CN112425749B - Preparation process of fragrant and crisp chopped chilli food - Google Patents
Preparation process of fragrant and crisp chopped chilli food Download PDFInfo
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- CN112425749B CN112425749B CN202011262449.7A CN202011262449A CN112425749B CN 112425749 B CN112425749 B CN 112425749B CN 202011262449 A CN202011262449 A CN 202011262449A CN 112425749 B CN112425749 B CN 112425749B
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- 235000013305 food Nutrition 0.000 title claims abstract description 18
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- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 42
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- 244000291564 Allium cepa Species 0.000 claims abstract description 31
- 239000006002 Pepper Substances 0.000 claims abstract description 30
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
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- 239000003549 soybean oil Substances 0.000 claims abstract description 29
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- 240000007232 Illicium verum Species 0.000 claims abstract description 24
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- 235000013599 spices Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
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- 241001494479 Pecora Species 0.000 claims abstract description 17
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 10
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 9
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- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 9
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- 244000018436 Coriandrum sativum Species 0.000 claims abstract description 3
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 14
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- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a preparation process of a crispy chopped chili food, and relates to the technical field of food processing. The preparation process of the crispy chopped chilli food comprises the following raw materials in parts by weight: 100-150 parts of pod pepper, 150-200 parts of sheep's horn pepper, 60-80 parts of garlic, 45-60 parts of soybean oil, 25-35 parts of shallot, 25-35 parts of edible salt, 20-25 parts of ginger, 12-16 parts of white sugar, 10-12 parts of monosodium glutamate, 10-12 parts of light soy sauce, 8-10 parts of star anise, 5-8 parts of coriander, 5-8 parts of celery, 5-8 parts of pricklyash peel, 3-6 parts of bay leaf, 3-6 parts of cinnamon and 3-6 parts of thirteen spices. The setting of using cool boiled water to wash raw materials enables the chopped hot pepper to be fermented well when in pickling, the setting of pickling step enables the peppery taste between the pod pepper and the capsicum to be mutually influenced, the chopped hot pepper has fragrant and crisp characteristic flavor, the setting of preparation step enables the fresh and delicious of soybean oil and the spicy of chopped hot pepper to be fully fused, the chopped hot pepper has spicy and delicious flavor when being fragrant and crisp, and the preparation method is worthy of being promoted greatly.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of a crispy chopped chilli food.
Background
The chopped chilli is a special food in Chuanxiang area before being taken out of a jar and can be used as a seasoning for cooking, the authentic Hunan chopped chilli has little water and dark red color and is not sour in taste, the chopped chilli in Xiangxi, especially in Xiangxi, has local special sour taste, the spicy taste of the chopped chilli which is usually made of green chilli is better than that of the red chilli, especially when the fish head of the chopped chilli is made of the chopped chilli, the green chilli is often better than the red chilli, and the chopped chilli is rapidly popular with many consumers in China along with the improvement of the life quality of people.
The chopped chilli obtained by the chopped chilli process is not crisp enough in taste, and the chopped chilli in the market is mainly prepared by chilli, edible salt and monosodium glutamate, so that the chopped chilli is tired after being eaten for several times, and the chopped chilli has no spicy, fresh and fragrant feeling.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a preparation process of a crispy chopped chilli food, which solves the problems of insufficient crispy and spicy flavor of chopped chilli.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme: a preparation process of crispy chopped chilli food comprises the following raw materials in parts by weight: 100-150 parts of pod pepper, 150-200 parts of sheep's horn pepper, 60-80 parts of garlic, 45-60 parts of soybean oil, 25-35 parts of shallot, 25-35 parts of edible salt, 20-25 parts of ginger, 12-16 parts of white sugar, 10-12 parts of monosodium glutamate, 10-12 parts of light soy sauce, 8-10 parts of star anise, 5-8 parts of coriander, 5-8 parts of celery, 5-8 parts of pricklyash peel, 3-6 parts of bay leaf, 3-6 parts of cinnamon and 3-6 parts of thirteen spices.
Preferably, the chives are chives, 25-35 parts of the chives are divided into two parts, and the part ratio is 2:3.
Preferably, tender ginger is adopted as the ginger, 20-25 parts of ginger are divided into two parts, and the ratio of parts is 1:2.
Preferably, 25-35 parts of edible salt is divided into two parts, and the ratio of parts is 2:3.
Preferably, the eight kinds of herbs of 8-10 parts, the pricklyash of 5-8 parts and the garlic of 60-80 parts are equally divided into two parts of 1:1.
Preferably, the preparation process of the crispy chopped chili food comprises the following steps of:
step one: pickling preparation
S1, boiling clear water, standing for cooling, cleaning the pod peppers and the sheep horn peppers with cooled boiled water, airing the pod peppers and the sheep horn peppers in a ventilation place, shearing the pepper pedicel with scissors after airing, cutting the pod peppers and the sheep horn peppers from the middle for standby use with a kitchen knife, taking a large part of ginger, cleaning the ginger with cooled boiled water, draining and slicing;
s2, uniformly stirring the sheared capsicum frutescens and the pod peppers, taking a part of garlic, taking a small part of edible salt, uniformly mixing the three, placing the mixture in a ceramic basin, standing for dehydration in autumn and winter for 10-20 minutes, dehydrating in spring and summer for 5-10 minutes, and pouring out the water in the ceramic basin after the time is up to obtain a raw material to be salted;
s3, taking one part of star anise and one part of pepper, putting the star anise and the pepper together in water according to the weight ratio of 1:15-18, boiling the star anise and the pepper, standing the mixture after the water is boiled, and cooling the mixture into feed water;
s4, spreading the raw materials to be cured in the step S2 in a sealing tank, taking a large part of edible salt, taking the ginger in the step S1, taking a large part of green onion, cleaning the green onion with cool boiled water, draining the water, putting the whole green onion into the sealing tank, alternately spreading the raw materials to be cured in a layer, the green onion in a layer and the salt in a layer in the sealing tank, pouring the boiled and cooled material water in the step S3 into the sealing tank after spreading, and then sealing and standing for 7-12 days;
step two: preparation for production
I. Soaking the other part of star anise, the other part of pepper, bay leaves and cinnamon in warm water for 5-8 minutes, and then fishing out;
II, chopping another part of garlic, taking out the pickled raw materials in the step S4, removing the scallion in the pickled raw materials, filtering out the pickled soup, and chopping to obtain chopped chilli raw materials;
III, taking soybean oil, putting small parts of green onion, small parts of ginger, caraway, celery and spice in the step I into an oil pot when the oil is five-component oil, putting spice in the step I into the oil pot after the caraway leaves are dried, keeping the soybean oil still and cooling after the caraway stems turn yellow, and filtering spice in the soybean oil after the soybean oil is cooled to obtain material oil;
step three: parching and storing
A. Heating the material oil in the step III to four oil temperatures by small fire, sequentially adding the garlic and chopped chilli raw materials in the step II into the material oil, adding monosodium glutamate, light soy sauce, white sugar and thirteen spices after the chilli is fragrant, stirring uniformly, and then filling and cooling;
B. and (5) placing the cooled chopped hot peppers into a vacuum package for light-shielding storage, wherein the storage temperature is 5-20 ℃.
(III) beneficial effects
The invention provides a preparation process of a crispy chopped chilli food. The beneficial effects are as follows:
1. according to the invention, the arrangement of the raw materials is cleaned by using cool boiled water, so that the pod peppers and the pod peppers are prevented from being polluted by harmful bacteria, meanwhile, the chopped peppers can be well fermented, the chopped peppers can have fragrant and crisp taste during subsequent pickling by the treatment of short dehydration and pickling of the pod peppers and the pod peppers, the chopped peppers have very good fragrant and crisp flavor through the arrangement of sealed pickling, the pickled raw materials can be effectively tasty through the arrangement of feed water, and the spicy flavors between the pod peppers and the pod peppers can be mutually influenced, so that the chopped peppers have fragrant and crisp flavor.
