Processing method of pickled peppers

Abstract

The invention discloses a processing method of pickled peppers. The processing method comprises the following steps that 1, the pickled peppers are washed, and then are put into clear water to be immersed for 5-8 minutes; 2, the immersed pickled peppers are cut apart, and then pickled pepper seeds are removed; 3, the seeded pickled peppers are put into a wall breaking machine, and then clear wateris added, the proportion of the seeded pickled peppers to the clear water is 70-75 parts by weight to 25-30 parts by weight, and after vacuum wall breaking is conducted, pickled pepper paste is obtained; and 4, auxiliary materials are washed and peeled, then the auxiliary materials, prickly ash and sesame oil are poured into the pickled pepper mud, the pickled pepper paste is poured into the wallbreaking machine again, after vacuum wall breaking is conducted, the pickled pepper mud is poured into a sealing tank and sealed and stored at the low temperature of 1-5 DEG C for 3-5 days, and pickled pepper sauce is obtained. The pickled peppers have the characteristics of anti-oxidation, nutrient locking, easier absorption and high ability of improving the shelf life.

Description

technical field [0001] The invention relates to a processing method of pickled peppers, in particular to a processing method of pickled peppers which has the functions of anti-oxidation, locking nutrients, easier absorption, and high shelf life. Background technique [0002] Pickled peppers are deeply loved by the people of the country in my country. Its unique hot and sour flavor makes people want to stop. Pickled peppers usually use fresh peppers and make them after pickling. [0003] At present, in order to further enrich the eating methods of pickled peppers, pickled pepper sauce appears on the market as a new type of seasoning food, while the existing pickled pepper sauce usually directly adopts pickled peppers, which are crushed and ground. Made, when crushing and grinding, because the pickled pepper skin has been softened under the long-term soaking during pickling, when the pickled pepper skin is crushed and ground, the pickled pepper skin becomes and the seeds insid...

AI Technical Summary

Problems solved by technology

[0003] At present, in order to further enrich the eating methods of pickled peppers, pickled pepper sauce appears on the market as a new type of seasoning food, while the existing pickled pepper sauce usually directly adopts pickled peppers, which are crushed and ground. Made, when crushing and grinding, because the pickled pepper skin has been softened under the long-term soaking during pickling, when the pickled pepper skin is crushed and ground, the pickled pepper skin becomes and the seeds inside the pickled pepper also The crushed and viscous paste is mixed in the final pickled pepper sauce, but because the seeds in the pickled pepper have a seed coat structure to protect the inside, the pickled pepper seeds themselves are still relatively hard , after being crushed and ground, hard small particles are formed and distributed in the pickled pepper sauce, which destroys the delicate and soft taste of the paste-like pickled pepper skin, and the pickled pepper seeds have a high degree of spiciness. The spicy ingredients inside the pickled pepper seeds are released and mixed in the pickled pepper sauce, causing the pickled pepper sauce to be too spicy as a whole. After eating, it will not only cause a burning sensation in the mouth of the eater, but also cause damage to the stomach