CN105231365B - The preparation method of red wine dregs acid pepper - Google Patents
The preparation method of red wine dregs acid pepper Download PDFInfo
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- CN105231365B CN105231365B CN201510681188.5A CN201510681188A CN105231365B CN 105231365 B CN105231365 B CN 105231365B CN 201510681188 A CN201510681188 A CN 201510681188A CN 105231365 B CN105231365 B CN 105231365B
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- capsicum
- dregs
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 69
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 50
- 239000002253 acid Substances 0.000 title claims abstract description 31
- 239000006002 Pepper Substances 0.000 title claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 title claims 3
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000020097 white wine Nutrition 0.000 claims abstract description 18
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 6
- 239000003905 agrochemical Substances 0.000 claims abstract description 6
- 241000208293 Capsicum Species 0.000 claims abstract 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 54
- 235000009566 rice Nutrition 0.000 claims description 53
- 241000894006 Bacteria Species 0.000 claims description 37
- 240000008574 Capsicum frutescens Species 0.000 claims description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 20
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 20
- 241001330002 Bambuseae Species 0.000 claims description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 20
- 239000011425 bamboo Substances 0.000 claims description 20
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 229930189562 monascusic acid Natural products 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 11
- 238000001035 drying Methods 0.000 claims 1
- 241000722363 Piper Species 0.000 abstract description 12
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 43
- 238000000034 method Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241001314279 Zoopagales Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seasonings (AREA)
Abstract
The present invention relates to a kind of cure foods, the preparation method of specifically a kind of red wine dregs acid pepper comprising following steps: (1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, are shone under sunlight into 7-8 at doing, and dry in the air cold rear spare；(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, the placement order of one layer of salt is sequentially placed into altar, finally adds white wine, is covered altar lid and is added water-stop；(3) in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection.The red wine dregs acid pepper that the present invention is prepared is bright in colour, and with peppery in acid, overflow perfume in peppery, it is acid embrittlement palatable when entrance, it is tasty and refreshing pure and fresh, not only kept the nutritive value of capsicum, but also tasty and refreshing appetizing, improve a poor appetite, digestion is additionally aided, people is met and pursues fragrant, peppery, appetizing, nutrition, the palatable and demand that is convenient for carrying.
Description
Technical field
The present invention relates to a kind of cure foods, the preparation method of specifically a kind of red wine dregs acid pepper.
Background technique
Capsicum is seen everywhere in the diet of people, wherein vitamin C rich in, eating capsicum has appetizing
It helps digestion, cold extermination warm stomach, the benefits such as promote blood circulation and reduce blood pressure can fry specifically, there are many eating method of capsicum
Condiment can also be pickled or are processed into dish, garnishes.
Capsicum is a kind of vegetables that people often eat, and the nutrition of capsicum is very abundant, and capsicum contains needed by human body
There are many eating method of multiple nutritional components, capsicum, can with cooking, can decoct stir-fry, can with boiling, may be used as condiment, can also
With marinated.It is not that everybody can produce delicious pickled hot pepper although marinated capsicum is the favorite cuisines of people.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of red wine dregs acid pepper, bright in colour after pickling, and band in acid
It is peppery, it is peppery in overflow perfume, it is acid embrittlement palatable when entrance, it is tasty and refreshing pure and fresh, not only kept the nutritive value of capsicum, but also tasty and refreshing appetizing, promote food
It is intended to, additionally aids digestion, meet fragrant, the peppery, appetizing of people's pursuit, nutrition, the palatable and demand that is convenient for carrying.
To achieve the goals above, The technical solution adopted by the invention is as follows:
The preparation method of red wine dregs acid pepper comprising following steps:
(1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, are shone under sunlight into 7-8 at doing, are dried in the air cold
It is spare afterwards；
(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, one layer
The placement order of salt is sequentially placed into altar, finally adds white wine, is covered altar lid and is added water-stop；The capsicum, red wine dregs and
The weight ratio of salt is 3:1:0.3；The white wine is the wine that the grain of 15-30 alcoholic strength is brewed, every 10 kilograms of capsicums addition
White wine be 0.5-2 kilograms；
It (3) cannot be with oil in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection, fermentation process
Contact, the sealing water of altar lid will keep sufficient, prevent gas leakage；
The red wine dregs is the fermentation material obtained with monascus and the mixed red wine dregs domestication bacterium fermentation rice of lactic acid bacteria.
The mixed domestication bacterium of the monascus and lactic acid bacteria is that the monascus addition of purchase is had natural lactic acid bacteria
Pickles acid solution in cultivate 5-10 days and obtain；Every liter of pickles acid solution is added 1-2 grams of monascus.
