CN107432447A - A kind of bamboo shoots flavor Huang tribute chopped chilli and preparation method thereof - Google Patents
A kind of bamboo shoots flavor Huang tribute chopped chilli and preparation method thereof Download PDFInfo
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- CN107432447A CN107432447A CN201710609123.9A CN201710609123A CN107432447A CN 107432447 A CN107432447 A CN 107432447A CN 201710609123 A CN201710609123 A CN 201710609123A CN 107432447 A CN107432447 A CN 107432447A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of bamboo shoots flavor Huang tribute chopped chilli, 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, is granulated；Through spontaneous fermentation after, medicinal liquor song is dried to obtain；Cooled down after glutinous rice is cooked, be then well mixed, be sealed by fermentation with medicinal liquor song；Fermentation materials carry out steaming wine, collect foreshot, the wine heart and liquor tailing 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 several times into the yellow tribute green pepper after pickling, and is sealed by fermentation to obtain yellow tribute chopped chilli；Bamboo shoots through decoction, liquor tailing once washing, slitting, dehydration, liquor tailing secondary washing, drain to obtain bamboo shoots slice；By in yellow tribute chopped chilli made from described bamboo shoots slice 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.More particularly to a kind of preparation method of bamboo shoots flavor Huang tribute chopped chilli.
Background technology
Capsicum is used as raw material, fermented processing, the chopped chilli of unique flavor can be made.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 meets
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 flavor of chopped hot pepper is more dull；3rd, high salt is pickled, fermented, and this method utilization is wider, but this method can have flavor substances
Situations such as matter is lost.
In order to lift the mouthfeel of chopped chilli, in 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, and the fermented type chopped chilli includes 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 there is minority to be used to prepare 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, and is sent out using tradition
Ferment technique, yellow tribute chopped chilli bright can not be ensured, the features such as mouthfeel is crisp and refreshing, flavor sweet tea is peppery.For traditional handicraft Huang tribute chopped chilli
During the problem of existing, 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 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 obtains is used for the preparation of 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 capsicum to pickle, can improve the flavor of chopped hot pepper, mouthfeel and improve its and easily get angry with other greengroceries
The shortcomings that.For example, Chinese patent application (application number 2016111555690) discloses the preparation method of radish flavor Huang tribute chopped chilli.
The flavor Huang tribute chopped chilli 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 flavor and fragrance, some new approach are provided for the preparation of flavor Huang tribute green pepper, 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 flavor chopped chilli prepared is difficult to preserve for a long time.
The technological deficiencies such as the obtained easy brown stain of chopped chilli, mouthfeel be bad also be present in existing technology.
The content of the invention
The problem of existing for prior art, it is excellent that the purpose of the present invention is to provide a kind of brown stain, mouthfeel of being not easy
Bamboo shoots flavor Huang tribute chopped chilli (yellow tribute green pepper chopped chilli) preparation method.
A kind of preparation method of bamboo shoots flavor Huang tribute chopped chilli, 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 mixes with water, through decoct in
Medicament extracting solution；Chinese medicine extract is mixed with ground rice, is granulated；Through spontaneous fermentation after, medicinal liquor song is dried to obtain；
Step (2)：Cooled down after glutinous rice is cooked, then with step (1) made from medicinal liquor is bent be well mixed, sealing and fermenting；
Fermentation materials carry out steaming wine, collect foreshot, the wine heart and liquor tailing 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)：Bamboo shoots through decoction, liquor tailing once washing, slitting, dehydration, liquor tailing secondary washing, drain to obtain bamboo shoots slice；
Step (5)：Add wine material several times into the yellow tribute green pepper after pickling, after being sealed by fermentation 35~45 days, add bamboo shoots
Silk, seals, is kept in dark place.
