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Method for preparing deep fried hot pepper capable of being stored for long term

A long-term storage and pepper technology, applied in the field of design food preparation and processing, can solve the problems of perishable acidification, deterioration and other problems, and achieve the effect of ensuring taste, reducing meat damage, and basically the same heating time.

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

[0010] 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 luster, not easy to be acidified and corrupted at the same time, and not easy to deteriorate after being subjected to secondary pollution, the preparation method of tiger skin pepper with high food safety level

Method used

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  • Method for preparing deep fried hot pepper capable of being stored for long term
  • Method for preparing deep fried hot pepper capable of being stored for long term

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of tiger skin pepper described in the present embodiment, produces according to the following steps:

[0031] ① Choose 10KG fresh and mature millet pepper, keep it intact after removing the stalk, wash with clean water, rinse with clean water, and drain the water for later use;

[0032] ②Put the raw materials obtained in step ① into a heating container, add vegetable oil and stir-fry until the surface of the pepper is browned and burnt skin appears on the surface;

[0033] 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 i...

Embodiment 2

[0039] The preparation method of tiger skin pepper described in the present embodiment, produces according to the following steps:

[0040] ① Use 30KG fresh and mature croissants, keep them intact after removing the stalk, wash with clean water, rinse with clean water, and drain the water before use;

[0041] ②Put the raw materials obtained in step ① into a heating container, add vegetable oil and stir-fry until the surface of the pepper is browned and burnt skin appears on the surface;

[0042] 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 ingredie...

Embodiment 3

[0048] The preparation method of tiger skin pepper described in the present embodiment, produces according to the following steps:

[0049] ① Use 100KG of fresh, mature and soaked millet chili, keep it intact after removing the stalk, wash with clean water, rinse with clean water, and drain the water for later use;

[0050] ②Put the raw materials obtained in step ① into a heating container, add vegetable oil and stir-fry until the surface of the pepper is browned and burnt skin appears on the surface;

[0051] 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-men...

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Abstract

The invention provides a method for preparing deep fried hot pepper capable of being stored for a long term by using fresh hot pepper as a raw material. The method comprises the following steps of: treating raw materials; processing the raw materials for later use; conveying the raw materials to a storage device, mixing the raw materials and accessories uniformly, and standing; ageing the semi-finished product; and filling the hot pepper cooled to normal temperature after the ageing treatment into packing containers, adding sealing oil, performing vacuum sealing and pasteurization, and sorting and boxing according to the color. The product obtained by the treatment of the related process has unique flavor, is difficult to acidify and rot, is difficult to deteriorate after secondary pollution, and has a relatively high food safety level.

Description

technical field [0001] The invention designs the preparation and processing of food, and in particular relates to a preparation method of chili food. Background technique [0002] Tiger skin pepper is a folk Sichuan dish. The surface of the pepper is fried until it is slightly burnt. The mottled burnt spots are like the pattern of a tiger, so it has the reputation of tiger skin green pepper. The practice of tiger-skin green peppers is mostly to fry the green peppers in a frying pan with uniform and dense white-gray patterns on the surface, and then add seasoning to taste. Since it is a ready-to-eat food and home-cooked dish, people pay more attention to its taste. The key to the production lies in the selection of ingredients and ingredients. Usually, fresh and tender green peppers with thick meat are selected. The ingredients include starchy water, soy sauce, minced garlic, etc., and sugar, watercress, and sesame can also be added according to personal taste. For For this ...

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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