Processing technology of ready-to-eat flavor food made from chilli lees

Abstract

The invention discloses a processing technique of a pepper vinasse instant flavor food. The processing technique is characterized by comprising the steps of selecting raw materials, treating the raw materials, preparing a pickling vinasse material, pickling, seasoning, packaging and sterilizing, and the like. The processing technique is simple and easy to operate, and low in production cost; the effective crispness of the pickling pepper is kept by adding vinasse and using low-temperature dipping, the pepper vinasse instant flavor food is mellow in taste, free from extraneous odor, special in flavor, and fresh and delicious in taste, is tender and crispy, and can be eaten after bags are opened, actually increases the fashionable pickling food to the feast in a restaurant and the dinning table in a common house, and is good in consumer market.

Description

technical field [0001] The invention specifically relates to a processing technology of instant flavor food made from chilli lees, and belongs to the field of processing pickled vegetables and fruits. Background technique [0002] Capsicum, also known as sea pepper, capsicum, pepper, pepper or pepper, is an annual or perennial herb of the family Solanaceae and Capsicum, and is eaten as a fruit. It is native to the tropics of South America and is widely cultivated in our country. It has become one of the important fruits and vegetables commonly used and indispensable by all ethnic groups in our country. There are many types of peppers, which can be basically divided into two categories: sweet peppers and peppers. The sweet pepper-shaped fruit is lantern-shaped or oblate, and the fruit is green and turns red when ripe; the flesh is thick, crisp, sweet or slightly spicy, such as bell peppers and oil peppers, suitable for salting and soaking stains. The pepper type is also ca...

AI Technical Summary

Problems solved by technology

Pepper is one of the foods with a large consumption in the Chinese market. From the variety of market supply, it can be seen that there are few new products on the market, and most of them follow some conventional old-fashioned methods, with the same flavor, shape and color, and conventional production. Although the chili food or condiment prepared by the method can have better edible properties, there are defects such as bad flavor, bad color and unsatisfactory shape, and more people cannot accept or have the psychology and feeling of being afraid of eating. , therefore, it is necessary to improve the existing technology to meet the needs of more consumers