CN104187572B - A kind of bubble green pepper sauerkraut sauce and processing method thereof - Google Patents
A kind of bubble green pepper sauerkraut sauce and processing method thereof Download PDFInfo
- Publication number
- CN104187572B CN104187572B CN201410346754.2A CN201410346754A CN104187572B CN 104187572 B CN104187572 B CN 104187572B CN 201410346754 A CN201410346754 A CN 201410346754A CN 104187572 B CN104187572 B CN 104187572B
- Authority
- CN
- China
- Prior art keywords
- green pepper
- sauerkraut
- black garlic
- extract
- appropriate
- 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.)
- Expired - Fee Related
Links
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 19
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 19
- 235000021108 sauerkraut Nutrition 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000383638 Allium nigrum Species 0.000 claims abstract description 19
- 235000015097 nutrients Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 7
- 244000182807 Mentha suaveolens Species 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 241001261505 Undaria Species 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 235000013557 nattō Nutrition 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 5
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 4
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 4
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 4
- 235000013618 yogurt Nutrition 0.000 claims abstract description 4
- 235000014360 Punica granatum Nutrition 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 12
- 238000004537 pulping Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 6
- 240000008892 Helianthus tuberosus Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 240000008866 Ziziphus nummularia Species 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 3
- 240000003444 Paullinia cupana Species 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 241000219991 Lythraceae Species 0.000 description 10
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010129 solution processing Methods 0.000 description 2
- OBMZMSLWNNWEJA-XNCRXQDQSA-N C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 Chemical compound C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 OBMZMSLWNNWEJA-XNCRXQDQSA-N 0.000 description 1
- 101710176384 Peptide 1 Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000000346 sugar 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
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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 a kind of bubble green pepper sauerkraut sauce and processing method thereof, it is made up of following raw material: carrot, undaria pinnitafida, honey raisin tree, pineapple meat, tomato vinegar, millet starch, bubble ginger, natto, Yoghourt, horseradish powder, leek pollen, glutinous rice rhizome and root, cortex albiziae, gynostemma pentaphylla, buckwheat leaf, apple mint herb, salt, appropriate, the black garlic nutrient solution of olive oil are appropriate, chickens' extract.The bubble green pepper sauerkraut sauce that the present invention obtains, vinegar-pepper good to eat, flavour is strong, fresh fragrant delicious, can be used for going with rice or bread and dip in food, also can Cooking Seasoning, can improve a poor appetite, promote to digest and assimilate, nutritious, compatibility is reasonable, add plurality of Chinese composition, have the effects such as antitumor, anticancer, antibacterial, prevention is pickled thing and is caused canceration factor.
Description
Technical field
The present invention relates to a kind of bubble green pepper sauerkraut sauce and processing method thereof, belong to food processing technology field.
Background technology
Flavouring extensive use in diet, culinary art and food processing, for improving taste of food and there is raw meat, product except effects such as greasy, the flavouring of having a strong smell, separate, increasing are fresh, the color of dish can be increased, promote appetite, be of value to the accesary foods of health.Traditional flavoring is mainly based on single varieties such as salt, vinegar, soy sauce, sugar, and along with the development of industry, flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.
Summary of the invention
The object of the present invention is to provide a kind of bubble green pepper sauerkraut sauce and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of bubble green pepper sauerkraut sauce is made up of the raw material of following weight parts:
Carrot 20-30, undaria pinnitafida 15-20, honey raisin tree 8-10, pineapple meat 8-10, tomato vinegar 10-20, millet starch 25-40, bubble ginger 10-15, natto 10-20, Yoghourt 8-15, horseradish powder 0.5-1, leek pollen 2-4, glutinous rice rhizome and root 0.2-0.3, cortex albiziae 0.2-0.3, gynostemma pentaphylla 0.2-0.4, buckwheat leaf 0.2-0.4, apple mint herb 0.2-0.3, salt 10-20, appropriate, the black garlic nutrient solution of olive oil are appropriate, chickens' extract 5-8;
Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, Cordceps militaris 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned freezing crushing to 10-20 order, add in 10-20 times of pomegranate wine and soak 10-15 days, filter and remove residue, obtain pomegranate medicinal liquor; B, jujube leaf tea added suitable quantity of water and extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
The processing method of described bubble green pepper sauerkraut sauce, comprises the following steps:
(1), by carrot, undaria pinnitafida respectively removal of impurities clean chopping, put into boiling water blanching 1-2 minute, pull out to drain and dry in the air cool, rub evenly with salt, enter tank and pickle 5-7 days, pull out and rinse well, freeze-drying is broken into particle, obtains sauerkraut end;
(2), by crutch, the removal of impurities of pineapple meat clean, put into tomato vinegar and soak 1-2 hour, simmer to thick slurry at 60-80 DEG C, obtain sour-sweet slurry;
(3), add in 5-8 times of water by glutinous rice rhizome and root, cortex albiziae, gynostemma pentaphylla, buckwheat leaf, apple mint herb, heating is extracted, and obtains extract;
(4), by millet starch, the removal of impurities of bubble ginger clean, the black garlic nutrient solution adding 0.5-1.5 times of weight portion soaks 1-2 days, is milled to pulping, must steeps green pepper ginger juice;
(5), by natto and 1-2 times of olive oil enter pot, stir-fry out perfume (or spice), and add sauerkraut end, bubble green pepper juice, extract, sour-sweet slurry and other surplus stocks, stir, it is 75-88% that slow fire boils solid concentration, and splitting, packaging, to obtain final product.
Beneficial effect of the present invention:
The bubble green pepper sauerkraut sauce that the present invention obtains, vinegar-pepper good to eat, flavour is strong, fresh fragrant delicious, can be used for going with rice or bread and dip in food, also can Cooking Seasoning, can improve a poor appetite, promote to digest and assimilate, nutritious, compatibility is reasonable, add plurality of Chinese composition, have the effects such as antitumor, anticancer, antibacterial, prevention is pickled thing and is caused canceration factor.
Detailed description of the invention
A kind of bubble green pepper sauerkraut sauce is made up of the raw material of following weight (jin):
Carrot 30, undaria pinnitafida 20, honey raisin tree 10, pineapple meat 10, tomato vinegar 20, millet starch 40, bubble ginger 15, natto 20, Yoghourt 15, horseradish powder 1, leek pollen 4, glutinous rice rhizome and root 0.3, cortex albiziae 0.3, gynostemma pentaphylla 0.4, buckwheat leaf 0.4, apple mint herb 0.3, salt 20, appropriate, the black garlic nutrient solution of olive oil are appropriate, chickens' extract 5-8;
Described black garlic nutrient solution is made up of the raw material of following weight (jin): black garlic 40, sea cucumber peptide 1, jujube leaf tea 10, cocoa power 4, collagen 4, Guarana powder 4, Cordceps militaris 3, wizened bacterium 5, black matrimony vine 4, jerusalem artichoke 4, fructus rosae 5, fragile blueberry fruit 6, pomegranate wine are appropriate;
Described black garlic nutrient solution processing method be: a, freezing crushing to 20 order is cleaned in Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities, add in 20 times of pomegranate wines and soak 15 days, filter and remove residue, obtains pomegranate medicinal liquor; B, jujube leaf tea is added suitable quantity of water extract 3 times, merge extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
The processing method of described bubble green pepper sauerkraut sauce, comprises the following steps:
(1), by carrot, undaria pinnitafida respectively removal of impurities clean chopping, put into boiling water blanching 2 minutes, pull out to drain and dry in the air cool, rub evenly with salt, enter tank and pickle 7 days, pull out and rinse well, freeze-drying is broken into particle, obtains sauerkraut end;
(2), by crutch, the removal of impurities of pineapple meat clean, put into tomato vinegar and soak 2 hours, simmer to thick slurry at 80 DEG C, obtain sour-sweet slurry;
(3), add in 8 times of water by glutinous rice rhizome and root, cortex albiziae, gynostemma pentaphylla, buckwheat leaf, apple mint herb, heating is extracted, and obtains extract;
(4), by millet starch, the removal of impurities of bubble ginger clean, the black garlic nutrient solution adding 1 times of weight portion soaks 2 days, is milled to pulping, must steeps green pepper ginger juice;
(5), by natto and 2 times of olive oil enter pot, stir-fry out perfume (or spice), and add sauerkraut end, bubble green pepper juice, extract, sour-sweet slurry and other surplus stocks, stir, it is 88% that slow fire boils solid concentration, and splitting, packaging, to obtain final product.
Claims (2)
1. a bubble green pepper sauerkraut sauce, it is characterized in that, be made up of the raw material of following weight parts: carrot 20-30, undaria pinnitafida 15-20, honey raisin tree 8-10, pineapple meat 8-10, tomato vinegar 10-20, millet starch 25-40, bubble ginger 10-15, natto 10-20, Yoghourt 8-15, horseradish powder 0.5-1, leek pollen 2-4, glutinous rice rhizome and root 0.2-0.3, cortex albiziae 0.2-0.3, gynostemma pentaphylla 0.2-0.4, buckwheat leaf 0.2-0.4, apple mint herb 0.2-0.3, salt 10-20, appropriate, the black garlic nutrient solution of olive oil are appropriate, chickens' extract 5-8; Described black garlic nutrient solution is made up of the raw material of following weight portion: black garlic 20-40, sea cucumber peptide 1-2, jujube leaf tea 5-10, cocoa power 2-4, collagen 3-5, Guarana powder 2-4, Cordceps militaris 1-3, wizened bacterium 3-5, black matrimony vine 3-5, jerusalem artichoke 4-6, fructus rosae 5-8, fragile blueberry fruit 4-6, pomegranate wine are appropriate; The processing method of described black garlic nutrient solution is: a, Cordceps militaris, wizened bacterium, black matrimony vine, jerusalem artichoke, fructus rosae, fragile blueberry fruit removal of impurities are cleaned freezing crushing to 10-20 order, adds in 10-20 times of pomegranate wine and soaks 10-15 days, filter and remove residue, obtain pomegranate medicinal liquor; B, jujube leaf tea added suitable quantity of water and extract 2-3 time, merging extract, add black garlic, boil to ripe perfume (or spice), pulping of milling, after press filtration, filter residue adds appropriate pomegranate medicinal liquor pulping again, and press filtration is removed slag, merging filtrate, mixes, to obtain final product with pomegranate medicinal liquor and other surplus stocks.
2. one kind is steeped the processing method of green pepper sauerkraut sauce as claimed in claim 1, it is characterized in that comprising the following steps: (1), by carrot, undaria pinnitafida respectively removal of impurities clean chopping, put into boiling water blanching 1-2 minute, pull out drain dry in the air cool, rub evenly with salt, enter tank and pickle 5-7 days, pull out and rinse well, freeze-drying is broken into particle, obtains sauerkraut end;
(2), by honey raisin tree, the removal of impurities of pineapple meat clean, put into tomato vinegar and soak 1-2 hour, simmer to thick slurry at 60-80 DEG C, obtain sour-sweet slurry;
(3), add in 5-8 times of water by glutinous rice rhizome and root, cortex albiziae, gynostemma pentaphylla, buckwheat leaf, apple mint herb, heating is extracted, and obtains extract;
(4), by millet starch, the removal of impurities of bubble ginger clean, the black garlic nutrient solution adding 0.5-1.5 times of weight portion soaks 1-2 days, is milled to pulping, must steeps green pepper ginger juice;
(5), by natto and 1-2 times of olive oil enter pot, stir-fry out perfume (or spice), and add sauerkraut end, bubble green pepper juice, extract, sour-sweet slurry and other surplus stocks, stir, it is 75-88% that slow fire boils solid concentration, and splitting, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346754.2A CN104187572B (en) | 2014-07-21 | 2014-07-21 | A kind of bubble green pepper sauerkraut sauce and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410346754.2A CN104187572B (en) | 2014-07-21 | 2014-07-21 | A kind of bubble green pepper sauerkraut sauce and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104187572A CN104187572A (en) | 2014-12-10 |
| CN104187572B true CN104187572B (en) | 2016-01-20 |
Family
ID=52073087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410346754.2A Expired - Fee Related CN104187572B (en) | 2014-07-21 | 2014-07-21 | A kind of bubble green pepper sauerkraut sauce and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187572B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101664162A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| CN101708043A (en) * | 2009-11-24 | 2010-05-19 | 黑龙江省宏达生物工程有限公司 | Active natto hot and spicy sauce and processing method thereof |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
-
2014
- 2014-07-21 CN CN201410346754.2A patent/CN104187572B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN101664162A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| CN101708043A (en) * | 2009-11-24 | 2010-05-19 | 黑龙江省宏达生物工程有限公司 | Active natto hot and spicy sauce and processing method thereof |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
Non-Patent Citations (2)
| Title |
|---|
| 纳豆酱发酵工艺研究;王景会 等;《中国酿造》;20080415(第07期);第86-87页 * |
| 纳豆酱的研制;王署文 等;《中国调味品》;20080310(第03期);第57-58页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104187572A (en) | 2014-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948120B (en) | A kind of guava fruit vinegar beverage and processing method thereof | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN104305237A (en) | Garlic-fragrant dried beef and processing method thereof | |
| CN103494154B (en) | Beef flavor barbecue seasoning and method for preparing same | |
| CN104207091B (en) | A kind of beef in own juice taste flavoring and processing method thereof | |
| CN104187899B (en) | A kind of stomach strengthening and digestion promoting beef soup stock and processing method thereof | |
| CN104000154B (en) | Lipopenicillinase is soothing the liver compound seasoner and preparation method | |
| CN104256516A (en) | Spicy pickled marinated beef paste and processing method thereof | |
| CN104172052A (en) | Cumin mutton chop flavor seasoning powder and processing method thereof | |
| CN104187572B (en) | A kind of bubble green pepper sauerkraut sauce and processing method thereof | |
| CN104783078A (en) | Crispy broad beans containing day lily and preparation method of crispy broad beans | |
| CN104207073A (en) | Spicy and hot pot hotchpotch beef paste and processing method thereof | |
| CN104055055A (en) | Smoked plum-verbena nutritional seasoning | |
| CN104905209A (en) | Allium tenuissimum L beef seasoning powder and a processing method thereof | |
| CN104207072A (en) | Spicy and hot steak seasoning and processing method thereof | |
| CN104856140A (en) | Shiitake mushroom chicken fresh soup and processing method therefor | |
| CN104397789A (en) | Liver protecting and cholagogic desiccated coconut and Solanum tuberosumpaste and preparation method thereof | |
| CN104109611B (en) | A kind of Wild Buckwheat Rhizome root sweet potato wine and preparation method thereof | |
| CN104055137A (en) | Chopped chili appetitive pressed salted duck and processing method thereof | |
| CN104187573B (en) | A kind of concentrated tomato marine rainbow sauce and processing method thereof | |
| CN104000112B (en) | A kind of bubble green pepper Salangid paste crispy rice and processing method thereof | |
| CN105995944A (en) | Leek sauce being able to prevent colds, and production method thereof | |
| CN104273475A (en) | Pickled salvia miltiorrhiza and bitter gourd and preparation method thereof | |
| CN103815252A (en) | Crab cream fruity glutinous rice flour and preparation method thereof | |
| RU2411759C1 (en) | Production method of apricots compote |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160120 Termination date: 20160721 |