Artemisia dracunculus shredded chili and its making method

A technology of chili shreds and pepper wormwood, which is applied in the field of chili shredded food and its processing, can solve the problems of low nutritional value and monotonous nutritional components, and achieve the effect of high nutritional value, rich nutrition, and overcoming monotonous nutrition

Active Publication Date: 2009-10-07
新疆西尔丹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The chili shreds sold in the market are all shredded chili peppers and mixed with some condiments. The nutritional content is relatively monotonous and the nutritional value is also low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0011] Embodiment: Artemisia annua pepper shreds of the present invention use capsicum as a base material, Artemisia annua pepper and edible oil as auxiliary materials, and condiments such as prickly ash, pepper, monosodium glutamate, etc. are added, and mixed and stirred evenly. Condiments such as pepper, pepper, and monosodium glutamate play the role of seasoning and coloring. The Artemisia annua pepper shreds is composed of 30% or 50% shredded pepper, 10% or 20% Artemisia annua pepper, 20% or 30% edible oil, 1% prickly ash, 0.1% pepper, 2% or 5% monosodium glutamate, 3% or 5% salt, 5% or 10% soy sauce, and the balance is water. The artemisia chili shreds are obtained by the following processing method: the required amount of chili is selected and rinsed for 1 minute, blanched in water at 85 degrees Celsius or 90 degrees Celsius for 1 minute, rinsed for 1 minute, and then processed into shredded peppers; Based on the weight, add 5 times, 7.5 times or 10 times of water to th...

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PUM

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Abstract

The invention relates to a process for preparing food of shredded pepper, wherein the constituents of the raw materials include (by weight percent) shredded pepper 30-50%, Artemsia dracunculus L. 10-20%, edible oil 20-30%, pricklyash peel 1%, piper nigrum 0.1%, gourmet powder 2-5%, salt 3-5%, soy sauce 5-10%, and balancing water. The food contains nutrients including carotene, vitamin C, alkaloid and volatile oil of sabinene, geraniolene and anisaldehyde.

Description

technical field [0001] The invention relates to the technical field of shredded chili food and a processing method thereof, and relates to shredded chili pepper and a processing method thereof. Background technique [0002] The shredded chili peppers sold in the market are all shredded chili peppers and mixed with some seasonings. The nutritional content is relatively monotonous and the nutritional value is also low. [0003] Artemisia dacunculus L.: [0004] Artemisia angustifolia, Chinese medicinal name: Jiaohao, is a perennial herb of Compositae, 30 cm to 150 cm high, the whole plant is glabrous and green. Underground stems slender. Stems erect, single or numerous, lignified in lower part, densely branched above middle. Leaves sessile, linear or oblong-linear, 3cm to 6cm long, 2mm to 4mm wide, apex acuminate, margin entire, both surfaces glabrous, with sparse glandular points; lower leaves sometimes 3-lobed at apex , withered at flowering stage; leaves dense above mid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/01A23L1/29A23L19/00A23L5/10A23L33/00
Inventor 宏程
Owner 新疆西尔丹食品有限公司
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