Method for producing yellow pickled capsicums

A production method and a technique for making chili peppers, which are applied in the fields of food preparation, food science, application, etc.

Inactive Publication Date: 2011-01-12
贵州遵义贵山红食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Most of the existing traditionally processed pickled peppers use artificially synthesized chemical additives, mainly artificial chemically synthesized pigments, which can easily exceed the dosage standard, and long-term consumption will have adverse effects on the human body , for the yellow or red pickled peppers produced by this present method, not only bright in color, good flavor, excellent quality, but also a shelf life of up to 2-3 years

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] (1) Cleaning of raw materials: select ripe and fresh fruits of white tree pepper, cut off the stalk of pepper, wash and drain for later use.

[0018] (2) Preparation of soaking solution: drinking mountain spring water or food-grade filtered water, according to the ratio of main ingredients 1:1, drinking water 100kg, salt 15kg, acetic acid 4kg, fresh yellow gardenia 3kg, star anise 1kg, sodium benzoate 1.5kg , 2 kg of sorbic acid; wrap fresh yellow gardenia with gauze and soak in the soaking solution; wrap grass fruit and star anise with gauze, and soak in the soaking solution.

[0019] Proportionally put the pepper raw materials and soaking liquid into a large pool for soaking. The soaking time is 2 to 3 months. After the peppers are taken out of the pool, they are steam-sterilized and bottled in a container. After bottling, soak with the same ingredients as above Liquid, then add 1.5% sodium benzoate and 2% sorbic acid in the total amount of the dosing solution as pres...

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Abstract

The invention provides a method for producing yellow pickled capsicums. The yellow pickled capsicums are mainly prepared from the following raw materials by weight: 100kg of fresh capsicum fruits from white trees, 100kg of spring water, 15kg of salt, 3-5kg of acetic acid, 1.5-3 of sodium benzoate, 2-4kg of sorbic acid, 2-3kg of fresh yellow gardenia fruits, 3-10kg of fructus tsaoko and 1kg of anise. The yellow pickled capsicums are golden yellow, have better flavors, moderate acid and alkali and good taste and are crisp, up to the national standard of quality and sanitation indexes and favored by the consumers.

Description

technical field [0001] The invention relates to the brewing technology of vegetables and fruits in food processing, in particular to a preparation method of yellow pickled peppers. Background technique [0002] Most of the existing traditionally processed pickled peppers use artificially synthesized chemical additives, mainly artificial chemically synthesized pigments, which can easily exceed the dosage standard, and long-term consumption will have adverse effects on the human body , for the yellow or red pickled peppers produced by this present method, not only bright in color, good flavor, good quality, but also a shelf life of up to 2-3 years. Contents of the invention [0003] The purpose of this invention is to provide a kind of processing method of making yellow pickled pepper, and it mainly is the proportioning of raw material, cooperates as follows by weight kilogram ratio: [0004] White tree fresh pepper fruit 100 [0005] Mountain spring water 100 [0006] Sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23L19/20
Inventor 吴华友
Owner 贵州遵义贵山红食品厂
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