Method for pickling pepper

A technology for chili and pickling liquid, applied in the field of chili pickling, which can solve the problems of turning brown or black, increasing costs, etc.

Inactive Publication Date: 2011-04-20
永州市岚山天然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For green peppers, only the method of pickling and preservation can be used. The existing method of pickling peppers is to mix the peppers with salt and then seal them for pickling. A large part of the color of the peppers pickled by this method will become Brown or black, according to the production data of our company, the proportion of this part of brown or black pepper is more than 30%, and the loss after selection will reach about 40%, which increases the cost of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for pickling capsicum, comprising the following steps:

[0015] a. Preparation of marinade:

[0016] Mix 500 kg of cold boiled water, 125 kg of table salt, 1.9 kg of citric acid, 1.9 kg of sodium metabisulfite, and 0.18 kg of turmeric, then fully stir and dissolve;

[0017] b. Use a plastic vat with a volume of 1000 liters, fill it with 400 kg of cleaned fresh peppers, fill it up to 20-30 cm from the upper edge of the container, and sprinkle a layer of salt on the peppers;

[0018] c. Pour the prepared pickling liquid into the pickling container, with the liquid level being 10-15 cm higher than the upper surface of the pepper layer;

[0019] d. Cover the pepper with a woven bag, press it tightly with heavy objects such as stones, and then cover the pickling container with a transparent plastic cloth;

[0020] e. Check the pickling container every day, and add pickling liquid in time to keep the level of the pickling liquid 10-15 cm higher than the pepper laye...

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PUM

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Abstract

The invention discloses a method for pickling pepper. The method comprises the following steps: preparing firstly pickling liquid by mixing 400kg of cold boiled water, 100kg of salt, 1.5kg of citric acid, 1.5kg of sodium sulfite and 0.15kg of turmeric and fully stirring to dissolve; mixing secondly pepper with the pickling liquid to pickle for about 30 days; and subpackaging the obtained pepper and then selling the product in the market. The pH value of the pickled pepper is about 4, the acidity is proper; when discharged, the pickled pepper is full of delicate fragrance; 85% of pepper is bright yellow, which is very bright-colored and beautiful; and the colour and lustre of the appearance are attractive. The method for pickling pepper is suitable for the pepper processing factory or family.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling peppers. Background technique [0002] Capsicum is a kind of seasoning food that people like, especially for southerners such as Hunan and Sichuan, capsicum is an indispensable food for three meals. Due to the seasonality of pepper production, the time for fresh peppers to be on the market is limited. Although greenhouses are now used to grow peppers, the production of large quantities of peppers is still based on seasonal production. Therefore, in addition to making chili powder after drying, another way to preserve chili is to pickle and preserve chili. For green peppers, only the method of pickling and preservation can be used. The existing method of pickling peppers is to mix the peppers with salt and then seal them for pickling. A large part of the color of the peppers pickled by this method will become Brown or black, according to the production data o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 刘波
Owner 永州市岚山天然食品有限公司
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