CN104605296A

CN104605296A - Method for making low-salt preservative-free pure natural pickled capsicum frutescens

Info

Publication number: CN104605296A
Application number: CN201510015613.7A
Authority: CN
Inventors: 王永庆; 刘卫红; 邓永和
Original assignee: Zunyi Kunhong Agricultural Industrialized Operation Co Ltd
Current assignee: Zunyi Kunhong Agricultural Industrialized Operation Co Ltd
Priority date: 2015-01-13
Filing date: 2015-01-13
Publication date: 2015-05-13

Abstract

The invention provides a method for making low-salt preservative-free pure natural pickled capsicum frutescens. The low-salt preservative-free pure natural pickled capsicum frutescens is prepared by adding drinkable spring water and a biological fermentation ripener into fresh capsicum frutescens, salt, sugar candy, spirit, papaya juice, pepper, ginger and garlic as raw materials and performing pickling, wherein the low-salt preservative-free pure natural pickled capsicum frutescens is prepared from the following raw materials in parts by weight: 100 parts of fresh capsicum frutescens, 7 parts of salt, 3 parts of sugar candy, 4 parts of spirit, 3 parts of papaya juice, 2 parts of pepper, 1 part of ginger, 1 part of garlic, 100 parts of drinkable spring water and 0.2 part of the biological fermentation ripener,. The method for making the low-salt preservative-free pure natural pickled capsicum frutescens comprises the following steps: slicing ginger, garlic and shallots, and squeezing the sliced mixture into juice; soaking pepper with boiled water for two days, and taking liquid; pouring the liquid into a big pickling jar or a special pickling pool; sequentially adding drinkable spring water, salt, sugar candy, spirit, papaya juice and the biological fermentation ripener; uniformly stirring; feeding the main material of the capsicum frutescens into the jar or the pool, and soaking and fermenting for 70-85 days; taking pickled capsicum frutescens out of the jar or the pool, sterilizing and packaging to obtain the low-salt preservative-free pure natural pickled capsicum frutescens. The pickled capsicum frutescens is good in mouthfeel, excellent in tastiness, low in salt, free of preservatives, popular with the majority of consumers, and safer for eating.

Description

Make low-salt preservative-less pure natural hot millet bubble green pepper

Technical field

The present invention relates to the brewing art field of the greengrocery in food processing, especially a kind of low-salt preservative-less makes pure natural hot millet bubble green pepper.

Background technology

The brewed pickling pepper of existing tradition processing, most manufacturer is all with the chemical addition agent of Prof. Du Yucang, wherein mainly contain pigment and the anticorrisive agent of artificial chemistry synthesis, can easily exceed standard, if people are edible for a long time like this will produce harmful effect to human body, for such situation, present invention employs low-salt preservative-less and make pure natural hot millet bubble green pepper technology.

Summary of the invention

The object of this invention is to provide and a kind of make low-salt preservative-less pure natural hot millet bubble green pepper, the bubble green pepper food of production is avoided chemical industry material anticorrisive agent to exceed standard and is caused harmful effect to human body.

Make low-salt preservative-less pure natural hot millet bubble green pepper, it adopts the fresh green pepper of hot millet, salt, rock sugar, white wine, Chinese flowering quince juice, Chinese prickly ash, ginger, garlic to be raw material, add and drink a grade spring, biofermentation mother liquor accelerates the ripening brewed forming, and its weight proportion is as follows: the fresh green pepper 100 of hot millet, salt 7, rock sugar 3, white wine 4, Chinese flowering quince juice 2-3, Chinese prickly ash 2, ginger 1, garlic 1, onion 1 drinks grade spring 100, biofermentation accelerates the ripening mother liquor 0.2 in group; Its preparation method is: first cut into slices squeeze the juice with ginger, garlic, group's onion, Pricklyash Peel material boiling water soaks two days, get above-mentioned several juice and pour bubble green pepper vat or bubble green pepper pool specialized into, add successively again and drink a grade spring, salt, rock sugar, white wine, Chinese flowering quince juice and biofermentation and to accelerate the ripening mother liquor, the fresh green pepper of major ingredient hot millet soaking fermentation 70-80 days in cylinder is poured into after stirring, bubble green pepper is played pond and carries out sterilizing, encapsulate and obtain this product.

Adopt the beneficial effect of the technical program: not only mouthfeel is good for made hot millet bubble green pepper, and local flavor is good, and less salt, without the chemical preservative of other Prof. Du Yucang, like by consumers in general very much, edible more relieved.

Detailed description of the invention

First be the selected of major ingredient, select the fresh pepper fruit of high-quality hot millet, wipe out green pepper handle, carry out letter out, drain rear stand-by.Second step is cut into slices at Chinese prickly ash 2kg, ginger 1kg, garlic 1kg, group's onion 1kg section is squeezed the juice, Chinese prickly ash gauze parcel is put into certain amount of boiling water immersion and is got juice two days later, juice of getting is poured in vat or fermentation vat to add again and is drunk a grade spring 100kg, salt 7kg, rock sugar 3kg, white wine 4kg, Chinese flowering quince juice 3kg, mix thoroughly fully to dissolve after mixing until it and pour millet chilli fruit 100kg again into, then add biofermentation ripener and family's high-quality old pickles water 0.2kg, the brewed slaking ahead of time of bubble green pepper can be made.Treat that time that it steeps reaches 80 days and trips out to carry out sterilization packaging and namely obtain this product, this product look good is, delicious, matter is crisp, mouthfeel good.

Claims

1. make a kind of low-salt preservative-less pure natural hot millet bubble green pepper, it is characterized in that: it adopts the fresh green pepper of hot millet, salt, rock sugar, white wine, Chinese flowering quince juice, Chinese prickly ash, ginger, garlic, group's onion to be raw material, add and drink a grade spring, biofermentation accelerates the ripening, and mother liquor is brewed to be formed, and its weight proportion is as follows: the fresh green pepper 100 of hot millet, salt 7, rock sugar 3, white wine 4, Chinese flowering quince juice 3, Chinese prickly ash 2, ginger 1, garlic 1, group onion 1, drink grade spring 100, biofermentation accelerates the ripening mother liquor 0.2; Its preparation method is: first cut into slices squeeze the juice with ginger, garlic, group's onion, Chinese prickly ash boiling water soaks gets juice in two days, institute's taking juice pours bubble green pepper vat or bubble green pepper pool specialized into, add successively again and drink a grade spring, salt, rock sugar, white wine, Chinese flowering quince juice and biofermentation and to accelerate the ripening mother liquor, the fresh green pepper of major ingredient hot millet soaking fermentation 70-85 days in cylinder is poured into after stirring, bubble green pepper is played pond and carries out sterilizing, encapsulate and obtain this product.