CN102599454A - Spicy chopped hot pepper - Google Patents
Spicy chopped hot pepper Download PDFInfo
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- CN102599454A CN102599454A CN2011104089716A CN201110408971A CN102599454A CN 102599454 A CN102599454 A CN 102599454A CN 2011104089716 A CN2011104089716 A CN 2011104089716A CN 201110408971 A CN201110408971 A CN 201110408971A CN 102599454 A CN102599454 A CN 102599454A
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Abstract
The invention discloses spicy chopped hot pepper which consists of the following raw materials in parts by mass: 100 parts of fresh hot pepper, 35 to 45 parts of edible oil, 16 to 24 parts of soybean paste, 23 to 27 parts of salt, 14 to 16 parts of garlic, 8 to 12 parts of ginger, and 4 to 6 parts of Sichuanese pepper corn. A making method for the spicy chopped hot pepper comprises the following steps of: raw material treatment: removing stems and residues from the fresh hot pepper, peeling the garlic and the ginger, cleaning with water, draining, cutting the fresh hot pepper into strips with the lengths of 1 to 3 millimeters, and cutting the garlic and the ginger into fine slices; stir-frying and chopping: boiling the edible oil over mild fire to the temperature between 110 and 120 DEG C, putting the soybean paste, the garlic slices, the ginger slices and the Sichuanese pepper corn in, adding the hot pepper strips and the edible salt when the garlic slices are light yellow by stir-frying, and stir-frying over big fire till medium cooling; and bottling and sterilization: filling the stir-fried chopped hot pepper into a sterilized glass bottle, sealing, heating for 10 to 12 hours in a steam box of 100 DEG C, taking out, and cooling to normal temperature.
Description
Technical field
The present invention relates to a kind of daily seasoned food, particularly a kind of is that main flavoring fragrant peppery cut green pepper with capsicum.
Background technology
Cut green pepper generally be meant with after the bright capsicum fragmentation by fermentation, add the food of tinning storage after the flavor enhancement.Cut green pepper liking with the good to eat consumers in general of obtaining of its delicious flavour.Existing to cut the green pepper production cycle longer, and general all more than 7 days, the product fragility retention time is shorter; Generally in 30 days; Capsicum meat is prone to softeningly to stick with paste mashedly, can't make capsicum skin and flesh keep one, and the green pepper of cutting of existing technology has secondary fermentation and produces spoiled situation and take place in storage in addition.
Summary of the invention
The objective of the invention is to overcome the prior art deficiency, provide that a kind of perfume (or spice) is peppery cuts green pepper, it has nutrition and seasoning takes into account, without sweat, with short production cycle, the product fragility retention time is long, shelf life is long characteristics.
The present invention realizes through following approach.
A kind of perfume (or spice) is peppery cuts green pepper; It is characterized in that being made up of the raw material of following mass parts: 100 parts in bright capsicum, edible oil 35-45 part, soya sauce 16-24 part, salt 23-27 part, garlic 14-16 part, ginger 8-12 part, zanthoxylum powder 4-6 part, its preparation method comprises the steps:
(1) raw material is handled: bright capsicum is gone the handle slagging-off, with garlic, ginger peeling, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape;
(2) green pepper is cut in frying: edible oil is burnt to 110-120 ℃ with temperature, put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry from the garlic sheet littlely when yellow, add capsicum bar, edible salt, big fire is fried to medium well and is got final product;
(3) bottling sterilization: will (2) fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 10-12 minute, taking-up was cooled to normal temperature and gets final product.
Described a kind of perfume (or spice) is peppery cuts green pepper, it is characterized in that being made up of the raw material of following mass parts: 100 parts in bright capsicum, edible oil 38-42 part, soya sauce 18-22 part, salt 24-26 part, garlic 14-15 part, ginger 8-10 part, zanthoxylum powder 4-5 part.
A kind of perfume (or spice) of the present invention is peppery, and to cut the green pepper composition of raw materials reasonable, taken into account the dual requirements of nutritive value and seasoning.It has adopted will cut green pepper and fry fast to medium well and add the short time sterilization process; Make cutting green pepper product fragility and can keeping more than 12 months of making; Capsicum meat can not soften, stick with paste mashed in 12 months of shelf life, and capsicum skin and flesh remains one, and the product delicious flavour is good to eat.Perfume (or spice) of the present invention is peppery cuts green pepper, does not use any preserving and sterilizing agent, guarantees the product natural green.Perfume (or spice) of the present invention is peppery to be cut green pepper and not to adopt zymotechnique, has stopped the product secondary fermentation, has produced spoiled situation and take place.
The specific embodiment
Embodiment 1
Bright capsicum is gone handle slagging-off,, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape garlic, ginger peeling.Take by weighing 10 kilograms of bright capsicum bars, 3.5 kilograms of edible oils, 1.6 kilograms of soya sauces, 2.3 kilograms of salt, 1.4 kilograms of garlic slices, 0.8 kilogram of ginger slice, 0.4 kilogram of zanthoxylum powder.
Edible oil is burnt to 110-120 ℃ with temperature; Put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry when the little Huang of garlic sheet, add capsicum bar, edible salt; When big fire is fried to medium well; With fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 10 minutes, take out and be cooled to normal temperature and get final product.
