Salted flour-mixed hot pepper and preparation method thereof

Abstract

The invention discloses salted flour-mixed hot pepper and a preparation method thereof and relates to the technical field of food processing. The salted flour-mixed hot pepper includes 25-30 jin of hot pepper, 60 jin of corn flour, about 0.5 jin of garlic, about 0.5 jin of ginger, and 5-10 jin of enzyme. The enzyme is prepared from 25-35 parts of bitter gourd, 20-30 parts of Chinese water chestnut, 5-10 parts by weight of aloe, 1-2 parts by weight of a material named as Chinese characters 'Hanbiwen' by the inventor, 1-5 parts by weight of oligosaccharide, 1-5 parts by weight of honey and 5-15parts by weight of composite microbe powder. Addition of table salt to a high salt concentration is not needed in a fermentation process, and rich metabolites are generated through functions of the composite microbe powder, and therefore, a fermented finished product is safe, healthy, and pure and rich in fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bream chili and a preparation method thereof. Background technique [0002] The bream pepper is also called the bream golden pepper, bream sea pepper, and bream Guangjiao. The production method is: remove the stalks of the fresh red pepper and wash them, drain the water, chop them into fine foams with a guillotine, add salt and mix well, then add corn noodles and mix well (Some also mix pepper, orange peel and other seasonings). Put it into a clean jar, cover it with vegetable leaves, then clamp it tightly with bamboo slices, then put it upside down in a basin, add water, let it seal and ferment, and the finished product will be obtained in about a month. Chili pepper is the mother dish of many bream dishes, and it is the mother of bream dishes. It can be used as a single dish or processed into many bream dishes. [0003] Chinese Patent No. CN103125899B discloses a pr...

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Problems solved by technology

[0003] Chinese Patent No. CN103125899B discloses a processing method of slag sea pepper, which is processed by mixing corn flour, fresh pepper, salted vegetables, vegetable oil, salt, Chinese prickly ash, ginger, pepper, shiitake mushrooms, garlic, and monosodium glutamate. Adding a large amount of salt to the food can easily lead to a large amount of nitrite in the finished product, which is potentially carcinogenic; secondly, the fresh pepper, ginger, pepper, garlic, etc. contained in it are all hot ingredients, which are easy to get angry and cause discomfort to the human body. Furthermore, natural fermentation is adopted, the stability of fermentation conditions is poor, the process is uncontrollable, and the fermentation product is uncertain, resulting in unstable product properties and low safety, which is not suitable for industrialized large-scale production

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