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Pickled pepper cooking seasoning and preparation method thereof

A technology for stir-frying and pickling peppers, which is applied in the field of pickled pepper stir-frying ingredients and its preparation, can solve the problems of single taste and single function, and achieve the effects of high nutritional value, increasing appetite, protein content and amino acid content

Inactive Publication Date: 2017-08-18
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a pickled pepper stir-fry material and a preparation method thereof, which can effectively solve the problem that existing seasonings are added with a large amount of chemical additives, or have single function and single taste without chemical additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A pickled pepper stir-fry material, comprising the following components by weight: 40 parts of pickled pepper, 30 parts of red oil, 5 parts of scallion oil, 5 parts of pickled ginger, 4 parts of tangerine peel wine, 3 parts of bone extract, kelp extract 5 parts and Shiitake mushroom extract 5 parts.

[0036] Wherein, the red oil includes the following components in parts by weight: 40 parts of salad oil, 20 parts of chili sauce, 1 part of Chinese prickly ash, 1 part of star anise, 1 part of Kaempferia, 1 part of green onion, 1 part of garlic, 1 part of ginger and 1 part of sugar.

[0037] The red oil is prepared by the following method: heating salad oil to 110°C, adding chili sauce, pepper, star anise, kaempferia, green onion, garlic, ginger and sugar and boiling for 4 hours, after the water is boiled dry, filter to remove the residue.

[0038] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt and mix well, then put it into...

Embodiment 2

[0050] A pickled pepper stir-fry material, comprising the following components by weight: 50 parts of pickled pepper, 40 parts of red oil, 10 parts of scallion oil, 10 parts of pickled ginger, 6 parts of tangerine peel wine, 6 parts of bone extract, kelp extract 7 parts and shiitake mushroom extract 7 parts.

[0051] Wherein, the red oil includes the following components in parts by weight: 80 parts of salad oil, 30 parts of chili sauce, 20 parts of Chinese prickly ash, 20 parts of star anise, 20 parts of kaempferen, 20 parts of green onion, 20 parts of garlic, 20 parts of ginger and 20 parts of sugar.

[0052] The red oil is prepared by the following method: heating salad oil to 140°C, adding chili sauce, Chinese prickly ash, star anise, kaempferia, green onion, garlic, ginger and sugar and boiling for 2 hours, after the water is boiled dry, filter to remove the residue.

[0053] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt a...

Embodiment 3

[0065] A pickled pepper stir-fry material, comprising the following components by weight: 46 parts of pickled pepper, 35 parts of red oil, 7 parts of scallion oil, 8 parts of pickled ginger, 5 parts of tangerine peel wine, 5 parts of bone extract, and kelp extract 6 parts and 6 parts shiitake mushroom extract.

[0066] Wherein, the red oil includes the following components by weight: 45 parts of salad oil, 24 parts of chili sauce, 15 parts of Chinese prickly ash, 6 parts of star anise, 20 parts of kaempferia, 12 parts of green onion, 8 parts of garlic, 11 parts of ginger and 4 parts of sugar.

[0067] The red oil is prepared by the following method: heating the salad oil to 120°C, adding chili sauce, Chinese prickly ash, star anise, kaempferia, green onion, garlic, ginger and sugar and boiling for 3 hours, after the water is boiled dry, filter to remove the residue.

[0068] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt and mix...

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PUM

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Abstract

The invention discloses a pickled pepper cooking seasoning, which is prepared from the following components in parts by weight: 40-50 parts of pickled peppers, 30-40 parts of chilli oil, 5-10 parts of scallion oil, 5-10 parts of pickled ginger, 4-6 parts of dried orange peel wine, 3-6 parts of bone extract, 5-7 parts of a kelp extract and 5-7 parts of a mushroom extract. A preparation method of the pickled pepper cooking seasoning comprises the steps of (1) screening the pickled peppers, removing impurities of the screened pickled peppers and then cleaning, and chopping into sections; shredding the pickled ginger; (2) pouring the chilli oil and the scallion oil into a pot, cooking the oil, adding the shredded pickled ginger into the pot when the oil temperature reaches 100-110 DEG C, and frying for 5-10min; then, adding the sectioned pickled peppers into the pot, and frying for 8-10min; finally, sequentially adding the bone extract, the kelp extract, the mushroom extract and the dried orange peel wine, and frying for 2-3min. The seasoning prepared according to the special formula is free from any chemical materials and delicious, has a pharmacologic action, and can promote digestion and improve appetite.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickled pepper stir-fry material and a preparation method thereof. Background technique [0002] As people's demand for dishes is getting higher and higher, people's changes to the taste of dishes are mostly realized by adding condiments, but most of the existing condiments are added with a large number of chemical additives, which will cause great harm to human health. If It is difficult to produce good taste without adding these chemical additives, so it is difficult to satisfy people's needs in terms of health and taste. At present, most of the additives on the market that do not contain chemical raw materials have a single product and a single taste. Although they meet the health requirements, they cannot meet people's needs for the taste of dishes. Contents of the invention [0003] Aiming at the above-mentioned deficiencies in the prior art, the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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