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Production method of fermented chili peppers

A technology for filling fermented peppers and a production method, applied in the field of food processing, can solve problems such as being unable to adapt to industrialized production, and achieve the effect of pure taste

Inactive Publication Date: 2015-01-07
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But above-mentioned method is only family workshop formula production, can not adapt to the needs of industrialized production

Method used

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Embodiment Construction

[0016] Waxy pepper, also known as fermented pepper, is a unique chili product in Guizhou. Because of its glutinous, sour and spicy taste, it is deeply loved by local people. Local people traditionally make fermented peppers in autumn, because it is the season for harvesting peppers and the weather is getting cooler. However, the methods of fermenting peppers are different, so the tastes are very different, because too sour and glutinous will affect the taste of fermented peppers. The invention develops a production method of fermented peppers with unique taste and suitable for large-scale production on the basis of traditional fermented peppers.

[0017] A kind of production method of fermented capsicum, its specific production steps are:

[0018] (1) Prepare the container: choose a bubble jar with a height of 28cm and a maximum diameter of 25cm, and check whether the jar is airtight; clean the soil and impurities inside and outside the jar, disinfect the inner wall of the j...

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Abstract

The invention relates to a production method of fermented chili peppers. The production method comprises the following production steps: preparing a container; selecting red chili peppers or green chili peppers, with diameters of 2-3 cm and weights of 15-20 g, as the main materials, wherein the ingredients of the fermented chili peppers are as follow according to the following proportion: rice 22-28%, glutinous rice 55-60%, sesame 5-8%, Chinese prickly ash 1-3%, salt 4-5%, and pepper 1-3%, the sum of the raw materials being 100%. The chili peppers are cleaned, one ring opening is formed on the stalk connection part on the upper part of each chili pepper, the chili pepper stalk and chili pepper seeds are removed together and standby; the ingredients are fried and ground, the chili peppers are filled with the ingredients and fermented, the quality of the fermented chili peppers is inspected, the fermented chili peppers are packaged and finally irradiated and sterilized. The fermented chili peppers are sour, glutinous, hot and pure in taste and have a special Guizhou flavor, so that the fermented chili peppers can be a very good appetizer and can be a snack to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production method of fermented capsicum. Background technique [0002] Glutinous rice pepper is a home-cooked dish with special flavor that is often eaten by ethnic minorities in Southwest China. The specific method is: 1. Wash the red or green pepper, remove the stalks, and set aside; 2. Knead the glutinous rice flour with water and salt; 3. Cut the washed pepper vertically with a knife, and add an appropriate amount of kneaded glutinous rice flour to the pepper; 4. Put the pepper filled with glutinous rice flour into the old altar, and fill up the entire altar; 5. Put the old Place the altar upside down, and after the glutinous rice and chili become sour (about 15-20 days), it can be fried or steamed before eating. But above-mentioned method is only family workshop formula production, can not adapt to the needs of industrialized production. Contents of the invention [0003...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/10A23L19/20A23L7/10
CPCA23L19/20A23P20/25
Inventor 吴华友赵婧陈建明
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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