CN107647369A - A kind of lime-preserved egg paprika and preparation method thereof - Google Patents
A kind of lime-preserved egg paprika and preparation method thereof Download PDFInfo
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- CN107647369A CN107647369A CN201710989970.2A CN201710989970A CN107647369A CN 107647369 A CN107647369 A CN 107647369A CN 201710989970 A CN201710989970 A CN 201710989970A CN 107647369 A CN107647369 A CN 107647369A
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- parts
- lime
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- preserved egg
- paprika
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of lime-preserved egg paprika and preparation method thereof；The lime-preserved egg paprika, it is prepared from the following raw materials in parts by weight：15 25 portions of capsicums, 11 18 portions of lime-preserved eggs, 29 parts of fermented soya bean, 16 parts of pepper powders, 0.5 1 portions of salt, 27 portions of soy sauce, 13 parts of light-coloured vinegars, 37 portions of mashed garlic, 13 portions of green onions.The preparation method of the lime-preserved egg paprika, comprises the following steps：Pretreatment of raw material, batch mixing, drying and grinding.The present invention is that major ingredient is arranged in pairs or groups long shelf-life made from other flavorings using lime-preserved egg and paprika, fermented soya bean, can be deposited for a long time, convenient and simple beneficial to large-scale production with selling.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of lime-preserved egg paprika and preparation method thereof.
Background technology
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is a kind of distinctive food of China for the egg processed food of Chinese han population invention
Product, have flavour, appetite can be promoted.The most common eating method of lime-preserved egg now is to accompany by capsicum and other flavouring to eat,
In south, capsicum and lime-preserved egg mix made of to dip in water be a kind of highly palatable delicious food, but it is because the shelf-life is short, no
Can deposit for a long time, thus per it is secondary eat be required for lime-preserved egg to shell after be cut into block and accompany by capsicum and other flavouring, it appears very
Trouble, also it is unfavorable for large-scale production and sale.
The content of the invention
In view of the above-mentioned problems, the problem to be solved in the present invention is to provide a kind of long shelf-life, the skin that can be deposited for a long time
Egg paprika and preparation method thereof.
A kind of lime-preserved egg paprika, it is prepared from the following raw materials in parts by weight：15-25 parts capsicum, 11-18 parts lime-preserved egg, 2-9
Part fermented soya bean, 1-6 parts pepper powder, 0.5-1 parts salt, 2-7 parts soy sauce, 1-3 parts light-coloured vinegar, 3-7 parts mashed garlic, 1-3 part green onions.
Further, the lime-preserved egg paprika is prepared from the following raw materials in parts by weight：23 portions of capsicums, 12 portions of lime-preserved eggs, 5 parts
Fermented soya bean, 2 parts of pepper powders, 0.8 portion of salt, 3 portions of soy sauce, 2 parts of light-coloured vinegars, 5 portions of mashed garlic, 2 portions of green onions.
Further, the lime-preserved egg paprika is prepared from the following raw materials in parts by weight：16 portions of capsicums, 17 portions of lime-preserved eggs, 3 parts
Fermented soya bean, 5 parts of pepper powders, 1 portion of salt, 5 portions of soy sauce, 3 parts of light-coloured vinegars, 6 portions of mashed garlic, 3 portions of green onions.
A kind of preparation method of lime-preserved egg paprika, comprises the following steps：
（1）Pretreatment of raw material：The powder that granularity is 0.2-1mm is finely ground to after capsicum is dried；It is all little that lime-preserved egg is cut into length and width
In 5mm particle, it is then placed in standby after drying machine drying；After fermented soya bean are dried grinding into fineness be 20-60 targeted fine powders；
（2）Batch mixing：The raw material handled well is taken by following parts by weight：15-25 parts capsicum, 11-18 parts lime-preserved egg, 2-9 parts fermented soya bean,
1-6 parts pepper powder, 0.5-1 parts salt, 2-7 parts soy sauce, 1-3 parts light-coloured vinegar, 3-7 parts mashed garlic, 1-3 part green onions are mixed evenly to obtain
Premix；
（3）Drying and grinding：By step（2）In after obtained premix is put into drying machine drying, place into grinding machine grinding into thin
It is the lime-preserved egg paprika of finished product to spend for 10-20 mesh fine powders, the fine powder.
Further, the step（1）In, the water content after the drying of lime-preserved egg drying machine is 5-8%.
The present invention is arranged in pairs or groups long shelf-life made from other flavorings using lime-preserved egg and paprika, fermented soya bean as major ingredient, when can be long
Between deposit, beneficial to large-scale production with sale, it is convenient and simple.
Embodiment
It is an object of the invention to provide a kind of long shelf-life, the lime-preserved egg paprika that can be deposited for a long time and its making side
Method.
The present invention is described in further details with reference to specific implementation.
Embodiment one：
A kind of preparation method of lime-preserved egg paprika, comprises the following steps：
（1）Pretreatment of raw material：The powder that granularity is 0.2-1mm is finely ground to after capsicum is dried；It is all little that lime-preserved egg is cut into length and width
In 5mm particle, it is then placed in standby after drying machine drying, the lime-preserved egg water content after drying is 5-8%；Powder after fermented soya bean are dried
It is 20-60 targeted fine powders to wear into fineness；
（2）Batch mixing：The raw material handled well is taken by following parts by weight：15-25 parts capsicum, 11-18 parts lime-preserved egg, 2-9 parts fermented soya bean,
1-6 parts pepper powder, 0.5-1 parts salt, 2-7 parts soy sauce, 1-3 parts light-coloured vinegar, 3-7 parts mashed garlic, 1-3 part green onions are mixed evenly to obtain
Premix；
（3）Drying and grinding：By step（2）In after obtained premix is put into drying machine drying, place into grinding machine grinding into thin
It is the lime-preserved egg paprika of finished product to spend for 10-20 mesh fine powders, the fine powder.
Embodiment two：
A kind of preparation method of lime-preserved egg paprika, comprises the following steps：
（1）Pretreatment of raw material：The powder that granularity is 0.7mm is finely ground to after capsicum is dried；Lime-preserved egg is cut into length and width to be all not more than
5mm particle, is then placed in standby after drying machine drying, and the lime-preserved egg water content after drying is 6%；After fermented soya bean are dried grinding into
Fineness is 40 targeted fine powders；
（2）Batch mixing：The raw material handled well is taken by following parts by weight：23 portions of capsicums, 12 portions of lime-preserved eggs, 5 parts of fermented soya bean, 2 portions of Chinese prickly ashes
Face, 0.8 portion of salt, 3 portions of soy sauce, 2 parts of light-coloured vinegars, 5 portions of mashed garlic, 2 portions of green onions are mixed evenly to obtain premix；
（3）Drying and grinding：By step（2）In after obtained premix is put into drying machine drying, place into grinding machine grinding into thin
It is the lime-preserved egg paprika of finished product to spend for 18 mesh fine powders, the fine powder.
The present invention is arranged in pairs or groups long shelf-life made from other flavorings using lime-preserved egg and paprika, fermented soya bean as major ingredient, when can be long
Between deposit, beneficial to large-scale production with sale, it is convenient and simple.
Embodiment three：
A kind of preparation method of lime-preserved egg paprika, comprises the following steps：
（1）Pretreatment of raw material：The powder that granularity is 0.3mm is finely ground to after capsicum is dried；Lime-preserved egg is cut into length and width to be all not more than
5mm particle, is then placed in standby after drying machine drying, and the lime-preserved egg water content after drying is 6%；After fermented soya bean are dried grinding into
Fineness is 40 targeted fine powders；
（2）Batch mixing：The raw material handled well is taken by following parts by weight：16 portions of capsicums, 17 portions of lime-preserved eggs, 3 parts of fermented soya bean, 5 portions of Chinese prickly ashes
Face, 1 portion of salt, 5 portions of soy sauce, 3 parts of light-coloured vinegars, 6 portions of mashed garlic, 3 portions of green onions are mixed evenly to obtain premix；
（3）Drying and grinding：By step（2）In after obtained premix is put into drying machine drying, place into grinding machine grinding into thin
It is the lime-preserved egg paprika of finished product to spend for 14 mesh fine powders, the fine powder.
The present invention is arranged in pairs or groups long shelf-life made from other flavorings using lime-preserved egg and paprika, fermented soya bean as major ingredient, when can be long
Between deposit, beneficial to large-scale production with sale, it is convenient and simple.
Claims (5)
1. a kind of lime-preserved egg paprika, it is characterised in that it is prepared from the following raw materials in parts by weight：15-25 parts capsicum, 11-18
Part lime-preserved egg, 2-9 parts fermented soya bean, 1-6 parts pepper powder, 0.5-1 parts salt, 2-7 parts soy sauce, 1-3 parts light-coloured vinegar, 3-7 parts mashed garlic, 1-3 parts
Green onion.
A kind of 2. lime-preserved egg paprika according to claim 1, it is characterised in that it by following parts by weight raw material system
Into：23 portions of capsicums, 12 portions of lime-preserved eggs, 5 parts of fermented soya bean, 2 parts of pepper powders, 0.8 portion of salt, 3 portions of soy sauce, 2 parts of light-coloured vinegars, 5 portions of mashed garlic, 2 parts
Green onion.
A kind of 3. lime-preserved egg paprika according to claim 1, it is characterised in that it by following parts by weight raw material system
Into：16 portions of capsicums, 17 portions of lime-preserved eggs, 3 parts of fermented soya bean, 5 parts of pepper powders, 1 portion of salt, 5 portions of soy sauce, 3 parts of light-coloured vinegars, 6 portions of mashed garlic, 3 portions of green onions.
4. the preparation method of a kind of lime-preserved egg paprika according to claim 1, it is characterised in that comprise the following steps：
（1）Pretreatment of raw material：The powder that granularity is 0.2-1mm is finely ground to after capsicum is dried；It is all little that lime-preserved egg is cut into length and width
In 5mm particle, it is then placed in standby after drying machine drying；After fermented soya bean are dried grinding into fineness be 20-60 targeted fine powders；
（2）Batch mixing：The raw material handled well is taken by following parts by weight：15-25 parts capsicum, 11-18 parts lime-preserved egg, 2-9 parts fermented soya bean,
1-6 parts pepper powder, 0.5-1 parts salt, 2-7 parts soy sauce, 1-3 parts light-coloured vinegar, 3-7 parts mashed garlic, 1-3 part green onions are mixed evenly to obtain
Premix；
（3）Drying and grinding：By step（2）In after obtained premix is put into drying machine drying, place into grinding machine grinding into thin
It is the lime-preserved egg paprika of finished product to spend for 10-20 mesh fine powders, the fine powder.
A kind of 5. preparation method of lime-preserved egg paprika according to claim 4, it is characterised in that the step（1）In, skin
Water content after the drying of egg drying machine is 5-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989970.2A CN107647369A (en) | 2017-10-23 | 2017-10-23 | A kind of lime-preserved egg paprika and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710989970.2A CN107647369A (en) | 2017-10-23 | 2017-10-23 | A kind of lime-preserved egg paprika and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647369A true CN107647369A (en) | 2018-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710989970.2A Pending CN107647369A (en) | 2017-10-23 | 2017-10-23 | A kind of lime-preserved egg paprika and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756163A (en) * | 2008-12-25 | 2010-06-30 | 杨澍 | Preserved egg paste and method for processing same |
| CN102150805A (en) * | 2010-12-29 | 2011-08-17 | 苏洋 | Seasoning powder and preparation method thereof |
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN103504259A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Composite chilli powder and preparation method thereof |
| CN105325994A (en) * | 2015-12-04 | 2016-02-17 | 刘楚玲 | Sauced chilli powder and making method thereof |
| CN105639244A (en) * | 2014-10-13 | 2016-06-08 | 朱茂玉 | Mapo bean curd seasoning |
-
2017
- 2017-10-23 CN CN201710989970.2A patent/CN107647369A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756163A (en) * | 2008-12-25 | 2010-06-30 | 杨澍 | Preserved egg paste and method for processing same |
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN102150805A (en) * | 2010-12-29 | 2011-08-17 | 苏洋 | Seasoning powder and preparation method thereof |
| CN103504259A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Composite chilli powder and preparation method thereof |
| CN105639244A (en) * | 2014-10-13 | 2016-06-08 | 朱茂玉 | Mapo bean curd seasoning |
| CN105325994A (en) * | 2015-12-04 | 2016-02-17 | 刘楚玲 | Sauced chilli powder and making method thereof |
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Application publication date: 20180202 |
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| RJ01 | Rejection of invention patent application after publication |