CN110250492A - A kind of glutinous rice cake green pepper sauce preparation for processing - Google Patents
A kind of glutinous rice cake green pepper sauce preparation for processing Download PDFInfo
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- CN110250492A CN110250492A CN201910663647.5A CN201910663647A CN110250492A CN 110250492 A CN110250492 A CN 110250492A CN 201910663647 A CN201910663647 A CN 201910663647A CN 110250492 A CN110250492 A CN 110250492A
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- capsicum
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- green
- glutinous rice
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 31
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 31
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000012545 processing Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 18
- 235000009566 rice Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 54
- 235000001667 Vitex agnus castus Nutrition 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 9
- 244000063464 Vitex agnus-castus Species 0.000 claims abstract 5
- 239000001390 capsicum minimum Substances 0.000 claims description 48
- 239000012634 fragment Substances 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 150000003839 salts Chemical class 0.000 claims description 23
- 240000002234 Allium sativum Species 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 235000004611 garlic Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 15
- 239000001110 calcium chloride Substances 0.000 claims description 15
- 238000010612 desalination reaction Methods 0.000 claims description 14
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- 229940041514 candida albicans extract Drugs 0.000 claims description 7
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 7
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- 244000273928 Zingiber officinale Species 0.000 claims 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 20
- 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 14
- 229960002504 capsaicin Drugs 0.000 abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 6
- 239000011668 ascorbic acid Substances 0.000 abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 6
- 229960005070 ascorbic acid Drugs 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 5
- 239000011574 phosphorus Substances 0.000 abstract description 5
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003268 Vitamin C Natural products 0.000 abstract description 4
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- 235000019154 vitamin C Nutrition 0.000 abstract description 4
- 239000011718 vitamin C Substances 0.000 abstract description 4
- 239000000341 volatile oil Substances 0.000 abstract description 4
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 3
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- 240000002114 Satureja hortensis Species 0.000 abstract description 3
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- 235000017663 capsaicin Nutrition 0.000 abstract description 3
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- 210000002826 placenta Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
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- 230000035764 nutrition Effects 0.000 description 4
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- 241000894006 Bacteria Species 0.000 description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
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- 239000011669 selenium Substances 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
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- 230000002147 killing effect Effects 0.000 description 2
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- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 235000019157 thiamine Nutrition 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
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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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of glutinous rice cake green pepper sauce preparation for processing, in this way after step processing, the mouthfeel of finished product compares traditional product with nutritive effect and has a distinct increment, wherein due to containing capsaicine in chili peel and placenta, it is the source of pungent, capsaicin content number it is different due to kind, general content about 17%-27%, two twigs of the chaste tree capsicums are up to 27% or more, containing 1.56 milligrams and 105 milligrams of ascorbic acid of carrotene in every 100 grams of fresh greens pepper, more general vegetable content is high, it is hot and savory, pungent appropriateness, oil weight, containing vitamin C abundant, protein, carrotene, fat oil, capsaicine, volatile oil, calcium, phosphorus, iron, the necessary nutrient of the human bodies such as ascorbic acid and substance, not only make thick chilli sauce taste of the invention more delicious, the stereovision of taste is richer, also increase simultaneously Tonic effect of the invention.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of glutinous rice cake green pepper sauce preparation for processing.
Background technique
Green pepper category Solanaceae, 1 year or permanent vegetable originate in South America torrid zone, and the Ming Dynasty is passed to China.There are life in China various regions
It produces, most with Sichuan, Chongqing, Hunan, Hubei, Guizhou yield, there are supply in the four seasons, and thick chilli sauce is made of fresh chilli, are
A kind of people generally like using condiment of going with rice or bread, full of nutrition, the fresh perfume (or spice) of taste specifically has the effect that 1. solutions
Heat analgesia: capsicum pungent-warm can be reduced body temperature by sweating, and alleviate myalgia, and English is female to have stronger antipyretic-antalgic
Effect；2. preventing canceration: the effective component capsaicine of capsicum is a kind of antioxidant, he can organize new old in relation to cell
Metabolism, to terminate the Carcinogenesis of cell, reduces the incidence of cell carcinogenesis；3. increasing appetite, helping digest: capsicum is strong
Fragrant spicy be capable of the secretion of saliva stimulating and gastric juice, increase appetite, promote intestines peristalsis, help digest；4. lower blood-fat and reduce weight: peppery
Capsaicine contained by green pepper can promote the metabolism of fat, prevent body fat from accumulating, be conducive to lower blood-fat and reduce weight diseases prevention；
Currently, chili sauce of glutinous rice cake is one kind of thick chilli sauce, it is the deep favorite tune of the people that peppery area is eaten by river, Chongqing, Guizhou Province etc.
Taste good merchantable brand, common preparation method are to smash to pieces after simply cleaning fresh chilli plus salt is salted, entire processing technology is more simple
Single, Production Time is of short duration, and pungent excessively stimulates, and the stereovision of taste is inadequate, it is difficult to which capsicum mouthfeel is bad after pickling when solving long
The problem of, and some thick chilli sauce sold often are added to synthetic food color and chemical preservative on the market, are eaten for a long time
Adverse effect may be brought to health.Therefore, those skilled in the art provide a kind of theme, to solve above-mentioned background
The problem of being proposed in technology.
Summary of the invention
The purpose of the present invention is to provide a kind of glutinous rice cake green pepper sauce preparation for processing, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of glutinous rice cake green pepper sauce preparation for processing, method includes the following steps:
1) fresh green two twigs of the chaste tree capsicum removes handle, it is selected, clean, drain after be put into crushing plant and be cut into 6-10mm capsicum
Fragment；
2) green capsicum fragment after molding will be crushed to be added in blender, edible salt and calcium chloride is added, stir evenly；
3) the capsicum fragment stirred with edible salt, calcium chloride is packed into watt cylinder with cover, is compacted and sprinkles food
It is covered with salt, then with food-grade polyethylene film, the edible salt compacting of film upper berth thickness 1cm covers cylinder cap and carries out nature hair
Ferment is marinated；
4) the green capsicum fragment taking-up pickled is placed in the container with strainer, desalting tap water is added, and draining is spare；
5) the new cadmium yellow mouth ginger screened, cleaned is drained into bright water, the fragment for being broken into 1-3mm with equipment is spare；
6) peeling, screening, the fresh garlic cleaned are drained into bright water, the fragment for being broken into 1-3mm with equipment is spare；
7) vegetable oil is poured into pot and is heated to 165-175 DEG C, spare cadmium yellow mouth ginger, garlic stirring frying 0.5- is added
1 minute, by after desalination draining marinated green capsicum fragment be added constantly stir-frying, start when being covered with base-material surface by thermal in terms of
When, and white sugar, monosodium glutamate, yeast extract and chicken powder flavourings are added, it fries and stops stir-frying when fragrance overflows, oil colours is limpid；
8) the good semi-finished product of frying are quantitatively fitted into container, are sealed with vaccum-pumping equipment, be cooled to 40 DEG C or less to obtain the final product
Finished product.
As a further solution of the present invention: in the step 1), the cleaning process of fresh green two twigs of the chaste tree capsicum is will to remove handle
Fresh green two twigs of the chaste tree capsicum afterwards turns in unrestrained cleaning machine in the bubble of access flowing water pipe and cleans, and cleans silt, selects variegated capsicum
And different sundries, fresh green two twigs of the chaste tree capsicum cleaned up are sent to vibration with conveyer belt and air-dry on water removing machine, remove bright water, then with
Conveyer belt, which is sent in crushing plant, is cut into capsicum fragment.
As further scheme of the invention: in the step 2), 16-20 is added in the capsicum fragment of every 100 parts of weight
The edible salt of part weight, 0.2 part of calcium chloride, the calcium chloride select food-grade calcium chloride.
As further scheme of the invention: in the step 3), every 100 parts of weight enters cylinder capsicum after mixing thoroughly is broken
Block spreads the edible salt of 1 part of weight, and edge spreads 70%, and centre spreads 30%, and the spontaneous fermentation marinated period is 180 days or more.
As the present invention further scheme: in the step 4), when desalination, pickled green capsicum fragment and desalination was used
The ratio of water is 1.5: 1, and the desalination time is 0.5-1 hours, is dehydrated to drain naturally, Draining time 12-16 hours.
As further scheme of the invention: in the step 5), the cleaning process of cadmium yellow mouth ginger is by fresh Huang
Mouth ginger is placed in cleaning equipment, does not stop to overturn, and flowing water rinses, and cleans silt, selects different sundries, be placed in stainless steel transfer basket and drip
It is dry.
As further scheme of the invention: in the step 7), timing time is 5-10 minutes, after desalting and dewatering
Marinated green capsicum fragment weight is 100 parts, 60-80 parts of vegetable oil, remaining various ingredients by weight are as follows: 3-8 parts of yellow mouth ginger, garlic 3-
8 parts, 1-2 parts of white sugar, 1-2 parts of monosodium glutamate, 0.5-1 parts of yeast extract, 1-2 parts of chicken powder flavourings.
Compared with prior art, the beneficial effects of the present invention are:
Contain capsaicine in chili peel and placenta in the present invention, is the source of pungent, the number of capsaicin content is because of product
It plants and different, general content about 17%-27%, two twigs of the chaste tree capsicums are up to 27% or more, contain carrotene in every 100 grams of fresh greens pepper
1.56 milligrams and 105 milligrams of ascorbic acid, more general vegetable content is high, hot and savory, pungent appropriateness, oil weight, containing abundant
Vitamin C, protein, carrotene, fat oil, capsaicine, the necessary nutrition of the human bodies such as volatile oil, calcium, phosphorus, iron, ascorbic acid
Element and substance, not only make that thick chilli sauce taste of the invention is more delicious, taste stereovision is richer, while also adding this hair
Bright tonic effect.
Specific embodiment
Technical solution of the present invention is described in more detail With reference to embodiment.
Embodiment one:
A kind of glutinous rice cake green pepper sauce preparation for processing, method includes the following steps:
1) fresh without two twigs of the chaste tree capsicum of blueness of, bright is turned over wave in the bubble of access flowing water pipe by what is screened
It is cleaned up in cleaning machine, is sent on vibration air-dry machine with conveyer belt and removes bright water, be then passed in crushing plant and be cut into
The capsicum fragment of 7mm；
2) 16 parts of edible salt, 0.2 part of calcium chloride is added in every 100 parts of capsicum after shredding immediately, is added in blender and stirs
It is uniformly mixed；
3) the capsicum fragment that will have been mixed and stirred, is installed with transfer car(buggy), and in packing to watt cylinder, every cylinder quantitatively enters cylinder 400kg, paves
Compacting, sprinkles 4kg edible salt on surface, and casing wall surrounding salting accounts for 70%, and centre accounts for 30%, is then covered with polyethylene film,
Again in film upper berth 1cm thickness edible salt, compacting is paved, cylinder cap is covered, enter the capsicum of cylinder, spontaneous fermentation is 180 days or more marinated, hair
Periodic maintenance during ferment；
4) the green capsicum fragment after maturation is pickled, takes out, is placed in desalination drum of the 800L with strainer, every barrel is not from cylinder
More than 500kg, pickling brine is first drained, then fills it up with tap water, desalination 1 hour, stirring in every 20 minutes was primary, and it is extra then to bleed off
Water, stand nature drain 14 hours；
5) the new cadmium yellow mouth ginger screened, cleaned is drained into bright water, the fragment for being broken into 2mm with equipment is spare；
6) peeling, screening, the fresh garlic cleaned are drained into bright water, the fragment for being broken into 2mm with equipment is spare；
7) it is put into 65 parts of vegetable oil in frying pan, is heated to 170 DEG C, by yellow 8 parts of mouth ginger fragment, the 3 parts of additions of garlic fragment are fried
Then system 1 minute is added 100 parts of capsicum after desalting and dewatering, stirring is fried to timing when thermal is covered with base-material surface, is added
2 parts of white sugar, 1 part of monosodium glutamate, 0.5 part of yeast extract, 1 part of chicken powder flavourings, it is off the pot that fire is closed after five minutes；
8) the good semi-finished product of frying are quantitatively fitted into container, are sealed with vaccum-pumping equipment, be cooled to 40 DEG C or less to obtain the final product
Finished product.
