CN107048275A - A kind of bubble green pepper cooking material and preparation method thereof - Google Patents
A kind of bubble green pepper cooking material and preparation method thereof Download PDFInfo
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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
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Abstract
The invention discloses a kind of bubble green pepper cooking material, include the component of following parts by weight：57 parts of sharp 40 50 parts of the green pepper of bubble, 30 40 parts of chilli oil, 5 10 parts of scallion oil, 5 10 parts of ginger of bubble, 46 parts of dried orange peel wine, 36 parts of bone medicinal extract, 57 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E.Preparation method includes：(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 100 110 DEG C, add the 10min of bubble shredded ginger frying 5, the sharp 10min of green pepper frying 8 of nodular bubble is added, bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, Shitake Mushroom P.E and dried orange peel wine, the 3min of frying 2 is finally sequentially added.This programme is by being specifically formulated obtained flavoring, and it is without any industrial chemicals, delicious flavour, while also having pharmacological action, can promote digestion, increase appetite.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of bubble green pepper cooking material and preparation method thereof.
Background technology
With demand more and more higher of the people to vegetable, change of the people to vegetable taste passes through the addition of flavouring mostly
To realize, but existing flavouring is added with a large amount of chemical addition agents mostly, and great harm is produced to health, if
It is difficult to produce preferable taste again without these chemical addition agents, this is difficult in health and the aspect of taste two while meeting people
Demand.At present, in the market do not contain industrial chemicals additive most products it is single, single taste, although realize strong
The requirement of health, but demand of the people to vegetable taste can not be met.
The content of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of bubble green pepper cooking material and preparation method thereof, can have
Effect solves existing flavoring and is added with a large amount of chemical addition agents, or but function is single without chemical addition agent, and single taste is asked
Topic.
To achieve the above object, the technical solution adopted for the present invention to solve the technical problems is：
A kind of bubble green pepper cooking material, includes the component of following parts by weight：Sharp 40-50 parts of the green pepper of bubble, 30-40 parts of chilli oil, scallion oil 5-
5-7 parts of 10 parts, 5-10 parts of ginger of bubble, 4-6 parts of dried orange peel wine, 3-6 parts of bone medicinal extract, 5-7 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E；
Wherein, chilli oil includes the component of following parts by weight：40-80 parts of vegetable oil, 20-30 parts of thick chilli sauce, 1-20 parts of Chinese prickly ash,
1-20 parts of anistree 1-20 parts, 1-20 parts of kaempferia galamga, 1-20 parts of shallot, 1-20 parts of garlic, 1-20 parts of ginger and sugar；
Scallion oil includes the component of following parts by weight：40-80 parts of vegetable oil, 10-15 parts of shallot, 10-15 parts of ginger of bubble and garlic
10-15 parts；
Dried orange peel wine includes the component of following parts by weight：50-60 parts of dried orange peel, 20-30 parts of jujube, 10-20 parts of honeysuckle and white
550-600 parts of wine.
Further, a kind of bubble green pepper cooking material, includes the component of following parts by weight：Sharp 46 parts of the green pepper of bubble, 35 parts of chilli oil, scallion oil
6 parts of 7 parts, 8 parts of ginger of bubble, 5 parts of dried orange peel wine, 5 parts of bone medicinal extract, 6 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E；
Wherein, chilli oil includes the component of following parts by weight：55 parts of vegetable oil, 24 parts of thick chilli sauce, 15 parts of Chinese prickly ash, anistree 6 parts,
4 parts of 20 parts of kaempferia galamga, 12 parts of shallot, 8 parts of garlic, 11 parts of ginger and sugar；
Scallion oil includes the component of following parts by weight：12 parts of 50 parts of vegetable oil, 14 parts of shallot, 12 parts of ginger of bubble and garlic；
Dried orange peel wine includes the component of following parts by weight：580 parts of 55 parts of dried orange peel, 26 parts of jujube, 15 parts of honeysuckle and white wine.
Further, thick chilli sauce, which is prepared by the following method, obtains：Capsicum annum fasciculatum is broken into bulk, salt is added and mixes, so
After be put into it is pickled fermented under altar interior sealing, natural conditions, make its salinity be 12-15 Baume degrees, acidity is 5.5-6.0.
Further, chilli oil, which is prepared by the following method, obtains：Vegetable oil is heated to 110-140 DEG C, add thick chilli sauce,
Chinese prickly ash, anise, kaempferia galamga, shallot, garlic, ginger and sugar boil 2-4h, after moisture is boiled dry, and filtering removes residue, are made.
Above-mentioned vegetable oil is salad oil.
Further, scallion oil, which is prepared by the following method, obtains：By green onion segment, bubble ginger and garlic section, then to plant
Big onion parts, bubble ginger splices and garlic slice are added in oil, 120-130 DEG C of heating boils 1-4h, after after no moisture in vegetable oil, gradually risen
Temperature is to 200-250 DEG C, filtering, collects filtrate and obtains scallion oil.
Further, dried orange peel wine, which is prepared by the following method, obtains：Dried orange peel, jujube and honeysuckle are immersed in white wine,
Immersion 30-60 days, filtering obtains filtrate, and concentration filtrate is made to the 1/3 of filtrate volume.
Further, bone medicinal extract, which is prepared by the following method, obtains：Fresh chop is cleaned, impurity elimination, then with osteoclastic
Crusher machine, is added water, floods chop, 95-100 DEG C is boiled 20-30min, be subsequently cooled to 60 DEG C, worn into using colloidal mill
Pulpous state, then adds neutral proteinase, and 90min is digested under the conditions of 50 DEG C, and enzymolysis boils 15min after terminating, separated immediately
Slag, concentration, homogeneous obtains bone medicinal extract；Wherein, neutral proteinase weight accounts for the 0.3% of slurry weight.
Further, Thallus Laminariae (Thallus Eckloniae) extract, which is prepared by the following method, obtains：Fresh Laminaria Japonica is chosen, impurity elimination is cleaned, water is added,
It is subsequently placed in colloidal mill and wears into pulpous state, then adds alkali protease or papain, 4h is digested under the conditions of 50 DEG C,
Enzymolysis boils 15min immediately after terminating, and concentrates, and homogeneous obtains Thallus Laminariae (Thallus Eckloniae) extract；Wherein, alkali protease or papain weight
Amount accounts for the 0.3% of slurry weight.
Further, Shitake Mushroom P.E, which is prepared by the following method, obtains：Mushroom is screened, impurity elimination is cleaned, Water blown is added,
It is subsequently placed in colloidal mill and wears into pulpous state, then adds cellulase and acid protease, 4h, enzyme are digested under the conditions of 50 DEG C
Solution boils 15min immediately after terminating, concentration, homogeneous obtains Shitake Mushroom P.E；Wherein, cellulase and acid protease weight are equal
Account for the 0.15% of slurry weight.
The preparation method of above-mentioned bubble green pepper cooking material, comprises the following steps：
(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；
(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 100-110 DEG C, bubble shredded ginger is then added into frying in pot
5-10min, adds the sharp green pepper frying 8-10min of nodular bubble, finally sequentially adds bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, mushroom and extract
Thing and dried orange peel wine, stir, and frying 2-3min, off the pot, sterilizing, natural cooling is made.
Bubble green pepper cooking material that the present invention is provided and preparation method thereof, has the advantages that：
(2) it is to select to pickle food materials of the 1-3 through spontaneous fermentation, these food materials warp into altar to steep white green pepper and bubble ginger
Substantial amounts of lactic acid bacteria is rich in after pickling, lactic acid bacteria energy stimulating the appetite and refreshing, eliminating greasiness of sobering up, human body is improved a poor appetite, helps digest and promote
Absorption to ferro element, while can also make the dish of frying has certain antibacterial action.
(2) salad oil is the purified diet oil for processing crude oil by refining, and it is in faint yellow, clarification, transparent, nothing
It is smell, in good taste, do not foamed during for cooking, cigarette is few, this programme is using together with the components such as the material and shallot, garlic, kaempferia galamga
Boil, it is possible to reduce foam and flue gas during boiling, while the fragrance of each composition can be protected.
(3) scallion oil by be specifically formulated with specific process conditions be made, in its preparation process by green onion and bubble ginger and
In the obtained scallion oil of taste immersion of garlic, the addition of scallion oil can reduce the addition that ginger is steeped in formula, reduce the use of bubble ginger
Amount, and then its salt content is reduced, while whole pungent sense will not produce stimulation to the venturi of people.
(4) kaempferia galamga in chilli oil, pungent, temperature, the effects such as with returns spleen, stomach, warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain, eats the tune
After flavor fried dish, the slight illness such as chest and abdomen crymodynia, cold-dampness vomiting and diarrhoea can be prevented.
(5) dried orange peel wine in being formulated is made by specific component and technique, and its dried orange peel potential temperature can be mended, and can disappear diaphragm gas,
Resolving sputum, core batch cough-relieving, but taste is slightly bitter；The substantial amounts of vitamin C of jujube content, protein etc., its taste sweet tea, the work(with inrigorating qi and promoting blood circulation
Effect, can effectively remove the bitter taste that dried orange peel is brought；Honeysuckle, with clearing heat and detoxicating, anti-vomitingization is stagnant and the effects such as blood.
Triplicity, steeps white wine, its each active ingredient can be incorporated in white wine well, had in terms of pharmacology and nutrition
There is synergy.
(6) bone, sea-tangle and mushroom can be extracted its active ingredient well by the enzymolysis of protease
Come, and resolve into small molecule, the protein content and amino acid content of its flavoring is lifted well, the nutrition when edible
Value is higher, more conducively absorption of human body.
(7) mushroom also passes through the enzymolysis of cellulase, and the crystalline texture of cellulose chain is destroyed, converted it into small
Molecule, beneficial to absorption of human body.
(8) this programme is by being specifically formulated obtained flavoring, and it is without any industrial chemicals, delicious flavour, together
When also have pharmacological action, can promote digestion, increase appetite.
Embodiment
Embodiment 1
A kind of bubble green pepper cooking material, includes the component of following parts by weight：Sharp 40 parts of the green pepper of bubble, 30 parts of chilli oil, 5 parts of scallion oil, bubble life
5 parts of 5 parts of ginger, 4 parts of dried orange peel wine, 3 parts of bone medicinal extract, 5 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E.
Wherein, chilli oil includes the component of following parts by weight：40 parts of salad oil, 20 parts of thick chilli sauce, 1 part of Chinese prickly ash, anistree 1 part,
1 part of 1 part of kaempferia galamga, 1 part of shallot, 1 part of garlic, 1 part of ginger and sugar.
Chilli oil, which is prepared by the following method, to be obtained：Salad oil is heated to 110 DEG C, thick chilli sauce, Chinese prickly ash, anise, mountain is added
How, shallot, garlic, ginger and sugar boil 4h, after moisture is boiled dry, filtering removes residue, is made.
Thick chilli sauce, which is prepared by the following method, to be obtained：Capsicum annum fasciculatum is broken into bulk, salt is added and mixes, be then placed in altar
Pickled fermented under sealing, natural conditions, it is 12 Baume degrees to make its salinity, and acidity (pH value) is 5.5.
Scallion oil includes the component of following parts by weight：10 parts of 40 parts of salad oil, 10 parts of shallot, 10 parts of ginger of bubble and garlic.
Scallion oil, which is prepared by the following method, to be obtained：By green onion segment, then bubble ginger and garlic section add big into vegetable oil
Onion parts, bubble ginger splices and garlic slice, 120 DEG C of heating boil 4h, after after no moisture in vegetable oil, being gradually heating to 200 DEG C, filter,
Collect filtrate and obtain scallion oil.
Dried orange peel wine includes the component of following parts by weight：550 parts of 50 parts of dried orange peel, 20 parts of jujube, 10 parts of honeysuckle and white wine.
Dried orange peel wine, which is prepared by the following method, to be obtained：Dried orange peel, jujube and honeysuckle are immersed in white wine, soaked 60 days,
Filtering, obtains filtrate, and concentration filtrate is made to the 1/3 of filtrate volume.
Bone medicinal extract, which is prepared by the following method, to be obtained：Fresh chop is cleaned, impurity elimination, then use osteoclastic crusher machine, plus
Enter water, flood chop, 100 DEG C are boiled 20min, are subsequently cooled to 60 DEG C, and pulpous state is worn into using colloidal mill, in then adding
Property protease, digest 90min under the conditions of 50 DEG C, enzymolysis boils 15min immediately after terminating, separation is removed slag, concentration, homogeneous is obtained
Bone medicinal extract；Wherein, neutral proteinase weight accounts for the 0.3% of slurry weight.
Thallus Laminariae (Thallus Eckloniae) extract, which is prepared by the following method, to be obtained：Fresh Laminaria Japonica is chosen, impurity elimination is cleaned, water is added, is subsequently placed in
Pulpous state is worn into colloidal mill, alkali protease or papain is then added, 4h is digested under the conditions of 50 DEG C, enzymolysis terminates
Boil 15min immediately afterwards, concentrate, homogeneous obtains Thallus Laminariae (Thallus Eckloniae) extract；Wherein, alkali protease or papain weight account for pulpous state
The 0.3% of thing weight.
Shitake Mushroom P.E, which is prepared by the following method, to be obtained：Mushroom is screened, impurity elimination is cleaned, Water blown is added, is subsequently placed in
Pulpous state is worn into colloidal mill, cellulase and acid protease is then added, 4h is digested under the conditions of 50 DEG C, after enzymolysis terminates
15min is boiled immediately, is concentrated, and homogeneous obtains Shitake Mushroom P.E；Wherein, cellulase and acid protease weight account for slurry
The 0.15% of weight.
The preparation method of above-mentioned bubble green pepper cooking material, comprises the following steps：
(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；
(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 100 DEG C, bubble shredded ginger is then added into frying in pot
10min, adds the sharp green pepper frying 10min of nodular bubble, finally sequentially add bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, Shitake Mushroom P.E and
Dried orange peel wine, stirs, and frying 3min, off the pot, sterilizing, natural cooling is made.
Embodiment 2
A kind of bubble green pepper cooking material, includes the component of following parts by weight：Sharp 50 parts of the green pepper of bubble, 40 parts of chilli oil, 10 parts of scallion oil, bubble life
7 parts of 10 parts of ginger, 6 parts of dried orange peel wine, 6 parts of bone medicinal extract, 7 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E.
Wherein, chilli oil includes the component of following parts by weight：80 parts of salad oil, 30 parts of thick chilli sauce, 20 parts of Chinese prickly ash, anise 20
20 parts of part, 20 parts of kaempferia galamga, 20 parts of shallot, 20 parts of garlic, 20 parts of ginger and sugar.
Chilli oil, which is prepared by the following method, to be obtained：Salad oil is heated to 140 DEG C, thick chilli sauce, Chinese prickly ash, anise, mountain is added
How, shallot, garlic, ginger and sugar boil 2h, after moisture is boiled dry, filtering removes residue, is made.
Thick chilli sauce, which is prepared by the following method, to be obtained：Capsicum annum fasciculatum is broken into bulk, salt is added and mixes, be then placed in altar
Pickled fermented under sealing, natural conditions, it is 15 Baume degrees to make its salinity, and acidity (pH value) is 6.
Scallion oil includes the component of following parts by weight：15 parts of 80 parts of salad oil, 15 parts of shallot, 15 parts of ginger of bubble and garlic.
Scallion oil, which is prepared by the following method, to be obtained：By green onion segment, then bubble ginger and garlic section add big into vegetable oil
Onion parts, bubble ginger splices and garlic slice, 130 DEG C of heating boil 2h, after after no moisture in vegetable oil, being gradually heating to 250 DEG C, filter,
Collect filtrate and obtain scallion oil.
Dried orange peel wine includes the component of following parts by weight：600 parts of 60 parts of dried orange peel, 30 parts of jujube, 20 parts of honeysuckle and white wine.
Dried orange peel wine, which is prepared by the following method, to be obtained：Dried orange peel, jujube and honeysuckle are immersed in white wine, soaked 30 days,
Filtering, obtains filtrate, and concentration filtrate is made to the 1/3 of filtrate volume.
Bone medicinal extract, which is prepared by the following method, to be obtained：Fresh chop is cleaned, impurity elimination, then use osteoclastic crusher machine, plus
Enter water, flood chop, 100 DEG C are boiled 20min, are subsequently cooled to 60 DEG C, and pulpous state is worn into using colloidal mill, in then adding
Property protease, digest 90min under the conditions of 50 DEG C, enzymolysis boils 15min immediately after terminating, separation is removed slag, concentration, homogeneous is obtained
Bone medicinal extract；Wherein, neutral proteinase weight accounts for the 0.3% of slurry weight.
Thallus Laminariae (Thallus Eckloniae) extract, which is prepared by the following method, to be obtained：Fresh Laminaria Japonica is chosen, impurity elimination is cleaned, water is added, is subsequently placed in
Pulpous state is worn into colloidal mill, alkali protease or papain is then added, 4h is digested under the conditions of 50 DEG C, enzymolysis terminates
Boil 15min immediately afterwards, concentrate, homogeneous obtains Thallus Laminariae (Thallus Eckloniae) extract；Wherein, alkali protease or papain weight account for pulpous state
The 0.3% of thing weight.
Shitake Mushroom P.E, which is prepared by the following method, to be obtained：Mushroom is screened, impurity elimination is cleaned, Water blown is added, is subsequently placed in
Pulpous state is worn into colloidal mill, cellulase and acid protease is then added, 4h is digested under the conditions of 50 DEG C, after enzymolysis terminates
15min is boiled immediately, is concentrated, and homogeneous obtains Shitake Mushroom P.E；Wherein, cellulase and acid protease weight account for slurry
The 0.15% of weight.
The preparation method of above-mentioned bubble green pepper cooking material, comprises the following steps：
(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；
(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 110 DEG C, bubble shredded ginger is then added into frying in pot
5min, adds the sharp green pepper frying 8min of nodular bubble, finally sequentially adds bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, Shitake Mushroom P.E and old
Skin wine, stirs, and frying 3min, off the pot, sterilizing, natural cooling is made.
Embodiment 3
A kind of bubble green pepper cooking material, includes the component of following parts by weight：Sharp 46 parts of the green pepper of bubble, 35 parts of chilli oil, 7 parts of scallion oil, bubble life
6 parts of 8 parts of ginger, 5 parts of dried orange peel wine, 5 parts of bone medicinal extract, 6 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E.
Wherein, chilli oil includes the component of following parts by weight：45 parts of salad oil, 24 parts of thick chilli sauce, 15 parts of Chinese prickly ash, anistree 6 parts,
4 parts of 20 parts of kaempferia galamga, 12 parts of shallot, 8 parts of garlic, 11 parts of ginger and sugar.
Chilli oil, which is prepared by the following method, to be obtained：Salad oil is heated to 120 DEG C, thick chilli sauce, Chinese prickly ash, anise, mountain is added
How, shallot, garlic, ginger and sugar boil 3h, after moisture is boiled dry, filtering removes residue, is made.
Thick chilli sauce, which is prepared by the following method, to be obtained：Capsicum annum fasciculatum is broken into bulk, salt is added and mixes, be then placed in altar
Pickled fermented under sealing, natural conditions, it is 13 Baume degrees to make its salinity, and acidity (pH value) is 5.5.
Scallion oil includes the component of following parts by weight：12 parts of 50 parts of salad oil, 14 parts of shallot, 12 parts of ginger of bubble and garlic.
Scallion oil, which is prepared by the following method, to be obtained：By green onion segment, then bubble ginger and garlic section add big into vegetable oil
Onion parts, bubble ginger splices and garlic slice, 120 DEG C of heating boil 4h, after after no moisture in vegetable oil, being gradually heating to 220 DEG C, filter,
Collect filtrate and obtain scallion oil.
Dried orange peel wine includes the component of following parts by weight：580 parts of 55 parts of dried orange peel, 26 parts of jujube, 15 parts of honeysuckle and white wine.
Dried orange peel wine, which is prepared by the following method, to be obtained：Dried orange peel, jujube and honeysuckle are immersed in white wine, soaked 45 days,
Filtering, obtains filtrate, and concentration filtrate is made to the 1/3 of filtrate volume.
Bone medicinal extract, which is prepared by the following method, to be obtained：Fresh chop is cleaned, impurity elimination, then use osteoclastic crusher machine, plus
Enter water, flood chop, 100 DEG C are boiled 30min, are subsequently cooled to 60 DEG C, and pulpous state is worn into using colloidal mill, in then adding
Property protease, digest 90min under the conditions of 50 DEG C, enzymolysis boils 15min immediately after terminating, separation is removed slag, concentration, homogeneous is obtained
Bone medicinal extract；Wherein, neutral proteinase weight accounts for the 0.3% of slurry weight.
Thallus Laminariae (Thallus Eckloniae) extract, which is prepared by the following method, to be obtained：Fresh Laminaria Japonica is chosen, impurity elimination is cleaned, water is added, is subsequently placed in
Pulpous state is worn into colloidal mill, alkali protease or papain is then added, 4h is digested under the conditions of 50 DEG C, enzymolysis terminates
Boil 15min immediately afterwards, concentrate, homogeneous obtains Thallus Laminariae (Thallus Eckloniae) extract；Wherein, alkali protease or papain weight account for pulpous state
The 0.3% of thing weight.
Shitake Mushroom P.E, which is prepared by the following method, to be obtained：Mushroom is screened, impurity elimination is cleaned, Water blown is added, is subsequently placed in
Pulpous state is worn into colloidal mill, cellulase and acid protease is then added, 4h is digested under the conditions of 50 DEG C, after enzymolysis terminates
15min is boiled immediately, is concentrated, and homogeneous obtains Shitake Mushroom P.E；Wherein, cellulase and acid protease weight account for slurry
The 0.15% of weight.
The preparation method of above-mentioned bubble green pepper cooking material, comprises the following steps：
(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；
(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 110 DEG C, bubble shredded ginger is then added into frying in pot
10min, adds the sharp green pepper frying 10min of nodular bubble, finally sequentially add bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, Shitake Mushroom P.E and
Dried orange peel wine, stirs, and frying 3min, off the pot, sterilizing, natural cooling is made.
Test example
Respectively Beijing, Shanghai, Shenzhen, Hangzhou, Changsha, Nanjing, 7, Qingdao city at random investigation 100 people, from color and luster,
Fragrance, numb taste, pungent, delicate flavour, overall local flavor and tissue morphology carry out comprehensive grading to bubble green pepper cooking material prepared by the present invention,
Marking mode is hundred-mark system, and the average value of everyone's scoring is as appraisal result, and appraisal result is shown in Table 1.
The product appraisal result of table 1
| Project | Color and luster | Fragrance | Numb taste | Pungent | Delicate flavour | Overall local flavor | Tissue morphology |
| Embodiment 1 | 87 | 88 | 85 | 85 | 86 | 93 | 86 |
| Embodiment 2 | 99 | 84 | 81 | 83 | 85 | 90 | 87 |
| Embodiment 3 | 92 | 90 | 87 | 88 | 94 | 96 | 92 |
Claims (10)
1. a kind of bubble green pepper cooking material, it is characterised in that include the component of following parts by weight：Sharp 40-50 parts of the green pepper of bubble, chilli oil 30-40
Part, 5-10 parts of scallion oil, 5-10 parts of ginger of bubble, 4-6 parts of dried orange peel wine, 3-6 parts of bone medicinal extract, 5-7 parts of Thallus Laminariae (Thallus Eckloniae) extract and mushroom are carried
Take 5-7 parts of thing；
Wherein, chilli oil includes the component of following parts by weight：40-80 parts of vegetable oil, 20-30 parts of thick chilli sauce, 1-20 parts of Chinese prickly ash, anise
1-20 parts of 1-20 parts, 1-20 parts of kaempferia galamga, 1-20 parts of shallot, 1-20 parts of garlic, 1-20 parts of ginger and sugar；
Scallion oil includes the component of following parts by weight：40-80 parts of vegetable oil, 10-15 parts of shallot, 10-15 parts of ginger of bubble and garlic 10-15
Part；
Dried orange peel wine includes the component of following parts by weight：50-60 parts of dried orange peel, 20-30 parts of jujube, 10-20 parts of honeysuckle and white wine
550-600 parts.
2. bubble green pepper cooking material according to claim 1, it is characterised in that include the component of following parts by weight：The sharp green pepper 46 of bubble
Part, 35 parts of chilli oil, 7 parts of scallion oil, 8 parts of ginger of bubble, 5 parts of dried orange peel wine, 5 parts of bone medicinal extract, 6 parts of Thallus Laminariae (Thallus Eckloniae) extract and Shitake Mushroom P.E
6 parts；
Wherein, chilli oil includes the component of following parts by weight：55 parts of vegetable oil, 24 parts of thick chilli sauce, 15 parts of Chinese prickly ash, anistree 6 parts, kaempferia galamga
4 parts of 20 parts, 12 parts of shallot, 8 parts of garlic, 11 parts of ginger and sugar；
Scallion oil includes the component of following parts by weight：12 parts of 50 parts of vegetable oil, 14 parts of shallot, 12 parts of ginger of bubble and garlic；
Dried orange peel wine includes the component of following parts by weight：580 parts of 55 parts of dried orange peel, 26 parts of jujube, 15 parts of honeysuckle and white wine.
3. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the thick chilli sauce is prepared by the following method
Obtain：Capsicum annum fasciculatum is broken into bulk, salt is added and mixes, is then placed in pickled fermented under altar interior sealing, natural conditions, makes its salt
Spend for 12-15 Baume degrees, acidity is 5.5-6.0.
4. bubble green pepper cooking material according to claim 3, it is characterised in that the chilli oil, which is prepared by the following method, to be obtained：
Vegetable oil is heated to 110-140 DEG C, thick chilli sauce, Chinese prickly ash, anise, kaempferia galamga, shallot, garlic, ginger and sugar is added and boils 2-4h,
After moisture is boiled dry, filtering removes residue, is made.
5. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the scallion oil is prepared by the following method
Arrive：By green onion segment, then bubble ginger and garlic section add big onion parts, bubble ginger splices and garlic slice, 120-130 DEG C into vegetable oil
Heating boils 1-4h, and after after no moisture in vegetable oil, being gradually heating to 200-250 DEG C, filtering collects filtrate and obtains scallion oil.
6. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the dried orange peel wine is prepared by the following method
Obtain：Dried orange peel, jujube and honeysuckle are immersed in white wine, soaked 30-60 days, filtering obtains filtrate, concentration filtrate to filtrate body
Long-pending 1/3, is made.
7. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the bone medicinal extract is made by the following method
It is standby to obtain：Fresh chop is cleaned, impurity elimination, then use osteoclastic crusher machine, added water, flood chop, 95-100 DEG C is boiled 20-
30min, is subsequently cooled to 60 DEG C, is worn into pulpous state using colloidal mill, then adds neutral proteinase, under the conditions of 50 DEG C
90min is digested, enzymolysis boils 15min immediately after terminating, and separation is removed slag, and concentration, homogeneous obtains bone medicinal extract；Wherein, neutral protein
Enzyme weight accounts for the 0.3% of slurry weight.
8. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the Thallus Laminariae (Thallus Eckloniae) extract is by the following method
Prepare：Fresh Laminaria Japonica is chosen, impurity elimination is cleaned, water is added, is subsequently placed in colloidal mill and wears into pulpous state, alkalescence is then added
Protease or papain, digest 4h under the conditions of 50 DEG C, and enzymolysis boils 15min immediately after terminating, and concentrates, and homogeneous obtains extra large
Band extract；Wherein, alkali protease or papain weight account for the 0.3% of slurry weight.
9. bubble green pepper cooking material according to claim 1 or 2, it is characterised in that the Shitake Mushroom P.E is by the following method
Prepare：Mushroom is screened, impurity elimination is cleaned, Water blown is added, is subsequently placed in colloidal mill and wears into pulpous state, then add fiber
Plain enzyme and acid protease, digest 4h under the conditions of 50 DEG C, and enzymolysis boils 15min immediately after terminating, and concentrates, and homogeneous obtains mushroom
Extract；Wherein, cellulase and acid protease weight account for the 0.15% of slurry weight.
10. the preparation method of the bubble green pepper cooking material as described in claim any one of 1-9, it is characterised in that comprise the following steps：
(1) cleaned up after the sharp green pepper of bubble being screened into impurity elimination, break into section；Ginger chopping will be steeped；
(2) chilli oil and scallion oil are poured into pot and boils oil temperature up to 100-110 DEG C, bubble shredded ginger is then added into frying 5- in pot
10min, adds the sharp green pepper frying 8-10min of nodular bubble, finally sequentially adds bone medicinal extract, Thallus Laminariae (Thallus Eckloniae) extract, Shitake Mushroom P.E
And dried orange peel wine, stir, frying 2-3min, off the pot, sterilizing, natural cooling is made.
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| CN110679896A (en) * | 2019-10-11 | 2020-01-14 | 何芬 | Preparation method of pickled vegetable seasoning |
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| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
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| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN103053984A (en) * | 2012-08-22 | 2013-04-24 | 浙江省海洋开发研究院 | Kelp seasoning wine and preparation method thereof |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
| CN105831682A (en) * | 2016-03-30 | 2016-08-10 | 四川五斗米食品开发有限公司 | Bamboo shoot-pickled vegetable stewing seasoning material and preparation method thereof |
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Application publication date: 20170818 |