CN107183627A - A kind of preparation method of local flavor chopped chilli agaric - Google Patents
A kind of preparation method of local flavor chopped chilli agaric Download PDFInfo
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- CN107183627A CN107183627A CN201710608512.XA CN201710608512A CN107183627A CN 107183627 A CN107183627 A CN 107183627A CN 201710608512 A CN201710608512 A CN 201710608512A CN 107183627 A CN107183627 A CN 107183627A
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- yellow tribute
- chopped chilli
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- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
Abstract
The invention discloses a kind of preparation method of local flavor chopped chilli agaric.It is bent that medicinal liquor is made for raw material using Chinese herbal medicine siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina etc. in the present invention, for brewing rice wine, obtains wine material, new cadmium yellow tribute green pepper washs through liquor tailing, drains, mince after mix, pickle with salt；Wine material is added in yellow tribute green pepper to after pickling several times, sealing and fermenting obtains yellow tribute chopped chilli；Agaric scalds to be mixed with obtained yellow tribute chopped chilli.Obtain that mouthfeel is crisp and refreshing, color and luster is good, nutritious and unique flavor chopped chilli agaric.Not only have clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, cholagogic, diuresis, appetizing, the effect such as promoting digestion and removing indigestion, and shelf lives are long.Grope in terms of the rice wine Alcohol degree of the invention used when preparing chopped chilli, resting period, feed postition, the processing mode of raw material, raw material proportioning by technique for many years, obtain effect unique.
Description
Technical field
The invention belongs to typical local food preparing technical field, and in particular to a kind of preparation method of local flavor chopped chilli agaric.
Background technology
Chopped chilli as south China Guizhou, Hunan, Hubei, Sichuan Deng Shila provinces characteristic flavoring, it is deep by the numerous people
Crowd likes.Its preparation method is simple, and base program is typically all to clean raw material of hot pepper, drain away the water, with flavoring after chopping
Salt is mixed, and is drenched into white wine, sealing and fermenting.The chopped chilli product variety occurred in the market is various, mostly passes through addition
The mode of various flavorings lifts mouthfeel, or addition preservative to extend the shelf life.Rarely have the adjustment and improvement by technique
Come what is achieved the goal.
Such as：Fresh capsicum, ginger are chopped carefully in a kind of imperial tribute chopped chilli of patent application 201110193558.2 and preparation method thereof, put
Enter after the condiments uniform stirring such as salt, sugar, yellow rice wine, pickle 2~3 hours.A kind of medicinal liquor of patent application 201611154299.1 it is bent and
Its preparation method and in the preparation method for the rice wine for pickling local flavor chopped chilli (5mm will to be cut into after the new cadmium yellow tribute green pepper segments of 70kg
Left and right capsicum section) mixed with the rice wine and 20kg mass parts salt of the brew of 20kg Chinese herbal medicines, sealing and fermenting is formed.Patent application
By the fourth shape pimiento of 100 mass parts and the fourth shape of 10~15 mass parts in a kind of 201410643438.1 chopped chilli sauce preparation methods
Garlic clove is well mixed, and adds edible salt, the white granulated sugar of 3~5 mass parts of 3~5 mass parts, is well mixed, and addition 5 afterwards~
The white wine of 7 mass parts, is well mixed, sealing.These are substantially salt and wine material while adding capsicum original in the prior art
Fermented in material, so easily cause cell wall of chilli dehydration and absorption speed is too fast, and then cause swelling process excessively to be sent out
Raw, cell membrane is likely occurred rupture, and cell Dissolve things inside is easily lost in, and has a strong impact on the sharp and clear taste and flavor of chopped chilli, and
It is also easy to cause brown stain, further influence mouthfeel and sense organ.
The present invention is not only used as raw material by the rice wine brewed by Chinese herbal medicine distiller's yeast and sent out as the local flavor chopped chilli of flavoring
Ferment, along with the improvement of technique in preparation process so that not only mouthfeel is unique, sharp and clear for the chopped chilli of preparation, pleasing appearance, when guaranteeing the quality
Between it is long, and the Chinese herbal medicine fermented ingredient wherein contained has clearing heat and detoxicating, expelling wind and removing dampness, enriches blood, cholagogic, diuresis, whet the appetite, disappear
The effects such as foodization product.
The present invention is initiated in technique and added before wine material, is first added salt and is pickled 3-5 days, afterwards again in three times or three times
The mode of wine material is added above.3-5 days salt curing process of early stage, capsicum dehydration is complete, adds the mistake of wine material by several times afterwards
Journey so that capsicum cell water absorption course compares mitigation, the probability that cell membrane ruptures is smaller, it is ensured that the crisp taste of chopped chilli
With the loss for reducing intracellular molten flavor substance.And the present invention is in the Alcohol degree of rice wine, resting period, feed postition, original
Grope in terms of the processing mode of material, raw material proportioning by technique for many years, obtain effect unique.
Black fungus is containing element and carrotene, vitamin B1, vitamins such as protein, fat, polysaccharide and calcium, phosphorus, iron
B2, nicotinic acid etc., also containing nutrients such as phosphatide, sterol.It is described as " hat in bacterium ".Agaric can also help digest system and will be unable to disappear
The foreign matter dissolving of change, can effectively prevent hypoferric anemia, thrombus, artery sclerosis and coronary heart disease, also with protective effect on cancer risk.The present invention
The local flavor chopped chilli of preparation is mixed into seasoning with agaric, the peculiar flavour of chopped chilli is fused in the delicious mouthfeel of agaric, must be had
Wide market prospects.
The content of the invention
It is an object of the invention to provide a kind of preparation method of local flavor chopped chilli agaric, the preparation method technique is simple；Prepare
Obtained products taste is unique, delicious, pleasing appearance, and shelf lives are long, without obvious browning phenomenon；With clearing heat and detoxicating, wind-dispelling
Dampness removing, enrich blood, cholagogic, diuresis, appetizing, the effect such as promoting digestion and removing indigestion.
A kind of preparation method of local flavor chopped chilli agaric, preparation process is as follows：
1) by 2~2.5 mass parts siebold buttercup herbs, 1.5~2.0 mass parts chrysanthemum indicums, 1.5~2.0 mass parts PUDIJINs,
1.8~2.2 mass parts Herba Hedyotis cantonensis and the herbal raw material of 2.0~2.5 mass parts adinas are entered water-filling and boiled, and gained is to boil water to be mixed with ground rice
Close, a ball is made, after spontaneous fermentation, dries, obtain medicinal liquor bent；
2) after glutinous rice being cooked and cooled down, be well mixed with the medicinal liquor song that step (1) is prepared, sealing and fermenting is fermented
Material carries out steaming wine, collects foreshot, the wine heart and liquor tailing respectively, and foreshot and wine heart mixing preparation are into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using liquor tailing, is drained, is minced, then is pickled with salt mixing；Yellow tribute green pepper to after pickling
In at least divide 3 times and add wine material, sealing and fermenting obtains yellow tribute chopped chilli；
4) agaric scalded is washed with liquor tailing, drained；
5) by step 3) the yellow tribute chopped chilli that ferments and step 4) agaric that drains mixes.
The present invention prepares the bent herbal raw material of medicinal liquor and its effect is as follows：
1) siebold buttercup herb：With eliminating phlegm preventing malaria, effect of removing toxicity for detumescence；2) adina：With clearing heat and detoxicating, cholagogic, profit
The effects such as urine；3) chrysanthemum indicum：Cold nature, tool dispelling wind and heat from the body, effect of subdhing swelling and detoxicating；4) PUDIJIN：Slightly sweet flavor micro-pungent, gas is micro-
Perfume (or spice), takes clearing heat and detoxicating promoting the circulation of qi dissipating bind orally；For example, for phlegm-heat cough, going out red stomachache, the cold stomachache of color soothes sore throat, had a toothache outside, mesh
Bitterly.5) Herba Hedyotis cantonensis：It is mild-natured, it is sweet, it is clearing heat and detoxicating.The present invention is by including siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina
Chinese medicine material mix according to a specific ratio, hot water is extracted, bent for preparing medicinal liquor, and the distiller's yeast of preparation can cultivate favourable bacterium
Group, the rice wine brewageed has the local flavor and mouthfeel of uniqueness, and rich in protein, amino acid, vitamin and mineral etc., nutrition is rich
The rice wine that richness, particularly this medicinal liquor song are brewed also has clearing heat and detoxicating, expelling wind and removing dampness, enriches blood, cholagogic, diuresis, whet the appetite, help digestion
The effects such as changing product, this effect is difficult to expect completely.
