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Preparation method of oil-immersed hot pepper

A technology of chili and oil soaking is applied in the field of fresh chili food preparation, which can solve the problems of spoilage, not easy to acidify and spoil, easy to spoil and acidify, etc., and achieves the effects of ensuring taste, reducing the risk of spoilage, and reducing damage to meat quality.

Active Publication Date: 2012-06-13
红河宏斌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to avoid and solve the problems of fresh chili food additives, perishable acidification and secondary pollution that exist in the background technology, the present invention aims to provide a Fresh peppers are used as raw materials, and after being processed by related processes, they have unique flavor, are not easy to be acidified and spoiled, and are not easy to deteriorate after being subjected to secondary pollution, and have a high level of food safety. The preparation method of oil-soaked fresh peppers

Method used

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  • Preparation method of oil-immersed hot pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment adopts following production steps:

[0032] ① Choose 10KG fresh and mature millet pepper, remove the stalk, wash with clean water, rinse with clean water, and drain the water for later use;

[0033] ② Process the raw materials obtained in step ① into flakes for later use;

[0034] ③ Send the semi-finished peppers in step ② to the hopper 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 or garlic oil, and mixed spices evenly according to the delivery volume of the peppers powder, the stocker is shaken continuously to make the chili pepper and ingredient mixture evenly distributed, and then it is placed at room temperature and marinated for 1 hour to ensure that the above-mentioned ingredients are infiltrated into the chili pepper;

[0035] ④ Use vegetable oil at a temperature of 250 ℃ to add to the semi-finished product for aging treatment. The...

Embodiment 2

[0040] The present embodiment adopts following production steps:

[0041] ① Select 100KG fresh and mature croissants, remove the stalks, wash with water, rinse with water, and drain the water for later use;

[0042] ② Process the raw materials obtained in step ① into a circular shape, add salt for dehydration and use them;

[0043] ③ Send the semi-finished peppers in step ② to the hopper 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 or garlic oil, and mixed spices evenly according to the delivery volume of the peppers powder, the stocker is shaken continuously to make the chili pepper and ingredient mixture evenly distributed, and then it is placed at room temperature and marinated for 1 hour to ensure that the above-mentioned ingredients are infiltrated into the chili pepper;

[0044]④ Use vegetable oil at a temperature of 150 ℃ to add to the semi-finished product for...

Embodiment 3

[0049] The present embodiment adopts following production steps:

[0050] ① Select 50KG fresh and mature pickled sweet peppers, remove the stalks, wash them with clean water, rinse with clean water, and drain the water for later use;

[0051] ② Process the raw materials obtained in step ① into blocks and use them;

[0052] ③ Send the semi-finished peppers in step ② to the hopper 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 or garlic oil, and mixed spices evenly according to the delivery volume of the peppers powder, the stocker is shaken continuously to make the chili pepper and ingredient mixture evenly distributed, and then it is placed at room temperature and marinated for 1 hour to ensure that the above-mentioned ingredients are infiltrated into the chili pepper;

[0053] ④ Use vegetable oil at a temperature of 150 ℃ to add to the semi-finished product for aging t...

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Abstract

The invention provides a preparation method of oil-immersed hot pepper made from fresh hot pepper. The preparation method comprises the following technical steps: treating the raw material; processing the raw material for later use; conveying the raw material to a material storage device, uniformly mixing the raw material with auxiliary materials and standing still; curing a semi-finished product; and after curing, filling hot pepper which is cooled to normal temperature into a packaging container, adding sealing oil, sealing in vacuum, pasteurizing, and sorting and boxing according to colors. Through the above related process treatment, the obtained product has unique flavor, is not easy to sour and deteriorate, is not easy to deteriorate after secondary pollution, and has higher food security level.

Description

technical field [0001] The invention belongs to the preparation and treatment of food, in particular to a preparation method of fresh chili food. Background technique [0002] Capsicum itself is rich in nutrition and has a certain health care effect. Various foods using capsicum as raw material emerge in endlessly, but since capsicum is a seasonal vegetable with rich water content, it is not easy to preserve. Preserving fresh capsicum in the prior art generally adopts refrigeration or pickling methods, but each has advantages and disadvantages. [0003] Preservation by refrigeration requires refrigeration equipment, which requires a large investment and consumes electric energy for maintenance, and the product is fresh chili, which has a single taste and cannot meet the needs of some consumers who want to have a variety of tastes; [0004] Extend its shelf life by pickling, such as making chili sauce, oil pepper, etc., there are the following shortcomings: [0005] In orde...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 任洪冰
Owner 红河宏斌食品有限公司
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