Manufacturing method of zinc-rich and selenium-rich fermented chili

Abstract

The invention discloses a manufacturing method of zinc-rich and selenium-rich fermented chili. The fermented chili is prepared by mixing the following raw materials in parts by weight: 70-100 parts of pod peppers, 7-15 parts of raw ginger, 0.5-5 parts of plant oil, 2-8 parts of salt, and 1-5 parts of liquor. The manufacturing method is as follows: selecting fresh, fat and no-mildew pod peppers, washing the pod peppers, draining out the pod peppers for later use, removing peel of the fresh raw ginger, washing the raw ginger, draining out the raw ginger for later use, and mixing and dissolving the liquor, the salt and repeseed oil for later use; then mixing the prepared pod peppers with the raw ginger, cutting the pod peppers and the raw ginger into blocks 5x5 millimeters in size, mixing the mixed solution made of the liquor, the salt and the repeseed oil with the minced pod pepper blocks, uniformly stirring the mixture, putting the mixture into a storage pit, and sealing the pit for fermentation; and finally conducting vacuum sterilization and packing on the fermented chili in small jars. The fermented chili prepared by the method is unique in taste, fresh and tasty. Pepper pulp does not separate from the pepper peel. The fermented chili contains no water and no additive, has a long shelf life, and is a green flavor snack and seasoning with an excellent mouth feel and taste.

Description

technical field [0001] The present invention relates to a kind of preparation method of food, especially a kind of preparation method of zinc selenium lees pepper. 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 in a wooden basin, cho...

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. It is thick, the chili meat and chili skin are easy to separate, the shelf life is short (usually 3 to 6 months), and the taste is not crispy, tender and fragrant; some manufacturers add preservatives to extend the shelf life of bad peppers, which is not green enough. Affect the health; in addition, adding a large amount of salt will not only be harmful to the health, but also inhibit the reproduction and fermentation of microorganisms during the preservation process, thereby affecting the conversion and decomposition of amino acids and sugars, resulting in poor taste and taste of bad peppers; moreover, The bad peppers made by the traditional method will precipitate a lot of water after being sealed and stored, and the bad peppers become "pickled peppers" in the sense

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