CN104256473A - Preparation method for sauced and spiced pepper - Google Patents
Preparation method for sauced and spiced pepper Download PDFInfo
- Publication number
- CN104256473A CN104256473A CN201410454780.7A CN201410454780A CN104256473A CN 104256473 A CN104256473 A CN 104256473A CN 201410454780 A CN201410454780 A CN 201410454780A CN 104256473 A CN104256473 A CN 104256473A
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- China
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- kilogram
- capsicum
- spiced
- soy sauce
- preparation
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Classifications
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- 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
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- 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 a preparation method for sauced and spiced pepper. The sauced and spiced pepper adopts peppers as a main material and is added with auxiliary materials, namely ginger, garlic, sauce, salt, distilled spirit, monosodium glutamate, white sugar, spiced powder and peanut oil. The preparation method comprises the steps of cleaning the peppers, the ginger and the garlic, drying to remove water, heating the peanut oil to be 100 DEG C according to the proportion, adding the sauce, the salt, the distilled spirit, the monosodium glutamate, the white sugar and the spiced powder in sequence, cooling completely, and adding the peppers, the ginger and the garlic. The sauced and spiced pepper has the characteristics of delicious taste, fragrance, crispiness, high nutritional value, and simple preparation method.
Description
Technical field
The invention belongs to a kind of method for salting and formula of food, especially relate to a kind of preparation method of soy sauce Spiced capsicum.
Background technology
Capsicum, as a kind of staple food seasoning matter, the parent deeply by numerous eaters looks at.In order to the needs of satisfied life, people adopt method that is fresh-keeping, that pickle, but often not satisfactory: it is short that fresh-keeping method germanium deposits the phase, pickle the rotten green pepper phenomenon of the bad easy generation of process.The object of this invention is to provide a kind of a kind of method for salting of not only good to eat salted vegetables beautiful in colour but also delicious, allow people be able to eat green relieved salted vegetables exactly, to improve quality of life and the grade of people, that not only eats is good, also aesthetic feeling will be eaten, to meet the needs of the different levels masses to salted vegetables.
Summary of the invention
The invention discloses a kind of preparation method of soy sauce Spiced capsicum, described soy sauce Spiced capsicum makes according to the raw material of following parts by weight: capsicum 4-5 kilogram, white sugar 0.5 kilogram, white wine 0.3 kilogram, garlic 0.5 kilogram, ginger 0.5 kilogram, soy sauce 2-3 kilogram, peanut oil 0.2-0.3 kilogram, monosodium glutamate 0.1 kilogram, salt 0.5-0.8 kilogram, five-spice powder 0.1 kilogram.
The method of pickling soy sauce Spiced capsicum comprises following step:
Step one: by the capsicum of above-mentioned weight ratio, clean and dry for subsequent use, ginger is cut into sheet, and garlic is got ready, and above-mentioned raw materials is adjusted Uniform, puts into container;
Step 2: first endured out by peanut oil, puts into container spare after cool, soy sauce is fallen as in pot, then puts into salt, monosodium glutamate, white sugar, five-spice powder and cool good peanut oil and white wine;
Step 3: by pour into after cool for the soup juice endured contain capsicum, ginger, garlic container in and stir, 3-5 days i.e. edibles afterwards.
The preparation method of soy sauce Spiced capsicum disclosed by the invention, its preparation method is simple, selects raw material few, and by the capsicum delicious flavour that this method is obtained, crisp taste, is of high nutritive value, and has good promotional value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1:
A preparation method for soy sauce Spiced capsicum, described soy sauce Spiced capsicum makes according to the raw material of following parts by weight: 4 kilograms, capsicum, white sugar 0.5 kilogram, white wine 0.3 kilogram, garlic 0.5 kilogram, ginger 0.5 kilogram, 2 kilograms, soy sauce, peanut oil 0.2 kilogram, monosodium glutamate 0.1 kilogram, salt 0.5 kilogram, five-spice powder 0.1 kilogram.
