CN102379357A - Preserved chili processing method - Google Patents
Preserved chili processing method Download PDFInfo
- Publication number
- CN102379357A CN102379357A CN2010102747497A CN201010274749A CN102379357A CN 102379357 A CN102379357 A CN 102379357A CN 2010102747497 A CN2010102747497 A CN 2010102747497A CN 201010274749 A CN201010274749 A CN 201010274749A CN 102379357 A CN102379357 A CN 102379357A
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- China
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- capsicum
- processing method
- liquid glucose
- chilies
- baume
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Abstract
The invention discloses a preserved chili processing method. Fragrant, spicy, sweet and delicious chili snack food can be produced by using the method. The invention is realized through the following technical schemes of: cleaning chilies, and immersing the chilies in a solution containing 1% of alum and 0.2% of calcium chloride for 15-20 h to harden the chilies; decocting the chilies in boiling water for 5-10 min, putting the softened chilies in sugar liquid with the concentration of Baume 40-45 DEG, and immersing the chilies for about 20 h; and finally boiling the sugar, and drying and packaging the chilies.
Description
Technical field:
The invention relates to the processing method of chilli products, a kind of processing method of more specifically saying so about capsicum preserved fruit.
Background technology:
Chilli products processing generally has chilli powder, sweet and sour capsicum, acid pepper, chilli oil, thick chilli sauce and salted chilli etc., processing method generally to adopt cleaning, pulverizing, salt taste etc. to form.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new chilli products and new process technology are provided.Utilize the present technique method can produce fragrant peppery sweet good to eat capsicum pot foods.
The present invention realizes through following technical scheme: 1, pimiento is cleaned with clear water, plucks base of a fruit stalk; From capsicum one lateral incision, remove inner seed and muscle again; Soak with the calcium chloride solution of 1% alum and 0.2% then and carried out cure process in 15～20 hours; Place boiling water to boil afterwards 5～10 minutes, end to the capsicum deliquescing, the enzyme and remove a part of pungent of being beneficial to go out is convenient to the liquid glucose infiltration simultaneously; Again softening capsicum is put into the liquid glucose that concentration is Baume 40～45 degree, soaked about 20 hours.2, candy.The 1st time candy: capsicum is taken out draining sugar liquid from liquid glucose; In liquid glucose, add a certain amount of white sugar, salt and citric acid again, make the liquid glucose pol reach Baume 68 degree, boil the back and add sugared capsicum boiling of soaking about 10 minutes; Placed cold syrup (pol is about Baume 65 degree) dipping then 10～20 hours.The 2nd time candy: capsicum is pulled out from the 1st candy liquid glucose, and draining sugar liquid replenishes a certain amount of white sugar again in liquid glucose, and it is about Baume 70 is spent, to pull draining sugar liquid again out that the capsicum that adding sugar soaked after boiling is boiled to the liquid glucose pol.3, oven dry.The capsicum of draining sugar liquid was dried by the fire 3 hours under 50 ℃ of temperature, dried by the fire 5 hours down at 63 ℃ again, on capsicum, smear a small amount of sesame oil then while hot.
The specific embodiment:
One, raw material is handled.Select for use fresh, meat is thick, no rotten, no insect pest, pimiento of the same size are cleaned with clear water, plucks base of a fruit stalk; From capsicum one lateral incision, remove inner seed and muscle again; Soak with the calcium chloride solution of 1% alum and 0.2% then and carried out cure process in 15～20 hours; Place boiling water to boil afterwards 5～10 minutes, end to the capsicum deliquescing, the enzyme and remove a part of pungent of being beneficial to go out is convenient to the liquid glucose infiltration simultaneously; Again softening capsicum is put into the liquid glucose that concentration is Baume 40～45 degree, soaked about 20 hours.
Two, candy.The 1st time candy: capsicum is taken out draining sugar liquid from liquid glucose; In liquid glucose, add a certain amount of white sugar, salt and citric acid again, make the liquid glucose pol reach Baume 68 degree, boil the back and add sugared capsicum boiling of soaking about 10 minutes; Placed cold syrup (pol is about Baume 65 degree) dipping then 10～20 hours.The 2nd time candy: capsicum is pulled out from the 1st candy liquid glucose, and draining sugar liquid replenishes a certain amount of white sugar again in liquid glucose, and it is about Baume 70 is spent, to pull draining sugar liquid again out that the capsicum that adding sugar soaked after boiling is boiled to the liquid glucose pol.
Three, oven dry.The capsicum of draining sugar liquid was dried by the fire 3 hours under 50 ℃ of temperature, dried by the fire 5 hours down at 63 ℃ again, on capsicum, smear a small amount of sesame oil then while hot.
Four, packing.After treating the capsicum cooling, select the polybag of good barrier property for use, with every bag 50 gram pack.Discharge air in the bag when sealing as far as possible, adopt vacuum-packed better.
Claims (6)
1. the processing method of a capsicum preserved fruit is characterized in that: usedly be pimiento, form through cure process, softening processing, sugaring, candy, oven dry.
2. according to the processing method of the said a kind of capsicum preserved fruit of claim 1, it is characterized in that: said cure process is that the calcium chloride solution with 1% alum and 0.2% soaked 15～20 hours.
3. according to the processing method of the said a kind of capsicum preserved fruit of claim 1, it is characterized in that: said softening processing is to boil 5～10 minutes with boiling water.
4. according to the processing method of the said a kind of capsicum preserved fruit of claim 1, it is characterized in that: said sugaring is in concentration is the liquid glucose of Baume 40～45 degree, to soak 20 hours.
5. according to the processing method of the said a kind of capsicum preserved fruit of claim 1, it is characterized in that: said candy, the 1st time candy: the liquid glucose with Baume 68 degree boiled 10 minutes, placed the cold syrup of Baume 65 degree to flood then 10～20 hours.The 2nd time candy: capsicum is pulled out from the 1st candy liquid glucose, and draining sugar liquid replenishes a certain amount of white sugar again in liquid glucose, and it is that Baume 70 is spent that the capsicum that adding sugar soaked after boiling is boiled to the liquid glucose pol.
6. according to the processing method of the said a kind of capsicum preserved fruit of claim 1, it is characterized in that: said oven dry is under 50 ℃ of temperature, to dry by the fire 3 hours, dries by the fire 5 hours down at 63 ℃ again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102747497A CN102379357A (en) | 2010-08-29 | 2010-08-29 | Preserved chili processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102747497A CN102379357A (en) | 2010-08-29 | 2010-08-29 | Preserved chili processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102379357A true CN102379357A (en) | 2012-03-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102747497A Pending CN102379357A (en) | 2010-08-29 | 2010-08-29 | Preserved chili processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102379357A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN104938744A (en) * | 2015-04-13 | 2015-09-30 | 贵州天运科技有限责任公司 | Chili candy and preparation method thereof |
| CN107251979A (en) * | 2017-06-23 | 2017-10-17 | 张俊辉 | A kind of processing method of chilly piece |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
-
2010
- 2010-08-29 CN CN2010102747497A patent/CN102379357A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN103947814B (en) * | 2014-04-25 | 2015-05-06 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN104938744A (en) * | 2015-04-13 | 2015-09-30 | 贵州天运科技有限责任公司 | Chili candy and preparation method thereof |
| CN107251979A (en) * | 2017-06-23 | 2017-10-17 | 张俊辉 | A kind of processing method of chilly piece |
| CN107960518A (en) * | 2017-12-29 | 2018-04-27 | 北京红螺食品有限公司 | A kind of biological enzyme formulation processing method of no preserved fruit containing no sugar product |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120321 |