CN106262755A - Small fish bacon Fructus Capsici sauce and preparation method thereof - Google Patents
Small fish bacon Fructus Capsici sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106262755A CN106262755A CN201610806870.7A CN201610806870A CN106262755A CN 106262755 A CN106262755 A CN 106262755A CN 201610806870 A CN201610806870 A CN 201610806870A CN 106262755 A CN106262755 A CN 106262755A
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- bacon
- fructus capsici
- small fish
- parts
- fructus
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- A—HUMAN NECESSITIES
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- 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 belongs to cake field, be specifically related to small fish bacon Fructus Capsici sauce and preparation method thereof.The small fish bacon Fructus Capsici sauce of the present invention, is prepared from by the raw material of following weight portion: little small fish 93 105 parts, 88 104 parts of bacon, Fructus Capsici 99 112 parts, Oleum Arachidis hypogaeae semen 76 97 parts, Fructus Jujubae 16 41 parts, 19 37 parts of liquor, 21 30 parts of Bulbus Allii, Fructus Lycii 10 20 parts, 14 26 parts of Semen Sojae Preparatum, 1 15 parts of Rhizoma Zingiberis Recens, white vinegar 1 10 parts and Sal 15 parts.Present invention also offers the manufacture method of described small fish bacon Fructus Capsici sauce.The small fish bacon Fructus Capsici sauce of the present invention, taste fragrant, peppery, sour is various, has the original flavor of bacon, having effect of appetizing, facilitating digestion, without food additive or preservative, the shelf-life is longer, and production technology is simple, it is easy to promote, also promote the integrated application of small fish and bacon simultaneously.
Description
Technical field
The invention belongs to Fructus Capsici sauce manufacture field, be specifically related to small fish bacon Fructus Capsici sauce and preparation method thereof.
Background technology
Fructus Capsici is a kind of flavoring agent of generally liking of people in Southwestern China area, and the most places of China has edible
The custom of Fructus Capsici sauce.According to incompletely statistics, China's yield of hot pepper alreadys more than 30,000,000 tons.Fructus Capsici is the vegetable that people like,
China Fructus Capsici eats crowd and there are about 40%, and along with population mobility increases, Fructus Capsici eats crowd's nationwide.In order to full
The foot four seasons eat the demand of Fructus Capsici, and except the Fructus Capsici of direct edible fresh, Fructus Capsici is also processed into differently flavoured beans class by people
Flavoring agent.Commonly used method among the people is that with the adjuvant such as Rhizoma Zingiberis Recens, Bulbus Allii, fresh Fructus Capsici is mixed chopping, pickles with salt and stores up
Hide, be commonly called as grain Fructus Capsici in the place such as Yunnan, Guizhou.
Fructus Capsici sauce is one of product of Fructus Capsici processing, and Fructus Capsici sauce also has a lot of tastes, as China's time-honored brand " overhead traveling crane ",
Brands such as " De Fuzhai " enjoys popularity at certain area, and a new line brand such as " old foster-mother " etc. is liked by masses the most deeply.Cause
This, the research of chilli products is favored by various equivalent modifications always deeply.The taste of existing Fructus Capsici sauce is more single, and by
Traditional-handwork is prepared from.
Variation research for Fructus Capsici sauce starts from nearest 20 years, and current Fructus Capsici sauce has oil system and water system two kinds, and oil system is peppery
Green pepper beans is mainly made with the raw material such as Fructus Capsici and edible oil, and product has chilli oil fragrance, easily preserves, and storage life limit for length, but becomes
This height.Water Fructus Capsici sauce is mainly made by fermentation with water and Fructus Capsici, and color is scarlet, has lactic acid to produce thus can promote appetite,
But, the water Fructus Capsici sauce pot-life is short, in addition it is also necessary to adds preservative and extends the pot-life, thus destroys the mouthfeel of product.
Fructus Capsici, Latin literary fame: Capsicum annuum L., another name Capsicum frutescens L．Var．1o m Bail, long pepper, green pepper, sweetbell redpepper, Solanaceae,
Capsicum 1 year or limited herbaceos perennial.Acrid in the mouth, property heat, energy warming middle-JIAO stomach invigorating, cold expelling dampness, diaphoresis.In Fructus Capsici, dimension is raw
The content of element C is most in vegetable, and every hectogram Fructus Capsici Vitamin C content is up to 198 milligrams, and vitamin C can be controlled
Heart disease processed and coronary atherosclerosis, reduce cholesterol.Additionally, vitamin B, carotene and the content of mineral substances such as calcium, ferrum are also
Abundanter.
Fructus Capsici can reduce body temperature by diaphoresis, and alleviates myalgia, therefore has stronger antipyretic effect；Peppery
The effective ingredient capsaicin of green pepper is a kind of antioxidant, and it can be organized the metabolism about cell, thus terminate cell
The Carcinogenesis of tissue, reduces the incidence rate of cancer；Fragrance energy saliva stimulating that Fructus Capsici is strong and the secretion of gastric juice, increase food
It is intended to, promotes intestinal peristalsis promoting, help digest；Capsaicin contained by Fructus Capsici, can prevent and treat internal fat by promoting the metabolism of fat
The accumulation of fat, beneficially lowering blood-fat and reducing weight diseases prevention.Medicine expert thinks, Fructus Capsici can alleviate chest and abdomen cold type of pain, prevents dysentery, kills and press down stomach abdomen
Entozoa, controls heart disease and coronary atherosclerosis；Oral mucosa can also be stimulated, cause the wriggling of stomach, promote salivation,
Appetite strengthening, facilitating digestion.Pungent product have sterilization, anticorrosion, seasoning, nutrition, the function such as dispel cold because of it, for mankind's diseases prevention, control
Disease, improvement gene, promotion human evolution serve positive role.Therefore, daily menu adds some Fructus Capsicis, to health
Health benefits.Yao Kecheng " food book on Chinese herbal medicine ": disappear dyspepsia, solves stagnation of QI, and whet the appetite mouth, and exorcise evil spirits evil, kills all poison of stink smell.
Cured (l à) meat, the most cured (x ī) meat, outer literary fame bacon, all read l à as people the most now, and do not read x ī,
In addition to the reason of simplified Chinese character makes two words without difference, may really all make to treat year with bacon in twelfth month
Supper is used relevant.Bacon salty in the mouth, sweet, property is put down, and has appetizing cold relieving, the effect such as help digestion.The bacon smoked, the same outside and inside, boil
Ripe cut into slices, transparent shinny, bright in colour, the reddest in Huang, taste sweet-smelling of tasting, maintain the spy that color, shape are all good
Point.Have the word of praise of " a Carnis Sus domestica various schools of thinkers is fragrant ".
The Fructus Capsici sauce product variety that currently there are is various, such as Carnis Gallus domesticus Fructus Capsici sauce, broad bean chilli paste, mushroom Fructus Capsici
Beans etc., but the most do not see addition bacon in Fructus Capsici sauce, and also on market, most Fructus Capsici sauce all have food additive or anti-
Rotten agent, is eaten for a long time the health being unfavorable for human body.
Summary of the invention
It is an object of the invention to: for the deficiency of above-mentioned existence, the invention provides a kind of small fish bacon Fructus Capsici sauce.This
The small fish bacon Fructus Capsici sauce of invention contains bacon, has effect of appetizing, facilitating digestion, without food additive or preservative, food
By safety.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 93-105 part, bacon 88-104
Part, Fructus Capsici 99-112 part, Oleum Arachidis hypogaeae semen 76-97 part, Fructus Jujubae 16-41 part, liquor 19-37 part, Bulbus Allii 21-30 part, Fructus Lycii 10-
20 parts, Semen Sojae Preparatum 14-26 part, Rhizoma Zingiberis Recens 1-15 part, white vinegar 1-10 part and Sal 1-5 part.
As the further scheme of the present invention, described small fish bacon Fructus Capsici sauce, by the raw material preparation of following weight portion
Become: little small fish 97-101 part, bacon 93-99 part, Fructus Capsici 103-108 part, Oleum Arachidis hypogaeae semen 83-90 part, Fructus Jujubae 24-33 part, liquor
25-31 part, Bulbus Allii 23-28 part, Fructus Lycii 13-17 part, Semen Sojae Preparatum 18-22 part, Rhizoma Zingiberis Recens 6-9 part, white vinegar 3-7 part and Sal 2-4 part.
As the further scheme of the present invention, described small fish bacon Fructus Capsici sauce, by the raw material preparation of following weight portion
Become: little small fish 100 parts, 96 parts of bacon, Fructus Capsici 105 parts, Oleum Arachidis hypogaeae semen 87 parts, Fructus Jujubae 29 parts, 28 parts of liquor, 26 parts of Bulbus Allii, Chinese holly
Fructus Lycii 15 parts, 20 parts of Semen Sojae Preparatum, 7 parts of Rhizoma Zingiberis Recens, white vinegar 5 parts and Sal 3 parts.
As the further scheme of the present invention, described little small fish be weight be 1-3 g, the Hemisalanx dried.
As the further scheme of the present invention, described bacon is fresh pork or after beef Sal pickles 3-5 d, takes
Go out with warm water surface washing is clean, with obtain after sootiness 25-32 d.
As the further scheme of the present invention, described liquor is to be storage period more than 1 year Chinese liquor.
As the further scheme of the present invention, the preparation method of described small fish bacon Fructus Capsici sauce, described preparation method
Processing step be:
(1) pre-treatment of raw material: bacon first steeps 5-10min with hot water, cleans up rear cutout growth 10-20mm, wide 3-8mm, height
The bacon bar of 3-8mm；Fructus Capsici is through conscientiously selecting, after stalk removes other impurity, be placed in container be submerged in water allow peppery
Green pepper fully absorbs water, and water temperature is 65-80 DEG C, and the time is 40-50min, outwells unnecessary water, further Paprika is broken to 8-
The Fructus Capsici mud of 12mm；Heating 6-12 min in clean hot pot poured into by Oleum Arachidis hypogaeae semen, removes oil generation taste, cools the heat to 45-60 DEG C
Oleum Arachidis hypogaeae semen；Enucleation cleaned by Fructus Jujubae, is cut into the Fructus Jujubae grain of 8-16mm length；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, use pulper
Blend into Rhizoma Zingiberis Recens garlic tablet；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 45-60min maintained above, heating seals bung after terminating, and puts into
65-75 DEG C of water-bath cools down 35-50min, then places into cooling 25-35min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce
Semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 42-46 DEG C, and small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into
In fermenting house, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 8-13cm with the distance on ground, obtains ripe small fish bacon
Fructus Capsici sauce；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through microwave disinfection, following after being badly water-cooled to 50-65 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon
Fructus Capsici sauce finished product.
As the further scheme of the present invention, the preparation method of described small fish bacon Fructus Capsici sauce, kill in step (5) microwave
Bacterium temperature is 85-100 DEG C, and the time is 120-180s, and frequency is 2100-2700MHz, and power is 3-9kw.
Little small fish in the present invention is a kind of nutritious food, wherein has substantial amounts of protein, calcium, phosphorus, ferrum, dimension raw
Element and riboflavin, be also rich in cholesterol, be the good complement agent of human brain and bone marrow, grow agent.Except nondigestible, many
Eat fish roe, not only contribute to promote the effects such as growth, health invigorating, brain-strengthening, and may also function as the effect of black hair, make people shine
Youth.
Cured (l à) meat, the most cured (x ī) meat, outer literary fame bacon, all read l à as people the most now, and do not read x ī,
In addition to the reason of simplified Chinese character makes two words without difference, may really all make to treat year with bacon in twelfth month
Supper is used relevant.Bacon salty in the mouth, sweet, property is put down, and has appetizing cold relieving, the effect such as help digestion.The bacon smoked, the same outside and inside, boil
Ripe cut into slices, transparent shinny, bright in colour, the reddest in Huang, taste sweet-smelling of tasting, maintain the spy that color, shape are all good
Point.Have the word of praise of " a Carnis Sus domestica various schools of thinkers is fragrant ".
Fructus Capsici: Latin literary fame: Capsicum annuum L., another name: Capsicum frutescens L．Var．1o m Bail, long pepper, green pepper, sweetbell redpepper, eggplant
Section, Capsicum 1 year or limited herbaceos perennial.Acrid in the mouth, property heat, energy warming middle-JIAO stomach invigorating, cold expelling dampness, diaphoresis.Fructus Capsici is tieed up
The content of raw element C is most in vegetable, and every hectogram Fructus Capsici Vitamin C content is up to 198 milligrams, and vitamin C is permissible
Control heart disease and coronary atherosclerosis, reduce cholesterol.Additionally, vitamin B, carotene and the content of mineral substances such as calcium, ferrum
The abundantest.
Oleum Arachidis hypogaeae semen is lightly seasoned, property is flat, containing unsaturated fatty acid more than 80% (wherein containing oleic acid 41.2%, linoleic acid 37.6%).Separately
Outer possibly together with palmitic acid, the satisfied fatty acid such as stearic acid and arachidic acid 19.9%.The Fatty acid compositions of Oleum Arachidis hypogaeae semen is reasonable,
It is prone to human consumption absorb.According to foreign data introduction, use Oleum Arachidis hypogaeae semen, cholesterol in human body can be made to be decomposed into bile acid and discharge
External, thus reduce the content of cholesterol in blood plasma.Additionally go up, possibly together with sterol, Fructus Hordei Germinatus phenol, phospholipid, vitamin in Oleum Arachidis hypogaeae semen
The material that E, choline etc. are useful to human body.Often edible peanut oil, is possible to prevent wrinkled skin aging, protects blood vessel wall, prevents
Thrombosis, contributes to prevention of arterial hardening and coronary heart disease.Choline in Oleum Arachidis hypogaeae semen, also can improve the memory of human brain, delay
Brain function decline.
Fructus Jujubae: outer literary fame: jujube, has another name called Fructus Jujubae, rich in vitamin, has the good reputation of " natural complex ball ", Li Shizhen (1518-1593 A.D.)
Compendium of Material Medica is said: Fructus Jujubae sweet in the mouth, warm in nature, can invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, be used for treating " insufficiency of the spleen weak, anorexia and loose stool, gas
Anemia is empty " etc. disease, sweet in the mouth is warm in nature, returns taste warp, and often food Fructus Jujubae can treat physical weakness, neurasthenia, incoordination between the spleen and stomach, digestion
Bad, epersalgia cough, anemia are become thin, and nourishing the liver preventing cancer function is especially prominent, have saying of " three Fructus Jujubaes of solar eclipse, at the age of one hundred years old bear one's age well ".
