Fresh pickled chilli and method of making and using the same
A technology for soaking chili peppers and fresh red chili peppers, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of dull and dull color of peppers, discounted taste, unsatisfactory effect, etc., and achieves remarkable fresh-keeping effect, prolongs the shelf life, and is convenient for storage. effect on transport
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[0019] Example 1
[0020] Take 10 parts by weight of high-quality fresh red peppers as raw materials, cut off the peppers, clean and dry; poke 2 small holes in the peppers with a bamboo skewer, put them in a can, and set aside; put 1.4 parts by weight of salt Put in a wok, stir fry at 100°C for 20 minutes; then add 10 parts by weight of clean water; at the same time add brown sugar, Chinese prickly ash, star anise and grass fruit, wherein, the weight part of brown sugar is 0.2, the weight part of pepper is 0.02, and the star anise is 0.2. is 0.01, the grass fruit is 0.01, and the water is boiled for 5 minutes; then the resultant is poured into a jar with fresh chili peppers and sealed, and the required fresh chili peppers are obtained after 5 days.
[0021] The prepared fresh pickled peppers were stored at room temperature for 10 months, and were then inspected by the Product Quality Supervision and Inspection Institute of Yuxi City, Yunnan Province. The inspection results wer...
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[0023] Example 2
[0024] Except that the edible sugar is white sugar, the flavoring spice is 0.05 Chinese prickly ash, and other processes are the same as those in Example 1.
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[0025] Example 3
[0026] Repeat Example 1, with the following differences: take 12 parts by weight of high-quality fresh red peppers as raw materials, put 1.6 parts by weight of salt into a frying pan, and stir-fry at 110 ° C for 25 minutes; then add 8 parts by weight of clean water ; The weight part of brown sugar is 0.3, and the boiling time is 3 minutes.
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