CN110447876A - A kind of Guizhou zi ba pepper and preparation method thereof - Google Patents
A kind of Guizhou zi ba pepper and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of Guizhou zi ba pepper and preparation method thereof, which is made of Guizhou Province chilli, the dry capsicum annum fasciculatum in Zun Yi, the dry bell pepper in Guizhou, ginger, garlic, chilli seed, salt and cooking wine；This method is to clean and remove handle, be put into pot, add isometric clear water to cook, drain, obtain A product Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou respectively；Chilli seed separately is taken, is put into frying in iron pan, obtains B product；Will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.Zi ba pepper lovely luster of the invention, aromatic flavour, moderate, homogeneous, the unique flavor of peppery sense, excellent taste, widespread acceptance is high, is able to satisfy consumer demand, physical and chemical index, microbiological indicator meet the local safety standard of Guizhou zi ba pepper；Manufacturing process is simple to operation, is suitble to large-scale industrial production.
Description
Technical field
The present invention relates to food technology of preparing, especially a kind of Guizhou zi ba pepper and preparation method thereof.
Background technique
Capsicum (Capsicum frutescence L.) belongs to annual or limited perennial herb Solanaceae capsicum plants,
Nutritive value is high, not only rich in protein, carbohydrate, minerals, vitamin, carrotene etc., is also rich in phenols, flavones
Class compound, the Vitamin C content even more height in gourd, fruit and vegetable class rank first.Since production adaptative ability is strong, plantation throughout
World five continents, and Asia yield of hot pepper occupies first of five continents.Capsicum originates in Central and South America, end of the Ming Dynasty incoming China, in China
Existing more than 400 years plantation history.FAO (Food and Agriculture Organization of the United Nation) (FAO) investigation result in 2015 shows that the year of global capsicum disappears
Expense amount may be up to 3,500,000 t, become one of maximum flavouring of consumption figure in the world, be a kind of important integration of drinking and medicinal herbs vegetables.
Major industry of the capsicum as Guizhou is up to more than 520 ten thousand mu of cultivated area with it, realizes increasing peasant income, agriculture
The effect of industry synergy.Zi ba pepper original is the civil local characteristic chilli products of Guizhou, Chongqing, Sichuan border land.General choosing
It is made of the spicy all good chilli of color, through high temperature boiling, grinding is made after smashing to pieces, with full of nutrition, aromatic flavour, taste
Road is delicious, beautiful in colour, distinctive aroma, deep to be liked and famous by masses.It is the exclusive condiment of the Guizhou cuisines such as Guizhou deep fried chicken cube with chili production,
It can also be used to zi ba pepper oil processed, be a kind of good table-luxury.
Currently, zi ba pepper, based on traditional-family's self-made type, raw material proportioning and production method are irregular, quality is unstable
It is fixed, the large-scale production and product development of zi ba pepper are seriously hindered, the processing technology and quality of zi ba pepper, which control, to be badly in need of
Carry out in-depth study.The research report of zi ba pepper and correlated product is less, therefore, develops tool stay in grade, aromatic flavour
The zi ba pepper standard product for having local characteristic, to the industrialized developing of zi ba pepper and promote important in inhibiting.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of Guizhou zi ba pepper.Zi ba pepper color of the invention
Bright-coloured, aromatic flavour, moderate, homogeneous, the unique flavor of peppery sense, excellent taste, widespread acceptance is high, is able to satisfy consumer's
Demand, physical and chemical index, microbiological indicator meet the local safety standard of Guizhou zi ba pepper；Manufacturing process is simple to operation,
It is suitble to large-scale industrial production.
Technical solution of the present invention: a kind of Guizhou zi ba pepper, which calculates according to composition by weight, by Guizhou Province
1-6 parts of chilli, Zun Yi is capsicum annum fasciculatum 1-4 parts dry, Guizhou is bell pepper 1-6 parts dry, 1-3 parts of ginger, 1-3 parts of garlic, chilli seed
0.5-1 parts, 1-3 parts of salt, 0.1-1 parts of cooking wine be made.
In a kind of Guizhou zi ba pepper above-mentioned, the zi ba pepper is calculated according to composition by weight, by Guizhou Province chilli
2-3 parts, Zun Yi is capsicum annum fasciculatum 1-2 parts dry, Guizhou is bell pepper 2-3 parts dry, 1.8-2.5 parts of ginger, 1.8-2.5 parts of garlic, chilli seed
0.6-0.9 parts, 1-2 parts of salt, 0.4-0.6 parts of cooking wine be made.
In a kind of Guizhou zi ba pepper above-mentioned, the zi ba pepper is calculated according to composition by weight, by Guizhou Province chilli
2.6 parts, 1.7 parts of the dry capsicum annum fasciculatum in Zun Yi, 2.6 parts of the dry bell pepper in Guizhou, 2.14 parts of ginger, 2.14 parts of garlic, 0.83 part of chilli seed,
1.5 parts of salt, 0.5 part of cooking wine be made.
In a kind of Guizhou zi ba pepper above-mentioned, Guizhou Province chilli in the zi ba pepper, the dry capsicum annum fasciculatum in Zun Yi and
The mass ratio of the dry bell pepper in Guizhou is 3:2:3.
In a kind of Guizhou zi ba pepper above-mentioned, the mass ratio of the ginger and garlic is 1:1.
A kind of preparation method of Guizhou zi ba pepper above-mentioned, the method is to follow the steps below:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, add isometric clear water
2-10min is cooked, drains, obtains A product；
(c) chilli seed is separately taken, frying 20-40s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
In preparation method above-mentioned, step (b) brew time is 6min.
In preparation method above-mentioned, it is characterised in that: step (c) the chilli seed frying time is 30s
Zi ba pepper of the invention is made of Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou,
Middle Guizhou Province chilli is to spend small stream capsicum, Guiyang City, Guizhou Province Hua Xi with small stream capsicum manufactured chilli according to a conventional method is spent
Area's specialty, national agricultural product geographical sign；The dry capsicum annum fasciculatum in Zun Yi is to use Zun Yi capsicum annum fasciculatum manufactured dry capsicum annum fasciculatum according to a conventional method,
Zun Yi capsicum annum fasciculatum, Zunyi City, Guizhou Province specialty, national agricultural product geographical sign；The dry bell pepper in Guizhou is with valuable bell pepper by normal
Dry bell pepper made of rule method.
To verify effect of the invention, inventor has carried out following experiment:
Experimental example:
1 materials and methods
1.1 materials and reagent
1.1.1 material
Guizhou Province chilli, the dry capsicum annum fasciculatum in Zun Yi, the dry bell pepper in Guizhou, chilli seed, salt, ginger, garlic, cooking wine
(commercially available).
1.1.2 reagent
Formaldehyde, sodium hydroxide, ethyl alcohol, phenol eliminates, Potassium Hydrogen Phthalate, hydrochloric acid, copper sulphate, methylenum careuleum, sodium potassium tartrate tetrahydrate,
Zinc acetate, glacial acetic acid, potassium ferrocyanide, glucose etc. (Beijing Suo Laibao Science and Technology Ltd) test other organic nothings used
Machine reagent is that analysis is pure (commercially available)；Various culture mediums used are tested to prepare referring to formula in " food microbiological examination ".
1.2 instrument and equipment
Electronic balance: Shanghai Pu Chun metrical instrument Co., Ltd；Digital display electric heating incubator: Shanghai Bo Xun Industrial Co., Ltd.
Medical Equipment Plant；Station: Suzhou Purification Equipment Co., Ltd.；Vertical pressure steam sterilizer: Jiangyin Binjiang
Medical Devices Co., Ltd；It is preced with sub- fast tester for water content: Shenzhen Guan Ya Moisture Meter Science and Technology Ltd.；Mortar, electromagnetic oven (city
Sell) etc..
