Flavored fermented chili preparation method
A production method and technology of bad chili, applied in the direction of food science, etc., can solve the problems of not thick enough meat, bad taste and taste of bad chili, and insufficient aroma of chili, so as to enhance flavor and nutrition, excellent taste and taste, Effect of improving taste and flavor
Pending Publication Date: 2017-06-06
贵州长顺八妹农副产品开发有限公司
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Abstract
The invention relates to a flavored fermented chili preparation method, and belongs to the technical field of foods. Flavored fermented chili is prepared from the following raw materials in parts by weight: 85 to 115 parts of red pepper, 0.3 to 10 parts of raw soybeans, 1 to 10 parts of raw ginger, 1 to 10 parts of garlic, 3 to 7 parts of salt, 2 to 6 parts of rock sugar and 2 to 8 parts of baijiu. The flavored fermented chili preparation method comprises the steps: selecting fresh red pepper, raw soybeans and raw ginger without mildew, washing and filtering for later use; peeling the garlic for later use, and mixing and dissolving the salt, the rock sugar and the baijiu for later use; mixing and chopping the prepared red pepper, ginger and garlic into blocks of 5-10mm, evenly mixing the raw soybeans, a mixed solution of the salt, the rock sugar and the baijiu, and chopped fine chili blocks, canning and sealing. The flavored fermented chili prepared according to the invention has the advantages of being long in shelf life, crisp and tender, sweet and salty, spicy with sour, delicious and nutritious, no any additive is added, and the flavored fermented chili is a green snack and seasoning with excellent mouthfeel and taste.
Application Domain
Food science
Technology Topic
Villosa choctawensisGingerol +7
Examples
- Experimental program(3)
Example Embodiment
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