CN110771834A - Processing method of pickled peppers - Google Patents
Processing method of pickled peppers Download PDFInfo
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- CN110771834A CN110771834A CN201911169472.9A CN201911169472A CN110771834A CN 110771834 A CN110771834 A CN 110771834A CN 201911169472 A CN201911169472 A CN 201911169472A CN 110771834 A CN110771834 A CN 110771834A
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- 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
Abstract
The invention discloses a processing method of pickled peppers, which comprises the following steps: bright red and cyan are in four to one; boiling purified water, cooling to normal temperature, adding salt, edible vinegar, crystal sugar, snow pear juice, honey, potassium sorbate and calcium carbonate, and stirring; placing the prepared mixed solution into a soil jar, placing the pepper into a soil platform, and enabling the pepper solution to fully cover two thirds of the soil platform; selecting uniform and good garlic, peeling, cleaning ginger, airing moisture, placing for 2-3 days, adding peeled garlic, ginger, star anise, fennel and cassia bark, stirring uniformly by using a clean stick, then covering a jar cover, and sealing by using cold boiled water; after placing for 3-4 days, placing 500-600 g of 53-degree white spirit into peeled garlic according to a soil table, and continuing to place for 15-20 days. The pickled peppers prepared by the processing method are spicy but not dry, and are slightly sour and sweet, so that the requirements of the public are met, and the processing method is suitable for large-scale popularization.
Description
Technical Field
The invention relates to the technical field of pickled pepper processing and manufacturing, in particular to a processing method of pickled peppers.
Background
The chili is the most common raw material on the dining table of common people, has rich nutrition and unique taste, can increase the meal volume when eating, can enhance the physical strength when eating more food, and improves the symptoms of intolerance of cold, frostbite, vascular headache and the like. Meanwhile, the pepper contains a special substance which can accelerate metabolism, promote hormone secretion and protect the skin. Is rich in vitamin C, and can be used for controlling heart disease and coronary arteriosclerosis and reducing cholesterol. Capsici fructus contains more antioxidant substances, and can be used for preventing cancer and other chronic diseases. Can promote the circulation of respiratory tract, and can be used for treating cough and common cold. Capsicum also has stomach and abdominal parasite killing effect. The pickled peppers are one of the traditional preparation methods of the peppers, are commonly called as 'fish peppers', have simple preparation methods, are economical and practical, are convenient to take and eat, have the functions of stimulating appetite and helping digestion and absorption, and are rich in nutrient elements. The pickled peppers are different in the types of the methods according to different regions, and are different in taste and flavor. Although the method is different, the fresh small peppers are usually cleaned and directly placed into a salt water jar for soaking after being drained, and the peppers can be eaten after several days, so that the water in the jar submerges the peppers. Although the method can also produce the pickled peppers. However, the taste is too spicy, some people cannot accept the taste, and the taste is not suitable for popularization and eating. In addition, the color is single, the appetite is not strong, and the daily requirements of people on pickled peppers cannot be met.
Disclosure of Invention
In order to solve the technical problems, the invention provides a pickled pepper processing method which can not only better lighten pepper, but also better keep the flavor of pickled pepper and improve the quality of pickled pepper.
A processing method of pickled peppers comprises the following steps: (1) selecting unbroken and good capsicum frutescens, removing pedicel tips of the capsicum frutescens and keeping pedicle roots according to the four-to-one ratio of bright red to cyan, cleaning, and airing water in the sun; (2) boiling purified water, then, cooling to normal temperature, adding 50-60 g of table salt, 12-18 g of table vinegar, 10-15 g of rock candy, 8-12 g of snow pear juice, 6-8 g of honey, 4-6 g of potassium sorbate and 3-5 g of calcium carbonate into every 1 liter of water, and uniformly stirring; (3) selecting a 10-liter soil jar, putting the mixed solution prepared in the step (2) into the soil jar, putting the dried peppers in the step (1) into the soil platform, sealing the edge of the soil jar with cool boiled water after the solution peppers are filled in two thirds of the soil platform, and placing the soil jar indoors at normal temperature; (4) selecting uniform and good garlic, peeling, cleaning ginger, airing moisture, placing for 2-3 days in the step (3), adding 300-500 g of peeled garlic, 80-100 g of ginger, 15-20 g of star anise, 12-16 g of fennel and 10-12 g of cassia bark into each ground table, uniformly stirring by using a clean wood stick, then covering a jar cover, and sealing by using cold water; (5) placing for 3-4 days in the placing step (3), placing 500-600 g of 53-degree white spirit into peeled garlic according to a soil table, and continuing to place for 15-20 days; (6) and (4) sealing the bags with plastic bags for sale.
Further, the processing method of the pickled pepper comprises the step (2) of boiling purified water, then placing the boiled water to normal temperature, adding 50 g of table salt, 15 g of table vinegar, 12 g of rock candy, 10 g of snow pear juice, 7 g of honey, 5 g of potassium sorbate and 3 g of calcium carbonate into 1 liter of water, and uniformly stirring.
Further, according to the processing method of the pickled peppers, uniform and good garlic is selected in the step (4) to be peeled, ginger is cleaned and aired to remove water, 500 g of peeled garlic, 100 g of ginger, 15 g of star anise, 15 g of fennel and 10 g of cassia bark are placed in each ground table after the pickled peppers are placed in the step (3) for 3 days, the peeled garlic, the ginger, the star anise, the fennel and the cassia bark are uniformly stirred by using a clean wood stick, and then a jar cover is covered and sealed by using cold water.
Further, in the step (5) of the processing method of pickled peppers, after the step (3) of placing for 4 days, peeled garlic 500 g of 53-degree white spirit is placed according to a terrace, and the pickled peppers are continuously placed for 15 days.
The processing method of pickled peppers has the advantages that the processing method of pickled peppers starts from the traditional pickled pepper brewing characteristics, brewing raw materials are reasonably configured, the problem that the brewed pickled peppers are too spicy in taste is well avoided, the brewed pickled peppers are spicy but not dry, and are slightly sour and sweet in taste, so that the requirements of the public are met, and the processing method of pickled peppers is suitable for large-scale popularization. Moreover, the pepper can be reasonably prepared, and the prepared pickled pepper has bright color and pleasant appetite, thereby enhancing the appetite of people and meeting the daily requirements of people on the pickled pepper.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A processing method of pickled peppers comprises the following steps: (1) selecting unbroken and good capsicum frutescens, removing pedicel tips of the capsicum frutescens and keeping pedicle roots according to the four-to-one ratio of bright red to cyan, cleaning, and airing water in the sun; (2) boiling purified water, then, cooling to normal temperature, adding 50-60 g of table salt, 12-18 g of table vinegar, 10-15 g of rock candy, 8-12 g of snow pear juice, 6-8 g of honey, 4-6 g of potassium sorbate and 3-5 g of calcium carbonate into every 1 liter of water, and uniformly stirring; (3) selecting a 10-liter soil jar, putting the mixed solution prepared in the step (2) into the soil jar, putting the dried peppers in the step (1) into the soil platform, sealing the edge of the soil jar with cool boiled water after the solution peppers are filled in two thirds of the soil platform, and placing the soil jar indoors at normal temperature; (4) selecting uniform and good garlic, peeling, cleaning ginger, airing moisture, placing for 2-3 days in the step (3), adding 300-500 g of peeled garlic, 80-100 g of ginger, 15-20 g of star anise, 12-16 g of fennel and 10-12 g of cassia bark into each ground table, uniformly stirring by using a clean wood stick, then covering a jar cover, and sealing by using cold water; (5) placing for 3-4 days in the placing step (3), placing 500-600 g of 53-degree white spirit into peeled garlic according to a soil table, and continuing to place for 15-20 days; (6) and (4) sealing the bags with plastic bags for sale.
In order to make the taste more light, the edible requirement is satisfied. The processing method of the pickled peppers comprises the step (2) of boiling purified water, then placing the boiled purified water to normal temperature, adding 50 g of table salt, 15 g of table vinegar, 12 g of rock candy, 10 g of snow pear juice, 7 g of honey, 5 g of potassium sorbate and 3 g of calcium carbonate into every 1 liter of water, and uniformly stirring.
In order to make the taste more rich. The pickled pepper processing method comprises the steps of (4) selecting uniform and good garlic, peeling, cleaning ginger, airing, drying, placing for 3 days in the step (3), adding 500 g of peeled garlic, 100 g of ginger, 15 g of star anise, 15 g of fennel and 10 g of cassia bark into each ground table, stirring uniformly by using a clean wood stick, then covering a jar cover, and sealing by using cold water.
