CN110771835A - Processing method of pickled peppers - Google Patents
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- CN110771835A CN110771835A CN201911179837.6A CN201911179837A CN110771835A CN 110771835 A CN110771835 A CN 110771835A CN 201911179837 A CN201911179837 A CN 201911179837A CN 110771835 A CN110771835 A CN 110771835A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A processing method of pickled peppers comprises the following steps: cleaning the pepper, and airing the pepper in the sun for later use; selecting the Chinese chive roots which grow into main roots and fibrous roots which are visually white within one year, cleaning the Chinese chive roots and airing; cleaning ginger, and airing water for later use; peeling garlic, drying and grinding into garlic powder for later use; the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated chopped garlic, 6-8 parts of sweet wine, 3-5 parts of edible salt and 2-3 parts of mature vinegar; placing the hot peppers and the gingers in parts by weight into a wooden basin to be chopped; putting the leek root, the chopped garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin; and putting the uniformly stirred mixed materials into a soil jar, covering the jar, and putting salt on the edge of the jar to be fully paved. The processing method of the pickled pepper ensures that the prepared pickled pepper has faint scent and rich nutrient components, and improves the quality of the pickled pepper.
Description
Technical Field
The invention relates to the technical field of pickled pepper processing and manufacturing, in particular to a method for processing pickled peppers.
Background
The pickled pepper is a unique delicious seasoning in Yunnan and Guizhou provinces and is prepared in both provinces. The vinasse chili is bright red in color, thick, spicy and fresh, spicy and sour, has unique flavor of being spicy, fresh, sour, tender, salty and crisp, is particularly popular with people, is suitable for people of all ages, and is essential in Guizhou delicious food. For example, the pickled peppers are necessary for cooking 'fish-flavor shredded pork', 'fish-flavor eggplant', 'vinasse-spicy hairtail', 'vinasse-spicy crisp fish', 'Qian-flavor hard boiled meat', 'fish-wrapped leek' and 'strange grunt rice', the vinasse peppers are used as base materials to prepare pickled vegetables and pickled vegetables, cold-mixed vegetables and dipping water, and the status of the vinasse peppers in Guizhou delicious food can be seen. With the pursuit of people for delicious food, the making requirement of the pickled pepper is higher and higher. At present, the conventional pickled pepper processing method mainly comprises the steps of selecting fresh red peppers, removing bases, cleaning, draining, adding fresh gingers and garlic, putting the fresh gingers and the garlic into a wooden basin, chopping the fresh gingers and the garlic together with a chopping knife, adding salt after chopping, uniformly stirring, putting the mixture into a jar after stirring, and sealing and storing the mixture for 20 to 30 days for eating. The vinasse pepper prepared by the conventional preparation method has light fragrance, is not chewy, has single nutrient component, is spicy, has low quality, and cannot meet the requirement of people on high-quality vinasse pepper. In addition, the preparation method is too simple, the prepared pickled peppers are not long in storage, and are easy to deteriorate and taste-change, so that the normal eating of the pickled peppers is influenced. In addition, the jar is not effectively sealed in the manufacturing process, most of the peppers are rotten and become pepper water, the taste is dry and hot, and the basic requirement for manufacturing the pickled peppers cannot be met.
Disclosure of Invention
In order to solve the technical problems, the invention provides the processing method of the pickled pepper, which reasonably mixes the pickled pepper raw materials, has sufficient fragrance and good taste of the prepared pickled pepper, and better improves the quality of the pickled pepper.
A processing method of pickled peppers comprises the following steps: (1) and (3) pepper treatment: selecting fresh red peppers which are hard, thick in meat and not heavy in peppery taste, removing pepper bases by using scissors, cleaning the fresh red peppers, and airing the fresh red peppers in the sun for later use; (2) batching treatment: selecting leek roots which grow into main roots and fibrous roots and are visually white within one year, cleaning the leek roots, airing the leek roots until the water content is 10-12%, and then cutting the leek roots into 4-8 mm long leek roots for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 6-8%, and then smashing the garlic into garlic powder for later use; (3) preparing raw materials: the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated chopped garlic, 6-8 parts of sweet wine, 3-5 parts of edible salt and 2-3 parts of mature vinegar; (4) chopping: placing the hot peppers and the ginger in parts by weight into a wooden basin to be chopped uniformly to be 4-8 mm; (5) mixing materials: putting the leek root, the minced garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin, and uniformly stirring; (6) loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; uncovering the jar cover after 10-15 days, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then placing for 20-30 days for eating; (7) packaging: and (4) sealing and packaging the prepared pickled peppers by using bottles.
Further, the processing method of the pickled pepper comprises the following step (2) of batching treatment: selecting the Chinese chive roots which grow into main roots and fibrous roots in one year and are visually white, cleaning and airing the Chinese chive roots until the water content is 10%, and then cutting the Chinese chive roots into 5 mm long for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 8%, and then smashing the garlic into garlic powder for later use.
Further, the processing method of the pickled pepper comprises the following steps (3) of raw material preparation: the raw materials by weight portion are: 80 parts of processed hot pepper, 8 parts of processed leek root, 6 parts of processed ginger, 4 parts of processed garlic powder, 6 parts of sweet wine, 3 parts of edible salt and 2 parts of mature vinegar.
Further, the processing method of the pickled pepper comprises the following steps (3) of raw material preparation: the raw materials by weight portion are: 90 parts of processed hot pepper, 9 parts of processed leek root, 7 parts of processed ginger, 5 parts of processed garlic powder, 7 parts of sweet wine, 4 parts of edible salt and 2 parts of mature vinegar.
Further, the processing method of the pickled pepper comprises the following steps (3) of raw material preparation: the raw materials by weight portion are: 100 parts of treated hot pepper, 10 parts of treated leek root, 8 parts of treated ginger, 6 parts of treated chopped garlic, 8 parts of sweet wine, 5 parts of edible salt and 3 parts of mature vinegar.
Further, the processing method of the pickled pepper comprises the following step (6) of loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; and after 15 days, uncovering the jar cover, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then standing for 25 days for eating.
Further, the processing method of the pickled pepper comprises the following steps (3) of raw material preparation: the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated garlic powder, 6-8 parts of sweet wine, 3-5 parts of edible salt, 2-3 parts of mature vinegar and 6-8 parts of allium chinense.
The processing method of the pickled pepper has the advantages that the raw materials are reasonably allocated and scientifically processed, so that the prepared pickled pepper is fragrant, chewy and rich in nutritional ingredients, the quality of the pickled pepper is improved, and the requirement of people on the quality of the lobular ilex latifolia tea is met. Moreover, the processing steps are reasonably processed, so that the shelf life of the pickled peppers is better ensured, and the normal eating of the pickled peppers is ensured. In addition, the jar can be effectively sealed in the manufacturing process, most of the peppers are prevented from rotting to become pepper water, the quality of the pickled peppers is guaranteed, and the basic requirements for manufacturing the pickled peppers are met.
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.
Example 1
A processing method of pickled peppers comprises the following steps: (1) and (3) pepper treatment: selecting fresh red peppers which are hard, thick in meat and not heavy in peppery taste, removing pepper bases by using scissors, cleaning the fresh red peppers, and airing the fresh red peppers in the sun for later use; (2) batching treatment: selecting the Chinese chive roots which grow into main roots and fibrous roots in one year and are visually white, cleaning and airing the Chinese chive roots until the water content is 10%, and then cutting the Chinese chive roots into 5 mm long for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 8%, and then smashing the garlic into garlic powder for later use; (3) preparing raw materials: the raw materials by weight portion are: 80 parts of processed hot pepper, 8 parts of processed leek root, 6 parts of processed ginger, 4 parts of processed garlic powder, 6 parts of sweet wine, 3 parts of edible salt and 2 parts of mature vinegar; (4) chopping: placing the hot peppers and the ginger in parts by weight into a wooden basin to be chopped uniformly to be 4-8 mm; (5) mixing materials: putting the leek root, the minced garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin, and uniformly stirring; (6) loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; and after 15 days, uncovering the jar cover, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then standing for 25 days for eating.
Example 2
A processing method of pickled peppers comprises the following steps: (1) and (3) pepper treatment: selecting fresh red peppers which are hard, thick in meat and not heavy in peppery taste, removing pepper bases by using scissors, cleaning the fresh red peppers, and airing the fresh red peppers in the sun for later use; (2) batching treatment: selecting the Chinese chive roots which grow into main roots and fibrous roots in one year and are visually white, cleaning and airing the Chinese chive roots until the water content is 10%, and then cutting the Chinese chive roots into 5 mm long for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 8%, and then smashing the garlic into garlic powder for later use; (3) preparing raw materials: the raw materials by weight portion are: 90 parts of processed hot pepper, 9 parts of processed leek root, 7 parts of processed ginger, 5 parts of processed garlic powder, 7 parts of sweet wine, 4 parts of edible salt and 2 parts of mature vinegar; (4) chopping: placing the hot peppers and the ginger in parts by weight into a wooden basin to be chopped uniformly to be 4-8 mm; (5) mixing materials: putting the leek root, the minced garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin, and uniformly stirring; (6) loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; and after 15 days, uncovering the jar cover, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then standing for 25 days for eating.
Example 3
A processing method of pickled peppers comprises the following steps: (1) and (3) pepper treatment: selecting fresh red peppers which are hard, thick in meat and not heavy in peppery taste, removing pepper bases by using scissors, cleaning the fresh red peppers, and airing the fresh red peppers in the sun for later use; (2) batching treatment: selecting the Chinese chive roots which grow into main roots and fibrous roots in one year and are visually white, cleaning and airing the Chinese chive roots until the water content is 10%, and then cutting the Chinese chive roots into 5 mm long for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 8%, and then smashing the garlic into garlic powder for later use; (3) preparing raw materials: the raw materials by weight portion are: 100 parts of processed hot pepper, 10 parts of processed leek root, 8 parts of processed ginger, 6 parts of processed garlic powder, 8 parts of sweet wine, 5 parts of edible salt and 3 parts of mature vinegar; (4) chopping: placing the hot peppers and the ginger in parts by weight into a wooden basin to be chopped uniformly to be 4-8 mm; (5) mixing materials: putting the leek root, the minced garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin, and uniformly stirring; (6) loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; and after 15 days, uncovering the jar cover, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then standing for 25 days for eating.
In order to enrich the taste of the pickled peppers and meet the requirements of different people. The processing method of the pickled pepper comprises the following steps (3) of raw material preparation: the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated garlic powder, 6-8 parts of sweet wine, 3-5 parts of edible salt, 2-3 parts of mature vinegar and 6-8 parts of allium chinense.
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 (7)
1. A processing method of pickled peppers is characterized by comprising the following steps: the method comprises the following steps:
(1) and (3) pepper treatment: selecting fresh red peppers which are hard, thick in meat and not heavy in peppery taste, removing pepper bases by using scissors, cleaning the fresh red peppers, and airing the fresh red peppers in the sun for later use;
(2) batching treatment: selecting leek roots which grow into main roots and fibrous roots and are visually white within one year, cleaning the leek roots, airing the leek roots until the water content is 10-12%, and then cutting the leek roots into 4-8 mm long leek roots for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 6-8%, and then smashing the garlic into garlic powder for later use;
(3) preparing raw materials: the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated chopped garlic, 6-8 parts of sweet wine, 3-5 parts of edible salt and 2-3 parts of mature vinegar;
(4) chopping: placing the hot peppers and the ginger in parts by weight into a wooden basin to be chopped uniformly to be 4-8 mm; (5) mixing materials: putting the leek root, the minced garlic, the edible salt and the mature vinegar in parts by weight into a chopping basin, and uniformly stirring;
(6) loading in jars: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; uncovering the jar cover after 10-15 days, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then placing for 20-30 days for eating;
(7) packaging: and (4) sealing and packaging the prepared pickled peppers by using bottles.
2. The method for processing pickled peppers according to claim 1, wherein: the step (2) comprises batching treatment: selecting the Chinese chive roots which grow into main roots and fibrous roots in one year and are visually white, cleaning and airing the Chinese chive roots until the water content is 10%, and then cutting the Chinese chive roots into 5 mm long for later use; cleaning ginger, and airing water for later use; peeling and drying garlic until the water content is 8%, and then smashing the garlic into garlic powder for later use.
3. The method for processing pickled peppers according to claim 2, wherein: the step (3) comprises the following raw material preparation: the raw materials by weight portion are: 80 parts of processed hot pepper, 8 parts of processed leek root, 6 parts of processed ginger, 4 parts of processed garlic powder, 6 parts of sweet wine, 3 parts of edible salt and 2 parts of mature vinegar.
4. The method for processing pickled peppers according to claim 2, wherein: the step (3) comprises the following raw material preparation: the raw materials by weight portion are: 90 parts of processed hot pepper, 9 parts of processed leek root, 7 parts of processed ginger, 5 parts of processed garlic powder, 7 parts of sweet wine, 4 parts of edible salt and 2 parts of mature vinegar.
5. The method for processing pickled peppers according to claim 2, wherein: the step (3) comprises the following raw material preparation: the raw materials by weight portion are: 100 parts of treated hot pepper, 10 parts of treated leek root, 8 parts of treated ginger, 6 parts of treated chopped garlic, 8 parts of sweet wine, 5 parts of edible salt and 3 parts of mature vinegar.
6. The method for processing pickled peppers as claimed in claims 3 to 5, wherein: the step (6) of altering: putting the uniformly stirred mixed materials into a soil jar, filling three-fourth of the materials into the soil jar, packaging the jar opening by using a plastic film, covering the jar cover, and putting salt on the jar edge to be fully paved; and after 15 days, uncovering the jar cover, removing the film, putting the sweet wine in parts by weight into a soil jar, removing one third of salt on the edge of the jar, covering the jar cover, adding cool boiled water on the edge of the jar to seal the soil jar, and then standing for 25 days for eating.
7. The method for processing pickled peppers according to claim 6, wherein: the step (3) comprises the following raw material preparation: the raw materials by weight portion are: 80-100 parts of treated hot pepper, 8-10 parts of treated leek root, 6-8 parts of treated ginger, 4-6 parts of treated garlic powder, 6-8 parts of sweet wine, 3-5 parts of edible salt, 2-3 parts of mature vinegar and 6-8 parts of allium chinense.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112690441A (en) * | 2021-01-26 | 2021-04-23 | 贵阳学院 | Mushroom sour and hot sauce |
| CN113854536A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
| CN113854537A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Shredded meat flavor chili sauce and preparation method thereof |
| CN113854520A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Processing method of soy sauce flavor type pickled pepper |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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Application publication date: 20200211 |