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Fermented chili seasoning and production method thereof

A production method and technology of bad pepper, applied in the field of bad pepper seasoning and its production, can solve the problems of many auxiliary materials, non-authentic, complicated production process, etc., and achieve the effect of pure taste, easy production and simple process

Inactive Publication Date: 2012-11-07
岳杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing technologies for making bad peppers are either unauthentic, such as: bio-fermentation preparations to ripen bad peppers, or the production process is complicated, and there are too many auxiliary materials, and even the most taboo auxiliary materials such as vegetable oil are added to make bad peppers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] (1) Take 100kg of bright red peppers, clean them, remove impurities, stems and stalks, and drain the water;

[0013] (2) Select 6kg of ginger, 8kg of garlic, 8kg of salt, 3kg of white wine (45-53 degrees of alcohol) and then peel the ginger and garlic, wash and drain the water for later use;

[0014] (3) After mixing the drained raw and auxiliary materials, add salt and white wine;

[0015] (4) Chop and chop while flipping, and chop and chop into a size of 3-6 mm square;

[0016] (5) Put the chopped and chopped semi-finished chili into an enamel jar or soil tank for fermentation, the fermentation temperature is 20-30°C, and the fermentation time is 30-60 days;

[0017] (6) The fermented bad peppers can be subpackaged without sterilization, without adding any preservatives, and the natural bad peppers with unique flavors that are fragrant, spicy, fresh, sour, tender, salty and crisp can be obtained.

[0018] The present invention's bad chili seasoning and its productio...

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PUM

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Abstract

The invention discloses a fermented chili seasoning and a production method thereof. The formula and content of the fermented chili seasoning include 100 kg of fresh red chili, 6-10 kg of garlic, 5-8 kg of fresh ginger, 6-10 kg of salt, and 2-4 kg of liquor. The production method of the fermented chili seasoning includes: washing the fresh red chili, removing stems and pedicles of the fresh red chili, draining water, adding the peeled garlic and the peeled fresh ginger, adding the salt and the liquor, then cutting as turning, cutting into squares of 3-6 mm, placing and sealing the chili in enamel pots or soil jars after cutting, fermenting naturally for 30-60 days to get the product, and then repackaging in accordance with specifications. The fermented chili seasoning is simple in operation process, easy in industrial production, bright red in color, thick fragrant and fresh spicy, and spicy and sour; has unique flavors of fragrant, spicy, fresh, sour, tender, salty, and crisp; is favorite for both young and old; and is essential in nice foods.

Description

technical field [0001] The present invention relates to a bad chili seasoning and a production method thereof. Background technique [0002] Chili seasoning is a lot, but the chili seasoning with fresh capsicum as raw material is seldom, and wherein bad pepper is exactly one of the chili seasonings of a kind of capsicum as raw material. Bad chili is a unique gourmet condiment in Guizhou, and it is produced throughout the province. Poor chili is bright red in color, fragrant, spicy and fresh, both spicy and sour. It has a unique flavor of fragrant, spicy, fresh, sour, tender, salty and crisp. It is especially loved by people, and it is suitable for all ages. It is a must in Guizhou cuisine Less. For example, when cooking "fish-flavored shredded pork", "fish-flavored eggplant", "spicy octopus", "spicy crispy fish", "Guizhou-style twice-cooked pork", "fish-wrapped leeks", and "weird rice" It is necessary to use bad pepper as a base material to make pickles, kimchi, cold dish...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/218A23L27/20A23L19/20A23L27/10
Inventor 岳杰
Owner 岳杰
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