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A kind of pickling method of pickled pepper

A technology of pickled peppers and hawthorn, which is applied to the functions of food ingredients, food ingredients as odor improvers, food science, etc., can solve problems such as single flavor, adverse health effects, etc., to achieve unique flavor, avoid gastrointestinal problems, and taste Enhanced effect

Active Publication Date: 2021-11-30
贵州统之源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pickled peppers sold on the market are single in flavor, and are often added with synthetic pigments and chemical preservatives. Long-term consumption will have adverse effects on people's health.

Method used

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  • A kind of pickling method of pickled pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for pickling pickled peppers, comprising the steps of:

[0026] (1) Prepare the following raw materials in parts by mass: 100 parts of water, 10 parts of table salt, 5 parts of white wine, 4 parts of honey, 7 parts of hawthorn, 5 parts of ginger, 1 part of minced garlic, 0.8 parts of tangerine peel, 6 parts of licorice, 1.5 parts Poria cocos, 5 parts Atractylodes macrocephala and 1 part biological yeast liquid;

[0027] (2) Put the hawthorn and Atractylodes macrocephala in a casserole and stir-fry until the outside is browned and the inside is yellow;

[0028] (3) Put the honey in a pot and smelt it into medium honey, then use a slow fire and add licorice, stir fry evenly, take it out of the pot for 3-5 minutes, and let it cool;

[0029] (4) Preparation of fermented brine: Dissolve table salt in water, then add white wine, ginger, minced garlic, tangerine peel, Poria cocos, biological fermented yeast liquid and the hawthorn obtained by step (2), Atractylodes m...

Embodiment 2

[0036] A method for pickling pickled peppers, comprising the steps of:

[0037] (1) Prepare the following raw materials in parts by mass: 108 parts of water, 10 parts of salt, 4 parts of white wine, 3 parts of honey, 8 parts of hawthorn, 5 parts of ginger, 1 part of minced garlic, 0.7 parts of tangerine peel, 5 parts of licorice, 2 parts Poria cocos, 4 parts of Atractylodes macrocephala and 0.8 part of biological yeast liquid;

[0038] (2) Put the hawthorn and Atractylodes macrocephala in a casserole and stir-fry until the outside is browned and the inside is yellow;

[0039] (3) Put the honey in a pot and smelt it into medium honey, then use a slow fire and add licorice, stir fry evenly, take it out of the pot for 3-5 minutes, and let it cool;

[0040] (4) Preparation of fermented brine: dissolve table salt in water, then add white wine, ginger, minced garlic, tangerine peel, poria cocos, biological fermented yeast liquid and hawthorn, Atractylodes macrocephala obtained from...

Embodiment 3

[0044] A method for pickling pickled peppers, comprising the steps of:

[0045] (1) Prepare the following raw materials in parts by mass: 120 parts of water, 11 parts of salt, 5 parts of white wine, 5 parts of honey, 8 parts of hawthorn, 5 parts of ginger, 2 parts of minced garlic, 1 part of tangerine peel, 6 parts of licorice, 2 parts Poria cocos, 5 parts Atractylodes macrocephala and 1 part biological yeast liquid;

[0046] (2) Put the hawthorn and Atractylodes macrocephala in a casserole and stir-fry until the outside is browned and the inside is yellow;

[0047] (3) Put the honey in a pot and smelt it into medium honey, then use a slow fire and add licorice, stir fry evenly, take it out of the pot for 3-5 minutes, and let it cool;

[0048] (4) Preparation of fermented brine: dissolve table salt in water, then add white wine, ginger, minced garlic, tangerine peel, poria cocos, biological fermented yeast liquid and hawthorn, Atractylodes macrocephala obtained from step (2) ...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a method for pickling pickled peppers, comprising the following steps: (1) preparing raw materials: 100-120 parts of water, 8-12 parts of salt, 4-6 parts of liquor, 3-3 parts 5 parts honey, 2‑4 parts pepper, 5‑8 parts hawthorn, 3‑7 parts ginger, 1‑3 parts minced garlic, 0.5‑1 part orange peel, 4‑6 parts licorice, 1‑2 parts poria cocos, 3‑5 parts (2) fry hawthorn and Atractylodes macrocephala; (3) put honey in a pot to make medium honey, stir fry evenly with licorice and simmer; (4) dissolve salt in water , then add white wine, ginger, minced garlic, tangerine peel, Poria cocos, biological fermented yeast liquid, hawthorn, Atractylodes macrocephala and licorice; put the prepared fermented brine into an earthenware pot for 3‑5 days of closed fermentation; (5) select peppers, use The cleaning and drying device cleans and dries the peppers; (6) puts the peppers into clay pots for 6‑8 days of closed fermentation. The pickled pepper prepared by adopting the scheme has a unique flavor and a mouthfeel, without adding coloring matter and preservatives, and is safe and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for pickling pickled peppers. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, and slightly sour in spicy. With the development of the food and seasoning market, the market demand for flavored pickled peppers is expanding, and the market prospect is very promising. But the pickled pepper flavor sold on the market is single at present, and often added artificial pigment and chemical preservative, long-term consumption brings adverse effect to people's health. Contents of the invention [0003] The object of the present invention is to provide a method for pickling pickled peppers, the prepared pickled peppers have a unique flavor and taste, without adding pigments and chemical preservatives, and are safe and h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23L19/20A23L27/00A23L27/10A23L27/88A23L33/00A23V2200/15A23V2200/16A23V2200/32
Inventor 周珲
Owner 贵州统之源食品有限公司