CN107348425A - A kind of preparation method of flavor chopped chilli asparagus - Google Patents
A kind of preparation method of flavor chopped chilli asparagus Download PDFInfo
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- CN107348425A CN107348425A CN201710608510.0A CN201710608510A CN107348425A CN 107348425 A CN107348425 A CN 107348425A CN 201710608510 A CN201710608510 A CN 201710608510A CN 107348425 A CN107348425 A CN 107348425A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation method of flavor chopped chilli asparagus.Medicinal liquor song is made for raw material using Chinese herbal medicine siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina etc. in the present invention, for brewing rice wine, obtains wine material, new cadmium yellow tribute green pepper washs through liquor tailing, drains, mince after mix, pickle with salt；Wine material is added several times into the yellow tribute green pepper after pickling, and is sealed by fermentation to obtain yellow tribute chopped chilli；Asparagus scalds to be mixed with obtained yellow tribute chopped chilli.Obtain that mouthfeel is crisp and refreshing, color and luster is good, nutritious and unique flavor chopped chilli asparagus.Not only have clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, cholagogic, diuresis, appetizing, the effect such as promoting digestion and removing indigestion, and shelf lives are grown.Rice wine Alcohol degree that the present invention uses when preparing chopped chilli, resting period, feed postition, the processing mode of raw material, raw material proportioning etc. are groped by technique for many years, acquisition effect unique.
Description
Technical field
The invention belongs to typical local food preparing technical field, and in particular to a kind of preparation method of flavor chopped chilli asparagus.
Background technology
Chopped chilli as south China Guizhou, Hunan, Hubei, Sichuan Deng Shila provinces characteristic flavoring, it is deep by the numerous people
Crowd likes.Its preparation method is simple, base program be typically all raw material of hot pepper is cleaned, drained away the water, after chopping with flavoring
Salt mixes, and drenches into white wine, sealing and fermenting.The chopped chilli product variety occurred in the market is various, mostly passes through addition
The mode of various flavorings lifts mouthfeel, or addition preservative to extend the shelf life.Rarely have the adjustment and improvement by technique
Come what is achieved the goal.
Such as：Fresh capsicum, ginger are chopped carefully in a kind of imperial tribute chopped chilli of patent application 201110193558.2 and preparation method thereof, put
After entering the condiments uniform stirring such as salt, sugar, yellow rice wine, pickle 2~3 hours.A kind of 201611154299.1 medicinal liquor of patent application it is bent and
(5mm will be cut into after the new cadmium yellow tribute green pepper segments of 70kg in the preparation method of its preparation method and the rice wine for pickling flavor chopped chilli
Left and right capsicum section) mixed with the rice wine and 20kg mass parts salt of the brew of 20kg Chinese herbal medicines, sealing and fermenting forms.Patent application
By the fourth shape pimiento of 100 mass parts and the fourth shape of 10~15 mass parts in a kind of 201410643438.1 chopped chilli sauce preparation methods
Garlic clove is well mixed, and adds edible salt, the white granulated sugar of 3~5 mass parts of 3~5 mass parts, is well mixed, and addition 5 afterwards~
The white wine of 7 mass parts, it is well mixed, sealing.These are substantially salt and wine material in the prior art while add capsicum original
Fermented in material, so easily cause cell wall of chilli dehydration and absorption speed is too fast, and then cause swelling process excessively to be sent out
Raw, cell membrane is likely occurred rupture, and cell Dissolve things inside is easily lost in, and has a strong impact on the sharp and clear taste and flavor of chopped chilli, and
It is also easy to cause brown stain, further influences mouthfeel and sense organ.
Flavor chopped chilli of the present invention as flavoring, raw material is not only used as by the rice wine brewed by Chinese herbal medicine distiller's yeast and sent out
Ferment, along with the improvement of technique in preparation process so that the chopped chilli of preparation not only has the unique taste, be sharp and clear, pleasing appearance, when guaranteeing the quality
Between it is long, and the Chinese herbal medicine fermented ingredient wherein contained has clearing heat and detoxicating, expelling wind and removing dampness, enriches blood, cholagogic, diuresis, whet the appetite, disappear
The effects such as foodization product.
The present invention initiates in technique add wine material before, first add salt and pickle 3-5 days, afterwards again in three times or three times
The mode of wine material is added above.The 3-5 days salt curing process of early stage, capsicum dehydration is complete, adds the mistake of wine material by several times afterwards
Journey so that capsicum cell water absorption course compares mitigation, and the probability that cell membrane ruptures is smaller, ensure that the crisp taste of chopped chilli
With the loss for reducing intracellular molten flavor substance.And the present invention is in the Alcohol degree of rice wine, resting period, feed postition, original
The processing mode of material, raw material proportioning etc. are groped by technique for many years, obtain effect unique.
Asparagus is cold in nature, sweet, salty, has the effect of tonifying liver, beneficial stomach, anticancer, cures mainly hepatopathy, gastrointestinal tract inflammation, bursts
The illnesss such as ulcer, tumour.Zn content is higher in asparagus, more helpful to prevention prostatic diseases.And asparagus is still
Hyperkalemia hyponatremia food, hypertension can be prevented and treated, it is also beneficial to the elderly.The flavor chopped chilli of preparation is mixed tune with asparagus by the present invention
Taste, the peculiar flavour of chopped chilli is fused in the delicious mouthfeel of asparagus, there must be wide market prospects.
The content of the invention
It is an object of the invention to provide a kind of preparation method of flavor chopped chilli asparagus, the preparation method technique are simple；System
Standby obtained products taste is unique, delicious, pleasing appearance, shelf lives length, without obvious browning phenomenon；With it is clearing heat and detoxicating, dispel
Wind dampness removing, enrich blood, cholagogic, diuresis, appetizing, the effect such as promoting digestion and removing indigestion.
A kind of preparation method of flavor chopped chilli asparagus, preparation process are as follows：
1) by 2~2.5 mass parts siebold buttercup herbs, 1.5~2.0 mass parts chrysanthemum indicums, 1.5~2.0 mass parts PUDIJINs,
1.8~2.2 mass parts Herba Hedyotis cantonensis and the herbal raw material of 2.0~2.5 mass parts adinas carry out boiling, and gained is to boil water to be mixed with ground rice
Close, a ball is made, after spontaneous fermentation, dries, obtain medicinal liquor song；
2) after glutinous rice being cooked and cooled down, and the medicinal liquor that step (1) is prepared is bent be well mixed, is sealed by fermentation, ferments
Material carries out steaming wine, collects foreshot, the wine heart and liquor tailing, foreshot and wine heart mixing preparation respectively into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using liquor tailing, is drained, is minced, then is mixed and pickled with salt；To the yellow tribute green pepper after pickling
In at least divide 3 times and add wine material, be sealed by fermentation to obtain yellow tribute chopped chilli；
4) asparagus scalded is washed with liquor tailing, drained；
5) the yellow tribute chopped chilli for fermenting step 3) mixes with the asparagus that step 4) drains.
The present invention prepares the bent herbal raw material of medicinal liquor and its effect is as follows：
1) siebold buttercup herb：With eliminating phlegm preventing malaria, the effect of removing toxicity for detumescence；2) adina：With clearing heat and detoxicating, cholagogic, profit
Urine and other effects；3) chrysanthemum indicum：Cold nature, has the effect of dispelling wind and heat from the body, subdhing swelling and detoxicating；4) PUDIJIN：Slightly sweet flavor micro-pungent, gas are micro-
Perfume (or spice), take clearing heat and detoxicating promoting the circulation of qi dissipating bind orally；For example, being used for phlegm-heat cough, go out red stomachache, the cold stomachache of color, soothe sore throat, have a toothache outside, mesh
Bitterly.5) Herba Hedyotis cantonensis：It is mild-natured, it is sweet, it is clearing heat and detoxicating.The present invention is by including siebold buttercup herb, chrysanthemum indicum, PUDIJIN, Herba Hedyotis cantonensis and adina
Chinese medicine material mix according to a specific ratio, hot water extraction, for preparing medicinal liquor song, the distiller's yeast of preparation can cultivate favourable bacterium
Group, the rice wine brewageed has unique flavor and taste, and rich in protein, amino acid, vitamin and mineral etc., nutrition is rich
The bent rice wine brewed of richness, particularly this medicinal liquor also has clearing heat and detoxicating, expelling wind and removing dampness, enriches blood, cholagogic, diuresis, whet the appetite, help digestion
Change product and other effects, this effect is difficult to expect completely.
The present invention can turn out different probioticses using suitable medicinal herb componentses, and the presence of different strain is determined
The fragrance and flavor of wine are determined, its panoramic enzyme secreted has biocatalysis, can accelerate cereal and distiller's yeast
In protein (including enzyme is in itself) etc. change into amino acid and fragrant-inducing property small molecule, add nutritional ingredient and perfume (or spice) for wine
Taste.The herbal raw material of the present invention typically uses herb.
Of the invention further preferred, herbal raw material is by 2.2~2.3 mass parts siebold buttercup herbs, 1.6~1.8 mass parts mother chrysanthemums
Flower, 1.8~1.9 mass parts PUDIJINs, 2.0~2.1 mass parts Herba Hedyotis cantonensis and 2.0~2.1 mass parts adinas composition.
Preferred steps 1 of the present invention) in, the volume ratio of boiling process herbal raw material and water is 1:(5~15), boiling time
For 1~3h；The to boil water and mass ratio of 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
Crush to obtain by rice.
Preferred steps 2 of the present invention) in, glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1.5)；Foreshot and the wine heart mix
Conjunction is deployed into 27 °~29 ° of wine material, and seals storage to 15~30 days.
Foreshot, the wine heart and liquor tailing are the technical term of this area in technical scheme, and foreshot refers to steaming wine mistake
The not spirituosity or spirituosity amount steamed at first in journey is extremely low, and rich in the part of low boiling aliphatic acid, alkyd etc.；The wine heart refers to
It is the center section steamed in still-process, main alcoholic part；Liquor tailing is that the alcohol finally steamed in still-process contains
Low part is measured, main organic principle containing higher boiling.
Foreshot is practically free of alcohol, but comprising beneficial nutritional ingredient such as lower fatty acid etc., and the wine heart is mainly concentration
Higher alcohol, both are arranged in pairs or groups use, the useful component in wine material can be made to be fully used.And concentration is at 28 ° or so
Wine material, it is best suitable for the fermentation for yellow tribute green pepper.
More preferably scheme, the new cadmium yellow tribute green pepper use liquor tailing washing by soaking 15~45 minutes at room temperature to the present invention.
The lactic acid and esters included in liquor tailing is higher by several times than foreshot content, advanced containing ethyl linoleate, ethyl oleate, ethyl ester etc.
Fatty acid ester and more fusel oil etc..Liquor tailing is generally the part to be gone out of use during wine brewing, but inventor has found that it is included
The organic cause perfumery of a large amount of higher boilings and Organic nutrient, wash yellow tribute green pepper with it, part beneficiating ingredient can be made to obtain fully
Utilize, while liquor tailing is the relatively common water of distilled water, it is possible to reduce the introducing of unfavorable strain, disappear equivalent to yellow tribute green pepper
Poison, the storage life of yellow tribute chopped chilli can be obviously improved.
The mass ratio of cadmium yellow tribute green pepper new further preferably described in step 3) of the invention and salt is 100:(18~25).Add
The time that food salt is pickled is 3~5 days.
Cadmium yellow tribute green pepper new further preferably described in step 3) of the invention and the mass ratio of wine material are 100:(40~45).
Further preferably wine material secondary addition in three batches described in step 3), each addition of the invention are peppery can at least not have
Green pepper is standard, and the time interval added per batch is 5~9 days.If number is excessive, it is impossible to ensures preferable fermentation process, such as
It is less that fruit adds number, it is difficult to ensures the mouthfeel and color and luster of yellow tribute green pepper.
Critical process step is first to pickle yellow tribute green pepper 3~5 days using edible salt during the present invention prepares yellow tribute chopped chilli,
Add wine material again to be fermented, and wine material need to strictly divide multiple batches of addition.In the prior art, usually salt and wine material are added simultaneously
Enter with capsicum mixed fermentation, under being acted on while salt and alcohol, the cell membrane of capsicum cell be easy to too fast loss moisture and
Generation irrecoverability damages, and causes capsicum inner cell matter ingredients from lossing, the easy oxidation by air of pigment in cytoplasm, causes
Capsicum color and luster is bad, or even brown stain, meanwhile, cytoplasm is lost in and the recovery that can not absorb water, and makes the mouthfeel of capsicum not crisp and refreshing.It is relatively general
Logical 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, and
The relative capsaicin of yellow pepper element is easier to be oxidized discoloration, and therefore, prior art, which is difficult to use in, pickles that color and luster is preferable, and mouthfeel is crisp
Refreshing yellow tribute green pepper.The present invention is first individually pickled to yellow tribute green pepper using edible salt, and curing process is carried out in the system of opening wide,
In the presence of edible salt, original most of water in the cell of yellow tribute green pepper can be made slowly to remove, ensure that cell membrane is not destroyed, and
The partial moisture that capsicum cell is lost in is volatilized in atmosphere, has been properly increased brine strength, can have been prevented yellow tribute in fermentation process
Green pepper is stored for a sufficiently long time without decay by micro-organisms；And the multiple batches of addition of follow-up wine material point, it can guarantee that the water and nutrition group in yellow tribute green pepper slow-absorbing wine material
Point, it is ensured that the crisp and refreshing mouthfeel of yellow tribute chopped chilli, cell slowly absorb water, and prevent because of too fast water suction and spalling, and in wine material
Flavor substance and nutritional ingredient partly can be absorbed by capsicum cell, enrich yellow tribute chopped chilli flavor and nutritional ingredient.Therefore, this hair
The yellow tribute chopped chilli of bright preparation can guarantee that the crisp and refreshing mouthfeel of yellow tribute green pepper, vivid color and luster.
If as prior art, fermentation process is carried out by the way of salt and wine material is disposably added simultaneously,
It was found that most of chopped chilli all without beautiful outward appearance, is presented, a kind of dehydration is excessive, the state of wilting, and color and luster is dim, even
Brown stain, mouthfeel are bad.It is of the invention then on the contrary, granularity is full, bright, crisp texture.
The temperature of the invention being further preferably sealed by fermentation described in step 3) is 5~15 DEG C.After fermentation 30-45 days, i.e.,
Mixed with the asparagus scalded, can be vacuum-packed and product is made.Chopped chilli and the mixed proportion of asparagus are respectively：60~80% with
20~40%.
Container used is contains rice wine prepared by step 2) when preferably being pickled in preparation method of the present invention, and places half
Jar more than month.The way of the step is unique, is to realize one of tricks of the trade and key of effect of the present invention.Supposition is probably rice wine
The jar sealing property soaked is more preferable, and ferment effect more preferably, opens the with fragrance striking the nose of chopped chilli after altar, stronger.And make
For contrast, as sealing container fermenting obtained chopped chilli directly using new altar, then fragrance is flat.This operation additionally aid prevent it is brown
Become.
In addition, yellow tribute chopped chilli canning sealing, is placed in cellar at 5~15 DEG C, preserve more than 1 year, acquisition color and luster is good, and nutrition is more
Abundant, crisp texture, taste is better.
Compared with the prior art, the advantageous effects that technical scheme is brought：
1) technical solution of the present invention employs special Chinese herbal medicine and obtains medicinal liquor song, and brewages with peculiar flavour and mouth
Sense, rich in cause Flavor thing and amino acid, vitamins and other nutritious components, and also there is clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, profit
The wine material of the health-care efficacies such as courage, diuresis, appetizing, promoting digestion and removing indigestion and other effects, the yellow tribute pickled especially with wine material fermentation chop
Green pepper, unique flavor, the advantages that nutritious, crisp texture, bright are golden yellow, long shelf-life.
2) technical scheme employs special pickling process during yellow tribute chopped chilli is prepared, i.e., first uses salt
Pickle, then wine material is added to the mode of fermentation by several times, can ensure that vivid golden yellow, no color is presented in the color and luster of yellow tribute chopped chilli
Deepen and phenomena such as brown stain, and ensure that the sweet tea for chopping yellow tribute green pepper, peppery, crisp mouthfeel.
3) preparation process of flavor Huang tribute chopped chilli of the present invention is combining traditional distiller's yeast production technology, traditional rice wine brewage process
And the improvement protruded on the basis of traditional pickling process technique, have the advantages that mature production technology, step are simple, favorably
In large-scale production.
4) technical solution of the present invention prepare flavor Huang tribute chopped chilli can with 2~3 years for a long time preserve, and preserve 1 year with
On, there is more preferable mouthfeel.Main cause includes：Liquor tailing is the relatively common water of distilled water, it is possible to reduce unfavorable strain draws
Enter, carried out disinfection equivalent to yellow tribute green pepper, the storage life of yellow tribute chopped chilli can be obviously improved.Preferably salt down in preparation method of the present invention
Container used is contains rice wine prepared by step 2) when processed, and places the jar of more than two weeks.Speculate this operation sealing
Can be more preferable, be advantageous to probiotics fermention, and then help to prevent brown stain.
5) asparagus used in technical solution of the present invention also passes through liquor tailing washing, and it comprises the organic cause of a large amount of higher boilings
Perfumery and Organic nutrient, while liquor tailing reduces the introducing of unfavorable strain, can also be obviously improved the storage life of asparagus.
6) flavor Huang tribute chopped chilli asparagus rich in nutrition content prepared by technical solution of the present invention, there is unique fragrance,
And also have and do not get angry, be clearing heat and detoxicating, expelling wind and removing dampness, enrich blood, cholagogic, diuresis, appetizing, the health-care efficacy such as promoting digestion and removing indigestion.
7) flavor Huang tribute chopped chilli asparagus preparation process of the invention uses cheap herbal raw material and yellow tribute green pepper, gold
The vegetable raw-materials such as pin mushroom, have raw material sources wide, be readily available, the characteristics of cost is low.
8) flavor Huang tribute chopped chilli asparagus of the invention need not add other any sweetener, fumet, flavor enhancements etc., have
Beneficial to health.
Embodiment
The present invention is intended to further illustrate with reference to embodiments, is not intended to limit the present invention.
Embodiment 1
220g siebold buttercup herbs, 180g chrysanthemum indicums, 190g PUDIJINs, 210g Herba Hedyotis cantonensis and the mixing of 220g adinas herbal raw material are equal
After even, the water of 12 times of volumes of herbal raw material is added, heating is boiled, then small fire keeps micro-boiling, boils 2h.Take 1.3L to boil water new with 4kg
Mill ground rice is well mixed, and a particle diameter about 3cm ball is made, and 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 song.
50kg glutinous rice is cooked, after cooling, adds the medicinal liquor song 0.5kg that crushed, after being well mixed, is loaded in tank, pressure
It is real, sealed, maintain the temperature at 30 DEG C, carry out fermentation 9 days, fermentation materials carry out steaming wine using traditional steaming wine technique, and
Foreshot, the wine heart and liquor tailing are collected respectively using three containers；Foreshot and liquor tailing are deployed into 28 ° of wine material, wine material is sealed in the moon
Liang Chu is deposited 25 days or so, standby；Liquor tailing is individually deposited standby.
Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：The yellow tribute plucked between 00 point
Green pepper meat is best.After the yellow tribute green pepper 100kg of fresh harvesting first is carried out into washing by soaking 30min at room temperature using liquor tailing, sieving,
By yellow tribute green pepper naturally dry, then 6mm or so capsicum sections are cut into, are mixed 22kg salt is added in capsicum section, be placed on open appearance
In device, first pickle 4 days, be dehydrated yellow tribute green pepper.Pickle yellow tribute green pepper to be transferred in jar, then addition 13L is standby into jar
28 ° of wine material, covering yellow tribute green pepper surface with wine material is advisable, and seals, is placed in 10 DEG C or so of cellar or is preserved in basement, and often
After a week, then 28 ° of wine material of 13L are added into altar, added altogether twice, after adding every time, good seal jar is pending
When the ferment time reaches 42 days, open jar, you can obtain color in bright yellow, mouthfeel is crisp and refreshing, delicious flavour, taste are peppery, giving off a strong fragrance
Yellow tribute chopped chilli.
The asparagus scalded is washed into 15-40 minutes with liquor tailing, drained；It is again that the yellow tribute chopped chilli prepared is mixed,
The color and luster of obtained flavor Huang tribute chopped chilli asparagus is good, and yellow tribute green pepper is golden yellow, and both colors are clearly demarcated, and mouthfeel is crisp and refreshing, thick flavor, taste
Road is delicious, enjoys endless aftertastes, and is delicacies of going with rice or bread.In addition, rich in the nutritional ingredient beneficial to human body, and comprising Chinese medicine health-care composition,
It will not get angry, appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating expelling wind and removing dampness, enrich blood, cholagogic with more foods, the health-care efficacy such as diuresis.
Embodiment 2
240g siebold buttercup herbs, 160g chrysanthemum indicums, 200g PUDIJINs, 190g Herba Hedyotis cantonensis and the mixing of 200g adinas herbal raw material are equal
After even, the water of 14 times of volumes of herbal raw material is added, heating is boiled, then small fire keeps micro-boiling, boils 3h.Take 1.5L to boil water new with 4kg
Mill ground rice is well mixed, and a particle diameter about 3cm ball is made, and 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 song.
50kg glutinous rice is cooked, after cooling, adds the medicinal liquor song 0.6kg that crushed, after being well mixed, is loaded in tank, pressure
It is real, sealed, maintain the temperature at 30 DEG C, carry out fermentation 8 days, fermentation materials carry out steaming wine using traditional steaming wine technique, and
Foreshot, the wine heart and liquor tailing are collected respectively using three containers；Foreshot and liquor tailing are deployed into 26 ° of wine material, wine material is sealed in the moon
Liang Chu is deposited 20 days or so, standby；Liquor tailing is individually deposited standby.
Yellow tribute green pepper this season harvesting, typically in 8~October, every morning 9：00 point to 10：The yellow tribute plucked between 00 point
Green pepper meat is best.After the yellow tribute green pepper 100kg of fresh harvesting first is carried out into washing by soaking 30min at room temperature using liquor tailing, sieving,
By yellow tribute green pepper naturally dry, then 6mm or so capsicum sections are cut into, are mixed 24kg salt is added in capsicum section, be placed on open appearance
In device, first pickle 3 days, be dehydrated yellow tribute green pepper.Pickle yellow tribute green pepper to be transferred in jar, then addition 10L is standby into jar
26 ° of wine material, covering yellow tribute green pepper surface with wine material is advisable, and seals, is placed in 10 DEG C or so of cellar or is preserved in basement, and often
After 5 days, then 10L26 ° of wine material is added into altar, add altogether 3 times, after adding every time, good seal jar, treat that fermentation time reaches
During by 45 days, open jar, you can obtain color in it is golden yellow, mouthfeel is crisp and refreshing, delicious flavour, taste are peppery, giving off a strong fragrance yellow tribute chopped chilli.
The asparagus scalded is washed into 15-40 minutes with liquor tailing, drained；It is again that the yellow tribute chopped chilli prepared is mixed,
The color and luster of obtained flavor Huang tribute chopped chilli asparagus is good, and yellow tribute green pepper is golden yellow, and both colors are clearly demarcated, and mouthfeel is crisp and refreshing, thick flavor, taste
Road is delicious, enjoys endless aftertastes, and is delicacies of going with rice or bread.In addition, rich in the nutritional ingredient beneficial to human body, and comprising Chinese medicine health-care composition,
It will not get angry, appetizing, promoting digestion and removing indigestion, clearing heat and detoxicating expelling wind and removing dampness, enrich blood, cholagogic with more foods, the health-care efficacy such as diuresis.
Embodiment 3：
With embodiment 1, difference, which is not use, stored medicinal liquor curly hair of the present invention for technological process and various raw material proportionings
Ferment distills the old altar of obtained rice wine, and obtained chopped chilli fragrance is flat, the slightly aobvious dimness of color.And embodiment 1 opens chopped chilli after altar
With fragrance striking the nose, stronger, color is golden yellow, no brown stain, and color is clearly demarcated after asparagus and the mixing of yellow tribute green pepper, and mouthfeel is crisp and refreshing,
Delicious flavour.
Comparative example 1：
With embodiment 1, difference is salt and the disposable addition simultaneously of wine material for technological process and various raw material proportionings.It was found that
Compared with Example 1, most of yellow tribute chopped chilli is all without beautiful outward appearance, is presented that a kind of dehydration is excessive, the state of wilting, and
Color and luster is dim, or even brown stain, mouthfeel are bad.The mouthfeel and outward appearance of asparagus are also have impact on simultaneously.
Comparative example 2：
Technological process and various raw material proportionings first add salt mixing and pickled 3-5 days, difference is wine material with embodiment 1
Without addition by several times, but disposably add, compared with Example 1, yellow tribute chopped chilli has a certain degree of wilting, and color and luster is dim,
Mouthfeel is not sharp and clear.The mouthfeel and outward appearance of asparagus are also have impact on simultaneously.
Comparative example 3：
Technological process and various raw material proportionings are with embodiment 1, and difference is that yellow tribute green pepper is not washed by liquor tailing, with implementation
Example 1 is compared, and fragrance does not have embodiment 1 strong.
Claims (10)
1. a kind of preparation method of flavor chopped chilli asparagus, it is characterised in that preparation process is as follows：
1) by 2~2.5 mass parts siebold buttercup herbs, 1.5~2.0 mass parts chrysanthemum indicums, 1.5~2.0 mass parts PUDIJINs, 1.8~
2.2 mass parts Herba Hedyotis cantonensis and the herbal raw material of 2.0~2.5 mass parts adinas carry out boiling, and gained is to boil water to be mixed with ground rice, is made
A ball, after spontaneous fermentation, dry, obtain medicinal liquor song；
2) after glutinous rice being cooked and cooled down, and the medicinal liquor that step (1) is prepared is bent be well mixed, sealing and fermenting, fermentation materials
Steaming wine is carried out, collects foreshot, the wine heart and liquor tailing, foreshot and wine heart mixing preparation respectively into 26 °~30 ° of wine material；
3) new cadmium yellow tribute green pepper is washed using liquor tailing, is drained, is minced, then is mixed and pickled with salt；Into the yellow tribute green pepper after pickling extremely
Divide less 3 times and add wine material, be sealed by fermentation to obtain yellow tribute chopped chilli；
4) asparagus scalded is washed with liquor tailing, drained；
5) the yellow tribute chopped chilli for fermenting step 3) mixes with the asparagus that step 4) drains.
2. preparation method according to claim 1, it is characterised in that：In step 1), boiling process herbal raw material and water
Volume ratio be 1:(5~15), boiling time are 1~3h；The to boil water and mass ratio of ground rice is (20~35):(65~80).
3. preparation method according to claim 1, it is characterised in that：In step 2), the glutinous rice mass ratio bent with medicinal liquor is
100:(0.5~1.5)；Foreshot and wine heart mixing preparation seal storage to 15~30 days into 27 °~29 ° of wine material.
4. preparation method according to claim 1, it is characterised in that：New cadmium yellow tribute green pepper described in step 3) is soaked using liquor tailing
Foam washing is washed 15~45 minutes.
5. preparation method according to claim 1, it is characterised in that：The matter of new cadmium yellow tribute green pepper and salt described in step 3)
Amount is than being 100:(18~25).
6. preparation method according to claim 1 or 5, it is characterised in that：New cadmium yellow tribute green pepper described in step 3) and wine material
Mass ratio be 100:(40~45).
7. preparation method according to claim 6, it is characterised in that：The secondary addition in three batches of wine material described in step 3), often
For secondary addition can at least not have capsicum as standard, the time interval added per batch is 5~9 days.
8. preparation method according to claim 1, it is characterised in that：It is 3~5 that the time that salt is pickled is added in step 3)
My god.
9. the preparation method according to claim 1 or 8, it is characterised in that：The temperature being sealed by fermentation described in step 3) is 5
~15 DEG C.
10. preparation method according to claim 1, it is characterised in that：Container used is when being sealed by fermentation in step 3)
Contain rice wine prepared by step 2), and continuous storage jar more than two weeks.
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| CN201710608510.0A CN107348425A (en) | 2017-07-24 | 2017-07-24 | A kind of preparation method of flavor chopped chilli asparagus |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
| CN106579183A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of radish-flavor chopped Huanggong pepper |
-
2017
- 2017-07-24 CN CN201710608510.0A patent/CN107348425A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211806A (en) * | 2015-11-18 | 2016-01-06 | 湖南尔康制药股份有限公司 | The method for salting of a kind of capsicum |
| CN106579183A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Preparation method of radish-flavor chopped Huanggong pepper |
Non-Patent Citations (1)
| Title |
|---|
| 何立萍 等: "《酒水与酒吧管理》", 31 May 2008 * |
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Application publication date: 20171117 |