Preparation method of Jerusalem artichoke-flavor chopped forming pepper

A technology of yellow tribute pepper and artichoke, which is applied in the preparation of alcoholic beverages, the function of food ingredients, food science and other directions, can solve the problems of not seeing vegetables and the like, and achieves the advantages of being conducive to large-scale production, easy to obtain, and wide source of raw materials. Effect

Inactive Publication Date: 2017-05-31
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 mouthfeel, color and local flavor of pickled vegetables, and to impart medicinal effects to vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Add 200g of duck foot grass, 200g of chicken dung vine, 200g of Bupleurum chinense, 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 below 28 degrees, preferably around 25 degrees, and the ric...

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 below 28 degrees, preferably around 25 degrees, and the rice wine is squeezed and filtered to remove slag to ...

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Abstract

The invention discloses a preparation method of Jerusalem artichoke-flavor chopped forming pepper. The preparation method comprises the following steps: boiling the herbal medicine raw materials including herb of siebold buttercup, Chinese fevervine herb, hypoestes cumingiana, lophatherum gracile, root of snow of June, root of riparian homonoia and the like with water, and mixing water with rice flour, so as to obtain medical distiller's yeast; uniformly mixing the medical distiller's yeast with steamed and cooled glutinous rice, and carrying out sealed fermentation, so as to obtain rice wine; and mixing the rice wine with forming pepper, Jerusalem artichoke and table salt, and carrying out sealed fermentation, so as to obtain the Jerusalem artichoke-flavor chopped forming pepper. The Jerusalem artichoke-flavor chopped forming pepper has crisp taste, rich nutrients, good color and special flavor and further has the efficacies of clearing heat, whetting the appetite, promoting the digestion, relieving the stasis, clearing away heat and toxic materials and the like. The preparation method is beneficial to the industrial production and has the beneficial effects that the operation is simple, and the cost is low.

Description

technical field [0001] The invention relates to a preparation method of spicy artichoke, in particular to a method for preparing artichoke-flavored chopped yellow pepper by pickling yellow pepper and Jerusalem artichoke 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 int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L11/00A23L33/00C12G3/02
CPCC12G3/02A23V2002/00A23V2200/30A23V2200/32
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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