2. According to the preparation method, when the soybean oil is prepared, the soybean oil is fried with various spices at different oil temperatures, so that the soybean oil has fresh and fragrant flavor, the aroma of the spices is completely fused in the soybean oil through standing and cooling, and then the chopped peppers are fried with small fire, so that the chopped peppers can be fully mixed with the soybean oil, the fresh and fragrant of the soybean oil and the spicy and hot of the chopped peppers are fully fused, and the chopped peppers have spicy and fresh flavor while being fragrant and crisp, and are worthy of being widely popularized.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Embodiment one:
the embodiment of the invention provides a crispy chopped chili food which is prepared from the following raw materials in parts by weight: 120 parts of pod pepper, 200 parts of sheep's horn pepper, 66 parts of garlic, 45 parts of soybean oil, 25 parts of shallot, 35 parts of edible salt, 25 parts of ginger, 13 parts of white sugar, 10 parts of monosodium glutamate, 11 parts of light soy sauce, 9 parts of star anise, 6 parts of caraway, 6 parts of celery, 6 parts of pepper, 4 parts of bay leaf, 5 parts of cinnamon and 3 parts of thirteen spices.
The chives are chives, 25 parts of the chives are divided into two parts, the part ratio is 2:3, and the chives mainly serve for flavoring and seasoning, so that the chives can be used or the chives can be used.
The ginger adopts tender ginger, 25 parts of ginger are divided into two parts, the part ratio is 1:2, and the tender ginger can not only promote the flavor of chopped hot pepper during pickling, but also provide a fragrance source for soybean oil.
Dividing 25-35 parts of edible salt into two parts, wherein the part ratio is 2:3.
The method comprises the steps of dividing 9 parts of star anise, 6 parts of pepper and 66 parts of garlic into two parts of 1:1.
A preparation process of crispy chopped chili food comprises the following steps:
step one: pickling preparation
S1, boiling clear water, standing for cooling, cleaning the pod peppers and the sheep horn peppers with cooled boiled water, airing the pod peppers and the sheep horn peppers in a ventilation place, shearing the pepper pedicel with scissors after airing, cutting the pod peppers and the sheep horn peppers from the middle for standby use with a kitchen knife, taking a large part of ginger, cleaning the ginger with cooled boiled water, draining and slicing;
s2, uniformly mixing the sheared capsicum frutescens and the pod peppers, taking a part of garlic, taking a small part of edible salt, uniformly mixing the three, placing the mixture in a ceramic basin, standing for dehydration in autumn and winter for 20 minutes, dehydrating in spring and summer for 5 minutes, and pouring out water in the ceramic basin after the time is up to obtain a raw material to be salted;
s3, taking one part of star anise and one part of pepper, putting the star anise and the pepper together in water according to the weight ratio of 1:18, boiling the star anise and the pepper, standing the mixture after the water is boiled, and cooling the mixture to obtain feed water;
s4, spreading the raw materials to be cured in the step S2 in a sealing tank, taking a large part of edible salt, taking a large part of ginger in the step S1, taking a large part of green onion which cannot be cut up, cleaning with cool boiled water, draining the whole raw materials, putting the raw materials into the sealing tank, alternately spreading the raw materials to be cured in a layer, the ginger in a layer, the green onion in a layer and the salt in a layer, pouring the boiled and cooled raw materials in the step S3 into the sealing tank after spreading, and then sealing and standing for 10 days;
step two: preparation for production
I. Soaking the other part of star anise, the other part of pepper, bay leaves and cinnamon in warm water for 5 minutes, and then fishing out;
II, chopping another part of garlic, taking out the pickled raw materials in the step S4, removing the scallion in the pickled raw materials, filtering out the pickled soup, and chopping to obtain chopped chilli raw materials;
III, taking soybean oil, putting small parts of green onion, small parts of ginger, caraway, celery and spice in the step I into an oil pot when the oil is five-component oil, putting spice in the step I into the oil pot after the caraway leaves are dried, keeping the soybean oil still and cooling after the caraway stems turn yellow, and filtering spice in the soybean oil after the soybean oil is cooled to obtain material oil;
step three: parching and storing
A. Heating the material oil in the step III to four oil temperatures by small fire, sequentially adding the garlic and chopped chilli raw materials in the step II into the material oil, adding monosodium glutamate, light soy sauce, white sugar and thirteen spices after the chilli is fragrant, stirring uniformly, and then filling and cooling;
B. and (5) placing the cooled chopped hot peppers into a vacuum package for light-shielding storage, wherein the storage temperature is 15 ℃.
Embodiment two:
the embodiment of the invention provides a preparation process of crispy chopped chili food, which comprises the following raw materials in parts by weight: 150 parts of pod pepper, 150 parts of sheep's horn pepper, 70 parts of garlic, 60 parts of soybean oil, 35 parts of shallot, 25 parts of edible salt, 23 parts of ginger, 14 parts of white sugar, 12 parts of monosodium glutamate, 11 parts of light soy sauce, 9 parts of star anise, 8 parts of caraway, 8 parts of celery, 8 parts of pepper, 4 parts of bay leaf, 4 parts of cinnamon and 5 parts of thirteen spices.
The green onion adopts green onion, 35 parts of green onion is divided into two parts, and the part ratio is 2:3.
The ginger adopts tender ginger, and 23 parts of ginger are divided into two parts, and the part ratio is 1:2.
The edible salt of 25 is divided into two parts with the part ratio of 2:3.
The method comprises the steps of dividing 9 parts of star anise, 8 parts of pepper and 70 parts of garlic into two parts of 1:1.
A preparation process of crispy chopped chili food comprises the following steps:
step one: pickling preparation
S1, boiling clear water, standing for cooling, cleaning the pod peppers and the sheep horn peppers with cooled boiled water, airing the pod peppers and the sheep horn peppers in a ventilation place, shearing the pepper pedicel with scissors after airing, cutting the pod peppers and the sheep horn peppers from the middle for standby use with a kitchen knife, taking a large part of ginger, cleaning the ginger with cooled boiled water, draining and slicing;
s2, uniformly mixing the sheared capsicum frutescens and the pod peppers, taking a part of garlic, taking a small part of edible salt, uniformly mixing the three, placing the mixture in a ceramic basin for standing and dehydrating, dehydrating in autumn and winter for 15 minutes, dehydrating in spring and summer for 5-10 minutes, and pouring out the water in the ceramic basin after the time is up to obtain a raw material to be salted;
s3, taking one part of star anise and one part of pepper, putting the star anise and the pepper together in water according to the weight ratio of 1:15, boiling the star anise and the pepper, standing the mixture after the water is boiled, and cooling the mixture to obtain feed water;
s4, spreading the raw materials to be cured in the step S2 in a sealing tank, taking a large part of edible salt, taking a large part of ginger in the step S1, taking a large part of green onion which cannot be cut up, cleaning with cool boiled water, draining the whole raw materials, putting the raw materials into the sealing tank, alternately spreading the raw materials to be cured in a layer, the ginger in a layer, the green onion in a layer and the salt in a layer, pouring the boiled and cooled raw materials in the step S3 into the sealing tank after spreading, and then sealing and standing for 7 days;
step two: preparation for production
I. Soaking the other part of star anise, the other part of pepper, bay leaves and cinnamon in warm water for 8 minutes, and then fishing out;
II, chopping another part of garlic, taking out the pickled raw materials in the step S4, removing the scallion in the pickled raw materials, filtering out the pickled soup, and chopping to obtain chopped chilli raw materials;
III, taking soybean oil, putting small parts of green onion, small parts of ginger, caraway, celery and spice in the step I into an oil pot when the oil is five-component oil, putting spice in the step I into the oil pot after the caraway leaves are dried, keeping the soybean oil still and cooling after the caraway stems turn yellow, and filtering spice in the soybean oil after the soybean oil is cooled to obtain material oil;
step three: parching and storing
A. Heating the material oil in the step III to four oil temperatures by small fire, sequentially adding the garlic and chopped chilli raw materials in the step II into the material oil, adding monosodium glutamate, light soy sauce, white sugar and thirteen spices after the chilli is fragrant, stirring uniformly, and then filling and cooling;
B. and (5) placing the cooled chopped hot peppers into a vacuum package for light-shielding storage, wherein the storage temperature is 8 ℃.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A crispy chopped chili food, characterized by: the composite material consists of the following raw materials in parts by weight: 100-150 parts of pod pepper, 150-200 parts of sheep's horn pepper, 60-80 parts of garlic, 45-60 parts of soybean oil, 25-35 parts of shallot, 25-35 parts of edible salt, 20-25 parts of ginger, 12-16 parts of white sugar, 10-12 parts of monosodium glutamate, 10-12 parts of light soy sauce, 8-10 parts of star anise, 5-8 parts of coriander, 5-8 parts of celery, 5-8 parts of pricklyash peel, 3-6 parts of bay leaf, 3-6 parts of cinnamon and 3-6 parts of thirteen spices;
the green onion adopts green onion, 25-35 parts of green onion is divided into two parts, and the part ratio is 2:3;
the ginger adopts tender ginger, 20-25 parts of ginger is divided into two parts, and the part ratio is 1:2;
dividing 25-35 parts of edible salt into two parts, wherein the part ratio is 2:3;
dividing 8-10 parts of star anise, 5-8 parts of pepper and 60-80 parts of garlic into two parts of 1:1;
the preparation process of the fragrant and crisp chopped chilli food comprises the following steps:
step one: pickling preparation
S1, boiling clear water, standing for cooling, cleaning the pod peppers and the sheep horn peppers with cooled boiled water, airing the pod peppers and the sheep horn peppers in a ventilation place, shearing the pepper pedicel with scissors after airing, cutting the pod peppers and the sheep horn peppers from the middle for standby use with a kitchen knife, taking a large part of ginger, cleaning the ginger with cooled boiled water, draining and slicing;
s2, uniformly stirring the sheared capsicum frutescens and the pod peppers, taking a part of garlic, taking a small part of edible salt, uniformly mixing the three, placing the mixture in a ceramic basin, standing for dehydration in autumn and winter for 10-20 minutes, dehydrating in spring and summer for 5-10 minutes, and pouring out the water in the ceramic basin after the time is up to obtain a raw material to be salted;
s3, taking one part of star anise and one part of pepper, putting the star anise and the pepper together in water according to the weight ratio of 1:15-18, boiling the star anise and the pepper, standing the mixture after the water is boiled, and cooling the mixture into feed water;
s4, spreading the raw materials to be cured in the step S2 in a sealing tank, taking a large part of edible salt, taking the ginger in the step S1, taking a large part of green onion, cleaning the green onion with cool boiled water, draining the water, putting the whole green onion into the sealing tank, alternately spreading the raw materials to be cured in a layer, the green onion in a layer and the salt in a layer in the sealing tank, pouring the boiled and cooled material water in the step S3 into the sealing tank after spreading, and then sealing and standing for 7-12 days;
step two: preparation for production
I. Soaking the other part of star anise, the other part of pepper, bay leaves and cinnamon in warm water for 5-8 minutes, and then fishing out;
II, chopping another part of garlic, taking out the pickled raw materials in the step S4, removing the scallion in the pickled raw materials, filtering out the pickled soup, and chopping to obtain chopped chilli raw materials;
III, taking soybean oil, putting small parts of green onion, small parts of ginger, caraway, celery and spice in the step I into an oil pot when the oil is five-component oil, putting spice in the step I into the oil pot after the caraway leaves are dried, keeping the soybean oil still and cooling after the caraway stems turn yellow, and filtering spice in the soybean oil after the soybean oil is cooled to obtain material oil;
step three: parching and storing
A. Heating the material oil in the step III to four oil temperatures by small fire, sequentially adding the garlic and chopped chilli raw materials in the step II into the material oil, adding monosodium glutamate, light soy sauce, white sugar and thirteen spices after the chilli is fragrant, stirring uniformly, and then filling and cooling;
B. and (5) placing the cooled chopped hot peppers into a vacuum package for light-shielding storage, wherein the storage temperature is 5-20 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102228213A (en) * | 2011-07-12 | 2011-11-02 | 胡传海 | Imperial tribute chopped chili pepper and preparation method thereof |
| CN107811258A (en) * | 2017-09-28 | 2018-03-20 | 刘恒武 | The formula and manufacture method of a kind of delicious and crisp cayenne |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228213A (en) * | 2011-07-12 | 2011-11-02 | 胡传海 | Imperial tribute chopped chili pepper and preparation method thereof |
| CN107811258A (en) * | 2017-09-28 | 2018-03-20 | 刘恒武 | The formula and manufacture method of a kind of delicious and crisp cayenne |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
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| Title |
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| 谭兴和.酱腌泡菜加工技术.2014,173. * |
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