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Formula of zao pepper and processing method of zao pepper

A technology of bad pepper and formula, which is applied in the field of bad pepper formula and its processing, can solve the problems that cannot meet the needs of industrialized production, and achieve the effects of enhancing appetite, soft taste and long storage time

Inactive Publication Date: 2013-09-18
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned preparation method is a traditional processing method, which cannot meet the needs of industrial production, and there are many disadvantages in the processing process

Method used

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Comparison scheme
Effect test

Embodiment Construction

[0018] Bad pepper is one of many pepper products in Guizhou, which is mainly used as an auxiliary material for cooking. The dish fried with bad chili tastes hot and sour, very appetizing, and because Guizhou is located in the southwest, the climate is cold and humid, so it has the effect of eliminating cold and dehumidification.

[0019] A formula of bad chili (percentage by weight): 88-92% bright red pepper, 3-5% salt, 2-3% ginger, 1.5-3% garlic (peeled), 0.2-0.5% pepper, white cardamom 0.1-0.3%, star anise 0.1-0.3%, rock sugar 0.2-0.4%, yeast extract 0.01-0.03%, concentrated sweet wine 0.01-0.03%.

[0020] The preferred weight percentage of the above formula is: 90% bright red pepper, 4.26% salt, 2.5% ginger, 2% garlic (peeled), 0.4% pepper, 0.2% white cardamom, 0.2% star anise, 0.4% rock sugar, yeast extract 0.02%, concentrated liqueur medicine 0.02%.

[0021] The technological process for preparing bad chili with the above formula is as follows: preparing bad chil...

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Abstract

The invention relates to a preparation method of zao pepper. The preparation method comprises the following materials in percentage by weight: 88-92% of red cluster pepper, 3-5% of salt, 2-3% ginger, 1.5-3% of garlic, 0.2-0.5% of pepper, 0.1-0.3% of cardamon, 0.1-0.3% of Chinese anise, 0.2-0.4% of sugar candy, 0.01-0.03% of yeast essence, and 0.01-0.03% of concentrating sweet wine medicine. The zao pepper with the preparation method is processed according to the following technological process: preparing a zao pepper food bag, preparing fresh pepper materials, preparing auxiliary materials, preparing the zao pepper, sterilizing, insepecting a product, packaging and placing in a bin. The preparation method provided by the invention is adopted to manufacture the zao pepper, the fermentation time is short, the holding time is long, the color can not fade, the vinegar-pepper taste is palatable, the taste is soft, the zao pepper has the functions of appetizing and tonifying spleen and increasing the appetite, and is an essential auxiliary material in a fried dish for all families in the southwest.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula of bad pepper and a processing method thereof. [0002] Background technique [0003] Bad pepper is a unique gourmet condiment in Yunnan and Guizhou, and the production methods of the two provinces are similar. Poor chili is bright red in color, spicy and fresh, spicy and sour, and has a unique flavor of fragrant, spicy, fresh, sour, tender, salty and crisp, which is especially loved by people and suitable for all ages. It is a must in Yunnan and Guizhou cuisine. indispensable. The production method is as follows: choose fresh red peppers with thick flesh, wash and remove the stalks, dry the water, add fresh ginger, garlic (peeled), and young ginger, put them in a wooden container, and chop them with a special butcher knife. Turn it into a uniform 5 mm square size. The main points of its production are: (1) Do not stick a little oil during the production pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 吴华友
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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