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.

Inactive Publication Date: 2021-03-02
贵州苗幺娘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies of the prior art, the present invention provides a production and processing technology of shrunken peppers, which effectively solves the problem that the existing shrunken peppers cannot be well recycled, resulting in waste of resources

Method used

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  • Production and processing technology for off-tree chilies
  • Production and processing technology for off-tree chilies

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a production and processing technology for of off-tree chilies, and belongs to the technical field of chili food processing. The technology comprises the following steps: (1) carefully choosing off-tree chilies without impurities, disease spots and rot; (2) cutting off stems of carefully selected off-tree chilies, performing cleaning, draining, stir-frying and cooling, andtaking out the chilies for later use; (3) preparing a first seasoning liquid, a second seasoning liquid and a third seasoning liquid; (4) preparing a first mixture and a second mixture; (5) preparinga third mixture, and performing sealing, pickling and fermentation; and (6) after the fermentation is finished, chopping and bottling the chilies, and performing sterilizing, sealing and warehousing.The method makes use of a large amount of off-tree chilies on strike, improves the utilization ratio of the resources, thus avoids the waste of the production resources, and effectively solves the problems that: off-tree chilies in the prior art are not well recycled, and the resource waste is caused.

Description

technical field [0001] The invention relates to the technical field of chili food processing, in particular to a production and processing technology of shrub chili. Background technique [0002] Pepper is a plant of the genus Capsicum in the family Solanaceae; Hot pot is popular everywhere, and chili is deeply loved by people. Pickled sour peppers are a home-cooked dish, often used in cooking, and are very popular among diners. Capsicum is an annual or perennial herbaceous plant. When the pepper tree grows to the end, the output will be greatly reduced. The pepper grows very slowly and the individual is small. We call it "lower tree pepper". Part of the pepper tree is usually pulled out. The tree is buried in the land as a whole for subsequent crop planting; since it is not well recycled at present, it causes a particularly large problem of waste. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention provides a production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10A23L5/10A23L29/00A23B7/154
CPCA23B7/154A23V2002/00A23L5/10A23L19/20A23L27/10A23L29/03A23V2250/1614A23V2250/032A23V2200/15A23V2200/10A23V2200/14
Inventor 张文富
Owner 贵州苗幺娘食品有限公司
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