Making method of fried stuffed pepper

A production method and technology of frying peppers, which are applied in food science and other fields, can solve problems such as inconvenient to carry and cannot be stored for a long time, and achieve the effect of not being easy to deteriorate, easy to store, and rich in nutrition

Inactive Publication Date: 2017-02-22
王自强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The practice of chili is usually used in many ways and is rich in nutrition, but it must be eaten in a short period of time, it cannot be stored for too long, and it is not convenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making stuffed fried peppers, comprising the following steps: (1) processing of peppers: cutting fresh peppers into slices, removing stems, removing cores, seeds, washing, and draining; (2) pickling and cleaning: Add 100g of coarse salt to each 500g of chopped peppers and marinate for 0.5 hours, then wash with water at a temperature of 30°C, and drain the water; 2) In the processed chili; the stuffing includes the following raw materials in parts by weight: 40 parts of fresh minced pork, 40 parts of shiitake mushrooms, 2 parts of chopped green onion, and 2 parts of coarse salt. (4) Coating with flour: Put the stuffed peppers into the raw powder and egg liquid for coating; the raw powder and egg liquid includes the following raw materials in parts by weight: 1 part of cornstarch, 2 parts of eggs; (5) Frying: Fry the peppers coated with raw powder in a pan at 130°C until the surface turns golden brown.

Embodiment 2

[0012] A method for making stuffed fried peppers, comprising the following steps: (1) processing of peppers: cutting fresh peppers into slices, removing stems, removing cores, seeds, washing, and draining; (2) pickling and cleaning: Put each 500g of chopped chili into 200g of coarse salt and marinate for 2 hours, then wash with water at a temperature of 50°C, and drain the water; 2) In the processed pepper; the stuffing includes the following raw materials in parts by weight: 50 parts of fresh minced pork, 50 parts of shiitake mushrooms, 5 parts of chopped green onion, and 5 parts of coarse salt. (4) Coating with flour: Put the stuffed peppers into the raw powder and egg liquid for coating; the raw powder and egg liquid includes the following raw materials in parts by weight: 2 parts of raw powder, 4 parts of eggs; (5) Deep frying: Fry the peppers coated with raw powder in a pan at 160°C until the surface turns golden brown.

Embodiment 3

[0014] A method for making stuffed fried peppers, comprising the following steps: (1) processing of peppers: cutting fresh peppers into slices, removing stems, removing cores, seeds, washing, and draining; (2) pickling and cleaning: Add 150g of coarse salt to each 500g of chopped peppers and marinate for 1 hour, then wash with water at a temperature of 40°C, and drain the water; 2) In the processed pepper; the stuffing includes the following raw materials in parts by weight: 45 parts of fresh minced pork, 45 parts of shiitake mushrooms, 4 parts of chopped green onion, and 4 parts of coarse salt. (4) Coating with flour: Put the stuffed peppers into the raw powder and egg liquid for coating; the raw powder and egg liquid includes the following raw materials in parts by weight: 2 parts of raw powder, 3 parts of eggs; (5) Deep frying: Fry the peppers coated with raw powder in a pan at 140°C until the surface turns golden brown.

[0015] The invention uses chili, pork, shiitake mu...

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PUM

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Abstract

The invention discloses a making method of fried stuffed pepper. The method comprises the steps of: pepper treatment, pickling, cleaning, stuffing, flour coating, frying and other steps. The pepper made by the method provided by the invention is fragrant, crisp, delicious and rich in nutrition, can increase appetite, is simple to store and does not spoil easily, can be eaten directly, is free of chemical additive, is simple to make, and is beneficial to human body health.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making fried stuffed peppers. Background technique [0002] Eating chili can increase appetite, strengthen physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headache. Pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin in peppers also has anti-inflammatory and antioxidant effects, which can help reduce heart disease, certain tumors and other diseases that occur with age. Risk of emerging chronic diseases. Chili is usually used in many ways and is rich in nutrition, but it must be eaten in a short period of time, and it cannot be stored for a long time, and it is not convenient to carry. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 王自强
Owner 王自强
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