CN107373507A - The production method of five-pointed star capsicum - Google Patents
The production method of five-pointed star capsicum Download PDFInfo
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- CN107373507A CN107373507A CN201710758689.8A CN201710758689A CN107373507A CN 107373507 A CN107373507 A CN 107373507A CN 201710758689 A CN201710758689 A CN 201710758689A CN 107373507 A CN107373507 A CN 107373507A
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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Abstract
The invention discloses a kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum, then removes the seed in capsicum, is freezed, it is standby；(2) prefabricated mochi；The mochi is made up of 7~9 ripe glutinous rice, salt, vanilla, onion and garlics, freezes, standby；(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；It is 1 that semi-finished product, which are pressed, with wine vinegar mass ratio:0.5~2 ratio mixing, adds citric acid, sterilizes, obtain finished product.It is an advantage of the invention that：Resulting fragrant and sweet soft glutinous instant chilli food, beneficial to the popularization of chilli products.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of production method of five-pointed star capsicum.
Background technology
Capsicum is the dry mature fruit of solanaceae plant pepper, surface somewhat gloss, has irregular wrinkle, base portion has contracting
The calyx and carpopodium deposited.
Capsicum is rich in vitamins and other nutritious components, has appetite-stimulating indigestion-relieving, warm stomach of dispeling cold, stimulates circulation and reduce blood
The effect such as pressure.Capsicum can be divided into 5 kinds by features of fruits：Bullet-shaped fasciation green pepper, the sweet tea persimmon green pepper of spherical more longitudinal furrows, circle
Cherry green pepper, strip long capsicum and cone circular cone green pepper.
As people are increasingly improved, it is necessary to further develop capsicum product to the demand of capsicum product.
The content of the invention
It is an object of the invention to provide a kind of production method of the five-pointed star capsicum of features good taste.
For achieving the above object, the technical solution adopted in the present invention is：
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed, it is standby；
(2) prefabricated mochi；The mochi is made up of 7~9 ripe glutinous rice, salt, vanilla, onion and garlics, freezes,
It is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:0.5~2 ratio mixing, adds citric acid, sterilizes, obtain finished product.
Preferably, the temperature of freezing is -20 DEG C~-15 DEG C in the step (1) and step (2).Freezing is set
Temperature, and reach the temperature of freezing in 30 minutes after requiring processing, beneficial to product is fresh-keeping and storage.
Preferably, mochi is prepared from the following raw materials in parts by weight in the step (2)：7~9 ripe glutinous rice 85
1~3 part of~95 parts, 1~3 part of salt, 0.5~1.5 part of vanilla, 3~8 parts of onion and garlic.
Preferably, mochi is prepared from the following raw materials in parts by weight in the step (2)：8 90 parts ripe of glutinous rice,
2 parts of 2 parts of salt, 1 part of vanilla, 5 parts of onion and garlic.
Preferably, the addition of citric acid accounts for the 0.5%~2% of the whole finished weight in the step (3).
Preferably, the condition of sterilizing is that 60~120 points are kept under conditions of 95 DEG C~100 DEG C in the step (3)
Clock.
Preferably, capsicum otch dips in garlic juice in the step (1), the preparation technology of the garlic juice includes following step
Suddenly：A, slightly carry：Garlic is taken, is shredded, the ethanol water that mass percent concentration is 90%~95% is added and soaks 20~60 points
Clock, filtering, then soak is concentrated into no alcohol taste, obtain concentrate；B, refine：Concentrate is added into appropriate macroporous absorbent resin tree
Fat mixes sample, is then splined on HPD600 macroporous absorbent resins, with the ethanol water that mass percent concentration is 60%~70%
Elution, eluent is collected, be concentrated into no alcohol taste, the water for adding 2~3 times of weight stirs and evenly mixs, and stands 1~3 hour, filtering, obtains
Garlic juice.Moisture is lost for prevention otch, bacterial infection, the quality of product is influenceed, is carried out by the garlic juice for removing acid
Otch is smeared, can effectively be avoided.In addition, the fresh fragrant degree of product can also be increased, palatability is improved.
Preferably, the preparation method of the glutinous rice in the step (2) comprises the following steps：Glutinous rice is taken, cleans, uses water logging
Bubble 12 hours, then steamed with pine needle water, make the grain of rice penetrating, obtain 7~9 ripe glutinous rice；The pine needle water is by the pine of pinus yunnanensis
Pin is soaked in water 24 hours, is made.Steamed using pine needle water, the fresh fragrant degree of mochi can be improved, it is glutinous to essentially consist in reduction
The pungent sense of meter Tuan Zhong onions, make the mouthfeel of product more preferable.
Preferably, the processing method of wine vinegar comprises the following steps in the step (3)：New fresh grape is taken, is squeezed the juice,
Filtering, obtains grape juice；Compounded spirit yeast is added into the grape juice, is fermented 20~30 days under conditions of 20 DEG C~22 DEG C,
Filtering, is produced.Mochi is pickled by wine vinegar, can be advantageous to improve the mouthfeel and stereovision of whole product.Due to glutinous rice
Viscosity it is stronger, be unfavorable for gastrointestinal disturbances, by pickling for wine vinegar, palatability is strong, is easy to gastrointestinal disturbances.
Preferably, the inoculum concentration of the compounded spirit yeast is 4%~5%；The compounded spirit yeast is by the wine ferment that has activated
Female and acetobacter is made, and the mass ratio of the brewer yeast and acetobacter is 10:1~3.
In the present invention, cross section can use the capsicum of other qualities to be replaced in the capsicum of Five-pointed star.
In the present invention, without specified otherwise, mass percent that % is referred both to.
The present invention has following technical advantage：
Pickle, obtain fragrant and sweet soft glutinous using the processing mode being filled into mochi in capsicum, then by wine vinegar
Instant chilli food, beneficial to the popularization of chilli products.
Embodiment
The technical scheme in the present invention is clearly and completely described below, it is clear that described embodiment is only
Several embodiments therein of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -18 DEG C, it is standby；
(2) prefabricated mochi；In parts by weight, weigh 8 90 parts ripe of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and
2 parts of garlic, mix, obtain mochi, freezed under the conditions of -18 DEG C, it is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:1 ratio mixing, adds the citric acid for accounting for the whole finished weight 1%, under conditions of 95 DEG C
Keep sterilizing for 90 minutes, obtain finished product.
Embodiment 2
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -20 DEG C, it is standby；
(2) prefabricated mochi；In parts by weight, 7 85 parts ripe of glutinous rice, 1 part of salt, 0.5 part of vanilla, 3 parts of onion are weighed
With 1 part of garlic, mix, obtain mochi, freezed under the conditions of -20 DEG C, it is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:0.5 ratio mixing, adds the citric acid for accounting for the whole finished weight 0.5%, in 95 DEG C of bar
Keep sterilizing for 60 minutes under part, obtain finished product.
Embodiment 3
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -15 DEG C, it is standby；
(2) prefabricated mochi；In parts by weight, 9 95 parts ripe of glutinous rice, 3 parts of salt, 1.5 parts of vanilla, 8 parts of onion are weighed
With 3 parts of garlic, mix, obtain mochi, freezed under the conditions of -15 DEG C, it is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:2 ratio mixing, adds the citric acid for accounting for the whole finished weight 2%, under conditions of 100 DEG C
Keep sterilizing for 120 minutes, obtain finished product.
Embodiment 4
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -18 DEG C, it is standby；Capsicum otch dips in garlic juice, the preparation technology of the garlic juice
Comprise the following steps：A, slightly carry：Garlic is taken, is shredded, the ethanol water that mass percent concentration is 95% is added and soaks 20 points
Clock, filtering, then soak is concentrated into no alcohol taste, obtain concentrate；B, refine：Concentrate is added into appropriate macroporous absorbent resin tree
Fat mixes sample, is then splined on HPD600 macroporous absorbent resins, is eluted, received with the ethanol water that mass percent concentration is 60%
Collect eluent, be concentrated into no alcohol taste, the water for adding 3 times of weight stirs and evenly mixs, and stands 2 hours, filtering, obtains garlic juice.
(2) prefabricated mochi；In parts by weight, weigh 8 90 parts ripe of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and
2 parts of garlic, mix, obtain mochi, freezed under the conditions of -15 DEG C, it is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:1 ratio mixing, adds the citric acid for accounting for the whole finished weight 1%, under conditions of 95 DEG C
Keep sterilizing for 90 minutes, obtain finished product.
Embodiment 5
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -18 DEG C, it is standby.
(2) prefabricated mochi；In parts by weight, weigh 8 90 parts ripe of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and
2 parts of garlic, mix, obtain mochi, freezed under the conditions of -15 DEG C, it is standby；Wherein, the preparation method of glutinous rice comprises the following steps：
Glutinous rice is taken, cleans, is soaked in water 12 hours, then is steamed with pine needle water, makes the grain of rice penetrating, obtains 8 ripe glutinous rice；The pine needle water
It is to soak the pine needle of pinus yunnanensis 24 hours with the water of 3 times of weight, is made.
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:1 ratio mixing, adds the citric acid for accounting for the whole finished weight 1%, under conditions of 95 DEG C
Keep sterilizing for 90 minutes, obtain finished product.
Embodiment 6
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -18 DEG C, it is standby；
(2) prefabricated mochi；In parts by weight, weigh 8 90 parts ripe of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and
2 parts of garlic, mix, obtain mochi, freezed under the conditions of -15 DEG C, it is standby；
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:1 ratio mixing, adds the citric acid for accounting for the whole finished weight 1%, under conditions of 95 DEG C
Keep sterilizing for 90 minutes, obtain finished product.The processing method of wine vinegar comprises the following steps：New fresh grape is taken, is squeezed the juice, filters, obtains
Grape juice；Compounded spirit yeast is added into the grape juice, is fermented 20 days under conditions of 20 DEG C, filters, produces.Wherein, institute
The inoculum concentration for stating compounded spirit yeast is 5%；The compounded spirit yeast is made up of the brewer yeast and acetobacter having activated, the wine ferment
Female and acetobacter mass ratio is 10:2.
Embodiment 7
A kind of production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：
(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum,
The seed in capsicum is removed again, is freezed under the conditions of -18 DEG C, it is standby；Capsicum otch dips in garlic juice, the preparation technology of the garlic juice
Comprise the following steps：A, slightly carry：Garlic is taken, is shredded, the ethanol water that mass percent concentration is 95% is added and soaks 40 points
Clock, filtering, then soak is concentrated into no alcohol taste, obtain concentrate；B, refine：Concentrate is added into appropriate macroporous absorbent resin tree
Fat mixes sample, is then splined on HPD600 macroporous absorbent resins, is eluted, received with the ethanol water that mass percent concentration is 65%
Collect eluent, be concentrated into no alcohol taste, the water for adding 2 times of weight stirs and evenly mixs, and stands 3 hours, filtering, obtains garlic juice.
(2) prefabricated mochi；In parts by weight, weigh 8 90 parts ripe of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and
2 parts of garlic, mix, obtain mochi, freezed under the conditions of -20 DEG C, it is standby；Wherein, the preparation method of glutinous rice comprises the following steps：
Glutinous rice is taken, cleans, is soaked in water 12 hours, then is steamed with pine needle water, makes the grain of rice penetrating, obtains 8 ripe glutinous rice；The pine needle water
It is to soak the pine needle of pinus yunnanensis 24 hours with the water of 3 times of weight, is made.
(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and grape
Wine vinegar mass ratio is 1:1 ratio mixing, adds the citric acid for accounting for the whole finished weight 1%, under conditions of 95 DEG C
Keep sterilizing for 90 minutes, obtain finished product.The processing method of wine vinegar comprises the following steps：New fresh grape is taken, is squeezed the juice, filters, obtains
Grape juice；Compounded spirit yeast is added into the grape juice, is fermented 20 days under conditions of 22 DEG C, filters, produces.Wherein, institute
The inoculum concentration for stating compounded spirit yeast is 5%；The compounded spirit yeast is made up of the brewer yeast and acetobacter having activated, the wine ferment
Female and acetobacter mass ratio is 10:1.
Above-described embodiment products obtained therefrom, randomly select 500 people and foretasted, more than 98% personnel think in test-meal crowd
Fragrant and sweet soft glutinous, mouthfeel is fine.Compared to the situation that abdominal discomfort is had after traditional 300 grams of glutinous rice of simple consumption, eat same amount of
Stomach fits sense invariably after product of the present invention is overnight.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
- A kind of 1. production method of five-pointed star capsicum, it is characterised in that：Comprise the following steps：(1) capsicum pre-processes；The capsicum that cross section is in Five-pointed star is taken, cuts off the pepper that calyx is carried on capsicum, then go Except the seed in capsicum, freezing are standby；(2) prefabricated mochi；The mochi is made up of 7~9 ripe glutinous rice, salt, vanilla, onion and garlics, freezes, standby With；(3) pickle；The mochi is filled in the capsicum pre-processed, semi-finished product are made；Press semi-finished product and wine vinegar Mass ratio is 1:0.5~2 ratio mixing, adds citric acid, sterilizes, obtain finished product.
- 2. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：The step (1) and step (2) The temperature of middle freezing is -20 DEG C~-15 DEG C.
- 3. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Mochi in the step (2) It is prepared from the following raw materials in parts by weight：7~9 85~95 parts ripe of glutinous rice, 1~3 part of salt, 0.5~1.5 part of vanilla, onion 3 ~8 parts and 1~3 part of garlic.
- 4. the production method of five-pointed star capsicum according to claim 3, it is characterised in that：Mochi in the step (2) It is prepared from the following raw materials in parts by weight：8 ripe 2 parts of 90 parts of glutinous rice, 2 parts of salt, 1 part of vanilla, 5 parts of onion and garlics.
- 5. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Citric acid in the step (3) Addition account for the 0.5%~2% of the whole finished weight.
- 6. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Sterilizing in the step (3) Condition is kept for 60~120 minutes under conditions of 95 DEG C~100 DEG C.
- 7. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Capsicum cuts in the step (1) Mouth dips in garlic juice, and the preparation technology of the garlic juice comprises the following steps：A, slightly carry：Garlic is taken, is shredded, adds mass percent The ethanol water that concentration is 90%~95% is soaked 20~60 minutes, filtering, then soak is concentrated into no alcohol taste, must be concentrated Liquid；B, refine：Concentrate is added into appropriate macroporous absorbent resin resin and mixes sample, is then splined on HPD600 macroporous absorbent resins, Eluted with the ethanol water that mass percent concentration is 60%~70%, collect eluent, be concentrated into no alcohol taste, add 2~3 The water of times of weight stirs and evenly mixs, and stands 1~3 hour, filtering, obtains garlic juice.
- 8. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Glutinous rice in the step (2) Preparation method comprise the following steps：Glutinous rice is taken, cleans, is soaked in water 12 hours, then is steamed with pine needle water, makes the grain of rice penetrating, Obtain 7~9 ripe glutinous rice；The pine needle water is that the pine needle of pinus yunnanensis is soaked in water 24 hours, is made.
- 9. the production method of five-pointed star capsicum according to claim 1, it is characterised in that：Grape wine in the step (3) The processing method of vinegar comprises the following steps：New fresh grape is taken, is squeezed the juice, filters, obtains grape juice；Added into the grape juice compound Brewer yeast, fermented 20~30 days under conditions of 20 DEG C~22 DEG C, filter, produce.
- 10. the production method of five-pointed star capsicum according to claim 9, it is characterised in that：The compounded spirit yeast connects Kind amount is 4%~5%；The compounded spirit yeast is made up of the brewer yeast and acetobacter having activated, the brewer yeast and acetic acid bar The mass ratio of bacterium is 10:1~3.
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