Processing technology of chili product

Abstract

The invention discloses a processing technology of a chili product. The processing technology includes the following steps that (1) material preparation is performed, specifically, fresh chili is washed and drained for standby use, and tomatoes are washed and peeled for standby use; (2) cooking is performed, specifically, the chili and the tomatoes are steamed separately for standby use; (3) crushing is performed, specifically, ginger and garlic are added to the steamed chili and tomatoes and mixed uniformly and then crushed; (4) seasoning is performed, specifically, sugar, salt, chicken essence and an antiseptic are added to the crushed mixture and mixed uniformly; and (5) bottling and sterilization are performed, specifically, the prepared chili is subjected to vacuum bottling and then sterilized under high pressure at 121 DEG C for 15-30min. According to the processing technology of the chili product, the chili product is prepared by steaming, the addition of oil and fat is eliminated, and the chili product is more in line with the life habits and concepts of modern people. The prepared chili product has flexible eating methods, a unique flavor and the spicy and slightly sour taste of chili, is convenient to carry, and is suitable for home and travel.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of chili products. Background technique

[0002] Chili is an important part of people's daily diet, especially in the southwest region. Capsaicin is rich in capsaicin, and capsaicin can be used as a stomachic agent, which can promote appetite and improve digestion. Capsaicin also has a significant inhibitory effect on Bacillus cereus and Bacillus subtilis. Capsicum can stimulate the taste receptors of the human tongue . Reflexively causes blood pressure to rise. It has been reported abroad that after 3 weeks of eating food with red pepper as condiment, free hydrocortisone in plasma can be significantly increased, excretion in urine can also increase, and fibrinolytic activity can also be reduced. But now there are fewer types of chili products, and most of them are deep-fried, with high oil content, which does not meet the dietary co...

Examples

Embodiment 1

[0016] A processing technology for chili products, comprising the following steps:

[0017] (1) Preparation: Wash the fresh peppers, drain the water for later use, wash the tomatoes and peel them for later use;

[0018] (2) Cooking: Steam the peppers and tomatoes separately for later use;

[0019] (3) Crush: Add ginger and garlic to the steamed peppers and tomatoes, mix well and smash;

[0020] (4) Seasoning: Add sugar, salt, chicken essence, and preservatives to the crushed mixture, stir evenly, and add preservatives in strict accordance with national standards;

[0021] (5) Bottling and sterilization: Vacuum bottle the prepared peppers, and then autoclave at 121°C for 15-30min.

[0022] For the convenience of peeling, the tomatoes are peeled by boiling the tomatoes in boiling water for 1-10 seconds, then soaking them in ice water at 0-5°C for 5-10 seconds, taking them out, and tearing off the skin.

[0023] In order to ensure the taste of the pepper, the ratio of the pepp...

Embodiment 2

[0026] A processing technology for chili products, comprising the following steps:

[0027] (1) Preparation: Wash the fresh peppers, drain the water for later use, wash the tomatoes and peel them for later use;

[0028] (2) Cooking: Steam the peppers and tomatoes separately for later use;

[0029] (3) Crush: Add ginger and garlic to the steamed peppers and tomatoes, mix well and smash;

[0030] (4) Seasoning: Add sugar, salt, chicken essence, and preservatives to the crushed mixture, stir evenly, and add preservatives in strict accordance with national standards;

[0031] (5) Bottling and sterilization: Vacuum bottle the prepared peppers, and then autoclave at 121°C for 15-30min.

[0032] For the convenience of peeling, the tomatoes are peeled by boiling the tomatoes in boiling water for 1-10 seconds, then soaking them in ice water at 0-5°C for 5-10 seconds, taking them out, and tearing off the skin.

[0033] In order to ensure the taste of the pepper, the ratio of the pepp...

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of chili products. Background technique

[0002] Chili is an important part of people's daily diet, especially in the southwest region. Capsaicin is rich in capsaicin, and capsaicin can be used as a stomachic agent, which can promote appetite and improve digestion. Capsaicin also has a significant inhibitory effect on Bacillus cereus and Bacillus subtilis. Capsicum can stimulate the taste receptors of the human tongue . Reflexively causes blood pressure to rise. It has been reported abroad that after 3 weeks of eating food with red pepper as condiment, free hydrocortisone in plasma can be significantly increased, excretion in urine can also increase, and fibrinolytic activity can also be reduced. But now there are fewer types of chili products, and most of them are deep-fried, with high oil content, which does not meet the dietary co...

Examples

Embodiment 1

[0016] A processing technology for chili products, comprising the following steps:

[0017] (1) Preparation: Wash the fresh peppers, drain the water for later use, wash the tomatoes and peel them for later use;

[0018] (2) Cooking: Steam the peppers and tomatoes separately for later use;

[0019] (3) Crush: Add ginger and garlic to the steamed peppers and tomatoes, mix well and smash;

[0020] (4) Seasoning: Add sugar, salt, chicken essence, and preservatives to the crushed mixture, stir evenly, and add preservatives in strict accordance with national standards;

[0021] (5) Bottling and sterilization: Vacuum bottle the prepared peppers, and then autoclave at 121°C for 15-30min.

[0022] For the convenience of peeling, the tomatoes are peeled by boiling the tomatoes in boiling water for 1-10 seconds, then soaking them in ice water at 0-5°C for 5-10 seconds, taking them out, and tearing off the skin.

[0023] In order to ensure the taste of the pepper, the ratio of the pepp...

Embodiment 2

[0026] A processing technology for chili products, comprising the following steps:

[0027] (1) Preparation: Wash the fresh peppers, drain the water for later use, wash the tomatoes and peel them for later use;

[0028] (2) Cooking: Steam the peppers and tomatoes separately for later use;

[0029] (3) Crush: Add ginger and garlic to the steamed peppers and tomatoes, mix well and smash;

[0030] (4) Seasoning: Add sugar, salt, chicken essence, and preservatives to the crushed mixture, stir evenly, and add preservatives in strict accordance with national standards;

[0031] (5) Bottling and sterilization: Vacuum bottle the prepared peppers, and then autoclave at 121°C for 15-30min.

[0032] For the convenience of peeling, the tomatoes are peeled by boiling the tomatoes in boiling water for 1-10 seconds, then soaking them in ice water at 0-5°C for 5-10 seconds, taking them out, and tearing off the skin.

[0033] In order to ensure the taste of the pepper, the ratio of the pepp...