CN109247543A - A kind of bubble burns capsicum and preparation method thereof - Google Patents
A kind of bubble burns capsicum and preparation method thereof Download PDFInfo
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- CN109247543A CN109247543A CN201811268471.5A CN201811268471A CN109247543A CN 109247543 A CN109247543 A CN 109247543A CN 201811268471 A CN201811268471 A CN 201811268471A CN 109247543 A CN109247543 A CN 109247543A
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of bubbles to burn capsicum and preparation method thereof, it includes 50 ~ 70 parts of parts by weight of raw materials capsicum, 40 ~ 60 parts of soy sauce, 10 ~ 14 parts of vinegar, 6 ~ 10 parts of salt, 6 ~ 10 parts of garlic, 6 ~ 10 parts of ginger, 5 ~ 7 parts of white granulated sugar, 1 ~ 5 part of rice wine that the bubble, which burns capsicum, is prepared through pre-treatment, preparation, post-processing.The preparation method includes pre-treatment, preparation, post-processing step.The present invention burns stir-fry mode using charcoal, the firewood of ecosystem, it is prepared with pure organic production technology, finished product finished product pungent is strong, sauce taste faint scent, retain charcoal, firewood ash original flavor and the fragrance for burning capsicum, the sour-sweet fresh perfume (or spice) of soup remains fresh capsicum perfume, peppery pure flavor while improving pickling pepper mouthfeel.Simple in production process operation of the present invention, production cost are low, have high economic benefit.
Description
Technical field
The invention belongs to technical field of food deep processing, and in particular to a kind of bubble burns capsicum and preparation method thereof.
Background technique
Pickling pepper is flavouring relatively common on dining table, and there is different lacol flavor pickling peppers in each area.
Red two twigs of the chaste tree pickling pepper runs a kind of universal seasoning in Sichuan cuisine very much.Scarlet long capsicum is cleaned and stays handle, is drained
Water, then code is in the jar of wash clean；One pot of boiled water is burnt with pot simultaneously, appropriate illiciumverum, cassia bark and salt are put in water, salt is certain
Put water is more salty；Equal water are opened a few minutes, are finally poured into the jar equipped with capsicum this water endured while hot, are flooded peppery
Then green pepper is pressed on capsicum with the clean cobblestone of block, floods its whole in water, close the lid, altar is added along water-stop ten days just
It can eat, be unable to finish to steep always for the moment.
Guizhou Lao Tan acid pepper.It selects fresh long green capsicum to clean, drain water, code is spare in clean jar, is boiled water with pot
Appropriate illiciumverum, cassia bark, salt and brown sugar are put, brown sugar can be put a little more, and the flowers are in blossom to brown sugar, and the soup of infusion is poured into dress while hot
It in the jar of capsicum, closes the lid, altar is added can directly eat along water-stop more than ten days, can also do condiment, such as bubble green pepper
Beef, bubble green pepper large intestines etc..
Mexico's pickling pepper.Most commonly with green chili steep, this pickling pepper be not originate from Mexico, but
It is introduced a fine variety from Mexico, for Ya'an Sichuan province once with there is plantation, meat is thick, is in long olive shape, after brewed, can make appetizer.
Some Mexico's pickling peppers also put the vegetables such as some carrots and onion, green, white, orange alternate, beautiful in colour.It is had some when having dinner
Pickling pepper not only whetted the appetite, but also solution is greasy.Next McDonald of the U.S., KFC even also have to do as the Romans do while in Rome, and steep on folder in hamburger
Capsicum is sold and Mexican is favourite.
General Homemade pickling pepper.
1. selecting pimiento, green capsicum, capsicum annum fasciculatum according to personal hobby, needs, clean, stalk, it is drained, really
Guarantor never degenerates；
2. preparing a sufficiently large vial, vial preferably has lid；
3. soup stock: boiled one pot of water is added that octagonal (aniseed, fennel) a little, cassia bark, salt, and salt is put slightly more salty；
4. capsicum is packed into vial, soup stock is poured into, is put into that a little rock sugar (bubble green pepper can be made more crisp), (liquor, fermented glutinous rice are equal for white wine
Can, it is anti-mildew)；
5. sealing completely cuts off air, avoid bubble green pepper rotten；
6. directly edible after more than ten days.
