The invention is related to a method for manufacturing a pepper food, comprising the steps of: (A) a first dehydration process, placing peppers in a dehydration surrounding to dewater the peppers (B) a water immersion process, enabling the peppers to be expanded by water, removing pepper seeds, head portions and an end portions of the peppers in the water, picking rotten portions of the peppers, and removing defective peppers (C) a second dehydration process, dewatering the peppers (D) a first flavoring process, adding at least one seasoning and a binding powder to be uniformly mixed with the peppers (E) frying the peppers by an oil with a temperature of about 120 DEG C to about 180 DEG C until the peppers are presented with a dark-red appearance and (F) performing a second flavoring process according to various flavors. Accordingly, with the above-mentioned steps of the invention, the manufactured pepper food, which mainly contains the pepper and provides sensory crispness, can be preserved for a long period of time, to be produced as snacks to be cooperatively eatable with beverages, beers and other liquors or food materials.本發明為一種製成辣椒食品之方法,其步驟包含:A、第一次脫水處理,將一辣椒置於乾燥環境以去除該辣椒的水分;B、泡水處理,使該辣椒膨脹充滿水分,並於水中去除該辣椒的辣椒籽及頭、尾部分及剔除腐爛部位與淘汰不良品;C、第二次脫水處理,以去除該辣椒的水分;D、第一次調味處理,加入至少一調味料及一連結粉,並與該辣椒拌勻混合;E、以油溫約攝氏120度至180度油炸至外觀呈暗紅色;F、依各種口味進行第二次調味處理。藉上述之步驟製成以辣椒為主並具酥脆口感的辣椒食品,可保存相當時間做為零食亦可配合飲料、啤酒及其它酒類或食材食用。A~F...步驟
