CN101095498A - method for making hot pepper can - Google Patents
method for making hot pepper can Download PDFInfo
- Publication number
- CN101095498A CN101095498A CNA200610045224XA CN200610045224A CN101095498A CN 101095498 A CN101095498 A CN 101095498A CN A200610045224X A CNA200610045224X A CN A200610045224XA CN 200610045224 A CN200610045224 A CN 200610045224A CN 101095498 A CN101095498 A CN 101095498A
- Authority
- CN
- China
- Prior art keywords
- preparation
- chilli
- add
- peanut oil
- capsicum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a process for making pepper cans, which consists of washing fresh pimiento, drying and mincing into powder, pickling, charging peanut oil, mashed garlic, refined white sugar and minced beef, frying, canning and sterilizing.
Description
Technical field
The invention belongs to a kind of preparation method of tinned food, particularly a kind of preparation method of chilli can food.
Background technology
Capsicum is rich in vitamin, and chili seasoning is of a great variety, but only has saline taste and pungent mostly, lacks other local flavors.
Summary of the invention
The purpose of this invention is to provide a kind of unique flavor, nutritious chilli can food.Its preparation method is as follows:
1, fresh pimiento is removed the base of a fruit, clean up, rub behind the draining.
2, in the capsicum of rubbing, add the salt tinning of 8%-15%, seal and pickle.
3, the capsicum of pickling is put into pot, add beef end, 8-10% the common frying 8-10 of white granulated sugar minute of mashed garlic, the 20-30% of peanut oil, the 6-8% of capsicum weight 120-150%.
4, pack into while hot and seal in the bottle, high temperature sterilization gets final product.
Embodiment
1, fresh pimiento 100 grams is removed the base of a fruit, clean up, rub behind the draining.
2, in the capsicum of rubbing, add 10 gram salt tinnings, seal and pickle.
3, the capsicum of pickling is put into pot, adding capsicum weight 12 gram peanut oil, 7 gram mashed garlic, 25 gram beef ends, 10 restrain the common frying of white granulated sugars 10 minutes.
4, pack into while hot and seal in the bottle, high temperature sterilization gets final product.
Claims (3)
1, a kind of preparation method of chilli can, be with bright red hot pepper clean, auxiliary material fryings such as airing is twisted into broken end, pickle, add peanut oil, mashed garlic, white granulated sugar, beef end, the tinning sterilization gets final product.
2, the preparation method of chilli can according to claim 1 is characterized in that the capsicum of rubbing is packed in the container, add the salt of 8%-15% after, seal fermentation.
3, the preparation method of chilli can according to claim 1, it is characterized in that tinning before, add auxiliary material fryings such as peanut oil, mashed garlic, white granulated sugar, beef end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610045224XA CN101095498A (en) | 2006-06-27 | 2006-06-27 | method for making hot pepper can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610045224XA CN101095498A (en) | 2006-06-27 | 2006-06-27 | method for making hot pepper can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101095498A true CN101095498A (en) | 2008-01-02 |
Family
ID=39009765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200610045224XA Pending CN101095498A (en) | 2006-06-27 | 2006-06-27 | method for making hot pepper can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095498A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415433A (en) * | 2011-12-07 | 2012-04-18 | 席跃久 | Canned colored bell pepper and carrot in syrup |
| CN102754816A (en) * | 2012-07-19 | 2012-10-31 | 遵义民生辣椒产业有限公司 | Method for processing freshness retaining chili sauce |
| CN106072212A (en) * | 2016-07-18 | 2016-11-09 | 贵州省黄平县乐源旅游特色食品有限公司 | Hmong's flavor stirs fry in oil the processing method of soup dish of salting down |
-
2006
- 2006-06-27 CN CNA200610045224XA patent/CN101095498A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415433A (en) * | 2011-12-07 | 2012-04-18 | 席跃久 | Canned colored bell pepper and carrot in syrup |
| CN102754816A (en) * | 2012-07-19 | 2012-10-31 | 遵义民生辣椒产业有限公司 | Method for processing freshness retaining chili sauce |
| CN106072212A (en) * | 2016-07-18 | 2016-11-09 | 贵州省黄平县乐源旅游特色食品有限公司 | Hmong's flavor stirs fry in oil the processing method of soup dish of salting down |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101828677B (en) | Convenient rice food and manufacturing method thereof | |
| CN101647554A (en) | Processing method for instant non-fried fungus | |
| CN101647586A (en) | Method for making mutton soup | |
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN105011234A (en) | Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature | |
| CN106983130A (en) | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce | |
| CN102396731A (en) | Method for making pork-chicken patties | |
| CN105167007A (en) | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature | |
| CN102246846A (en) | Production line for producing canned fish | |
| KR101420387B1 (en) | tteokgalbi using processed food and for preparing same | |
| CN104305237A (en) | Garlic-fragrant dried beef and processing method thereof | |
| CN101416749A (en) | Fish-flavored shredded pork making method | |
| CN101209114A (en) | Process technique for flavouring mussel meat food | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN101095498A (en) | method for making hot pepper can | |
| CN102132908A (en) | Ready-to-eat canned shellfish and processing method thereof | |
| CN104323285A (en) | Making method of soft yak meat can | |
| CN102150870A (en) | Method for making fillet foods | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN111213845A (en) | Preparation method of marinated duck | |
| CN107927722B (en) | Preserved vegetable and braised meat sauce and preparation method thereof | |
| CN102266030A (en) | Series flavor kohlrabi and pickling method thereof | |
| CN104686969A (en) | Sour murraya euchrestifolia processing method | |
| CN101653269A (en) | Method for making spicy fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |