CN101536746A

CN101536746A - Wheat pickle and method for preparing same

Info

Publication number: CN101536746A
Application number: CN200810030890A
Authority: CN
Inventors: 黄克文
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-03-21
Filing date: 2008-03-21
Publication date: 2009-09-23

Abstract

The invention discloses a wheat pickle taking wheat as a main raw material and having a unique flavor and a method for preparing the same. The wheat pickle mainly comprises the following components in weight portion: 800 to 1,500 portions of wheat, 400 to 600 portions of pepper, and 150 to 350 portions of common salt. The preparation method comprises the following steps that: the wheat is cleaned, soaked, steamed in a steamer, cooled, dried and evenly mixed with sweet distillery yeast of which the weight is 0.1 to 0.15 percent of that of the wheat; the mixture is fermented at the normal temperature; and when the wheat is mildewed and cakes and turns white, the wheat is taken out, dried in the sun, crushed and evenly mixed with preserving red pepper pieces, the mixture is closely stored for 20 to 30 days, and then the wheat pickle is finally prepared and can be eaten or subpackaged for sale. The wheat pickle has the advantages that the wheat pickle integrates fragrant, sweet, salty and hot tastes, the color and luster are good for people, and the fragrance is strong; the wheat pickle can raise the appetite of people when people smell the fragrance of the wheat pickle and taste the wheat pickle; the wheat pickle is rich in nutrition, and good for all people; the wheat pickle can be used as a cooking seasoning material as well as a dish for direct eating, so that the wheat pickle is good product for travel and gift.

Description

A kind of wheat system pickles and preparation method thereof

Technical field

The invention belongs to food technology field, be specifically related to a kind of wheat system pickles and preparation method thereof with east taste.

Background technology

Along with improving constantly of people's living standard, people also improve constantly the demand of various food, because China is vast in territory, populous, taste difference is big, and the pickles of selling on the market are of a great variety now, the elaboration that wherein is no lack of the popular welcome of being subjected to, when people's living standard improves, also be endless to the expectation that improves taste, " eating no rice but is of finest quality " this old saying is the high level overview that people pursue the food quality.People's wheat commonly used is as the primary raw material of making millet cake, cake in the prior art, and also useful wheat is made the introduction of pickles food.But in the existing wheat sauce production process the mouldy time long, impelled the growth of assorted bacterium, influenced product quality.The wheat sauce batching kind that has is many, has influenced the local flavor of wheat system pickles itself, and has increased production cost and technology difficulty, is not suitable for suitability for industrialized production.

Summary of the invention

For overcoming existing wheat sauce proportioning and preparation method's shortcoming, the purpose of this invention is to provide a kind of is the wheat system pickles and preparation method thereof of primary raw material unique flavor with the wheat.

The proportioning of each main component of wheat system pickles of the present invention is (by weight):

Wheat 800-1500 capsicum 400-600 salt 150-350.

The preparation method of wheat system pickles of the present invention is:

1, major ingredient is selected for use, selects the good quality wheat of results then for use, requires the full no parasitosis evil of wheat, does not have the residues of pesticides that exceed standard; After wheat cleaned, soaked at normal temperatures 10-14 hour.

2, rice steamer on the soaked wheat is cooked.Steam to wheat well-donely, but do not split.

3, with the cooling of wheat meal, the airing that cook, mix thoroughly, be paved into the wheat meal layer of 7-10 cm thick with the koji of wheat weight 1 ‰-1.5 ‰ weight, place above bad border of the room temperature fermentation carbohydrase training of 25 degree 5-7 days, treat wheat mildew lump white, fragrant and sweet smell is arranged after, taking-up is dried.

4, the flush away white mould dries again, pulverizes.

5, batching is prepared, and will give birth to red hot pepper stripping and slicing, pickles 1-3 hour with salt.

6, mix wet wheat sauce powder with the liquor about 10 degree, grab agglomerating promptly diffusing being advisable of letting go with hand.Even with the good capsicum mix that salts down mixing wet wheat sauce powder again, sealing was placed 20-30 days, i.e. edible or packing listing.

It is fragrant, sweet, salty, peppery that product of the present invention integrates, and color and luster is made a gift of the people, the sauce thick flavor, and the food that shakes of news, the inlet appetizing, nutritious, all-ages, both can be used as the seasoning matter of preparing food, it is directly edible to make general dish again, is the good merchantable brand of house travelling, presenting friends.

The specific embodiment

1, selects for use when producing good quality wheat 1000 grams per year, after cleaning with clear water, soaked at normal temperatures 12 hours.

2, rice steamer on the wheat after the above-mentioned immersion is cooked.

3, with the wheat quick-meal stall cold that cooks, spread into wheat meal layer about 10 centimetres out with the dustpan splendid attire, add 1 gram koji and mix thoroughly, place the above environment fermentation of 25 degree to take out after 7 days and dry.

4, the white mould on the wheat meal after will fermenting is washed off and is dried, and pulverizes then.

5, after the fermentation of wheat meal is finished, prepare batching simultaneously.Be about to the red hot pepper 500 gram wash cleans of fresh life, be cut into 0.5-1 centimetre fragment, add 200 gram salt then, put into the container of sealing and pickled 2 days.

6, the liquor of the wheat sauce powder after will pulverizing about with 10 degree is mixed wetly, and agglomerating to grab with hand, letting go promptly looses is advisable.After will mixing wet wheat sauce powder and the good even mix of capsicum that salts down again, brew can break a seal edible in 1 month or the packing listing in the airtight container of packing into.

Claims

1, a kind of wheat system pickles is characterized in that forming (by weight) by following main component:

Wheat 800-1500 capsicum 400-600 salt 150-350.

2, a kind of wheat system pickles according to claim 1 is characterized in that it being that following main component is formed (by weight):

Wheat 1000 capsicums 500 salt 200.

3, the preparation method of a kind of wheat system pickles according to claim 1 is characterized in that may further comprise the steps:

(1), major ingredient selects for use, selects the good quality wheat of results then for use, requires the full no parasitosis evil of wheat, do not have the residues of pesticides that exceed standard; After wheat cleaned, soaked at normal temperatures 10-14 hour.

(2), rice steamer on the soaked wheat is cooked.Steam to wheat well-donely, but do not split.

(3), with the cooling of the wheat meal that cooks, airing, mix thoroughly with the koji of wheat weight 1 ‰-1.5 ‰ weight, be paved into the wheat meal layer of 7-10 cm thick, place above bad border of the room temperature fermentation carbohydrase training of 25 degree 5-7 days, treat wheat mildew lump white, fragrant and sweet smell is arranged after, taking-up is dried.

(4), the flush away white mould, dry again, pulverize.

(5), batching prepares, and will give birth to red hot pepper stripping and slicing, pickled 1-3 hour with salt.

(6), mix wet wheat sauce powder, with the liquor about 10 degree with hand grab agglomerating let go promptly to loose be advisable.Even with the good capsicum mix that salts down mixing wet wheat sauce powder again, sealing was placed 20-30 days, i.e. edible or packing listing.