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Flavored Capsicum annuum L. pickling method

A chili and flavor technology, applied to the functions of food ingredients, food ingredients as taste improvers, climate change adaptation, etc., can solve the problems of different pickling methods of chili, poor quality of chili, unstable quality, etc., and reach a broad market and commercial prospects, overcoming fire and heartburn, and reducing the effect of spicy taste

Pending Publication Date: 2021-01-08
胡梦芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different pickling methods of peppers on the market, the peppers have problems such as poor quality, unstable quality, and difficulty in mass production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for pickling flavor peppers, comprising the steps of:

[0030] (1) Select fresh peppers that are free from moths, diseased spots, and rotten, remove branches and stems, clean them, soak them in clean water for 1-2 hours, and remove them; (2) Mix the removed peppers with salt Carry out salting, and the pickling time is 12 hours; (3) remove the salted peppers, drain the water, and dry them in the air; wherein, when drying, flip them 1 to 2 times a day, and dry them until the total weight of the peppers is reduced to that before drying. 50% to 60%; (4) place the chilli after drying in a pickling container filled with pickling liquid, wherein the mass ratio of pepper to pickling liquid is 1:3; Keeping the peppers so that they are completely submerged in the pickling liquid, and then sealing the pickling container for storage; (5) taking out the peppers that have passed the step (4), and cleaning them to obtain the finished pickled peppers.

Embodiment 2

[0032] A method for pickling flavor peppers, comprising the steps of:

[0033] (1) Select fresh peppers that are free from insects, disease spots, and rot, remove branches and stems, clean them, soak them in clean water for 1-2 hours, and remove them;

[0034] (2) The capsicum after pulling out is mixed with salt and pickled, and the pickling time is 18h;

[0035] (3) Take out the salted peppers, drain the water, and dry them in the air; wherein, turn them 1 to 2 times a day during the airing, and dry them until the total weight of the peppers is reduced to 50% to 60% of that before drying;

[0036] (4) Place the dried peppers in a pickling container filled with a pickling liquid, wherein the mass ratio of the peppers to the pickling liquid is 1:4; press the peppers with a weight smaller than the inner diameter of the pickling container to make them completely Submerge in the pickling liquid, and then seal the pickling container for storage; (5) take out the peppers that have...

Embodiment 3

[0038] A method for pickling flavor peppers, comprising the steps of:

[0039] (1) Select fresh peppers that are free from moths, diseased spots, and rotten, remove branches and stems, clean them, soak them in clean water for 1-2 hours, and remove them; (2) Mix the removed peppers with salt Carry out salting, and the pickling time is 16 hours; (3) remove the salted peppers, drain the water, and dry them in the air; wherein, when drying, flip them 1 to 2 times a day, and dry them until the total weight of the peppers is reduced to that before drying. 50~60%; (4) place the chilli after drying in a pickling container equipped with a pickling solution, wherein the mass ratio of the pepper to the pickling solution is 1:3~1:4; Press the pepper with a heavy object to completely immerse it in the pickling solution, and then seal the pickling container for preservation; (5) take out the pepper after step (4), and clean it to get the finished pickled pepper.

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PUM

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Abstract

The invention relates to a flavored Capsicum annuum L. pickling method, and belongs to the field of food processing. The method comprises the following steps of: picking Capsicum annuum L., removing branches and stems, carrying out cleaning and salting, putting the Capsicum annuum L. in a pickling container filled with pickling liquor, taking out the Capsicum annuum L., and cleaning the Capsicum annuum L.. The flavored Capsicum annuum L. pickling method has the following advantages that (1) the spicy taste of the Capsicum annuum L. is reduced, the flavored Capsicum annuum L.is free from a strong irritant taste in an eating process, the flavored Capsicum annuum L. has a rich taste, and an eating-loving degree of a user for the product is improved; (2) since the pickling liquor has a uniqueformula, the pickled Capsicum annuum L. product has a unique flavor in addition to the own taste of the Capsicum annuum L., in addition, marinating materials in the pickling liquor also performs a function of alleviating and clearing away heat and toxic materials, and a defect that the user is likely to get inflamed and feels heartburn if the user eats too much Capsicum annuum L. can be overcome;and (3) the Capsicum annuum L. processed by the method is delicious, has high quality and stable quality and also has a wide market and commercial prospect.

Description

technical field [0001] The invention relates to a method for pickling flavored peppers, which belongs to the field of food processing. Background technique [0002] Capsicum, alias: ox horn pepper, long pepper, vegetable pepper, bell pepper, Latin name: Capsicum annuum L., is an annual or limited perennial herb of Magnolia, Solanaceae, Capsicum. It was introduced into China at the end of the Ming Dynasty, and it has been cultivated for more than 300 years. At present, there are dozens of varieties, which are widely planted in various parts of our country, and its output ranks first in the world (Gao Xiang. Research on the health care function of pepper and its products [ J]. Food Research and Development, 2004(03):115-116). China is a big country that grows peppers. There are nearly 60 million acres of dried peppers in the country. The annual output of dried peppers exceeds 600,000 tons, with an output value of nearly 6 billion yuan. The export volume accounts for about hal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10A23L33/10
CPCA23V2002/00A23L19/20A23L27/10A23L33/10A23V2200/30A23V2200/16Y02A40/90
Inventor 胡梦芝
Owner 胡梦芝
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