The present invention can turn out different probioticses using suitable medicinal herb componentses, and the presence of different strain is determined
The fragrance and local flavor of wine are determined, its panoramic enzyme secreted has biocatalysis, can accelerate cereal and distiller's yeast
In protein (including enzyme is in itself) etc. change into amino acid and fragrant-inducing property small molecule, be that wine adds nutritional ingredient and perfume (or spice)
Taste.The herbal raw material of the present invention typically uses herb.
Of the invention further preferred, herbal raw material is by 2.2~2.3 mass parts siebold buttercup herbs, 1.6~1.8 mass parts mother chrysanthemums
Flower, 1.8~1.9 mass parts PUDIJINs, 2.0~2.1 mass parts Herba Hedyotis cantonensis and 2.0~2.1 mass parts adinas composition.
Preferred steps 1 of the present invention) in, it is 1 that water, which boils process herbal raw material and the volume ratio of water,:(5~15), water boils the time
For 1~3h；Mass ratio to boil water with ground rice is (20~35):(65~80).
Ground rice of the present invention be distiller's yeast art personnel known to material, for example, existing commercial product or
Crushed and obtained by rice.
Preferred steps 2 of the present invention) in, glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1.5)；Foreshot and the wine heart are mixed
Conjunction is deployed into 27 °~29 ° of wine material, and seals storage to 15~30 days.
Foreshot, the wine heart and liquor tailing are the technical term of this area in technical scheme, and foreshot refers to steaming wine mistake
The not spirituosity or spirituosity amount steamed at first in journey is extremely low, and rich in the part of low boiling aliphatic acid, alkyd etc.；The wine heart refers to
It is the center section steamed in still-process, main alcoholic part；Liquor tailing contains for the alcohol finally steamed in still-process
The low part of amount, main organic principle containing higher boiling.
Foreshot is practically free of alcohol, but comprising beneficial nutritional ingredient such as lower fatty acid etc., and the wine heart is mainly concentration
Higher alcohol, both are arranged in pairs or groups and used, the useful component in wine material can be made to be fully used.And concentration is at 28 ° or so
Wine material, is best suitable for the fermentation for yellow tribute green pepper.
More preferably scheme of the invention, the new cadmium yellow tribute green pepper uses liquor tailing washing by soaking 15~45 minutes at room temperature.
The lactic acid and esters included in liquor tailing is higher by several times than foreshot content, senior containing ethyl linoleate, ethyl oleate, ethyl ester etc.
Fatty acid ester and more fusel oil etc..Liquor tailing is generally the part gone out of use during wine brewing, but inventor has found that it is included
The organic cause perfumery of a large amount of higher boilings and Organic nutrient, yellow tribute green pepper is washed with it, part beneficiating ingredient can be made to obtain fully
Utilize, while liquor tailing is the relatively common water of distilled water, it is possible to reduce the introducing of unfavorable strain, disappear equivalent to yellow tribute green pepper
Poison, can be obviously improved the storage life of yellow tribute chopped chilli.
Further preferably step 3 of the invention) described in the mass ratio of new cadmium yellow tribute green pepper and salt be 100:(18~25).Plus
The time that food salt is pickled is 3~5 days.
Further preferably step 3 of the invention) described in the mass ratio of new cadmium yellow tribute green pepper and wine material be 100:(40~45).
Further preferably step 3 of the invention) described in wine material is secondary in three batches adds, each addition is peppery can at least not have
Green pepper is standard, and the time interval added per batch is 5~9 days.If number of times is excessive, it is impossible to ensure preferable fermentation process, such as
It is less that fruit adds number of times, it is difficult to ensures the mouthfeel and color and luster of yellow tribute green pepper.
Critical process step is first to pickle yellow tribute green pepper 3~5 days using edible salt during the present invention prepares yellow tribute chopped chilli,
Wine material is added again to be fermented, and wine material need to strictly divide multiple batches of addition.In the prior art, it is usually to add salt and wine material simultaneously
Enter with capsicum mixed fermentation, under being acted on while salt and alcohol, the cell membrane of capsicum cell be easy to too fast loss moisture and
Generation irrecoverability is damaged, and is caused the easy oxidation by air of pigment in capsicum inner cell matter ingredients from lossing, cytoplasm, is caused
Capsicum color and luster is not good, or even brown stain, meanwhile, cytoplasm is lost in and the recovery that can not absorb water, and makes the mouthfeel of capsicum not crisp and refreshing.It is relatively general
Histocyte moisture in logical pimiento, yellow tribute green pepper is more sufficient, and cell membrane is thinner, and meat is tenderer, and cell membrane is easier to damage, and
The relative capsaicin of yellow pepper element is easier to be oxidized discoloration, therefore, and prior art, which is difficult to use in, pickles color and luster preferably, and mouthfeel is crisp
Refreshing yellow tribute green pepper.The present invention is first individually pickled to yellow tribute green pepper using edible salt, and curing process is carried out in the system of opening wide,
In the presence of edible salt, original most of water in the cell of yellow tribute green pepper can be made slowly to remove, it is ensured that cell membrane is not destroyed, and
The part moisture that capsicum cell is lost in volatilizees in atmosphere, has properly increased brine strength, can prevent yellow tribute in fermentation process
Green pepper is stored for a sufficiently long time without decay by micro-organisms；And the follow-up multiple batches of addition of wine material point, it can guarantee that the water and nutrition group in yellow tribute green pepper slow-absorbing wine material
Point, it is ensured that the crisp and refreshing mouthfeel of yellow tribute chopped chilli, cell slowly absorbs water, and prevents because of too fast water suction in spalling, and wine material
Flavor substance and nutritional ingredient partly can be absorbed by capsicum cell, enrich yellow tribute chopped chilli local flavor and nutritional ingredient.Therefore, this hair
The yellow tribute chopped chilli of bright preparation can guarantee that the crisp and refreshing mouthfeel of yellow tribute green pepper, vivid color and luster.
If as prior art, fermentation process is carried out by the way of disposable addition salt and wine material simultaneously,
It was found that most of chopped chilli is all without beautiful outward appearance, a kind of dehydration is presented excessively, the state of wilting, and also color and luster is dim, even
Brown stain, mouthfeel is not good.It is of the invention then on the contrary, granularity is full, bright, crisp texture.
Further preferably step 3 of the invention) described in the temperature of sealing and fermenting be 5~15 DEG C.After fermentation 30-45 days, i.e.,
It can be mixed with the agaric being cooked, can be vacuum-packed and product is made.Chopped chilli and the mixed proportion of agaric are respectively：60~80% and 20
~40%.
Container used preferably when pickling is contains step 2 in preparation method of the present invention) rice wine for preparing, and place half
Jar more than month.The way of the step is unique, is to realize one of tricks of the trade and key of effect of the present invention.Supposition is probably rice wine
More preferably, ferment effect more preferably, opens the with fragrance striking the nose of chopped chilli after altar, stronger for the jar sealing property soaked.And make
For contrast, directly being fermented using new altar as sealing container, then fragrance is flat for obtained chopped chilli.This operation, which is additionally aided, prevents brown
Become.
In addition, yellow tribute chopped chilli canning sealing, is placed in cellar at 5~15 DEG C, preserve more than 1 year, acquisition color and luster is good, and nutrition is more
Abundant, crisp texture, taste is better.
Compared with the prior art, the advantageous effects that technical scheme is brought：
1) technical solution of the present invention employs special Chinese herbal medicine and obtains medicinal liquor song, and brewages with peculiar flavour and mouth
Sense, rich in causing Flavor thing and amino acid, vitamins and other nutritious components, and also have clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, profit
The wine material of the health-care efficacies such as the effects such as courage, diuresis, appetizing, promoting digestion and removing indigestion, the yellow tribute pickled of being fermented especially with the wine material chops
Green pepper, unique flavor, nutritious, crisp texture, bright are golden yellow, long shelf-life the advantages of.
2) technical scheme employs special pickling process during yellow tribute chopped chilli is prepared, i.e., first use salt
Pickle, then wine material is added into the mode of fermentation by several times, ensure that vivid golden yellow, no color is presented in the color and luster of yellow tribute chopped chilli
Deepen and the phenomenon such as brown stain, and ensure that the sweet tea for chopping yellow tribute green pepper, peppery, crisp mouthfeel.
3) preparation process of the yellow tribute chopped chilli of local flavor of the present invention is combining traditional distiller's yeast production technology, traditional rice wine brewage process
And the improvement protruded on the basis of traditional pickling process technique, have the advantages that mature production technology, step are simple, favorably
In large-scale production.
4) the yellow tribute chopped chilli of local flavor that prepared by technical solution of the present invention can for a long time be preserved with 2~3 years, and preserve 1 year with
On, with more preferable mouthfeel.Main cause includes：Liquor tailing is the relatively common water of distilled water, it is possible to reduce unfavorable strain draws
Enter, carried out disinfection equivalent to yellow tribute green pepper, the storage life of yellow tribute chopped chilli can be obviously improved.Preferably salt down in preparation method of the present invention
Container used is contains step 2 when processed) rice wine for preparing, and place the jar of more than two weeks.Speculate this operation sealing
More preferably probiotics fermention can be conducive to, and then help to prevent brown stain.
5) agaric used in technical solution of the present invention also passes through liquor tailing washing, and it comprises the organic cause of a large amount of higher boilings is fragrant
Thing and Organic nutrient, while liquor tailing reduces the introducing of unfavorable strain, can also be obviously improved the storage life of agaric.
6) the yellow tribute chopped chilli agaric rich in nutrition content of local flavor prepared by technical solution of the present invention, with unique fragrance, and
Also have do not get angry, clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, cholagogic, diuresis, appetizing, the health-care efficacy such as promoting digestion and removing indigestion.
7) the yellow tribute chopped chilli agaric preparation process of local flavor of the invention is using cheap herbal raw material and yellow tribute green pepper, agaric
It is wide with raw material sources Deng vegetable raw-material, it is readily available, the characteristics of cost is low.
8) the yellow tribute chopped chilli agaric of local flavor of the invention need not add other any sweetener, fumet, flavor enhancements etc., favorably
In health.
Embodiment
The present invention is intended to further illustrate with reference to embodiments, is not intended to limit the present invention.
Embodiment 1
220g siebold buttercup herbs, 180g chrysanthemum indicums, 190g PUDIJINs, 210g Herba Hedyotis cantonensis and the mixing of 220g adinas herbal raw material are equal
After even, the water of 12 times of volumes of herbal raw material is added, heating is boiled, then small fire keeps micro-boiling, boils 2h.Take 1.3L to boil water new with 4kg
Grind ground rice to be well mixed, a particle diameter about 3cm ball is made, a ball is covered with cloth, In Shade, about 25 DEG C of temperature is sent out naturally
After ferment 2 days, then natural light is dried, and produces medicinal liquor bent.
50kg glutinous rice is cooked, after cooling, the medicinal liquor song 0.5kg crushed is added, after being well mixed, loaded in tank, pressure
It is real, sealed, maintain the temperature at 30 DEG C, carry out fermentation 9 days, fermentation materials carry out steaming wine using traditional steaming wine technique, and
Foreshot, the wine heart and liquor tailing are collected respectively using three containers；Foreshot and liquor tailing are deployed into 28 ° of wine material, wine material is sealed in the moon
Liang Chu is deposited 25 days or so, standby；Liquor tailing is individually deposited standby.
Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：The yellow tribute plucked between 00 point
Green pepper meat is best.The yellow tribute green pepper 100kg of fresh harvesting is first carried out after washing by soaking 30min at room temperature using liquor tailing, sieved,
Yellow tribute green pepper is dried naturally, then is cut into 6mm or so capsicums section, is mixed 22kg salt is added in capsicum section, is placed on open appearance
In device, first pickle 4 days, be dehydrated yellow tribute green pepper.Yellow tribute green pepper is pickled to be transferred in jar, then addition 13L is standby into jar
28 ° of wine material, cover yellow tribute green pepper surface with wine material and are advisable, seal, be placed in 10 DEG C or so of cellar or preserved in basement, and often
28 ° of wine material of 13L are added every after a week, then into altar, are added altogether twice, after adding every time, good seal jar is pending
When the ferment time reaches 42 days, jar is opened, you can obtain color in bright yellow, crisp and refreshing mouthfeel, delicious flavour, taste be peppery, giving off a strong fragrance
Yellow tribute chopped chilli.
The agaric scalded is washed 15-40 minutes with liquor tailing, drained；It is again that the yellow tribute chopped chilli prepared is mixed, obtain
The color and luster of the yellow tribute chopped chilli agaric of local flavor arrived is good, and yellow tribute green pepper is golden yellow, and both colors are clearly demarcated, and mouthfeel is crisp and refreshing, and thick flavor, taste is fresh
U.S., enjoys endless aftertastes, and is delicacies of going with rice or bread.In addition, rich in the nutritional ingredient beneficial to human body, and comprising Chinese medicine health-care composition, have
Many foods will not get angry, appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating expelling wind and removing dampness, enrich blood, cholagogic, the health-care efficacy such as diuresis.
Embodiment 2
240g siebold buttercup herbs, 160g chrysanthemum indicums, 200g PUDIJINs, 190g Herba Hedyotis cantonensis and the mixing of 200g adinas herbal raw material are equal
After even, the water of 14 times of volumes of herbal raw material is added, heating is boiled, then small fire keeps micro-boiling, boils 3h.Take 1.5L to boil water new with 4kg
Grind ground rice to be well mixed, a particle diameter about 3cm ball is made, a ball is covered with cloth, In Shade, about 25 DEG C of temperature is sent out naturally
After ferment 2 days, then natural light is dried, and produces medicinal liquor bent.
50kg glutinous rice is cooked, after cooling, the medicinal liquor song 0.6kg crushed is added, after being well mixed, loaded in tank, pressure
It is real, sealed, maintain the temperature at 30 DEG C, carry out fermentation 8 days, fermentation materials carry out steaming wine using traditional steaming wine technique, and
Foreshot, the wine heart and liquor tailing are collected respectively using three containers；Foreshot and liquor tailing are deployed into 26 ° of wine material, wine material is sealed in the moon
Liang Chu is deposited 20 days or so, standby；Liquor tailing is individually deposited standby.
Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：The yellow tribute plucked between 00 point
Green pepper meat is best.The yellow tribute green pepper 100kg of fresh harvesting is first carried out after washing by soaking 30min at room temperature using liquor tailing, sieved,
Yellow tribute green pepper is dried naturally, then is cut into 6mm or so capsicums section, is mixed 24kg salt is added in capsicum section, is placed on open appearance
In device, first pickle 3 days, be dehydrated yellow tribute green pepper.Yellow tribute green pepper is pickled to be transferred in jar, then addition 10L is standby into jar
26 ° of wine material, cover yellow tribute green pepper surface with wine material and are advisable, seal, be placed in 10 DEG C or so of cellar or preserved in basement, and often
10L26 ° of wine material is added every after 5 days, then into altar, is added altogether 3 times, after adding every time, good seal jar treats that fermentation time reaches
During by 45 days, jar is opened, you can obtain color in golden yellow, crisp and refreshing mouthfeel, delicious flavour, taste be peppery, giving off a strong fragrance yellow tribute chopped chilli.
The agaric scalded is washed 15-40 minutes with liquor tailing, drained；It is again that the yellow tribute chopped chilli prepared is mixed, obtain
The color and luster of the yellow tribute chopped chilli agaric of local flavor arrived is good, and yellow tribute green pepper is golden yellow, and both colors are clearly demarcated, and mouthfeel is crisp and refreshing, and thick flavor, taste is fresh
U.S., enjoys endless aftertastes, and is delicacies of going with rice or bread.In addition, rich in the nutritional ingredient beneficial to human body, and comprising Chinese medicine health-care composition, have
Many foods will not get angry, appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating expelling wind and removing dampness, enrich blood, cholagogic, the health-care efficacy such as diuresis.
Embodiment 3：
Technological process and various raw material proportioning be the same as Examples 1, difference, which is not use, stored medicinal liquor curly hair of the present invention
The old altar for the rice wine that ferment distillation is obtained, obtained chopped chilli fragrance is flat, and color slightly shows dimness.And embodiment 1 opens chopped chilli after altar
With fragrance striking the nose, stronger, color is golden yellow, no brown stain, and color is clearly demarcated after agaric and yellow tribute green pepper mixing, and mouthfeel is crisp and refreshing, taste
Road is delicious.
Comparative example 1：
Technological process and various raw material proportioning be the same as Examples 1, difference are salt and the disposable addition simultaneously of wine material.It was found that
Compared with Example 1, a kind of dehydration is presented excessively all without beautiful outward appearance in most of yellow tribute chopped chilli, the state of wilting, and
Color and luster is dim, or even brown stain, and mouthfeel is not good.The mouthfeel and outward appearance of agaric are also have impact on simultaneously.
Comparative example 2：
Technological process and various raw material proportioning be the same as Examples 1, first add salt mixing and pickle 3-5 days, difference is wine material
Without addition by several times, but disposable addition, compared with Example 1, yellow tribute chopped chilli have a certain degree of wilting, and color and luster is dim,
Mouthfeel is not sharp and clear.The mouthfeel and outward appearance of agaric are also have impact on simultaneously.
Comparative example 3：
Technological process and various raw material proportioning be the same as Examples 1, difference are that yellow tribute green pepper is not washed by liquor tailing, with implementation
Example 1 is compared, and fragrance does not have embodiment 1 strong.
Claims (10)
1. a kind of preparation method of local flavor chopped chilli agaric, it is characterised in that preparation process is as follows：
1) by 2~2.5 mass parts siebold buttercup herbs, 1.5~2.0 mass parts chrysanthemum indicums, 1.5~2.0 mass parts PUDIJINs, 1.8~
2.2 mass parts Herba Hedyotis cantonensis and the herbal raw material of 2.0~2.5 mass parts adinas are entered water-filling and boiled, and gained is to boil water to be mixed with ground rice, is made
A ball, after spontaneous fermentation, is dried, and obtains medicinal liquor bent；
2) after glutinous rice being cooked and cooled down, it is well mixed with the medicinal liquor song that step (1) is prepared, sealing and fermenting, fermentation materials
Steaming wine is carried out, foreshot, the wine heart and liquor tailing is collected respectively, foreshot and wine heart mixing preparation are into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using liquor tailing, is drained, is minced, then is pickled with salt mixing；In yellow tribute green pepper to after pickling extremely
Divide less 3 times and add wine material, sealing and fermenting obtains yellow tribute chopped chilli；
4) agaric scalded is washed with liquor tailing, drained；
5) by step 3) the yellow tribute chopped chilli that ferments and step 4) agaric that drains mixes.
2. preparation method according to claim 1, it is characterised in that：Step 1) in, water boils process herbal raw material and water
Volume ratio be 1:(5~15), water boils the time for 1~3h；Mass ratio to boil water with ground rice is (20~35):(65~80).
3. preparation method according to claim 1, it is characterised in that：Step 2) in, the glutinous rice mass ratio bent with medicinal liquor is
100:(0.5~1.5)；Foreshot and wine heart mixing preparation seal storage to 15~30 days into 27 °~29 ° of wine material.
4. preparation method according to claim 1, it is characterised in that：Step 3) described in new cadmium yellow tribute green pepper using liquor tailing leaching
Foam washing is washed 15~45 minutes.
5. preparation method according to claim 1, it is characterised in that：Step 3) described in new cadmium yellow tribute green pepper and salt matter
Amount is than being 100:(18~25).
6. preparation method according to claim 1 or 5, it is characterised in that：Step 3) described in new cadmium yellow tribute green pepper and wine material
Mass ratio be 100:(40~45).
7. preparation method according to claim 6, it is characterised in that：Step 3) described in wine material in three batches it is secondary add, often
Secondary addition is not can there at least to be capsicum as standard, and the time interval added per batch is 5~9 days.
8. preparation method according to claim 1, it is characterised in that：Step 3) in add time for pickling of salt be 3~5
My god.
9. the preparation method according to claim 1 or 8, it is characterised in that：Step 3) described in sealing and fermenting temperature be 5
~15 DEG C.
10. preparation method according to claim 1, it is characterised in that：Step 3) in sealing and fermenting when container used be
Contain step 2) rice wine for preparing, and continuous storage jar more than two weeks.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
| CN106579183A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of radish-flavor chopped Huanggong pepper |
-
2017
- 2017-07-24 CN CN201710608512.XA patent/CN107183627A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
| CN106579183A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of radish-flavor chopped Huanggong pepper |
Non-Patent Citations (1)
| Title |
|---|
| 何立萍 等: "《酒水与酒吧管理》", 31 May 2008 * |
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