Hot pepper pickling method

A technology of chili and marinade, applied in the field of pickling, can solve the problem that chili is easy to endanger human health and other problems

Inactive Publication Date: 2020-04-03
湖南开口爽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for pickling peppers to solve the problem tha

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The embodiment of the present application provides a method for pickling peppers, the method comprising:

[0027] S101: Select fresh peppers that are free from diseases and insect pests and have passed the inspection of physical and chemical properties and microbiological items. At the same time, select lotus leaves with large leaves, no wormholes, freshness, physical and chemical properties, and microbial items that pass the test. Wash the selected peppers and lotus leaves. The cleaned lotus leaves are sterilized by heating with high-temperature steam, and the sterilized lotus leaves are dried for later use.

[0028] S102: Blanch the washed peppers under the conditions of a blanching temperature of 95° C. and a blanching time of 2 minutes. After the peppers are blanched, let them dry.

[0029] S103: Mix the dried chili with salt at a weight ratio of 55:3.5, and preliminarily pickle for 48 hours. When mixing pepper and salt, mix according to a layer of pepper and a ...

Embodiment 2

[0034] The embodiment of the present application provides a method for pickling peppers, the method comprising:

[0035] S201: Select fresh peppers that are free from diseases and insect pests and have passed the inspection of physical and chemical properties and microbiological items. At the same time, select lotus leaves with large leaves, no wormholes, freshness, physical and chemical properties, and microbial items that pass the test. Wash the selected peppers and lotus leaves. The cleaned lotus leaves are sterilized by heating with high-temperature steam, and the sterilized lotus leaves are dried for later use.

[0036] S202: Blanch the washed peppers under the conditions of a blanching temperature of 90° C. and a blanching time of 3 minutes. After the peppers are blanched, let them dry.

[0037]S203: Mix the dried chili with salt at a weight ratio of 50:2, and preliminarily pickle for 36 hours. When mixing pepper and salt, mix according to a layer of pepper and a lay...

Embodiment 3

[0042] The embodiment of the present application provides a method for pickling peppers, the method comprising:

[0043] S301: Select fresh peppers that are free from diseases and insect pests and have passed the inspection of physical and chemical properties and microbiological items. At the same time, select lotus leaves with large leaves, no wormholes, freshness, physical and chemical properties, and microbial items that pass the test. Wash the selected peppers and lotus leaves. The cleaned lotus leaves are sterilized by heating with high-temperature steam, and the sterilized lotus leaves are dried for later use.

[0044] S302: Blanch the washed peppers under the conditions of a blanching temperature of 100° C. and a blanching time of 2 minutes. After the peppers are blanched, let them dry.

[0045] S303: Mix the dried chili with salt at a weight ratio of 60:4, and preliminarily pickle for 48 hours. When mixing pepper and salt, mix according to a layer of pepper and a l...

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PUM

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Abstract

The invention provides a hot pepper pickling method. In the pickling method, aloe juice, vitamin C tablets and citric acid not only can effectively block synthesis of nitrosamines but also can preventhot peppers from mildewing and reduce rancidity and peculiar smell, therefore, the method provided by the application can effectively reduce the generation of nitrosamines and further can substantially reduce harm to the health of a human body; Chinese wolfberry fruit powder has the effects of nourishing the liver and replenishing vital essence to improve eyesight, so that in the pickling processof the hot peppers, nutrient components in the Chinese wolfberry fruit powder can enter the inner parts of the hot peppers, and nutrient components of the pickled hot peppers can be promoted; and Baijiu can sterilize the hot peppers and pickling material liquid, so that the hot peppers cannot produce rot in the pickling process, and the storage time of the pickled hot peppers can be prolonged.

Description

technical field [0001] The invention relates to the technical field of pickling, in particular to a method for pickling peppers. Background technique [0002] Capsicum is an annual or perennial plant belonging to the family Solanaceae and the genus Capsicum. Pepper is rich in carbohydrates, crude fiber, vitamins and other minerals, which can promote the secretion of gastric juice, increase appetite, promote blood circulation, dispel cold and warm the stomach, so it is more popular among people. [0003] There are many ways to eat peppers, such as stir-frying, side dishes, pickling into pickles or processing into seasonings. During the process of pickling the peppers into pickles, the washed peppers are usually mixed with the soaking liquid prepared by salt, etc., and pickled peppers are formed after soaking for a certain period of time. Impurities contained in table salt, such as nitrite, nitrate, etc., are prone to produce harmful substances such as ammonium nitrite, whic...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 单萍
Owner 湖南开口爽食品有限公司
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