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Instant fresh pepper

A fresh pepper, complete technology, applied in food preparation, food science, food ingredients as taste improver, etc., to achieve the effects of easy storage, fast cooling, and guaranteed product quality

Inactive Publication Date: 2015-04-29
曾正
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the known ready-to-eat fresh chili peppers, in addition to the hot peppers or bad chili peppers that are used for cooking, have not been seen in the market and in the literature so far that can be convenient and ready-to-eat without destroying the whole chili peppers and keep the natural ingredients and original flavor of prepackaged fresh chili peppers. food, and can be stored, transported, carried and eaten at any time for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] The specific embodiment of the instant fresh chili pepper of the present invention is implemented according to the following steps.

[0030] 4.1 Raw material selection and implementation of quality standards

[0031] (1) Capsicum (Capsicumfruteseens L.), which is basically fully matured with purple-red raw fresh peppers; contains Vilamin A, B, C, PP, carotene, phosphorus and other minerals, cellulose, carbohydrates, protein, Capsaicin, etc. Note: Sweet pepper (C.f. vargrosscom Bailey) has low vitamin content (equivalent to only 1 / 3 of pepper), and has a heavy green and fishy smell, so it is not suitable for this process.

[0032] (2) Rice: ready-to-eat rice, quality standard: GB1354.

[0033] (3) Salt: GB5461 national standard salt.

[0034] (4) Sugar: GB13104 national standard edible sugar.

[0035] (5) Purified water quality standard: Purified water within 8 hours of freshly produced on page 411 of the 2010 edition of the Pharmacopoeia of the People's Republic of ...

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Abstract

The invention discloses a preparation method of instant fresh pepper. The preparation method comprises the following steps: cleaning 90 parts of basically mature fresh pepper in purple red, draining water stains and adding the fresh pepper to a biochemical reaction kettle; frying 6 parts of rice to be nearly brown, adding 3 parts of common salt, 1 part of table sugar and a proper amount of pure water, boiling for 15min, cooling to room temperature, adding the materials to the biochemical reaction kettle, starting biochemical running, maintaining under normal pressure, controlling reaction temperature at 15-25 DEG C, running for 3 weeks, taking out and sub-packaging the pepper so as to obtain the instant fresh pepper.

Description

1. Technical field [0001] The present invention relates to a preparation method of instant fresh chili pepper, which is characterized by: maintaining the original flavor of its fresh and effective ingredients, easy to store and transport, convenient to carry, ready to eat at any time, and the technological process and formula comply with the "Food Safety Law of the People's Republic of China". Regulations. The invention belongs to the field of prepackaged non-staple food in a bioengineering preparation process. 2. Background technology [0002] At present, the known instant fresh chili peppers, except for the chili peppers or the bad chili peppers used for cooking, so far, there are no ready-to-eat fresh chili peppers that can be easily eaten without destroying the whole chili pepper and keep the natural ingredients and the original flavor prepackaged fresh chili peppers. Food, and can be stored, transported, carried and eaten at any time for a long time. Documentation is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23V2002/00A23V2200/16A23V2200/264
Inventor 曾祥霖曾正
Owner 曾正
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