CN100348126C - Salted pickles, baste and its producing method - Google Patents
Salted pickles, baste and its producing method Download PDFInfo
- Publication number
- CN100348126C CN100348126C CNB031222196A CN03122219A CN100348126C CN 100348126 C CN100348126 C CN 100348126C CN B031222196 A CNB031222196 A CN B031222196A CN 03122219 A CN03122219 A CN 03122219A CN 100348126 C CN100348126 C CN 100348126C
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- CN
- China
- Prior art keywords
- baste
- soy sauce
- salty
- pickles
- green capsicum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 72
- 239000000796 flavoring agent Substances 0.000 claims abstract description 55
- 235000019634 flavors Nutrition 0.000 claims abstract description 55
- 235000013555 soy sauce Nutrition 0.000 claims description 75
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 66
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 27
- 235000008397 ginger Nutrition 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 150000007523 nucleic acids Chemical class 0.000 claims description 16
- 102000039446 nucleic acids Human genes 0.000 claims description 16
- 108020004707 nucleic acids Proteins 0.000 claims description 16
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- 229940024606 amino acid Drugs 0.000 claims description 11
- 150000001413 amino acids Chemical class 0.000 claims description 11
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- 238000007654 immersion Methods 0.000 claims description 5
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- 238000010438 heat treatment Methods 0.000 claims 4
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
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- 241001247145 Sebastes goodei Species 0.000 abstract 6
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- DCTLYFZHFGENCW-UUOKFMHZSA-N 5'-xanthylic acid Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC(=O)NC2=O)=C2N=C1 DCTLYFZHFGENCW-UUOKFMHZSA-N 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
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- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
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- 244000061458 Solanum melongena Species 0.000 description 2
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- 239000002253 acid Substances 0.000 description 2
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
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- 244000241257 Cucumis melo Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 241000272184 Falconiformes Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 244000088415 Raphanus sativus Species 0.000 description 1
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 235000013312 flour Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
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- 239000007924 injection Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It is intended to provide a food containing green chili pepper as the main component which has an improved taste, a favorable flavor and health-promoting benefits, in particular, a pickle containing green chili pepper as the main component. To further provide a seasoning with the use of a seasoning liquor obtained as a by-product in producing the above pickle, it is intended to provide a green chili pepper pickle characterized by being produced by pickling hot-type green chili pepper in a soy sauce-flavored seasoning liquor. This pickle is produced by a process characterized by comprising (A) after eliminating stem end, cutting hot-type green chili pepper into small pieces, and (B) pickling the hot-type green chili pepper pieces in a soy sauce-flavored seasoning liquor. The seasoning liquor employed in pickling also has a characteristic flavor and is usable by itself as a seasoning.
Description
Technical field
The present invention relates to a kind of salty pickles, be particularly related to salty pickles as the green capsicum in pungent source.In addition, the invention still further relates to the manufacture method of above-mentioned salty pickles, i.e. the manufacture method of the salty pickles of the green capsicum in pungent source and the flavoring made by the baste after the immersion that obtains after this manufacturing.
Background technology
Capsicum is the food that is used since ancient times.Capsicum is the fruit of the plant of eggplant section Capsicum, cultivates in all over the world.Pungent source (claws of a hawk, eight rooms, volt are seen, powder pepper, jalapeno etc.) and sources of sweetness (mountain section, sweet volt are seen, short and small green chili, pimiento etc.) are arranged in capsicum.Be used in the various cookings according to requirement of local flavor and peppery degree etc.Particularly the capsicum in pungent source becomes peony after well-done, as so-called pimiento, mainly is used in hot flavorings.
The pungency component of capsicum is for being called as the chemical substance of capsaicine (8-methyl-N-vanillyl-6-nonene base acid amides).The various physiologically actives of this material are known, and for example this material shows as the effect that improves Adrenaline Concentration, free-fat acid concentration in the blood.In addition, though as you know by this effect, capsaicine has the effect that promotes body fat metabolism raising human motion ability or fat-reducing, but, because above-mentioned pimiento has the overgenerous situation of pungent, also have pimiento self except pungent, to lack local flavor, so the situation that the drink trencherman who has children for example to wait not like pungent does not actively absorb.
Therefore, the food that the useful capsicum that improves health is processed as easier picked-up had deep meaning.So far it is quite significant that the food capsicum that does not have, have unique gratifying local flavor particularly is provided.
Thus, the effect of salty pickles is the retention of the food of lifes such as raising vegetables, also have in addition when the improvement flavours in food products makes it become peculiar flavour food, replenish the normal nutrient that lacks in this original flavor food, effects such as trace mineral, amino acid needed by human body, vitamins for example, therefore, salty pickles are the food that people liked since ancient times.No matter east, west, people eat various pickles, and for example, Chinese meal eats hot pickled mustard tube, western-style food food acids pickles etc.The radish of infusions such as the edible yellow bean sauce (cream-coloured sauce, wheat yellow bean sauce, beans yellow bean sauce) of day meal hobby, sugared yellow bean sauce, salt, melon, eggplant etc.In addition, soy sauce also is the representative baste that is used for such a day meal pickles.
Soy sauce in that Japan uses is classified as according to Japanese Agricultural Standard: salty, light, local flavor, reprocessing, bechamel.Salty soy sauce with soybean and with the wheat of soybean equivalent and salt be that primary raw material is brewageed by the sauce fermentation bacterium and formed.Light soy sauce uses and the essentially identical primary raw material of salty soy sauce, by increasing salinity, inhibition fermentation or low temperature are controlled to be light color with fire (heat treated) soy sauce.The local flavor soy sauce has unique fragrance, is that the wheat that adds minute quantity in soybean is brewageed and formed.The reprocessing soy sauce is when brewageing salty soy sauce, adds the soy sauce not have to heat and come instead of table salt water to brewage to form in the sauce fermentation bacterium.Bechamel is to be primary raw material with the wheat flour and to add a spot of soybean and brewage and form than the also light soy sauce of light soy sauce color.Any soy sauce can be applied to the various cookings according to its characteristic, is used in the making of salty pickles.
But soy sauce also of no use so far soaks the salty pickles of capsicum, particularly soaks the salty pickles of the preceding green capsicum of maturation with soy sauce.
Summary of the invention
Purpose of the present invention thus for provide have further raising hobby property, raciness and useful salubrious, by the food that green capsicum is made, particularly salty pickles.
In addition, another object of the present invention provides the manufacture method of the salty pickles of this kind, and the flavoring that utilizes the present invention's baste that by-product is given birth to when making the salty pickles of this kind also is provided in addition.
The present inventor to further raising hobby property, raciness and benefit food salubrious, that make by green capsicum further investigate, it found that: by the green capsicum in pungent source particularly being immersed in can obtain salty pickles novel and that hobby property is higher in the seasoning of soy sauce.Thus, the 1st of the present invention is
(1) the salty pickles of a kind of green capsicum form by the green capsicum in pungent source being soaked in to make in the baste of soy sauce.
Particularly as this pungent source green capsicum, during with big and red E type green capsicum, its local flavor is extremely very outstanding.Thus, the 2nd of the present invention is,
(2), it is characterized in that the green capsicum in above-mentioned pungent source takes arrogant and red E type green capsicum according to (1) described salty pickles.
Can be used in the baste of making above-mentioned salty pickles based on soy sauce, though be that soy sauce itself is also no problem, but by adding various other flavoring classes therein, ambrosia composition (amino acid of sodium glutamate etc., various nucleic acid etc.), the clear composition of wine of ginger and/or cooking wine, alcohol amount 95% etc. can make the local flavor of salty pickles of the present invention better.Thus, the 3rd to the 6th of the present invention is:
(3), it is characterized in that above-mentioned baste based on soy sauce contains more than one the delicious composition of selecting from the group of being made of amino acid and nucleic acid according to any one described salty pickles of above-mentioned 1 or 2.
(4), it is characterized in that above-mentioned delicious composition is a sodium glutamate according to above-mentioned (3) described salty pickles.
(5) according to any one described salty pickles in above-mentioned (1) to (4), it is characterized in that above-mentioned baste based on soy sauce also contains ginger and/or ginger juice.
(6) according to any one described salty pickles in above-mentioned (1) to (5), it is characterized in that above-mentioned baste based on soy sauce also contains alcoholic content.
Salty pickles of the present invention, suitable use particularly are cut into the green capsicum of silk and make, and its local flavor, sense of food can further improve.Thus, the 7th to the 9th of the present invention is,
(7) manufacture method of the salty pickles of green capsicum, this method is made of following operation:
(A) remove the base of a fruit of the green capsicum in pungent source, then this green capsicum is cut into filament and (B) the above-mentioned green capsicum that is cut into filament is soaked in baste based on soy sauce.
(8) manufacture method of above-mentioned (7) described salty pickles, being characterized as in the operation of above-mentioned (B) of this method, the delicious composition of selection more than a kind makes an addition to the baste based on soy sauce from the colony of amino acid and nucleic acid formation, (9) manufacture method of above-mentioned (7) or (8) is characterized in that adding ginger, ginger juice and/or alcoholic content in the baste based on soy sauce again.
At last, above-mentionedly obtain that the last baste that is used in immersion also has unique local flavor after the salty pickles, this baste also can be used as flavoring separately and uses.Thus, the 10th of the present invention is,
(10) flavoring that constitutes by the baste after the immersion of above-mentioned (1) described salty pickles.
Salty pickles uniqueness of the present invention and local flavor are very good, have improved the hobby of drink trencherman for green capsicum, therefore useful improving health.Baste after salty pickles of the present invention soak also has a very delicious taste, and can be used as outstanding flavoring and uses.
The specific embodiment
The capsicum that is used in the salty pickles of the present invention is a pungent source capsicum.The capsicum in so-called pungent source is, with the claws of a hawk, eight rooms, volt see, powder pepper, jalapeno etc. are the capsicum of the pungent kind of representative, do not use the sweet taste kind capsicum of short and small green chili, pimiento etc.Illustrate the capsicum as desirable pungent source, this hawk in Japan cultivation is arranged, it is peppery etc. that the claws of a hawk, three hawks, eight rooms, daylight, volt are seen, but be not limited thereto.About the desirable especially pungent source capsicum variety in aspects such as local flavor is big and red E type.In addition, these pungent source capsicums can select for use certain species to use separately, perhaps also can use with other pungent breed combination.
Here said pungent source capsicum is " green capsicum ", even with the fruit of the prematurity (green) of the capsicum in above-mentioned pungent source before well-done, do not use ripe wine-colored fruit (so-called pimiento).Its reason is, green capsicum has the desirable fragrance of the unexistent uniqueness of wine-colored pimiento, and in addition, the pungent of green capsicum is markedly inferior to pimiento, thus, uses the local flavor of the salty pickles that green capsicum and use pimiento obtain different fully.
The invention provides above-mentioned pungent source green capsicum is immersed in the salty pickles of the green capsicum made from soy sauce in the baste on basis.Should be to have the various things that make soy sauce or suitably mix these soy sauce now based on baste of soy sauce, or be the baste that main component has flavor of soy sauce with this soy sauce or its mixed liquor.Spendable desirable soy sauce is brewageed salty, light, local flavor, reprocessing or bechamel for Japan is existing, and desirable especially soy sauce is salty soy sauce.
When above-mentioned baste based on soy sauce contained accessory ingredient beyond the soy sauce, this accessory ingredient can suitably be selected from the alcoholic content of amino acid, nucleic acid, ginger, ginger juice and cooking wine etc. as flavor components.
That is, in order further to regulate or improve the local flavor of salty pickles, above-mentioned baste based on soy sauce can contain flavor components, the alcoholic content of ginger (ginger of chopping, crushing etc.), ginger juice and cooking wine etc. etc.In addition, because the problem of local flavor is not used yellow bean sauce, granulated sugar etc.
In above-mentioned baste, use flavor components to make the local flavor of salty pickles of the present invention desirable more.The composition a kind or more of flavor components of the present invention for from the group that constitutes by amino acid and nucleic acid, selecting, for example, as amino acid, can use the glutamic acid, glycine, alanine and the histidine that contain sodium glutamate (MSG, so-called glutamic acid soda グ Le ソ one).As nucleic acid, can use the sodium salt of the sweet acid of flesh (IMP), guanylic acid (GMP), xanthosine monophosphate (XMP) and these element in addition.Sodium glutamate (MSG) is desirable especially.In addition, being used in combination of flavor components these flavor components and usefulness, particularly amino acid and nucleic acid class is desirable, and particularly the also usefulness of MSG and IMP or GMP is very good, can improve the local flavor of the salty pickles of the present invention.The adenylate that local flavor is few when using separately in addition, (AMP) also can by with MSG and with giving full play to effect.Therefore, in nucleic acid class flavor components of the present invention, contain this kind AMP.About the above-mentioned amino acid that is used in the baste based on soy sauce of the present invention or the addition of nucleic acid flavor components be, for the 1L baste, flavor components adds up to about 0.5g～30g, serving as suitable about 1g～15g.Optimal is that MSG 1g～10g and nucleic acid 0.1～0.5g combination make an addition to above-mentioned 1L baste.
