CN106262268A - A kind of method for salting of chilli can - Google Patents
A kind of method for salting of chilli can Download PDFInfo
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- 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
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- China
- Prior art keywords
- chilli
- fructus
- salting
- fructus capsici
- citri limoniae
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- 238000009938 salting Methods 0.000 title claims abstract description 22
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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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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
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.
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| CN201610654682.7A CN106262268A (en) | 2016-08-10 | 2016-08-10 | A kind of method for salting of chilli can |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610654682.7A CN106262268A (en) | 2016-08-10 | 2016-08-10 | A kind of method for salting of chilli can |
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Cited By (1)
| 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 |
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| 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 |
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