CN102228213A - Imperial tribute chopped chili pepper and preparation method thereof - Google Patents
Imperial tribute chopped chili pepper and preparation method thereof Download PDFInfo
- Publication number
- CN102228213A CN102228213A CN2011101935582A CN201110193558A CN102228213A CN 102228213 A CN102228213 A CN 102228213A CN 2011101935582 A CN2011101935582 A CN 2011101935582A CN 201110193558 A CN201110193558 A CN 201110193558A CN 102228213 A CN102228213 A CN 102228213A
- Authority
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- China
- Prior art keywords
- ginger
- chili pepper
- sugar
- chopped chili
- preparation
- 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 7
- 241001247145 Sebastes goodei Species 0.000 title abstract 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 241000208293 Capsicum Species 0.000 claims description 18
- 239000001390 capsicum minimum Substances 0.000 claims description 18
- 241000234314 Zingiber Species 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 11
- 235000018927 edible plant Nutrition 0.000 claims description 5
- 239000010773 plant oil Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 239000008157 edible vegetable oil Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000035917 taste Effects 0.000 abstract description 2
- 240000007329 Zingiber officinale Species 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 3
- 230000000996 additive Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000003491 Skin Anatomy 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 244000038280 herbivores Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Abstract
The invention discloses an imperial tribute chopped chili pepper and a preparation method thereof. The chopped chili pepper is characterized by containing spices such as fresh chilies, salt, sugar, yellow wine, ginger, edible vegetable oil with high quality, and the like. The preparation method comprises the following steps of: (1) cleaning and drying the fresh chilies and the ginger; (2) chopping the fresh chilies and the ginger, putting seasonings such as the salt, the sugar, the yellow wine and the like and evenly stirring the mixture, and curing for 2-3h; and (3) frying the cured imperial tribute chopped chili pepper in a frying pan. The invention has the advantages as follows: after sugar and yellow wine is added into the chopped chili pepper, the chopped chili pepper is properly sweet and savory, tastes soft and can meet requirements of different customers; moreover, the edible chopped chili pepper is safer and can be stored for a long time at normal temperature because of no use of chemical additives.
Description
Technical field
The present invention relates to a kind of seasoned food and preparation method thereof, especially a kind of Yu Gong cuts green pepper and preparation method thereof.
Background technology
Existingly cut green pepper and generally adopt conventional method, through chopping, pickle, the seasoning production method, capsicum meat easily softens burnt rotting and capsicum piece skin and flesh is separated, also promising solution capsicum meat is easily softening burnt mashed, adopt labilizer, and repeatedly make the capsicum dehydration in the process of making, making the fragility of cutting green pepper keep long is the time, the traditional flavor of cutting green pepper does not change, and because the use of additive has also brought hidden danger for the edible safety of cutting green pepper.
Summary of the invention
Purpose of the present invention is exactly not change in order to overcome the traditional flavor of cutting green pepper, and because the use of additive has also brought the defective of hidden danger for the edible safety of cutting green pepper, and provide a kind of Yu Gong to cut green pepper and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Yu Gong cuts green pepper, it is characterized in that composition of raw materials is: multiple spices such as bright capsicum, salt, sugar, yellow rice wine, ginger kind of high-quality edible plant oil.
The weight proportion of each component is: capsicum 800～1000 grams, salt 50～70 grams, sugar 80～100 grams, yellow rice wine 30～50 grams, ginger 30～40 grams.
Its preparation method is:
The first step cleans up airing with bright capsicum, ginger;
Second step, bright capsicum, ginger are cut carefully, put into evenly stirring behind salt, sugar, the yellow rice wine, pickled then 2～3 hours;
In the 3rd step, put into the high-quality herbivore and fry with the thing oil cauldron.
The invention has the beneficial effects as follows after adding sugar and yellow rice wine, the ester perfume (or spice) of yellow rice wine, sweet-smelling is very harmonious with the fragrance of dish, be used for culinary art and not only be the dish flavouring, and volatilize by ethanol, the intrinsic fragrance of food induced evaporate, dish is suffused an exquisite fragrance all around, the fragrance of having a full house also contains multiple polysaccharose substance and various vitamin in the yellow rice wine, have very high nutritive value, be used for culinary art and can increase delicate flavour, make dish have the strong flavour of fragrance, make the taste of cutting green pepper sweet salty moderate, mouthfeel is soft, can satisfy different clients' requirement, and owing to do not use chemical addition agent, it is safer to make edible Yu Gong cut green pepper, and the following holding time of normal temperature is long.
