Preparation method of fermented chili

A technology of bad peppers and equipment, which is applied in the field of preparation of bad peppers, can solve the problems of easy rancidity of appetizers, difficulty in application, and difficult storage, and achieve the effects of moderate saltiness, reduced processing, and easy storage

Inactive Publication Date: 2018-02-16
YUQING COUNTY TOAST FLAVOR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation method of fermented chili
  • Preparation method of fermented chili

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example one:

[0019] Basically figure 1 Shown as follows: a hot pepper preparation device, comprising a frame, a rotating mechanism and an oil pan arranged from top to bottom. The rotating mechanism includes a rotating shaft connected to the frame and two rotating units arranged oppositely along the axis of the rotating shaft. The rotating unit includes a rotating frame 21 and a number of rotating shell 10 hemispheres, wherein the rotating frame 21 includes a spline sleeve connected with the rotating shaft spline and branches evenly distributed on the spline sleeve in the circumferential direction, and the rotating shell 10 hemispheres are evenly distributed on the branches, The hemisphere of the rotating shell 10 and the branch are rotatably connected with the two rotating units. The hemisphere of the rotating shell 10 can be fitted, and the spline sleeve and the rotating shaft can be locked by a connecting pin, such as figure 2 As shown, the hemisphere of the rotating ...

Example Embodiment

[0026] Embodiment two:

[0027] The difference from the first embodiment is only:

[0028] The formula of the raw materials is: vegetable oil 20Kg, pickled pepper 15Kg, pickled ginger 0.5Kg, old ginger 0.05Kg, Chinese pepper 0.05Kg, peanut 3.5Kg, white sesame 0.05Kg, olive wine 0.1Kg, white sugar 0.3Kg.

Example Embodiment

[0029] Example three:

[0030] The difference from the first embodiment is only:

[0031] The formula of the raw materials is: vegetable oil 22Kg, pickled pepper 16Kg, pickled ginger 0.7Kg, ginger 0.08Kg, Chinese pepper 0.06Kg, peanut rice 3.6Kg, white sesame 0.07Kg, olive wine 0.13Kg, white sugar 0.36Kg.

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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...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L19/20A23B7/10
CPCA23B7/10A23L19/20A23L27/10
Inventor 戴建忠
Owner YUQING COUNTY TOAST FLAVOR FOOD
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