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Processing method of sour and spicy pickledchilies

A processing method and technology of slag sea pepper, applied in the processing field of sour and hot slag sea pepper, can solve problems such as monotonous taste, and achieve the effect of refreshing aftertaste, increasing appetite, hot and sour and lively

Inactive Publication Date: 2015-04-01
重庆尝必乐农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to solve the problem of monotonous taste of existing products, adopt a special raw material formula and processing steps, produce a kind of hot and sour flavored sea pepper with mellow taste, hot and sour and lively, and refreshing aftertaste, so as to satisfy people Demand for various flavors of slag sea pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] First prepare the sour cowpea: select tender and green long cowpea, wash, dry the surface moisture, and remove the stem tips at both ends; take 10kg of fragrant leaves, 10kg of Chinese prickly ash, 10kg of star anise, and 10kg of cinnamon bark, mix them, put them in a cloth bag, wrap and seal them, Then take 20kg of ginger and 70kg of salt, put all the materials into 1100kg of clear water, boil in a large pot on high heat, continue boiling for 3 minutes on high heat, then turn off the heat and cool until 15°C, then add 30kg of white wine , rock sugar 20kg, pickled pepper and pickled pepper water 50kg, to get brine; wash and drain the big altar, put long cowpea until it fills 70% of the inner space of the big altar, then pour the brine together with the cloth bag until the cowpea Submerged 2 cm below the liquid surface, then sealed the mouth of the jar, placed in a cool environment at 15°C to ferment for 13 days to obtain sour cowpea.

[0026] Then make hot and sour sea ...

Embodiment 2

[0033] First prepare the sour cowpea: select tender and green long cowpea, wash, dry the surface moisture, and remove the stem tips at both ends; take 10kg of fragrant leaves, 10kg of Chinese prickly ash, 10kg of star anise, and 10kg of cinnamon bark, mix them, put them in a cloth bag, wrap and seal them, Then take 20kg of ginger and 70kg of salt, put all the materials into 1100kg of clear water, boil in a large pot on high heat, continue to boil for 4 minutes on high heat, then turn off the heat and cool until 17.5°C, then add 30kg of white wine , rock sugar 20kg, pickled pepper and pickled pepper water 50kg, to get brine; wash and drain the big altar, put long cowpea until it fills 75% of the inner space of the big altar, then pour the brine together with the cloth bag until the cowpea Submerged 2.5cm below the liquid level, then sealed the mouth of the jar, and placed it in a cool environment at 17.5°C to ferment for 15 days to obtain sour cowpea.

[0034] Then make hot and...

Embodiment 3

[0041] First prepare the sour cowpea: select tender and green long cowpea, wash, dry the surface moisture, and remove the stem tips at both ends; take 10kg of fragrant leaves, 10kg of Chinese prickly ash, 10kg of star anise, and 10kg of cinnamon bark, mix them, put them in a cloth bag, wrap and seal them, Then take 20kg of ginger and 70kg of salt, put all the materials into 1100kg of clear water, boil in a large pot on high heat, continue to boil for 5 minutes on high heat, then turn off the heat and cool until 20°C, then add 30kg of white wine , rock sugar 20kg, pickled pepper and pickled pepper water 50kg, to get brine; wash and drain the big altar, put long cowpea until it fills 80% of the inner space of the big altar, then pour the brine together with the cloth bag until the cowpea Submerged 3cm below the liquid level, then sealed the mouth of the jar, placed in a shady and cool environment at 20°C to ferment for 17 days to obtain sour cowpea.

[0042] Then make hot and so...

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Abstract

The invention provides a processing method of sour and spicy pickled chilies and belongs to the technical field of agricultural product processing. The pickled chilies are formed by mixing and processing long-grain rice flour, fresh chilies, sour cowpea particles, mustard particles, vegetable oil, table salt, glutinous rice flour, ginger, Chinese prickly ash, pepper, houttuyniacordata and garlic. The pickled chilies have the benefits as follows: multiple auxiliary materials, particularly sour cowpeas and mustard, are added to raw materials, so that the pickled chilies have sour and spicy flavors, during processing, the fresh chilies are firstly made into chili sauce, then the chili sauce, the long-grain rice flour, the glutinous rice flour, the sour cowpeas and the mustard are mixed and placed into a jar, the jar is put upside down and sealed with water, and water vapor moistening is performed for better mellowing, so that the pickled chilieshave fresh, fragrant, tasty and refreshing characteristics of the long-grain rice flour as well as sour and spicy characteristics of the cowpeas, the mustard and the chili sauce; through step-by-step frying with the vegetable oil and spices, the pickled chiliesare richer, mellower, sour, spicy and lively in taste and is a rare delicacy for promoting the appetite on the dining table; the processing method is suitable for large-scale industrial production and can meet the requirement of people for food diversity.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a processing method of hot and sour sea pepper with residue. Background technique [0002] Zhahaijiao is a special product in Southwest my country. Residents in Sichuan, Qianjiang in the southeast of Chongqing, and Lichuan in the west of Hubei Province mostly like to eat Zhahaijiao. With the development of the economy, Zhahaijiao has spread all over the country. [0003] The existing processing method of slag sea pepper is to crush fresh pepper with a kitchen knife or other tools, then put salt, ginger, a little garlic and other condiments into the pepper, then put corn flour into the pepper and stir evenly, and the corn flour The ratio of pepper to chili is about 10:7, you can adjust it according to your preference, and then put it in a ceramic jar with a sink and a lid to marinate for at least a week, until there is a sour taste. [0004] When eating, y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/218A23L7/10A23L19/20
Inventor 李清华刘竹生
Owner 重庆尝必乐农业开发有限公司
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