CN102018191A - Method for pickling pepper - Google Patents

Abstract

The invention discloses a method for pickling pepper. The method comprises the following steps: preparing firstly pickling liquid by mixing 400kg of cold boiled water, 100kg of salt, 1.5kg of citric acid, 1.5kg of sodium sulfite and 0.15kg of turmeric and fully stirring to dissolve; mixing secondly pepper with the pickling liquid to pickle for about 30 days; and subpackaging the obtained pepper and then selling the product in the market. The pH value of the pickled pepper is about 4, the acidity is proper; when discharged, the pickled pepper is full of delicate fragrance; 85% of pepper is bright yellow, which is very bright-colored and beautiful; and the colour and lustre of the appearance are attractive. The method for pickling pepper is suitable for the pepper processing factory or family.

Description

A kind of method of pickled hot pepper

Technical field

The present invention relates to food processing field, the method for salting of especially a kind of capsicum.

Background technology

Capsicum is a kind of seasoned food that people like, especially for southerners such as Hunan, Sichuan, capsicum is the requisite food of breakfast, lunch and dinner.Since the seasonality that capsicum produces, the limited time of fresh capsicum listing, and though use the greenhouse gardening capsicum now, large batch of capsicum production is still produced based on season.Therefore, the preservation of capsicum is made the chilli powder except drying the back, and another kind of method is exactly that preserving hot pepper is preserved.For green capsicum, can only adopt the method for pickling preservation, existing preserving hot pepper method is capsicum to be mixed the back sealing pickle with salt, adopting the color of the capsicum that this method pickles out to have greatly can overstrike or black, according to my company's creation data, the ratio of this part brown or black capsicum is important to be accounted for more than 30%, the loss meeting of selected back reaches about 40%, has increased the cost of product.

Summary of the invention

The objective of the invention is to overcome the deficiency of prior art pickled hot pepper, a kind of method that forms foresythia that green capsicum is pickled is provided.

The technical scheme that the present invention solves the problems of the technologies described above employing is: the method for salting of a kind of capsicum may further comprise the steps:

A, preparation pickling liquid:

With abundant stirring and dissolving after 400 kilograms in cold boiling water, salt double centner, 1.5 kilograms of citric acids, 1.5 kilograms of sodium pyrosulfites, 0.15 kilogram of mixing of turmeric;

B, the capsicum that cleans up is poured in the curing container, fill it up with to 20-30 centimetre of distance container upper edge hole, spread one deck salt on capsicum, consumption is every square metre of 1-1.5 kilogram;

C, pickling liquid is poured in the curing container, be higher than capsicum layer upper surface with liquid level and be as the criterion for 10-15 centimetre;

D, build capsicum, compress with weights such as stones above, then curing container is covered with transparent Polypropylence Sheet with woven bag;

Check e, every day curing container, in time add pickling liquid, be higher than 10-15 centimetre on capsicum layer to keep pickling liquid level;

F, pickled 30-35 days, capsicum is promptly pickled maturation, can packing handle the back list marketing.

This method for salting is prevented brown stain with the oxidases material in the nitrite destruction capsicum; With the reaction of high salt control tannin and amino acid, protein, anti-brown-black; Soak capsicum with pickling liquid, secluding air is avoided oxidation reaction; The pH value of control pickled hot pepper makes chlorophyll lose green, cyan in sour environment, makes the carotenoid material form yellow; In pickling liquid, protect look with a small amount of curcuma powder to capsicum.Adopting the pH value of said method pickled hot pepper is about 4, and acidity is suitable, and delicate fragrance overflows during discharging, form foresythia more than 85%, very gorgeous, possessed tempting color and luster appearance, product through the Hunan Province, Yongzhou City Administration of Quality and Technology Supervision detects, the food security quality index is all qualified.

The specific embodiment

Embodiment 1

The method for salting of a kind of capsicum may further comprise the steps:

A, preparation pickling liquid:

With abundant stirring and dissolving after 500 kilograms in cold boiling water, 125 kilograms of salt, 1.9 kilograms of citric acids, 1.9 kilograms of sodium pyrosulfites, 0.18 kilogram of mixing of turmeric;

B, be 1000 liters plastic barrel with a volume, the bright capsicum after the 400 kilograms of cleanings of packing into is filled it up with to 20-30 centimetre of distance container upper edge hole, spreads one deck salt on capsicum;

C, the pickling liquid for preparing is poured in the curing container, be higher than capsicum layer upper surface with liquid level and be as the criterion for 10-15 centimetre;

D, build capsicum, compress with weights such as stones above, then curing container is covered with transparent Polypropylence Sheet with woven bag;

Check e, every day curing container, in time add pickling liquid, be higher than 10-15 centimetre on capsicum layer to keep pickling liquid level;

F, pickled 30 days, capsicum is promptly pickled maturation.Packing promptly can list marketing after handling.

Claims (1)

1. the method for salting of a capsicum may further comprise the steps:

A, preparation pickling liquid:

With abundant stirring and dissolving after 400 kilograms in cold boiling water, salt double centner, 1.5 kilograms of citric acids, 1.5 kilograms of sodium pyrosulfites, 0.15 kilogram of mixing of turmeric;

B, the capsicum that cleans up is poured in the curing container, fill it up with to 20-30 centimetre of distance container upper edge hole, spread one deck salt on capsicum, consumption is every square metre of 1-1.5 kilogram;

C, pickling liquid is poured in the curing container, be higher than capsicum layer upper surface with liquid level and be as the criterion for 10-15 centimetre;

D, build capsicum, compress with weights such as stones above, then curing container is covered with transparent Polypropylence Sheet with woven bag;

Check e, every day curing container, in time add pickling liquid, be higher than 10-15 centimetre on capsicum layer to keep pickling liquid level;

F, pickled 30-35 days, capsicum is promptly pickled maturation, can packing handle the back list marketing.