CN108041517A - A kind of production method of marinated blue or green capsicum annum fasciculatum - Google Patents
A kind of production method of marinated blue or green capsicum annum fasciculatum Download PDFInfo
- Publication number
- CN108041517A CN108041517A CN201711314673.4A CN201711314673A CN108041517A CN 108041517 A CN108041517 A CN 108041517A CN 201711314673 A CN201711314673 A CN 201711314673A CN 108041517 A CN108041517 A CN 108041517A
- Authority
- CN
- China
- Prior art keywords
- blue
- annum fasciculatum
- capsicum annum
- green capsicum
- green
- 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 29
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 244000025254 Cannabis sativa Species 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241000208293 Capsicum Species 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000001390 capsicum minimum Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of production methods of marinated blue or green capsicum annum fasciculatum, it is characterised in that is processed as follows：It is cleaned up after fresh blue or green capsicum annum fasciculatum is gone handle, it is put into the container cleaned up, light soy sauce is poured into container until being completely soaked blue or green capsicum annum fasciculatum, rock sugar is then placed in into container, the rock sugar weight being put into accounts for the 1% of blue or green capsicum annum fasciculatum weight, vessel port is finally sealed, placement can be open edible after a week.Green grass or young crops capsicum annum fasciculatum meat thickness juice of the invention is more, can be more tasty, crisp taste；The marinated tender and crisp succulence of blue or green capsicum annum fasciculatum, the fresh perfume (or spice) of mouthfeel, salinity are moderate；Taste is fresh, fragrant, sweet tea, peppery, and blue or green capsicum annum fasciculatum taste enriches.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of marinated blue or green capsicum annum fasciculatum.
Background technology
Capsicum is a kind of depth by a kind of popular vegetables, contains abundant vitamin A, vitamin B complex, dimension in capsicum
Raw element C etc., dietary fiber therein, minerals are also very abundant.Capsicum acrid flavour, property heat, also have many dietary functions, capsicum energy
Promote digestive juice secretion, improve a poor appetite, at this moment suitably have some capsicum, people's appetite can be allowed to shake greatly.The edible way of capsicum is a variety of more
Sample, can eat raw, frying, drying, processing etc..
Generally capsicum annum fasciculatum be simply made using salt in existing marinated capsicum annum fasciculatum production method, be adopted
It pickles to prevent from rotting with salt, taste is mainly based on salty and peppery, single taste, it is impossible to meet people to deliciousness
Pursuit.
The content of the invention
Present invention aim to address above-mentioned deficiencies, provide a kind of production method of marinated blue or green capsicum annum fasciculatum.
To achieve the above object, the present invention provides a kind of production methods of marinated blue or green capsicum annum fasciculatum, it is characterised in that by such as
Lower method is processed：It is cleaned up after fresh blue or green capsicum annum fasciculatum is gone handle, is put into the container cleaned up, is poured into container
Light soy sauce is then placed in rock sugar into container, the rock sugar weight being put into accounts for blue or green capsicum annum fasciculatum weight up to being completely soaked blue or green capsicum annum fasciculatum
1%, finally seal vessel port, placement can be open edible after a week.
Green grass or young crops capsicum annum fasciculatum meat thickness juice of the invention is more, can be more tasty, crisp taste；The marinated tender and crisp succulence of blue or green capsicum annum fasciculatum,
The fresh perfume (or spice) of mouthfeel, salinity is moderate, can be stored 6 months under room temperature；The marinated blue or green capsicum annum fasciculatum made under fermentation, formation it is various
Amino acid can promote delicate flavour, and contain certain sugar and soy sauce so that taste is fresh, fragrant, sweet tea, peppery, and blue or green capsicum annum fasciculatum taste is rich
It is rich.
Specific embodiment
The present invention provides a kind of production method of marinated blue or green capsicum annum fasciculatum, in order to enable those skilled in the art is better understood from
Technical scheme, and make the above-mentioned purpose, feature and advantage of the present invention definitely understandable, below by embodiment pair
Further instruction of the present invention, it is intended to be specifically described the present invention, and be not considered as limiting the invention：
A kind of production method of marinated blue or green capsicum annum fasciculatum, it is characterised in that be processed as follows：Fresh blue or green capsicum annum fasciculatum is gone
It cleans up, is put into the container cleaned up after handle, light soy sauce is poured into container until being completely soaked blue or green capsicum annum fasciculatum, then
Rock sugar is put into container, the rock sugar weight being put into accounts for the 1% of blue or green capsicum annum fasciculatum weight, finally seals vessel port, and placement is after a week
It can be open edible.
Green grass or young crops capsicum annum fasciculatum meat thickness juice of the invention is more, can be more tasty, crisp taste；The marinated tender and crisp succulence of blue or green capsicum annum fasciculatum,
The fresh perfume (or spice) of mouthfeel, salinity is moderate, can be stored 6 months under room temperature；The marinated blue or green capsicum annum fasciculatum made under fermentation, formation it is various
Amino acid can promote delicate flavour, and contain certain sugar and soy sauce so that taste is fresh, fragrant, sweet tea, peppery, and blue or green capsicum annum fasciculatum taste is rich
It is rich.
Claims (1)
1. a kind of production method of marinated blue or green capsicum annum fasciculatum, it is characterised in that be processed as follows：By fresh blue or green capsicum annum fasciculatum
It cleans up, is put into the container cleaned up after removing handle, light soy sauce is poured into container until being completely soaked blue or green capsicum annum fasciculatum, so
After be put into rock sugar into container, the rock sugar weight being put into accounts for the 1% of blue or green capsicum annum fasciculatum weight, finally seals vessel port, places after a week
It can be open edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711314673.4A CN108041517A (en) | 2017-12-12 | 2017-12-12 | A kind of production method of marinated blue or green capsicum annum fasciculatum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711314673.4A CN108041517A (en) | 2017-12-12 | 2017-12-12 | A kind of production method of marinated blue or green capsicum annum fasciculatum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041517A true CN108041517A (en) | 2018-05-18 |
Family
ID=62123586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711314673.4A Pending CN108041517A (en) | 2017-12-12 | 2017-12-12 | A kind of production method of marinated blue or green capsicum annum fasciculatum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108041517A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229970A (en) * | 2013-04-23 | 2013-08-07 | 文庆淑 | Method for salting colorful peppers |
-
2017
- 2017-12-12 CN CN201711314673.4A patent/CN108041517A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229970A (en) * | 2013-04-23 | 2013-08-07 | 文庆淑 | Method for salting colorful peppers |
Non-Patent Citations (1)
| Title |
|---|
| 任凯、梅冬: "《观果类花卉生产管理技术》", January 2006, 中国农业出版社 * |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180518 |