Seasoning hot pepper for steaming fish and processing method thereof

A processing method and technology for chili, applied in the field of chili food, can solve the problems of non-standardized quality, short product shelf life, simple processing method, etc., and achieve the effects of unique ingredients, long aftertaste and rich chili fragrance.

Inactive Publication Date: 2010-01-06
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby, there are the disadvantages such as simple processing method, inconsistent quality, no standardization of quality, and short shelf life of the product at present with chopped peppers for steaming fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 82.4 kg of washed fresh millet peppers, add 4.6 kg of drinking water, 12.525 kg of salt, 0.45 kg of citric acid, 25 g of sodium metabisulfite, and marinate at room temperature for 350 days, take 13.6 kg of salt, 86 kg of drinking water, and 0.4 kg of citric acid. Then, the pickled millet pepper is taken out and drained, and cut into 0.5-0.6 cm, added to the desulfurization water at a ratio of 3:1, desulfurized at 67°C for 4.5 minutes, and then taken out and drained. Cut 84 kilograms of washed fresh green chilies into 0.6-0.7 cm chili pieces, add 2.3 kilograms of drinking water, 13.5 kilograms of salt, and 0.20 kilograms of citric acid, and marinate at room temperature for 320 days, then take out and drain to make pickled green chilies . Then take 42 kg of desulfurized pickled millet pepper, 24.378 kg of pickled green pepper, 9 kg of ginger, 24.378 kg of warm water at 65°C, 70 g of citric acid, 130 g of monosodium glutamate, 16 g of sodium cyclamate, 3 g of acesulfam...

Embodiment 2

[0023] Take 82 kg of washed fresh millet peppers, add 5 kg of drinking water, 12.574 kg of salt, 0.4 kg of citric acid, and 26 g of sodium metabisulfite, and marinate at room temperature for 180 days, then take 13.1 kg of salt, 86.5 kg of drinking water, and 0.4 citric acid One kilogram is prepared into desulfurization water, and the pickled millet pepper is taken out and drained, cut into 0.5-0.6 cm, added to the desulfurization water at a ratio of 3:1 and desulfurized at 66°C for 4 minutes, then taken out and drained. Cut 83.5 kilograms of washed fresh green chilies into 0.6-0.7 cm chili pieces, add 2.3 kilograms of drinking water, 14 kilograms of salt, and 0.20 kilograms of citric acid, and marinate at room temperature for 190 days. Take out and drain to obtain pickled green chilies . Then take 44 kilograms of desulfurized pickled millet peppers, 23.878 kilograms of pickled green peppers, 8 kilograms of ginger, 23.878 kilograms of warm water at 65°C, 70 grams of citric acid,...

Embodiment 3

[0025] Take 81 kg of washed fresh millet peppers, add 5.5 kg of drinking water, 12.973 kg of salt, 0.5 kg of citric acid, and 27 g of sodium metabisulfite, and marinate at room temperature for 100 days, and take 12.65 kg of salt, 87 kg of drinking water, and 0.35 of citric acid One kilogram is prepared into desulfurized water, then the pickled millet pepper is taken out and drained, and cut into 0.5-0.6 cm, added to the desulfurized water at a ratio of 3:1 and desulfurized at 65°C for 3.5 minutes, then taken out and drained. Cut 83 kilograms of washed fresh green chilies into 0.6-0.7 cm chili pieces, add 2.25 kilograms of drinking water, 14.5 kilograms of salt, and 0.25 kilograms of citric acid, and marinate at room temperature for 120 days. Take out and drain to make pickled green chilies . Then take 46 kg of desulfurized pickled millet pepper, 23.134 kg of pickled green pepper, 7.5 kg of ginger, 23.134 kg of warm water at 65°C, 65 g of citric acid, 125 g of monosodium glutama...

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PUM

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Abstract

The invention relates to a seasoning hot pepper for steaming fish and a processing method thereof. The seasoning hot pepper is prepared by the steps: taking the desulfurated pickled capsicum frutescens and the pickled hot green pepper to be matched with other ingredients of ginger, mild water with the temperature of 65 DEG C, citric acid, monosodium glutamate, sodium cyclamate, Acesulfame-K, disodium 5'-Inosine monophosphate, disodium 5'-guanosine monophosphate and ethyl maltol; stirring, standing and sterilizing the substances to obtain the seasoning hot pepper. The seasoning hot pepper has stable quality and low content of sulfur dioxide, better retains the fragility, color and lustre of the hot pepper, as well as the nutrition of the hot pepper, and has longer time and shelf life.

Description

Technical field: [0001] The invention relates to a chili food, in particular a seasoning chili for steamed fish and a processing method thereof. Background technique: [0002] At present, the processing method of seasoning chili for steaming fish mainly uses sauce chili and millet chili as main raw materials, adding some seasonings, and bottling to obtain a chopped chili product that can be used for steaming fish. At present, the processing status of chopped pepper products for steaming fish is: due to the many pickling methods of raw materials such as sauce pepper and millet pepper, the quality is unstable. At the same time, most of them have excessive use of sulfur dioxide as a color retention agent, and excessive use of alum as a color retention agent. The situation of crispness preservation agent; while the spiciness of sauce chili and millet chili is assessed by human taste, but people’s sense of spiciness is very different, and the spiciness of the same product or raw mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/218A23L27/00A23L19/20A23L27/10
Inventor 李罗明彭凤祥邓放明
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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