Embodiment two:
A kind of glutinous rice cake green pepper sauce preparation for processing, method includes the following steps:
1) fresh without two twigs of the chaste tree capsicum of blueness of, bright is turned over wave in the bubble of access flowing water pipe by what is screened
It is cleaned up in cleaning machine, is sent on vibration air-dry machine with conveyer belt and removes bright water, be then passed in crushing plant and be cut into
The capsicum fragment of 7mm；
2) 16 parts of edible salt, 0.2 part of calcium chloride is added in every 100 parts of capsicum after shredding immediately, is added in blender and stirs
It is uniformly mixed；
3) the capsicum fragment that will have been mixed and stirred, is installed with transfer car(buggy), and in packing to watt cylinder, every cylinder quantitatively enters cylinder 400kg, paves
Compacting, sprinkles 4kg edible salt on surface, and casing wall surrounding salting accounts for 70%, and centre accounts for 30%, is then covered with polyethylene film,
Again in film upper berth 1cm thickness edible salt, compacting is paved, cylinder cap is covered, enter the capsicum of cylinder, spontaneous fermentation is 180 days or more marinated, hair
Periodic maintenance during ferment；
4) the green capsicum fragment after maturation is pickled, takes out, is placed in desalination drum of the 800L with strainer, every barrel is not from cylinder
More than 500kg, pickling brine is first drained, then fills it up with tap water, desalination 1 hour, stirring in every 20 minutes was primary, and it is extra then to bleed off
Water, stand nature drain 14 hours；
5) the new cadmium yellow mouth ginger screened, cleaned is drained into bright water, the fragment for being broken into 2mm with equipment is spare；
6) peeling, screening, the fresh garlic cleaned are drained into bright water, the fragment for being broken into 2mm with equipment is spare；
7) it is put into 65 parts of vegetable oil in frying pan, is heated to 170 DEG C, by yellow 4 parts of mouth ginger fragment, the 8 parts of additions of garlic fragment are fried
Then system 1 minute is added 100 parts of capsicum after desalting and dewatering, stirring is fried to timing when thermal is covered with base-material surface, is added
2 parts of white sugar, 1 part of monosodium glutamate, 0.5 part of yeast extract, 1 part of chicken powder flavourings, it is off the pot that fire is closed after five minutes；
8) the good semi-finished product of frying are quantitatively fitted into container, are sealed with vaccum-pumping equipment, be cooled to 40 DEG C or less to obtain the final product
Finished product, by product made from this scheme compared with embodiment one for, highlight garlic taste.
Embodiment three:
A kind of glutinous rice cake green pepper sauce preparation for processing, method includes the following steps:
1) fresh without two twigs of the chaste tree capsicum of blueness of, bright is turned over wave in the bubble of access flowing water pipe by what is screened
It is cleaned up in cleaning machine, is sent on vibration air-dry machine with conveyer belt and removes bright water, be then passed in crushing plant and be cut into
The capsicum fragment of 7mm；
2) 16 parts of edible salt, 0.2 part of calcium chloride is added in every 100 parts of capsicum after shredding immediately, is added in blender and stirs
It is uniformly mixed；
3) the capsicum fragment that will have been mixed and stirred, is installed with transfer car(buggy), and in packing to watt cylinder, every cylinder quantitatively enters cylinder 400kg, paves
Compacting, sprinkles 4kg edible salt on surface, and casing wall surrounding salting accounts for 70%, and centre accounts for 30%, is then covered with polyethylene film,
Again in film upper berth 1cm thickness edible salt, compacting is paved, cylinder cap is covered, enter the capsicum of cylinder, spontaneous fermentation is 180 days or more marinated, hair
Periodic maintenance during ferment；
4) the green capsicum fragment after maturation is pickled, takes out, is placed in desalination drum of the 800L with strainer, every barrel is not from cylinder
More than 500kg, pickling brine is first drained, then fills it up with tap water, desalination 1 hour, stirring in every 20 minutes was primary, and it is extra then to bleed off
Water, stand nature drain 14 hours；
5) the new cadmium yellow mouth ginger screened, cleaned is drained into bright water, the fragment for being broken into 2mm with equipment is spare；
6) peeling, screening, the fresh garlic cleaned are drained into bright water, the fragment for being broken into 2mm with equipment is spare；
7) it is put into 65 parts of vegetable oil in frying pan, is heated to 170 DEG C, by yellow 4 parts of mouth ginger fragment, the 4 parts of additions of garlic fragment are fried
Then system 1 minute is added 100 parts of capsicum after desalting and dewatering, stirring is fried to timing when thermal is covered with base-material surface, is added
2 parts of white sugar, 1 part of monosodium glutamate, 0.5 part of yeast extract, 1 part of chicken powder flavourings, it is off the pot that fire is closed after five minutes；
8) the good semi-finished product of frying are quantitatively fitted into container, are sealed with vaccum-pumping equipment, be cooled to 40 DEG C or less to obtain the final product
Finished product, by product made from this scheme compared with embodiment one for, delicate flavour is more rich, be suitble to the heavier crowd of taste.
The working principle of the invention is:
Contain capsaicine in chili peel and placenta, be the source of pungent, capsaicin content number it is different due to kind,
General content about 17%-27%, two twigs of the chaste tree capsicums are up to 27% or more, in every 100 grams of fresh greens pepper containing 1.56 milligrams of carrotene and
105 milligrams of ascorbic acid, more general vegetable content is high, hot and savory, and pungent appropriateness, oil weight contains vitamin C abundant, egg
White matter, carrotene, fat oil, capsaicine, the necessary nutrient of the human bodies such as volatile oil, calcium, phosphorus, iron, ascorbic acid and substance,
The present invention is tested through multiple embodiments, and the mouthfeel of finished product compares traditional product with nutritive effect and has a distinct increment, simultaneously
It has further the advantage that；
1. thick chilli sauce of the invention is made of fresh green two twigs of the chaste tree capsicum through broken, marinated, charging frying, fully ensuring that
On the basis of capsicum mouthfeel, the time-consuming of preserving hot pepper process, the duration and degree of heating of stir-frying and time, the thick chilli sauce of production are also especially highlighted
Bright salty fresh appetizing, improves a poor appetite, while not adding preservative；
2. the present invention improves the utilization rate of raw material, by using processing aid calcium chloride, it can guarantee capsicum group as far as possible
The integrality knitted promotes the mouthfeel brittleness of finished product, is not used calcium chloride, capsicum tissue be lost it is big, and it is pickled fermented after, product
Poor taste；
3. preserving hot pepper process of the present invention is that nature is pickled fermented, the period is pickled at 180 days or more, unleavened capsicum
Pungent irritation is strong, and after everfermentation, pungent becomes soft, and protein, carbohydrate in capsicum etc. are by saccharomycete, lactic acid bacteria equal part
Solution is peptide and monosaccharide, assigns the distinctive Sauce flavor of product and richer nutrition；
4. for Huang mouth zingiber used in the present invention in one kind of ginger, ginger is full of nutrition, including the life of protein, a variety of dimensions
Element, carrotene, calcium, iron, phosphorus etc., theory of traditional Chinese medical science think that it is longer than expelling cold, eliminating, preventing phlegm from forming and stopping coughing, and energy warming middle energizer to arrest vomiting, removing toxic substances,
Clinically it is usually used in treating affection of exogenous wind-cold and stomach cold is vomitted against equal diseases, there is detoxicating, killing bacteria, anti-aging, promote blood circulation, rouse oneself
Stomach function is helped digest, is given protection against cancer and other effects, by appropriate Huang mouth Jiang Tianjia in thick chilli sauce of the invention, is not only made of the invention
Thick chilli sauce taste is more delicious, taste stereovision is richer, while also adding tonic effect of the invention；
5. the garlic nutrient that the present invention uses is abundant, and every 69.8 grams of 100 grams of moisture contents, 4.4 grams of protein, 0.2 gram of fat,
23.6 grams of carbohydrate, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin C, in addition, also containing thiamine, core
The microelements such as flavine, niacin, allicin, citral and selenium and germanium contain volatile oil about 0.2%, and main component is big in oil
Allicin has the function of antibacterial anti-inflammatory, is that alliin contained in garlic is generated by the effect hydrolysis of big allinase, to a variety of balls
Bacterium, bacillus, fungi and virus etc. have inhibition and killing effect, are antibacterial action strongest one in the natural plants currently found
Kind, the elements such as germanium and selenium in garlic can inhibit the growth of tumour cell and cancer cell the experiment has found that cancer incidence is minimum
Crowd is exactly the highest crowd of selenium content in blood, and National Cancer tissue is thought, the plant of the whole world most anticancer potentiality
In, garlic is added with thick chilli sauce of the invention in right amount, only makes thick chilli sauce taste of the invention fresher by the garlic to rank first
Beauty, the stereovision of taste are richer, while also increasing tonic effect of the invention.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be without departing from the purpose of the present invention
Various changes can be made.
Claims (7)
1. a kind of glutinous rice cake green pepper sauce preparation for processing, which comprises the following steps:
1) fresh green two twigs of the chaste tree capsicum removes handle, it is selected, clean, drain after be put into crushing plant that be cut into 6-10mm capsicum broken
Block；
2) green capsicum fragment after molding will be crushed to be added in blender, edible salt and calcium chloride is added, stir evenly；
3) the capsicum fragment stirred with edible salt, calcium chloride is packed into watt cylinder with cover, is compacted and sprinkles edible salt,
It is covered again with food-grade polyethylene film, the edible salt compacting of film upper berth thickness 1cm, covers cylinder cap progress spontaneous fermentation and salt down
System；
4) the green capsicum fragment taking-up pickled is placed in the container with strainer, desalting tap water is added, and draining is spare；
5) the new cadmium yellow mouth ginger screened, cleaned is drained into bright water, the fragment for being broken into 1-3mm with equipment is spare；
6) peeling, screening, the fresh garlic cleaned are drained into bright water, the fragment for being broken into 1-3mm with equipment is spare；
7) vegetable oil is poured into pot and is heated to 165-175 DEG C, spare cadmium yellow mouth ginger, frying 0.5-1 points of garlic stirring is added
Marinated green capsicum fragment after desalination draining is added constantly stir-frying, starts timing when being covered with base-material surface with thermal by clock, and
White sugar, monosodium glutamate, yeast extract and chicken powder flavourings are added, fries and stops stir-frying when fragrance overflows, oil colours is limpid；
8) the good semi-finished product of frying are quantitatively fitted into container, are sealed with vaccum-pumping equipment, be cooled to 40 DEG C or less and get product.
2. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 1),
The cleaning process of fresh green two twigs of the chaste tree capsicum is that fresh green two twigs of the chaste tree capsicum after will be gone to turn over wave clearly in the bubble of access flowing water pipe
It is cleaned in washing machine, cleans silt, select variegated capsicum and different sundries, fresh green two twigs of the chaste tree capsicum cleaned up transmits with conveyer belt
It is air-dried on water removing machine to shaking, removes bright water, then be sent in crushing plant with conveyer belt and be cut into capsicum fragment.
3. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 2),
The capsicum fragment of every 100 parts of weight, is added the edible salt of 16-20 parts of weight, 0.2 part of calcium chloride, and the calcium chloride selects food
Grade calcium chloride.
4. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 3),
Every 100 parts of weight enters the capsicum fragment of cylinder after mixing thoroughly, spread the edible salt of 1 part of weight, and edge spreads 70%, and centre spreads 30%, nature
The fermentation marinated period is 180 days or more.
5. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 4),
The ratio of pickled green capsicum fragment and desalination water is 1.5: 1 when desalination, and the desalination time is 0.5-1 hours, is dehydrated as nature
It drains, Draining time 12-16 hours.
6. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 5),
The cleaning process of cadmium yellow mouth ginger is that fresh yellow mouth ginger is placed in cleaning equipment, does not stop to overturn, and flowing water rinses, and cleans silt,
Different sundries is selected, is placed in stainless steel transfer basket and drains.
7. a kind of glutinous rice cake green pepper sauce preparation for processing according to claim 1, which is characterized in that in the step 7),
Timing time is 5-10 minutes, and the marinated green capsicum fragment weight after desalting and dewatering is 100 parts, and 60-80 parts of vegetable oil, remaining is each
Kind ingredients by weight are as follows: 3-8 parts of yellow mouth ginger, 3-8 parts of garlic, 1-2 parts of white sugar, 1-2 parts of monosodium glutamate, 0.5-1 parts of yeast extract, chicken powder
1-2 parts of seasoning.
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Application publication date: 20190920 |