CN106036636A - Fermented pepper and production process thereof - Google Patents
Fermented pepper and production process thereof Download PDFInfo
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- CN106036636A CN106036636A CN201610487834.9A CN201610487834A CN106036636A CN 106036636 A CN106036636 A CN 106036636A CN 201610487834 A CN201610487834 A CN 201610487834A CN 106036636 A CN106036636 A CN 106036636A
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- fructus
- fructus capsici
- pepper
- chinese liquor
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 title abstract 9
- 239000006002 Pepper Substances 0.000 title abstract 9
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 9
- 235000017804 Piper guineense Nutrition 0.000 title abstract 9
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 9
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000233866 Fungi Species 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 15
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 13
- 241000628997 Flos Species 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 239000012141 concentrate Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 2
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 240000000691 Houttuynia cordata Species 0.000 abstract 2
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 2
- 241000159443 Myrcia Species 0.000 abstract 2
- 244000185386 Thladiantha grosvenorii Species 0.000 abstract 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241000616933 Trichiurus haumela Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
Abstract
The invention provides a fermented pepper and a production process thereof and belongs to the technical field of food production. The method comprises the following steps: adopting white spirit for extracting the nutritional ingredients in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata; and then mixing with pepper and fermenting, thereby acquiring the fermented pepper with thicker flavor and better taste. A unique extracting process is adopted, so that more nutrient substances in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata can be dissolved in a concentrated solution; roxburgh rose, dry lemon and arabian jasmine flower are added into the raw materials of the fermented pepper, so that the fermented pepper is rich in vitamin C, superoxide dismutase, citric acid, and the like; the taste and bactericidal effect of the pepper can be enhanced; and according to the new technique for fermenting and curing by directly putting lactic acid bacteria and saccharomycetes into the chopped fresh pepper, the salt dosage is reduced, a half manufacturing period is shortened, the quantity of probiotics in the fermented pepper is greatly increased, and the taste is better.
Description
Technical field
Food processing technology field of the present invention, particularly relates to a kind of grain Fructus Capsici and production technology thereof.
Background technology
Grain Fructus Capsici is the cuisines flavoring agent that Yunnan, Guizhou are exclusive, and all there are making in two provinces.Grain Fructus Capsici color and luster is scarlet, aromatic peppery
Fresh, the pepperyyest but also sour, distinctive perfume (or spice), peppery, fresh, sour, tender, salty, crisp, peculiar flavour, people's predilection, and all-ages,
Guizhou cuisines are requisite.Such as cook " fish-flavoured shredded pork ", " fish-flavoured eggplants ", " poor peppery Trichiurus haumela ", " poor peppery crackling
Fish ", ", " Guizhou Province taste Sichuan-style pork ", " fish bag Folium Allii tuberosi ", " strange Lu meal " and time institute necessary, also with grain Fructus Capsici as base material make sauerkraut,
Pickles, make cold vegetable dish in sauce, make and dip in water, it is seen that grain Fructus Capsici status in the cuisines of Guizhou.It by the fresh chilli minced with
Form through lactic acid bacteria fermentation after the mixing such as Rhizoma Zingiberis Recens, garlic and salt；There is acid, perfume (or spice), the feature such as crisp, peppery, both can increase appetite, oil can be solved again
Greasy, aid digestion.But easily variable color after grain Fructus Capsici and air contact, spoiled, it is difficult to preservation.Current manufacture method causes taste
Shortcoming.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of grain Fructus Capsici, the specific scheme is that
A kind of grain Fructus Capsici, including the raw material of following weight portion: fresh Fructus Capsici 60～80 parts, fragrant Bulbus Allii 10～30 parts, old ginger 10～
20 parts, Sal 6～10 parts, fungus bacterium solution 3～6 parts, Chinese liquor 20～30 parts, Fructus Rosae Normalis 5～15 parts, dry Fructus Citri Limoniae 5～8 parts, Fructus Momordicae 2
～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～8 parts, anistree 5～8 parts, Herba Pelargonii Graveolentis 5～8 parts, Flos Jasmini Sambac 5～8 parts, Pericarpium Citri Reticulatae 3～5 parts, Pericarpium Zanthoxyli 2～5 parts, fish
Raw meat grass 2～5 parts.
Further, including the raw material of following weight portion: 70 parts of fresh Fructus Capsici, fragrant Bulbus Allii 20 parts, old ginger 15 parts, Sal 8 parts, true
Bacterium bacterium solution 5 parts, Chinese liquor 25 parts, Fructus Rosae Normalis 10 parts, 6 parts of dry Fructus Citri Limoniae, Fructus Momordicae 4 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 6 parts, Herba Pelargonii Graveolentis 6 parts, jasmine
Spend 6 parts, Pericarpium Citri Reticulatae 4 parts, 3 parts of Pericarpium Zanthoxyli, Herba Houttuyniae 3 parts.
Further, the alcoholic strength of described Chinese liquor is higher than 60 °.
Further, described fungus bacterium solution contains lactic acid bacteria and yeast, wherein the concentration of every kind of fungus be 1～5 ×
106CFU/ml。
Meanwhile, present invention also offers the production technology of a kind of described poor Fructus Capsici, this technique comprises the following steps:
1) prepared by concentrated solution: proportionally Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae are put into Chinese liquor
In, Chinese liquor is heated to 70～80 DEG C, keeps 4～8h, be then filtrated to get filtrate and filtrate, and carry out squeezing obtain considering material
Squeezing juice, mixes filtrate and squeezing juice, carries out low-temp low-pressure and be concentrated into the 1/10～1/5 of original volume, obtain concentrated solution；
2) fresh Fructus Capsici, fragrant Bulbus Allii, old ginger are cleaned up, then according to mince after ratio mixing, obtain mincing material；By Fructus Rosae Normalis
Squeeze into Sucus Rosae Normalis；
3) by concentrated solution, mince material, Sucus Rosae Normalis, dry Fructus Citri Limoniae, Sal, fungus bacterium solution, Flos Jasmini Sambac proportionally mix, load
In altar, seal and preserve, 1～2 months.
Further, the pressure 0.2 of described low-temp low-pressure concentration～0.4 atmospheric pressure, temperature is 35～45 DEG C.
The beneficial effects of the present invention is: the present invention first uses Chinese liquor to Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, flower
Nutritional labeling in green pepper, Herba Houttuyniae is extracted, then with Fructus Capsici mixed fermentation so that the fragrance of the poor Fructus Capsici made is more
Dense, taste is more preferable, and uses unique extraction process so that seek in Chinese fruit, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae
Foster material is dissolved in concentrated solution more；And also added with Fructus Rosae Normalis, dry Fructus Citri Limoniae and Flos Jasmini Sambac in the raw material of grain Fructus Capsici, it is rich
Containing vitamin C, superoxide dismutase, citric acid etc..Fructus Capsici mouthfeel and bactericidal action can be enriched.Lactic acid bacteria and yeast are straight
Connect and throw in the new technique fermenting, pickling in the fresh Fructus Capsici such as chopped, it is possible to reduce salt dosage, shortening half manufacturing cycle, make grain
It is more preferable that probiotic bacteria quantity in Fructus Capsici greatly increases mouthfeel.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
Present embodiment discloses a kind of grain Fructus Capsici, including following raw material: fresh Fructus Capsici 60kg, fragrant Bulbus Allii 10kg, old ginger 10kg, food
Salt 6kg, fungus bacterium solution 3kg, Chinese liquor 20kg, Fructus Rosae Normalis 5kg, dry Fructus Citri Limoniae 5kg, Fructus Momordicae 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5kg, anistree 5kg, Herba Pelargonii Graveolentis
5kg, Flos Jasmini Sambac 5kg, Pericarpium Citri Reticulatae 3kg, Pericarpium Zanthoxyli 2kg, Herba Houttuyniae 2kg；The alcoholic strength of described Chinese liquor is higher than 60 °, described fungus
Bacterium solution contains lactic acid bacteria and yeast, and wherein the concentration of every kind of fungus is 1～5 × 106CFU/ml。
The production technology of this grain Fructus Capsici is:
1) prepared by concentrated solution: proportionally Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae are put into Chinese liquor
In, Chinese liquor is heated to 70 DEG C, keeps 4h, be then filtrated to get filtrate and filtrate, and carry out squeezing obtain squeezing juice to considering material,
Filtrate and squeezing juice are mixed, carries out low-temp low-pressure and be concentrated into the 1/10 of original volume, obtain concentrated solution；Described low-temp low-pressure
0.2 atmospheric pressure of pressure concentrated, temperature is 35 DEG C；
2) fresh Fructus Capsici, fragrant Bulbus Allii, old ginger are cleaned up, then according to mince after ratio mixing, obtain mincing material；By Fructus Rosae Normalis
Squeeze into Sucus Rosae Normalis；
3) by concentrated solution, mince material, Sucus Rosae Normalis, dry Fructus Citri Limoniae, Sal, fungus bacterium solution, Flos Jasmini Sambac proportionally mix, load
In altar, seal and preserve, 1～2 months.
Embodiment two
Present embodiment discloses a kind of grain Fructus Capsici, including following raw material: fresh Fructus Capsici 80kg, fragrant Bulbus Allii 30kg, old ginger 20kg, food
Salt 10kg, fungus bacterium solution 6kg, Chinese liquor 30kg, Fructus Rosae Normalis 15kg, dry Fructus Citri Limoniae 8kg, Fructus Momordicae 5kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8kg, anistree 8kg, Herba Pelargonii Graveolentis
8kg, Flos Jasmini Sambac 8kg, Pericarpium Citri Reticulatae 5kg, Pericarpium Zanthoxyli 5kg, Herba Houttuyniae 2～5kg；The alcoholic strength of described Chinese liquor is higher than 60 °, and described is true
Bacterium bacterium solution contains lactic acid bacteria and yeast, and wherein the concentration of every kind of fungus is 1～5 × 106CFU/ml。
The production technology of this grain Fructus Capsici is:
1) prepared by concentrated solution: proportionally Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae are put into Chinese liquor
In, Chinese liquor is heated to 80 DEG C, keeps 8h, be then filtrated to get filtrate and filtrate, and carry out squeezing obtain squeezing juice to considering material,
Filtrate and squeezing juice are mixed, carries out low-temp low-pressure and be concentrated into the 1/5 of original volume, obtain concentrated solution；Described low-temp low-pressure
0.4 atmospheric pressure of pressure concentrated, temperature is 45 DEG C
2) fresh Fructus Capsici, fragrant Bulbus Allii, old ginger are cleaned up, then according to mince after ratio mixing, obtain mincing material；By Fructus Rosae Normalis
Squeeze into Sucus Rosae Normalis；
3) by concentrated solution, mince material, Sucus Rosae Normalis, dry Fructus Citri Limoniae, Sal, fungus bacterium solution, Flos Jasmini Sambac proportionally mix, load
In altar, seal and preserve, 1～2 months.
Embodiment three
Present embodiment discloses a kind of grain Fructus Capsici, including following raw material: fresh Fructus Capsici 70kg, fragrant Bulbus Allii 20kg, old ginger 15kg, food
Salt 8kg, fungus bacterium solution 5kg, Chinese liquor 25kg, Fructus Rosae Normalis 10kg, dry Fructus Citri Limoniae 6kg, Fructus Momordicae 4kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6kg, anistree 6kg, Herba Pelargonii Graveolentis
6kg, Flos Jasmini Sambac 6kg, Pericarpium Citri Reticulatae 4kg, Pericarpium Zanthoxyli 3kg, Herba Houttuyniae 3kg；The alcoholic strength of described Chinese liquor is higher than 60 °, described fungus
Bacterium solution contains lactic acid bacteria and yeast, and wherein the concentration of every kind of fungus is 1～5 × 106CFU/ml。
The production technology of this grain Fructus Capsici is:
1) prepared by concentrated solution: proportionally Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae are put into Chinese liquor
In, Chinese liquor is heated to 75 DEG C, keeps 6h, be then filtrated to get filtrate and filtrate, and carry out squeezing obtain squeezing juice to considering material,
Filtrate and squeezing juice are mixed, carries out low-temp low-pressure and be concentrated into the 1/8 of original volume, obtain concentrated solution；Described low-temp low-pressure
0.3 atmospheric pressure of pressure concentrated, temperature is 40 DEG C；
2) fresh Fructus Capsici, fragrant Bulbus Allii, old ginger are cleaned up, then according to mince after ratio mixing, obtain mincing material；By Fructus Rosae Normalis
Squeeze into Sucus Rosae Normalis；
3) by concentrated solution, mince material, Sucus Rosae Normalis, dry Fructus Citri Limoniae, Sal, fungus bacterium solution, Flos Jasmini Sambac proportionally mix, load
In altar, seal and preserve, 1～2 months.
Claims (6)
1. a poor Fructus Capsici, it is characterised in that: include the raw material of following weight portion: fresh Fructus Capsici 60～80 parts, fragrant Bulbus Allii 10～30 parts,
Old ginger 10～20 parts, Sal 6～10 parts, fungus bacterium solution 3～6 parts, Chinese liquor 20～30 parts, Fructus Rosae Normalis 5～15 parts, dry Fructus Citri Limoniae 5～8
Part, Fructus Momordicae 2～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～8 parts, anistree 5～8 parts, Herba Pelargonii Graveolentis 5～8 parts, Flos Jasmini Sambac 5～8 parts, Pericarpium Citri Reticulatae 3～5 parts, Pericarpium Zanthoxyli
2～5 parts, Herba Houttuyniae 2～5 parts.
2. grain Fructus Capsici as claimed in claim 1, it is characterised in that: include the raw material of following weight portion: 70 parts of fresh Fructus Capsici, fragrant Bulbus Allii
20 parts, old ginger 15 parts, Sal 8 parts, fungus bacterium solution 5 parts, Chinese liquor 25 parts, Fructus Rosae Normalis 10 parts, 6 parts of dry Fructus Citri Limoniae, Fructus Momordicae 4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6
Part, anise 6 parts, Herba Pelargonii Graveolentis 6 parts, Flos Jasmini Sambac 6 parts, Pericarpium Citri Reticulatae 4 parts, 3 parts of Pericarpium Zanthoxyli, Herba Houttuyniae 3 parts.
3. grain Fructus Capsici as claimed in claim 1 or 2, it is characterised in that: the alcoholic strength of described Chinese liquor is higher than 60 °.
4. the production technology of the poor Fructus Capsici as described in claims 1 to 3, it is characterised in that: described fungus bacterium solution contains
Lactic acid bacteria and yeast, wherein the concentration of every kind of fungus is 1～5 × 106CFU/ml。
5. the production technology of the poor Fructus Capsici as described in Claims 1 to 4, it is characterised in that: this technique comprises the following steps:
1) prepared by concentrated solution: proportionally put in Chinese liquor by Fructus Momordicae, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Herba Houttuyniae,
Chinese liquor is heated to 70～80 DEG C, keeps 4～8h, be then filtrated to get filtrate and filtrate, and carry out squeezing pressed considering material
Squeeze the juice, filtrate and squeezing juice are mixed, carries out low-temp low-pressure and be concentrated into the 1/10～1/5 of original volume, obtain concentrated solution；
2) fresh Fructus Capsici, fragrant Bulbus Allii, old ginger are cleaned up, then according to mince after ratio mixing, obtain mincing material；Fructus Rosae Normalis is squeezed
Become Sucus Rosae Normalis；
3) by concentrated solution, mince material, Sucus Rosae Normalis, dry Fructus Citri Limoniae, Sal, fungus bacterium solution, Flos Jasmini Sambac proportionally mix, and load altar
In, seal and preserve, 1～2 months.
6. the production technology of grain Fructus Capsici as claimed in claim 1, it is characterised in that: the pressure that described low-temp low-pressure concentrates
0.2～0.4 atmospheric pressure, temperature is 35～45 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
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| Title |
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| 秦礼康等: "菌群强化与直接装瓶发酵糟辣椒生产工艺的研究", <<中国酿造>> * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722539A (en) * | 2016-11-17 | 2017-05-31 | 贵州省民旺食品有限公司 | A kind of preparation method of poor capsicum |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
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Application publication date: 20161026 |