Production technology of cellared chopped capsicum frutescens

Abstract

The present invention relates to a production technology of cellared chopped capsicum frutescens. Picked fresh capsicum frutescens in the same day is washed clean; bases are removed; the capsicum frutescens is drained; the drained capsicum frutescens is chopped for a standby application; according to the parts by weight, 100 parts of the capsicum frutescens, 12-15 parts of edible salt and 1 part of baijiu are mixed in the ratio; even mixing and stirring are conducted; the stirred raw materials are loaded in a multi-cavity ceramic jar; the multi-chamber ceramic jar is buried under ground at a constant temperature of 20-25 DEG C; a material inlet is only left outside; after pickling, the ceramic jar is taken out; and the capsicum frutescens is sub-packaged into bottles and barrels. The special multi-cavity ceramic jar is used; constant-temperature soil cellaring pickling is conducted; and the pickled chopped capsicum frutescens is unique in flavor, higher in crispness and chroma, and also energy-saving and environmentally protective.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of cellar-stored chopped peppers. Background technique [0002] Chopped pepper itself is rich in nutrients, including vitamin B, vitamin C, carotene, calcium, etc. Among them, pepper also has a nutrient called capsaicin. Moderate consumption of peppers can reduce the viscosity of platelets, prevent gallstones, increase appetite, help digestion, promote metabolism, and improve body circulation and gastrointestinal motility. Chopped chili is loved by many people because of its unique flavor and long storage time. However, there are still some defects in the chopped peppers made by the prior art, such as not adopting a constant temperature during pickling to cause poor mouthfeel. Or use constant temperature pickling to consume energy and electricity, resulting in waste of resources. There are also problems such as the use of traditional pickling altars and pick...

AI Technical Summary

Problems solved by technology

However, there are still some defects in the chopped peppers made by the prior art, such as not using a constant temperature when pickling, resulting in poor taste

Or pickling at a constant temperature is labor-intensive and power-intensive, resulting in waste of resources

In addition, due to the use of traditional pickling altars and pickling methods, it is inconvenient to feed in and out, single taste, crispness, and low color.

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