Flavored pepper and preparation method thereof

A technology of chili and flavor, applied in the field of flavored chili and its production, can solve the problems of lack of food fragrance, influence of taste organs, and influence on health, and achieve the effect of reducing the sense of spiciness, pure taste, and simple and easy-to-operate production method

Inactive Publication Date: 2018-10-09
六枝特区舰航种养殖场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in order to pursue the diversification of taste, some manufacturers add a lot of flavoring agents to increase the taste. Although it can enhance the spicy feeling of chili, it does not have the real fragrance emitted by food materials, and most of the flavoring agents will affect the taste organs of the human body. , thereby affecting the health of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flavor chili, comprising the following raw materials in parts by weight: 8 kg of small sharp peppers with a water content of 3%, 2 kg of pure rapeseed oil, 0.5 kg of glutinous rice flour, and 0.5 kg of fermented bean curd with a water content of 85%; its preparation method, Include the following steps:

[0024] 1) Selection: Choose small sharp peppers that are ruddy in color, free from insect eyes, mildew, and intact;

[0025] 2) Cleaning and dust removal: Use a dust collector or a dust-free cloth to remove the dust on the surface of the pepper, so that there is no dust on the surface of the pepper;

[0026] 3) Cutting: cut off the stalks of the small peppers, and cut the small peppers in an oblique shape, and cut each pepper into 2 to 3 triangular strips;

[0027] 4) Mixing material: Stir the fermented bean curd into fermented bean curd emulsion, then stir the cut small sharp peppers and fermented bean curd emulsion evenly to moisten the surface of the small sharp p...

Embodiment 2

[0031] A flavor chili, comprising the following raw materials in parts by weight: 10 kg of small sharp peppers with a water content of 4%, 3.5 kg of tea fruit oil, 2 kg of glutinous rice flour, 2 kg of fermented bean curd with a water content of 83%, 0.1 kg of monosodium glutamate, and 0.1 kg of chicken essence 1. Sesame 1kg; Its preparation method comprises the following steps:

[0032] 1) Selection: Choose small sharp peppers that are ruddy in color, free from insect eyes, mildew, and intact;

[0033] 2) Cleaning and dust removal: Use a dust collector or a dust-free cloth to remove the dust on the surface of the pepper, so that there is no dust on the surface of the pepper;

[0034] 3) Cutting: cut off the stalks of the small peppers, and cut the small peppers in an oblique shape, and cut each small pepper into 2 to 3 triangular strips;

[0035] 4) Mixing material: Stir the fermented bean curd into fermented bean curd emulsion, then stir the cut small sharp peppers and ferm...

Embodiment 3

[0040] A flavor chili, comprising the following raw materials in parts by weight: 12 kg of chili with a water content of 5%, 5 kg of pure rapeseed oil, 10 kg of glutinous rice flour, 10 kg of fermented bean curd with a water content of 85%, 1 kg of monosodium glutamate, 1 kg of chicken essence, and 3 kg of sesame ; Its preparation method comprises the following steps:

[0041] 1) Selection: choose peppers that are ruddy in color, free from insect eyes, mildew, and in good condition;

[0042] 2) Cleaning and dust removal: Use a dust collector or a dust-free cloth to remove the dust on the surface of the pepper, so that there is no dust on the surface of the pepper;

[0043] 3) Cutting: cut off the stalks of the peppers, and cut the peppers obliquely, and cut each pepper into 2 to 3 triangle strips;

[0044] 4) Mixing material: Stir the fermented bean curd into fermented bean curd emulsion, then stir the trimmed peppers and fermented bean curd emulsion evenly to moisten the sur...

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PUM

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Abstract

The invention relates to flavored pepper and a preparation method thereof, and belongs to the technical field of food processing. The flavored pepper is prepared from the following raw materials in parts by weight: 8 to 12 parts of pepper, 2 to 5 parts of oil, 0.5 to 10 parts of glutinous rice flour, and 0.5 to 10 parts of fermented bean curd. The preparation method at least comprises the following steps: 1) selection; 2) cleaning and dust removal; 3) cutting; 4) mixing; and 5) frying. The flavored pepper has unique flavor, tastes delicious and crisp with moderate pungency, has pure taste andgood mouthfeel, is unlikely to go soft due to moisture absorption, has long storage time, can be eaten directly when people drink, have a meal or eats beef or mutton with rice noodles, is rich in nutrients, is free of or has little aginomoto and chicken essence, does not affect human health and thus is very popular with people.

Description

technical field [0001] The invention relates to flavor pepper and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Chili is a common condiment, and it is eaten more in Yunnan, Guizhou, and Sichuan. There are many ways to make chili. According to different production processes, it is mainly divided into chili powder, glutinous rice cake chili, bad chili, etc., but the above-mentioned chili is used for cooking or dipped in water for seasoning. Basically, it cannot be eaten alone. It's chili powder and Ciba chili. Its eating method is relatively single and the flavor is not unique enough. In order to enrich the way of eating chili peppers and increase the flavor of chili peppers, tender chili peppers can be boiled and dried and then fried to crisp. The fried chili peppers can be eaten directly as a side dish. It absorbs moisture and loses its original taste and flavor. In addition, in order to pursue the divers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/01A23L19/05
Inventor 付文兰
Owner 六枝特区舰航种养殖场
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