CN101869253B

CN101869253B - Peeled capsicum and preparation method thereof

Info

Publication number: CN101869253B
Application number: CN2009100388942A
Authority: CN
Inventors: 宋务芬
Original assignee: 宋务芬
Current assignee: Huizhou Jian Mei Food Co., Ltd.
Priority date: 2009-04-22
Filing date: 2009-04-22
Publication date: 2012-12-05
Anticipated expiration: 2029-04-22
Also published as: CN101869253A

Abstract

The invention relates to peeled capsicum and a preparation method thereof. The preparation method comprises the following steps of: washing fresh capsicum cleanly, selecting green capsicum, shearing off stalks, subpackaging by using a bamboo basket, then frying the selected fresh capsicum, peeling manually, soaking by using ice water of 2 to 6 DEG C and refrigerating for 40 to 50 hours; and adding the raw materials of soy sauce, sugar, salt, glycine and the like into soup boiled with lentinus edodes, then filling the refrigerated peeled capsicum and the prepared soup bases, sterilizing at the temperature of 80 to 90 DEG C for 20 to 30 minutes, pickling for 5 to 8 days and packaging by an external package; and the peeled capsicum produced by using the method is fragrant, crisp and delicious, is not added with any additive and is a purely natural healthy food.

Description

A kind of peeled capsicum and preparation method thereof

Technical field

The present invention relates to a kind of tinned food and preparation method thereof, be specifically related to a kind of peeled capsicum tinned food and preparation method thereof.

Background technology

Capsicum is a kind of vegetables with peculiar flavour and mouthfeel, and it contains nutrients such as enriching vitamin, carbohydrate, is the vegetables that a kind of people enjoy a lot; It can stimulate people's tongue and appetite, can not only promote appetite of people, but also can prophylaxis of cancer and chronic disease; Often eat and to control cough, flu etc.; Simultaneously all right prevention of cardiac and apoplexy so be processed into various chilli foods by people, fully satisfy the pursuit of people to pungent.The eating method of capsicum is a lot, can stir-fry and eat, and also can be processed into other food consumption.At present; The common pungent food that chilli powder, pickling pepper, acid pepper, thick chilli sauce is arranged and the modulation of food such as capsicum and beans is processed into is various in style on the market, receives liking of people; Present food manufacturing has all been made significant headway to process technology and the developmental research of capsicum; Just in the market situation is many to the processing report of pimiento, but to the processing of green capsicum; Except brewing method, also do not see at present to other processing methods of green capsicum and at length report.

Summary of the invention

The object of the present invention is to provide a kind of peeled capsicum, it is to adopt blue or green bright capsicum to process; Another object of the present invention provides the preparation method of peeled capsicum.

In order to address the above problem, the technical scheme that the present invention adopted is:

A kind of peeled capsicum is prepared by following method: bright capsicum is cleaned up, select 8～13 centimetres green capsicum; The base of a fruit is wiped out; Use the large bamboo or wicker basket packing, then with the bright capsicum of select 200～300 ℃ of fried 10～20 seconds, manual peeling, soak refrigeration 40～50 hours with 2～6 ℃ of frozen water; The soup that boiled mushroom is allocated into raw materials such as soy sauce, sugar, salt, glycine, peeled capsicum after will refrigerating then and the soup stock can for preparing were sterilized under 80～90 ℃ temperature 20～30 minutes, and packing promptly gets.

A kind of preparation method of peeled capsicum, this method comprises the steps:

(1) raw material despecking: select 8～13 centimetres green capsicum for use, the base of a fruit is wiped out;

(2) fried decortication: with the fried cooling manual peeling in back of the fresh chili oil that trims;

(3) refrigeration: with the refrigeration of the capsicum after the peeling 40～50 hours;

(4) preparation of soup stock: the soup that will boil mushroom is allocated soy sauce, sugar, salt, glycine into;

(5) can: peeled capsicum after will refrigerating and the soup stock can for preparing;

(6) sterilization: the capsicum in the bottle of will packing into is inserted the sterilization stove and sterilizes, and deposits pickled 5～8 days, adds external packing and promptly gets.

Above-mentioned fried decortication temperature is 200～300 ℃, and the fried time is 10～20 seconds.

Above-mentioned refrigeration is in 2～6 ℃ frozen water, to soak.

The proportioning of above-mentioned soup stock is: every bottle of peeled capsicum contains soy sauce 10～15%, sugar 1～3%, salt 1～3%, glycine 0.1～0.2%.

Above-mentioned can is that every bottle of peeled capsicum solid content is 37%～39% with peeled capsicum after the refrigeration and the soup stock can for preparing.

Above-mentioned sterilization is 80～90 ℃ of sterilizations 20～30 minutes.

The present invention with respect to the beneficial effect of prior art is:

1. processing method is simple, does not add any additives, the pure natural healthy food.

2. fresh keeping time is long, and its meat is crisp, fragrant and pleasant to taste, can cook garnishes, pickles or cold dish.

Description of drawings

Fig. 1 is the processing process figure of peeled capsicum.

The specific embodiment

Through embodiment the present invention is explained further details below, these embodiment only are used for explaining the present invention, do not limit the scope of the invention.

Embodiment 1

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 200 ℃ of fried 20 seconds, manual peeling, soak refrigeration 50 hours with 2 ℃ of frozen water; Allocate the soup that boiled mushroom into 10% soy sauce, 1% sugar, 1% salt and 0.1% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 37%, sterilization is 30 minutes under 80 ℃ temperature; Pickled then 5 days, add external packing and promptly get.

Embodiment 2

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 300 ℃ of fried 10 seconds, manual peeling, soak refrigeration 40 hours with 6 ℃ of frozen water; Allocate the soup that boiled mushroom into 15% soy sauce, 3% sugar, 3% salt and 0.2% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 39%, sterilization is 20 minutes under 90 ℃ temperature; Pickled then 8 days, add external packing and promptly get.

Embodiment 3

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, be distributed into 7.5 kilograms every basket with large bamboo or wicker basket, then with the bright capsicum of select 250 ℃ of fried 15 seconds, manual peeling, soak refrigeration 48 hours with 4 ℃ of frozen water; Allocate the soup that boiled mushroom into 13% soy sauce, 2.4% sugar, 2.4% salt and 0.13% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 38%, sterilization is 25 minutes under 85 ℃ temperature; Pickled then 7 days, add external packing and promptly get.

Embodiment 4

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 220 ℃ of fried 12 seconds, manual peeling, soak refrigeration 46 hours with 3 ℃ of frozen water; Allocate the soup that boiled mushroom into 12% soy sauce, 2.0% sugar, 2.0% salt and 0.12% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 39%, sterilization is 20 minutes under 85 ℃ temperature; Pickled then 6 days, add external packing and promptly get.

Embodiment 5

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 240 ℃ of fried 13 seconds, manual peeling, soak refrigeration 48 hours with 6 ℃ of frozen water; Allocate the soup that boiled mushroom into 14% soy sauce, 3.0% sugar, 3.0% salt and 0.2% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 38.5%, sterilization is 25 minutes under 80 ℃ temperature; Pickled then 7 days, add external packing and promptly get.

Embodiment 6

Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 230 ℃ of fried 14 seconds, manual peeling, soak refrigeration 45 hours with 4 ℃ of frozen water; Allocate the soup that boiled mushroom into 11% soy sauce, 2.5% sugar, 2.7% salt and 0.15% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing; Every bottle of peeled capsicum solid content is 37.5%; Sterilization is 20 minutes under 90 ℃ temperature, pickled then 8 days, adds external packing and promptly gets.

Claims

1. peeled capsicum; It is characterized in that this peeled capsicum is to be prepared by following method: bright capsicum is cleaned up; Select bright green capsicum; The base of a fruit is wiped out, then with the bright green capsicum of select 200-300 ℃ of fried 10～20 seconds, manual peeling, soak refrigeration 40～50 hours with 2～6 ℃ of frozen water; Allocate the soup that boiled mushroom into soy sauce, sugar, salt and glycine raw material, peeled capsicum after will refrigerating then and the soup stock can for preparing were sterilized under 80～90 ℃ temperature 20～30 minutes, pickled 5～8 days, added external packing and promptly got.

2. the preparation method of a peeled capsicum is characterized in that this method comprises the steps:

(1) raw material despecking: select bright green capsicum for use, clean up, the base of a fruit is wiped out;

(2) fried decortication: the fried cooling manual peeling in back of the bright green capsicum that will trim;

(3) refrigeration: the capsicum after the peeling is refrigerated;

(4) preparation of soup stock: the soup that will boil mushroom is allocated soy sauce, sugar, salt and glycine into;

(6) sterilization: the capsicum in the bottle of will packing into is inserted the sterilization stove and sterilizes, and deposits pickled 5～8 days, adds external packing and promptly gets;

Described fried decortication temperature is 200～300 ℃, and the fried time is 10～20 seconds;

Described refrigeration is in 2～6 ℃ frozen water, to soak 40～50 hours;

The proportioning of said soup stock is: every bottle of peeled capsicum contains soy sauce 10～15%, sugar 1～3%, salt 1～3% and glycine 0.1～0.2%;

Described can is that every bottle of peeled capsicum solid content is 37%～39% with peeled capsicum after the refrigeration and the soup stock can for preparing;

Described sterilization is 80～90 ℃ of sterilizations 20～30 minutes.