CN103584029A - Delicious sauced green peppers and preparation method thereof - Google Patents
Delicious sauced green peppers and preparation method thereof Download PDFInfo
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- CN103584029A CN103584029A CN201310546660.5A CN201310546660A CN103584029A CN 103584029 A CN103584029 A CN 103584029A CN 201310546660 A CN201310546660 A CN 201310546660A CN 103584029 A CN103584029 A CN 103584029A
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- sauce
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- sauced
- powder
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 20
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 7
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 7
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 7
- 235000019095 Sechium edule Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 244000061458 Solanum melongena Species 0.000 claims abstract description 7
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 241000227129 Aconitum Species 0.000 claims description 6
- 241001375196 Brandisia Species 0.000 claims description 6
- 241000978499 Brunnichia ovata Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 240000005265 Lupinus mutabilis Species 0.000 claims description 6
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 3
- 241000180649 Panax notoginseng Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000173529 Aconitum napellus Species 0.000 abstract 1
- 244000251953 Agaricus brunnescens Species 0.000 abstract 1
- 240000007660 Sechium edule Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000522649 Zornia Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses delicious sauced green peppers and a preparation method thereof. The delicious sauced green peppers comprise green peppers, chayote, green eggplants, broad beans, tomatoes, agaricus bisporus, straw mushrooms, monkshood, rhizoma curculiginis, roselle, cherokee rose fruit, garlic, fresh ginger and other raw materials. The delicious sauced green peppers have the benefits as follows: the delicious sauced green peppers are a natural, healthy and delicious food, are short in sauce preparation time and low in salt content, and have the effects of promoting appetite, tonifying spleen and benefiting health due to the addition of various traditional Chinese medicine healthcare ingredients.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of delicious sauce green pepper and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: delicious sauce green pepper is comprised of the raw material of following weight portion: green pepper 180-185, chocho 60-62, blue or green eggplant 52-54, broad bean 30-34, tomato 25-28, two spore mushroom 20-22, straw mushroom 20-22, monkshood 2-3, thizoma curculiginis 1-2, roselle 4-5, fruit of Cherokee rose 1-2, garlic 13-15, ginger 10-12, pepper powder 8-10, five-spice powder 10-12, ripe rapeseed oil 18-20, white wine 20-24, light-coloured vinegar 14-15, white granulated sugar 15-16, salt 24-26, 20-25 makes soy sauce, sweet fermented flour sauce 63-65, nourishing additive agent 4-5, water is appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, red vine leaves 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate.
Delicious sauce green pepper preparation process of the present invention is carried out according to the following steps:
(1) broad bean bubble is sent out, and green pepper, chocho, blue or green eggplant, tomato, two spore mushroom, straw mushroom are selected wash clean and cut little fourth, add salt, white wine, light-coloured vinegar to pickle 2-4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) monkshood, thizoma curculiginis, roselle, the fruit of Cherokee rose, garlic, ginger add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b with white granulated sugar, make soy sauce, sweet fermented flour sauce mixes, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix ripe rapeseed oil, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, red vine leaves, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: delicious sauce green pepper is a kind of natural, healthy, ticbit, and the sauce time processed is short, low salinity, adds plurality of Chinese health care composition, Appetizing spleen-tonifying, good for health.
The specific embodiment
Delicious sauce green pepper, is comprised of the raw material of following weight portion (kg):
Green pepper 180, chocho 60, blue or green eggplant 52, broad bean 34, tomato 25, two spore mushroom 20, straw mushroom 22, monkshood 2, thizoma curculiginis 1, roselle 4, the fruit of Cherokee rose 2, garlic 15, ginger 12, pepper powder 10, five-spice powder 12, ripe rapeseed oil 20, white wine 24, light-coloured vinegar 15, white granulated sugar 16, salt 26, make soy sauce 20, sweet fermented flour sauce 65, nourishing additive agent 5, water be appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Zornia diphylla (Linn.) Pers 10, forestry greenstar root 3, grape pip 4, red vine leaves 6, Chinese hawthorn seed powder 8, rod rod grass 2, Hance Brandisia Herb 6, Radix Notoginseng powder 2, gynostemma pentaphylla 4, the red sage root 12, water are appropriate.
Preparation method, comprises the steps:
(1) broad bean bubble is sent out, and green pepper, chocho, blue or green eggplant, tomato, two spore mushroom, straw mushroom are selected wash clean and cut little fourth, add salt, white wine, light-coloured vinegar to pickle 2-4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) monkshood, thizoma curculiginis, roselle, the fruit of Cherokee rose, garlic, ginger add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b with white granulated sugar, make soy sauce, sweet fermented flour sauce mixes, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix ripe rapeseed oil, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, red vine leaves, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a delicious sauce green pepper, it is characterized in that, by the raw material of following weight portion, formed: green pepper 180-185, chocho 60-62, blue or green eggplant 52-54, broad bean 30-34, tomato 25-28, two spore mushroom 20-22, straw mushroom 20-22, monkshood 2-3, thizoma curculiginis 1-2, roselle 4-5, fruit of Cherokee rose 1-2, garlic 13-15, ginger 10-12, pepper powder 8-10, five-spice powder 10-12, ripe rapeseed oil 18-20, white wine 20-24, light-coloured vinegar 14-15, white granulated sugar 15-16, salt 24-26, the 20-25 that makes soy sauce, sweet fermented flour sauce 63-65, nourishing additive agent 4-5, water are appropriate.
2. according to the preparation method of the delicious sauce green pepper described in claim l, it is characterized in that: comprise the steps:
(1) broad bean bubble is sent out, and green pepper, chocho, blue or green eggplant, tomato, two spore mushroom, straw mushroom are selected wash clean and cut little fourth, add salt, white wine, light-coloured vinegar to pickle 2-4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) monkshood, thizoma curculiginis, roselle, the fruit of Cherokee rose, garlic, ginger add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b with white granulated sugar, make soy sauce, sweet fermented flour sauce mixes, and must expect c;
(4) material is encased in cloth bag after evenly admixing pepper powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix ripe rapeseed oil, sub-bottle packaging.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, red vine leaves 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, red vine leaves, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546660.5A CN103584029A (en) | 2013-11-07 | 2013-11-07 | Delicious sauced green peppers and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546660.5A CN103584029A (en) | 2013-11-07 | 2013-11-07 | Delicious sauced green peppers and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584029A true CN103584029A (en) | 2014-02-19 |
Family
ID=50074514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310546660.5A Pending CN103584029A (en) | 2013-11-07 | 2013-11-07 | Delicious sauced green peppers and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584029A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262271A (en) * | 2016-08-12 | 2017-01-04 | 周奇 | A kind of big Capsicum annuum L. Germinatus Phragmitis acid |
| CN111685306A (en) * | 2019-03-14 | 2020-09-22 | 吴永东 | Edible chilli sauce formula and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
-
2013
- 2013-11-07 CN CN201310546660.5A patent/CN103584029A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张文玉等: "《腌菜酱菜制品627例》", 30 April 2003, 科学技术文献出版社 * |
| 文君: "《经典家常菜1239样》", 31 August 2008, 中国商业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262271A (en) * | 2016-08-12 | 2017-01-04 | 周奇 | A kind of big Capsicum annuum L. Germinatus Phragmitis acid |
| 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: 20140219 |
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