Preparation method for read-to-eat roasted chili

A technology of chili and fire roasting, which is applied in the field of preparation of chili food, can solve the problems of deterioration, perishable acidification, etc., and achieve the effects of reducing meat damage, ensuring taste, and strong oxidation resistance

Inactive Publication Date: 2012-11-28
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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0029] ① Choose 5KG fresh and mature millet pepper, keep it intact after removing the stalk, wash with clean water, rinse with clean water, and drain the water before use;

[0030] ② Roast the raw materials obtained in step ① directly, until the surface of the pepper is browned, and wash off the outer layer of burnt skin after roasting:

[0031] ③ Send the semi-finished peppers in step ② to the stocker 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 the peppers, store Shake the feeder constantly to make the chili and the ingredients mixture evenly distributed, then place it at room temperature and let it marinate for 1 hour to ensure that the above-mentioned ingredients penetrat...

Embodiment 2

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

[0038] ① Select 10KG fresh and mature croissants, keep them intact after removing the stalk, wash with clean water, rinse with clean water, and drain the water for later use;

[0039] ② Cook the raw materials obtained in step ① with infrared electric roasting until the surface of the pepper is browned, and wash off the outer layer of burnt skin after roasting:

[0040] ③ Send the semi-finished peppers in step ② to the stocker 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 the peppers, store Shake the feeder constantly to make the chili and the ingredients mixture evenly distributed, then place it at room temperature and let it marinate for 1 hour to ensure that the above-mentio...

Embodiment 3

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

[0047] ① Select 30KG of fresh, mature and soaked millet chili, keep it intact after removing the handle, wash with clean water, rinse with clean water, and drain the water for later use;

[0048] ② Cook the raw materials obtained in step ① with infrared electric roasting until the surface of the pepper is browned, and wash off the outer layer of burnt skin after roasting:

[0049] ③ Send the semi-finished peppers in step ② to the stocker 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 the peppers, store Shake the feeder constantly to make the chili and the ingredients mixture evenly distributed, then place it at room temperature and let it marinate for 1 hour to ensure that the ...

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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 attenti...

Claims

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Application Information

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Patent Type & Authority Patents(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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