Liquor is also referred to as Chinese liquor, is the distinctive a kind of Spirit of China, is one of big Spirit in the world six, and high quality liquor is necessary
There is suitable storage period.Have subtract pain, remove raw meat, except greasy, the effect of the hardship that disappears, de-soak, flavouring.It is logical that tradition thinks that Chinese liquor is invigorated blood circulation
Arteries and veins, help the efficacy of a drug, appetite stimulator, allaying tiredness, cultivate one's taste, the function making people brisk and having resisting cold to refresh oneself.
Bulbus Allii: Classification system: Allium sativum L. be again Bulbus Allii, Bulbus Allii head, giant garlic, calabash, DUSUAN, single clove garlic.Property
Temperature, acrid in the mouth, sweet, enter spleen, stomach, lung meridian.Have warming middle-JIAO help digestion, row stagnant gas, warming the spleen and stomach, removing food stagnancy, removing toxic substances, effect of parasite killing.Removing toxic substances
Parasite killing, reducing swelling and alleviating pain, antidiarrheal dysentery relieving, control lung, anthelmintic, in addition with warming the spleen warming the stomach.Controlling swollen ulcer drug, white bald tinea skin ulcer, dysentery is let out
Rush down, pulmonary tuberculosis pertussis, ascarid pinworm, eating accumulation, coldness and pain in the epigastrium, edema distension
Fructus Lycii sweet in the mouth, property are flat, return liver, kidney channel, containing abundant carotene, multivitamin and the healthy eye such as calcium, ferrum
Required nutrient substance, therefore have the merit of improving eyesight, it is commonly called as " bright eye ".Having effect of nourishing the liver and kidney, replenishing vital essence to improve eyesight, ancient Chinese medicine doctor is controlled
Treat blurring of vision and nyctalopia that deficiency of liver-blood, deficiency of kidney-YIN cause, be frequently used Fructus Lycii.
Semen Sojae Preparatum English name: fermented soya beans, property is flat, salty in the mouth, attaches to the lung and stomach meridians.There is stomach function regulating, relieving restlessness, solve
Raw meat poison, removes cold and heat, increases appetite, sorbefacient effect.
Rhizoma Zingiberis Recens Zingiber officinale Rosc. batters down after cleaning, and strand takes its juice and is used as medicine.Acrid in the mouth, warm in nature, enter lung,
Stomach, spleen channel.Have reduce phlegm, effect of preventing or arresting vomiting, be mainly used in the disease such as nausea and vomiting and cough with copious phlegm." Treatise on Dietetic Therapy " say it " non-return,
Dissipating unhappiness, whet the appetite gas ".Supplement to the Herbal records Rhizoma Zingiberis Recens " juice antidote, during removing blood stasis is adjusted, goes cold expectorant, appetizing "." Bencao Congxin "
Point out " Sucus Zingberis, opens expectorant, controls dysphagia and regurgitation "." abiding by raw eight writing paper " reprints Soviet Union and Eastern Europe's slope poem day: " half jin of Fructus Jujubae of one jin of Rhizoma Zingiberis Recens, two liang of white salt
Two liang of grass (Radix Glycyrrhizae), Flos Caryophylli Lignum Aquilariae Resinatum half and half liang, cry and smash at two Fructus Foeniculis one, decoct, point, red white appearance is until old."
White vinegar English name: white vinegar, colourless, taste is simple, it is possible to improve and regulate the metabolism of human body, promotes
Digestion.
Sal: the English entitled Salt of Sal.Nature and flavor: salty, cold, nontoxic, Gui Jing: stomach；Kidney；Lung；Liver；Large intestine；Small intestine meridian.
There is inducing vomiting, relieve inflammation or internal heat, removing heat from blood, removing toxic substances, softening the hard mass, parasite killing, antipruritic effect.
The small fish bacon Fructus Capsici sauce health of the present invention is nontoxic, its production, organoleptic requirements, physical and chemical index, sanitary index aspect
All meet the requirement of " Fructus Capsici sauce " People's Republic of China (PRC) agricultural industry criteria (NY/T 1070-2006).
Due to the fact that and have employed such scheme, have the positive effect that:
(1) the small fish bacon Fructus Capsici sauce of the present invention, taste fragrant, peppery, sour is various, delicious flavour, goes on tour convenient with band, produces
Technique is simple, easy to make, it is easy to promotes, has good market prospect and the highest productive value.
(2) the small fish bacon Fructus Capsici sauce of the present invention, with little small fish, bacon, Fructus Capsici, Oleum Arachidis hypogaeae semen as primary raw material, has
The original flavor of bacon, without any food additive or preservative, the shelf-life is longer, and health also will not be caused by life-time service
Injury.
(3) the small fish bacon Fructus Capsici sauce of the present invention has the effect of appetizing, facilitating digestion, not only enriches the wind of Fructus Capsici
Taste, also promotes the integrated application of small fish and bacon simultaneously.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is purged, is fully described by,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 93 parts, 88 parts of bacon, Fructus Capsici
99 parts, Oleum Arachidis hypogaeae semen 76 parts, Fructus Jujubae 16 parts, 19 parts of liquor, 21 parts of Bulbus Allii, Fructus Lycii 10 parts, 14 parts of Semen Sojae Preparatum, 1 part of Rhizoma Zingiberis Recens, white vinegar 1
Part and Sal 1 part.
Further, described little small fish be weight be 1 g, the Hemisalanx dried；Described bacon is fresh pork or cattle
After 3 d pickled by meat Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 25 d；Described liquor is storage
The phase of depositing is more than 1 year Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce described above, is made up of following processing step:
(1) pre-treatment of raw material: bacon first steeps 5min with hot water, cleans up rear cutout growth 10mm, wide 3mm, the bacon of high 3mm
Bar；Fructus Capsici is through conscientiously selecting, and after stalk removes other impurity, is placed in container to be submerged in water and allows Fructus Capsici fully absorb water,
Water temperature is 65 DEG C, and the time is 40min, outwells unnecessary water, and Paprika is broken to the Fructus Capsici mud of 8mm further；Oleum Arachidis hypogaeae semen falls
Enter and clean hot pot heats 6 min, remove oil generation taste, cool the hot Oleum Arachidis hypogaeae semen to 45 DEG C；Enucleation cleaned by Fructus Jujubae, is cut into 8mm
Long Fructus Jujubae grain；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 45min maintained above, heating seals bung after terminating, and puts into 65
DEG C water-bath cools down 35min, then places into cooling 25min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 42 DEG C, small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into and are sent out
In ferment room, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 8cm with the distance on ground, obtains ripe small fish bacon Fructus Capsici
Beans；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through excess temperature be 85 DEG C, the time be 120s, frequency be 2100MHz, power be that the microwave of 3kw sterilizes, follow bad
After being water-cooled to 50 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon Fructus Capsici sauce finished product.
Embodiment 2
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 105 parts, 104 parts of bacon, red peppery
Green pepper 112 parts, Oleum Arachidis hypogaeae semen 97 parts, Fructus Jujubae 41 parts, 37 parts of liquor, 30 parts of Bulbus Allii, Fructus Lycii 20 parts, 26 parts of Semen Sojae Preparatum, 15 parts of Rhizoma Zingiberis Recens, white
Vinegar 10 parts and Sal 5 parts.
Further, described little small fish be weight be 3 g, the Hemisalanx dried；Described bacon is fresh pork or cattle
After 5 d pickled by meat Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 32 d；Described liquor is storage
The phase of depositing is more than 1 year Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce described above, is made up of following processing step:
(1) pre-treatment of raw material: bacon first steeps 10min with hot water, clean up rear cutout growth 20mm, wide 8mm, high 8mm cured
Cutlet；Fructus Capsici is through conscientiously selecting, and after stalk removes other impurity, is placed in container to be submerged in water and allows Fructus Capsici fully inhale
Water, water temperature is 80 DEG C, and the time is 50min, outwells unnecessary water, and Paprika is broken to the Fructus Capsici mud of 12mm further；Semen arachidis hypogaeae
Oil is poured into and is heated 12 min in clean hot pot, removes oil generation taste, cools the hot Oleum Arachidis hypogaeae semen to 60 DEG C；Enucleation cleaned by Fructus Jujubae, cuts
Become the Fructus Jujubae grain of 16mm length；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 60min maintained above, heating seals bung after terminating, and puts into 75
DEG C water-bath cools down 50min, then places into cooling 35min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 46 DEG C, small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into and are sent out
In ferment room, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 13cm with the distance on ground, obtains ripe small fish bacon Fructus Capsici
Beans；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through excess temperature be 100 DEG C, the time be 180s, frequency be 2700MHz, power be that the microwave of 9kw sterilizes, follow
After being badly water-cooled to 65 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon Fructus Capsici sauce finished product.
Embodiment 3
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 97 parts, 93 parts of bacon, Fructus Capsici
103 parts, Oleum Arachidis hypogaeae semen 83 parts, Fructus Jujubae 24 parts, 25 parts of liquor, 23 parts of Bulbus Allii, Fructus Lycii 13 parts, 18 parts of Semen Sojae Preparatum, 6 parts of Rhizoma Zingiberis Recens, white vinegar 3
Part and Sal 2 parts.
Further, described little small fish be weight be 1.5 g, the Hemisalanx dried；Described bacon be fresh pork or
After 3.5 d pickled by beef Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 27 d；Described liquor
It is to be storage period more than 1 year Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce described above, is made up of following processing step:
(1) pre-treatment of raw material: bacon first steeps 5-10min with hot water, cleans up rear cutout growth 13mm, wide 4mm, high 4mm
Bacon bar；Fructus Capsici is through conscientiously selecting, and after stalk removes other impurity, is placed in container to be submerged in water and allows Fructus Capsici fully inhale
Water, water temperature is 70 DEG C, and the time is 43min, outwells unnecessary water, and Paprika is broken to the Fructus Capsici mud of 9mm further；Oleum Arachidis hypogaeae semen
Pour into and clean hot pot heats 7 min, remove oil generation taste, cool the hot Oleum Arachidis hypogaeae semen to 50 DEG C；Enucleation cleaned by Fructus Jujubae, is cut into
The Fructus Jujubae grain of 10mm length；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 50min maintained above, heating seals bung after terminating, and puts into 68
DEG C water-bath cools down 40min, then places into cooling 28min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 43 DEG C, small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into and are sent out
In ferment room, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 9cm with the distance on ground, obtains ripe small fish bacon Fructus Capsici
Beans；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through excess temperature be 90 DEG C, the time be 130s, frequency be 2200MHz, power be that the microwave of 4kw sterilizes, follow bad
After being water-cooled to 55 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon Fructus Capsici sauce finished product.
Embodiment 4
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 101 parts, 99 parts of bacon, Fructus Capsici
108 parts, Oleum Arachidis hypogaeae semen 90 parts, Fructus Jujubae 33 parts, 31 parts of liquor, 28 parts of Bulbus Allii, Fructus Lycii 17 parts, 22 parts of Semen Sojae Preparatum, 9 parts of Rhizoma Zingiberis Recens, white vinegar 7
Part and Sal 4 parts.
Further, described little small fish be weight be 2.5 g, the Hemisalanx dried；Described bacon be fresh pork or
After 4.5 d pickled by beef Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 30 d；Described liquor
It is to be storage period more than 1 year Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce described above, is made up of following processing step:
(1) pre-treatment of raw material: bacon first steeps 9min with hot water, cleans up rear cutout growth 18mm, wide 7mm, the bacon of high 7mm
Bar；Fructus Capsici is through conscientiously selecting, and after stalk removes other impurity, is placed in container to be submerged in water and allows Fructus Capsici fully absorb water,
Water temperature is 75 DEG C, and the time is 48min, outwells unnecessary water, and Paprika is broken to the Fructus Capsici mud of 11mm further；Oleum Arachidis hypogaeae semen falls
Enter and clean hot pot heats 11 min, remove oil generation taste, cool the hot Oleum Arachidis hypogaeae semen to 55 DEG C；Enucleation cleaned by Fructus Jujubae, is cut into
The Fructus Jujubae grain of 12mm length；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 55min maintained above, heating seals bung after terminating, and puts into 73
DEG C water-bath cools down 45min, then places into cooling 33min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 45 DEG C, small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into and are sent out
In ferment room, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 12cm with the distance on ground, obtains ripe small fish bacon Fructus Capsici
Beans；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through excess temperature be 95 DEG C, the time be 170s, frequency be 2600MHz, power be that the microwave of 8kw sterilizes, follow bad
After being water-cooled to 60 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon Fructus Capsici sauce finished product.
Embodiment 5
A kind of small fish bacon Fructus Capsici sauce, is prepared from by the raw material of following weight portion: little small fish 100 parts, 96 parts of bacon, Fructus Capsici
105 parts, Oleum Arachidis hypogaeae semen 87 parts, Fructus Jujubae 29 parts, 28 parts of liquor, 26 parts of Bulbus Allii, Fructus Lycii 15 parts, 20 parts of Semen Sojae Preparatum, 7 parts of Rhizoma Zingiberis Recens, white vinegar 5
Part and Sal 3 parts.
Further, described little small fish be weight be 2 g, the Hemisalanx dried；Described bacon is fresh pork or cattle
After 4 d pickled by meat Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 29 d；Described liquor is storage
The phase of depositing is more than 1 year Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce described above, is made up of following processing step:
(1) pre-treatment of raw material: bacon first steeps 8min with hot water, cleans up rear cutout growth 15mm, wide 6mm, the bacon of high 6mm
Bar；Fructus Capsici is through conscientiously selecting, and after stalk removes other impurity, is placed in container to be submerged in water and allows Fructus Capsici fully absorb water,
Water temperature is 72 DEG C, and the time is 45min, outwells unnecessary water, and Paprika is broken to the Fructus Capsici mud of 10mm further；Oleum Arachidis hypogaeae semen falls
Enter and clean hot pot heats 9 min, remove oil generation taste, cool the hot Oleum Arachidis hypogaeae semen to 52 DEG C；Enucleation cleaned by Fructus Jujubae, is cut into 12mm
Long Fructus Jujubae grain；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, blend into Rhizoma Zingiberis Recens garlic tablet with pulper；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 53min maintained above, heating seals bung after terminating, and puts into 70
DEG C water-bath cools down 42min, then places into cooling 30min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 44 DEG C, small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into and are sent out
In ferment room, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 11cm with the distance on ground, obtains ripe small fish bacon Fructus Capsici
Beans；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through excess temperature be 93 DEG C, the time be 150s, frequency be 2400MHz, power be that the microwave of 6kw sterilizes, follow bad
After being water-cooled to 57 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon Fructus Capsici sauce finished product.
