CN1119944C - Pickled hot millet and its preparing process - Google Patents
Pickled hot millet and its preparing process Download PDFInfo
- Publication number
- CN1119944C CN1119944C CN99121106A CN99121106A CN1119944C CN 1119944 C CN1119944 C CN 1119944C CN 99121106 A CN99121106 A CN 99121106A CN 99121106 A CN99121106 A CN 99121106A CN 1119944 C CN1119944 C CN 1119944C
- Authority
- CN
- China
- Prior art keywords
- kilogram
- hot millet
- kilograms
- capsicum frutescens
- fresh
- 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.)
- Expired - Lifetime
Links
- 244000062793 Sorghum vulgare Species 0.000 title claims description 61
- 235000019713 millet Nutrition 0.000 title claims description 61
- 238000000034 method Methods 0.000 title description 7
- 239000000243 solution Substances 0.000 claims abstract description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001110 calcium chloride Substances 0.000 claims abstract description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 8
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 8
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 8
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims description 31
- 235000013409 condiments Nutrition 0.000 claims description 29
- 238000012856 packing Methods 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 229960000583 acetic acid Drugs 0.000 claims description 7
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 229940001584 sodium metabisulfite Drugs 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 8
- 238000011017 operating method Methods 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000001390 capsicum minimum Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Seasonings (AREA)
- Detergent Compositions (AREA)
Abstract
The present invention relates to pickled capsicum frutescens L. and a production method thereof. The production method has the steps that after fresh capsicum frutescens L. is sorted, the base of the capsicum frutescens L. is cut and the capsicum frutescens L. is washed and put in a container; then a seasoning solution is added for pickling the capsicum frutescens L. When every 100 kilograms of fresh capsicum frutescens L. is pickled, the following ingredients need to be added: (1) common salt (counted by baume degree): 70 to 150 kilograms of common salt solution with the baume degree of 20 to 30, (2) 0.01 to 0.2 kilograms of calcium chloride, (3) 1 to 10 kilograms of acetic acid glacial, (4) 0.05 to 1 kilogram of sodium isoascorbate, and (5) 0.1 to 1 kilogram of sodium metabisulfite. The processed capsicum frutescens L. is close to the fresh capsicum frutescens L. in color, and is natural and vivid in shape. The present invention keeps the inherent flavor of the capsicum frutescens L., has the characteristics of good mouth feeling, strong pungent taste, freshness, tenderness, crispness and slight sweet sour taste; the maintenance period can reach 6 to 12 months.
Description
The invention belongs to a kind of infusion food and production method technical field thereof, the i.e. infusion of hot millet and production method in the daily life.
Hot millet is a kind of special product capsicum in Yunnan Province, and meat is tender crisp, and pungent is strong, is top grade in all kinds of capsicums of China, is the main flavouring in Dai Nationality's flavor.The method that in the prior art capsicum is processed into infusion, cure food is a lot, has nothing in common with each other.(application number: the 93112154) method of disclosed a kind of pickled hot pepper, condiment go out finished product after pickling with mixing such as ginger, garlic, soy sauce, salt, liquor, peanut oil, monosodium glutamate, white sugar as Chinese patent; And for example (application number: 94113155) disclose a kind of preserved capsicum and processing method thereof, be condiment with salt, sugar, citric acid, spices and crispness retaining agent to Chinese patent, and process technology adopts infiltration of Chang Gaowen concentration liquid glucose and vacuum air drying technology.These processing methods respectively have characteristics, and the product special flavour that processes is had nothing in common with each other, and the present invention provides a kind of chilli food and processing method on the basis of existing technology, i.e. pickled hot millet and production method.
The object of the present invention is to provide a kind of pickled hot millet food and production method thereof, the hot millet that infusion goes out has color and luster, form is true to nature, keeps the intrinsic fragrance of hot millet, and the strong mouthfeel of pungent is good, and fresh and tender delicious and crisp is little with sour-sweet characteristics.
Realize that technical scheme of the present invention is: pickled hot millet and production method, be through selecting materials, cut handle, cleaning and put into container later with fresh hot millet, add condiment solution, infusion forms, it is characterized in that: the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 1 to 5 kilogram of the monosodium glutamate of 0.1 to 1 kilogram of sodium pyrosulfite of 0.05 to 1 kilogram of sodium isoascorbate of 1 to 10 kilogram in glacial acetic acid of 0.01 to 0.2 kilogram in calcium chloride of 70 to 150 kilograms of salt solutions of salt (calculating with Baume degrees) 20 to 30 Baume degrees 1.
Production technology during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 5 to 20 centimetres in hot millet face, and (4) infusion time is 25 to 60 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
The hot millet that processes according to the method described above, on color and luster, be golden yellow or yellow green or cerise near the intrinsic color and luster of fresh hot millet, on form, do not produce distortion, true to nature naturally, with handle give the good natural flavour mountaineous sensation of people, tool has kept the intrinsic fragrance of hot millet, and good mouthfeel is arranged again, and pungent is strong, fresh and tender delicious and crisp, little with sour-sweet characteristics, in the infusion container, can preserve 12 to 18 months, the packing back shelf-life can reach 6 to 12 months.
Embodiments of the invention are as follows:
Embodiment one: pickled hot millet and production method, with fresh hot millet through select materials, cut, clean and to put into container later, add condiment solution, infusion forms, the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 1 kilogram of the monosodium glutamate of 0.1 kilogram of sodium pyrosulfite of 0.05 kilogram of sodium isoascorbate of 1 kilogram in glacial acetic acid of 0.01 kilogram in calcium chloride of 70 kilograms of salt solutions of salt (calculating with Baume degrees) 20 Baume degrees 1.
Operating procedure during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 5 centimetres in hot millet face, and (4) infusion time is 25 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
Embodiment two: pickled hot millet and production method, with fresh hot millet through select materials, cut, clean and to put into container later, add condiment solution, infusion forms, the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 2 kilograms of the monosodium glutamates of 0.3 kilogram of sodium pyrosulfite of 0.1 kilogram of sodium isoascorbate of 2 kilograms in glacial acetic acid of 0.05 kilogram in calcium chloride of 90 kilograms of salt solutions of salt (calculating with Baume degrees) 22 Baume degrees 1.
Operating procedure during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 8 centimetres in hot millet face, and (4) infusion time is 30 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
Embodiment three: pickled hot millet and production method, with fresh hot millet through select materials, cut, clean and to put into container later, add condiment solution, infusion forms, the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 3 kilograms of the monosodium glutamates of 0.5 kilogram of sodium pyrosulfite of 0.15 kilogram of sodium isoascorbate of 5 kilograms in glacial acetic acid of 0.1 kilogram in calcium chloride of 110 kilograms of salt solutions of salt (calculating with Baume degrees) 24 Baume degrees 1.
Operating procedure during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 10 centimetres in hot millet face, and (4) infusion time is 35 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
Embodiment four: pickled hot millet and production method, with fresh hot millet through select materials, cut, clean and to put into container later, add condiment solution, infusion forms, the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 4 kilograms of the monosodium glutamates of 0.8 kilogram of sodium pyrosulfite of 0.2 kilogram of sodium isoascorbate of 8 kilograms in glacial acetic acid of 0.15 kilogram in calcium chloride of 130 kilograms of salt solutions of salt (calculating with Baume degrees) 26 Baume degrees 1.
Operating procedure during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 15 centimetres in hot millet face, and (4) infusion time is 45 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
Embodiment five: pickled hot millet and production method, with fresh hot millet through select materials, cut, clean and to put into container later, add condiment solution, infusion forms, it is characterized in that: the per 100 kilograms of fresh hot millets of infusion, the condiment solution that needs following proportioning are 2. 3. 4. 5. 6. 5 kilograms of the monosodium glutamates of 1 kilogram of sodium pyrosulfite of 1 kilogram of sodium isoascorbate of 10 kilograms in glacial acetic acid of 0.2 kilogram in calcium chloride of 150 kilograms of salt solutions of salt (calculating with Baume degrees) 30 Baume degrees 1.
