CN108041567A - A kind of preparation method of Poria cocos chopped hot pepper - Google Patents

A kind of preparation method of Poria cocos chopped hot pepper Download PDF

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Publication number
CN108041567A
CN108041567A CN201711500182.9A CN201711500182A CN108041567A CN 108041567 A CN108041567 A CN 108041567A CN 201711500182 A CN201711500182 A CN 201711500182A CN 108041567 A CN108041567 A CN 108041567A
Authority
CN
China
Prior art keywords
hot pepper
poria cocos
chopped hot
finished
capsicum
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201711500182.9A
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Chinese (zh)
Inventor
陈龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUNAN LONGFENG PORIA COCOS SCIENCE & TECHNOLOGY Co Ltd
Original Assignee
HUNAN LONGFENG PORIA COCOS SCIENCE & TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUNAN LONGFENG PORIA COCOS SCIENCE & TECHNOLOGY Co Ltd filed Critical HUNAN LONGFENG PORIA COCOS SCIENCE & TECHNOLOGY Co Ltd
Priority to CN201711500182.9A priority Critical patent/CN108041567A/en
Publication of CN108041567A publication Critical patent/CN108041567A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of preparation methods of Poria cocos chopped hot pepper, this Poria cocos chopped hot pepper saves the delicate flavour of capsicum, always color is fresh, delicious taste, edible at any time, and there is appetizing, this processing method is reasonable, natural food, good for health, this method extends the shelf-life of capsicum, convenient for storage and transport.Ginger and garlic, Poria cocos powder, sesame is employed herein, ginger and garlic, Poria cocos powder, sesame it is full of nutrition, including protein, multivitamin, carrotene, calcium, iron, phosphorus etc., and with expelling cold, eliminating, preventing phlegm from forming and stopping coughing, energy warming middle energizer to arrest vomiting, removing toxic substances again, with detoxicating, killing bacteria, anti-aging, promote blood circulation, whet the appetite, help digest and other effects, not only make that the Poria cocos chopped hot pepper taste of the present invention is more delicious, stereovision more horn of plenty of taste, while also add tonic effect of the present invention.

Description

A kind of preparation method of Poria cocos chopped hot pepper
Technical field
The present invention relates to vegetable product processing technique fields, and in particular to a kind of preparation method of Poria cocos chopped hot pepper.
Background technology
Poria cocos scientific name is that Wolfiporiacocos (Schw.) Ryv.etGilbn. is bracket fungus subject, Poria cocos it is different Position has different pharmacodynamic features.The medicinal part of Poria cocos is the dry sclerotia of fungi, has abundant nutrition, containing big Polysaccharide, various trace elements, the lecithin of amount are a kind of important Chinese medicines, and medical value is very high, are widely used in medicine, food Product and field of health care products.As the improvement of people's living standards, health perception progressively enhances, to the demand of Poria cocos also increasingly Greatly.
Capsicum is a kind of vegetables of people's eating, and capsicum is as seasonality agricultural product, when fresh capsicum cannot preserve longer Between.It is that fresh capsicum is dried into chilli or further chilli with the method spontaneously dried mostly when making chilli products Chilli powder is worn into, also fresh capsicum with brine salt marsh into the higher salt marsh capsicum salted vegetables of water content.Poria cocos powder and Poria cocos are chopped The effect of certain dietotherapy is played in capsicum organic assembling, long-term consumption.The prior art is in Poria cocos chopped hot pepper Poria cocos product this part Blank.
The content of the invention
It is not required in view of the deficiencies of the prior art, it is an object of the present invention to provide one kind anti-by stirring fry in oil, being not added with any chemistry The preparation method of the Poria cocos chopped hot pepper of rotten agent.
Technical scheme is as follows:A kind of preparation method of Poria cocos chopped hot pepper, its step are as follows:
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3- The triangle capsicum piece of 0.5cm;Marinated and filling effect can preferably be improved by being cut into triangle capsicum piece.
(2) salt 8-10% is added in triangle capsicum piece, white wine 1-5% that alcohol concentration is 52 degree or more, is shredded Garlic Seeds 2-5%, ginger 2-5%, vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, Chinese prickly ash 2-5% and food-grade lemon The lemon acid 0.1-0.8% and chopped hot pepper 5-10% of fermented 5-10 days, then thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly;
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, issued in 30-35 DEG C of condition Ferment 3-5 days ferments 5-10 days under the conditions of 20-30 DEG C, becomes chopped hot pepper semi-finished product;
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, monosodium glutamate 0.5%;Frying, packaging and sterilization are carried out after seasoning, finished product.
It is using the advantageous effect of above-mentioned technical proposal:This Poria cocos chopped hot pepper saves the delicate flavour of capsicum, and color is new always Fresh, delicious taste is edible at any time, and has effects that appetizing, this processing method is reasonable, natural food, good for health, This method extends the shelf-life of capsicum, convenient for storage and transport.Ginger and garlic, Poria cocos powder, sesame is employed herein, Ginger and garlic, Poria cocos powder, sesame it is full of nutrition, including protein, multivitamin, carrotene, calcium, iron, phosphorus etc., and And there is expelling cold, eliminating, preventing phlegm from forming and stopping coughing, and energy warming middle energizer to arrest vomiting, removing toxic substances, there is detoxicating, killing bacteria, anti-aging, promote blood circulation, open Stomach helps digest and other effects, not only makes that the Poria cocos chopped hot pepper taste of the present invention is more delicious, stereovision more horn of plenty of taste, Tonic effect of the present invention is also added simultaneously.
Specific embodiment
With reference to embodiment, the present invention is further described, and following embodiments are illustrative, be not it is limited, Protection scope of the present invention cannot be limited with following embodiments.
Embodiment 1
A kind of production method of chopped hot pepper, includes the following steps:
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3- The triangle capsicum piece of 0.5cm;
(2) in triangle capsicum piece adds in salt 8-10%, alcohol concentration is 52 degree or more white wine 1-5%, shred Chopping for Garlic Seeds 2-5%, ginger 2-5%, Chinese prickly ash 2-5% and food-grade citric acid 0.1-0.8% and fermented 5-10 days is peppery Then green pepper 5-10% thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly;
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 5 under the conditions of 30 DEG C My god, it ferments 10 days under the conditions of 20 DEG C, becomes chopped hot pepper semi-finished product;
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, monosodium glutamate 0.5%;Frying, packaging and sterilization are carried out after seasoning, finished product.
Embodiment 2
A kind of production method of chopped hot pepper, includes the following steps:
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3- The triangle capsicum piece of 0.5cm;
(2) salt 8%, alcohol concentration are added in as 52 degree or more of white wine 3%, the Garlic Seeds of chopping in triangle capsicum piece 3%th, ginger 3%, Chinese prickly ash 2% and food-grade citric acid 0.6% and the chopped hot pepper 8% of fermented 5-10 days, are then thoroughly mixed It is even into finished product at the beginning of chopped hot pepper;
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 5 under the conditions of 30 DEG C My god, it ferments 10 days under the conditions of 20 DEG C, becomes chopped hot pepper semi-finished product;
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 3%, Poria cocos powder 20%, sesame 4%, taste Essence 0.5%;Frying, packaging and sterilization are carried out after seasoning, finished product.
The basic principle and main feature of the present invention has been shown and described above.It should be understood by those skilled in the art that The present invention is not limited to the above embodiments, and the above embodiments and description only illustrate the principle of the present invention, Without departing from the spirit and scope, various changes and modifications of the present invention are possible, these changes and improvements all fall Enter in scope of the claimed invention.The scope of the present invention is defined by the appended claims and its equivalents.

