Making method of pickling soup chili peppers

A production method and technology of pickling soup, applied in food science and other directions, can solve problems such as difficulty in meeting the needs of large-scale mass production, long pickling time, different processes, etc., achieve bright color, avoid pepper weakness, and shorten fermentation time. Effect

CN105410798AInactive Publication Date: 2016-03-23镇远县益康长寿汤作坊
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2016-03-23
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a making method of pickling soup chili peppers, and belongs to a pickling method of vegetables. The invention aims to provide a vegetable pickling method which is short in fermentation time, and facilitates the realization of large-scale mass production. The technical scheme adopted by the invention lies in that the method comprises the following steps of immersing fresh chili peppers in pickling soup, and pickling the fresh chili peppers in a jar sealing manner for 3-5 days, wherein the pickling soup is prepared by airtight and natural fermentation of the following raw materials in percentage by weight for 3 months: 10% of fresh vegetable leaves, 5% of garlic, 3% of rice powder, 2% of fresh Chinese prickly ash, 3% of Chinese prickly ash leaves, 5% of fresh corn, 5% of colocasia esculenta, 20% of old pickling soup and 47% of spring water; the rice powder is powder prepared by soaking rice in cold water for 4 days, fishing out the soaked rice, draining the fished rice and grinding the drained rice; the old pickling soup is prepared from airtight and natural fermentation of the vegetable leaves and the spring water for two years or more, and the weight ratio of the vegetable leaves to the spring water is 3:7. The chili peppers pickled by the method are bright in color, plump in flesh quality, crisp and refreshing in taste, spicy and delicious, and moderate in sour and hot degrees. The making method disclosed by the invention is a method for picking the vegetables.
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Description

technical field

[0001] The invention relates to a method for preparing pickled peppers, in particular to a method for preparing pickled peppers in soup; it belongs to a method for pickling vegetables. Background technique

[0002] "Pickled soup" is a special food loved by the Dong people in Guizhou. Pickled soup or vegetables pickled in pickled soup have the characteristics of smelling sour and smelling, eating sour and delicious, long aftertaste, and never getting tired of eating for a long time. "Pickled soup" is not only a soup for pickled vegetables, but also a drink for clearing heat and relieving fatigue. It has a certain therapeutic effect; Fatigue, but also can treat colds, diarrhea, unknown swelling and other diseases.

[0003] Pickled soup chili is made by pickling fresh chili peppers in pickled soup. Although the smell is slightly sour, it tastes hot and sour, crisp and refreshing, and has a long aftertaste. It can be eaten raw or as a side dish. Although the fo...

Examples

Embodiment 1

[0009] Immerse the fresh peppers in the pickled soup, seal the altar and put it in a cool place to marinate for 3 to 5 days (3 days in summer and 5 days in winter).

[0010] The marinated soup is made from the following raw materials by weight percentage through airtight and natural fermentation for 3 months: 10% fresh green vegetable leaves, 5% garlic, 3% rice powder, 2% fresh peppercorns, 3% fresh peppercorn leaves, 5% fresh corn , wild taro 5%, old salted soup 20%, spring water 47%; the rice powder is made of rice soaked in cold water for 4 days, drained and ground into powder; the old pickled soup is made of green vegetable leaves and spring water It is airtight and naturally fermented for more than two years. The weight ratio of green vegetable leaves to spring water is 3:7.