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Preparation method for read-to-eat roasted chili

The technology of chili and fire roasting is applied in the field of chili food preparation, which can solve the problems of perishable acidification and deterioration, and achieve the effects of ensuring taste, reducing damage to meat quality and ensuring consistency.

Inactive Publication Date: 2012-06-13
云南宏斌绿色食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the above problems, avoid and solve the problems of fresh chili food additives, perishable acidification, and deterioration after secondary pollution in the background technology, the purpose of the present invention is to provide a chili pepper that can basically maintain the original flavor after being processed by related processes. , color, and at the same time not easy to be acidified and corrupted, and not easy to deteriorate after being subjected to secondary pollution, a preparation method of a fire-roasted pepper with a high level of food safety

Method used

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  • Preparation method for read-to-eat roasted chili
  • Preparation method for read-to-eat roasted chili

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of the fire-roasted peppers described in the present embodiment is produced according to the following steps:

[0029] ① Choose 5KG fresh and mature millet spicy, keep intact after removing the handle, rinse with clean water, rinse with clean water, and drain the water for later use;

[0030] ② Directly roast the raw materials obtained in step ① until the surface of the peppers is browned, and wash off the outer charred skin after roasting:

[0031] ③ Send the semi-finished chili peppers in step ② to the accumulator according to the fixed delivery volume, and at the same time add salt, monosodium glutamate, I+G, calcium lactate or calcium chloride, fresh minced garlic, mixed spice powder according to the delivery volume of chili peppers. The feeder is constantly shaken to make the mixture of peppers and ingredients evenly distributed, and then it is placed at room temperature to marinate for 1 hour to ensure that the above-mentioned ingredients pe...

Embodiment 2

[0037] The preparation method of the fire-roasted peppers described in the present embodiment is produced according to the following steps:

[0038] ① Select 10KG fresh and mature lamb's horn spicy, keep it intact after removing the handle, wash it with water, rinse it with water, and drain the water for later use;

[0039] ② Infrared electric roasting of the raw materials obtained in step ①, roasted until the surface of the peppers is browned, and the outer layer of burnt skin is washed off after roasting:

[0040] ③ Send the semi-finished chili peppers in step ② to the accumulator according to the fixed delivery volume, and at the same time add salt, monosodium glutamate, I+G, calcium lactate or calcium chloride, fresh minced garlic, mixed spice powder according to the delivery volume of chili peppers. The feeder is constantly shaken to make the mixture of peppers and ingredients evenly distributed, and then it is placed at room temperature to marinate for 1 hour to ensure t...

Embodiment 3

[0046] The preparation method of the fire-roasted peppers described in the present embodiment is produced according to the following steps:

[0047] ① Select 30KG fresh, mature and brewed millet spicy, keep intact after removing the handle, rinse with water, rinse with water, and drain the water for later use;

[0048] ② Infrared electric roasting of the raw materials obtained in step ①, roasted until the surface of the peppers is browned, and the outer layer of burnt skin is washed off after roasting:

[0049] ③ Send the semi-finished chili peppers in step ② to the accumulator according to the fixed delivery volume, and at the same time add salt, monosodium glutamate, I+G, calcium lactate or calcium chloride, fresh minced garlic, mixed spice powder according to the delivery volume of chili peppers. The feeder is constantly shaken to make the mixture of peppers and ingredients evenly distributed, and then it is placed at room temperature to marinate for 1 hour to ensure that t...

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Abstract

The invention provides a preparation method for read-to-eat roasted chili by taking fresh chili as a raw material. The following technical means is adopted: treating the raw material; processing the raw material for later use; conveying the raw material to a material storage device and uniformly mixing with ingredients and standing; cooking half-finished product; filling cooked chili which is cooled to normal temperature in a packaging container; adding sealing oil; performing vacuum sealing and pasteurization; and sorting and packing in a case according to colors. A product obtained after treatment of the related processes has unique flavor, is meanwhile difficult to acidify and rotten, is difficult to deteriorate after secondary pollution and has higher food safety level.

Description

technical field [0001] The invention relates to the preparation and processing of food, in particular to a preparation method of chili food. Background technique [0002] Fire-roasted pepper is a kind of folk snack. It is made by slowly roasting the pepper on a large fire, roasting the skin of the pepper until it is burnt black, then putting it in clean water to remove the burnt black skin, and then adding seasoning to taste. It has a unique taste and is popular among many diners. Welcome, but because there are no ready-made dishes for ready-to-eat dishes, they can only be cooked when needed, which is more troublesome. [0003] Although there are many kinds of chili products on the market, there is no fire-roasted chili product that can be mass-produced and sold. In the production process, more attention is paid to the taste of the product, and the improvement of the preservation performance of the product relies more on substances such as preservatives. Due to the attentio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 吕锋
Owner 云南宏斌绿色食品集团有限公司
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