Alga with pickled peppers

A technology of algae and pickled peppers, applied in the field of pickled peppers and algae, to achieve the effects of increasing taste, prolonging storage time, and increasing appetite

Inactive Publication Date: 2010-09-01
DALIAN GAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, vegetables are mostly used as raw materials in pickled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 pickled pepper kelp

[0013] The first step: processing principle. Clean about 250kg of salted kelp with a hair roller cleaning machine, pick out foreign matter, put it in a shredder, and cut out 3-5mm thick and 3-5cm long strands. Since salted kelp is a salted raw material (fresh raw materials do not need to be desalted), it needs to be desalted, otherwise it will affect the taste. Desalinize the cut silk to less than 5%, and then put it into boiling water to cook, wherein, the mass ratio of water and material is water:material=6:3~5, and a small amount of citric acid with a concentration of 1.0‰ or 1.5‰ is added to the water calcium lactate. Boil in water for 10-30 minutes and then cool quickly to below 25°C. Use a metal detector to remove foreign matter, then use a centrifuge or a pressurized water machine to dehydrate by 10-20%, and then use it for later use.

[0014] The second step: boil the soup. Put 20kg of soaked millet pepper, 10kg of soaked ...

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PUM

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Abstract

The invention discloses an alga with pickled peppers, wherein the preparation method thereof comprises the following steps of: taking the alga as raw material; soaking with soaking soup to be tasty; and adding seasoner to season. The preparation method of the soaking soup comprises the following steps of: mixing 10-40 parts of pickled upturned chili, 5-20 parts of pickled ginger, 0.5-5 parts of anise, 0.5-5 parts of kaempferia galangal with 300-350 parts of water, boiling to be soup, and adding 10-20 parts of pickled peppers water, 3-6 parts of pickled ginger water, 1-2 parts of salt and 12-17 parts of acidity adjusting agent. The alga with pickled peppers is prepared by taking the alga as the raw material and soaking, thereby not only prolonging the storing time thereof, but also increasing the flavor of sour and hot as well as savoury and mellow, being capable of promoting appetite, and being a family stock convenience food.

Description

technical field [0001] The invention relates to pickled pepper algae and belongs to the technical field of food and its processing. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, pickled pepper series dishes made with it were popular in Sichuan. At present, vegetables are mostly used as raw materials in pickled pepper foods, while nutritious and delicious algae foods are few. Algae is rich in nutrition and delicious, but it is not easy to store. Making pickled pepper products from algae can not only prolong the shelf life, but also increase the slightly sour taste of pickled peppers, which can increase appetite. Contents of the invention [0003] The object of the present invention is to provide a kind of pickled pepper algae. The pickled pepper product is prepared ...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L17/60
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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