Pickled chilli essence paste and preparation method thereof

Abstract

The invention provides pickled chilli essence paste and a preparation method thereof. The pickled chilli essence paste is characterized by comprising the following raw materials in part by weight: 700 parts of pickled upturned chili, 50 parts of pickled gingers, 180 parts of maltodextrin, 80 parts of pickled chilli water, 35 parts of glucose, 4 parts of yeast extract, 100 parts of sodium glutamate, 5 parts of vegetable hydrated protein, 2 parts of vitamin E, 2 parts of D-sodium erythorbate, 5 parts of Disodium 5'-ribonucleotide, 1 part of potassium sorbate, 8 parts of lactic acid, 0.5 part of pectinase, 0.1 part of flavour enzyme, 0.3 part of cellulase, and 0.3 to 0.5 part of hemicellulase. Except for Yunnan pickled upturned chili, according to the balance principle, the pickled chilli essence paste also adopts a scientific collocation of raw auxiliary materials of salt, a freshener, specific Yunnan natural plant spices, so that not only can taste comfort of the product be effectively improved and richer taste is given to the product, but also a dryness-heat feeling brought by pickled chilli can be relieved, and the product is spicy, but not dry, is sour, but not acerb, and is delicious, but not oily.

Description

technical field [0001] The invention relates to the field of food, in particular to a pickled pepper extract and a preparation method thereof. Background technique [0002] The main raw material of pickled pepper is Yunnan pickled millet pepper. The unique geography and climate of Yunnan endow Yunnan millet pepper with the highest quality. Yunnan millet pepper is a small and spicy pepper. The fruit of the plant is small and light. The spiciness can be as high as 3-4 small peppers, light and crisp, millet pepper contains VC, carotene, protein, sugar, minerals (calcium, phosphorus, iron, selenium, cobalt), solanine, fatty oil, Resin, volatile oil, spicy ingredients (capsaicin, dihydrocapsaicin, homocapsaicin, etc.), pungent and hot in nature, can increase stomach temperature, kill insects, and millet pepper is used as food, mainly made of pickled peppers in applications All kinds of dishes, millet spicy is very widely used, seasoning, coloring, ingredients, sauces, flavor enh...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, pickled peppers are usually eaten in diameter or stewed in soup, which can not only enhance the fragrance of the ingredients, but also supplement various nutrients. However, it is inconvenient to carry pickled peppers and the shelf life is too short. In a complete state, due to the restraint of the cell wall, the substances inside the cells cannot be released, which affects the absorption of nutrients by the eater