Chopped and pickled yellow tribute hot pepper having a sweet potato flavor and a preparing method thereof
A technology of yellow tribute pepper and sweet potato, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc. Browning and other problems, to achieve the effect that is conducive to large-scale production, unique flavor and taste, and rich nutrition
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Embodiment 1
[0059] 1) Add 200g of scutellaria, 150g of wild chrysanthemum, 150g of pagoda, 180g of sweet grass, and 200g of willow in 8L of water, first soak at room temperature for 30min, then heat to boiling, simmer for 2h on low heat, and filter to remove the herbs Raw materials, get about 6.5L of boiled water (traditional Chinese medicine extract), 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 to obtain medicinal wine koji.
[0060] 2) Steam 100kg of glutinous rice, after cooling, add 0.8kg of medicinal wine koji obtained in step 1) and mix evenly, put the mixed raw materials into a tank, seal it, keep the temperature at 30°C, and carry out fermentation for 9 days; the fermented material is steamed for wine , collect the head, heart and tail of the wine respectively; the he...
Embodiment 2
[0068] 1) After mixing 250g of scutellaria, 200g of wild chrysanthemum, 200g of Pudijin, 220g of sweet grass and 250g of water willow herbal raw materials, add water 14 times the volume of the herbal raw materials, heat to boil, then keep it on a low heat and boil for 3 hours . Take 1.5L of boiled water and mix 4kg of freshly ground rice flour evenly to make balls with a particle size of about 3cm. Cover the balls with a cloth and place them in a cool place at a temperature of about 25°C. After 2 days of natural fermentation, they are then dried in the sun to obtain medicinal wine. song.
[0069] 2) Steam 100kg of glutinous rice, after cooling, add 1.5kg of medicinal wine koji obtained in step 1) and mix evenly, put the mixed raw materials into a tank, seal it, keep the temperature at 30°C, and carry out fermentation for 9 days; the fermented material is steamed for wine , collect the head, heart and tail of the wine respectively; the head and the heart of the wine are mixed ...
Embodiment 3
[0077] Compared with Example 1, the difference is that the fermentation described in step (3) is carried out in a container washed only with the wine material (the wine material is not stored continuously).
[0078] Compared with Example 1, the mouthfeel is good, and the fragrance is lower than that of Example 1; and the color is slightly darker than that of Example 1.
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