Artemisia dracunculus shredded chili and its making method

A processing method and technology for shredded chili peppers, which are applied to shredded chili pepper food and the processing field thereof, can solve the problems of low nutritional value and monotonous nutritional components, and achieve the effects of high nutritional value, rich nutrition and unique technology.

Active Publication Date: 2007-08-15
新疆西尔丹食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] The chili shreds sold in the market are all shredded chili peppers and mixed with some co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example: The artemisia spp. pepper shreds of the present invention use capsicum as a base material, artemisia spp. and edible oil as auxiliary materials, and add pepper, pepper, monosodium glutamate and other condiments, and mix and stir evenly. Seasonings such as pepper, pepper, and monosodium glutamate play the role of seasoning and toning. According to the total weight percentage of the raw materials, the Artemisia sapiens pepper shreds are composed of: 30% or 50% pepper shreds, 10% or 20% Artemisia spp., 20% or 30% edible oil, 1% pepper, 0.1% pepper, 2% or 5% monosodium glutamate, 3% or 5% salt, 5% or 10% soy sauce, the balance is water. The artemisia pepper shreds are obtained according to the following processing method: the required amount of pepper is selected, rinsed for 1 minute, blanched in water at 85 degrees Celsius or 90 degrees Celsius for 1 minute, and rinsed for 1 minute before processing into pepper shreds; Based on the weight, add 5 times or 7.5 times or ...

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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, lower part lignified. There are dense branches above the 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 shallowly 3 at apex Cleft, withering at anthesis; leaves de...

Claims

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Application Information

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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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