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
CN106820002AInactive Publication Date: 2017-06-13湖南一有味农业开发有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
湖南一有味农业开发有限公司
Publication Date
2017-06-13
Estimated Expiration
Not applicable · inactive patent
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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.
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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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