Agaric chilli shreds and processing method thereof

Abstract

The invention relates to the technical field of chilli shreds and provides agaric chilli shreds and a processing method thereof. The invention is composed of the following raw materials in parts by weight: 15 parts of Siping pepper, 2 parts of agaric, 1.3 parts of salt, 1.7 parts of garlic, 0.35 part of monosodium glutamate, 0.3 part of white sugar, 0.03 part of pepper, 4 parts of colza oil and 0.5 part of onion. The invention overcomes the defects of strong flavor and monotone nutrient component of traditional pepper products, contains unique nutrient components of agaric, and retains the health care efficacy of agaric; the invention presents a bright red date color, is transparent, black and shining, unctuous, glossy, fragrant, tasty; the invention has strong garlic flavor, rich oil flavor and sufficient jam flavor; the taste is slightly peppery, crispy, fresh and cool, and the taste is fine and smooth with the meat quality sense of pepper and the specific flavor of the product, thus being applicable to people of each age group to eat and strengthening market competitiveness.

Description

1. Technical Field

[0001] The invention relates to the technical field of pepper shreds, and is a fungus pepper shreds and a processing method thereof. 2. Background technology

[0002] The chili shreds currently sold in the market are made by making a sauce or cutting the chili into shreds, and add some condiments. The nutrient content is relatively monotonous, the taste of the chili is heavier, and the crowd is narrow and difficult to eat. Adapt to the increasingly competitive market needs. 3. Summary of the invention

[0003] The invention provides a fungus chili shreds and a processing method thereof, which overcomes the above-mentioned defects of the existing chili products that the nutrient components are monotonous and the chili taste is heavy.

[0004] One of the technical schemes of the present invention is realized as follows: a kind of fungus pepper shreds, which are composed of 15 parts by weight of Siping pepper, 2 parts by weight of fungus, 1.3 parts by weight of salt...

Examples

Embodiment 1

[0012] Example 1: The fungus pepper shreds are composed of 15 parts by weight of Siping pepper, 2 parts by weight of fungus shreds, 1.3 parts by weight of salt, 1.7 parts by weight of garlic, 0.35 parts by weight of monosodium glutamate, 0.3 parts by weight of raw materials. Parts by weight of white sugar, 0.03 parts by weight of Chinese pepper, 4 parts by weight of rapeseed oil, and 0.5 parts by weight of onions.

[0013] According to actual conditions, the weight part in Example 1 may be kilograms or other weight measurement units.

Embodiment 2

[0014] Example 2: The processing method of the fungus pepper shreds is carried out according to the following steps: first, the required amount of Siping pepper is selected and rinsed, blanched in water at a temperature of 30 to 65 degrees Celsius for 3 to 10 minutes, and then rinsed , Cut the pepper into shredded pepper by machine; soak and clean the required amount of fungus, then cut into shreds; then, the above-mentioned pepper shreds and fungus shreds and the required amount of salt, garlic, MSG, sugar, pepper, rapeseed Mix oil and onion and stir evenly to make fungus chili shreds.

[0015] In Example 2: The length of the pepper wire is preferably 3 to 6 cm, and the length of the fungus wire is preferably 3 to 6 cm.

1. Technical Field

[0001] The invention relates to the technical field of pepper shreds, and is a fungus pepper shreds and a processing method thereof. 2. Background technology

[0002] The chili shreds currently sold in the market are made by making a sauce or cutting the chili into shreds, and add some condiments. The nutrient content is relatively monotonous, the taste of the chili is heavier, and the crowd is narrow and difficult to eat. Adapt to the increasingly competitive market needs. 3. Summary of the invention

[0003] The invention provides a fungus chili shreds and a processing method thereof, which overcomes the above-mentioned defects of the existing chili products that the nutrient components are monotonous and the chili taste is heavy.

[0004] One of the technical schemes of the present invention is realized as follows: a kind of fungus pepper shreds, which are composed of 15 parts by weight of Siping pepper, 2 parts by weight of fungus, 1.3 parts by weight of salt...

Examples

Embodiment 1

[0012] Example 1: The fungus pepper shreds are composed of 15 parts by weight of Siping pepper, 2 parts by weight of fungus shreds, 1.3 parts by weight of salt, 1.7 parts by weight of garlic, 0.35 parts by weight of monosodium glutamate, 0.3 parts by weight of raw materials. Parts by weight of white sugar, 0.03 parts by weight of Chinese pepper, 4 parts by weight of rapeseed oil, and 0.5 parts by weight of onions.

[0013] According to actual conditions, the weight part in Example 1 may be kilograms or other weight measurement units.

Embodiment 2

[0014] Example 2: The processing method of the fungus pepper shreds is carried out according to the following steps: first, the required amount of Siping pepper is selected and rinsed, blanched in water at a temperature of 30 to 65 degrees Celsius for 3 to 10 minutes, and then rinsed , Cut the pepper into shredded pepper by machine; soak and clean the required amount of fungus, then cut into shreds; then, the above-mentioned pepper shreds and fungus shreds and the required amount of salt, garlic, MSG, sugar, pepper, rapeseed Mix oil and onion and stir evenly to make fungus chili shreds.

[0015] In Example 2: The length of the pepper wire is preferably 3 to 6 cm, and the length of the fungus wire is preferably 3 to 6 cm.