CN101744204B - Preparation method of salted chilli - Google Patents
Preparation method of salted chilli Download PDFInfo
- Publication number
- CN101744204B CN101744204B CN2010103009404A CN201010300940A CN101744204B CN 101744204 B CN101744204 B CN 101744204B CN 2010103009404 A CN2010103009404 A CN 2010103009404A CN 201010300940 A CN201010300940 A CN 201010300940A CN 101744204 B CN101744204 B CN 101744204B
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- capsicum
- chilli
- salt
- pond
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of salted chilli, which includes the following steps: (1) material selection: weighing salt and chilli on weigh proportion of 20-30:90-110; (2) salting: pouring the salt and the chilli into an empty pond for salting; (3) sealing and pressurizing: flat pressing the chilli in the salt pond through a bamboo or wooden plate, and putting a stone on the bamboo or wooden plate to press and seal the chilli in the salt pond; (4) cyclic pouring by period: in the first month after the chilli is soaked in the pond, pumping the brine once a week and pouring the brine from the surface of the chilli; one month after the chilli is soaked in the pond, pumping the brine once a month and pouring the brine from the surface of the chilli; and two months late, taking the chilli out of the pond. In this way, the salted chilli can be ready. The salted chilli prepared through this method is of pure taste and rich aroma and has distinctive feature no matter the salted chilli is used as hot pot seasoning or be used as auxiliary material in other seasonings.
Description
Technical field
The present invention relates to a kind of preparation method of salted chilli, belong to food processing technology field.
Background technology
Salted chilli is that capsicum is put into that pickling of a period of time carried out in the salt pond and the chilli products made.The method of present making salted chilli is, capsicum is put into salt solution to be soaked, make the nutritional labeling in the capsicum can flow in the salt solution, lengthening along with the time, the green pepper meat of capsicum will thin down, and more nutritional labeling and trace element are lost, and are added with other material easily in the salt solution, cause salted chilli apt to deteriorate, be unfavorable for long-term storage.
Summary of the invention
The objective of the invention is, a kind of preparation method of salted chilli is provided.Adopt this method to make, because it no longer adds moisture except the moisture of salt and capsicum itself, make capsicum get micro-and the difficult loss of nutritional labeling, and the capsicum that carries out salt marsh is sealed pressurization, make capsicum pass through one time fermentation, and through make after this special fermentation salted chilli good taste and give off a strong fragrance.
Technical scheme of the present invention is: a kind of preparation method of salted chilli, and it may further comprise the steps: select materials (1): ratio by weight is that 20～30: 90～110 ratio takes by weighing salt and capsicum; (2) salt marsh: salt and capsicum poured into carry out salt marsh in the sky pond; (3) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization; (4) by the loop cycle cast: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, after one month, carry out turning, play the pond after two months and get final product.
The preparation method of aforesaid salted chilli, it may further comprise the steps: select materials (1): ratio by weight is that 25: 100 ratio takes by weighing salt and capsicum; (2) salt marsh: salt and capsicum poured into carry out salt marsh in the pond; (3) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization; (4) by the loop cycle cast: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, after one month, carry out turning, play the pond after two months and get final product.
The preparation method of aforesaid salted chilli, wherein carry out following steps before in step (1): (1) is selected: capsicum is plucked handle, wherein there being capsicum that damage by worms, damaged, that rot to weed out; (2) cleaning and sterilization: clean up with circulating water earlier, and then soaked 2 minutes with ClO 2 solution.
The preparation method of aforesaid salted chilli, wherein said step (4) is cast for by loop cycle: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When time of capsicum lower storage reservoir between two to three months, took out primary brine, and down poured into a mould from the surface in every month; When time of capsicum lower storage reservoir between three months to four months, took out primary brine in per two months, down pour into a mould from the surface, play the pond until turning.
Compared with prior art, the present invention no longer adds moisture because of it except the moisture of salt and capsicum itself, make capsicum get micro-and the difficult loss of nutritional labeling, and the capsicum that carries out salt marsh is sealed pressurization, make capsicum pass through one time fermentation, and through make after this special fermentation salted chilli good taste and give off a strong fragrance.In the operating procedure of the present invention, the capsicum that to choose and weigh up and salt are poured in the pond earlier, do not add any moisture and additive in this process, so just having reduced trace element and the nutriment in the capsicum runs off, subsequently, the capsicum that carries out salt marsh is sealed pressurization, namely with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank and pressurize the capsicum in the salt pond is sealed, in this process, the capsicum that carries out salt marsh can be fermented, this special fermentation of process makes that the taste of salted chilli is purer and gives off a strong fragrance, next salted chilli is poured into a mould by loop cycle: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, after one month, carry out turning, play the pond after two months and get final product.When taking this method to pour into a mould with turning, can enter capsicum inside uniformly so that capsicum gets salt, the salted chilli taste weight of avoiding occurring making differs, and is local even can occur being difficult to swallow because saline taste is overweight.
