CN106262268A - A kind of method for salting of chilli can - Google Patents

A kind of method for salting of chilli can Download PDF

Info

Publication number
CN106262268A
CN106262268A CN201610654682.7A CN201610654682A CN106262268A CN 106262268 A CN106262268 A CN 106262268A CN 201610654682 A CN201610654682 A CN 201610654682A CN 106262268 A CN106262268 A CN 106262268A
Authority
CN
China
Prior art keywords
chilli
fructus
salting
fructus capsici
citri limoniae
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
Application number
CN201610654682.7A
Other languages
Chinese (zh)
Inventor
黄文斌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guidong County Shanliqing Modern Agricultural Technology Development Co Ltd
Original Assignee
Guidong County Shanliqing Modern Agricultural Technology Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guidong County Shanliqing Modern Agricultural Technology Development Co Ltd filed Critical Guidong County Shanliqing Modern Agricultural Technology Development Co Ltd
Priority to CN201610654682.7A priority Critical patent/CN106262268A/en
Publication of CN106262268A publication Critical patent/CN106262268A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses the method for salting of a kind of chilli can, on the basis of the method for salting of traditional Fructus Capsici, add gentianopsis paludosaMa, Folium Mori, Fructus Amomi and Radix angelicae dahuricae, not only increase the taste of Fructus Capsici, color and luster and fragility, extend the shelf-life of chilli can, and without adding the chemical addition agents such as crispness retaining agent in curing process, be a kind of natural, healthy food processing technology.

Description

A kind of method for salting of chilli can
Technical field
The present invention relates to food processing field, particularly relate to the method for salting of a kind of chilli can.
Background technology
Carbon molecular sieve is a kind of carbonaceous porous material, belongs to the one of activated carbon.Its cavity is main by the micropore of below 1nm Forming with a small amount of macropore, pore-size distribution is narrower, about at about 0.5-1.0nm.And normal activated carbon is in addition to micropore, also have big The mesopore of amount and macropore, average pore size is at about 2nm.The hole of carbon molecular sieve is slit-type.Can be used for preparing the former of carbon molecular sieve Material widely, may serve to manufacture carbon molecular sieve from natural product to high molecular polymer.The most topmost three kinds are Coal, timber, shell, not seeing employing bagasse is the report that carbon molecular sieve prepared by raw material.
Shanghai Communications University discloses one in Chinese invention patent CN1472134A and is prepared carbon molecular sieve by pomace Method, but the aperture of carbon molecular sieve prepared by the method is 6.2-10 angstrom, the size in aperture and the scope in aperture are much larger than The requirement of nitrogen molecule sieve.
Fructus Capsici is one of indispensable flavoring agent in daily life.Research data shows, fresh chilli is nutritious, goes out Outside the basic nutrition things such as abundant carbohydrate, crude fibre, protein, possibly together with abundant vitamin C, Hu Luo The mineral elements such as Bu Su, riboflavin, thiamine, nicotinic acid, capsaicin and calcium ferrum phosphorus, the most ascorbic content is the highest, vegetables Dish ranks first.Edible Fructus Capsici can promote gastric secretion, appetite-stimulating indigestion-relieving, appetite strengthening;It also is able to accelerate heartbeat, promotes Blood circulation, warming the stomach is dispeled cold.Often edible Fructus Capsici can not only improve body to the oxidation resistance of free radical, reduce cholesterol Content thus reduce the risk of arteriosclerosis, additionally it is possible to prevention rheumatic arthritis, chilblain, alleviate neuralgia etc..Due to peppery Green pepper element can stimulate human body new city metabolism, blood circulation promoting and the secretion of hormone, and the consumption of acceleration energy, therefore Fructus Capsici also has Lowering blood-fat and reducing weight, skin of improving looks, the effect of antithrombotic.Fructus Capsici deep processing both domestic and external application also utilize capsaicin to open Sending out functional health-care food and the precedent of medicine, as utilized capsaicin to make external-use analgesic, potent analgesic, Fructus Capsici stomach invigorating disappear Food agent, novel diet food etc..Fructus Capsici and goods thereof the most necessarily have stronger competitiveness and wide market prospect.
Can fermented capsicum, typically employing altar steeping with the two kinds of methods in cellar for storing things, pond through height of the low peppery degree of the many uses of traditional preserving hot pepper Salted embryo, desalination seasoning technique form.The method not only has the unstable phenomenon of batch and occurs, and also can make the big of nutritional labeling Amount is lost, and even can cause the pollution of environment.In raw material curing process, add too much sodium pyrosulfite color fixative, product quality Dangerous, do not use sodium pyrosulfite color fixative, the color and luster blackening of product.In the course of processing, there is also Use overrun Alumen make Situation for crispness retaining agent.After processing, the salt content of most products is more than 10, and mouthfeel is poor, does not carry out sterilization processing, produces The product shelf-life is short, and quality does not has standardization.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes the method for salting of a kind of chilli can.
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, stir After, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 60-120 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Preferably, described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
Preferably, in described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.3-0.5%, Sal 3- 5%, Folium Mori 1-3%, Fructus Amomi 0.1-0.3%, Radix angelicae dahuricae 0.2-0.4%, Fructus Citri Limoniae 0.5-1%, cold water surplus.
Preferably, in described step C, fresh chilli is 1:(3-5 with the mass ratio of pickling liquid).
Preferably, in described step D, the percentage by weight of each raw material is Fructus Citri Limoniae 0.1-0.3%, Bulbus Allii 0.3-0.5%, Rhizoma Zingiberis Recens 0.5-1%, Fructus Capsici surplus.
Gangu is claimed " township of Fructus Capsici ", the Cornu Caprae seu Ovis Fructus Capsici abounded with here, and with its green pepper height, cortex is thick, and color and luster is good, pungent Dense, oil point is many and enjoys high reputation.Fructus Capsici is nutritious, containing capsaicin, capsorubin, protein, carotene, fatty oil, dragon Certain herbaceous plants with big flowers glycoside, substantial amounts of vitamin C, the volatile oil of trace.
The produced Fructus Capsici in Gangu, color and luster glow, meat heat-bodied oil is many, and angle bead is large and long, and wrinkle is uniform, and the dry rate of system is high, and thick taste is fresh Perfume (or spice), has the multiple efficacies such as appetite promoting and the spleen strengthening, skin care improving eyesight, blood circulation promoting and metabolism, and rich in ten several mineral Nutrition and multivitamin.Gangu Fructus Capsici has the plantation history of nearly more than 400 years, the peppery agriculture in Gangu of the experience of long-pending centuries cultivation , summarizing the planting technology that a set of exquisiteness is original, the illumination of area, Gangu is sufficient in addition, fertile soil, and the temperature difference is big, for Fructus Capsici Plantation provides superior growth conditions.
Gangu yield of hot pepper is high, quality is good, and in this Fructus Capsici, ascorbic content to exceed general Fructus Capsici many, is the world Outstanding person in capsicum variety.
Gentianopsis paludosaMa is a kind of Tibetan medicine, and modern study shows that it has extraordinary inhibitory action to antibacterial and fungus.
Folium Mori are a kind of Chinese medicines, have most of gram positive bacterias and gram negative bacteria and partial yeast bacterium Good Developing restraint effect.
In the present invention, Fructus Capsici interacts with gentianopsis paludosaMa and Folium Mori, does not only interfere with original taste of Fructus Capsici, and And also there is bactericidal effect, extend the shelf life.
The present invention adds the purpose of Fructus Citri Limoniae and is to provide the citric acid of biomass, and unartificial purification or the citric acid of synthesis, Natural health.
The reason that salted vegetable loses fragility is the most relevant with the change of the pectin substance in vegetable tissue.Vegetable is salting down During system, some microbes secretion pectin enzyme, and pectin substance decomposes under the effect of pectase, vegetable will be lost Crisp, and gentianopsis paludosaMa has extraordinary inhibitory action to this quasi-microorganism, therefore without adding the crispness retaining agents such as calcium chloride in the present invention Just can reach Fructus Capsici and protect crisp effect.
Fructus Amomi and Radix angelicae dahuricae are traditional Chinese medicine, are also conventional spices, add Fructus Amomi and Radix angelicae dahuricae can in the present invention To promote the mouthfeel of Fructus Capsici, match with Fructus Citri Limoniae simultaneously and there is the effect of protection Fructus Capsici color and luster.
The method for salting of the chilli can of the present invention, on the basis of the method for salting of traditional Fructus Capsici, addition gentianopsis paludosaMa, Folium Mori, Fructus Amomi and Radix angelicae dahuricae, not only increase the taste of Fructus Capsici, color and luster and fragility, extends the shelf-life of chilli can, and Without adding the chemical addition agents such as crispness retaining agent in curing process, it it is a kind of natural, healthy food processing technology.
Detailed description of the invention
Embodiment 1:
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, stir After, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 90 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.35%, Sal 4%, Folium Mori 1.5%, Fructus Amomi 0.2%, Radix angelicae dahuricae 0.25%, Fructus Citri Limoniae 0.75%, cold water surplus.
In described step C, fresh chilli is 1:4 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material be Fructus Citri Limoniae 0.25%, Bulbus Allii 0.4%,
Rhizoma Zingiberis Recens 0.8%, Fructus Capsici surplus.
Embodiment 2:
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, stir After, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 60 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.5%, Sal 5%, Folium Mori 3%, Fructus Amomi 0.3%, Radix angelicae dahuricae 0.2%, Fructus Citri Limoniae 0.5%, cold water surplus.
In described step C, fresh chilli is 1:5 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is Fructus Citri Limoniae 0.3%, Bulbus Allii 0.3%, Rhizoma Zingiberis Recens 1%, Fructus Capsici surplus.
Embodiment 3:
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, stir After, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 120 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.3%, Sal 3%, Folium Mori 1%, Fructus Amomi 0.1%, Radix angelicae dahuricae 0.4%, Fructus Citri Limoniae 1%, cold water surplus.
In described step C, fresh chilli is 1:3 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is more than Fructus Citri Limoniae 0.1%, Bulbus Allii 0.5%, Rhizoma Zingiberis Recens 0.5%, Fructus Capsici Amount.
The chilli can of embodiment of the present invention 1-3 is tested, obtains following data:
Shelf-life Fragility Color and luster Mouthfeel
Embodiment 1 20 months The most crisp Vivid Fragrant peppery, tasty and refreshing
Embodiment 2 22 months The most crisp Vivid Fragrant peppery, tasty and refreshing
Embodiment 3 19 months The most crisp Vivid Fragrant peppery, tasty and refreshing
It is below comparative example, the proportioning of each raw material in the present invention is further analyzed.
Comparative example 1
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, after stirring, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 90 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: Sal 4%, Folium Mori 1.5%, Fructus Amomi 0.2%, Radix angelicae dahuricae 0.25%, Fructus Citri Limoniae 0.75%, cold water surplus.
In described step C, fresh chilli is 1:4 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is more than Fructus Citri Limoniae 0.25%, Bulbus Allii 0.4%, Rhizoma Zingiberis Recens 0.8%, Fructus Capsici Amount.
Comparative example 2
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, after stirring, standby With;
C, will dry after fresh chilli put in pickling liquid, pickle 90 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.35%, Sal 4%, Fructus Amomi 0.2%, Radix angelicae dahuricae 0.25%, Fructus Citri Limoniae 0.75%, cold water surplus.
In described step C, fresh chilli is 1:4 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is more than Fructus Citri Limoniae 0.25%, Bulbus Allii 0.4%, Rhizoma Zingiberis Recens 0.8%, Fructus Capsici Amount.
Comparative example 3:
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, Sal, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, after stirring, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 90 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is Gangu Cornu Caprae seu Ovis Fructus Capsici.
In described step B, the percentage by weight of each raw material is: Sal 4%, Fructus Amomi 0.2%, Radix angelicae dahuricae 0.25%, lemon Lemon 0.75%, cold water surplus.
In described step C, fresh chilli is 1:4 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is more than Fructus Citri Limoniae 0.25%, Bulbus Allii 0.4%, Rhizoma Zingiberis Recens 0.8%, Fructus Capsici Amount.
Comparative example 4:
The method for salting of a kind of chilli can, comprises the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, stir After, standby;
C, will dry after fresh chilli put in pickling liquid, pickle 90 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurization Process, obtain chilli can.
Described Fructus Capsici taste is the Fructus Capsici of the general kind that is produced from area, Jiangsu and Zhejiang Provinces.
In described step B, the percentage by weight of each raw material is: gentianopsis paludosaMa 0.35%, Sal 4%, Folium Mori 1.5%, Fructus Amomi 0.2%, Radix angelicae dahuricae 0.25%, Fructus Citri Limoniae 0.75%, cold water surplus.
In described step C, fresh chilli is 1:4 with the mass ratio of pickling liquid.
In described step D, the percentage by weight of each raw material is more than Fructus Citri Limoniae 0.25%, Bulbus Allii 0.4%, Rhizoma Zingiberis Recens 0.8%, Fructus Capsici Amount.
The chilli can of comparative example 1-4 is tested, and contrasts with embodiment 1, obtain following data:
By comparative example 1-3 it is recognised that in embodiment 1 the shelf-life ratio of chilli can be added without gentianopsis paludosaMa and Mulberry Leaf, and the shelf-life being individually added into the chilli can of gentianopsis paludosaMa or Folium Mori to grow a lot, therefore it is recognised that in the present invention, Under the common effect of gentianopsis paludosaMa, Folium Mori and Fructus Capsici, the shelf-life of chilli can is just greatly prolonged.
And by comparative example 4 it is recognised that Gangu Cornu Caprae seu Ovis Fructus Capsici to be replaced with general Fructus Capsici, to chilli can Shelf-life has a certain impact, but impact is not the biggest;But due to the quality of Fructus Capsici itself, the mouthfeel of chilli can is affected non- Chang great.
Described in above example, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office Being limited to this, any those familiar with the art is in the technical scope that the invention discloses, according to the technology of the present invention Scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.

Claims (5)

1. the method for salting of a chilli can, it is characterised in that comprise the steps:
A, raw material prepare: select bright and lustrous homogeneous fresh chilli, remove sepal, clean, dry after the most standby;
B, configuration pickling liquid: by cold water, gentianopsis paludosaMa, Sal, Folium Mori, Fructus Amomi, Radix angelicae dahuricae and Fructus Citri Limoniae, after stirring, Standby;
C, will dry after fresh chilli put in pickling liquid, pickle 60-120 days;
D, seasoning packaging: the Fructus Capsici pickled is taken out, adds Fructus Citri Limoniae, Bulbus Allii, Rhizoma Zingiberis Recens, pack, carry out pasteurized process, Obtain chilli can.
The method for salting of chilli can the most according to claim 1, it is characterised in that described Fructus Capsici taste is Gangu sheep Angle Fructus Capsici.
The method for salting of chilli can the most according to claim 1, it is characterised in that in described step B, each raw material Percentage by weight is: gentianopsis paludosaMa 0.3-0.5%, Sal 3-5%, Folium Mori 1-3%, Fructus Amomi 0.1-0.3%, Radix angelicae dahuricae 0.2- 0.4%, Fructus Citri Limoniae 0.5-1%, cold water surplus.
The method for salting of chilli can the most according to claim 1, it is characterised in that in described step C, new scarlet peppery Green pepper is 1:(3-5 with the mass ratio of pickling liquid).
The method for salting of chilli can the most according to claim 1, it is characterised in that in described step D, each raw material Percentage by weight is Fructus Citri Limoniae 0.1-0.3%, Bulbus Allii 0.3-0.5%, Rhizoma Zingiberis Recens 0.5-1%, Fructus Capsici surplus.
CN201610654682.7A 2016-08-10 2016-08-10 A kind of method for salting of chilli can Pending CN106262268A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610654682.7A CN106262268A (en) 2016-08-10 2016-08-10 A kind of method for salting of chilli can

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610654682.7A CN106262268A (en) 2016-08-10 2016-08-10 A kind of method for salting of chilli can

Publications (1)

Publication Number Publication Date
CN106262268A true CN106262268A (en) 2017-01-04

Family

ID=57669271

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610654682.7A Pending CN106262268A (en) 2016-08-10 2016-08-10 A kind of method for salting of chilli can

Country Status (1)

Country Link
CN (1) CN106262268A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783380A (en) * 2018-04-28 2018-11-13 贵州统之源食品有限公司 The marinated juice of bubble green pepper

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1089795A (en) * 1993-01-07 1994-07-27 浙江龙游小辣椒食品有限公司 A kind of capsicum can pickle preparation method
CN1091912A (en) * 1993-03-04 1994-09-14 邹先春 The method of pickling fresh chilli
CN102475232A (en) * 2010-11-22 2012-05-30 大连创达技术交易市场有限公司 Production process for canned fresh pepper
CN102524726A (en) * 2012-02-15 2012-07-04 陈其钢 Canned water-preserved hot peppers and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1089795A (en) * 1993-01-07 1994-07-27 浙江龙游小辣椒食品有限公司 A kind of capsicum can pickle preparation method
CN1091912A (en) * 1993-03-04 1994-09-14 邹先春 The method of pickling fresh chilli
CN102475232A (en) * 2010-11-22 2012-05-30 大连创达技术交易市场有限公司 Production process for canned fresh pepper
CN102524726A (en) * 2012-02-15 2012-07-04 陈其钢 Canned water-preserved hot peppers and production method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
李鹏飞: "腌制酸辣椒", 《农家之友》 *
樊黎生: "桑叶抑菌效果的探讨", 《天然产物研究与开发》 *
王焕弟等: "藏药湿生扁蕾的抑菌作用研究", 《时珍国医国医》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108783380A (en) * 2018-04-28 2018-11-13 贵州统之源食品有限公司 The marinated juice of bubble green pepper
CN108783380B (en) * 2018-04-28 2021-06-08 贵州统之源食品有限公司 Pickling juice for pickled peppers

Similar Documents

Publication Publication Date Title
CN103564562B (en) Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage
CN106942742A (en) A kind of preparation method of fig ferment
CN104431861B (en) A kind of preparation method of lichee ferment
CN105558496A (en) Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof
CN103393181A (en) Compound type fruit vinegar beverage
CN103766570A (en) Preparation method of multi-purpose rose flower sugar
CN103509676A (en) Method for producing green plum wine
KR101132176B1 (en) The preparation of parboiled rice having improved hardness and storage quality
CN104286280A (en) Pawpaw and red tea fungus drink
CN106281959A (en) A kind of apple rose flower vinegar and preparation method thereof
KR101348311B1 (en) Fermented extract of garlic and manufacturing process of the same
CN105087278A (en) Fruit and vegetable rice wine can and making method thereof
CN106262268A (en) A kind of method for salting of chilli can
CN105795274A (en) Novel apple juice and preparation method thereof
CN107373245B (en) Lactobacillus fermented cherry tomato juice and preparation method thereof
CN105167044A (en) Blueberry drink manufacture method
CN105053893A (en) Making method of rehydrated seasoned dried leaf mustard
CN105029585A (en) Cherry flavored grapefruit vinegar drink and preparation process thereof
CN106307503B (en) Bamboo fungus and tropical fruit compounded active enzyme and preparation method thereof
CN104187472A (en) Donkey milk and seed melon nutrition powder
CN104371875A (en) Face-beautifying papaya/coix seed wine and preparation method thereof
CN104068194A (en) Processing method of preserved common floweringquince fruits
CN107779345A (en) Fragrant peach formula of rice wine and compound method
CN106343423A (en) Big fruit hawthorn can and preparation method thereof
CN104757446A (en) Eugenia javanica body tonifying can

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20170104