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Production method of pickled chilies

A production method and a technology for pickled peppers, which are applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve problems such as poor taste, harm to human health by pickled products, and the color of peppers is not bright enough to achieve Excellent taste and color

Inactive Publication Date: 2017-05-31
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The pickled peppers will become softer, resulting in a bad taste, and the color of the pickled peppers is not bright enough. Although there are crispness-preserving agents and preservatives on the market to improve the crispness and color of pickled products, However, the amount of each vegetable is different when pickling. If the amount is too large, it will cause the pickled products to endanger human health. If it is too small, the effect will not be achieved, so it needs to be strictly controlled within a certain range. , to achieve the effect of maintaining crispness and color without affecting health
For pickled peppers, there is little research in this area

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The invention provides a kind of preparation method of pickled capsicum, comprises the following steps:

[0024] Step 1. Selection: Select 10 kg of peppers with plump meat, tender texture, no moth-eaten and no rot.

[0025] Step 2. Washing and blanching: Wash the peppers with running water or high-pressure water spray, drain the water, put them in an open container, and then use CuSO with a concentration of 600mg / kg, a temperature of 40°C, and a pH value of 7 4 The solution was blanched for 1 min.

[0026] Step 3, remove the stalk and puncture the eye: remove the stalk from the pepper, and then use a cleaned and sterilized bamboo needle to puncture the eye at the stalk of the pepper, piercing the capsule at the center.

[0027] Step 4. Dehydration: Take out the peppers after the stalks have been removed, drain the water, and then dry them in the air. The drying time is 5 hours and the drying temperature is 20°C.

[0028] Step 5. Initial pickling: Put the peppers in th...

Embodiment 2

[0034] The invention provides a kind of preparation method of pickled capsicum, comprises the following steps:

[0035] Step 1. Selection: Select 10 kg of peppers with plump meat, tender texture, no moth-eaten and no rot.

[0036] Step 2. Washing and blanching: Wash the peppers with running water or high-pressure water spray, drain the water, put them in an open container, and then use CuSO with a concentration of 600mg / kg, a temperature of 50°C, and a pH value of 7 4 The solution was blanched for 1 min.

[0037] Step 3, remove the stalk and puncture the eye: remove the stalk from the pepper, and then use a cleaned and sterilized bamboo needle to puncture the eye at the stalk of the pepper, piercing the capsule at the center.

[0038] Step 4. Dehydration: Take out the peppers after the stalks have been removed, drain the water, and then dry them in the air. The drying time is 5 hours and the drying temperature is 25°C.

[0039] Step 5. Initial pickling: Put the peppers in th...

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PUM

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Abstract

The invention discloses a production method of pickled chilies. The production method comprises the following steps: sorting, washing and blanching, removing stems and pricking, dehydrating, primarily pickling, dry-salting, seasoning, mixing and statically pickling and packaging. By adopting a unique production technique, proper brittleness-keeping and color-keeping substances are added in pickling, the addition is within the safety range on the basis of providing chili brittleness and color, and the substances have no harm to human bodies. The taste of the chilies pickled by adopting the method can be sufficiently blended, the mouth feeling and color are good, and the pickled chilies are very suitable for people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled peppers. Background technique [0002] Pepper is an economic crop widely cultivated all over the world. It belongs to Solanaceae and is a solanaceous vegetable. It is native to South America and is cultivated in various places in my country. The planting area exceeds 3 million mu. It is a vegetable that people like to eat and is rich in nutrition. , Contains protein, fat, carbohydrates, various vitamins and minerals such as Ca, P, Fe, etc., especially the content of VitC is the first of all kinds of vegetables. At present, peppers are basically eaten fresh, and are rarely used for processing, because this will damage the rich nutrition and good flavor of peppers. The processed products of chili sold on the market are mostly pickled products and pickled products. [0003] The pickled peppers will become softer, resulting in a bad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/41
CPCA23V2002/00A23V2200/14A23V2200/048
Inventor 曾少红叶家先张兰兰江红梅徐涛
Owner GUIZHOU XUYANG FOOD GROUP