Bamboo shoot flavor salted yellow tribute chili and production method thereof

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 ...

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 methods marinate vegetables and yellow peppers together, vegetables will affect the color and taste of yellow peppers, and the prepared flavor chopped peppers are difficult to preserve for a long time

[0007] The existing technology also has technical defects such as easy browning and bad mouthfeel in the prepared chopped peppers.