CN106722882A - A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation - Google Patents
A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation, not only tart flavour is soft for the vinegar-pepper acupuncture needle mushroom that the less salt yellow pepper base prepared by the method for the present invention is modulated, have fragility and toughness concurrently, taste is tasty and refreshing, deliciousness, salinity is agreeable to the taste, aromatic flavour, bright color, and preparation method is simple, be adapted to large-scale industrial production, the vinegar-pepper acupuncture needle mushroom of preparation is under air-proof condition, long shelf-life, meets application requirement.
Description
Technical field
The present invention relates to a kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation, belong to acupuncture needle mushroom local flavor food
Product processing technique field,
Background technology
Acupuncture needle mushroom is nutritious, and A sweety scent assails the nostrils.The compact exquisiteness of its cap, white cap, cadre's likeness in form acupuncture needle, therefore named acupuncture needle
Mushroom.Acupuncture needle mushroom is rich in trace element zinc and amino acid, and the strong body intelligence development of energy, antibacterial gives protection against cancer, and additionally mushroom can also reduce cholesterol, have
Preventing hypertension and miocardial infarction, treatment hepatopathy and intestines and stomach canker function.It is more complete containing essential amino acid composition, its
Middle lysine and arginine content especially enrich, and zinc content is higher, to the height and intelligence that increase intelligence especially to children
Power development plays the role of good, person " increasing intelligence mushroom ".
At present, acupuncture needle mushroom is more based on marketing fresh, and also based on the preliminary working such as salt marsh, intensive processing product lacks acupuncture needle mushroom product
Weary, added value is relatively low.Therefore, developing health, the acupuncture needle mushroom new product of nutrition can not only widen acupuncture needle mushroom market, meet consumption
Person's demand various to acupuncture needle mushroom product, and huge economic benefit can be brought.
And existing others are similar to mushroom class when vinegar-pepper food is made, it is necessary to add substantial amounts of salt, tasty agents and food to prevent
Rotten agent, not only mouthfeel is not good, is unfavorable for health, and the holding time is short, is unfavorable for industrialized large-scale production.
The content of the invention
Technical problem present in preparation process for existing vinegar-pepper acupuncture needle mushroom, it is offer one that the purpose of the present invention is
Kind of less salt, local flavor is good, nutritious, have fragility concurrently and toughness, and the vinegar-pepper acupuncture needle mushroom that can be preserved for a long time preparation method, the party
Method low production cost, process is simple, are conducive to large-scale production.
In order to realize above-mentioned technical purpose, the invention provides a kind of system of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation
Preparation Method, by fresh acupuncture needle mushroom by after precooking, cool down, being dehydrated with draining after less salt yellow pepper base, vegetable oil, monosodium glutamate and
Spice mixes, sealing；
Wherein, after acupuncture needle mushroom and draining 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 segment, with white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid
Salt mixes, and adds saline solution and is further well mixed, and obtains yellow pepper base raw material；
The fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt 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 includes pond body and matches somebody with somebody with pond body
The Chi Gai of set, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；It is described
Chi Gai seals pond body when Chi Gai is combined with the pond body, and Chi Gai can be slided up and down along pond body axle center；By yellow pepper base raw material
Load in pickling pool pond body, edible alcohol is sprayed on the yellow pepper base raw material surface, cover Chi Gai, make pond body interior sealing,
Pond is covered by 50~150kg/m2Standard press weight, after pickling 30~40 days, obtain final product.
Technical scheme, a small amount of white wine, Kiwi berry fruit, snow have been allocated into by primary raw material of yellow pepper
Lotus fruit fruit and appropriate solid salt and saline solution are used as auxiliary material.Each auxiliary material is actively assisted below being produced in yellow pepper curing process
Same effect：White wine is to be brewed to form by the grape extraction juice after fermentation of white grape 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 alcoholic fermentation and lactic fermentation
The acid (such as lactic acid and acetic acid) of generation, sugar, fragrance matter, amino acid, protein and vitamin (C, B1, B2, B12, PP etc.)；
Kiwi berry fruit and Smallantus sonchifolium fruit belong to natural fruit, all micro- containing abundant mineral matter such as calcium, magnesium, iron, zinc, potassium, selenium etc.
Secondary element, and the FOS content in Smallantus sonchifolium fruit reaches the 60~70% of Smallantus sonchifolium dry weight, Kiwi berry fruit also contain compared with
High antioxygenic property vegetalitas chemical substance sod, and contain acids (such as vitamin C, grape acid, citric acid, the apple more than species
Tartaric acid etc.) and abundant amino acid.(inoxidizability is kind for natural phenolic material and vegetalitas chemical substance sod in white wine
3.3 times or so of eggplant) preferable inoxidizability is respectively provided with, the inoxidizability of yellow pepper base product can be improved, its color and luster is protected, prevent
Only brown stain, and extend its holding time.Abundant acids, the second included in white wine, Kiwi berry fruit and Smallantus sonchifolium fruit
Alcohol and amino acid 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 grape wine due to haematochrome containing nature etc.,
The color and luster of yellow pepper base can be influenceed.And the FOS that Smallantus sonchifolium is included has sweet taste, but it is difficult to be absorbed by the body, but many experiments
Show that it can be utilized by some beneficial microbes, such as lactic acid bacteria class, it is impossible to utilized by pathogenic microorganism etc., so as to promote beneficial micro-
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, the local flavor for being introduced as improving yellow pepper base of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, protection color and luster, increasing
Ensure Liquid composition and extend its shelf-life there is positive role.Salt is most important material in fermentation process, higher
Salt content can quickly suppress the aerobic respiration of capsicum, prevent nutriment to be lost in, and accelerate beneficial microbe fermentation, but salinity contains
Amount is too high to influence 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 fermentation process is slow, and the flavor substance and nutrient content of pepper blank are low.Technical scheme is introducing white grape
After the components such as wine, Smallantus sonchifolium and Kiwi berry, can effective fast culture advantage probioticses, fermentation efficiency is improved, while introducing
Substantial amounts of nutritional ingredient, realizes the Rapid Fermentation under low-salt conditions, prepares local flavor foot, nutritious yellow pepper base.
And after the yellow pepper base for preparing the above method is used to allocate acupuncture needle mushroom, will not only cover yellow pepper base
Original flavor, moreover it is possible to cooperate with acquisition to have fragility and toughness, the effect of the delicious vinegar-pepper acupuncture needle mushroom of flavour concurrently.
Technical scheme employs the environmental conditions such as underground great Chi pickling process, the temperature of underground pond stabilization, receives
Ectocine is small, 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 pond body, and the certain pressure of applying is covered in pond.Yellow pepper is mainly based upon to be acted in salt
Float over solution surface on after lower dehydration, salt solution and yellow pepper occur and be layered, salt solution cannot act on yellow pepper, pickle effect compared with
Difference；Simultaneously by the way that after fermentation, pickling pool occurs complicated Chemical Physics change, and such as Volume Changes, chemical composition change,
Carbon dioxide and volatile small organic molecule are such as produced, system stability is poor.Can make under being acted on by active pool lid and pressure
Yellow pepper is fully contacted with salt solution, 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 the stabilization of fermentation process.
By fresh acupuncture needle mushroom by after precooking, cool down, being dehydrated with draining after less salt yellow pepper base, vegetable oil, monosodium glutamate with
And spice mixing, after sealing, further in after 80-90 DEG C of sterilization 15-25min, cool down.
Yellow pepper base raw material is poured into the mode of underground pickling pool to add in two batches, two batches are separately added into the one of dividing plate
Side, it is 10-20h after first addition that second batch adds the time, and two batches are added in 24h；
Two batch of materials are isolated by dividing plate, are not contacted with each other, and only can mutually flowed close to Chi Gai Chu Sheshi both sides gas
Hole.
Wherein, the dividing plate top is connected with pickling pool Chi Gai, and bottom is connected with bottom of pond.
It is 12-15h after first addition that further preferred second batch adds the time.
It is preferred that a diameter of 4-6cm in the hole.
Technical scheme controls the time interval of casings in twice by batch charging, keeps between two batch of materials
Gas circulation, obtain unexpected synergistic function, the mouthfeel of two batch of materials is largely improve simultaneously.
Preferred scheme, the fresh yellow pepper by 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 ingredient is reduced.
More preferably scheme, the fresh yellow pepper is cut into length for 3~8mm capsicums section or is cut into (8~10) mm × (8
The capsicum piece of~10) mm.Capsicum segment or slicing treatment are more beneficial for the dipping of salt solution, accelerate the deactivated speed of capsicum
Degree, reduces capsicum aerobic respiration in itself, advantageously reduces the loss of capsicum nutriment.
Preferred scheme, the fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, 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 matching somebody with somebody can obtain the yellow pepper base that local flavor is more sufficient, nutrition is more rich.
Preferred scheme, it is 10-12h after first addition that second batch adds the time.
More preferably scheme, the particle diameter of the Kiwi berry fruit is 1~3mm；The particle diameter of the Smallantus sonchifolium fruit be 1~
3mm.Kiwi berry is switched to appropriate particle diameter with Smallantus sonchifolium, is conducive to the mixing of Kiwi berry and Smallantus sonchifolium and yellow pepper raw material, while
Be conducive to the quick release of its active ingredient for including, improve fermented quality.
More preferably scheme, the salt water energy rapid damage yellow pepper and the eucaryotic cell structure of fruit of appropriate consumption, suppress it
Aerobic respiration, reduces nutriment loss.
Preferred scheme, the pond body capacity of the pickling pool is 8~12m3.Pickling pool of the invention is underground pond, typically
Floor space is 3~5 square metres, and bottom surface is square or circular regular rectangle.The inner surface of pickling pool need to be done at waterproof
Reason, concrete bottoming, concrete surface patch ceramics, Chi Gai is macromolecular material or wooden materials, and pond lid surrounding does encapsulation process,
Such as sealed rubber covers.
Preferred scheme, the concentration of the edible alcohol is 60~80%；The edible alcohol is in yellow pepper base stock chart
The fountain height in face is 0.5~1.5kg/m2.Sprinkling edible alcohol is mainly kill harmful microorganism, while the ethanol that alcohol is included
As fermentation raw material.
Preferred scheme, the 2/3~7/8 of pond body height is filled by yellow pepper base raw material.Reserved in pickling pool body certain
Space is conducive to pond to cover lower slider.
Preferred scheme, it is ultraviolet to being carried out in pickling pool pond body before yellow pepper base raw material is loaded in pickling pool pond body
Disinfect, can effectively kill harmful microorganism.
More preferably scheme, pickles 0~12 day time period, is covered by 50~80kg/m in pond2Standard press weight, salt down
13~24 day time period of system, covered by 80~120kg/m in pond2Standard press weight, 25~40 day time period is pickled, in pond
Cover by 120~150kg/m2Standard press weight.By studying physics and change in yellow pepper fermentation process in pickling pool
Learn change, the pressure covered by appropriate adjustment pond can make the environment in pickling pool keep stabilization, at the same be conducive to yellow pepper with
Being fully contacted for salt solution, 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 desalination, letter during following process
Change technological process, reduced the loss of flavor substance and nutritional ingredient, 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, natural lucifuge characteristic so that pepper blank is difficult by environment temperature in curing process
The influence of degree, compared with being pickled using polybag and other containers, storage condition is more stablized, and the pepper blank quality of preservation is more
It is good, while avoiding the wasting of resources and environmental pollution caused using polybag；
3rd, technical scheme is by fresh yellow pepper and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and salt
Pickled etc. component, synergistic function substantially, obtains flavor substance foot, Huang in good taste, nutritious between each component
Pepper blank.
4th, the yellow pepper base color and luster for being prepared in technical scheme is good, is yellow or golden yellow, solves existing skill
The technological deficiency for avoiding being prepared using yellow pepper yellow pepper base due to the yellow pepper capsicum uranidin for containing stability difference in art.
5th, technical scheme prepare less salt pepper blank at 30~40 days with preferable flavor taste, can
Stored 2~3 years with pickling pool, more preferably, and color and luster is constant for flavor taste.
6th, the year storage capacity of processing enterprise capsicum can be substantially improved using pickling pool for technical scheme, not by capsicum
The influence of the various uncertain factors such as the market price and yield, saves production cost.
7th, the mode of first passage batch charging, largely improves mouthfeel.
8th, the acupuncture needle mushroom mouthfeel that the yellow pepper base prepared using the present invention is allocated is good, has fragility and toughness, flavour concurrently
Deliciousness, 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 18
Individual month.
Specific embodiment
Specific examples below is intended to further illustrate present invention, rather than the protection of limitation the claims in the present invention
Scope.
Pickling pool in following examples is built：Cube or cylindrical pit are dug on level land, it is flat that floor space is about 4
Square rice, total capacity is about 8~12m3, pit inwall does water-proofing treatment using the bottoming such as cement, and cement surface patch ceramics is repaiied
Build up pond body；The Chi Gai supporting with pond body, shape is consistent with pond body bottom surface, standby using wood, and Chi Gai peripheries are 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, close to Chi Gai Chu Sheshi both sides gas
The hole that can mutually flow.
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 pond body, shape is consistent with pond body bottom surface, standby using wood, and Chi Gai peripheries use 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 Kiwi berry fruit 40kg, the Smallantus sonchifolium fruit 40kg that particle diameter is 2mm or so of white wine 30kg, particle diameter for 2mm or so, Gu
Body salt 1100kg, concentration is 5wt% saline solution 600kg, after being well mixed；Area is poured into for 4 square metres of (2m*2m), depth
It is 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, is the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, and fountain height presses 0.6kg/m2Calculate, cover pond
Lid, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool 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；Amino acid dissociates
State nitrogen 0.19%, taste is tasty and refreshing, deliciousness；Sodium chloride content 6.5%, salinity is agreeable to the taste；Aromatic flavour, color is 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 is reached 2~3 years, and after 2 years, color is protected
Hold constant, flavor taste is more preferably.
Embodiment 2
In terms of yellow line green pepper 8000kg is produced by Huarong, stalk, clean, drain surface moisture, be cut into (8~10) mm × (8~10)
The capsicum piece of mm, admixes Kiwi berry fruit 32kg, the saussurea involucrata that particle diameter is 2mm or so of white wine 16kg, particle diameter for 2mm or so
Fruit fruit 32kg, solid salt 96kg, concentration are 6wt% saline solution 57kg, after being well mixed；It is 4 square metres of (circles to pour into area
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, be the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, and fountain height presses 1.2kg/m2Calculate, cover
Chi Gai, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool uniformly presses stone, stone gross mass
Determined according to salting period, pickle 0~12 day time period, covered in pond and press 240kg/m2Stone, when pickling 13~24 days
Between section, covered in pond and press 400kg/m2Stone, pickles 25~36 day time period, is covered in pond and presses 500kg/m2Stone, salts down altogether
System 21 days, that is, obtain less salt pepper blank.Its pH of less salt yellow pepper base is 4.02, and tart flavour is milder；Amino acid free state nitrogen
0.22%, taste is tasty and refreshing, deliciousness；Sodium chloride content 7.3%, salinity is agreeable to the taste；Aromatic flavour, color is golden yellow, bright color.
Under air-proof condition, 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
It is good.
Comparative example 1
Pickled using common underground pickling pool, pickling pool pond body is cylinder, floor space is 4 square metres, and depth is 3
Rice, its pond capping is more than 4 square metres, can cover on pond body, closes pond body, but Chi Gai can not glide along pond 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 Kiwi berry fruit 40kg, the Smallantus sonchifolium fruit 40kg that particle diameter is 2mm or so of white wine 30kg, particle diameter for 2mm or so, Gu
Body salt 1100kg, concentration is 5wt% saline solution 600kg, after being well mixed；Pour into pickling pool (ultraviolet sterilization 30min with
On), after compression is floating, highly about 2.6 meters of pepper blank raw material is the edible wine of 75wt% in the surface spray concentration of pepper blank
Smart solution, fountain height presses 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, is pickled 32 days, that is, obtain less salt yellow pepper base.Less salt yellow pepper
Its pH of base is 4.2, sourer；Amino acid free state nitrogen 0.12%, there is delicate flavour sense；Sodium chloride content 7% is slightly salty；There is thin perfume (or spice)
Taste, color is 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
It is Kiwi berry fruit 40kg, the solid salt 1100kg of 2mm or so to enter white wine 30kg, particle diameter, and concentration is 5wt% saline solutions
600kg, after being well mixed；Pour into the rectangle underground pickling pool that area is 4 square metres (2m*2m), depth is 3 meters (ultraviolet
Sterilizing more than 30min), after compression is floating, highly about 2.6 meters of pepper blank raw material is in the surface spray concentration of pepper blank
The edible alcohol solution of 75wt%, fountain height presses 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, is pickled 32 days, that is, obtain less salt Huang peppery
Green pepper base.Its pH of less salt yellow pepper base is 4.02, sourer；Amino acid 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 is relatively low.Illustrate appropriate
Smallantus sonchifolium fruit is conducive to improving yellow pepper base pickles effect, increases its nutritional ingredient, improves local flavor.
Embodiment 3
Except the vertical clapboard with a diameter of 4cm holes is set in the pickling pool of underground, feed way is to pour into floor space in batches
It it is 4 square metres, depth is 3 meters of underground pickling pool (more than ultraviolet sterilization 30min), each half of dividing plate or so is successively added
Time interval 10h, sealing is compressed 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 set in the pickling pool of underground, feed way is 4 square metres to pour into floor space in batches, and depth is 3 meters
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
Fresh acupuncture needle mushroom is precooked by boiling water, is cooled down, be dehydrated after with draining after embodiment 1 in resulting less salt it is yellow
The mixing of pepper blank, vegetable oil, monosodium glutamate and spice, sealing；
Wherein, after acupuncture needle mushroom and draining 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 acupuncture needle mushroom mouthfeel is good, has fragility and toughness concurrently, and flavour is delicious, and salty comfortable mouth, aromatic flavour, color and luster is bright
It is beautiful, rich in nutrition content.
Under air-proof condition, color keep is constant after long shelf-life, and long-time preservation, and flavor taste is more preferably.
Embodiment 6
Fresh acupuncture needle mushroom is precooked by boiling water, is cooled down, be dehydrated after with draining after embodiment 2 in resulting less salt it is yellow
Pepper blank, vegetable oil, monosodium glutamate and spice mixing, sealing obtain vinegar-pepper acupuncture needle mushroom；
Wherein, after acupuncture needle mushroom and draining 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 acupuncture needle mushroom mouthfeel is good, has fragility and toughness concurrently, and flavour is delicious, and salty comfortable mouth, aromatic flavour, color and luster is bright
It is beautiful, rich in nutrition content.
Under air-proof condition, color keep is constant after long shelf-life, and long-time preservation, and flavor taste is more preferably.
Embodiment 7
Fresh acupuncture needle mushroom is precooked by boiling water, is cooled down, be dehydrated after with draining after embodiment 3 in resulting less salt it is yellow
Pepper blank, vegetable oil, monosodium glutamate and spice mixing, sealing obtain vinegar-pepper acupuncture needle mushroom；
Wherein, after acupuncture needle mushroom and draining 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 acupuncture needle mushroom mouthfeel is good, has fragility and toughness concurrently, and flavour is delicious, and salty comfortable mouth, aromatic flavour, color and luster is bright
It is beautiful, rich in nutrition content.Mouthfeel is more delicious with respect to embodiment 5.
Under air-proof condition, color keep is constant after long shelf-life, and long-time preservation, and flavor taste is more preferably.
Embodiment 8
Fresh acupuncture needle mushroom is precooked by boiling water, is cooled down, be dehydrated after with draining after embodiment 4 in resulting less salt it is yellow
Pepper blank, vegetable oil, monosodium glutamate and spice mixing, sealing obtain vinegar-pepper acupuncture needle mushroom；
Wherein, after acupuncture needle mushroom and draining 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 acupuncture needle mushroom mouthfeel is good, has fragility and toughness concurrently, and flavour is delicious, and salty comfortable mouth, aromatic flavour, color and luster is bright
It is beautiful, rich in nutrition content.Mouthfeel is more delicious with respect to embodiment 6.
Under air-proof condition, color keep is constant after long shelf-life, and long-time preservation, and flavor taste is more preferably.
Claims (10)
1. the preparation method of the vinegar-pepper acupuncture needle mushroom of a kind of less salt yellow pepper base modulation, it is characterised in that
By fresh acupuncture needle mushroom by after precooking, cool down, being dehydrated with draining after less salt yellow pepper base, vegetable oil, monosodium glutamate and perfume (or spice)
Pungent material mixing, sealing；
Wherein, after acupuncture needle mushroom and draining 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 segment, with white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid salt
Mixing, adds saline solution and is further well mixed, and obtains yellow pepper base raw material；
The quality of the fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt and saline solution
Than being 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 pond body and supporting with pond body
Chi Gai, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；The Chi Gai
Chi Gai seals pond body when being combined with the pond body, and Chi Gai can be slided up and down along pond body axle center；Yellow pepper base raw material is loaded
In pickling pool pond body, edible alcohol is sprayed on the yellow pepper base raw material surface, cover Chi Gai, make pond 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：Yellow pepper base raw material is poured into the side of underground pickling pool
To add in two batches, two batches are separately added into the side of dividing plate to formula, and it is 10-20h, two batches after first addition that second batch adds the time
Added in 24h；
Two batch of materials are isolated by dividing plate, are not contacted with each other, only in the hole that can be mutually flowed close to Chi Gai Chu Sheshi both sides gas.
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 capsicums 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, Smallantus sonchifolium fruit, solid salt 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 Kiwi berry fruit is 1~3mm；
The particle diameter of the Smallantus sonchifolium fruit 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 fresh acupuncture needle mushroom after precooking, cooling down, be dehydrated
Mix with the less salt yellow pepper base after draining, vegetable oil, monosodium glutamate and spice, after sealing, further in 80-90 DEG C of sterilization
After 15-25min, cooling.
7. preparation method according to claim 1, it is characterised in that：The pond body capacity of the pickling pool is 8~12m3；
The concentration of the edible alcohol is 60~80%；Fountain height of the edible alcohol 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 the 2/3 of pond body height
~7/8；
The fresh yellow pepper by stalk, clean and drain pretreatment；
Before yellow pepper base raw material is loaded in pickling pool pond body, to carrying out ultraviolet disinfection treatment in pickling pool pond 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, covered by 80~120kg/m in pond2Mark
Standard presses weight, pickles 25~40 day time period, is covered by 120~150kg/m in pond2Standard press weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611156421.9A CN106722882A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
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|---|---|---|---|
| CN201611156421.9A CN106722882A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
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| Publication Number | Publication Date |
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| CN106722882A true CN106722882A (en) | 2017-05-31 |
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Citations (5)
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|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
| 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 |
| 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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2016
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| 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 |
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
| 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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