CN107095211A - A kind of preparation method of Appetizing hot pepper - Google Patents
A kind of preparation method of Appetizing hot pepper Download PDFInfo
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- CN107095211A CN107095211A CN201710249151.4A CN201710249151A CN107095211A CN 107095211 A CN107095211 A CN 107095211A CN 201710249151 A CN201710249151 A CN 201710249151A CN 107095211 A CN107095211 A CN 107095211A
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- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 75
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000276331 Citrus maxima Species 0.000 claims abstract description 51
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 35
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 28
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 17
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 17
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 17
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 241001417516 Haemulidae Species 0.000 claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229910052802 copper Inorganic materials 0.000 claims description 5
- 239000010949 copper Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000479 mixture part Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 235000006708 antioxidants Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 239000001771 mentha piperita Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 241001092040 Crataegus Species 0.000 description 10
- 239000000463 material Substances 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
A kind of preparation method of Appetizing hot pepper, it is related to food processing field, by the way that hawthorn, Chinese yam, pomelo peel shaddock grunt will be added in chilli seed capsicum meat, can not only whets the appetite, stomach invigorating, products taste can also be increased, and by special baking method, the brittleness of product can not only be increased, moreover it is possible to avoid product moisture from being lost in excessive, the special local flavor of increase, the small food that the present invention not only serves as and mixes congee, mixes meal, noodles served with soy sauce, sesame butter, etc., moreover it is possible to as flavouring during cooking, enrich the mouthfeel and taste of vegetable.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of preparation method of Appetizing hot pepper.
Background technology：
The life of modern society people, operating pressure are increasing, and the frequent diet of people is irregular, can cause appetite not
Good, malnutritive the problems such as.Existing Appetitive stomachic nutriment chemical composition addition is excessive, not healthy enough, is not easy to eat often more
Eat.
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, the preparation method of appetizing Appetizing hot pepper.
Technical scheme is as follows：
A kind of preparation method of Appetizing hot pepper, comprises the following steps：
A, the fresh chilli for taking parts by weight to be 15-20 clean up, separate chilli seed with capsicum meat；
B, by chilli seed separated in step a and capsicum meat be put in steam copper steam 5-10 minutes；
C, capsicum meat steamed in step b minced, fallen moisture filter unnecessary in capsicum meat with gauze；
D, by the capsicum meat and chilli seed after filtering be put on one side it is standby；
E, take shaddock, rubbed cleaning with salt on pomelo peel, and shaddock is peeled off, by pomelo peel it is very thin chip away (should not
White portion), cut into dices, while shaddock grunt is shelled into one one；
F, the pomelo peel and shaddock grunt in step e be placed in cold water pot, and add in pot appropriate rock sugar, it is chrysanthemum, thin
Lotus leaf, is boiled 5 minutes again after boiling；
G, the parts by weight for taking the pomelo peel handled well in step f and shaddock meat mixtures 5-10, filter out excessive moisture, with
Step d capsicum meat is mixed with chilli seed；
H, take parts by weight be 3-5 hawthorn, cleaning, remove seed, be whittled into mud, take parts by weight be 10-15 Chinese yam, cleaning
Peel, be whittled into Chinese yam mud, hawthorn and Chinese yam mud are added in the mixture in step g；
I, the salt for adding in step h mixture parts by weight 3-5 and parts by weight 8-10 olive oil, it is uniform mixed
Close；
J, the mixture in step h is put in oven for baking；
K, the filling vacuum packaging of progress.
Further, the baking in j is divided into low-temperature bake and toasted with middle temperature.
Further, the baking temperature of the low-temperature bake is 30-40 degree, and baking time is 20-30 minutes, the middle temperature
The baking temperature of baking is 50-70 degree, and baking time is 10-15 minutes.
Further, the vitamin C of 2-5 parts by weight and the vitamin of 1-3 parts by weight have also been separately added into step i
E, is used as natural preservative and antioxidant.
Beneficial effects of the present invention：
1st, the present invention is using capsicum as raw material, and cost of material is low, simple and easy to get, and capsicum has the work of appetizing increase appetite
With, add hawthorn, more serve stomach invigorating appetizing effect.
2nd, pomelo peel and shaddock grunt are added in capsicum, with mouthfeel, increase local flavor is improved, increases vitamin, meals
The effect of fiber.
3rd, the method toasted using low-temperature bake and middle temperature, can be such that material is slowly dried, favorably using low temperature
In preservation material nutriment, it is to avoid high temperature nutriment, material can be made to receive juice as early as possible using middle temperature, it is to avoid low temperature dries
Roasting overlong time, material is dried.
4th, the Appetizing hot pepper that the present invention makes is whetted the appetite using capsicum peculiar flavour, adds the stomach invigoratings such as hawthorn, Chinese yam
Material, and pomelo peel and shaddock grunt can improve mouthfeel, increase local flavor, the present invention, which is not only served as, to mix congee, mixes meal, noodles served with soy sauce, sesame butter, etc.
Small food, moreover it is possible to be used as flavouring during cooking, enrich vegetable mouthfeel and taste.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of preparation method of Appetizing hot pepper, comprises the following steps：
A, the fresh chilli for taking parts by weight to be 15-20 clean up, separate chilli seed with capsicum meat；
B, by chilli seed separated in step a and capsicum meat be put in steam copper steam 5 minutes；
C, capsicum meat steamed in step b minced, fallen moisture filter unnecessary in capsicum meat with gauze；
D, by the capsicum meat and chilli seed after filtering be put on one side it is standby；
E, take shaddock, rubbed cleaning with salt on pomelo peel, and shaddock is peeled off, by pomelo peel it is very thin chip away (should not
White portion), cut into dices, while shaddock grunt is shelled into one one；
F, the pomelo peel and shaddock grunt in step e be placed in cold water pot, and add in pot appropriate rock sugar, it is chrysanthemum, thin
Lotus leaf, is boiled 5 minutes again after boiling；
G, the parts by weight for taking the pomelo peel handled well in step f and shaddock meat mixtures 5, filter out excessive moisture, with step
Rapid d capsicum meat is mixed with chilli seed；
H, the hawthorn that parts by weight are 3 is taken, cleaning, remove seed are whittled into mud, take the Chinese yam that parts by weight are 10, cleaning peels,
Chinese yam mud is whittled into, hawthorn and Chinese yam mud are added in the mixture in step g；
I, salt, the olive oil of parts by weight 8 for adding in step h mixture parts by weight 3,2 parts by weight
Vitamin C and the vitamin E of 1 parts by weight are uniformly mixed；
J, the mixture in step h is put in oven for baking, first low-temperature bake, low-temperature bake temperature is 30 degree, low temperature
Baking time is 30 minutes, then carries out middle temperature baking, and middle temperature baking temperature is 50 degree, and middle temperature baking time is 10 minutes.；
K, the filling vacuum packaging of progress.
Embodiment 2
A kind of preparation method of Appetizing hot pepper, comprises the following steps：
A, the fresh chilli for taking parts by weight to be 20 clean up, separate chilli seed with capsicum meat；
B, by chilli seed separated in step a and capsicum meat be put in steam copper steam 10 minutes；
C, capsicum meat steamed in step b minced, fallen moisture filter unnecessary in capsicum meat with gauze；
D, by the capsicum meat and chilli seed after filtering be put on one side it is standby；
E, take shaddock, rubbed cleaning with salt on pomelo peel, and shaddock is peeled off, by pomelo peel it is very thin chip away (should not
White portion), cut into dices, while shaddock grunt is shelled into one one；
F, the pomelo peel and shaddock grunt in step e be placed in cold water pot, and add in pot appropriate rock sugar, it is chrysanthemum, thin
Lotus leaf, is boiled 5 minutes again after boiling；
G, the parts by weight for taking the pomelo peel handled well in step f and shaddock meat mixtures 10, filter out excessive moisture, with step
Rapid d capsicum meat is mixed with chilli seed；
H, the hawthorn that parts by weight are 3-5 is taken, cleaning, remove seed are whittled into mud, take the Chinese yam that parts by weight are 15, cleaning cuts
Skin, is whittled into Chinese yam mud, and hawthorn and Chinese yam mud are added in the mixture in step g；
I, salt, the parts by weight 8-10 olive oil for adding in step h mixture parts by weight 5,5 parts by weight
Vitamin C and the vitamin Es of 3 parts by weight uniformly mix；
J, the mixture in step h is put in oven for baking, first low-temperature bake, low-temperature bake temperature is 40 degree, low temperature
Baking time is 20 minutes, then carries out middle temperature baking, and middle temperature baking temperature is 50 degree, and middle temperature baking time is 10 minutes.；
K, the filling vacuum packaging of progress.
Embodiment 3
A kind of preparation method of Appetizing hot pepper, comprises the following steps：
A, the fresh chilli for taking parts by weight to be 18 clean up, separate chilli seed with capsicum meat；
B, by chilli seed separated in step a and capsicum meat be put in steam copper steam 8 minutes；
C, capsicum meat steamed in step b minced, fallen moisture filter unnecessary in capsicum meat with gauze；
D, by the capsicum meat and chilli seed after filtering be put on one side it is standby；
E, take shaddock, rubbed cleaning with salt on pomelo peel, and shaddock is peeled off, by pomelo peel it is very thin chip away (should not
White portion), cut into dices, while shaddock grunt is shelled into one one；
F, the pomelo peel and shaddock grunt in step e be placed in cold water pot, and add in pot appropriate rock sugar, it is chrysanthemum, thin
Lotus leaf, is boiled 5 minutes again after boiling；
G, the parts by weight for taking the pomelo peel handled well in step f and shaddock meat mixtures 8, filter out excessive moisture, with step
Rapid d capsicum meat is mixed with chilli seed；
H, the hawthorn that parts by weight are 4 is taken, cleaning, remove seed are whittled into mud, take the Chinese yam that parts by weight are 12, cleaning peels,
Chinese yam mud is whittled into, hawthorn and Chinese yam mud are added in the mixture in step g；
I, salt, the olive oil of parts by weight 9 for adding in step h mixture parts by weight 4,4 parts by weight
Vitamin C and the vitamin E of 2 parts by weight are uniformly mixed；
J, the mixture in step h is put in oven for baking, first low-temperature bake, low-temperature bake temperature is 35 degree, low temperature
Baking time is 25 minutes, then carries out middle temperature baking, and middle temperature baking temperature is 60 degree, and middle temperature baking time is 12 minutes.；
K, the filling vacuum packaging of progress.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (4)
1. a kind of preparation method of Appetizing hot pepper, it is characterised in that comprise the following steps：
A, the fresh chilli for taking parts by weight to be 15-20 clean up, separate chilli seed with capsicum meat；
B, by chilli seed separated in step a and capsicum meat be put in steam copper steam 5-10 minutes；
C, capsicum meat steamed in step b minced, fallen moisture filter unnecessary in capsicum meat with gauze；
D, by the capsicum meat and chilli seed after filtering be put on one side it is standby；
E, take shaddock, rubbed cleaning with salt on pomelo peel, and shaddock is peeled off, by pomelo peel it is very thin chip away (should not white
Part), cut into dices, while shaddock grunt is shelled into one one；
F, the pomelo peel and shaddock grunt in step e be placed in cold water pot, and add in pot appropriate rock sugar, chrysanthemum, dried peppermint leaf,
Boiled again after boiling 5 minutes；
G, the parts by weight for taking the pomelo peel handled well in step f and shaddock meat mixtures 5-10, filter out excessive moisture, with step
D capsicum meat is mixed with chilli seed；
H, the hawthorn that parts by weight are 3-5 is taken, cleaning, remove seed are whittled into mud, take the Chinese yam that parts by weight are 10-15, cleaning cuts
Skin, is whittled into Chinese yam mud, and hawthorn and Chinese yam mud are added in the mixture in step g；
I, the salt for adding in step h mixture parts by weight 3-5 and parts by weight 8-10 olive oil, uniform mixing；
J, the mixture in step h is put in oven for baking；
K, the filling vacuum packaging of progress.
2. the preparation method of Appetizing hot pepper according to claim 1, it is characterised in that:Baking in j is divided into low-temperature bake
Toasted with middle temperature.
3. the preparation method of Appetizing hot pepper according to claim 2, it is characterised in that:The baking temperature of the low-temperature bake
For 30-40 degree, baking time is 20-30 minutes, and the baking temperature of the middle temperature baking is 50-70 degree, and baking time is 10-15
Minute.
4. the preparation method of the Appetizing hot pepper according to claim 1-3, it is characterised in that:Also it is separately added into step i
The vitamin C of 2-5 parts by weight and the vitamin E of 1-3 parts by weight, are used as natural preservative and antioxidant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710249151.4A CN107095211A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of Appetizing hot pepper |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710249151.4A CN107095211A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of Appetizing hot pepper |
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| Publication Number | Publication Date |
|---|---|
| CN107095211A true CN107095211A (en) | 2017-08-29 |
Family
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|---|---|---|---|
| CN201710249151.4A Pending CN107095211A (en) | 2017-04-17 | 2017-04-17 | A kind of preparation method of Appetizing hot pepper |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564410A (en) * | 2013-10-24 | 2014-02-12 | 张振梅 | Fresh chili sauce and preparation method thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN105077194A (en) * | 2015-08-31 | 2015-11-25 | 许昌学院 | Novel fresh chilli sauce and preparation method thereof |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
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2017
- 2017-04-17 CN CN201710249151.4A patent/CN107095211A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564410A (en) * | 2013-10-24 | 2014-02-12 | 张振梅 | Fresh chili sauce and preparation method thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN105077194A (en) * | 2015-08-31 | 2015-11-25 | 许昌学院 | Novel fresh chilli sauce and preparation method thereof |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
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| 鹤见隆史: "《超级酵素》", 31 May 2015, 吉林科学技术出版社 * |
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