CN108669503A - A kind of preparation process of nutrition chopped hot pepper - Google Patents
A kind of preparation process of nutrition chopped hot pepper Download PDFInfo
- Publication number
- CN108669503A CN108669503A CN201810383659.8A CN201810383659A CN108669503A CN 108669503 A CN108669503 A CN 108669503A CN 201810383659 A CN201810383659 A CN 201810383659A CN 108669503 A CN108669503 A CN 108669503A
- Authority
- CN
- China
- Prior art keywords
- parts
- hot pepper
- capsicum
- nutrition
- chopped hot
- 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
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 32
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 9
- 230000035764 nutrition Effects 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000271144 Crinum americanum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 241000894006 Bacteria Species 0.000 claims 1
- 230000003068 static effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000003127 knee Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 235000008434 ginseng Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation processes of nutrition chopped hot pepper, ground ginseng is added in the present invention in the feed, containing 20 various trace elements that human body needs, has after edible and refresh the mind, helping digestion of whetting the appetite, tonifying liver kidney deficiency, the effect of strong waist and knee muscles and bones, also there is the special efficacy of weight-reducing, long-term consumption can anti-hypertension, diabetes, cancer；Meanwhile it is marinated to be fermented using less salt, remains the original flavor of capsicum, also saves the usage amount of salt.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation process of nutrition chopped hot pepper.
Background technology
Chopped hot pepper food is a kind of instant food, belongs to tinned food.It not only enriches the market supplies, and increases food pattern
Kind, and long shelf-life, it is easy to carry.Chopped hot pepper is also domestic wide well-known seasoned food simultaneously, due to its fresh fragrant acid
It is peppery, meat is tender and crisp, widely used, carry and it is convenient, storage time is long, can adjust the spy in market and dull and rush season section well
Point receives domestic consumer's favor.Chopped hot pepper currently on the market is all pickled using with high salt, then carries out desalting processing, in this way
The Normal juice for eliminating capsicum reduces the original local flavor of chopped hot pepper.
Invention content
The purpose of the present invention is to provide a kind of preparation process of nutrition chopped hot pepper, the chopped hot pepper of making is bright-colored, matter
Ground is crisp, and nutrient content is high.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation process of nutrition chopped hot pepper, includes the following steps：
(1) pick fresh seven sisters capsicum, ginger, garlic, join, clean up, dehydration is dried spare；
(2) by weight by 100 parts of capsicum, 10 parts of ginger, 10 parts of garlic, join 5 parts be put into togerther in chili chopping machine plus
Work at equably 5 millimeters of square particle；
(3) the capsicum mixture chopped is put into blender, adds 9.6 parts of salt, 0.5 part of Chinese prickly ash, white granulated sugar 1
Part, it stirs evenly spare；
(4) deployed capsicum mixture is put into container, is sealed by fermentation, 10-20 DEG C of fermentation temperature, humid control exists
40-80% ferments 15-18 days；
(5) chopped hot pepper fermented is bottled, is preserved under the conditions of being placed in 4 DEG C, and carry out medium temperature combination Gao Jing within 3h
Press sterilization processing.
Preferably, step (1) ginger and plan are picked good rear advanced peeling and are handled.
Beneficial effects of the present invention：The present invention is added ground and joins in the feed, 20 various trace elements containing human body needs,
Have after edible and refresh the mind, the effect of helping digestion of whetting the appetite, tonifying liver kidney deficiency, strong waist and knee muscles and bones, also there is the special efficacy of weight-reducing, it is long
Phase it is edible can anti-hypertension, diabetes, cancer；Meanwhile it is marinated to be fermented using less salt, remains the original flavor of capsicum, also saves
The usage amount of salt is saved.
Specific implementation mode
The method of the present invention is illustrated below by specific embodiment.
Embodiment 1
A kind of preparation process of nutrition chopped hot pepper, includes the following steps：
(1) pick fresh seven sisters capsicum, ginger, garlic, join, ginger and intending pick it is good after at advanced peeling
Reason, cleans up, and dehydration is dried spare；
(2) by weight by 100 parts of capsicum, 10 parts of ginger, 10 parts of garlic, join 5 parts be put into togerther in chili chopping machine plus
Work at equably 5 millimeters of square particle；
(3) the capsicum mixture chopped is put into blender, adds 9.6 parts of salt, 0.5 part of Chinese prickly ash, white granulated sugar 1
Part, it stirs evenly spare；
(4) deployed capsicum mixture is put into container, is sealed by fermentation, 10-20 DEG C of fermentation temperature, humid control exists
40-80% ferments 15 days；
(5) chopped hot pepper fermented is bottled, is preserved under the conditions of being placed in 4 DEG C, and carry out medium temperature combination Gao Jing within 3h
Press sterilization processing.
Claims (2)
1. a kind of preparation process of nutrition chopped hot pepper, which is characterized in that include the following steps：
(1) pick fresh seven sisters capsicum, ginger, garlic, join, clean up, dehydration is dried spare；
(2) by weight by 100 parts of capsicum, 10 parts of ginger, 10 parts of garlic, join 5 parts and be put into togerther in chili chopping machine and be processed into
The equably particle of 5 millimeters of square；
(3) the capsicum mixture chopped is put into blender, adds 9.6 parts of salt, 0.5 part of Chinese prickly ash, 1 part of white granulated sugar,
It stirs evenly spare；
(4) deployed capsicum mixture is put into container, is sealed by fermentation, 10-20 DEG C of fermentation temperature, humid control is in 40-
80%, it ferments 15-18 days；
(5) chopped hot pepper fermented is bottled, is preserved under the conditions of being placed in 4 DEG C, and carried out medium temperature combination high static pressure within 3h and kill
Bacterium is handled.
2. the preparation process of nutrition chopped hot pepper according to claim 1, which is characterized in that step (1) ginger and plan are adopted
Advanced peeling processing after plucking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810383659.8A CN108669503A (en) | 2018-04-27 | 2018-04-27 | A kind of preparation process of nutrition chopped hot pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810383659.8A CN108669503A (en) | 2018-04-27 | 2018-04-27 | A kind of preparation process of nutrition chopped hot pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669503A true CN108669503A (en) | 2018-10-19 |
Family
ID=63802125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810383659.8A Pending CN108669503A (en) | 2018-04-27 | 2018-04-27 | A kind of preparation process of nutrition chopped hot pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669503A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369584A (en) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | Chopped chili with low pungency degree and production process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
| CN106820016A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of production technology of pickled chopped hot pepper |
-
2018
- 2018-04-27 CN CN201810383659.8A patent/CN108669503A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690181A (en) * | 2015-11-14 | 2017-05-24 | 湖南德骏食品科技有限公司 | Preparation method of chopped chili peppers |
| CN106820016A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of production technology of pickled chopped hot pepper |
Non-Patent Citations (1)
| Title |
|---|
| 赵永敢，刁静雯: "泡椒银条加工工艺研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369584A (en) * | 2020-11-11 | 2021-02-19 | 湖南味了谁食品有限责任公司 | Chopped chili with low pungency degree and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886525A (en) | Boletus edulis Maillard flavor peptide and preparation method thereof | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN103393026B (en) | Method for producing whole pumpkin powder through enzymolysis technology | |
| CN107889877B (en) | Bacteria reduction method for freshwater crayfish meat | |
| CN101564188B (en) | Production process for corbicula fluminea solid beverage | |
| CN107981238A (en) | A kind of processing method of Cold spiced duck neck | |
| CN107712805A (en) | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation | |
| CN104366441B (en) | A kind of preparation method of beef watermelon jam | |
| CN108669503A (en) | A kind of preparation process of nutrition chopped hot pepper | |
| CN105394700A (en) | Method for preparing fish-flavor compound delicious seasoning by adopting Maillard reaction | |
| CN105876726B (en) | A kind of natural shrimp taste sea-food cream and preparation method thereof | |
| CN108065316A (en) | A kind of seafood chicken essence seasoning and preparation method thereof | |
| CN109329713B (en) | Method for degrading N-glycolylnersialic acid in yak meat | |
| CN103734652B (en) | A kind of preparation method of nutritious flavouring powder of Salt roasted chicken local flavor | |
| CN105981990A (en) | Intestine-clearing detox fish feed with palm meal and production method thereof | |
| CN106690226A (en) | Low-salt shrimp oil prepared by utilizing acetes chinesis cooking liquor and preparation method of low-salt shrimp oil | |
| CN106509648A (en) | Flavored fermented soybeans and making method thereof | |
| CN113317474A (en) | Fermentation method of special sour soup | |
| CN111616324A (en) | Processing method and application of crayfish | |
| CN112753998A (en) | Method for preparing seafood sauce by utilizing squid leftovers | |
| CN111713683A (en) | A soy sauce containing starfish and sandworm, and its preparation method | |
| CN106578113A (en) | Selenium-rich slurry coated soya milk film | |
| CN105475963A (en) | Preparation method of liquid chicken-flavor composite delicious seasoning | |
| CN111802588A (en) | Preparation method of functional fermented bean product, fermented bean product and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181019 |