Preparation method and application of drunken chili

Abstract

The invention discloses a preparation method and application of drunken chili, and belongs to the technical field of food. The preparation method comprises the following steps: soaking low-pungency-degree chilies and high-pungency-degree capsicum frutescens in saline water, draining, uniformly mixing with edible salt, ginger and garlic granules, Chinese prickly ash and spices, adding grain liquor and soy sauce, and jointly pickling and fermenting until the chilies become soft and skin and flesh are not separated, so as to obtain the drunken chilies. The drunken chili can be used for preparing chili sauce or hotpot condiment, on the basis of the original salting process, wine-processed spices and grain wine are fermented, so that the drunken chili raw material with specific composition generates complex fragrance, and particularly, the pungency degree and irritation of the chili sauce are obviously reduced compared with those before fermentation. The method is suitable for producing spicy table food or cooking sauce.

Description

Technical Field

[0001] The invention belongs to the technical field of food, in particular to a preparation method of drunken pepper and application thereof. Background Art

[0002] Pepper is the fruit of the plant Capsicum in the Solanaceae family. The capsaicin it contains is mainly distributed in the pepper seeds and the inner surface of the peel, and the content generally accounts for 0.1% to 1% of the dry weight of the pepper fruit. Capsaicinoids are the main components that provide spicy and hot sensations. They are composed of more than 14 capsaicin homologues with similar structures, mainly including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Capsaicin (C 18 H 27 NO3) accounts for about 69%, and dihydrocapsaicin accounts for 22%.

[0003] Seasoning sauces made with chili as the main raw material are commonly found in the market in oil chili sauce and salted chili sauce. The former is made by frying dry chili with edible oil, and has the problem of too high oil content in the product. The fat content of some products even exceeds 60%, and is not suitable for people with three-highs or those who want to lose weight. The latter is made by the salting process of mixing the chili raw materials with salt, and is greatly affected by the flavors of different types of chili raw materials themselves, and cannot form a complex flavor. It is generally spicier and cannot meet the market demand for lower spiciness and complex flavors. Summary of the invention

[0004] In order to solve the above problems, the present invention aims to provide a preparation method of drunken chili and application thereof. By deeply studying the preparation process of chili sauce, on the basis of the original salting process, the wine-made spices and grain wine fermentation are used to make the drunken chili raw materials of a specific composition produce a complex aroma, especially to significantly reduce the spiciness and irritation of the chili sauce and expand the purpose of the applicable population.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] A method for preparing drunken peppers comprises the following steps performed in sequence:

[0007] S1. Raw material preparation: 70 to 110 parts by weight of low-spiciness pepper and 5 to 10 parts by weight of chili, soaked in salt water, drained, cut into sections, and 8 to 10 parts by weight of salt, 10 to 20 parts by weight of ginger and garlic, 5 to 10 parts by weight of pepper and spices are mixed to obtain raw materials;

[0008] S2 pickled fermentation: add 90 to 110 parts by weight of grain wine II, 3 to 10 parts by weight of soy sauce to the raw material, seal, and ferment at 15 to 20 ℃, turn the cylinder 3 to 5 times during the fermentation process, and ferment until the peppers become soft and the flesh does not separate, and the fermentation is terminated to obtain the drunk peppers;

[0009] The low-spiciness peppers are beauty peppers and / or red peppers;

[0010] The weight ratio of salt to water in the brine is 1 to 8:100.

[0011] As a limitation of the present invention, the Sichuan pepper consists of equal amounts of green Sichuan pepper and red Sichuan pepper.

[0012] As a further limitation of the present invention, the spice is a wine-made spice, which is prepared by soaking spice powder in grain wine I; the spice powder includes monk fruit powder and lemongrass powder in a weight ratio of 3 to 7:6 to 9.

[0013] Wherein, the raw materials of the spices do not include ginger, garlic and pepper.

[0014] The raw materials of the spices are preferably star anise, bay leaves, cardamom, angelica dahurica, monk fruit and lemongrass.

[0015] As a further limitation of the present invention, in the wine-made spices, the weight ratio of the spice powder to the grain wine I is 1:1-3.

[0016] As a further limitation of the present invention, the cutting into segments has a length of 4 to 6 cm.

[0017] As another limitation of the present invention, the grain wine I and grain wine II are preferably both sorghum wine with a temperature of 60° to 65°.

[0018] The grain wine is made from sorghum and other grains as the main raw materials, and the brewing methods include but are not limited to GB / T20821 liquid method liquor, GB / T20822 solid-liquid method liquor, GB / T10781.1 strong-flavor liquor, GB / T10781.2 light-flavor liquor, GB / T20823 special-flavor liquor, GB / T20825 Laobaigan-flavor liquor, etc.

[0019] As a further limitation of the present invention, the total fermentation time is 10 to 14 months.

[0020] The present invention also provides application of the above-mentioned method for preparing drunken pepper in preparing drunken pepper sauce.

[0021] The present invention also provides an application of the above-mentioned method for preparing a drunken pepper in preparing hot pot base. The present invention also provides a drunken pepper sauce, wherein the drunken pepper prepared by the above-mentioned method for preparing a drunken pepper is crushed and sterilized to obtain a drunken pepper sauce, wherein the spicy degree of the drunken pepper sauce is 0.070-0.085 g / kg in terms of the content of capsaicin.

[0022] Due to the adoption of the above technical solution, the present invention has the following beneficial effects compared with the prior art:

[0023] (1) In the process of selecting pepper raw materials, the present invention has finally determined, after a large number of experiments, to use low-spiciness peppers and high-spiciness chili peppers as the main pepper raw materials. Among them, the low-spiciness beauty peppers and / or red peppers have the characteristics of thick flesh, hard skin, and high sweetness, while the chili peppers are spicier and bright red in color. After being matched with each other and co-fermented with grain wine, different types of peppers provide rich taste and flavor.

[0024] (2) In the process of pickling and fermenting the drunk peppers of the present invention, although theoretically the salt in the pickling process can make the capsaicin in the peppers better released and concentrated, thereby enhancing the spiciness of the peppers, the inventor unexpectedly found that as the fermentation time increases, the spiciness of the drunk peppers not only does not increase, but decreases significantly. At the same time, due to the decomposition of organic matter in the raw materials by microorganisms, the weight and content of ester substances are significantly increased, and the fragrance is more intense. The spiciness of the drunk pepper chili sauce of the present invention is measured by the content of capsaicinoids, as low as 0.070-0.085g / kg, and low oil, low spiciness and low irritation are more suitable for the preferences of most consumers, expanding the applicable population.

[0025] (3) The preparation method of the drunken pepper of the present invention uses wine to make spices, and uses grain wine to extract ester substances in spices, so that the aroma substances of the spices are fully utilized. Through pickling and fermentation, the aroma substances in the spices, grain wine and peppers are fully integrated, and the alcohol gradually evaporates, thereby obtaining a drunken pepper with a rich and mellow taste and a low alcohol content, which is suitable for people who do not drink alcohol.

[0026] In summary, the present invention is suitable for industrial production of table food or cooking sauces with pepper as the main raw material. DETAILED DESCRIPTION

[0027] The present invention is described below in conjunction with specific examples. It should be understood that the embodiments described herein are only used to illustrate and understand the present invention and are not intended to limit the present invention. If specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0028] Example 1

[0029] This embodiment is a method for preparing a drunken chili, comprising the following steps performed in sequence:

[0030] S1. Raw material preparation

[0031] Pepper pretreatment: Pick, wash and remove the stems of fresh beauty peppers, red peppers and chili peppers for later use.

[0032] Prepare brine: dissolve 5 kg of edible salt in 100 kg of water, stir well, and prepare brine for later use.

[0033] Preparation of spices: 800g of star anise, 150g of bay leaves, 300g of white cardamom, 100g of angelica root, 300g of monk fruit and 600g of lemongrass are selected and removed of impurities, then crushed into 1.5mm-2.5mm spice powder, and 4.5kg of 60° kaoliang wine (grain wine I) is added and mixed to obtain wine-made spices. That is, the weight ratio of spice powder to grain wine I is 1:2, and the weight ratio of monk fruit powder to lemongrass powder is 1:2.

[0034] Take equal amounts of pre-treated beauty peppers and red peppers (low-spiciness peppers) totaling 70 kg and chili peppers 5 kg, soak them in salt water, drain, cut into sections of 4 to 6 cm, and mix with 8 kg of edible salt, 10 kg of ginger, 10 kg of garlic, 5 kg of green peppercorns, 5 kg of red peppercorns and the prepared spices to obtain a raw material;

[0035] S2. Pickling and fermentation

[0036] Add 90 kg of sorghum wine (grain wine II) and 3 kg of soy sauce to the raw materials, stir and mix, seal the cylinder body, and ferment at 20° C. During the fermentation process, turn the cylinder over 3 times. Fermentation is terminated when the pepper has a strong flavor, becomes soft, the cortex is dark in color, the skin and flesh are not separated, and there is no empty shell phenomenon, thereby obtaining the drunken pepper. The total fermentation time is 12 months.

[0037] Example 2

[0038] In this embodiment, the drunken pepper prepared by the method of embodiment 1 is crushed into a sauce, sterilized at 95° C. for 15 minutes, then cooled and packaged as a finished product, thereby preparing drunken pepper sauce.

[0039] Verification experiment (I): Testing the spiciness of capsaicinoids and products

[0040] The total amount of capsaicinoids in drunken pepper sauce was detected according to the method of GB / T21266-2007, and the spiciness of the product was characterized by Scoville index and spiciness. The results are shown in Table 1.

[0041] Table 1 Capsaicinoids and products spiciness test results

[0042]

[0043]

[0044] The results in Table 1 show that the drunk pepper chili sauce prepared in Example 2 of the present invention has a lower content of capsaicinoids and a lower spiciness, and is suitable for consumers who prefer low spiciness and low irritation.

[0045] Comparative Example 1

[0046] This comparative example is a chili sauce D1 without sorghum wine co-fermentation. The preparation method thereof is specifically to carry out "S1. Raw material preparation" according to the method of Example 1, but in "S2. Pickling and fermentation", before sealing the cylinder body, the chili is crushed into a paste, sterilized at 95°C for 15 minutes, and then cooled to obtain the chili sauce D1.

[0047] The other steps of Comparative Example 1 are the same as those of Example 1.

[0048] Comparative Example 2

[0049] This comparative example is a chili sauce D2 co-fermented with kaoliang wine for a short time. The preparation method thereof is specifically to carry out "S1. Raw material preparation" according to the method of Example 1, but in "S2. Pickling and fermentation", the chili peppers that have been turned over once, that is, the total fermentation time is 3 months, are crushed into a sauce, sterilized at 95°C for 15 minutes, and then cooled to obtain chili sauce D2.

[0050] The other steps of Comparative Example 2 are the same as those of Example 1.

[0051] The capsaicinoid substances and the spiciness detection experiment of the product in Example 2 were performed on the chili sauce D1 and the chili sauce D2, respectively. The results are shown in Table 2.

[0052] Table 2 Capsaicinoids and spicy test results of products in comparative examples

[0053]

[0054]

[0055] The results in Table 2 show that the content of capsaicinoids in the chili sauce prepared in Comparative Example 1 is higher, and the spiciness is 13, while the content of capsaicinoids in the chili sauce prepared in Comparative Example 2 is lower, and the spiciness is 11, both of which are higher than the spiciness of the drunk pepper chili sauce in Example 2 of the present invention. This shows that with the extension of fermentation time, the spiciness of the chili sauce gradually decreases, and it is more suitable for consumers who prefer low spiciness and low irritation.

[0056] Verification experiment (II): sensory evaluation

[0057] According to the Principles and Practices of Food Sensory Evaluation, a comprehensive scoring method was used to conduct a sensory evaluation on the chili sauces of Example 2 and Comparative Examples 1 to 2, and 10 judges were asked to score the three groups of chili sauces.

[0058]

[0059] The results of the sensory evaluation of the three groups of chili sauces showed that the chili sauce of Example 2 had an average score of more than 9.3 points, while the chili sauce of Comparative Example 1 had an average score of 6.8 and the chili sauce of Comparative Example 2 had an average score of 8.2. The results show that the drunken chili sauce prepared by the method of the present invention has a strong aroma, a complex flavor, and is more preferred by consumers.

[0060] Example 3

[0061] This embodiment is an application of a method for preparing drunken chili peppers. The method for preparing drunken chili peppers in Example 1 is used to stir-fry hot pot base with other spices and butter.

[0062] Embodiments 4 to 7

[0063] Examples 4 to 7 are respectively a method for preparing drunken chili peppers, and the specific preparation method is basically the same as that of Example 1, except that:

[0064] Embodiment 4 comprises the following steps:

[0065] Preparation of raw materials: 70kg of beauty pepper and 7kg of chili pepper are soaked in salt water, drained, cut into sections of about 4cm, and mixed with 10kg of edible salt, 10kg of ginger and garlic, 6kg of equal amounts of green and red pepper and spices to obtain the raw materials.

[0066] The spice powder is immersed in sorghum wine with a weight of 1 times that of the spice powder to prepare the spice, the weight ratio of monk fruit powder to lemongrass powder in the spice powder is 5:8, and other spices are the same as those in Example 1;

[0067] Pickling and fermentation: Add 90kg of sorghum wine and 6kg of soy sauce to the raw materials, and ferment until the peppers become soft and the skin and flesh are not separated. End the fermentation and you will get the pickled peppers.

[0068] Embodiment 5 comprises the following steps:

[0069] Preparation of raw materials: 105kg of beauty peppers and 10kg of chili peppers are soaked in salt water, drained, cut into sections of about 5cm, and mixed with 8.5kg of edible salt, 15kg of ginger and garlic, an equal amount of green and red peppers (a total of 8kg) and spices to obtain the raw materials.

[0070] The spice powder is immersed in sorghum wine twice the weight of the spice powder to prepare the spice, the weight ratio of monk fruit powder to lemongrass powder in the spice powder is 4:9, and other spices are the same as those in Example 1;

[0071] Pickling and fermentation: Add 110kg of sorghum wine and 8kg of soy sauce to the raw materials, and ferment until the peppers become soft and the skin and flesh are not separated. End the fermentation and you will get the pickled peppers.

[0072] Embodiment 6 comprises the following steps:

[0073] Preparation of raw materials: 110kg of red peppers and 5kg of chili peppers are soaked in salt water, drained, cut into sections of about 6cm, and mixed with 8kg of edible salt, 20kg of ginger and garlic, 5kg of equal amounts of green and red peppercorns, and spices to obtain the raw materials.

[0074] The spice powder was immersed in 2.5 times the weight of sorghum wine to prepare the spice, the weight ratio of monk fruit powder to lemongrass powder in the spice powder was 7:6, and the other spices were the same as those in Example 1;

[0075] Pickling and fermentation: Add 95kg of sorghum wine and 10kg of soy sauce to the raw materials, and ferment until the peppers become soft and the skin and flesh are not separated. End the fermentation and you will get the pickled peppers.

[0076] Embodiment 7 comprises the following steps:

[0077] Preparation of raw materials: 70kg of red peppers, 30kg of beauty peppers and 8kg of chili peppers are soaked in salt water, drained, cut into sections of about 6cm, and mixed with 9kg of edible salt, 18kg of ginger and garlic, an equal amount of 10kg of green and red peppers, and spices to obtain the raw materials.

[0078] The spice powder was immersed in sorghum liquor with a weight of 3 times that of the spice powder to prepare the spice, the weight ratio of monk fruit powder to lemongrass powder in the spice powder was 3:8.5, and the other spices were the same as those in Example 1;

[0079] Pickling and fermentation: Add 107kg of sorghum wine and 3kg of soy sauce to the raw materials, and ferment until the peppers become soft and the skin and flesh are not separated. End the fermentation and you will get the pickled peppers.

[0080] The kaoliang liquor degrees used in Examples 4 to 7 are 60°, 63°, 64° and 65° respectively.

[0081] The fermentation temperatures used in Examples 4 to 7 were 15° C., 18° C., 19° C. and 20° C., respectively; the total fermentation times were 10 months, 11 months, 13 months and 14 months, respectively; and the number of tank turnovers was 3 times, 4 times, 4 times and 5 times, respectively.

[0082] The drunk peppers prepared in Examples 4 to 7 were used to prepare drunken chili sauces according to the method of Example 2, and the capsaicin content was detected. The results showed that the capsaicin content of the drunken chili sauce prepared in Example 4 was 0.070 g / kg, the capsaicin content of the drunken chili sauce prepared in Example 5 was 0.085 g / kg, the capsaicin content of the drunken chili sauce prepared in Example 6 was 0.079 g / kg, and the capsaicin content of the drunken chili sauce prepared in Example 7 was 0.073 g / kg.

[0083] The chili or chili sauce prepared by the method of the present invention was subjected to sensory evaluation, ethanol and ester detection, and the results showed that the ethanol content was low or no ethanol was detected, and the ester substances were of many types and high content. This shows that the ester substances in the spices are extracted by grain wine, and the flavor substances in the spices, grain wine and chili are fully integrated through pickling and fermentation, and the alcohol gradually evaporates, so that the obtained product has a rich and mellow taste and a low alcohol content.

[0084] It should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention is described in detail with reference to the above embodiments, those skilled in the art can still modify the technical solutions described in the above embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing drunken peppers, characterized in that: The process includes the following steps: S1. Raw material preparation: 70 to 110 parts by weight of low-spiciness pepper and 5 to 10 parts by weight of chili, soaked in salt water, drained, cut into sections, and mixed with 8 to 10 parts by weight of salt, 10 to 20 parts by weight of ginger and garlic, 5 to 10 parts by weight of pepper and spices to obtain raw materials; S2 pickled fermentation: add 90 to 110 parts by weight of grain wine II, 3 to 10 parts by weight of soy sauce to the raw material, seal, and ferment at 15 to 20 ° C. Turn the cylinder 3 to 5 times during the fermentation process, and ferment until the peppers become soft and the skin and flesh are not separated, and the fermentation is terminated to obtain the drunk peppers; The low-spiciness peppers are beauty peppers and / or red peppers; The weight ratio of salt to water in the brine is 1-8:

100.

2. The method for preparing drunken chili according to claim 1, characterized in that: The pepper consists of equal amounts of green pepper and red pepper.

3. A method for preparing a drunken chili according to claim 2, characterized in that: The spice is a wine-made spice, which is prepared by soaking spice powder in grain wine I; the spice powder comprises monk fruit powder and lemongrass powder in a weight ratio of 3-7:6-9.

4. A method for preparing a drunken chili according to claim 3, characterized in that: In the wine-made spices, the weight ratio of spice powder to grain wine I is 1:1-3.

5. The method for preparing drunken chili according to claim 4, characterized in that: The cutting is performed to a length of 4 to 6 cm.

6. The method for preparing drunken chili according to any one of claims 1 to 5, characterized in that: The grain wine I and grain wine II are both sorghum wine with a temperature of 60°~65°.

7. The method for preparing drunken chili according to claim 6, characterized in that: The total fermentation time is 10 to 14 months.

8. Use of the method for preparing drunken pepper according to any one of claims 1 to 7 in preparing drunken pepper sauce.

9. Use of the method for preparing the drunken chili pepper according to any one of claims 1 to 7 in preparing hot pot soup base.

10. A drunken pepper chili sauce, characterized in that: The drunken peppers prepared by the method for preparing drunken peppers according to any one of claims 1 to 7 are crushed and sterilized to obtain a drunken pepper chili sauce; the spiciness of the drunken pepper chili sauce is 0.070 to 0.085 g / kg in terms of capsaicin content.

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