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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The bad chili made by the traditional method has a heavy salty taste (light salty taste has a strong sour taste, and it is easy to turn bad peppers into flowers), and the spicy taste is relatively spicy. Thick, with a short shelf life (usually 3 to 6 months), the taste is not crisp and fragrant; Salt is not only harmful to health, but also inhibits the reproduction and fermentation of microorganisms during storage, thereby affecting the conversion and decomposition of amino acids and sugars, resulting in poor taste and taste of bad peppers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Red pepper 85kg, raw soybean 10kg, ginger 1kg, garlic 10kg, salt 3kg, rock sugar 6kg, white wine 2kg, the production method is as follows:

[0021] 1) Raw material preparation:

[0022] a. Before the white dew, select 85kg of fresh red peppers with bright red color, thick flesh, no rot and mildew, intact individuals, and strong spicy taste, wash, drain, and remove the stalks for later use;

[0023] b. Select 10 kg of raw soybeans with full grains, no rot and mildew, wash and drain for later use;

[0024] c. Choose 1 kg of fresh ginger without mildew, wash it, and drain it for later use;

[0025] d. Choose fresh, mildew-free, full-grained garlic and 10kg of garlic and peel it for later use;

[0026] e. Weigh 3kg of salt, 6kg of rock sugar, and 2kg of white wine, and mix and dissolve them for later use;

[0027] 2) Mix the prepared red pepper, ginger, and garlic and chop them into 5-10mm chunks. Mix the mixture of raw soybeans, salt, rock sugar, and white wine with the...

Embodiment 2

[0030] Each step is the same as Example 1, wherein: 100 parts of red pepper, 3 parts of raw soybean, 3 parts of ginger, 3 parts of garlic, 6 parts of table salt, 4 parts of rock sugar, and 5 parts of white wine.

[0031] Eat and taste after 3 months: the color is bright red, there is no flowering and flowering phenomenon, the smell is strong, the spicy and salty degree of the bad pepper is moderate, the taste of the pepper is relatively pure, the meat is thick, crisp and tender, sweet and sour, Soybeans are crisp and tender, salty and sweet, spicy and sour, and delicious.

Embodiment 3

[0033] Each step is the same as Example 1, wherein: 115 parts of red pepper, 0.3 part of raw soybean, 10 parts of ginger, 1 part of garlic, 7 parts of table salt, 2 parts of rock sugar, and 8 parts of white wine.

[0034] Eat and taste after 3 months: the color is bright red, there is no flowering grains and flowering phenomenon, the smell is strong, the spicyness of the bad peppers is heavier, the flavor of the peppers is relatively pure, the meat is thick, crisp and tender, sweet and sour, and the soybeans are both Crisp and tender, salty and sweet, spicy and sour, delicious and delicious.

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PUM

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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.

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...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L11/00A23L11/50
Inventor 熊净
Owner 贵州长顺八妹农副产品开发有限公司
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