CN101406277A - Pepper in oil and method of processing the same - Google Patents
Pepper in oil and method of processing the same Download PDFInfo
- Publication number
- CN101406277A CN101406277A CNA200810069004XA CN200810069004A CN101406277A CN 101406277 A CN101406277 A CN 101406277A CN A200810069004X A CNA200810069004X A CN A200810069004XA CN 200810069004 A CN200810069004 A CN 200810069004A CN 101406277 A CN101406277 A CN 101406277A
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- oil
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- capsicum
- green pepper
- pepper
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Abstract
The invention discloses an oil soaked pepper and a method for preparing the same. The method is characterized in that the fresh pepper is cleaned, drained and cut into a material A with the shape of segment, block, piece or powder; the material A is put into a container, added with common salt accounting for 10 to 20 percent of the weight of the material A, evenly mixed, to be pickled for 0.5 to 3 hours, and centrifugally dewatered to obtain a material B; and the material B is added with proper amount of ginger and garlic, evenly mixed, put into a container and injected with refined edible oil until the material B and the auxiliary materials are completely covered, and the container is sealed for storage or directly in sealed package to obtain the finished product. The product prepared by the method has the characteristics of long storage time, proper salt content and direct eating, and better keeps the original luster, nutritive value and taste of the fresh pepper.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of chilli products, also relate to its processing method simultaneously.
Background technology
Bright capsicum is not easy to preserve because its moisture content is more, and existing bright capsicum processing method mainly contains two kinds, and a kind of is acid bubble green pepper class, and two is exactly pickled peppers.Acid bubble green pepper series products generally all is to soak with sour agent water quality to preserve, also have by heating, embrittlement processing (interpolation labilizer) back adding proper amount of edible oil and flavor enhancement and pack, heat treated draws slaking or half-matureization capsicum product again, and these processing methods mostly make intrinsic local flavor and the nutritive value of bright capsicum almost disappear.And the very high salinity that pickled peppers tradition adopts is pickled the envelope altar to bright capsicum and is preserved, though long preservation preferably, because of salinity overweight often edible can be to influencing health, thereby its use is subjected to bigger restriction.
Summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming and a kind of energy long preservation is provided, salinity is moderate, and is direct-edible, can better preserve the oil vacuole green pepper of the intrinsic color and luster of bright capsicum, nutritive value and mouthfeel.
Another object of the present invention is to provide the processing method of this oil vacuole green pepper.
A kind of oil vacuole green pepper of the present invention, wherein: bright capsicum section, piece, sheet or broken foam are soaked in the edible oil, seal up for safekeeping.
The production method of a kind of oil vacuole green pepper of the present invention comprises the steps:
(1) gets bright capsicum (comprise green pepper, hot red pepper, Calusena lansium green pepper etc. one or more) and clean filter and do, cut into chunks then, shape thing A such as piece, sheet or broken foam;
(2) material A is put into container, the salt mixing of adding A weight 10～20% is pickled after 0.5～3 hour and is carried out centrifugal dehydration, gets material B;
(3) add an amount of ginger, garlic in material B, the container of packing into behind the mixing injects table oil then and soaks material B and batching thereof fully, seal store or directly sealed packet dress up product.
The present invention compared with prior art, by such scheme as can be known, processing makes capsicum be convenient to pickling of next step through the first step, second step added salt and pickles, free water in the capsicum infiltrates under the effect of salt hyperosmosis, further free water is taken off by centrifugal dehydration again, part salt is arranged simultaneously, make the salt of product reduce also along with water is taken off; Add batchings such as ginger with certain anti-corrosive fresh-keeping effect, garlic among the material B, then inject edible oil behind the container of packing into, edible oil completely cuts off material and air, can make the material long preservation.Thereby product of the present invention need not add anticorrisive agent just can long preservation, and salinity is moderate, and is direct-edible, better preserved the intrinsic color and luster of bright capsicum, nutritive value and mouthfeel simultaneously.
Below further specify beneficial effect of the present invention by the specific embodiment.
The specific embodiment
Embodiment 1
(1) gets fresh 30 kilograms of the handle hot red peppers that go, remove 20 kilograms in handle green pepper, drain after cleaning respectively, be cut into the capsicum section of length basically identical;
(2) the capsicum section that cuts is packed in the basin, add 7.5 kilograms of salt mixings, pickle about 1 hour, salinity is fully immersed in the capsicum tissue, make simultaneously that part water oozes out in the tissue; To pickle and the capsicum section of exfiltrating part water is pulled out through salt, and place centrifuge to carry out centrifugal dehydration about 2 minutes, the capsicum section obtains dewatering.
(3) in order to improve local flavor and increasing colour is attractive in appearance, simultaneously can play the anti-corrosive fresh-keeping effect again, add the garlic fourth of 6 kilograms of left and right sides ginger billets and about 4 kilograms, with above-mentioned dehydration capsicum section mixing, the container of packing into, inject table oil then dehydration capsicum section, ginger and garlic soaked fully, seal storage, or direct packaging become inner wrapping label product.For the assurance product fully discharges aromatic odor and tasty, preferably take out edible or sale again behind the storage two weeks earlier.
Embodiment 2
(1) gets and freshly drain after going 50 kilograms of handle hot red peppers to clean, be cut into the broken foam of capsicum;
(2) the broken foam of the capsicum that cuts is packed in the basin, add capsicum 5 kilograms of salt mixings, pickle about 0.5 hour, salinity is fully immersed in the capsicum tissue, make simultaneously that part water oozes out in the tissue; To pickle and the broken foam of capsicum of exfiltrating part water is pulled out through salt, and place centrifuge to carry out centrifugal dehydration about 3 minutes, the broken foam of capsicum obtains dewatering.
(3) in order to improve local flavor and increasing colour is attractive in appearance, simultaneously can play the anti-corrosive fresh-keeping effect again, add the garlic fourth of about 5 kilograms of ginger billets and about 4 kilograms, with the broken foam mixing of above-mentioned dehydration capsicum, the container of packing into, inject table oil then dehydration capsicum broken foam, ginger and garlic soaked fully, seal storage, or direct packaging become inner wrapping label product.For guaranteeing abundant product release aromatic odor and tasty, preferably take out edible or sale again behind the storage two weeks earlier.
Embodiment 3
(1) get fresh 20 kilograms of the hot red peppers that go, remove 20 kilograms in a green pepper, Calusena lansium green pepper 10 drains the capsicum sheet or the piece that are cut into after cleaning respectively;
(2) with in the capsicum sheet or packaged engagement that cut, add capsicum 10 kilograms of salt mixings, pickle about 3 hours, salinity is fully immersed in the capsicum tissue, make simultaneously that part water oozes out in the tissue; To pickle and the capsicum sheet of exfiltrating part water or piece are pulled out through salt, and place centrifuge to carry out centrifugal dehydration about 3 minutes, capsicum sheet or piece obtain dewatering.
(3) in order to improve local flavor and increasing colour is attractive in appearance, simultaneously can play the anti-corrosive fresh-keeping effect again, add the garlic fourth of about 10 kilograms of ginger billets and about 8 kilograms, with above-mentioned dehydration capsicum sheet or piece mixing, the container of packing into, inject table oil then dehydration capsicum sheet or piece, ginger and garlic soaked fully, seal storage, or direct packaging become inner wrapping label product.For the assurance product fully discharges aromatic odor and tasty, preferably take out edible or sale again behind the storage two weeks earlier.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (3)
1, a kind of oil vacuole green pepper is characterized in that: bright capsicum section, piece, sheet or broken foam are soaked in the edible oil, seal up for safekeeping.
2, the production method of oil vacuole green pepper as claimed in claim 1 comprises the steps:
(1) gets bright capsicum and clean filter and do, cut into chunks then, shape thing A such as piece, sheet or broken foam;
(2) material A is put into container, the salt mixing of adding A weight 10～20% is pickled after 0.5～3 hour and is carried out centrifugal dehydration, gets material B;
(3) add proper amount of ginger, garlic in material B, the container of packing into behind the mixing injects table oil then and soaks material B and batching thereof fully, seal store or directly sealed packet dress up product.
3, the production method of oil vacuole green pepper as claimed in claim 2, wherein bright capsicum be in green pepper, hot red pepper, the Calusena lansium green pepper a kind of, two kinds or three kinds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810069004XA CN101406277A (en) | 2008-11-24 | 2008-11-24 | Pepper in oil and method of processing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810069004XA CN101406277A (en) | 2008-11-24 | 2008-11-24 | Pepper in oil and method of processing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101406277A true CN101406277A (en) | 2009-04-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810069004XA Pending CN101406277A (en) | 2008-11-24 | 2008-11-24 | Pepper in oil and method of processing the same |
Country Status (1)
| Country | Link |
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| CN (1) | CN101406277A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084974A (en) * | 2011-01-28 | 2011-06-08 | 周建成 | Salty dried peppers and preparation method thereof |
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103027270A (en) * | 2012-12-19 | 2013-04-10 | 山东武定府酿造有限公司 | Oil-soaked pepper producing process |
| CN103583679A (en) * | 2013-11-08 | 2014-02-19 | 黄平县阿欧桑民间工艺品开发有限责任公司 | Pickled chilli preservation method |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106490578A (en) * | 2016-10-18 | 2017-03-15 | 惠州市简美食品有限公司 | A kind of production and processing method of black green pepper |
| CN108783290A (en) * | 2017-04-28 | 2018-11-13 | 唐健发 | A kind of production method of flavor color green pepper |
| CN115474675A (en) * | 2022-09-23 | 2022-12-16 | 段立位 | Chili fresh-keeping processing technology |
-
2008
- 2008-11-24 CN CNA200810069004XA patent/CN101406277A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084974A (en) * | 2011-01-28 | 2011-06-08 | 周建成 | Salty dried peppers and preparation method thereof |
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103027270A (en) * | 2012-12-19 | 2013-04-10 | 山东武定府酿造有限公司 | Oil-soaked pepper producing process |
| CN103583679A (en) * | 2013-11-08 | 2014-02-19 | 黄平县阿欧桑民间工艺品开发有限责任公司 | Pickled chilli preservation method |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106490578A (en) * | 2016-10-18 | 2017-03-15 | 惠州市简美食品有限公司 | A kind of production and processing method of black green pepper |
| CN108783290A (en) * | 2017-04-28 | 2018-11-13 | 唐健发 | A kind of production method of flavor color green pepper |
| CN115474675A (en) * | 2022-09-23 | 2022-12-16 | 段立位 | Chili fresh-keeping processing technology |
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Open date: 20090415 |