CN101933590A - Rapid pickling method of hot pepper leaves - Google Patents
Rapid pickling method of hot pepper leaves Download PDFInfo
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- CN101933590A CN101933590A CN2009102281013A CN200910228101A CN101933590A CN 101933590 A CN101933590 A CN 101933590A CN 2009102281013 A CN2009102281013 A CN 2009102281013A CN 200910228101 A CN200910228101 A CN 200910228101A CN 101933590 A CN101933590 A CN 101933590A
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- capsicum
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Abstract
The invention discloses a rapid pickling method of hot pepper leaves, which comprises the following steps of: cleaning the leaves of pod peppers used as a raw material, primarily pickling, airing, flavoring, pickling once again, removing salt, subpackaging and sterilizing. The method is simple and practicable, and is applicable to industrial production. The product is fresh, green and crisp and has unique faint scent; the more people chew, the stronger the faint scent becomes; and the product has excellent color, fragrance and taste and is a top grade dish eaten together with rice.
Description
Technical field
The present invention relates to food processing field, in particular, relate to a kind of quick cure method of capsicum leaf.
Background technology
Capsicum is the generally edible vegetables of people, but the capsicum leaf is by as the refuse waste, and the output of capsicum leaf is more much more than capsicum.The present invention just is being based on and the capsicum leaf is being pickled into the color of people's popular welcome is all good goes with rice or bread top gradely, and the capsicum leaf is turned waste into wealth.
Summary of the invention
The objective of the invention is to utilize the capsicum leaf of being abandoned, a kind of quick cure method of capsicum leaf is provided.
The quick cure method of capsicum leaf of the present invention, finish by following step:
(1) just salt down: the blade with capsicum annum fasciculatum is a raw material, after selected cleaning drop removes surface water, puts into the compacting of salt marsh pond in the mode of one deck blade one deck salt, and it is 8-12cm that every layer of blade piled up thickness, is the 8-12% of leaf weight with the salt amount; Just salted down time 2-5 days;
(2) multiple salting down: the back that just salts down is taken out drop and is removed surperficial bittern, puts on the bamboo curtain splint airing in the cool 1 day; It is put back in the thick gravy that just salts down again, put into the blending bag simultaneously, per 10 kilograms of blades are put blending bag one bag; Last ballast makes thick gravy just cover blade surface; Salted down again time 8-20 days, can be salted; Every bag blending bag is made up of Chinese prickly ash 25g, anistree 40g, cassia bark 15g, rhizoma zingiberis 10g, root of Dahurain angelica 10g; With bundle sternly is a bag;
(3) the vanes desalination behind multiple the salting down, packing, sterilization promptly can be made into inner wrapping salt marsh capsicum leaf.
The present invention creates a whole set of capsicum leaf to pickle new technology, and this method is simple, and fabrication cycle is short, can be fit to suitability for industrialized production.The present invention pickles into the capsicum leaf that the color of people's popular welcome is all good goes with rice or bread top gradely, and the capsicum leaf is turned waste into wealth.The capsicum leaf that this method is pickled is bud green tender and crisp, unique delicate fragrance, and chew and more feel that delicate fragrance is strong, be color all good go with rice or bread top grade.
The present invention not only can increase substantially farmers' income (every mu of capsicum can increase income more than 2000 yuan) under the prerequisite that does not increase any input; And can a kind ofly new delicious goodly confuse for people increase.The quick cure manufacturing technology of capsicum leaf to constructing economical society, promotes the agriculture industrialization development, and strong farming rich people have very huge economy and realistic meaning.
The specific embodiment
Concrete preparation method of the present invention is described further in conjunction with following embodiment:
Embodiment 1:
Select raw material 100kg for use, make season at the beginning of autumn late summer, and concrete making step is as follows:
1, adopt the non agricultural chemical residuum of capsicum annum fasciculatum, no disease and pest is not with dew, and fibrillatable green band handle blade and fresh and tender stem apex are not raw material.
2, washing is 3 times, and it is clean that silt particle is thoroughly removed, and drop removes surface water.
3, put into the salt marsh pond in the mode of one deck salt one deck blade, method is to spread the skim fine salt earlier in the salt marsh pond, puts one deck blade then, puts one deck salt again and puts one deck blade again, until the salt marsh pond is piled, spreads the compacting of one deck salt again and just salt down on blade.Every layer of blade piled up thickness at 10cm; With the salt amount is 12% of leaf weight.
4, just salt down 2 days time.
5, take out the back that just salts down, and drop goes out thick gravy, and the thick gravy that drop goes out is put back in the thick gravy in the pond that just salts down.
6, the back drop that just salts down goes the blade of thick gravy to put to spread out on the bamboo curtain splint to shine in the cool to dry in the air one day, makes that blade surface is slightly micro-to be done.
7, the blade after the airing is put back in the thick gravy that just salts down, put into the blending bag simultaneously, last ballast is answered and is salted down, salts down the time again: 10 days; The prescription of blending bag is: Chinese prickly ash 25g, anistree 40g, cassia bark 15g, rhizoma zingiberis 10g, root of Dahurain angelica 10g sternly are a bag with bundle.Per 10 kilograms of blades are put blending bag one bag.
8, the blade behind multiple the salting down soaks 4h with clear water, and the centrifugal bittern of sloughing makes salt content be no more than 10% and gets final product packing.
9, the container before the packing cleans up, and handles through strict sterilization.
10, after the packing, can make finished product through the bus sterilization.
Embodiment 2:
Select raw material 200kg for use, make after the mid-autumn, concrete making step is as follows:
1, adopt the non agricultural chemical residuum of capsicum annum fasciculatum, no disease and pest is not with dew, and fibrillatable green band handle blade and fresh and tender stem apex are not raw material.
2, washing is 3 times, and it is clean that silt particle is thoroughly removed, and drop removes surface water.
3, put into the salt marsh pond in the mode of one deck salt one deck blade, method is to spread the skim fine salt earlier in the salt marsh pond, puts one deck blade then, puts one deck salt again and puts one deck blade again, until the salt marsh pond is piled, spreads the compacting of one deck salt again and just salt down on blade.Every layer of blade piled up thickness at 12cm, is 10% of leaf weight with the salt amount.
4, just salt down 5 days time.
5, take out the back that just salts down, and drop goes out thick gravy, and the thick gravy that drop goes out is put back in the thick gravy in the pond that just salts down.
6, the back drop that just salts down goes the blade of thick gravy to put to spread out on the bamboo curtain splint to shine in the cool to dry in the air one day, makes that blade surface is slightly micro-to be done.
7, the blade after the airing is put back in the thick gravy that just salts down, put into the blending bag simultaneously, last ballast is answered and is salted down, salts down again 15 days time.The prescription of blending bag is: Chinese prickly ash 25g, anistree 40g, cassia bark 15g, rhizoma zingiberis 10g, root of Dahurain angelica 10g sternly are a bag with bundle.Per 10 kilograms of blades are put blending bag one bag.
8, the blade behind multiple the salting down soaks 4h with clear water, and the centrifugal bittern of sloughing makes salt content be no more than 10% and gets final product packing.
9, the container before the packing cleans up, and handles through strict sterilization.
10, after the packing, can make finished product through the bus sterilization.
The above specific embodiment is an enforcement example of the present invention, can not define claim of the present invention, and other not deviating from technical scheme of the present invention and change or other the effective substitute mode made are included within protection scope of the present invention.
Claims (5)
1. the quick cure method of a capsicum leaf is characterized in that, carries out according to following step:
(1) just salt down: the blade with capsicum annum fasciculatum is a raw material, after selected cleaning drop removes surface water, puts into the compacting of salt marsh pond in the mode of one deck blade one deck salt, and it is 8-12cm that every layer of blade piled up thickness, is the 8-12% of leaf weight with the salt amount; Just salted down time 2-5 days;
(2) multiple salting down: the back that just salts down is taken out drop and is removed surperficial bittern, puts on the bamboo curtain splint airing in the cool 1 day; It is put back in the thick gravy that just salts down again, put into the blending bag simultaneously, per 10 kilograms of blades are put blending bag one bag; Last ballast makes thick gravy just cover blade surface; Salted down again time 8-20 days, can be salted; Every bag blending bag is made up of Chinese prickly ash 25g, anistree 40g, cassia bark 15g, rhizoma zingiberis 10g, root of Dahurain angelica 10g; With bundle sternly is a bag;
(3) the vanes desalination behind multiple the salting down, packing, sterilization promptly can be made into inner wrapping salt marsh capsicum leaf.
2. the quick cure method of capsicum leaf according to claim 1 is characterized in that, describedly just salts down the time: at the beginning of the autumn late summer 2-4 days, and after the mid-autumn 3-5 days.
3. the quick cure method of capsicum leaf according to claim 1 is characterized in that, describedly salts down the time again: at the beginning of the autumn late summer 8-15 days, and after the mid-autumn 10-20 days.
4. the quick cure method of capsicum leaf according to claim 1 is characterized in that, described blending bag is made up of Chinese prickly ash 25g, anistree 40g, cassia bark 15g, rhizoma zingiberis 10g, root of Dahurain angelica 10g, sternly is a bag with bundle.
5. the quick cure method of capsicum leaf according to claim 1 is characterized in that, described desalination is through the water logging desalination, makes salt content not surpass 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102281013A CN101933590B (en) | 2009-11-09 | 2009-11-09 | Rapid pickling method of hot pepper leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102281013A CN101933590B (en) | 2009-11-09 | 2009-11-09 | Rapid pickling method of hot pepper leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101933590A true CN101933590A (en) | 2011-01-05 |
| CN101933590B CN101933590B (en) | 2012-05-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102281013A Expired - Fee Related CN101933590B (en) | 2009-11-09 | 2009-11-09 | Rapid pickling method of hot pepper leaves |
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| Country | Link |
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| CN (1) | CN101933590B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613517A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Pickled celery leaf |
| CN104489618A (en) * | 2014-11-28 | 2015-04-08 | 天津市利民调料有限公司 | Pepper leaf sauce and preparation method thereof |
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN106036659A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Pickling method of chili leaves |
| CN106490549A (en) * | 2016-12-10 | 2017-03-15 | 李永明 | A kind of preparation method of seasoning Folium Capsici |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028054A (en) * | 2006-02-28 | 2007-09-05 | 上海绿缘食品有限公司 | Process of salinized yellow-flower cabbage |
| CN101088393A (en) * | 2006-06-16 | 2007-12-19 | 高伟 | Making process of salted elm leaf |
-
2009
- 2009-11-09 CN CN2009102281013A patent/CN101933590B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613517A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Pickled celery leaf |
| CN102613517B (en) * | 2012-03-29 | 2013-12-04 | 太仓市临江农场专业合作社 | Pickled celery leaf |
| CN104489618A (en) * | 2014-11-28 | 2015-04-08 | 天津市利民调料有限公司 | Pepper leaf sauce and preparation method thereof |
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| CN106036659A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Pickling method of chili leaves |
| CN106490549A (en) * | 2016-12-10 | 2017-03-15 | 李永明 | A kind of preparation method of seasoning Folium Capsici |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101933590B (en) | 2012-05-23 |
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Granted publication date: 20120523 Termination date: 20141109 |
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