CN103637127B - The production method of bubble green pepper appetizer - Google Patents
The production method of bubble green pepper appetizer Download PDFInfo
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- CN103637127B CN103637127B CN201310107407.XA CN201310107407A CN103637127B CN 103637127 B CN103637127 B CN 103637127B CN 201310107407 A CN201310107407 A CN 201310107407A CN 103637127 B CN103637127 B CN 103637127B
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- green pepper
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- bubble green
- ginger
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
Abstract
The invention provides a kind of production method of steeping green pepper appetizer, bubble green pepper, bubble ginger, old ginger Chinese prickly ash, shelled peanut, white sesameseed are carried out pretreatment by respectively, for subsequent use; Then utilize vegetable oil that pretreated bubble green pepper, bubble ginger, old ginger Chinese prickly ash, shelled peanut, white sesameseed are equipped with yellow rice wine, white sugar, flavoring agent etc. and carry out frying seasoning processing, obtain bubble green pepper appetizer semi-finished product; Last in addition hot charging sealing and packaging.This bubble green pepper appetizer production method can be good at being applied to mass production, solve the problem that in prior art, appetizer production is easily become sour, industrial-scale production is stored, is difficult to be applied to difficulty, the bubble green pepper appetizer product obtained gives off a strong fragrance, acid is refreshing agreeable to the taste, oily but not greasy, spicy and not dry, the refreshing flavor of hot of its acid can improve a poor appetite, both can help meal as appetizer or eat separately, again can as the condiment of the cooking various bubble green pepper dishes, according to zones of different modulation various tastes type, good promotional value and application prospect can also be had.
Description
Technical field
The present invention relates to appetizer production technical field, be specifically related to a kind of bubble green pepper appetizer production method.
Background technology
Grain capsicum is a kind of flavouring in valley district, Yunnan-Guizhou, it adopts fresh capsicum to be aided with young ginger, garlic clove and repeatedly kills with cutter in tub and be broken to grain of rice size, then the ratio being 90:8:5:2:10 according to the weight ratio of capsicum, young ginger, garlic clove, white wine, refined salt loads in altar tank to add a cover to be injected altar and ferments more than 15 days along water-stop, namely can be used as condiment or appetizer eats.But poor capsicum due to its need to be machined to semi-finished product after normal temperature from fermentation become finished product, and fermentation time is longer, if process is not good at easily producing phenomenon of becoming sour during the fermentation, this considerably increases the processing of its batch production, fermentation and storage cost, if and the poor capsicum semifinished or finished goods produced becomes sour in storage or transportation, raw material then input by whole batch products, processing, cost of transportation all will be lost, if and the product become sour accidentally comes into the market and also easily causes food security major accident, therefore traditional appetizer preparation method is difficult to be applied to industrial-scale production.And in even China central and west regions, valley district, Yunnan-Guizhou, because the reason of regional climate and eating habit, this appetizer is again extensively by the welcome of common people.Therefore, how to develop a kind of appetizer product that can be applied to industrial-scale production, become an industry problem.
Summary of the invention
For prior art above shortcomings; the object of this invention is to provide a kind of can scale processing, health, safety the production method of bubble green pepper appetizer; produce the bubble green pepper appetizer mouthfeel that obtains good, can whet the appetite, solve appetizer in prior art and produce and easily become sour, difficult storage, be difficult to be applied to the problem of industrial-scale production.
For achieving the above object, present invention employs following technological means:
A kind of production method of steeping green pepper appetizer, main raw material(s) is vegetable oil, bubble green pepper, bubble ginger, old ginger, Chinese prickly ash, shelled peanut, white sesameseed, yellow rice wine, white sugar, flavoring agent, anticorrisive agent, take described raw material by formula, obtain through pretreatment, frying seasoning and packaging; Its concrete production method comprises the steps:
1) pretreatment: bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use;
2) frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, add pretreated shelled peanut; Through turning evenly, fry to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and namely obtains bubble green pepper appetizer semi-finished product;
3) pack: the bubble green pepper appetizer semi-finished product of step 2 frying gained are carried out bottled, canned or packed sealing, last external packing being not less than at the temperature of 85 DEG C, obtain the finished product steeping green pepper appetizer.
Further, the formula of described raw material is: vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg; Wherein, flavoring agent is that monosodium glutamate, 5 '-flavour nucleotide disodium are or/and dusty yeast extract; Anticorrisive agent is that potassium sorbate is or/and calcium propionate.
