Green pepper pickling method

A green pepper and pepper seed technology, applied in food preparation, application, food science, etc., can solve the problem of losing the fragrance and crispiness of green pepper, and achieve the effect of green color, green taste and long storage time

Inactive Publication Date: 2015-12-30
覃树海
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili is a vegetable that people often eat. Chili is very nutritious. Chili contains a variety of nutrients needed by the human body. There are many ways to eat chili. It can be fried, fried, steamed, and used as seasoning. It can be pickled, but the common pickling method is to use red pepper as raw material, so it loses the fragrance and crispiness of green pepper

Method used

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Embodiment Construction

[0006] Raw material formula: 10 kg of green pepper, 2 kg of table salt, 50 grams of Chinese prickly ash, 10 grams of sesame oil, 100 grams of alum, 200 grams of garlic, 50 grams of ginger, and 2000 grams of vegetable oil.

[0007] Production method: Select 10 kg of large fresh green peppers with smooth skin, thick flesh, remove the handle of the green peppers, keep the pepper seeds in the green peppers, wash them with clean water, drain the water, and then cut them into small pieces with a kitchen knife. 1cm long, then put 10kg of green peppers into the tank, add 2kg of salt, 50g of peppercorns, 10g of sesame oil, 100g of alum, 200g of garlic, and 50g of ginger, then stir evenly and expose to the sun for 7 days. Then put it into a small mouth jar, cover the mouth of the jar with plastic film, tie the mouth of the jar tightly with hemp rope, seal it up, and store it in a cool place for 60 days before eating.

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Abstract

The invention belongs to the field of food processing, and relates to a green pepper pickling method. The defect that peppers formed by pickling red peppers serving as a raw material are not fragrant or crispy as green peppers is overcome. The method includes the steps that 10 kg of fresh large-sized green peppers with smooth surfaces and thick walls are handpicked, stalks of the green peppers are removed, and pepper seeds remain in the green peppers; the green peppers are cleaned up with clean water, drained and cut into small pieces with a kitchen knife, wherein each piece is 1 cm long; the 10 kg of green peppers are put in a vat, 2 kg of edible salt, 50 g of Chinese prickly ash seeds, 10 g of sesame oil, 100 g of alum, 200g of garlic and 50 g of fresh ginger are added and evenly stirred, the materials are exposed to sunlight for 7 days and then put in vat with a small opening, the vat opening is covered with a plastic film and fastened up with a hemp rope for sealing, the vat with the small opening is stored in a shade place for 60 days, and the pickled green peppers are edible. The green pepper pickling method is mainly used for green pepper processing.

Description

technical field [0001] The invention relates to food processing, in particular to a method for pickling green peppers. Background technique [0002] Chili is a vegetable that people often eat. Chili is very nutritious. Chili contains a variety of nutrients needed by the human body. There are many ways to eat chili. It can be fried, fried, steamed, and used as seasoning. It can be pickled, but the common pickling method is to use red pepper as raw material, so it loses the fragrance and crispiness of green pepper Contents of the invention [0003] The purpose of the present invention is to provide a method for pickling green peppers, which can effectively avoid the disadvantages that the peppers pickled with red peppers as raw materials do not have the fragrance and crispiness of green peppers. [0004] The object of the present invention is achieved in this way: a method for pickling green peppers, selecting fresh green peppers, removing the stalks of the green peppers, k...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L1/218
Inventor覃树海
Owner覃树海