CN101438819A - Method for processing pepper sauce - Google Patents

Abstract

The invention relates to a method for manufacturing a condiment, particularly to a method for manufacturing a green sauce pepper. The technological process of the method includes that peppers are selected; stalks of the peppers are removed; holes are pricked on the peppers; the peppers are salted in a cylinder; the peppers are taken out and then poured into the cylinder again; saline water is exhausted, and the peppers are steeped by soy sauce; and then finished products are obtained. The sauce pepper is as good as soy sauce or fermented soybean paste, and has high nutritive value; the sauce pepper contains nutritional components such as protein, fat, vitamin B2, vitamin C, carotene and the like which are beneficial to people; and the sauce pepper is not only nutritive, but also is an integration of saline taste, pungent taste and sweet taste.

Description

A kind of method for processing pepper sauce

Technical field

The present invention relates to a kind of preparation method of flavouring, particularly a kind of method for processing pepper sauce.

Background technology

The pungency component of capsicum has about 0.001～0.002% approximately.Suitably eat and to obtain sterilization in insulation, the intestines, promote effects such as appetite.The popular chilli powder that carries of nearest Japanese young woman, this is because capsicim can effectively promote lipolysis and prevent obesity.Sauce cayenne is not only nutritious, and is mutually harmonious the forming of salty peppery sweet three flavors, is unique in the world particular foodstuff.And continually develop by ancestors' wisdom, so it is of a great variety.Through the science authentication, sauce cayenne is not second to soy sauce or salty sauce, and its nutritive value is very outstanding.Contain the nutritional labeling that protein, fat, vitamin B2, vitamin C, carrotene etc. are of value to us in the sauce cayenne.

Summary of the invention

Technological process handle → bundle hole → salted → inverted engine → drop salt solution soy sauce bubble → the finished product of selecting materials → go.

Primary raw material capsicum, salt, soy sauce.

Equipment apparatus scissors, cylinder, awl.

Preparation method is chosen a little bit smaller green capsicum, cuts the green pepper handle and is pricked 4～5 holes at green pepper handle place, so that salt solution infiltrates.Add the ratio of 13.5 kilograms of salt in per 50 kilograms of capsicums, capsicum is put in the cylinder of cleaning in advance, adorn one deck capsicum, spread one deck salt, behind the full cylinder that salts down, along cylinder along salt solution that to inject 15 kilograms of Baume degrees inward be 180Be.Since inverted engine every day twice in second day, during inverted engine salt solution kicked up so that dispel the heat and impel salt to dissolve.After 1 week inverted engine every day once, the 15 days capsicums of salting down are pulled out after becoming green, the drop water that desalts is poured in another clean empty cylinder, with per 50 kilograms of capsicums with the ratio of 25 kilograms in three grades of soy sauce again row marinade, and press weight, stain steeped 15 days pepper sauce.

The specific embodiment

Preparation method is chosen a little bit smaller green capsicum, cuts the green pepper handle and is pricked 4～5 holes at green pepper handle place, so that salt solution infiltrates.Add the ratio of 13.5 kilograms of salt in per 50 kilograms of capsicums, capsicum is put in the cylinder of cleaning in advance, adorn one deck capsicum, spread one deck salt, behind the full cylinder that salts down, along cylinder along salt solution that to inject 15 kilograms of Baume degrees inward be 180Be.Since inverted engine every day twice in second day, during inverted engine salt solution kicked up so that dispel the heat and impel salt to dissolve.After 1 week inverted engine every day once, the 15 days capsicums of salting down are pulled out after becoming green, the drop water that desalts is poured in another clean empty cylinder, with per 50 kilograms of capsicums with the ratio of 25 kilograms in three grades of soy sauce again row marinade, and press weight, stain steeped 15 days pepper sauce.

Claims (1)

1. A kind of preparation method of soy milk vermicelli is characterized in that

   Primary raw material: capsicum, salt, soy sauce,

   Technological process: the handle of selecting materials → go → bundle hole → salted → inverted engine → drop salt solution soy sauce bubble → finished product.