Instant flavored chili peppers and preparation method thereof

Abstract

The invention discloses instant flavored chili peppers and a preparation method thereof. The instant flavored chili peppers comprise the following materials in parts by weight: 100-200 parts of fresh chili peppers, 3-10 parts of edible oil, 0.5-1.5 parts of table salt, 1-10 parts of rosemary leaves, 1-10 parts of lemon grass and 1-10 parts of seasonings. The preparation method of the instant flavored chili peppers disclosed by the invention comprises the following steps: (1), washing the fresh chili peppers and removing pedicles; (2), carrying out surface treatment on the pedicle-removed chili peppers; (3), stir-frying the surface-treated chili peppers; (4), carrying out vacuum treatment; (5), carrying out washing and peeling; (6), carrying out flavoring; and (7), carrying out packaging and sterilizing. The instant flavored chili peppers have the beneficial effects of perfectly retained nutrition, soft and tender tastes, refreshing and natural flavors as well as complete and beautiful structures and so on. Products of the invention fill the vacancy of instant chili-pepper foods and provide preparation methods of the instant chili-pepper foods with multiple flavors; thus, new schemes for developing new chili-pepper varieties are provided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant seasoning chili and a preparation method thereof. Background technique [0002] Pepper (Capsicum annuum L.), also known as horn pepper, long pepper, vegetable pepper, and bell pepper, is an annual or limited perennial herb of the Solanaceae and Capsicum genus. Capsicum is rich in nutrition and is an important vegetable, condiment and medicine in my country. Its seed oil is edible, and its pulp can repel insects and sweat. Pepper is rich in nutrition, containing vitamin C, vitamin B, carotene and many other vitamins, especially the high content of vitamin C, which ranks first in vegetables. Research shows that the content of vitamin C per 100 grams of pepper is as high as 198 mg. In addition, in terms of medicine or dietotherapy, chili can relieve chest and abdomen cold pain, stop dysentery, kill stomach parasites, control heart disease and coronary...

AI Technical Summary

Problems solved by technology

But people mostly use capsicum to add in vegetables, snacks, snacks etc. as auxiliary material, to increase the stimulating sensation of spicy, cater to the taste of lover, and the capsicum food that is main raw material preparation with capsicum is also relatively rare