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Pickling method and formula of chili

A recipe and technology for chili peppers, which are applied in the field of pickling methods and formulations of chili peppers, can solve the problems that rotten chili peppers are prone to rot and fresh chili peppers are not easy to be stored for a long time, and achieve the effects of easy preservation, convenient material collection and simple operation.

Inactive Publication Date: 2014-07-23
BEIJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peppers can be made into different dishes according to each person's specific preferences, but fresh peppers are not easy to preserve for a long time, and pickled peppers are prone to rotten peppers if they are not handled properly

Method used

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Embodiment Construction

[0019] The present invention is described in further detail below in conjunction with embodiment.

[0020] Take 10kg of fresh peppers with a similar maturity, wash them, drain them, and cut them into cross-shaped shapes along the direction of the peppers with stalks for later use.

[0021] Take: 5kg of soy sauce, pour it into a pot, stir well with monosodium glutamate, salt, and white sugar and boil (later it will become a sauce) and set aside for later use;

[0022] Soybean oil 0.6kg, pour it into a pot, boil it, add star anise, fry it until fragrant, pour it out and let it cool;

[0023] Salt 1kg;

[0024] White sugar: 0.7-0.8kg;

[0025] Liquor: 0.7kg (above 60 degrees);

[0026] Ginger: 0.4kg (peeled, washed, dried and sliced);

[0027] Garlic: 0.4kg (peeled, washed, dried and sliced);

[0028] Coriander: 0.3-0.4kg (leaves removed, washed and dried, then cut into small pieces of about 2 cm);

[0029] Monosodium glutamate: 0.14kg (addition amount per 500g fresh pepper...

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Abstract

The invention relates to a pickling method and a formula of chili, belonging to the field of food processing. The formula comprises the following seasonings: fresh chili, sauce, salt, soybean oil, white sugar, white spirits, ginger, garlic, caraway, monosodium glutamate, and star anise. The chili pickled by adopting the formula and the method is non-lost in nutrition, rich in mouthfeeling, fresh and crispy and easy to store. In addition, the formula is simple to operate, convenient to take, fresh in the flavor of the chili, and easy to store.

Description

technical field [0001] The invention relates to a pickling method and formula of peppers, belonging to the field of food processing. Background technique [0002] Pepper is rich in vitamin C. Eating chili can appetize, increase physical strength, lower cholesterol, control coronary arteriosclerosis, etc., so it is deeply loved by people in life. Peppers can be made into different dishes according to each person's specific preferences, but fresh peppers are not easy to preserve for a long time, and pickled peppers are prone to rotten peppers if they are not handled well. Today, when greenhouses are more popular, pickled peppers are loved by people because they do not lose nutrients, have a rich taste, are fresh and crisp, and are easy to preserve. Contents of the invention [0003] The object of the present invention is to provide a method for pickling peppers, the pickled peppers are not lost in nutrition, rich in taste, fresh and crisp, and easy to preserve. [0004] In...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L27/00
Inventor 栾春波王晶赵振洋李印波贾晓亮
Owner BEIJING UNIV OF TECH
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