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Preparation method of fried stir-fried chopped chilli

A technology of chopped peppers and stir-frying is applied in the field of preparation of stir-fried chopped pepper sauce, which can solve the problem of low crispness of stir-fried chopped peppers, and achieve the effects of unique flavor, rich sauce fragrance and high pepper crispness.

Inactive Publication Date: 2018-12-28
CHENGDU YINGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the low crispness of stir-fried chopped peppers currently on the market, the applicant specially made the following research:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Preparation of fresh chili minced: the fresh chili is selected, cleaned after removal of impurities, and chopped for use;

[0046] (2) Ingredients: take 50kg of crushed fresh pepper by weight percentage, add 8kg of salt, 18kg of white wine, 6kg of garlic granules, 6kg of ginger granules, and 12kg of water, and mix evenly to obtain the mixed ingredients for use;

[0047] (3) Fermentation: add the mixed ingredients into the jar, add 2kg of brewer's yeast, 1kg of Lactobacillus plantarum and 0.4kg of Lactobacillus campylobacter, and fully ferment for 45 days after sealing to obtain the original fragrant chopped pepper;

[0048] (4) Stir-frying ingredients: heat 20kg of rapeseed oil to 200°C, add 50kg of original fragrant chopped peppers and fry for 7.5 minutes, then add 10kg of tempeh and fry for 7.5 minutes, then add 10kg of maltose syrup and fry for 5 minutes, and finally add 0.50 of monosodium glutamate. kg, vinegar 1.5kg, pepper powder 1.5kg, pickled pepper 5kg, pic...

Embodiment 2

[0051](1) Preparation of fresh chili minced: the fresh chili is selected, cleaned after removal of impurities, and chopped for use;

[0052] (2) Ingredients: take 50kg of crushed fresh pepper by weight percentage, add 8kg of salt, 18kg of white wine, 6kg of garlic granules, 6kg of ginger granules, and 12kg of water, and mix evenly to obtain the mixed ingredients for use;

[0053] (3) Fermentation: add the mixed ingredients into the jar, add 2kg of brewer's yeast, 1kg of Lactobacillus plantarum and 0.4kg of Lactobacillus campylobacter, and fully ferment for 30 days after sealing to obtain the original fragrant chopped pepper;

[0054] (4) Stir-frying ingredients: heat 20kg of rapeseed oil to 200°C, add 50kg of original fragrant chopped pepper and fry for 10 minutes, then add 10kg of tempeh and fry for 10 minutes, then add 10kg of maltose syrup and fry for 5 minutes, and finally add 0.50 of monosodium glutamate. kg, vinegar 1.5kg, pepper powder 1.5kg, pickled pepper 5kg, pickled...

Embodiment 3

[0057] (1) Preparation of fresh chili minced: the fresh chili is selected, cleaned after removal of impurities, and chopped for use;

[0058] (2) Ingredients: take 50kg of crushed fresh pepper by weight percentage, add 8kg of salt, 18kg of white wine, 6kg of garlic granules, 6kg of ginger granules, and 12kg of water, and mix evenly to obtain the mixed ingredients for use;

[0059] (3) Fermentation: add the mixed ingredients into the jar, add 2kg of brewer's yeast, 1kg of Lactobacillus plantarum and 0.4kg of Lactobacillus campylobacter, and fully ferment for 60 days after sealing to obtain the original fragrant chopped pepper;

[0060] (4) Stir-frying ingredients: Heat 20kg of rapeseed oil to 200°C, add 50kg of original fragrant chopped peppers and fry for 5 minutes, then add 10kg of tempeh and fry for 5 minutes, then add 10kg of maltose syrup and fry for 5 minutes, and finally add 0.50 of MSG kg, vinegar 1.5kg, pepper powder 1.5kg, pickled pepper 5kg, pickled ginger 1.5kg and ...

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Abstract

The invention discloses a preparation method of fried stir-fried chopped chilli sauce. The method includes dosing 50% of fresh crushed chilli, 8% of salt, 18% of white wine, 6% of garlic grains, 6% ofginger grains and 12% of water, adding brewing yeast with the dosage being 2% of that of mixed ingredients, lactobacillus plantarum with the dosage being 1% of that of the mixed ingredients and lactobacillus curvatus with the dosage being 0.4% of that of the mixed ingredients for sealing and fermentation to obtain original flavor chopped chilli; frying the mixture with auxiliary materials to obtain the stir-fried chopped chilli. According to the method, composite microbial groups are adopted to ferment the mixed ingredients; the produced ethanol and organic acid can effectively inhibit continued production of acid gas; at the same time, the reproduction of coliform groups is restrained without antiseptic treatment, and the shelf life is up to 6 months. In addition, the sir-fried chopped chilli has low salt content, unique flavor, rich sauce and crispy flavor, and the preparation process is simple and more in line with the concepts pursed by of modern human health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of stir-fried chopped pepper sauce. Background technique [0002] Chopped pepper is a special seasoning made of fresh peppers, supplemented with salt, ginger, garlic and other ingredients. Its characteristics are that it not only retains the crispy and spicy taste of fresh peppers, but also has the unique flavor of fermented products. [0003] CN103750227A discloses a production process of bagged chopped peppers, which belongs to the technical field of food processing, and includes desalting of raw materials, mixing ingredients, sealing and fermenting, sterilizing packaging bags, filling, pasteurizing the product and cooling it in time, rubbing Clean the bag body, label and other steps. In the present invention, brewer's yeast is added to ferment the chopped peppers and ingredients, so that the brewer's yeast can better taste into the chopped pepper raw mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 吴昌建
Owner CHENGDU YINGYU FOOD
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