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Appetizing hot pepper and processing method thereof

A processing method and chili technology, applied in the field of chili food, can solve the problems of no sterilization treatment, no standardization of quality, and short shelf life of products, and achieve the effect of unique ingredients, long aftertaste, and long shelf life

Inactive Publication Date: 2010-09-08
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After processing, the salt content of most products is more than 10, the taste is poor, no sterilization treatment is carried out, the shelf life of the products is short, and the quality is not standardized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 81 kg of washed fresh green peppers, add 3.5 kg of drinking water, 15.31 kg of salt, 160 grams of citric acid, and 30 grams of sodium metabisulfite to marinate for 145 days, then take 12.65 kg of table salt, 87 kg of drinking water, and 350 grams of citric acid to prepare into desulfurized water, then drain the pickled green peppers, add them to the desulfurized water at a ratio of 4:1, desulfurize at 60°C for 4 minutes, cut the pickled green peppers into 0.5-0.6 cm pepper pieces, and drain. Take 81 kg of washed fresh millet pepper, add 5.5 kg of drinking water, 12.973 kg of salt, 0.5 kg of citric acid, and 27 g of sodium pyrosulfite, and marinate for 100 days at room temperature. According to the formula, take 50 kg of desulfurized pickled green peppers, 11.2 kg of pickled millet peppers, 3.6 kg of ginger, 3.0 kg of garlic, 31.182 kg of warm water at 65°C, 70 grams of citric acid, 440 grams of monosodium glutamate, 110 grams of chicken essence, steamed fish sauce ...

Embodiment 2

[0022] Take 81.5 kg of washed fresh green peppers, add 3.2 kg of drinking water, 15.12 kg of table salt, 155 grams of citric acid, and 25 grams of sodium metabisulfite to marinate for 200 days to obtain pickled green peppers. Take another 13 kg of table salt, 86.6 kg of drinking water, Prepare desulfurized water with 400 grams of citric acid, drain the pickled green peppers, add them to desulfurized water at a ratio of 4:1, desulfurize at 62°C for 5 minutes, cut the pickled green peppers into 0.5-0.6 cm Chili Pieces. 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 grams of sodium metabisulfite to marinate for 180 days at room temperature, then take 52 kg of desulfurized pickled green peppers according to the formula, pickle 9.5 kg of millet pepper, 3 kg of ginger, 2.8 kg of garlic, 31.734 kg of warm water at 65°C, 69 grams of citric acid, 420 grams of monosodium glutamate, 100 grams of chicken essence, 350...

Embodiment 3

[0024] Take 82 kg of washed fresh green peppers, add 3 kg of drinking water, 14.825 kg of table salt, 150 grams of citric acid, and 25 grams of sodium metabisulfite to marinate for 370 days to obtain pickled green peppers. Take another 13.55 kg of table salt, 86 kg of drinking water, 450 grams of citric acid was prepared into desulfurized water, and then the pickled green peppers were drained, added to desulfurized water at 63°C for 5 minutes, and the desulfurized pickled green peppers were cut into 0.5-0.6 cm pepper pieces. 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, and 25 g of sodium metabisulfite to marinate for 350 days at room temperature, then take 53 kg of desulfurized pickled green peppers according to the formula, and marinate them. 9kg millet pepper, 2.2kg ginger, 2.5kg garlic, 32.367kg warm water at 65°C, 68g citric acid, 400g monosodium glutamate, 100g chicken essence, 340g steamed fish soy s...

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Abstract

The invention relates to an appetizing hot pepper which is prepared by mixing, stirring, standing, sterilizing and cooling 50-53 percent ( by weight) of desulphurized pickled green capsicum, 9-11.5 percent of pickled millet chilli and other ingredients comprising 2.2-3.8 percent of ginger, 2.5-3 percent of garlic bulb, 31-32.5 percent of warm water at 65 DEG C, 0.068-0.07 percent of citric acid, 0.4-0.45 percent of aginomoto, 0.1-0.11 percent of chicken essence, 0.34-0.37 percent of seafood sauce, 0.013-0.133 percent of sodium cyclamate and 0.012-0.015 percent of ethyl maltol. The product hasstable quality, unique ingredient and low sulfur dioxide content, better preserves the brittleness and color of the hot pepper and the characteristics of nutrients in the hot pepper and has longer quality guarantee period.

Description

Technical field: [0001] The invention relates to a chili food, in particular to an appetizing chili and a processing method thereof. Background technique: [0002] There are many seasoning foods for making capsicum at present, but there are few capsicum seasoning foods specially designed for appetizing. The processing method of chili seasoning food is mainly to use chili sauce as the main raw material, add some seasonings, and bottle it to obtain a chili product that can be eaten directly or steamed, fried, mixed, etc. The product has a wide range of uses and is targeted Not strong enough to work well. During the raw material pickling process, too much sodium metabisulfite is added to protect the color, and the quality of the product is unsafe. If no sodium metabisulfite is used to protect the color, the color of the product will turn black. In the process of processing, there is also the situation of using alum beyond the scope as the embrittlement agent. After processin...

Claims

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Application Information

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Patent Type & Authority Patents(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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