Described monascus (Monascus purpureus Went.) Chinese nickname red yeast rice, red wine dregs, red rice.It dissipates
One in capsule Zoopagales belongs to sac fungus Aspergillaceae fungi.It is present in trees, soil and deposit etc..In wort agar medium
Well-grown, bacterium colony are just white, become pale pink, purple or grey black after aging.Multiform is at red.Red yeast rice can be used for making
Wine, vinegar processed, the colorant and flavoring agent for cooking fermented bean curd, can also do Chinese medicine.
The red wine dregs preparation process the following steps are included:
(1) red wine dregs of 6 parts by weight is taken to tame bacterium spare；
(2) it selects rice to be cooked into more loose rice, rice is stirred loose；
(3) take above-mentioned 100 parts by weight rice that the rice vinegar of the 5-10 degree of red wine dregs domestication bacterium and 100 parts by weight is added, stirring is equal
Natural cooling after even；
(4) cooling rice is put into clean large bamboo or wicker basket, then covers a thickness cloth, is placed 10~12 hours；
(5) the thick cloth on large bamboo or wicker basket is taken away, the rice in large bamboo or wicker basket is stirred up and down and is stirred evenly, is placed 5~6 hours；
(6) rice in upper step large bamboo or wicker basket is uniformly rinsed with clear water, drip-dry water is stood after flushing, then spreads rice out
It places 24 hours or more, is spread out with a thickness of 4~6 centimetres on dustpan；It is repeated 3 times up to red wine dregs.
Sealing, which is stored in terrine or porcelain altar, after red wine dregs obtained above can dry is used as second year red wine dregs seed, and second
When year prepares red wine dregs, red wine dregs is replaced to tame bacterium with the seed.
Suitable garlic rice can also be added in red wine dregs acid pepper, increase its fragrant spicy, meet different clients demand.
Utstanding substantial characteristics and significant improvement of the present invention are:
(1) the red wine dregs acid pepper that the method for the present invention is prepared is bright in colour, and with peppery in acid, it is peppery in overflow perfume, when entrance
It is acid embrittlement palatable, it is tasty and refreshing pure and fresh, not only kept the nutritive value of capsicum, but also tasty and refreshing appetizing, improve a poor appetite, and additionally aided digestion, expire
Foot people pursue fragrant, peppery, appetizing, nutrition, the palatable and demand that is convenient for carrying.
(2) present invention is by red wine dregs, capsicum and salt, and by one layer of red wine dregs, one layer of capsicum, the placement order of one layer of salt is successively
It is put into clean and energy water seal altar, finally adds white wine, white wine can be appropriate some more, and the raw material covered in altar is advisable, lid
Upper altar lid simultaneously adds water-stop；It can store 2 years or more.
Specific embodiment
For the more detailed introduction present invention, below with reference to embodiment, the present invention will be further described.
Embodiment 1:
Red wine dregs acid pepper can be prepared into using following steps:
(1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, shone under sunlight it is dry at 7 one-tenth, dry in the air it is cold after
It is spare；
(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, one layer
The placement order of salt is sequentially placed into altar, finally adds white wine, is covered altar lid and is added water-stop；The capsicum, red wine dregs and
The weight ratio of salt is 3:1:0.3；The white wine is the wine that the grain of 15-30 alcoholic strength is brewed, every 10 kilograms of capsicums addition
White wine be 0.5 kilogram；
It (3) cannot be with oil in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection, fermentation process
Contact, the sealing water of altar lid will keep sufficient, prevent gas leakage；
The red wine dregs is the fermentation material obtained with monascus and the mixed red wine dregs domestication bacterium fermentation rice of lactic acid bacteria.
The mixed domestication bacterium of the monascus and lactic acid bacteria is that the monascus addition of purchase is had natural lactic acid bacteria
Pickles acid solution in cultivate 5 days and obtain；Every liter of pickles acid solution is added 1 gram of monascus.
The red wine dregs preparation process the following steps are included:
(1) red wine dregs of 6 parts by weight is taken to tame bacterium spare；
(2) it selects rice to be cooked into more loose rice, rice is stirred loose；
(3) take above-mentioned 100 parts by weight rice that 5 degree of the rice vinegar of red wine dregs domestication bacterium and 100 parts by weight is added, after mixing evenly
Natural cooling；
(4) cooling rice is put into clean large bamboo or wicker basket, then covers a thickness cloth, is placed 10 hours；
(5) the thick cloth on large bamboo or wicker basket is taken away, the rice in large bamboo or wicker basket is stirred up and down and is stirred evenly, is placed 5 hours；
(6) rice in upper step large bamboo or wicker basket is uniformly rinsed with clear water, drip-dry water is stood after flushing, then spreads rice out
It places 24 hours or more, is spread out with a thickness of 4 centimetres on dustpan；It is repeated 3 times up to red wine dregs.
Embodiment 2:
Red wine dregs acid pepper can be prepared into using following steps:
(1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, shone under sunlight it is dry at 8 one-tenth, dry in the air it is cold after
It is spare；
(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, one layer
The placement order of salt is sequentially placed into altar, finally adds white wine, is covered altar lid and is added water-stop；The capsicum, red wine dregs and
The weight ratio of salt is 3:1:0.3；The white wine is the wine that the grain of 15-30 alcoholic strength is brewed, every 10 kilograms of capsicums addition
White wine be 1 kilogram；
It (3) cannot be with oil in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection, fermentation process
Contact, the sealing water of altar lid will keep sufficient, prevent gas leakage；
The red wine dregs is the fermentation material obtained with monascus and the mixed red wine dregs domestication bacterium fermentation rice of lactic acid bacteria.
The mixed domestication bacterium of the monascus and lactic acid bacteria is that the monascus addition of purchase is had natural lactic acid bacteria
Pickles acid solution in cultivate 8 days and obtain；Every liter of pickles acid solution is added 1.5 grams of monascus.
The red wine dregs preparation process the following steps are included:
(1) red wine dregs of 6 parts by weight is taken to tame bacterium spare；
(2) it selects rice to be cooked into more loose rice, rice is stirred loose；
(3) take above-mentioned 100 parts by weight rice that 7 degree of the rice vinegar of red wine dregs domestication bacterium and 100 parts by weight is added, after mixing evenly
Natural cooling；
(4) cooling rice is put into clean large bamboo or wicker basket, then covers a thickness cloth, is placed 11 hours；
(5) the thick cloth on large bamboo or wicker basket is taken away, the rice in large bamboo or wicker basket is stirred up and down and is stirred evenly, is placed 6 hours；
(6) rice in upper step large bamboo or wicker basket is uniformly rinsed with clear water, drip-dry water is stood after flushing, then spreads rice out
It places 24 hours or more, is spread out with a thickness of 5 centimetres on dustpan；It is repeated 3 times up to red wine dregs.
Embodiment 3:
Red wine dregs acid pepper can be prepared into using following steps:
(1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, shone under sunlight it is dry at 8 one-tenth, dry in the air it is cold after
It is spare；
(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, one layer
The placement order of salt is sequentially placed into altar, finally adds white wine, is covered altar lid and is added water-stop；The capsicum, red wine dregs and
The weight ratio of salt is 3:1:0.3；The white wine is the wine that the grain of 15-30 alcoholic strength is brewed, every 10 kilograms of capsicums addition
White wine be 2 kilograms；
It (3) cannot be with oil in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection, fermentation process
Contact, the sealing water of altar lid will keep sufficient, prevent gas leakage；
The red wine dregs is the fermentation material obtained with monascus and the mixed red wine dregs domestication bacterium fermentation rice of lactic acid bacteria.
The mixed domestication bacterium of the monascus and lactic acid bacteria is that the monascus addition of purchase is had natural lactic acid bacteria
Pickles acid solution in cultivate 10 days and obtain；Every liter of pickles acid solution is added 2 grams of monascus.
The red wine dregs preparation process the following steps are included:
(1) red wine dregs of 6 parts by weight is taken to tame bacterium spare；
(2) it selects rice to be cooked into more loose rice, rice is stirred loose；
(3) it takes above-mentioned 100 parts by weight rice that 10 degree of the rice vinegar of red wine dregs domestication bacterium and 100 parts by weight is added, stirs evenly
Natural cooling afterwards；
(4) cooling rice is put into clean large bamboo or wicker basket, then covers a thickness cloth, is placed 12 hours；
(5) the thick cloth on large bamboo or wicker basket is taken away, the rice in large bamboo or wicker basket is stirred up and down and is stirred evenly, is placed 6 hours；
(6) rice in upper step large bamboo or wicker basket is uniformly rinsed with clear water, drip-dry water is stood after flushing, then spreads rice out
It places 24 hours or more, is spread out with a thickness of 6 centimetres on dustpan；It is repeated 3 times up to red wine dregs.
Suitable garlic rice can also be added in red wine dregs acid pepper, increase its fragrant spicy, meet different clients demand.
Claims (2)
1. the preparation method of red wine dregs acid pepper, it is characterised in that: preparation step are as follows:
(1) fresh, non agricultural chemical residuum green capsicum or pimiento are cleaned with clear water, are shone under sunlight into 7-8 into dry, cold standby of drying in the air
With；
(2) terrine or porcelain altar for taking manhole cover, by capsicum, red wine dregs and salt, by one layer of red wine dregs, one layer of capsicum, one layer of salt
Placement order be sequentially placed into altar, finally add white wine, cover altar lid and add water-stop；Capsicum, red wine dregs and the salt
Weight ratio be 3:1:0.3；The white wine is the wine that the grain of 15-30 alcoholic strength is brewed, and every 10 kilograms of capsicums are added white
Wine is 0.5-2 kilograms；
(3) it cannot be contacted with oil in basement or 10 days products derived above of indoor fermentation of without sunlight direct projection, fermentation process,
The sealing water of altar lid will keep sufficient, prevent gas leakage；
The red wine dregs is the fermentation material obtained with monascus and the mixed red wine dregs domestication bacterium fermentation rice of lactic acid bacteria；
The mixed domestication bacterium of the monascus and lactic acid bacteria is that the monascus of purchase is added to the bubble for having natural lactic acid bacteria
It cultivates 5-10 days and obtains in dish acid solution；Every liter of pickles acid solution is added 1-2 grams of monascus；
The red wine dregs preparation process are as follows:
(1) red wine dregs of 6 parts by weight is taken to tame bacterium spare；
(2) it selects rice to be cooked into more loose rice, rice is stirred loose；
(3) take above-mentioned 100 parts by weight rice that the rice vinegar of the 5-10 degree of red wine dregs domestication bacterium and 100 parts by weight is added, after mixing evenly
Natural cooling；
(4) cooling rice is put into clean large bamboo or wicker basket, then covers a thickness cloth, is placed 10~12 hours；
(5) the thick cloth on large bamboo or wicker basket is taken away, the rice in large bamboo or wicker basket is stirred up and down and is stirred evenly, is placed 5~6 hours；
(6) rice in upper step large bamboo or wicker basket is uniformly rinsed with clear water, drip-dry water is stood after flushing, then rice is spread out and is being winnowed with a dustpan
It places 24 hours or more, is spread out with a thickness of 4~6 centimetres on dustpan；It is repeated 3 times up to red wine dregs.
2. the preparation method of the red wine dregs acid pepper according to claim 1, it is characterised in that: garlic rice is also further added,
Increase its fragrant spicy.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510681188.5A CN105231365B (en) | 2015-10-21 | 2015-10-21 | The preparation method of red wine dregs acid pepper |
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| CN201510681188.5A CN105231365B (en) | 2015-10-21 | 2015-10-21 | The preparation method of red wine dregs acid pepper |
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| CN105231365B true CN105231365B (en) | 2018-12-04 |
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| CN106235155A (en) * | 2016-08-05 | 2016-12-21 | 遵义市奇权果蔬专业合作社 | A kind of manufacture method of acid pepper |
| CN106343441A (en) * | 2016-08-24 | 2017-01-25 | 赵青娇 | Manufacturing method of sour peppers |
| CN107853640A (en) * | 2017-11-17 | 2018-03-30 | 平南县山沟沟食品有限公司 | A kind of red paddy grain capsicum allotment dish and preparation method thereof |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
| CN109303319A (en) * | 2018-11-27 | 2019-02-05 | 遵义师范学院 | A kind of grain capsicum and preparation method thereof |
| CN110150604A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | A kind of production method of characteristic acid pepper |
| CN114698825B (en) * | 2022-03-18 | 2023-08-22 | 广西大学 | Preparation method of oily red vinasse acid sauce |
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| CN1437881A (en) * | 2003-03-21 | 2003-08-27 | 刘长雁 | Method for pickling stem and bean kinds of vegetable |
| CN104263669B (en) * | 2014-07-14 | 2017-07-11 | 云南宏斌绿色食品有限公司 | A kind of application process of the microbe leaven of Yunnan cuisine salted vegetables |
| CN104543888A (en) * | 2015-01-05 | 2015-04-29 | 安徽知香斋食品有限公司 | Bean pickles and preparation method thereof |
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Denomination of invention: Preparation method of red lees sour pepper Effective date of registration: 20220715 Granted publication date: 20181204 Pledgee: Laibin small and Micro Enterprise Financing Guarantee Co.,Ltd. Pledgor: Guangxi Wuxuan Shuangjie Food Co.,Ltd. Registration number: Y2022450000113 |