Salted chili embryo and preparation method thereof

A technology of red pepper and chili, applied in the field of food processing, to achieve the effect of long shelf life, unique flavor and rich taste

Inactive Publication Date: 2014-12-03
CHUXIONG YUNQUAN SAUCE & PICKLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Along with the continuous development of society, the related products on the market can not satisfy people's demand gradually, especially have formed a kind of unique demand to the local flavor of capsicum, therefore, develop a kind of can satisfy people to the local flavor demand of capsicum. Chili products are very necessary

Method used

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Examples

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Effect test

preparation example Construction

[0019] The preparation method of the salty red pepper embryo of the present invention comprises the steps of pretreatment, pickling and packaging, specifically comprising:

[0020] A. Pre-treatment: take fresh peppers, wash and remove the stalks for later use;

[0021] B. Pickling:

[0022] 1) Sprinkle a layer of salt evenly on the bottom of the pool first, then spread the fresh peppers in the pool from bottom to top with each layer of 2~10cm, and at the same time sprinkle a layer of salt evenly on the upper layer of each layer of peppers;

[0023] 2) Apply pressure on the surface of the pepper to ensure that the bottom pressure of the pepper is 13230-21462N, the surface pressure is 3920-7056N, and marinate at a temperature of 20-30°C for 80-100 days to obtain the target product;

[0024] C. Packaging: The target object is inspected, packaged and stored in the warehouse.

[0025] The cleaning described in step A is to use running water to clean.

[0026] In step A, ...

Embodiment 1

[0030] Wash 1200 Kg of fresh peppers with running water for later use, and take another 150Kg of salt for later use. Sprinkle a layer of salt evenly on the bottom of the pickling pool, and then spread a layer of fresh peppers on the salt layer, and cycle like this until the pickling pool is covered. , apply a pressure of 5880N on the surface of the pepper to control the formation pressure of the pepper to 19110N and the surface pressure to 5880N, pickle at a temperature of 20-30°C, and pickle for a week at 9:00-10:00 am and 15:00 pm every day At ~16:00, pour pepper water back on the surface of the pepper until the 30th day of pickling, and then pour the pepper water on the surface of the pepper every day from 14:00 to 15:00, until the target is obtained after 90 days of pickling Material 600Kg. After passing the inspection, the target product is packaged and stored in the warehouse. The storage period can reach 36 months in a cool environment and 27 months at room temperature....

Embodiment 2

[0032] Wash 1130Kg of fresh peppers with running water for later use, and take another 170Kg of salt for later use. Sprinkle a layer of salt evenly on the bottom of the pickling pool, and then spread a layer of fresh peppers on the salt layer, and cycle like this until the pickling pool is covered. Apply a pressure of 5530N on the surface of the pepper to control the formation pressure of the pepper to 18300N and the surface pressure to 5530N. Pickle at a temperature of 20~30°C. At 16:00, pour pepper water back on the surface of pepper until the 30th day of pickling, and from 14:00 to 15:00 every day, pour pepper water on the surface of pepper until 90 days after pickling to obtain the target product 580Kg. After passing the inspection, the target product is packaged and stored in the warehouse. The storage period can reach 39 months in a cool environment and 31 months at room temperature.

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Abstract

The invention discloses a salted chili embryo and a preparation method thereof. The salted chili embryo is prepared from the following raw materials in parts by weight: 800-1200 parts of fresh chili and 150-270 parts of salt by the steps of preprocessing, pickling and packaging. The preparation method comprises the steps of preprocessing, pickling and packaging, and particularly comprises the following steps: taking the fresh chili, cleaning, and removing stems for later use; firstly, evenly sprinkling a layer of salt on the bottom of a pond, then paving the fresh chili into the pond according to each layer of 2-10cm from bottom to top, and simultaneously evenly sprinkling a layer of salt on each layer of chili; applying pressure on the chili surface to ensure that the pressure of the bottom layer of the chili is 13230-21462N and the pressure of the surface is 3920-7056N; pickling the chili at 20-30 DEG C for 80-100 days, so as to obtain a product; and checking, packaging and warehousing the product to store. The functions of the chili are fully exerted by adopting unique techniques, namely unique raw materials proportioning and unique pickling methods, the flavor and taste of the salted chili embryo are improved, the salted chili embryo disclosed by the invention is unique in flavor, abundant in taste, and relatively long in guarantee period, and the guarantee period reaches over two years.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a salty red pepper embryo and a preparation method thereof. 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 limited 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] The vitamin C content per 100 grams of pepper is as high as 198 mg, ranking first among vegetables. Vitamin B, carotene, calcium, iron and other minerals are also abundant. Medical experts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 左宗炽
Owner CHUXIONG YUNQUAN SAUCE & PICKLE
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