Pickling method of chili pickle

A technology of sour chili and chili, which is applied in the pickling field of sour chili, can solve the problems of consumer safety hazards, vitamin C loss, etc., and achieve the effects of unique flavor and taste, promoting intestinal peristalsis, and shortening the pickling time

Inactive Publication Date: 2015-02-25
南宁市绿宝食品有限公司
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, pickled food has factors that are unfavorable to the health of the human body because of its unique pickling method. Pickled vegetables need to add a large amount of salt and other raw materials to be successfully pickled or preserved for a long time. Vitamin C is almost completely lost. Pickled vegetables cont

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

Example Embodiment

[0024] Example 1

[0025] Pickling peppers using traditional pickling methods:

[0026] Pick 500g fresh peppers, clean them, cut into sections and dry them in the sun;

[0027] Place the dried chili in the jar, add 150g of salt, 50g of sugar, and add yeast;

[0028] Sealed in a closed altar for 25 days; the pickled peppers are sour and astringent, sour and spicy, and the nitrite content is 16mg / kg, reaching the national standard. The storage time is 15 days, and flowers will grow after 15 days.

Example Embodiment

[0029] Example 2

[0030] 1) Pick 500g fresh peppers and clean them, cut into sections and stir-fry until the surface of the peppers is light yellow;

[0031] 2) Place the chili that has been fried until light yellow in the sun. When the water content is 6%, sprinkle 50g nacre powder and 50g dry spirulina powder on the surface of the chili, steam it for 5 minutes, and add salt after cooling to room temperature Heating with lactic acid bacteria to 28°C, thermostatically sealed fermentation for 3 hours;

[0032] 3) Put the fermented peppers in step 2) into the jar, then add 160g salt, 50g lemon juice, 50g sugar in sequence, stir well, close the jar and marinate for 7 days, stir and add 10g lignin, 3g garlic juice and 3g Marinated in ginger juice for 7 days;

[0033] 4) In step 3), during the second time of closing the altar, open the altar and stir once every 5 days. When the marinating is enough for 15 days, add 15g of vitamin C and stir, and marinate for 7 days.

[0034] The pickled p...

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 relates to the field of food pickling, in particular to a pickling method of chili pickle. The pickling method includes the steps of stir-frying, early fermenting, intermediate pickling and late pickling. The chilies picked with the materials and by the pickling method have unique taste, picking time is short, the content of nitrite is low, and the safety hazard of stones formed of calcium oxalate crystal deposited in the urinary system is avoided for consumers.

Description

technical field [0001] The invention relates to the field of food pickling, in particular to a method for pickling hot peppers. Background technique [0002] Kimchi is a kind of appetizer and popular food, with unique taste and full crispness, which gives people delicious enjoyment. It refers to the use of fermentable sugars and other nutrients in vegetables to ferment and produce acid in a certain concentration of salt solution with the help of microorganisms naturally attached to the surface or artificially inoculated lactic acid bacteria, while using the high osmotic pressure of salt , jointly inhibit the growth of other harmful microorganisms in kimchi, and also form a special flavor of fermented products accompanied by a series of biochemical reactions such as ethanol and acetic acid fermentation. Because of its simple processing method, low cost, crisp and refreshing taste, sour and salty taste, it can increase appetite and is very popular among people. [0003] For ...

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
IPC IPC(8): A23L1/218A23L19/20
CPCA23L33/10A23L19/20A23L33/15A23L33/16A23L33/175A23V2002/00A23V2250/708A23V2250/06A23V2250/156
Inventor 唐宏楷
Owner 南宁市绿宝食品有限公司
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