The some Homemade pickling peppers of South-West Yunnan clean bright red hot pepper, green capsicum according to personal preference, are drained,
It is cut into long 2 ~ 3 centimetres of segment, ginger, the garlic of slice is added, puts appropriate salt, white sugar or monosodium glutamate, is packed into clean Bottle & Can
In, soy sauce immersion is poured into, a little white wine is added, seals, is placed at shady and cool ventilation, with eating with taking.
Traditional pickling pepper production procedure are as follows: sorting is cleaned, dried, fills altar, is brewed, finished product.Novel bubble burns capsicum production stream
Cheng Ze divides both ends, and capsicum charcoal, firewood cook, slightly paste is just deployed, sterilized, canned, finished product: one is washing for bright red hot pepper
Only, base of a fruit handle is cut, green pepper point is cut, burns stir-fry, spice, immersion；Other end is the immersion and dehydration of garlic, ginger.Currently on the market
The type of pickling pepper is mainly salt water bubble green pepper, syrup bubble green pepper, soy sauce bubble green pepper, and most of technique not can guarantee the true wind of capsicum
Taste, and with the continuous improvement of people's demand, the needs that people increasingly pursue flavor have been unable to satisfy, therefore, exploitation one
Kind can guarantee that the pickling pepper of fresh, the peppery pure flavor of capsicum is very important.
Summary of the invention
The first object of the present invention is to provide a kind of bubble burning capsicum；Second, which is designed to provide the bubble, burns capsicum
Preparation method.
The first object of the present invention is achieved in that the bubble burns the capsicum 50 ~ 70 that capsicum includes parts by weight of raw materials
Part, 40 ~ 60 parts of soy sauce, 10 ~ 14 parts of vinegar, 6 ~ 10 parts of salt, 6 ~ 10 parts of garlic, 6 ~ 10 parts of ginger, 5 ~ 7 parts of white granulated sugar and rice wine
It 1 ~ 5 part, is prepared through pre-treatment, preparation, fermentation and post-processing step.
The second object of the present invention is achieved in that including pre-treatment, preparation and post-processing step, is specifically included:
A, pre-treatment:
1) fresh chilli cut off into base of a fruit handle and green pepper wedge angle, obtain raw material capsicum after removal impurity, cleaning drain, weigh formulation ratio
Raw material capsicum be placed in firewood and bake on the roasting circle of iron of heat, do not stop to turn over and burn capsicum 10 ~ 30 times until capsicum is well-done, epidermis is slightly pasted, so
It is spare to obtain burning capsicum for cooling afterwards；
2) by fresh garlic peeling, go garlic clothing, reject mildew, clean sunning it is dry after obtain raw material garlic, weigh the original of formulation ratio
Expect garlic, the sugar of raw material garlic mass percent 10 ~ 15%, the salt of raw material garlic mass percent 10 ~ 15% is then added
It mixes thoroughly spare with the soy sauce of raw material garlic mass percent 50 ~ 80% 20 days garlics derived above that salt down of immersion；
3) fresh ginger is rejected into soil, impurity, obtains raw material ginger after cleaning sunning, weighs the raw material ginger of formulation ratio, be cut into
The salt of ginger splices, sugar, raw material ginger mass percent 10 ~ 15% that raw material ginger mass percent 10 ~ 15% is added is mixed thoroughly, is salted down
It is dehydrated after 1 ~ 2h of system, it is spare to drain away the water to obtain the ginger that salts down；
B, it prepares: the soy sauce of formulation ratio, vinegar, salt and white granulated sugar is uniformly mixing to obtain soup stock a, it is peppery that burning is then added
Green pepper salts garlic down and the ginger that salts down is uniformly mixing to obtain target first product bubble and burns capsicum；
C, it post-processes: container inner wall is rinsed into the rice wine leaching of formulation ratio, target first product bubble burning capsicum is then placed in rice wine leaching and is rinsed
In the container of container inner wall, sealing stands 20 ~ 50 days object bubbles derived above under the conditions of 15 ~ 40 DEG C of temperature and burns capsicum.
The present invention burns stir-fry mode using charcoal fire, the firewood of ecosystem, is prepared with pure organic production technology, finished product pungent is dense
Strongly fragrant, sauce taste faint scent, retains charcoal, firewood ash original flavor and the fragrance for burning capsicum, and the sour-sweet fresh perfume (or spice) of soup is improving pickling pepper mouthfeel
While remain that fresh capsicum is fragrant, peppery pure flavor.Simple in production process operation of the present invention, production cost are low, have higher
Economic benefit.
Detailed description of the invention
Fig. 1 is present invention process flow diagram.
Specific embodiment
Below with reference to embodiment and attached drawing, the present invention is further illustrated, but is not subject in any way to the present invention
Limitation, based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
It includes 50 ~ 70 parts of the capsicum of parts by weight of raw materials, 40 ~ 60 parts of soy sauce, vinegar 10 ~ 14 that bubble of the present invention, which burns capsicum,
Part, 6 ~ 10 parts of salt, 6 ~ 10 parts of garlic, 6 ~ 10 parts of ginger, 5 ~ 7 parts and 1 ~ 5 part of rice wine of white granulated sugar, through pre-treatment, preparation, fermentation
It is prepared with post-processing step.
The described bubble burns 70 parts of the capsicum that capsicum includes parts by weight of raw materials, 50 parts of soy sauce, 14 parts of vinegar, 10 parts of salt, big
8 parts of garlic, 10 parts of ginger, 7 parts of white granulated sugar and 5 parts of rice wine, are prepared through pre-treatment, preparation, fermentation and post-processing step.
Bubble of the present invention burns the preparation method of capsicum, including pre-treatment, preparation and post-processing step, specifically includes:
A, pre-treatment:
1) fresh chilli cut off into base of a fruit handle and green pepper wedge angle, obtain raw material capsicum after removal impurity, cleaning drain, weigh formulation ratio
Raw material capsicum be placed in firewood and bake on the roasting circle of iron of heat, do not stop to turn over and burn capsicum 10 ~ 30 times until capsicum is well-done, epidermis is slightly pasted, so
It is spare to obtain burning capsicum for cooling afterwards；
2) by fresh garlic peeling, go garlic clothing, reject mildew, clean sunning it is dry after obtain raw material garlic, weigh the original of formulation ratio
Expect garlic, the sugar of raw material garlic mass percent 10 ~ 15%, the salt of raw material garlic mass percent 10 ~ 15% is then added
It mixes thoroughly spare with the soy sauce of raw material garlic mass percent 50 ~ 80% 20 days garlics derived above that salt down of immersion；
3) fresh ginger is rejected into soil, impurity, obtains raw material ginger after cleaning sunning, weighs the raw material ginger of formulation ratio, be cut into
The salt of ginger splices, sugar, raw material ginger mass percent 10 ~ 15% that raw material ginger mass percent 10 ~ 15% is added is mixed thoroughly, is salted down
It is dehydrated after 1 ~ 2h of system, it is spare to drain away the water to obtain the ginger that salts down；
B, it prepares: the soy sauce of formulation ratio, vinegar, salt and white granulated sugar is uniformly mixing to obtain soup stock a, it is peppery that burning is then added
Green pepper salts garlic down and the ginger that salts down is uniformly mixing to obtain target first product bubble and burns capsicum；
C, it post-processes: container inner wall is rinsed into the rice wine leaching of formulation ratio, target first product bubble burning capsicum is then placed in rice wine leaching and is rinsed
In the container of container inner wall, sealing stands 20 ~ 50 days object bubbles derived above under the conditions of 15 ~ 40 DEG C of temperature and burns capsicum.
Step A 1) described in firewood be using firewood or charcoal as the open fire of material combusting.
The firewood is hardwood, and the raw material of charcoal is hardwood.
The hardwood be pear wood, elm, Manchurian ash, toothed oak wood, oak, walnut, birch, camphorwood, nanmu, boxwood,
One or more of paulownia, red sandalwood, rosewood, mahogany and color wood.
Step A 1) in bake the temperature of the roasting circle of iron of heat be 700 ~ 900 DEG C.
Step A 1) in further include check and accept step.
The examination is to select that body is uniform, color is scarlet, peppery thick flavor, in good taste, the original without pesticide residue
Material rejects the capsicum of blackhead, go mouldy, rot, having polypide.
Step A 2) in impregnate temperature be 15 ~ 40 DEG C.
Step A 3) in pickle temperature be 15 ~ 40 DEG C.
The capsicum is Yunnan hot millet, rod chilli, fasciation green pepper, Burma mountainous region green pepper, small sparrow green pepper.
The soy sauce is soy sauce, sauce for braising, fresh fragrant soy sauce, seafood soy-sauce, paste flavor soy sauce, rouge perfume (or spice) soy sauce, taste
Extremely fresh soy sauce, pure soy sauce, ecosystem soy sauce, 1 ~ 2 kind in organic soy sauce.
The garlic is divided into purple garlic, white skin garlic according to the color of bulb crust；It is divided into big valve according to the size of garlic clove
Garlic, valvula garlic and only garlic.
The ginger is big yellow ginger, small yellow ginger, Laiwu great Jiang, Laiwu little Jiang, pork ginger, bamboo root ginger, Laifeng County ginger, Zun Yi
Bai Jiang, Zhang Liangjiang, wild ginger.
The vinegar is zhenjiang vinegar, Shanxi mature vinegar, the special vinegar of the old soft-shelled turtle one in Henan, peaceful vinegar is protected in Sichuan, Tianjin is solely flowed always
Vinegar, Lianyun Harbour drop vinegar, 1 ~ 2 kind in the old vinegar of Fujian red yeast rice.
The degree of the rice wine is 45 ~ 55o.
Case is embodied, the present invention will be further described below:
Embodiment 1
1. raw material is checked and accepted.Selection is small, body is uniform, color is scarlet, peppery thick flavor, in good taste, the cloud without pesticide residue
Southern hot millet.
2. cutting base of a fruit handle, cutting green pepper wedge angle, decontamination (reject blackhead, mildew, rot, polypide), cleaning, draining part.
3. the examination of honeybee bottle is cleaned, is dried.
4. weighing 30 kilograms of capsicum annum fasciculatum, under natural conditions, Manchurian ash wood very hot oven is taken to heat the roasting circle of iron, fresh capsicum is fallen by several times
Entering the roasting circle of iron, continuous heating, keeping temperature is 700 ~ 900 DEG C, do not stopped to turn over slice and burns capsicum, 10 ~ 30 times repeatedly, until capsicum
Well-done, epidermis is slightly pasted, and visually observes the capsicum on the roasting circle of iron there is no moisture evaporation, nose smells the strong paste fragrance of capsicum, pot
Shovel shovel to bamboo pail dustpan radiates spare；
5. under natural conditions, will ginger reject soil, impurity, cleaning, after sunning, weigh 4 kilograms of gingers slices plus appropriate sugar,
Salt is mixed thoroughly, is pickled 1-2 hours and is dehydrated, drains away the water spare；
6. it is spare under natural conditions, to weigh the garlic that 4 kilograms are impregnated 20 days or more with white sugar, salt, soy sauce in advance；
7. weigh 3 kilograms of white granulated sugar, 4 kilograms of salt it is spare.
8. the extremely fresh soy sauce 10L of Qu Chu nation seafood soy-sauce 15L, taste, Shanxi mature vinegar 12L pour into big basin, white granulated sugar, food is added
Salt is uniformly mixing to obtain soup stock with splash bar, and burning capsicum, the garlic, ginger of pre-treatment is added, and is uniformly mixing to obtain purpose object bubble and burns
Capsicum.
9. taking 0.5 ~ 1 kilogram of 50 ° of rice wine, honeybee the bottle inner wall, bottle cap dried is rinsed with rice wine leaching, is sterilized spare.
10. examining.At a glance, soup stock color is seen, salt, white granulated sugar reach ratio then color are deep, soup stock is thick, are not achieved
Ratio is then of light color, soup stock is light；Two tins, listening is listened, salt, white granulated sugar do not dilute completely, and splash bar contacts the resistance of basin bottom
Power is big, issues slight " stain stain " grating, and stirring is sufficiently diluted to salt, white granulated sugar, and frictional resistance is small, and stirring is smooth, friction
Sound is small；Three hear, and hear smelling, and the bubble stirred evenly burns capsicum, have been sufficiently mixed soy sauce taste, vinegar taste, paste pungent, just tool is unique
Fragrant spicy；Four taste, and taste pungent, and chopsticks of the inspector without oil dip in some soup stocks and are put into mouth, and the sour-sweet sweet tea of acid is tasted
Capsicum is then profusely spicy, belongs to special peppery bubble and burns capsicum.
