CN1907118A - Cayenne pepper foodstuff - Google Patents
Cayenne pepper foodstuff Download PDFInfo
- Publication number
- CN1907118A CN1907118A CNA2006100511820A CN200610051182A CN1907118A CN 1907118 A CN1907118 A CN 1907118A CN A2006100511820 A CNA2006100511820 A CN A2006100511820A CN 200610051182 A CN200610051182 A CN 200610051182A CN 1907118 A CN1907118 A CN 1907118A
- Authority
- CN
- China
- Prior art keywords
- garlic
- fresh chilli
- pepper
- fresh
- prickly ash
- 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
Classifications
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- 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 discloses a negative hot pepper, which comprises the following steps: (1) weighing the weight proportion of fresh hot pepper, peppertree and toasted garlic at 100:1-1.5:1.5-2.0; removing pedicle for fresh pepper; cleaning; draining; (2) putting peppertree and toasted garlic in the boiler to boil until the color of fresh pepper changes; or placing peppertree and toasted garlic in the boiler to steam until the color of fresh pepper changes; (3) fetching the ripened pepper to drain or dry; shaping; (4) sterilizing; packing.
Description
Technical field: the present invention relates to a kind of snack food and preparation method thereof, relate in particular to a kind of main be the leisure food and preparation method thereof of primary raw material with the capsicum.
Background technology: capsicum be nutritious vegetables be again special flavouring since it have improve immune function of human body, improve a poor appetite, promote digestion, effects such as tide are dispelled in resisting cold, therefore are subjected to liking of broad masses deeply.At present, capsicum extensively has been processed into the various goods that have much characteristic, as: chilli powder, thick chilli sauce, capsicum wet goods are subjected to capsicum eater's welcome very much; But these products are can only be as flavouring edible and can not be edible as leisure snacks or pickles, and product structure is single, and pungent lays particular stress on, get angry easily, should not eat more.Chinese patent literature discloses Granted publication number is called " method for production of capsicum revive " for " CN1194619C ", name patent of invention; This patent is that chilli is cut into chunks, and the capsicum section is soaked the back mix with condiments such as sesame, starch, then or fried or stir-fry before stewing or fry.Though the chilli products that this patent provided can be used as leisure snacks, do not have the taste of fresh chilli, there be not the color and luster and the form of fresh chilli yet; And, therefore be difficult for storage and packing because relatively revive is crisp.
Summary of the invention: at the above-mentioned defective that exists in the prior art, the present invention aims to provide and a kind ofly can keep the original local flavor of fresh chilli, color and luster and form preferably, and pungent is moderate, can be used as the edible cayenne pepper foodstuff of snacks or pickles.
Technical scheme of the present invention is by the raw material of following weight ratio: fresh chilli: Chinese prickly ash: garlic bulblet=100: 1～1.5: 1.5～2.0 follow these steps to be made:
1. fresh chilli removed the base of a fruit, drain after cleaning;
2. Chinese prickly ash and garlic bulblet are put into pot and added poach system fresh chilli and become, or Chinese prickly ash and garlic bulblet are put into pot add water and steam fresh chilli and become until its look until its look; Amount of water floods raw material fully with the water surface is advisable;
3. will make ripe capsicum takes out and dries or oven dry, integer;
4. be packaged into bag after sterilization, the sterilization.
Described garlic bulblet also can substitute with equivalent garlic made mashed garlic or garlic juice.
Compared with the prior art, the present invention has overcome present thick chilli sauce, capsicum wet goods chilli products pungent and has laid particular stress on, gets angry easily after greasy, edible and can only be as the defective of aspects such as flavouring is edible, it has not only that pungent is moderate, special mouthfeel, be convenient to advantages such as storage and packing, but also has kept original local flavor, color and luster and the form of fresh chilli preferably; Both can be used as flavouring edible, more can be used as the leisure snack or pickles are edible.
The specific embodiment: the invention will be further described below in conjunction with specific embodiment:
Embodiment 1, gets following raw materials in weight: fresh chilli 50000 grams, Chinese prickly ash 500 grams, garlic bulblet 750 grams follow these steps to make:
1. fresh chilli removed the base of a fruit, drain after cleaning;
2. Chinese prickly ash and garlic bulblet are put into pot and added poach system fresh chilli and become, or Chinese prickly ash and garlic bulblet are put into pot add water and steam fresh chilli and become until its look until its look; Amount of water floods raw material fully with the water surface is advisable;
3. will make ripe capsicum takes out and dries or oven dry, integer;
4. be packaged into bag after sterilization, the sterilization.
Embodiment 2, get following raw materials in weight: the step that fresh chilli 50000 grams, Chinese prickly ash 750 grams, garlic 1000 grams are pressed among the embodiment 1 is made.
Embodiment 3, get following raw materials in weight: the step that fresh chilli 50000 grams, Chinese prickly ash 625 grams, garlic bulblet 875 grams are pressed among the embodiment 1 is made.
In the various embodiments described above, garlic bulblet is if adopt made mashed garlic of equivalent garlic or garlic juice to substitute that then taste is better.
When edible, can according to individual's taste with the present invention fried or stir-fry before stewing or fry after just can be equipped with just edible of various condiments, can certainly be equipped with various condiments and directly eat.
Claims (2)
1. cayenne pepper foodstuff, it is characterized in that the raw material by following weight ratio: fresh chilli: Chinese prickly ash: garlic bulblet=100: 1～1.5: 1.5～2.0 follow these steps to be made:
1. fresh chilli removed the base of a fruit, drain after cleaning;
2. Chinese prickly ash and garlic bulblet are put into pot and added poach system fresh chilli and become, or Chinese prickly ash and garlic bulblet are put into pot add water and steam fresh chilli and become until its look until its look; Amount of water floods raw material fully with the water surface is advisable;
3. will make ripe capsicum takes out and dries or oven dry, integer;
4. be packaged into bag after sterilization, the sterilization.
2. cayenne pepper foodstuff according to claim 1 is characterized in that: described garlic bulblet also can substitute with equivalent garlic made mashed garlic or garlic juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100511820A CN1907118A (en) | 2006-08-10 | 2006-08-10 | Cayenne pepper foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100511820A CN1907118A (en) | 2006-08-10 | 2006-08-10 | Cayenne pepper foodstuff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1907118A true CN1907118A (en) | 2007-02-07 |
Family
ID=37698484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100511820A Pending CN1907118A (en) | 2006-08-10 | 2006-08-10 | Cayenne pepper foodstuff |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1907118A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048261A (en) * | 2017-05-20 | 2017-08-18 | 遵义市农业科学研究院 | The preparation method of wind dry chili |
| CN110679877A (en) * | 2019-11-21 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Preparation method of chili pepper |
-
2006
- 2006-08-10 CN CNA2006100511820A patent/CN1907118A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048261A (en) * | 2017-05-20 | 2017-08-18 | 遵义市农业科学研究院 | The preparation method of wind dry chili |
| CN110679877A (en) * | 2019-11-21 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Preparation method of chili pepper |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |