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Fructus capsici pickling method

A technology of pepper and pepper fragments, which is applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of pepper sour, rotten, and short shelf life.

Inactive Publication Date: 2016-01-06
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Summer is the season for pepper production. In order to eat seasoned peppers in other seasons, people like to pickle peppers. However, the conventional method of pickling peppers has shortcomings such as sourness, rottenness, and short shelf life. The current chili sauce has also added More chemical additives to enhance stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment one: pickling of capsicum

[0013] Preliminary pickling of peppers:

[0014] Pick fresh and ripe red peppers, wash them and dry them; remove the stalks and chop the peppers into pieces. Put 1 kg of chili flakes into a 2L porcelain basin, add 30 grams of salt, mix well, put it into a ceramic jar, seal it, and drain it after 12 hours.

[0015] Second pickling of peppers:

[0016] Add 10 grams of salt, 20 grams of minced garlic, 10 grams of minced ginger, 10 grams of brown sugar, 50 grams of diced apple and 40 grams of ethanol extract of licorice to the salted peppers, mix well and transfer to a 2.5-liter ceramic In the tank, add 1 kg of light soy sauce and seal it. The chili flakes can be used after being marinated in a glass jar for 7 days. The chilli flakes marinated by this pickling method have a crisp taste, delicious taste, and are not easy to deteriorate within a year. And this pickled chili is conveniently served as a dipping sauce right on the table...

Embodiment 2

[0017] Embodiment two: pickling of capsicum

[0018] Preliminary pickling of peppers:

[0019] Pick fresh and ripe red peppers, wash them and dry them; remove the stalks and chop the peppers into pieces. Put 1 kg of chili flakes into a 2L porcelain basin, add 50 grams of salt, mix well, put it into a ceramic jar, seal it, and drain the water after 24 hours.

[0020] Second pickling of peppers:

[0021] Add 12 grams of salt, 30 grams of minced garlic, 20 grams of minced ginger, 20 grams of brown sugar, 100 grams of diced apple and 50 grams of ethanol extract of licorice to the salted peppers, mix well and transfer to a 2.5-liter ceramic container. In the tank, add 1.2 kg of light soy sauce and seal it. The chili flakes can be used after being marinated in a glass jar for 7 days. The chilli flakes marinated by this pickling method have a crisp taste, delicious taste, and are not easy to deteriorate within a year. And this pickled chili is conveniently served as a dipping sau...

Embodiment 3

[0022] Example 3 For the pickling of peppers, the ethanol extract of licorice in Example 1 was removed, and the other steps were the same to prepare chili sauce.

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PUM

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Abstract

The invention discloses a fructus capsici pickling method. The fructus capsici pickling method comprises the following steps: (a) selecting fresh and mature red peppers without insect holes or mould rot, cleaning the red peppers, and drying; (b) chopping the red peppers; (c) adding an appropriate amount of salt, pickling for one day, and draining water; (d) adding bruised gingers, smashed garlic, white sugar and apple dices, mixing uniformly, and packaging the mixed materials into a container; and (e) filling the container with light soy sauce fully, and sealing. According to the method, the red peppers are pickled by the light soy sauce, so that the use of a preservative is avoided, the shelf life is long, and the taste is good.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling peppers. Background technique [0002] Chili is a very irritating food, and it is the favorite of many people, especially Hunan people are famous for eating spicy food. Chili is not only its spiciness that can stimulate our appetite, but also has the effect of warming the stomach and dispelling the cold. It has a great effect and has a good effect on treating indigestion. In addition, spicy food has played a positive role in human disease prevention, treatment, gene improvement, and human evolution because of its functions of sterilization, antiseptic, seasoning, nutrition, and cold repellent. Therefore, adding a little pepper to the daily menu is of great benefit to the health of the body. CN101558862 discloses seasoning chili sauce, using 500-1000 kg of fresh chili; accessories: 20-100 kg of diced apples, 0-15 kg of spices, 0-40 kg of pepper oil; additives...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/24
CPCA23V2002/00A23V2250/21
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA
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