CN104489551A - Hot pepper preserved in sesame oil - Google Patents
Hot pepper preserved in sesame oil Download PDFInfo
- Publication number
- CN104489551A CN104489551A CN201410839204.4A CN201410839204A CN104489551A CN 104489551 A CN104489551 A CN 104489551A CN 201410839204 A CN201410839204 A CN 201410839204A CN 104489551 A CN104489551 A CN 104489551A
- Authority
- CN
- China
- Prior art keywords
- sesame oil
- hot pepper
- capsicum
- preserved
- pepper
- 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
Links
- 239000008159 sesame oil Substances 0.000 title claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 16
- 240000008574 Capsicum frutescens Species 0.000 title abstract 11
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 241000208293 Capsicum Species 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 241000227425 Pieris rapae crucivora Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 2
- 235000021189 garnishes Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000008744 Brassica perviridis Nutrition 0.000 description 1
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses hot pepper preserved in sesame oil and a preparation method of the hot pepper. The hot pepper preserved in sesame oil is characterized in that on the basis of hot pepper, the hot pepper preserved in sesame oil is prepared from the following materials by weight: 5000g of hot pepper, 50g of pepper, 150g of garlic, 350g of white sugar, 500g of table salt, 250g of sesame oil, 100g of fresh ginger, 100g of monosodium glutamate, 250g of normal liquor and 2500g of soy sauce. The hot pepper preserved in sesame oil disclosed by the invention is applicable to people at all ages; the hot pepper can be used as a seasoning or garnish, and the hot pepper, as a rare leisure dish in people's daily life, can be used for matching with noodles, buns and pickled vegetables; and the hot pepper is quite good in taste and has a certain nutritive value.
Description
Technical field
The present invention relates to a kind of vegetable food, relate to a kind of capsicum or rather.
Background technology
The goods of the various capsicums of now commercially selling mostly are curing food, and be generally that capsicum adds a little flavouring and forms, mouthfeel is bad, and salting period is longer, and taste does not enrich, comparatively dull.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art provide a kind of and pickle delicious and have the sesame oil capsicum of certain nutritive value.
The invention is characterized in capsicum to be base-material, count by weight, be made up of following raw materials according: capsicum 5000g, Chinese prickly ash 50g, garlic 150g, white sugar 350g, salt 500g, sesame oil 250g, ginger 100g, monosodium glutamate 100g, common white spirit 250g, soy sauce 2500g.
Thick with meat, the micro-peppery tender green pepper of described capsicum as well.
Described sesame oil has strong fragrance, delaying sanility, and protection blood vessel, relaxes bowel, the unrighted acids such as the linoleic acid containing about 40%, palmitic acid, is easily decomposed by human body and absorbs and utilize.
preparation method:
1, soy sauce is put into pot to burn to boiling, add white sugar, salt, sesame oil after cooling, little Tang is stand-by for monosodium glutamate furnishing;
2, green capsicum is cleaned to cut open and is removed green pepper stalk and seed, and garlic section, ginger section, add Chinese prickly ash, load jar in the lump, pour common white spirit into, little Tang mixes rear sealing 7 days thoroughly, i.e. edible.
Technique scheme is known, and the present invention suits the taste of both old and young, and provides a kind of green pepper pickling delicious food, is mainly used in eating, also can be used as the use of flavouring, garnishes, and also can be used for noodles served with soy sauce, sesame butter, etc., folder steamed bun, pickles eat, and are leisure pickles rare in people's daily life; The nutritive value that mouthfeel is fabulous and tool is certain.
Detailed description of the invention
Embodiment
1,2500g soy sauce is put into pot to burn to boiling, add 350g white sugar, 500g salt, 250g sesame oil after cooling, little Tang is stand-by for 100g monosodium glutamate furnishing;
2,5000g green capsicum is cleaned to cut open remove green pepper stalk and seed, the section of 150g garlic, the section of 100g ginger, add 50g Chinese prickly ash, load jar in the lump, pour 250g common white spirit into, little Tang mixes rear sealing 7 days thoroughly, i.e. edible.
Claims (2)
1. a sesame oil capsicum, it is characterized in that taking capsicum as base-material, count by weight, be made up of following raw materials according: capsicum 5000g, Chinese prickly ash 50g, garlic 150g, white sugar 350g, salt 500g, sesame oil 250g, ginger 100g, monosodium glutamate 100g, common white spirit 250g, soy sauce 2500g.
2. the preparation method of sesame oil capsicum as claimed in claim 1, is characterized in that comprising the following steps:
(1) soy sauce is put into pot to burn to boiling, add white sugar, salt, sesame oil after cooling, little Tang is stand-by for monosodium glutamate furnishing;
(2) green capsicum is cleaned to cut open and is removed green pepper stalk and seed, and garlic section, ginger section, add Chinese prickly ash, load jar in the lump, pour common white spirit into, little Tang mixes rear sealing 7 days thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410839204.4A CN104489551A (en) | 2014-12-30 | 2014-12-30 | Hot pepper preserved in sesame oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410839204.4A CN104489551A (en) | 2014-12-30 | 2014-12-30 | Hot pepper preserved in sesame oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489551A true CN104489551A (en) | 2015-04-08 |
Family
ID=52931084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410839204.4A Pending CN104489551A (en) | 2014-12-30 | 2014-12-30 | Hot pepper preserved in sesame oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489551A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495448A (en) * | 2015-12-25 | 2016-04-20 | 青岛柏兰集团有限公司 | Spicy shredded xue-pepper and preparing method thereof |
| CN107048335A (en) * | 2017-02-15 | 2017-08-18 | 蚌埠学院 | A kind of preparation method of wheat embryo sauce |
| CN107510004A (en) * | 2016-06-16 | 2017-12-26 | 周家仁 | A kind of poor La Suan Ye preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356855A (en) * | 2011-09-16 | 2012-02-22 | 杨仕萍 | Scented oil capsicum |
| CN103549318A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing process of flavored pepper crisp chips/shreds |
-
2014
- 2014-12-30 CN CN201410839204.4A patent/CN104489551A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356855A (en) * | 2011-09-16 | 2012-02-22 | 杨仕萍 | Scented oil capsicum |
| CN103549318A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing process of flavored pepper crisp chips/shreds |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "腌青辣椒的三种方法", 《中国食品科技网》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495448A (en) * | 2015-12-25 | 2016-04-20 | 青岛柏兰集团有限公司 | Spicy shredded xue-pepper and preparing method thereof |
| CN107510004A (en) * | 2016-06-16 | 2017-12-26 | 周家仁 | A kind of poor La Suan Ye preparation method |
| CN107048335A (en) * | 2017-02-15 | 2017-08-18 | 蚌埠学院 | A kind of preparation method of wheat embryo sauce |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150408 |
|
| WD01 | Invention patent application deemed withdrawn after publication |