CN101703200A - Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger - Google Patents
Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger Download PDFInfo
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- CN101703200A CN101703200A CN200910139162A CN200910139162A CN101703200A CN 101703200 A CN101703200 A CN 101703200A CN 200910139162 A CN200910139162 A CN 200910139162A CN 200910139162 A CN200910139162 A CN 200910139162A CN 101703200 A CN101703200 A CN 101703200A
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Abstract
The invention relates to four parts as follows: part one, technical field of the invention: providing an extension, improvement, increasing and combination background for the traditional production technology; part two, background art of the invention: improving quality of traditional products and ensuring food safety; part three, invention content: relating to formulation, collection, intensive processing and food safety of products; and part four, detailed implementation: relating to specific processing production, technique procedures, vacuum package combination, marketing programs and product characteristics of the products in the invention.
Description
Technical field:
The present invention is a kind of extension and raising of traditional production technique, is that the involved Liangshan Mountain of improvement, raising, the combination bright red hot pepper of traditional production technique, young ginger are the deep-processed food of primary raw material.
Background technology:
At present, the pickling pepper of selling on the market, bubble ginger, the pickle juice all made with running water or well water flood to make and form.All disperse indivedual production, set up stalls along the street with bulk form with peasant household.Product sanitary index etc. all is difficult to reach the state food production standard, and the consumer carries inconvenience, and its color is had nothing in common with each other, and food (product) safety is difficult to be protected.
Summary of the invention:
The technical scheme that the present invention will solve: providing a kind of is generation dress product---Xichang pickling pepper, the ginger that two kinds of products of primary raw material unite two into one with Liangshan Mountain bright red hot pepper, young ginger, its capsicum, ginger are taken when suitable, be convenient to the consumer and carry and use, color is all good; Sour, salty, peppery appropriateness is good to eat, and every index all reaches the state food production standard, and the safety guarantee of this series products is provided for the consumer.
The used bright red hot pepper ingredient requirement of the present invention: 1, must gather Korea S's capsicum variety that two upper levels of Yanyuan County, (purchasing) state, the Liangshan Mountain, Zhaojue County and Xichang City are produced; 2, the bright red hot pepper of gathering later every year " the beginning of autumn "; 3, the figure is scarlet, no grazing scar, and the body pork is thick.
The present invention makes pickles juice by following weight ratio (prescription) batching: distilled water was than salt compounded of iodine 100: 15; Distilled water was than red skin ternip 100: 2; Distilled water was than brown granulated sugar 100: 10; Distilled water was than pawpaw 100: 2; Raw material assorted insert in the big watt of cylinder airtightly, it is standby to allow its ferment voluntarily (15 days) to make pickle juice.
The used young ginger of the present invention must be that Xichang City top grass township produces yellow ginger, and (purchasing) time of gathering has a well filled-out figure, do not have lesion between the annual Autumnal Equinox to Cold Dew, does not have machinery and hinders.
Concrete enforcement:
1, weighs: 100 jin of distilled water, 15 jin of salt compounded of iodine, 2 jin of red skin ternips, 10 jin of brown granulated sugars, 3 jin of celeries (cleaning), 1 jin in scarlet Chinese prickly ash, 2 jin of pawpaws, 8 jin of cooking wine are got all the mixing ready and are placed big watt of cylinder airtight (secluding air) to allow its ferment voluntarily (15 days) standby.
2, young ginger preliminary working: (1) scrapes off (only) ginger peel; (2) eluriate totally; (3) airing moisture content (surperficial exclusion just can) is standby.
3, bright red hot pepper preliminary working: (1) cuts off handle (keeping 2 centimetres); (2) eluriate totally; (3) airing moisture content (surperficial exclusion just can) is standby.
4, deep processing: weigh, 140 jin of pickle juices, 160 jin of bright red hot peppers are enclosed within after the mixing and allow its natural maturity in the big watt of cylinder, 30 days maturity periods.
5, young Jiang Shen adding method, the maturity period 30 day identical with capsicum.
6, the maturity period is to back (30 days) technological process of production: go out cylinder → filtrations juice → sampling chemical examination → minute generation adorn for → weigh → vacuum packaging → vanning → packing → warehouse-in.
7, young ginger (finished product) is 1: 9 with capsicum (finished product) collocation dress for ratio
Marketing procedure: dispatch from the factory → whole seller → dealer → consumer
Product through above-mentioned raw materials prescription and explained hereafter---Xichang pickling pepper, bubble ginger, long shelf-life (12 months), unique flavor, be all classes of culinary art fresh fish sea, the best condiment of aquatic products, also can make meat dish, vegetable dish batching, go with rice or bread, open spleen and be good for the stomach, increase appetite.
Claims (3)
1.1, Korea S's capsicum variety of producing of Liang Shanzhou, Yanyuan County, Zhaojue County and Xichang City two upper levels; Protection period and object: the bright red hot pepper that gather annual the beginning of autumn later; 2, the yellow ginger produced of Xichang City top grass township, state, the Liangshan Mountain, protection period and object, the yellow young ginger that is produced between annual " Autumnal Equinox " to " Cold Dew ".
2. Xichang pickling pepper, ginger, deep processing prescription and production right.
3. Xichang pickling pepper, ginger, deep processed product matched combined (uniting two into one) vacuum packaging is guaranteed the quality, and state, Liangshan Mountain Xichang City is domestic.1, [young ginger (finished product) and capsicum (finished product), blend proportion is 1: 9] vacuum-packed maintenance method.2, packet assembler is packed, and the maturity period is to back (30 days) technological process of production: go out cylinder → filtrations juice → sampling chemical examination → minute generation adorn for → weigh → vacuum packaging → vanning → packing → warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101391622A CN101703200B (en) | 2009-05-04 | 2009-05-04 | Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101391622A CN101703200B (en) | 2009-05-04 | 2009-05-04 | Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101703200A true CN101703200A (en) | 2010-05-12 |
| CN101703200B CN101703200B (en) | 2012-11-28 |
Family
ID=42373513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101391622A Expired - Fee Related CN101703200B (en) | 2009-05-04 | 2009-05-04 | Intensive processing, packaging and marketing of Liangshan red pepper and spring ginger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703200B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231149A (en) * | 2015-11-05 | 2016-01-13 | 湖北凤头食品有限公司 | Processing method of ginger like shapes of phoenix heads |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064992A (en) * | 1992-03-02 | 1992-10-07 | 广西亚热带作物研究所 | Processing method of pickled carica papaya |
| CN1091912A (en) * | 1993-03-04 | 1994-09-14 | 邹先春 | The method of pickling fresh chilli |
-
2009
- 2009-05-04 CN CN2009101391622A patent/CN101703200B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231149A (en) * | 2015-11-05 | 2016-01-13 | 湖北凤头食品有限公司 | Processing method of ginger like shapes of phoenix heads |
| CN106820014A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of ginger curing food and its method for salting |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101703200B (en) | 2012-11-28 |
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