CN103211189A - Chilli salting technique - Google Patents
Chilli salting technique Download PDFInfo
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- CN103211189A CN103211189A CN2013101381383A CN201310138138A CN103211189A CN 103211189 A CN103211189 A CN 103211189A CN 2013101381383 A CN2013101381383 A CN 2013101381383A CN 201310138138 A CN201310138138 A CN 201310138138A CN 103211189 A CN103211189 A CN 103211189A
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Abstract
The invention relates to a chilli salting method, and in particular relates to a chilli salting technique. The chilli salting technique comprises the following steps of: step A, picking and washing the chillies; step B, sterilizing and fermenting the chillies; step C, washing and drying the chillies; step D, preparing a salting liquid; and step E, bottling and sterilizing the chillies. The invention provides a chilli salting technique which causes no expansion of the bottle, basically causes no fermentation, prevents damage of the chillies caused by washing, simultaneously enables the chillies not to become black in storage at high temperature, and contributes to long-term storage. The chilli salting technique is mainly a small sparrow-like chilli salting method, and the bottled small sparrow-like chilli prepared by the technique above smells more fragrant and tastes stronger, and peculiar smell is removed.
Description
Technical field
The present invention relates to the infusion technology of the method for salting of capsicum, particularly capsicum.
Background technology
Capsicum is chilly, hot pepper, spicy, peppery angle, long and thin hot pepper etc. again, is a kind of Solanaceae capsicum plants.Capsicum is 1 year or herbaceos perennial.Fruit is taper shape or Long Circle usually, is green during prematurity, becomes cerise, yellow or purple after the maturation, and is the most common with redness.The fruit cause and effect skin of capsicum contains capsicim and pungent is arranged.Can improve a poor appetite.Ascorbic content occupies first in the capsicum in vegetables, originates in Mexico, imports China at the end of the Ming Dynasty into.
Hot millet generally is taper shape or spindle, and hot millet often has place calyx and carpopodium, long 1～3.8cm, particle size 0.4～0.9cm.The surface is red or orange red, and tender slightly person's yellow green is extremely dark green, glossy, the shrinkage in various degree of fresh edible wild herbs hot millet tool.Light weight is crisp or soft slightly, inner hollow, by in every being divided into Room 2～3, every chamber seed number grain.Seed is oblate or flat kidney shape, and faint yellow, an end is the beak shape.Gas is special, and tool is urged sneezing property, and it is extremely pungent to distinguish the flavor of.
Ning Er county, Puer City has a kind of capsicum, small bird also to like pecking the edible capsicum of coming along the river, and it is peppery that the native becomes little sparrow to this capsicum.This capsicum stature is generally also smaller than hot millet stature, but pungent is pepperyyer than hot millet, and pungent is heavier.After present preparation technology's bottling, ferment easily, and the bottle that expands easily, dangerous dangerous, and the temperature height, the peppery easy blackening of little sparrow influences eating effect; Also be unfavorable for simultaneously preserving.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of bottle that can not expand, basic azymic can blackening when high temperature is preserved simultaneously, helps the infusion technology of the capsicum of long preservation, is mainly the peppery brewing method of little sparrow.
The technical solution adopted for the present invention to solve the technical problems is, the infusion technology of capsicum adopts following steps:
A, harvesting are cleaned: the capsicum that the capsicum after the harvesting is contained in the chest of ventilation carries out the bubble cleaning; Bubble cleans to produce bubble with tracheae in the pond and cleans.Thereby bubble causes rolling of water to realize cleaning like this, and the capsicum of causing when avoiding cleaning damages, and capsicum integral body is more complete.
B, sterilization fermentation: above-mentioned capsicum is put into the saline sook of concentration 5～7% and sterilized 1～2 hour; In this process, little sparrow is peppery can not to absorb salt solution substantially, is placed on after the sterilization to be lower than under 20 ℃ of temperature, uses the saline sook of concentration 14～17% to ferment 2.5～3.5 months; The more optimization temperature of cold fermentation is 15-20 ℃.
C, wash empty water: 0.5～0.8 times water with the peppery weight of little sparrow washs 3～5 times, with the water of washing limpid till, wash the water that the empty water in back removes the peppery surface of little sparrow;
D, proportioning infusion liquid: according to mass ratio, salt solution: potassium sorbate: citric acid: vinegar=400:0.3～0.9:0.5～1.0:17～25; Described brine strength is 11～15%;
E, bottling sterilization: peppery according to little sparrow: infusion liquid=120:80 ratio bottling, per 200 restrain one bottle, and sterilization is 12 hours under the bottling sealing back ultraviolet ray.
The present invention has following beneficial effect: the bottled little sparrow that makes is peppery, and fragrance is more fragrant denseer, removes peculiar smell; Substantially can not ferment through the later little sparrow of above-mentioned PROCESS FOR TREATMENT bottling is peppery, the bottle that also can not expand more helps preserving again; And can not cause blackout because of the temperature height, guarantee the eating mouth feel that little sparrow is peppery.Thereby bubble causes rolling of water to realize cleaning like this, and the capsicum of causing when avoiding cleaning damages, and capsicum integral body is more complete.
The specific embodiment
Embodiment 1
The infusion technology that little sparrow is peppery, adopt following steps:
A, harvesting are cleaned: the peppery peppery bubble that carries out of little sparrow that is contained in the chest of ventilation of the little sparrow after the harvesting cleans; Bubble cleans to produce bubble with tracheae in the pond and cleans.Thereby bubble causes rolling of water to realize cleaning like this, the peppery damage of little sparrow that causes when avoiding cleaning, and the peppery integral body of little sparrow is more complete.
B, sterilization fermentation: the peppery saline sook of putting into concentration 5% of above-mentioned little sparrow was sterilized 1.5 hours; In this process, little sparrow is peppery can not to absorb salt solution substantially, is placed on after the sterilization under 19 ℃ of temperature, uses the saline sook of concentration 15% to ferment 3 months.
C, wash empty water: 0.5 times water with the peppery weight of little sparrow washs 5 times, with the water of washing limpid till, wash the water that the empty water in back removes the peppery surface of little sparrow;
D, proportioning infusion liquid: according to mass ratio, salt solution: potassium sorbate: citric acid: vinegar=400:0.5:0.5:20; Described brine strength is 15%;
E, bottling sterilization: peppery according to little sparrow: infusion liquid=120:80 ratio bottling, per 200 restrain one bottle, and sterilization is 12 hours under the bottling sealing back ultraviolet ray.
Fragrance is more fragrant denseer, removes peculiar smell; Substantially can not ferment through the later little sparrow of above-mentioned PROCESS FOR TREATMENT bottling is peppery, the bottle that also can not expand more helps preserving again; And can not cause blackout because of the temperature height, guarantee the eating mouth feel that little sparrow is peppery.
Embodiment 2
The infusion technology that little sparrow is peppery, adopt following steps:
A, harvesting are cleaned: the peppery capsicum that is contained in the chest of ventilation of the little sparrow after the harvesting carries out bubble and cleans; Bubble cleans to produce bubble with tracheae in the pond and cleans.Thereby bubble causes rolling of water to realize cleaning like this, the peppery damage of little sparrow that causes when avoiding cleaning, and the peppery integral body of little sparrow is more complete.
B, sterilization fermentation: the peppery saline sook of putting into concentration 6% of above-mentioned little sparrow was sterilized 1.5 hours; In this process, little sparrow is peppery can not to absorb salt solution substantially, is placed on after the sterilization under 15 ℃ of temperature, uses the saline sook of concentration 17% to ferment 2.5 months;
C, wash empty water: 0.5～0.8 times water with the peppery weight of little sparrow washs 3～5 times, with the water of washing limpid till, wash the water that the empty water in back removes the peppery surface of little sparrow;
D, proportioning infusion liquid: according to mass ratio, salt solution: potassium sorbate: citric acid: vinegar=400:0.3:0.9:19; Described brine strength is 13%;
E, bottling sterilization: peppery according to little sparrow: infusion liquid=120:80 ratio bottling, per 200 restrain one bottle, and sterilization is 12 hours under the bottling sealing back ultraviolet ray.
Embodiment 3
The infusion technology of capsicum, adopt following steps:
A, harvesting are cleaned: the capsicum that the capsicum after the harvesting is contained in the chest of ventilation carries out the bubble cleaning; Bubble cleans to produce bubble with tracheae in the pond and cleans.Thereby bubble causes rolling of water to realize cleaning like this, and the capsicum of causing when avoiding cleaning damages, and capsicum integral body is more complete.
B, sterilization fermentation: above-mentioned capsicum is put into the saline sook of concentration 7% and sterilized 1 hour; In this process, little sparrow is peppery can not to absorb salt solution substantially, is placed on after the sterilization under 15 ℃ of temperature, uses the saline sook of concentration 14% to ferment 3.5 months.
C, wash empty water: 0.8 times water with capsicum weight washs 3 times, with the water of washing limpid till, wash the water that the empty water in back removes the peppery surface of little sparrow;
D, proportioning infusion liquid: according to mass ratio, salt solution: potassium sorbate: citric acid: vinegar=400:0.9:0.5:17; Described brine strength is 11%;
E, bottling sterilization: according to capsicum: infusion liquid=120:80 ratio bottling, one bottle of per 200 gram, bottling sealing back ultraviolet ray sterilization 12 hours down.
Claims (5)
1. the infusion technology of capsicum is characterized in that, adopts following steps:
A, harvesting are cleaned: the capsicum that the capsicum after the harvesting is contained in the chest of ventilation carries out the bubble cleaning;
B, sterilization fermentation: above-mentioned capsicum is put into the saline sook of concentration 5～7% and sterilized 1～2 hour; Be lower than after the sterilization under 20 ℃ of conditions, use the saline sook of concentration 14～17% to ferment 2.5～3.5 months;
C, wash empty water: 0.5～0.8 times water with capsicum weight washs 3～5 times, with the water of washing limpid till, wash the water that the empty water in back removes the Litsea pungens surface;
D, proportioning infusion liquid: according to quality than salt solution: potassium sorbate: citric acid: vinegar=400:0.3～0.9:0.5～1.0:17～25;
E, bottling sterilization: according to capsicum: infusion liquid=120:80 ratio bottling, one bottle of per 200 gram, bottling sealing back ultraviolet ray sterilization 12 hours down.
2. the infusion technology of capsicum as claimed in claim 1 is characterized in that: the bubble in the steps A cleans to produce bubble with tracheae in the pond and cleans.
3. the infusion technology of capsicum as claimed in claim 1, it is characterized in that: fermentation temperature is 15～20 ℃ among the step B.
4. the infusion technology of capsicum as claimed in claim 2, it is characterized in that: fermentation temperature is 15～20 ℃ among the step B.
5. as the infusion technology of each described capsicum of claim 1-4, it is characterized in that: brine strength concentration is 11～15% among the step D.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310138138.3A CN103211189B (en) | 2013-04-20 | 2013-04-20 | Chilli salting technique |
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| CN201310138138.3A CN103211189B (en) | 2013-04-20 | 2013-04-20 | Chilli salting technique |
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| CN103211189A true CN103211189A (en) | 2013-07-24 |
| CN103211189B CN103211189B (en) | 2015-02-04 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583684A (en) * | 2013-11-07 | 2014-02-19 | 辣妹子食品股份有限公司 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN105265908A (en) * | 2014-09-10 | 2016-01-27 | 黄山天旺农业科技有限公司 | Method for manufacturing chili flakes by low-temperature fermentation |
| CN107467585A (en) * | 2017-08-24 | 2017-12-15 | 通海县秀湖食品工业有限公司 | Native tank burns the preparation method of capsicum |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907641A (en) * | 2012-02-13 | 2013-02-06 | 浙江正味食品有限公司 | Method for fermenting and pickling crispy and fresh pepper |
| CN102972721A (en) * | 2012-11-09 | 2013-03-20 | 天津康澜食品有限公司 | Lamination-method hot pepper preserving system and process |
-
2013
- 2013-04-20 CN CN201310138138.3A patent/CN103211189B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907641A (en) * | 2012-02-13 | 2013-02-06 | 浙江正味食品有限公司 | Method for fermenting and pickling crispy and fresh pepper |
| CN102972721A (en) * | 2012-11-09 | 2013-03-20 | 天津康澜食品有限公司 | Lamination-method hot pepper preserving system and process |
Non-Patent Citations (2)
| Title |
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| 梁文珍等: "《果蔬贮藏加工实用技术》", 31 August 2011, 化学工业出版社 * |
| 梁灵等: "酸辣椒的加工工艺", 《中小企业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583684A (en) * | 2013-11-07 | 2014-02-19 | 辣妹子食品股份有限公司 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104137977B (en) * | 2014-08-08 | 2015-06-10 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN105265908A (en) * | 2014-09-10 | 2016-01-27 | 黄山天旺农业科技有限公司 | Method for manufacturing chili flakes by low-temperature fermentation |
| CN107467585A (en) * | 2017-08-24 | 2017-12-15 | 通海县秀湖食品工业有限公司 | Native tank burns the preparation method of capsicum |
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| Publication number | Publication date |
|---|---|
| CN103211189B (en) | 2015-02-04 |
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Application publication date: 20130724 Assignee: PU'ER MENGYEJIANG AGRICULTURE FOOD DEVELOPMENT CO., LTD. Assignor: Luo Qionglan Contract record no.: 2015530000024 Denomination of invention: Chilli salting technique Granted publication date: 20150204 License type: Exclusive License Record date: 20150413 |
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