Nontoxic in order to better illustrate the small fish bacon Fructus Capsici sauce of the present invention, that there is stomach invigorating, facilitating digestion advantage, do with
Lower experiment.
1, toxicity test
Choosing the preferable elder brother of body constitution and plant mice 30, male and female are impartial, body weight is suitable, are randomly divided into ten groups, and often group 3, compiles at random
Number it it is first group to the tenth group.Wherein first group is normal amount test group to the 5th group, and the 6th group to the tenth group is super quantity examination
Test group, utilize above-described embodiment to carry out gavage.Each embodiment arranges a normal amount group and a super quantity group.Normal amount is tried
Testing group consumption is three times a day, each 6g, and excess test group consumption is three times a day, each 18g, even food one week, observes every day
React after Shi Yong.Result shows: the mice behavior of each group is without exception, and without poisoning symptoms such as dull, movable minimizings, appetite, feces are equal
Without exception, general signs is good, shows that the small fish bacon Fructus Capsici sauce of the present invention is safe and free of toxic and side effects.
2, application example
(1) Mrs Huang, 36 years old, occurred before half a year that upper abdominal pain after meal, proximal segment time do not use any invigorating the stomach and promoting digestion medicine, through edible
The small fish bacon Fructus Capsici sauce of the present invention, every day, Morning Afternoon Evening meal botargo ate, after edible 5 weeks, the conscious upper abdominal pain feelings after meal of he or she
Condition is clearly better.
(2) marquis, man, 42 years old, the symptom of occurred before three months often eating all early satiety, inappetence, the proximal segment time do not used
Any invigorating the stomach and promoting digestion medicine, through the small fish bacon Fructus Capsici sauce of the edible present invention, every day, Morning Afternoon Evening meal botargo ate, after edible 5 weeks,
Within present one week, twice early satiety symptom at most occur, appetite increases by two to three times, and he or she's conscious early satiety situation is clearly better.
(3) Mr. Tan, 29 years old, temper was relatively more anxious, has a meal and never chews carefully and swallow slowly, occurred abdominal distention before half a year, and the proximal segment time is not
Using any invigorating the stomach and promoting digestion medicine, through the small fish bacon Fructus Capsici sauce of the edible present invention, every day, Morning Afternoon Evening meal botargo ate, and edible 2
Zhou Hou, often passwinds, and occasionally has abdominal distention, and after edible 5 weeks, aerofluxus and abdominal distention situation considerably reduce, he or she's conscious abdominal distention situation
It is clearly better.
(4) Wu, female, 56 years old, frequent belch symptom occurs the year before, the proximal segment time does not uses any invigorating the stomach and promoting digestion medicine
Thing, through the small fish bacon Fructus Capsici sauce of the edible present invention, every day, Morning Afternoon Evening meal botargo ate, and after edible 5 weeks, present belch number of times is relatively
Few, he or she's conscious belch situation is clearly better.
In sum, the small fish bacon Fructus Capsici sauce of the present invention, taste fragrant, peppery, sour is various, has the original flavor of bacon, tool
Having effect of appetizing, facilitating digestion, without food additive or preservative, the shelf-life is longer, and production technology is simple, it is easy to push away
Extensively, also promote the integrated application of small fish and bacon simultaneously.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, nothing
Opinion, from the point of view of which point, all should be regarded embodiment as exemplary, and be nonrestrictive, and the scope of the present invention is by appended
Claim rather than described above limit, it is intended that the institute that will fall in the implication of equivalent loins and scope of claim
Change and include in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises
One independent technical scheme, this narrating mode of description is only the most for clarity sake, and those skilled in the art should be by
Description is as an entirety, and the technical scheme in each embodiment can also be through appropriately combined, and forming those skilled in the art can
With other embodiments understood.
Claims (8)
1. a small fish bacon Fructus Capsici sauce, it is characterised in that be prepared from by the raw material of following weight portion: little small fish 93-105
Part, bacon 88-104 part, Fructus Capsici 99-112 part, Oleum Arachidis hypogaeae semen 76-97 part, Fructus Jujubae 16-41 part, liquor 19-37 part, Bulbus Allii 21-
30 parts, Fructus Lycii 10-20 part, Semen Sojae Preparatum 14-26 part, Rhizoma Zingiberis Recens 1-15 part, white vinegar 1-10 part and Sal 1-5 part.
Small fish bacon Fructus Capsici sauce the most according to claim 1, it is characterised in that by the raw material preparation of following weight portion
Become: little small fish 97-101 part, bacon 93-99 part, Fructus Capsici 103-108 part, Oleum Arachidis hypogaeae semen 83-90 part, Fructus Jujubae 24-33 part, liquor
25-31 part, Bulbus Allii 23-28 part, Fructus Lycii 13-17 part, Semen Sojae Preparatum 18-22 part, Rhizoma Zingiberis Recens 6-9 part, white vinegar 3-7 part and Sal 2-4 part.
Small fish bacon Fructus Capsici sauce the most according to claim 1, it is characterised in that by the raw material preparation of following weight portion
Become: little small fish 100 parts, 96 parts of bacon, Fructus Capsici 105 parts, Oleum Arachidis hypogaeae semen 87 parts, Fructus Jujubae 29 parts, 28 parts of liquor, 26 parts of Bulbus Allii, Chinese holly
Fructus Lycii 15 parts, 20 parts of Semen Sojae Preparatum, 7 parts of Rhizoma Zingiberis Recens, white vinegar 5 parts and Sal 3 parts.
4. according to the small fish bacon Fructus Capsici sauce described in any one of claims 1 to 3, it is characterised in that: described little small fish is weight
Amount is 1-3 g, the Hemisalanx dried.
Small fish bacon Fructus Capsici sauce the most according to claim 4, it is characterised in that: described bacon is fresh pork or beef
After pickling 3-5 d with Sal, taking-up warm water is clean by surface washing, with obtain after sootiness 25-32 d.
Small fish bacon Fructus Capsici sauce the most according to claim 5, it is characterised in that: described liquor be storage period 1 year with
Upper Chinese liquor.
The preparation method of small fish bacon Fructus Capsici sauce the most according to claim 6, it is characterised in that described preparation method
Processing step is:
(1) pre-treatment of raw material: bacon first steeps 5-10min with hot water, cleans up rear cutout growth 10-20mm, wide 3-8mm, height
The bacon bar of 3-8mm；Fructus Capsici is through conscientiously selecting, after stalk removes other impurity, be placed in container be submerged in water allow peppery
Green pepper fully absorbs water, and water temperature is 65-80 DEG C, and the time is 40-50min, outwells unnecessary water, further Paprika is broken to 8-
The Fructus Capsici mud of 12mm；Heating 6-12 min in clean hot pot poured into by Oleum Arachidis hypogaeae semen, removes oil generation taste, cools the heat to 45-60 DEG C
Oleum Arachidis hypogaeae semen；Enucleation cleaned by Fructus Jujubae, is cut into the Fructus Jujubae grain of 8-16mm length；Bulbus Allii and Rhizoma Zingiberis Recens roguing, remove the peel, clean after, use pulper
Blend into Rhizoma Zingiberis Recens garlic tablet；
(2) raw material mixing: the bacon bar, Fructus Capsici mud, hot Oleum Arachidis hypogaeae semen, Fructus Jujubae grain and the mixing of Rhizoma Zingiberis Recens garlic tablet that step (1) are obtained are all
Even, under stirring, it is sequentially added into little small fish, Fructus Lycii, white vinegar, liquor, Sal and Semen Sojae Preparatum, stirs, obtain small fish cured
Meat Fructus Capsici sauce raw material；
(3) steaming and decocting: small fish bacon Fructus Capsici sauce raw material step (2) obtained are put in stainless steel cask and heated, and use and steam or boil
Mode heat, allow small fish bacon Fructus Capsici sauce raw material at 95 DEG C of 45-60min maintained above, heating seals bung after terminating, and puts into
65-75 DEG C of water-bath cools down 35-50min, then places into cooling 25-35min in room temperature water-bath, obtain small fish bacon Fructus Capsici sauce
Semi-finished product；
(4) fermentation: the temperature of regulation fermenting house is 42-46 DEG C, and small fish bacon Fructus Capsici sauce semi-finished product step (3) obtained are put into
In fermenting house, bottom stainless steel cask, pad is dried wooden unit, and making bottom of the barrel is 8-13cm with the distance on ground, obtains ripe small fish bacon
Fructus Capsici sauce；
(5) fill, sterilizing: the ripe small fish bacon Fructus Capsici sauce of step (4) gained is loaded Fructus Capsici food by 200 ± 2g standard weights
In product tank, then through microwave disinfection, following after being badly water-cooled to 50-65 DEG C, evacuation, sealing, it is qualified to check, and obtains small fish bacon
Fructus Capsici sauce finished product.
The preparation method of small fish bacon Fructus Capsici sauce the most according to claim 7, it is characterised in that: kill in step (5) microwave
Bacterium temperature is 85-100 DEG C, and the time is 120-180s, and frequency is 2100-2700MHz, and power is 3-9kw.
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