CN101878886A - Green pepper pickling method - Google Patents
Green pepper pickling method Download PDFInfo
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- CN101878886A CN101878886A CN2009101037638A CN200910103763A CN101878886A CN 101878886 A CN101878886 A CN 101878886A CN 2009101037638 A CN2009101037638 A CN 2009101037638A CN 200910103763 A CN200910103763 A CN 200910103763A CN 101878886 A CN101878886 A CN 101878886A
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Abstract
The invention relates to a green pepper pickling method, which belongs to the field of pepper processing. The invention can effectively avoid the defect that peppers pickled by using red peppers as raw materials do not have the fragrance and the brittleness of the green peppers. The method comprises the following steps: finely selecting 10kg of fresh green peppers with smooth surface, thick flesh and large size; removing stalks of the green peppers; remaining pepper seeds inside the green peppers; cleanly washing the green peppers by clean water; draining the water; then, cutting the green peppers into small sections by a kitchen knife, wherein each section has the length of 1cm; then, placing 10kg of green peppers into the jar; adding 2kg of common salt, 50g of xanthoxylum seeds, 10g of balsam, 100g of alum, 200g of garlic and 50g of ginger; next, uniformly mixing the materials; exposing the materials in sunlight for insolation for 7 days; then, placing the materials into a small-opening jar; using a plastic film for covering a jar opening; and carrying out sealing storage after the jar opening is tightly tied by hemp ropes. The green peppers can be eaten after being stored for 60 days in a cool place. The invention is mainly used for processing the green peppers.
Description
Technical field the present invention relates to a kind of capsicum, is green pepper pickling method concretely.
The background technology capsicum is the often edible a kind of vegetables of people, very abundant of the nutrition of capsicum, capsicum contains the multiple nutritional components of needed by human body, the eating method of capsicum is a lot, can cooking, can fry in shallow oil stir-fry, can boiling, can be used as condiment, also can pickle, but method for salting commonly used all is to adopt pimiento as raw material, has therefore lost the delicate fragrance and the delicious and crisp of green capsicum
Summary of the invention the objective of the invention is a kind of green pepper pickling method will be provided, and the capsicum that it can effectively avoid adopting pimiento to pickle out as raw material does not have the delicate fragrance of green capsicum and the shortcoming of delicious and crisp.
The object of the present invention is achieved like this: green pepper pickling method, and selected fresh green capsicum removes the handle of green capsicum, the green pepper seed is retained in the green capsicum, cleans up with clear water, drain away the water, be cut into segment with kitchen knife then, then green capsicum is put in the cylinder, add salt, Chinese prickly ash, sesame oil, alum, garlic, ginger, stir then, be placed under the sunlight and be exposed to the sun, in the osculum cylinder of packing into then, cover the cylinder mouth with plastic sheeting, seal up after with the rope made of hemp cylinder mouth being fastened, be placed on indoor place and preserve.
Green pepper pickling method of the present invention, the green pepper that salts down that this method is made can keep color and luster verdant, and taste is blue or green fragrant, and the resting period is long, and cost is low, efficient is high, and preparation method is simple.
Specific embodiment composition of raw materials: 10 kilograms of green capsicum, 2 kilograms of salt, Chinese prickly ash 50 grams, sesame oil 10 grams, alum 100 grams, garlic 200 grams, ginger 50 grams, rape oil 2000 grams.
Preparation method: selected epidermis is smooth, meat is thick, 10 kilograms of individual big fresh green capsicum, the handle of green capsicum is removed, the green pepper seed is retained in the green capsicum, clean up with clear water, drain away the water, be cut into segment with kitchen knife then, every segment length 1cm, then 10 kilograms of green capsicum are put in the cylinder, add 2 kilograms of salt, Chinese prickly ash 50 grams, sesame oil 10 grams, alum 100 grams, garlic 200 grams, ginger 50 grams, stir then, be placed on and be exposed to the sun under the sunlight 7 days, in the osculum cylinder of packing into then, cover the cylinder mouth with plastic sheeting, seal up after with the rope made of hemp cylinder mouth being fastened, being placed on shady and cool place, to preserve 60 days be edible.
Claims (1)
1. green pepper pickling method is characterized in that: selected fresh green capsicum, remove the handle of green capsicum, the green pepper seed is retained in the green capsicum, cleans up with clear water, drain away the water, be cut into segment with kitchen knife then, then green capsicum is put in the cylinder, add salt, Chinese prickly ash, sesame oil, alum, garlic, ginger, stir then, be placed under the sunlight and be exposed to the sun, in the osculum cylinder of packing into then, cover the cylinder mouth with plastic sheeting, seal up after with the rope made of hemp cylinder mouth being fastened, be placed on indoor place and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101037638A CN101878886A (en) | 2009-05-04 | 2009-05-04 | Green pepper pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101037638A CN101878886A (en) | 2009-05-04 | 2009-05-04 | Green pepper pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101878886A true CN101878886A (en) | 2010-11-10 |
Family
ID=43051139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101037638A Pending CN101878886A (en) | 2009-05-04 | 2009-05-04 | Green pepper pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101878886A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948696A (en) * | 2012-11-01 | 2013-03-06 | 徐旭东 | Tiger skin-like hot pepper preparation method |
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
| CN107087777A (en) * | 2017-05-02 | 2017-08-25 | 山东交通职业学院 | The method for salting of green capsicum |
| CN107302988A (en) * | 2016-04-24 | 2017-10-31 | 陈子轩 | The method for salting of bubble green pepper |
| CN110679911A (en) * | 2019-11-20 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Green chili sauce can and preparation method thereof |
| CN111685306A (en) * | 2019-03-14 | 2020-09-22 | 吴永东 | Edible chilli sauce formula and preparation method thereof |
-
2009
- 2009-05-04 CN CN2009101037638A patent/CN101878886A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948696A (en) * | 2012-11-01 | 2013-03-06 | 徐旭东 | Tiger skin-like hot pepper preparation method |
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105077122A (en) * | 2015-09-07 | 2015-11-25 | 重庆市涪陵榨菜集团股份有限公司 | Storage and use methods for high-concentration zha cai pickling liquid |
| CN105077122B (en) * | 2015-09-07 | 2019-04-12 | 重庆市涪陵榨菜集团股份有限公司 | The preservation of high concentration liquid brine of pickled mustard tuber and utilize method |
| CN107302988A (en) * | 2016-04-24 | 2017-10-31 | 陈子轩 | The method for salting of bubble green pepper |
| CN107087777A (en) * | 2017-05-02 | 2017-08-25 | 山东交通职业学院 | The method for salting of green capsicum |
| CN111685306A (en) * | 2019-03-14 | 2020-09-22 | 吴永东 | Edible chilli sauce formula and preparation method thereof |
| CN110679911A (en) * | 2019-11-20 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Green chili sauce can and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101110 |