Production and processing technology for off-tree chilies
A processing technology and pepper technology, applied in the field of Xiashu pepper production and processing technology, can solve the problems of resource waste, Xiashu pepper not being well recycled and the like, and achieve the effects of reducing emissions, avoiding waste of production resources, and having a spicy taste.
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Embodiment 1
[0018] Embodiment 1, a kind of pepper production and processing technique for descending trees comprises the following steps:
[0019] (1) selected chili peppers with no impurities, no disease spots and no rot;
[0020] (2) Cut the handles of selected chili peppers, wash and drain the water, then fry in a wok at 128°C for 45 minutes, cool and take out for later use;
[0021] (3) Stir edible salt and water in a ratio of 1:5 by weight, mix and boil for 3-5 minutes, cool and filter the supernatant to obtain the first seasoning liquid; Pour cinnamon bark, fragrant leaves, tea leaves and edible oil into a frying pan at 136°C according to the ratio of parts by weight 1.5:2:0.5:0.3:0.5:1:4 and fry for 20 minutes, cool and filter to get the supernatant to obtain No. Second seasoning liquid: stirring and mixing soy sauce, citric acid, chicken essence and honey according to the ratio of parts by weight 1:0.03:0.05:0.5 to obtain the third seasoning liquid;
[0022] (4) Stir and mix the...
Embodiment 2
[0025] Embodiment 2, a kind of pepper production and processing technique for descending trees, comprises the following steps:
[0026] (1) selected chili peppers with no impurities, no disease spots and no rot;
[0027] (2) Cut the handles of selected chili peppers, wash and drain the water, then fry in a wok at 128°C for 45 minutes, cool and take out for later use;
[0028] (3) Stir edible salt and water in a ratio of 1:5 by weight, mix and boil for 3-5 minutes, cool and filter the supernatant to obtain the first seasoning liquid; Pour cinnamon bark, fragrant leaves, tea leaves and edible oil into a frying pan at 136°C according to the ratio of parts by weight 1.5:2:1:0.3:0.5:1:4 and fry for 20 minutes, cool and filter to get the supernatant to obtain the first Second seasoning liquid: stirring and mixing soy sauce, citric acid, chicken essence and honey according to the ratio of parts by weight 1:0.03:0.05:0.5 to obtain the third seasoning liquid;
[0029] (4) Stir and mi...
Embodiment 3
[0032] Embodiment 3, a kind of pepper production and processing technique for descending trees, comprises the following steps:
[0033] (1) selected chili peppers with no impurities, no disease spots and no rot;
[0034] (2) Cut the handles of selected chili peppers, wash and drain the water, then fry in a wok at 128°C for 45 minutes, cool and take out for later use;
[0035] (3) Stir edible salt and water in a ratio of 1:5 by weight, mix and boil for 3-5 minutes, cool and filter the supernatant to obtain the first seasoning liquid; Pour cinnamon bark, fragrant leaves, tea leaves and edible oil into a frying pan at 136°C in a ratio of 1.5:2:0.3:0.3:0.5:1:4 by weight and fry for 20 minutes, cool and filter to get the supernatant to obtain the first Second seasoning liquid: stirring and mixing soy sauce, citric acid, chicken essence and honey according to the ratio of parts by weight 1:0.03:0.05:0.5 to obtain the third seasoning liquid;
[0036] (4) Stir and mix the chili pepp...
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