| 摘要 |
PURPOSE: Provided are a method for making fried unripe hot pepper and fried hot pepper manufactured thereby to improve puffing property, to suppress acidification, and to give extended storage. CONSTITUTION: A method of fried unripe hot pepper comprises the steps of: washing unripe hot pepper and cutting it into half; drying them at 80 deg.C for 10-12 hours; parboiling and coating them with glutinous rice paste; drying them at 80 deg.C for 5 hours; re-drying them at 80 deg.C, followed by frying them in soybean oil at 3-5 seconds; and packing them.
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