CN105995925B - Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation - Google Patents
Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation Download PDFInfo
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Classifications
-
- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce and preparation methods, including pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, vegetable oil, capsicum are broken, fermented soya bean, bean cotyledon, pericarpium zanthoxyli schinifolii face, shelled peanut are broken, sesame, ginger, compound material, cooking wine, soy sauce, seasoning.The present invention acquires pericarpium zanthoxyli schinifolii trimming phase tender shoots and picks the tender leaf drying and crushing in later period, add water that the chilli sauce for shining and being made is mixed jointly with the fermentation germinated wheat and paprika etc. crushed after drying, and vegetables and/or meat cubelets (minced meat) are added, both the taste of the pungent fiber crops of pericarpium zanthoxyli schinifolii faint scent had been maintained, it can get different flavor again and the composite hemp thick chilli sauce of mouthfeel meet the needs of different customers, the new companion for being culinary art, going with rice or bread.
Description
Technical field
The present invention relates to a kind of food-processing method, in particular to a kind of pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and preparation
Method.
Background technique
Chinese prickly ash --- belong to rutaceae, season good merchantable brand, health care good medicine, ministry of Health of China, which is approved, announces dietotherapeutic
Plant economic value height and easily planted.In China, cultivation history is long, and economic value is very high, and Adaptable growth field is extensive,
Have the characteristics that easily to cultivate, good management, growth is fast, result is early, income is big, national cultivated area is very big.Especially pericarpium zanthoxyli schinifolii tender shoots
Tender leaf is full of nutrition, is rich in various trace elements and amino acid, has effects that health care and effect, and primary efficacy is temperature
Middle cold dispelling, damp dispelling and pain relieving and stomach invigorating, while also having the function of detoxifying and invigorating blood circulation, people's proper amount of edible Chinese prickly ash bud of diarrhea or vomiting
Also there is good relaxation effect.Chinese prickly ash tender shoots tender leaf energy warming stomach for dispelling cold, edible Chinese prickly ash tender shoots tender leaf have stomachache caused by catching cold
Good curative effect.Chinese prickly ash tender shoots tender leaf it is tender can also to feel that stomach and intestine have the people of flatulence or belch, hiccup that can have some Chinese prickly ash along stomach Qi
Bud tender leaf is alleviated.Since pericarpium zanthoxyli schinifolii tender shoots tender leaf also has the taste of pungent fragrant fiber crops, pericarpium zanthoxyli schinifolii is annual in growth cycle in addition
It will be trimmed and be plucked several times point；Tender leaf is low in the fresh green pepper collecting period collection period length of pericarpium zanthoxyli schinifolii, yield height, production cost,
It has given and has provided raw material sources using the pericarpium zanthoxyli schinifolii tender shoots tender leaf exploitation spicy pickles of NEW TYPE OF COMPOSITE, and economic receipts will be widened to green pepper agriculture
The new way entered.
How to make full use of production set Chinese prickly ash tender leaf and tender shoots resource, release be suitble to popular taste, instant edible it is new
Product is spirit of the invention.
Summary of the invention
The purpose of this invention is to make full use of to produce the Chinese prickly ash tender leaf set and tender shoots resource, the suitable popular taste of release,
The new product of instant edible --- pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce, and the method for preparing the composite hemp thick chilli sauce.The present invention adopts
Collect pericarpium zanthoxyli schinifolii trimming phase tender shoots and pick the tender leaf drying and crushing in later period, with the fermentation germinated wheat crushed after drying and capsicum
Face etc. is jointly plus the chilli sauce for shining and being made is mixed in water, and vegetables and/or meat cubelets (minced meat) are added, and both maintains pericarpium zanthoxyli schinifolii
The taste of the pungent fiber crops of faint scent, but the composite hemp thick chilli sauce that can get different flavor and mouthfeel meets the needs of different customers, is culinary art, assistant
The new companion of meal.
The process flow of the method for the invention is as follows:
Sauce → packet is fried in purchasing of raw materials pretreatment → powder preparation → preparation of fiber crops material sauce and solarization sauce (fiber crops material sauce) →
Dress → high-temperature sterilization → finished product.
Specifically technical solution is
Pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce, including pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, vegetable oil, capsicum are broken, fermented soya bean, bean cotyledon, blueness
Pepper powder, shelled peanut be broken, sesame, ginger, compound material, cooking wine, soy sauce, seasoning, the parts by weight of each component are as follows:
30.1 parts of pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, 28.32 parts of vegetable oil, capsicum be 2.65 parts broken, 2.65 parts of fermented soya bean, bean cotyledon 8.85
Part, 1.77 parts of pericarpium zanthoxyli schinifolii face, shelled peanut be 2.65 parts broken, 2.65 parts of sesame, 0.9 part of ginger, 17.71 parts of compound material, cooking wine 0.9
Powder；0.9 part of soy sauce；The parts by weight of seasoning are the 7-18% of compound material.
The seasoning is salt, monosodium glutamate and white granulated sugar, and wherein the parts by weight of salt are the 2-10% of compound material；Monosodium glutamate
Parts by weight are the 2-5% of compound material；The parts by weight of white granulated sugar are the 1-3% of compound material；The compound material is vegetables or/and meat.
The pericarpium zanthoxyli schinifolii bud-leaf chilli sauce is made with siccative by fermentation, the weight percentage of the siccative each component
Are as follows:
Chinese prickly ash bud-leaf powder 44~65%；
Malt flour 22~42%；
Chilli powder 10.20~16.20%；
Fragrance powder 0.8~1.80%.
The malt flour be wheat is soaking, germination, fermentation, it is dry, crush after obtain；The chilli powder is by dry towards day
Green pepper is 1:2 configuration according to weight ratio with dry two twigs of the chaste tree capsicums, and frying, crushing obtain；The fragrance powder is by fennel seeds, cassia bark, eight
Angle is by weight forming, and crushing obtains, fennel seeds: cassia bark: octagonal weight ratio is 3:2:1.
The preparation method of pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce, there is following steps:
The preparation method of one, pericarpium zanthoxyli schinifolii bud-leaf chilli sauce
1. the preparation of Chinese prickly ash bud-leaf powder
1.1 enzyme deactivations water-removing
Take Chinese prickly ash bud and tender leaf, by water it is boiled after, the millesimal vegetable oil for being added water stirs evenly that (it is acted on
Be: keep bud, leaf water-removing when chlorophyll it is without damage, realize enzyme deactivation water-removing after leaf bud dark green), the Chinese prickly ash bud and
Tender leaf is placed in boiled water, rapidly up and down stir stirring, enter the water time 1~1.5 minute be discharged it is cool cold, obtain dark green Chinese prickly ash bud
Leaf, it is dry at 60~65 DEG C；
The preparation of 1.2 Chinese prickly ash bud-leaf powder
Dry Chinese prickly ash bud-leaf is crushed, the sieve of 200-300 mesh is crossed, obtains Chinese prickly ash bud-leaf powder；
2. the preparation of malt flour
2.1 fermentation
It takes that wheat is soaking, after germination, steams to 8 maturations, steamed malt takes out, in bamboo dustpan after spreading for cooling, uniformly mixes
Enter yeast powder, ferment 3-5 days, wherein the dosage of yeast powder is the 5g that per kilogram does wheat weight；
The preparation of 2.2 malt flours
It after the malt drying of fermentation, crushes, crosses the sieve pore of 200-300 mesh, obtain malt flour；
3. All ice powder and the broken preparation of capsicum
3.1 fry capsicum
Dry capsicum annum fasciculatum is made into for 1:2 according to weight ratio with dry two twigs of the chaste tree capsicums and mixes capsicum, and a little rapeseed oil is poured into pot,
Stir-fry is smoldered to oil, is poured into the mixing capsicum stir-frying of above-mentioned configuration, is turned moderate heat after high fire 1 minute or so, fry to capsicum fragrant spicy and overflow
When out, change small fire and stir-fry again 5~6 minutes or so, pass fire, which is kept stir-frying to capsicum temperature, drops to room temperature, obtains frying capsicum；
3.2 prepare chilli powder
Capsicum crushing is fried, the sieve pore of 200-300 mesh is crossed, obtains chilli powder；
4. the preparation of fragrance powder
Fennel seeds: cassia bark: the octagonal weight ratio according to 3:2:1 configures, and crushes, and crosses the sieve pore of 200 mesh, obtains fragrance powder；
5. the preparation of sauce and solarization sauce:
5.1 ingredient
Each component is taken by above-mentioned dry material proportion, is uniformly mixed；By siccative: salt solution is the weight ratio of 1:2.4-3.7
Salt solution required for configuring, the concentration of salt solution is according to salt: the proportion that the weight ratio of water is 17~22:100 configures,
The siccative of mixing is added in salt solution, is stirred when adding siccative, and stirring sufficiently, obtains pure sauce material；
5.2 shine sauce
Pure sauce material described in step 4.2 is placed in the vessel, and vessel port is covered with spun yarn net, spontaneous fermentation 30-45 days, obtains
It is primary to stir pure sauce material in fermentation process daily for sauce；
Aired sauce, packing, sealing are placed in 95~110 DEG C of water-baths and sterilize 15~20 minutes, obtain pericarpium zanthoxyli schinifolii
Bud-leaf chilli sauce；
The preparation of two, pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauces
A. sauce is fried
Each material is taken by said ratio；
A) fermented soya bean warm water is impregnated 10 minutes, is filtered dry, 2/3rds fermented soya bean are broken；
B) shelled peanut is crushed；
C) compound material is cut into thin fourth, is first mixed thoroughly with a little salt, impregnated 5-10 minutes, extract accumulated water, high fire fries 1-3 points
Clock, until 6 is mature, medium well, for use；
D) by vegetable oil be heated to 7 maturation, Guan Huo, oil temperature drop it is not scorching hot when be added capsicum it is broken, open small fire slowly stir-fry to
Oil is general red, and pepper flavor overflows；After white sesameseed stir-frying is added, bean cotyledon is added immediately and keeps stir-frying；The fermented soya bean being filtered dry are added to continue to turn over
It fries 2 minutes, addition fermented soya bean are broken and shelled peanut is broken keeps stir-frying, while putting into ginger and soy sauce；Add pericarpium zanthoxyli schinifolii bud-leaf fiber crops
Thick chilli sauce slowly stir-fries, and stir-fries 2-3 minutes after cooking wine is added；Finally by the compound material after medium well, stir-fry is evaporated to moisture, is put into
Salt, monosodium glutamate and white granulated sugar stir evenly, obtain pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce.
Chinese prickly ash tender shoots described in step 1.1 and tender leaf are placed in weight ratio Chinese prickly ash tender shoots and tender leaf in boiled water: boiled water=6:
10。
Wheat described in step 2.1 soaks in a tepid bath immersion, and the time is 12 hours, it is made to swell.
The method of wheat germination described in step 2.1 is the wheat tiling after swelling, thickness 2-3cm, is covered on wheat
Lid shading, disposed within, 25 DEG C -35 DEG C of temperature, germination to 1~1.5cm opens covering daily and waters to wheat during germination
1-2 times.
The method of the fermentation of wheat described in step 2.1 is to admix the malt compacting of yeast powder, with a thickness of 4-5cm, above
Covering, disposed within, 25 DEG C of temperature -35 DEG C of fermentations 3-5 days, until there is strong wine flavour.
The sufficient method of stirring described in step 4.1 is quickly stirring clockwise, then is counterclockwise quickly stirred
It mixes；Stir described in step 4.2 is to stir sauce uniformly up and down when morning, temperature was lower.
Chinese medicine thinks that Chinese prickly ash acrid flavour, property are hot, returns spleen, stomach meridian；There are fragrant stomach invigorating, warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection solution
The effect of poison, antipruritic solution raw meat；Primary treatment vomiting, wind-cold-dampness arthralgia, the diseases such as dentalgia.It is recorded according to Li Shizhen (1518-1593 A.D.) Compendium of Material Medica: " Chinese prickly ash
Hard tooth, black hair, improving eyesight, long term usage, good color, resistance to old, increasing year, strong mind." " Bencao Jingshu " middle warning: " lung stomach is known as intimately, or
The raw phlegm of cough, or cough are spat blood ... ..., and method institute is salty to be avoided." pulmonary tuberculosis people also when avoiding eating.
The famous medical scholar's Li Shizhen (1518-1593 A.D.) of ancient Chinese describes wheat malt (wheat seeding) in this way in Compendium of Material Medica: " acrid flavour,
It is cold, nontoxic, it is yellow to cure mainly the wine poison that disappears, sudden-heat, wine subcutaneous ulcer, mesh.And it mashes strand and juice day drinks it, and solve disease due to noxious agents produced by various parasites；Liquor filter clothes, remove unhappiness,
Disease is fanatic when solution, moves back chest diaphragm heat, sharp small intestine."
The capsicum annum fasciculatum that the present invention uses is the general designation for growing this monoid capsicum towards day (upward or tiltedly upward) to green pepper fruit, is
Press fruit raw state classification.The characteristics of capsicum annum fasciculatum is that green pepper fruit is small, peppery degree is high, easily drying, mainly as dry green pepper textual study,
The big dry green pepper kind series in China three is constituted with goat's horn green pepper, line green pepper.The dry green pepper cultivated area in the whole nation, capsicum annum fasciculatum have leapt to the first.Towards day
Green pepper all herbal medicine, rhizome is warm-natured, sweet in flavor, and energy expelling wind and clearing away cold, relaxing tendons and activating collaterals simultaneously has desinsection, itching-relieving efficacies.
Two twigs of the chaste tree capsicums are one of Sichuan specialties, and color delicate flavour alcohol, peppery perfume is not dry, vitamin and Hu Capsaicin rich in.
The present invention is recorded according to related in Compendium of Material Medica, complementary with " pungent, cold " of wheat malt in conjunction with Chinese prickly ash in traditional Chinese medicine
Theory and effect, acquisition pericarpium zanthoxyli schinifolii trimming phase tender shoots and pick the later period tender leaf drying and crushing, with the hair crushed after drying
Ferment germinated wheat and paprika (broken) etc. are jointly plus the system of solarization is mixed in water, can also using various vegetables and fruit and
Livestock meat processes different types of pericarpium zanthoxyli schinifolii composite hemp thick chilli sauce, not only maintains the taste of the pungent fiber crops of pericarpium zanthoxyli schinifolii faint scent, and give
Promote the agriculture of reducing enterprise cost green pepper to increase income to create condition.
Composite hemp thick chilli sauce of the present invention, can play the role of following: make full use of production set Chinese prickly ash tender leaf and
While tender shoots resource, the economy that pushes greenhouse gardening pepper bud and the plantation of scale Chinese prickly ash to plant to related vegetables scale,
It is social and profitable on ecology, it increases farmers' income, improves the enthusiasm of peasant planting, further promote agricultural structure tune
It is whole.
Beneficial effects of the present invention:
1. obtaining a large amount of tender leaf tender shoots after the present invention is using greenhouse gardening pepper bud and scale plantation Chinese prickly ash and developing
As Novel cooking condiment；
2. the present invention used bunge pricklyash leaf in the plant tcm theory of wheat malt " Wen Xin with cold and cool " performance it is complementary,
The product developed food is allowed to without dry, spicy hot is deep and remote to be deposited；Pericarpium zanthoxyli schinifolii tender leaf (tender shoots) powder and Wheat Sprout Powder compatibility, which shine, to be made, and list is overcome
The scorching sense eaten after pure Chinese prickly ash leaf bud sauce；The present invention steams wheat, fermentation crushes to obtain malt flour again, and the purpose is to will be small
Mai Zheng can make malt quickly stop growing, and plant nutrient is not suffered a loss, and fermentation can make malt be saccharified；
3. tender shoots or blade in the present invention selection the end of spring and the beginning of summer seasonal growth 15 days, maintain bunge pricklyash leaf to the maximum extent
Color and its original nutritional ingredient, the boiled water blanching water-removing processing of the added vegetable oil of Chinese prickly ash tender leaf, drying and crushing
Afterwards, it is distinctive bud green to save plant, the fresh perfume (or spice) of mouthfeel, faint scent is strong, shines and makes with Wheat Sprout Powder compatibility, adds composite hemp thick chilli sauce
Peculiar flavour, delicate mouthfeel is soft, there are about the sweet tea aftertaste of silk silk, no slag, and the bad mouths such as not dry, not puckery, not bitter after food
Taste, sauce taste tool is good, and aftertaste is long, adds the preference of people and increases appetite, is both that the deliciousness of people is gone with rice or bread pickles,
Also it can be used as the characteristic flavouring of culinary art；
4. the present invention mixes chilli powder with dry two twigs of the chaste tree capsicums using dry capsicum annum fasciculatum, increase it by micro- peppery mouthfeel, enhances
Demand of the person sponging on an aristocrat to spicy, mouthfeel are mild；
5. processing method of the present invention and simple process, equipment are easy to get, at low cost, easy industrialized production；
6. improving the added value of Chinese prickly ash plantation, pericarpium zanthoxyli schinifolii resource is made full use of, promotes the development of pepper bud planting industry.
Composite hemp thick chilli sauce of the present invention, is added to plant nuts, vegetables and/or meat etc., develops answering for unique flavor
Spicy pickles are closed, are the apparent dishes to go with rice, steamed buns etc of effect of going with rice or bread and whet the appetite.The vegetables, meat can use one or more.
Chinese prickly ash bud of the present invention and tender leaf, capsicum, fragrance (fennel seeds, cassia bark, angle), wheat, salt, yeast powder, vegetable
The raw materials such as dish, nut, meat, are all made of commercial product.
The unit of parts by weight of the present invention is gram, kilogram.
Specific embodiment
The preparation of one, powder
(1) preparation of Chinese prickly ash bud powder:
1. Chinese prickly ash bud and tender leaf are cleaned in collection
The fresh Chinese prickly ash bud got off being trimmed from Chinese pricklyash and tender leaf being several, collection is stand-by after cleaning.
2. enzyme deactivation finishes
By the water that capacity 2/3 is filled in cauldron it is boiled after, the millesimal vegetable oil that water is added stirs evenly, and will spend
Green pepper bud and tender leaf are placed in boiled water, and merging amount is the 60% of boiled water weight, stir stirring up and down rapidly, it is ensured that all enter water enzyme deactivation
Water-removing, it is cool cold to enter water outlet in the water time 1 minute or so.
3. cool cool-drying
Enzyme deactivation water-removing Chinese prickly ash tender shoots and tender leaf are taken the dish out of the pot and be spread out in big bamboo dustpan, with fan fast cooling, it is ensured that it is dark green
Color.It places it under natural sunlight and dries or baking oven drying, but the temperature highest dried with baking oven is no more than 65 DEG C, and open big
Exhausting hydrofuge gas, it is stand-by after dry.
4. prepared by Chinese prickly ash bud-leaf powder
It is excessively spare after the sieve pore of 200-300 mesh after dried Chinese prickly ash tender shoots and tender leaf are crushed with pulverizer.
(2) preparation of malt flour:
1. impregnating
It takes and selects net wheat several, be contained in container, impregnate 12h or more with warm water, immersion is drained after its swelling
Water, and with clear water washing and filtering 2 times.
2. germination
The wheat of swelling is laid in bamboo dustpan, thickness 2-3cm, by it with (shading is protected after leaf or the covering of straw curtain
It is wet), heat preservation place is placed in its germination to 1cm or so.Period opens covering daily and carries out watering 1-2 times to wheat,
Wheat germination process is kept to have adequate water.
3. steaming malt
Wheat after germination is taken out, is placed in food steamer and steams malt to 8 mature (about steaming 25 minutes or so).It will
Steamed malt takes out, and in bamboo dustpan after spreading for cooling, uniformly admixes rice wine yeast powder, dosage is that 5g/kg does wheat weight.
4. sabot is fermented
The malt for admixing rice wine yeast powder to be contained in bamboo dustpan, the thickness after being firmly compacted into is maintained at 4-5cm, on
Face covers to be placed at heat preservation with straw curtain ferments.Strong wine flavour fermentation ends can be smelt after 3-5 days.
5. dry
It will be dried under the malt natural sunlight fermented or baking oven dried, but no more than with the temperature highest of baking oven drying
65 DEG C, and open big exhausting hydrofuge gas.
6. prepared by malt flour
Dried malt is smashed it through with pulverizer spare after the sieve pore of 200-300 mesh.
(3) preparation of All ice powder:
Capsicum annum fasciculatum has strong pungent, and two twigs of the chaste tree greens pepper have strong fragrance, and above-mentioned capsicum is arranged in pairs or groups according to 1:2 ratio
It is peppery fragrant suitable to have the effect of.
1. cleaning and ingredient
Capsicum annum fasciculatum and two twigs of the chaste tree greens pepper are measured according to 1:2 ratio, and after being cleaned for use.
2. frying green pepper:
Big iron pan is placed on fire, it is a little to pour into rapeseed oil, and oil is filled pot wall with slice, see after oil is smoldered pour into it is above-mentioned
The capsicum of two kinds of proportions stir-fries, 1 minute or so rear moderate heat of first high fire, when stir-fry to capsicum fragrant spicy is overflowed, changes small fire and turns over again
It fries 5 minutes or so, pass fire, which is kept stir-frying to capsicum temperature, drops to room temperature, for use.
3. chilli powder and the broken preparation of capsicum
After the good capsicum of frying is crushed with pulverizer, after crossing the sieve pore of 200-300 mesh, chilli powder is obtained；
The good capsicum of frying is rubbed with meat grinder or is minced by hand with knife, it is broken that shape is that small rice grain obtains capsicum.
(4) preparation of pure plant fragrance powder:
By fennel seeds: cassia bark: octagonal weight ratio is 3:2:1 configuration, after being crushed with pulverizer, after crossing the sieve pore of 200 mesh
It is spare.
The preparation of two, sauces and solarization sauce:
Sauce configuration proportion such as table 1
Table 1
As described in Table 1, each component is taken respectively according to embodiment 1-4 proportion, and prepare difference respectively in following manner and match
The chilli sauce of ratio.
1. ingredient
Each component is taken by dry material proportion described in table 1, is uniformly mixed；The siccative of mixing is added in salt solution, Bian Jia
The stirring of siccative side, stirring sufficiently, obtain pure sauce material；
Cold water is contained in heavy caliber ceramic cylinder, salt stirring and dissolving is added, obtains saline solution (salt solution), is configured
Saline solution presses siccative: salt solution required for the weight ratio that saline solution is 1:2.4-3.7 configures, the concentration of salt solution according to
Salt: the proportion that the weight ratio of water is 17~22:100 configures.After taking siccative, dry-mixing uniform according to the proportion of table 1, pottery is added
In Porcelain Jar, on one side plus stirred with wooden stick while powder, prevent and treat conglomeration, finally with wooden stick first clockwise quickly after stirring, then
Counterclockwise quickly stirring, it is ensured that sauce is uniform.
2. shining sauce
The ceramic cylinder for preparing sauce will be filled to be placed on the place for capableing of rain cover, cylinder mouth is covered with pore gauze,
Mosquito control enters, and sauce in cylinder is allowed to pass through weather exposure spontaneous fermentation.Manually stirring up and down when every morning, temperature was low simultaneously
Once, it is ensured that fermentation is uniform.Terminate after solarization 30-45 days.
3. finished product sauce
By aired sauce, using food complex pocket metering packing, sealing, which is placed in 95-110 DEG C of water-bath, is sterilized
The 15-20 minutes finished products to get pericarpium zanthoxyli schinifolii bud-leaf chilli sauce.
Three, prepare pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce
1. frying sauce raw material:
Feed proportioning proportion is as described in Table 2
Table 2
Compound material is blended using one or more vegetables and/or meat ginseng, and vegetables use can be with the nut, stem or mushroom of plant
Mushroom etc., the present embodiment use radish and coprinus comatus.
2. metering: by frying, sauce raw material is weighted according to stoichiometry described in table 2, is installed for use with utensil respectively.
3. auxiliary material prepares:
3.1. dry fermented soya bean are impregnated with warm water and is filtered dry after ten minutes, 2/3rds fermented soya bean are rubbed or used with cooking machine
After knife minces by hand, for use.
3.2. after crisp peanut being rubbed with cooking machine or being minced by hand with knife, for use.
3.3., dried radish, coprinus comatus are cut into the thin fourth of 5mm or so respectively, first mix slag thoroughly 5-10 minutes with a little salt
Afterwards, accumulated water is extracted.After being put into a little vegetable seed rusting to medium well in pot, the thin fourth of dried radish, coprinus comatus is poured into pot, greatly
Fire is fried 1-3 minutes, vegetables dried radish, coprinus comatus fourth is fried stand-by to 6 mature medium well spreadings for cooling off the pot.
4. frying sauce:
4.1 are placed in big iron pan on fire, pour into rapeseed oil after iron pan heat, when rapeseed oil is heated to 7 maturation, close fire drop
Temperature, close to the surface of oil, when oil temperature is not scorching hot, can operate second to the back of the hand.
4.2 first be added capsicum it is broken, open small fire slowly stir-fry to oil it is general red, pepper flavor overflow；
After 4.3 are added white sesameseed stir-frying, bean paste is added immediately and keeps stir-frying；
4.4 are first added after the fermented soya bean being filtered dry keep stir-frying 2 minutes, are added that fermented soya bean are broken and shelled peanut is broken keeps stir-frying, simultaneously
Put into ginger and soy sauce；
4.5, which add pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, slowly stir-fries, and pays attention to preventing viscous pot stir-bake to brown during stir-frying, cooking wine is added
It stir-fries 2-3 minutes afterwards；Finally the dried radish after medium well, coprinus comatus fourth are added in pot and mix stir-frying thoroughly, stir-fry to moisture is evaporated, is oily
In few " flake bubble " salt, monosodium glutamate and white granulated sugar can be put into when emerging, stir evenly, season out the mouthfeel needed and taste
Afterwards, it off the pot can bottle.
Four, packaging:
The good sauce of frying in pot is stirred evenly, does dilute appropriateness, metering is fitted into Packaging Bottle.
The sterilizing of five, high temperature pressures:
The Packaging Bottle for installing sauce is put into pressure sterilization pot and is heated, and keeps pressure after ten minutes, taking out capping is
Pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce finished product.
The present invention acquires pericarpium zanthoxyli schinifolii trimming phase tender shoots and picks the tender leaf drying and crushing in later period, with the hair crushed after drying
Ferment germinated wheat and paprika etc. are jointly plus the chilli sauce for shining and being made is mixed in water, by the nut, stem or mushroom of some plants
The meat cubelets minced meat of mushroom and livestock and poultry, which is added thereto in chilli sauce, carries out frying, is generally blended with one or more vegetables (meat) ginseng
The composite hemp thick chilli sauce of different flavor and mouthfeel can be made.For example " dried radish, the coprinus comatus fourth " of above-mentioned frying can be named as " fiber crops
Peppery mushroom pickles "；" spicy agaric pickles " etc. are named as using agaric as what distinctive flavour vegetable was added.
Claims (7)
1. a kind of pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce, which is characterized in that including pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, vegetable oil, capsicum it is broken,
Fermented soya bean, bean cotyledon, pericarpium zanthoxyli schinifolii face, shelled peanut be broken, sesame, ginger, compound material, cooking wine, soy sauce, seasoning, the weight of each component
Part are as follows:
30.1 parts of pericarpium zanthoxyli schinifolii bud-leaf chilli sauce, 28.32 parts of vegetable oil, capsicum be 2.65 parts broken, 2.65 parts of fermented soya bean, 8.85 parts of bean cotyledon,
1.77 parts of pericarpium zanthoxyli schinifolii face, shelled peanut be 2.65 parts broken, 2.65 parts of sesame, 0.9 part of ginger, 17.71 parts of compound material, 0.9 powder of cooking wine；Sauce
0.9 part of oil；The parts by weight of seasoning are the 7-18% of compound material；
The seasoning is salt, monosodium glutamate and white granulated sugar, and wherein the parts by weight of salt are the 5-10% of compound material；The weight of monosodium glutamate
Part is the 2-5% of compound material；The parts by weight of white granulated sugar are the 1-3% of compound material；The compound material is vegetables or/and meat；
The composite hemp thick chilli sauce is prepared using following methods:
The preparation method of one, pericarpium zanthoxyli schinifolii bud-leaf chilli sauce
1. the preparation of Chinese prickly ash bud-leaf powder
1.1 enzyme deactivations water-removing
Take Chinese prickly ash tender shoots and tender leaf, by water it is boiled after, the millesimal vegetable oil of water is added, stirs evenly, the flower
Green pepper tender shoots and tender leaf are placed in boiled water, rapidly up and down stir stirring, enter the water time 1~1.5 minute be discharged it is cool cold, obtain dark green
Chinese prickly ash bud-leaf, it is dry at 60~65 DEG C；
The preparation of 1.2 Chinese prickly ash bud-leaf powder
Dry Chinese prickly ash bud-leaf is crushed, the sieve of 200-300 mesh is crossed, obtains Chinese prickly ash bud-leaf powder；
2. the preparation of malt flour
2.1 fermentation
It takes that wheat is soaking, after germination, steams to 8 maturations, steamed malt takes out, and in bamboo dustpan after spreading for cooling, uniformly admixes ferment
Female powder is fermented 3-5 days, and wherein the dosage of yeast powder is the 5g that per kilogram does wheat weight；
The preparation of 2.2 malt flours
It after the malt drying of fermentation, crushes, crosses the sieve pore of 200-300 mesh, obtain malt flour；
3. the preparation of chilli powder
3.1 fry capsicum
Dry capsicum annum fasciculatum is made into for 1:2 according to weight ratio with dry two twigs of the chaste tree capsicums and mixes capsicum, and a little rapeseed oil is poured into pot, fries extremely
Oil is smoldered, and the mixing capsicum stir-frying of above-mentioned configuration is poured into, and after high fire 1 minute, is turned moderate heat and is changed when stir-fry to capsicum fragrant spicy is overflowed
Small fire stir-fries 5~6 minutes again, and pass fire, which is kept stir-frying to capsicum temperature, drops to room temperature, obtains frying capsicum；
3.2 prepare chilli powder
Capsicum crushing is fried, the sieve pore of 200-300 mesh is crossed, obtains chilli powder；
4. the preparation of fragrance powder
Fennel seeds: cassia bark: the octagonal weight ratio according to 3:2:1 configures, and crushes, and crosses the sieve pore of 200 mesh, obtains fragrance powder；
5. the preparation of sauce and solarization sauce:
5.1 ingredient
Siccative is taken, is uniformly mixed；By siccative: salt solution required for the weight ratio that salt solution is 1:2.4-3.7 configures, food
The concentration of salting liquid is according to salt: the proportion that the weight ratio of water is 17~22:100 configures, and it is molten that the siccative of mixing is added to salt
It in liquid, is stirred when adding siccative, stirring sufficiently, obtains pure sauce material；
The weight percentage of the siccative each component are as follows:
Chinese prickly ash bud-leaf powder 44~65%；
Malt flour 22~42%；
Chilli powder 10.20~16.20%；
Fragrance powder 0.8~1.80%；
5.2 shine sauce
Pure sauce material described in step 5.1 is placed in the vessel, and vessel port is covered with spun yarn net, spontaneous fermentation 30-45 days, obtains sauce
Expect, it is primary to stir pure sauce material daily in fermentation process；
Aired sauce, packing, sealing are placed in 95~110 DEG C of water-baths and sterilize 15~20 minutes, obtain pericarpium zanthoxyli schinifolii bud-leaf
Chilli sauce；
The preparation of two, pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauces
A. sauce is fried
A) it measures
Each material is taken by above-mentioned proportion；
B) auxiliary material prepares
Fermented soya bean warm water is impregnated 10 minutes, is filtered dry, 2/3rds fermented soya bean are broken；
Shelled peanut is crushed；
Compound material is cut into thin fourth, is first mixed thoroughly with a little salt, is impregnated 5-10 minutes, extracts accumulated water, high fire is fried 1-3 minutes, until 6
Maturation, medium well, for use；
C) sauce is fried
By vegetable oil be heated to 7 maturation, Guan Huo, oil temperature drop it is not scorching hot when be added capsicum it is broken, open small fire slowly stir-fry to oil it is general red,
Pepper flavor overflows；After white sesameseed stir-frying is added, bean cotyledon is added immediately and keeps stir-frying；The fermented soya bean being filtered dry are added to keep stir-frying 2 minutes,
It is added that fermented soya bean are broken and shelled peanut is broken keeps stir-frying, while putting into ginger and soy sauce；Add pericarpium zanthoxyli schinifolii bud-leaf chilli sauce slowly
Stir-frying, and stir-fry 2-3 minutes after cooking wine is added；Finally by the compound material after medium well, stir-fry is evaporated to moisture, is put into salt, taste
Essence and white granulated sugar, are eventually adding pericarpium zanthoxyli schinifolii face, stir evenly, obtain pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce.
2. the preparation method of pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce described in claim 1, which is characterized in that there is following steps:
The preparation method of one, pericarpium zanthoxyli schinifolii bud-leaf chilli sauce
1. the preparation of Chinese prickly ash bud-leaf powder
1.1 enzyme deactivations water-removing
Take Chinese prickly ash bud and tender leaf, by water it is boiled after, the millesimal vegetable oil of water is added, stirs evenly, the Chinese prickly ash
Bud and tender leaf are placed in boiled water, rapidly up and down stir stirring, enter the water time 1~1.5 minute be discharged it is cool cold, obtain dark green flower
Green pepper bud-leaf, it is dry at 60~65 DEG C；
The preparation of 1.2 Chinese prickly ash bud-leaf powder
Dry Chinese prickly ash bud-leaf is crushed, the sieve of 200-300 mesh is crossed, obtains Chinese prickly ash bud-leaf powder；
2. the preparation of malt flour
2.1 fermentation
It takes that wheat is soaking, after germination, steams to 8 maturations, steamed malt takes out, and in bamboo dustpan after spreading for cooling, uniformly admixes ferment
Female powder is fermented 3-5 days, and wherein the dosage of yeast powder is the 5g that per kilogram does wheat weight；
The preparation of 2.2 malt flours
It after the malt drying of fermentation, crushes, crosses the sieve pore of 200-300 mesh, obtain malt flour；
3. the preparation of chilli powder
3.1 fry capsicum
Dry capsicum annum fasciculatum is made into for 1:2 according to weight ratio with dry two twigs of the chaste tree capsicums and mixes capsicum, and a little rapeseed oil is poured into pot, fries extremely
Oil is smoldered, and the mixing capsicum stir-frying of above-mentioned configuration is poured into, and after high fire 1 minute, is turned moderate heat and is changed when stir-fry to capsicum fragrant spicy is overflowed
Small fire stir-fries 5~6 minutes again, and pass fire, which is kept stir-frying to capsicum temperature, drops to room temperature, obtains frying capsicum；
3.2 prepare chilli powder
Capsicum crushing is fried, the sieve pore of 200-300 mesh is crossed, obtains chilli powder；
4. the preparation of fragrance powder
Fennel seeds: cassia bark: the octagonal weight ratio according to 3:2:1 configures, and crushes, and crosses the sieve pore of 200 mesh, obtains fragrance powder；
5. the preparation of sauce and solarization sauce:
5.1 ingredient
Dry material proportion according to claim 1 takes each component, is uniformly mixed；By siccative: salt solution is the weight of 1:2.4-3.7
Amount is than salt solution required for configuring, and the concentration of salt solution is according to salt: the weight ratio of water is the proportion of 17~22:100
Configuration, the siccative of mixing are added in salt solution, stir when adding siccative, and stirring sufficiently, obtains pure sauce material；
5.2 shine sauce
Pure sauce material described in step 5.1 is placed in the vessel, and vessel port is covered with spun yarn net, spontaneous fermentation 30-45 days, obtains sauce
Expect, it is primary to stir pure sauce material daily in fermentation process；
Aired sauce, packing, sealing are placed in 95~110 DEG C of water-baths and sterilize 15~20 minutes, obtain pericarpium zanthoxyli schinifolii bud-leaf
Chilli sauce；
The preparation of two, pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauces
A. sauce is fried
A) it measures
Proportion according to claim 1 takes each material；
B) auxiliary material prepares
Fermented soya bean warm water is impregnated 10 minutes, is filtered dry, 2/3rds fermented soya bean are broken；
Shelled peanut is crushed；
Compound material is cut into thin fourth, is first mixed thoroughly with a little salt, is impregnated 5-10 minutes, extracts accumulated water, high fire is fried 1-3 minutes, until 6
Maturation, medium well, for use；
C) sauce is fried
By vegetable oil be heated to 7 maturation, Guan Huo, oil temperature drop it is not scorching hot when be added capsicum it is broken, open small fire slowly stir-fry to oil it is general red,
Pepper flavor overflows；After white sesameseed stir-frying is added, bean cotyledon is added immediately and keeps stir-frying；The fermented soya bean being filtered dry are added to keep stir-frying 2 minutes,
It is added that fermented soya bean are broken and shelled peanut is broken keeps stir-frying, while putting into ginger and soy sauce；Add pericarpium zanthoxyli schinifolii bud-leaf chilli sauce slowly
Stir-frying, and stir-fry 2-3 minutes after cooking wine is added；Finally by the compound material after medium well, stir-fry is evaporated to moisture, is put into salt, taste
Essence and white granulated sugar, are eventually adding pericarpium zanthoxyli schinifolii face, stir evenly, obtain pericarpium zanthoxyli schinifolii bud-leaf composite hemp thick chilli sauce.
3. according to the method described in claim 2, it is characterized by: Chinese prickly ash tender shoots described in step 1.1 and tender leaf are placed in boiled water
In weight ratio Chinese prickly ash tender shoots and tender leaf: boiled water=6:10.
4. according to the method described in claim 2, the immersion it is characterized by: wheat described in step 2.1 soaks in a tepid bath,
Time is 12 hours, it is made to swell.
5. according to the method described in claim 2, will send out it is characterized by: the method for wheat germination described in step 2.1 is
Wheat after swollen tiles, thickness 2-3cm, covers shading on wheat, disposed within, and 25 DEG C -35 DEG C of temperature, germination to 1~
1.5cm opens covering daily and waters 1-2 times to wheat during germination.
6. according to the method described in claim 2, it is characterized by: the method for the fermentation of wheat described in step 2.1 is to admix
The malt of yeast powder is compacted, and with a thickness of 4-5cm, is covered above, disposed within, 25 DEG C of temperature -35 DEG C of fermentations 3-5 days, until having dense
Strongly fragrant wine flavour.
7. according to the method described in claim 2, it is characterized by: the sufficient method of stirring described in step 5.1 is up time
Needle direction is quickly stirred, then counterclockwise quickly stirring；Stir described in step 5.2 is when morning, temperature was lower by sauce
Agitation is uniform up and down for material.
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|---|---|---|---|
| CN201610351533.3A CN105995925B (en) | 2016-05-24 | 2016-05-24 | Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation |
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| CN201610351533.3A CN105995925B (en) | 2016-05-24 | 2016-05-24 | Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation |
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| 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 |
| 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 |
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| 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 |
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