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Seasoning hot pepper for steaming fish and processing method thereof

A processing method and technology for chili, applied in the field of chili food, can solve the problems of non-standardized quality, short product shelf life, simple processing method, etc., and achieve the effects of unique ingredients, long aftertaste and rich chili fragrance.

Inactive Publication Date: 2010-12-08
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby, there are the disadvantages such as simple processing method, inconsistent quality, no standardization of quality, and short shelf life of the product at present with chopped peppers for steaming fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 82.4 kg of washed fresh millet pepper, add 4.6 kg of drinking water, 12.525 kg of salt, 0.45 kg of citric acid, and 25 g of sodium metabisulfite to marinate for 350 days at room temperature, take 13.6 kg of table salt, 86 kg of drinking water, and 0.4 kg of citric acid to prepare into desulfurized water, then take out the pickled millet peppers and drain them, cut them into 0.5-0.6 cm, add them into desulfurized water at a ratio of 3:1, desulfurize at 67°C for 4.5 minutes, then take them out and drain them. Cut 84 kg of washed fresh green peppers into 0.6-0.7 cm chunks, add 2.3 kg of drinking water, 13.5 kg of salt, and 0.20 kg of citric acid to marinate at room temperature for 320 days, take out and drain to obtain pickled green peppers . Then take 42 kg of desulfurized pickled millet pepper, 24.378 kg of pickled green pepper, 9 kg of ginger, 24.378 kg of warm water at 65°C, 70 grams of citric acid, 130 grams of monosodium glutamate, 16 grams of cyclamate, 3 grams...

Embodiment 2

[0023] Take 82 kg of washed fresh millet pepper, add 5 kg of drinking water, 12.574 kg of salt, 0.4 kg of citric acid, and 26 grams of sodium metabisulfite to marinate for 180 days at room temperature, then take 13.1 kg of table salt, 86.5 kg of drinking water, and 0.4 kg of citric acid. Kilograms are formulated into desulfurized water, and the pickled millet peppers are taken out and drained, cut into 0.5-0.6 cm, added to desulfurized water at a ratio of 3:1, and desulfurized at 66°C for 4 minutes, then taken out and drained. Cut 83.5 kg of washed fresh green peppers into 0.6-0.7 cm pepper pieces, add 2.3 kg of drinking water, 14 kg of salt, and 0.20 kg of citric acid to marinate at room temperature for 190 days, take out and drain to obtain pickled green peppers . Then take 44 kg of desulfurized pickled millet pepper, 23.878 kg of pickled green pepper, 8 kg of ginger, 23.878 kg of warm water at 65°C, 70 grams of citric acid, 130 grams of monosodium glutamate, 16 grams of cyc...

Embodiment 3

[0025] Take 81 kg of washed fresh millet pepper, add 5.5 kg of drinking water, 12.973 kg of table salt, 0.5 kg of citric acid, and 27 grams of sodium metabisulfite to marinate for 100 days at room temperature, and take 12.65 kg of table salt, 87 kg of drinking water, and 0.35 kg of citric acid. Kilograms are prepared into desulfurized water, then the pickled millet peppers are taken out and drained, and cut into 0.5-0.6 cm, added to desulfurized water at a ratio of 3:1, desulfurized at 65°C for 3.5 minutes, then taken out and drained. Cut 83 kg of washed fresh green peppers into 0.6-0.7 cm chunks, add 2.25 kg of drinking water, 14.5 kg of salt, and 0.25 kg of citric acid to marinate at room temperature for 120 days, take out and drain to obtain pickled green peppers . Then take 46 kg of desulfurized pickled millet pepper, 23.134 kg of pickled green pepper, 7.5 kg of ginger, 23.134 kg of warm water at 65°C, 65 grams of citric acid, 125 grams of monosodium glutamate, 16 grams of...

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Abstract

The invention relates to a seasoning hot pepper for steaming fish and a processing method thereof. The seasoning hot pepper is prepared by the steps: taking the desulfurated pickled capsicum frutescens and the pickled hot green pepper to be matched with other ingredients of ginger, mild water with the temperature of 65 DEG C, citric acid, monosodium glutamate, sodium cyclamate, Acesulfame-K, disodium 5'-Inosine monophosphate, disodium 5'-guanosine monophosphate and ethyl maltol; stirring, standing and sterilizing the substances to obtain the seasoning hot pepper. The seasoning hot pepper has stable quality and low content of sulfur dioxide, better retains the fragility, color and lustre of the hot pepper, as well as the nutrition of the hot pepper, and has longer time and shelf life.

Description

Technical field: [0001] The invention relates to a chili food, in particular to a seasoning chili for steaming fish and a processing method thereof. Background technique: [0002] At present, the processing method of seasoning capsicum for steaming fish is mainly to use soy sauce capsicum and millet capsicum as main raw materials, add some seasonings, and obtain a kind of chopped capsicum product that can be used for steaming fish after bottling. At present, the processing status of chopped pepper products for steaming fish is as follows: due to the many pickling methods of raw material sauce pepper and millet pepper, the quality is unstable, and most of them use sulfur dioxide as a color-protecting agent in excess, and alum as a color-protecting agent in excess of the range. The crispness-preserving agent; while the spiciness of sauce pepper and millet pepper is evaluated by human taste, but people have great differences in the sense of spiciness, and the spiciness of the s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/218A23L27/00A23L19/20A23L27/10
Inventor 李罗明彭凤祥邓放明
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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