Pickled hot pepper flouring and its preparing process

A technology of bad pepper and seasoning, which is applied in the field of bad pepper seasoning and its production technology, can solve the problems of high cost, complicated processing technology, and many raw materials, and achieve the effect of low cost, simple process and long growth period

Inactive Publication Date: 2002-02-06
苏玺州 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it uses fresh peppers and solves the technical problem of not adding preservatives, it uses too many raw materials, complicated processing technology and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] Weigh the raw materials (kg) according to the following ratio:

[0028] Fresh red pepper 80 ginger 15 cooking wine 1.5 pepper powder 0.5

[0029] Peanuts 5 Salt 15 MSG 5 Salad Oil 20

[0030] Sesame oil 5

[0031] The production process is as follows:

[0032] 1. Remove the stems of fresh peppers and wash them;

[0033] 2. Use a cutter to cut the fresh chili into 0.5-1 cm pieces;

[0034] 3. Cut old ginger into granules less than 0.5 cm;

[0035] 4. Put the cut fresh peppers into the jar, first mix the peppers with 5 kg of salt and marinate for 4 hours, then remove the salted pepper water, then pour the ginger into the jar, and add salt 10 Put the kilogram into the tank, mix well, add the cooking wine, seal it with salad oil, seal the plastic cloth on the top of the tank, let the raw materials in the tank produce a chemical reaction through the seal, and form natural fermentation. The fermentation time is 4 and a half months;

[0036] 5. Make peanuts

[0037] Fry salt in an...

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PUM

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Abstract

A pickled hot pepper is prepared from fresh hot pepper as main raw material, ginger, wine, Chinese prickly ash, peanut, table salt, gourmet powder, salad oil and sesame oil through picking and natural fermentation. Its advantages are rich nutrients, smell and hot taste and low cost.

Description

Technical field: [0001] The invention relates to an edible condiment, in particular a seasoning of fermented pepper and its preparation process. Background technique: [0002] At present, although there are many edible condiments, there are very few chili condiments made from bright red peppers. Most of them are made with dried chili and then dried and crushed. After eating this chili condiment, people feel that it is dry, poor in taste, single in taste, and less nutritious. With the improvement of people's material living standards, people's requirements for condiments have also increased. They no longer pursue pure spiciness, but also require certain nutrition, and pay more attention to the original flavor. The Chinese patent discloses a "seafood chili sauce", which is made of red fresh chili as the main raw material, adding 14 kinds of auxiliary materials such as broad beans, sesame, sesame oil, chicken fat, and sea rice. Although it uses fresh peppers and also solves the tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 苏玺州任德兴
Owner 苏玺州
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