CN109303319A - A kind of grain capsicum and preparation method thereof - Google Patents
A kind of grain capsicum and preparation method thereof Download PDFInfo
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- CN109303319A CN109303319A CN201811428256.7A CN201811428256A CN109303319A CN 109303319 A CN109303319 A CN 109303319A CN 201811428256 A CN201811428256 A CN 201811428256A CN 109303319 A CN109303319 A CN 109303319A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 100
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000008574 Capsicum frutescens Species 0.000 title 1
- 241000208293 Capsicum Species 0.000 claims abstract description 99
- 240000002234 Allium sativum Species 0.000 claims abstract description 55
- 241000234314 Zingiber Species 0.000 claims abstract description 55
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 55
- 235000004611 garlic Nutrition 0.000 claims abstract description 55
- 235000008397 ginger Nutrition 0.000 claims abstract description 55
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 54
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 54
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 40
- 235000021419 vinegar Nutrition 0.000 claims abstract description 39
- 239000000052 vinegar Substances 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 30
- 235000020097 white wine Nutrition 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 16
- 229960002504 capsaicin Drugs 0.000 abstract description 13
- 230000000694 effects Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000017663 capsaicin Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
This application discloses a kind of poor capsicums of food processing field, including following raw material: capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar, the parts by weight of each raw material are as follows: 80~100 parts of capsicum, 10~20 parts of gumbo, 5~7 parts of ginger, 5~7 parts of garlic, 1~3 part of white wine, 3~5 parts of salt, 5~7 parts of Chinese prickly ash and 1~2 part of vinegar.Preparation method includes the following steps: Step 1: preparing raw material: ratio prepares above-mentioned raw materials by weight, and the skin of ginger and garlic is removed, is drained after being cleaned up capsicum, gumbo, ginger, garlic and Chinese prickly ash with water；Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.3~0.4 ㎜2Bulk, then with Chinese prickly ash and block-like gumbo and capsicum will be uniformly mixed to obtain mixture after ginger and garlic chopping；Step 3: spice；Step 4: fermentation: salt and white wine being added in mixture and stirs evenly 12~14d of post-fermentation obtain poor capsicum.The poor capsicum of this programme preparation, the content of capsaicine is significant lower, and it is with better healthcare function.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of grain capsicum and preparation method thereof.
Background technique
Poor capsicum is the exclusive cuisines flavouring in Yunnan and Guizhou, and there are production in two provinces.Poor capsicum color is scarlet, aromatic peppery
It is fresh, not only peppery but also sour, distinctive fragrant, peppery, fresh, sour, tender, salty and crisp peculiar flavour, people's predilection, and also it is suitable for people of all ages,
It is essential in the cuisines of Guizhou.
Traditional its raw material of grain capsicum specifically includes that capsicum, salt, garlic and ginger, when making poor capsicum, first by capsicum
Chopping, is then placed in salt and stirs evenly, while ginger and garlic is added, and finally fills altar sealing and ferments.But now with
The improvement of people's living standards, requirement to food it is also higher and higher, increasingly focus on the health care problem of body, tradition system
The content of capsaicine is up to 75% or more in standby poor capsicum, edible for a long time to be easy to damage stomach, and its raw material is single, technique
Simply, the daily demand of people is no longer satisfied.
Summary of the invention
In view of the above-mentioned problems, the invention is intended to provide it is a kind of with healthcare function and the low poor capsicum of capsaicin content and its
Preparation method.
In order to solve the above technical problems, the invention provides the following technical scheme: a kind of grain capsicum, including following raw material: peppery
Green pepper, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar, the parts by weight of each raw material are as follows: 80~100 parts of capsicum, gumbo 10
~20 parts, 5~7 parts of ginger, 5~7 parts of garlic, 1~3 part of white wine, 3~5 parts of salt, 5~7 parts of Chinese prickly ash and 1~2 part of vinegar.
Further, the parts by weight of each raw material are as follows: 80 parts of capsicum, 10 parts of gumbo, 5 parts of ginger, 5 parts of garlic, white wine 1
Part, 3 parts of salt, 5 parts of Chinese prickly ash and 1 part of vinegar.
Further, the parts by weight of each raw material are as follows: 90 parts of capsicum, 15 parts of gumbo, 6 parts of ginger, 6 parts of garlic, white wine 2
Part, 4 parts of salt, 6 parts of Chinese prickly ash and 1.5 parts of vinegar.
Further, the parts by weight of each raw material are as follows: 100 parts of capsicum, 20 parts of gumbo, 7 parts of ginger, 7 parts of garlic, white wine 3
Part, 5 parts of salt, 7 parts of Chinese prickly ash and 2 parts of vinegar.
Beneficial effects of the present invention:
Poor capsicum in the present invention, including capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar；Gumbo contain compared with
More stickums, the dietary fiber content in mucus is abundant, is conducive to the excretion of vivotoxin, reduces the deposition of toxin,
Therefore have the effect of toxin-expelling and face nourishing, stickum can also aid digestion and reducing blood lipid, and enhancing body immunity and other effects, and
Gumbo is also rich in pectin, and Pectic polysaccharides are contained in pectin, and Pectic polysaccharides are a kind of soluble dietary fibers, has anti-
Tumour, the effect for reducing blood glucose and cholesterol, and the mucus in gumbo has effects that protect stomach wall and helps enterogastric peristalsis；
In garlic sulfur-containing compound have stronger antibacterial and anti-inflammation functions, to a variety of coccuses, bacillus, fungi and virus etc. have inhibition and
Killing effect is strongest one kind of antibacterial action in the natural plants currently found；White wine has the effect of sterilization, and white wine
The capsaicine that can be degraded in capsicum, so that the capsaicin content in capsicum reduces, and white wine can also will be in gumbo
Pectin quickly dissolve out and gather together；By the way that ginger, salt and Chinese prickly ash is added, which adds taste and flavors, so that
The taste of poor capsicum is more palatable, and nutrition is more abundant, and several raw materials cooperate, and mutually utilizes, so that in poor capsicum
Capsaicine substantially reduce so that poor capsicum has better healthcare function.
The preparation method of poor capsicum in this programme, comprising the following steps:
Step 1: prepare raw material: by weight ratio prepare above-mentioned raw materials, the skin of ginger and garlic is removed, with water by capsicum,
Gumbo, ginger, garlic and Chinese prickly ash drain after cleaning up；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.3~0.4 ㎜2Bulk, then by ginger and garlic chopping after with flower
Green pepper and block-like gumbo and capsicum, which are uniformly mixed, obtains mixture；
Step 3: spice: vinegar is added in mixture, after mixing evenly with mixture by vinegar, standing 10~
15min；
Step 4: fermentation: salt and white wine being added in mixture and stirs evenly 12~14d of post-fermentation to obtain grain peppery
Green pepper.
Preparation method of the invention is simple, after first removing the skin of ginger and garlic, with water by capsicum, gumbo, ginger, garlic
It is drained after being cleaned up with Chinese prickly ash, then by capsicum capsicum and gumbo hand hay cutter at 0.3~0.4 ㎜2Bulk, then ginger and garlic are cut
It is uniformly mixed after broken with Chinese prickly ash and block-like gumbo and capsicum, salt is added and white wine stirs evenly 12~14d of post-fermentation, this
Sample cannot enable white wine sufficiently to contact with capsicum also can adequately contact with gumbo simultaneously, thus can effectively will be in capsicum
Capsaicine degradation, vinegar is then added in mixture because the capsaicine in capsicum in alkalinity, vinegar in acidity, in this way
The capsaicine in capsicum can be neutralized, and then achievees the effect that capsaicine of degrading, and is allowed in gumbo during fermenting
Nutrient is quickly dissolved out and is flocked together, enable gumbo the effect of play as far as possible, alleviate damage stomach while also
Enhance the healthcare function of poor capsicum.
Specific embodiment
It is further described below by specific embodiment:
Embodiment 1:
A kind of grain capsicum, including following raw material: capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar.
Preparation method includes the following steps:
Step 1: preparing raw material: ratio prepares 80 parts of capsicum, 10 parts of gumbo, 5 parts of ginger, 5 parts of garlic, white wine 1 by weight
Part, 3 parts of salt, 5 parts of Chinese prickly ash and 1 part of vinegar, the skin of ginger and garlic is removed, with water by capsicum, gumbo, ginger, garlic and Chinese prickly ash
It is drained after cleaning up；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.3 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash and
Block-like gumbo and capsicum, which are uniformly mixed, obtains mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 10min；
Step 4: fermentation: salt and white wine being added in mixture and stirs evenly post-fermentation 12d obtain poor capsicum.
Embodiment 2:
A kind of grain capsicum, including following raw material: capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar.
Preparation method includes the following steps:
Step 1: preparing raw material: ratio prepares 90 parts of capsicum, 15 parts of gumbo, 6 parts of ginger, 6 parts of garlic, white wine 2 by weight
Part, 4 parts of salt, 6 parts of Chinese prickly ash and 1.5 parts of vinegar, the skin of ginger and garlic is removed, with water by capsicum, gumbo, ginger, garlic and flower
Green pepper drains after cleaning up；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.35 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash with
And block-like gumbo and capsicum are uniformly mixed and obtain mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 12min；
Step 4: fermentation: salt and white wine being added in mixture and stirs evenly post-fermentation 13d obtain poor capsicum.
Embodiment 3:
A kind of grain capsicum, including following raw material: capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and vinegar.
Preparation method includes the following steps:
Step 1: preparing raw material: ratio prepares 100 parts of capsicum, 20 parts of gumbo, 7 parts of ginger, 7 parts of garlic, white wine 3 by weight
Part, 5 parts of salt, 7 parts of Chinese prickly ash and 2 parts of vinegar, the skin of ginger and garlic is removed, with water by capsicum, gumbo, ginger, garlic and Chinese prickly ash
It is drained after cleaning up；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.4 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash and
Block-like gumbo and capsicum, which are uniformly mixed, obtains mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 15min；
Step 4: fermentation: salt and white wine being added in mixture and stirs evenly post-fermentation 14d obtain poor capsicum.
Comparative example 1:
A kind of grain capsicum, including following raw material: capsicum, gumbo, ginger, garlic, salt, Chinese prickly ash and vinegar.
Preparation method includes the following steps:
Step 1: preparing raw material: ratio prepares 80 parts of capsicum, 10 parts of gumbo, 5 parts of ginger, 5 parts of garlic, salt 3 by weight
Part, 5 parts of Chinese prickly ash and 1 part of vinegar, the skin of ginger and garlic is removed, is cleaned up capsicum, gumbo, ginger, garlic and Chinese prickly ash with water
After drain；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.3 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash and
Block-like gumbo and capsicum, which are uniformly mixed, obtains mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 10min；
Step 4: fermentation: salt being added in mixture and stirs evenly post-fermentation 12d and obtains poor capsicum.
Comparative example 2:
A kind of grain capsicum, including following raw material: capsicum, gumbo, ginger, garlic, salt, Chinese prickly ash and vinegar.
Preparation method includes the following steps:
Step 1: preparing raw material: ratio prepares 90 parts of capsicum, 15 parts of gumbo, 6 parts of ginger, 6 parts of garlic, salt 4 by weight
Part, 6 parts of Chinese prickly ash and 1.5 parts of vinegar, the skin of ginger and garlic is removed, and is cleaned capsicum, gumbo, ginger, garlic and Chinese prickly ash with water and is done
It is drained after net；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.35 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash with
And block-like gumbo and capsicum are uniformly mixed and obtain mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 12min；
Step 4: fermentation: salt being added in mixture and stirs evenly post-fermentation 13d and obtains poor capsicum.
The pimiento that six parts of weight are 10 kilograms is chosen, wherein three parts of method systems according to the embodiment of the present invention 1~3
Standby grain capsicum, in addition two parts of methods using comparison 1~2 carry out preparing poor capsicum, and remaining portion uses the prior art: first
Capsicum is shredded, salt is then placed in and stirs evenly, while ginger and garlic is added, altar sealing is finally filled and carries out obtained grain of fermenting
Capsicum, the content for detecting capsaicine respectively obtain following data:
| Group | Capsaicin content (%) |
| Embodiment 1 | 19.5 |
| Embodiment 2 | 19.7 |
| Embodiment 3 | 19.3 |
| Comparative example 1 | 48.3 |
| Comparative example 2 | 47.6 |
| Comparative example | 75.7 |
By market survey, the people of 100 hyperlipidemias is extracted respectively, is divided into four groups, every group of 25 people, wherein three groups are eaten respectively
The dish of grain capsicum frying made from Examples 1 to 3, the dish that another set eats grain capsicum frying made from the prior art are
(capsicum is shredded first, salt is then placed in and stirs evenly, while ginger and garlic is added, altar sealing is finally filled and ferments
Be made grain capsicum), and choose dish without reducing blood lipid the effect of, after one month, respectively four groups of people are detected to obtain as follows
Data:
| Group | Blood lipid |
| Embodiment 1 | It is decreased obviously |
| Embodiment 2 | It is decreased obviously |
| Embodiment 3 | It is decreased obviously |
| The prior art | Nothing is decreased obviously |
It can obviously be learnt by above-mentioned data, the content using the capsaicine in poor capsicum produced by the present invention is obviously low
In the prior art, and there is apparent healthcare function.
Claims (5)
1. a kind of grain capsicum, it is characterised in that: including following raw material: capsicum, gumbo, ginger, garlic, white wine, salt, Chinese prickly ash and food
Vinegar, the parts by weight of each raw material are as follows: 80~100 parts of capsicum, 10~20 parts of gumbo, 5~7 parts of ginger, 5~7 parts of garlic, white wine 1~3
Part, 3~5 parts of salt, 5~7 parts of Chinese prickly ash and 1~2 part of vinegar.
2. grain capsicum according to claim 1, it is characterised in that: the parts by weight of each raw material are as follows: 80 parts of capsicum, autumn
10 parts of certain herbaceous plants with big flowers, 5 parts of ginger, 5 parts of garlic, 1 part of white wine, 3 parts of salt, 5 parts of Chinese prickly ash and 1 part of vinegar.
3. grain capsicum according to claim 1, it is characterised in that: the parts by weight of each raw material are as follows: 90 parts of capsicum, autumn
15 parts of certain herbaceous plants with big flowers, 6 parts of ginger, 6 parts of garlic, 2 parts of white wine, 4 parts of salt, 6 parts of Chinese prickly ash and 1.5 parts of vinegar.
4. grain capsicum according to claim 1, it is characterised in that: the parts by weight of each raw material are as follows: 100 parts of capsicum,
20 parts of gumbo, 7 parts of ginger, 7 parts of garlic, 3 parts of white wine, 5 parts of salt, 7 parts of Chinese prickly ash and 2 parts of vinegar.
5. the preparation method of grain capsicum according to any one of claims 1 to 4, it is characterised in that: the following steps are included:
Step 1: preparing raw material: ratio prepares above-mentioned raw materials by weight, and the skin of ginger and garlic is removed, with water by capsicum, autumn
Certain herbaceous plants with big flowers, ginger, garlic and Chinese prickly ash drain after cleaning up；
Step 2: crushing: by capsicum and gumbo hand hay cutter at 0.3~0.4 ㎜2Bulk, then by ginger and garlic chopping after with Chinese prickly ash and
Block-like gumbo and capsicum, which are uniformly mixed, obtains mixture；
Step 3: spice: vinegar being added in mixture, after mixing evenly with mixture by vinegar, stands 10~15min；
Step 4: fermentation: salt and white wine being added in mixture and stirs evenly 12~14d of post-fermentation obtain poor capsicum.
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| CN201811428256.7A CN109303319A (en) | 2018-11-27 | 2018-11-27 | A kind of grain capsicum and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN113208088A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of polygonatum sibiricum pickled peppers |
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