CN106072138A - One steams local flavor chilli products and preparation method thereof - Google Patents
One steams local flavor chilli products and preparation method thereof Download PDFInfo
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- CN106072138A CN106072138A CN201610498367.XA CN201610498367A CN106072138A CN 106072138 A CN106072138 A CN 106072138A CN 201610498367 A CN201610498367 A CN 201610498367A CN 106072138 A CN106072138 A CN 106072138A
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Abstract
The invention discloses one and steam local flavor chilli products and preparation method thereof, preparation method is: by fresh chilli stalk, cleaning, drains surface moisture content；It is placed in steamer and steams under normal pressure, take out；Add salt, monosodium glutamate and vinegar, add potassium sorbate or sodium benzoate, mix thoroughly；It is placed in meat mill blend to pasty state；Add the edible oil of heating, mix thoroughly；It is vacuum-packed with retort pouch, sterilization, is finished product.The preparation method flow process of the present invention is simple, it is easily achieved factory automation machinery production, that prepares steams local flavor chilli products stay in grade, can preserve by room temperature, long shelf-life was up to more than 8 months, and product has Fructus Capsici delicate fragrance, unique flavor, the practical good merchantable brand of going with rice or bread that lies fallow, instant, easy for consumers to accept.
Description
Technical field
The present invention relates to a kind of preparation method steaming local flavor chilli products, belong to field of food industry.
Background technology
Fructus Capsici is the edible vegetable that people's daily life is conventional, in fruit rich in class carbohydrate, protein, fat,
The materials such as carotene, vitamin C and calcium, phosphorus and capsaicin.Domestic different geographical consumer eats in Fructus Capsici and has their own characteristics each,
There is the chilli products of special favor various places.As the Fructus Capsici sauce on market, chilli oil, one steam local flavor Fructus Capsici and foreign market
Sauce etc..Trembling Fructus Capsici is Southern Hunan area such as Chenzhou Anren County special flavor food, is with fresh chilli as raw material, passes through
Steam or baking ripening be placed in a kind of special utensil green pepper alms bowl with wooden pestle bar tremble broken in stick with paste class, be subsequently adding appropriate
I.e. edible mixed thoroughly by the flavouring agents such as salt, oil, monosodium glutamate.Owing to this traditional fabrication mode manual operation impact is big, it is difficult to industry metaplasia
Produce.Meanwhile, obtained chilli products of trembling is owing to water content is high, shelf-life durations only has 1-2 days.Therefore, how to extend tremble peppery
The green pepper shelf-life, it is achieved industrialized production, is to tremble the problem overcome needed for Fructus Capsici traditional food modern production.
Summary of the invention
It is an object of the invention to overcome the deficiency of existing kind, it is provided that a kind of preparation method steaming local flavor chilli products.
Second object of the present invention is to provide one and steams local flavor chilli products.
Technical scheme is summarized as follows:
A kind of preparation method steaming local flavor chilli products, comprises the steps:
(1) normal-temperature water in fresh chilli stalk, ultrasonic washing unit is cleaned 10～20min, drain surface moisture content；
(2) it is placed in steamer and under normal pressure, steams 20～30min, take out；
(3) it is 100:(1.5～2.5 by fresh chilli, salt, monosodium glutamate, the mass ratio of vinegar): (0.2～0.5): (1～3)
Ratio, in the Fructus Capsici that step (2) obtains, add described salt, monosodium glutamate and vinegar, add potassium sorbate or sodium benzoate makes
Whole content is 0.3ppm, mixes thoroughly；It is placed in meat mill blend to pasty state；Add adding of fresh chilli quality 0.05～0.1 times
Heat, to the edible oil of 140～160 DEG C, is mixed thoroughly；
(4) it is vacuum-packed with retort pouch, is placed in 90～95 DEG C of water dip sterilizations 30～40min, is finished product.
Edible oil is vegetable oil, or vegetable oil and the combination of Adeps Sus domestica.
The preferred 4:1 of volume ratio of vegetable oil and Adeps Sus domestica.
Vegetable oil is preferred: at least one in Oleum Arachidis hypogaeae semen, Oleum sesami, Oleum Glycines and Oleum Helianthi.Planting of other can also be selected
Thing oil, such as Semen Maydis oil etc..
In vinegar, the mass fraction of acetic acid is preferably 3%-5%.
Prepared by said method steams local flavor chilli products.
The preparation method flow process of the present invention is simple, it is easy to accomplish factory automation machinery production, preparation to steam local flavor peppery
Green pepper product property is stable, can preserve by room temperature, and long shelf-life was up to more than 8 months, and product has Fructus Capsici delicate fragrance, unique flavor, practical
Lie fallow good merchantable brand of going with rice or bread, and instant is easy for consumers to accept.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method steaming local flavor chilli products, comprises the steps:
(1) normal-temperature water in fresh chilli stalk, ultrasonic washing unit is cleaned 15min, drain surface moisture content；
(2) it is placed in steamer and steams 25min under normal pressure, take out；
(3) in fresh chilli, salt, monosodium glutamate, the ratio that mass ratio is 100:2:0.4:2 of vinegar, obtain to step (2)
Fructus Capsici adds described salt, monosodium glutamate and vinegar, adds potassium sorbate and make whole content be 0.3ppm, mix thoroughly；It is placed in meat mill
Blend is to pasty state；Add the Oleum Arachidis hypogaeae semen being heated to 150 DEG C of fresh chilli quality 0.08 times, mix thoroughly；The matter of acetic acid in vinegar
Amount mark is 4%；
(4) it is vacuum-packed with retort pouch, is placed in 92 DEG C of water dip sterilization 35min, is finished product.
Embodiment 2
A kind of preparation method steaming local flavor chilli products, comprises the steps:
(1) normal-temperature water in fresh chilli stalk, ultrasonic washing unit is cleaned 10min, drain surface moisture content；
(2) it is placed in steamer and steams 20min under normal pressure, take out；
(3) in fresh chilli, salt, monosodium glutamate, the ratio that mass ratio is 100:1.5:0.5:1 of vinegar, obtain to step (2)
Fructus Capsici in add described salt, monosodium glutamate and vinegar, add potassium sorbate and make whole content be 0.3ppm, mix thoroughly；It is placed in meat mill
Middle blend is to pasty state；Add the edible oil being heated to 140 DEG C of fresh chilli quality 0.05 times, edible oil be volume ratio be 4:
The Oleum Glycines of 1 and Adeps Sus domestica, mix thoroughly；In vinegar, the mass fraction of acetic acid is 5%；
(4) it is vacuum-packed with retort pouch, is placed in 90 DEG C of water dip sterilization 40min, is finished product.
Embodiment 3
A kind of preparation method steaming local flavor chilli products, comprises the steps:
(1) normal-temperature water in fresh chilli stalk, ultrasonic washing unit is cleaned 20min, drain surface moisture content；
(2) it is placed in steamer and steams 30min under normal pressure, take out；
(3) in fresh chilli, salt, monosodium glutamate, the ratio that mass ratio is 100:2.5:0.2:3 of vinegar, obtain to step (2)
Fructus Capsici in add described salt, monosodium glutamate and vinegar, add sodium benzoate and make whole content be 0.3ppm, mix thoroughly；It is placed in meat mill
Middle blend is to pasty state；Add the edible oil being heated to 160 DEG C of fresh chilli quality 0.1 times, edible oil be volume ratio be 1:
The Oleum sesami of 3:1, sunflower seed and Adeps Sus domestica, mix thoroughly；In vinegar, the mass fraction of acetic acid is 3%；
(4) it is vacuum-packed with retort pouch, is placed in 95 DEG C of water dip sterilization 30min, is finished product.
Choose aspiration taster 30 people, be randomly divided into 3 groups, often organize 10 people, taste embodiment 1, embodiment 2 respectively and implement
The one of example 3 preparation steams local flavor chilli products, feeds back after 30 people are edible: the one eat steam local flavor chilli products and
The taste " trembling Fructus Capsici " is very nearly the same, this goods Fructus Capsici aromatic flavor, in good taste, has desire edible again.
After testing, the goods of the present invention, the shelf-life can reach 8 months.
Claims (6)
1. steam a preparation method for local flavor chilli products, it is characterized in that comprising the steps:
(1) normal-temperature water in fresh chilli stalk, ultrasonic washing unit is cleaned 10～20min, drain surface moisture content；
(2) it is placed in steamer and under normal pressure, steams 20～30min, take out；
(3) it is 100:(1.5～2.5 by fresh chilli, salt, monosodium glutamate, the mass ratio of vinegar): (0.2～0.5): the ratio of (1～3)
Example, adds described salt, monosodium glutamate and vinegar in the Fructus Capsici that step (2) obtains, and adds potassium sorbate or sodium benzoate makes to contain eventually
Amount is 0.3ppm, mixes thoroughly；It is placed in meat mill blend to pasty state；Add being heated to of fresh chilli quality 0.05～0.1 times
The edible oil of 140～160 DEG C, mixes thoroughly；
(4) it is vacuum-packed with retort pouch, is placed in 90～95 DEG C of water dip sterilizations 30～40min, is finished product.
Method the most according to claim 1, is characterized in that described edible oil is vegetable oil, or vegetable oil and the group of Adeps Sus domestica
Close.
Method the most according to claim 2, is characterized in that the volume ratio of described vegetable oil and Adeps Sus domestica is 4:1.
The most according to the method in claim 2 or 3, it is characterized in that described vegetable oil is Oleum Arachidis hypogaeae semen, Oleum sesami, Oleum Glycines and sunflower
At least one in seed oil.
Method the most according to claim 1, is characterized in that in described vinegar, the mass fraction of acetic acid is 3%-5%.
6. the one that prepared by the method for one of claim 1-5 steams local flavor chilli products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610498367.XA CN106072138A (en) | 2016-06-27 | 2016-06-27 | One steams local flavor chilli products and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610498367.XA CN106072138A (en) | 2016-06-27 | 2016-06-27 | One steams local flavor chilli products and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106072138A true CN106072138A (en) | 2016-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610498367.XA Pending CN106072138A (en) | 2016-06-27 | 2016-06-27 | One steams local flavor chilli products and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993777A (en) * | 2017-03-21 | 2017-08-01 | 天津农学院 | One kind leisure chilli products and preparation method thereof |
| CN108576769A (en) * | 2018-03-19 | 2018-09-28 | 晴隆县布依特色食品有限公司 | A kind of processing method of grain capsicum |
| CN114868902A (en) * | 2022-04-14 | 2022-08-09 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
-
2016
- 2016-06-27 CN CN201610498367.XA patent/CN106072138A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993777A (en) * | 2017-03-21 | 2017-08-01 | 天津农学院 | One kind leisure chilli products and preparation method thereof |
| CN108576769A (en) * | 2018-03-19 | 2018-09-28 | 晴隆县布依特色食品有限公司 | A kind of processing method of grain capsicum |
| CN114868902A (en) * | 2022-04-14 | 2022-08-09 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
| CN114868902B (en) * | 2022-04-14 | 2023-12-05 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
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Application publication date: 20161109 |
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