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 PDF

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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
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China
Prior art keywords
green pepper
extract
black garlic
sauerkraut
appropriate
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CN201410346754.2A
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Chinese (zh)
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CN104187572A (en
Inventor
赵杰
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安徽省思杰食品有限公司
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Priority to CN201410346754.2A priority Critical patent/CN104187572B/en
Publication of CN104187572A publication Critical patent/CN104187572A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food 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

A kind of bubble green pepper sauerkraut sauce and processing method thereof
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.
CN201410346754.2A 2014-07-21 2014-07-21 A kind of bubble green pepper sauerkraut sauce and processing method thereof CN104187572B (en)

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CN201410346754.2A CN104187572B (en) 2014-07-21 2014-07-21 A kind of bubble green pepper sauerkraut sauce and processing method thereof

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Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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 *

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