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Method for preparing non-inflamed glutinous rice cake chilies and application of non-inflamed glutinous rice cake chilies in hotpot condiment

A technology for glutinous rice pepper and hot pot base material, which is applied to the hot pot base material containing the glutinous rice cake chili, the preparation of glutinous rice glutinous rice pepper, and the field of glutinous rice glutinous rice pepper, and can solve the problems such as the deterioration of the flavor, color, texture and quality of the glutinous rice cake pepper product.

Active Publication Date: 2020-10-23
GUANGDONG HAITIAN INNOVATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the wetting process is applied to the pepper, it is then pounded and melted by the Ciba chili machine, resulting in a decline in the quality of the flavor, color and texture of the Ciba chili product.

Method used

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  • Method for preparing non-inflamed glutinous rice cake chilies and application of non-inflamed glutinous rice cake chilies in hotpot condiment
  • Method for preparing non-inflamed glutinous rice cake chilies and application of non-inflamed glutinous rice cake chilies in hotpot condiment
  • Method for preparing non-inflamed glutinous rice cake chilies and application of non-inflamed glutinous rice cake chilies in hotpot condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1 The effect of the size of chili block on the quality of Chiba chili

[0057] Pick Ervittia peppers, Gypsophila peppers, new generation peppers and sweet peppers for destemming, and remove moth-eaten, rotten peppers and low-quality peppers. Then wash with clean water to remove the silt and impurities on the surface of the pepper. After the above four kinds of peppers selected are proportioned according to the mass ratio of 3:2:2:1, they are equally divided into 4 parts and marked as groups A, B, C, and D, and are cut with shearing equipment respectively. Cut and cut into uniform pepper pieces of the following sizes. Group A: 0.1cm*0.1cm; Group B: 0.2cm*0.2cm; Group C: 0.6cm*0.6cm; Group D: 1.5cm*1.5cm.

[0058] Then add 4 times the quality of tap water to the materials of Groups A, B, C and D, stir them evenly and inoculate them with 3% (mass percentage) lactic acid bacteria seed liquid respectively, and let them stand for 5 hours at normal temperature. Th...

Embodiment 2

[0065] Example 2: Preparation example 1 of glutinous rice cake chili

[0066] Pick Ervittia peppers, Gypsophila peppers, new generation peppers and sweet peppers for destemming, and remove moth-eaten, rotten peppers and low-quality peppers. Then wash with clean water to remove the silt and impurities on the surface of the pepper. After the above-mentioned four kinds of peppers selected are proportioned according to the mass ratio of 3:2:2:1, they are dried for later use.

[0067] The above-mentioned selected and proportioned peppers are cut with a shearing device, and the peppers are cut into 0.5cm*0.5cm uniformly sized pepper pieces.

[0068] Then add 4 times the quality of tap water into the pepper pieces, stir them evenly, inoculate them with 1% (mass percentage) lactic acid bacteria seed liquid respectively, and cultivate them statically for 5 hours at room temperature. The lactic acid bacteria seed solution was prepared according to the conventional seed solution meth...

Embodiment 3

[0070] Example 3: Preparation example 2 of glutinous rice cake chili

[0071] Pick Ervittia peppers, Gypsophila peppers, new generation peppers and sweet peppers for destemming, and remove moth-eaten, rotten peppers and low-quality peppers. Then wash with clean water to remove the silt and impurities on the surface of the pepper. After the above-mentioned four kinds of peppers selected are proportioned according to the mass ratio of 3:2:2:1, they are dried for later use.

[0072] The above-mentioned selected and proportioned peppers are automatically cut with a cutting device, and the peppers are cut into 0.8cm*0.8cm uniformly sized pepper pieces.

[0073] Then add 4 times the quality of tap water into the pepper pieces, stir them evenly, inoculate them with 1.5% (mass percentage) lactic acid bacteria seed liquid respectively, and cultivate them statically at room temperature for 5 hours. The lactic acid bacteria seed solution was prepared according to the conventional see...

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Abstract

The invention relates to a method for preparing glutinous rice cake chilies. The method comprises the following steps of a) cutting chilies into chili blocks; b) mixing the chili blocks with water, inoculating lactic acid bacteria, and carrying out standing culture; c) adding table salt into a product obtained in the step b), and carrying out standing; and d) heating a product obtained in the stepc) to 90-95 DEG C, and keeping the temperature. The invention also relates to the glutinous rice cake chilies prepared by the method, and also relates to a hotpot condiment containing the glutinous rice cake chilies. The glutinous rice cake chilies prepared by the method are uniform in shaping, appropriate in particle size, soft and delicate in texture, soft in mouth feel, and mellow and harmonious in fragrance; and no dry and spicy feeling exists in the mouth, and the taste is soft. The hotpot condiment provided by the invention is not prominent in dry and spicy taste, soft in mouth feel andnot liable to cause inflammation.

Description

technical field [0001] The invention relates to the technical field of chili processing, in particular to a method for preparing chili with glutinous rice cakes, to chili glutinous rice cakes prepared by the method, and to a hot pot base material containing the chili glutinous rice cakes. Background technique [0002] As a traditional way of eating, hot pot is favored by more and more consumers, and the development of hot pot is inseparable from the development of hot pot base materials. The Sichuan-Chongqing hot pot base is a mixture made of animal oil, vegetable oil, salt, watercress, chili, pepper and other spices and umami agents, etc., after frying or boiling, reflecting the hemp, spicy, fresh and fragrant of hot pot. Among them, chili is used as the main ingredient. The traditional hot pot base is mainly made of dried chili and fried. After eating, consumers generally feel that the taste is not soft, greasy, and easy to "get angry". Dry tongue, dry and spicy taste is ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 童星黄小青周斌刘辉
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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