Bamboo shoot flavor salted yellow tribute chili and production method thereof

A technology for Huanggong pepper and bamboo shoots is applied in the preparation of alcoholic beverages, food ingredients as taste modifiers, functions of food ingredients, etc. The problems such as easy browning of peppers can ensure the crisp taste, easy access, and reduce production costs.

Inactive Publication Date: 2017-12-05
衡东县庆发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 metho

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 prepared in step 1) and mix evenly, put the mixed raw materials into a tank, seal it, keep the temperature at 30°C, and ferment for 9 days; the fermented material is steamed For the wine, collect the head, the heart and the tail of the wine respectively; the head a...

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 prepared in step 1) and mix evenly, put the mixed raw materials into a tank, seal it, keep the temperature at 30°C, and ferment for 9 days; the fermented material is steamed For wine, collect the head, the heart and the tail of the wine respectively; the head and the heart of the wine are mixed and blen...

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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Abstract

The invention discloses a production method of bamboo shoot flavor salted yellow tribute chili. The method comprises the following steps: mixing herbal raw materials including Porphyroscias decursiva Miq., wild chrysanthemum flowers, Zornia gibbosa, licorice root and Penthorum chinense Pursh with water, and decocting the raw materials and water to obtain traditional Chinese medicine extract; mixing the traditional Chinese medicine extract with rice flour, and granulating the obtained mixture; naturally fermenting obtained granules, and drying the fermented granules to obtain medicinal distiller's yeast, and carrying out sealing fermentation; steaming the fermented materials, and respectively collecting foreshot, distillation heart and feints; mixing and blending the foreshot, distillation heart and feints to form a wine with the alcoholic strength of 26-30 DEG; washing fresh yellow tribute chili with the feints, draining the washed fresh yellow tribute chili, chopping the yellow tribute chili, uniformly mixing the chopped yellow tribute chili with salt, and preserving the yellow tribute chili; adding the wine to the preserved yellow tribute chili in batches, and carrying out sealed fermentation to obtain salted yellow tribute chili; decocting bamboo shoots, primarily washing the bamboo shoots with the feints, cutting the bamboo shoots to form strips, dehydrating the strips, secondarily washing the strips with the feints, and draining the strips to obtain bamboo shoot strips; and adding the bamboo shoot strips into the produced salted yellow tribute chili, and carrying out sealed dark preservation. The salted yellow tribute chili is helpful for preventing browning and bad taste.

Description

technical field [0001] The invention belongs to the technical field of seasoning food. Specifically relates to a preparation method of bamboo shoot-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 ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/105A23L27/24A23L5/41C12G3/02
CPCA23L19/20A23L5/41A23L27/24A23L33/105A23V2002/00C12G3/02A23V2200/30A23V2200/32A23V2200/14A23V2200/048A23V2250/1614
Inventor 秦树林
Owner 衡东县庆发食品有限公司
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