CN103584036B - Instantly steeped hot pepper production method by adopting soybean sauce - Google Patents
Instantly steeped hot pepper production method by adopting soybean sauce Download PDFInfo
- Publication number
- CN103584036B CN103584036B CN201310609354.1A CN201310609354A CN103584036B CN 103584036 B CN103584036 B CN 103584036B CN 201310609354 A CN201310609354 A CN 201310609354A CN 103584036 B CN103584036 B CN 103584036B
- Authority
- CN
- China
- Prior art keywords
- hot
- gram
- millet
- fresh
- hot millet
- 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.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an instantly steeped hot pepper production method by adopting soybean sauce, which comprises the following steps: selecting fresh and good-quality hot peppers, cutting out the long stems, keeping the stipes on the hot peppers, washing, putting the hot peppers in a sifter, and drying in the air until the water content is less than 10%; pouring vegetable oil in a hot pan, when the temperature of the oil is 60 DEG C, frying the dried hot peppers in the pan for three to five minutes, adding 20-25 g of table salt and 4-6 g of aginomoto in every 1000 g of fresh hot peppers, mixing evenly, pouring the fried hot peppers in the sifter for cooling, filtering out the oil, putting the hot peppers in a container, pouring 500-600 ml of soy sauce in every 1000 g of fresh hot peppers and brewing for seven to ten days to obtain the finished product for eating. The instantly steeped hot peppers prepared through the method disclosed by the invention are delicious and have an expiration date of six to twelve months.
Description
Technical field
The present invention relates to food processing field, specifically a kind of production method of speed bubble soy sauce hot millet.
Background technology
Hot millet belongs to Solanaceae Capsicum, and conical or spindle, surface is red or orange red, and slightly tender person's yellow green is to dark green, and taste is extremely pungent.
Use raw pickled upturned chili in a large number in the market, method is a lot, have nothing in common with each other, a kind of method of pickled hot pepper disclosed in Chinese patent CN93112154, condiment is joined after raw hot millet is pickled for a long time with the mixing such as ginger, garlic, soy sauce, salt, white wine, peanut oil, monosodium glutamate, white sugar and is gone out finished product.Mouthfeel is not fresh and tender, more dry peppery, is difficult to entrance.
Summary of the invention
For the deficiency of above-mentioned existence, the invention provides a kind of speed bubble soy sauce hot millet production method, be by fresh hot millet through selecting materials, cutting airing after, cleaning, add condiment frying, add that soy sauce is brewed to be formed.The present invention is achieved through the following technical solutions:
A production method for speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%; Vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, the hot millet of airing is put into pot frying after 3-5 minute, add salt 20-25 gram and monosodium glutamate 4-6 gram by 1000 grams of fresh hot millets, mix thoroughly, the hot millet fried can be poured in sieve and cool, after the oil of elimination simultaneously, again hot millet is loaded container, pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
Further technical scheme is: a kind of production method of speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%; Vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram and ginger 30-35 gram is added by 1000 grams of fresh hot millets, fry after 0.5-1 minute, hot millet after airing is put into pot together frying 3-5 minute again, then salt 20-25 gram and monosodium glutamate 4-6 gram is added by 1000 grams of fresh hot millets, after mixing thoroughly, the hot millet fried is poured in sieve and cool, the oil of elimination simultaneously, after removing ginger garlic residue again, hot millet is loaded container, finally pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
Further technical scheme is:
A production method for speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%, vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram is added by 1000 grams of fresh hot millets, ginger 30-35 gram, matrimony vine 30-40 gram, red date 30-40 gram, anistree 8-10 gram and tsaoko 15-20 gram of batching, various batching fries 0.5-1 minute together, then the hot millet after airing is put into pot together frying 3-5 minute, salt 20-25 gram and monosodium glutamate 4-6 gram is added by 1000 grams of fresh hot millets, after mixing thoroughly, the hot millet fried is poured in sieve and cool, after the oil of elimination simultaneously, again the hot millet of removing ginger garlic and various batching thereof is loaded container, finally pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
Described garlic and ginger can cut into slices or pat broken after put into pot.