In order to make the taste more fragrant and sweet and improve the quality. The processing method of the pickled peppers comprises the step (5) that after the standing step (3) is carried out for 4 days, peeled garlic 500 g and 53-degree white spirit are put into a ground table, and the mixture is continuously placed for 15 days.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (4)
1. A processing method of pickled peppers is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting unbroken and good capsicum frutescens, removing pedicel tips of the capsicum frutescens and keeping pedicle roots according to the four-to-one ratio of bright red to cyan, cleaning, and airing water in the sun;
(2) boiling purified water, then, cooling to normal temperature, adding 50-60 g of table salt, 12-18 g of table vinegar, 10-15 g of rock candy, 8-12 g of snow pear juice, 6-8 g of honey, 4-6 g of potassium sorbate and 3-5 g of calcium carbonate into every 1 liter of water, and uniformly stirring;
(3) selecting a 10-liter soil jar, putting the mixed solution prepared in the step (2) into the soil jar, putting the dried peppers in the step (1) into the soil platform, sealing the edge of the soil jar with cool boiled water after the solution peppers are filled in two thirds of the soil platform, and placing the soil jar indoors at normal temperature;
(4) selecting uniform and good garlic, peeling, cleaning ginger, airing moisture, placing for 2-3 days in the step (3), adding 300-500 g of peeled garlic, 80-100 g of ginger, 15-20 g of star anise, 12-16 g of fennel and 10-12 g of cassia bark into each ground table, uniformly stirring by using a clean wood stick, then covering a jar cover, and sealing by using cold water;
(5) placing for 3-4 days in the placing step (3), placing 500-600 g of 53-degree white spirit into peeled garlic according to a soil table, and continuing to place for 15-20 days;
(6) and (4) sealing the bags with plastic bags for sale.
2. The method for processing pickled peppers according to claim 1, wherein: and (2) boiling the purified water, then cooling to normal temperature, adding 50 g of table salt, 15 g of table vinegar, 12 g of rock candy, 10 g of snow pear juice, 7 g of honey, 5 g of potassium sorbate and 3 g of calcium carbonate into every 1 liter of water, and uniformly stirring.
3. The method for processing pickled peppers according to claim 1 or 2, wherein: and (4) selecting uniform and good garlic, peeling, cleaning ginger, airing, placing for 3 days in the step (3), adding 500 g of peeled garlic, 100 g of ginger, 15 g of star anise, 15 g of fennel and 10 g of cassia bark into each tuchai, uniformly stirring by using a clean stick, then covering a jar, and sealing by using cold water.
4. The method for processing pickled peppers according to claim 3, wherein: and (5) after the placement step (3) is carried out for 4 days, placing 500 g of 53-degree white spirit into peeled garlic according to a soil table, and continuing to place for 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911169472.9A CN110771834A (en) | 2019-11-26 | 2019-11-26 | Processing method of pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911169472.9A CN110771834A (en) | 2019-11-26 | 2019-11-26 | Processing method of pickled peppers |
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| CN110771834A true CN110771834A (en) | 2020-02-11 |
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| CN201911169472.9A Pending CN110771834A (en) | 2019-11-26 | 2019-11-26 | Processing method of pickled peppers |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171986A (en) * | 2013-05-23 | 2014-12-03 | 梁宗成 | Preparation method of sour chopped chili |
| CN106235155A (en) * | 2016-08-05 | 2016-12-21 | 遵义市奇权果蔬专业合作社 | A kind of manufacture method of acid pepper |
| CN107223929A (en) * | 2016-03-24 | 2017-10-03 | 黄锐焕 | A kind of preparation method of pickled vegetable product |
| CN107736592A (en) * | 2017-10-20 | 2018-02-27 | 成都市盈宇食品有限公司 | A kind of pocket type pickled hot millet and preparation method thereof |
| CN108552517A (en) * | 2018-03-21 | 2018-09-21 | 三峡大学 | A kind of chopped chilli sauce and preparation method thereof |
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
-
2019
- 2019-11-26 CN CN201911169472.9A patent/CN110771834A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171986A (en) * | 2013-05-23 | 2014-12-03 | 梁宗成 | Preparation method of sour chopped chili |
| CN107223929A (en) * | 2016-03-24 | 2017-10-03 | 黄锐焕 | A kind of preparation method of pickled vegetable product |
| CN106235155A (en) * | 2016-08-05 | 2016-12-21 | 遵义市奇权果蔬专业合作社 | A kind of manufacture method of acid pepper |
| CN107736592A (en) * | 2017-10-20 | 2018-02-27 | 成都市盈宇食品有限公司 | A kind of pocket type pickled hot millet and preparation method thereof |
| CN108552517A (en) * | 2018-03-21 | 2018-09-21 | 三峡大学 | A kind of chopped chilli sauce and preparation method thereof |
| CN109247543A (en) * | 2018-10-29 | 2019-01-22 | 何开东 | A kind of bubble burns capsicum and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "酒泡辣椒", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/102829356/》 * |
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Application publication date: 20200211 |
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