Pickled chilli preservation method

A fresh-keeping method and pickled pepper technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food preparation, etc., can solve problems such as market shrinkage, and achieve the effects of preventing the quality change of pickled peppers, preventing bacterial invasion, and simplifying production and storage.

Inactive Publication Date: 2014-02-19
HUANGPING COUNTY AOUSANG FOLK CRAFTS DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the pickled pepper products packaged on the market have a long storage time, they usually use additives to keep fresh. Today, with more and more abundant substances, the pursuit of healthy and safe green food is the first choice for people. Therefore, people use additives to keep fresh. Gradually no longer used, its market is shrinking step by step

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fresh-keeping method for pickled peppers, comprising the steps of:

[0018] (1) Take 10 catties of fresh purple with handles and red peppers that have just matured and turned red, wash and drain;

[0019] (2) Soak the drained peppers in clarified lime water for 15 minutes, remove and drain, then mix well with 0.3 catties of wine and 0.5 catties of salt, marinate for 15 hours, and then put them in the kimchi jar;

[0020] (3) Cover the jar, seal the mouth of the jar with plastic wrap, and marinate for 25 days before eating.

Embodiment 2

[0022] A fresh-keeping method for pickled peppers, comprising the steps of:

[0023] (1) Take 10 catties of fresh red peppers with handles, wash and drain;

[0024] (2) Take 2 jin of water, add 0.2 jin of quicklime, stir well to clarify, and take the clarified lime water for later use;

[0025] (3) Soak the drained peppers in clarified lime water for 10 minutes, remove and drain, then mix well with 0.5 jin of wine and 1 jin of salt, marinate for 12 hours, and then put them in the kimchi jar:

[0026] (4) Cover the jar and add water to seal the mouth of the jar (the sink at the mouth of the jar should be kept clean and filled with water frequently, and the pickled peppers in the jar should be kept isolated from the outside air at all times. The pickle jar should be placed in a cool and ventilated place as much as possible. The altar and chopsticks used for kimchi should not be stained with oil or meat. The chopsticks used for kimchi must be kept hygienic, and special chopstick...

Embodiment 3

[0028] A fresh-keeping method for pickled peppers, comprising the steps of:

[0029] (1) Take 10 catties of fresh green, purple or / and red peppers with handles, wash and drain;

[0030] (2) Soak the drained peppers in clarified lime water for 12 minutes, remove and drain, then mix well with 0.4 catties of wine and 0.8 catties of salt, marinate for 12 hours, and then put them in the kimchi jar;

[0031] (3) Cover the jar, seal the mouth of the jar with wax or mud, and marinate for 15 days before eating.

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PUM

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Abstract

The invention discloses a pickled chilli preservation method. The pickled chilli preservation method comprises the following steps: fresh green, purple or/and red chillies with stems are cleaned and drained; the drained chillies are put in clear lime water for soaking for 10-15 minutes and taken out for draining; wine with the weight of 3-5% of the total weight of the chillies and salt with the weight of 5-10% of the total weight of the chillies are added to the chillies; the mixture is thoroughly stirred, then pickled for 10-15 hours, and put in a pickle jar; the jar is covered, and the jaw opening is sealed; the chillies can be edible after being pickled for 15-25 days. The pickled chilli preservation method can keep the pickled chillies fresh, crisp, delicious, slightly hot and sour for a long time, and is environmentally-friendly and simple in process.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fresh-keeping method for pickled peppers. Background technique [0002] Pickled pepper is a special folk food in Guizhou, Sichuan, and Hunan. It is usually used for seasoning. Pickled peppers produced by traditional methods usually lose their umami taste after ten days and become more and more sour. Pickled peppers are flat and soft. Both taste and appearance have changed greatly. Although the pickled pepper products packaged on the market have a long storage time, they usually use additives to keep fresh. Today, with more and more abundant substances, the pursuit of healthy and safe green food is the first choice for people. Therefore, people use additives to keep fresh. It is no longer used gradually, and its market is shrinking step by step. Contents of the invention [0003] The object of the present invention is to solve the above-mentioned shortcoming and provide a kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23L1/218A23L19/20
Inventor 唐文敏
Owner HUANGPING COUNTY AOUSANG FOLK CRAFTS DEV
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