Compared to existing technology, the present invention has following beneficial effect:
1, bubble green pepper appetizer production method of the present invention, adopt the bubble green pepper and bubble Jiang Zuowei material composition of pickling by fermentation, through unique pretreatment, frying seasoning and package processing obtain bubble green pepper appetizer product, process time is short, both remained the acid liked China central and west regions to feel well flavor of hot, turn avoid product to become sour in long-time process of manufacture, and utilize hot charging and pack technique, guarantee the safe and sanitary steeping green pepper appetizer product, easy storage, convenient transportation, significantly reduce processing, storage, the loss that transit link causes because product becomes sour and food safety risk, can be good at being applied to mass production, solve appetizer production in prior art easily to become sour, difficult storage, be difficult to the problem being applied to industrial-scale production.
2, in bubble green pepper appetizer production method of the present invention, all adopt physical processing to process to raw material, in frying seasoning, temperature controls moderate, substantially maintains raw-material nutrition.
3, in bubble green pepper appetizer production method of the present invention, bubble green pepper appetizer product temperature more than 85 DEG C is carried out sealing hot charging and obtains, and safe and sanitary is reliable.
4, the bubble green pepper appetizer product that bubble green pepper appetizer production method of the present invention obtains gives off a strong fragrance, acid is refreshing agreeable to the taste, oily but not greasy, spicy and not dry, and the refreshing flavor of hot of its acid can improve a poor appetite.
5, bubble green pepper appetizer production method of the present invention, no longer additionally adds salinity in process, steeps green pepper, steeps the salinity that Jiang Tongchang contains about 5%, and it carries salinity and makes the salt content of steeping green pepper appetizer finished product between 2 ~ 3%, and saline taste is moderate.
6, the bubble green pepper appetizer product steeping green pepper appetizer production method and obtain of the present invention, both can help meal as appetizer or eat separately, again can as the condiment of the cooking various bubble green pepper dishes, and the multipurpose that meet consuming public is pursued,
7, steep green pepper appetizer product and adopt bottled, canned or packed sealing, easily store, easy to carry, Kaifeng and edible, adapt to the allegro life style of consumers in general.
8, bubble green pepper appetizer production method of the present invention can according to different regions, modulate micro-peppery, in the bubble green pepper appetizer product of peppery, the high various tastes type such as peppery, the polymorphic type crowd that mouthfeel differs can be applicable to.
9, bubble green pepper appetizer production method of the present invention has good promotional value and application prospect.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention steeps green pepper appetizer production method.
Detailed description of the invention
Bubble green pepper appetizer production method of the present invention, the main raw material(s) of employing is bubble green pepper, Chinese prickly ash and peanut, and is aided with bubble ginger and old ginger, adds sesame blending, is processed by frying, adopt hot-mounting process to pack, obtain the finished product steeping green pepper appetizer.Wherein selected raw material should, as far as possible through meticulous screening, be guaranteed to adopt without disease and pest, without the quality raw materials of ruining, and guarantee the quality of producing gained bubble green pepper appetizer.
Through screening, the raw material guaranteeing high-quality, weigh by formula.The formula of raw material is: vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg.Wherein, flavoring agent is that monosodium glutamate, 5 '-flavour nucleotide disodium are or/and dusty yeast extract; Anticorrisive agent is that potassium sorbate is or/and calcium propionate.Bubble green pepper can adopt red bubble green pepper, also can adopt blue or green bubble green pepper, can certainly red bubble green pepper, it is blue or green that to steep green pepper mixed, carry out selecting and arranging in pairs or groups according to different taste.
According to difference peppery degree taste type, as micro-peppery, in peppery, high peppery etc., in above-mentioned raw materials formula range, suitably can adjust formula rate.Such as:
The composition of raw materials of micro-peppery type bubble green pepper appetizer can be: vegetable oil 10Kg, red and/or blue or green bubble green pepper 15Kg, bubble ginger 1.5Kg, old ginger 0.15Kg, Chinese prickly ash 0.1Kg, shelled peanut 2.0Kg, white sesameseed 0.05Kg, yellow rice wine 0.05Kg, white sugar 0.3Kg, monosodium glutamate and 5 '-flavour nucleotide disodium 0.45Kg, dusty yeast extract 0.15Kg, potassium sorbate and calcium propionate 0.008Kg.
In the composition of raw materials of peppery type bubble green pepper appetizer can be: vegetable oil 13Kg, bubble green pepper 18Kg, bubble ginger 1.7Kg, old ginger 0.17Kg, Chinese prickly ash 0.2Kg, shelled peanut 1.8Kg, white sesameseed 0.08Kg, yellow rice wine 0.1Kg, white sugar 0.4Kg, monosodium glutamate and 5 '-flavour nucleotide disodium 0.5Kg, dusty yeast extract 0.18Kg, potassium sorbate and calcium propionate 0.008Kg.
The composition of raw materials of high peppery type bubble green pepper appetizer can be: vegetable oil 15Kg, bubble green pepper 20Kg, bubble ginger 2.0Kg, old ginger 0.2Kg, Chinese prickly ash 0.3Kg, shelled peanut 1.5Kg, white sesameseed 0.1Kg, yellow rice wine 0.15Kg, white sugar 0.4Kg, monosodium glutamate and 5 '-flavour nucleotide disodium 0.6Kg, dusty yeast extract 0.20Kg, potassium sorbate and calcium propionate 0.01Kg.
Be not limited to above-mentioned formula during embody rule, according to different regions, can modulate by actual demand.After formula according to taste type determination raw material, the method flow producing bubble green pepper appetizer as shown in Figure 1, specifically comprises the steps:
1) pretreatment: bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use;
2) frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, add pretreated shelled peanut; Through turning evenly, fry to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and namely obtains bubble green pepper appetizer semi-finished product;
3) pack: the bubble green pepper appetizer semi-finished product of step 2 frying gained are carried out bottled, canned or packed sealing, last external packing being not less than at the temperature of 85 DEG C, obtain the finished product steeping green pepper appetizer.
The finished product of the bubble green pepper appetizer produced, also needs to enter oversampling, detection by sampling standard, after meeting international relevant criterion, gets final product sales promotion.
Bubble green pepper appetizer production method of the present invention, the main raw material(s) of employing is bubble green pepper, Chinese prickly ash and peanut, and be aided with bubble ginger and old ginger, modulate unique acid so as to the bubble green pepper of pickling by fermentation and bubble ginger and to feel well local flavor, meet taste and the eating habit of China central and west regions crowd, and its processing does not need to carry out very long from sweat, but will steep green pepper, bubble ginger, old ginger, Chinese prickly ash, white sesameseed, after peanut carries out pretreatment, add vegetable oil and carry out frying seasoning, extract blebbing green pepper further by frying process, that steeps ginger pickles acid perfume and pungent, the numb taste of Chinese prickly ash, and the fragrance of white sesameseed and peanut, and yellow rice wine in addition, white sugar, flavoring agent carries out seasoning, makes it give off a strong fragrance, acid is refreshing agreeable to the taste, oily but not greasy, spicy and not dry, the bubble green pepper appetizer semi-finished product that frying obtains can pack being not less than at the temperature of 85 DEG C immediately, and harmful bacteria can not be grown for the temperature of more than 85 DEG C, survival, and pack make bubble green pepper appetizer and outside air be isolated, in addition the anticorrisive agent of proper amount of edible safety is added with in frying process, avoid harmful bacteria to grow, ensure that the safe and sanitary of bubble green pepper appetizer finished product, solve the become sour problem of bubble green pepper appetizer in storage and transportation.
Can see, bubble green pepper appetizer production method of the present invention, be different from prior art by the traditional handicraft from fermenting and producing appetizer, have employed the bubble green pepper and bubble Jiang Zuowei material composition of pickling by fermentation, through unique pretreatment, frying seasoning and package processing obtain bubble green pepper appetizer product, process time is short, both remained the acid liked China central and west regions to feel well flavor of hot, turn avoid product to become sour in long-time process of manufacture, and utilize hot charging and pack technique, guarantee the safe and sanitary steeping green pepper appetizer product, easy storage, convenient transportation, significantly reduce processing, storage, the loss that transit link causes because product becomes sour and food safety risk, can be good at being applied to mass production, solve appetizer production in prior art easily to become sour, difficult storage, be difficult to the problem being applied to industrial-scale production.In bubble green pepper appetizer production method of the present invention, all adopt physical processing to process to raw material, in frying seasoning, temperature controls moderate, substantially maintains raw-material