1.3 experimental method
1.3.1 conventional formulation
Major ingredient: chilli；
Auxiliary material: ginger, big garlic and salt, cooking wine.
1.3.2 zi ba pepper process flow
Process flow: it using the chilli of selection as raw material, cleans and is drained after going handle plus isometric clear water to cook, added
The auxiliary materials such as garlic, ginger, salt, cooking wine, chilli seed are put into mortar and smash to pieces in glutinous rice cake shape after mixing.
1.3.3 product inspection method
Appropriate sample is taken, under the conditions of bright and clear, in white clean porcelain dish, sees its color, structural state, Wen Qiqi
Taste.
1.3.4 the measurement of physical and chemical index and microbiological indicator
The measurement of moisture content: referring to GB5009.3-2016；The measurement of total acid content: according to GB5009.235-
2016；The measurement of amino-acid nitrogen: according to GB5009.235-2016；The measurement of content of reducing sugar: referring to GB/T 5009.7-
2008；The measurement of total arsenic, total lead content (Technology Co., Ltd.'s detection is tried by Guizhou section mapping)；Mould, salmonella, large intestine bar
The measurement of bacterium, staphylococcus aureus: referring to " food microbiological examination ".
1.4 experimental design
1.4.1 single factor experiment designs
With reference to traditional infrastructure formula, choose: chilli type proportion, ginger garlic ratio, brew time, the chilli seed frying time,
Salt content, cooking wine additive amount, 6 factors are experimental factor, and sensory evaluation scores are as criticism index.
1.4.2Box-Behnken (BBD) response surface optimization technological design
On the basis of single factor experiment, capsicum variety ratio (X 1), capsicum brew time (X 2), chilli seed stir-fry are chosen
3 factors being affected to zi ba pepper of time (X 3) processed carry out Three factors-levels Box-Behnken response surface experiments
Design, sensory evaluation scores are response, carry out response surface analysis to zi ba pepper and screen optimised process.Each factor level is shown in Table 1.
1 response surface experiments factor level table of table
1.4.3 sense organ evaluation standard criteria
Majors of Food personnel that 10 have received professional training are selected according to the standard of table 2, to zi ba pepper from color, gas
Four taste, flavour, structural state aspects carry out subjective appreciation, and 10 people is as a result taken to judge the average value of score.
2 sensory evaluation criteria table of table
2 results and discussion
2.1 single factor experiment results
2.1.1 capsicum variety classes are with the influence for comparing zi ba pepper sensory evaluation scores
Investigate Guizhou Province chilli, the dry capsicum annum fasciculatum in Zun Yi, the dry bell pepper in Guizhou in varing proportions [(3:3:1), (3:1:
2), (3:2:3), (3:2:2), (3:1:1)] influence of the production zi ba pepper to sensory evaluation scores.As shown in Figure 1, experimental result obtains
Out, Guizhou Province chilli aromatic flavour, the dry capsicum annum fasciculatum hot and spicy in Zun Yi, the dry bell pepper in Guizhou are bright in colour.3 kinds of capsicums
Different proportion has larger impact with the flavor and taste for comparing zi ba pepper, therefore, when Guizhou Province chilli, Zun Yi are dry towards day
When the dry bell pepper ratio of green pepper and Guizhou is 3:2:3, zi ba pepper lovely luster, the moderate, aromatic flavour of peppery degree, sensory evaluation scores are most
Height, it is most appropriate.
2.1.2 ginger garlic compares the influence of zi ba pepper sensory evaluation scores
With capsicum variety classes match 3:2:3, investigate ginger garlic than different proportion [(3:1), (2:1), (1:1), (1:2),
(1:3)] influence of the production zi ba pepper to sensory evaluation scores.As shown in Figure 2, when ginger and garlic bulblet ratio are more than or less than 1:
When 1, zi ba pepper taste is uncoordinated and score value is relatively low；When ginger and garlic bulblet ratio are 1:1, ginger garlic ratio uniform at this time,
Zi ba pepper fragrance is well-balanced, therefore, sensory evaluation scores highest.The study found that containing the beneficial object with health-care effect in ginger, garlic
Matter, soluble polysaccharide and phenolic substances, can be antibacterial and anti-oxidant, improves food value, extends Food Shelf-life and improvement
Flavour of food products.
2.1.3 influence of the brew time to zi ba pepper sensory evaluation scores
Match 3:2:3, ginger garlic ratio 1:1 with capsicum variety classes, investigate different brew times (2min, 6min, 10min,
14min, 18min) influence to zi ba pepper sensory evaluation scores.From the figure 3, it may be seen that brew time is too low, tissue quality is uneven, partially
It is dry, particle is big, poor taste；Brew time is too long, and moisture content is big, excessively sticky, influences mouthfeel, and zi ba pepper fragrance is thin out,
Nutrient loss is big, also has larger impact to storage time.Therefore, when capsicum brew time is 6min, zi ba pepper is fragrant
Taste and nutritional ingredient can largely be retained, and stickiness is moderate, bright in colour, most appropriate.
2.1.4 influence of the chilli seed frying time to zi ba pepper sensory evaluation scores
3:2:3, ginger garlic ratio 1:1, brew time 6min are matched with capsicum variety classes, investigates chilli seed frying difference frying
Influence of the time (10s, 20s, 30s, 40s, 50s) to zi ba pepper sensory evaluation scores.As shown in Figure 4, when the chilli seed frying time
When 30s, chilli seed golden yellow color, pleasant aroma, sensory evaluation scores highest, zi ba pepper has the unique heavily fortified point of chilli seed at this time
Fruit flavor, so that the flavor of zi ba pepper is more abundant and full.In addition, chilli seed is full of nutrition, there is certain health-care effect.
2.1.5 influence of the salt content to zi ba pepper sensory evaluation scores
3:2:3, ginger garlic ratio 1:1, brew time 6min, chilli seed frying time 30s are matched with capsicum variety classes, is investigated
Influence of the different salt contents (0.5g, 1g, 1.5g, 2g, 2.5g) to zi ba pepper sensory evaluation scores.As shown in Figure 5, when salt content adds
When adding as 1.5g, zi ba pepper saline taste is appropriate, and fragrance is prominent, excellent taste, and sensory evaluation scores highest is therefore, most appropriate.
2.1.6 influence of the cooking wine content to zi ba pepper sensory evaluation scores
3:2:3, ginger garlic ratio 1:1, brew time 6min, chilli seed frying time 30s are matched with capsicum variety classes, is investigated
Influence of the different cooking wine contents (0ml, 0.5ml, 1ml, 1.5ml, 2ml) to zi ba pepper sensory evaluation scores.It will be appreciated from fig. 6 that when material
When wine content is 0.5ml, zi ba pepper pleasant aroma, excellent taste, sensory evaluation scores highest is most appropriate.Cooking wine has Titian
With certain antisepsis, it can not only extend the storage time of zi ba pepper, also enhance and enrich the flavor of zi ba pepper.
2.2 response surface experiments results
According to single factor experiment as a result, on the basis of single factor experiment, capsicum variety ratio (X 1) is chosen, capsicum is boiled
3 time (X 2) processed, chilli seed frying time (X 3) factors, using the center combination design of Box-Behnken, carry out 3 because
The horizontal response surface experiments of element 3, the results are shown in Table 4.
4 response surface experiments design result of table
After carrying out multiple regression fitting to test result with Design-Expert 8.0.5 software, obtain about glutinous rice cake
Binomial fitting regression model equation between capsicum dependent variable and independent variable are as follows:
Y=-78.00000+29.00000X1+4.81250X2+102.00000X3+0.062500X1X 2+
0.000000X1X3+0.31250X2X3-7.25000X12-0.50000X22-20.25000X32.As shown in Table 5, model P <
0.0001, illustrate that model is extremely significant, it was demonstrated that this model is set up, this experimental method is reliable.Quasi- item P=0.0705 > 0.05 is lost, therefore
It is not significant to lose quasi- item, illustrates regression equation there is no pseudo-factor is lost, regression equation fitting degree is preferable.In scope of experiment, this
Regression equation can be further utilized to prediction and reasonable dismissal experimental result.Shadow of factor X1, X2 to zi ba pepper sensory evaluation scores
It rings for significantly (P>0.05), the influence of factor X3 is not extremely significant (P<0.0001), the influence of interaction item X1X2, X1X3, X2X3
Not significant (P > 0.05), illustrates capsicum variety ratio, brew time and between the chilli seed frying time to zi ba pepper sense organ
The reciprocation of the influence of scoring is not significant.The influence of X12, X22, X32 are extremely significant (P < 0.0001).In conclusion glutinous rice cake is peppery
The influence factor primary and secondary sequence of green pepper sensory evaluation scores are as follows: chilli seed frying time > brew time > capsicum variety ratio.Model
Correcting the coefficient of determination (R 2) is 0.9899, illustrates that this model can illustrate 98.99% response variation.
The variance analysis of 5 response surface experiments result of table
Note: * * indicates extremely significant, p≤0.01；* significant, p≤0.05 is indicated；0.05 conspicuousness of p > is not significant.
2.2.1 response surface design figure
See Fig. 7, Fig. 8 and Fig. 9
2.3 optimised process optimum results
The optimum formula of the zi ba pepper obtained by single factor experiment and Design8.0.6 response surface analysis are as follows: raw material: Guizhou
Flower small stream chilli 2.60g, the dry capsicum annum fasciculatum 1.70g in Zun Yi, the dry bell pepper 2.60g in Guizhou；Auxiliary material: ginger 2.14g, garlic 2.14g,
Chilli seed 0.83g (frying 30s), salt 1.50g, cooking wine 0.50ml.Sensory scores are 93.87 ± 1.60 at this time.
6 physics and chemistry of table, microbiological indicator
On the basis of experiment of single factor, by response phase method optimization come zi ba pepper optimised process it is bright in colour,
Without visible exogenous impurity, it is homogeneous, be in sticky glutinous rice cake shape, have capsicum, ginger garlic, nutty flavor, cooking wine delicate flavour, it is peppery sense it is moderate,
Salt is moderate, has the distinctive flavor of zi ba pepper, and every physical and chemical index and microbiological indicator meet the ground of Guizhou zi ba pepper
Pathogenic bacteria, healthy and safe and delicious flavour is not detected in square safety standard.
3 conclusions
The conventional fabrication method of Guizhou zi ba pepper is screened by experiment of single factor, response phase method optimization and analysis obtain
Optimal processing parameter out are as follows: 3 kinds of Guizhou Province capsicum, Zun Yi capsicum annum fasciculatum, Guizhou bell pepper chilli optimum proportion of materials are 3:
2:3 (2.60g:1.70g:2.60g), ginger garlic ratio are 1:1 (2.14g:2.14g), the chilli seed frying time is 30s (0.83g), salt
Content is 1.50g, cooking wine content 0.50ml, brew time 6min, and the zi ba pepper sensory evaluation scores optimized under this condition are up to
93.87±1.60.Physical and chemical index, microbiological indicator meet the local safety standard of Guizhou zi ba pepper, bright in colour, fragrance
Moderate, homogeneous, the unique flavor of strong, peppery sense, excellent taste, widespread acceptance is high, is able to satisfy consumer demand, makes
Process is simple to operation, is suitble to large-scale industrial production.Result of study of the invention can be to the scale of Guizhou zi ba pepper
Standardization processing provides support.
