A kind of bream chili and preparation method thereof

Abstract

The invention discloses a bream chili and a preparation method thereof, which relate to the technical field of food processing and specifically include the following components: 25-30 catties of pepper, 60 catties of corn flour, about 0.5 catties each of garlic and ginger, 5-10 catties of enzyme, The enzyme is made from the following raw materials in parts by weight: 25-35 parts of bitter gourd, 20-30 parts of water chestnut, 5-10 parts of aloe, 1-2 parts of hanbiwen, 1-5 parts of oligosaccharide, and 1-5 parts of honey parts, 5 to 15 parts of compound bacteria powder. The bream pepper prepared by the invention does not need to add high-concentration salt in the fermentation process, and produces abundant metabolites through the action of the compound bacterial powder, so the fermented finished product is safe and healthy, with pure and strong aroma.

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...

AI Technical Summary

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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