CN106616685A - Honey and soy sauce autumn chilli and processing method thereof - Google Patents
Honey and soy sauce autumn chilli and processing method thereof Download PDFInfo
- Publication number
- CN106616685A CN106616685A CN201710000857.7A CN201710000857A CN106616685A CN 106616685 A CN106616685 A CN 106616685A CN 201710000857 A CN201710000857 A CN 201710000857A CN 106616685 A CN106616685 A CN 106616685A
- Authority
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- China
- Prior art keywords
- capsicum
- honey
- soy sauce
- chilli
- autumn
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Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 51
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 42
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 67
- 239000001390 capsicum minimum Substances 0.000 claims description 67
- 240000008574 Capsicum frutescens Species 0.000 claims description 66
- 230000018044 dehydration Effects 0.000 claims description 16
- 238000006297 dehydration reaction Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000002425 crystallisation Methods 0.000 claims description 2
- 230000008025 crystallization Effects 0.000 claims description 2
- 230000001351 cycling effect Effects 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 230000003252 repetitive effect Effects 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 230000037303 wrinkles Effects 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 1
- 238000011049 filling Methods 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses honey and soy sauce autumn chilli and a processing method thereof. The processing method comprises the following steps: taking fresh meaty chilli which is picked in the middle of September and grows fully as a raw material; washing the complete meaty chilli to remove impurities of the surfaces of the meaty chilli, air-drying the surface of the meaty chilli, then removing the stem on the top of the chilli to form an opening, throwing out chilli seeds, retaining white main and collateral channels in chilli pulp, washing again, placing the chilli in a shady, cool, dry and ventilated place, and air-drying for 8-12 hours at the temperature of 20-25 DEG C; neatly stacking the chilli in a net grate under the condition that chilli openings face upwards, filling honey in the chilli until the honey submerges the chilli, and dehydrating for 24-36 hours; placing the chilli which is filled with the honey and is dehydrated in boiled brewed light soy sauce, and soaking for 24-36 hours until the chill recovers to be in the original plump state; and taking out the soaked chilli from the light soy sauce, and draining the soy sauce to obtain the finished product which is the honey and soy sauce autumn chilli. The product is unique in taste, the technique is scientific, and the marketing prospect is good.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of honey soy sauce autumn capsicum and preparation method thereof.
Background technology
Chilli products is deep always to be had deep love for by countries in the world personage because of its unique pungent.China makes chilli products
It is with a long history, according to different style of cooking features, there are Sichuan bubble green pepper, chili oil, the liquor-saturated capsicum of Hunan chopped chilli and Anhui etc..In numerous brands
Bubble green pepper and chopped chilli sauce be always in the ground style of cooking such as Sichuan and Hunan or dish indispensable condiment.
Previous chilli products focuses on peppery degree and the shelf-life of capsicum in manufacturing process；With environmental protection concept
Lifted, present people are more the mouthfeels and industrialized mass production for focusing on chilli products, to capsicum nutrient content itself
Keep research less, or even there is the exceeded phenomenon of nitrites material because of preparation method not science in many traditional products.Cause
This, inexpensive, in good taste and preparation method health science chilli products is R＆D direction main at present.
The content of the invention
The present invention is through judging in a large number all kinds of chilli products and proposing one on the basis of understanding its relative production technique
Plant special taste and the honey soy sauce autumn capsicum of process science and preparation method thereof.
It is of the invention to adopt the following technical scheme that for achieving the above object, a kind of preparation method of honey soy sauce autumn capsicum, its
It is characterised by concretely comprising the following steps：
（1）Select mid-September harvesting and the full fleshiness capsicum of fresh Growth is used as raw material；
（2）First complete fleshiness capsicum is rinsed to remove the impurity on its surface, surface removes capsicum top handle after drying
Opening, throws away chilli seed, and retains the white channels and collaterals in capsicum flesh, cleans again, is positioned over cool place and is dried ventilation in 20-
25 DEG C of air-dried 8-12h, until the not dehydration of capsicum surface produces wrinkle, internal diffusate is slightly tacky；
（3）It is put into net in a reservoir to comb, by capsicum mouth, upward block pattern row pattern in net is combed, then pours into honey to the inside of capsicum,
And add honey to not having capsicum, carry out dehydration 24-36h, then cover capsicum with another net comb and after fixing by container
Interior honey is leached and used for next group dehydration；
（4）Capsicum Jing after honey dehydration is put into boils brewageing in type light soy sauce of cooling, the moisture and salt in light soy sauce
Divide and capsicum is entered by osmosis, capsicum recovers to original full state after immersion 24-36h；
（5）Brewed good capsicum is taken out from light soy sauce, to be leached and obtain finished product honey soy sauce autumn capsicum after soy sauce, it is instant also
The capsicum for remaining with a small amount of soy sauce can be carried out vacuum packaging storage, transport, sale.