11. filling.Bubble is burnt into the honeybee bottle that capsicum is filled into sterilization, remains certain space in bottle.
12. sealing.Screw the bottle cap sterilized by rice wine.
13. storage.Avoid direct sunlight, shady and cool, ventilation, pre- rat preservative, fly, cockroach.
14. storage.It stores more than 20 days or more, sauce taste faint scent, soup stock is pure, the fresh profit of dark reddish brown, and pungent is tasty and refreshing.Time it is more long more
Moisten mouth.
Embodiment 2
Yunnan hot millet, rod chilli, the same capsicum annum fasciculatum of detailed preparation process burn capsicum with the bubble that this embodiment obtains, and sauce taste is clear
Perfume (or spice), pungent is tasty and refreshing, belongs to special peppery bubble and burns capsicum.
Embodiment 3
1. raw material is checked and accepted.
(1) selection is small, body is uniform, color is scarlet, peppery thick flavor, in good taste, and the Yunnan without pesticide residue is small
Rice is peppery.
(2) selection is linear, body is uniform, color is scarlet, peppery perfume is moderate, in good taste, long and thin hot pepper without pesticide residue or
Hangzhou chili.
2. cutting base of a fruit handle, cutting green pepper wedge angle, decontamination (reject blackhead, mildew, rot, polypide), cleaning, draining part.
3. the examination of honeybee bottle is cleaned, is dried.
4. weighing 20 kilograms of Yunnan hot millet, long and thin hot pepper or 10 kilograms of Hangzhou chili, separate.Under natural conditions, elm charcoal very hot oven is taken
The roasting circle of iron is heated, fresh capsicum is poured into the roasting circle of iron by several times, continuous heating, keeping temperature is 700 ~ 900 DEG C, is not stopped to turn over burning with slice
Capsicum, 10 ~ 30 times repeatedly, until capsicum is well-done, epidermis is slightly pasted, and visually observes capsicum on the roasting circle of iron there is no moisture evaporation,
Nose smells the strong paste fragrance of capsicum.
5. after ginger under natural conditions, is rejected soil, impurity, cleaning, sunning, weighing 4 kilograms of ginger slices and adding in right amount
Sugar, salt are mixed thoroughly, are pickled 1-2 hours and are dehydrated, drain away the water spare；
6. it is spare under natural conditions, to weigh the garlic that 4 kilograms are impregnated 20 days or more with white sugar, salt, soy sauce in advance；
7. weigh 3 kilograms of white granulated sugar, 4 kilograms of salt it is spare.
8. the extremely fresh soy sauce 10L of Qu Chu nation seafood soy-sauce 15L, taste, Shanxi mature vinegar 12L pour into big basin, white granulated sugar, food is added
Salt is uniformly mixing to obtain soup stock with splash bar, and burning capsicum, the garlic, ginger of pre-treatment is added, and is uniformly mixing to obtain purpose object bubble and burns
Capsicum.
9. taking 50 ° 0.5-1 kilogram of rice wine, honeybee the bottle inner wall, bottle cap dried is rinsed with rice wine leaching, is sterilized spare.
10. examining.At a glance, soup stock color is seen, salt, white granulated sugar reach ratio then color are deep, soup stock is thick, are not achieved
Ratio is then of light color, soup stock is light；Two tins, listening is listened, salt, white granulated sugar do not dilute completely, and splash bar contacts the resistance of basin bottom
Power is big, issues slight " stain stain " grating, and stirring is sufficiently diluted to salt, white granulated sugar, and frictional resistance is small, and stirring is smooth, friction
Sound is small；Three hear, and hear smelling, and the bubble stirred evenly burns capsicum, have been sufficiently mixed soy sauce taste, vinegar taste, paste pungent, just tool is unique
Fragrant spicy；Four taste, and taste pungent, and chopsticks of the inspector without oil dip in some soup stocks and are put into mouth, and the sour-sweet sweet tea of acid is tasted
Capsicum is then profusely spicy, belong in peppery bubble burn capsicum.
11. filling.Bubble is burnt into the honeybee bottle that capsicum is filled into sterilization, remains certain space in bottle.
12. sealing.Screw the bottle cap sterilized by rice wine.
13. storage.Avoid direct sunlight, shady and cool, ventilation, pre- rat preservative, fly, cockroach.
