CN101283769A - Red pepper food and its preparation method using salted fresh red pepper as main material - Google Patents
Red pepper food and its preparation method using salted fresh red pepper as main material Download PDFInfo
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- CN101283769A CN101283769A CNA2008100240955A CN200810024095A CN101283769A CN 101283769 A CN101283769 A CN 101283769A CN A2008100240955 A CNA2008100240955 A CN A2008100240955A CN 200810024095 A CN200810024095 A CN 200810024095A CN 101283769 A CN101283769 A CN 101283769A
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Abstract
The invention discloses a chili food containing pickled chili as major ingredient. The raw materials in weight proportion are as follows: 4000-6000 g of pickled chili, 500-1000 g of Cayenne chili, 3000-6000 g of vegetable oil, 20-50 g of garlic, 2-3 g of potassium sorbate, 2-3 g of sodium benzoate, 30-100 g of table salt, 30-60 g of monosodium glutamate, 20-50 g of chicken essence and 30-100 g of salted black bean. The chili food is made from the above raw materials by a certain processing method. The chili food has unique formulation, mellow taste and pleasant fragrance and retains nutrients of fresh chili.
Description
Technical field
The invention belongs to capsicum deep processing field, be specifically related to a kind of chilli food and preparation method,
Background technology
Capsicum contains abundant vitamin C and trace element, can strengthen people's muscle power, alleviates fatigue, improves a poor appetite, and helps digest, and can control heart disease and crown artery sclerosis, reduces cholesterol; Contain more polyphenoils, anti-cancer and other chronic diseases can make respiratory smooth in advance, in order to treatment cough flu.All is very important food in China capsicum in many areas, even does not have it just can't go with rice.Chilli food is many at present makes with chilli, and vitamin C loss abundant in the capsicum is bigger.Though and the food of making of bright capsicum has kept a large amount of vitamin Cs, is difficult for long preservation.
Summary of the invention
The purpose of this invention is to provide a kind of is the edible capsicum product and the preparation method of major ingredient with the salted fresh red pepper.
The raw material and the weight proportion of chilli food of the present invention are as follows:
Salted fresh red pepper: 4000-6000g, millet green pepper: 500-1000g, vegetable oil: 3000-6000g, garlic: 20-50g, potassium sorbate: 2-3g, Sodium Benzoate: 2-3g, edible salt: 30-100g; Monosodium glutamate: 30-60g, chickens' extract: 20-50g, fermented soya bean: 30-100g.
The raw material preferable amount of chilli food of the present invention is as follows:
Salted fresh red pepper: 4000-5000g, millet green pepper: 600-1000g, vegetable oil: 3000-5000g, garlic: 40-50g, potassium sorbate: 2-2.5g, Sodium Benzoate: 2-2.5g, edible salt: 60-100g, monosodium glutamate: 40-60g, chickens' extract: 30-50g, fermented soya bean: 50-100g.
Chilli food its preparation method of the present invention is:
1, the preparation of major ingredient: salted fresh red pepper cleaning and chopping, garlic peeling cleaning and chopping, the chopping of millet green pepper;
2, major ingredient mixes: salted fresh red pepper and millet green pepper are put into bucket, vegetable oil is heated to 100 ℃, adds garlic, after waiting to endure out garlic taste, pour a barrel interior stirring and evenly mixing simultaneously into;
3, the preparation of auxiliary material and mixing: get suitable quantity of water, add potassium sorbate and Sodium Benzoate and be stirred well to its dissolving; It is standby that other gets monosodium glutamate, chickens' extract, fermented soya bean, edible salt;
4, mixing of major ingredient and auxiliary material: above-mentioned major ingredient that mixes and mixed accessories are mixed, and after preliminary the stirring,, add standby monosodium glutamate, chickens' extract, fermented soya bean, edible salt and abundant mixing;
5, can: pour bottle placer into and carry out can;
6, high-temperature sterilization: the good product of can is put into autoclave, be heated to 121 ℃ and kept 15 minutes.
The chilli food that the present invention developed is to be primary raw material with the salted fresh red pepper, the compatibility uniqueness, and aromatic strongly fragrant, genuine, the long times of aftertaste of green pepper has kept the nutrition in the salted fresh red pepper preferably.
The specific embodiment
Embodiment 1
1, the preparation of major ingredient: 5000g salted fresh red pepper cleaning and chopping, 20g garlic peeling cleaning and chopping, the chopping of 500g millet green pepper, 3000g edible vegetable oil;
2, major ingredient mixes: salted fresh red pepper and millet green pepper are put into bucket, and vegetable oil is heated to 100 ℃, adds garlic, after waiting to endure out garlic taste, pour a barrel interior stirring and evenly mixing simultaneously into;
3, the preparation of auxiliary material and mixing: get suitable quantity of water, add 2.5g food-grade potassium sorbate and 2.5g food-grade Sodium Benzoate and be stirred well to its dissolving; It is standby that other gets 30g monosodium glutamate, 20g chickens' extract, 30g fermented soya bean, 30g edible salt;
4, mixing of major ingredient and auxiliary material: with the above-mentioned major ingredient that mixes and mixed accessories merges and after preliminary the stirring,, add 30g monosodium glutamate, 20g chickens' extract, 30g fermented soya bean, 30g edible salt and abundant mixing;
5, pour bottle placer into and carry out can;
6, high-temperature sterilization: the good product of can is put into autoclave, be heated to 121 ℃ and kept 15 minutes.
Embodiment 2
1, the preparation of major ingredient: 4000g salted fresh red pepper cleaning and chopping, 30g garlic peeling cleaning and chopping, the chopping of 600g millet green pepper, 5000g edible vegetable oil;
2, major ingredient mixes: salted fresh red pepper and millet green pepper are put into bucket, and vegetable oil is heated to 100 ℃, adds garlic, after waiting to endure out garlic taste, pour a barrel interior stirring and evenly mixing simultaneously into;
3, the preparation of auxiliary material and mixing: get suitable quantity of water, add 2g food-grade potassium sorbate and 2g food-grade Sodium Benzoate and be stirred well to its dissolving; It is standby that other gets 50g monosodium glutamate, 30g chickens' extract, 50g fermented soya bean, 50g edible salt;
4, mixing of major ingredient and auxiliary material: with the above-mentioned major ingredient that mixes and mixed accessories merges and after preliminary the stirring,, add 50g monosodium glutamate, 30g chickens' extract, 50g fermented soya bean, 50g edible salt and abundant mixing;
5, pour bottle placer into and carry out can;
6, high-temperature sterilization: the good product of can is put into autoclave, be heated to 121 ℃ and kept 15 minutes.
Embodiment 3
1, the preparation of major ingredient: 5700g salted fresh red pepper cleaning and chopping, 50g garlic peeling cleaning and chopping, the chopping of 1000g millet green pepper, 6000g edible vegetable oil;
2, major ingredient mixes: salted fresh red pepper and millet green pepper are put into bucket, and vegetable oil is heated to 100 ℃, adds garlic, after waiting to endure out garlic taste, pour a barrel interior stirring and evenly mixing simultaneously into;
3, the preparation of auxiliary material and mixing: get suitable quantity of water, add 2.5g food-grade potassium sorbate and 2.5g food-grade Sodium Benzoate and be stirred well to its dissolving; It is standby that other gets 60g monosodium glutamate, 50g chickens' extract, 100g fermented soya bean, 100g edible salt;
4, mixing of major ingredient and auxiliary material: with the above-mentioned major ingredient that mixes and mixed accessories merges and after preliminary the stirring,, add 60g monosodium glutamate, 50g chickens' extract, 100g fermented soya bean, 100g edible salt and abundant mixing;
5, pour bottle placer into and carry out can;
6, high-temperature sterilization: the good product of can is put into autoclave, be heated to 121 ℃ and kept 15 minutes.
Claims (3)
1, a kind of is the chilli food of main material with the salted fresh red pepper, it is characterized in that used raw material and weight proportion thereof are: salted fresh red pepper: 4000-6000g, millet green pepper: 500-1000g, vegetable oil: 3000-6000g, garlic: 20-50g, potassium sorbate: 2-3g, Sodium Benzoate: 2-3g, edible salt: 30-100g, monosodium glutamate: 30-60g, chickens' extract: 20-50g, fermented soya bean: 30-100g.