Add this kind flavor components to baste, can carry out in any stage of its manufacturing process based on soy sauce.For example, can be in advance in soy sauce, add above-mentioned flavor components and be mixed into baste, soak green capsicum therein based on soy sauce.Also can at first be soaked in the green capsicum that is cut into silk in the soy sauce simply, add flavor components more in turn or once.
As mentioned above, be used in the baste of making salty pickles of the present invention and can contain the alcoholic content etc. of ginger (chopping, the ginger etc. of crushing), ginger juice, cooking wine based on soy sauce, when green capsicum had some lifes to distinguish the flavor of, the use of ginger or ginger juice had been favourable aspect the living flavor of elimination green capsicum.This addition is, for baste 1L, and the about 5-40g of ginger, that desirable especially is about 15～25g, ginger juice 5～40g, that desirable especially is about 15～25g.About 10～the 40g of other 95% alcohol, that desirable is 15～20g.Can regulate about 0.5～4 weight % of additive wine for above-mentioned baste 1L when adding cooking wine, it is desirable to about 2 weight % especially as alcoholic content.
This kind ginger, ginger juice and/or alcoholic content also can make an addition to by the order identical with above-mentioned flavor components in the baste based on soy sauce, for easy, at first the above-mentioned green capsicum that is cut into silk is soaked in the soy sauce, puts into ginger etc. more in turn or once.
More specifically narrate the Production Example of the salty pickles of the present invention below.Remove the base of a fruit of pungent source green capsicum, then this green capsicum is cut into silk, desirable width is about 1mm～1cm, and even more ideal is the circle that is cut into about 2mm～3mm, they be placed on suitably container in.As for the amount of accommodating in the container of green capsicum, can according to container, be cut into the green capsicum of silk shape, regulate as the flavor taste of purpose etc., not energetically compression be cut under the condition of green capsicum of silk, can make container greatly to piling green capsicum.Perhaps also can further compress this green capsicum energetically, in container, put into more green capsicum.After this, in this container, inject baste, green capsicum is soaked in this baste based on soy sauce based on soy sauce.This can regulate according to soak time of local flavor, green capsicum etc. based on the injection rate of the baste of soy sauce.In the manufacture method of the desirable salty pickles of the present invention, being cut into the weight of green capsicum of silk and the weight ratio based on the baste of soy sauce that is injected into is: for baste 1～5 weight portion of green capsicum 1 weight portion adding based on soy sauce, desirable is for baste 1.5～3 weight portions of green capsicum 1 weight portion adding based on soy sauce, and even more ideal is for baste 2～2.5 weight portions of green capsicum 1 weight portion adding based on soy sauce.
The above-mentioned green capsicum that is cut into silk also can suitably regulated according to the local flavor of desirable salty pickles etc. based on the soak time of the baste of soy sauce, but it is just enough to soak a few hours at normal temperatures.Desirable for soaking just edible of about a few days～1 week, even soak in addition more than 3 months also no problem qualitatively.As be stored under the situation of refrigerator, it is no problem more than 6 months to soak.
That is, but salty pickles of the present invention have very high keeping quality, must heat treated in its manufacturing process.Generally speaking, must not use food additives in the salty pickles of the present invention, but as need can add yet.Particularly regulate the pH value of salty pickles, for example transfer to about 4～5, can use to have the food additives of regulating the pH value effect in order further to improve keeping quality.In the scope of not damaging salty pickle flavor, use vinegar can reach this purpose.
After salty pickles soak and finish, by the known separation method separation and Extraction salty pickles of the present invention from soak the baste that finishes of industry technical staff.In addition, during the industrialness of salty pickles of the present invention is made, separating fully of baste there is no need, for example, salty pickles of the present invention can be immersed in based on the state in the baste of soy sauce with the above-mentioned green capsicum that is cut into silk, for example with bottled state circulation, can only take out when edible needs edible salty pickles.
As previously mentioned, the baste based on soy sauce that obtain, that soaked contains the smart composition from green capsicum after making salty pickles of the present invention, so itself have fabulous taste.This baste that obtains after soaking and finishing not only can be used in day various cookings of meal ideally, and is all right in addition, for example only waters this flavoring on plain rice, can spawn good local flavor.Therefore, this soaks end, itself can be used as new flavoring from the isolated baste of salty pickles as mentioned above and uses.
