Preparation method of radish-flavor chopped Huanggong pepper

A technology of yellow tribute peppers and radishes, which is applied in the field of preparation of pepper radish sticks, can solve the problems of not seeing vegetables, etc., and achieve the effect of being conducive to large-scale production, easy to obtain, and rich in nutrition

Inactive Publication Date: 2017-04-26
湖南一有味农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are no relevant reports about using rice wine to pickle vegetables to improve the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Add 200g of scutellaria, 200g of chicken dung vine, 220g of Bupleurum chinensis, 220g of light bamboo leaves, 200g of white horse bone and 210g of salix willow into 8L of water, first soak at room temperature for 30min, then heat to boiling, then boil on low heat 2h, filter and remove the herbal raw materials, get about 6.5L of boiled water, add 13kg of freshly ground rice flour to the boiled water, stir well, knead into balls, cover the balls with cloth, put them in a cool place (temperature about 30 degrees Celsius), and let them ferment naturally After 2 days, dry in the sun under natural light.

[0031] 2) Steam glutinous rice, after cooling, mix evenly with medicinal wine koji at a mass ratio of 100:0.8, put the mixed raw materials into a tank, seal it, keep the temperature at 30°C, and carry out fermentation. By controlling the fermentation time, the alcohol of rice wine The temperature is controlled at about 25 degrees, and the rice wine is squeezed, filtered an...

Embodiment 2

[0034] 1) Add 180g of duck foot grass, 200g of chicken dung rattan, 220g of Bupleurum chinense, 220g of light bamboo leaves, 180g of white horse bone and 210g of salix willow into 9L of water. 2.5h, filter and remove the raw materials of herbal medicine, get about 5.6L of boiled water, add 11kg of freshly ground rice flour to the boiled water, stir well, knead into balls, cover the balls with cloth, put them in a cool place (temperature about 30 degrees Celsius), and let them dry naturally After 2 days of fermentation, dry in the sun under natural light.

[0035] 2) Steam the glutinous rice, after cooling, mix it evenly with medicinal wine koji at a mass ratio of 100:0.6, put the mixed raw materials into a tank, seal it, keep the temperature at 32°C, and carry out fermentation. By controlling the fermentation time, the alcohol of rice wine The temperature is controlled at about 24 degrees, and the rice wine is squeezed, filtered and slag removed to obtain the finished rice win...

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Abstract

The invention discloses a preparation method of radish-flavor chopped Huanggong pepper. According to the method, siebold buttercup herb, Chinese fevervine herb and root, Sheepear Inula Her, Lophatherum gracile, Serissa foetida Comm., riparian homonoia root and other herbal medicine raw materials are boiled with water, and the obtained boiled water is mixed with rice flour to prepare medicinal liquor yeast; the medicinal liquor yeast is evenly mixed with steamed and cooled sticky rice, and sealed fermentation is conducted to obtain rice liquor; the rice liquor is mixed with Huanggong pepper, radish strips and table salt, and sealed fermentation is conducted to obtain the radish-flavor chopped Huanggong pepper which is crisp and refreshing in mouthfeel, rich in nutrition, good in colour and luster and unique in flavor and has the functions of causing no excessive internal heat, promoting appetite, promoting digestion, relieving stasis, clearing away heat and toxic materials and the like. The method is simple to operate, low in cost and beneficial to industrial production.

Description

technical field [0001] The invention relates to a preparation method of pepper radish strips, in particular to a method for preparing radish-flavored chopped yellow tribute peppers by pickling yellow tribute peppers with special rice wine, and belongs to the technical field of seasoning food. Background technique [0002] There are a large number of microorganisms growing on koji, mainly including two key flora, namely rhizopus flora and yeast flora, as well as enzymes secreted by these microorganisms, such as amylase, glucoamylase and protease. The rhizopus group and yeast group cooperate with each other to complete the brewing process of rice wine. Rhizopus can produce amylase, which can convert starch into glucose, while yeast mainly converts sugar into ethanol under anoxic conditions. At the same time, various other enzymes secreted by microorganisms have a biocatalytic effect, which can accelerate the conversion of proteins (including enzymes) in grains and koji into am...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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