Research is found, the medicinal liquor koji fermentation, the wine material for steaming to obtain are fermented applied to yellow tribute green pepper, helps 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 and each raw material is entered using foreshot
Row pretreatment, yellow tribute green pepper is pickled in advance and adds the operation such as described wine material in batches, can help to avoid contaminating miscellaneous bacteria,
Chopped chilli brown stain is prevented, additionally aiding makes capsicum cell gradient absorb water, and avoids intracellular osmotic pressure undue fluctuation, maintains 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 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, diuretics and other effects；3) chrysanthemum indicum：Cold nature, tool are dredged
Dissipate wind-heat, subdhing swelling and detoxicating；4) PUDIJIN：Slightly sweet flavor micro-pungent, gas micro-perfume, take clearing heat and detoxicating promoting the circulation of qi dissipating bind orally；For example, for phlegm heat
Cough, go out red stomachache, the cold stomachache of color, soothe sore throat, have a toothache outside, mesh pain.5) Herba Hedyotis cantonensis alias radix glycyrrhizae, major function is clearing heat and detoxicating, dispels
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 mixes in a ratio, and hot water extraction, for preparing medicinal liquor song, the distiller's yeast of preparation can cultivate favourable distiller's yeast bacterium
Group, the rice wine for brewageing have unique flavor and taste, and rich in protein, amino acid, vitamin and mineral etc., battalion
Support abundant, particularly rice wine, which also has, relieves inflammation or internal heat, be promoting digestion and removing indigestion, clearing heat and detoxicating and other effects, and this effect is difficult to expect completely.
In addition, Oryza glutinosa fermented product is steamed fermentation of the wine material for yellow tribute green pepper by the present invention, it is rotten unexpectedly can effectively to weaken yellow tribute green pepper
Lose brown stain, can also assign the yellow tribute chopped chilli after fermenting 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
Crush to obtain by rice.
In the present invention, in step 2), 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 steam at wine
Existing conventional method also can be selected in reason, 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 finally steamed 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.It is for example low that foreshot includes beneficial nutritional ingredient
Level aliphatic acid etc., and the wine heart is mainly the higher alcohol of concentration, both are arranged in pairs or groups use, can obtain the useful component in wine material
Make full use of.And study and show, wine material of the concentration at 28 ° or so, it 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 assist 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 to be 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, carried out disinfection equivalent to yellow tribute green pepper, yellow tribute can be obviously improved
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, which studies, to be 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, additionally aids further lifting crisp taste.
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 is by widely studied discovery, and in step (5), sealing and fermenting process is carried out in old altar, and described is old
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, can further lift the mouthfeel of obtained chopped chilli, chopped chilli
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 add, 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, ensures
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, avoid intracellular osmotic pressure undue fluctuation, help to recover in capsicum histocyte
Turgescence, and then keep the good fragility mouthfeel of chopped chilli.
Bamboo shoots contain abundant protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.
In addition, contain the necessary amino acid described in a large amount of human bodies in bamboo shoots；Such as lysine, tryptophan, threonine, phenylalanine.Will
Bamboo shoots are as raw material and yellow tribute green pepper composite fermentation；Composition between the two have synergy, can be lifted each other mouthfeel, prevent it is brown
Become；Also there is nutritious, crisp texture, also with certain anti-cancer, put the health-care efficacies such as obesity.
In the present invention, bamboo shoots are subjected to once washing after 2~3h is boiled in decocting with liquor tailing；After once washing through slitting at
Reason, obtain sliced bamboo shoot (or bar；Shape does not specially require).After existing routine can be used through dewater treatment, the method for dehydration
Means.It is preferred that the water content of the bamboo shoots after control dehydration is less than or equal to 5%.By the bamboo shoots after dehydration through liquor tailing secondary washing
Afterwards, the described bamboo shoots slice drained.
Preferably, bamboo shoots slice and the mass ratio of yellow tribute green pepper are 0.1~0.7: 1；Preferably 0.1~0.3: 1.
The inventors discovered that being pre-processed using described method to bamboo shoots, then coordinate described quality proportioning, can have
Help the synergy between further lifting raw material, further lift mouthfeel, reduce brown stain.
As preferred：The temperature being sealed 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, which pickles bamboo shoots slice and can obtain color and luster, mouthfeel and the yellow tribute chopped chilli that taste is better, pickles bamboo shoots.By bamboo shoots slice and
Yellow tribute chopped chilli canning sealing, cellar being placed at 5~15 DEG C, being preserved more than 1 year, acquisition color and luster is good, and nutrition is more rich, mouthfeel is felt well
Crisp, the yellow tribute chopped chilli that taste is better pickles bamboo shoots.
Critical process step is that yellow tribute green pepper first is pickled into 3~5 using edible salt during the preparation Huang tribute green pepper sauce 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 addition 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 damages, cause capsicum inner cell matter ingredients from lossing, the easy quilt of the pigment in cytoplasm
Air oxidation, cause chopped chilli color and luster bad, 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
Bad, and the relative capsaicin of yellow pepper element is easier to be oxidized discoloration, therefore, prior art is difficult to use in that to pickle color and luster preferable,
The crisp and refreshing yellow tribute green pepper of mouthfeel.The present invention is formerly individually individually pickled to yellow tribute green pepper 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, ensure cell
Film 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 from sending out
Yellow tribute green pepper is stored for a sufficiently long time without decay by micro-organisms during ferment；And the multiple batches of addition of follow-up 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 flavor substance in wine material and nutritional ingredient can part be absorbed by capsicum cell, enrich yellow tribute green pepper sauce 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 yeast for brewing rice wine song preparation process of the invention uses is entirely cheap herbal raw material, raw material sources
Extensively, it is readily available, advantageously reduces production cost.
2) yeast for brewing rice wine song preparation method of the invention is simple, mild condition, can be given birth to using traditional distiller's yeast production technology
Production, is advantageous to mass produce.
3) the bent rice wine for being used to brewage of yeast for brewing rice wine of the invention is except the flavor and taste with uniqueness, and rich in protein,
Amino acid, vitamin and mineral etc., it is nutritious, and with relieve inflammation or internal heat, it is promoting digestion and removing indigestion, clearing heat and detoxicating and other effects.
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 do not get 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；Preserve more than 1 year and undergo no deterioration.
7) the yellow tribute chopped chilli described in is compounded with the flavor of bamboo shoots, in good taste.
Embodiment
Following examples are intended to further illustrate present invention, rather than the claim protection model of the limitation present invention
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, after being again heated to boiling, be boiled with soft fire 2h, filter off except 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 is covered into a ball, a ball with cloth
Lid, In Shade (about 30 degrees Celsius of temperature), after spontaneous fermentation 2 days, natural light is dried, and produces medicinal liquor song.
2) 100kg glutinous rice is cooked, after cooling, adds medicinal liquor song made from 0.8kg steps 1) and be 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, collect foreshot, wine 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))
After washing 30min, sieving, by yellow tribute green pepper naturally dry, then 6mm or so capsicum sections are cut into, 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, 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 after a week, then 28 ° of wine material of 13L are added 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, mouthfeel is crisp and refreshing, delicious flavour, taste are peppery,
Giving off a strong fragrance chops yellow tribute green pepper.
Step (4)：Bamboo shoots are subjected to once washing after 3h is boiled in decocting with liquor tailing；Handle, obtain through slitting after once washing
To sliced bamboo shoot (or bar；Shape does not specially require).(dried 3 days) through dewater treatment after, the bamboo shoots after control dehydration contain
Water is 5%.
Step (5)：Described bamboo shoots slice (for 0.3 times of yellow tribute green pepper weight) is chopped added to yellow tribute made from step (3)
In green pepper, in 5~15 DEG C of sealings, it is kept in dark place more than 1 year.
The yellow tribute chopped chilli of obtained bamboo shoots 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 have and do not get angry, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.Do not adding
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 uniformly, 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, and a ball is covered with cloth, In Shade, about 25 DEG C of temperature, natural
After fermentation 2 days, then natural light is dried, and produces medicinal liquor song.
2) 100kg glutinous rice is cooked, after cooling, adds medicinal liquor song made from 1.5kg steps 1) and be 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, collect foreshot, wine 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))
After washing 30min, sieving, by yellow tribute green pepper naturally dry, then 6mm or so capsicum sections are cut into, 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, 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 after 9 days, then 28 ° of wine material of 15L are added into altar, add altogether twice, after adding every time, good seal jar, wait to ferment
When 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
Chop yellow tribute green pepper.
Step (4)：Bamboo shoots are subjected to once washing after 3h is boiled in decocting with liquor tailing；Handle, obtain through slitting after once washing
To sliced bamboo shoot (or bar；Shape does not specially require).(dried 2 days) through dewater treatment after, the bamboo shoots after control dehydration contain
Water is 4%.
Step (5)：Described bamboo shoots slice (for 0.5 times of yellow tribute green pepper weight) is chopped added to yellow tribute made from step (3)
In green pepper, in 5~15 DEG C of sealings, it is kept in dark place more than 1 year.
The yellow tribute chopped chilli of obtained bamboo shoots 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 have and do not get angry, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions.Do not adding
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 is slightly aobvious 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 disposably adds).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)
- A kind of 1. preparation method of bamboo shoots flavor Huang tribute chopped chilli, 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 mixes with water, through decocting to obtain Chinese medicine Extract solution；Chinese medicine extract is mixed with ground rice, is granulated；Through spontaneous fermentation after, medicinal liquor song is dried to obtain；Step (2)：Cooled down after glutinous rice is cooked, then with step (1) made from medicinal liquor is bent be well mixed, sealing and fermenting；Fermentation Material carries out steaming wine, collects foreshot, the wine heart and liquor tailing 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)：Bamboo shoots through decoction, liquor tailing once washing, slitting, dehydration, liquor tailing secondary washing, drain to obtain bamboo shoots slice；Step (5)：Add wine material several times into the yellow tribute green pepper after pickling, after being sealed by fermentation 35~45 days, add bamboo shoots slice, it is close Seal, be kept in dark place.
- 2. the preparation method of bamboo shoots flavor Huang tribute chopped chilli 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 are 1~3h；The mass ratio of Chinese medicine extract and ground rice for (20~ 35): (65~80).
- 3. the preparation method of bamboo shoots flavor Huang tribute chopped chilli according to claim 1 or 2, it is characterised in that：It is glutinous in step 2) 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 bamboo shoots flavor Huang tribute chopped chilli according to claim 1 or 2, it is characterised in that：The new cadmium yellow The mass ratio of tribute green pepper and salt is 100: (18~25).
- 5. the preparation method of bamboo shoots flavor Huang tribute chopped chilli according to claim 4, it is characterised in that：The time pickled For 3~5 days.
- 6. the preparation method of bamboo shoots flavor Huang tribute chopped chilli 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 bamboo shoots flavor Huang tribute chopped chilli according to claim 6, it is characterised in that：The wine material point 3~5 Batch adds, and the time interval added per batch is 5~9 days.
- 8. the preparation method of the bamboo shoots flavor Huang tribute chopped chilli according to claim 1,6 or 7, it is characterised in that：Step (5) In, 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 bamboo shoots flavor Huang tribute chopped chilli according to claim 1, it is characterised in that：Bamboo shoots slice and yellow tribute green pepper Mass ratio be 0.1~0.7: 1；The water content of bamboo shoots after control dehydration is less than or equal to 5%.
- 10. the preparation method of bamboo shoots flavor Huang tribute chopped chilli according to claim 1, it is characterised in that：It is described to be sealed Temperature be 5~15 DEG C.
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| CN112617152A (en) * | 2021-01-05 | 2021-04-09 | 湖南安化奎溪味道农产品有限公司 | Fermented bamboo shoot down chopped chili and processing method thereof |
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