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Preparation method for sauced and spiced pepper

A technology of spiced pepper and soy sauce, which is applied in food preparation, application, food science, etc., can solve the problems of short storage period of germanium in fresh-keeping method, pickling and processing rotten pepper, etc., and achieve good promotion value, crispy taste and high nutritional value Effect

Inactive Publication Date: 2015-01-07
董春年
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the needs of life, people adopt fresh-keeping and pickling methods, but these methods are often unsatisfactory: the preservation method has a short shelf life, and poor pickling treatment is prone to rotten peppers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preparation method of spiced pepper with soy sauce, wherein the spiced pepper with soy sauce is prepared according to the following raw materials in parts by weight: 4 kg of pepper, 0.5 kg of sugar, 0.3 kg of white wine, 0.5 kg of garlic, 0.5 kg of ginger, 2 kg of soy sauce, 0.2 kg of peanut oil, 0.1 kg of monosodium glutamate, 0.5 kg of salt, and 0.1 kg of five-spice powder.

Embodiment 2

[0013] A preparation method of soy-spiced chili, wherein the soy-spiced chili is prepared from the following raw materials in parts by weight: 4.5 kg of chili, 0.5 kg of sugar, 0.3 kg of white wine, 0.5 kg of garlic, 0.5 kg of ginger, 2.5 kg of soy sauce, 0.2 kg of peanut oil, 0.1 kg of monosodium glutamate, 0.7 kg of salt, and 0.1 kg of five-spice powder.

Embodiment 3

[0015] A preparation method of spiced pepper with soy sauce, wherein the spiced pepper with soy sauce is prepared according to the following raw materials in parts by weight: 5 kg of pepper, 0.5 kg of sugar, 0.3 kg of white wine, 0.5 kg of garlic, 0.5 kg of ginger, 3 kg of soy sauce, 0.3 kg of peanut oil, 0.1 kg of monosodium glutamate, 0.8 kg of salt, and 0.1 kg of five-spice powder.

[0016] The method for pickling soy sauce spiced pepper described in above-mentioned embodiment 1-3, comprises the steps:

[0017] Step 1: Wash and dry the peppers in the above weight ratio for later use, cut the ginger into slices, prepare the garlic, mix the above raw materials thoroughly, and put them into the container;

[0018] Step 2: Boil the peanut oil first, put it in a container to cool and set aside, pour the soy sauce into the pot, then add salt, monosodium glutamate, sugar, five-spice powder, cooled peanut oil and white wine;

[0019] Step 3: Cool the boiled soup and pour it into...

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PUM

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Abstract

The invention discloses a preparation method for sauced and spiced pepper. The sauced and spiced pepper adopts peppers as a main material and is added with auxiliary materials, namely ginger, garlic, sauce, salt, distilled spirit, monosodium glutamate, white sugar, spiced powder and peanut oil. The preparation method comprises the steps of cleaning the peppers, the ginger and the garlic, drying to remove water, heating the peanut oil to be 100 DEG C according to the proportion, adding the sauce, the salt, the distilled spirit, the monosodium glutamate, the white sugar and the spiced powder in sequence, cooling completely, and adding the peppers, the ginger and the garlic. The sauced and spiced pepper has the characteristics of delicious taste, fragrance, crispiness, high nutritional value, and simple preparation method.

Description

technical field [0001] The invention belongs to a food pickling method and formula, in particular to a preparation method of soy sauce spiced chili. Background technique [0002] Capsicum, as a staple food condiment, is deeply favored by consumers. In order to meet the needs of life, people adopt fresh-keeping and pickling methods, but they are often not ideal: the fresh-keeping method has a short shelf life, and the phenomenon of rotten peppers easily occurs if pickling is not handled well. The purpose of the present invention is to provide a pickling method of brightly colored and delicious pickles, which is to let people eat green and safe pickles, so as to improve people's quality of life and taste, not only to eat well, but also to eat Aesthetics, to meet the needs of people at different levels for pickles. Contents of the invention [0003] The invention discloses a preparation method of soy-spiced pepper. The soy-spiced pepper is prepared according to the followin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/218A23L27/00A23L19/20
CPCA23L19/20
Inventor 董春年
Owner 董春年
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