So according to the present invention, can make property, raciness and the useful salubrious novel salty pickles of further raising hobby simply and soak from it after the flavoring that obtains of baste.
Below, further describe the present invention by embodiment, the invention is not restricted to this embodiment certainly.
Embodiment 1
Remove the base of a fruit of the homemade pungent source green capsicum of Japan (kind: come arrogant and red E type), then its fruit portion is cut into the filament of about 2mm～3mm.And, for the gross weight 1306g that removes the green capsicum before the base of a fruit, remove that the fruit of edibility partly is 1150g (keeping about 88%) behind the base of a fruit.Next, get the green capsicum 115g that this is cut into silk, be placed in the container in the mode of not pushing energetically from last.With Japan homemade inject the container of the green capsicum that is cut into silk of having packed into based on the baste 253g of salty soy sauce, thereby the green capsicum that is cut into silk is soaked in this baste.Should consisting of: soy sauce 1160 weight portions, ginger 20 weight portions, sodium glutamate 10 weight portions and nucleic acid 0.5 weight portion based on the baste of soy sauce.After this, be statically placed in the room temperature to continue to soak and make the salty pickles of green capsicum of the present invention.
The salty remittance dish that so obtains has good local flavor, and it is placed on rice, the congee etc., perhaps stirs with natto, perhaps is stained with millet cake, fish, meat etc. and obtains good local flavor, mouthfeel when edible.In addition, the baste of the immersion that obtains after the manufacturing can be used as flavoring and uses and to have first-class local flavor.
Embodiment 2
Use different bastes to make salty pickles of the present invention in the present embodiment based on soy sauce.Be cut into silk green capsicum modulation and be placed on this capsicum in the container and pour into based on the baste and the embodiment 1 of soy sauce identical to this container.But the consisting of based on the baste of soy sauce of present embodiment: soy sauce 1165 weight portions, sodium glutamate 5 weight portions and nucleic acid 0.3 weight portion.Identical with embodiment 1, continue to soak the above-mentioned green capsicum that is cut into silk in baste, obtain salty pickles of the present invention.
The salty pickles that so obtain, different with embodiment 1, but the same with it have a good local flavor.
Embodiment 3
Re-use different bastes and make salty pickles of the present invention based on soy sauce.Be cut into silk green capsicum modulation and this capsicum be placed in the container and inject with soy sauce for identical based on the baste and the embodiment 1 of soy sauce to this container.But, consisting of based on the baste of soy sauce in the present embodiment: soy sauce 1169 weight portions, ginger 20 weight portions, sodium glutamate 1 weight portion and nucleic acid 0.1 weight portion.Identical with embodiment 1, continue to soak the above-mentioned green capsicum that is cut into silk in baste, obtain salty pickles of the present invention.
So obtain salty pickles and also have good local flavor.
Embodiment 4
This is to be that purpose uses vinegar to manufacture the example of pickles with the adjustment of pH value etc.Be cut into silk green capsicum modulation and this capsicum is placed in the container, and inject identical with embodiment 1 based on the baste of soy sauce to this container.But, consist of soy sauce 1131 weight portions, ginger 20 weight portions, sodium glutamate 1 weight portion, nucleic acid 0.1 weight portion and 37.5 weight portions that make vinegar based on the baste of soy sauce in the present embodiment.1 identical continuation is soaked the above-mentioned green capsicum that is cut into silk in baste with embodiment, obtains salty pickles of the present invention.
Salty pickles of the present invention, uniqueness and local flavor are fabulous, so that the drink trencherman's of green capsicum hobby raising thus, is of value to healthy.The baste that soaks after the salty pickles of the present invention also has fabulous taste, can be used as first-class flavoring and uses.
Claims (7)
1. salty pickles of green capsicum, by forming not being soaked in not to make in more than one the baste of from the group of forming by amino acid and nucleic acid, selecting based on containing of soy sauce of flavor components through heating through the green capsicum in pungent source of heating, this baste does not contain yellow bean sauce and/or granulated sugar, wherein, the addition of described flavor components is 0.5g～30g/1L baste.
2. salty pickles according to claim 1 is characterized in that above-mentioned flavor components is a sodium glutamate.
