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Pickling method of fresh chilies

A technology of fresh peppers and peppers, applied in the field of pickled peppers, can solve the problems of pepper damage, rot and mildew, and exposure to air

Pending Publication Date: 2021-04-23
YINCHUAN BIANSAIRENJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the pickling process of peppers, due to the high water content of fresh peppers, the peppers will float on the water surface, causing rot and mildew in contact with the air; and during the pickling process of peppers, the peppers are easily damaged after soaking in salt. The nutrients in peppers are also lost. In the traditional pickling process, pickling peppers through eye-catching is also very easy to cause the loss of nutrients in peppers; in addition, due to the high water content of peppers in traditional pickling methods, in The amount of pickling is also greatly limited

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] Take 25000g of peppers and wash them with clear water, put them into an electromagnetic dryer and dry them for 45 minutes at 30-60°C to obtain pretreated peppers, at which time the water content in the peppers is about 50% of the initial content;

[0021] Weigh 2500g of salt, 50000g of water, 50g of star anise, 100g of cumin, 50g of Chinese prickly ash, 50g of fragrant sand, 10g of white buckle, 5g of clove, 5g of cinnamon, and 5g of grass fruit, and add them to the curing tank;

[0022] Put the marinating tank in a cool place, set a thermometer in the tank, keep the temperature in the tank between 15 and 25°C, place stones on it, and press the peppers below the liquid level of the marinade;

[0023] Stir once every 2 days, and it can be eaten after 15-20 days.

[0024] In terms of sensory perception and quantity, the pickled peppers by the method are complete in appearance, less in nutrient loss, high in fermentation rate and low in decay rate.

[0025] The invention ...

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Abstract

The invention provides a pickling method of fresh chilies, and relates to the technical field of pickled chilies. The pickling method comprises the following steps: (1) cleaning the fresh chilies, and drying the cleaned chilies at 30-60 DEG C for 45 minutes to obtain pretreated chilies; and (2) mixing the pretreated chilies with water and a pickling material, and performing pickling, wherein the mass ratio of the fresh chilies to the water is 1: (1.8-2.2), and the mass ratio of the fresh chilies to the pickling materials is (8-10): 1. According to the method, the pickling time can be shortened, the nutrient loss is reduced, and the product quality is improved; besides, the condition of the chilies can be ensured, and the chilies are not easy to rot and damage; and the pickling quantity can be increased, and the loss of nutritional ingredients is avoided.

Description

technical field [0001] The invention belongs to the technical field of pickled peppers, in particular to a method for pickling fresh peppers. Background technique [0002] In recent years, pickled peppers have been eaten as a supplementary food by people. There are a variety of pepper products on the market. At the same time, peppers are not only rich in multivitamins, but also one of the five flavors. It can stimulate the secretion of saliva and gastric juice and is beneficial to the health of the spleen and stomach. , It can increase people's appetite and is deeply loved by people. [0003] During the pickling process of peppers, due to the high water content of fresh peppers, the peppers will float on the water surface, causing rot and mildew in contact with the air; and during the pickling process of peppers, the peppers are easily damaged after soaking in salt. The nutrients in peppers are also lost. In the traditional pickling process, pickling peppers through eye-cat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 李文万敏李祥宇
Owner YINCHUAN BIANSAIRENJIA FOOD CO LTD
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