Production method of fermented chili peppers

一种灌酵辣椒的生产方法

Abstract

The invention relates to a production method of fermented chili peppers. The production method comprises the following production steps: preparing a container; selecting red chili peppers or green chili peppers, with diameters of 2-3 cm and weights of 15-20 g, as the main materials, wherein the ingredients of the fermented chili peppers are as follow according to the following proportion: rice 22-28%, glutinous rice 55-60%, sesame 5-8%, Chinese prickly ash 1-3%, salt 4-5%, and pepper 1-3%, the sum of the raw materials being 100%. The chili peppers are cleaned, one ring opening is formed on the stalk connection part on the upper part of each chili pepper, the chili pepper stalk and chili pepper seeds are removed together and standby; the ingredients are fried and ground, the chili peppers are filled with the ingredients and fermented, the quality of the fermented chili peppers is inspected, the fermented chili peppers are packaged and finally irradiated and sterilized. The fermented chili peppers are sour, glutinous, hot and pure in taste and have a special Guizhou flavor, so that the fermented chili peppers can be a very good appetizer and can be a snack to eat.
本发明涉及一种灌酵辣椒的生产方法,其具体生产步骤为:首先配置容器准备;然后原料准备:灌酵辣椒的主料选用直径2cm~3cm、重量15g~20g红辣椒或青辣椒;配料的配方比例为:粳米22~28%、糯米55~60%、芝麻5~8%、花椒1~3%、食盐4~5%、胡椒1~3%;各配料之和为100%。将辣椒洗净,从辣椒上部结缔处开一个圈形的口子,把辣椒蒂连同里面的辣椒籽一起拔出,备用;接着进行配料炒制、配料碾磨、填充配料、发酵、产品质量检验,最后进行包装,对包装好的灌酵辣椒进行辐照灭菌。本发明生产的灌酵辣椒口感酸糯辣,味道纯正,具有独特的贵州风味,是一种很好的开胃菜,同时还可以当点心食用。

Claims

Description

Topics

Download Full PDF Version (Non-Commercial Use)

Patent Citations (0)

    Publication numberPublication dateAssigneeTitle

NO-Patent Citations (3)

    Title
    刘永清: "通(灌)辣椒加工技术", 《农村实用科技信息》
    巴陵著: "《觅食 从南向北,边走边尝》", 30 June 2013
    无: "辣椒系列风味食品的加工方法", 《农家之友》

Cited By (1)

    Publication numberPublication dateAssigneeTitle
    CN-104824585-AAugust 12, 2015谭桥辉Rice flour chili sauce and preparation method thereof