CN106579362A - Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms - Google Patents

Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms Download PDF

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Publication number
CN106579362A
CN106579362A CN201611153795.5A CN201611153795A CN106579362A CN 106579362 A CN106579362 A CN 106579362A CN 201611153795 A CN201611153795 A CN 201611153795A CN 106579362 A CN106579362 A CN 106579362A
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yellow pepper
preparation
cell body
raw material
yellow
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罗薇
胡璇
金阳海
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Hengdong Xing Wei Three Camphor Yellow Tribute Agricultural Products Co Ltd
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Hengdong Xing Wei Three Camphor Yellow Tribute Agricultural Products Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms. The low-salt banana pepper paste regulated sour and hot oyster mushrooms have soft sour flavor and soft texture, are elastic, tasty, refreshing and delicious, and have suitable salinity, aromatic flavor and bright color. The preparation method is simple, and is suitable for large-scale industrial production. The prepared sour and hot oyster mushrooms can be stored for a long time when sealed, and meets application requirements.

Description

A kind of preparation method of the vinegar-pepper Pleurotus ostreatus of less salt yellow pepper base modulation
Technical field
The present invention relates to a kind of preparation method of the vinegar-pepper Pleurotus ostreatus of less salt yellow pepper base modulation, belongs to Pleurotus ostreatus typical local food and adds Work technical field,
Background technology
Pleurotus ostreatus delicious flavour, it is nutritious, occupy China's edible fungi annual production the first.Fresh flat mushroom water content is high, seasonal It is relatively strong, if sale is improper easily to occur the deterioration phenomenons such as brown stain, parachute-opening, corruption after harvesting, cause the huge wasting of resources and Economic loss.At present, Pleurotus ostreatus are more based on marketing fresh, and also based on the preliminary working such as salting, intensive processing product lacks Pleurotus ostreatus product, Added value is relatively low.Therefore, health, the Pleurotus ostreatus new product of nutrition are developed and can not only widen Pleurotus ostreatus market, consumer is met to flat The various demand of mushroom product, and huge economic benefit can be brought.
The report that flavoring agent is made using mushrooms such as Lentinus Edodess, Flammulina velutiper (Fr.) Sing is more.And with regard to the research of Pleurotus ostreatus, be concentrated mainly on Pleurotus ostreatus Analysis of Nutritive Composition, the extraction of mushroom polysaccharide and its research of biological activity etc., the product processed using Pleurotus ostreatus are mainly had Pleurotus ostreatus beverage, cellulase etc..And as Nutritive Value of Pleurotus ostreatus is high, useful its makes vinegar-pepper Pleurotus ostreatus etc., but existing making During need to add substantial amounts of salt and food preservative, or through frying, not only mouthfeel is not good, is unfavorable for health, and protects It is short to deposit the time, is unfavorable for industrialized large-scale production.
The content of the invention
Technical problem present in preparation process for existing vinegar-pepper Pleurotus ostreatus, it is to provide a kind of that the purpose of the present invention is Less salt, local flavor be good, nutritious, and the preparation method of vinegar-pepper Pleurotus ostreatus that can preserve for a long time, the method low production cost, technique letter It is single, be conducive to large-scale production.
In order to realize above-mentioned technical purpose, the invention provides a kind of preparation of the vinegar-pepper Pleurotus ostreatus of less salt yellow pepper base modulation Method, by new fresh flat mushroom after precook, cool down, be dehydrated with dewatering after less salt yellow pepper base, vegetable oil, monosodium glutamate and fragrant pungent Material mixing, sealing；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are (60-70)： (15-20)：(15-20)：(0.5-1.0)：(0.5-1.0)；
The preparation method of the less salt yellow pepper base is comprised the following steps：
1) after by fresh yellow pepper feed stock chip or cutting, with white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and solid Sal mixes, and adds the further mix homogeneously of saline solution, obtains yellow pepper base raw material；
The fresh yellow pepper raw material and white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain, solid Sal and saline solution Mass ratio is 100:(0.1～0.5):(0.2～0.5):(0.2～0.5):(10～14)：(6～8)；The quality of the saline solution Percent concentration is 4～6%；
2) yellow pepper base raw material is pickled using underground pickling pool, the pickling pool is included cell body and matched somebody with somebody with cell body The Chi Gai of set, the cell body are shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；It is described When Chi Gai is combined with the cell body, Chi Gai seals cell body, and Chi Gai can be slided up and down along cell body axle center；By yellow pepper base raw material Load in pickling pool cell body, edible ethanol is sprayed on the yellow pepper base raw material surface, cover Chi Gai, make cell body interior sealing, Pond is covered by 50～150kg/m2Standard press weight, after pickling 30～40 days, obtain final product.
Technical scheme, has allocated a small amount of white wine, Fructus actinidiae chinensiss fruit grain, snow into by primary raw material of yellow pepper Lotus fruit fruit grain and appropriate solid Sal and saline solution are used as adjuvant.Each adjuvant is actively assisted below producing in yellow pepper curing process Same effect：White wine is to be brewed to form by the grape extraction juice after fermentation of Fructus Vins or red skin and white flesh, and its main composition is wine Essence, also comprising phenols (such as tannin), abundant natural acid (tartaric acid, malic acid and citric acid) and alcohol fermentation and lactate fermentation The acid (such as lactic acid and acetic acid) of generation, sugar, fragrance matter, aminoacid, protein and vitamin (C, B1, B2, B12, PP etc.)； Fructus actinidiae chinensiss fruit grain and yacon fruit grain belong to natural fruit, all micro- containing abundant mineral such as calcium, magnesium, ferrum, zinc, potassium, selenium etc. Secondary element, and the fruit oligose content in yacon fruit grain reaches the 60～70% of yacon dry weight, Fructus actinidiae chinensiss fruit grain also containing compared with High antioxygenic property vegetalitas chemical substance sod, and containing the acids more than species (such as vitamin C, Fructus Vitis viniferae acid, citric acid, Herba Marsileae Quadrifoliae Fruit acid etc.) and abundant aminoacid.(non-oxidizability is kind for natural phenolic material and vegetalitas chemical substance sod in white wine 3.3 times of eggplant or so) preferable non-oxidizability is respectively provided with, the non-oxidizability of yellow pepper base product can be improved, its color and luster is protected, prevented Only brown stain, and extend its holding time.The abundant acids that includes in white wine, Fructus actinidiae chinensiss fruit grain and yacon fruit grain, second Alcohol and aminoacid are that biofermentation produces the important source material for causing fragrant and flavor substance, can increase various causes in biological fermentation process The generation of fragrant and flavor substance, while acid can be conducive to adjusting beneficial microorganism appropriate pH ring with regulation system pH Border；And sugar, protein and vitamin that they include etc. is conducive to the cultivation of dominant bacteria.Additionally, white wine is generally Faint yellow, yellow or golden yellow, are conducive to improving the color and luster of yellow pepper base, and other wines due to red pigment containing nature etc., The color and luster of yellow pepper base can be affected.And the fruit oligose that yacon is included has sweet taste, but it is difficult to be absorbed by the body, but many experiments Show which can be utilized by some beneficial microbes, such as lactic acid bacteria class, it is impossible to utilized by pathogenic microorganism etc., it is beneficial micro- so as to promote Biological breeding and suppression harmful microorganism, are conducive to cultivation advantage probioticses, improve fermentation efficiency, increase the product of flavor substances It is raw.Therefore, white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain be introduced as improve the local flavor of yellow pepper base, protection color and luster, increase Ensure Liquid composition and extend its shelf-life there is positive role.Sal is most important material in sweat, higher Salt content can quickly suppress the aerobic respiration of Fructus Capsici, prevent nutrient substance to be lost in, and accelerate beneficial microbe fermentation, but salinity contains Amount is too high to affect pepper blank mouthfeel, and easily promote people to suffer from hypertension, coronary heart disease etc. and be detrimental to health, and salt contains Amount is relatively low, and sweat is slow, and the flavor substance and nutrient content of pepper blank is low.Technical scheme is introducing Fructus Vins After the components such as wine, yacon and Fructus actinidiae chinensiss, can effective fast culture advantage probioticses, improve fermentation efficiency, while introducing Substantial amounts of nutritional labeling, realizes the rapid fermentation under low-salt conditions, prepares local flavor foot, nutritious yellow pepper base.
Technical scheme employs the environmental conditions such as underground great Chi pickling process, the temperature of underground pond and stablizes, and receives Ectocine is little, is conducive to improving the quality of pepper blank.Meanwhile, the present invention devises the pickling pool of special construction, and its Chi Gai can Slided up and down with the axle center along cell body, and the certain pressure of applying is covered in pond.It is mainly based upon yellow pepper to act in Sal Solution surface is floated on after lower dehydration, saline and yellow pepper is occurred and is layered, saline cannot act on yellow pepper, pickle effect compared with Difference；Simultaneously after fermentation, there is complicated Chemical Physics change in pickling pool, such as change in volume, chemical composition etc. change, Carbon dioxide and volatile small organic molecule are produced such as, system stability is poor.By making under active pool lid and pressure effect Yellow pepper is fully contacted with saline, in addition, pond lid can be slided up and down to a certain extent, adapts to the physical chemistry in pickling pool Change, is conducive to stablizing for sweat.
And after the yellow pepper base for preparing said method is used to allocate vinegar-pepper Pleurotus ostreatus, will not only cover yellow pepper base Original flavor, moreover it is possible to collaboration obtains soft texture high resilience, the effect of the delicious vinegar-pepper Pleurotus ostreatus of flavour.
By new fresh flat mushroom after precook, cool down, be dehydrated with dewatering after less salt yellow pepper base, vegetable oil, monosodium glutamate and Spice mixes, after sealing, after further sterilizing 15-25min in 80-90 DEG C, cooling.
Yellow pepper base raw material is poured the mode of underground pickling pool into add in two batches, two batches are separately added into the one of dividing plate Side, second batch addition time are 10-20h after first addition, and two batches are added in 24h；
Two batch of materials are isolated by dividing plate, do not contact with each other, are only being close to what Chi Gai Chu Sheshi both sides gas mutually can flow Hole.
Wherein, the dividing plate top is connected with pickling pool Chi Gai, and bottom is connected with bottom of pond.
Further preferably second batch adds the time for 12-15h after first addition.
It is preferred that a diameter of 4-6cm in the hole.
Technical scheme is by batch charging, and controls the time interval of casings in twice, keeps between two batch of materials Gas circulation, obtain unexpected synergistic function, simultaneously improve the mouthfeel of two batch of materials to a great extent.
Preferred scheme, the fresh yellow pepper through stalk, clean and drain pretreatment.The pre-treatment energy of fresh chilli The content of harmful bacteria is reduced, consumption of the harmful bacteria to nutritional labeling is reduced.
More preferably scheme, the fresh yellow pepper are cut into length for 3～8mm Fructus Capsicis section or are cut into (8～10) mm × (8 The capsicum piece of～10) mm.Fructus Capsici cutting or slicing treatment are more beneficial for into the dipping of saline, accelerate the deactivated speed of Fructus Capsici Degree, reduces the aerobic respiration of Fructus Capsici itself, advantageously reduces the loss of Fructus Capsici nutrient substance.
Preferred scheme, the fresh yellow pepper raw material and white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain, solid food The mass ratio of salt and saline solution is 100:(0.2～0.3):(0.2～0.3):(0.2～0.3):(10～12)：(6～8).Pass through Preferably match somebody with somebody and can obtain the yellow pepper base that local flavor is more sufficient, nutrition is more rich.
Preferred scheme, second batch add the time for 10-12h after first addition.
More preferably scheme, the particle diameter of the Fructus actinidiae chinensiss fruit grain is 1～3mm；The particle diameter of the yacon fruit grain be 1～ 3mm.Fructus actinidiae chinensiss are switched to appropriate particle diameter with yacon, are conducive to the mixing of Fructus actinidiae chinensiss and yacon and yellow pepper raw material, while Be conducive to the quick release of its effective ingredient for including, improve fermented quality.
More preferably scheme, the Sal water energy rapid damage yellow pepper and the cellularity of fruit grain of appropriate consumption, suppress which Aerobic respiration, reduces nutrient substance loss.
Preferred scheme, the cell body capacity of the pickling pool is 8～12m3.The pickling pool of the present invention is underground pond, typically Floor space is 3～5 square metres, and bottom surface is that regular rectangle is square or circular.The inner surface of pickling pool need to be done at waterproof Reason, concrete bottoming, concrete surface patch ceramics, Chi Gai are macromolecular material or wooden materials, and pond lid surrounding does encapsulation process, Such as sealed rubber set etc..
Preferred scheme, the concentration of the edible ethanol is 60～80%；The edible ethanol is in yellow pepper base stock chart The fountain height in face is 0.5～1.5kg/m2.Sprinkling edible ethanol mainly kills harmful microorganism, while the ethanol that ethanol is included As fermentation raw material.
Yellow pepper base raw material is filled the 2/3～7/8 of cell body height by preferred scheme.
Certain space is reserved in pickling pool body is conducive to pond to cover lower slider.
Preferred scheme, it is before yellow pepper base raw material is loaded in pickling pool cell body, ultraviolet to carrying out in pickling pool cell body Disinfect, can effectively kill harmful microorganism.
More preferably scheme, pickles 0～12 day time period, covers by 50～80kg/m in pond2Standard press weight, salt down 13～24 day time period of system, cover by 80～120kg/m in pond2Standard press weight, pickle 25～40 day time period, in pond Cover by 120～150kg/m2Standard press weight.By studying physics and change in yellow pepper sweat in pickling pool Learn change, the pressure covered by appropriate adjustment pond can make the environment in pickling pool keep stable, at the same be conducive to yellow pepper with Being fully contacted for saline, improves fermentation efficiency.
Compared with prior art, the beneficial effect that technical scheme is brought：
1st, technical scheme drastically reduce the area curing salt, and without the need for desalination, letter during following process Change technological process, reduced the loss of flavor substance and nutritional labeling, it is to avoid environmental pollution, save production cost；
2nd, technical scheme is fermented using underground pickling pool, realizes industrialization large-scale production, and ground Lower pickling pool has that the environment such as temperature are constant, the characteristic of natural lucifuge so that pepper blank is difficult by environment temperature in curing process The impact of degree, is compared with being pickled with other containers using plastic bag, and storage condition is more stable, and the pepper blank quality of preservation is more It is good, while avoiding the wasting of resources and environmental pollution caused using plastic bag；
3rd, technical scheme is by fresh yellow pepper and white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and Sal Pickled etc. component, between each component, synergistic function substantially, obtains flavor substance foot, Huang in good taste, nutritious Pepper blank.
4th, the yellow pepper base color and luster for preparing in technical scheme is good, is yellow or golden yellow, solves existing skill Avoid the technological deficiency of yellow pepper base is prepared using yellow pepper as yellow pepper contains the poor Fructus Capsici flavochrome of stability in art.
5th, less salt pepper blank prepared by technical scheme had preferable flavor taste at 30～40 days, can To store 2～3 years in pickling pool, more preferably, and color and luster is constant for flavor taste.
6th, technical scheme can be substantially improved the year storage capacity of processing enterprise Fructus Capsici using pickling pool, not by Fructus Capsici The impact of the various uncertain factors such as the market price and yield, saves production cost.
7th, the mode of first passage batch charging, improves mouthfeel to a great extent.
8th, the Pleurotus ostreatus mouthfeel of the yellow pepper base allotment prepared using the present invention is good, and soft texture simultaneously high resilience is grown Delicious, salty comfortable mouth, deep to be liked by consumers in general, color and luster is good, and under conditions of without preservative, the holding time is up to 16 months.
Specific embodiment
Specific examples below is intended to further illustrate present invention, rather than limits the protection of the claims in the present invention Scope.
Pickling pool in following examples is built：Cube or cylindrical pit are dug on level land, floor space about 4 is flat Square rice, total capacity are about 8～12m3, pit inwall does water-proofing treatment using the bottoming such as cement, and cement surface patch ceramics is repaiied Build up cell body；The Chi Gai supporting with cell body, shape are consistent with cell body bottom surface, standby using wood, and pond lid periphery is using sealing Rubber bound edge, keeps preferable sealing.
Pickling pool middle is isolated by dividing plate, is not contacted with each other, only on dividing plate, is close to Chi Gai Chu Sheshi both sides gas The hole that mutually can be flowed.
Embodiment 1
Pickling pool in following examples is built：Cylindrical pit is dug on level land, floor space is about 4 square metres, always Capacity is about 8～12m3, pit inwall does water-proofing treatment using the bottoming such as cement, and cement surface patch ceramics builds Cheng Chi Body；The Chi Gai supporting with cell body, shape are consistent with cell body bottom surface, standby using wood, and pond lid periphery adopts caulking gum bag Side, keeps preferable sealing.
Embodiment 1
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix Enter the yacon fruit grain 40kg that white wine 30kg, particle diameter are the Fructus actinidiae chinensiss fruit grain 40kg of 2mm or so, particle diameter is 2mm or so, Gu Body Sal 1100kg, concentration are 5wt% saline solution 600kg, after mix homogeneously；Area is poured into for 4 square metres of (2m*2m), depth For 3 meters of rectangle underground pickling pool (more than ultraviolet sterilization 30min), after compression is floating, pepper blank raw material highly about 2.6 Rice, in the edible alcohol solution that the surface spray concentration of pepper blank is 75wt%, fountain height presses 0.6kg/m2Calculate, cover pond Lid, checks sealing condition, it is ensured that sealing, covers corner and centre in the pond of pickling pool and uniformly presses stone, and stone gross mass is 400kg, pickles 32 days, that is, obtain less salt yellow pepper base.Its pH of less salt yellow pepper base is 4.0, and tart flavour is soft；Aminoacid dissociates State nitrogen 0.19%, taste are tasty and refreshing, delicious；Sodium chloride content 6.5%, salinity is agreeable to the taste；Aromatic flavor, color are golden yellow, color and luster It is beautiful, rich in nutrition content.Under air-proof condition, the shelf-life of less salt yellow pepper base reaches 2～3 years, and after 2 years, color is protected Hold constant, flavor taste is more preferably.
Embodiment 2
By Huarong produce yellow line green pepper 8000kg in terms of, stalk, clean, drain surface moisture, be cut into (8～10) mm × (8～10) The capsicum piece of mm, admixes the Herba Saussureae Involueratae that white wine 16kg, particle diameter are the Fructus actinidiae chinensiss fruit grain 32kg of 2mm or so, particle diameter is 2mm or so Fruit fruit grain 32kg, solid Sal 96kg, concentration are 6wt% saline solution 57kg, after mix homogeneously；Area is poured into for 4 square metres of (circles Shape), the underground pickling pool (more than ultraviolet sterilization 30min) that depth is 3 meters, compress it is floating after, pepper blank raw material is highly about 2.3 meters, in the edible alcohol solution that the surface spray concentration of pepper blank is 75wt%, fountain height presses 1.2kg/m2Calculate, cover Chi Gai, checks sealing condition, it is ensured that sealing, covers corner and centre in the pond of pickling pool and uniformly presses stone, stone gross mass Determined according to salting period, pickle 0～12 day time period, cover in pond and press 240kg stones, pickle 13～24 day time Section, covers in pond and presses 400kg stones, pickle 25～36 day time period, cover in pond and press 500kg stones, pickle altogether 21 days, Less salt pepper blank is obtained.Its pH of less salt yellow pepper base is 4.02, and tart flavour is milder；Aminoacid free state nitrogen 0.22%, taste Road is tasty and refreshing, delicious；Sodium chloride content 7.3%, salinity is agreeable to the taste；Aromatic flavor, color are golden yellow, bright color.In sealing strip Under part, the shelf-life of less salt yellow pepper base reaches 2～3 years, and after 2 years, color keep is constant, and flavor taste is more preferably.
Comparative example 1
Pickled using common underground pickling pool, pickling pool cell body is cylinder, floor space is 4 square metres, and depth is 3 Rice, its pond capping are more than 4 square metres, can cover on cell body, close cell body, but Chi Gai can not glide along cell body axle center It is dynamic.
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix Enter the yacon fruit grain 40kg that white wine 30kg, particle diameter are the Fructus actinidiae chinensiss fruit grain 40kg of 2mm or so, particle diameter is 2mm or so, Gu Body Sal 1100kg, concentration are 5wt% saline solution 600kg, after mix homogeneously；Pour into pickling pool (ultraviolet sterilization 30min with On), after compression is floating, highly about 2.6 meters of pepper blank raw material, in the edible wine that the surface spray concentration of pepper blank is 75wt% Smart solution, fountain height press 0.6kg/m2Calculate, cover Chi Gai, check sealing condition, it is ensured that sealing, four are covered in the pond of pickling pool Angle and centre uniformly press stone, and stone gross mass is 400kg, pickles 32 days, that is, obtains less salt yellow pepper base.Less salt yellow pepper Its pH of base is 4.2, sourer；Aminoacid free state nitrogen 0.12%, has delicate flavour sense；Sodium chloride content 7% is slightly salty；There is thin perfume (or spice) Taste, color are golden yellow, and bright color illustrates that ferment effect is also not reaching to preferable level.
Comparative example 2
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix Enter Fructus actinidiae chinensiss fruit grain 40kg, solid Sal 1100kg that white wine 30kg, particle diameter are 2mm or so, concentration is 5wt% saline solutions 600kg, after mix homogeneously；Pour the rectangle underground pickling pool that area is 4 square metres (2m*2m), depth is 3 meters into (ultraviolet Sterilizing more than 30min), after compression is floating, highly about 2.6 meters of pepper blank raw material in the surface spray concentration of pepper blank is The edible alcohol solution of 75wt%, fountain height press 0.6kg/m2Calculate, cover Chi Gai, check sealing condition, it is ensured that sealing, salting down The pond in pond processed covers corner and centre uniformly presses stone, and stone gross mass is 400kg, pickles 32 days, that is, obtains less salt Huang peppery Green pepper base.Its pH of less salt yellow pepper base is 4.02, sourer；Aminoacid free state nitrogen 0.14%, delicious flavour is not crisp；Sodium Chloride Content 6.7%, salinity is agreeable to the taste；Fragrance is thin, and color is golden yellow, and bright color, nutrient composition content are low.Illustrate appropriate Yacon fruit grain is conducive to improving yellow pepper base pickles effect, increases its nutritional labeling, improves local flavor.
Embodiment 3
Except the vertical clapboard with a diameter of 4cm holes is arranged in the pickling pool of underground, feed way is to pour floor space in batches into For 4 square metres, depth is 3 meters of underground pickling pool (more than ultraviolet sterilization 30min), and each half of dividing plate or so is successively added Time interval 10h, compresses sealing after adding the first batch of material；After the completion of overall charging, compress outside floating, remaining is with embodiment 1. , in addition to advantage described in embodiment 1, mouthfeel is more preferably for the product for arriving.
Embodiment 4
Except dividing plate is arranged in the pickling pool of underground, to pour floor space into for 4 square metres in batches, depth is 3 meters to feed way Underground pickling pool (more than ultraviolet sterilization 30min), each half of dividing plate or so, successively add time interval 10h, add first Sealing is compressed after batch of material；After the completion of overall charging, compress outside floating, remaining is with embodiment 2.The product for obtaining is except with embodiment Outside advantage described in 2, mouthfeel is more preferably.
Embodiment 5
By new fresh flat mushroom by after boiling water is precooked, cools down, being dehydrated with dewatering after embodiment 1 in obtained by less salt Huang it is peppery The mixing of green pepper base, vegetable oil, monosodium glutamate and spice, sealing；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are 61.4： 15.8：15.8：0.8：0.8.
Gained is vinegar-pepper, and Pleurotus ostreatus mouthfeel is good, and soft texture simultaneously high resilience, flavour are delicious, salty comfortable mouth.
Under air-proof condition, long shelf-life, and color keep is constant after long-time is preserved, flavor taste is more preferably.
Embodiment 6
By new fresh flat mushroom by after boiling water is precooked, cools down, being dehydrated with dewatering after embodiment 2 in obtained by less salt Huang it is peppery The mixing of green pepper base, vegetable oil, monosodium glutamate and spice, sealing obtain vinegar-pepper Pleurotus ostreatus；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are 61.4： 15.8：15.8：0.8：0.8.
Gained is vinegar-pepper, and Pleurotus ostreatus mouthfeel is good, and soft texture simultaneously high resilience, flavour are delicious, salty comfortable mouth.
Under air-proof condition, long shelf-life, and color keep is constant after long-time is preserved, flavor taste is more preferably.
Embodiment 7
By new fresh flat mushroom by after boiling water is precooked, cools down, being dehydrated with dewatering after embodiment 3 in obtained by less salt Huang it is peppery The mixing of green pepper base, vegetable oil, monosodium glutamate and spice, sealing obtain vinegar-pepper Pleurotus ostreatus；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are 61.4： 15.8：15.8：0.8：0.8.
Gained is vinegar-pepper, and Pleurotus ostreatus mouthfeel is good, and soft texture simultaneously high resilience, flavour are delicious, salty comfortable mouth, and mouthfeel is relative to be implemented Example 5 is more delicious.
Under air-proof condition, long shelf-life, and color keep is constant after long-time is preserved, flavor taste is more preferably.
Embodiment 8
By new fresh flat mushroom by after boiling water is precooked, cools down, being dehydrated with dewatering after embodiment 4 in obtained by less salt Huang it is peppery The mixing of green pepper base, vegetable oil, monosodium glutamate and spice, sealing obtain vinegar-pepper Pleurotus ostreatus；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are 61.4： 15.8：15.8：0.8：0.8.
Gained is vinegar-pepper, and Pleurotus ostreatus mouthfeel is good, and soft texture simultaneously high resilience, flavour are delicious, salty comfortable mouth, and mouthfeel is relative to be implemented Example 6 is more delicious.
Under air-proof condition, long shelf-life, and color keep is constant after long-time is preserved, flavor taste is more preferably.

Claims (10)

1. the preparation method of the vinegar-pepper Pleurotus ostreatus of a kind of less salt yellow pepper base modulation, it is characterised in that
By new fresh flat mushroom after precook, cool down, be dehydrated with dewatering after less salt yellow pepper base, vegetable oil, monosodium glutamate and fragrant pungent Material mixing, sealing；
Wherein, after Pleurotus ostreatus and dewatering less salt yellow pepper base, vegetable oil, monosodium glutamate, the mass ratio of spice are (60-70)：(15- 20)：(15-20)：(0.5-1.0)：(0.5-1.0)；
The preparation method of the less salt yellow pepper base is comprised the following steps：
1) after by fresh yellow pepper feed stock chip or cutting, with white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain and solid Sal Mixing, adds the further mix homogeneously of saline solution, obtains yellow pepper base raw material；
The quality of the fresh yellow pepper raw material and white wine, Fructus actinidiae chinensiss fruit grain, yacon fruit grain, solid Sal and saline solution Than for 100:(0.1～0.5):(0.2～0.5):(0.2～0.5):(10～14)：(6～8)；The quality percentage of the saline solution Specific concentration is 4～6%；
2) yellow pepper base raw material is pickled using underground pickling pool, the pickling pool includes cell body and supporting with cell body Chi Gai, the cell body are shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；The Chi Gai When combining with the cell body, Chi Gai seals cell body, and Chi Gai can be slided up and down along cell body axle center；Yellow pepper base raw material is loaded In pickling pool cell body, edible ethanol is sprayed on the yellow pepper base raw material surface, cover Chi Gai, make cell body interior sealing, in Chi Gai It is upper to press 50～150kg/m2Standard press weight, after pickling 30～40 days, obtain final product.
2. preparation method according to claim 1, it is characterised in that：Pour yellow pepper base raw material the side of underground pickling pool into To add in two batches, two batches are separately added into the side of dividing plate to formula, and second batch adds the time for 10-20h after first addition, two batches Add in 24h；
Two batch of materials are isolated by dividing plate, do not contact with each other, are only being close to the hole that Chi Gai Chu Sheshi both sides gas mutually can flow.
3. preparation method according to claim 1 and 2, it is characterised in that：The fresh yellow pepper be cut into length for 3～ 8mm Fructus Capsicis section is cut into the capsicum piece of (8～10) mm × (8～10) mm.
4. preparation method according to claim 1, it is characterised in that：The fresh yellow pepper raw material and white wine, Mi The mass ratio of monkey peach fruit grain, yacon fruit grain, solid Sal and saline solution is 100:(0.2～0.3):(0.2～0.3):(0.2 ～0.3):(10～12)：(6～8).
5. the preparation method according to claim 1 or 4, it is characterised in that：
The particle diameter of the Fructus actinidiae chinensiss fruit grain is 1～3mm；
The particle diameter of the yacon fruit grain is 1～3mm；
The mass percent concentration of the saline solution is 20～30%.
6. preparation method according to claim 1, it is characterised in that：By new fresh flat mushroom after precooking, cooling down, be dehydrated with Less salt yellow pepper base, vegetable oil, monosodium glutamate and spice mixing after dewatering, after sealing, further sterilize 15- in 80-90 DEG C After 25min, cooling.
7. preparation method according to claim 1, it is characterised in that：The cell body capacity of the pickling pool is 8～12m3；
The concentration of the edible ethanol is 60～80%；Fountain height of the edible ethanol on yellow pepper base raw material surface is 0.5 ～1.5kg/m2。
8. preparation method according to claim 1, it is characterised in that：Yellow pepper base raw material is filled into the 2/3 of cell body height ～7/8；
The fresh yellow pepper through stalk, clean and drain pretreatment；
Before yellow pepper base raw material is loaded in pickling pool cell body, to carrying out ultraviolet disinfection process in pickling pool cell body.
9. the preparation method according to claim 1 or 8, it is characterised in that：After second batch adds the time for first addition 10-12h。
10. the preparation method according to claim 1,2,4,6 or 7, it is characterised in that：0～12 day time period is pickled, in pond Cover by 50～80kg/m2Standard press weight, pickle 13～24 day time period, cover by 80～120kg/m in pond2Mark Standard presses weight, pickles 25～40 day time period, covers by 120～150kg/m in pond2Standard press weight.
CN201611153795.5A 2016-12-14 2016-12-14 Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms Pending CN106579362A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101961044A (en) * 2009-07-22 2011-02-02 贵州省遵义县辣椒食品厂 Preservation and storage method of fresh pepper blank in large pools
CN102524758A (en) * 2012-02-23 2012-07-04 牛春平 Pleurotus ostreatus edible mushroom food and producing method thereof
CN202958691U (en) * 2012-11-09 2013-06-05 天津康澜食品有限公司 Hot pepper pickling system
CN104137977A (en) * 2014-08-08 2014-11-12 湖南农业大学 Processing method of low-salt chopped pepper blank
CN105455107A (en) * 2015-12-23 2016-04-06 青岛工学院 Fruit flavored chili sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101961044A (en) * 2009-07-22 2011-02-02 贵州省遵义县辣椒食品厂 Preservation and storage method of fresh pepper blank in large pools
CN102524758A (en) * 2012-02-23 2012-07-04 牛春平 Pleurotus ostreatus edible mushroom food and producing method thereof
CN202958691U (en) * 2012-11-09 2013-06-05 天津康澜食品有限公司 Hot pepper pickling system
CN104137977A (en) * 2014-08-08 2014-11-12 湖南农业大学 Processing method of low-salt chopped pepper blank
CN105455107A (en) * 2015-12-23 2016-04-06 青岛工学院 Fruit flavored chili sauce

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