CN1481718A - Fresh pickled chilli and method of making and using the same - Google Patents
Fresh pickled chilli and method of making and using the same Download PDFInfo
- Publication number
- CN1481718A CN1481718A CNA031354718A CN03135471A CN1481718A CN 1481718 A CN1481718 A CN 1481718A CN A031354718 A CNA031354718 A CN A031354718A CN 03135471 A CN03135471 A CN 03135471A CN 1481718 A CN1481718 A CN 1481718A
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- pickling pepper
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- capsicum
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Abstract
The pickled fresh chili is produced with red chili as main material, and through washing, drying in the air, prickling with bamboo stick some holes, setting inside pot; frying salt in a wok at 90-110 deg.c for 15-25 min, adding water, sugar and seasoning before boiling for 3-5 min; pouring the mixture of salt, water, sugar and seasoning into the pot; and sealing the pot for 5-7 days to form the pickled fresh chili. The present invention has obvious freshness keeping effect, and the product has no preservative added and is beneficial to health.
Description
Technical field
The present invention relates to a kind of pickling pepper, more particularly, the present invention relates to a kind of fresh chilli of infusion.Simultaneously, the invention still further relates to the preparation method and the application in the diet culinary art thereof of described bright pickling pepper.
Background technology
Pickles are widely known food among the people, and fresh capsicum is through being commonly used to make bright pickling pepper, and still, existing pickles are that existing bubble is now eaten basically, generally are that 2～5 days ripe backs of bubble just must be in time edible.Existing bright pickling pepper also can't be preserved the long period, and the time is long slightly, and the soup juice of pickles just bears some hickies, and then rotten, can not eat.For fear of going bad of bright pickling pepper, prior art is that this has bigger harmfulness to health by chemical preservatives such as interpolation natrium nitrosum or sodium benzoates.Moreover even added chemical preservative, effect is also undesirable, the colour-darkening tarnish of capsicum, and the deliquescing of capsicum meat, capsicum skin and flesh separates, the capsicum shell of only remaining one deck sky, its mouthfeel is had a greatly reduced quality.This is a medium-term and long-term unsolved technical barrier of bright capsicum brew process.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, a kind of bright pickling pepper that does not add any chemical preservative is provided.Simultaneously, the present invention also provides the preparation method and the application thereof of described bright pickling pepper.
Purpose of the present invention is achieved by following technical proposals.
The invention provides a kind of bright pickling pepper, this aquatic foods pickling pepper is prepared by following method: the high-quality fresh chilli with 8～12 weight portions is a raw material, cleans up and dries; On capsicum, stab several apertures with bamboo let, in the tank filling, stand-by; The salt of 1.2～1.6 weight portions is put into frying pan, under 90 ℃～110 ℃, stir-fried 15～25 minutes; The water that adds 8～12 weight portions cleaning then; Add table sugar and flavoring simultaneously, wherein the weight portion of table sugar was 0.1～0.3, and the weight portion of flavoring is 0.01～0.06, with water boil 3～5 minutes, pour into then described be equipped with bright capsicum the jar in and seal, be required bright pickling pepper through 5～7 days.
Described table sugar is selected from a kind of in white sugar or the brown sugar or their mixture.
Described flavoring is selected from a kind of in Chinese prickly ash, anise or the tsaoko or their mixture.
The invention provides a kind of preparation method of bright pickling pepper, this method comprises the step of following order:
(1) the high-quality fresh chilli with 8～12 weight portions is a raw material, cuts off the capsicum handle, cleans up and dries;
(2) on capsicum, stab several apertures with bamboo let, in the tank filling, stand-by;
(3) salt of 1.2～1.6 weight portions is put into frying pan, under 90 ℃～110 ℃, stir-fried 15～25 minutes; The water that adds 8～12 weight portions cleaning then; Add table sugar and flavoring simultaneously, wherein the weight portion of table sugar was 0.1～0.3, and the weight portion of flavoring is 0.01～0.06, with water boil 3～5 minutes;
(4) gains of step (3) are poured into be equipped with bright capsicum the jar in and seal, be required bright pickling pepper through 5～7 days.
Bright pickling pepper of the present invention, the following shelf-life of normal temperature reaches 10～12 months, through further vacuum-packed, for example packs with nontoxic small plastic bag, can become the commodity that enter the supermarket.
Compared with prior art, the present invention has following beneficial effect:
(1) have very significant fresh-keeping effect, do not give birth to hickie, pickling pepper remains shiny red, and especially skin and flesh can not separate, and is crisp, fragrant and pleasant to taste, sour-sweet moderate; Be used to cook dish such as chicken, duck, fish, meat, other tool local flavor.
