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Roasted pimiento with filler and producing method thereof

A production method and technology of red pepper, applied in the fields of application, food preparation, food science, etc., can solve the problems of inability to meet the growing needs of consumers, single taste, etc., and achieve the effects of moderate spiciness, increased beauty, and increased appetite.

Inactive Publication Date: 2004-09-22
崔俊华 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it is unavoidable to have a single taste, and it can only be added to food as a seasoning
For example, Chinese patents CN1343457A and CN1132604A disclose a kind of chili sauce and its preparation method, which can only use chili products as condiments, and the taste is very single, which cannot meet the growing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select mature and high-quality red peppers (Yidu red peppers are the best) (Yidu red peppers are special products in Shandong, with thick skin, low spiciness, and high nutrition), remove the stalks and peppers, wash with water, and use 5% salt water Soak, chilli for 6 hours, then dry;

[0029] According to the ratio of 5 grams of walnut kernels, 2 grams of almonds, 1 gram of garlic powder, 1 gram of shallot leaves (AD dehydrated), 1 gram of sugar, and 1.5 grams of salt, take red peppers (about 2.5 grams per stick). ), put the filling from the opening left by removing the chili stalk, and then plug the chili opening with green onions to prevent the filling from exposing; dry the whole chili with the filling in a microwave drying machine, and the temperature is controlled at 90 ℃ About 20 minutes, after the peppers are dehydrated and dried, then cool to room temperature; add 20% butter with 80% salad oil or peanut oil, heat the mixed oil in the electric fryer to 130°C, an...

Embodiment 2

[0032] The method is the same as in Example 1, and the ingredients are as follows: 5 grams of peanuts, 4 grams of sesame seeds, 10 grams of egg whites, 0.5 grams of shallot leaves (AD dehydrated), 1.4 grams of salt, 1 gram of sugar, 0.2 grams of monosodium glutamate, 0.05 grams of I+G Stuffed Crispy Red Peppers served with a crispy-type filling.

Embodiment 3

[0034] The method is the same as in Example 1, and the filling ingredients are as follows: 5 grams of mushrooms, 2 grams of black fungus, 3 grams of cabbage, 1.5 grams of salt, 0.2 grams of monosodium glutamate, and 0.5 grams of spices. .

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Abstract

A stuffed red hot pepper with crisp skin is prepared from the ripe red hot pepper through removing receptacle and seeds, washing in water, immersing in the solution of edible salt for 2-10 hr, drying in air, preparing stuffing, filling it in the red hot pepper, closing with scallion segment, microwave drying, frying in oil, removing residual oil, and vacuum packing.

Description

technical field [0001] The invention relates to a stuffed crispy red pepper and a production method thereof, belonging to the field of food, and more specifically, to the field of condiments. Background technique [0002] The chili products currently on the market include chili sauce, chili oil, and some foods that are processed with chili peppers as accessories and other foods. But it is unavoidable to have a single taste, and it can only be added to food as a seasoning. For example, Chinese patents CN1343457A and CN1132604A disclose a chili sauce and a method for making the same. Only chili products can be used as condiments, and the taste is very single, which cannot meet the increasing demands of consumers. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to improve the deficiencies of the deep processing technology of pepper in the prior art, as well as the problems of single product type and insufficient variety. [0004] Another object of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L35/00
Inventor 崔俊华
Owner 崔俊华
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