Seasoning hot pepper for steaming fish and processing method thereof

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...