and white fungus are cleaned, draining, after cleaning, web plate draining is extremely
Under the anhydrous droplet in surface, after the cleaning of fresh fructus lycii capsicum, quick freeze is to -12 DEG C, and then lyophilization, vacuum 450Pa is dried
To moisture<20%；
(3) raw material is weighed：
Fresh fructus lycii capsicum is weighed according to proportioning, vinegar, edible soy sauce, edible vegetable oil, white wine, green tea, oatmeal is fragrant
Mushroom, white fungus, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, potassium sorbate；
(4) boiling：
By green tea, oatmeal, mushroom and white fungus mix after and carry out boiling, the temperature control of boiling is at 85 DEG C, during boiling
Between be 15min, after boiling add edible vegetable oil be stirred；
(5) mix：
By fresh fructus lycii capsicum, vinegar, edible soy sauce, white wine, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger,
Green tea, oatmeal, mushroom and the white fungus that addition edible vegetable oil is stirred after potassium sorbate and boiling are sufficiently mixed,
Obtain mixing sauce；
(6) altar is filled：
By the mixing sauce in step (5), it is fitted into ceramic jar, then seals, indoor temperature is controlled at 14 DEG C, is pickled
20 days；
(7) tinning, sterilization, use in temperature to carry out pasteurization 20min in 130 DEG C of autoclave, that is, obtain finished product.
Embodiment 3：
A kind of fresh fructus lycii capsicum pickles, are counted according to part, including consisting of part：120 parts of fresh fructus lycii capsicum, vinegar 10
Part, 20 parts of edible soy sauce, 2 parts of edible vegetable oil, 1 part of white wine, 3 parts of green tea, 3 parts of oatmeal, 1 part of mushroom, 2 parts of white fungus is eaten
2 parts of salt, 3 parts of Dendrobium officinale polysaccharide, 3 parts of monosodium glutamate, 6 parts of garlic, 4 parts of fresh ginger, 0.05 part of potassium sorbate.
A kind of preparation method of fresh fructus lycii capsicum pickles, comprises the following steps：
(1) raw material is chosen, and raw material is pre-processed：
The fresh fructus lycii capsicum for selecting maturity good, removes the debris such as medlar chilli stalk, leaf and the blade of grass being mixed into；Select face
The fresh and tender green tea of color, removes the debris such as the blade of grass that is mixed into；Select full grains buckwheat, then through cleaning, shelling, peeling,
Quenched softening, roll-in film-making, cooling dissipate it is wet after oatmeal is made；The mushroom without damage is selected, for 0.4-0.6cm is then cut into
Grain；Selection ear spends big and loose, and color and luster is white or slightly micro- Huang, white fungus of the base of a fruit head without blackspot or impurity, and tears up；By garlic
Remove the peel, and mince to 2-3mm respectively with fresh ginger；
(2) clean：
Fresh fructus lycii capsicum, green tea, oatmeal and mushroom and white fungus are cleaned, draining, after cleaning, web plate draining is extremely
Under the anhydrous droplet in surface, after the cleaning of fresh fructus lycii capsicum, quick freeze is to -14 DEG C, and then lyophilization, vacuum 500Pa is dried
To moisture<20%；
(3) raw material is weighed：
Fresh fructus lycii capsicum is weighed according to proportioning, vinegar, edible soy sauce, edible vegetable oil, white wine, green tea, oatmeal is fragrant
Mushroom, white fungus, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, potassium sorbate；
(4) boiling：
By green tea, oatmeal, mushroom and white fungus mix after and carry out boiling, the temperature control of boiling is at 90 DEG C, during boiling
Between be 10min, after boiling add edible vegetable oil be stirred；
(5) mix：
By fresh fructus lycii capsicum, vinegar, edible soy sauce, white wine, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger,
Green tea, oatmeal, mushroom and the white fungus that addition edible vegetable oil is stirred after potassium sorbate and boiling are sufficiently mixed,
Obtain mixing sauce；
(6) altar is filled：
By the mixing sauce in step (5), it is fitted into ceramic jar, then seals, indoor temperature is controlled at 18 DEG C, is pickled
20 days；
(7) tinning, sterilization, use in temperature to carry out pasteurization 15min in 140 DEG C of autoclave, that is, obtain finished product.
By common thick chilli sauce commercially as a control group, using embodiment 1-3 as experimental group, by control group and
Embodiment 1-3 carries out trial test contrast experiment, experimental group and control group, and every group of 60 people give a mark after trial test, sensory evaluation standards of grading
1 is shown in Table, according to the weight of table 1, score value is set by hundred-mark system sub-item, draws projects score, calculate projects average mark, be added
Grand average after obtaining 60 parts of marking tables averagely, and foretaste after 7 days every group of morning, record, score to whetheing there is excessive internal heat phenomenon
Rating result and whether there is excessive internal heat phenomenon and be shown in Table 2.
Table 1 is as follows：
Table 2 is as follows：
The fresh fructus lycii capsicum pickles prepared from data above, the present invention, had both met the taste of people, again will not be easily
Get angry, eat health, be adapted to breakfast and eat and used as flavouring, meet the demand of people.
As known by the technical knowledge, the present invention can be by the embodiment party of other essence or essential feature without departing from its spirit
Case is realized.Therefore, embodiment disclosed above, for each side, is all merely illustrative, and is not only.Institute
Have within the scope of the present invention or be included in the invention in the change being equal in the scope of the present invention.
Claims (8)
1. a kind of fresh fructus lycii capsicum pickles, it is characterised in that counted according to part, including consisting of part：Fresh fructus lycii capsicum 100-
120 parts, 10-12 parts of vinegar, 14-20 parts of edible soy sauce, 2-6 parts of edible vegetable oil, 1-3 parts of white wine, 1-3 parts of green tea, wheat
1-3 parts of piece, 1-2 parts of edible mushroom, 2-4 parts of white fungus, 2-4 parts of edible salt, 1-3 parts of Dendrobium officinale polysaccharide, 2-3 parts of monosodium glutamate, garlic 4-6
Part, 4-6 parts of fresh ginger, 0.05-0.07 parts of potassium sorbate.
2. a kind of fresh fructus lycii capsicum pickles according to claim 1, it is characterised in that counted according to part, including consisting of
Part：110 parts of fresh fructus lycii capsicum, 11 parts of vinegar, 17 parts of edible soy sauce, 4 parts of edible vegetable oil, 2 parts of white wine, 2 parts of green tea,
2 parts of oatmeal, 1.5 parts of edible mushroom, 3 parts of white fungus, 3 parts of edible salt, 2 parts of Dendrobium officinale polysaccharide, 2.5 parts of monosodium glutamate, 5 parts of garlic, fresh ginger 5
Part, 0.06 part of potassium sorbate.
3. according to a kind of fresh fructus lycii capsicum pickles described in claim 1 or 2, it is characterised in that the edible mushroom is mushroom.
4. a kind of preparation method of fresh fructus lycii capsicum pickles as claimed in claim 3, it is characterised in that comprise the following steps：
(1) raw material is chosen, and raw material is pre-processed：
The fresh fructus lycii capsicum for selecting maturity good, removes the debris such as medlar chilli stalk, leaf and the blade of grass being mixed into；Select color fresh
Tender green tea, removes the debris such as the blade of grass that is mixed into；The buckwheat of full grains is selected, then through cleaning, shelling, peeling, quenched
Softening, roll-in film-making, cooling dissipate it is wet after oatmeal is made；The edible mushroom without damage is selected, for 0.4-0.6cm is then cut into
Grain；Selection ear spends big and loose, and color and luster is white or slightly micro- Huang, white fungus of the base of a fruit head without blackspot or impurity, and tears up；By garlic
Remove the peel, and mince to 2-3mm respectively with fresh ginger；
(2) clean：
Fresh fructus lycii capsicum, green tea, oatmeal and edible mushroom and white fungus are cleaned, draining, after cleaning, web plate draining to table
Under the anhydrous droplet in face；
(3) raw material is weighed：
Fresh fructus lycii capsicum is weighed according to proportioning, vinegar, edible soy sauce, edible vegetable oil, white wine, green tea, oatmeal is eaten
Bacterium, white fungus, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, potassium sorbate；
(4) boiling：
By green tea, oatmeal, edible mushroom and white fungus mix after and carry out boiling, after boiling add edible vegetable oil be stirred；
(5) mix：
By fresh fructus lycii capsicum, vinegar, edible soy sauce, white wine, edible salt, Dendrobium officinale polysaccharide, monosodium glutamate, garlic, fresh ginger, sorb
Green tea, oatmeal, edible mushroom and the white fungus that addition edible vegetable oil is stirred after sour potassium and boiling are sufficiently mixed, and are obtained
To mixing sauce；
(6) altar is filled：
By the mixing sauce in step (5), it is fitted into ceramic jar, then seals, pickle 20 days；
(7) tinning, sterilization, that is, obtain finished product.
5. the preparation method of fresh fructus lycii capsicum pickles according to claim 4, it is characterised in that the step (2), fresh Chinese holly
After the cleaning of Qi capsicum, quick freeze is to -14--10 DEG C, and then lyophilization, vacuum 400-500Pa is dried to moisture<
20%.
6. the preparation method of fresh fructus lycii capsicum pickles according to claim 4, it is characterised in that step (4) boiling
Temperature control at 80-90 DEG C, digestion time is 10-20min.
7. the preparation method of fresh fructus lycii capsicum pickles according to claim 4, it is characterised in that step (6) sealing
Afterwards, indoor temperature control is at 10-18 DEG C.
8. the preparation method of fresh fructus lycii capsicum pickles according to claim 4, it is characterised in that step (7) sterilization,
Use in temperature as progress pasteurization 15-25min in 120-140 DEG C of autoclave.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495227A (en) * | 2017-08-24 | 2017-12-22 | 舒城圣桂食品有限公司 | A kind of preparation method for seasoning mountain fern dish |
| CN108450921A (en) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | A kind of edible fungus flavor thick chilli sauce and preparation method thereof for being not easy to get angry |
| CN112826060A (en) * | 2021-01-20 | 2021-05-25 | 腾冲市通三泰农业发展有限公司 | Elaeagnus conferta jam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005389A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli hot and spicy sauce and preparation method thereof |
| CN103340390A (en) * | 2013-06-26 | 2013-10-09 | 广州中医药大学 | Internal heat reducing and inflammation diminishing chili sauce |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005389A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli hot and spicy sauce and preparation method thereof |
| CN103340390A (en) * | 2013-06-26 | 2013-10-09 | 广州中医药大学 | Internal heat reducing and inflammation diminishing chili sauce |
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495227A (en) * | 2017-08-24 | 2017-12-22 | 舒城圣桂食品有限公司 | A kind of preparation method for seasoning mountain fern dish |
| CN108450921A (en) * | 2018-04-23 | 2018-08-28 | 山东宏大食品股份有限公司 | A kind of edible fungus flavor thick chilli sauce and preparation method thereof for being not easy to get angry |
| CN112826060A (en) * | 2021-01-20 | 2021-05-25 | 腾冲市通三泰农业发展有限公司 | Elaeagnus conferta jam and preparation method thereof |
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Application publication date: 20170728 |