Operating procedure during infusion is that the hot millet that it is good that (1) selects fresh quality cuts off long, but will be with handle on the hot millet; (2) want compacting behind the clean container of packing into; (3) various condiment mix in the back adding hot millet, and condiment solution is higher than 20 centimetres in hot millet face, and (4) infusion time is 60 days; (5) carry out vacuum bag packages or bottle packing and become finished product.
Claims (2)
1, a kind of pickled hot millet, be through selecting materials, cut handle, cleaning and put into container later with fresh hot millet, add condiment solution, infusion forms, and it is characterized in that its raw material weight percentage is: 100 kilograms of fresh hot millets, the salt solution 70-150 kilogram of 20 to 30 Baume degrees, 0.01 to 0.2 kilogram in calcium chloride, 1 to 10 kilogram in glacial acetic acid, 0.05 to 1 kilogram of sodium isoascorbate, 0.1 to 1 kilogram of sodium pyrosulfite, 1 to 5 kilogram of monosodium glutamate.
2, the production method of pickled hot millet as claimed in claim 1 is characterized in that technology is:
(1) good hot millet cuts off long to select fresh quality, but will be with handle on the hot millet;
(2) want compacting behind the clean container of packing into;
(3) various condiment mix in the back adding hot millet, and condiment solution is higher than 5 to 20 centimetres in hot millet face;
(4) the infusion time is 25 to 60 days;
(5) carry out vacuum bag packages or bottle packing and become finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121106A CN1119944C (en) | 1999-09-24 | 1999-09-24 | Pickled hot millet and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121106A CN1119944C (en) | 1999-09-24 | 1999-09-24 | Pickled hot millet and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1289559A CN1289559A (en) | 2001-04-04 |
| CN1119944C true CN1119944C (en) | 2003-09-03 |
Family
ID=5281794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99121106A Expired - Lifetime CN1119944C (en) | 1999-09-24 | 1999-09-24 | Pickled hot millet and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1119944C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488155B (en) * | 2011-12-08 | 2012-11-28 | 云南宏斌绿色食品有限公司 | Method for preparing deep fried hot pepper capable of being stored for long term |
| CN103584036B (en) * | 2013-11-27 | 2015-01-07 | 朱家好 | Instantly steeped hot pepper production method by adopting soybean sauce |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN103907863B (en) * | 2014-03-18 | 2016-01-20 | 无为县老兵坛子食品有限公司 | A kind of production technology of hot millet |
| CN104431901A (en) * | 2014-12-01 | 2015-03-25 | 普洱勐野江农业食品开发有限公司 | Pickling method of Indian trumetflower seeds |
| CN110179078B (en) * | 2019-05-17 | 2023-01-03 | 成都新繁食品有限公司 | Method for producing and processing fermentation-free salted packaged fresh capsicum frutescens |
-
1999
- 1999-09-24 CN CN99121106A patent/CN1119944C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1289559A (en) | 2001-04-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: YUNNAN HONGBIN GREEN FOOD CO., LTD. Free format text: FORMER OWNER: REN HONGBING Effective date: 20101117 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 652700 PICKLES FACTORY, SUPPLY AND MARKETING COOPERATIVE, YANGGUANG TOWN, TONGHAI COUNTY, YUNNAN PROVINCE TO: 652600 AGRICULTURAL PRODUCTS EXPORT PROCESSING ZONE, JIANGCHUAN COUNTY, YUNNAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20101117 Address after: 652600 agricultural products export processing zone of Jiangchuan County, Yunnan Province Patentee after: Yunnan Hongbin Green Food Co., Ltd. Address before: 652700 Yunnan Province town of supply and marketing cooperatives pickles factory Patentee before: Ren Hongbing |
|
| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 652600 agricultural products export processing zone, Jiangchuan District, Yunnan, Yuxi Patentee after: YUNNAN HOPEN GREEN FOOD CO., LTD. Address before: 652600 agricultural products export processing zone of Jiangchuan County, Yunnan Province Patentee before: Yunnan Hongbin Green Food Co., Ltd. |
|
| CX01 | Expiry of patent term |
Granted publication date: 20030903 |
|
| CX01 | Expiry of patent term |