Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies

The technology of green pepper and composition is applied in the field of pickled vegetables processing, which can solve the problems of single taste and cannot be directly served with meals, etc., and achieve the effects of rich taste, enhanced appetite, and full appearance.

Inactive Publication Date: 2016-07-20
林丽
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional chopped peppers are salty and spicy, but the taste is relatively simple, and chopped peppers are often soaked in salt water, only salty and spicy, and can only be used as seasonings for cooking, not directly with meals. If you want to enjoy delicious , also need to be eaten after cooking

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The present invention provides a kind of preparation method of fermented green sharp pepper, specifically comprises the following steps:

[0028] Mix fresh green peppers without pests, edible salt, citric acid, and sodium metabisulfite, and ferment naturally under sealed conditions.

[0029] In the present invention, the fermented raw materials preferably include the following components in mass content: 80.80% to 83.96% green pepper, 16% to 19.16% edible salt, 0.02% to 0.04% citric acid, 0.01% to 0.02% sodium metabisulfite, more preferably comprising the following components in mass content: 81.96% green pepper, 18% edible salt, 0.03% citric acid, 0.01% sodium metabisulfite.

[0030] In the present invention, the fermented raw material preferably includes 80.80% to 83.96% green peppers, more preferably fresh green peppers with thick flesh and no pests or diseases.

[0031] In the present invention, the fermented raw material preferably includes 16%-19.16% of edible sa...

Embodiment 1

[0065] The preparation method of fermented green sharp pepper comprises the following steps:

[0066] 1) Selection of raw materials: select fresh green peppers with stalks that are free from insects and diseases, wash them with water, and dry them;

[0067] 2) Fermentation process: mix fresh green peppers with a mass fraction of 83.96%, edible salt with a mass fraction of 16%, citric acid with a mass fraction of 0.02%, and sodium metabisulfite of 0.02%, and seal the container mouth after mixing , fermented at room temperature for 3 months to obtain fermented green peppers.

Embodiment 2

[0069] The preparation method of fermented green sharp pepper comprises the following steps:

[0070] 1) Selection of raw materials: select fresh green peppers with stalks that are free from insects and diseases, wash them with water, and dry them;

[0071] 2) Fermentation process: mix 80.80% fresh green pepper, 19.16% edible salt, 0.04% citric acid and 0.01% sodium metabisulfite, and ferment at room temperature for 4 months to obtain fermented After the green pepper.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparation method of a seasoning composition containing chopped chillies.The preparation method comprises the steps that fermented green pointed chillies are desalted, chopped and blanched, capsicum frutescens is chopped, and garlic and ginger are cut up separately; after rapeseed oil is burned to be hot, the garlic, the ginger, fish steaming fermented soybean oil, salt, sodium glutamate, yeast extract, sodium benzoate, table vinegar, sodium dehydroacetate, water, the chopped green pointed chillies and the chopped capsicum frutescens are stir-fried in a pot, and then the seasoning composition is obtained.According to the preparation method, the flavor of the chopped chillies is improved to a great extent by strictly controlling the adding sequence of the raw material ingredients; the seasoning composition is a novel dish ingredient which is nutritional, healthy, delicious and simple; the dish cooking problem of social crowds at present is exactly solved through the effect that steamed dishes are freely matched with the chopped chillies, no oil fume is generated, the healthy and delicious steamed dishes are cooked through three simple steps, and the brand new cooking experience is created for mass consumers.

Description

technical field [0001] The invention relates to the technical field of pickled vegetables processing, in particular to a preparation method of fermented green sharp pepper and seasoning composition containing chopped pepper. Background technique [0002] The rapid development of the economy and the increasingly efficient pace of work make it impossible for busy people to enjoy a happy family life, and it is rare to have time to cook a meal for the family at home. Even white-collar workers who enjoy the holidays are prone to resist cooking because of the oily smoke. Housewives are also often depressed because they don't know how to make novel dishes. Restaurants are also racking their brains on how to improve the yield of dishes. The people put food first, and only when the needs of the stomach are solved can they have plenty of energy to devote to their careers. At present, China has entered the era of "all people eat spicy food" and "no spicy food is not happy". "The co...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 林丽
Owner 林丽
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap