Flavored fermented chili preparation method

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.

Description

technical field

[0001] The invention relates to a method for preparing bad peppers, in particular to a method for making bad-flavored peppers, and belongs to the technical field of food. Background technique

[0002] Bad pepper is a unique gourmet condiment in Yunnan and Guizhou. The color of bad pepper is bright red, and its spiciness is slightly inferior to that of fresh red pepper. It is both spicy and sour. It has a unique flavor of fragrant, spicy, sour, tender and salty. Cook "fish-flavored shredded pork", "fish-flavored eggplant", "spicy hairtail", "spicy crispy fish", "Guizhou-style twice-cooked pork", "fish-wrapped leeks", "strange rice", "egg fried rice" "When it is necessary, bad peppers are also used as base materials to make pickles, kimchi, cold dishes, and dips. Bad peppers play an important role in Guizhou cuisine.

[0003] The traditional production method is: select fresh red peppers to remove the stalks, wash, drain, add fresh ginger and garlic, put them...