Embodiment 2:
A preparation method for soy sauce Spiced capsicum, described soy sauce Spiced capsicum makes according to the raw material of following parts by weight: 4.5 kilograms, capsicum, white sugar 0.5 kilogram, white wine 0.3 kilogram, garlic 0.5 kilogram, ginger 0.5 kilogram, 2.5 kilograms, soy sauce, peanut oil 0.2 kilogram, monosodium glutamate 0.1 kilogram, salt 0.7 kilogram, five-spice powder 0.1 kilogram.
Embodiment 3:
A preparation method for soy sauce Spiced capsicum, described soy sauce Spiced capsicum makes according to the raw material of following parts by weight: 5 kilograms, capsicum, white sugar 0.5 kilogram, white wine 0.3 kilogram, garlic 0.5 kilogram, ginger 0.5 kilogram, 3 kilograms, soy sauce, peanut oil 0.3 kilogram, monosodium glutamate 0.1 kilogram, salt 0.8 kilogram, five-spice powder 0.1 kilogram.
The method of pickling soy sauce Spiced capsicum described in above-described embodiment 1-3, comprises the steps:
Step one: by the capsicum of above-mentioned weight ratio, clean and dry for subsequent use, ginger is cut into sheet, and garlic is got ready, and above-mentioned raw materials is adjusted Uniform, puts into container;
Step 2: first endured out by peanut oil, puts into container spare after cool, soy sauce is fallen as in pot, then puts into salt, monosodium glutamate, white sugar, five-spice powder and cool good peanut oil and white wine;
Step 3: by pour into after cool for the soup juice endured contain capsicum, ginger, garlic container in and stir, 3-5 days i.e. edibles afterwards.
The preparation method of soy sauce Spiced capsicum disclosed by the invention, its preparation method is simple, selects raw material few, and by the capsicum delicious flavour that this method is obtained, crisp taste, is of high nutritive value, and has good promotional value.
Claims (1)
1. the preparation method of a soy sauce Spiced capsicum, it is characterized in that, described soy sauce Spiced capsicum makes according to the raw material of following parts by weight: capsicum 4-5 kilogram, white sugar 0.5 kilogram, white wine 0.3 kilogram, garlic 0.5 kilogram, ginger 0.5 kilogram, soy sauce 2-3 kilogram, peanut oil 0.2-0.3 kilogram, monosodium glutamate 0.1 kilogram, salt 0.5-0.8 kilogram, five-spice powder 0.1 kilogram; Its preparation method comprises following step:
Step one: by the capsicum of above-mentioned weight ratio, clean and dry for subsequent use, ginger is cut into sheet, and garlic is got ready, is mixed well by above-mentioned raw materials, puts into container;
Step 2: first endured out by peanut oil, puts into container spare after cool, soy sauce is fallen as in pot, then puts into salt, monosodium glutamate, white sugar, five-spice powder and cool good peanut oil and white wine;
Step 3: by pour into after cool for the soup juice endured contain capsicum, ginger, garlic container in and stir, 3-5 days i.e. edibles afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410454780.7A CN104256473A (en) | 2014-09-09 | 2014-09-09 | Preparation method for sauced and spiced pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410454780.7A CN104256473A (en) | 2014-09-09 | 2014-09-09 | Preparation method for sauced and spiced pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256473A true CN104256473A (en) | 2015-01-07 |
Family
ID=52148159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410454780.7A Pending CN104256473A (en) | 2014-09-09 | 2014-09-09 | Preparation method for sauced and spiced pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256473A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157930A (en) * | 2018-03-03 | 2018-06-15 | 袁俊 | A kind of thick chilli sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099941A (en) * | 1993-09-09 | 1995-03-15 | 徐琦 | Red pepper preserving method |
-
2014
- 2014-09-09 CN CN201410454780.7A patent/CN104256473A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099941A (en) * | 1993-09-09 | 1995-03-15 | 徐琦 | Red pepper preserving method |
Non-Patent Citations (1)
| Title |
|---|
| 老黄: "辣椒食品的加工技术", 《新农村》, 15 April 2002 (2002-04-15) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157930A (en) * | 2018-03-03 | 2018-06-15 | 袁俊 | A kind of thick chilli sauce and preparation method thereof |
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| 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: 20150107 |