CN104172039B - Fructus Capsici sauce bamboo sprout new process for processing - Google Patents
Fructus Capsici sauce bamboo sprout new process for processing Download PDFInfo
- Publication number
- CN104172039B CN104172039B CN201410343547.1A CN201410343547A CN104172039B CN 104172039 B CN104172039 B CN 104172039B CN 201410343547 A CN201410343547 A CN 201410343547A CN 104172039 B CN104172039 B CN 104172039B
- Authority
- CN
- China
- Prior art keywords
- fructus capsici
- capsici sauce
- radix crotalariae
- crotalariae szemoensis
- fresh radix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 14
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 14
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 14
- 239000011425 bamboo Substances 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000003917 Bambusa tulda Species 0.000 title claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 229940069338 Potassium Sorbate Drugs 0.000 claims description 6
- CHHHXKFHOYLYRE-STWYSWDKSA-M Potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 6
- 235000015076 Shorea robusta Nutrition 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M Sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000006276 Capsicum chinense Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 241001330002 Bambuseae Species 0.000 description 11
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 2
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 210000000936 Intestines Anatomy 0.000 description 1
- 208000001492 Stomach Disease Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000000058 cyclopentadienyl group Chemical group C1(=CC=CC1)* 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Abstract
Fructus Capsici sauce bamboo sprout new process for processing of the present invention, various food has been configured to Fructus Capsici sauce, adds suitable ratio and mixes, and has the mouthfeel of deliciousness.Put into tank after being mixed in proportion with fresh Radix Crotalariae szemoensis and carry out brewed, it is possible to the taste of Fructus Capsici sauce is fully invaded in fresh Radix Crotalariae szemoensis, moisture content in fresh Radix Crotalariae szemoensis can be disengaged in brewed so that it is there is good mouthfeel and the long-term advantage preserved.
Description
Technical field
The invention belongs to food or the preparation of foodstuff or process technique, being specifically related to Fructus Capsici sauce bamboo sprout new process for processing.
Background technology
Bamboo sprout primary growth is four directions in the mountain area, plateau of height above sea level 1400 meters to 2500 meters, shape, has edges and corners, and it, in the autumn, is the rare thing of the anima growth inhaling the Nature that its Radix Crotalariae szemoensis do not send out the cyclopentadienyl in the spring.The detection of Modern Green food scientific research department, protein content 12% in bamboo sprout, fat 0.4%, crude fibre 8%, possibly together with various trace elements and vitamin B1, B2, C etc. such as abundant aminoacid, calcium, ferrum, selenium, zinc.That eats then contributes to human body enterogastric peristalsis, facilitating digestion, reaches to lose weight, improve looks and prevent and treat the specially good effect of the intestines and stomach and cardiovascular disease.At present, have on the market and various pickle food, it is possible to instant bagged use, convenient and healthy advantage, but there is presently no a kind of chilli food for bamboo sprout research and development.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Capsici sauce bamboo sprout new process for processing, the food of production has advantage in good taste, that be easy to preservation.
For reaching above-mentioned purpose, the technical scheme is that Fructus Capsici sauce bamboo sprout new process for processing, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce mixes brewed being sealed in crock with fresh Radix Crotalariae szemoensis in the ratio of 1.2～1.8:1.
Further, Fructus Capsici sauce is 1.5:1 with the ratio of fresh Radix Crotalariae szemoensis.
Further, described natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise.
Further, described Fructus Capsici sauce and fresh Radix Crotalariae szemoensis honey are sealed in crock at least 10 days.
Further, non-sticky unboiled water after described fresh Radix Crotalariae szemoensis are shelled.
When using technique scheme, the various food of the present invention has been configured to Fructus Capsici sauce, adds suitable ratio and mixes, and has the mouthfeel of deliciousness.Put into tank after being mixed in proportion with fresh Radix Crotalariae szemoensis and carry out brewed, it is possible to the taste of Fructus Capsici sauce is fully invaded in fresh Radix Crotalariae szemoensis, moisture content in fresh Radix Crotalariae szemoensis can be disengaged in brewed so that it is there is good mouthfeel and the long-term advantage preserved.
Detailed description of the invention
Embodiment 1
Fructus Capsici sauce bamboo sprout new process for processing, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce and fresh Radix Crotalariae szemoensis mix brewed being sealed in crock 10 days in the ratio of 1.5:1.Wherein natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise, described fresh Radix Crotalariae szemoensis shell after non-sticky unboiled water.
Embodiment 2
Fructus Capsici sauce bamboo sprout new process for processing, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce and fresh Radix Crotalariae szemoensis mix brewed being sealed in crock 11 days in the ratio of 1.5:1.Wherein natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise, described fresh Radix Crotalariae szemoensis shell after non-sticky unboiled water.
Embodiment 3
Fructus Capsici sauce bamboo sprout new process for processing, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce and fresh Radix Crotalariae szemoensis mix brewed being sealed in crock 10 days in the ratio of 1.8:1.Wherein natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise, described fresh Radix Crotalariae szemoensis shell after non-sticky unboiled water.
Embodiment 4
Fructus Capsici sauce bamboo sprout new process for processing, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce and fresh Radix Crotalariae szemoensis mix brewed being sealed in crock 10 days in the ratio of 1.2:1.Wherein natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise, described fresh Radix Crotalariae szemoensis shell after non-sticky unboiled water.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; on the premise of without departing from present configuration; some deformation and improvement can also be made; these also should be considered as protection scope of the present invention, and these are all without affecting effect and the practical applicability that the present invention implements.
Claims (1)
1. Fructus Capsici sauce bamboo sprout new process for processing, is characterized in that, the weight ratio of each composition of Fructus Capsici sauce is bright red hot pepper 85.8%, Sal 9.8%, cooking wine 1%, Bulbus Allii 2%, Pericarpium Zanthoxyli 0.5%, natural perfume material 0.7%, citric acid 0.3 ‰, potassium sorbate 0.5 ‰, sodium D-isoascorbate 0.5 ‰；Fructus Capsici sauce mixes brewed being sealed in crock with fresh Radix Crotalariae szemoensis in the ratio of 1.2～1.8:1；Described fresh Radix Crotalariae szemoensis shell after non-sticky unboiled water；Described natural perfume material includes Rhizoma Zingiberis Recens, fragrant osmanthus, anise；Described Fructus Capsici sauce and fresh Radix Crotalariae szemoensis are sealed in crock at least 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410343547.1A CN104172039B (en) | 2014-07-18 | Fructus Capsici sauce bamboo sprout new process for processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410343547.1A CN104172039B (en) | 2014-07-18 | Fructus Capsici sauce bamboo sprout new process for processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104172039A CN104172039A (en) | 2014-12-03 |
| CN104172039B true CN104172039B (en) | 2017-01-04 |
Family
ID=
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100945058B1 (en) * | 2008-04-14 | 2010-03-05 | 박연주 | Method of preparing fermented food using humus |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN103876083A (en) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | Preparation method of pickled bamboo shoots with pickled peppers |
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100945058B1 (en) * | 2008-04-14 | 2010-03-05 | 박연주 | Method of preparing fermented food using humus |
| CN103404815A (en) * | 2013-06-27 | 2013-11-27 | 重庆市轩瑞食品有限公司 | Processing technology of bamboo shoots with pickled peppers |
| CN103876083A (en) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | Preparation method of pickled bamboo shoots with pickled peppers |
Non-Patent Citations (1)
| Title |
|---|
| 蔬菜的腌制方法;田呈瑞;《农产品加工》;20101230(第12期);第42页第2.7辣酱萝卜部分 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211190B (en) | Spice material for marinating fish and marinating method thereof | |
| CN103689542A (en) | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof | |
| CN101103798A (en) | Medicated diet seasoning | |
| CN104305378A (en) | Sesame paste capable of tonifying qi and promoting digestion and preparation method thereof | |
| CN103271318A (en) | Marinating material of marinated beef, and marinating method thereof | |
| CN105475944A (en) | Method for preparing bagged sheep bone soup powder | |
| CN104171548A (en) | Chicken feed formula for improving laying rate and preparation method thereof | |
| CN103637237A (en) | Health-care tea eggs and preparation method thereof | |
| CN103211193A (en) | Spice material for marinating pork and marinating method thereof | |
| CN104172039B (en) | Fructus Capsici sauce bamboo sprout new process for processing | |
| CN105454890A (en) | Tea leaf egg preparation method | |
| CN104026400A (en) | Mandarin fish feed capable of improving disease resistance and preparation method thereof | |
| CN103876092A (en) | Compound seasoning used for stewing pork | |
| CN103222637A (en) | Beef lentinus edodes stem energy bar and preparation method thereof | |
| CN105614814A (en) | Seafood condiment and making technology thereof | |
| CN104171540A (en) | Compound Chinese herbal feed additive for preventing diarrhea, promoting growth and enhancing immunity of weaned piglets and preparation method thereof | |
| CN103494239A (en) | Mint duck meat can | |
| CN104687108B (en) | A kind of preparation method of dried oyster | |
| CN107874128A (en) | A kind of canned beef and preparation method thereof | |
| CN104172039A (en) | Novel processing technology of chilli sauce square bamboo shoots | |
| CN104286057A (en) | Plant medicament for prevention and control of tomato aphids and preparation method thereof | |
| CN107594305A (en) | A kind of dendrobium candidum mixed congee | |
| CN104397747A (en) | Diet therapy formula beneficial for development and preparation method of diet therapy formula | |
| CN104256485A (en) | Seasoning recipe of northern hotpot spice | |
| CN106261993A (en) | A kind of vacuum grilled fish canned food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant |