CN101617809A - Seasoning hot pepper for steaming fish and processing method thereof - Google Patents
Seasoning hot pepper for steaming fish and processing method thereof Download PDFInfo
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- CN101617809A CN101617809A CN200910304862A CN200910304862A CN101617809A CN 101617809 A CN101617809 A CN 101617809A CN 200910304862 A CN200910304862 A CN 200910304862A CN 200910304862 A CN200910304862 A CN 200910304862A CN 101617809 A CN101617809 A CN 101617809A
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Abstract
The invention relates to a seasoning hot pepper for steaming fish and a processing method thereof. The seasoning hot pepper is prepared by the steps: taking the desulfurated pickled capsicum frutescens and the pickled hot green pepper to be matched with other ingredients of ginger, mild water with the temperature of 65 DEG C, citric acid, monosodium glutamate, sodium cyclamate, Acesulfame-K, disodium 5'-Inosine monophosphate, disodium 5'-guanosine monophosphate and ethyl maltol; stirring, standing and sterilizing the substances to obtain the seasoning hot pepper. The seasoning hot pepper has stable quality and low content of sulfur dioxide, better retains the fragility, color and lustre of the hot pepper, as well as the nutrition of the hot pepper, and has longer time and shelf life.
Description
Technical field:
The present invention relates to a kind of chilli food, especially a kind of seasoning hot pepper for steaming fish and processing method thereof.
Background technology:
At present, the processing method of seasoning hot pepper for steaming fish mainly is to be primary raw material with sauce cayenne and millet green pepper, adds some flavorings, a kind of capsicum product of cutting that can be used for Steamed fish that obtains after the bottling.Steamed fish with the processing status of cutting capsicum product is at present: the method for salting of sauce cayenne and millet green pepper is more because product processes raw material, thereby quality instability, majority has excess to use sulfur dioxide as color stabilizer simultaneously, and super scope is used the situation of alum as crispness retaining agent; And the peppery degree of sauce cayenne and millet green pepper is to evaluate by people's the sense of taste, but the people is big to peppery sense organ otherness, the as a result difference of the peppery degree of identical product or raw material after the different people evaluation.Shortcomings such as thereby Steamed fish exists processing method simple with cutting capsicum at present, and quality is inconsistent, and quality does not have standardization, and shelf life of products is short.
Summary of the invention:
Technical problem to be solved by this invention is: at above-mentioned the deficiencies in the prior art, provide a kind of and can be processed into stable seasoning hot pepper for steaming fish of quality and processing method thereof.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of seasoning hot pepper for steaming fish is characterized in: this seasoning capsicum be learn from else's experience desulfurization pickle millet green pepper 42-46%, pickle green capsicum 23-24.5%, ginger 7.5-9%, 65 ℃ of warm water 23-24.5%, citric acid 0.065-0.07%, monosodium glutamate 0.125-0.13%, honey element 0.015-0.016%, acesulfame potassium 0.0025-0.0035%, 5 '-inosine acid disodium 0.005-0.006%, 5 '-Sodium guanylate 0.005-0.006%, ethyl maltol 0.013-0.0135% mixes, stir, leave standstill, the sterilization cooling forms;
Wherein, through desulfurization pickle the millet green pepper be prior to the fresh millet green pepper of cleaning of 81-82.5% (weight) in adding drinking water 4.5-5.5%, salt 12.5-13%, citric acid 0.4-0.5%, sodium pyrosulfite 0.025-0.027% pickled under normal temperature 60-360 days; Millet green pepper in will pickling again is cut into 0.5-0.6 centimetre capsicum piece and drains, join in the desulfurization water of preparing by salt 12.6-13.6%, drinking water 86-87%, citric acid 0.35-0.45% in 3: 1 ratios, after 65-67 ℃ of desulfurization 3.5-4.5 minute, taking-up drains and forms; Can divide desulfurization several times during desulfurization;
Pickle green capsicum and be get the capsicum piece that the fresh green capsicum of clean 83-84% is cut into 0.6-0.7 centimetre after, add drinking water 2-2.5%, salt 13.5-14.5%, citric acid 0.2-0.25% pickled under normal temperature 60-360 days, get green capsicum in pickling and drain and form.
The employing curing process, pickle after 60 days and could use, pickle when arriving 360 days and will use up.Be to be 60-360 days that pickle the operable time.
The bus sterilization is adopted in above-mentioned sterilization, and sterilization temperature is 87-89 ℃, and sterilizing time is 13-14 minute.Above-mentioned cooling is at room temperature to cool off 15 minutes naturally earlier, forces cooling 5 minutes with flowing water then.
The processing method of above-mentioned seasoning hot pepper for steaming fish comprises the steps:
A, preparation pickling the millet green pepper and pickling green capsicum through desulfurization:
Through desulfurization pickle the millet green pepper be prior to the fresh millet green pepper 81-82.5% (weight) that cleans in adding drinking water 4.5-5.5%, salt 12.5-13%, citric acid 0.4-0.5%, sodium pyrosulfite 0.025-0.027% pickled under normal temperature 60-360 days; Millet green pepper in will pickling again is cut into 0.5-0.6 centimetre and drain, join in the desulfurization water of preparing by salt 12.6-13.6%, drinking water 86-87%, citric acid 0.35-0.45% in 3: 1 ratios, after 65-67 ℃ of desulfurization 3.5-4.5 minute, taking-up drains and forms;
Pickle green capsicum and be get the capsicum piece that the fresh green capsicum of clean 83-84% is cut into 0.6-0.7 centimetre after, add drinking water 2-2.5%, salt 13.5-14.5%, citric acid 0.2-0.25% pickled under normal temperature 60-360 days, get green capsicum in pickling and drain and form;
The pickling millet green pepper 42-46%, pickle green capsicum 23-24.5%, ginger 7.5-9% of b, the desulfurization of learning from else's experience, 65 ℃ of warm water 23-24.5%, citric acid 0.065-0.07%, monosodium glutamate 0.125-0.13%, honey element 0.015-0.016%, acesulfame potassium 0.0025-0.0035%, 5 '-inosine acid disodium 0.005-0.006%, 5 '-Sodium guanylate 0.005-0.006%, ethyl maltol 0.013-0.0135% mix, stirred 1-2 minute, left standstill 4-5 minute, in the vial of packing into;
C, sterilization cooling: adopt the bus sterilization, sterilization temperature is 87-89 ℃, and sterilizing time is 13-14 minute, at room temperature cools off 15 minutes naturally earlier after sterilization finishes, and forces cooling 5 minutes with flowing water then.
Steamed fish of the present invention is compared with cutting capsicum product with traditional Steamed fish with capsicum product, the results are shown in following table 1:
| Color and luster | Brittleness | Sulfur dioxide residual quantity | Shelf-life | |
| Product of the present invention | True qualities, glossy | Better | ??≤0.02‰ | 12 months |
| Traditional product | Dark-coloured, matt | Relatively poor | ??0.04-1‰ | 6 months |
As seen from the above table, the color and luster of product of the present invention, brittleness are obviously good than traditional product, and the shelf-life is apparently higher than traditional product, and the content of sulfur dioxide in the product of the present invention is lower.
The peppery degree of seasoning hot pepper for steaming fish product of the present invention is clear and definite, its quality is: peppery degree is: 5 grades-6 grades, salt content is 8.0-9.0%, and moisture is 82.0-85.0%, total acid is 0.85-1.00%, and the residual quantity of sulfur dioxide is 0.01-0.02 ‰ (national standard is less than 0.1 ‰).Owing in the process millet green pepper of pickling has been carried out the sulfur removal technology processing, thereby the amount of sulfur dioxide in the product of the present invention meets national standard.
It is unique that product of the present invention has batching, the characteristics of aromatic strongly fragrant, genuine, the long times of aftertaste of green pepper, and kept the brittleness of capsicum preferably, and the nutrition in color and luster and the capsicum has shelf-life of long period again.
The specific embodiment:
Embodiment 1:
Get under 4.6 kilograms of drinking water of 82.4 kilograms of addings of clean fresh millet green pepper, 12.525 kilograms of salt, 0.45 kilogram of citric acid, the sodium pyrosulfite 25 gram normal temperature and pickled 350 days, get 13.6 kilograms of salt, 86 kilograms of drinking water, citric acid and be mixed with desulfurization water for 0.4 kilogram, again the millet green pepper of pickling is taken out and drain, and be cut into 0.5-0.6 centimetre, join in the desulfurization water in 67 ℃ of desulfurization after 4.5 minutes in 3: 1 ratios, taking-up drains.With 84 kilograms of capsicum pieces that are cut into 0.6-0.7 centimetre of fresh green capsicum of cleaning, 2.3 kilograms of drinking water of adding, 13.5 kilograms of salt, citric acid were pickled under normal temperature 320 days for 0.20 kilogram, took out to drain to make and pickled green capsicum.Learn from else's experience again the pickling 42 kilograms of millet greens pepper, pickle 24.378 kilograms of green capsicum of desulfurization, 24.378 kilograms in 9 kilograms, 65 ℃ warm water of ginger, citric acid 70 grams, monosodium glutamate 130 grams, honey element 16 grams, acesulfame potassium 3 grams, 5 '-inosine acid disodium 6 grams, 5 '-Sodium guanylate 6 grams, ethyl maltol 13 grams mix, stirred 1 minute, left standstill 4 minutes, pack in the vial, adopt the bus sterilization, in 87 ℃ of sterilizations 13 minutes, naturally cooled off 15 minutes earlier at ambient temperature after sterilization finishes, force cooling 5 minutes with flowing water then.
Embodiment 2:
Getting 82 kilograms of clean fresh millet greens pepper adds 5 kilograms of drinking water, 12.574 kilograms of salt, 0.4 kilogram of citric acid, sodium pyrosulfite 26 and restrains and pickled under normal temperature 180 days, get 13.1 kilograms of salt, 86.5 kilograms of drinking water, citric acid again and be mixed with desulfurization water for 0.4 kilogram, and the millet green pepper of pickling taken out drain, be cut into 0.5-0.6 centimetre, join in the desulfurization water in 66 ℃ of desulfurization after 4 minutes in 3: 1 ratios, taking-up drains.With 83.5 kilograms of capsicum pieces that are cut into 0.6-0.7 centimetre of fresh green capsicum of cleaning, 2.3 kilograms of drinking water of adding, 14 kilograms of salt, citric acid were pickled under normal temperature 190 days for 0.20 kilogram, took out to drain to make and pickled green capsicum.Learn from else's experience again the pickling 44 kilograms of millet greens pepper, pickle 23.878 kilograms of green capsicum of desulfurization, 23.878 kilograms in 8 kilograms, 65 ℃ warm water of ginger, citric acid 70 grams, monosodium glutamate 130 grams, honey element 16 grams, acesulfame potassium 3 grams, 5 '-inosine acid disodium 6 grams, 5 '-Sodium guanylate 6 grams, ethyl maltol 13 grams mix, stirred 1 minute, left standstill 5 minutes, pack in the vial, adopt the bus sterilization, in 88 ℃ of sterilizations 13 minutes, naturally cooled off 16 minutes earlier at ambient temperature after sterilization finishes, force cooling 6 minutes with flowing water then.
Embodiment 3:
Getting 81 kilograms of clean fresh millet greens pepper adds 5.5 kilograms of drinking water, 12.973 kilograms of salt, 0.5 kilogram of citric acid, sodium pyrosulfite 27 and restrains and pickled under normal temperature 100 days, and get 12.65 kilograms of salt, 87 kilograms of drinking water, citric acid and be mixed with desulfurization water for 0.35 kilogram, again the millet green pepper of pickling is taken out and drain, and be cut into 0.5-0.6 centimetre, join in the desulfurization water in 65 ℃ of desulfurization after 3.5 minutes in 3: 1 ratios, taking-up drains.With 83 kilograms of capsicum pieces that are cut into 0.6-0.7 centimetre of fresh green capsicum of cleaning, 2.25 kilograms of drinking water of adding, 14.5 kilograms of salt, citric acid were pickled under normal temperature 120 days for 0.25 kilogram, took out to drain to make and pickled green capsicum.Learn from else's experience again the pickling 46 kilograms of millet greens pepper, pickle 23.134 kilograms of green capsicum of desulfurization, 23.134 kilograms in 7.5 kilograms, 65 ℃ warm water of ginger, citric acid 65 grams, monosodium glutamate 125 grams, honey element 16 grams, acesulfame potassium 3 grams, 5 '-inosine acid disodium 5 grams, 5 '-Sodium guanylate 5 grams, ethyl maltol 13 grams mix, stirred 2 minutes, left standstill 5 minutes, pack in the vial, adopt the bus sterilization, in 89 ℃ of sterilizations 14 minutes, naturally cooled off 17 minutes earlier at ambient temperature after sterilization finishes, force cooling 7 minutes with flowing water then.
Claims (6)
1. seasoning hot pepper for steaming fish is characterized in that: this seasoning capsicum is to learn from else's experience that the pickling millet green pepper 42-46% (weight), pickle green capsicum 23-24.5%, ginger 7.5-9% of desulfurization, 65 ℃ of warm water 23-24.5%, citric acid 0.065-0.07%, monosodium glutamate 0.125-0.13%, honey element 0.015-0.016%, acesulfame potassium 0.0025-0.0035%, 5 '-inosine acid disodium 0.005-0.006%, 5 '-Sodium guanylate 0.005-0.006%, ethyl maltol 0.013-0.0135% are mixed, stir, left standstill, the sterilization cooling forms;
Wherein, be to add drinking water 4.5-5.5% in prior to the fresh millet green pepper of cleaning of 81-82.5% through the millet green pepper of pickling of desulfurization, salt 12.5-13%, citric acid 0.4-0.5%, sodium pyrosulfite 0.025-0.027% pickled under normal temperature 60-360 days; Millet green pepper in will pickling again is cut into 0.5-0.6 centimetre and drain, join in the desulfurization water of preparing by salt 12.6-13.6%, drinking water 86-87%, citric acid 0.35-0.45% in 3: 1 ratios, after 65-67 ℃ of desulfurization 3.5-4.5 minute, taking-up drains and forms;
Pickle green capsicum and be get the capsicum piece that the fresh green capsicum of clean 83-84% is cut into 0.6-0.7 centimetre after, add drinking water 2-2.5%, salt 13.5-14.5%, citric acid 0.2-0.25% pickled under normal temperature 60-360 days, get green capsicum in pickling and drain and form.
2. seasoning hot pepper for steaming fish as claimed in claim 1 is characterized in that: the bus sterilization is adopted in described sterilization, and sterilization temperature is 87-89 ℃, and sterilizing time is 13-14 minute.
3. seasoning hot pepper for steaming fish as claimed in claim 1 is characterized in that: described cooling is at room temperature to cool off 15 minutes naturally earlier, forces cooling 5 minutes with flowing water then.
4. the processing method of a seasoning hot pepper for steaming fish as claimed in claim 1, it is characterized in that: this method comprises the steps:
A, preparation pickling the millet green pepper and pickling green capsicum through desulfurization:
Through desulfurization pickle the millet green pepper be prior to the fresh millet green pepper 81-82.5% (weight) that cleans in adding drinking water 4.5-5.5%, salt 12.5-13%, citric acid 0.4-0.5%, sodium pyrosulfite 0.025-0.027% pickled under normal temperature 60-360 days; Millet green pepper in will pickling again is cut into 0.5-0.6 centimetre and drain, join in the desulfurization water of preparing by salt 12.6-13.6%, drinking water 86-87%, citric acid 0.35-0.45% in 3: 1 ratios, after 65-67 ℃ of desulfurization 3.5-4.5 minute, taking-up drains and forms;
Pickle green capsicum and be get the capsicum piece that the fresh green capsicum of clean 83-84% is cut into 0.6-0.7 centimetre after, add drinking water 2-2.5%, salt 13.5-14.5%, citric acid 0.2-0.25% pickled under normal temperature 60-360 days, get green capsicum in pickling and drain and form;
The pickling millet green pepper 42-46%, pickle green capsicum 23-24.5%, ginger 7.5-9% of b, the desulfurization of learning from else's experience, 65 ℃ of warm water 23-24.5%, citric acid 0.065-0.07%, monosodium glutamate 0.125-0.13%, honey element 0.015-0.016%, acesulfame potassium 0.0025-0.0035%, 5 '-inosine acid disodium 0.005-0.006%, 5 '-Sodium guanylate 0.005-0.006%, ethyl maltol 0.013-0.0135% mix, stirred 1-2 minute, left standstill 4-5 minute, in the vial of packing into;
C, sterilization cooling.
5. the processing method of seasoning hot pepper for steaming fish as claimed in claim 4 is characterized in that: described sterilization is to adopt the bus sterilization, and sterilization temperature is 87-89 ℃, and sterilizing time is 13-14 minute.
6. the processing method of seasoning hot pepper for steaming fish as claimed in claim 4 is characterized in that: described cooling is to finish back cooling 15-17 minute naturally earlier under room temperature in sterilization, forces to cool off 5-7 minute with flowing water then.
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Cited By (8)
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| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN105124510A (en) * | 2015-07-31 | 2015-12-09 | 何慧艳 | Seasoning for steaming fish and preparation method of seasoning |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN105851978A (en) * | 2016-04-07 | 2016-08-17 | 林丽 | Flavoring composition containing chopped chilies |
| CN113233400A (en) * | 2021-04-16 | 2021-08-10 | 湖南金甸甸食品有限公司 | Aseptic filling production system of thick chilli sauce food |
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| CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
| CN101438819A (en) * | 2007-11-22 | 2009-05-27 | 丁维刚 | Method for processing pepper sauce |
| CN101283769A (en) * | 2008-04-28 | 2008-10-15 | 王�华 | Red pepper food and its preparation method using salted fresh red pepper as main material |
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- 2009-07-27 CN CN2009103048622A patent/CN101617809B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN101982104B (en) * | 2010-10-18 | 2012-09-26 | 湖南农业大学 | Process method for rapidly fermenting chopped hot peppers |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN105124510A (en) * | 2015-07-31 | 2015-12-09 | 何慧艳 | Seasoning for steaming fish and preparation method of seasoning |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN105851978A (en) * | 2016-04-07 | 2016-08-17 | 林丽 | Flavoring composition containing chopped chilies |
| CN113233400A (en) * | 2021-04-16 | 2021-08-10 | 湖南金甸甸食品有限公司 | Aseptic filling production system of thick chilli sauce food |
| CN115812932A (en) * | 2022-11-17 | 2023-03-21 | 汝城县鑫利食品有限公司 | Chopped chili blank pickling liquid and preparation method and application thereof |
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