3. according to the described salty pickles of claim 1 or 2, it is characterized in that above-mentioned baste based on soy sauce also contains ginger and/or ginger juice.
4. according to any one described salty pickles in the claim 1 to 3, it is characterized in that above-mentioned baste based on soy sauce also contains alcoholic content.
5. the manufacture method of the salty pickles of a green capsicum, this method comprises following operation:
A) remove the base of a fruit as the green capsicum in pungent source, then this green capsicum be cut into silk and
B) above-mentioned be cut into silk not through the green capsicum of heating be soaked in not through heating from the group of forming by amino acid and nucleic acid, select based on containing of soy sauce more than one flavor components and do not contain the baste of yellow bean sauce and/or granulated sugar, wherein, the addition of described flavor components is 0.5g～30g/1L baste.
6. manufacture method according to claim 5 is characterized in that adding ginger, ginger juice and/or alcoholic content in the baste based on soy sauce.
7. flavoring, it is the baste that obtains after the immersion of the salty pickles of the described green capsicum of claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002119828 | 2002-04-22 | ||
| JP2002119828A JP2003310151A (en) | 2002-04-22 | 2002-04-22 | New pickle, seasoning and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1452895A CN1452895A (en) | 2003-11-05 |
| CN100348126C true CN100348126C (en) | 2007-11-14 |
Family
ID=29243561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031222196A Expired - Fee Related CN100348126C (en) | 2002-04-22 | 2003-04-21 | Salted pickles, baste and its producing method |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP2003310151A (en) |
| KR (1) | KR20040108750A (en) |
| CN (1) | CN100348126C (en) |
| AU (1) | AU2003227487A1 (en) |
| TW (1) | TW200305374A (en) |
| WO (1) | WO2003088752A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010166886A (en) * | 2009-01-26 | 2010-08-05 | Tablemark Co Ltd | Method for improving aroma of food product |
| JP5813334B2 (en) * | 2011-02-04 | 2015-11-17 | テーブルマーク株式会社 | Fermentation / ripening enhancer for fermented foods |
| CN103584036B (en) * | 2013-11-27 | 2015-01-07 | 朱家好 | Instantly steeped hot pepper production method by adopting soybean sauce |
| CN108618046A (en) * | 2017-03-18 | 2018-10-09 | 宋育刚 | A kind of bubble green pepper and its preparation process with peculiar flavour |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099941A (en) * | 1993-09-09 | 1995-03-15 | 徐琦 | Red pepper preserving method |
| CN1273049A (en) * | 1999-05-10 | 2000-11-15 | 黄之全 | Method and formula for preserving hot pepper |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04258247A (en) * | 1991-02-06 | 1992-09-14 | Kanebo Ltd | Production of seasoning liquid for pickle |
| JPH057455A (en) * | 1991-07-02 | 1993-01-19 | Fujisawa Shoji | Pickling base |
| JPH07227237A (en) * | 1994-02-17 | 1995-08-29 | Masaki Yamada | Table miso containing green pepper |
| JPH10150946A (en) * | 1996-11-26 | 1998-06-09 | Toshio Izawa | Manufacture of pepper pickled in soy sauce |
| JP2000325016A (en) * | 1999-05-19 | 2000-11-28 | Masayuki Yamazaki | Sweetened and salted guinea pepper food and its production |
-
2002
- 2002-04-22 JP JP2002119828A patent/JP2003310151A/en active Pending
-
2003
- 2003-04-11 KR KR10-2004-7016914A patent/KR20040108750A/en not_active Application Discontinuation
- 2003-04-11 WO PCT/JP2003/004620 patent/WO2003088752A1/en active Application Filing
- 2003-04-11 AU AU2003227487A patent/AU2003227487A1/en not_active Abandoned
- 2003-04-15 TW TW092108694A patent/TW200305374A/en unknown
- 2003-04-21 CN CNB031222196A patent/CN100348126C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099941A (en) * | 1993-09-09 | 1995-03-15 | 徐琦 | Red pepper preserving method |
| CN1273049A (en) * | 1999-05-10 | 2000-11-15 | 黄之全 | Method and formula for preserving hot pepper |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003227487A1 (en) | 2003-11-03 |
| KR20040108750A (en) | 2004-12-24 |
| CN1452895A (en) | 2003-11-05 |
| WO2003088752A1 (en) | 2003-10-30 |
| TW200305374A (en) | 2003-11-01 |
| JP2003310151A (en) | 2003-11-05 |
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