Pickled pepper dried-ballonflower and processing method thereof

Abstract

The invention discloses pickled pepper dried-ballonflower and a processing method thereof. Dried ballonflowers and pickled peppers are used as main raw materials. The method comprises the production steps: washing, rewatering, bar-cutting, blanching and cooling the dried ballonflowers, and then carrying out immersion, vacuum packaging and sterilization; the ratio of pickled materials and water used in the immersion process is as follows: 10 percent of pickled pepper, 3 percent of salt, 1.5 percent of white granulated sugar, 0.7 percent of monosodium glutamate, 0.1 percent of disodium nucleotide (I+G) and 100 percent of water; and stewing the pickled materials and water, and then adding 0.1 percent of acetic acid, 0.1 percent of lactic acid, 0.4 percent of citric acid, 0.15 percent of water-soluble pepper essential oil, 0.01 percent of green pepper essential oil and 0.1 percent of strong-flavor spicy essential oil. According to the method, the original tender and refreshing taste of the dried ballonflowers is retained, the hot and sour sweet taste is also increased, and the appetite is increased. In the processing, the vacuum packaging and the sterilization are carried out, so that the storage time of the dried-ballonflower is prolonged, and the dried-ballonflower is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to dried pickled pepper and moss and a processing method thereof. Background technique [0002] Dry moss, also known as ring vegetable, mountain sting. The color is bright green, the texture is refreshing, the taste is like dry moss, and the edible value is extremely high. Its cultivation history can be seen in Qin Dynasty, and it has been more than 2,200 years so far. During the Qianlong period of the Qing Dynasty, it was paid tribute to the imperial court, and it was paid tribute to the imperial court every year after that, so it is called "tribute dish". Dried moss contains glutamic acid, vitamin C, D, zinc, iron, calcium, selenium and other nutrients. "Compendium of Materia Medica" records that dried moss has functions such as invigorating the stomach, diuresis, clearing heat and detoxifying, inhibiting weight loss, lowering blood pressure, and softening blood vessel...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many ways to use dried moss to process food, but the taste is relatively simple. In addition, in order to prevent the instant dried moss from mildew, it is usually necessary to add preservatives to the ready-to-eat dried moss, but the shelf life is generally only 3-6 months. about