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Formula and processing technology of pepper zha

A processing technology and a pepper technology, which are applied to the formula of pepper squid and the field of processing technology, can solve the problems of short storage time, sour, smelly and the like, and achieve the effects of being beneficial to food hygiene and storage, and having a pure taste.

Inactive Publication Date: 2013-09-18
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In Guizhou, there is a unique chili product—chilli scallops. Many families in Guizhou make chili samosas by themselves, because the method is very simple, but the disadvantage is that the storage time is short, because it will become sour and smelly after a long time of storage.

Method used

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Embodiment Construction

[0021] Pepper bream is a unique dish on the dining table of Guizhou people. Every time it is the season for making chili bream, many families start to prepare the raw materials for making chili bream. According to the living habits of Guizhou people, the present invention develops a formula and processing technology of capsicum bream on the basis of traditional methods.

[0022] A formula (percentage by weight) of capsicum bream: fresh pepper 25-30%, japonica rice flour 65-70%, salt 3.5-5%, pepper powder 0.03-0.05%.

[0023] The optimal proportioning ratio of the above-mentioned capsicum bream formula is: 28% of fresh pepper, 67.5% of japonica rice flour, 4.45% of table salt, and 0.05% of pepper powder.

[0024] A kind of processing technology of capsicum bream:

[0025] (1) Preparing jars for chilli breams: choose pottery jars with a capacity of 50L, which are glazed on both sides with pottery clay as raw material, and check whether the jars are airtight; Disinfect ...

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Abstract

The invention relates to a formula of pepper zha. The formula comprises the following components by weight percent: 25-30% of fresh pepper, 65-70% of roundshaped rice flour, 3.5-5% of salt and 0.03-0.05% of pepper powder. The processing technology adopting the formula to manufacture pepper zha comprises the following step of: (1), preparing a pepper zha accommodating crock; (2) preparing a fresh pepper raw material; (3) preparing pepper powder;(4) preparing the roundshaped rice flour; (5) preparing straws; (6) preparing phyllostachys pubescen pieces; (7) preparing the pepper zha; (8) sterilizing; (9) carrying out test on products; (10) packing the product and putting the product in a storage. The taste of the pepper zha manufactured by the adopted formula is pure, and the pepper zha is very suitable for living habits of southwest people. The processing technology is different from the traditional method, and is beneficial to food sanitation and deposition.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula of capsicum bream and a processing technology thereof. [0002] Background technique [0003] In Sichuan and Guizhou, there are many kinds of chili products, such as oil chili, paste chili, bad chili, chili sauce and so on. There is a unique chili product in Guizhou—chili basil. Many families in Guizhou make chili basil by themselves because the method is very simple, but the disadvantage is that the storage time is short, because it will become sour and smelly after a long time of storage. This is also one of the reasons for restricting the large-scale production of capsicum bream. [0004] Contents of the invention [0005] The object of the present invention is to provide a kind of capsicum bream which can be produced in a large scale and has pure taste and its processing technology. [0006] The invention discloses a formula of capsicum bream, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/218A23L27/60A23L19/20
Inventor 吴华友
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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