CN103181588B - 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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- CN103181588B CN103181588B CN201310081899.XA CN201310081899A CN103181588B CN 103181588 B CN103181588 B CN 103181588B CN 201310081899 A CN201310081899 A CN 201310081899A CN 103181588 B CN103181588 B CN 103181588B
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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
Chinese pepper series of products are emerging industries in recent years on market, and the advantage novel, delicately packed with taste, mouthfeel is good, has 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 is in the market more single, and the collocation of nutrition material is single, can not meet the demand of people to various tastes and nutrition.
Summary of the invention
In view of this, the object 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, comprising:
Water intaking is also boiled, then fruits and vegetables material is inserted in boiling water and boiled 10～30 minutes, and the percentage by weight of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled, then millet green pepper is inserted in boiling water and boiled 1～2 minute, and the percentage by weight of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in boiling water, stirs, and fully dissolves, and makes Chinese pepper sour water;
By boiling soup, good fruits and vegetables material is pulled out from boiling water, puts in 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 soaking through Chinese pepper sour water, and carry out Vacuum Package, then carry out immediately high temperature sterilization.
Alternatively, the weight portion proportioning of described auxiliary material is respectively: 1000～1400 parts of salt, 300～700 parts, chicken powder, 300～700 parts of monosodium glutamates, 300～700 parts of white sugar, 20～60 parts of ethyl maltols, 80～120 parts, 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, D-araboascorbic acid sodium, 15～25 parts of gluconic acid-δ-lactones, 80～120 parts of malic acid.
Preferably, the weight portion proportioning of described auxiliary material is respectively: 1200 parts of salt, 500 parts, chicken powder, 500 parts of monosodium glutamates, 500 parts of white sugar, 40 parts of ethyl maltols, 100 parts, 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, D-araboascorbic acid sodium, 20 parts of gluconic acid-δ-lactones, 100 parts of malic acid.
Alternatively, the quality of described auxiliary material is 7～12% of Chinese pepper sour water gross mass.
Alternatively, described in, boiling fruits and vegetables material that soup the is good soak time in 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 one in peanut, soya bean, kidney bean and black soya bean.
The present invention also provides a kind of Chinese pepper fruits and vegetables, and described Chinese pepper fruits and vegetables are to make according to the processing method of above-mentioned Chinese pepper fruits and vegetables.
As can be seen from above, 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 consumer has brought health-nutrition food, also increase the processing channel of agricultural byproducts, extend industrial chain, and guaranteed peasant household's income.The Chinese pepper fruits and vegetables that obtain by the method have unique delicious food.
The specific embodiment
For making the object, 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, comprising:
Water intaking is also boiled, then fruits and vegetables material is inserted in boiling water and boiled 10～30 minutes, and the percentage by weight of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled, then millet green pepper is inserted in boiling water and boiled 1～2 minute, and the percentage by weight of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in boiling water, stirs, and fully dissolves, and makes Chinese pepper sour water;
By boiling soup, good fruits and vegetables material is pulled out from boiling water, puts in 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 the soaked fruits and vegetables material of reaching carries out Vacuum Package, then carries out immediately high temperature sterilization.
Embodiment 1
As one embodiment of the present of invention, the processing method of described Chinese pepper fruits and vegetables comprises:
(1) pretreatment
Take that fresh nothing is gone mouldy, 20～30 kilograms of fruits and vegetables materials of uniform size, then take with fruits and vegetables material weight than being the water of 1:3; First, by water boil, then the fruits and vegetables material weighing up is inserted in boiling water and boiled 10～30 minutes.
(2) prepare Chinese pepper sour water
Take 30 kg of water and boil, then taking 4 kilograms of millet greens pepper, being dropped in boiling water and boil 1～2 minute, then the auxiliary material preparing in advance being dropped in boiling water, stirring, fully dissolving, making Chinese pepper sour water.
Wherein, the weight portion proportioning of auxiliary material is respectively: 1200 grams of salt, 500 grams, chicken powder, 500 grams of monosodium glutamates, 500 grams of white sugar, 40 grams of ethyl maltols, 100 grams, glacial acetic acid, 100 grams of citric acids, 100 grams of lactic acid, 100 grams of water-soluble chilli extracts, 20 grams of sodium dehydroacetates, 60 grams of potassium sorbates, 40 grams, D-araboascorbic acid sodium, 20 grams of gluconic acid-δ-lactones, 100 grams of malic acid.
(3) sour water soaks
By boiling hot fruits and vegetables material, from boiling water, pull out, then put in Chinese pepper sour water and soak 16 hours;
(4) selected encapsulation
First, by selected one time of the fruits and vegetables material soaking through Chinese pepper sour water, screening of requirement will do not reached; Product after selected specification is as required carried out to Vacuum Package.
(5) high temperature sterilization
After having encapsulated, carry out immediately sterilization, the temperature of sterilization is controlled 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) pretreatment
Take that fresh nothing is gone mouldy, 20～30 kilograms of fruits and vegetables materials of uniform size, then take with fruits and vegetables material weight than being the water of 1:3; First, by water boil, then the fruits and vegetables material weighing up is inserted in boiling water and boiled 10～30 minutes.
(2) prepare Chinese pepper sour water
Take 32 kg of water and boil, then taking 4.2 kilograms of millet greens pepper, being dropped in boiling water and boil 1～2 minute, then the auxiliary material preparing in advance being dropped in boiling water, stirring, fully dissolving, making Chinese pepper sour water.
Wherein, the weight portion proportioning of auxiliary material is respectively: 1200 grams of salt, 480 grams, chicken powder, 520 grams of monosodium glutamates, 520 grams of white sugar, 38 grams of ethyl maltols, 110 grams, glacial acetic acid, 95 grams of citric acids, 100 grams of lactic acid, 90 grams of water-soluble chilli extracts, 18 grams of sodium dehydroacetates, 65 grams of potassium sorbates, 42 grams, D-araboascorbic acid sodium, 19 grams of gluconic acid-δ-lactones, 105 grams of malic acid.
(3) sour water soaks
By boiling hot fruits and vegetables material, from boiling water, pull out, then put in Chinese pepper sour water and soak 18 hours;
(4) selected encapsulation
First, by selected one time of the fruits and vegetables material soaking through Chinese pepper sour water, screening of requirement will do not reached; Product after selected specification is as required carried out to Vacuum Package.
(5) high temperature sterilization
After having encapsulated, carry out immediately sterilization, the temperature of sterilization is controlled 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 to further be pointed out that; fruits and vegetables material described in the embodiment of the present invention can be at least one in peanut, soya bean, kidney bean and 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 consumer has brought health-nutrition food, also increase the processing channel of agricultural byproducts, extend industrial chain, and guaranteed peasant household's income.The Chinese pepper fruits and vegetables that obtain by the method have unique delicious food.
Those of ordinary skill in the field are to be understood that: the foregoing is only 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., within all should being included in protection scope of the present invention.
Claims (6)
1. a processing method for Chinese pepper fruits and vegetables, is characterized in that, comprising:
Water intaking is also boiled, then fruits and vegetables material is inserted in boiling water and boiled 10～30 minutes, and the weight ratio of described fruits and vegetables material and boiling water is 1:2～6;
Water intaking is also boiled, then millet green pepper is inserted in boiling water and boiled 1～2 minute, and the weight ratio of described millet green pepper and boiling water is 1:6～10, then auxiliary material is dropped in boiling water, stirs, and fully dissolves, and makes Chinese pepper sour water;
By boiling hot fruits and vegetables material, from boiling water, pull out, put in Chinese pepper sour water and soak, the weight ratio of described fruits and vegetables material and Chinese pepper sour water is 1:1～2;
The selected fruits and vegetables material soaking through Chinese pepper sour water, and carry out Vacuum Package, then carry out immediately high temperature sterilization;
Wherein, described fruits and vegetables material is selected from least one in peanut, soya bean, kidney bean and black soya bean, and the weight portion proportioning of described auxiliary material is respectively: 1000～1400 parts of salt, 300～700 parts, chicken powder, 300～700 parts of monosodium glutamates, 300～700 parts of white sugar, 20～60 parts of ethyl maltols, 80～120 parts, 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, D-araboascorbic acid sodium, 15～25 parts of gluconic acid-δ-lactones, 80～120 parts of malic acid.
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: 1200 parts of salt, 500 parts, chicken powder, 500 parts of monosodium glutamates, 500 parts of white sugar, 40 parts of ethyl maltols, 100 parts, 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, D-araboascorbic acid sodium, 20 parts of gluconic acid-δ-lactones, 100 parts of malic acid.
3. according to the processing method of the Chinese pepper fruits and vegetables described in any one in claim 1～2, it is characterized in that, the quality of described auxiliary material is 7～12% of Chinese pepper sour water gross mass.
4. the processing method of Chinese pepper fruits and vegetables according to claim 1, is characterized in that, described in to boil the soak time of hot fruits and vegetables material in Chinese pepper sour water be 15～25 hours.
5. 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.
6. Chinese pepper fruits and vegetables, is characterized in that, described Chinese pepper fruits and vegetables are to make according to the processing method of the Chinese pepper fruits and vegetables described in any one in claim 1～5.
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 CN103181588A (en) | 2013-07-03 |
| CN103181588B true CN103181588B (en) | 2014-08-20 |
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| 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) |
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| CN103181588A (en) | 2013-07-03 |
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