Compared with prior art, the present invention uses Guizhou Province chilli, the dry bell pepper in Guizhou, the dry bell pepper in Guizhou, life
Ginger, garlic, chilli seed, salt and cooking wine are that a kind of zi ba pepper is made in raw material, are screened by experiment of single factor, response phase method optimization
With analyze optimum proportioning；In conclusion zi ba pepper lovely luster of the invention, aromatic flavour, it is peppery sense it is moderate, quality is equal
Even, unique flavor, excellent taste, widespread acceptance is high, is able to satisfy consumer demand, physical and chemical index, microbiological indicator accord with
Close the local safety standard of Guizhou zi ba pepper；Manufacturing process is simple to operation, is suitble to large-scale industrial production.
Detailed description of the invention
Fig. 1 is influence of the capsicum variety classes with comparison zi ba pepper sensory evaluation scores in experimental example；
Fig. 2 is the influence that ginger garlic compares zi ba pepper sensory evaluation scores in experimental example；
Fig. 3 is influence of the brew time to zi ba pepper sensory evaluation scores in experimental example；
Fig. 4 is influence of the chilli seed frying time to zi ba pepper sensory evaluation scores in experimental example
Fig. 5 is influence of the salt content to zi ba pepper sensory evaluation scores in experimental example；
Fig. 6 is influence of the cooking wine content to zi ba pepper sensory evaluation scores in experimental example；
Fig. 7 is the response surface figure that capsicum variety ratio and brew time influence zi ba pepper sensory evaluation scores in experimental example；
Fig. 8 is the response that capsicum variety ratio and chilli seed frying time influence zi ba pepper sensory evaluation scores in experimental example
Face figure；
Fig. 9 is the response surface that brew time and chilli seed frying time influence zi ba pepper sensory evaluation scores in experimental example
Figure.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.Guizhou zi ba pepper, by Guizhou Province chilli 2.6kg, the dry capsicum annum fasciculatum 1.7kg in Zun Yi, the dry lamp in Guizhou
Cage green pepper 2.6kg, ginger 2.14kg, garlic 2.14kg, chilli seed 0.83kg, salt 1.5kg, cooking wine 0.5kg are made.
Above-mentioned Guizhou zi ba pepper, is prepared according to the following steps:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, and isometric clear water is added to boil
6min processed, drains, and obtains A product；
(c) chilli seed is separately taken, frying 30s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
Embodiment 2.Guizhou zi ba pepper, by Guizhou Province chilli 3kg, the dry capsicum annum fasciculatum 2kg in Zun Yi, the dry bell pepper in Guizhou
3kg, ginger 2kg, garlic 2kg, chilli seed 0.7kg, salt 2kg, cooking wine 0.6kg are made.
Above-mentioned Guizhou zi ba pepper, is prepared according to the following steps:
(a) Guizhou Province chilli, the dry bell pepper of Guizhou Province chilli and Guizhou are weighed in proportion, clean go respectively
Handle；
(b) Guizhou Province chilli, the dry bell pepper of Guizhou Province chilli and Guizhou are put into pot, add isometric clear water
5min is cooked, drains, obtains A product；
(c) chilli seed is separately taken, frying 28s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
Embodiment 3.Guizhou zi ba pepper, by Guizhou Province chilli 2kg, the dry capsicum annum fasciculatum 1kg in Zun Yi, the dry bell pepper in Guizhou
2kg, ginger 1kg, garlic 1kg, chilli seed 0.5kg, salt 1kg, cooking wine 0.1kg are made.
Above-mentioned Guizhou zi ba pepper, is prepared according to the following steps:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, and isometric clear water is added to boil
2min processed, drains, and obtains A product；
(c) chilli seed is separately taken, frying 20s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
Embodiment 4.Guizhou zi ba pepper, by Guizhou Province chilli 2kg, the dry capsicum annum fasciculatum 1kg in Zun Yi, the dry bell pepper in Guizhou
2kg, ginger 1.8kg, garlic 1.8kg, chilli seed 0.6kg, salt 1kg, cooking wine 0.4kg are made.
