CN106260908A - A kind of bubble green pepper method for salting - Google Patents
A kind of bubble green pepper method for salting Download PDFInfo
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- CN106260908A CN106260908A CN201510304107.XA CN201510304107A CN106260908A CN 106260908 A CN106260908 A CN 106260908A CN 201510304107 A CN201510304107 A CN 201510304107A CN 106260908 A CN106260908 A CN 106260908A
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- CN
- China
- Prior art keywords
- green pepper
- salting
- bubble green
- bubble
- fructus capsici
- Prior art date
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 127
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 127
- 238000000034 method Methods 0.000 title claims abstract description 73
- 238000009938 salting Methods 0.000 title claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 14
- 238000005352 clarification Methods 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000002360 preparation method Methods 0.000 abstract description 12
- 235000021110 pickles Nutrition 0.000 abstract description 10
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000008859 change Effects 0.000 description 5
- 238000005538 encapsulation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000012360 testing method Methods 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
Abstract
The present invention relates to steep green pepper brewing art field, especially a kind of bubble green pepper method for salting, by whole Rhizoma schizomussaendae dehiscentis green pepper and Sal, wine, Mel mixes as raw material, filled altar again to seal, controlling temperature in altar is 18-22 DEG C of process 5.5-6.5 month, the content of the nitrite steeped in green pepper can be reduced, and then improve the safety of bubble green pepper, and the bubble green pepper pickling out in this way, in the collocation combining raw material, Fructus Capsici is carried out disinfection by wine, and provide acidity for further fermentation process, and then under lower ph environment, carry out fermentation process, inhibit the generation of nitrite；Addition in conjunction with Mel, and then making the nutritive value in Mel can improve the local flavor of bubble green pepper, the nutrient substance especially having in Mel also is able to further suppress the generation of nitrite, and combines low temperature environment and pickle for a long time, making the bubble green pepper green safety of preparation, local flavor is preferable.
Description
Technical field
The present invention relates to steep green pepper brewing art field, especially a kind of bubble green pepper method for salting.
Background technology
Bubble green pepper is the characteristic folk food in Guizhou Province, river, Hunan, is generally used for seasoning, uses traditional method
The bubble green pepper of processing, just loses delicate flavour after general ten days, become increasingly acid, and acid
And the most crisp, bubble green pepper is flat soft form.Either mouthfeel and profile all change greatly, existing market
On in order to make steep green pepper freshness date longer, extend Fructus Capsici storage time, and then use add
Doping mode reaches, but, along with the pursuit of people's green safety food, for this
Kind of bubble green pepper edible the most gradually be no longer influenced by favor, to this end, just like Patent No.
201310549763.7 " a kind of preservation method steeping green pepper " comprise the steps: to take fresh band
The green grass or young crops of handle, purple, or/and Fructus Capsici, are cleaned and are drained away the water；The Fructus Capsici drained away the water is put into clear
After soaking 10-15 minute in clear lime water, pull out and drain, then with accounting for Fructus Capsici gross weight 3-5%
Wine and the salt of 5-10% put into mix thoroughly pickle 10-15 hour after put in pickle jar；By jar
Cover, seal altar mouth, pickle 15-25 days with regard to edible.Keep fresh and crisp good to eat, light for a long time
Peppery micro-acid, environmental protection and technique are simple.
While it is true, in prior art in bubble green pepper manufacturing process fresh-keeping, pickle result and depend on
The most not ideal enough, to this end, there is researcher to be made that again research, such as Patent No.
" a kind of method for salting steeping green pepper " of 201310002671.7 includes following step of pickling: (1) chooses
The raw material of hot pepper of the nearly size of phase selection；(2) clean；(3) moisture is dried；(4) moisture will be dried peppery
Green pepper puts into the container pickled；(5) glacial acetic acid, citric acid and sodium erythorbate are put into container,
Stir a little；(6) by container lidstock；(7) container is In Shade.Bubble green pepper storage
Time length, mouthfeel are good, have the advantage that cost of manufacture is low, ensure bubble green pepper nutritional labeling.
But, according to detection, either to pickle bubble green pepper, still pickle other products, it is pickled
During all can produce harmful nitrite, and enter human body at nitrite
After can form inferior ammonium nitrate, and inferior ammonium nitrate is a kind of carcinogen, and then will make human body
Become harm, although, prior art has the substantial amounts of research about cure foods,
The content of the content and minimizing nitrite that control nitrite is proposed substantial amounts of solution
Scheme, but the reduction of nitrite and minimizing are for different cure foods, subtracting of its content
Also differ with reduction mode less, and its content summit reached also differs.
And in traditional bubble green pepper method for salting, do not find the content to bubble green pepper nitrite
It is analyzed and detects, especially the document of the control of the reduction of bubble green pepper nitrite being carried out
Report.To this end, this researcher combines cure foods itself has defect, to the nitrous in bubble green pepper
Hydrochlorate carries out curing process and is controlled, and provides a green safety for bubble green pepper curing process
Approach.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of bubble green pepper
Method for salting, mode of operation is simple, pickles the cycle moderate, it is possible to nitrous in a large amount of suppression bubble greens pepper
The formation of hydrochlorate, and the bubble color and luster of green pepper pickling out and taste good, raw material is easy to get.
It is achieved particular by techniques below scheme:
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 18-22 DEG C of process 5.5-6.5 month,.Make
The bubble green pepper that must pickle out due to can the immersion of long period, and the temperature in immersion process
Spend relatively low, and then the content of the nitrite steeped in green pepper can be reduced, and then improve the peace of bubble green pepper
Quan Xing, and the bubble green pepper pickling out in this way, in the collocation combining raw material, make
Obtain wine Fructus Capsici is carried out disinfection, and provide acidity for further fermentation process, and then relatively
Fermentation process is carried out, it is suppressed that the generation of nitrite under low ph environment；In conjunction with Mel
Addition, and then make the nutritive value in Mel can improve bubble green pepper local flavor, especially honeybee
The nutrient substance having in sugar also is able to further suppress the generation of nitrite, and combines low
Temperature environment is pickled for a long time so that the bubble green pepper green safety of preparation, local flavor is preferable.
Described Fructus Capsici is Radix Rauvolfiae and/or Fructus Capsici.By Fructus Capsici is selected so that
The local flavor of the bubble green pepper made is protected, and improves quality and the nutritive value of bubble green pepper.
Described Sal consumption is the 15-22% accounting for Fructus Capsici weight.Guarantee not affect the mouth of bubble green pepper again
On the premise of sense and local flavor, and then the most addition Sal, reduce the life of nitrite
Become, and combine the use quantitative limitation of wine and Mel, further ensure that in sealing altar close
When envelope processes, wine, Mel make the local flavor of Fructus Capsici change by fermentation, also make simultaneously
Sweat produces substantial amounts of lactic acid, and then pH is relatively low in making altar, and then reduces nitrous
The formation of hydrochlorate.The consumption of described wine is the 5-11% accounting for Fructus Capsici weight.Described Mel
Consumption is the 1-30% accounting for Fructus Capsici weight.
In order to further reduce the formation of nitrite, improve the safety of bubble green pepper with green
Color, also includes vitamin C in described raw material.And in order to make to steep the local flavor of green pepper
It is unaffected with mouthfeel, and further described ascorbic consumption is adjusted to whole
Rhizoma schizomussaendae dehiscentis green pepper and Sal, wine, Mel mixed mixture 1kg add 20-30g.
In order to make the harmful substance within Fructus Capsici can be soaked out in immersion process
Come, also avoid the inconsistent of inside and outside local flavor simultaneously, by described whole Rhizoma schizomussaendae dehiscentis green pepper, adopt before combination
With pin, its surface is inserted with hole.And to described hole, the arrangement on whole Rhizoma schizomussaendae dehiscentis green pepper is a circle 3-4
Individual, whole Rhizoma schizomussaendae dehiscentis green pepper inserts 3-4 circle.
In order to prevent mixed miscellaneous bacteria more, and to described whole Rhizoma schizomussaendae dehiscentis green pepper, use before mixing
Clarification lime water immersion treatment 3-5h, clarification lime water temperature be 15-20 DEG C, whole Rhizoma schizomussaendae dehiscentis green pepper with
Clarification lime water Mixing ratio by weight is (1.1-1.5): 1.Meanwhile, by clarifying the leaching of lime water
Bubble processes, and also makes the local flavor of Fructus Capsici be protected, and then improves the quality of bubble green pepper, Yi Jiyan
Grow the freshness date of bubble green pepper.
Above-mentioned when encapsulation process altar, can use seal with wax, mudding, water seal, and process
5.5-6.5 month period, every 10-15 days, altar is carried out the process of falling altar once, until the process of falling altar
After reaching 2-3 time, stop the process of falling altar.
When above-mentioned temperature in controlling altar is 18-22 DEG C, the temperature outside altar to be controlled is
13-20℃。
Above-mentioned when Jiang Tan is placed in storeroom storage, need to use at 1-3m around distance jar
Sound producer carries out acoustic wave vibrations, and wherein the sound of sound producer is 70-85 decibel.
It is to carry out once every 3-5 days that above-mentioned acoustic wave vibrations processes, and each process time is
8-12h。
Above-mentioned during preparation bubble green pepper, after bubble green pepper salting period reaches, then bubble green pepper is put
Immersion treatment 20-30min in the water that temperature is Ei 18-20 DEG C, then change water soaking, persistently enter
Row 5-10 time, can obtain finished product bubble green pepper.
The change that above-mentioned preparation is also steeped the content of nitrite in green pepper by the present invention is tracked
Monitoring and analysis, in time steeping green pepper soak time and reach 10 days, the content of nitrite therein reaches
Having arrived summit, its content is 197.35mg/kg, and by traditional bubble green pepper preparation process
Comparing, traditional bubble green pepper preparation process can be only achieved the content of nitrite after 20 days
Peak, 278.38mg/kg；As can be seen here, in bubble green pepper preparation process, the nitrous of the present invention
For the relatively conventional bubble green pepper preparation technology of quantum of output of acid relatively low, and for nitrite
Reduce speed, and then be able to ensure that local flavor and the mouthfeel of bubble green pepper.
Further, the content of nitrite that final acquisition is also steeped green pepper product by the present invention is examined
Survey, it is impossible to the content of detection nitrite, it can be seen that, the preparation method of the present invention can have
The generation of nitrite in effect suppression curing process, and can be effective nitrite be entered
Row converts, and reduces nitrite content in finished product bubble green pepper.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 18 DEG C of process 5.5 months, and described Fructus Capsici is
Radix Rauvolfiae.Described Sal consumption is account for Fructus Capsici weight 15%.The consumption of described wine is for accounting for
The 5% of Fructus Capsici weight.The consumption of described Mel is account for Fructus Capsici weight 1%.Described altar
Seal and use water seal.
Embodiment 2
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 22 DEG C of process 6.5 months, and described Fructus Capsici is
Fructus Capsici.Described Sal consumption is account for Fructus Capsici weight 22%.The consumption of described wine is for accounting for
The 11% of Fructus Capsici weight.The consumption of described Mel is account for Fructus Capsici weight 30%.Described is former
Material also includes vitamin C.Described ascorbic consumption be adjusted to whole Rhizoma schizomussaendae dehiscentis green pepper and Sal,
Wine, Mel mixed mixture 1kg adds 20g.Described altar is sealed into seals with wax.
Embodiment 3
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 20 DEG C of process 6 months, and described Fructus Capsici is blue or green
Fructus Capsici and Fructus Capsici.Described Sal consumption is account for Fructus Capsici weight 18%.The use of described wine
Amount is for account for the 8% of Fructus Capsici weight.The consumption of described Mel is account for Fructus Capsici weight 15%.Described
Raw material in also include vitamin C.Described ascorbic consumption be adjusted to whole Rhizoma schizomussaendae dehiscentis green pepper with
Sal, wine, Mel mixed mixture 1kg adds 30g.Described whole Rhizoma schizomussaendae dehiscentis green pepper, mixed
Use pin that its surface is inserted with hole before closing.And to described hole, the arrangement on whole Rhizoma schizomussaendae dehiscentis green pepper is
One 3, circle, whole Rhizoma schizomussaendae dehiscentis green pepper inserts 3 circles.
Above-mentioned when encapsulation process altar, use mudding and during sealing altar process, every 10
It carries out the process of falling altar once to altar, until after the process of falling altar reaches 2 times, stopping the process of falling altar.
Embodiment 4
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 19 DEG C of process 5.8 months, and described Fructus Capsici is
Radix Rauvolfiae.Described Sal consumption is account for Fructus Capsici weight 17%.The consumption of described wine is for accounting for
The 10% of Fructus Capsici weight.The consumption of described Mel is account for Fructus Capsici weight 20%.Described is former
Material also includes vitamin C.Described ascorbic consumption be adjusted to whole Rhizoma schizomussaendae dehiscentis green pepper and Sal,
Wine, Mel mixed mixture 1kg adds 25g.Described whole Rhizoma schizomussaendae dehiscentis green pepper, adopts before combination
With pin, its surface is inserted with hole.And to described hole, the arrangement on whole Rhizoma schizomussaendae dehiscentis green pepper is a circle 4
Individual, whole Rhizoma schizomussaendae dehiscentis green pepper inserts 4 circles.
