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Production method of peanut preserved chilies

A production method and a technology of chili peppers are applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., and can solve the problems of easy to get angry, single nutrition, and spicy taste of chili peppers.

Inactive Publication Date: 2019-08-23
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pickled bream chili has a spicy taste, is easy to get angry after eating, and has a single nutrition, which makes many people give up eating this delicious dish, which greatly limits the promotion and popularization of this dish

Method used

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  • Production method of peanut preserved chilies

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Effect test

Embodiment 1

[0033] The present embodiment provides a kind of preparation method of peanut bream chili, comprising the following steps:

[0034](1) Preparation of raw materials: Weigh the following raw materials by weight for later use: 100 parts of sticky rice, 60 parts of red pepper, 20 parts of peanut, 15 parts of lotus root, 8 parts of watercress, 5 parts of pumpkin, 4 parts of cucumber, 3 parts of grapefruit, 18 parts of cooking wine and 3 parts of table salt; among them, Douban is made by the following method: first wash the soybeans and soak them in warm water at 32°C for 2 hours, remove and drain the water, put them in a steamer, steam them until cooked, and cool them after they are out of the pot To 28°C, mix Aspergillus oryzae; then spread a layer of dry lotus leaves on the dustpan, put the soybeans mixed with Aspergillus oryzae on the dry lotus leaves, then spread a layer of mulberry leaves, and place the dustpan at 26°C Ferment for 12 days to obtain fermented soybeans; crush fr...

Embodiment 2

[0044] The present embodiment provides a kind of preparation method of peanut bream chili, comprising the following steps:

[0045] (1) Preparation of raw materials: Weigh the following raw materials by weight for later use: 120 parts of sticky rice, 72 parts of red pepper, 30 parts of peanut, 20 parts of lotus root, 12 parts of watercress, 7 parts of pumpkin, 7 parts of cucumber, 6 parts of grapefruit, 22 parts of cooking wine and 6 parts of table salt; among them, Douban is made by the following method: first wash the soybeans and soak them in warm water at 35°C for 2.5 hours, take them out and drain them, put them in a steamer and steam them until they are cooked, take them out of the pot and cool them To 30°C, mix Aspergillus oryzae; then spread a layer of dry lotus leaves on the dustpan, put the soybeans mixed with Aspergillus oryzae on the dry lotus leaves, then spread a layer of mulberry leaves, and place the dustpan at 27°C Ferment for 14 days to obtain fermented soybe...

Embodiment 3

[0055] The present embodiment provides a kind of preparation method of peanut bream chili, comprising the following steps:

[0056] (1) Preparation of raw materials: Weigh the following raw materials by weight for later use: 150 parts of sticky rice, 85 parts of red pepper, 40 parts of peanut, 25 parts of lotus root, 16 parts of watercress, 10 parts of pumpkin, 9 parts of cucumber, 8 parts of grapefruit, 30 parts of cooking wine and 9 parts of table salt; among them, Douban is made by the following method: first wash the soybeans and soak them in warm water at 38°C for 3 hours, take them out and drain them, put them in a steamer and steam them until they are cooked, take them out of the pot and cool them To 32°C, mix Aspergillus oryzae; then spread a layer of dry lotus leaves on the dustpan, put the soybeans mixed with Aspergillus oryzae on the dry lotus leaves, then spread a layer of mulberry leaves, and place the dustpan at 28°C Ferment for 16 days to obtain fermented soybea...

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Abstract

The invention provides a production method of peanut preserved chilies, and relates to the technical field of food machining. The production method of the peanut preserved chilies, which is provided by the invention, comprises the following steps of: (1) preparation of raw materials; (2) preparation of a fruit and vegetable mixture; (3) preparation of lotus root starch; (4) preparation of chili flakes; (5) preparation of rice flour; (6) mixing; (7) sealing fermentation; (8) machining and seasoning; (9) packaging and checking. According to the invention, if the peanut preserved chilies adopt the special production method provided by the invention, effects of each food material can be played to the greatest extent; the prepared peanut preserved chilies are slightly spicy and acidulous in taste, have slight fragrance of lotus leaves in smell, are soft inside with a crispy crust, are the perfect combination of color, aroma and taste, promote the appetite, are full of nutriments, are difficult to get inflamed, are not added with any preservative, do not need to be subjected to the sterilization step, and are safe to eat, cost-saving, and valuable to popularize and produce.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for preparing peanut bream chili. [0003] 【Background technique】 [0004] Pepper has been used as a vegetable and condiment for hundreds of years. In my country, Hunan cuisine belongs to the non-spicy cuisine. The bream pepper marinated with red pepper and rice flour has always been a special dish of the Tujia people in Northwest Hunan. It is sour. Spicy and delicious, appetizing and healthy food, it is very popular among local people. However, the traditional pickled bream chili has a pungent taste, is easy to get angry after eating, and has a single nutrition, which makes many people give up eating this delicious dish, which greatly limits the promotion and popularization of this dish. [0005] In view of the above problems, the present application improves the formula and production process of traditional bream chili. [0006] 【Content of invention】 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L25/00A23L19/10A23L7/10A23L33/105A23L11/00A23L27/20A23L5/20A23L33/00A23L11/50
CPCA23L19/20A23L19/01A23L25/20A23L19/10A23L7/10A23L33/105A23L27/20A23L5/20A23L33/00A23V2002/00A23L11/50A23V2200/318A23V2200/32A23V2200/30A23V2250/21
Inventor 贺梁琼黄志鹏吴海宁熊发前唐秀梅蒋菁刘菁钟瑞春唐荣华韩柱强
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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