CN104738551A

CN104738551A - Fresh red pepper bean paste production method

Info

Publication number: CN104738551A
Application number: CN201310726663.7A
Authority: CN
Inventors: 郝永明
Original assignee: Qingdao Xiuxian Foods Co Ltd
Current assignee: Qingdao Xiuxian Foods Co Ltd
Priority date: 2013-12-26
Filing date: 2013-12-26
Publication date: 2015-07-01

Abstract

The present invention discloses a fresh red pepper bean paste production method which is composed of the following steps: washing and cleaning fresh and high-quality red peppers with J shaped tips in Sichuan, air drying moisture; removing the pedicles of red peppers, chopping, adding Chinese red pepper, rhizoma kaempferiae powder, star anise powder, cassia bark powder and fennel powder to mix evenly; preparing a clean pickle jar, spreading a layer of bean paste, pouring a layer of oil, spreading a layer of bean paste and pouring a layer of oil again, repeating the oil pouring and bean paste spreading steps until all the bean paste are put into the pickle jar, ensuring that oil seals the bean paste finally, finally adding salt, then stirring evenly, sealing the mouth of the pickle jar hermetically with a preservative film; covering the lid of the pickle jar, adding water fully on the mouth of the jar, and pickling for about one week, thereby obtaining the fresh red pepper bean paste, and regularly supplementing the water on the mouth of the jar and ensuring clean water on the mouth of the jar. The fresh red pepper bean paste has a mellow flavor, is convenient for consumption, storage and carrying, and is suitable for matched consumption with boiled dumplings, boiled pork slices, seafood, vegetables cold and dressed with sauce, bean vermicelli and other foods.

Description

Fresh green pepper thick broad-bean sauce preparation method

Technical field

The invention belongs to tartar sauce preparation method, be specifically related to a kind of fresh green pepper thick broad-bean sauce preparation method.

Background technology

Tartar sauce is of a great variety in the market, and taste is different.

Summary of the invention

The object of the invention is to, a kind of fresh green pepper thick broad-bean sauce preparation method is provided, simple to operate.

Fresh green pepper thick broad-bean sauce preparation method provided by the invention, cleans fresh upper grade two twigs of the chaste tree capsicum, dries steam; The base of a fruit of capsicum is removed, minces, mix thoroughly with Chinese prickly ash, kaempferia galamga powder, star aniseed powder, cinnamomi cortex pulveratus, fennel powder; Prepare a clean pickle jar, paving one deck bean cotyledon, the oil of falling one deck, repave one deck bean cotyledon, the again oil of falling one deck, so repeatedly all bean cotyledons are put into pickle jar, guarantee that bean cotyledon is sealed up for safekeeping by last oil, finally put into salt, then stir, with preservative film, the mouth of pickle jar is sealed; Cover the lid of pickle jar, occupy water at altar mouth, about pickling for 1 week, often supplement the water of altar mouth, guarantee that altar saliva cleans.

Fresh green pepper thick broad-bean sauce preparation method provided by the invention, its beneficial effect is, product special flavour is strong, edible, storage, easy to carry, and being applicable to arrange in pairs or groups with the food such as boiled dumpling, boiled pork slices, seafood, cold and dressed with sauce vegetables, bean vermicelli eats.

Detailed description of the invention

Below in conjunction with an embodiment, fresh green pepper thick broad-bean sauce preparation method provided by the invention is described in detail.

Embodiment

The fresh green pepper thick broad-bean sauce preparation method of the present embodiment, cleans fresh upper grade two twigs of the chaste tree capsicum, dries steam; The base of a fruit of capsicum is removed, minces, mix thoroughly with Chinese prickly ash, kaempferia galamga powder, star aniseed powder, cinnamomi cortex pulveratus, fennel powder; Prepare a clean pickle jar, paving one deck bean cotyledon, the oil of falling one deck, repave one deck bean cotyledon, the again oil of falling one deck, so repeatedly all bean cotyledons are put into pickle jar, guarantee that bean cotyledon is sealed up for safekeeping by last oil, finally put into salt, then stir, with preservative film, the mouth of pickle jar is sealed; Cover the lid of pickle jar, occupy water at altar mouth, about pickling for 1 week, often supplement the water of altar mouth, guarantee that altar saliva cleans.

Claims

1. a fresh green pepper thick broad-bean sauce preparation method, is characterized in that: cleaned by fresh upper grade two twigs of the chaste tree capsicum, dry steam; The base of a fruit of capsicum is removed, minces, mix thoroughly with Chinese prickly ash, kaempferia galamga powder, star aniseed powder, cinnamomi cortex pulveratus, fennel powder; Prepare a clean pickle jar, paving one deck bean cotyledon, the oil of falling one deck, repave one deck bean cotyledon, the again oil of falling one deck, so repeatedly all bean cotyledons are put into pickle jar, guarantee that bean cotyledon is sealed up for safekeeping by last oil, finally put into salt, then stir, with preservative film, the mouth of pickle jar is sealed; Cover the lid of pickle jar, occupy water at altar mouth, about pickling for 1 week, often supplement the water of altar mouth, guarantee that altar saliva cleans.