CN105995925A - Compound spicy and hot pickled vegetables with green prickleyash bud leaves and preparation method thereof - Google Patents

Compound spicy and hot pickled vegetables with green prickleyash bud leaves and preparation method thereof Download PDF

Info

Publication number
CN105995925A
CN105995925A CN201610351533.3A CN201610351533A CN105995925A CN 105995925 A CN105995925 A CN 105995925A CN 201610351533 A CN201610351533 A CN 201610351533A CN 105995925 A CN105995925 A CN 105995925A
Authority
CN
China
Prior art keywords
bud
leaf
powder
sauce
stir
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.)
Granted
Application number
CN201610351533.3A
Other languages
Chinese (zh)
Other versions
CN105995925B (en
Inventor
赵平
黄志标
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Guangan Hecheng Forestry Development Co Ltd
Original Assignee
Sichuan Guangan Hecheng Forestry Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sichuan Guangan Hecheng Forestry Development Co Ltd filed Critical Sichuan Guangan Hecheng Forestry Development Co Ltd
Priority to CN201610351533.3A priority Critical patent/CN105995925B/en
Publication of CN105995925A publication Critical patent/CN105995925A/en
Application granted granted Critical
Publication of CN105995925B publication Critical patent/CN105995925B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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 relates to compound spicy and hot pickled vegetables with green prickleyash bud leaves and a preparation method thereof. The compound spicy and hot pickled vegetables with green prickleyash bud leaves contain spicy and hot sauce with green prickleyash bud leaves, vegetable oil, crushed chili, fermented soya beans, bean halves, green prickleyash powder, crushed peanuts, sesames, fresh gingers, a composite agent, cooking wine, sauce and a seasoner. Tender buds in pruning period of the green prickleyash and tender leaves in later pickling period are crushed, and are mixed with dried and crushed fermented gemmated wheat, chili powder and the like to prepare spicy and hot sauce by adding water, mixing, stirring and drying in air; and vegetables and/or diced meat (minced meat) are added, so that scented, spicy and hot taste of the green prickleyash are kept, and compound spicy and hot sauce with different flavor and mouthfeel can be obtained to meet needs of different clients, and therefore, the compound spicy and hot pickled vegetables with green prickleyash bud leaves are a new partner for cooking and eating together with rice or bread.