14. storage.It stores more than 20 days or more, sauce taste faint scent, soup stock is pure, the fresh profit of dark reddish brown, and pungent is tasty and refreshing.Time it is more long more
Moisten mouth.
Embodiment 4
Yunnan hot millet, rod chilli, capsicum annum fasciculatum, fasciation green pepper, Burma mountainous region green pepper, small sparrow green pepper mix long and thin hot pepper, Hangzhou chili, referring to implementation
The detailed preparation process of example 3 burns capsicum with the bubble that this embodiment obtains, and sauce taste faint scent, soup stock is pure, the fresh profit of dark reddish brown, pungent
It is tasty and refreshing.The ratio for adjusting the capsicum that kind is different, peppery degree is different will obtain the different bubble of pungent and burn capsicum.
Embodiment 5
1. raw material is checked and accepted.
(1) selection is small, body is uniform, color is scarlet, peppery thick flavor, in good taste, and the Yunnan without pesticide residue is small
Rice is peppery.
(2) selection is linear, body is uniform, color is scarlet, peppery perfume is moderate, in good taste, long and thin hot pepper without pesticide residue or
Hangzhou chili.
2. cutting base of a fruit handle, cutting green pepper wedge angle, decontamination (reject blackhead, mildew, rot, polypide), cleaning, draining part.
3. the examination of honeybee bottle is cleaned, is dried.
4. weighing 10 kilograms of Yunnan hot millet, long and thin hot pepper or 20 kilograms of Hangzhou chili, separate.Under natural conditions, walnut very hot oven is taken
The roasting circle of iron is heated, fresh capsicum is poured into the roasting circle of iron by several times, continuous heating, keeping temperature is 700 ~ 900 DEG C, is not stopped to turn over burning with slice
Capsicum, 10 ~ 30 times repeatedly, until capsicum is well-done, epidermis is slightly pasted, and visually observes capsicum on the roasting circle of iron there is no moisture evaporation,
Nose smells the strong paste fragrance of capsicum.
5. after ginger under natural conditions, is rejected soil, impurity, cleaning, sunning, weighing 4 kilograms of ginger slices and adding in right amount
Sugar, salt are mixed thoroughly, are pickled 1-2 hours and are dehydrated, drain away the water spare；
6. it is spare under natural conditions, to weigh the garlic that 4 kilograms are impregnated 20 days or more with white sugar, salt, soy sauce in advance；
7. weigh 3 kilograms of white granulated sugar, 4 kilograms of salt it is spare.
8. the extremely fresh soy sauce 10L of Qu Chu nation seafood soy-sauce 15L, taste, Shanxi mature vinegar 12L pour into big basin, white granulated sugar, food is added
Salt is uniformly mixing to obtain soup stock with splash bar, and burning capsicum, the garlic, ginger of pre-treatment is added, and is uniformly mixing to obtain purpose object bubble and burns
Capsicum.
9. taking 50 ° 0.5-1 kilogram of rice wine, honeybee the bottle inner wall, bottle cap dried is rinsed with rice wine leaching, is sterilized spare.
10. examining.At a glance, soup stock color is seen, salt, white granulated sugar reach ratio then color are deep, soup stock is thick, are not achieved
Ratio is then of light color, soup stock is light；Two tins, listening is listened, salt, white granulated sugar do not dilute completely, and splash bar contacts the resistance of basin bottom
Power is big, issues slight " stain stain " grating, and stirring is sufficiently diluted to salt, white granulated sugar, and frictional resistance is small, and stirring is smooth, friction
Sound is small；Three hear, and hear smelling, and the bubble stirred evenly burns capsicum, have been sufficiently mixed soy sauce taste, vinegar taste, paste pungent, just tool is unique
Fragrant spicy；Four taste, and taste pungent, and chopsticks of the inspector without oil dip in some soup stocks and are put into mouth, and the sour-sweet sweet tea of acid is tasted
Capsicum is then profusely spicy, belongs to micro- peppery bubble and burns capsicum.
11. filling.Bubble is burnt into the honeybee bottle that capsicum is filled into sterilization, remains certain space in bottle.
12. sealing.Screw the bottle cap sterilized by rice wine.
13. storage.Avoid direct sunlight, shady and cool, ventilation, pre- rat preservative, fly, cockroach.
14. storage.It stores more than 20 days or more, sauce taste faint scent, soup stock is pure, the fresh profit of dark reddish brown, and pungent is tasty and refreshing.Time it is more long more
Moisten mouth.
Claims (9)
1. a kind of bubble burns capsicum, it is characterised in that it includes 50 ~ 70 parts of the capsicum of parts by weight of raw materials, soy sauce 40 that the bubble, which burns capsicum,
~ 60 parts, 10 ~ 14 parts of vinegar, 6 ~ 10 parts of salt, 6 ~ 10 parts of garlic, 6 ~ 10 parts of ginger, 5 ~ 7 parts and 1 ~ 5 part of rice wine of white granulated sugar, warp
Pre-treatment, preparation, fermentation and post-processing step are prepared.
2. bubble according to claim 1 burns capsicum, it is characterised in that it includes the peppery of parts by weight of raw materials that the bubble, which burns capsicum,
70 parts of green pepper, 50 parts of soy sauce, 14 parts of vinegar, 10 parts of salt, 8 parts of garlic, 10 parts of ginger, 7 parts of white granulated sugar and 5 parts of rice wine, it is premenstrual to locate
Reason, preparation, fermentation and post-processing step are prepared.
3. the preparation method that a kind of bubble described in claim 1 burns capsicum, it is characterised in that including pre-treatment, preparation and post-processing
Step specifically includes:
A, pre-treatment:
1) fresh chilli cut off into base of a fruit handle and green pepper wedge angle, obtain raw material capsicum after removal impurity, cleaning drain, weigh formulation ratio
Raw material capsicum be placed in firewood and bake on the roasting circle of iron of heat, do not stop to turn over and burn capsicum 10 ~ 30 times until capsicum is well-done, epidermis is slightly pasted, so
It is spare to obtain burning capsicum for cooling afterwards；
2) by fresh garlic peeling, go garlic clothing, reject mildew, clean sunning it is dry after obtain raw material garlic, weigh the original of formulation ratio
Expect garlic, the sugar of raw material garlic mass percent 10 ~ 15%, the salt of raw material garlic mass percent 10 ~ 15% is then added
It mixes thoroughly spare with the soy sauce of raw material garlic mass percent 50 ~ 80% 20 days garlics derived above that salt down of immersion；
3) fresh ginger is rejected into soil, impurity, obtains raw material ginger after cleaning sunning, weighs the raw material ginger of formulation ratio, be cut into
The salt of ginger splices, sugar, raw material ginger mass percent 10 ~ 15% that raw material ginger mass percent 10 ~ 15% is added is mixed thoroughly, is salted down
It is dehydrated after 1 ~ 2h of system, it is spare to drain away the water to obtain the ginger that salts down；
B, it prepares: the soy sauce of formulation ratio, vinegar, salt and white granulated sugar is uniformly mixing to obtain soup stock a, it is peppery that burning is then added
Green pepper salts garlic down and the ginger that salts down is uniformly mixing to obtain target first product bubble and burns capsicum；
C, it post-processes: container inner wall is rinsed into the rice wine leaching of formulation ratio, target first product bubble burning capsicum is then placed in rice wine leaching and is rinsed
In the container of container inner wall, sealing stands 20 ~ 50 days object bubbles derived above under the conditions of 15 ~ 40 DEG C of temperature and burns capsicum.
4. preparation method according to claim 3, it is characterised in that step A 1) described in firewood be with firewood or charcoal
For the open fire of material combusting.
5. the preparation method according to claim 4, it is characterised in that the firewood is hardwood, and the raw material of charcoal is hard
Wood.
6. preparation method according to claim 5, it is characterised in that the hardwood is pear wood, elm, Manchurian ash, toothed oak
One of wood, oak, walnut, birch, camphorwood, nanmu, boxwood, paulownia, red sandalwood, rosewood, mahogany and color wood
Or it is several.
7. preparation method according to claim 3, it is characterised in that step A 1) in bake heat the roasting circle of iron temperature be 700 ~
900℃。
8. preparation method according to claim 3, it is characterised in that step A 2) in impregnate temperature be 15 ~ 40 DEG C.
9. preparation method according to claim 3, it is characterised in that step A 3) in pickle temperature be 15 ~ 40 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110771834A (en) * | 2019-11-26 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
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