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Chilli salting technique

A chili and process technology, which is applied to the field of chili brewing technology, can solve the problems of affecting the edible effect, easy to turn black, dangerous and unsafe, etc., and achieves the effects of ensuring edible taste, being beneficial to preservation, and avoiding damage to chili peppers.

Inactive Publication Date: 2013-07-24
罗琼兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the current preparation process is bottled, it is prone to fermentation, and it is easy to swell the bottle, which is dangerous and unsafe, and the temperature is high, and the small birds are easy to turn black, which affects the edible effect; at the same time, it is not conducive to preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The brewing process of Xiaoque spicy, adopt the following steps:

[0015] A. Picking and cleaning: After picking, the pickled peppers are packed in ventilated boxes for bubble cleaning; the bubble cleaning is to use air pipes to generate air bubbles in the pool for cleaning. In this way, the air bubbles cause the water to tumble to realize cleaning, avoiding the damage of the lavender during cleaning, and the lavender as a whole is more complete.

[0016] B. Disinfection and fermentation: put the above-mentioned quesadilla into 5% salt water for disinfection for 1.5 hours; during this process, the vesicles will basically not absorb salt water. After disinfection, place it at a temperature of 19°C and soak it in 15% salt water Fermentation for 3 months.

[0017] C. Washing empty water: wash 5 times with water 0.5 times the weight of Xiaoquela, until the washing water is clear, after washing, empty water to remove the water on the surface of Xiaoquela;

[0018] D. Ratio...

Embodiment 2

[0022] The brewing process of Xiaoque spicy, adopt the following steps:

[0023] A. Picking and cleaning: After picking, the peppers packed in ventilated boxes are cleaned by air bubbles; the air bubbles are cleaned by using air pipes to generate air bubbles in the pool. In this way, the air bubbles cause the water to tumble to realize cleaning, avoiding the damage of the lavender during cleaning, and the lavender as a whole is more complete.

[0024] B. Disinfection and fermentation: put the above-mentioned quail peppers into 6% salt water for 1.5 hours for disinfection; during this process, xiao que peppers will basically not absorb salt water. After disinfection, place them at a temperature of 15°C and soak them in salt water with a concentration of 17% 2.5 months of fermentation;

[0025] C. Washing empty water: wash 3 to 5 times with water 0.5 to 0.8 times the weight of Xiaoquela, until the washing water is clear, after washing, empty water to remove the water on the sur...

Embodiment 3

[0029] The soaking process of capsicum adopts the following steps:

[0030] A. Picking and cleaning: The picked peppers are packed in a ventilated box for bubble cleaning; the bubble cleaning is to use air pipes to generate bubbles in the pool for cleaning. In this way, the air bubbles cause the water to roll to achieve cleaning, avoiding damage to the peppers during cleaning, and making the peppers more complete as a whole.

[0031] B. Sterilization and fermentation: Put the above peppers into 7% salt water for 1 hour for disinfection; during this process, the peppers will basically not absorb salt water, and after disinfection, place them at a temperature of 15°C and soak them in 14% salt water for fermentation 3.5 months.

[0032] C. Wash empty water: wash 3 times with water of 0.8 times the weight of pepper, until the washing water is clear, after washing, empty water to remove the water on the surface of the pepper;

[0033] D. Ratio brewing liquid: according to the mas...

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PUM

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Abstract

The invention relates to a chilli salting method, and in particular relates to a chilli salting technique. The chilli salting technique comprises the following steps of: step A, picking and washing the chillies; step B, sterilizing and fermenting the chillies; step C, washing and drying the chillies; step D, preparing a salting liquid; and step E, bottling and sterilizing the chillies. The invention provides a chilli salting technique which causes no expansion of the bottle, basically causes no fermentation, prevents damage of the chillies caused by washing, simultaneously enables the chillies not to become black in storage at high temperature, and contributes to long-term storage. The chilli salting technique is mainly a small sparrow-like chilli salting method, and the bottled small sparrow-like chilli prepared by the technique above smells more fragrant and tastes stronger, and peculiar smell is removed.

Description

technical field [0001] The invention relates to a pickling method for peppers, in particular to a pickling process for peppers. Background technique [0002] Capsicum, also known as pepper, sea pepper, pepper, spicy horn, Qin pepper, etc., is a plant of the genus Capsicum in the family Solanaceae. Capsicum is an annual or perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, yellow or purple when ripe, with red being the most common. The fruit of the pepper has a spicy taste due to the capsaicin contained in the peel. Can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. [0003] Millet pepper is generally conical or spindle-shaped, and millet pepper often has persistent calyx and fruit stalk, 1-3.8cm long and 0.4-0.9cm in diameter. The surface is red or orange-red, the slightly tender ones are yellow-green to turquoise, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 罗琼兰
Owner 罗琼兰
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