CN103238804A - Pickled pepper flavor pickled vegetable formula and pickled pepper flavor pickled vegetable preparation method - Google Patents
Pickled pepper flavor pickled vegetable formula and pickled pepper flavor pickled vegetable preparation method Download PDFInfo
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- CN103238804A CN103238804A CN2012100227618A CN201210022761A CN103238804A CN 103238804 A CN103238804 A CN 103238804A CN 2012100227618 A CN2012100227618 A CN 2012100227618A CN 201210022761 A CN201210022761 A CN 201210022761A CN 103238804 A CN103238804 A CN 103238804A
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- pickled
- pepper flavor
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- pepper
- vegetable
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Abstract
The invention discloses a pickled pepper flavor pickled vegetable preparation method. The method is characterized by the preparation of an immersion liquid, the immersion liquid is prepared through adding cooled boiled water to salt, Capsicum frutescens var, garlic, old ginger, pepper, monosodium glutamate and white sugar according to proportions, and the immersion period is 10-20d. The method has a unique formula and has a wide application range, and pickled pepper flavor pickled vegetables obtained in the invention have a sour and hot taste and a normal color.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of preparation method who steeps the green pepper local flavor pickled vegetable.
Background technology
The pickles taste is based on traditional tart flavour and chilli oil flavor at present, and taste is single.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method who steeps the green pepper local flavor pickled vegetable, its taste is vinegar-pepper, and color and luster is normal.
In order to solve the existing problem of background technology, the present invention is by the following technical solutions: its soak prescription consists of: salt 5 %, rod chilli 5 %, garlic 5 %, old ginger 5%, pepper 2%, monosodium glutamate 2 %, white granulated sugar 5 %, surplus are water.
Its preparation technology is:
1, selects materials: select fresh vegetables for use, the part of removing Huang Ye and rotting.
2, Yan Ze: fresh vegetables is cleaned the back and is used salt pool 1-2 days.
3, desalination: adopt clear water to soak desalination, the production and processing water is answered the drinking water sanitary standard requirement.Soak time is controlled in 10min to 24h, semi-finished product salinity≤6% after the immersion.Desalter, facility should be produced the back in every day and clean, sterilize, and guarantee not by living contaminants.
4, infusion: the infusion container adopts pond, altar, cylinder etc., puts into rod chilli, garlic, old ginger, salt infusion container infusion 2-3 days.
5, metering pack: will pack after pickles taking-up adding pepper, monosodium glutamate, the white granulated sugar seasoning.
6, vacuum packaging: packaged finished product is vacuumized processing.
7, pasteurization: adopt 62-65 ℃ of temperature, keep 30 fens clock times that product is carried out pasteurized process.
8, metering pack.
The present invention has following beneficial effect: delicious in taste, quality is crisp.
The specific embodiment:
This specific embodiment is by the following technical solutions: its prescription consists of: salt 5%, rod chilli 5 %, garlic 5 %, old ginger 5%, pepper 2 %, monosodium glutamate 2 %, white granulated sugar 5 %, surplus are that water is supplied.
Its preparation technology is: 1, select materials: select fresh vegetables for use, the part of removing Huang Ye and rotting.
Claims (1)
1. a preparation method who steeps the green pepper local flavor pickled vegetable comprises and selecting materials, and cleans the salt pool, cut desalination, infusion, metering pack, pasteurization, vacuum packaging, finished product, it is characterized in that: soak in the operation process, composition and the weight proportion of soak are: salt 5%, rod chilli 5 %, garlic 5 %, old ginger 5 %, pepper 2 %, monosodium glutamate 2%, white granulated sugar 5%, surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100227618A CN103238804A (en) | 2012-02-02 | 2012-02-02 | Pickled pepper flavor pickled vegetable formula and pickled pepper flavor pickled vegetable preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100227618A CN103238804A (en) | 2012-02-02 | 2012-02-02 | Pickled pepper flavor pickled vegetable formula and pickled pepper flavor pickled vegetable preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103238804A true CN103238804A (en) | 2013-08-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100227618A Pending CN103238804A (en) | 2012-02-02 | 2012-02-02 | Pickled pepper flavor pickled vegetable formula and pickled pepper flavor pickled vegetable preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN103238804A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876083A (en) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | Preparation method of pickled bamboo shoots with pickled peppers |
| CN108618046A (en) * | 2017-03-18 | 2018-10-09 | 宋育刚 | A kind of bubble green pepper and its preparation process with peculiar flavour |
-
2012
- 2012-02-02 CN CN2012100227618A patent/CN103238804A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876083A (en) * | 2014-04-14 | 2014-06-25 | 重庆欣润农业开发有限公司 | Preparation method of pickled bamboo shoots with pickled peppers |
| CN108618046A (en) * | 2017-03-18 | 2018-10-09 | 宋育刚 | A kind of bubble green pepper and its preparation process with peculiar flavour |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130814 |