Formula and making process of instant type preserved hot pepper

A production process, the technology of bream chili, applied in the direction of food science, etc., can solve the problems of short shelf life, long shelf life, and long production time, and achieve the effect of simple production process, long shelf life and easy operation

Inactive Publication Date: 2016-10-12
汤光明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. There is lactic acid produced, which can promote appetite. It is very popular among consumers, but it takes a long time to make and has a short shelf life. It is often necessary to add preservatives and more than 10% of salt to achieve the purpose of extending the shelf life. The product is salty and has no The aroma of oil greatly affects the production and sensory quality of the product
There is no chili sauce product in the market that combines fragrance, spiciness and sourness, and has a long shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A recipe for instant bream chili, comprising the following components in parts by weight: 28 g of dried shrimp, 450 g of rice flour, 180 g of fresh red pepper, 80 g of table salt, 4 g of white sugar and 2 g of lotus root powder. Wherein, the shrimp is replaced by whitebait.

[0018] A kind of preparation technology of ready-to-eat bream chili, specifically comprises the following steps:

[0019] The first step is to wash and dry the above-mentioned pure natural ingredients and crush them according to the standard. Among them, the rice noodles are suitable for about 100 mesh, and the fresh red pepper is suitable for the size of mung beans;

[0020] The second step is to enter the altar after completing the above step one and mix well, wherein, when the temperature is 20°C, the time is 15 days; when the temperature is 30°C, the time is 10 days; when the temperature is above 40°C, do cooling treatment;

[0021] In the third step, after fermentation, the color, aroma and t...

Embodiment 2

[0027] A recipe for instant bream chili, comprising the following components in parts by weight: 30 g of dried shrimp, 500 g of rice flour, 200 g of fresh red pepper, 90 g of table salt, 5 g of white sugar and 3 g of lotus root powder. Wherein, the shrimp is replaced by whitebait.

[0028] A kind of preparation technology of ready-to-eat bream chili, specifically comprises the following steps:

[0029] The first step is to wash and dry the above-mentioned pure natural ingredients and crush them according to the standard. Among them, the rice noodles are suitable for about 100 mesh, and the fresh red pepper is suitable for the size of mung beans;

[0030] The second step is to enter the altar after the above steps are completed, and when the temperature is 25°C, the time is 15 days; when the temperature is 35°C, the time is 10 days; when the temperature is above 40°C, do cooling treatment;

[0031] In the third step, after fermentation, the color, aroma and taste are excellent...

Embodiment 3

[0038] A recipe of instant bream chili, comprising the following components in parts by weight: 32g of dried shrimp, 550g of rice flour, 220g of fresh red pepper, 100g of table salt, 6g of white sugar and 4g of lotus root powder. Wherein, the shrimp is replaced by whitebait.

[0039] A kind of preparation technology of ready-to-eat bream chili, specifically comprises the following steps:

[0040] The first step is to wash and dry the above-mentioned pure natural ingredients and crush them according to the standard. Among them, the rice noodles are suitable for about 100 mesh, and the fresh red pepper is suitable for the size of mung beans;

[0041] The second step is to enter the altar after completing the above step one and mix well, wherein, when the temperature is 30°C, the time is 15 days; when the temperature is 40°C, the time is 10 days; when the temperature is above 40°C, do cooling treatment;

[0042] In the third step, after fermentation, the color, aroma and taste a...

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PUM

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Abstract

The invention relates to the technical field of making processes of hot peppers, and particularly relates to a formula and a making process of an instant type preserved hot pepper and a making process thereof. The instant type preserved hot pepper is prepared from the following components in parts by weight: 28g to 32g of peeled prawn, 450g to 550g of rice flour, 180g to 220g of bright red hot pepper, 80g to 100g of table salt, 4g to 6g of white granulated sugar and 2g to 4g of lotus root starch; meanwhile, the pure natural food materials are pulverized according to a standard after being washed cleanly and dried in the air; the pulverized pure natural food materials are put in a jar to ferment the pulverized pure natural food materials, so that the preserved hot pepper which is excellent in color, fragrance and taste can be obtained subsequently. By adopting the formula and the making process of the instant type preserved hot pepper, the instant type preserved hot pepper is enabled to have the advantages of being pure natural, additive-free, long in shelf life, and the like; the preserved hot pepper made according to the formula and the making process of the instant type preserved hot pepper has the advantages of being delicious, tasty, and the like; further, the making process is simple; the operation is simple and convenient.

Description

technical field [0001] The invention relates to the technical field of production technology of chili peppers, in particular to a formula of instant chili peppers and a production technology thereof. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrition and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, relieving heat and analgesia, reducing fat and losing weight, and preventing cancer. [0003] At present, there are two types of chili sauce, oil and water. The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. There is lactic acid produced, which can promote appetite. It is very popular among consumers, but it takes a long ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L17/00
Inventor 汤光明
Owner 汤光明
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