Description

Zanthoxylum schinifolium bud-leaf compound spicy pickles and the method for preparation
Technical field
The present invention relates to a kind of food-processing method, particularly to a kind of Zanthoxylum schinifolium bud-leaf compound spicy pickles and The method of preparation.
Background technology
Zanthoxylum rutaceae, seasoning good merchantable brand, keep healthy good medicine, and medicine food is announced in ministry of Health of China accreditation The economic worth of dual-purpose is high and the plant easily planted.In China, cultivation history is long, and economic worth is the highest, Adaptable growth field is extensive, have that easily cultivation, good management, growth be fast, result early, feature that income is big, Whole nation cultivated area is the biggest.Especially Zanthoxylum schinifolium tender shoots tender leaf is nutritious, rich in various trace elements and amino Acid, has effect and the effect of health care, and its primary efficacy is warming spleen and stomach for dispelling cold, removing damp and stopping pain and stomach invigorating, The most also there is removing toxic substances and the effect invigorated blood circulation, suffer from diarrhoea or people's proper amount of edible Pericarpium Zanthoxyli bud of vomitting also has the most slow Solution effect.Pericarpium Zanthoxyli tender shoots tender leaf energy warming stomach for dispelling cold, the stomachache that edible Pericarpium Zanthoxyli tender shoots tender leaf causes catching cold has very Good curative effect.Pericarpium Zanthoxyli tender shoots tender leaf can also be along gastric qi, and sensation gastrointestinal has flatulence or belch, the people that has the hiccups can Have some Pericarpium Zanthoxyli tender shoots tender leaf to alleviate.Owing to Zanthoxylum schinifolium tender shoots tender leaf also has the taste of Xin Xiangma, in addition blue or green Pericarpium Zanthoxyli will be pruned several times and pluck point every year in growth cycle;Tender leaf is in the fresh green pepper collecting period of Zanthoxylum schinifolium Collection period length, yield are high, production cost is low, have given and have utilized Zanthoxylum schinifolium tender shoots tender leaf exploitation NEW TYPE OF COMPOSITE fiber crops Chilli sauce vegetable provides raw material sources, and will widen the new way of income to green pepper agriculture.
How to make full use of Pericarpium Zanthoxyli tender leaf and the tender shoots resource producing tree, release and be suitable for popular taste, convenient food New product, be spirit of the invention.
Summary of the invention
The purpose of this invention is the Pericarpium Zanthoxyli tender leaf and tender shoots resource making full use of and producing tree, releases and is suitable for masses Taste, the new product Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce of instant edible, and prepare this composite hemp chilli sauce Method.The present invention gathers Zanthoxylum schinifolium and prunes phase tender shoots and pluck the tender leaf drying and crushing in later stage, with drying Fermentation germinated wheat and the paprika etc. of rear pulverizing adds water the chilli sauce that mix and blend dry in the sun obtains jointly, and adds Enter vegetable and/or meat cubelets (minced meat), both maintained the taste of the pungent fiber crops of Zanthoxylum schinifolium delicate fragrance, different wind can be obtained again The composite hemp chilli sauce of taste and mouthfeel meets the demand of different client, is the new companion cooking, going with rice or bread.
The technological process of the method for the invention is as follows:
The preparation of purchasing of raw materials pretreatment → powder → fiber crops expect preparation and solarization beans (fiber crops material the sauce) → stir-fry of sauce Beans → packaging → high temperature sterilize → finished product.
Concrete technical scheme is
Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce, Semen Sojae Preparatum broken including Zanthoxylum schinifolium bud-leaf chilli sauce, vegetable oil, Fructus Capsici, Semen Sojae Preparatum, Zanthoxylum schinifolium face, Semen arachidis hypogaeae are broken, Semen Sesami, Rhizoma Zingiberis Recens, compound material, cooking wine, soy sauce, flavouring agent, its The weight portion of each component is:
Zanthoxylum schinifolium bud-leaf chilli sauce 30.1 parts, vegetable oil 28.32 parts, broken 2.65 parts of Fructus Capsici, Semen Sojae Preparatum 2.65 Part, Semen Sojae Preparatum 8.85 parts, 1.77 parts of Zanthoxylum schinifolium face, broken 2.65 parts of Semen arachidis hypogaeae, Semen Sesami 2.65 parts, Rhizoma Zingiberis Recens 0.9 part, compound material 17.71 parts, cooking wine 0.9 powder;0.9 part of soy sauce;The weight portion of flavouring agent is compound material 7-18%.
Described flavouring agent is Sal, monosodium glutamate and white sugar, and wherein the weight portion of Sal is the 2-10% of compound material; The weight portion of monosodium glutamate is the 2-5% of compound material;The weight portion of white sugar is the 1-3% of compound material;Described compound material For vegetable or/and meat.
Described Zanthoxylum schinifolium bud-leaf chilli sauce siccative is prepared by fermentation, the weight percent of described siccative each component Content is:
Described Fructus Hordei Germinatus powder be Semen Tritici aestivi is soaking, germinate, ferment, be dried, pulverize after obtain;Described Fructus Capsici Powder is 1: 2 configuration with dry two Vitex chinensis Mill. Fructus Capsicis according to weight ratio by dry capsicum annum fasciculatum, parch, pulverizes and obtains;Described Spice powder is made up of by weight Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, and pulverizing obtains, its Fructus Foeniculi: Cortex cinnamomi japonici (Ramulus Cinnamomi): eight The weight ratio at angle is 3: 2: 1.
The preparation method of Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce, has following steps:
One. the preparation method of Zanthoxylum schinifolium bud-leaf chilli sauce
1. the preparation of Pericarpium Zanthoxyli bud-leaf powder
1.1 enzyme denaturing complete
Taking Pericarpium Zanthoxyli bud and tender leaf, after boiled for water, the millesimal vegetable oil adding the water yield stirs (its Effect is: keep bud, the leaf chlorophyll when completing be without prejudice, it is achieved enzyme denaturing complete after leaf bud dark green), Described Pericarpium Zanthoxyli bud and tender leaf are placed in boiled water, stir stirring the most up and down, enter the water time 1~go out for 1.5 minutes Water is cool cold, obtains dark green Pericarpium Zanthoxyli bud-leaf, is dried at 60~65 DEG C;
Prepared by 1.2 Pericarpium Zanthoxyli bud-leaf powder
Dry Pericarpium Zanthoxyli bud-leaf is pulverized, crosses the sieve of 200-300 mesh, obtain Pericarpium Zanthoxyli bud-leaf powder;
2. the preparation of Fructus Hordei Germinatus powder
2.1 fermentation
After taking that Semen Tritici aestivi is soaking, germinateing, steaming to 8 ripe, steamed Fructus Hordei Germinatus takes out, spreading for cooling in bamboo dustpan After, uniformly admix yeast powder, ferment 3-5 days, wherein the consumption of yeast powder is that per kilogram does wheat weight 5g;
Prepared by 2.2 Fructus Hordei Germinatus powder
After the malt drying of fermentation, pulverize, cross the sieve aperture of 200-300 mesh, obtain Fructus Hordei Germinatus powder;
3. the preparation that All ice powder is broken with Fructus Capsici
3.1 fry Fructus Capsici
Dry capsicum annum fasciculatum and dry two Vitex chinensis Mill. Fructus Capsicis are to be made into mix Fructus Capsici at 1: 2 according to weight ratio, pour into a little in pot Oleum Brassicae campestris, fries and smolders to oil, and the mixing Fructus Capsici pouring above-mentioned configuration into stir-fries, in turning after big fire about 1 minute Fire, when stir-fry to Fructus Capsici perfume (or spice) pungent is overflowed, changes little fire and stir-fries about 5~6 minutes again, closes fire and continues to stir-fry to peppery Drop to room temperature at a temperature of green pepper, obtain frying Fructus Capsici;
3.2 prepare Fructus Capsici powder
Fry Capsicum crushing, cross the sieve aperture of 200-300 mesh, obtain Fructus Capsici powder;
4. the preparation of spice powder
Fructus Foeniculi: Cortex cinnamomi japonici (Ramulus Cinnamomi): the anistree weight ratio according to 3: 2: 1 configures, and pulverizes, crosses the sieve aperture of 200 mesh, Obtain spice powder;
5. the preparation of sauce and solarization beans:
5.1 dispensing
Each component, mix homogeneously is taken by above-mentioned dry material proportion;By siccative: salt solution is 1: 2.4-3.7 Weight ratio configuration required for salt solution, the concentration of salt solution is according to Sal: the weight ratio of water be 17~ The proportioning configuration of 22: 100, the siccative of mixing joins in salt solution, while add the stirring of siccative limit, stirring is filled Point, obtain sauce material;
5.2 shine beans
Sauce material described in step 4.2 is placed in the vessel, and vessel port spun yarn net covers, natural fermentation 30-45 My god, obtaining sauce, in sweat, every day stirs sauce material once;
Aired sauce, subpackage, sealing are placed in 95~110 DEG C of water-baths sterilization 15~20 minutes, obtain To Zanthoxylum schinifolium bud-leaf chilli sauce;
Two. the preparation of Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce
A. beans is fried
Each material is taken by said ratio;
A) Semen Sojae Preparatum warm water being soaked 10 minutes, be filtered dry, the Semen Sojae Preparatum by 2/3rds crush;
B) Semen arachidis hypogaeae is crushed;
C) compound material is cut into thin fourth, first mixes thoroughly with a little Sal, impregnate 5-10 minute, extract accumulated water, greatly Fire is fried 1-3 minute, ripe to 6, disconnected raw, stand-by;
D) vegetable oil is heated to 7 maturations, Guan Huo, and when oil temperature fall is the scorchinggest hot, addition Fructus Capsici is broken, opens little fire slow Slowly stir-frying general red to oil, pepper flavor overflows;After addition Semen sesami Albae stir-fries, add Semen Sojae Preparatum immediately and continue to stir-fry; Adding the Semen Sojae Preparatum being filtered dry to continue to stir-fry 2 minutes, addition Semen Sojae Preparatum are broken and broken continuation of Semen arachidis hypogaeae stir-fries, and put into simultaneously Rhizoma Zingiberis Recens end and soy sauce;Add Zanthoxylum schinifolium bud-leaf chilli sauce slowly to stir-fry, and the 2-3 that stir-fries after adding cooking wine divides Clock;Finally by the compound material after disconnected life, fry and be evaporated to moisture, put into Sal, monosodium glutamate and white sugar, stir Mix uniformly, obtain Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce.
Weight ratio Pericarpium Zanthoxyli tender shoots that Pericarpium Zanthoxyli tender shoots described in step 1.1 and tender leaf are placed in boiled water and tender leaf: open Water=6: 10.
Semen Tritici aestivi described in step 2.1 soaks in a tepid bath immersion, and the time is 12 hours so that it is swell.
The method of the wheat germination described in step 2.1 is, the Semen Tritici aestivi tiling after swelling, thickness 2-3cm, Shading is covered on Semen Tritici aestivi, disposed within, temperature 25 DEG C-35 DEG C, germinate to 1~1.5cm, every during germination It is opened covering and waters Semen Tritici aestivi 1-2 time.
The method of the Semen Tritici aestivi fermentation described in step 2.1 is, admixes the Fructus Hordei Germinatus compacting of yeast powder, and thickness is 4-5cm, covers above, disposed within, and temperature 25 DEG C-35 DEG C is fermented 3-5 days, to there being strong wine flavour.
The sufficient method of stirring described in step 4.1 is, the most quickly stirring, another mistake hour hands side To quickly stirring;Stirring described in step 4.2 is to be stirred up and down by sauce when morning, temperature was relatively low uniformly.
The traditional Chinese medical science is thought, Pericarpium Zanthoxyli acrid in the mouth, property heat, returns spleen, stomach warp;There are fragrant stomach invigorating, warming spleen and stomach for dispelling cold, dehumidifying Pain relieving, parasite killing detoxifies, effect of antipruritic solution raw meat;The diseases such as primary treatment is vomitted, anemofrigid-damp arthralgia, toothache.According to Li Shizhen (1518-1593 A.D.) Compendium of Material Medica is recorded: " Pericarpium Zanthoxyli heavily fortified point tooth, black hair, improving eyesight, take for a long time, good color, resistance to old, increasing Year, strong god." " Bencao Jingshu " warns: " lung stomach have intimately, or the raw expectorant of cough, or cough is spat blood ... Method institute is salty to be avoided." people of pulmonary tuberculosis also works as diet.
Ancient Chinese famous medicine scholar's Li Shizhen (1518-1593 A.D.) so describes Fructus Tritici aestivi (wheat seedling) in Compendium of Material Medica: " acrid in the mouth, cold, nontoxic, cure mainly the alcoholism that disappears, sudden high fever, jaundice due to immoderate drinking, icteric sclera.And mash strand juice day drink it, again Solve diseases due to noxious agents produced by various parasites;Liquor filter clothes, relieving restlessness is vexed, and during solution, disease is fanatic, move back chest and diaphragm heat, profit small intestinal.”
The capsicum annum fasciculatum that the present invention uses grows this monoid Fructus Capsici to green pepper fruit towards sky (upward or tiltedly the most upward) It is referred to as, raw state classification by fruit.The feature of capsicum annum fasciculatum is that green pepper fruit degree little, peppery is high, the most drying, Mainly as dry green pepper textual study, constitute China three big dry green pepper kind series with Cornu Caprae seu Ovis green pepper, line green pepper.The whole nation is dry Green pepper cultivated area, capsicum annum fasciculatum leaps to the first.Capsicum annum fasciculatum all herbal medicine, rhizome is warm in nature, sweet in the mouth, can dispel the wind Cold expelling, relaxing muscles and tendons and activating QI and blood in the collateral also has parasite killing, itching-relieving efficacies.
Two Vitex chinensis Mill. Fructus Capsicis are one of Sichuan special products, color delicate flavour alcohol, and peppery perfume (or spice) is the driest, containing abundant vitamin and Capsaicin recklessly.
The present invention records according to relevant in Compendium of Material Medica, in conjunction with Pericarpium Zanthoxyli in Chinese medicine and Fructus Tritici aestivi " pungent, Cold " complementary theory and effect, gather Zanthoxylum schinifolium and prune phase tender shoots and pluck the tender leaf drying and crushing in later stage, With the mix and blend dry in the sun that jointly adds water such as the fermentation germinated wheat pulverized after drying and paprika (broken), also Various vegetables and fruit and livestock meat can be utilized to process different types of Zanthoxylum schinifolium compound spicy Beans, not only maintains the taste of the pungent fiber crops of Zanthoxylum schinifolium delicate fragrance, and creates bar to promoting reducing enterprise cost green pepper agriculture to increase income Part.
Composite hemp chilli sauce of the present invention, can play following effect: making full use of the Pericarpium Zanthoxyli producing tree While tender leaf and tender shoots resource, promote greenhouse gardening pepper bud and the plantation of scale Pericarpium Zanthoxyli and relevant vegetable The economy, social and profitable on ecology of scale plantation, increases farmers' income, and improves the enthusiasm of peasant planting, Promote agricultural sector structure adjustment further.
Beneficial effects of the present invention:
1., after the present invention utilizes greenhouse gardening pepper bud and scale plantation Pericarpium Zanthoxyli, obtained a large amount of tender leaf tender shoots Develop as Novel cooking condiment;
2. the present invention has used Folium Zanthoxyli Bungeani and " Wen Xin is with cold and cool " performance in the plant tcm theory of Fructus Tritici aestivi Complementation, be allowed to the product food of exploitation and the driest, spicy hot is deep and remote to be deposited;Zanthoxylum schinifolium tender leaf (tender shoots) powder and Semen Tritici aestivi Bud powder compatibility dry in the sun, scorching sense edible after overcoming simple Pericarpium Zanthoxyli leaf bud sauce producing;The present invention by Semen Tritici aestivi steam, Fermentation is pulverized and is obtained Fructus Hordei Germinatus powder, its objective is to steam Semen Tritici aestivi, Fructus Hordei Germinatus can be made quickly to stop growing, plant Nutrient is not suffered a loss, and fermentation can make Fructus Hordei Germinatus carry out saccharifying;
3. the tender shoots in the present invention selects the end of spring and the beginning of summer seasonal growth 15 days or blade, maintain to greatest extent The color of Folium Zanthoxyli Bungeani and original nutritional labeling thereof, Pericarpium Zanthoxyli tender leaf is through adding the boiled water blanching of vegetable oil After process, the drying and crushing of completing, saving plant distinctive bud green, the fresh perfume (or spice) of mouthfeel, delicate fragrance is strong, with little Fructus Hordei Germinatus powder compatibility dry in the sun, adds the peculiar flavour of composite hemp chilli sauce, and after food, delicate mouthfeel is soft, there are about silk The sweet aftertaste of silk, without slag, and the poor taste such as the driest, the most puckery, the most bitter, the taste of this beans has good, aftertaste Long, add the preference of people and increase appetite, being that the delicious food of people is gone with rice or bread pickles, it is possible to as The characteristic flavouring of culinary art;
4. the present invention uses dry capsicum annum fasciculatum to mix Fructus Capsici powder with dry two Vitex chinensis Mill. Fructus Capsicis so that it is increase micro-peppery mouthfeel, A person sponging on an aristocrat is to spicy demand in enhancing, and its mouthfeel is gentle;
Processing method the most of the present invention and technique are simple, and equipment is easy to get, low cost, easy industrialized production;
6. improve the added value of Pericarpium Zanthoxyli plantation, make full use of Zanthoxylum schinifolium resource, promote pepper bud plant husbandry Development.
Composite hemp chilli sauce of the present invention, with the addition of plant nuts, vegetable and/or meat etc., develops local flavor only Special compound spicy pickles, are the obvious dishes to go with rice, steamed buns etc of effect of going with rice or bread and whet the appetite.Described vegetable, meat can use One or more.
Pericarpium Zanthoxyli bud of the present invention and tender leaf, Fructus Capsici, spice (Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), angle), Semen Tritici aestivi, Sal, The raw materials such as yeast powder, vegetable, nut, meat, all use commercially available prod.
The unit of weight portion of the present invention is gram, kilogram.
Detailed description of the invention
One. the preparation of powder
(1) preparation of Pericarpium Zanthoxyli bud powder:
1. collect and clean Pericarpium Zanthoxyli bud and tender leaf
The fresh Pericarpium Zanthoxyli bud got off will be pruned on Chinese pricklyash and tender leaf is some, collect after cleaning the most stand-by.
2. enzyme denaturing completes
After boiled for the water that fills with capacity 2/3 in cauldron, add the millesimal vegetable oil stirring of the water yield all Even, Pericarpium Zanthoxyli bud and tender leaf are placed in boiled water, the amount of inserting is the 60% of boiled water weight, stirs stirring the most up and down, Guarantee that all entering water enzyme denaturing completes, and enters the water outlet of about 1 minute water time cool cold.
The coolest cool-drying
Enzyme denaturing is completed Pericarpium Zanthoxyli tender shoots and tender leaf takes the dish out of the pot and is spread out in big bamboo dustpan, use fan fast cooling, it is ensured that Its dark green.It is placed under natural sunlight and dries or oven for drying, but the highest not by the temperature of oven for drying Can exceed that 65 DEG C, and open big convulsion dehumidifying gas, the most stand-by.
4. prepared by Pericarpium Zanthoxyli bud-leaf powder
After dried Pericarpium Zanthoxyli tender shoots and tender leaf pulverizer are pulverized, standby after crossing the sieve aperture of 200-300 mesh.
(2) preparation of Fructus Hordei Germinatus powder:
1. soak
Take and select clean Semen Tritici aestivi some, be contained in container, with more than warm water soaking 12h, after its swelling Drain immersion water, and by clear water washing and filtering 2 times.
2. germinate
The Wheat flat of swelling is layered in bamboo dustpan, thickness 2-3cm, (hides after it is covered with leaves or Caulis et Folium Oryzae curtain Light moisturizing), it is placed in insulation place and treats that it germinates to about 1cm.Every day period opens covering to Semen Tritici aestivi Carry out watering 1-2 time, keep wheat germination process to have adequate water.
3. steam Fructus Hordei Germinatus
Semen Tritici aestivi after germinateing takes out, and is placed in food steamer and is steamed by Fructus Hordei Germinatus to 8 ripe (about steaming about 25 minutes) After.Being taken out by steamed Fructus Hordei Germinatus, in bamboo dustpan after spreading for cooling, uniformly admix rice wine yeast powder, it is used Amount does wheat weight for 5g/kg.
4. sabot fermentation
Being contained by the Fructus Hordei Germinatus admixing rice wine yeast powder in bamboo dustpan, the thickness after being firmly compacted into is maintained at 4-5cm, covers to be placed at insulation with Caulis et Folium Oryzae curtain above and ferments.Strong wine can be smelt after 3-5 days Fragrance fermentation ends.
5. it is dried
Dry or oven for drying under the Fructus Hordei Germinatus natural sunlight that will ferment, but the highest not by the temperature of oven for drying Can exceed that 65 DEG C, and open big convulsion dehumidifying gas.
6. prepared by Fructus Hordei Germinatus powder
By standby after the sieve aperture of mistake 200-300 mesh after dried Fructus Hordei Germinatus pulverizer pulverizing.
(3) preparation of All ice powder:
Capsicum annum fasciculatum has strong pungent, and two Vitex chinensis Mill. greens pepper have strong fragrance, by above-mentioned Fructus Capsici according to 1: 2 Ratio collocation has the effect that peppery perfume (or spice) is suitable.
1. clean and dispensing
Capsicum annum fasciculatum and two Vitex chinensis Mill. greens pepper measures according to 1: 2 ratio, and carries out cleaning the most stand-by.
2. stir-fry green pepper:
Big iron pan is placed on fire, pours Oleum Brassicae campestris into a little, with slice, oil is coated with panful wall, after seeing that oil is smoldered The Fructus Capsici pouring above two proportioning into stir-fries, moderate heat after first big fire about 1 minute, fries peppery to Fructus Capsici perfume (or spice) When taste overflows, changing little fire and stir-fry about 5 minutes again, pass fire continues to stir-fry to Fructus Capsici and drops to room temperature, Stand-by.
3. Fructus Capsici powder and the broken preparation of Fructus Capsici
After being pulverized with pulverizer by Fructus Capsici good for parch, after crossing the sieve aperture of 200-300 mesh, obtain Fructus Capsici powder;
Being rubbed with meat grinder by Fructus Capsici good for parch or mince with cutter is manual, being shaped as small rice grain, to obtain Fructus Capsici broken.
(4) preparation of pure natural plant spice powder:
By Fructus Foeniculi: Cortex cinnamomi japonici (Ramulus Cinnamomi): anistree weight ratio is 3: 2: 1 configurations, after pulverizing with pulverizer, cross 200 After purpose sieve aperture standby.
Two. the preparation of sauce and solarization beans:
Sauce configuration proportion such as table 1
Table 1
As described in Table 1, take each component respectively according to embodiment 1-4 proportioning, and make the most respectively The chilli sauce of standby different ratio.
1. dispensing
Dry material proportion as described in table 1 takes each component, mix homogeneously;The siccative of mixing joins salt solution In, while add the stirring of siccative limit, stirring fully, obtains sauce material;
Being contained by cold water in heavy caliber ceramic cylinder, add Sal stirring and dissolving, (Sal is molten to obtain saline solution Liquid), configuration saline solution is by siccative: saline solution is the salt solution required for the weight ratio configuration of 1: 2.4-3.7, The concentration of salt solution is according to Sal: the weight ratio of water is the proportioning configuration of 17~22: 100.According to table 1 Proportioning takes siccative, after dry blending is uniform, adds in ceramic cylinder, adds the stirring of powder wooden stick, anti- Control conglomeration, after finally the most quickly stirring with wooden stick, more quickly stirring, it is ensured that Sauce is uniform.
2. shine beans
Can be on the place of rain cover by filling that the ceramic cylinder preparing sauce is placed in, cylinder mouth pore gauze Covering, mosquito control enters, and allows in cylinder sauce by weather exposure natural fermentation.Temperature every morning simultaneously Stir the most up and down once time low, it is ensured that fermentation is uniformly.Dry in the sun terminated after 30-45 days.
3. finished product beans
By aired sauce, use food complex pocket metering packing, seal and be placed on 95-110 DEG C of water-bath Middle sterilization 15-20 minute, obtains the finished product of Zanthoxylum schinifolium bud-leaf chilli sauce.
Six. prepare Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce
5.1, beans is fried:
Feed proportioning proportioning is as described in Table 2
Table 2
Compound material use one or more vegetables and/or meat ginseng be blended, vegetable use can with the nut of plant, Stem or mushroom etc., the present embodiment uses Radix Raphani and Coprinus comatus.
5.1 meterings: beans raw material will be fried weighted according to stoichiometry described in table 2, and install with utensil stand-by respectively.
5.2 adjuvants prepare:
5.2.1. being filtered dry after dry Semen Sojae Preparatum warm water being soaked 10 minutes, the Semen Sojae Preparatum by 2/3rds are arranged After machine rubs or minces with cutter is manual, stand-by.
5.2.2. after crisp peanut cooking machine being rubbed or mincing with cutter is manual, stand-by.
5.2.3. Radix Raphani, Coprinus comatus are cut into respectively the thin fourth of about 5mm, first mix slag thoroughly with a little Sal After 5-10 minute, extract accumulated water.A little Semen Allii Tuberosi rusting is put into after medium well, by Radix Raphani, chicken in pot The thin fourth of lower limb mushroom is poured in pot, and big fire is fried 1-3 minute, fries vegetable Radix Raphani, Coprinus comatus fourth to 6 maturations Disconnected raw spreading for cooling off the pot is stand-by.
5.2 stir-fry beans:
5.2.1 big iron pan is placed on fire, after iron pan heat, pours Oleum Brassicae campestris into, Oleum Brassicae campestris is heated to 7 ripe Time, close fire and be cooled to the back of the hand surface near oil, when oil temperature is the scorchinggest hot, operable second.
5.2.2 being initially charged Fructus Capsici broken, open little fire and slowly stir-fry general red to oil, pepper flavor overflows;
5.2.3, after addition Semen sesami Albae stir-fries, add Pixian watercress immediately and continue to stir-fry;
5.2.4 it is initially charged after the Semen Sojae Preparatum being filtered dry continue to stir-fry 2 minutes, adds that Semen Sojae Preparatum are broken and broken continuation of Semen arachidis hypogaeae turns over Fry, put into Rhizoma Zingiberis Recens end and soy sauce simultaneously;
5.2.3 add Zanthoxylum schinifolium bud-leaf chilli sauce slowly to stir-fry, note during stir-frying preventing viscous pot parching to brown, Stir-fry 2-3 minute after adding cooking wine;Finally turn over the Radix Raphani after disconnected life, Coprinus comatus fourth addition pot are mixed thoroughly Fry, fry to moisture be evaporated, in oil few " flake bubble " Sal, monosodium glutamate and white sand can be put into when emerging Sugar, stirs, after seasoning goes out the mouthfeel and taste needed, can bottling off the pot.
Seven. packaging:
Being stirred by the sauce that parch in pot is good, dry dilute appropriateness, metering load in Packaging Bottle.
Eight. high temperature pressure sterilizing:
The Packaging Bottle installing sauce is put in pressure sterilization pot and heat, and after keeping pressure 10 minutes, take out Capping Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce finished product i.e..
The present invention gathers Zanthoxylum schinifolium and prunes phase tender shoots and pluck the tender leaf drying and crushing in later stage, with powder after drying Broken fermentation germinated wheat and paprika etc. add water the chilli sauce that mix and blend dry in the sun obtains jointly, some are planted The nut of thing, stem or mushroom, and the meat cubelets minced meat of poultry is added thereto in chilli sauce and carries out parch, typically The composite hemp chilli sauce that can make different flavor and mouthfeel it is blended with one or more vegetables (meat) ginseng.Such as " Radix Raphani, the Coprinus comatus fourth " of above-mentioned parch can named " spicy mushroom pickles ";With Auricularia for local flavor vegetables What dish added can named " spicy Auricularia pickles " etc..

Claims (15)

1. a Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce, it is characterised in that include Zanthoxylum schinifolium bud-leaf chilli sauce, plant Thing oil, Fructus Capsici is broken, Semen Sojae Preparatum, Semen Sojae Preparatum, Zanthoxylum schinifolium face, Semen arachidis hypogaeae are broken, Semen Sesami, Rhizoma Zingiberis Recens, compound material, material Wine, soy sauce, flavouring agent, the weight portion of its each component is:
Zanthoxylum schinifolium bud-leaf chilli sauce 30.1 parts, vegetable oil 28.32 parts, broken 2.65 parts of Fructus Capsici, Semen Sojae Preparatum 2.65 Part, Semen Sojae Preparatum 8.85 parts, 1.77 parts of Zanthoxylum schinifolium face, broken 2.65 parts of Semen arachidis hypogaeae, Semen Sesami 2.65 parts, Rhizoma Zingiberis Recens 0.9 part, compound material 17.71 parts, cooking wine 0.9 powder;0.9 part of soy sauce;The weight portion of flavouring agent is compound material 7-18%.
Composite hemp chilli sauce the most according to claim 1, it is characterised in that described flavouring agent be Sal, Monosodium glutamate and white sugar, wherein the weight portion of Sal is the 5-10% of compound material;The weight portion of monosodium glutamate is compound material 2-5%;The weight portion of white sugar is the 1-3% of compound material;Described compound material is vegetable or/and meat.
Composite hemp chilli sauce the most according to claim 1, it is characterised in that described Zanthoxylum schinifolium bud-leaf is spicy Beans siccative is prepared by fermentation, and the weight percentage of described siccative each component is:
Composite hemp chilli sauce the most according to claim 3, it is characterised in that: described Fructus Hordei Germinatus powder is by Semen Tritici aestivi warp Soak, germinate, ferment, be dried, pulverize after obtain;Described Fructus Capsici powder is peppery with dry two Vitex chinensis Mill. by dry capsicum annum fasciculatum Green pepper is 1: 2 configuration according to weight ratio, and parch, pulverizing obtain;Described spice powder by Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), eight Angle is by weight composition, and pulverizing obtains, its Fructus Foeniculi: Cortex cinnamomi japonici (Ramulus Cinnamomi): anistree weight ratio is 3: 2: 1.
5. the preparation method of the arbitrary described Zanthoxylum schinifolium bud-leaf composite hemp chilli sauce of claim 1-4, it is characterised in that There are following steps:
One. the preparation method of Zanthoxylum schinifolium bud-leaf chilli sauce
1. the preparation of Pericarpium Zanthoxyli bud-leaf powder
1.1 enzyme denaturing complete
Take Pericarpium Zanthoxyli bud and tender leaf, after boiled for water, add the water yield millesimal vegetable oil (addition effect: Keep bud, the leaf chlorophyll when completing to be without prejudice, it is achieved enzyme denaturing complete after leaf bud dark green) stirring is all Even, described Pericarpium Zanthoxyli bud and tender leaf are placed in boiled water, stir stirring the most up and down, enter water time 1~1.5 points Clock water outlet is cool cold, obtains dark green Pericarpium Zanthoxyli bud-leaf, is dried at 60~65 DEG C;
Prepared by 1.2 Pericarpium Zanthoxyli bud-leaf powder
Dry Pericarpium Zanthoxyli bud-leaf is pulverized, crosses the sieve of 200-300 mesh, obtain Pericarpium Zanthoxyli bud-leaf powder;
2. the preparation of Fructus Hordei Germinatus powder
2.1 fermentation
After taking that Semen Tritici aestivi is soaking, germinateing, steaming to 8 ripe, steamed Fructus Hordei Germinatus takes out, spreading for cooling in bamboo dustpan After, uniformly admix yeast powder, ferment 3-5 days, wherein the consumption of yeast powder is that per kilogram does wheat weight 5g;
Prepared by 2.2 Fructus Hordei Germinatus powder
After the malt drying of fermentation, pulverize, cross the sieve aperture of 200-300 mesh, obtain Fructus Hordei Germinatus powder;
3. the preparation that All ice powder is broken with Fructus Capsici
3.1 fry Fructus Capsici
Dry capsicum annum fasciculatum and dry two Vitex chinensis Mill. Fructus Capsicis are to be made into mix Fructus Capsici at 1: 2 according to weight ratio, pour into a little in pot Oleum Brassicae campestris, fries and smolders to oil, and the mixing Fructus Capsici pouring above-mentioned configuration into stir-fries, and after big fire about 1 minute, turns Moderate heat, fry to Fructus Capsici perfume (or spice) pungent overflows time, change little fire and stir-fry again about 5~6 minutes, pass fire continue to stir-fry to Drop to room temperature at a temperature of Fructus Capsici, obtain frying Fructus Capsici;
3.2 prepare Fructus Capsici powder
Fry Capsicum crushing, cross the sieve aperture of 200-300 mesh, obtain Fructus Capsici powder;
4. the preparation of spice powder
Fructus Foeniculi: Cortex cinnamomi japonici (Ramulus Cinnamomi): the anistree weight ratio according to 3: 2: 1 configures, and pulverizes, crosses the sieve aperture of 200 mesh, Obtain spice powder;
5. the preparation of sauce and solarization beans:
5.1 dispensing
Each component, mix homogeneously is taken by the arbitrary described dry material proportion of claim 1,3,4;By siccative: Salt solution be 1: 2.4-3.7 weight ratio configuration required for salt solution, the concentration of salt solution according to Sal: the weight ratio of water is the proportioning configuration of 17~22: 100, and the siccative of mixing joins in salt solution, While add the stirring of siccative limit, stirring fully, obtains sauce material;
5.2 shine beans
Sauce material described in step 4.2 is placed in the vessel, and vessel port spun yarn net covers, natural fermentation 30-45 My god, obtaining sauce, in sweat, every day stirs sauce material once;
Aired sauce, subpackage, sealing are placed in 95~110 DEG C of water-baths sterilization 15~20 minutes, obtain To Zanthoxylum schinifolium bud-leaf chilli sauce;
Two. the preparation of Zanthoxylum schinifolium bud-leaf compound spicy pickles
A. beans is fried
Each material is taken by the arbitrary described proportioning of claim 1-4;
A) Semen Sojae Preparatum warm water being soaked 10 minutes, be filtered dry, the Semen Sojae Preparatum by 2/3rds crush;
B) Semen arachidis hypogaeae is crushed;
C) compound material is cut into thin fourth, first mixes thoroughly with a little Sal, impregnate 5-10 minute, extract accumulated water, greatly Fire is fried 1-3 minute, ripe to 6, disconnected raw, stand-by;
D) vegetable oil is heated to 7 maturations, Guan Huo, and when oil temperature fall is the scorchinggest hot, addition Fructus Capsici is broken, opens little fire slow Slowly stir-frying general red to oil, pepper flavor overflows;After addition Semen sesami Albae stir-fries, add Semen Sojae Preparatum immediately and continue to stir-fry; Adding the Semen Sojae Preparatum being filtered dry to continue to stir-fry 2 minutes, addition Semen Sojae Preparatum are broken and broken continuation of Semen arachidis hypogaeae stir-fries, and put into simultaneously Rhizoma Zingiberis Recens end and soy sauce;Add Zanthoxylum schinifolium bud-leaf chilli sauce slowly to stir-fry, and the 2-3 that stir-fries after adding cooking wine divides Clock;Finally by the compound material after disconnected life, fry and be evaporated to moisture, put into Sal, monosodium glutamate and white sugar, stir Mix uniformly, obtain Zanthoxylum schinifolium bud-leaf compound spicy pickles.
Method the most according to claim 5, it is characterised in that: Pericarpium Zanthoxyli tender shoots described in step 1.1 and Weight ratio Pericarpium Zanthoxyli tender shoots that tender leaf is placed in boiled water and tender leaf: boiled water=6: 10.
Method the most according to claim 5, it is characterised in that: the Semen Tritici aestivi described in step 2.1 soaks Soaking in warm water, the time is 12 hours so that it is swell.
Method the most according to claim 5, it is characterised in that: the wheat germination described in step 2.1 Method be, the tiling of Semen Tritici aestivi after swelling, thickness 2-3cm, Semen Tritici aestivi covers shading, disposed within, temperature Spending 25 DEG C-35 DEG C, germinate to 1~1.5cm, during germination, every day opens covering and waters Semen Tritici aestivi 1-2 time.
Method the most according to claim 5, it is characterised in that: the Semen Tritici aestivi fermentation described in step 2.1 Method be, admix yeast powder Fructus Hordei Germinatus compacting, thickness is 4-5cm, above cover, disposed within, temperature 25 DEG C-35 DEG C ferment 3-5 days, to there being strong wine flavour.
Method the most according to claim 5, it is characterised in that: the stirring described in step 4.1 is abundant Method be, clockwise quickly stirring, more quickly stirring;Described in step 4.2 Stir is to be stirred up and down by sauce when morning, temperature was relatively low uniformly.
CN201610351533.3A 2016-05-24 2016-05-24 Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation Active CN105995925B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610351533.3A CN105995925B (en) 2016-05-24 2016-05-24 Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610351533.3A CN105995925B (en) 2016-05-24 2016-05-24 Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation

Publications (2)

Publication Number Publication Date
CN105995925A true CN105995925A (en) 2016-10-12
CN105995925B CN105995925B (en) 2019-11-15

Family

ID=57094581

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610351533.3A Active CN105995925B (en) 2016-05-24 2016-05-24 Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation

Country Status (1)

Country Link
CN (1) CN105995925B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108850889A (en) * 2017-05-12 2018-11-23 华中农业大学 Using octagonal leaf as the dedicated marinated conditioning composition of the aquatic food of base-material and preparation method and application

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1166937A (en) * 1997-02-28 1997-12-10 雷克强 Wild fungus flavouring savoury and chilli sauce
CN104273510A (en) * 2014-09-09 2015-01-14 董春年 Preparation method of pepper tree leaf soybean paste for treating abdominal pain
CN104366385A (en) * 2014-10-19 2015-02-25 韩城市秦龙花椒科技有限责任公司 Processing method of multi-flavor health-care composite pickled Zanthoxylum bungeanum bud and leaf and root vegetable
CN104366434A (en) * 2014-10-21 2015-02-25 韩城市秦龙花椒科技有限责任公司 Processing method of multi-flavor health composite pickles with compounding of Chinese prickly ash bud leaves and edible fungi

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1166937A (en) * 1997-02-28 1997-12-10 雷克强 Wild fungus flavouring savoury and chilli sauce
CN104273510A (en) * 2014-09-09 2015-01-14 董春年 Preparation method of pepper tree leaf soybean paste for treating abdominal pain
CN104366385A (en) * 2014-10-19 2015-02-25 韩城市秦龙花椒科技有限责任公司 Processing method of multi-flavor health-care composite pickled Zanthoxylum bungeanum bud and leaf and root vegetable
CN104366434A (en) * 2014-10-21 2015-02-25 韩城市秦龙花椒科技有限责任公司 Processing method of multi-flavor health composite pickles with compounding of Chinese prickly ash bud leaves and edible fungi

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
秦卫东: "《食品添加剂学》", 28 February 2014, 中国纺织出版社 *
薛婷 等: "国内外花椒副产物的研究现状及其发展趋势", 《中国调味品》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108850889A (en) * 2017-05-12 2018-11-23 华中农业大学 Using octagonal leaf as the dedicated marinated conditioning composition of the aquatic food of base-material and preparation method and application

Also Published As

Publication number Publication date
CN105995925B (en) 2019-11-15

Similar Documents

Publication Publication Date Title
KR101331352B1 (en) Ginseng chicken broth inculding scorched part of mung beans and method of making the same
CN102948501B (en) Manufacturing method of organic high-mountain oolong tea
CN102165977A (en) Method for preparing novel seasoning tea
CN105614711A (en) Preparation method of matsutake alfalfa flavor thick broad-bean sauce
CN104642901A (en) Selenium-enriched Chinese toon sprouting vegetable dumplings and preparation method thereof
KR20120134750A (en) Manufacturing method of medicinal herb hot pepper soy paste
KR101753966B1 (en) Moringa pepper paste and preparation method thereof
KR101190329B1 (en) Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau
CN104757129A (en) Fish roe sauce-fragrance stinky tofu and preparing method thereof
CN105995925B (en) Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation
KR101748941B1 (en) Method for producing a Moringa kimchi seasoning
CN106562391A (en) Okra-flavored soybean paste and preparation method thereof
CN105919041B (en) Pericarpium zanthoxyli schinifolii bud-leaf chilli sauce and the method for preparation
KR20060042850A (en) Manufacture and package method of hot pepper paste dried crobina fish which feed mixing
CN109007178A (en) One plants vegetables with jute pickles tea and preparation method thereof
KR20140112151A (en) No Oriental Medicine Smell and Taste Oriental Medicine Material Powder Manufacturing Method
CN106689301A (en) Gomphrena globosa flavored instant noodle mung bean cakes
CN103989079B (en) The fragrant crispy purple rice of a kind of beans and processing method thereof
CN105941752A (en) Production method of wild herba elsholtziae bodinieri beverage
KR20110006556A (en) Manufacturing method of kimchi by cudrania tricupspidate bureau
KR20170024706A (en) A recipe of Beef Bulgogi using fermented liquor of fruit, branches, and leaves of small wild peaches
KR20110017331A (en) Manufacturing method of soybean paste by growing a wild ginseng
KR20170090107A (en) Fermented rice cake with moringa and preparation method thereof
KR102415159B1 (en) Blended Honey Manufacturing System
KR100598626B1 (en) An add the ganghwa-mugwort to the fermented soybeans manufacture method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant