CN107080221A - A kind of bubble green pepper facet condiment and preparation method thereof - Google Patents
A kind of bubble green pepper facet condiment and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of bubble green pepper facet condiment and preparation method thereof, wherein, bubble green pepper facet condiment includes the component of following parts by weight：Steep white 70 90 parts of green pepper, 20 40 parts of salad oil, 20 30 parts of rape oil, 10 20 parts of ginger of bubble, 10 20 parts of garlic, 5 10 parts of scallion oil, 25 parts of pericarpium zanthoxyli bungeani, double fresh 12 parts of specially fresh powder, hundred delicious 12 parts, 13 parts of Tengjiao oil, 1 1.5 parts of litsea citrate oil, 1.5 2 parts of white wine, 35 parts of 1 1.5 parts of spices and monosodium glutamate.Product of the present invention is made by special formulation, and its taste is unique, instant, human body will not be allowed to produce after eating uncomfortable, it is adaptable to which broad masses eat.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of bubble green pepper facet condiment and preparation method thereof.
Background technology
Bubble green pepper facet is one common on the market of snack, and its way is：(1) bubble ginger, bubble green pepper and garlic are all cut into dices,
It is placed on Chinese prickly ash standby in bowl；(2) hot pot enters oil, during the heat of oil fifty percent, pours into bubble green pepper, bubble ginger, garlic and Chinese prickly ash and stir-fries；(3) perfume (or spice) such as
After taste comes out, two spoonfuls of yellow bean sauce and salt are added, is somewhat stir-fried, rear splendid attire bubble green pepper condiment off the pot；(4) add water in pot, after boiling water
Noodles are put into, rear splendid attire off the pot adds bubble green pepper condiment, plus salt, sesame oil, chickens' extract etc., then sprinkle chopped spring onion.
The way of this bubble green pepper facet has the following disadvantages：(1) each flavoring (bubble green pepper, bubble ginger, garlic, Chinese prickly ash, yellow bean sauce) needs
Mixing preparation when wanting the cook rule of thumb to cook, then added in well-done facet, it is quite time-consuming；(2) in practical operation, kitchen
The level of teacher has height, and the allotment taste of flavoring is inconsistent, causes the facet mouthfeel finally made to differ, it is difficult to unified；(3)
Pickled pepper flavor is tart flavour and the synaesthesia of pungent, but green pepper and Jiang Benshen have pungent sense, easily produce stimulation to the venturi of people.
The content of the invention
, can the invention provides a kind of bubble green pepper facet condiment and preparation method thereof for above-mentioned deficiency of the prior art
Effectively solve the problem of existing condiment produces pungent stimulation, mouthfeel disunity to human body and need to now matched somebody with somebody.
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 facet condiment, includes the component of following parts by weight：Steep white green pepper 70-90 parts, 20-40 parts of salad oil, dish
Oily 20-30 parts, 10-20 parts of ginger of bubble, 10-20 parts of garlic, 5-10 parts of scallion oil, 2-5 parts of pericarpium zanthoxyli bungeani, double fresh 1-2 parts of specially fresh powder, hundred tastes
3-5 parts of fresh 1-2 parts, 1-3 parts of Tengjiao oil, 1-1.5 parts of litsea citrate oil, 1.5-2 parts of white wine, 1-1.5 parts of spices and monosodium glutamate；
Wherein, scallion oil includes the component of following parts by weight：40-80 parts of vegetable oil, 10-15 parts of shallot, bubble 10-15 parts of ginger and
10-15 parts of garlic.
Further, a kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 80 parts of green pepper, 30 parts of salad oil,
26 parts of rape oil, 14 parts of ginger of bubble, 15 parts of garlic, 8 parts of scallion oil, 3 parts of pericarpium zanthoxyli bungeani, double fresh 1 part of specially fresh powder, hundred delicious 2 parts, Tengjiao oils 2
Part, 1.2 parts of litsea citrate oil, 1.7 parts of white wine, 1.2 parts of spices and 4 parts of monosodium glutamate；
Wherein, 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.
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, vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 120-130 DEG C, by bubble ginger grain and garlic pearls
Frying 5-10min in pot is added, then nodular is steeped into white green pepper and adds frying 10-15min, pericarpium zanthoxyli bungeani is finally added into pot successively
Powder, double fresh specially fresh powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 2-3min after stirring rise
Pot, high-temperature sterilization, then room temperature is naturally cooled to, it is made.
Bubble green pepper facet condiment that the present invention is provided and preparation method thereof, has the advantages that：
(1) scallion oil in being formulated has special aroma, and with bactericidal action, while point for the liquid that can also stimulate digestion
Secrete, improve a poor appetite.
(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, after this programme addition salad oil, the salad oil is together with rape oil and scallion oil
Boil, it is possible to reduce foam and flue gas during boiling, while the fragrance in scallion oil and rape oil can be kept, then frying remaining
During composition, fragrance is incorporated in remaining composition.
(3) Tengjiao oil, spicy hot is strong, and numb taste is long, and gas of not choking, adds Tengjiao oil in this formula, can both adjust mouth
Taste, it is possible to reduce the amount of pericarpium zanthoxyli bungeani powder, will not produce stimulation, while the mouthfeel of fiber crops can also be reached, in addition, may be used also to the venturi of people
To adjust scattering and disappearing for moisture during frying, the product of acquisition is difficult drying, it is edible after do not get angry.
(4) litsea citrate oil, is the essential oil extracted with steam distillation from fruit of a cubeb litsea tree fruit, and fresh work(is increased with rendering palatable
Effect, its volatility is good, and the fragrance of its volatilization can increase the appetite of people when edible.
(5) this programme adds white wine, in preparation process, and the white green pepper of bubble, which contains substantial amounts of capsaicine, to be dissolved in white wine,
People oral cavity and enteron aisle when edible do not feel as pungent stimulation.
(6) 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.
(7) the white green pepper of bubble and bubble ginger (bubble ginger) used in being formulated is to select to pickle 1-3 through spontaneous fermentation into altar
Into food materials, these food materials after pickling be rich in substantial amounts of lactic acid bacteria, lactic acid bacteria energy stimulating the appetite and refreshing, eliminating greasiness of sobering up, improve a poor appetite,
Help digest and promote absorption of the human body to ferro element, while can also make the dish of frying has certain antibacterial action；And steep white
Raw materials used green pepper is preferably the white green pepper in Guizhou mound, and fragrant without peppery, mouthfeel is more preferable.
(8) product of the present invention is made by special formulation, and its taste is unique, instant, human body will not be allowed to produce after eating
It is raw uncomfortable, it is adaptable to which that broad masses eat.
Embodiment
Embodiment 1
A kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 70 parts of green pepper, 20 parts of salad oil, 20 parts of rape oil,
Steep 10 parts of ginger, 10 parts of garlic, 5 parts of scallion oil, 2 parts of pericarpium zanthoxyli bungeani, double fresh 1 part of specially fresh powder, hundred delicious 1 part, 1 part of Tengjiao oil, the fruit of a cubeb litsea tree
3 parts of 1 part of oil, 1.5 parts of white wine, 1 part of spices and monosodium glutamate；
Wherein, scallion oil includes the component of following parts by weight：10 parts of 40 parts of vegetable 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 2h, after after no moisture in vegetable oil, being gradually heating to 220 DEG C, filter,
Collect filtrate and obtain scallion oil.
Above-mentioned vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 130 DEG C, bubble ginger grain and garlic pearls are added
Frying 5min in pot, then nodular is steeped into white green pepper addition frying 10min, pericarpium zanthoxyli bungeani powder, double fresh specially fresh are finally added into pot successively
Powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 3min, off the pot after stirring, high-temperature sterilization, then
Room temperature is naturally cooled to, is made.
Embodiment 2
A kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 90 parts of green pepper, 40 parts of salad oil, 30 parts of rape oil,
Steep 20 parts of ginger, 20 parts of garlic, 10 parts of scallion oil, 5 parts of pericarpium zanthoxyli bungeani, double fresh 2 parts of specially fresh powder, hundred delicious 2 parts, 3 parts of Tengjiao oil, the fruit of a cubeb litsea tree
5 parts of 1.5 parts of oil, 2 parts of white wine, 1.5 parts of spices and monosodium glutamate；
Wherein, scallion oil includes the component of following parts by weight：15 parts of 80 parts of vegetable 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 3h, after after no moisture in vegetable oil, being gradually heating to 250 DEG C, filter,
Collect filtrate and obtain scallion oil.
Above-mentioned vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 120 DEG C, bubble ginger grain and garlic pearls are added
Frying 10min in pot, then nodular is steeped into white green pepper addition frying 15min, pericarpium zanthoxyli bungeani powder, double fresh specially fresh are finally added into pot successively
Powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 3min, off the pot after stirring, high-temperature sterilization, then
Room temperature is naturally cooled to, is made.
Embodiment 3
A kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 80 parts of green pepper, 25 parts of salad oil, 23 parts of rape oil,
Steep 14 parts of ginger, 13 parts of garlic, 6 parts of scallion oil, 3 parts of pericarpium zanthoxyli bungeani, double fresh 1 part of specially fresh powder, hundred delicious 2 parts, 2 parts of Tengjiao oil, the fruit of a cubeb litsea tree
3 parts of 1.2 parts of oil, 1.6 parts of white wine, 1.2 parts of spices and monosodium glutamate；
Wherein, scallion oil includes the component of following parts by weight：12 parts of 50 parts of vegetable oil, 13 parts of shallot, 13 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 2h, after after no moisture in vegetable oil, being gradually heating to 230 DEG C, filter,
Collect filtrate and obtain scallion oil.
Above-mentioned vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 125 DEG C, bubble ginger grain and garlic pearls are added
Frying 6min in pot, then nodular is steeped into white green pepper addition frying 12min, pericarpium zanthoxyli bungeani powder, double fresh specially fresh are finally added into pot successively
Powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 2min, off the pot after stirring, high-temperature sterilization, then
Room temperature is naturally cooled to, is made.
Embodiment 4
A kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 85 parts of green pepper, 33 parts of salad oil, 27 parts of rape oil,
Steep 16 parts of ginger, 15 parts of garlic, 8 parts of scallion oil, 4 parts of pericarpium zanthoxyli bungeani, double fresh 1.5 parts of specially fresh powder, hundred delicious 1.8 parts, 2 parts of Tengjiao oil, mountain
4 parts of grey 1.4 parts of seed oil, 1.7 parts of white wine, 1.3 parts of spices and monosodium glutamate；
Wherein, scallion oil includes the component of following parts by weight：12 parts of 70 parts of vegetable 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, 130 DEG C of heating boil 4h, after after no moisture in vegetable oil, being gradually heating to 230 DEG C, filter,
Collect filtrate and obtain scallion oil.
Above-mentioned vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 130 DEG C, bubble ginger grain and garlic pearls are added
Frying 8min in pot, then nodular is steeped into white green pepper addition frying 14min, pericarpium zanthoxyli bungeani powder, double fresh specially fresh are finally added into pot successively
Powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 3min, off the pot after stirring, high-temperature sterilization, then
Room temperature is naturally cooled to, is made.
Embodiment 5
A kind of bubble green pepper facet condiment, includes the component of following parts by weight：Steep white 80 parts of green pepper, 30 parts of salad oil, 26 parts of rape oil,
Steep 14 parts of ginger, 15 parts of garlic, 8 parts of scallion oil, 3 parts of pericarpium zanthoxyli bungeani, double fresh 1 part of specially fresh powder, hundred delicious 2 parts, 2 parts of Tengjiao oil, the fruit of a cubeb litsea tree
4 parts of 1.2 parts of oil, 1.7 parts of white wine, 1.2 parts of spices and monosodium glutamate；
Wherein, 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；
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 230 DEG C, filter,
Collect filtrate and obtain scallion oil.
Above-mentioned vegetable oil is salad oil.
The preparation method of above-mentioned bubble green pepper facet condiment, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Beaten after respectively cleaning up bubble ginger and garlic screening
Into particle；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 130 DEG C, bubble ginger grain and garlic pearls are added
Frying 10min in pot, then nodular is steeped into white green pepper addition frying 15min, pericarpium zanthoxyli bungeani powder, double fresh specially fresh are finally added into pot successively
Powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 3min, off the pot after stirring, high-temperature sterilization, then
Room temperature is naturally cooled to, is made.
Test example
Bubble green pepper facet condiment prepared by the present invention, for making bubble green pepper facet, then Beijing, Shanghai, Shenzhen, Changchun,
Foochow, 100 people of the random investigation in 6, Lanzhou city, respectively from color and luster, fragrance, numb taste, pungent, overall local flavor and edible rear body
Body comfort level carries out comprehensive grading, and marking mode is hundred-mark system, and the average value of everyone's scoring is used as appraisal result, appraisal result
It is shown in Table 1.
The product appraisal result of table 1
| Project | Color and luster | Fragrance | Numb taste | Pungent | Overall local flavor | Comfort level |
| Embodiment 1 | 92 | 86 | 86 | 88 | 91 | 85 |
| Embodiment 2 | 95 | 88 | 81 | 84 | 90 | 81 |
| Embodiment 3 | 91 | 83 | 85 | 89 | 92 | 87 |
| Embodiment 4 | 94 | 85 | 87 | 86 | 93 | 89 |
| Embodiment 5 | 97 | 91 | 89 | 93 | 95 | 92 |
Claims (5)
1. a kind of bubble green pepper facet condiment, it is characterised in that include the component of following parts by weight：Steep white green pepper 70-90 parts, salad oil
20-40 parts, 20-30 parts of rape oil, bubble 10-20 parts of ginger, 10-20 parts of garlic, 5-10 parts of scallion oil, 2-5 parts of pericarpium zanthoxyli bungeani, double fresh specially fresh powder
1-2 parts, hundred delicious 1-2 parts, 1-3 parts of Tengjiao oil, 1-1.5 parts of litsea citrate oil, 1.5-2 parts of white wine, 1-1.5 parts of spices and monosodium glutamate 3-
5 parts；
Wherein, 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.
2. bubble green pepper facet condiment according to claim 1, it is characterised in that include the component of following parts by weight：Steep white green pepper
80 parts, 30 parts of salad oil, 26 parts of rape oil, bubble 14 parts of ginger, 15 parts of garlic, 8 parts of scallion oil, 3 parts of pericarpium zanthoxyli bungeani, double fresh 1 part of specially fresh powder, hundred
4 parts of delicious 2 parts, 2 parts of Tengjiao oil, 1.2 parts of litsea citrate oil, 1.7 parts of white wine, 1.2 parts of spices and monosodium glutamate；
Wherein, 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.
3. bubble green pepper facet condiment according to claim 1 or 2, it is characterised in that scallion oil, which is prepared by the following method, to be obtained：
By green onion segment, then bubble ginger and garlic section add big onion parts, bubble ginger splices and garlic slice, 120-130 DEG C of heating into vegetable oil
1-4h is boiled, after after no moisture in vegetable oil, being gradually heating to 200-250 DEG C, filtering collects filtrate and obtains scallion oil.
4. bubble green pepper facet condiment according to claim 3, it is characterised in that vegetable oil is salad oil.
5. the preparation method of the bubble green pepper facet condiment as described in claim any one of 1-4, comprises the following steps：
(1) it will steep after white green pepper screens impurity elimination and clean up, break into section；Respectively will bubble ginger and garlic screening clean up after break into
Grain；By pericarpium zanthoxyli bungeani grinds；
(2) salad oil, rape oil, scallion oil are poured into pot respectively and boils oil temperature to 120-130 DEG C, bubble ginger grain and garlic pearls are added
Frying 5-10min in pot, then nodular is steeped into white green pepper add frying 10-15min, finally adds pericarpium zanthoxyli bungeani powder, double into pot successively
Fresh specially fresh powder, hundred delicious, Tengjiao oil, litsea citrate oil, white wine, spices and monosodium glutamate, frying 2-3min, off the pot after stirring, high
Temperature sterilizing, then room temperature is naturally cooled to, it is made.
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| CN110050958A (en) * | 2019-05-30 | 2019-07-26 | 四川荷斐斯生物技术有限公司 | A kind of river formula chicken giblets with pickled peppers and its processing method |
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Application publication date: 20170822 |