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Pickled upturned chili and preparation method thereof

A technology for brewing spicy millet and brewing liquid, which is applied in the directions of food preparation, food preservation, fruit and vegetable preservation, etc., can solve problems such as no explicit indication, and achieve the effects of good shape, low cost, and coordinated taste.

Inactive Publication Date: 2011-06-29
CHONGQING HONGMAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in my country's current laws and regulations (GB2760 Hygienic Standards for the Use of Food Additives), it is not expressly stated that calcium chloride and sodium isovitamin C can be used as additives for soaking, pickling or salting vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Raw materials and their weight ratios are: 0.105g green tea, 0.079g ginger, 0.053g honeysuckle, 0.053g lotus leaf, 0.053g dandelion, 0.026g light bamboo leaf, 0.026g clove, 0.026g angelica dahurica, 0.013g cinnamon, 0.013g gardenia , licorice 0.013g; salt 7.37g, water 92.17g;

[0032] The preparation method is:

[0033] a. Preparation of traditional Chinese medicine extract: Grind green tea, honeysuckle, lotus leaf, dandelion, light bamboo leaf, clove, angelica, cinnamon, gardenia and licorice into 10-mesh granules, mix them with diced ginger, and use mass percent Soak in ethanol solution with a concentration of 75% for 15 minutes, add it to the percolation cylinder, soak in ethanol solution with a mass percentage concentration of 10 times the total weight of raw materials for 20 hours, and then carry out percolation at a flow rate of 0.5mL / min. Drain the liquid, recover ethanol, concentrate until the ratio of medicinal material (g): medicinal liquid (mL) is 1:1 (that ...

Embodiment 2

[0037]Raw materials and their weight ratios are: 0.061g green tea, 0.050g ginger, 0.045g honeysuckle, 0.045g lotus leaf, 0.045g dandelion, 0.039g light bamboo leaf, 0.039g clove, 0.039g Angelica dahurica, 0.036g cinnamon, 0.031g gardenia , licorice 0.031g; salt 7.37g, water 92.17g;

[0038] The preparation method is:

[0039] a. Preparation of traditional Chinese medicine extract: Grind green tea, honeysuckle, lotus leaf, dandelion, light bamboo leaf, clove, angelica, cinnamon, gardenia and licorice into 10-mesh granules, mix them with diced ginger, and use mass percent Soak in ethanol solution with a concentration of 75% for 15 minutes, add it to the percolation cylinder, soak in ethanol solution with a mass percentage concentration of 10 times the total weight of raw materials for 20 hours, and then carry out percolation at a flow rate of 0.5mL / min. Drain the liquid, recover ethanol, concentrate until the ratio of medicinal material (g): medicinal liquid (mL) is 1: 1, and o...

Embodiment 3

[0043] Raw materials and their weight proportions are: 0.33g green tea, 0.27g ginger, 0.22g honeysuckle, 0.22g lotus leaf, 0.22g dandelion, 0.18g light bamboo leaf, 0.18g clove, 0.18g angelica, 0.16g cinnamon, 0.13g gardenia , licorice 0.13g; salt 8.89g, water 88.89g;

[0044] The preparation method is:

[0045] a. Preparation of traditional Chinese medicine extract: crush green tea, honeysuckle, lotus leaf, dandelion, light bamboo leaf, clove, angelica, cinnamon, gardenia and licorice into 20-mesh granules, mix with shredded ginger, and use mass percent Soak in 75% ethanol solution for 30 minutes, add it to the percolation cylinder, soak in 60% ethanol solution 12 times the total weight of raw materials for 24 hours, then percolate at a flow rate of 1mL / min, collect the percolation liquid, reclaim ethanol, concentrate until medicinal material (g): medicinal liquid (mL) is 1: 1, obtains Chinese medicine extract;

[0046] b. Prepare infusion solution: dissolve the Chinese med...

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Abstract

The invention discloses a pickled upturned chili and a preparation method thereof. The pickled upturned chili is obtained by pickling the following raw materials according to parts by weight: 0.5-5 parts of traditional Chinese medicine extract, 8-15 parts of common salt and 100 parts of water; the traditional Chinese medicine extract is prepared by the following raw materials according to parts byweight: 8-22 parts of green tea, 6-18 parts of ginger, 4-16 parts of honeysuckle, 4-16 parts of lotus leaf, 4-16 parts of dandelion, 2-14 parts of lophatherum gracile, 2-14 parts of clove, 2-14 partsof dahurian angelica, 1-13 parts of chinnamon, 1-11 parts of gardenia and 1-11 parts of liquorice. The invention takes the traditional Chinese medicine extract as the major raw material to prepare pickled upturned chili by pickling, the active ingredient thereof has the effects of antibiosis, antivirus, anti-oxidation and the like, thus achieving the effect of antisepsis, refreshment and color protection; the obtained pickled upturned chili is genuine in luster, fine in shape, fresh in fragrance, tender and crisp, dainty, safe and non-toxic, and beneficial to the health of consumers; in addition, the invention has simple preparation method and good market prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of pickled millet pepper and a preparation method thereof. Background technique [0002] Millet pepper (Capsicum frutescens L.) belongs to the genus Capsicum of Solanaceae, conical or spindle-shaped, often with persistent calyx and fruit stalk, 1-3.8cm long, red or orange-red surface, slightly tender yellow-green to turquoise, Glossy, with different degrees of shrinkage, light and brittle or slightly soft, hollow inside, divided into 2 to 3 chambers by the septum, with several seeds in each chamber, the seeds are oblate or oblate kidney-shaped, light yellow, one end is Beak-shaped, specific gas, sneeze-inducing, very spicy taste. [0003] At present, pickled millet pepper is widely used in the market, such as ingredients in Chongqing specialty pickled pepper chicken feet (wings), pickled pepper flavor packs in instant noodles, and other various convenience foods named after pickled pe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/30A23B7/10A23B7/153A23L33/105
Inventor 杨勇詹永尚春燕祝卢艺刘源琼
Owner CHONGQING HONGMAO FOOD
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