Pepper bracken and preparation method thereof

Abstract

The invention discloses a pepper bracken and a preparation method thereof. The pepper bracken is prepared from salted bracken, a Capsicum chinense billet, mashed garlic, vegetable oil, monosodium glutamate, spices and the like. The preparation method comprises the following steps: sequentially carrying out desalting, blanching and pressing treatment on the salted bracken, and uniformly mixing the treated bracken with the drained Capsicum chinense billet, mashed garlic, vegetable oil, monosodium glutamate, spices and the like, thereby obtaining the pepper bracken, which has the advantages of low salt, crisp mouthfeel, favorable flavor and abundant nutrition and can be preserved in a sealed state for a long time. The preparation method is simple, is low in cost, and satisfies large-scale industrial production.

Description

technical field [0001] The invention relates to a tribute pepper bracken and a preparation method thereof, in particular to a bracken processed from a special-flavored yellow pepper base and a preparation method thereof; it belongs to the technical field of pepper-flavored food processing. Background technique [0002] The traditional preparation methods of pickled vegetables are basically the same. They are all pickled vegetables into semi-finished products and cut into shapes. The general production process is: vegetable selection-pickled-cleaning-cutting and forming-desalination-dehydration-adding accessories - finished product. Among them, the types of vegetables should be matched with appropriate auxiliary materials in order to obtain a delicious taste without causing adverse effects on human health. Chinese patent (Application No. 201410793621.X) discloses a preparation method of bracken pickles, which specifically discloses cutting the bracken into shapes, adding sal...

AI Technical Summary

Problems solved by technology

At present, most chopped pepper processing enterprises will purchase a large amount of fresh pepper raw materials during the pepper harvest season (August to October each year), then simply process them, add salt with a mass fraction of more than 23%, mix them, and put them in a sealed polyethylene container. Store in plastic bags away from light to supply production. This treatment method can prolong the storage period of pepper raw materials to a certain extent (generally 6-12 months), but there are also the following problems: 1) The salt content is too high. In the subsequent processing process, it must be rinsed with water to desalinate, which is not conducive to the retention of flavor substances and nutrients; 2) The volume of plastic bags is limited (each bag can only hold 40-60 kg), which is not conducive to large-scale production, and plastic bags cannot be repeated Utilization, wasting resources, polluting the environment; 3) Under the natural environment, factors such as temperature and light are extremely unstable, which will cause adverse effects on the quality of pepper blanks during pickling and storage; 4) This method is only applicable to fresh red peppers , if it is used for yellow pepper, the effect is not good. The reason is that capsanthin is not as stable as capsanthin under the same conditions, and it is more likely to be oxidized and browned; 5) The output and price of fresh pepper raw materials fluctuate greatly. Avoiding production cuts and high prices is more conducive to cost savings for enterprises

[0005] In the prior art, there is no relevant report on processing bracken with yellow pepper base to prepare flavor tribute pepper bracken