CN105192638A - Green pepper pickling method - Google Patents
Green pepper pickling method Download PDFInfo
- Publication number
- CN105192638A CN105192638A CN201410268460.2A CN201410268460A CN105192638A CN 105192638 A CN105192638 A CN 105192638A CN 201410268460 A CN201410268460 A CN 201410268460A CN 105192638 A CN105192638 A CN 105192638A
- Authority
- CN
- China
- Prior art keywords
- green
- green pepper
- peppers
- vat
- pepper
- Prior art date
- 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.)
- Pending
Links
Abstract
The invention belongs to the field of food processing, and relates to a green pepper pickling method. The defect that peppers formed by pickling red peppers serving as a raw material are not fragrant or crispy as green peppers is overcome. The method includes the steps that 10 kg of fresh large-sized green peppers with smooth surfaces and thick walls are handpicked, stalks of the green peppers are removed, and pepper seeds remain in the green peppers; the green peppers are cleaned up with clean water, drained and cut into small pieces with a kitchen knife, wherein each piece is 1 cm long; the 10 kg of green peppers are put in a vat, 2 kg of edible salt, 50 g of Chinese prickly ash seeds, 10 g of sesame oil, 100 g of alum, 200g of garlic and 50 g of fresh ginger are added and evenly stirred, the materials are exposed to sunlight for 7 days and then put in vat with a small opening, the vat opening is covered with a plastic film and fastened up with a hemp rope for sealing, the vat with the small opening is stored in a shade place for 60 days, and the pickled green peppers are edible. The green pepper pickling method is mainly used for green pepper processing.
Description
Technical field
The present invention relates to a kind of food processing, is a kind of method for salting of green pepper concretely.
Background technology
Capsicum is a kind of vegetables that people often eat, the nutrition of capsicum very abundant, capsicum contains the multiple nutritional components of needed by human body, the eating method of capsicum is a lot, can cooking, can decoct stir-fry, can boiling, can condiment be used as, also can pickle, but conventional method for salting is all adopt pimiento as raw material, therefore loses delicate fragrance and the delicious and crisp of green pepper
Summary of the invention
The object of the invention is the method for salting that will provide a kind of green pepper, it can effectively avoid adopting pimiento not have the delicate fragrance of green pepper and the shortcoming of delicious and crisp as the capsicum that raw material is pickled out.
The object of the present invention is achieved like this: a kind of method for salting of green pepper, selected fresh green pepper, the handle of green pepper is removed, it is interior, clean by clean water that green pepper seed is retained in green pepper, drain away the water, be then cut into segment with kitchen knife, then green pepper is put in cylinder, add salt, Chinese prickly ash, sesame oil, alum, garlic, ginger, then stir, put and be exposed to the sun in the sun, then load in osculum cylinder, cover cylinder mouth with plastic sheeting, seal up after cylinder mouth being fastened with the rope made of hemp, be placed on indoor place and preserve.
The method for salting of a kind of green pepper of the present invention, what the method was made salt down green pepper, color and luster can be kept verdant, and taste is blue or green fragrant, and the resting period is long, and cost is low, efficiency is high, and preparation method is simple.
Detailed description of the invention
Composition of raw materials: 10 kilograms, green pepper, salt 2 kilograms, 50 grams, Chinese prickly ash, sesame oil 10 grams, 100 grams, alum, 200 grams, garlic, 50 grams, ginger, rape oil 2000 grams.
Preparation method: selected epidermis is smooth, meat is thick, individual 10 kilograms, fresh green pepper greatly, the handle of green pepper is removed, green pepper seed is retained in green pepper, clean by clean water, drain away the water, then segment is cut into kitchen knife, every segment length 1cm, then 10 kilograms of green peppers are put in cylinder, add salt 2 kilograms, 50 grams, Chinese prickly ash, sesame oil 10 grams, 100 grams, alum, 200 grams, garlic, 50 grams, ginger, then stir, put and be exposed to the sun in the sun 7 days, then load in osculum cylinder, cylinder mouth is covered with plastic sheeting, seal up after cylinder mouth being fastened with the rope made of hemp, put and preserve 60 days i.e. edibles in the cool.
Claims (1)
1. a method for salting for green pepper, is characterized in that: selected fresh green pepper, is removed by the handle of green pepper, it is interior, clean by clean water that green pepper seed is retained in green pepper, drain away the water, be then cut into segment with kitchen knife, then green pepper is put in cylinder, add salt, Chinese prickly ash, sesame oil, alum, garlic, ginger, then stir, put and be exposed to the sun in the sun, then load in osculum cylinder, cover cylinder mouth with plastic sheeting, seal up after cylinder mouth being fastened with the rope made of hemp, be placed on indoor place and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268460.2A CN105192638A (en) | 2014-06-17 | 2014-06-17 | Green pepper pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410268460.2A CN105192638A (en) | 2014-06-17 | 2014-06-17 | Green pepper pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192638A true CN105192638A (en) | 2015-12-30 |
Family
ID=54940910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410268460.2A Pending CN105192638A (en) | 2014-06-17 | 2014-06-17 | Green pepper pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192638A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
| CN106580149A (en) * | 2016-12-07 | 2017-04-26 | 四川理工学院 | Universal seal cover for preserving pickled vegetable, and sealing method of thereof |
-
2014
- 2014-06-17 CN CN201410268460.2A patent/CN105192638A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
| CN106580149A (en) * | 2016-12-07 | 2017-04-26 | 四川理工学院 | Universal seal cover for preserving pickled vegetable, and sealing method of thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101878886A (en) | Green pepper pickling method | |
| CN101361503A (en) | Fresh food processing method of puffer fish | |
| CN104381966A (en) | Fermented chili | |
| CN103783560A (en) | Preparation method of preserved meat | |
| CN105192638A (en) | Green pepper pickling method | |
| CN103907864A (en) | Preparation method of taro seedling pickles | |
| CN105029522A (en) | Cooking and processing method of clams | |
| CN101361573A (en) | Cooking method of ballonfish | |
| CN104757611A (en) | A preparing method of a homemade braised yellow croaker | |
| CN101715971A (en) | Method for preparing dry-fried duck head | |
| CN101467698A (en) | Method for making roast spring pigeon | |
| CN103948050A (en) | Roasted pork in red wine and preparation method thereof | |
| CN102475232A (en) | Production process for canned fresh pepper | |
| JP2016029899A (en) | Manufacturing method of fresh fish and shellfish smoked food, and fresh fish and shellfish smoked food using the same | |
| CN103099242A (en) | Large-scale making process of portable lotus carp and mutton soup | |
| CN102370179A (en) | Processing method of delicious pork liver | |
| CN104336622A (en) | Making method for special fried meat | |
| KR101425877B1 (en) | Cooking process of pork | |
| KR20190010030A (en) | Garlic butter shrimp and lobster frozen food and manufacturing method thereof | |
| CN102461799A (en) | Production method of fermented soya bean product and product thereof | |
| RU2576169C1 (en) | Method of making canned food "meat balls stuffed with rice and cabbage" | |
| RU2576168C1 (en) | Method of making canned food "meat balls stuffed with rice cabbage and mayonnaise" | |
| KR20070101988A (en) | Auditory Kimchi Manufacturing Method | |
| CN105520092A (en) | Making method of sweet and sour hot green peppers with mashed garlic | |
| Kocatepe et al. | The Usage of Anchovy in Sinop Kitchen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151230 |
|
| WD01 | Invention patent application deemed withdrawn after publication |