Preparation method of fermented chili

Abstract

The invention discloses a preparation method of fermented chili. The preparation method of the fermented chili in the scheme can be carried out with a needed device. The device comprises a frame, a rotating mechanism and an oil pan which are sequentially arranged from top to bottom; the rotating mechanism comprises a rotating shaft which is rotationally connected to the frame, and two rotating units which are oppositely arranged along the axial direction of the rotating shaft; each rotating unit comprises rotating frames and a plurality of rotating shell hemispheres; the rotating frames comprise splined sleeves connected to a rotating shaft spline and branches distributed on the splined sleeves uniformly in a circumferential direction; the rotating shell hemispheres are uniformly distributed on the branches; the rotating shell hemispheres are rotationally connecting to the branches, and rotating shell hemispheres of the two rotating units can be fitted together; and the splined sleeveand the rotating shaft can be locked through connecting pins. The method comprises the following steps: step 1, pretreatment; step 2, stir-frying and flavoring; and step 3, packaging. The method is convenient and practical.

Description

technical field [0001] The invention belongs to the field of pickles, and in particular relates to a method for preparing pickled peppers. Background technique [0002] Bad pepper is a kind of condiment in Yunnan, Guizhou and Sichuan. It uses fresh pepper, supplemented by ginger and garlic cloves, and is crushed repeatedly with a knife in a wooden basin to the size of rice grains. The ratio of 90:8:5:2:10 is put into an altar, covered and poured into the altar along the water to seal and ferment for more than 15 days, then it can be eaten as a seasoning or appetizer. However, the bad pepper needs to be processed to the semi-finished product and self-fermented at normal temperature to become a finished product, and the fermentation time is relatively long. If it is not handled well during the fermentation process, it is easy to produce rancidity, which greatly increases the processing, fermentation and storage costs of its mass production. If the semi-finished or finished pr...

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for preparing bad peppers, so as to solve the problems in the prior art that the production of appetizers is easy to go rancid, difficult to store, and difficult to apply to industrial scale production.

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