CN108112965A - A kind of capsicum bean cotyledon and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of capsicum bean cotyledons and preparation method thereof, by fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch is cut to fine particle, add in a certain proportion of salt, salt marsh is carried out at cool place is dry 5 10 days, it is spare that sweet tea valve is placed in maturation process under 105 115 DEG C of high temperature, ginger is cleaned, control water, it cuts to fine particle, rapeseed oil cures, the good capsicum grain of salt marsh is added in after cooling, ginger, sweet tea valve after curing, rock sugar, white wine, pepper powder, zanthoxylum powder, star aniseed powder, fennel powder, cinnamomi cortex pulveratus, kaempferia galamga powder is uniformly mixed, spontaneous fermentation can obtain finished product in 23 months.Bean cotyledon fermentation period prepared by the present invention is short, salt content is low, effectively maintains bean cotyledon, color and luster mouthfeel, the nutritional ingredient of capsicum, no chemical addition agent, and product quality and stablizes, safe and healthy.

Description

A kind of capsicum watercress and preparation method thereof

technical field

The invention relates to the field of food processing, and mainly relates to chili watercress and a preparation method thereof.

Background technique

Douban is a fermented product that uses broad beans as the main raw material and is carefully brewed by a special process of making koji from raw materials. It has bright color, rich aroma and unique flavor. The fermentation process of traditional bean paste is relatively cumbersome, and natural koji fermentation is generally used. First, the broad beans are fermented once to prepare mature petals, and at the same time, the peppers are salted for a long time to obtain pepper grains, and then the mature petals are mixed with salted peppers and Other auxiliary materials are mixed for secondary fermentation. The bean paste produced by this process has a long production cycle, mostly half a year or more. The pepper grains used in traditional watercress are salted for a long time, usually more than three months, and the amount of salt used is large. In a long-term high-concentration salt environment, the cell tissue of pepper will be destroyed, making its taste and The flavor changes greatly, and the nutrients will also be lost. In addition, traditional bean paste generally contains high salt content, which has a certain impact on nutrition and health. At the same time, traditional Douban will rely more on high salinity to achieve the purpose of antibacterial, which has a certain effect, but it is still prone to safety defects such as unstable product quality and substandard sanitation. In order to solve the problem of variation in the quality of Douban during storage, companies often add chemical preservatives to maintain the stability of the product, but this makes the product contrary to the concept of no additives that consumers have been keen on in recent years.

Based on the above analysis, a Douban product with short fermentation period, relatively low salt content, maintaining the color, taste and nutritional content of Douban and chili to the greatest extent, free of chemical additives, stable in product quality, hygienic and safe is urgently needed by the industry. .

Contents of the invention

In view of the above-mentioned deficiencies, the purpose of the present invention is to provide a short fermentation cycle, relatively low salt content, maintain the color and taste of watercress, pepper, etc. Sauce and its preparation method

In order to achieve the above object, the present invention adopts the following technical solutions, and the consumption of each component of the present invention is also obtained through a lot of exploration by the inventor.

A chili watercress, made from the following raw materials in proportions by weight: 10-20 parts of fresh seven-star pepper, 30-40 parts of fresh Vitex twig, 0-10 parts of fresh millet pepper, 2-8 parts of ginger, and 10 parts of sweet petals -20 parts, 10-15 parts of salt, 2-3 parts of rock sugar, 2-8 parts of white wine, 2-8 parts of rapeseed oil, 0.5-2 parts of pepper, 0.2-0.8 parts of pepper powder, 0.2-0.8 parts of star anise powder , 0.2-0.8 parts of cumin powder, 0.2-0.8 parts of cinnamon powder, and 0.2-0.8 parts of kaempferen powder.

Further, the watercress is made of the following raw materials in proportions by weight: 15 parts of fresh seven-star pepper, 35 parts of fresh Vitex twig, 5 parts of fresh millet pepper, 5 parts of ginger, 15 parts of sweet petal, 12.5 parts of table salt, 2.5 parts of rock sugar 5 parts of white wine, 5 parts of rapeseed oil, 1.25 parts of pepper powder, 0.5 parts of pepper powder, 0.5 parts of star anise powder, 0.5 parts of cumin powder, 0.5 parts of cinnamon powder, and 0.5 parts of kaempferol powder.