Claims (1)

1. a kind of preparation method of Poria cocos chopped hot pepper, which is characterized in that its step are as follows:
(1) fresh chilli is removed into handle and impurity elimination, and cleaned up, the fresh chilli after cleaning is then cut into 0.3-0.5cm Triangle capsicum piece;Marinated and filling effect can preferably be improved by being cut into triangle capsicum piece.
(2) salt 8-10%, alcohol concentration are added in triangle capsicum piece as 52 degree or more of white wine 1-5%, the garlic of chopping Seed 2-5%, ginger 2-5%, vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2-5%, Chinese prickly ash 2-5% and food-grade citric acid The 0.1-0.8% and chopped hot pepper 5-10% of fermented 5-10 days, then thoroughly mixes into finished product at the beginning of chopped hot pepper thoroughly;
(3) finished product at the beginning of chopped hot pepper is put into ceramic jar or is sealed by fermentation in rustless steel container, ferment 3- under the conditions of 30-35 DEG C It 5 days, ferments 5-10 days under the conditions of 20-30 DEG C, becomes chopped hot pepper semi-finished product;
(4) the chopped hot pepper semi-finished product fermented are taken out, then adds in vegetable oil 2-5%, Poria cocos powder 20-30%, sesame 2- 5%th, monosodium glutamate 0.5%;Frying, packaging and sterilization are carried out after seasoning, finished product.
CN201711500182.9A 2017-12-28 2017-12-28 A kind of preparation method of Poria cocos chopped hot pepper Pending CN108041567A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711500182.9A CN108041567A (en) 2017-12-28 2017-12-28 A kind of preparation method of Poria cocos chopped hot pepper

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711500182.9A CN108041567A (en) 2017-12-28 2017-12-28 A kind of preparation method of Poria cocos chopped hot pepper

Publications (1)

Publication Number Publication Date
CN108041567A true CN108041567A (en) 2018-05-18

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CN201711500182.9A Pending CN108041567A (en) 2017-12-28 2017-12-28 A kind of preparation method of Poria cocos chopped hot pepper

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109007670A (en) * 2018-08-08 2018-12-18 湖南省阳雀湖农业开发有限公司 A kind of camphor tree port chops peppery preparation method or process flow

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171986A (en) * 2013-05-23 2014-12-03 梁宗成 Preparation method of sour chopped chili
CN106307223A (en) * 2016-08-29 2017-01-11 凤冈县富源茯苓有限责任公司 Poria cocos chilies and preparing method thereof
CN106387775A (en) * 2015-07-28 2017-02-15 湖南军杰食品科技有限公司 Manufacturing method of sour chopped hot peppers
CN106690181A (en) * 2015-11-14 2017-05-24 湖南德骏食品科技有限公司 Preparation method of chopped chili peppers

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171986A (en) * 2013-05-23 2014-12-03 梁宗成 Preparation method of sour chopped chili
CN106387775A (en) * 2015-07-28 2017-02-15 湖南军杰食品科技有限公司 Manufacturing method of sour chopped hot peppers
CN106690181A (en) * 2015-11-14 2017-05-24 湖南德骏食品科技有限公司 Preparation method of chopped chili peppers
CN106307223A (en) * 2016-08-29 2017-01-11 凤冈县富源茯苓有限责任公司 Poria cocos chilies and preparing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109007670A (en) * 2018-08-08 2018-12-18 湖南省阳雀湖农业开发有限公司 A kind of camphor tree port chops peppery preparation method or process flow

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Application publication date: 20180518