Preparation method or technological process of chopped Zhang shugang chili

Abstract

The invention discloses a preparation method or a technological process of chopped Zhang shugang chili. The preparation method or the technological process comprises the steps as follows: S1, taking 5-10 parts of camellia oil, 20-35 parts of hot pepper, 40-50 parts of dried Chinese prickly ash, 5-12 parts of tomatoes, 10-20 parts of fresh ginger, 8-13 parts of minced garlic, 6-8 parts of sugar, 3-5 parts of monosodium glutamate, 2-7 parts of table salt, 0.15-0.5 part of wild chrysanthemum flowers, 0.8-1.5 parts of radish, 1-3 parts of shallot, 2-5 parts of rice vinegar, 1-5 parts of cooked sesame, 0.5-5 parts of yellow wine, 0.8-1.5 parts of baijiu, 1-3 parts of soybeans, 1-2 parts of coriander, 1-2 parts of garlic, 2-6 parts of starch and 1-3 parts of apples. Breakage of cell membranes ofthe chopped Zhang shugang chili prepared by the preparation method is avoided during preparation, the crisp taste and flavor of the Zhang shugang chili are guaranteed, the shelf life is long, the cost is low, the preparation process is convenient, the Zhang shugang chili is lower in cost than existing chopped chili and has high nutrients, the processing efficiency is high, so that the preparationmethod of the chopped chili can quickly grab market share on a large scale.

Description

technical field [0001] The invention relates to the technical field of preparation of Zhangshugang hot pepper, in particular to a preparation method or process flow of Zhangshugang hot pepper. Background technique [0002] Chopped pepper, also known as chopped pepper, jar pepper, seven sisters chopped pepper, seven-star pepper chopped pepper, is a kind of chili product that can be eaten directly, which is made of red fresh seven sisters pepper and salt. It tastes spicy and salty. The taste is on the heavy side. [0003] Chopped chili is a specialty food in Guizhou, which can be eaten out of the altar or used as a condiment for cooking. Generally speaking, authentic Guizhou chopped peppers are anhydrous and oily, dark red in color, and not sour in taste. Only in Xiangxi, especially in the southwestern part of Hunan, the chopped peppers have a sour taste with local characteristics, because Xiangxi people "don't like spicy food" and "don't eat it without sour". Therefore, th...

AI Technical Summary

Problems solved by technology

[0004] Today’s Zhangshugang Chopped Pepper tends to cause cell membrane rupture during the preparation process, which affects the crisp taste and flavor of Chopped Pepper, and browns, which affects the taste and sensory perception. The shelf life is short, the cost is high, and the preparation process is complicated. Low preparation efficiency