A method for preparing flavored lotus root slices with chopped and pickled hot pepper

Abstract

A method for preparing flavored lotus root slices with chopped and pickled hot pepper is disclosed. The method includes a step of preparing medicinal Jiuqu by utilizing Chinese herbal medicines including siebold buttercup herb, wild chrysanthemum flower, melastoma dodecandrum Lour., glycyrrhiza uralensis Fisch., penthorum chinense Pursh., and the like as raw materials, and brewing a rice spirit utilizing the medicinal Jiuqu to obtain a spirit material; a step of washing fresh yellow tribute hot pepper with ending liquor, draining off, chopping the yellow tribute hot pepper into pieces, and then fully mixing and pickling the yellow tribute hot pepper with table salt; a step of adding the spirit 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 slicing fresh lotus root and fully mixing the lotus root slices and the prepared chopped and pickled yellow tribute hot pepper to obtain the lotus root slices with chopped and pickled hot pepper, which have sweet and crisp taste, good color, rich nutrition and a unique flavor. The lotus root slices with chopped and pickled hot pepper has effects of clearing away heat and toxins, dispelling wind, removing dampness, enriching blood, promoting functions of the gallbladder, promoting urination, appetizing, helping digestion, removing retention of food, and the like, and is long in shelf life. The alcohol content of the adopted rice spirit in preparation of the chopper and pickled hot pepper, storage time, adding manners, raw material treatment manners, a raw material ratio, and the like are researched for many years and unique effects are achieved.

Description

technical field [0001] The invention belongs to the technical field of flavor food preparation, and in particular relates to a preparation method of flavor chopped pepper lotus root slices. Background technique [0002] As a special seasoning in spicy food provinces such as Guizhou, Hunan, Hubei, and Sichuan in southern China, chopped pepper is deeply loved by the general public. The preparation method is simple. The basic procedure is generally to wash the chili raw materials, drain the water, chop them, mix them with seasoning salt, pour in white wine, and seal and ferment. There are many varieties of chopped pepper products on the market, most of which improve the taste by adding various seasonings, or add preservatives to extend the shelf life. Few achieve the goal through process adjustment and improvement. [0003] Such as: Patent Application 201110193558.2 A Royal Tribute Chopped Pepper and its preparation method, in which fresh chili and ginger are finely chopped, ...

AI Technical Summary

Problems solved by technology

In these existing technologies, salt and wine are basically added to the pepper raw materials at the same time for fermentation. This will easily cause the cell wall of the pepper to dehydrate and absorb water too fast, which will lead to excessive swelling, and the cell membrane is likely to rupture. The content is easy to lose, which seriously affects the crisp taste and flavor of chopped peppers, and it is also easy to cause browning, which further affects the taste and sensory