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Spicy pickled vegetable preparation method

A sauerkraut and spicy technology is applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, food science, etc., which can solve the problems of complex process, poor taste of spicy sauerkraut, and influence on the promotion of spicy sauerkraut buns, etc. To achieve the effect of simple preparation and good taste

Inactive Publication Date: 2018-05-25
四川道泉老坛酸菜股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spicy sauerkraut is used as an ingredient in the cooking process, and can also be used as an added package in instant noodles, so that the cooked food or instant noodles have a spicy and sour taste, but the existing preparation of spicy sauerkraut cannot be industrialized and mass-produced. The process is complex, and the taste of the prepared spicy sauerkraut is poor, which affects the popularization of spicy sauerkraut buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of the spicy sauerkraut of the present embodiment comprises the following steps:

[0018] (a) Production of knife-edge oil: Take 2 kg of fourth-grade rapeseed oil and heat it to 230°C, then cool it to obtain mature rapeseed oil for subsequent use; take 940g of mature rapeseed oil and heat it to 160°C, then stop heating and cool down naturally. When the temperature drops to 160°C, add 13g of bullet-head pepper for the first time; when the temperature drops to 150°C, add 13g of bullet-head pepper for the second time; when the temperature drops to 145°C, add 13g of bullet-head pepper for the third time; When the temperature drops to 120°C, add 3g of green pepper powder and 3g of peppercorns, and stir for 5 minutes. After stirring evenly, remove from the pot, then heat again to 230°C for aging for 12 hours, and filter to remove the solid residue to obtain knife-edge oil;

[0019] (b) Preparation of Nourishing Chili Peppers: Take drinking water to boil...

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PUM

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Abstract

The invention discloses a spicy pickled vegetable preparation method. The method includes steps: (a) Daokou oil preparation; (b) Ciba pepper preparation; (c) pickled vegetable preparation, to be morespecific, heating aged rapeseed oil obtained in the step (a) to 125-135 DEG C, adding pickled ginger, garlic and a part of Ciba pepper obtained in the step (b) into the heated aged rapeseed oil, keeping the temperature at 118-122 DEG C, and stir-frying for 4-6min; adding sauce, green peppers and a part of Daokou oil prepared in the step (a), controlling the temperature at 113-118 DEG C, and stir-frying for 4-6min; adding chopped pickled vegetables, controlling the temperature at 88-92 DEG C, stir-frying for 4-6min, stopping heating, adding high fructose corn syrup, seasonings and lactic acid,and well stirring to obtain spicy pickled vegetable. The spicy pickled vegetable preparation method is simple and beneficial to batch production, and the spicy pickled vegetable prepared according tothe method keeps original flavor and is a natural green food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of spicy sauerkraut. Background technique [0002] Spicy sauerkraut is used as an ingredient in the cooking process, and can also be used as an added package in instant noodles, so that the cooked food or instant noodles have a spicy and sour taste, but the existing preparation of spicy sauerkraut cannot be industrialized and mass-produced. The process is complicated, and the taste of the spicy sauerkraut prepared simultaneously is poor, which affects the popularization of the spicy sauerkraut bun. Contents of the invention [0003] The object of the present invention is to: aim at the problems mentioned above, provide a kind of preparation method of spicy sauerkraut, its preparation method is simple, is conducive to mass production, the prepared spicy sauerkraut keeps the local flavor of raw material, is a kind of natural green food . [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00
CPCA23L19/20A23L27/00A23V2002/00A23V2200/14A23V2200/16
Inventor 周后成
Owner 四川道泉老坛酸菜股份有限公司
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