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Sauce cayenne and its preparation method

A technology of sauced chili and chili, which is applied in the field of sauced chili and its preparation, can solve problems such as insurmountable and bad taste, and achieve the effects of suppressing greasy taste, good taste and moderate spiciness

Inactive Publication Date: 2007-08-08
王雪飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And existing pickled pepper is to be raw material with common green pepper, red pepper etc., although what have has produced better taste, still can't overcome the shortcoming that capsicum skin and meat are separated, tastes to feel that the mouth is full of skin, bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Wash 100 kg of cannonball chili, and take the ingredients for flooding: 42 g of water, 38 g of soy sauce, 2 g of salt, 3 g of edible vinegar, 15 g of sugar, and 0.06 g of saccharin.

[0009] Prepare according to the following process: after cleaning the cannonball pepper, prepare ingredients: mix various ingredients, heat and boil, add to the washed cannonball pepper after cooling, put it into an altar and jar for submersion, take it out after 20-40 days of submersion, Remove seeds, cut into sections, and pack.

Embodiment 2

[0011] Wash 100 kg of cannonball chili, and take the ingredients for flooding: water 48, soy sauce 32, salt 3, edible vinegar 6, sugar 11, saccharin 0.08.

[0012] Prepared by the technique of Example 1.

Embodiment 3

[0014] Wash 100 kg of cannonball chili, and take the ingredients for flooding: water 45, soy sauce 35, salt 2, edible vinegar 3, sugar 15, saccharin 0.07.

[0015] Prepared by the technique of Example 1.

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PUM

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Abstract

The invention relates to a process for preparing sauce pepper, wherein the raw materials include (in 100 weight parts of pepper): water 42-48, soy sauce 30-38, table salt 2-3, edible vinegar 3-6, white sugar 10-15, and refined sugar 0.06-0.08. The pepper is prepared through pickling.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sauced chili pepper and a preparation method thereof. Background technique [0002] Chili is a dish that most people like, and there are many ways to eat it, including fresh, dried and dried chili, and soaked chili. And existing pickled pepper is to be raw material with common green pepper, red pepper etc., although what have has produced better taste, still can't overcome the shortcoming that capsicum skin and meat are separated, tastes to feel that the mouth is full of skin, Bad taste. Contents of the invention [0003] The purpose of the present invention is to provide a kind of delicious, crispy, good mouthfeel sauce pepper and its preparation method. [0004] The technical scheme of the present invention is: take cannonball pepper (Korean variety, English name: asagiput, fruit shape is cannonball shape) as raw material, every 100 parts by weight of cannonball pepper, add ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 王雪飞
Owner 王雪飞
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