Pickling method of chili leaves

A technology of chili leaves and pepper, applied in the direction of food science, etc., can solve the problems of low salt and nitrite content, waste of resources, etc., and achieve the effect of rich nutrition, easy absorption, and slightly sweet aftertaste

Inactive Publication Date: 2016-10-26
MAANSHAN GUOHUA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, pepper leaves are rarely used as vegetables in mainland my country, resulting in a great waste of resources
However, capsicum leaves have strong seasonality, and there are very few deep-processed capsicum leaves on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of pickling method of capsicum leaf, its concrete steps are:

[0017] (1) Choose fresh, non-rotten, non-polluting, and non-pest-infested pepper leaves, wash them with water, drain, and dry at 46°C until the moisture content is 52%, so as to avoid breaking the pepper leaves during pickling and maintain a smooth and tender taste. dried chilli leaves;

[0018] (2) Grind chili, ginger, caraway, cinnamon, cloves, allspice, vanilla beans, thyme, cumin and pepper, pass through a 100-mesh sieve to obtain spice powder, put it in a container, add the weight of spice powder 8 times the amount of water, 85°C water bath, 42KHz ultrasonic for 30 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 76°C to 1 / 3 of the original volume, reduce the water added to the pepper leaves , to obtain the spice extract;

[0019] (3) Add xylooligosaccharide, blackberry wine, 1 / 2 salt and spice extract to the dried chili leaves, ...

Embodiment 2

[0024] A kind of pickling method of capsicum leaf, its concrete steps are:

[0025] (1) Choose fresh, non-rotten, non-polluting, and pest-free pepper leaves, wash them with water, drain, and dry at 47°C until the moisture content is 53%, so as to avoid breaking the pepper leaves during pickling and maintain a smooth and tender taste. dried chilli leaves;

[0026] (2) Grind chili, ginger, caraway, cinnamon, cloves, allspice, vanilla beans, thyme, cumin and pepper, pass through a 110-mesh sieve to obtain spice powder, put it in a container, add the weight of spice powder 9 times the amount of water, 88°C water bath, 43KHz ultrasonic for 33 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 77°C to 1 / 3 of the original volume, reduce the water added to the pepper leaves , to obtain the spice extract;

[0027] (3) Add xylooligosaccharide, blackberry wine, 1 / 2 salt and spice extract to the dried chili leaves, stir eve...

Embodiment 3

[0032] A kind of pickling method of capsicum leaf, its concrete steps are:

[0033] (1) Select fresh, non-rotten, non-polluting, and non-pest-infested pepper leaves, wash them with water, drain, and dry at 48°C until the moisture content is 54%, so as to avoid breaking the pepper leaves during pickling and maintain a smooth and tender taste. dried chilli leaves;

[0034] (2) Grind chili, ginger, caraway, cinnamon, clove, allspice, vanilla beans, thyme, cumin and pepper, pass through a 120-mesh sieve to obtain spice powder, put it in a container, add the weight of spice powder 10 times the amount of water, 90°C water bath, 44KHz ultrasonic for 35 minutes, quickly extract the aroma components, centrifuge at 8000 rpm for 10 minutes, take the supernatant, dry at 78°C to 1 / 3 of the original volume, reduce the water added to the pepper leaves , to obtain the spice extract;

[0035] (3) Add xylooligosaccharide, blackberry wine, 1 / 2 salt and spice extract to the dried chili leaves, ...

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Abstract

The present invention discloses a pickling method of chili leaves. The raw materials are as follows: the chili leaves, xylo-oligosaccharides, blackberry wine, edible salt, lactic acid bacteria, Angel branded aroma-producing yeasts, chilies, gingers, carum carvi, cortex cinnamomi, cloves, pimenta officinalis seeds, vanilla beans, thymes, cumin, and pepper. The provided pickling method of the chili leaves fully uses the chili leaves, turns wastes into treasures, and increases the varieties of pickling vegetables in the markets. The chili leaves are firstly subjected to low temperature drying, the dried chili leaves are dehydrated, only a small amount of water content is added in the pickling in late period, and the mouthfeel of the chili leaves are kept to be slippery and tender. The chili leaves are subjected to fermentation. The pickling method inhibits the growths of sundry bacteria, reduces the contents of the edible salt and nitrite, increases the beneficial substances, promotes intestinal functions, protects heart and cerebral vessels, and safe and healthy. A fermentation jar is wrapped with black muds, the wrapped jar is placed in a constant temperature to conduct indoor fermentation, and the enriched microorganisms can increase the natural flavors of the fermented chili leaves. After the fermentation, the left edible salt is added, the fermentation is stopped, and the pickled chili leaves are salty, sour and palatable.

Description

technical field [0001] The invention mainly relates to the field of pickling processing of vegetables, in particular to a method for pickling pepper leaves. Background technique [0002] Capsicum leaf is the leaf of Solanaceae plant capsicum, is a kind of medicinal and edible plant. Pepper leaves can be eaten as vegetables. It tastes sweet and tender, and has a good taste. It can be eaten as a kind of green leafy vegetables. As a fashionable vegetable, pepper leaves are very popular in Hong Kong, Macao and Southeast Asia, and have become a best-selling food. According to research, its nutrition is richer than pepper, and the content of various amino acids, minerals and vitamins is higher than that of fruit. Traditional Chinese medicine also believes that pepper leaves can reduce swelling and purify collaterals, kill insects and relieve itching, dispel cold and warm stomach, nourish liver and improve eyesight, and promote gastrointestinal function, which is very beneficial. ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 陈善国陈祖福王兵张加兵
Owner MAANSHAN GUOHUA AGRI DEV CO LTD
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