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Diced rose capsicum and its processing method

A technology of chili and rose, applied in the field of chili sauce, can solve the problems of monotonous nutritional ingredients and heavy taste of chili, and achieve the effects of fragrant taste, rich nutrition and enhancing market competitiveness.

Active Publication Date: 2012-07-25
宏程
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a rose pepper diced and a processing method thereof, which overcomes the defects of the above-mentioned existing chili sauce having relatively monotonous nutritional components and heavy pepper taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: the diced rose pepper is composed of: 52% dried capsicum soaked in water, 5% dried rose powder, 25% cooked cooking oil, 3% diced onion, 12% monosodium glutamate, 3% by weight percentage of raw materials. % salt.

Embodiment 2

[0011] Embodiment 2: The processing method of the diced rose pepper is carried out according to the following steps: the required amount of soaked dried capsicum is selected and rinsed, blanched in 90 degrees Celsius water for 1 minute, rinsed, cut into diced peppers by a machine, First add 50% of the required amount of cooked cooking oil into the oil pan and heat to 180 degrees Celsius, add diced chili and dried rose powder, stir-fry until fragrant, add diced onion and salt for seasoning, stir-fry for 15 minutes, then add monosodium glutamate Mix and stir evenly, then transfer the remaining 50% cooking oil to make diced rose pepper.

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PUM

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Abstract

The invention relates to the technical field of chili sauce and relates to rose pepper pieces and a processing method thereof. The components of the rose pepper piece according to a weight percentage are as follows: 52 percent of dry pepper dipped in water, 5 percent of dry rose powder, 25 percent of cooked edible oil, 3 percent of onion pieces, 12 percent of monosodium glutamate and 3 percent ofsalt. The processing method thereof is as follows: selecting and flushing the dry pepper dipped in water with a needed amount, blanching the dry pepper into the water with a temperature of 90 DEG C for one minute, then flushing again; arranging the dry pepper into a machine and cutting into the pepper pieces; firstly adding 50 percent of the cooked edible oil with a needed amount into an oil boiler and heating to 180 DEG C; then adding the pepper pieces and the dry rose powder; after frying out fragrance, adding onion pieces and salt to carry out seasoning, after frying for 15 minutes, addingmonosodium glutamate for uniformly mixing and stirring, then adding the rest 50 percent of cooked edible oil to manufacture the rose pepper pieces. The overcomes the defects of heavy taste and singlenutrition component of the traditional angelica piece chili sauce and has the special nutrition component of rose, thus having the advantages of abundant nutrition, fragrant taste and proper pungencydegree; the rose pepper pieces are applicable for the crowds of various age period to eat and increase the market competition.

Description

1. Technical field [0001] The invention relates to the technical field of chili sauce, and relates to diced rose pepper and a processing method thereof. 2. Background technology [0002] The diced peppers sold in the market are all diced peppers and mixed with some condiments. The nutrient content is relatively monotonous, the pepper taste is heavier, and the edible population is narrow, so it is difficult to adapt to the increasingly competitive market needs. 3. Contents of the invention [0003] The invention provides a rose pepper diced and a processing method thereof, which overcomes the defects of relatively monotonous nutrient components and heavy pepper taste in the existing chili sauce. [0004] One of the technical solutions of the present invention is achieved in the following way: a kind of diced rose pepper, which consists of 52% soaked dried pepper, 5% dried rose powder, 25% cooked cooking oil, 3% by weight percentage of raw materials. % of diced onion, 12% o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 宏程
Owner 宏程
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