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Oil-soaked pepper producing process

A production process and pepper technology, applied in the field of oil-soaked pepper production technology, can solve the problems of destroying vitamin C in peppers, salty peppers with high salt content, and affecting physical health, and achieving good taste, long storage time and low cost. Effect

Inactive Publication Date: 2013-04-10
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Capsicum is rich in vitamin C and is a food for many people, but it is not easy to preserve
At present, there are many processing methods for fresh peppers, which can be made into chili sauce, oiled peppers, pickled peppers, and pickled peppers, but no matter which one, the rich vitamin C in peppers is destroyed, resulting in vitamin C. The loss of C, and the salt content of pickled peppers is too much, which affects people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] Embodiment: manufacturing process is as follows:

[0013] (1) Remove the damaged products from the fresh peppers, remove the stalks, cut each one with a knife, wash and drain.

[0014] (2) Add salt to the washed and drained peppers. The amount of salt added is 15% of the total mass of the peppers. Stir and mix evenly and marinate for 4 hours to fully immerse the salt in the pepper accumulations and at the same time make part of the water in the pepper accumulations After oozing out, the salted peppers are fished out and put into bamboo baskets, water is removed and completely dried to obtain dehydrated peppers.

[0015] (3) Boil the peanut oil with 0.5kg of star anise and 0.3kg of Chinese prickly ash to make it fragrant, then add 5kg of soy sauce to boil, and let it cool for later use.

[0016] (4) In order to improve the flavor and add color and beauty, and at the same time play a role in anti-corrosion and fresh-keeping. Add 5% ginger slices and 5% garlic slices to...

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PUM

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Abstract

The invention relates to an oil-soaked pepper producing process. The oil-soaked pepper producing process comprises the following steps: (1) removing damaged peppers from fresh peppers, removing stems of the peppers one by one, cutting the peppers with a knife, cleaning the peppers and draining off; (2) adding salt into the cleaned and drained-off peppers, stirring and mixing uniformly, salting for 4 hours, fishing out and putting the salted peppers into a bamboo basket, removing water and completely airing; (3) adding star anise and wild pepper into peanut oil, boiling till becoming fragrant, adding soy sauce, boiling, and cooling for use; and (4) uniformly pouring the cooled sauce into a pepper jar to completely soak the peppers, inverting the jar once every day at the beginning for 5 consecutive days, and storing the peppers for 15 day to obtain the oil-soaked peppers. The oil-soaked pepper producing process mainly adopts the conventional manual technology, the vitamin C content in the processed peppers is kept, and the peppers are pickled, so that the processed peppers are good in taste and long in preservation time; and the oil-soaked pepper producing process is simple in system and equipment, low in cost and easy to popularize and apply.

Description

technical field [0001] The invention relates to a processing method of a pickle product, in particular to a production process of oil-soaked chili. Background technique [0002] Capsicum is rich in vitamin C and is a food for many people, but it is not easy to preserve. At present, there are many processing methods for fresh peppers, which can be made into chili sauce, oiled peppers, pickled peppers, and pickled peppers, but no matter which one, the rich vitamin C in peppers is destroyed, resulting in vitamin C. The loss of C, and too much salt in pickled peppers will affect people's health. Contents of the invention [0003] The purpose of the present invention is to provide a process for making hot peppers soaked in oil. This process will not lose the vitamin C of the hot peppers, and can make good pickles from the hot peppers, with good taste and long storage time. [0004] The purpose of the present invention is achieved through the following technical solutions: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李静李东升
Owner 山东武定府酿造有限公司