Further preferably, step（1）Described in fleshiness capsicum it is from green or red, length 12-15cm and maximum straight
The long red pepper class fleshiness capsicum of footpath 2-3cm.
Further preferably, step（3）Directly use during using water content in the honey of rear bleeding without departing from original water content 20%
Use in next batch dehydration；Step（3）When exceeding original water content 20% using water content in the honey of rear bleeding, by honey
Carry out vacuum drying in 50 DEG C to recover to be used for next batch dehydration after original water content.
Further preferably, step（5）During using the weight content of honey in the soy sauce of rear bleeding more than 30%, by what is leached
Soy sauce is cooled to 5 DEG C separates out honey crystallization, and after filtration, light soy sauce and honey repetitive cycling are used.
Further preferably, step（3）Described in net comb from mesh diameter for 20mm circular stainless (steel) wire comb.
Honey soy sauce autumn capsicum of the present invention, it is characterised in that prepared by said method.
The technical solution used in the present invention has the advantage that and feature：
The present invention selects the fleshiness capsicum for closing on mid-autumn harvesting, because growth is in the big weather bar of sunshine-duration length, day and night temperature
Under part, nutrient content contained by unit mass such as vitamin A, C, E, riboflavin etc. are above the capsicum plucked in other seasons；Capsicum
Color and luster is optimal, and the low juice viscosity highest of capsicum water content, mouthfeel is partially crisp glutinous, and optimum produces nutrient content, excellent in color
High-quality product.
The present invention selects the mode using honey dehydration, can to greatest extent to the vitamin component of high-load in capsicum
Protected；Honey is high because of viscosity, and containing certain colloid, can keep the original form of capsicum, will not produce similar drying in the air
Shine, air-dry, atrophy, surface wrinkling and the pigment destruction that dehydration means cause such as salt is pickled；Honey possesses in itself sterilization and anti-corrosion
Function, therefore the capsicum Jing after this PROCESS FOR TREATMENT need not again add any artificial color and preservative.
Because making only with honey and soy sauce, low salinity is maintained to greatest extent final obtained product of the invention
The original flavor and color and luster of capsicum, the finished product collection for finally giving is sweet, peppery, salty, fresh taste, and mouthfeel is crisp, chews tasty and refreshing without slag, pleasant impression
It is fragrant and sweet；The carrying preferably of its vacuum packing product, can be adapted to majority of populations and eats as snacks, garnishes, fast food companion etc..
Excessive honey and soy sauce in the present invention, using the vacuum distillation and filtration of safety and science profit again is reclaimed
With, can effective reduces cost, reduce discharge.
The capsicum variety that the present invention is selected is the fresh sharp green pepper of fleshiness length, and such variety yield is high, and cheap, raw material is to finished product
Between profit margin it is big；Selection makes in the fall, makes full use of the clear and crisp days of autumn, the optimum climatic superiority of fruits and vegetables；Processing
The finished product for going out, the vegetable species that the listing phase is in are few, price late autumn or winter, possess more sale spaces；Whole sale
Phase most area temperature is relatively low, the transport and preservation of suitable product；Therefore economically say, be suitable as industry to send out
Exhibition.
Concrete real-time mode
The above of the present invention is described in further details by the following examples, but this should not be interpreted as the present invention
The scope of above-mentioned theme is only limitted to below example, and all technologies realized based on the above of the present invention belong to the present invention's
Scope.
Embodiment
The new cerise cayenne peppers of 20kg are weighed, Jing clean, remove seed, after drying, mesh is placed in stainless steel cask straight
Footpath is combed for the circular stainless (steel) wire of 20mm, by capsicum block pattern row pattern in circular stainless (steel) wire comb, starts plus fill honey, and capsicum is empty
After chamber is filled in turn, then filling honey had not just had capsicum toward bucket, carried out dehydration 30h；Afterwards, it is stainless with another same diameter
Steel gauze comb covers capsicum and fixes, and by most of honey in stainless steel cask mouth down 5-10h is poured out and keep, and honey is dripped
Go out, give over to next group dehydration and use, it is intended to be fully dehydrated capsicum using the high pol characteristic of honey；Treat honey almost no longer down
Drop, bucket is put well upward with capsicum again mouth, first adds toward capsicum cavity and boils overcooled light soy sauce, afterwards will be raw
Take out soy sauce add to not capsicum, through about 30h, leach soy sauce and get product honey soy sauce autumn capsicum, it is instant also can to retain
The capsicum for having a small amount of soy sauce carries out vacuum packaging storage, transport, sale.
General principle, principal character and the advantage of the present invention is embodiment above describes, the technical staff of the industry should
Understand, the present invention is not restricted to the described embodiments, the original for simply illustrating the present invention described in above-described embodiment and specification
Reason, under the scope without departing from the principle of the invention, the present invention also has various changes and modifications, and these changes and improvements each fall within
In the scope of protection of the invention.
Claims (6)
1. a kind of preparation method of honey soy sauce autumn capsicum, it is characterised in that concretely comprise the following steps：
（1）Select mid-September harvesting and the full fleshiness capsicum of fresh Growth is used as raw material；
（2）First complete fleshiness capsicum is rinsed to remove the impurity on its surface, surface removes capsicum top handle after drying
Opening, throws away chilli seed, and retains the white channels and collaterals in capsicum flesh, cleans again, is positioned over cool place and is dried ventilation in 20-
25 DEG C of air-dried 8-12h, until the not dehydration of capsicum surface produces wrinkle, internal diffusate is slightly tacky；
（3）It is put into net in a reservoir to comb, by capsicum mouth, upward block pattern row pattern in net is combed, then pours into honey to the inside of capsicum,
And add honey to not having capsicum, carry out dehydration 24-36h, then cover capsicum with another net comb and after fixing by container
Interior honey is leached and used for next group dehydration；
（4）Capsicum Jing after honey dehydration is put into boils brewageing in type light soy sauce of cooling, the moisture and salt in light soy sauce
Divide and capsicum is entered by osmosis, capsicum recovers to original full state after immersion 24-36h；
（5）Brewed good capsicum is taken out from light soy sauce, to be leached and obtain finished product honey soy sauce autumn capsicum after soy sauce, it is instant also
The capsicum for remaining with a small amount of soy sauce can be carried out vacuum packaging storage, transport, sale.
2. the preparation method of honey soy sauce autumn capsicum according to claim 1, it is characterised in that：Step（1）Described in
Fleshiness capsicum is from green or the long red pepper class fleshiness capsicum of red, length 12-15cm and maximum gauge 2-3cm.
3. the preparation method of honey soy sauce autumn capsicum according to claim 1, it is characterised in that：Step（3）Using rear drip
In the honey for going out water content without departing from original water content 20% when be directly used in next batch dehydration use；Step（3）Using rear drip
When water content exceeds original water content 20% in the honey for going out, honey is carried out into vacuum drying in 50 DEG C and is recovered after original water content
Use for next batch dehydration.
4. the preparation method of honey soy sauce autumn capsicum according to claim 1, it is characterised in that：Step（5）Using rear drip
When the weight content of honey is more than 30% in the soy sauce for going out, the soy sauce of bleeding is cooled to into 5 DEG C separates out honey crystallization, after filtration,
Light soy sauce and honey repetitive cycling are used.
5. the preparation method of honey soy sauce autumn capsicum according to claim 1, it is characterised in that：Step（3）Described in
The circular stainless (steel) wire that net is combed from mesh diameter for 20mm is combed.
6. a kind of honey soy sauce autumn capsicum, it is characterised in that be obtained in the method by described in any one in claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710000857.7A CN106616685A (en) | 2017-01-03 | 2017-01-03 | Honey and soy sauce autumn chilli and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710000857.7A CN106616685A (en) | 2017-01-03 | 2017-01-03 | Honey and soy sauce autumn chilli and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616685A true CN106616685A (en) | 2017-05-10 |
Family
ID=58838315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710000857.7A Pending CN106616685A (en) | 2017-01-03 | 2017-01-03 | Honey and soy sauce autumn chilli and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616685A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113092406A (en) * | 2021-04-08 | 2021-07-09 | 晨光生物科技集团股份有限公司 | Method for quickly predicting capsanthin appearance quality change |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN103027270A (en) * | 2012-12-19 | 2013-04-10 | 山东武定府酿造有限公司 | Oil-soaked pepper producing process |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
-
2017
- 2017-01-03 CN CN201710000857.7A patent/CN106616685A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN103027270A (en) * | 2012-12-19 | 2013-04-10 | 山东武定府酿造有限公司 | Oil-soaked pepper producing process |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113092406A (en) * | 2021-04-08 | 2021-07-09 | 晨光生物科技集团股份有限公司 | Method for quickly predicting capsanthin appearance quality change |
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Application publication date: 20170510 |