CN103989120A - Method for storing chopped chili - Google Patents
Method for storing chopped chili Download PDFInfo
- Publication number
- CN103989120A CN103989120A CN201410229266.3A CN201410229266A CN103989120A CN 103989120 A CN103989120 A CN 103989120A CN 201410229266 A CN201410229266 A CN 201410229266A CN 103989120 A CN103989120 A CN 103989120A
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- CN
- China
- Prior art keywords
- opp
- sealing
- polybag
- white
- capsicum
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bag Frames (AREA)
Abstract
The invention discloses a method for storing chopped chili. The method comprises the following steps: preparing 0.002mm food-grade OPP (oriented polypropylene) plastic bags, wherein the plastic bags are black and white, the length is 90cm and the width is 50cm; additionally preparing woven bags, wherein the length and the width of each woven bag are slightly greater than those of each OPP plastic bag; putting the processed chopped chili into the first white OPP plastic bag, and tightening and bundling for sealing the opening end of the first white OPP plastic bag by using a nylon rope; putting the processed chopped chili into the second white OPP plastic bag, and tightening and bundling for sealing the opening end of the second white OPP plastic bag by using a nylon rope; putting the processed chopped chili into the black OPP plastic bag, and tightening and bundling for sealing the opening end of the black OPP plastic bag by using a nylon rope; finally putting the bags with the chopped chili into a woven bag, and tightening and bundling for sealing opening of the woven bag; stacking the sealed woven bags in any clean unused space and room from bottom to top in a manner that a tying opening of the first layer faces up, tying openings of the second to sixth layers face down and the bottoms of the second to sixth layers faces up. The method is simple and has the cost-saving performance.
Description
Technical field
The present invention relates to a kind of store method of cutting capsicum, belong to chilli food processing technique field.
Background technology
Cut capsicum and have another name called poor capsicum, a kind of flavoring generally adopting when cooking various delicacies in southwestern three provinces, its taste is peppery middle band acid, is semisolid shape, also with strong sauce fragrance.
The common capsicum way of cutting is the bad green pepper that goes handle, decontamination, removal to go rotten and go bad fresh capsicum, with clear water, clean, drain, then with cutter, mince again, add again salt to carry out lower altar or lower storage reservoir, finally seal, allow its spontaneous fermentation within 7-15 days, can be used as the flavoring of cooking, particularly southwestern three provinces are more national salt custom, and every meal all be unable to do without capsicum.Like this product majority after fresh capsicum is minced, accompany salt pack ceramic jar in or pack in the pond that is lined with food grade plastic bag and deposit, and fermentation obtains.But by the comparison of multiple container containing, final or use ceramic vessel splendid attire, and cut the purest perfume (or spice) of pepper flavor after fermenting in this container, sauce taste is the heaviest, and color is the vividest.Simultaneously also the safest.
By the analysis of causes, why make like this to cut capsicum effective, its main cause is: 1, the good seal performance of pottery fortune altar.
2, be that the opacity of ceramic jar is best.
If this product of production in batch, the ceramic vessel needing so will need a lot, both to have taken production site, increases again production cost.
Summary of the invention
The object of this invention is to provide a kind of store method of cutting capsicum, by the following technical solutions:
A store method of cutting capsicum, comprises the following steps:
The first step: prepare the OPP polybag of the food stage of 0.2, the color of OPP polybag has black and white two kinds, it is long that OPP polybag is of a size of 90CM, and 50CM is wide, one end opening, one end sealing; Another standby woven bag, its length and width are greater than OPP polybag;
Second step: the capsicum of cutting processing is first packed in a white OPP polybag, pack into cut capsicum quantity the openend sealing of white OPP polybag can be as the criterion, then with nylon rope, openend is tightened with strength, tie up sealing;
The 3rd step: then pack in second white OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 4th step: and then pack in a black OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 5th step: finally reinstall in woven bag, woven bag openning is tightened with strength, tie up sealing;
The 6th step: by order from bottom to up, by the woven bag of tying up sealing by ground floor tying upwards, the second layer, the 3rd layer, the 4th layer, layer 5 and layer 6 tying are downward, and bottom-up overlapping stacking, is placed on any clean idle vacant lot and indoor; Allow its spontaneous fermentation within 7-15 days, can obtain the capsicum product of cutting of needs.
Adopt the beneficial effect of technique scheme to be:
The method that capsicum is cut in the present invention's preservation is simple, has saved cost, and such as wanting the general mode of production deliberately to go to select place, Jian Jiao pond, buys jar etc.
The specific embodiment
A store method of cutting capsicum, comprises the following steps:
The first step: prepare the OPP polybag of the food stage of 0.2, the color of OPP polybag has black and white two kinds, it is long that OPP polybag is of a size of 90CM, and 50CM is wide, one end opening, one end sealing; Another standby woven bag, its length and width are greater than OPP polybag;
Second step: the capsicum of cutting processing is first packed in a white OPP polybag, pack into cut capsicum quantity the openend sealing of white OPP polybag can be as the criterion, then with nylon rope, openend is tightened with strength, tie up sealing;
The 3rd step: then pack in second white OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 4th step: and then pack in a black OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 5th step: finally reinstall in woven bag, woven bag openning is tightened with strength, tie up sealing;
The 6th step: by order from bottom to up, by the woven bag of tying up sealing by ground floor tying upwards, the second layer, the 3rd layer, the 4th layer, layer 5 and layer 6 tying are downward, and bottom-up overlapping stacking, is placed on any clean idle vacant lot and indoor; Allow its spontaneous fermentation within 7-15 days, can obtain the capsicum product of cutting of needs.
Claims (1)
1. a store method of cutting capsicum, is characterized in that, it comprises the following steps:
The first step: prepare the OPP polybag of the food stage of 0.2, the color of OPP polybag has black and white two kinds, it is long that OPP polybag is of a size of 90CM, and 50CM is wide, one end opening, one end sealing; Another standby woven bag, its length and width are greater than OPP polybag;
Second step: the capsicum of cutting processing is first packed in a white OPP polybag, pack into cut capsicum quantity the openend sealing of white OPP polybag can be as the criterion, then with nylon rope, openend is tightened with strength, tie up sealing;
The 3rd step: then pack in second white OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 4th step: and then pack in a black OPP polybag, then with nylon rope, openend is tightened with strength, tie up sealing;
The 5th step: finally reinstall in woven bag, woven bag openning is tightened with strength, tie up sealing;
The 6th step: by order from bottom to up, by the woven bag of tying up sealing by ground floor tying upwards, the second layer, the 3rd layer, the 4th layer, layer 5 and layer 6 tying are downward, and bottom-up overlapping stacking, is placed on any clean idle vacant lot and indoor; Allow its spontaneous fermentation within 7-15 days, can obtain the capsicum product of cutting of needs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410229266.3A CN103989120A (en) | 2014-05-28 | 2014-05-28 | Method for storing chopped chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410229266.3A CN103989120A (en) | 2014-05-28 | 2014-05-28 | Method for storing chopped chili |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103989120A true CN103989120A (en) | 2014-08-20 |
Family
ID=51303660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410229266.3A Pending CN103989120A (en) | 2014-05-28 | 2014-05-28 | Method for storing chopped chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989120A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114850A (en) * | 2023-04-01 | 2023-05-16 | 桂阳子龙郡食品有限公司 | Improved process for fermenting chopped peppers in jar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050047328A (en) * | 2003-11-17 | 2005-05-20 | 전영석 | Manufacturing method of hot pepper pickle seasoned with soy |
| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Method for making chopped chili peppers |
| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN102960430A (en) * | 2012-11-16 | 2013-03-13 | 遵义县虾子辣椒专业合作社 | Dried hot pepper storage method |
-
2014
- 2014-05-28 CN CN201410229266.3A patent/CN103989120A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050047328A (en) * | 2003-11-17 | 2005-05-20 | 전영석 | Manufacturing method of hot pepper pickle seasoned with soy |
| CN101773230A (en) * | 2010-01-29 | 2010-07-14 | 贵州旭阳食品（集团）有限公司 | Method for making chopped chili peppers |
| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN102960430A (en) * | 2012-11-16 | 2013-03-13 | 遵义县虾子辣椒专业合作社 | Dried hot pepper storage method |
Non-Patent Citations (2)
| Title |
|---|
| 潘继兰: "辣椒保鲜与酸辣椒的加工", 《农产品加工》 * |
| 王迪轩，等: "辣椒的贮藏及加工技术", 《上海蔬菜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114850A (en) * | 2023-04-01 | 2023-05-16 | 桂阳子龙郡食品有限公司 | Improved process for fermenting chopped peppers in jar |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140820 |