To described whole Rhizoma schizomussaendae dehiscentis green pepper, use clarification lime water immersion treatment 3h before mixing, clarify stone
The temperature of buck is 15 DEG C, and whole Rhizoma schizomussaendae dehiscentis green pepper is 1.1:1 with clarification lime water Mixing ratio by weight.
Above-mentioned when encapsulation process altar, use water seal, and during processing, every 15 days to altar
Carry out the process of falling altar once, until after the process of falling altar reaches 3 times, stopping the process of falling altar.
Above-mentioned when controlling the temperature in altar, the temperature outside altar to be controlled is 13 DEG C.
Embodiment 5
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 20 DEG C of process 6.5 months, and described Fructus Capsici is
Fructus Capsici.Described Sal consumption is account for Fructus Capsici weight 21%.The consumption of described wine is for accounting for
The 6% of Fructus Capsici weight.The consumption of described Mel is account for Fructus Capsici weight 9%.Described raw material
In also include vitamin C.Described ascorbic consumption be adjusted to whole Rhizoma schizomussaendae dehiscentis green pepper and Sal,
Wine, Mel mixed mixture 1kg adds 27g.Described whole Rhizoma schizomussaendae dehiscentis green pepper, adopts before combination
With pin, its surface is inserted with hole.And to described hole, the arrangement on whole Rhizoma schizomussaendae dehiscentis green pepper is a circle 4
Individual, whole Rhizoma schizomussaendae dehiscentis green pepper inserts 4 circles.
To described whole Rhizoma schizomussaendae dehiscentis green pepper, use clarification lime water immersion treatment 5h before mixing, clarify stone
The temperature of buck is 20 DEG C, and whole Rhizoma schizomussaendae dehiscentis green pepper is 1.5:1 with clarification lime water Mixing ratio by weight.
Above-mentioned when encapsulation process altar, use water seal, and during processing, every 15 days to altar
Carry out the process of falling altar once, until after the process of falling altar reaches 2 times, stopping the process of falling altar.
Above-mentioned when controlling the temperature in altar, the temperature outside altar to be controlled is 20 DEG C.
Above-mentioned when Jiang Tan is placed in storeroom storage, need to use at 1m around distance jar
Sound producer carries out acoustic wave vibrations, and wherein the sound of sound producer is 70 decibels.
It is to carry out once every 3 days that above-mentioned acoustic wave vibrations processes, and each process time is 8h.
Embodiment 6
A kind of bubble green pepper method for salting, mixes whole Rhizoma schizomussaendae dehiscentis green pepper as raw material with Sal, wine, Mel,
Being filled altar again to seal, controlling temperature in altar is 19 DEG C of process 5.5 months, and described Fructus Capsici is
Radix Rauvolfiae and/or Fructus Capsici.Described Sal consumption is account for Fructus Capsici weight 15%.Described wine
Consumption be account for Fructus Capsici weight 11%.The consumption of described Mel is account for Fructus Capsici weight 19%.
Described raw material also includes vitamin C.Described ascorbic consumption is adjusted to whole Rhizoma schizomussaendae dehiscentis
Green pepper and Sal, wine, Mel mixed mixture 1kg add 21g.Described whole Rhizoma schizomussaendae dehiscentis green pepper,
Use pin that its surface is inserted with hole before combination.And to described hole, the row on whole Rhizoma schizomussaendae dehiscentis green pepper
Cloth is 3, a circle, and whole Rhizoma schizomussaendae dehiscentis green pepper inserts 4 circles.
To described whole Rhizoma schizomussaendae dehiscentis green pepper, use clarification lime water immersion treatment 4h before mixing, clarify stone
The temperature of buck is 17 DEG C, and whole Rhizoma schizomussaendae dehiscentis green pepper is 1.3:1 with clarification lime water Mixing ratio by weight.
Above-mentioned when encapsulation process altar, use water seal, and during processing, every 13 days to altar
Carry out the process of falling altar once, until after the process of falling altar reaches 3 times, stopping the process of falling altar.
Above-mentioned when controlling the temperature in altar, the temperature outside altar to be controlled is 19 DEG C.
Above-mentioned when Jiang Tan is placed in storeroom storage, need to use at 3m around distance jar
Sound producer carries out acoustic wave vibrations, and wherein the sound of sound producer is 85 decibels.
It is to carry out once every 5 days that above-mentioned acoustic wave vibrations processes, and each process time is 12h.
Above-mentioned during preparation bubble green pepper, after bubble green pepper salting period reaches, then bubble green pepper is put
Immersion treatment 20-30min in the water that temperature is 18-20 DEG C, then change water soaking, persistently carry out
5-10 time, finished product bubble green pepper can be obtained.
The present invention carries out quality testing also by the bubble green pepper product pickling above-described embodiment 1-6,
Draw: the content of the nitrite of the bubble green pepper in embodiment 1-6 cannot detect completely, and real
Execute the color and luster of example 6, taste and flavor the most preferable；It is the poorest that the color and luster of embodiment 5 compares embodiment 6；
And the prior art of bubble green pepper prepared by above-described embodiment and Patent No. 201310549763.7
Bubble green pepper prepared by the technical scheme of document contrasts, and show that color and luster, mouthfeel, local flavor are the most excellent.
And the peak-peak producing preparation process nitrite detects, the present invention's
The peak-peak that bubble green pepper preparation process nitrite produces is below prior art literature, and
From the point of view of time for generation nitrite summit, the present invention is very fast；As can be seen here, this
Bright good suppression can pickle the generation of nitrite during bubble green pepper, it is possible to for steeping the peace of green pepper
Entirely, green brings unexpected technique effect.
Be necessary explanation at this, above example and test example are only limitted to the skill to the present invention
Art scheme is further elaborated, and is not further to technical scheme
Restriction, the essential characteristics of the non-protruding that those skilled in the art make on this basis and non-
The improvement of marked improvement, belongs to the protection category of the present invention.
Claims (10)
1. a bubble green pepper method for salting, it is characterised in that by whole Rhizoma schizomussaendae dehiscentis green pepper and Sal, wine,
Mel mixes as raw material, then is filled altar sealing, and controlling temperature in altar is 18-22 DEG C of process
5.5-6.5 month,.
2. bubble green pepper method for salting as claimed in claim 1, it is characterised in that described Fructus Capsici
For Radix Rauvolfiae and/or Fructus Capsici.
3. bubble green pepper method for salting as claimed in claim 1, it is characterised in that described Sal
Consumption is the 15-22% accounting for Fructus Capsici weight.
4. bubble green pepper method for salting as claimed in claim 1, it is characterised in that described wine
Consumption is the 5-11% accounting for Fructus Capsici weight.
5. bubble green pepper method for salting as claimed in claim 1, it is characterised in that described Mel
Consumption be the 1-30% accounting for Fructus Capsici weight.
6. the bubble green pepper method for salting as described in any one of claim 1-5, it is characterised in that institute
The raw material stated also includes vitamin C.
7. bubble green pepper method for salting as claimed in claim 6, it is characterised in that described dimension is raw
The consumption of element C is that whole Rhizoma schizomussaendae dehiscentis green pepper adds with Sal, wine, Mel mixed mixture 1kg
20-30g。
8. bubble green pepper method for salting as claimed in claim 1, it is characterised in that described whole
Fructus Capsici, it uses pin that its surface is inserted with hole before combination.
9. bubble green pepper method for salting as claimed in claim 8, it is characterised in that described hole,
Arrangement on whole Rhizoma schizomussaendae dehiscentis green pepper is a circle 3-4, and whole Rhizoma schizomussaendae dehiscentis green pepper inserts 3-4 circle.
10. the bubble green pepper method for salting as described in claim 1,8 or 9, it is characterised in that institute
The whole Rhizoma schizomussaendae dehiscentis green pepper stated, uses clarification lime water immersion treatment 3-5h before mixing, clarification lime water
Temperature is 15-20 DEG C, and whole Rhizoma schizomussaendae dehiscentis green pepper is (1.1-1.5) with clarification lime water Mixing ratio by weight: 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107048286A (en) * | 2017-06-27 | 2017-08-18 | 沛县新太阳野生蔬菜种植专业合作社 | A kind of method for salting of bubble green pepper |
| CN108567124A (en) * | 2018-04-26 | 2018-09-25 | 贵州统之源食品有限公司 | A kind of bubble green pepper and preparation method thereof |
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| CN101731548A (en) * | 2008-11-24 | 2010-06-16 | 冯松涛 | Pickling method of pickled capsicum |
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| CN107048286A (en) * | 2017-06-27 | 2017-08-18 | 沛县新太阳野生蔬菜种植专业合作社 | A kind of method for salting of bubble green pepper |
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