CN103549320A - Production method of vinasse-made chili instant flavor food - Google Patents
Production method of vinasse-made chili instant flavor food Download PDFInfo
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- CN103549320A CN103549320A CN201310550043.2A CN201310550043A CN103549320A CN 103549320 A CN103549320 A CN 103549320A CN 201310550043 A CN201310550043 A CN 201310550043A CN 103549320 A CN103549320 A CN 103549320A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a production method of a vinasse-made chili instant flavor food. The production method comprises the following process steps: selecting raw materials; treating the raw materials; preparing a pickling vinasse material; pickling; slicing or shredding; and packaging and sterilizing. The chili instant flavor food keeps the inherent mouth feel and nutritional ingredients of chilies and is additionally provided with different flavor seasoning substances; the pickling is sufficient and uniform to form different delicious flavors; the food is palatable with delicious, salty, sweet and spicy tastes and has no bad peculiar smell; a new chili product is added and a delicious appetizer for eating with rice is added to family dining tables, hotels and restaurants; people can eat the instant flavor food conveniently, and the vinasse-made chili instant flavor food is delicious and tasty and can increase the appetite; the production method is simple and the fabrication cost is low so that the vinasse-made chili instant flavor food is suitable for mass consumption.
Description
Technical field
The invention belongs to and pickle vegetables and fruits manufacture field, be specifically related to the production method of a kind of grain capsicum instant flavour processed food.
Background technology
Capsicum claims again hot pepper, chilly, fragrant green pepper, spicy or pepper, for Solanaceae, Capsicum is annual or perennial herb, edible with fruit.Originate in South America torrid zone, China generally cultivates, and becomes one of conventional and indispensable important fruits and vegetables of China various nationalities.Capsicum variety type is many, substantially can be divided into pimento type and the large classification of capsicum type two.Pimento type fruit is bird-caging or oblateness, and fruit is dark green, becomes redness when ripe; Pulp is thick, quality is more crisp, and the sweet or pungent slightly of taste, as green pepper, oily green pepper etc., is applicable to salt marsh and bubble stain.Capsicum type claims again class green pepper type, and fruit is dark green, when ripe, becomes redness, and Fruit types is a lot, shape, not of uniform size, but be conical more.Large fruit kind meat is thick, and pungent is not dense; Small fruit type kind meat is compared with thin and acid is strong, as goat's horn green pepper, capsicum annum fasciculatum etc.Special because of its pungent, be applicable to salt marsh, especially the latter is the weight raw material of making thick chilli sauce, bubble stain and flavouring.
In China because of the difference of region, people's taste is different, different to the mode of edible capsicum, derive chilli food various in style and flavouring, but the manufactured goods that just move towards market be mostly salt marsh capsicum, saucing capsicum, capsicum bubble sauerkraut, sweet and sour stain capsicum, thick chilli sauce at most, also have a small amount of product supply such as sugaring capsicum, pepper sauce, capsicum preserved fruit.Capsicum is one of food that China market consumption figure is quite large, the kind of market supply, can find out, seldom there is new launch, it is mostly the old-fashioned method that follows some routines, local flavor, form and color and luster are stereotyped, though chilli food or flavouring that conventional preparation method makes can have good consumption, but have that local flavor is not good, color and luster is bad and the defect such as form is undesirable, can not allow more people accept or have the edible psychology of fear tool and sensation, therefore, prior art is necessary to be improved, to meet more consumer demand.
Summary of the invention
The object of the invention is to utilize the production method of a kind of grain capsicum instant flavour processed food, make the capsicum instant flavour food that is different from existing product, can keep capsicum intrinsic unique mouthfeel and nutritional labeling, be added into again flavour aroma substance, for chilli food has increased new product, the demand of the more different tastes of satisfied masses.
The object of the present invention is to provide the production method of a kind of grain capsicum instant flavour processed food.
The object of the invention is to be achieved through the following technical solutions:
A production method for grain capsicum instant flavour food processed, is characterized in that, it comprises following processing step:
Step (one) raw material is selected
Select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh green pepper that color is vivid or pimiento are raw material;
Step (two) raw material is processed
Capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
Step (three) is pickled the preparation of grain material
Get the vinasse of brewageing red wine with flavored condiment be 1:2.5-3 ratio mixing and stirring by weight, be mixed with local flavor preserved materials, standby;
Step (four) pickle
The local flavor preserved materials that step (three) is obtained and step (two) are after treatment and the capsicum draining away the water, the ratio that ratio is 1:10 is by weight mixed, and fully gently mixes and makes local flavor preserved materials be covered with equably capsicum surface, packs into and pickles in cylinder, under the environment of 8-10 ℃, flood more than 20 days;
Step (five) section or silk
The capsicum of pickling is pulled out, with pure water, washed away the grain material of adhesion, dry moisture, be then cut into the sheet of long 3-3.5 centimetre, wide 1.5-2.0 centimetre by knife or be cut into the silk of long 3-4 centimetre, wide 0.2-0.3 centimetre;
Step (six) packing, sterilization
By cut into slices or silk product be respectively charged in packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization is 15 minutes.
Wherein said flavor enhancement is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac and spice material are as five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 1000-1200 mesh sieve.
Beneficial effect of the present invention
The grain capsicum instant flavour processed food that the production method of employing a kind of grain of the present invention capsicum instant flavour processed food makes, both kept the intrinsic mouthfeel of capsicum and nutritional labeling, added again different local flavor flavoring substances, pickled tasty even, form different delicious local flavors, aquatic foods are fragrant, salty, sweet, pungent is agreeable to the taste, without smell, for chilli products has increased new product, for people family's dining table and restaurant, restaurant have increased the delicious pickles of going with rice or bread, make people's instant, bright fragrant good to eat, increase appetite; Production method of the present invention is simple, and product is cheap, suitable popular consumption, and product has good market prospects.
The specific embodiment
With the following Examples the production method of grain of the present invention capsicum instant flavour processed food is further described.
Embodiment 1
(1) select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh green capsicum that color is vivid is raw material;
(2) capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
(3) get brewage 1 kilogram, the vinasse of red wine with flavored condiment 1000 order powder (as 2 kilograms of salt, 0.1 kilogram, Chinese prickly ash, anistree 0.1 kilogram, 0.1 kilogram of ginger, 0.1 kilogram, cassia bark, 0.05 kilogram, pepper, 0.03 kilogram of cloves, 0.02 kilogram of sodium glutamate) 2.5 kilograms of mixing and stirring, are mixed with local flavor preserved materials, standby;
(4) 3.5 kilograms of the local flavor preserved materials that step (3) obtained and step (2) are after treatment and 35 kilograms, the capsicum draining away the water, fully gently mix and make local flavor preserved materials be covered with equably capsicum surface, pack into and pickle in cylinder, under the environment of 10 ℃, flood more than 20 days;
(5) capsicum of pickling is pulled out, with pure water, washed away the grain material that sticks to capsicum surface, dry moisture, be then cut into the sheet of long 3 centimetres, wide 1.5 centimetres by knife;
(6) tableted product is packed in polyethylene packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization obtains product for 15 minutes.
Embodiment 2
(1) select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh green capsicum that color is vivid is raw material;
(2) capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
(3) get 1 kilogram, vinasse brewageing red wine with flavored condiment 1100 order powder (as 2 kilograms of salt, 0.4 kilogram of cumin, 0.1 kilogram of five-spice powder, 0.1 kilogram of fennel seeds, 0.02 kilogram of sodium glutamate) 2.62 kilograms of mixing and stirring, are mixed with local flavor preserved materials, standby;
(4) 3.62 kilograms of the local flavor preserved materials that step (3) obtained and step (2) are after treatment and 36.2 kilograms, the capsicum draining away the water, fully gently mix and make local flavor preserved materials be covered with equably capsicum surface, pack into and pickle in cylinder, under the environment of 9 ℃, flood more than 20 days;
(5) capsicum of pickling is pulled out, with pure water, washed away the grain material that sticks to capsicum surface, dry moisture, be then cut into the silk of long 3 centimetres, wide 0.2 centimetre by knife;
(6) product that is cut into silk is packed in polyethylene packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization obtains product for 15 minutes.
Embodiment 3
(1) select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh chilli that color is vivid is raw material;
(2) capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
(3) get 1 kilogram, vinasse brewageing red wine with 3 kilograms of mixing and stirring of flavored condiment 1000 order powder (as 2.4 kilograms of white granulated sugars, 0.1 kilogram of citric acid, 0.2 kilogram of salt, 0.2 kilogram of green tea, 0.1 kilogram of sweet osmanthus), be mixed with local flavor preserved materials, standby;
(4) 4 kilograms of the local flavor preserved materials that step (3) obtained and step (2) after treatment and 40 kilograms, the capsicum draining away the water, are fully gently mixed and are made local flavor preserved materials be covered with equably capsicum surface, pack into and pickle in cylinder, under the environment of 8 ℃, flood more than 20 days;
(5) capsicum of pickling is pulled out, with pure water, washed away the grain material that sticks to capsicum surface, dry moisture, be then cut into the sheet of long 3 centimetres, wide 2 centimetres by knife;
(6) tableted product is packed in polyethylene packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization obtains product for 15 minutes.
Embodiment 4
(1) select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh chilli that color is vivid is raw material;
(2) capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
(3) get brewage 1 kilogram, the vinasse of red wine with flavored condiment 1200 order powder (as 0.3 kilogram of bunge pricklyash leaf, 0.2 kilogram, fennel seeds leaf, 0.2 kilogram of Chinese cassia tree, 0.1 kilogram of tsaoko, 0.2 kilogram of perilla leaf, 0.3 kilogram of salt) 1.3 kilograms and 1.5 kilograms of mixing and stirring of soy sauce, be mixed with local flavor preserved materials, standby;
(4) 3.8 kilograms of the local flavor preserved materials that step (3) obtained and step (2) are after treatment and 38 kilograms, the capsicum draining away the water, fully gently mix and make local flavor preserved materials be covered with equably capsicum surface, pack into and pickle in cylinder, under the environment of 8 ℃, flood more than 20 days;
(5) capsicum of pickling is pulled out, with pure water, washed away the grain material that sticks to capsicum surface, dry moisture, be then cut into the silk of long 3 centimetres, wide 0.25 centimetre by knife;
(6) product that is cut into silk is packed in polyethylene packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization obtains product for 15 minutes.
Claims (6)
1. a production method for grain capsicum instant flavour food processed, is characterized in that, comprises following processing step:
Step (one) raw material is selected
Select eight to ninety percent ripely, the thin meat of skin is thick, full seed, and pungent is pure, and individual large, intact, the base of a fruit is complete tool, and without disease and pest, without rotting, the fresh green pepper that color is vivid or pimiento are raw material;
Step (two) raw material is processed
Capsicum is cut off to handle one by one, with clear water, clean silt and foreign material, drop water purification divides, and with cutter rip cutting into two, cuts out inner flesh, seed, then after rinsing, drain away the water with clear water, standby;
Step (three) is pickled the preparation of grain material
Get the vinasse of brewageing red wine with flavored condiment be 1:2.5-3 ratio mixing and stirring by weight, be mixed with local flavor preserved materials, standby;
Step (four) pickle
The local flavor preserved materials that step (three) is obtained and step (two) are after treatment and the capsicum draining away the water, the ratio that ratio is 1:10 is by weight mixed, and fully gently mixes and makes local flavor preserved materials be covered with equably capsicum surface, packs into and pickles in cylinder, under the environment of 8-10 ℃, flood more than 20 days;
Step (five) section or silk
The capsicum of pickling is pulled out, with pure water, washed away the grain material of adhesion, dry moisture, be then cut into the sheet of long 3-3.5 centimetre, wide 1.5-2.0 centimetre by knife or be cut into the silk of long 3-4 centimetre, wide 0.2-0.3 centimetre;
Step (six) packing, sterilization
By cut into slices or silk product be respectively charged in packaging bag, after vacuumizing, sealing, in 95 ℃ of hot water, sterilization is 15 minutes.
2. a production method for grain as claimed in claim 1 capsicum instant flavour processed food, is characterized in that, flavor enhancement is savory agent, sweetener, acid, tasty agents, natural flavouring.
3. the production method of grain according to claim 2 capsicum instant flavour processed food, is characterized in that, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.
4. according to the production method of the capsicum instant flavour processed of the grain described in claim 2 or 3 food, it is characterized in that, the perilla leaf in described natural flavouring, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
5. according to the production method of the capsicum instant flavour processed of the grain described in claim 2 or 3 food, it is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, rose, lilac are its dried flowers.
6. according to the production method of the capsicum instant flavour processed of the grain described in claim 2 or 3 food, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 1000-1200 mesh sieve.
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| CN201310550043.2A CN103549320A (en) | 2013-11-08 | 2013-11-08 | Production method of vinasse-made chili instant flavor food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932131A (en) * | 2014-04-03 | 2014-07-23 | 北京工业大学 | Pickling method and formula of chili |
| CN103989101A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing method of chili product |
| CN107568668A (en) * | 2017-11-22 | 2018-01-12 | 贵州湄潭辣妹子食品有限责任公司 | The manufacture craft of the fragrant poor capsicum of ginger taste garlic |
| CN111685306A (en) * | 2019-03-14 | 2020-09-22 | 吴永东 | Edible chilli sauce formula and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101238875A (en) * | 2007-07-05 | 2008-08-13 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
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2013
- 2013-11-08 CN CN201310550043.2A patent/CN103549320A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1565252A (en) * | 2003-06-18 | 2005-01-19 | 王永庆 | Fermented pepper ripening process using biofermentation agent |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101238875A (en) * | 2007-07-05 | 2008-08-13 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932131A (en) * | 2014-04-03 | 2014-07-23 | 北京工业大学 | Pickling method and formula of chili |
| CN103989101A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing method of chili product |
| CN107568668A (en) * | 2017-11-22 | 2018-01-12 | 贵州湄潭辣妹子食品有限责任公司 | The manufacture craft of the fragrant poor capsicum of ginger taste garlic |
| CN111685306A (en) * | 2019-03-14 | 2020-09-22 | 吴永东 | Edible chilli sauce formula and preparation method thereof |
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Application publication date: 20140205 |