Preparation method for nutritional sauce-pickled colorful pepper

Abstract

The invention discloses a preparation method for nutritional sauce-pickled colorful pepper. The nutritional sauce-pickled colorful pepper is prepared from the following raw materials in parts by weight: 20-30 parts of colorful pepper, 1-3 parts of salt, 5-8 parts of rice wine, 1-4 parts of rock candy, 25-30 parts of light soy sauce, 2-4 parts of lemon juice and 3-6 parts of garlic seeds. The preparation method comprises the six steps of selecting and cleaning materials, mixing the materials with salt and airing the material, scattering rice wine, drying, soaking the mixture with sauce and packing the mixture. The nutritional sauce-pickled colorful pepper has a special sauce flavor and is spicy, crispy and tasty. The nutritional sauce-pickled colorful pepper has the characteristics of beingslightly spicy, sweet in hot flavor, sour in sweet flavor, is appetizing and tasty, good in appearance color and luster and long in storage time. The prepared food is rich in nutritional components such as vitamins and amino acids, and is appetizing gastronomic food which is healthy and nutritional.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of pickled colorful peppers in nutritious sauce. Background technique [0002] Colorful peppers were originally an ornamental plant. Because of their thick, bright, and diverse colors, they are suitable for planting on balconies; and because colorful peppers are rich in vitamins A, B, C and β-carotene, sugar, fiber Quality, calcium, phosphorus, iron, etc. can play a role in enhancing immunity, resisting the damage of free radicals, and protecting eyesight. Regular consumption of colorful peppers can not only nourish hair roots, but also strengthen nails. For skin, it also has the function of activating cell tissue, can promote metabolism, make skin smooth, tender, white and shiny, and has a certain beauty effect. Bleeding, retinal, cerebrovascular, gingival bleeding, etc. have preventive effects, and are also more suitable foods for diabe...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the wine added is high-strength white wine. Although the addition of white wine makes the colorful pepper taste more crisp, it will be harmful to human health if it is eaten for a long time, especially if it is soaked with colorful pepper, it will destroy the color of the colorful pepper itself. Nutrients and their effects

One of the disadvantages of this method is that it does not clearly point out what ingredients and method steps lead to the increase of nutrient content and long storage time of peppers; the second is that it does not mention how to prevent the production of harmful substances in the process of soaking sauce. 1. Smoked food contains nitrite, and the longer the time, the more nitrite content will be. Under the action of gastric acid, nitrite will combine with amine in the stomach to form carcinogen ammonium nitrite. If there is no solution to this problem, Such long-term storage and then eating will cause great harm to the human body, which is not conducive to human health.