2, according to the described chilli food of claim, it is characterized in that used raw material and weight proportion thereof are: salted fresh red pepper: 4000-5000g, millet green pepper: 600-1000g, vegetable oil: 3000-5000g, garlic: 40-50g, potassium sorbate: 2-2.5g, Sodium Benzoate: 2-2.5g, edible salt: 60-100g, monosodium glutamate: 40-60g, chickens' extract: 30-50g, fermented soya bean: 50-100g.
3, chilli food according to claim 1, its preparation method is as follows:
(1), the preparation of major ingredient: salted fresh red pepper cleaning and chopping, garlic peeling cleaning and chopping, the chopping of millet green pepper;
(2), major ingredient mixes: salted fresh red pepper and millet green pepper are put into bucket, vegetable oil is heated to 100 ℃, adds garlic, after waiting to endure out garlic taste, pour a barrel interior stirring and evenly mixing simultaneously into;
(3), the preparation and the mixing of auxiliary material: get suitable quantity of water, add potassium sorbate and Sodium Benzoate and be stirred well to its dissolving; It is standby that other gets monosodium glutamate, chickens' extract, fermented soya bean, edible salt;
(4), major ingredient mixes with auxiliary material: above-mentioned major ingredient that mixes and mixed accessories are mixed, and after preliminary the stirring,, add standby monosodium glutamate, chickens' extract, fermented soya bean, edible salt and abundant mixing;
(5), can: pour bottle placer into and carry out can;
(6), high-temperature sterilization: the good product of can is put into autoclave, be heated to 121 ℃ and kept 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100240955A CN101283769A (en) | 2008-04-28 | 2008-04-28 | Red pepper food and its preparation method using salted fresh red pepper as main material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100240955A CN101283769A (en) | 2008-04-28 | 2008-04-28 | Red pepper food and its preparation method using salted fresh red pepper as main material |
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| Publication Number | Publication Date |
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| CN101283769A true CN101283769A (en) | 2008-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008100240955A Pending CN101283769A (en) | 2008-04-28 | 2008-04-28 | Red pepper food and its preparation method using salted fresh red pepper as main material |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617809B (en) * | 2009-07-27 | 2010-12-08 | 长沙坛坛香调料食品有限公司 | Seasoning hot pepper for steaming fish and processing method thereof |
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103300352A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Red capsicum frutescens sauce and production method thereof |
| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN106107671A (en) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | A kind of preparation technology of seasoning peeled capsicum and products thereof |
| CN106262646A (en) * | 2016-08-30 | 2017-01-04 | 新平何礼食品有限公司 | Mixing chili seasoning and preparation method thereof |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110692992A (en) * | 2019-11-08 | 2020-01-17 | 刘钧毅 | Preparation method of universal pickled pepper seasoning |
-
2008
- 2008-04-28 CN CNA2008100240955A patent/CN101283769A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617809B (en) * | 2009-07-27 | 2010-12-08 | 长沙坛坛香调料食品有限公司 | Seasoning hot pepper for steaming fish and processing method thereof |
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103300352A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Red capsicum frutescens sauce and production method thereof |
| CN103315279A (en) * | 2013-07-08 | 2013-09-25 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| CN103315279B (en) * | 2013-07-08 | 2015-01-21 | 文山华博贸易有限责任公司 | Millet chilli sauce and production method thereof |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN103932126B (en) * | 2014-03-18 | 2016-03-30 | 无为县老兵坛子食品有限公司 | A kind of factory formula of hot millet |
| CN105767986A (en) * | 2016-04-07 | 2016-07-20 | 林丽 | Preparation method of fermented green pointed chillies and preparation method of seasoning composition containing chopped chillies |
| CN106107671A (en) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | A kind of preparation technology of seasoning peeled capsicum and products thereof |
| CN106262646A (en) * | 2016-08-30 | 2017-01-04 | 新平何礼食品有限公司 | Mixing chili seasoning and preparation method thereof |
| CN109123589A (en) * | 2018-07-26 | 2019-01-04 | 山东鲁味调味品有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110692992A (en) * | 2019-11-08 | 2020-01-17 | 刘钧毅 | Preparation method of universal pickled pepper seasoning |
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