CN102228213A - Imperial tribute chopped chili pepper and preparation method thereof - Google Patents

Imperial tribute chopped chili pepper and preparation method thereof Download PDF

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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
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CN
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
Application number
CN2011101935582A
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Chinese (zh)
Inventor
胡传海
吴军红
Original Assignee
胡传海
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 胡传海 filed Critical 胡传海
Priority to CN2011101935582A priority Critical patent/CN102228213A/en
Publication of CN102228213A publication Critical patent/CN102228213A/en
Pending legal-status Critical Current

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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

A kind of Yu Gong cuts green pepper and preparation method thereof
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.
CN2011101935582A 2011-07-12 2011-07-12 Imperial tribute chopped chili pepper and preparation method thereof Pending CN102228213A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20111102