Preparation method of flavored chopped yellow hot peppers

A technology of yellow tribute pepper and flavor, which is applied in the preparation of alcoholic beverages, the function of food ingredients, and food ingredients as taste improvers, etc., to achieve the effects of mature production technology, unique sweet and sour taste and umami taste, and retention of taste and nutrition

Inactive Publication Date: 2017-06-13
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 chopped yellow tribute peppers to improve the tast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 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, let it dry in natural light, and you will get it.

[0030]2) Steam the glutinous rice, cool it, mix it with the medicinal wine koji in a mass ratio of 100:0.8, put the mixed raw materials into the tank, seal it, keep the temperature at 30 ° C, and ferment, and control the fermentation time to make the alcohol of the rice wine. The temperature should be controlled below 28 degrees, preferably around 25 degree...

Embodiment 2

[0033] 1) Add 180g of Trichosanthes, 200g of Fenugreek, 220g of Bupleurum chinensis, 220g of Bamboo Leaf, 180g of White Horse Bone and 210g of Salix Willow to 9L of water, soak for 30min at room temperature, then heat to boiling, then cook on low heat 2.5h, filter and remove the herbal raw materials to obtain about 5.6L of boiled water, add 11kg of freshly ground rice flour to the obtained boiled water, stir well, knead into balls, cover the balls with cloth, and place in a cool place (temperature about 30 degrees Celsius), naturally After 2 days of fermentation, sun-dried in natural light.

[0034] 2) Steam the glutinous rice, after cooling, mix it with the medicinal wine koji in a mass ratio of 100:0.6, put the mixed raw materials into the tank, seal it, keep the temperature at 32°C, and ferment, and control the fermentation time to make the alcohol of the rice wine. The temperature should be controlled below 28 degrees, preferably around 25 degrees. After the rice wine is p...

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PUM

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Abstract

The invention discloses a preparation method of flavored chopped yellow hot peppers. The method comprises the following steps: boiling herbal medicine raw materials including herb of siebold buttercup, herba paederiae, root and herb of picris hieracioides L., lophatherum herb, herb of serissa serissoides, herb of penthorum chinense pursh and the like with water; mixing obtained boiled liquid with rice flour to prepare medical koji; after uniformly mixing the medical koji with steamed and cooled polished glutinous rice, sealing and fermenting to obtain rice wine; mixing the rice wine with yellow hot peppers and table salt; sealing and fermenting to obtain the flavored chopped yellow hot peppers which have a crispy taste, good color and luster, abundant nutrients and unique flavor, and have the effects of not causing internal heat, appetizing, promoting digestion and relieving stasis, clearing away heat and detoxifying and the like; the method is simple to operate and low in cost and industrialized production is facilitated.

Description

technical field [0001] The invention relates to a method for preparing flavor chopped peppers, in particular to a method for preparing flavor chopped yellow peppers by pickling yellow 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 amino acids and small arom...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10C12G3/02
CPCC12G3/02A23V2002/00A23V2200/14A23V2200/32A23V2200/30
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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