Chopped and pickled yellow tribute hot pepper having a radish flavor and a preparing method thereof

Abstract

A preparing method of chopped and pickled yellow tribute hot pepper having a radish flavor is disclosed. The method includes a step of mixing water and Chinese herbal medicine raw materials including siebold buttercup herb, wild chrysanthemum flower, melastoma dodecandrum Lour., glycyrrhiza uralensis Fisch., and penthorum chinense Pursh and decocting the mixture to obtain a traditional Chinese medicine extract liquid; a step of mixing the extract liquid with rice flour and granulating the mixture; a step of subjecting the mixture to natural fermentation and drying to obtain medicinal Jiuqu; a step of steaming glutinous rice, then cooling the glutinous rice, fully mixing the glutinous rice with the medicinal Jiuqu, and sealing and fermenting the mixture; a step of performing liquor distillation on the fermented material, and collecting a first cut, a middle cut and distillation tails separately; a step of mixing and blending the first cut and the middle cut into a liquor material the alcohol content (by volume) of which is 26-30%; a step of washing fresh yellow tribute hot pepper with the distillation tails, draining off, chopping the yellow tribute hot pepper into pieces, and fully mixing and pickling the yellow tribute hot pepper with table salt; a step of adding the liquor material in a plurality of times into the pickled yellow tribute hot pepper, and sealing and fermenting the mixture to obtain chopped and pickled yellow tribute hot pepper; a step of cutting radish into strips, dewatering the strips, washing the strips with the distillation tails, and draining off to obtain radish strips; and a step of adding the radish strips into the prepared chopped and pickled yellow tribute hot pepper, and sealing and storing the product in a dark place. The prepared chopped and pickled yellow tribute hot pepper has good taste, and browning and taste deterioration are prevented.

Description

technical field [0001] The invention belongs to the technical field of seasoning food. Specifically relates to a preparation method of radish-flavored yellow tribute chopped pepper. Background technique [0002] Using chili pepper as raw material, after fermentation treatment, the chopped pepper with unique flavor can be obtained. The preparation method of chopped pepper is for example: 1, natural fermentation, the chopped pepper that can obtain product local flavor is better, but its production scale is small, and product quality is unstable, can not satisfy the consumption demand that increases day by day; 2, inoculation fermentation, in fresh A certain proportion of lactic acid bacteria is inoculated on crushed peppers. The quality of this product is stable, but the flavor of chopped peppers is relatively monotonous; 3. High-salt pickling and fermentation, this method is widely used, but there will be loss of flavor substances in this method. [0003] In order to improv...

AI Technical Summary

Problems solved by technology

The flavored yellow tribute chopped pepper pickled by these methods not only retains the original taste and nutrition of vegetables and yellow tribute pepper, but also the unique flavor and fragrance of yellow tribute chopped pepper provide some new ways for the preparation of flavor yellow tribute pepper , but these methods marinate vegetables and yellow peppers together, vegetables will affect the color and taste of yellow peppers, and the prepared flavor chopped peppers are difficult to preserve for a long time

[0007] The existing technology also has technical defects such as easy browning and bad mouthfeel in the prepared chopped peppers.