The specific embodiment
Embodiment one
Get bright capsicum 1000 grams, clean up airing; Get ginger 40 grams, clean up airing; Then bright capsicum is cut into fritter in small, broken bits; Ginger is cut into fritter in small, broken bits, then bright capsicum and ginger are put into container, pour 60 gram salt, 100 gram sugar into, 50 gram yellow rice wine evenly stir, and pickle then 2～3 hours, take out then.Pour an amount of kind of high-quality edible plant oil into and edible oil is heated in the pot, the green pepper of cutting that will pickle is then put into oil cauldron and fries, because deep fat fries, at high temperature sterilizes, make cut green pepper at normal temperatures the holding time long.
Embodiment two
Get bright capsicum 800 grams, clean up airing; Get ginger 30 grams, clean up airing; Then capsicum is cut and be fine into fritter; Ginger cut be fine into fritter, then capsicum and ginger are put into container, pour 50 gram salt, 80 gram sugar into, 30 gram yellow rice wine evenly stir, and pickle then 2～3 hours, take out then.Pour an amount of kind of high-quality edible plant oil into and edible oil is heated in the pot, the green pepper of cutting that will pickle is then put into oil cauldron and fries, because deep fat fries, at high temperature sterilizes, make cut green pepper at normal temperatures the holding time long.
Claims (3)
1. a Yu Gong cuts green pepper, it is characterized in that composition of raw materials is: multiple spices such as bright capsicum, salt, sugar, yellow rice wine, ginger, kind of high-quality edible plant oil.
2. a kind of Yu Gong according to claim 1 cuts green pepper, it is characterized in that the weight proportion of each component is:
Bright capsicum 800～1000 grams, salt 50～70 grams, sugar 80～100 grams, yellow rice wine 30～50 grams, ginger 30～40 grams.
3. a Yu Gong cuts the preparation method of green pepper, it is characterized in that:
The first step cleans up airing with bright capsicum, ginger;
Second step, bright capsicum, ginger are cut carefully, put into spices such as salt, sugar, yellow rice wine evenly after the stirring, pickled 2～3 hours;
In the 3rd step, put into the kind of high-quality edible plant oil pot and fry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101935582A CN102228213A (en) | 2011-07-12 | 2011-07-12 | Imperial tribute chopped chili pepper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101935582A CN102228213A (en) | 2011-07-12 | 2011-07-12 | Imperial tribute chopped chili pepper and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102228213A true CN102228213A (en) | 2011-11-02 |
Family
ID=44840849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101935582A Pending CN102228213A (en) | 2011-07-12 | 2011-07-12 | Imperial tribute chopped chili pepper and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102228213A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381966A (en) * | 2014-10-28 | 2015-03-04 | 贵州李记食品有限公司 | Fermented chili |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442086A (en) * | 2003-04-03 | 2003-09-17 | 南昌大学 | Fresh and brittle chopped pepper and its preparation process |
| CN101444291A (en) * | 2008-12-19 | 2009-06-03 | 李金兰 | Preparation method of chili paste |
| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of chopped chili pepper |
-
2011
- 2011-07-12 CN CN2011101935582A patent/CN102228213A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442086A (en) * | 2003-04-03 | 2003-09-17 | 南昌大学 | Fresh and brittle chopped pepper and its preparation process |
| CN101444291A (en) * | 2008-12-19 | 2009-06-03 | 李金兰 | Preparation method of chili paste |
| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of chopped chili pepper |
Non-Patent Citations (4)
| Title |
|---|
| 《各地风味菜》 20050131 王慧良 剁椒酱的制法 第73页 1-3 , * |
| 《时尚菜肴调味料配方》 20020930 赵国梁 剁椒 第29页 1-3 , * |
| 《特色味汁制作》 20060229 贾中金 剁椒酱 第120页 1-3 , * |
| 《自制风味菜》 20070131 许军 剁椒 第64页 1-3 , * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381966A (en) * | 2014-10-28 | 2015-03-04 | 贵州李记食品有限公司 | Fermented chili |
| CN104381966B (en) * | 2014-10-28 | 2016-08-17 | 贵州李记食品有限公司 | A kind of grain capsicum |
| CN109043479A (en) * | 2018-07-26 | 2018-12-21 | 山东鲁味调味品有限公司 | A kind of peppery thick chilli sauce and preparation method thereof suddenly |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111102 |