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Method for processing garlic pepper

A processing method and a pepper technology, applied in the field of food processing, can solve problems such as lack of comprehensive taste such as crispness, and achieve the effects of spicy taste, obvious bacteriostatic effect and good effect.

Inactive Publication Date: 2017-01-11
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some producers use artificial inoculation of probiotics such as lactic acid bacteria to process sour peppers, but the overall taste of the products is insufficient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] A processing method of garlic-flavored pepper, comprising the steps of:

[0024] (1) Pepper treatment: select fresh Zhitian peppers without insect eyes, disease spots, softening and other defects, clean them, dry them, cut them into rings, add salt and stir, the mass ratio of salt to Zhitian peppers is 1:85, and place After 9 hours, a spare chili was prepared.

[0025] (2) Ingredients processing: select fresh purple-skinned garlic, peel it into petals, peel it, clean it, and dry it to prepare spare purple-skinned garlic.

[0026] (3) Container treatment: Clean the acid jar made of ceramic materials and dry it.

[0027] (4) Preparation of soaking solution: Measure glutinous rice and water according to the mass ratio of 3:10, put them in a pot and boil for 1 to 2 minutes, cool, filter, take the supernatant and add salt, and the mass ratio of adding is salt: supernatant Liquid = 1:100, stir evenly to fully dissolve the salt, add 42% white wine, the quality of the added w...

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Abstract

The invention discloses a method for processing garlic pepper, belonging to the field of food processing technology. The invention comprises the steps of (1) pepper handling; (2) ingredients handling; (3) container handling; (4) preparing soak solution; and (5) pepper processing. The method makes soak solution by using the combination of glutinous rice water, white spirit and salt, the pepper under natural fermentation processing keeps various beneficial elements of cone pepper, which is conducive to the physical health. The method adds medium white sprite of 40-45 degree in the soak solution, which can increase pepper fragrance while not rob flavor due to strong vinosity, meanwhile, fermentation of soak solution can be accelerated. By covering a layer of purple garlic on the pepper of soak solution, not only the garlic fragrance of pepper is increased, but also the garlic has certain bactericidal effect. Pepper processed by the pepper has crisp taste, with a combination of spicy and garlicky, full-flavored, appetizing and tasty. The processing technology is very simple, suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of garlic-flavored chili. Background technique [0002] Pepper is rich in nutrition, low in fat, and the content of vitamin C ranks first among vegetables. It has the functions of promoting gastric juice secretion, increasing appetite, improving digestion, promoting blood circulation, dispelling cold and strengthening stomach, etc. Its processed products are dried chili, chili powder, chili sauce , Sour chili and other products. [0003] Tiandeng refers to Tianjiao is a famous and high-quality pepper grown under the specific soil and climatic conditions in Tiandeng County. The pepper is small in size, thick in flesh, bright red in color, full of spiciness, rich in aroma and unique in quality. According to the test, the capsaicin content of Tiandengzhitian pepper is 155 times that of ordinary peppers, and the heat content is 15 times tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/308
Inventor 赵青娇
Owner 赵青娇
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