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Spicy chopped hot pepper

A technology for cutting peppers and fragrant peppers, applied in application, food preparation, food science and other directions, can solve the problems of long production cycle, short product brittleness retention time, and inability to keep the skin and flesh of peppers together, achieving a reasonable formula and eliminating secondary fermentation. , The product tastes delicious and delicious

Inactive Publication Date: 2012-07-25
尤瑞根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing chopped pepper production cycle is longer, generally more than 7 days, and the brittleness of the product is maintained for a short time, generally within 30 days. During the storage process, there will be secondary fermentation to produce taste change

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Remove the stalk and slag from the fresh pepper, peel the garlic and ginger, wash with water and drain, cut the fresh pepper into 1-3mm strips, and cut the garlic and ginger into thin slices. Weigh 10 kg of fresh chili strips, 3.5 kg of cooking oil, 1.6 kg of soybean paste, 2.3 kg of salt, 1.4 kg of garlic slices, 0.8 kg of ginger slices, and 0.4 kg of pepper powder.

[0013] Heat the cooking oil to 110-120°C, then add soybean paste, garlic slices, ginger slices, and pepper powder. When the garlic slices are slightly yellow, add pepper strips and edible salt. Put the fried chopped pepper into a sterilized glass bottle, seal it, heat it in a steamer at 100°C for 10 minutes, take it out and cool it to room temperature.

Embodiment 2

[0015] Remove the stalk and slag from the fresh pepper, peel the garlic and ginger, wash with water and drain, cut the fresh pepper into 1-3mm strips, and cut the garlic and ginger into thin slices. Take 10 kg of fresh chili strips, 4.5 kg of edible oil, 2.4 kg of soybean paste, 2.7 kg of salt, 1.6 kg of garlic slices, 1.2 kg of ginger slices, and 0.6 kg of pepper powder.

[0016] Heat the cooking oil to 110-120°C, then add soybean paste, garlic slices, ginger slices, and pepper powder. When the garlic slices are slightly yellow, add pepper strips and edible salt. Put the fried chopped pepper into a sterilized glass bottle, seal it, heat it in a steamer at 100°C for 12 minutes, take it out and cool it to room temperature.

Embodiment 3

[0018] Remove the stalk and slag of the fresh pepper, peel the garlic and ginger, wash with water and drain, cut the fresh pepper into 1-3mm strips, and cut the garlic and ginger into thin slices. Weigh 10 kg of fresh chili strips, 3.8 kg of edible oil, 2.2 kg of soybean paste, 2.4 kg of salt, 1.5 kg of garlic slices, 1 kg of ginger slices, and 0.5 kg of pepper powder.

[0019] Heat the cooking oil to 110-120°C, then add soybean paste, garlic slices, ginger slices, and pepper powder. When the garlic slices are slightly yellow, add pepper strips and edible salt. Put the fried chopped pepper into a sterilized glass bottle, seal it, heat it in a steamer at 100°C for 11 minutes, take it out and cool it to room temperature.

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PUM

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Abstract

The invention discloses spicy chopped hot pepper which consists of the following raw materials in parts by mass: 100 parts of fresh hot pepper, 35 to 45 parts of edible oil, 16 to 24 parts of soybean paste, 23 to 27 parts of salt, 14 to 16 parts of garlic, 8 to 12 parts of ginger, and 4 to 6 parts of Sichuanese pepper corn. A making method for the spicy chopped hot pepper comprises the following steps of: raw material treatment: removing stems and residues from the fresh hot pepper, peeling the garlic and the ginger, cleaning with water, draining, cutting the fresh hot pepper into strips with the lengths of 1 to 3 millimeters, and cutting the garlic and the ginger into fine slices; stir-frying and chopping: boiling the edible oil over mild fire to the temperature between 110 and 120 DEG C, putting the soybean paste, the garlic slices, the ginger slices and the Sichuanese pepper corn in, adding the hot pepper strips and the edible salt when the garlic slices are light yellow by stir-frying, and stir-frying over big fire till medium cooling; and bottling and sterilization: filling the stir-fried chopped hot pepper into a sterilized glass bottle, sealing, heating for 10 to 12 hours in a steam box of 100 DEG C, taking out, and cooling to normal temperature.

Description

technical field [0001] The invention relates to a seasoning food for daily use, in particular to a spicy chopped pepper with chili as the main seasoning. Background technique [0002] Chopped peppers generally refer to foods that are fermented after crushing fresh peppers, added with flavoring agents, and then stored in cans. Chopped peppers are popular among consumers for their delicious taste. The existing chopped pepper production cycle is longer, generally more than 7 days, and the brittleness of the product is maintained for a short time, generally within 30 days. During the storage process, there will be secondary fermentation to produce taste change. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a kind of spicy chopped pepper, which has the characteristics of both nutrition and seasoning, no fermentation process, short production cycle, long product brittleness retention time an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 尤瑞根
Owner 尤瑞根
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