A preparation method of chili watercress, comprising the following steps:

(1) Select the fresh Qixing pepper, fresh Ervitex, and fresh millet pepper to remove the stalks, wash them in clean water 2-3 times, drain the clear water, and then chop them into 5-8mm fine particles with a chopping machine. Add salt to the good chili grains, and carry out short-term salting in a cool and dry place;

(2) Cook the sweet petals at high temperature;

(3) Clean the ginger, drain the water, chop into 3-5mm fine particles

(4) Heat the rapeseed oil to 180°C for aging, then cool to room temperature and set aside;

(5) Mix salted chili powder, ginger powder, cooled rapeseed oil with ripened sweet petals, rock sugar, white wine, pepper powder, pepper powder, star anise powder, cumin powder, cinnamon powder, and kaempferol powder Evenly, put it in a clean clay jar and place it in a cool, dry place to ferment naturally;

(6) Fill the fermented watercress into clean glass jars, 300g per jar.

Further, the salting time is 5-10 days.

Further, the aging temperature is 110° C., and the aging time is 25 minutes.

Further, the fermentation time is 2.5 months.

Further, the salting time is 7.5 days.

The beneficial effects of the present invention are:

(1) Compared with the traditional bean paste, the bean paste in the present invention uses peppers for short-term salting, which avoids the destruction of tissue morphology and the loss of nutrients caused by cell osmosis and dehydration of peppers in a long-term high-salt concentration environment . Capsicum still keeps bright color and luster in the product of the present invention. In addition, because the peppers are only salted for a short period of time, the product retains the vegetable aroma of fresh peppers and has a fresh spicy taste.

(3) In the present invention, the time for salting peppers is short and the salt content is relatively low. The test by a third-party testing agency shows that the edible salt content of the finished Douban is 9.93g/100g, which is much lower than that of ordinary Douban products, and can be extremely Dadi meets the low-salt and healthy dietary needs of consumers.

(4) In the present invention, a high-temperature curing process is performed on the sweet petals. During the storage period of watercress products, the fermentation of sweet watercress is often not complete, so that the microorganisms in the finished products continue to multiply, and the products appear to produce gas and the hygienic indicators are not up to standard. The high temperature treatment of sweet petals in advance can firstly passivate the active enzymes in the product, so that its continuous fermentation process in preservation will be hindered, and secondly, it will kill the types of microorganisms such as gas-producing and acid-producing microorganisms, and inhibit its fermentation during preservation. Quality deterioration such as gas production occurs during the process. In addition, the high-temperature aging process removes the raw taste of sweet watercress, making the freshness of watercress more prominent. The outstanding fresh aroma of the product is matched with the freshness of pepper, which makes the product unique in flavor and outstanding in taste

(5) The short-term salting of peppers and the use of sweet petals can shorten the first fermentation time. The production cycle of Douban is shortened to about 2-3 months, which greatly saves production costs and improves production efficiency.

Detailed ways

The present invention is specifically described below through the examples, it is necessary to point out that the present examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can according to the above-mentioned present invention The content of the invention makes some non-essential improvements and adjustments.

Example 1

A chili watercress

(1) Select 10kg of fresh Qixing pepper, 30kg of fresh Vitex twigs, and 10kg of fresh millet pepper to remove the stalks, wash 3 times in clean water, drain the clear water, and then use a chopping machine to chop to 6mm fine particles, and chop well Add 14kg of salt to the hot pepper grains, and carry out short-term salting in a cool and dry place for 8 days;

(2) Put 15kg of sweet petals at a high temperature of 110°C for curing, and the curing time is 25 minutes;

(3) Wash 5kg of ginger, drain the water, and cut it into 4mm fine particles;

(4) Heat 5kg of rapeseed oil to 180°C for aging, then cool to room temperature and set aside;

(5) Combine salted chili grains, ginger powder, cooled rapeseed oil, ripened sweet petals, rock sugar 2.5kg, white wine 5kg, pepper powder 1kg, pepper powder 0.5kg, star anise powder 0.5kg, fennel Mix 0.5kg of cinnamon powder, 0.5kg of cinnamon powder, and 0.5kg of kaempferia powder evenly, put them in a clean pottery jar and put them in a cool, dry place to ferment naturally for 3 months;

(6) Fill the fermented watercress into clean glass jars, 300g per jar.

Example 2

A chili watercress

Raw material proportioning is with embodiment 1, and its preparation method is:

(1) Select the fresh Qixing pepper, fresh Ervitex, and fresh millet pepper to remove the stalks, wash them in clean water 3 times, drain the clear water, and then use a chopping machine to cut them into 6mm fine particles, and pour them into the chopped peppers Add a certain proportion of salt to the water, and carry out short-term salting in a cool and dry place for 8 days;

(2) Put the sweet petals at a high temperature of 115°C for aging treatment, and the aging time is 30 minutes;

(3) Clean the ginger, drain the water, and cut it into 4mm fine particles;

(4) Heat the rapeseed oil to 180°C for aging, then cool to room temperature and set aside;

(5) Combine short-term salted chili grains, ginger powder, cooled rapeseed oil with ripened sweet petals, rock sugar, white wine, pepper powder, pepper powder, star anise powder, fennel powder, cinnamon powder, and kaempferum powder Mix evenly, put it in a clean clay jar and place it in a cool, dry place to ferment naturally for 2 months;

(6) Fill the fermented watercress into clean glass jars, 300g per jar.

Example 3

The preparation method is the same as in Example 1, and the ratio of raw and auxiliary materials is changed to: 20kg of fresh seven-star pepper, 40kg of fresh Vitex twig, 5kg of ginger; 15kg of sweet petals; 14kg of salt; 2.5kg of rock sugar, 5kg of white wine, 5kg of rapeseed oil, and 1kg of pepper powder , pepper powder 0.5kg, star anise powder 0.5kg, cumin powder 0.5kg, cinnamon powder 0.5kg, kaempferen powder 0.5kg.

Test example 1

The ratio of raw and auxiliary materials is the same as in Experimental Example 1, except that the short-term salted pepper is changed to the salted pepper used in the traditional Pixian County Douban production process.

Test example 2

The ratio of raw and auxiliary materials is the same as in Experimental Example 1, and the short-term salted peppers are changed to fresh peppers.

Test example 3

The ratio of raw and auxiliary materials is the same as in Experimental Example 1. In the production method, the sweet petals are directly fermented with peppers without undergoing a high-temperature curing process.

Taking the GB/T20560-2006 of Pixian Douban as the standard, the products of the examples and the test examples are tested. The sensory and shelf life of the products are shown in Table 1, the physical and chemical indicators of the products are shown in Table 2, and the microbial indicators are shown in Table 3. .

Table 1 Sensory evaluation

.

As shown in Table 1, there is no significant difference in the color, taste, fragrance, viscosity and shelf life of Examples 1-3. After 12 months of storage, the fragrance and taste are more mellow. There were no significant differences in products prepared from fresh peppers. Compared with the three groups of examples, the color of the product in Test Example 1 is darker. Although the taste is fresh and spicy, the spicy taste is not fresh enough, there is no vegetable flavor, and the taste is slightly salty. And test example 2 is then though kept the unique local flavor of fresh capsicum, its shelf life is too short. This shows that the use of short-term salted peppers for direct fermentation can still maintain the flavor of fresh peppers, which can make the spicy taste of bean paste fresh and not dry, harmonious with the fresh aroma of bean paste, and have a unique taste. On this basis, the high temperature treatment of the sweet petals in advance can maintain the product quality from deterioration and improve the product flavor.

Table 2 physical and chemical indicators

.

As shown in table 2, the content of embodiment 1-3 moisture, amino acid state nitrogen, total acid and edible salt has all reached the standard of national extra-grade bean paste, and each index of test example 1 and 3 is all inferior to embodiment 1- 3. It shows that the short-term salted peppers are directly fermented with sweet petals after high-temperature aging, not only the taste is significantly improved, but also the nutrients in the raw materials can be better precipitated and retained during the fermentation process, which improves the flavor of Pixian Douban. Nutritional value, as shown in Table 3.

Table 3 Microbial indicators

.

As shown in Table 3, the microbial indicators of Examples 1-3 all meet the GB/T20560-2006 standard. However, in the test example, the sweet petals are not subjected to high temperature treatment, which will make the product microbial index not up to standard. This shows that the high-temperature aging treatment of sweet petals in advance can maintain the quality and safety of the product, and can improve the flavor of the product.

Claims (7)

1. a kind of capsicum bean cotyledon, which is characterized in that the raw material that the bean cotyledon includes following weight is made：Fresh qi xing paprika 10- 20 parts, 30-40 parts of fresh two twigs of the chaste tree, millet starch 0-10 parts fresh, 2-8 parts of ginger, 10-20 parts of sweet tea valve, 10-15 parts of salt, rock sugar 2-3 parts, it is 2-8 parts of white wine, 2-8 parts of rapeseed oil, 0.5-2 parts of pepper powder, 0.2-0.8 parts of zanthoxylum powder, 0.2-0.8 parts of star aniseed powder, small 0.2-0.8 parts of fennel powder, 0.2-0.8 parts of cinnamomi cortex pulveratus, 0.2-0.8 parts of kaempferia galamga powder.

2. capsicum bean cotyledon according to claim 1, which is characterized in that the bean cotyledon includes the raw material system of following weight Into：Fresh 15 parts of qi xing paprika, 35 parts of fresh two twigs of the chaste tree, 5 parts of fresh millet starch, 5 parts of ginger, 15 parts of sweet tea valve, 12.5 parts of salt, rock sugar 2.5 parts, 5 parts of white wine, 5 parts of rapeseed oil, 1.25 parts of pepper powder, 0.5 part of zanthoxylum powder, 0.5 part of star aniseed powder, 0.5 part of fennel powder, osmanthus 0.5 part of skin powder, 0.5 part of kaempferia galamga powder.

3. a kind of preparation method of capsicum bean cotyledon according to claim 1 or 2, which is characterized in that this method includes following Step：

（1）Fresh qi xing paprika, fresh two twigs of the chaste tree, fresh millet starch are selected into stalk, is cleaned 2-3 times in clear water, is drained bright water, then adopt It is cut with cutting machine to 5-8mm fine particles, adds in salt into the capsicum grain cut, short-term salt is carried out at cool place is dry Stain；

（2）Maturation process will be carried out under sweet tea valve high temperature；

（3）Ginger is cleaned up, is drained away the water, is cut to 3-5mm fine particles；

（4）Rapeseed oil is heated to 180 DEG C to cure, is then cooled to room temperature, it is spare；

（5）By sweet tea valve after the good capsicum grain of salt marsh, ginger, the rapeseed oil cooled down and curing, rock sugar, white wine, pepper powder, Zanthoxylum powder, star aniseed powder, fennel powder, cinnamomi cortex pulveratus, kaempferia galamga powder are uniformly mixed, be put into clean clay jar be placed in it is shady and cool, dry Dry place's spontaneous fermentation；

（6）The bean cotyledon fermented is filled into cleaned glass tank, per tank 300g.

4. the preparation method of capsicum bean cotyledon according to claim 3, which is characterized in that the salt marsh time is 5-10 days.

5. the preparation method of capsicum bean cotyledon according to claim 3, which is characterized in that the curing temperature is 110 DEG C, institute The curing time is stated as 25min.

6. the preparation method of capsicum bean cotyledon according to claim 3, which is characterized in that the fermentation time is 2.5 months.

7. preparation method according to claim 4, the salt marsh time is 7.5 days.