CN105410797A - Making method of acid pickled peppers - Google Patents
Making method of acid pickled peppers Download PDFInfo
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- CN105410797A CN105410797A CN201510850629.XA CN201510850629A CN105410797A CN 105410797 A CN105410797 A CN 105410797A CN 201510850629 A CN201510850629 A CN 201510850629A CN 105410797 A CN105410797 A CN 105410797A
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Abstract
The invention provides a making method of acid pickled peppers. The method is characterized by comprising the following steps of (1) taking the following food materials in parts by mass: 100 parts of fresh hot peppers, 4.5-5.5 parts of fresh ginger, 4.5-5.5 parts of dried Chinese prickly ash, 4.5-5.5 parts of garlic and 8-10 parts of table salt, and when 100 parts of the fresh hot peppers are used, using 50-60ml of white spirit of which the alcoholic strength is 55-60% VOL; (2) cleaning raw materials, draining the cleaned raw materials, loading the drained materials into a container together, adding the table salt, uniformly mixing the drained raw materials and the table salt in the container, and performing dried pickling for 2-3 days; (3) loading the pickled raw materials into a jar, then adding cold boiled water until the cold boiled water exceeds the raw materials, adding the white spirit, and compacting and sealing the jar; and (4) at the environmental temperature of 5-15 DEG C, when pickling lasts for 6-7 days, changing water at the edge of the jar, and continuing pickling for 20-35 days. Through the adoption of the making method of the acid pickled peppers disclosed by the invention, the pickled acid pickled peppers do not have the phenomenon of being decomposed and deteriorated, the acid pickled peppers are yellow bright in color, are fresh, tender, fragrant and crisp in taste, can be directly used, can also be used as a side dish to be made into cold dishes or stir-fried dishes, and after the acid pickled peppers are eaten, the efficacies of stimulating the appetite, invigorating the stomach and helping digestion are achieved.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly the preparation method of a kind of acid bubble green pepper.
Background technology
Due to the climatic characteristic of northern China cold wet, that people are formed is edible vinegar-pepper pungent be main characteristic dish.In daily life, the vegetables in season time is short, not easily preserves for a long time, by processing, pickling, brewed storage, prolonged edible, becomes local characteristic.The Measures compare of existing fabrication techniques acid bubble green pepper among the people is outmoded, inadequate science, the acid of pickling bubble green pepper will to rot phenomenon in short-term, and had heavier sharp aroma, have a strong impact on mouthfeel and deposit effect, the method also not comparing science practicality at present pickles acid bubble green pepper.
Summary of the invention
Pickle acid bubble green pepper will to rot phenomenon in short-term to solve prior art, and have heavier sharp aroma, have a strong impact on mouthfeel and deposit effect, the present invention proposes the preparation method of a kind of acid bubble green pepper.
Technical scheme of the present invention is: the preparation method of a kind of acid bubble green pepper, is characterized in that: this method comprises following steps:
(1) fresh capsicum, ginger, Chinese prickly ash, garlic, salt and white wine is got as food materials, the mass ratio of food materials is: 100 parts, fresh capsicum, 4.5 ~ 5.5 parts, ginger, dried flower green pepper 4.5 ~ 5.5 parts, 4.5 ~ 5.5 parts, garlic, salt 8 ~ 10 parts, when fresh capsicum is 100 parts, uses the white wine 50ml ~ 60ml of alcoholic strength 55 ~ 60 degree;
(2) by the cleaning of fresh capsicum stalk, ginger peeling is cleaned, and garlic, dried flower green pepper are cleaned, and together loads container and adds salt and mix, dry-salt 2 ~ 3 days after all raw material drainings;
(3) after dry-salt 2 ~ 3 days, by the raw material dress altar pickled, ensure that raw material dress is real, compress but do not crush, add cold boiled water water afterwards, raw material is crossed in water logging, now adds white wine; Finally at the bead Pu Shui of altar, cover altar lid press seal;
(4) environment temperature 5 ~ 15 DEG C, changes the water of an altar bead when pickling 6 ~ 7 days, continues to pickle 20 ~ 35 days i.e. edibles.
To the further restriction of technique scheme be: described fresh capsicum refers to that growth is medium well, plucked before the beginning of autumn, without tattered damaged fresh chilli.
Beneficial effect
Utilize the preparation method of a kind of acid bubble of the present invention green pepper, the non-rot phenomenon of acid bubble green pepper pickled out, without sharp aroma, pluck before utilizing growth medium well, the beginning of autumn, be also that vinegar-pepper taste is salty in order to bright yellow color, fresh and tender delicious and crisp on taste without the fresh chilli of tattered breakage; Use the white wine of alcoholic strength 55 ~ 60 degree can prevent the albefaction of acid bubble green pepper.Can directly eat, cold and dressed with sauce or cooking of also can being garnished food.Also food stomach invigorating, digestive effect is had out after edible.
Detailed description of the invention
In conjunction with specific embodiments the present invention is described further,
Embodiment 1:
A preparation method for acid bubble green pepper, is characterized in that: this method comprises following steps:
(1) get fresh capsicum, ginger, Chinese prickly ash, garlic, salt and white wine as food materials, the quality of food materials is: fresh capsicum 1000g, ginger 45g, dried flower green pepper 45g, garlic 45g, salt 8g, alcoholic strength 55 degree of white wine 50ml;
(2) by fresh capsicum stalk, leave length and be no more than 1cm; Ginger peeling is cleaned, and together loads container and adds salt and mix, dry-salt 2 days after draining with the fresh capsicum of stalk, garlic, dried flower green pepper;
(3) after dry-salt 2 days, by the raw material dress altar pickled, ensure that raw material dress is real, compress but do not crush, add cold boiled water water afterwards, raw material is crossed in water logging, now adds white wine; Finally at the bead Pu Shui of altar, altar lid press seal on bonnet;
(4) environment temperature 8 DEG C, changes the water of an altar bead when pickling 6 days, continues to pickle 25 days i.e. edibles.
Pluck before utilizing growth medium well, the beginning of autumn, better without the fresh chilli mouthfeel of tattered breakage.
Embodiment 2:
A preparation method for acid bubble green pepper, is characterized in that: this method comprises following steps:
(1) get fresh capsicum, ginger, Chinese prickly ash, garlic, salt and white wine as food materials, the quality of food materials is: fresh capsicum 2000g, ginger 100g, dried flower green pepper 110g, garlic 105g, salt 18g, alcoholic strength 60 degree of white wine 120ml;
(2) by fresh capsicum stalk, leave length and be no more than 1cm; Ginger peeling is cleaned, and together loads container and adds salt and mix, dry-salt 2 days after draining with the fresh capsicum of stalk, garlic, dried flower green pepper;
(3) after dry-salt 2 days, by the raw material dress altar pickled, ensure that raw material dress is real, compress but do not crush, add cold boiled water water afterwards, raw material is crossed in water logging, now adds white wine; Finally at the bead Pu Shui of altar, cover altar lid press seal;
(5) environment temperature 12 DEG C, changes the water of an altar bead when pickling 7 days, continues to pickle 33 days i.e. edibles.
Pluck before using growth medium well, the beginning of autumn, better without the fresh chilli mouthfeel of tattered breakage.
Utilize the preparation method of a kind of acid bubble of the present invention green pepper, the non-rot phenomenon of the acid pickled out bubble green pepper, without sharp aroma, color and taste are also bright yellow color, fresh and tender delicious and crisp, vinegar-pepper taste is salty; Use the white wine of alcoholic strength 55 ~ 60 degree can prevent the albefaction of acid bubble green pepper.Can directly eat, cold and dressed with sauce or cooking of also can being garnished food; Also food stomach invigorating, digestive effect is had out after edible.
Claims (2)
1. a preparation method for acid bubble green pepper, is characterized in that: this method comprises following steps:
(1) fresh capsicum, ginger, Chinese prickly ash, garlic, salt and white wine is got as food materials, the mass ratio of food materials is: 100 parts, fresh capsicum, 4.5 ~ 5.5 parts, ginger, dried flower green pepper 4.5 ~ 5.5 parts, 4.5 ~ 5.5 parts, garlic, salt 8 ~ 10 parts, when fresh capsicum is 100 parts, uses the white wine 50ml ~ 60ml of alcoholic strength 55 ~ 60 degree;
(2) by the cleaning of fresh capsicum stalk, ginger peeling is cleaned, and garlic, dried flower green pepper are cleaned, and together loads container and adds salt and mix, dry-salt 2 ~ 3 days after all raw material drainings;
(3) after dry-salt 2 ~ 3 days, by the raw material dress altar pickled, ensure that raw material dress is real, compress but do not crush, add cold boiled water water afterwards, raw material is crossed in water logging, now adds white wine; Finally at the bead Pu Shui of altar, cover altar lid press seal;
Environment temperature 5 ~ 15 DEG C, changes the water of an altar bead when pickling 6 ~ 7 days, continue to pickle 20 ~ 35 days i.e. edibles.
2. the preparation method of a kind of acid bubble green pepper according to claim 1, is characterized in that: described fresh capsicum refers to that chili growth is medium well, plucked before the beginning of autumn, without tattered damaged fresh chilli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510850629.XA CN105410797A (en) | 2015-11-30 | 2015-11-30 | Making method of acid pickled peppers |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510850629.XA CN105410797A (en) | 2015-11-30 | 2015-11-30 | Making method of acid pickled peppers |
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| CN105410797A true CN105410797A (en) | 2016-03-23 |
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| CN201510850629.XA Pending CN105410797A (en) | 2015-11-30 | 2015-11-30 | Making method of acid pickled peppers |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106262264A (en) * | 2016-08-05 | 2017-01-04 | 遵义市奇权果蔬专业合作社 | A kind of preparation method steeping green pepper |
| CN106579190A (en) * | 2016-12-27 | 2017-04-26 | 天津市互惠蔬菜腌制有限公司 | Pickled chilies and pickling method |
| CN107510004A (en) * | 2016-06-16 | 2017-12-26 | 周家仁 | A kind of poor La Suan Ye preparation method |
| CN108651923A (en) * | 2018-04-26 | 2018-10-16 | 贵州统之源食品有限公司 | A kind of health care bubble green pepper and preparation method thereof |
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
| CN115251368A (en) * | 2022-07-20 | 2022-11-01 | 贵州黔农永盛农业开发有限公司 | Processing method and pickling device for giant knotweed rhizome food |
-
2015
- 2015-11-30 CN CN201510850629.XA patent/CN105410797A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107510004A (en) * | 2016-06-16 | 2017-12-26 | 周家仁 | A kind of poor La Suan Ye preparation method |
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106262264A (en) * | 2016-08-05 | 2017-01-04 | 遵义市奇权果蔬专业合作社 | A kind of preparation method steeping green pepper |
| CN106579190A (en) * | 2016-12-27 | 2017-04-26 | 天津市互惠蔬菜腌制有限公司 | Pickled chilies and pickling method |
| CN108651923A (en) * | 2018-04-26 | 2018-10-16 | 贵州统之源食品有限公司 | A kind of health care bubble green pepper and preparation method thereof |
| CN108651923B (en) * | 2018-04-26 | 2021-08-31 | 贵州统之源食品有限公司 | Health-care pickled peppers and preparation method thereof |
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
| CN115251368A (en) * | 2022-07-20 | 2022-11-01 | 贵州黔农永盛农业开发有限公司 | Processing method and pickling device for giant knotweed rhizome food |
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Application publication date: 20160323 |