CN107279856A - Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof - Google Patents
Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof Download PDFInfo
- Publication number
- CN107279856A CN107279856A CN201710609121.XA CN201710609121A CN107279856A CN 107279856 A CN107279856 A CN 107279856A CN 201710609121 A CN201710609121 A CN 201710609121A CN 107279856 A CN107279856 A CN 107279856A
- Authority
- CN
- China
- Prior art keywords
- yellow tribute
- radish
- wine
- chopped chilli
- preparation
- 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
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of the yellow tribute chopped chilli of radish local flavor, it will be mixed comprising the herbal raw material including siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina with water, through decocting to obtain Chinese medicine extract；Chinese medicine extract is mixed with ground rice, granulated；Through spontaneous fermentation after, medicinal liquor is dried to obtain bent；Cool down, be then well mixed with medicinal liquor song, sealing and fermenting after glutinous rice is cooked；Fermentation materials carry out steaming wine, and foreshot, the wine heart and liquor tailing are collected respectively；Foreshot and wine heart mixing preparation into alcoholic strength be 26 °~30 ° of 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；Radish washs through slitting dehydration, liquor tailing, drains to obtain radish；By in the described obtained yellow tribute chopped chilli of radish addition, seal, be kept in dark place.The mouthfeel of yellow tribute chopped chilli made from the inventive method, additionally aiding prevents brown stain and mouthfeel from deteriorating.
Description
Technical field
The invention belongs to seasoned food technical field.The preparation method of specifically related to a kind of yellow tribute chopped chilli of radish local flavor.
Background technology
Capsicum is used for raw material, the chopped chilli of unique flavor can be made in fermented processing.The preparation method of chopped chilli is, for example,：
1st, spontaneous fermentation, the available preferable chopped chilli of product special flavour, but its production scale is small, and product quality is unstable, it is impossible to meet
Growing consumption demand；2nd, inoculation fermentation, is inoculated with a certain proportion of lactic acid bacteria on fresh broken capsicum, and this product quality is steady
It is fixed, but the local flavor of chopped hot pepper is more dull；3rd, high salt is pickled, fermented, and this method utilizes wider, but this method can have flavor substances
Situations such as matter is lost.
In order to be lifted in the mouthfeel of chopped chilli, existing method, it was recently reported that the method for some addition rice wine.For example, Publication No.
CN104905195A Chinese patent literature discloses a kind of fermented type chopped chilli, the fermented type chopped chilli include bright red hot pepper, ginger,
Garlic, capsicum, monosodium glutamate, salt, zymotic fluid.
But, traditional capsicum zymotechnique is typically all to prepare red chopped chilli, also has a small number of for preparing blue or green chopped chilli, still
It is difficult to use in preparation preferably yellow tribute chopped chilli.It is short that this is primarily due to the new cadmium yellow tribute green pepper holding time, easily rots, using tradition hair
Ferment technique, it is impossible to ensure yellow tribute chopped chilli bright, the features such as mouthfeel is crisp and refreshing, local flavor sweet tea is peppery.For the yellow tribute chopped chilli of traditional handicraft
During the problem of exist, have enterprise and yellow tribute green pepper pickled using special Oryza glutinosa fermented liquid, improving yellow tribute green pepper color and luster, mouthfeel
With certain achievement is achieved on local flavor.
For example, Publication No. CN106591044A Chinese patent literature discloses a kind of bent preparation method of yeast for brewing rice wine, will
Including 1.5~2.5 mass parts siebold buttercup herbs, 1.2~2.2 mass parts Chinese Fevervine Herbs, 1.5~2.5 mass parts hair radix bupleuri, 2.0~3.2
Herbal raw material including mass parts lophatherum gracile, 1.5~2.4 mass parts serissa serissoides and 1.3~2.7 mass parts adinas enters water-filling
Boil, gained is to boil water to be mixed with ground rice, and a ball is made, and after spontaneous fermentation, is dried, is produced；In addition, the existing literature also disclose by
The rice wine stoste that described yeast for brewing rice wine koji fermentation is obtained is used for the preparation of local flavor chopped chilli；Yellow tribute chopped chilli prepared by this method is difficult in length
Time keeps its taste and flavor etc..
In addition, the general mouthfeel of chopped hot pepper is laid particular stress on, taste is peppery and fresh salty, easily gets angry, during chopped hot pepper is prepared, often adopts
Collocation is carried out with other greengroceries and capsicum to pickle, and can be improved the local flavor of chopped hot pepper, mouthfeel and be improved its and easily get angry
Shortcoming.For example, Chinese patent application (application number 2016111555690) discloses the preparation method of the yellow tribute chopped chilli of radish local flavor.
The yellow tribute chopped chilli of local flavor that these methods are pickled not only remains original mouthfeel and the nutrition such as vegetables and yellow tribute green pepper, and yellow tribute chops
Green pepper unique local flavor and fragrance, some new approach are provided for preparations of the yellow tribute green pepper of local flavor, but these methods by vegetables and
Yellow tribute green pepper is pickled together, and vegetables can influence the color and luster and mouthfeel of yellow tribute green pepper, and the local flavor chopped chilli prepared is difficult to preserve for a long time.
Also there is the technological deficiencies such as the obtained easy brown stain of chopped chilli, mouthfeel be not good in existing technology.
The content of the invention
The problem of existing for prior art, the purpose of the present invention is to provide a kind of brown stain, mouthfeel of being difficult excellent
Radish local flavor Huang tribute chopped chilli (yellow tribute green pepper chopped chilli) preparation method.
A kind of preparation method of the yellow tribute chopped chilli of radish local flavor, comprises the following steps：
Step (1)：2-2.5 mass parts siebold buttercup herb, 1.5-2.0 mass parts chrysanthemum indicum, 1.5-2.0 mass parts paving will be included
Herbal raw material including humid euphorbia, 1.8-2.2 mass parts Herba Hedyotis cantonensis and 2.0-2.5 mass parts adinas is mixed with water, through decoct in
Medicament extracting solution；Chinese medicine extract is mixed with ground rice, granulated；Through spontaneous fermentation after, medicinal liquor is dried to obtain bent；
Step (2)：Cool down, be then well mixed with medicinal liquor song made from step (1), sealing and fermenting after glutinous rice is cooked；
Fermentation materials carry out steaming wine, and foreshot, the wine heart and liquor tailing are collected respectively；Foreshot and wine heart mixing preparation into alcoholic strength be 26 °~30 °
Wine material；
Step (3)：New cadmium yellow tribute green pepper washs through liquor tailing, drains, mince after mix, pickle with salt；
Step (4)：Radish washs through slitting, dehydration, liquor tailing, drains to obtain radish；
Step (5)：Wine material is added in yellow tribute green pepper to after pickling several times, sealing and fermenting adds radish after 35~45 days
Silk, seals, is kept in dark place.
Research is found, by the medicinal liquor koji fermentation, is steamed obtained wine material applied to yellow tribute green pepper fermentation, is helped to remain yellow
The mouthfeel of tribute green pepper, additionally aiding prevents brown stain and mouthfeel from deteriorating.In addition, in the present invention, then coordinate to enter each raw material using foreshot
Row pre-processes, yellow tribute green pepper is pickled in advance and added in batches the operation such as described wine material, can help to avoid contaminating miscellaneous bacteria,
Chopped chilli brown stain is prevented, additionally aiding makes capsicum cell gradient absorb water, it is to avoid intracellular osmotic pressure undue fluctuation, maintain capsicum tissue
Intracellular turgescence, and then cooperate with the fragility mouthfeel for keeping chopped chilli good.
The inventors discovered that, different probioticses can be turned out using the medicinal herb componentses of the suitable compatibility, and
The presence of different strains determines the fragrance and local flavor of wine, and its panoramic enzyme that can be secreted has biocatalysis,
It can accelerate protein (including enzyme is in itself) in cereal and distiller's yeast etc. changing into amino acid and fragrant-inducing property small molecule, be wine
Add nutritional ingredient and fragrance.
Technical scheme prepares yeast for brewing rice wine song using full Chinese herbal medicine, wherein：1) siebold buttercup herb：With eliminating phlegm preventing malaria,
Removing toxicity for detumescence effect；2) adina：With heat-clearing and detoxifying drug, cholagogic, the effects such as diuretics；3) chrysanthemum indicum：Cold nature, tool is dredged
Dissipate wind-heat, subdhing swelling and detoxicating；4) PUDIJIN：Slightly sweet flavor micro-pungent, gas micro-perfume takes clearing heat and detoxicating promoting the circulation of qi dissipating bind orally；For example, for phlegm heat
Cough, goes out red stomachache, and the cold stomachache of color soothes sore throat, had a toothache outside, mesh pain.5) Herba Hedyotis cantonensis, alias radix glycyrrhizae, major function is clearing heat and detoxicating, dispel
Phlegm and relieving cough, gastral cavity abdomen etc..Technical scheme, by siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina in interior Chinese medicine
Raw material is mixed in a ratio, and hot water is extracted, and bent for preparing medicinal liquor, the distiller's yeast of preparation can cultivate favourable distiller's yeast bacterium
Group, the rice wine for brewageing has the local flavor and mouthfeel of uniqueness, and rich in protein, amino acid, vitamin and mineral etc., battalion
Support abundant, particularly rice wine also have relieve inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as, this effect is difficult to expect completely.
In addition, Oryza glutinosa fermented product is steamed wine material by the present invention is used for the fermentation of yellow tribute green pepper, it unexpectedly can effectively weaken yellow tribute green pepper corruption
Lose brown stain, can also assign the yellow tribute chopped chilli after fermentation good mouthfeel.
In the present invention, siebold buttercup herb, chrysanthemum indicum, PUDIJIN, adina preferably select herb；Herba Hedyotis cantonensis preferably selects its root
Portion.
Described new cadmium yellow tribute green pepper by 8~October every morning 9：00 point to 10：The yellow tribute newly plucked between 00 point
Green pepper；The yellow tribute green pepper of described fresh harvesting is minced into the yellow tribute green pepper section that length is 0.5~1cm；Then pickle again.
Further preferably, 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.
As preferred：In step (1), the volume ratio of herbal raw material and water is 1: (5~15).
Preferably, decocting time is 1~3h.
Preferably, the mass ratio of Chinese medicine extract and 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.
In the present invention, step 2) in, glutinous rice is 100 with the bent mass ratio of medicinal liquor: (0.5~1.5).
The fermentation process of rice wine can use existing conventional method；Product (Oryza glutinosa fermented product) after fermentation is carried out to steam at wine
Reason, method also can select existing conventional method.
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 aliphatic acid containing low boiling, alkyd etc.；The wine heart refers to
Be the center section steamed in still-process, main alcoholic part；Liquor tailing is the alcohol that finally steams in still-process
The low part of content, main organic principle containing higher boiling.
Foreshot and wine heart mixing preparation into alcoholic strength be 27 °~29 ° of wine material.Foreshot is for example low comprising beneficial nutritional ingredient
Level aliphatic acid etc., and the wine heart is mainly the higher alcohol of concentration, both, which are arranged in pairs or groups, uses, and can obtain the useful component in wine material
Make full use of.And study and show that wine material of the concentration at 28 ° or so is best suitable for the fermentation for yellow tribute green pepper.
Preferably, described wine material sealing is deposited 15~30 days.
The present inventor is had found by studying, and using the wine material under the alcoholic strength, can further prevent yellow tribute green pepper from salting down in fermentation
Brown stain in system, additionally assists in maintaining the taste of yellow tribute green pepper.
As preferred：The new cadmium yellow tribute green pepper was using liquor tailing immersion, washing 15~45 minutes.The lactic acid that is included in liquor tailing and
Esters are higher by several times than foreshot content, contain the high-grade aliphatic esters such as ethyl linoleate, ethyl oleate, ethyl ester and more fusel
Oil etc..Liquor tailing is generally the part gone out of use during wine brewing, but inventor has found its organic cause of a large amount of higher boilings included
Perfumery and Organic nutrient, yellow tribute green pepper is washed with it, part beneficiating ingredient can be made to be fully used, while liquor tailing is distillation
The relatively common water of water, it is possible to reduce the introducing of unfavorable strain, carries out disinfection equivalent to yellow tribute green pepper, can be obviously improved yellow tribute
The storage life of chopped chilli.
As preferred：The mass ratio of the new cadmium yellow tribute green pepper and salt is 100: (18~25).
The present inventor's research is found, by the scope control of new cadmium yellow tribute green pepper and salt in ratio, be can help to collaboration and is intended
Harmful miscellaneous bacteria is formed with, helps further to avoid brown stain, further lifting crisp taste is additionally aided.
In the present invention, curing process is carried out preferably in open-top receptacle；It that is to say, the yellow tribute green pepper of curing process and air are straight
Contact.
Preferably, the time pickled is 3~5 days.
The present inventor has found that in step (5), sealing and fermenting process is carried out in old altar, and described is old by widely studied
Altar is the wine material container of more than 30 days described in Coutinuous store.
This technical know-how of sealed fermenting is carried out using old altar, the mouthfeel of obtained chopped chilli, chopped chilli can be further lifted
Fragrance is purer, in addition, additionally aiding prevents brown stain.
As preferred：The mass ratio of the new cadmium yellow tribute green pepper and wine material is 100: (40~45).
As preferred：3~5 batches of the wine material point are added, and the time interval added per batch is 5~9 days.
Further preferably, each addition is the 13~15% of new cadmium yellow tribute green pepper quality.
The present invention is initiated before wine material is added, and first yellow tribute green pepper is pickled 3-5 days, and capsicum dehydration is complete, adds by several times afterwards
The process of wine material so that capsicum cell water absorption course compares mitigation, and completely；The probability that cell membrane ruptures is smaller, it is ensured that
The crisp taste of chopped chilli and the loss of cell content flavor substance.
Ratio is added in described salt and wine material, and pickles and add in batches the collaboration work of described wine material in advance
Under, capsicum cell gradient can be made to absorb water, it is to avoid intracellular osmotic pressure undue fluctuation, help to recover in capsicum histocyte
Turgescence, and then keep the good fragility mouthfeel of chopped chilli.
In the present invention, radish carries out dewater treatment after first being handled through slitting, and the method for dewater treatment refers to existing routine side
Method, for example, dry；The time of drying is, for example, 1~5d.The water content of radish after control drying is less than or equal to 13%.
Preferably, the mass ratio of radish and yellow tribute green pepper is 0.1~0.3: 1.
As preferred：The temperature of the sealing preserve is 5~15 DEG C.
The yellow tribute chopped chilli of the present invention is after fermentation in 40 days or so, i.e., with mouthfeel is crisp and refreshing, color and luster is good and unique flavor
The features such as.Yellow tribute chopped chilli pickles the yellow tribute chopped chilli that radish can obtain color and luster, mouthfeel and taste is better and pickles radish.By radish and Huang
Tribute chopped chilli canning sealing, is placed in cellar at 5~15 DEG C, preserves more than 1 year, and acquisition color and luster is good, and nutrition is more rich, crisp texture,
The yellow tribute chopped chilli that taste is better pickles radish.
Critical process step is that yellow tribute green pepper first is pickled into 3~5 using edible salt during the yellow tribute green pepper sauce of the preparation of the present invention
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 rice wine is (glutinous
Rice fermenation raw liquid) while adding and capsicum mixed fermentation, under being acted on while salt and alcohol, the cell membrane of capsicum cell holds very much
Easily too fast loss moisture and irrecoverability is damaged, cause pigment in capsicum inner cell matter ingredients from lossing, cytoplasm easily quilt
Air oxidation, causes chopped chilli color and luster not good, meanwhile, cytoplasm is lost in and the recovery that can not absorb water, and makes the mouthfeel of chopped chilli not crisp and refreshing.Phase
To common pimiento, the histocyte moisture in yellow tribute green pepper is more sufficient, and cell membrane is thinner, and meat is tenderer, and cell membrane is easier to damage
It is bad, and the relative capsaicin of yellow pepper element is easier oxidized discoloration, therefore, prior art, which is difficult to use in, pickles color and luster preferably,
The crisp and refreshing yellow tribute green pepper of mouthfeel.It is of the invention that formerly yellow tribute green pepper is individually individually pickled using edible salt, and curing process is to open wide
Carried out in system, 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
Film is not destroyed, and the part moisture that capsicum cell is lost in volatilizees in atmosphere, has properly increased brine strength, can prevent hair
Yellow tribute green pepper is stored for a sufficiently long time without decay by micro-organisms during ferment；And the follow-up multiple batches of addition of wine material point, it can guarantee that yellow tribute green pepper slow-absorbing wine material
In water and nutrition composition, it is ensured that the crisp and refreshing mouthfeel of yellow tribute green pepper sauce, prevent cell slowly absorb water not by it is too fast water suction and it is swollen
Split, and the flavor substance and nutritional ingredient in wine material partly can be absorbed by capsicum cell, enrich yellow tribute green pepper sauce local flavor and nutrition
Composition.Therefore, the yellow tribute green pepper sauce that prepared by the present invention can guarantee that the crisp and refreshing mouthfeel of yellow tribute green pepper, vivid color and luster.
Beneficial effect：
1) medicine material that the bent preparation process of yeast for brewing rice wine of the invention is used is entirely cheap herbal raw material, raw material sources
Extensively, it is readily available, advantageously reduces production cost.
2) the bent preparation method of yeast for brewing rice wine of the invention is simple, mild condition, can be given birth to using traditional distiller's yeast production technology
Production, is conducive to large-scale production.
3) yeast for brewing rice wine of the invention song is used for the rice wine brewageed except with unique local flavor and mouthfeel, and rich in protein,
Amino acid, vitamin and mineral etc., it is nutritious, and with relieving inflammation or internal heat, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as.
4) in the present invention, described yellow tribute green pepper fermentation is carried out in the Spirit material system of Oryza glutinosa fermented product, compared to existing
Some use Oryza glutinosa fermented product stoste, the technology of the present invention method mouthfeel more preferably, color it is vivider；And fragrance is pure；The wind pickled
Flavor pepper has that mouthfeel is crisp and refreshing, color and luster is good, nutritious and unique flavor, and with not getting angry, it is promoting digestion and removing indigestion, clearing heat and detoxicating etc.
Effect.
6) lovely luster of yellow tribute chopped chilli produced by the present invention, almost without brown stain；Preservation undergoes no deterioration for more than 1 year.
7) the yellow tribute chopped chilli described in is compounded with the local flavor of radish, in good taste.
Embodiment
Following examples are intended to further illustrate present invention, rather than the claim of the limitation present invention protects model
Enclose.
Embodiment 1
1) siebold buttercup herb 200g, mother chrysanthemum flowers and plants 150g, floor file gold 150g, Herba Hedyotis cantonensis 180g, adina 200g are added to 8L
In water, first soak 30min at normal temperatures, be again heated to after boiling, boiling with soft fire 2h, filtering remove herbal raw material, obtain it is to boil water (in
Medicament extracting solution) 6.5L or so, ground rice is newly ground in gained middle addition 13kg to boil water, is stirred, kneading covers into a ball, ball cloth
After lid, In Shade (about 30 degrees Celsius of temperature), spontaneous fermentation 2 days, natural light is dried, and produces medicinal liquor bent.
2) 100kg glutinous rice being cooked, after cooling, adds 0.8kg steps 1) obtained medicinal liquor song is well mixed, mixed material
Load in tank, sealed, maintain the temperature at 30 DEG C, carry out fermentation 9 days；Fermentation materials carry out steaming wine, and foreshot, wine are collected respectively
The heart and liquor tailing；Foreshot and wine heart mixing preparation are deposited 25 days or so in the cool into the wine material that alcoholic strength is 28 °, the sealing of wine material,
It is standby；Liquor tailing is individually deposited standby.
Step (3)：Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：Adopted between 00 point
The yellow tribute green pepper meat plucked is best.
The yellow tribute green pepper 100kg of fresh harvesting is first soaked at room temperature using liquor tailing (liquor tailing described in step (2))
Wash after 30min, sieving dries yellow tribute green pepper naturally, then be cut into 6mm or so capsicums section, 18kg salt will be added in capsicum section
Mix, be placed in open-top receptacle, first pickle 4 days, be dehydrated yellow tribute green pepper.
Yellow tribute green pepper will be pickled to be transferred in old altar (Coutinuous store described wine material half a year), then to add into old altar 13L standby
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 28 ° of wine material of 13L are added every after a week, then into altar, and add altogether twice, after adding every time, good seal jar,
When fermentation time reaches 42 days, open jar, you can obtain color in bright yellow, crisp and refreshing mouthfeel, delicious flavour, taste it is peppery,
Giving off a strong fragrance chops yellow tribute green pepper.
Step (4)：Radish is through being cut into thin strips shape, and dehydration (for example drying) to water content is 13%, again through step (2) Suo Shu
Liquor tailing washing, drain to obtain radish；
Step (5)：Described radish (for 0.2 times of yellow tribute green pepper weight) is added to yellow tribute chopped chilli made from step (3)
In, in 5~15 DEG C of sealings, it is kept in dark place more than 1 year.
The yellow tribute chopped chilli of obtained radish local flavor is kept for 1 year without corruption, and appearance luster is good (for golden yellow), and color is fresh
It is bright, substantially without brown stain, nutritious, crisp texture, and with not getting angry, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.Without
Storage 2~3 years can be sealed in the case of preservative.
Embodiment 2
1) 250g siebold buttercup herbs, 200g chrysanthemum indicums, 200g PUDIJINs, 220g Herba Hedyotis cantonensis and the mixing of 250g adinas herbal raw material
After uniform, 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 and 4kg
New mill ground rice is well mixed, and a particle diameter about 3cm ball is made, a ball is covered with cloth, In Shade, and about 25 DEG C of temperature is natural
After fermentation 2 days, then natural light is dried, and produces medicinal liquor bent.
2) 100kg glutinous rice being cooked, after cooling, adds 1.5kg steps 1) obtained medicinal liquor song is well mixed, mixed material
Load in tank, sealed, maintain the temperature at 30 DEG C, carry out fermentation 9 days；Fermentation materials carry out steaming wine, and foreshot, wine are collected respectively
The heart and liquor tailing；Foreshot and wine heart mixing preparation are deposited 25 days or so in the cool into the wine material that alcoholic strength is 27 °, the sealing of wine material,
It is standby；Liquor tailing is individually deposited standby.
Step (3)：Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：Adopted between 00 point
The yellow tribute green pepper meat plucked is best.
The yellow tribute green pepper 100kg of fresh harvesting is first soaked at room temperature using liquor tailing (liquor tailing described in step (2))
Wash after 30min, sieving dries yellow tribute green pepper naturally, then be cut into 6mm or so capsicums section, 20kg salt will be added in capsicum section
Mix, be placed in open-top receptacle, first pickle 5 days, be dehydrated yellow tribute green pepper.
Yellow tribute green pepper will be pickled to be transferred in old altar (Coutinuous store described wine material 30 days), then to add into old altar 15L standby
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 28 ° of wine material of 15L are added every after 9 days, then into altar, add altogether twice, after adding every time, good seal jar is waited to ferment
When time reaches 42 days, jar is opened, you can obtain color peppery, giving off a strong fragrance in bright yellow, crisp and refreshing mouthfeel, delicious flavour, taste
Chop yellow tribute green pepper.
Step (4)：Radish is through being cut into thin strips shape, and dehydration (for example drying) to water content is 8%, again through described in step (2)
Liquor tailing washs, drains to obtain radish；
Step (5)：Described radish (for 0.3 times of yellow tribute green pepper weight) is added to yellow tribute chopped chilli made from step (3)
In, in 5~15 DEG C of sealings, it is kept in dark place more than 1 year.
The yellow tribute chopped chilli of obtained radish local flavor is kept for 1 year without corruption, and appearance luster is good (for golden yellow), and color is fresh
It is bright, substantially without brown stain, nutritious, crisp texture, and with not getting angry, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.Without
Storage 2~3 years can be sealed in the case of preservative.
Embodiment 3
Compared with embodiment 1, difference is, using the appearance only rinsed with described wine material (wine material described in non-Coutinuous store)
Device carries out the fermentation described in step (3).
Compared with embodiment 1, good mouthfeel, fragrance has declined compared with embodiment 1；And color slightly shows obscure compared with embodiment 1.
Comparative example 1
With differing only in for embodiment 1, Chinese medicine material is siebold buttercup herb 200g, mother chrysanthemum flowers and plants 150g, adina 200g.
Final obtained yellow tribute chopped chilli color is dark yellow, and storage the situation of going mouldy occurs in 8 months.
Comparative example 2
With differing only in for embodiment 1, in step (3), do not pickled in advance, directly by described salt and aequum
Wine material mixing after, yellow tribute green pepper one is placed in sealed fermenting in mixed liquor (salt and wine material).Final obtained yellow tribute chopped chilli face
Color is dark yellow, and chopped chilli is shapeless, and mouthfeel is not sharp and clear, and storage the situation of going mouldy occurs in 7 months.
Comparative example 3
With differing only in for embodiment 1, in step (3), pickled in advance, the yellow tribute green pepper after pickling directly adds again
Sealed fermenting into 39L wine material (wine material is disposably added).Final obtained yellow tribute chopped chilli color is dark yellow, and chopped chilli is shapeless,
Mouthfeel is not sharp and clear, and storage the situation of going mouldy occurs in 7 months.
Comparative example 4
With differing only in for embodiment 1, in step (3), described liquor tailing is substituted using common distilled water and washed
Processing.Yellow tribute chopped chilli was occurred into the situation of going mouldy to 6 months or so in preservation, and color is dark yellow, brown stain is serious.
Claims (10)
1. a kind of preparation method of the yellow tribute chopped chilli of radish local flavor, it is characterised in that：Comprise the following steps：
Step (1)：2-2.5 mass parts siebold buttercup herb, 1.5-2.0 mass parts chrysanthemum indicum, 1.5-2.0 mass parts floor file will be included
Herbal raw material including brocade, 1.8-2.2 mass parts Herba Hedyotis cantonensis and 2.0-2.5 mass parts adinas is mixed with water, through decocting to obtain Chinese medicine
Extract solution；Chinese medicine extract is mixed with ground rice, granulated；Through spontaneous fermentation after, medicinal liquor is dried to obtain bent；
Step (2)：Cool down, be then well mixed with medicinal liquor song made from step (1), sealing and fermenting after glutinous rice is cooked；Fermentation
Material carries out steaming wine, and foreshot, the wine heart and liquor tailing are collected respectively；Foreshot and wine heart mixing preparation into alcoholic strength be 26 °~30 ° of wine
Material；
Step (3)：New cadmium yellow tribute green pepper washs through liquor tailing, drains, mince after mix, pickle with salt；
Step (4)：Radish washs through slitting, dehydration, liquor tailing, drains to obtain radish；
Step (5)：Wine material is added in yellow tribute green pepper to after pickling several times, sealing and fermenting adds radish after 35~45 days, close
Seal, be kept in dark place.
2. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1, it is characterised in that：In step (1), herbal medicine
The volume ratio of raw material and water is 1: (5~15), decocting time is 1~3h；The mass ratio of Chinese medicine extract and ground rice for (20~
35): (65~80).
3. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1 or 2, it is characterised in that：Step 2) in, it is glutinous
Rice is 100 with the bent mass ratio of medicinal liquor: (0.5~1.5)；Foreshot and wine heart mixing preparation into alcoholic strength be 27 °~29 ° of wine
Material, and storage is sealed to 15~30 days.
4. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1 or 2, it is characterised in that：The new cadmium yellow tribute
The mass ratio of green pepper and salt is 100: (18~25).
5. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 4, it is characterised in that：The time pickled
For 3~5 days.
6. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1, it is characterised in that：The new cadmium yellow tribute green pepper
Mass ratio with wine material is 100: (40~45).
7. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 6, it is characterised in that：The wine material point 3~5
Batch is added, and the time interval added per batch is 5~9 days.
8. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1,6 or 7, it is characterised in that：In step (5),
Sealing and fermenting process is carried out in old altar, and described old altar is the wine material container of more than 30 days described in Coutinuous store.
9. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1, it is characterised in that：Radish and yellow tribute green pepper
Mass ratio is 0.1~0.3: 1；
The water content of radish after control dehydration is less than or equal to 13%.
10. the preparation method of the yellow tribute chopped chilli of radish local flavor according to claim 1, it is characterised in that：The sealing preserve
Temperature is 5~15 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609121.XA CN107279856A (en) | 2017-07-24 | 2017-07-24 | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609121.XA CN107279856A (en) | 2017-07-24 | 2017-07-24 | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279856A true CN107279856A (en) | 2017-10-24 |
Family
ID=60102197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710609121.XA Pending CN107279856A (en) | 2017-07-24 | 2017-07-24 | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279856A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
Citations (4)
| 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 |
| CN106579184A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of semen canavaliae/radish flavored chopped yellow peppers |
| CN106722563A (en) * | 2016-12-14 | 2017-05-31 | 湖南有味农业开发有限公司 | A kind of preparation method of Jerusalem artichoke local flavor chopped Huang tribute green pepper |
-
2017
- 2017-07-24 CN CN201710609121.XA patent/CN107279856A/en active Pending
Patent Citations (4)
| 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 |
| CN106579184A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of semen canavaliae/radish flavored chopped yellow peppers |
| CN106722563A (en) * | 2016-12-14 | 2017-05-31 | 湖南有味农业开发有限公司 | A kind of preparation method of Jerusalem artichoke local flavor chopped Huang tribute green pepper |
Non-Patent Citations (1)
| Title |
|---|
| 何立萍 等: "《酒水与酒吧管理》", 31 May 2008 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102676346B (en) | Sweet-scented osmanthus rice wine and making method thereof | |
| CN101041803B (en) | Fragrant pear fruit vinegar production technology | |
| CN108669501B (en) | Low-nitrite high-dietary-fiber fermented pickle and preparation method thereof | |
| CN106579183A (en) | Preparation method of radish-flavor chopped Huanggong pepper | |
| CN108251265B (en) | Brewing method of lipid-lowering vinegar | |
| CN104450397A (en) | Preparation method of glutinous rice wine containing dendrobium officinale | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| CN106579184A (en) | Preparation method of semen canavaliae/radish flavored chopped yellow peppers | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN108669519A (en) | A kind of production method of fermented type thick chilli sauce | |
| CN105685834A (en) | Staged fermentation method for diced pork in pot | |
| CN113621464A (en) | Fermentation process of russianolive flower-flavored fruit wine | |
| CN104371882A (en) | Cherry and lotus seed health care wine making method | |
| CN107593894A (en) | A kind of antistaling agent for being exclusively used in crowndaisy chrysanthemum and preparation method thereof | |
| CN107279856A (en) | Yellow tribute chopped chilli of a kind of radish local flavor and preparation method thereof | |
| CN107432447A (en) | A kind of bamboo shoots flavor Huang tribute chopped chilli and preparation method thereof | |
| CN111493253A (en) | Preparation method of dendrobium officinale beverage | |
| CN107319441A (en) | Yellow tribute chopped chilli of a kind of carrot local flavor and preparation method thereof | |
| CN107279888A (en) | Yellow tribute chopped chilli of a kind of sweet potato local flavor and preparation method thereof | |
| CN108504498A (en) | A kind of preparation method of olive red rice yellow wine | |
| CN107348465A (en) | A kind of asparagus flavor Huang tribute chopped chilli and preparation method thereof | |
| CN114045193A (en) | A kind of preparation method of sea red fruit high calcium beverage co-producing biochar | |
| CN106722561A (en) | A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper | |
| CN107279886A (en) | A kind of preparation method for chopping yellow tribute green pepper | |
| CN106722563A (en) | A kind of preparation method of Jerusalem artichoke local flavor chopped Huang tribute green pepper |
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 |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |