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Preparation method of preserved chili hawthorn

A technology of preserved hawthorn fruit and chili, applied in confectionary, confectionary industry, food science, etc., can solve the problems of restricting the application and consumption of chili pepper, low processing depth of chili pepper, and single product type, so as to reduce cholesterol and blood sugar, high additional Value, the effect of promoting intestinal peristalsis

Inactive Publication Date: 2014-07-30
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, the processing depth of chili is low, and the product type is single. The main products are eaten with meals, such as pickled chili, chili sauce, chili flakes, chili powder, etc.
Deeply processed foods, especially ready-to-eat snack foods, are rare and inconvenient to eat, which severely limits the application and consumption of chili peppers

Method used

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  • Preparation method of preserved chili hawthorn

Examples

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Effect test

Embodiment 1

[0025] A kind of preserved pepper hawthorn fruit, the raw materials of the pepper hawthorn preserved fruit include 540 parts of fresh pepper and 110 parts of hawthorn in parts by mass;

[0026] Described capsicum hawthorn preserved fruit is prepared by following method:

[0027] (1) Take hawthorn by weighing and wash, remove the core, blanch in hot water at 85°C for 5-6 minutes and drain for 0.2 hour, put into the white sugar syrup containing 0.1% (mass percentage) potassium sorbate, Cook at 100°C for 90 minutes, and keep the pH value of the syrup solution at 2-2.5 during the cooking process;

[0028] (2) Take out the cooked hawthorn, cool it, and stir it into a paste to obtain hawthorn paste;

[0029] (3) Weigh fresh red peppers according to the ratio, wash, remove seeds and ribs, keep the complete shape, soak in the color-protecting hardening solution for 1-2 hours, rinse with clear water, and obtain seed-removed hardened peppers;

[0030] (4) Put the hawthorn paste in ste...

Embodiment 2

[0040] A kind of pepper hawthorn preserved fruit, its raw material formula and preparation method are the same as embodiment 1, wherein raw material hawthorn is replaced by mass ratio hawthorn: apple 5:1.

Embodiment 3

[0042] A kind of pepper hawthorn preserved fruit, its raw material formula and preparation method are the same as embodiment 1, wherein raw material hawthorn is replaced by mass ratio hawthorn: lemon 50:1.

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Abstract

The invention discloses preserved chili hawthorn and a preparation method thereof. The preserved chili hawthorn is prepared from the following raw materials in parts by weight: 500-550 parts of fresh chili and 80-120 parts of hawthorn. A filling method is adopted to fill seedless fresh chili prepared integrally with mashed hawthorn, so that the tastes of acid of hawthorn, sweetness of traditional preserved fruit and pungency of fresh chili are fused together, the snack food with elastic skin, soft and glutinous stuffing, proper acid and sweetness, fresh palatability and nutritional ingredients of chili is obtained, and the preserved chili hawthorn which is used as a chili deep-processing product has high additional value and food industry application potentiality; chili is firstly used as the main raw material to prepare the snack food suitable for most people to eat, the practicability of chili used as the snack food raw material is achieved, and the application field of chili is expanded.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to preserved pepper and hawthorn fruit and a preparation method thereof, in particular to an instant chili food preserved pepper and hawthorn with pepper as the main raw material and a preparation method thereof. Background technique [0002] Capsicum contains a variety of active ingredients, especially the red hot pepper with greater extraction significance. The fruit contains pigments (including capsanthin, capsanthin, β-carotene and cryptoxanthin, etc.), capsaicin (including capsaicin, dihydrocapsaicin and nordihydrocapsaicin, etc.), vitamins (including VA, VB, VC, VP, etc.), organic acids (linoleic acid, oleic acid, palmitic acid, etc.), protein, sugar and minerals and other ingredients. Eating chili can increase appetite, strengthen physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headache. Can control heart disease and coronary arterioscleros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
Inventor 田密霞王丹丹胡文忠付宇婷王艳颖
Owner DALIAN NATIONALITIES UNIVERSITY
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