Embodiment 2
Bright capsicum is gone handle slagging-off,, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape garlic, ginger peeling.Get 10 kilograms of bright capsicum bars, 4.5 kilograms of edible oils, 2.4 kilograms of soya sauces, 2.7 kilograms of salt, 1.6 kilograms of garlic slices, 1.2 kilograms of ginger slices, 0.6 kilogram of zanthoxylum powder.
Edible oil is burnt to 110-120 ℃ with temperature; Put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry when the little Huang of garlic sheet, add capsicum bar, edible salt; When big fire is fried to medium well; With fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 12 minutes, take out and be cooled to normal temperature and get final product.
Embodiment 3
Bright capsicum is gone handle slagging-off,, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape garlic, ginger peeling.Take by weighing 10 kilograms of bright capsicum bars, 3.8 kilograms of edible oils, 2.2 kilograms of soya sauces, 2.4 kilograms of salt, 1.5 kilograms of garlic slices, 1 kilogram of ginger slice, 0.5 kilogram of zanthoxylum powder.
Edible oil is burnt to 110-120 ℃ with temperature; Put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry when the little Huang of garlic sheet, add capsicum bar, edible salt; When big fire is fried to medium well; With fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 11 minutes, take out and be cooled to normal temperature and get final product.
Embodiment 4
Bright capsicum is gone handle slagging-off,, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape garlic, ginger peeling.Take by weighing 10 kilograms of bright capsicum bars, 4.2 kilograms of edible oils, 1.8 kilograms of soya sauces, 2.6 kilograms of salt, 1.4 kilograms of garlic slices, 0.8 kilogram of ginger slice, 0.4 kilogram of zanthoxylum powder.
Edible oil is burnt to 110-120 ℃ with temperature; Put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry when the little Huang of garlic sheet, add capsicum bar, edible salt; When big fire is fried to medium well; With fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 10 minutes, take out and be cooled to normal temperature and get final product.
Claims (2)
1. a perfume (or spice) is peppery cuts green pepper; It is characterized in that being made up of the raw material of following mass parts: 100 parts in bright capsicum, edible oil 35-45 part, soya sauce 16-24 part, salt 23-27 part, garlic 14-16 part, ginger 8-12 part, zanthoxylum powder 4-6 part, its preparation method comprises the steps:
(1) raw material is handled: bright capsicum is gone the handle slagging-off, with garlic, ginger peeling, wash, drain, bright capsicum is cut into the strip of 1-3mm, garlic, ginger are cut into the shred shape;
(2) green pepper is cut in frying: edible oil is burnt to 110-120 ℃ with temperature, put into soya sauce, garlic slice, ginger slice, zanthoxylum powder then, fry from the garlic sheet littlely when yellow, add capsicum bar, edible salt, big fire is fried to medium well and is got final product;
(3) bottling sterilization: will (2) fry good cut green pepper pack into sterilization vial, seal, 100 ℃ steam boxs heating 10-12 minute, taking-up was cooled to normal temperature and gets final product.
2. a kind of perfume (or spice) according to claim 1 is peppery cuts green pepper, it is characterized in that being made up of the raw material of following mass parts: 100 parts in bright capsicum, edible oil 38-42 part, soya sauce 18-22 part, salt 24-26 part, garlic 14-15 part, ginger 8-10 part, zanthoxylum powder 4-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104089716A CN102599454A (en) | 2011-12-12 | 2011-12-12 | Spicy chopped hot pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104089716A CN102599454A (en) | 2011-12-12 | 2011-12-12 | Spicy chopped hot pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102599454A true CN102599454A (en) | 2012-07-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104089716A Pending CN102599454A (en) | 2011-12-12 | 2011-12-12 | Spicy chopped hot pepper |
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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 |
| CN105285750A (en) * | 2015-11-18 | 2016-02-03 | 合肥杠岗香食品有限公司 | Chopped chilli chicken flavoring bag |
| CN106858513A (en) * | 2015-12-11 | 2017-06-20 | 四川自贡百味斋食品股份有限公司 | The preparation method and chilli oil of a kind of chilli oil |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1754448A (en) * | 2004-09-28 | 2006-04-05 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN1843190A (en) * | 2006-04-30 | 2006-10-11 | 黄宇 | Chafing dish fragrant and peppery bottom material and its production process |
-
2011
- 2011-12-12 CN CN2011104089716A patent/CN102599454A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1754448A (en) * | 2004-09-28 | 2006-04-05 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN1843190A (en) * | 2006-04-30 | 2006-10-11 | 黄宇 | Chafing dish fragrant and peppery bottom material and its production process |
Cited By (5)
| 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 |
| CN105285750A (en) * | 2015-11-18 | 2016-02-03 | 合肥杠岗香食品有限公司 | Chopped chilli chicken flavoring bag |
| CN106858513A (en) * | 2015-12-11 | 2017-06-20 | 四川自贡百味斋食品股份有限公司 | The preparation method and chilli oil of a kind of chilli oil |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
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Application publication date: 20120725 |