The present invention brewed go out hot millet has that pungent is strong, tasty mouthfeel, fresh and tender, taste is unique, and safety non-toxic, consumption economies person's is healthy.The present invention can also be used for the processing of other capsicum, as: peppery, the little oil of little sparrow is peppery.
detailed description of the invention
Embodiment 1
Select the hot millet that fresh quality is good, cut off long handle, leave the handle on hot millet, clean after put in the screen airing to water content less than 10%; Vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, the hot millet of airing is put into pot frying after 3-5 minute, add salt 20-25 gram and monosodium glutamate 4-6 gram by 1000 grams of fresh hot millets, mix thoroughly, the hot millet fried can be poured in sieve and cool, after the oil of elimination simultaneously, then hot millet be loaded container, pour soy sauce into soaking hot millet surface, brewed 7-10 days is edible, delicious flavour, and the shelf-life can reach 6 to 12 months.
Embodiment 2
Select the hot millet that fresh quality is good, cut off long handle, leave the handle on hot millet, clean after put in the screen airing to water content less than 10%, vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram and ginger 30-35 gram is added by 1000 grams of fresh hot millets, garlic, ginger section or pat broken after put into pot, fry after 0.5-1 minute, hot millet after airing is put into pot together frying 3-5 minute again, salt 20-25 gram and monosodium glutamate 4-6 gram is added by 1000 grams of fresh hot millets, mix thoroughly, the hot millet fried can be poured in sieve and cool, the oil of elimination simultaneously, after removing ginger garlic residue again, hot millet is loaded container, finally pour soy sauce into soaking hot millet surface, brewed 7-10 days is edible, delicious flavour, shelf-life can reach 6 to 12 months.
Embodiment 3
Select the hot millet that fresh quality is good, cut off long handle, leave the handle on hot millet, clean after put in the screen airing to water content less than 10%, vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram is added by 1000 grams of fresh hot millets, ginger 30-35 gram, matrimony vine 30-40 gram, red date 30-40 gram, the batchings such as anistree 8-10 gram and tsaoko 15-20 gram, wherein garlic and ginger can cut into slices or pat broken after put into pot, after described various batchings together fry 0.5-1 minute, hot millet after airing is put into pot together frying 3-5 minute again, finally add salt 20-25 gram and monosodium glutamate 4-6 gram by 1000 grams of fresh hot millets, mix thoroughly, the hot millet fried can be poured in sieve and cool, after the oil of elimination simultaneously, again the hot millet of removing ginger garlic and various batching residue thereof is loaded container, finally pour soy sauce into soaking hot millet surface, brewed 7-10 days is edible, delicious flavour, shelf-life can reach 6 to 12 months.
In above embodiment 1-3, light soy sauce class seafood soy-sauce is preferably selected in suggestion.
Claims (4)
1. a production method for speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%; Vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, the hot millet of airing is put into pot frying after 3-5 minute, add salt 20-25 gram and monosodium glutamate 4-6 gram by 1000 grams of fresh hot millets, mix thoroughly, the hot millet fried can be poured in sieve and cool, after the oil of elimination simultaneously, again hot millet is loaded container, pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
2. a production method for speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%; Vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram and ginger 30-35 gram is added by 1000 grams of fresh hot millets, fry after 0.5-1 minute, hot millet after airing is put into pot together frying 3-5 minute again, then salt 20-25 gram and monosodium glutamate 4-6 gram is added by 1000 grams of fresh hot millets, after mixing thoroughly, the hot millet fried is poured in sieve and cool, the oil of elimination simultaneously, after removing ginger garlic residue again, hot millet is loaded container, finally pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
3. a production method for speed bubble soy sauce hot millet, is characterized in that, select fresh hot millet, put after cleaning in the screen airing to water content less than 10%, vegetable oil is poured in hot pot, when oil temperature reaches 60 DEG C, garlic 25-30 gram is added by 1000 grams of fresh hot millets, ginger 30-35 gram, matrimony vine 30-40 gram, red date 30-40 gram, anistree 8-10 gram and tsaoko 15-20 gram of batching, various batching fries 0.5-1 minute together, then the hot millet after airing is put into pot together frying 3-5 minute, salt 20-25 gram and monosodium glutamate 4-6 gram is added by 1000 grams of fresh hot millets, after mixing thoroughly, the hot millet fried is poured in sieve and cool, after the oil of elimination simultaneously, again the hot millet of removing ginger garlic and various batching thereof is loaded container, finally pour soy sauce 500-600 milliliter into by 1000 grams of fresh hot millets, brewed 7-10 days is edible.
4. the production method of a kind of speed bubble soy sauce hot millet according to Claims 2 or 3, is characterized in that, described garlic and ginger section or pat broken after put into pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310609354.1A CN103584036B (en) | 2013-11-27 | 2013-11-27 | Instantly steeped hot pepper production method by adopting soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310609354.1A CN103584036B (en) | 2013-11-27 | 2013-11-27 | Instantly steeped hot pepper production method by adopting soybean sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584036A CN103584036A (en) | 2014-02-19 |
| CN103584036B true CN103584036B (en) | 2015-01-07 |
Family
ID=50074522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310609354.1A Active CN103584036B (en) | 2013-11-27 | 2013-11-27 | Instantly steeped hot pepper production method by adopting soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584036B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932126B (en) * | 2014-03-18 | 2016-03-30 | 无为县老兵坛子食品有限公司 | A kind of factory formula of hot millet |
| CN106174553A (en) * | 2016-07-26 | 2016-12-07 | 李忠福 | A kind of can the Capsicum frutescens Linn. goods and preparation method thereof of invigorating the stomach and promoting digestion |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119944C (en) * | 1999-09-24 | 2003-09-03 | 任洪冰 | Pickled hot millet and its preparing process |
| JP2003310151A (en) * | 2002-04-22 | 2003-11-05 | Kikuji Yamaguchi | New pickle, seasoning and method for producing the same |
| CN1215789C (en) * | 2002-05-14 | 2005-08-24 | 栾守林 | Chilli food |
| CN101491320A (en) * | 2008-12-24 | 2009-07-29 | 柳洪儒 | Processing method of starters using pepper |
| JP2014039478A (en) * | 2010-11-15 | 2014-03-06 | Musashino Chemical Laboratory Ltd | Food products including alanine |
| CN103125910A (en) * | 2013-03-14 | 2013-06-05 | 黄有喜 | Chilli sauce with sauce fragrant flavor |
-
2013
- 2013-11-27 CN CN201310609354.1A patent/CN103584036B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103584036A (en) | 2014-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529A (en) | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
| CN105559017A (en) | Dried bamboo shoot chili sauce and preparation method for same | |
| KR101401116B1 (en) | Tender hard-boiled back ribs and method for preparing thereof | |
| CN103584036B (en) | Instantly steeped hot pepper production method by adopting soybean sauce | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| CN112425749B (en) | Preparation process of fragrant and crisp chopped chilli food | |
| KR20160058210A (en) | Soy sauce for salad and the manufacture Method | |
| CN105433146A (en) | Braised fish production method alleviating fishiness | |
| KR101325162B1 (en) | The Manufacturing Method for a instant Abalone Food | |
| KR20100021286A (en) | Method for manufacturing white kimchi using paprika and kimchi produced thereby | |
| KR20110070050A (en) | Shrimp chili sauce and its manufacturing method | |
| CN105581169A (en) | Making process of canned fish blocks with salt black beans | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| KR101687328B1 (en) | Method of manufacturing longivity noodles soup | |
| KR20040021251A (en) | Fabrication method for kim-chi fried chicken | |
| KR101687172B1 (en) | BBQ grilled squid and a method of manufacturing the flame | |
| KR101200533B1 (en) | Method for producing an omelet containing fried rice as a filling | |
| KR20200048991A (en) | Process of manufacturing sauce having improved flavor and cooking bowl of rice with the sauce | |
| CN110192614A (en) | A kind of production method of litchi meat | |
| KR102378655B1 (en) | A manufacturing method of Ice Jjamppong | |
| KR101413886B1 (en) | A manufacturing method of pot rice using stock, and the pot rice manufactured thereof | |
| CN107334131A (en) | A kind of gravy production method for making spiced egg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |