CN103181588A - Mountain pepper fruit and vegetable and procesisng method thereof - Google Patents
Mountain pepper fruit and vegetable and procesisng method thereof Download PDFInfo
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- CN103181588A CN103181588A CN201310081899XA CN201310081899A CN103181588A CN 103181588 A CN103181588 A CN 103181588A CN 201310081899X A CN201310081899X A CN 201310081899XA CN 201310081899 A CN201310081899 A CN 201310081899A CN 103181588 A CN103181588 A CN 103181588A
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Abstract
The invention discloses mountain pepper fruit and vegetable and a procesisng method thereof. The procesisng method comprises the following steps: taking and boiling water, putting a fruit and vegetable materail into boiling water to boil for 10-30 minutes, wehrein the weight percentrage of the fruit and vegetable materail to the boiling water is 1 : (2-6); taking and boiling water, putting frutescens into the boiling water to boil for 1-2 minutes and then putting an auxiliry material into the boiling water to prepare mountain pepper acid water; fishing out the boiled fruit and vegetable materail from the boiling water and putting into the mountain pepper acid water for soaking, wehrein the weight percentrage of the fruit and vegetable materail to the mountain pepper acid water is 1 : (1-2); and selecting the fruit and vegetable materail soaked in the mountain pepper acid water for vacuum packaing and then sterilizing at a high temperature. The procesisng method of the mountain pepper fruit and vegetable disclosed by the invention has the beneficail effect that both the nutritive value of a product and good mouth feeling can be ensured, so that healthy and nutritional food is brought to customers, the processing channel of agricultural and sideline products is increased, an industry chain is prolonged, and the farmers' income is ensured. The pepper fruit vegetable obtained by the method is special and delicious in taste.
Description
Technical field
The present invention relates to field of food industry, particularly relate to a kind of Chinese pepper fruits and vegetables and processing method thereof.
Background technology
The Chinese pepper series of products are in recent years emerging industries on the market, with taste novelty, delicately packed, advantage that mouthfeel is good, have won compatriots' approval, along with the continuous popularization in market, buy the troop of Chinese pepper series of products in continuous expansion; Chinese pepper series of products taste in the market is more single, and the collocation of nutrition material is single, does not satisfy people to the demand of various tastes and nutrition.
Summary of the invention
In view of this, the objective of the invention is to propose a kind of Chinese pepper fruits and vegetables and processing method thereof, can guarantee the mouthfeel that the nutritive value of product can guarantee again, increased the processing channel of agricultural byproducts.
Based on above-mentioned purpose, the processing method of Chinese pepper fruits and vegetables provided by the invention comprises:
Water intaking is also boiled it, the fruits and vegetables material is inserted boil 10～30 minutes in the boiling water again, and the percentage by weight of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled it, the millet green pepper is inserted boil 1～2 minute in the boiling water again, and the percentage by weight of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in the boiling water, stirs, and fully dissolves, and makes the Chinese pepper sour water;
Good fruits and vegetables material is pulled out from boiling water with boiling soup, puts in the Chinese pepper sour water and soaks, and the percentage by weight of described fruits and vegetables material and Chinese pepper sour water is 1:1～2;
The selected fruits and vegetables material that soaks through the Chinese pepper sour water, and carry out Vacuum Package, carry out high temperature sterilization then immediately.
Alternatively, the weight portion proportioning of described auxiliary material is respectively: 1000～1400 parts of salt, 300～700 parts in chicken powder, 300～700 parts of monosodium glutamates, 300～700 parts of white sugar, 20～60 parts of ethyl maltols, 80～120 parts in glacial acetic acid, 80～120 parts of citric acids, 80～120 parts of lactic acid, 80～120 parts of water-soluble chilli extracts, 15～25 parts of sodium dehydroacetates, 40～80 parts of potassium sorbates, 20～80 parts of D-sodium isoascorbates, gluconic acid-δ-15～25 parts of lactones, 80～120 parts of malic acid.
Preferably, the weight portion proportioning of described auxiliary material is respectively: 1200 parts of salt, 500 parts in chicken powder, 500 parts of monosodium glutamates, 500 parts of white sugar, 40 parts of ethyl maltols, 100 parts in glacial acetic acid, 100 parts of citric acids, 100 parts of lactic acid, 100 parts of water-soluble chilli extracts, 20 parts of sodium dehydroacetates, 60 parts of potassium sorbates, 40 parts of D-sodium isoascorbates, gluconic acid-δ-20 parts of lactones, 100 parts of malic acid.
Alternatively, the quality of described auxiliary material is 7～12% of Chinese pepper sour water gross mass.
Alternatively, describedly boil soup the good soak time of fruits and vegetables material in the Chinese pepper sour water is 15～25 hours.
Alternatively, the temperature range of described high temperature sterilization is 92～100 ℃, and sterilizing time is 30～45 minutes.
Alternatively, described fruits and vegetables material is selected from least a in peanut, soya bean, kidney bean and the black soya bean.
The present invention also provides a kind of Chinese pepper fruits and vegetables, and described Chinese pepper fruits and vegetables are that the processing method according to above-mentioned Chinese pepper fruits and vegetables makes.
From above as can be seen, Chinese pepper garden stuff processing method provided by the invention, be applicable to the processing of various vegetables, as peanut, soya bean, kidney bean and black soya bean etc., can guarantee the mouthfeel that the nutritive value of product can guarantee again, for the consumer has brought health-nutrition food, also increase the processing channel of agricultural byproducts, prolong industrial chain, and guaranteed peasant household's income.The Chinese pepper fruits and vegetables that obtain by this method have unique delicious food.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer, below in conjunction with specific embodiment, the present invention is described in more detail.
The processing method of Chinese pepper fruits and vegetables provided by the invention comprises:
Water intaking is also boiled it, the fruits and vegetables material is inserted boil 10～30 minutes in the boiling water again, and the percentage by weight of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled it, the millet green pepper is inserted boil 1～2 minute in the boiling water again, and the percentage by weight of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in the boiling water, stirs, and fully dissolves, and makes the Chinese pepper sour water;
Good fruits and vegetables material is pulled out from boiling water with boiling soup, puts in the Chinese pepper sour water and soaks, and the percentage by weight of described fruits and vegetables material and Chinese pepper sour water is 1:1～2;
Selected requirement and the soaked fruits and vegetables material of reaching carries out Vacuum Package, carries out high temperature sterilization then immediately.
Embodiment 1
As one embodiment of the present of invention, the processing method of described Chinese pepper fruits and vegetables comprises:
(1) material preliminary treatment
Take by weighing that fresh nothing is gone mouldy, 20～30 kilograms of fruits and vegetables materials of uniform size, take by weighing again with the fruits and vegetables material weight than being the water of 1:3; With water boil, the fruits and vegetables material that weighs up is inserted boil 10～30 minutes in the boiling water then earlier.
(2) preparation Chinese pepper sour water
Take by weighing 30 kg of water and boil, take by weighing 4 kilograms of millet greens pepper again, it is dropped in boiling water and boil 1～2 minute, the auxiliary material that will prepare in advance then drops in the boiling water, stirs, and fully dissolving makes the Chinese pepper sour water.
Wherein, the weight portion proportioning of auxiliary material is respectively: salt 1200 grams, chicken powder 500 grams, monosodium glutamate 500 grams, white sugar 500 grams, ethyl maltol 40 grams, glacial acetic acid 100 grams, citric acid 100 grams, lactic acid 100 grams, water-soluble chilli extract 100 grams, sodium dehydroacetate 20 grams, potassium sorbate 60 grams, D-sodium isoascorbate 40 grams, gluconic acid-δ-lactones 20 grams, malic acid 100 grams.
(3) sour water soaks
Pull out from boiling water boiling boiling hot good fruits and vegetables material, put into again in the Chinese pepper sour water and soaked 16 hours;
(4) selected encapsulation
The fruits and vegetables material that will soak through the Chinese pepper sour water is selected one time earlier, will not reach screening of requirement; Product after selected specification is as required carried out Vacuum Package.
(5) high temperature sterilization
After encapsulation is finished, carry out sterilization immediately, the temperature control of sterilization is at 92～100 ℃, and the time is 30～45 minutes.
Embodiment 2
As an alternative embodiment of the invention, the processing method of described Chinese pepper fruits and vegetables comprises:
(1) material preliminary treatment
Take by weighing that fresh nothing is gone mouldy, 20～30 kilograms of fruits and vegetables materials of uniform size, take by weighing again with the fruits and vegetables material weight than being the water of 1:3; With water boil, the fruits and vegetables material that weighs up is inserted boil 10～30 minutes in the boiling water then earlier.
(2) preparation Chinese pepper sour water
Take by weighing 32 kg of water and boil, take by weighing 4.2 kilograms of millet greens pepper again, it is dropped in boiling water and boil 1～2 minute, the auxiliary material that will prepare in advance then drops in the boiling water, stirs, and fully dissolving makes the Chinese pepper sour water.
Wherein, the weight portion proportioning of auxiliary material is respectively: salt 1200 grams, chicken powder 480 grams, monosodium glutamate 520 grams, white sugar 520 grams, ethyl maltol 38 grams, glacial acetic acid 110 grams, citric acid 95 grams, lactic acid 100 grams, water-soluble chilli extract 90 grams, sodium dehydroacetate 18 grams, potassium sorbate 65 grams, D-sodium isoascorbate 42 grams, gluconic acid-δ-lactones 19 grams, malic acid 105 grams.
(3) sour water soaks
Pull out from boiling water boiling boiling hot good fruits and vegetables material, put into again in the Chinese pepper sour water and soaked 18 hours;
(4) selected encapsulation
The fruits and vegetables material that will soak through the Chinese pepper sour water is selected one time earlier, will not reach screening of requirement; Product after selected specification is as required carried out Vacuum Package.
(5) high temperature sterilization
After encapsulation is finished, carry out sterilization immediately, the temperature control of sterilization is at 92～100 ℃, and the time is 30～45 minutes.
The Chinese pepper fruits and vegetables that adopt above-mentioned processing method to make, its maintenance phase is half a year at normal temperatures.
Need further be pointed out that; fruits and vegetables material described in the embodiment of the invention can be at least a in peanut, soya bean, kidney bean and the black soya bean; so those skilled in the art should be understood that; adopt processing method of the present invention to process the technical scheme of other fruits and vegetables, all belong to protection scope of the present invention.
Hence one can see that, Chinese pepper garden stuff processing method provided by the invention, be applicable to the processing of multiple fruits and vegetables, as peanut, soya bean, kidney bean and black soya bean etc., can guarantee the mouthfeel that the nutritive value of product can guarantee again, for the consumer has brought health-nutrition food, also increase the processing channel of agricultural byproducts, prolong industrial chain, and guaranteed peasant household's income.The Chinese pepper fruits and vegetables that obtain by this method have unique delicious food.
Those of ordinary skill in the field are to be understood that: the above only is specific embodiments of the invention; be not limited to the present invention; within the spirit and principles in the present invention all, any modification of making, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the processing method of Chinese pepper fruits and vegetables is characterized in that, comprising:
Water intaking is also boiled it, the fruits and vegetables material is inserted boil 10～30 minutes in the boiling water again, and the percentage by weight of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled it, the millet green pepper is inserted boil 1～2 minute in the boiling water again, and the percentage by weight of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in the boiling water, stirs, and fully dissolves, and makes the Chinese pepper sour water;
Good fruits and vegetables material is pulled out from boiling water with boiling soup, puts in the Chinese pepper sour water and soaks, and the percentage by weight of described fruits and vegetables material and Chinese pepper sour water is 1:1～2;
The selected fruits and vegetables material that soaks through the Chinese pepper sour water, and carry out Vacuum Package, carry out high temperature sterilization then immediately.
2. the processing method of Chinese pepper fruits and vegetables according to claim 1, it is characterized in that the weight portion proportioning of described auxiliary material is respectively: 1000～1400 parts of salt, 300～700 parts in chicken powder, 300～700 parts of monosodium glutamates, 300～700 parts of white sugar, 20～60 parts of ethyl maltols, 80～120 parts in glacial acetic acid, 80～120 parts of citric acids, 80～120 parts of lactic acid, 80～120 parts of water-soluble chilli extracts, 15～25 parts of sodium dehydroacetates, 40～80 parts of potassium sorbates, 20～80 parts of D-sodium isoascorbates, gluconic acid-δ-15～25 parts of lactones, 80～120 parts of malic acid.
3. the processing method of Chinese pepper fruits and vegetables according to claim 2, it is characterized in that the weight portion proportioning of described auxiliary material is respectively: 1200 parts of salt, 500 parts in chicken powder, 500 parts of monosodium glutamates, 500 parts of white sugar, 40 parts of ethyl maltols, 100 parts in glacial acetic acid, 100 parts of citric acids, 100 parts of lactic acid, 100 parts of water-soluble chilli extracts, 20 parts of sodium dehydroacetates, 60 parts of potassium sorbates, 40 parts of D-sodium isoascorbates, gluconic acid-δ-20 parts of lactones, 100 parts of malic acid.
4. according to the processing method of any described Chinese pepper fruits and vegetables in the claim 1～3, it is characterized in that the quality of described auxiliary material is 7～12% of Chinese pepper sour water gross mass.
5. the processing method of Chinese pepper fruits and vegetables according to claim 1 is characterized in that, describedly boils soup the good soak time of fruits and vegetables material in the Chinese pepper sour water is 15～25 hours.
6. the processing method of Chinese pepper fruits and vegetables according to claim 1 is characterized in that, the temperature range of described high temperature sterilization is 92～100 ℃, and sterilizing time is 30～45 minutes.
7. the processing method of Chinese pepper fruits and vegetables according to claim 1 is characterized in that, described fruits and vegetables material is selected from least a in peanut, soya bean, kidney bean and the black soya bean.
8. Chinese pepper fruits and vegetables is characterized in that, described Chinese pepper fruits and vegetables are that the processing method according to any described Chinese pepper fruits and vegetables in the claim 1～7 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310081899.XA CN103181588B (en) | 2013-03-14 | 2013-03-14 | Mountain pepper fruit and vegetable and procesisng method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310081899.XA CN103181588B (en) | 2013-03-14 | 2013-03-14 | Mountain pepper fruit and vegetable and procesisng method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103181588A true CN103181588A (en) | 2013-07-03 |
| CN103181588B CN103181588B (en) | 2014-08-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310081899.XA Expired - Fee Related CN103181588B (en) | 2013-03-14 | 2013-03-14 | Mountain pepper fruit and vegetable and procesisng method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981264A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | A kind of method for making opotism Kidney bean |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088377A (en) * | 2006-06-16 | 2007-12-19 | 高明继 | Green soybean pickles making process |
| CN101204211A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Acid peppery Babao soft can and manufacture method thereof |
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN102342550A (en) * | 2011-09-30 | 2012-02-08 | 郑州全日盛食品有限公司 | Pickled pepper peanut and processing method thereof |
| CN301876557S (en) * | 2011-11-30 | 2012-04-04 | 秦健 | Packing bag (Spicy wife Sanjiao peanut 90g) |
-
2013
- 2013-03-14 CN CN201310081899.XA patent/CN103181588B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088377A (en) * | 2006-06-16 | 2007-12-19 | 高明继 | Green soybean pickles making process |
| CN101204211A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Acid peppery Babao soft can and manufacture method thereof |
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN102342550A (en) * | 2011-09-30 | 2012-02-08 | 郑州全日盛食品有限公司 | Pickled pepper peanut and processing method thereof |
| CN301876557S (en) * | 2011-11-30 | 2012-04-04 | 秦健 | Packing bag (Spicy wife Sanjiao peanut 90g) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981264A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | A kind of method for making opotism Kidney bean |
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| CN103181588B (en) | 2014-08-20 |
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