Above-mentioned Guizhou zi ba pepper, is prepared according to the following steps:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, and isometric clear water is added to boil
8min processed, drains, and obtains A product；
(c) chilli seed is separately taken, frying 35s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
Embodiment 5.Guizhou zi ba pepper, by Guizhou Province chilli 6kg, the dry capsicum annum fasciculatum 4kg in Zun Yi, the dry bell pepper in Guizhou
6kg, ginger 3kg, garlic 3kg, chilli seed 1kg, salt 3kg, cooking wine 1kg are made.
Above-mentioned Guizhou zi ba pepper, is prepared according to the following steps:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, and isometric clear water is added to boil
10min processed, drains, and obtains A product；
(c) chilli seed is separately taken, frying 40s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
Claims (8)
1. a kind of Guizhou zi ba pepper, it is characterised in that: the zi ba pepper is calculated according to composition by weight, by Guizhou Province chilli 1-
6 parts, Zun Yi is capsicum annum fasciculatum 1-4 parts dry, Guizhou is bell pepper 1-6 parts dry, 1-3 parts of ginger, 1-3 parts of garlic, 0.5-1 parts of chilli seed, salt
1-3 parts, 0.1-1 parts of cooking wine are made.
2. a kind of Guizhou zi ba pepper according to claim 1, it is characterised in that: the zi ba pepper shines composition by weight meter
Calculate, by 2-3 part of Guizhou Province chilli, Zun Yi is capsicum annum fasciculatum 1-2 parts dry, Guizhou is bell pepper 2-3 parts dry, 1.8-2.5 parts of ginger, greatly
1.8-2.5 parts of garlic, 0.6-0.9 parts of chilli seed, 1-2 parts of salt, 0.4-0.6 parts of cooking wine be made.
3. a kind of Guizhou zi ba pepper according to claim 2, it is characterised in that: the zi ba pepper shines composition by weight meter
It calculates, by 2.6 parts of Guizhou Province chilli, 1.7 parts of the dry capsicum annum fasciculatum in Zun Yi, 2.6 parts of the dry bell pepper in Guizhou, 2.14 parts of ginger, garlic
2.14 parts, 0.83 part of chilli seed, 1.5 parts of salt, 0.5 part of cooking wine be made.
4. a kind of Guizhou zi ba pepper according to claim 1 or 2, it is characterised in that: Guizhou flower in the zi ba pepper
Small stream chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou mass ratio be 3:2:3.
5. a kind of Guizhou zi ba pepper according to claim 1 or 2, it is characterised in that: in the zi ba pepper ginger and
The mass ratio of garlic is 1:1.
6. a kind of preparation method of Guizhou zi ba pepper according to claim 1-5, it is characterised in that: the side
Method is to follow the steps below:
(a) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are weighed in proportion, clean remove handle respectively；
(b) Guizhou Province chilli, the dry bell pepper of the dry capsicum annum fasciculatum in Zun Yi and Guizhou are put into pot, isometric clear water is added to cook
2-10min is drained, and obtains A product；
(c) chilli seed is separately taken, frying 20-40s in iron pan is put into, obtains B product；
(d) will A product, B product, ginger, big garlic and salt and cooking wine mix after be put into mortar, smash to pieces in glutinous rice cake shape to get.
7. preparation method according to claim 6, it is characterised in that: step (b) brew time is 6min.
8. preparation method according to claim 6, it is characterised in that: step (c) the chilli seed frying time is 30s.
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| CN112617170A (en) * | 2020-12-25 | 2021-04-09 | 天津味沁百家科技发展有限公司 | Spicy chicken flavor seasoning sauce and preparation method thereof |
| CN112869103A (en) * | 2021-01-08 | 2021-06-01 | 贵州黔味源食品开发有限公司 | Method for making glutinous rice cake chili |
| CN113317487A (en) * | 2021-06-18 | 2021-08-31 | 贵州医科大学 | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
| CN116098277A (en) * | 2022-12-28 | 2023-05-12 | 四川东坡中国泡菜产业技术研究院 | Method for improving utilization rate of peppers |
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