CN107660752A - A kind of preparation method of vinegar-pepper pawpaw - Google Patents
A kind of preparation method of vinegar-pepper pawpaw Download PDFInfo
- Publication number
- CN107660752A CN107660752A CN201610618854.5A CN201610618854A CN107660752A CN 107660752 A CN107660752 A CN 107660752A CN 201610618854 A CN201610618854 A CN 201610618854A CN 107660752 A CN107660752 A CN 107660752A
- Authority
- CN
- China
- Prior art keywords
- pawpaw
- preparation
- pepper
- vinegar
- capsicum
- 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
Links
Landscapes
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of preparation method of vinegar-pepper pawpaw, including following raw material：Pawpaw, capsicum, salt.Preparation method comprises the following steps：1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, air dry to pawpaw under the sun is positioned over and softens, water content is i.e. recoverable for 75% 85%；2) the good pawpaw of air dry is cut into pieces, adds salt and capsicum stirs；3) pawpaw to stir is fitted into ready fermentation tank and fermented；4) pawpaw fermented is packaged into bag.The method that the present invention prepares vinegar-pepper pawpaw, meet pursuit of the people to the different eating methods of pawpaw, and the preparation method of the present invention is simple and easy, wants to eat and does.
Description
【Technical field】
The present invention is to belong to food processing field, more particularly to a kind of preparation method of vinegar-pepper pawpaw.
【Background technology】
Pawpaw rich in 17 kinds so that upper amino acid is peppery and calcium, iron etc., also containing papain, carpaine etc..In half
Pawpaw etc. size supplies the vitamin C being grown up needed for all day enough.Pawpaw is known as the title of " papaw " in China, as its name suggests, more
Eating to promote longevity.Papain in pawpaw, can be vinegar-pepper for fat by lipolysis；Modern medicine is found, is contained in pawpaw
There is a kind of ferment, energy digesting protein, be advantageous to human body and food is digested and absorbed, therefore have the work(of reinforcing spleen to promote digestion.Kind wood
There is anti-mycobacterium tuberculosis and parasite such as tapeworm, roundworm, whipworm, Amoeba etc. to act on for melon alkali and papain, therefore can
For the anti-consumptive disease of desinsection.Renin in pawpaw has lactation promoting effect, and carpaine has the work(of antiangiogenic property leukaemia, therefore can be used for
Promoting lactation and treatment lymphatic leukemia (leukemia).Contain large quantity of moisture, carbohydrate, protein, fat, Duo Zhongwei in pawpaw
Raw plain and a variety of amino needed by human are vinegar-pepper, can effectively supplement the nutrient of human body, strengthen the resistance against diseases of body.Therefore pawpaw
It is one of vegetables of family's often feeding, wants to eat the needs of pawpaw can have to meet that people are daily, the invention provides one
Plant the preparation method of vinegar-pepper pawpaw.
【The content of the invention】
In view of the foregoing, it is necessary to which the preparation of a kind of health, vinegar-pepper pawpaw that is delicious, not adding any additive is provided
Method.
Technical scheme is as follows：
A kind of preparation method of vinegar-pepper pawpaw, the raw material in step 1 are：Pawpaw, capsicum, salt.
Raw material weight proportioning of soup processed in step 2 is：Pawpaw: salt=100: 1: 1.
Each raw material optimum weight is in step 3：Pawpaw 5000g, capsicum 50g, salt 50g.
A kind of preparation method of vinegar-pepper pawpaw, comprises the following steps：
1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, is positioned under the sun air dry to pawpaw
Soften, water content is that 75%-85% is recoverable；
2) the good pawpaw of air dry is cut into pieces, adds salt and capsicum stirs；
3) pawpaw to stir is fitted into ready fermentation tank and fermented；
4) pawpaw fermented is packaged into bag.
Step 1) the pawpaw is fresh, never degenerated.
Fermentation tank described in step 3) is by high temperature exterminating bacterium.
Oil and oily substance can not be stained with the overall process for preparing pawpaw described in step 2) and step 3).
In step 3), the 7-10 days time fermented under the sun.
In step 3), the time fermented indoors is 10-20 days.
Due to using technical scheme so that the present invention has the advantages that：
1. because pawpaw is a kind of high fruit of nutrition, more foods are beneficial to human body, are the fruit of family's often feeding
One of.
2. due to the method that the present invention prepares vinegar-pepper pawpaw, meet pursuit of the people to the different eating methods of pawpaw, Er Qieben
The preparation method of invention is simple and easy, wants to eat and does.
3. due in the method for preparing vinegar-pepper pawpaw of the present invention, longer time can be preserved not without letting alone what additive
It is rotten.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be selected according to the actual needs for gram or kilogram.
Embodiment 1
A kind of preparation method of vinegar-pepper pawpaw, each raw material weight are：Pawpaw 500g, capsicum 5g, salt 5g.
The preparation method of pawpaw, comprises the following steps：
1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, is positioned under the sun air dry to pawpaw
Soften, water content is 75% i.e. recoverable；
2) the good pawpaw small pieces of air dry are added into salt and capsicum stirs；
3) pawpaw to stir is fitted into ready fermentation tank and fermented, fermented under the sun when
Between 7 days；
4) pawpaw fermented is packaged into bag.
Step 1) the pawpaw is fresh, never degenerated.
Fermentation tank described in step 3) is by high temperature exterminating bacterium.
Oil and oily substance can not be stained with the overall process for preparing pawpaw described in step 2) and step 3).
In step 3), the 7-10 days time fermented under the sun.
In step 3), the time fermented indoors is 10-20 days.
Embodiment 2
A kind of preparation method of pawpaw, each raw material weight are：Pawpaw 5000g, capsicum 50g, salt 50g.
The preparation method of pawpaw, comprises the following steps：
1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, is positioned under the sun air dry to pawpaw
Soften, water content is 75% i.e. recoverable；
2) by the good pawpaw small pieces of air dry, add salt and capsicum is uniform；
3) pawpaw to stir is fitted into ready fermentation tank and fermented, the time fermented indoors is
12 days；
4) the vinegar-pepper pawpaw fermented is packaged into bag.
Step 1) the pawpaw is fresh, never degenerated.
Fermentation tank described in step 3) is by high temperature exterminating bacterium.
Oil and oily substance can not be stained with the overall process for preparing pawpaw described in step 2) and step 3).
In step 3), the 7-10 days time fermented under the sun.
In step 3), the time fermented indoors is 10-20 days.
Embodiment 3
A kind of preparation method of vinegar-pepper pawpaw, each raw material weight are：Pawpaw 1000g, capsicum 10g, salt 10g.
The preparation method of pawpaw, comprises the following steps：
1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, is positioned under the sun air dry to pawpaw
Soften, water content is 80% i.e. recoverable；
2) by the good pawpaw small pieces of air dry, add salt and capsicum stirs；
3) pawpaw to stir is fitted into ready fermentation tank and fermented, fermented under the sun when
Between 8 days；
4) pawpaw fermented is packaged into bag.
Step 1) the pawpaw is fresh, never degenerated.
Fermentation tank described in step 3) is by high temperature exterminating bacterium.
Oil and oily substance can not be stained with the overall process for preparing pawpaw described in step 2) and step 3).
In step 3), the 7-10 days time fermented under the sun.
In step 3), the time fermented indoors is 10-20 days.
Claims (9)
- A kind of 1. preparation method of vinegar-pepper pawpaw, it is characterised in that：Including following raw material：Pawpaw, capsicum, salt.
- 2. the preparation method of vinegar-pepper pawpaw according to claim 1, it is characterised in that：Each raw material weight proportioning of soup processed is：Pawpaw: Capsicum, salt=100: 1: 1.
- 3. the preparation method of vinegar-pepper pawpaw according to claim 2, it is characterised in that：Each raw material weight proportioning of soup processed is：Pawpaw 5000g: capsicum 50g, salt 50g.
- A kind of 4. preparation method of vinegar-pepper pawpaw, it is characterised in that：The preparation method comprises the following steps：1) fresh pawpaw that will be ripe is plucked, is eluted with water, cuts into pieces, air dry to pawpaw under the sun is positioned over and becomes Soft, water content is that 75%-85% is recoverable；2) the good pawpaw of air dry is added into salt and capsicum is uniform；3) pawpaw to stir is fitted into ready fermentation tank and fermented；4) pawpaw fermented is packaged into bag.
- 5. the preparation method of vinegar-pepper pawpaw according to claim 4, it is characterised in that：The pawpaw is fresh, constant Matter.
- 6. the preparation method of vinegar-pepper pawpaw according to claim 4, it is characterised in that：Described fermentation tank is by high temperature Exterminating bacterium.
- 7. the preparation method of vinegar-pepper pawpaw according to claim 4, it is characterised in that：In the overall process for preparing pawpaw not Oil and oily substance can be stained with.
- 8. the preparation method of pawpaw according to claim 4, it is characterised in that：In step 3), sent out under the sun The 7-10 days time of ferment.
- 9. the preparation method of vinegar-pepper pawpaw according to claim 4, it is characterised in that：In step 3), sent out indoors The time of ferment is 10-20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618854.5A CN107660752A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of vinegar-pepper pawpaw |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618854.5A CN107660752A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of vinegar-pepper pawpaw |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660752A true CN107660752A (en) | 2018-02-06 |
Family
ID=61121759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618854.5A Pending CN107660752A (en) | 2016-07-28 | 2016-07-28 | A kind of preparation method of vinegar-pepper pawpaw |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660752A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833154A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Preparation method of spicy and crisp diced papaya |
| CN110833163A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Preparation method of sour, hot and crisp papaya pickle |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN105011049A (en) * | 2015-06-30 | 2015-11-04 | 广西田林县农富康农副产品综合食品加工厂 | Crataegi cuneatae sour pickled product and preparation method thereof |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN106539012A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of Fructus Chaenomeliss leisure pickles |
-
2016
- 2016-07-28 CN CN201610618854.5A patent/CN107660752A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN105011049A (en) * | 2015-06-30 | 2015-11-04 | 广西田林县农富康农副产品综合食品加工厂 | Crataegi cuneatae sour pickled product and preparation method thereof |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN106539012A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of Fructus Chaenomeliss leisure pickles |
Non-Patent Citations (1)
| Title |
|---|
| 江建周: "番木瓜系列产品加工制作技术 ", 《福建农业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833154A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Preparation method of spicy and crisp diced papaya |
| CN110833163A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Preparation method of sour, hot and crisp papaya pickle |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102356899B (en) | Natural fruit and vegetable ferment beverage, and preparation method thereof | |
| CN101700058B (en) | Russula mycelium anti-staling agent and preparing method thereof | |
| CN103462147B (en) | Fruit and vegetable type whole grain beverage and preparation method thereof | |
| CN104054966B (en) | Pig is fattened with biological fodder and its preparation method in a kind of Wuzhi Mountain | |
| CN103750231B (en) | Fragrant bamboo shoots of fermentation sauce and preparation method thereof | |
| CN105146486A (en) | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste | |
| CN104472882A (en) | Liquid biological feed additive | |
| CN107660752A (en) | A kind of preparation method of vinegar-pepper pawpaw | |
| CN105410379A (en) | Boer goat milk production improving fermented feed | |
| CN107361270A (en) | A kind of preparation method of jujube enzyme beverage | |
| CN104151028A (en) | Pear sawdust-containing ganoderma lucidum culture medium and preparation method thereof | |
| CN107361355A (en) | A kind of preparation method of jujube ferment powder | |
| CN111202203A (en) | Preparation method of convenient instant seasoning shiitake mushrooms | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN105076773A (en) | Nutrient piglet fodder and preparing method thereof | |
| CN104187604B (en) | A kind of Jade Emperor mushroom ferment lozenge and preparation method thereof | |
| CN107259168A (en) | A kind of natural dog grain suitable for age at weaning pup | |
| CN104087470B (en) | A kind of brewage process of chili wine | |
| CN113080310A (en) | Attractant lactose-free pet liquid milk and preparation method thereof | |
| CN107660757A (en) | A kind of preparation method of the vinegar-pepper pawpaw of sweet tea | |
| CN107660753A (en) | A kind of acid Chinese quince and preparation method thereof | |
| CN104026704A (en) | Production method of fermentation type soybean protein beverage | |
| CN102648767A (en) | Black bean-flavor spareribs and processing method thereof | |
| CN107822117A (en) | A kind of plant weight reducing ferment powder and preparation method thereof | |
| CN108041567A (en) | A kind of preparation method of Poria cocos chopped hot pepper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |