CN110946268A - Chili pickling method - Google Patents
Chili pickling method Download PDFInfo
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- CN110946268A CN110946268A CN201910937830.XA CN201910937830A CN110946268A CN 110946268 A CN110946268 A CN 110946268A CN 201910937830 A CN201910937830 A CN 201910937830A CN 110946268 A CN110946268 A CN 110946268A
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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 provides a method for pickling hot peppers. In the pickling method, the aloe juice, the vitamin C tablets and the citric acid can effectively block the synthesis of the nitrosamine, prevent the capsicum from mildewing and reduce rancidity and peculiar smell, so that the method provided by the application can effectively reduce the generation of the nitrosamine and further greatly reduce the harm to the human health. The fructus Lycii powder has effects of nourishing liver, replenishing vital essence and improving eyesight, so that in the course of pickling fructus Capsici, the nutritional ingredients in fructus Lycii powder can enter into fructus Capsici, and the nutritional ingredients of pickled fructus Capsici are improved. The white spirit can sterilize the peppers and the pickling liquid, so that the peppers are not rotten in the pickling process, and the storage time of the pickled peppers is prolonged.
Description
Technical Field
The invention relates to the technical field of pickling, in particular to a method for pickling hot peppers.
Background
The Capsici fructus is annual or perennial plant of Capsicum of Solanaceae. The chili is rich in carbohydrate, crude fiber, vitamins and other minerals, can promote gastric secretion, has the functions of increasing appetite, promoting blood circulation, dispelling cold and warming stomach, and is popular with people.
The hot pepper can be eaten by a plurality of methods, such as frying, mixing, pickling to obtain pickles or processing to obtain seasonings and the like. In the process of pickling peppers into pickles, generally, washed peppers are mixed with a soaking solution prepared from salt and the like, and the pickled peppers are formed after soaking for a certain period of time. The impurities contained in the salt, such as nitrite, nitrate, etc., are easy to generate harmful substances such as ammonium nitrite, etc., which affect the health of human body. In addition, the pepper prepared by the existing method has the problems of poor taste, sourness, short shelf life and the like, and the shelf life of the pickled pepper can be prolonged by adding edible additives. However, the use of the edible additive is easy to cause harm to human bodies and cannot be eaten for a long time.
Disclosure of Invention
The invention provides a method for pickling hot peppers, which aims to solve the problem that hot peppers pickled by the existing pickling method are easy to harm human health.
The invention provides a method for pickling hot peppers, which specifically comprises the following steps:
s01: selecting and cleaning pepper and lotus leaves; and heating the lotus leaves by high-temperature steam, and airing for later use.
Before the pepper and the lotus leaves enter production, quality inspectors detect the preparation raw materials of the pepper, the lotus leaves and the pickling liquid in modes of sensory, physicochemical properties, microbial item detection and the like. Qualified products can enter production or warehouse storage. When the materials are put in storage, the physicochemical properties, the microbial item detection data and the like of the materials in each batch are marked, so that the modification and adjustment of corresponding parameters in the later pickling process are facilitated.
Selecting fresh hot peppers which are free of plant diseases and insect pests and qualified in detection of physical and chemical properties and microorganism projects. Meanwhile, the lotus leaves which are large in leaves, free of wormholes, fresh, qualified in physical and chemical properties and microbiological project detection are selected. Cleaning the selected hot pepper and lotus leaves. And sterilizing the cleaned lotus leaves by a high-temperature steam heating mode, and airing the sterilized lotus leaves for later use.
S02: blanching and washing the Capsici fructus for 2-3min, and air drying.
And (3) putting the cleaned hot pepper into water with the temperature of 90-100 ℃ for high-temperature blanching for 2-3 min. The original color of the pepper can be kept to the maximum extent through high-temperature blanching in a short time, so that the color of the pickled pepper is not dark, and the appetite of people is enhanced. Preferably, the blanching temperature of the pepper is 95 ℃ and the blanching time is 2 min. The blanched hot pepper is dried naturally or heated to be dried until the surface is free of moisture.
S03: and (3) mixing the dried hot pepper with salt according to the weight ratio of (50-60): (2-4) mixing, and primarily pickling for 36-48 h; in the primary pickling process, turning over every 3-4 h.
Mixing the dried hot pepper with salt according to the weight ratio of (50-60): (2-4) mixing, and primarily pickling for 36-48 h. In the primary pickling process of the pepper and the salt, the pepper is turned over every 3-4 hours, so that the pepper and the salt can be fully contacted. Because the pepper also has sufficient water, the pepper generates dehydration reaction under the action of the salt, thereby removing the excessive water in the pepper and playing a role of sterilization at the same time.
Preferably, in the preliminary pickling process, the dried peppers are mixed with salt in such a manner that one layer of pepper is one layer of salt, the upper layer of salt is more, and the lower layer of salt is less. Therefore, in the primary pickling and turning processes, the salt can better enter the inside of the hot pepper, and then the water in the hot pepper is soaked out.
S04: draining the primarily pickled peppers for later use.
S05: drying the cleaned container, wiping with Chinese liquor, and drying; and spreading the lotus leaves on the bottom and the side wall of the dried container.
And cleaning a container for pickling the peppers. After drying, the inside of the container is wiped by white spirit so as to achieve the purpose of sterilizing the inside of the container. And after the container cleaned with the white spirit is dried, the lotus leaves are laid at the bottom and on the side wall of the container.
S06: spreading the drained peppers on the lotus leaves, pouring the pickling liquid into the container, and sealing and pickling for 15-20 days to obtain pickled peppers.
Spreading the drained pepper on lotus leaves, pouring the pickling liquid into a container, and carrying out sealed pickling for 15-20 days to obtain pickled pepper. In the process of pickling the peppers in the container, the faint scent in the lotus leaves can enter the peppers, so that the peppers are accompanied by the faint scent of the lotus leaves, and the appetite of people can be enhanced. In addition, the weight ratio of the pepper to the pickling liquid in the application is 1: (3-5), preferably, the weight ratio of the pepper to the pickling solution is 1: and 4, preparing. At this time, the salting liquid can completely soak the peppers.
In the application, the preparation components of the pickling liquid comprise, by weight, 30-50 parts of salt, 5-10 parts of sugar, 20-30 parts of soy sauce, 2-8 parts of garlic, 3-10 parts of anise, 2-8 parts of bay leaves, 3-10 parts of ginger, 2-8 parts of zanthoxylum oil, 1-3 parts of sesame oil, 3-6 parts of white spirit, 7-15 parts of medlar powder, 1-3 parts of citric acid, 2-4 parts of aloe juice, 3-5 vitamin C tablets and 50-100 parts of water. The aloe juice and the vitamin C sheet can effectively block the synthesis of the nitrosamine, prevent the capsicum from mildewing and reduce rancidity and peculiar smell, so that the method provided by the application can effectively reduce the generation of the nitrosamine and further greatly reduce the harm to the human health. In addition, citric acid can also block the combination of nitroso and secondary amine, prevent the generation of ammonium nitrite, thereby further reducing the harm to human health. The fructus Lycii powder has effects of nourishing liver, replenishing vital essence and improving eyesight, so that in the course of pickling fructus Capsici, the nutritional ingredients in fructus Lycii powder can enter into fructus Capsici, and the nutritional ingredients of pickled fructus Capsici are improved. The white spirit can sterilize the peppers and the pickling liquid, so that the peppers are not rotten in the pickling process, and the storage time of the pickled peppers is prolonged.
Preferably, the preparation components of the pickling liquid comprise, by weight, 45 parts of salt, 8 parts of sugar, 26 parts of soy sauce, 7 parts of garlic, 5 parts of anise, 6 parts of bay leaves, 7 parts of ginger, 8 parts of zanthoxylum oil, 2 parts of sesame oil, 3 parts of sesame oil, 5 parts of white spirit, 12 parts of medlar powder, 3 parts of citric acid, 4 parts of aloe juice, 4 vitamin C tablets and 60 parts of water.
The preparation process of the pickling liquid comprises the following steps: mixing oleum Zanthoxyli Bungeani, oleum Sesami and oleum Sesami, and heating. Heating, and parching salt, sugar, soy sauce, Bulbus Allii, rhizoma Zingiberis recens, fructus Lycii powder, citric acid and Aloe juice. Parching to viscous, adding water, fructus Anisi Stellati, folium Neocinnamomi Delavayi, Chinese liquor and vitamin C tablet, boiling with strong fire, and decocting with slow fire for 1-3 hr. And after the cooking is finished, cooling for later use.
The technical scheme provided by the embodiment of the invention can have the following beneficial effects:
the invention provides a method for pickling hot peppers, which comprises the following steps: selecting and cleaning pepper and lotus leaves; heating the lotus leaves by high-temperature steam, and airing for later use; blanching and washing the hot pepper for 2-3min, and air drying; and (3) mixing the dried hot pepper with salt according to the weight ratio of (50-60): (2-4) mixing, and primarily pickling for 36-48 h; in the primary pickling process, turning over once every 3-4 h; draining the primarily pickled peppers for later use; drying the cleaned container, wiping with Chinese liquor, and drying; spreading the lotus leaves on the bottom and the side wall of the dried container; spreading the drained peppers on the lotus leaves, pouring the pickling liquid into the container, and sealing and pickling for 15-20 days to obtain pickled peppers. In the pickling method provided by the application, the aloe juice and the vitamin C sheet can effectively block the synthesis of the nitrosamine, prevent the pepper from mildewing and reduce rancidity and peculiar smell, so that the method provided by the application can effectively reduce the generation of the nitrosamine and further greatly reduce the harm to the human health. In addition, citric acid can also block the combination of nitroso and secondary amine, prevent the generation of ammonium nitrite, thereby further reducing the harm to human health. The fructus Lycii powder has effects of nourishing liver, replenishing vital essence and improving eyesight, so that in the course of pickling fructus Capsici, the nutritional ingredients in fructus Lycii powder can enter into fructus Capsici, and the nutritional ingredients of pickled fructus Capsici are improved. The white spirit can sterilize the peppers and the pickling liquid, so that the peppers are not rotten in the pickling process, and the storage time of the pickled peppers is prolonged.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Detailed Description
Example 1
The embodiment of the application provides a method for pickling hot peppers, which comprises the following steps:
s101: selecting fresh hot peppers which are free of plant diseases and insect pests and qualified in detection of physical and chemical properties and microorganism projects. Meanwhile, the lotus leaves which are large in leaves, free of wormholes, fresh, qualified in physical and chemical properties and microbiological project detection are selected. Cleaning the selected hot pepper and lotus leaves. And sterilizing the cleaned lotus leaves by a high-temperature steam heating mode, and airing the sterilized lotus leaves for later use.
S102: blanching the cleaned Capsici fructus at a blanching temperature of 95 deg.C for 2 min. And (5) after the hot pepper is blanched, drying.
S103: and (3) mixing the dried hot pepper with salt according to the weight ratio of 55: 3.5, mixing and primarily pickling for 48 hours. When the pepper is mixed with the salt, the pepper is mixed in a way that the salt is layered on the pepper, the salt is more on the upper layer, and the salt is less on the lower layer. In the primary pickling process, turning over every 4 h.
S104: draining the primarily pickled peppers for later use.
S105: and (5) drying the cleaned container, wiping the container with white spirit, and drying the container. Spreading the lotus leaves on the bottom and the side wall of the dried container.
S106: spreading the drained pepper on lotus leaves, pouring the pickling liquid into a container, and carrying out sealed pickling for 20 days to obtain pickled pepper. Wherein, the weight ratio of the pepper to the pickling liquid is 1: and 4, preparing. The preparation components of the pickling liquid comprise, by weight, 45 parts of salt, 8 parts of sugar, 26 parts of soy sauce, 7 parts of garlic, 5 parts of anise, 6 parts of bay leaves, 7 parts of ginger, 8 parts of zanthoxylum oil, 2 parts of sesame oil, 3 parts of sesame oil, 5 parts of white spirit, 12 parts of medlar powder, 3 parts of citric acid, 4 parts of aloe juice, 4 pieces of vitamin C and 60 parts of water.
Example 2
The embodiment of the application provides a method for pickling hot peppers, which comprises the following steps:
s201: selecting fresh hot peppers which are free of plant diseases and insect pests and qualified in detection of physical and chemical properties and microorganism projects. Meanwhile, the lotus leaves which are large in leaves, free of wormholes, fresh, qualified in physical and chemical properties and microbiological project detection are selected. Cleaning the selected hot pepper and lotus leaves. And sterilizing the cleaned lotus leaves by a high-temperature steam heating mode, and airing the sterilized lotus leaves for later use.
S202: blanching the cleaned Capsici fructus at 90 deg.C for 3 min. And (5) after the hot pepper is blanched, drying.
S203: mixing the dried hot pepper with salt according to a weight ratio of 50: 2, mixing and primarily pickling for 36 hours. When the pepper is mixed with the salt, the pepper is mixed in a way that the salt is layered on the pepper, the salt is more on the upper layer, and the salt is less on the lower layer. In the primary pickling process, turning over every 3 h.
S204: draining the primarily pickled peppers for later use.
S205: and (5) drying the cleaned container, wiping the container with white spirit, and drying the container. Spreading the lotus leaves on the bottom and the side wall of the dried container.
S206: spreading the drained pepper on lotus leaves, pouring the pickling liquid into a container, and carrying out sealed pickling for 15 days to obtain pickled pepper. Wherein, the weight ratio of the pepper to the pickling liquid is 1: 3, preparation. The preparation components of the pickling liquid comprise, by weight, 30 parts of salt, 5 parts of sugar, 20 parts of soy sauce, 2 parts of garlic, 3 parts of anise, 2 parts of bay leaves, 3 parts of ginger, 2 parts of zanthoxylum oil, 1 part of sesame oil, 3 parts of white spirit, 7 parts of medlar powder, 1 part of citric acid, 2 parts of aloe juice, 3 pieces of vitamin C and 50 parts of water.
Example 3
The embodiment of the application provides a method for pickling hot peppers, which comprises the following steps:
s301: selecting fresh hot peppers which are free of plant diseases and insect pests and qualified in detection of physical and chemical properties and microorganism projects. Meanwhile, the lotus leaves which are large in leaves, free of wormholes, fresh, qualified in physical and chemical properties and microbiological project detection are selected. Cleaning the selected hot pepper and lotus leaves. And sterilizing the cleaned lotus leaves by a high-temperature steam heating mode, and airing the sterilized lotus leaves for later use.
S302: blanching the cleaned Capsici fructus at blanching temperature of 100 deg.C for 2 min. And (5) after the hot pepper is blanched, drying.
S303: mixing the dried hot pepper with salt according to a weight ratio of 60: 4, mixing and primarily pickling for 48 hours. When the pepper is mixed with the salt, the pepper is mixed in a way that the salt is layered on the pepper, the salt is more on the upper layer, and the salt is less on the lower layer. In the primary pickling process, turning over every 4 h.
S304: draining the primarily pickled peppers for later use.
S305: and (5) drying the cleaned container, wiping the container with white spirit, and drying the container. Spreading the lotus leaves on the bottom and the side wall of the dried container.
S306: spreading the drained pepper on lotus leaves, pouring the pickling liquid into a container, and carrying out sealed pickling for 18 days to obtain pickled pepper. Wherein, the weight ratio of the pepper to the pickling liquid is 1: and 5, preparing. The preparation components of the pickling liquid comprise, by weight, 50 parts of salt, 10 parts of sugar, 30 parts of soy sauce, 8 parts of garlic, 10 parts of anise, 8 parts of bay leaves, 10 parts of ginger, 8 parts of zanthoxylum oil, 3 parts of sesame oil, 6 parts of white spirit, 15 parts of medlar powder, 3 parts of citric acid, 4 parts of aloe juice, 5 pieces of vitamin C and 100 parts of water.
Example 4
The embodiment of the application provides a method for pickling hot peppers, which comprises the following steps:
s401: selecting fresh hot peppers which are free of plant diseases and insect pests and qualified in detection of physical and chemical properties and microorganism projects. Meanwhile, the lotus leaves which are large in leaves, free of wormholes, fresh, qualified in physical and chemical properties and microbiological project detection are selected. Cleaning the selected hot pepper and lotus leaves. And sterilizing the cleaned lotus leaves by a high-temperature steam heating mode, and airing the sterilized lotus leaves for later use.
S402: blanching the cleaned Capsici fructus at 98 deg.C for 2 min. And (5) after the hot pepper is blanched, drying.
S403: mixing the dried hot pepper with salt according to a weight ratio of 56: 3, mixing and primarily pickling for 40 hours. When the pepper is mixed with the salt, the pepper is mixed in a way that the salt is layered on the pepper, the salt is more on the upper layer, and the salt is less on the lower layer. In the primary pickling process, turning over every 3.5 hours.
S404: draining the primarily pickled peppers for later use.
S405: and (5) drying the cleaned container, wiping the container with white spirit, and drying the container. Spreading the lotus leaves on the bottom and the side wall of the dried container.
S406: spreading the drained pepper on lotus leaves, pouring the pickling liquid into a container, and carrying out sealed pickling for 20 days to obtain pickled pepper. Wherein, the weight ratio of the pepper to the pickling liquid is 1: and 4, preparing. The preparation components of the pickling liquid comprise, by weight, 40 parts of salt, 8 parts of sugar, 26 parts of soy sauce, 7 parts of garlic, 5 parts of anise, 4 parts of bay leaves, 9 parts of ginger, 7 parts of zanthoxylum oil, 3 parts of sesame oil, 5 parts of white spirit, 11 parts of medlar powder, 2 parts of citric acid, 3 parts of aloe juice, 4 vitamin C tablets and 80 parts of water.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It is to be understood that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. The present invention is not limited to the precise arrangements that have been described above, and various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (8)
1. A method for pickling peppers is characterized by comprising the following steps:
selecting and cleaning pepper and lotus leaves; heating the lotus leaves by high-temperature steam, and airing for later use;
blanching and washing the hot pepper for 2-3min, and air drying;
and (3) mixing the dried hot pepper with salt according to the weight ratio of (50-60): (2-4) mixing, and primarily pickling for 36-48 h; in the primary pickling process, turning over once every 3-4 h;
draining the primarily pickled peppers for later use;
drying the cleaned container, wiping with Chinese liquor, and drying; spreading the lotus leaves on the bottom and the side wall of the dried container;
spreading the drained peppers on the lotus leaves, pouring the pickling liquid into the container, and sealing and pickling for 15-20 days to obtain pickled peppers.
2. The pickling method according to claim 1, wherein the blanching temperature is 90-100 ℃.
3. The pickling method according to claim 2, wherein the blanching temperature is 95 ℃ and the blanching time is 2 min.
4. The pickling method of claim 1, wherein the weight ratio of the pepper to the pickling solution is 1: (3-5).
5. The pickling method of claim 4, wherein the weight ratio of the pepper to the pickling solution is 1: 4.
6. the pickling method according to claim 1, wherein the preparation ingredients of the pickling liquid comprise, by weight, 30-50 parts of salt, 5-10 parts of sugar, 20-30 parts of soy sauce, 2-8 parts of garlic, 3-10 parts of anise, 2-8 parts of bay leaves, 3-10 parts of ginger, 2-8 parts of zanthoxylum oil, 1-3 parts of sesame oil, 3-6 parts of white spirit, 7-15 parts of medlar powder, 1-3 parts of citric acid, 2-4 parts of aloe juice, 3-5 parts of vitamin C tablets and 50-100 parts of water.
7. The pickling method according to claim 6, wherein the preparation ingredients of the pickling liquid comprise, by weight, 45 parts of salt, 8 parts of sugar, 26 parts of soy sauce, 7 parts of garlic, 5 parts of anise, 6 parts of bay leaves, 7 parts of ginger, 8 parts of zanthoxylum oil, 2 parts of sesame oil, 3 parts of sesame oil, 5 parts of white spirit, 12 parts of medlar powder, 3 parts of citric acid, 4 parts of aloe juice, 4 pieces of vitamin C and 60 parts of water.
8. The pickling method as claimed in claim 1, wherein in the preliminary pickling process, the dried peppers are mixed with the salt in such a manner that the salt is present in one layer, and the salt is present in an upper layer and the salt is present in a lower layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910937830.XA CN110946268A (en) | 2019-09-30 | 2019-09-30 | Chili pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910937830.XA CN110946268A (en) | 2019-09-30 | 2019-09-30 | Chili pickling method |
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| CN110946268A true CN110946268A (en) | 2020-04-03 |
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| CN201910937830.XA Withdrawn CN110946268A (en) | 2019-09-30 | 2019-09-30 | Chili pickling method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586957A (en) * | 2022-03-11 | 2022-06-07 | 安乡县农利农产品加工有限公司 | Appetizing pepper processing technology |
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2019
- 2019-09-30 CN CN201910937830.XA patent/CN110946268A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586957A (en) * | 2022-03-11 | 2022-06-07 | 安乡县农利农产品加工有限公司 | Appetizing pepper processing technology |
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Application publication date: 20200403 |