The specific embodiment
Embodiments of the invention 1: a kind of preparation method of salted chilli, at first carry out following steps: (1) is selected: capsicum is plucked handle, wherein there being capsicum that damage by worms, damaged, that rot to weed out; (2) cleaning and sterilization: clean up with circulating water earlier, and then soaked 2 minutes with ClO 2 solution.Next carry out following steps again: select materials (1): ratio by weight is that 20: 90 ratio takes by weighing salt and capsicum; (2) salt marsh: salt and capsicum poured into carry out salt marsh in the sky pond; (3) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization; (4) by the loop cycle cast: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, through turning again after month, play the pond after two months and get final product.
Embodiments of the invention 2: a kind of preparation method of salted chilli, at first carry out following steps: (1) is selected: capsicum is plucked handle, wherein there being capsicum that damage by worms, damaged, that rot to weed out; (2) cleaning and sterilization: clean up with circulating water earlier, and then soaked 2 minutes with ClO 2 solution.Next carry out following steps again: select materials (1): ratio by weight is that 30: 110 ratio takes by weighing salt and capsicum; (2) salt marsh: salt and capsicum poured into carry out salt marsh in the sky pond; (3) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization; (4) be cast for by loop cycle: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When time of capsicum lower storage reservoir between two to three months, took out primary brine, and down poured into a mould from the surface in every month; When time of capsicum lower storage reservoir between three months to four months, took out primary brine in per two months, down pour into a mould from the surface, play the pond until turning.
Embodiments of the invention 3: a kind of preparation method of salted chilli, at first carry out following steps: (1) is selected: capsicum is plucked handle, wherein there being capsicum that damage by worms, damaged, that rot to weed out; (2) cleaning and sterilization: clean up with circulating water earlier, and then soaked 2 minutes with ClO 2 solution.Next carry out following steps again: select materials (1): ratio by weight is that 25: 100 ratio takes by weighing salt and capsicum; (2) salt marsh: salt and capsicum poured into carry out salt marsh in the sky pond; (3) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization; (4) by the loop cycle cast: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, through turning again after month, play the pond after two months and get final product.
Claims (1)
1. the preparation method of a salted chilli is characterized in that, it may further comprise the steps:
(1) selects: capsicum is plucked handle, wherein there being capsicum that damage by worms, damaged, that rot to pick
Remove;
(2) cleaning and sterilization: clean up with circulating water earlier, and then soaked 2 minutes with ClO 2 solution;
(3) select materials: ratio by weight is that the ratio of 20:90 takes by weighing salt and capsicum;
(4) salt marsh: salt and capsicum poured into carry out salt marsh in the sky pond;
(5) sealing pressurization: with bamboo chip or plank concora crush on the capsicum in the salt pond, and lay stone at bamboo chip or plank the capsicum in the salt pond is carried out pressurization;
(6) by the loop cycle cast: in first month of capsicum lower storage reservoir, take out primary brine weekly, down pour into a mould from the surface; When the effluxion of capsicum lower storage reservoir after month, took out primary brine in every month, down pour into a mould from the surface, through turning again after month, play the pond after two months and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010103009404A CN101744204B (en) | 2010-01-29 | 2010-01-29 | Preparation method of salted chilli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010103009404A CN101744204B (en) | 2010-01-29 | 2010-01-29 | Preparation method of salted chilli |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101744204A CN101744204A (en) | 2010-06-23 |
| CN101744204B true CN101744204B (en) | 2013-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010103009404A Expired - Fee Related CN101744204B (en) | 2010-01-29 | 2010-01-29 | Preparation method of salted chilli |
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| CN (1) | CN101744204B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190583A (en) * | 2012-12-03 | 2013-07-10 | 李锦记（新会）食品有限公司 | Novel capsicum fermentation technology |
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN103583684A (en) * | 2013-11-07 | 2014-02-19 | 辣妹子食品股份有限公司 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
| CN106418376B (en) * | 2016-11-30 | 2023-07-14 | 遵义椒源食品有限公司 | Pool discharging device for salted peppers |
| CN106616681B (en) * | 2016-12-27 | 2020-02-07 | 西华大学 | Low-salt fermentation method of broad bean and chili blanks based on microbial intensification and raw pool pouring |
| CN110892978A (en) * | 2019-12-25 | 2020-03-20 | 重庆德庄农产品开发有限公司 | Green pepper beef tallow hotpot condiment and preparation method thereof |
| CN111329020B (en) * | 2020-04-09 | 2023-04-25 | 遵义椒源食品有限公司 | Preparation method of salted peppers |
-
2010
- 2010-01-29 CN CN2010103009404A patent/CN101744204B/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| 张鲁刚等.腌辣椒.《茄果类蔬菜周年生产技术》.金盾出版社,2003,(第1版),第258页. * |
| 李波.辣椒的加工.《云南农业》.2001,(第5期),第24页. * |
| 陶兴无.盐渍菜的加工工艺.《发酵产品工艺学》.化学工业出版社,2008,(第1版),第174-176页. * |
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| Publication number | Publication date |
|---|---|
| CN101744204A (en) | 2010-06-23 |
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