阅读说明：本技术 一种花椒芽菜酱的制备方法 (Preparation method of pepper bud sauce ) 是由 毛久权 于 2019-11-12 设计创作，主要内容包括：本发明公开了一种花椒芽菜酱的制备方法,包括以下步骤：(1)将新鲜花椒芽菜去杂质、清洗干净,焯水3-5分钟；(2)将焯水后的新鲜花椒芽菜取出后,放入盐水中进行灭菌、静置、冷却,沥干水分,切成花椒芽菜末备用；(3)将植物油放入锅中加热,加入葱末、姜末和蒜末熬制15-20分钟；然后加入糖、盐、味精和芝麻熬制10-15分钟；再加入辣椒丁熬制25-30分钟,最后加入步骤(2)中的所述花椒芽菜末后关火,利用锅中余热熬制4-7分钟,即得花椒芽菜酱；(4)出锅,静置冷却后,装罐保存。本发明将花椒芽菜作为主要原料,进行生产加工成花椒芽菜酱,为人们提供了一道美食,提高了花椒芽菜的开发利用率,增加经济收入。(The invention discloses a preparation method of a pepper bud sauce, which comprises the following steps: (1) removing impurities from fresh Chinese prickly ash bud, cleaning, and blanching for 3-5 min; (2) taking out the blanched fresh Chinese prickly ash bud, putting the fresh Chinese prickly ash bud into saline water for sterilization, standing, cooling, draining, and cutting into Chinese prickly ash bud powder for later use; (3) heating vegetable oil in a pot, adding minced scallion, minced ginger and minced garlic, and decocting for 15-20 minutes; then adding sugar, salt, monosodium glutamate and sesame, and decocting for 10-15 minutes; adding diced capsicum, decocting for 25-30 minutes, adding the pepper bud powder in the step (2), turning off the fire, and decocting for 4-7 minutes by using the residual heat in the pot to obtain pepper bud sauce; (4) taking out of the pot, standing, cooling, canning and storing. According to the invention, the pepper sprouts are used as main raw materials and are produced and processed into the pepper sprout sauce, so that a delicious food is provided for people, the development and utilization rate of the pepper sprouts is improved, and the economic income is increased.)

1. A preparation method of a pepper sprout sauce is characterized by comprising the following steps: the method comprises the following steps:

(1) removing impurities from 30-35 parts by weight of fresh Chinese prickly ash bud vegetables, cleaning, and scalding in hot water of 70-85 ℃ for 3-5 minutes;

(2) taking out the blanched fresh Chinese prickly ash bud, putting into 3-5% saline water for sterilization, standing, cooling, draining, and cutting into 3-4 cm-long Chinese prickly ash bud powder in a vegetable cutter for later use;

(3) heating 110 parts by weight of vegetable oil 100-; then adding 5-8 parts by weight of sugar, 10-12 parts by weight of salt, 1.5-2.5 parts by weight of monosodium glutamate and 2-3 parts by weight of sesame, and continuously decocting for 10-15 minutes; adding 20-25 parts by weight of diced hot pepper, continuously decocting for 25-30 minutes, finally adding the pepper bud powder in the step (2), immediately turning off the fire, and continuously decocting for 4-7 minutes by using the residual heat in the pot to obtain pepper bud sauce;

(4) taking the pepper bud sauce obtained in the step (3) out of the pot, standing, cooling, canning, sterilizing and storing.

2. The preparation method of the pepper sprout sauce according to claim 1, which is characterized in that: the picking time of the fresh pepper sprouts in the step (1) is from May to September of each year.

3. The preparation method of the pepper sprout sauce according to claim 2, which is characterized in that: the fresh pepper sprouts are tender sprouts with 4-5 small leaves.

4. The preparation method of the pepper sprout sauce according to claim 1, which is characterized in that: the vegetable oil is natural peanut oil or rapeseed oil.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a pepper bud sauce.

Background

The pepper is a plant of the genus Zanthoxylum of the family Rutaceae, the peel of the pepper is a raw material of essence and spice, the seed of the pepper is excellent woody oil, the leaf can be used as a flavoring instead of a fruit, and the pepper is edible or used for making pepper tea, so the pepper has high comprehensive utilization value and good planting benefit. The pepper can be used as both medicine and food, is praised as one of eight seasonings, is a common cooking seasoning and a traditional Chinese medicine ingredient for families, and has obvious inhibiting effect on 10 gram-positive bacteria such as bacillus anthracis, hemolytic streptococcus, diphtheria bacillus, pneumococcus, staphylococcus aureus, lemon-color and white staphylococcus, bacillus subtilis and the like, and intestinal pathogenic bacteria such as escherichia coli, dysentery stem flute of Song Nei, proteus, typhoid fever and paratyphoid bacillus, pseudomonas aeruginosa, vibrio cholerae and the like; but also has the effects of invigorating stomach, warming spleen and stomach for dispelling cold, removing dampness and relieving pain, killing parasites and detoxifying, relieving itching and removing fishy smell; can remove fishy smell of meat; promoting salivary secretion, and stimulating appetite; the blood vessel is expanded, thereby having the function of lowering blood pressure.

The pepper sprouts are tender sprouts of pepper trees in the sprouting period, are bright and fresh green, are spicy and delicious, and are a treasure in sprouting vegetables. Can be fried, cold mixed, fried and boiled, has pleasant spicy flavor, appetizing and refreshing taste, and has unique flavor and rich nutrition. The fructus Zanthoxyli bud can also be used as adjuvant of dehydrated vegetable, food, and flavoring agent. However, the pepper is mainly planted to obtain pepper peels, but development and utilization of pepper sprouts are few, which causes resource waste, so that a deep processing method of pepper sprouts is necessary.

Disclosure of Invention

In order to overcome the problems in the background art, the invention provides the preparation method of the pepper bud sauce, pepper buds are used as main raw materials to be produced and processed into the pepper bud sauce, so that a delicious food is provided for people, the development and utilization rate of the pepper buds is improved, and the economic income of pepper growers is increased.

The technical scheme adopted by the invention for realizing the aim is as follows:

a preparation method of a pepper sprout sauce comprises the following steps:

(1) removing impurities from 30-35 parts by weight of fresh Chinese prickly ash bud vegetables, cleaning, and scalding in hot water of 70-85 ℃ for 3-5 minutes;

(2) taking out the blanched fresh Chinese prickly ash bud, putting into 3-5% saline water for sterilization, standing, cooling, draining, and cutting into 3-4 cm-long Chinese prickly ash bud powder in a vegetable cutter for later use;

(3) heating 110 parts by weight of vegetable oil 100-; then adding 5-8 parts by weight of sugar, 10-12 parts by weight of salt, 1.5-2.5 parts by weight of monosodium glutamate and 2-3 parts by weight of sesame, and continuously decocting for 10-15 minutes; adding 20-25 parts by weight of diced hot pepper, continuously decocting for 25-30 minutes, finally adding the pepper bud powder in the step (2), immediately turning off the fire, and continuously decocting for 4-7 minutes by using the residual heat in the pot to obtain pepper bud sauce;

(4) taking the pepper bud sauce obtained in the step (3) out of the pot, standing, cooling, canning, sterilizing and storing.

Further, the picking time of the fresh pepper sprouts in the step (1) is from May to September of each year.

Furthermore, the fresh pepper sprouts are tender shoots with 4-5 small leaves.

Further, the vegetable oil is natural peanut oil or rapeseed oil.

The invention has the beneficial effects that: according to the technical scheme, the pepper sprouts are used as main raw materials and are produced and processed into the pepper sprout sauce, so that delicious food with good taste is provided for people, the development and utilization rate of the pepper sprouts is improved, and the economic income of pepper growers is increased.

Detailed Description

The technical solutions of the present invention are further described below with reference to specific examples to facilitate understanding for those skilled in the art.