nutrition, the bubble green pepper appetizer product obtained gives off a strong fragrance, acid is refreshing agreeable to the taste, oily but not greasy, spicy and not dry, the refreshing flavor of hot of its acid can improve a poor appetite, no longer additionally salinity is added in process, bubble green pepper, bubble Jiang Tongchang contains the salinity of about 5%, it carries salinity and makes the salt content of steeping green pepper appetizer finished product between 2 ~ 3%, saline taste is moderate, both can help meal as appetizer or eat separately, again can as the condiment of the cooking various bubble green pepper dishes, the multipurpose meeting consuming public is pursued, and steeping green pepper appetizer product adopts bottled, canned or packed sealing, easy storage, easy to carry, Kaifeng and edible, adapt to the allegro life style of consumers in general.Bubble green pepper appetizer production method of the present invention can according to different regions, modulate micro-peppery, in the bubble green pepper appetizer product of peppery, the high various tastes type such as peppery, the polymorphic type crowd differed with applicable mouthfeel, has good promotional value and application prospect.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (1)
1. one kind is steeped the production method of green pepper appetizer, it is characterized in that, the formula of raw material is: vegetable oil 10 ~ 15Kg, bubble green pepper 15 ~ 20Kg, bubble ginger 1.5 ~ 2.0Kg, old ginger 0.15 ~ 0.2Kg, Chinese prickly ash 0.1 ~ 0.3Kg, shelled peanut 1.5 ~ 2.0Kg, white sesameseed 0.05 ~ 0.1Kg, yellow rice wine 0.05 ~ 0.15Kg, white sugar 0.3 ~ 0.4Kg, flavoring agent 0.6 ~ 0.8Kg, anticorrisive agent 0.008 ~ 0.01Kg; Take described raw material by formula, obtain through pretreatment, frying seasoning and packaging; Its concrete production method comprises the steps:
1) pretreatment: bubble green pepper, bubble ginger, old ginger are carried out pulverization process respectively in pulverizer, makes its granularity reach 2 ~ 3 millimeters, for subsequent use; Chinese prickly ash is carried out pulverization process in pulverizer, powdered, for subsequent use; White sesameseed is fried, quick-fried perfume (or spice), for subsequent use; By the shelled peanut removing scarlet fried, and smash to pieces in graininess, for subsequent use;
2) frying seasoning: vegetable oil is inserted in pot, when big fire is decocted to 180 ~ 190 DEG C, be adjusted to little fire, pretreated old ginger, white sesameseed are inserted in oil cauldron, when fried fragrance, add pretreated bubble green pepper and bubble ginger in time, open moderate heat and stir-fry, fry and evenly add Chinese prickly ash, yellow rice wine, white sugar, flavoring agent, anticorrisive agent in time afterwards; When panful seethes with excitement, close to little fire, until grease by muddiness become clearly matter time, add pretreated shelled peanut; Through turning evenly, fry to fragrance, vegetable oil again become clearly matter time, be frying terminal; Pass fire takes the dish out of the pot, and namely obtains bubble green pepper appetizer semi-finished product;
3) pack: by step 2) the bubble green pepper appetizer semi-finished product of frying gained carry out bottled, canned or packed sealing, last external packing being not less than at the temperature of 85 DEG C, obtain the finished product steeping green pepper appetizer;
Wherein, flavoring agent is that monosodium glutamate, 5 '-flavour nucleotide disodium are or/and dusty yeast extract; Anticorrisive agent is that potassium sorbate is or/and calcium propionate.
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| CN107692160A (en) * | 2017-09-21 | 2018-02-16 | 余庆县土司风味食品有限责任公司 | Poor capsicum preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057656A (en) * | 2007-04-25 | 2007-10-24 | 安艳涛 | Maotai-flavor peanut thick chilli sauce and its preparation method |
| CN101396113A (en) * | 2008-09-11 | 2009-04-01 | 邹春涛 | Hot and spicy sauce of preserved red peppers and preparation method thereof |
| CN102246949A (en) * | 2010-05-18 | 2011-11-23 | 威海正太大根酱菜有限公司 | Method for preparing chili sauce |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057656A (en) * | 2007-04-25 | 2007-10-24 | 安艳涛 | Maotai-flavor peanut thick chilli sauce and its preparation method |
| CN101396113A (en) * | 2008-09-11 | 2009-04-01 | 邹春涛 | Hot and spicy sauce of preserved red peppers and preparation method thereof |
| CN102246949A (en) * | 2010-05-18 | 2011-11-23 | 威海正太大根酱菜有限公司 | Method for preparing chili sauce |
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Effective date of registration: 20210121 Address after: 401120 No.1, Baohuan 2 Road, Yubei District, Chongqing Patentee after: Chongqing Qinma Food Co.,Ltd. Address before: 401120 No.1, Baohuan 2nd Road, agricultural park, Yubei District, Chongqing Patentee before: Qin Yuanhong |
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