Pickling method of hot pepper

A brewing method and pepper technology, which are applied in food preparation, application, food science and other directions, can solve problems such as harm to health, single taste, power consumption, etc., achieve good taste, diverse flavors, and reduce the possible effects of harmful bacteria.

Inactive Publication Date: 2014-01-22
钟启德
View PDF8 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preservation by refrigeration requires refrigeration equipment, which requires a large investment and consumes electric energy for maintenance. The product is fresh peppers with a single taste, which cannot meet the needs of some consumers who want to have a variety of tastes; pickled peppers have some antiseptic substances added. There are even unscrupulous businesses adding illegal additives prohibited by national laws. Due to the widespread circulation of chili foods, 100% detection and monitoring cannot be achieved, and food safety cannot be guaranteed. As a result, these chili foods containing additives have greatly endangered people's health.
[0006] Since chili belongs to auxiliary ready-to-eat food, people need to open the package many times in the normal eating process. Due to this edible characteristic, the product has been in contact with the air for many times, and oxidation and other problems are inevitable. It also shows that only Improving the sealing of the packaging is not enough to solve the risk of deterioration after it is subjected to secondary pollution during the eating process
These problems have become the difficult problems that limit the further development of capsicum brewing method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 1) Preparation of soaking solution:

[0066] Soak 2~5 parts of edible rice in water for 30~60 minutes. The amount of water added is to submerge the rice by 2~3cm, steamed or cooked, and fully mixed with 40~60 parts of boiling water and 4~7 parts of salt with edible rice. After cooling, filter, separate the filtrate and filter residue, and set aside;

[0067] 2) Raw material handling:

[0068]A. Select 80-110 fresh, pest-free, non-rotten, half-ripe pepper fruits, wash the peppers with water, and drain the water;

[0069] B. Wash and peel 1-2 parts of garlic, drain the water, and cut the garlic into minced garlic, wash 3-5 parts of ginger, drain the water, and cut into shredded ginger;

[0070] 3) Mixing and drying:

[0071] A. Dry the pepper, minced garlic, and shredded ginger in the sun for 3-5 hours respectively, until the moisture content is 80-90%;

[0072] B. Stir the chili, minced garlic and ginger shreds obtained in step A evenly, and then dry in the sun fo...

Embodiment 2

[0082] 1) Preparation of soaking solution:

[0083] Soak 3~5 parts of edible rice in water for 30~60 minutes, add water to cover 2~3cm of rice, steam or cook, mix and dissolve with 45~55 parts of boiling water and 5~7 parts of salt, and wait for natural After cooling, filter, separate the filtrate and filter residue, and set aside;

[0084] 2) Raw material handling:

[0085] A. Select 90-100 parts of fresh, pest-free, non-rotten, half-ripe pepper fruits, wash the peppers with water, and drain the water;

[0086] B. Wash and peel 1-1.5 parts of garlic, drain the water, and cut the garlic into minced garlic, wash 4-5 parts of ginger, drain the water, and cut into shredded ginger;

[0087] 3) Mixing and drying:

[0088] A. Dry the pepper, minced garlic, and shredded ginger in the sun for 3-5 hours respectively, until the moisture content is 80-90%;

[0089] B. Stir the chili, minced garlic and ginger shreds obtained in step A evenly, and then dry in the sun for 1 to 2 hour...

Embodiment 3

[0098] 1) Preparation of soaking solution:

[0099] Soak 2~4 parts of edible rice in water for 30~60 minutes, add water to cover 2~3cm of rice, steam or cook, mix and dissolve with 43~50 parts of boiling water and 4~5 parts of salt, and wait for natural After cooling, filter, separate the filtrate and filter residue, and set aside;

[0100] 2) Raw material handling:

[0101] A. Select 85-105 parts of fresh, pest-free, non-rotten, half-ripe pepper fruits, wash the peppers with water, and drain the water;

[0102] B. Wash 1.5~2 parts of garlic, peel off the skin, drain the water, and cut the garlic into minced garlic, wash 3~4 parts of ginger, drain the water, and cut into shredded ginger;

[0103] 3) Mixing and drying:

[0104] A. Dry the pepper, minced garlic, and shredded ginger in the sun for 3-5 hours respectively, until the moisture content is 80-90%;

[0105] B. Stir the chili, minced garlic and ginger shreds obtained in step A evenly, and then dry in the sun for 1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a pickling method of hot pepper, belonging to the technical field of processing of agricultural products. The hot pepper is prepared from the following raw materials in parts by weight: 80-110 parts of hot pepper, 40-60 parts of boiled water, 2-5 parts of edible rice, 4-7 parts of salt, 1-2 parts of garlic, 3-5 parts of ginger, 1-3 parts of ingredient and 2-5 parts of spice. The edible rice comprises one or more of corn, rice, millet or black rice; the pickling method comprises the following processing steps: preparing a soak solution; processing the raw materials; mixing and drying in the sun; fermenting and tinning to store. The product provided by the invention is unique in flavor, long in storage time, healthful and safe.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for brewing 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 for a year [0003] or herbaceous perennials. The fruit is usually conical or oblong, green when immature, and bright red, yellow when ripe. [0004] red or purple, 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. Capsicum itself is rich in nutrition, and the content of vitamin C in capsicum ranks first among vegetables. Various foods using capsicum as raw materials emerge in endlessly. However, capsicum is a seasonal vegetable with rich water content, so it is not easy to preserve. [0005] There are two ways to preserve peppers today, one i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L11/00A23L19/20
Inventor 钟启德
Owner 钟启德
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap