CN101816442A - Alga with pickled peppers - Google Patents
Alga with pickled peppers Download PDFInfo
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- CN101816442A CN101816442A CN201010160245A CN201010160245A CN101816442A CN 101816442 A CN101816442 A CN 101816442A CN 201010160245 A CN201010160245 A CN 201010160245A CN 201010160245 A CN201010160245 A CN 201010160245A CN 101816442 A CN101816442 A CN 101816442A
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Abstract
The invention discloses an alga with pickled peppers, wherein the preparation method thereof comprises the following steps of: taking the alga as raw material; soaking with soaking soup to be tasty; and adding seasoner to season. The preparation method of the soaking soup comprises the following steps of: mixing 10-40 parts of pickled upturned chili, 5-20 parts of pickled ginger, 0.5-5 parts of anise, 0.5-5 parts of kaempferia galangal with 300-350 parts of water, boiling to be soup, and adding 10-20 parts of pickled peppers water, 3-6 parts of pickled ginger water, 1-2 parts of salt and 12-17 parts of acidity adjusting agent. The alga with pickled peppers is prepared by taking the alga as the raw material and soaking, thereby not only prolonging the storing time thereof, but also increasing the flavor of sour and hot as well as savoury and mellow, being capable of promoting appetite, and being a family stock convenience food.
Description
Technical field
The present invention relates to alga with pickled peppers, belong to food and processing technique field thereof.
Background technology
The bubble green pepper is commonly called as " fish spicy ", is distinctive flavoring in the Sichuan cuisine.The bubble green pepper has color and luster glow, peppery and characteristics little acid in not dry, peppery, and is as far back as several years ago, just more popular in the river with the bubble green pepper series dish of its making.At present, be that raw material is in the majority with vegetables in the bubble green pepper food, and nutritious, the seaweed food of delicious flavour is then seldom.Algae is nutritious, and delicious flavour, but be difficult for to store, and algae is made bubble green pepper product not only can prolong the pot-life, and has increased the taste of little acid during the bubble green pepper is peppery, can improve a poor appetite.
Summary of the invention
The purpose of this invention is to provide a kind of alga with pickled peppers, algae is soaked allotment, make bubble green pepper product, not only prolonged the storage time of algae, also increased vinegar-pepper aromatic taste.
The present invention is achieved in that alga with pickled peppers, with the algae is that primary raw material makes it tasty through soaking the soup immersion, add the flavoring allotment again, the described soup that soaks is: 10～40 parts of pickled upturned chilis, 5～20 parts of ginger of bubble, anistree 0.5～5 part, 0.5～5 part of mountain naphthalene and water are boiled into soup for 300～350 parts, and then add 12～17 parts of 10～20 parts in bubble green pepper water, 3～6 parts of Jiang Shui of bubble, 1～2 part of salt and acidity regulators.
Described algae is sea-tangle, undaria pinnitafida or asparagus.
Described acidity regulator is light-coloured vinegar and lactic acid, and its ratio is a light-coloured vinegar: lactic acid=9: 1.
Consisting of of described flavoring: 24～26 parts of blue or green 200～300 parts of greens pepper of bubble, 10～20 parts of compound monosodium glutamates, 10～20 parts of white sugar, 1～2 part of oil of badian, 0.5～1 part in pickles essence, 1～2 part of chilli extract, 10～20 parts of salt, 1～2 part of delicate flavour condiment and rapeseed oils.
Described concrete method for making of soaking soup is: stew soup according to above-mentioned prescription, temperature is 90～95 ℃, and the time is 0.5～1h, makes the water yield evaporate 40～60% and is advisable, and adds bubble green pepper water, bubble Jiang Shui, salt and acidity regulator according to prescription then and makes its PH=3.6～3.8.
Bubble green pepper hot millet, bubble ginger, anise and mountain naphthalene will be contained in the cloth bag stews soup.
The beneficial effect that the present invention distinguishes prior art is: be that primary raw material passes through to soak allotment with the algae, make the alga with pickled peppers product, not only prolonged the storage time of algae, also increased vinegar-pepper aromatic taste, can improve a poor appetite, be the standing instant food of family.
The specific embodiment
Below in conjunction with embodiment the present invention is further explained explanation.
Embodiment 1 bubble green pepper sea-tangle
The first step: handling principle.Roll the salt marsh sea-tangle of cleaning machine about with hair and clean up, choose foreign matter, be put into and cut out thick 3～5mm, long 3～5cm silk in the filament cutter 250kg.Because the salt marsh sea-tangle belongs to salt marsh raw material (bright product raw material is without desalination), needs desalination, otherwise influences mouthfeel.Below the silk desalination to 5% that cuts, put into boiling water then and boil, wherein, the mass ratio of water and material is a water: material=6: 3～5, adding a spot of concentration in the water is 1.0 ‰ citric acids or 1.5 ‰ calcium lactates.Be cooled to rapidly below 25 ℃ behind poach 10～30min.Reject foreign matter with the metal detection machine, with centrifuge or squeezer dehydration 10～20%, stand-by again.
Second step: boil and soak soup.Pickled upturned chili 20kg, bubble ginger 10kg, anistree 0.5kg and mountain naphthalene 0.5kg be contained in put into pot in the cloth bag and boiled 0.5～1 hour, approximately evaporate and add 40～60% of the water yield and be advisable at 90～95 ℃.Add bubble green pepper water 15kg and bubble Jiang Shui 4kg then, an amount of with salt 1.5kg and acidity regulator at last, make pH value in 3.6～3.8 scopes.
The 3rd step: soak.Take by weighing sea-tangle silk after the 150kg dehydration and put into and the bubble altar that soaks soup is housed soaks, and stir, it is submerged in soaks in the soup.Stir once every a period of time, move the position of cloth bag at every turn when stirring, allow it be evenly distributed, make the taste unanimity in the bubble altar.The infusion time, the time of infusion can be adjusted under different temperature to some extent greatly about 12～24 hours.
The 4th step: allotment.Take by weighing the soaked material of 20kg and put into agitated kettle, fully mix behind the blue or green bubble of adding green pepper 2.5kg, compound monosodium glutamate 0.1kg, white sugar 0.1kg, oil of badian 0.01kg, pickles essence 0.01kg, chilli extract 0.01kg, salt 0.1kg, chicken meal 0.01kg and the rapeseed oil 24kg.Attention: in process high-volume, put powdery solid earlier, put liquid again.
The 5th step: encapsulation.With the accurate weighing 80+2g of electronic scale, pack joining 2-3 bag hot millet, adds the outer packaging bag.
The 6th step: put into the sterilization of sterilization still, be incubated 30～100 minutes down at 90～98 ℃.Obtain steeping green pepper sea-tangle product at last.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (6)
1. alga with pickled peppers, with the algae is that primary raw material makes it tasty through soaking the soup immersion, add the flavoring allotment again, it is characterized in that, the described soup that soaks is: 10～40 parts of pickled upturned chilis, 5～20 parts of ginger of bubble, anistree 0.5～5 part, 0.5～5 part of mountain naphthalene and water are boiled into soup for 300～350 parts, and then add 12～17 parts of 10～20 parts in bubble green pepper water, 3～6 parts of Jiang Shui of bubble, 1～2 part of salt and acidity regulators.
2. alga with pickled peppers according to claim 1 is characterized in that, described algae is sea-tangle, undaria pinnitafida or asparagus.
3. alga with pickled peppers according to claim 1 is characterized in that, described acidity regulator is light-coloured vinegar and lactic acid, and its ratio is a light-coloured vinegar: lactic acid=9: 1.
4. alga with pickled peppers according to claim 1, it is characterized in that the consisting of of described flavoring: 24～26 parts of blue or green 200～300 parts of greens pepper of bubble, 10～20 parts of compound monosodium glutamates, 10～20 parts of white sugar, 1～2 part of oil of badian, 0.5～1 part in pickles essence, 1～2 part of chilli extract, 10～20 parts of salt, 1～2 part of delicate flavour condiment and rapeseed oils.
5. alga with pickled peppers according to claim 1, it is characterized in that, described concrete method for making of soaking soup is: stew soup according to above-mentioned prescription, temperature is 90～95 ℃, time is 0.5～1h, make the water yield evaporate 40～60% and be advisable, add bubble green pepper water, bubble Jiang Shui, salt and acidity regulator according to prescription then and make its PH=3.6～3.8.
6. alga with pickled peppers according to claim 5 is characterized in that, bubble green pepper hot millet, bubble ginger, anise and mountain naphthalene will be contained in the cloth bag stews soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010160245A CN101816442A (en) | 2010-04-26 | 2010-04-26 | Alga with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010160245A CN101816442A (en) | 2010-04-26 | 2010-04-26 | Alga with pickled peppers |
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| Publication Number | Publication Date |
|---|---|
| CN101816442A true CN101816442A (en) | 2010-09-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201010160245A Pending CN101816442A (en) | 2010-04-26 | 2010-04-26 | Alga with pickled peppers |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578506A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Pickled pepper leaf vegetable and preparation method thereof |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN102894414A (en) * | 2012-10-19 | 2013-01-30 | 浙江大学 | Preparation method of sea-weed pickle |
| CN103070377A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper dried-ballonflower and processing method thereof |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507490A (en) * | 2009-04-01 | 2009-08-19 | 杨永庆 | Instant edible fungus with pickle pepper and its production process |
-
2010
- 2010-04-26 CN CN201010160245A patent/CN101816442A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507490A (en) * | 2009-04-01 | 2009-08-19 | 杨永庆 | Instant edible fungus with pickle pepper and its production process |
Non-Patent Citations (1)
| Title |
|---|
| 《http://zhidao.baidu.com/question/144912775.html》 20100401 jack0378 泡椒海带丝怎么做 1-6 , 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578506A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Pickled pepper leaf vegetable and preparation method thereof |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN102894414A (en) * | 2012-10-19 | 2013-01-30 | 浙江大学 | Preparation method of sea-weed pickle |
| CN103070377A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper dried-ballonflower and processing method thereof |
| CN103070377B (en) * | 2013-01-24 | 2014-01-22 | 安徽真心食品有限公司 | Pickled pepper dried-ballonflower and processing method thereof |
| CN109303289A (en) * | 2018-10-28 | 2019-02-05 | 四川泰之味食品有限公司 | A kind of bubble green pepper Shredded kelp and preparation method thereof |
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Application publication date: 20100901 |