CN102948696A - Tiger skin-like hot pepper preparation method - Google Patents
Tiger skin-like hot pepper preparation method Download PDFInfo
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- CN102948696A CN102948696A CN2012104281700A CN201210428170A CN102948696A CN 102948696 A CN102948696 A CN 102948696A CN 2012104281700 A CN2012104281700 A CN 2012104281700A CN 201210428170 A CN201210428170 A CN 201210428170A CN 102948696 A CN102948696 A CN 102948696A
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- hot pepper
- preparation
- tiger skin
- spicy
- tiger
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Abstract
The present invention relates to a tiger skin-like hot pepper preparation method, and belongs to the field of food. The tiger skin-like hot pepper is characterized in that the tiger skin-like hot pepper is prepared from 5 kg of green pepper, 0.5 kg of vinegar, 0.35 kg of a distillate spirit, 0.15 kg of garlic (grinding into powder), 0.2 kg of fresh ginger (slicing), 0.25 kg of flatspine pricklyash, 0.2 kg of siritch, 0.5 kg of salt, 0.2 kg of white sugar, 0.03 kg of monosodium glutamate, 2.5 kg of soy sauce (boiling and cooling), and the like.
Description
Technical field
The present invention relates to the preparation method of a kind of tiger fur spicy, belong to field of food.
Background technology
At present, the method for making the tiger fur spicy is numerous, but its color and luster is intensely dark, and skin depth meat is few, the mouthfeel extreme difference.Not only the color tool is complete for the tiger fur spicy of producing by the following method, and market efficiency is fine.
Summary of the invention
The object of the invention is to avoid the weak point in above-mentioned original technology, and the preparation method of a kind of new tiger fur spicy is provided.
Purpose of the present invention can be achieved through the following technical solutions.Be characterized in being made by ⑴ green pepper 5kg, ⑵ vinegar 0.5kg, ⑶ liquor 0.35kg, ⑷ garlic (grinding into powder) 0.15kg, ⑸ fresh ginger (section) 0.2kg, ⑹ Chinese prickly ash 0.25kg, ⑺ siritch 0.2kg, ⑻ salt 0.5kg, ⑼ white sugar 0.2kg, ⑽ monosodium glutamate 0.03kg, ⑾ soy sauce (the boiled cold of drying in the air) 2.5kg etc.
The specific embodiment
The first step, the green pepper of selection high-quality is chosen worm food, the green pepper and the impurity thereof that go rotten and is cleaned, dries, goes seed.
Second step stirs ready ⑶, ⑺ and ⑴.
In the 3rd step, after interval 3-5 minute, again ⑷, ⑸, ⑹, ⑼, ⑽ are added uniform stirring in the second step.
The 4th step, pour ⑵, ⑻, ⑾ in the 3rd step uniform stirring, be edible after a few hours.
Claims (2)
1. the present invention relates to the preparation method of a kind of tiger fur spicy, belong to field of food, it mainly contains green pepper, vinegar, liquor, garlic (grinding into powder), ⑸ fresh ginger (section), Chinese prickly ash, siritch, salt, white sugar, monosodium glutamate, soy sauce (the boiled cold of drying in the air) etc. and is made.
2. the preparation method of a kind of tiger fur spicy according to claim 1, its characteristics are that it is made by ⑴ green pepper 5kg, ⑵ vinegar 0.5kg, ⑶ liquor 0.35kg, ⑷ garlic (grinding into powder) 0.15kg, ⑸ fresh ginger (section) 0.2kg, ⑹ Chinese prickly ash 0.25kg, ⑺ siritch 0.2kg, ⑻ salt 0.5kg, ⑼ white sugar 0.2kg, ⑽ monosodium glutamate 0.03kg, ⑾ soy sauce (the boiled cold of drying in the air) 2.5kg etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104281700A CN102948696A (en) | 2012-11-01 | 2012-11-01 | Tiger skin-like hot pepper preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104281700A CN102948696A (en) | 2012-11-01 | 2012-11-01 | Tiger skin-like hot pepper preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948696A true CN102948696A (en) | 2013-03-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104281700A Pending CN102948696A (en) | 2012-11-01 | 2012-11-01 | Tiger skin-like hot pepper preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102948696A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416690A (en) * | 2013-07-11 | 2013-12-04 | 葛亚飞 | Canceration-prevented roast green pepper and preparation method thereof |
| CN107897780A (en) * | 2017-11-17 | 2018-04-13 | 云南润普环保科技有限公司 | A kind of crackling green pepper and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878886A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Green pepper pickling method |
| CN102342450A (en) * | 2011-08-26 | 2012-02-08 | 大方县琼芳食品开发有限公司 | Spicy oil chilli containing fermented soya bean cakes |
-
2012
- 2012-11-01 CN CN2012104281700A patent/CN102948696A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878886A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Green pepper pickling method |
| CN102342450A (en) * | 2011-08-26 | 2012-02-08 | 大方县琼芳食品开发有限公司 | Spicy oil chilli containing fermented soya bean cakes |
Non-Patent Citations (1)
| Title |
|---|
| 薛党辰等: "《辣椒;辣椒菜;辣椒文化》", 30 June 2003, article "虎皮辣椒", pages: 86 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416690A (en) * | 2013-07-11 | 2013-12-04 | 葛亚飞 | Canceration-prevented roast green pepper and preparation method thereof |
| CN107897780A (en) * | 2017-11-17 | 2018-04-13 | 云南润普环保科技有限公司 | A kind of crackling green pepper 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: 20130306 |