(2) rational processing method is not added any anticorrisive agent, and natural food is good for health.
(3) effectively prolong the shelf-life, be convenient to preserve and transportation, enlarged range of application.
The specific embodiment
By specific embodiment given below and typical Application Example, can further be well understood to the present invention.But they are not limitation of the invention.
Embodiment 1
The high-quality fresh chilli of getting 10 weight portions is a raw material, cuts off the capsicum handle, cleans up and dries; On capsicum, stab 2 apertures with bamboo let, in the tank filling, stand-by; The salt of 1.4 weight portions is put into frying pan, under 100 ℃, stir-fried 20 minutes; The water that adds 10 weight portions cleaning then; Add brown sugar, Chinese prickly ash, anise and tsaoko simultaneously, wherein, the weight portion of brown sugar was 0.2, and the Chinese prickly ash weight portion is 0.02, and anise is 0.01, and tsaoko is 0.01, with water boil 5 minutes; Then gains are poured into be equipped with bright capsicum the jar in and seal, be required bright pickling pepper through 5 days.
The bright pickling pepper that makes, normal temperature was preserved 10 months down, and through the check of Yunnan Province's Yuxi product quality supervision and testing institute, assay is as shown in table 1 again.
Table 1. product quality inspection report
| Project | Assay | Remarks |
| Color and outward appearance | Shiny red, free from admixture, free from extraneous odour | Qualified |
| Moisture content (%) | ??83.5 | Qualified |
| Salt (%) | ??5.70 | Qualified |
| Total acid | ??0.64 | Qualified |
Embodiment 2
Except adding table sugar is the white sugar, and flavoring is 0.05 Chinese prickly ash, and other process is with embodiment 1.
Embodiment 3
Repeat embodiment 1, following difference is arranged: the high-quality fresh chilli with 12 weight portions is a raw material, and the salt of 1.6 weight portions is put into frying pan, stir-fries under 110 ℃ 25 minutes; The water that adds 8 weight portions cleaning then; The weight portion of brown sugar is 0.3, and boiling time is 3 minutes.
Embodiment 4
Repeat embodiment 1, following difference is arranged: the high-quality fresh chilli with 8 weight portions is a raw material, and the salt of 1.2 weight portions is put into frying pan, stir-fries under 110 ℃ 15 minutes; The water that adds 12 weight portions cleaning then; The weight portion of brown sugar is 0.1.
Application Example 1
The bright pickling pepper that the present invention is made is used for cooking bubble green pepper stir-fry meat, adds the bright pickling peppers of 50 grams in 1 kilogram of sliced meat, and the dish color, smell and taste are all good, and tasty and refreshing appetizing, improve a poor appetite.
Application Example 2
The bright pickling pepper that the present invention is made is used to cook carp, adds the bright pickling pepper of 60 grams in 1 kilogram of fish, can obviously improve the bright fragrant quality and the color and luster of the flesh of fish.
Application Example 3
The bright pickling pepper that the present invention is made is used for the seasoning matter of noodles or rice noodles, adds the bright pickling peppers of 15 grams, sweet and sour taste, aromatic flavour at 1 kilogram of raw material.
Claims (6)
1. bright pickling pepper, this aquatic foods pickling pepper is prepared by following method: the high-quality fresh chilli with 8～12 weight portions is a raw material, cleans up and dries; On capsicum, stab several apertures with bamboo let, in the tank filling, stand-by; The salt of 1.2～1.6 weight portions is put into frying pan, under 90 ℃～110 ℃, stir-fried 15～25 minutes; The water that adds 8～12 weight portions cleaning then; Add table sugar and flavoring simultaneously, wherein the weight portion of table sugar was 0.1～0.3, and the weight portion of flavoring is 0.01～0.06, with water boil 3～5 minutes, pour into then described be equipped with bright capsicum the jar in and seal, be required bright pickling pepper through 5～7 days.
2. bright pickling pepper according to claim 1, wherein said table sugar are selected from a kind of in white sugar or the brown sugar or their mixture.
3. bright pickling pepper according to claim 1, wherein said flavoring are selected from a kind of in Chinese prickly ash, anise or the tsaoko or their mixture.
4. the preparation method of a bright pickling pepper, this method comprises the step of following order:
(1) the high-quality fresh chilli with 8～12 weight portions is a raw material, cuts off the capsicum handle, cleans up and dries;
(2) on capsicum, stab several apertures with bamboo let, in the tank filling, stand-by;
(3) salt of 1.2～1.6 weight portions is put into frying pan, under 90 ℃～110 ℃, stir-fried 15～25 minutes; The water that adds 8～12 weight portions cleaning then; Add table sugar and flavoring simultaneously, wherein the weight portion of table sugar was 0.1～0.3, and the weight portion of flavoring is 0.01～0.06, with water boil 3～5 minutes;
(4) gains of step (3) are poured into be equipped with bright capsicum the jar in and seal, be required bright pickling pepper through 5～7 days.
5. the preparation method of bright pickling pepper according to claim 4 further comprises the commodity of dressing up the supermarket through vacuum packet.
6. the application of the described bright pickling pepper of claim 1 in cooking food processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031354718A CN1219457C (en) | 2003-07-22 | 2003-07-22 | Fresh pickled chilli and method of making and using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031354718A CN1219457C (en) | 2003-07-22 | 2003-07-22 | Fresh pickled chilli and method of making and using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1481718A true CN1481718A (en) | 2004-03-17 |
| CN1219457C CN1219457C (en) | 2005-09-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031354718A Expired - Fee Related CN1219457C (en) | 2003-07-22 | 2003-07-22 | Fresh pickled chilli and method of making and using the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1219457C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138407B (en) * | 2007-10-25 | 2010-11-10 | 聂鸿 | Fresh chilli food product and preparing method thereof |
| CN102488155A (en) * | 2011-12-08 | 2012-06-13 | 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 |
| CN102551007A (en) * | 2012-01-10 | 2012-07-11 | 蒋华 | Pickled pepper processing technique |
| CN105265905A (en) * | 2014-07-14 | 2016-01-27 | 天津市长今食品有限公司 | Pepper pickling method and salted peppers |
| CN105918945A (en) * | 2016-04-25 | 2016-09-07 | 长沙思麦食品开发有限公司 | Instant flavored chili peppers and preparation method thereof |
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106722550A (en) * | 2016-12-07 | 2017-05-31 | 湖南生物机电职业技术学院 | A kind of preparation method for steeping sauerkraut |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN107509992A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of preparation method of sandwich instant capsicum |
| CN107568667A (en) * | 2017-10-20 | 2018-01-12 | 成都市盈宇食品有限公司 | A kind of brewed hot red pepper of pocket type and preparation method thereof |
| CN108567124A (en) * | 2018-04-26 | 2018-09-25 | 贵州统之源食品有限公司 | A kind of bubble green pepper and preparation method thereof |
-
2003
- 2003-07-22 CN CNB031354718A patent/CN1219457C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138407B (en) * | 2007-10-25 | 2010-11-10 | 聂鸿 | Fresh chilli food product and preparing method thereof |
| CN102488155A (en) * | 2011-12-08 | 2012-06-13 | 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 |
| 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 |
| CN102551007A (en) * | 2012-01-10 | 2012-07-11 | 蒋华 | Pickled pepper processing technique |
| CN105265905A (en) * | 2014-07-14 | 2016-01-27 | 天津市长今食品有限公司 | Pepper pickling method and salted peppers |
| CN105918945A (en) * | 2016-04-25 | 2016-09-07 | 长沙思麦食品开发有限公司 | Instant flavored chili peppers and preparation method thereof |
| CN107509992A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of preparation method of sandwich instant capsicum |
| CN106036667A (en) * | 2016-06-24 | 2016-10-26 | 贵州务川东升生态农业开发有限公司 | Pickled peppers and making method thereof |
| CN106072385A (en) * | 2016-08-02 | 2016-11-09 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Fructus Capsici |
| CN106722550A (en) * | 2016-12-07 | 2017-05-31 | 湖南生物机电职业技术学院 | A kind of preparation method for steeping sauerkraut |
| CN107440073A (en) * | 2017-08-29 | 2017-12-08 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN107440073B (en) * | 2017-08-29 | 2018-09-21 | 云南龙云大有实业有限公司 | The processing method of thick chilli sauce |
| CN107568667A (en) * | 2017-10-20 | 2018-01-12 | 成都市盈宇食品有限公司 | A kind of brewed hot red pepper of pocket type and preparation method thereof |
| CN108567124A (en) * | 2018-04-26 | 2018-09-25 | 贵州统之源食品有限公司 | A kind of bubble green pepper and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1219457C (en) | 2005-09-21 |
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| 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 | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050921 |