CN107232556A - It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind - Google Patents
It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind Download PDFInfo
- Publication number
- CN107232556A CN107232556A CN201710606735.2A CN201710606735A CN107232556A CN 107232556 A CN107232556 A CN 107232556A CN 201710606735 A CN201710606735 A CN 201710606735A CN 107232556 A CN107232556 A CN 107232556A
- Authority
- CN
- China
- Prior art keywords
- green pepper
- yellow tribute
- tribute green
- chop
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 167
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 166
- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 81
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 81
- 241000283690 Bos taurus Species 0.000 title claims abstract description 59
- 235000021110 pickles Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000014101 wine Nutrition 0.000 claims abstract description 88
- 239000000463 material Substances 0.000 claims abstract description 69
- 238000000034 method Methods 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000008361 herbal raw material Substances 0.000 claims abstract description 18
- 238000007789 sealing Methods 0.000 claims abstract description 18
- 241000218206 Ranunculus Species 0.000 claims abstract description 13
- 241000682719 Adina Species 0.000 claims abstract description 12
- 240000005250 Chrysanthemum indicum Species 0.000 claims abstract description 12
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims abstract description 12
- 241000594394 Hedyotis Species 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 4
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 20
- 238000010025 steaming Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims description 10
- 235000008216 herbs Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 33
- 235000019634 flavors Nutrition 0.000 abstract description 33
- 239000002932 luster Substances 0.000 abstract description 22
- 230000001737 promoting effect Effects 0.000 abstract description 9
- 230000029087 digestion Effects 0.000 abstract description 8
- 201000006549 dyspepsia Diseases 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 description 33
- 235000002566 Capsicum Nutrition 0.000 description 25
- 239000001390 capsicum minimum Substances 0.000 description 20
- 235000016709 nutrition Nutrition 0.000 description 14
- 238000003306 harvesting Methods 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 240000004160 Capsicum annuum Species 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 7
- -1 ethyl ester Ester Chemical class 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 235000019991 rice wine Nutrition 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000004744 fabric Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 125000001931 aliphatic group Chemical group 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 210000000805 cytoplasm Anatomy 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019590 thick flavour Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- 235000010520 Canavalia ensiformis Nutrition 0.000 description 1
- 235000010518 Canavalia gladiata Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000003915 Lophatherum gracile Species 0.000 description 1
- 208000028804 PERCHING syndrome Diseases 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000291333 Serissa japonica Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229920000180 alkyd Polymers 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 description 1
- 229940031016 ethyl linoleate Drugs 0.000 description 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 description 1
- 229940093471 ethyl oleate Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000006049 herbal material Substances 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000004901 spalling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
Chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind the invention discloses a kind of, this method is by siebold buttercup herb, chrysanthemum indicum, PUDIJIN, the herbal raw material such as Herba Hedyotis cantonensis and adina is entered water-filling and boiled, gained is to boil water to be mixed and made into medicinal liquor song with ground rice, recycle medicinal liquor koji fermentation fermented glutinous rice, obtain wine material, wine material is mixed with yellow tribute green pepper and salt, sealing and fermenting, obtain chopping yellow tribute green pepper, chop yellow tribute green pepper to mix with cucumber rind, pickle, obtain mouthfeel crisp and refreshing, color and luster is good, nutritious and unique flavor, and have and do not get angry, appetizing, promoting digestion and removing indigestion, the yellow tribute green pepper that chops of clearing heat and detoxicating the effects such as pickles crisp cucumber rind, this method is simple to operate, cost is low, be conducive to industrialized production.
Description
Technical field
Chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind the present invention relates to a kind of, more particularly to one kind passes through special rice wine
Pickle and chop yellow tribute green pepper, recycling chops the method that yellow tribute green pepper pickles crisp cucumber rind, belongs to seasoned food technical field.
Background technology
Capsicum is that one kind is loved by people, pungent perfume (or spice), and warm-natured heat is irritant, the vegetable containing abundant nutriment
Dish.Capsicum can be divided into fresh edible capsicum and processing capsicum according to purposes, and fresh edible capsicum processes capsicum based on green pepper and long red pepper
Then based on capsicum annum fasciculatum and line green pepper.Capsicum is mainly processed into fermentation chopped chilli in south China, fermentation chopped chilli is south China food
Peppery area well received flavouring and appetizing food.Chopped hot pepper is the Speciality Foods in Hunan, and it is instant to go out altar, also serves as assistant
Material is cooked.Authentic Hunan chopped hot pepper moisture is few, and color is dark red, and mouthfeel is not sour.And it is peppery in chopping for the western Hunan, the especially band of Southwestern Hunan, China one
Green pepper carries the tart flavour of local characteristic, because western Hunan people " anacidity not entrance " therefore be that " acid chops peppery in these local chopped hot peppers
Green pepper ".The preparation of chopped hot pepper of the prior art is all to use traditional method for salting, is mainly included the following steps that：1st, first will be fresh
Green pepper connects the base of a fruit wash clean, then is put into shady place and dries water, cuts capsicum base of a fruit；2nd, fresh green pepper is shredded, admixes salt while cutting
It is conditional to be minced with special perching knife, shovel bucket instrument；3rd, by the capsicum chopped load sealing container, jar be it is best,
Then white wine is watered, cereal wine is preferably brewageed；It is spilled into appropriate salt；4th, sealing can just go out taste in more than one month, although every
It with regard to that can eat, but chopped hot pepper eat it is not exclusively peppery, its flavour needs the time, just as wine gets over Chen Yuexiang.
Yellow tribute green pepper mainly originates in Hunan Hengdong County, and it has thin skin meat thick, and color is vivid, have sweet tea concurrently, it is peppery, crisp the characteristics of,
But new cadmium yellow tribute green pepper holding time is short, easily rots, therefore, it is difficult to which new cadmium yellow tribute green pepper is pushed into wider market, and by Huang
Tribute green pepper is made that to chop yellow tribute green pepper be a kind of preferable promotion method.But traditional technique is typically all preparation chili paste, is also had
Minority is used to prepare green capsicum sauce, it can be difficult to preferably chopping yellow tribute green pepper for preparing, it is impossible to ensure yellow tribute green pepper bright, mouth
The features such as sense is crisp and refreshing, local flavor sweet tea is peppery.Chop during yellow tribute green pepper the problem of existing for traditional handicraft, there is enterprise to use special rice
Wine pickles yellow tribute green pepper, is improving yellow tribute green pepper color and luster, is achieving certain achievement in taste and flavor.Such as Chinese patent application
(CN201611153411X) disclose a kind of preparation method of the yellow tribute green pepper of local flavor chopped, this method be by siebold buttercup herb, Chinese Fevervine Herb,
The herbal raw materials such as hair radix bupleuri, lophatherum gracile, serissa serissoides and adina are entered water-filling and boiled, and gained is to boil water to be mixed and made into medicinal liquor song with ground rice；
After medicinal liquor song is well mixed with the glutinous rice for cooking and cooling down, sealing and fermenting produces rice wine；The rice wine and yellow tribute green pepper and salt
Mixing, sealing and fermenting is produced with mouthfeel is crisp and refreshing, color and luster is good, nutritious and unique flavor, and with not getting angry, whet the appetite, disappearing
Foodization product, it is clearing heat and detoxicating the effects such as the yellow tribute green pepper of local flavor chopped, but its yellow tribute green pepper that chops prepared is difficult to keeping its mouth for a long time
Sense and local flavor etc..
The general mouthfeel of chopped hot pepper is laid particular stress on, and taste is peppery and fresh salty, is easily got angry, during chopped hot pepper is prepared, often using it
His greengrocery and capsicum carry out collocation and pickled, and can improve the local flavor of chopped hot pepper, mouthfeel and lacking of improving that it easily gets angry
Point.Chinese patent application (application number 2016111543848) discloses the preparation method of the yellow tribute green pepper of sword bean local flavor chopped.Chinese patent
Application (application number 2016111555690) discloses preparation method of the yellow tribute green pepper of radish local flavor chopped, etc..What these methods were pickled
Local flavor chopped Huang tribute green pepper not only remains original mouthfeel and the nutrition such as vegetables and yellow tribute green pepper, and chop the unique local flavor of yellow tribute green pepper and
Fragrance, the preparation for the yellow tribute green pepper of local flavor provides some new approach, but these methods pickle vegetables together with yellow tribute green pepper,
Vegetables can influence the color and luster and mouthfeel of yellow tribute green pepper, and the flavor chilli sauce prepared is difficult to preserve for a long time.
The content of the invention
The problem of existing for prior art, the purpose of the present invention is to be to provide a kind of color and luster good, and spicy, mouthfeel is crisp
It is refreshing, and can preserve for a long time chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind.
In order to realize above-mentioned technical purpose, chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind the invention provides a kind of,
This method comprises the following steps：
1) include 2~2.5 mass parts siebold buttercup herbs, 1.5~2.0 mass parts chrysanthemum indicums, 1.5~2.0 mass parts PUDIJINs,
Herbal raw material including 1.8~2.2 mass parts Herba Hedyotis cantonensis, 2.0~2.5 mass parts adinas is entered water-filling and boiled, and gained is to boil water and ground rice
Mixing, is made a ball, after spontaneous fermentation, dries, and obtains medicinal liquor bent；
2) after glutinous rice being cooked and cooled down, be well mixed with medicinal liquor song, sealing and fermenting, fermentation materials progress steaming wine,
Collect foreshot, the wine heart and liquor tailing respectively, foreshot and wine heart mixing preparation are into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using the liquor tailing, after draining, mincing, mixes and pickle 3~5 days with salt；
4) fresh cucumber is washed, drains, goes after the heart, section, dry naturally to moisture content 5~12%, obtain cucumber
Skin；
5) pickle material to be transferred in altar, add wine material, sealing and fermenting adds cucumber rind after 35~45 days, is well mixed, close
Envelope is preserved；3~5 batches of the wine material point are added, per 8~15% that batch wine material addition is new cadmium yellow tribute green pepper quality, every batch
It is 5~9 days that secondary wine material, which adds time interval,.
The preparation of the present invention chops the unique distinction that yellow tribute green pepper pickles the method for crisp cucumber rind：On the one hand, using full Chinese herbal medicine
Prepare special yeast for brewing rice wine bent, then prepared by medication distiller's yeast have peculiar flavour, fragrance and the wine material rich in nutritional ingredient, with wine material come
Fermentation, which is pickled, chops yellow tribute green pepper；On the other hand, the zymotechnique for employing uniqueness chops yellow tribute green pepper to pickle；What is prepared chops yellow tribute green pepper tool
There is the local flavor of vivid color and luster, crisp and refreshing mouthfeel and uniqueness, and rich in nutritional ingredient；The third aspect, using cucumber with chopping yellow tribute
Green pepper is pickled together, and mouthfeel is more crisp and refreshing, and nutrition is more enriched, and can prevent that chopping yellow tribute green pepper gets angry.
The full Chinese herbal medicine formulas of medicinal liquor Qu Caiyong in technical solution of the present invention：1) siebold buttercup herb：With eliminating phlegm preventing malaria, removing toxic substances
Detumescence effect；2) chrysanthemum indicum：Cold nature, tool dispelling wind and heat from the body, subdhing swelling and detoxicating, to staphylococcus aureus, corynebacterium diphtheriae, hammer
Bacterium, Pseudomonas aeruginosa, puncture Shigella, influenza virus, there is inhibitory action；3) in PUDIJIN slightly sweet flavor micro-pungent, gas micro-perfume, property, nothing
Poison, takes clearing heat and detoxicating promoting the circulation of qi dissipating bind, externally used detumescence analgesic orally；5) Herba Hedyotis cantonensis：It is mild-natured, it is sweet, it is clearing heat and detoxicating.These are all existing skills
Conventional Chinese herbal medicine in art, and inventor is first extracted siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis, adina etc.
And medicinal liquor song is prepared, recycle distiller's yeast to cultivate favourable flora, and brewage with unique local flavor and mouthfeel, and rich in cause fragrant breeze
Taste thing and amino acid, the wine material of vitamins and other nutritious components, particularly the wine material also have wind-dispelling, promoting digestion and removing indigestion, clearing heat and detoxicating
Deng health-care efficacy, and chop yellow tribute green pepper using what wine material fermentation was pickled, with unique flavor, the advantages of nutritious, color and luster is good,
And also there is the health-care efficacy such as appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating, this effect is difficult to expect.
Critical process step is that yellow tribute green pepper first is pickled into 3~5 using edible salt during the preparation of the present invention chops yellow tribute green pepper
My god, then add wine material and fermented, and wine material need to strictly divide multiple batches of addition.In the prior art, it is usually that salt and wine material is same
When add with capsicum mixed fermentation, while salt and alcohol act under, the cell membrane of capsicum cell is easy to too fast loss water
Divide and irrecoverability damage, cause the easy oxidation by air of pigment in capsicum inner cell matter ingredients from lossing, cytoplasm, cause
Thick chilli sauce color and luster is not good, meanwhile, cytoplasm is lost in and the recovery that can not absorb water, and makes the mouthfeel of thick chilli sauce not crisp and refreshing.Relatively common
Histocyte moisture in 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 yellow peppery
The relative capsaicin of green 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 and 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, edible
In the presence of 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 capsicum
The part moisture that cell is lost in volatilizees in atmosphere, has properly increased brine strength, can prevent yellow tribute green pepper in fermentation process
It is stored for a sufficiently long time without decay by micro-organisms；And the follow-up multiple batches of addition of wine material point, the water and nutrition composition in yellow tribute green pepper slow-absorbing wine material are can guarantee that,
The crisp and refreshing mouthfeel of yellow tribute green pepper can be ensured to chop, slowly water suction prevents too fast water suction and the flavor substance in spalling, and wine material to cell
And nutritional ingredient partly can be absorbed by capsicum cell, enrich and chop yellow tribute green pepper local flavor and nutritional ingredient.Therefore, prepared by the present invention
Chop yellow tribute green pepper and can guarantee that the crisp and refreshing mouthfeel of yellow tribute green pepper, vivid color and luster.
Key is to first pass through fermentation and pickle to chop yellow tribute green pepper in technical scheme, obtains that color and luster is good, and in good taste chops
Yellow tribute green pepper, recycling, which chops yellow tribute green pepper and mixed with cucumber rind, pickles, and can guarantee that cucumber rind with the crisp and refreshing mouthfeel as yellow tribute green pepper,
And cucumber rind does not influence to chop the color and luster of yellow tribute green pepper.And if cucumber rind and yellow tribute green pepper are used together salt and the process such as pickle, ferment,
The easy blackening of cucumber, softening, influence chop the mouthfeel and color and luster of yellow tribute green pepper.
It is preferred that scheme, the herbal raw material by 2.2~2.3 mass parts siebold buttercup herbs, 1.6~1.8 mass parts chrysanthemum indicums,
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.Using suitable spy
Different medicinal herb componentses can turn out different probioticses, and the presence of different strains determines the fragrance and wind of wine
Taste, its panoramic enzyme that can be secreted has biocatalysis, can accelerate by cereal and distiller's yeast protein (including
Enzyme is in itself) etc. change into amino acid and fragrant-inducing property small molecule, be that wine adds nutritional ingredient and fragrance.The herbal material of use
Raw material typically uses herb.
More preferably scheme, step 1) in, it is 1 that water, which boils process herbal raw material and the volume ratio of water,:(5~15).
More preferably scheme, step 1) in, water boils the time for 1~3h.
More preferably scheme, step 1) in, the mass ratio to boil water with ground rice is (20~35):(65~80).
More preferably scheme, step 2) in, glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1.5).
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.
More preferably scheme, step 2) in, foreshot and wine heart mixing preparation seal storage extremely into 27 °~29 ° of wine material
15~30 days.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, the new cadmium yellow tribute green pepper is using liquor tailing washing by soaking 15~45 minutes at room temperature.In liquor tailing
Comprising lactic acid and esters than foreshot content be higher by several times, contain the higher fatty acids such as ethyl linoleate, ethyl oleate, ethyl ester
Ester and more fusel oil etc..Liquor tailing is generally the part that goes out of use during wine brewing, but to find that it is included a large amount of by inventor
The organic cause perfumery of higher boiling and Organic nutrient, yellow tribute green pepper is washed with it, part beneficiating ingredient can be made to be fully used, together
When liquor tailing be the relatively common water of distilled water, it is possible to reduce the introducing of unfavorable strain, carried out disinfection equivalent to yellow tribute green pepper, can be with
It is obviously improved the storage life for chopping yellow tribute green pepper.
The mass ratio of more preferably scheme, the new cadmium yellow tribute green pepper and salt is 100:(18~25).
More preferably scheme, 3 batches of the wine material point are added.If number of times is excessive, it is impossible to ensure preferable fermentation process,
If it is less to add number of times, it is difficult to ensure the mouthfeel and color and luster of yellow tribute green pepper.
More preferably scheme, step 5) in, the temperature of sealing and fermenting is 5~15 DEG C.
More preferably scheme, the mass ratio for pickling material and cucumber rind is 60~80:20~40.
More preferably scheme, the preparation of cucumber rind can gather cucumber in the cucumber production busy season, washed, remove inside
Tender seed, then cut into slices (slice size is not limited, using conventional cutting method), cucumber slice dried under the sun to moisture content 5~
12%, it is stored refrigerated, it is standby.
The present invention's chops yellow tribute green pepper after fermentation in 40 days or so, i.e., with mouthfeel is crisp and refreshing, color and luster is good and unique flavor
The characteristics of.Chop yellow tribute green pepper and pickle the yellow tribute green pepper that chops that cucumber rind can obtain color and luster, mouthfeel and taste is better and pickle crisp cucumber rind.By cucumber
Skin and chop yellow tribute green pepper canning sealing, be placed in cellar at 5~15 DEG C, preserve more than 1 year, obtain that color and luster is good, nutrition is more rich, mouthfeel
Sharp and clear, what taste is better, which chop yellow tribute green pepper, pickles crisp cucumber.
More preferably scheme, yellow tribute green pepper by 8~October every morning 9：00 point to 10：What is gathered between 00 point is fresh
Yellow tribute green pepper is cut into the yellow tribute green pepper section that length is 0.5~1cm.
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 distiller's yeast medicine, and brewages with unique local flavor and mouth
Sense, rich in cause Flavor thing and amino acid, vitamins and other nutritious components, and also there is wind-dispelling, promoting digestion and removing indigestion, clearing heat and detoxicating etc. to protect
The wine material of strong effect, chops yellow tribute green pepper, chopping yellow tribute green pepper has unique flavor, and nutrition is rich especially with what wine material fermentation was pickled
It is rich, the advantages of bright is golden yellow, and with the health-care efficacy such as appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating.
2) special pickling process is employed during preparation chops yellow tribute green pepper in technical scheme, ensure that
Vivid golden yellow is presented in the color and luster for chopping yellow tribute green pepper, without the phenomenon such as darken, and ensure that the sweet tea for chopping yellow tribute green pepper, peppery, crisp mouth
Sense.
3) technical scheme prepare the yellow tribute green pepper that chops pickle crisp cucumber rind rich in nutrition content, rich in amino acid,
Aliphatic acid etc., with unique fragrance, and also have do not get angry, whet the appetite, promoting digestion and removing indigestion, the health-care efficacy such as clearing heat and detoxicating.
4) technical scheme prepare chop yellow tribute green pepper pickle crisp cucumber rind can with 2~3 years for a long time preserve, and
Preserve more than 1 year, with more preferable mouthfeel.
5) it is of the invention chop yellow tribute green pepper pickle crisp cucumber rind preparation process using cheap herbal raw material and yellow tribute green pepper,
The vegetable raw-materials such as cucumber, it is wide with raw material sources, it is readily available, the characteristics of cost is low.
6) it is of the invention chop yellow tribute green pepper and pickle the preparation process of crisp cucumber rind fully combine traditional distiller's yeast production technology, biography
System brewing process of rice wine and traditional pickling process technique, have the advantages that mature production technology, step are simple, are conducive to extensive life
Production.
7) it is of the invention chop yellow tribute green pepper and pickle crisp cucumber rind need not add other any sweetener, fumet, flavor enhancements etc.,
Be conducive to health.
Embodiment
Following examples are intended to further illustrate present invention, rather than the claim of the limitation present invention protects model
Enclose.
Embodiment 1
230g siebold buttercup herbs, 170g chrysanthemum indicums, 195g 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 1.2L 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 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 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
Chop yellow tribute green pepper.
Fresh cucumber is washed and (can also washed using liquor tailing), removes internal tender seed, then cuts into slices that (section is big
It is small not limit, using conventional cutting method), cucumber slice is dried to moisture content under the sun 6%, stored refrigerated, standby.
35kg cucumber rinds are added in jar again, are well mixed.By cucumber rind and after chopping yellow tribute green pepper sealing preserve 1 year, chop
The color and luster that yellow tribute green pepper pickles crisp cucumber rind is good, and cucumber rind is in dark color, and yellow tribute green pepper is golden yellow, and both are clearly demarcated, and mouthfeel is crisp and refreshing, fragrance
It is dense, delicious flavour.Storage 2~3 years can be sealed in the case of without preservative by chopping yellow tribute green pepper and pickling crisp cucumber rind.Separately
Outside, chop yellow tribute green pepper and pickle crisp cucumber rind rich in nutritional ingredients beneficial to human body such as amino acid, vitamin, organic aliphatic acids, and
Comprising Chinese medicine health-care composition, with not getting angry, wind-dispelling, appetizing, promoting digestion and removing indigestion, the health-care efficacy such as clearing heat and detoxicating.
Embodiment 2
210g siebold buttercup herbs, 200g chrysanthemum indicums, 200g PUDIJINs, 190g Herba Hedyotis cantonensis and the mixing of 210g adinas herbal raw material are equal
After even, the water of 8 times of volumes of herbal raw material is added, heating is boiled, then small fire keeps micro-boiling, boils 2h.Take 1.5L to boil water and newly ground with 4kg
Ground rice is well mixed, and a particle diameter about 3cm ball is made, a ball is covered with cloth, In Shade, about 25 DEG C of temperature, spontaneous fermentation 2
After it, 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 15 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, open jar, you can obtain color in golden yellow, crisp and refreshing mouthfeel, delicious flavour, taste it is peppery, giving off a strong fragrance chop yellow tribute green pepper.
Fresh cucumber is washed and (can also washed using liquor tailing), removes internal tender seed, then cuts into slices that (section is big
It is small not limit, using conventional cutting method), cucumber slice is dried to moisture content under the sun 6%, stored refrigerated, standby.
40kg cucumber rinds are added in jar again.By cucumber rind and after chopping yellow tribute green pepper sealing preserve 1 year, chop yellow tribute green pepper and salt down
The color and luster for making crisp cucumber rind is good, and cucumber rind is in dark color, and yellow tribute green pepper is golden yellow, and both are clearly demarcated, and mouthfeel is crisp and refreshing, and thick flavor, taste is fresh
It is beautiful.Storage 2~3 years can be sealed in the case of without preservative by chopping yellow tribute green pepper and pickling crisp cucumber rind.In addition, chopping yellow tribute green pepper
Crisp cucumber rind is pickled rich in nutritional ingredients beneficial to human body such as amino acid, vitamin, organic aliphatic acids, and includes Chinese medicine health-care
Composition, with not getting angry, wind-dispelling, appetizing, promoting digestion and removing indigestion, the health-care efficacy such as clearing heat and detoxicating.
Comparative example 1
230g siebold buttercup herbs, 170g chrysanthemum indicums, 195g 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 1.2L 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 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 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.
Fresh cucumber is washed and (can also washed using liquor tailing), removes internal tender seed, then cuts into slices that (section is big
It is small not limit, using conventional cutting method), cucumber slice is dried to moisture content under the sun 6%, stored refrigerated, 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, capsicum section and 35kg cucumber rinds are mixed, 22kg salt is added and enters
One step is mixed, and is placed in open-top receptacle, is first pickled 4 days, is dehydrated yellow tribute green pepper.Yellow tribute green pepper is pickled to be transferred in jar, then
28 ° of standby wine material of 13L are added into jar, covering yellow tribute green pepper surface with wine material is advisable, and seals, is placed in 10 DEG C or so of cellar
In or basement in preserve, and add 28 ° of wine material of 13L every after a week, then into altar, add altogether twice, mend every time
Plus after, good seal jar when fermentation time reaches 42 days, opens jar, the obtained yellow tribute green pepper that chops pickles crisp cucumber rind, cucumber
Skin is not crisp and refreshing, the overall mouthfeel of influence, and the yellow tribute green pepper color in part becomes dark yellow.
Comparative example 2
230g siebold buttercup herbs, 170g chrysanthemum indicums, 195g 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 1.2L 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 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 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, 22kg salt will be added in capsicum section and mix and be transferred in jar, then
28 ° of standby wine material of 13L are added into jar, covering yellow tribute green pepper surface with wine material is advisable, and seals, is placed in 10 DEG C or so of cellar
In or basement in preserve, and add 28 ° of wine material of 13L every after a week, then into altar, add altogether twice, mend every time
Plus after, good seal jar when fermentation time reaches 42 days, opens jar, and what is obtained chops yellow tribute green pepper color in yellow, but color and luster
Inequality, mouthfeel is partially soft, and taste pantothenic acid, taste are peppery.
Fresh cucumber is washed and (can also washed using liquor tailing), removes internal tender seed, then cuts into slices that (section is big
It is small not limit, using conventional cutting method), cucumber slice is dried to moisture content under the sun 6%, stored refrigerated, standby.
35kg cucumber rinds are added in jar again, are well mixed.By cucumber rind and after chopping yellow tribute green pepper sealing preserve 1 year, chop
The color and luster that yellow tribute green pepper pickles crisp cucumber rind is good, and cucumber rind is in dark color, and yellow tribute green pepper is golden yellow, and both are clearly demarcated, and mouthfeel is partially soft, and taste is general
Acid.
By crisp cucumber rind and after chopping yellow tribute green pepper sealing preserve 1 year, chop yellow tribute green pepper it is yellow in it is blacking up, mouthfeel is not crisp, meta-acid, taste
Road is not fresh.
Comparative example 3
230g siebold buttercup herbs, 170g chrysanthemum indicums, 195g 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 1.2L 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 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 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 20L 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 20L are added every after a week, then into altar, after adding, good seal jar, when fermentation time reaches 42 days,
Open jar, you can obtain that color is peppery in yellow, partially soft mouthfeel, delicious flavour, taste, giving off a strong fragrance chops yellow tribute green pepper.
Fresh cucumber is washed and (can also washed using liquor tailing), removes internal tender seed, then cuts into slices that (section is big
It is small not limit, using conventional cutting method), cucumber slice is dried to moisture content under the sun 6%, stored refrigerated, standby.
35kg cucumber rinds are added in jar again, are well mixed.By cucumber rind and after chopping yellow tribute green pepper sealing preserve 1 year, chop
The yellow inclined dark yellow of tribute green pepper color, cucumber rind is in dark color, and both fuzzies, mouthfeel is partially soft, thick flavor, delicious flavour.
Claims (10)
1. a kind of chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：Comprise the following steps：
1) 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 are included
Herbal raw material including~2.2 mass parts Herba Hedyotis cantonensis, 2.0~2.5 mass parts adinas is 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, sealing and fermenting, fermentation materials carry out steaming wine, distinguish with medicinal liquor song
Collect foreshot, the wine heart and liquor tailing, foreshot and wine heart mixing preparation are into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using the liquor tailing, after draining, mincing, mixes and pickle 3~5 days with salt；
4) fresh cucumber is washed, drains, goes after the heart, section, dry naturally to moisture content 5~12%, obtain cucumber rind；
5) pickle material to be transferred in altar, add wine material, sealing and fermenting adds cucumber rind after 35~45 days, is well mixed, and sealing is protected
Deposit；3~5 batches of the wine material point are added, per 8~15% that batch wine material addition is new cadmium yellow tribute green pepper quality, per batch wine
It is 5~9 days that material, which adds time interval,.
2. according to claim 1 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：The herbal medicine is former
Material is by 2.2~2.3 mass parts siebold buttercup herbs, 1.6~1.8 mass parts chrysanthemum indicums, 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.
3. according to claim 1 or 2 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：Step 1)
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；Quality to boil water with ground rice
Than for (20~35):(65~80).
4. according to claim 1 or 2 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：Step 2)
In, glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1.5).
5. according to claim 1 or 2 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：Step 2)
In, foreshot and wine heart mixing preparation seal storage to 15~30 days into 27 °~29 ° of wine material.
6. according to claim 1 or 2 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：It is described new
Cadmium yellow tribute green pepper uses liquor tailing washing by soaking 15~45 minutes at room temperature.
7. according to claim 1 or 2 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：It is described new
The mass ratio of cadmium yellow tribute green pepper and salt is 100:(18~25).
8. according to claim 7 chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind, it is characterised in that：The wine material point
3 batches are added.
9. chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind according to claim 1,2 or 8, it is characterised in that：Step
5) in, the temperature of sealing and fermenting is 5~15 DEG C.
10. chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind according to claim 1,2 or 8, it is characterised in that：Pickle
The mass ratio of material and cucumber rind is 60~80:20~40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710606735.2A CN107232556A (en) | 2017-07-24 | 2017-07-24 | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710606735.2A CN107232556A (en) | 2017-07-24 | 2017-07-24 | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232556A true CN107232556A (en) | 2017-10-10 |
Family
ID=59989796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710606735.2A Pending CN107232556A (en) | 2017-07-24 | 2017-07-24 | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232556A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771168A (en) * | 2018-03-23 | 2018-11-09 | 广西博白县众旺农产品专业合作社 | A kind of cucumber peel preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141175A (en) * | 1995-07-24 | 1997-01-29 | 占才兵 | Traditional Chinese medicinal wine for bath |
| CN102746970A (en) * | 2012-07-31 | 2012-10-24 | 泸州品创科技有限公司 | Solid brewing cellar sealing method |
| CN104366381A (en) * | 2013-08-12 | 2015-02-25 | 徐小芹 | Pickling method of pickled vegetable |
| 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 CN201710606735.2A patent/CN107232556A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141175A (en) * | 1995-07-24 | 1997-01-29 | 占才兵 | Traditional Chinese medicinal wine for bath |
| CN102746970A (en) * | 2012-07-31 | 2012-10-24 | 泸州品创科技有限公司 | Solid brewing cellar sealing method |
| CN104366381A (en) * | 2013-08-12 | 2015-02-25 | 徐小芹 | Pickling method of pickled vegetable |
| 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 (2)
| Title |
|---|
| 何立萍 等: "《酒水与酒吧管理》", 31 May 2008 * |
| 夏金龙: "《典藏家常菜》", 31 January 2012 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771168A (en) * | 2018-03-23 | 2018-11-09 | 广西博白县众旺农产品专业合作社 | A kind of cucumber peel preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Das et al. | Fermented foods and beverages of the North-East India | |
| CN107625108B (en) | Chafing dish bottom material containing antibacterial peptide and preparation method thereof | |
| CN108669519A (en) | A kind of production method of fermented type thick chilli sauce | |
| KR101186247B1 (en) | Manufacturing method of seasoning having excellent flavor and preservability comprising schizandra chinensis and lentinula edodes | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN102754804B (en) | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof | |
| JP2001299323A (en) | Liquor containing vegetable component | |
| CN105795450B (en) | A kind of chive thick chilli sauce and preparation method thereof | |
| CN107593894A (en) | A kind of antistaling agent for being exclusively used in crowndaisy chrysanthemum and preparation method thereof | |
| KR20150052986A (en) | Acanthopanax leaching fermented tea with a method of manufacturing | |
| CN107232556A (en) | It is a kind of to chop the preparation method that yellow tribute green pepper pickles crisp cucumber rind | |
| KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof | |
| CN107279886A (en) | A kind of preparation method for chopping yellow tribute green pepper | |
| Khapudang et al. | Indigenous fermented food products of Eastern and Western Himalayan region: a review | |
| CN107319439A (en) | It is a kind of to chop the preparation method that yellow tribute green pepper pickles sword bean | |
| CN107319438A (en) | It is a kind of to chop the preparation method that yellow tribute green pepper pickles Jerusalem artichoke | |
| CN107319440A (en) | A kind of preparation method for chopping yellow tribute green pepper soya beans with distinctive flavour | |
| CN105361120A (en) | Tujia-flavored seasoning sauce | |
| CN104757486A (en) | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof | |
| CN107279856A (en) | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof | |
| KR101595910B1 (en) | Fermented beverage using probiotics from kimchi and fermented product of plant extracts and manufacturing method thereof | |
| CN107432447A (en) | A kind of bamboo shoots flavor Huang tribute chopped chilli and preparation method thereof | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| KR102320421B1 (en) | Peucedani Radix Leaf Tea and Manufacturing Method Thereof | |
| KR100554683B1 (en) | Ginseng kimch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171010 |