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Lactic acid pickling method for chili

The technology of pepper and lactic acid is applied in the field of pickled vegetables, which can solve the problems of easy bacterial contamination, high nitrite content and long time of pickled food, and achieve the effects of shortening the pickling period, delicious taste and eliminating growth.

Inactive Publication Date: 2021-05-11
刘晓东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the long time of traditional pickled vegetables and the relatively high nitrite content, pickled foods are easily contaminated by bacteria, and other color-enhancing additives

Method used

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  • Lactic acid pickling method for chili
  • Lactic acid pickling method for chili
  • Lactic acid pickling method for chili

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of capsicum lactic acid pickling method, it comprises the following steps:

[0033] The method for pickling chili with lactic acid is characterized in that the pickled chili is mainly made of the following raw materials in parts by weight: 10 parts of chili, 10 parts of peanut oil, 10 parts of ginger, 10 parts of garlic, 10 parts of white onion, 12 parts of white sugar, 5 parts of monosodium glutamate 5 parts of edible salt solution, 15 parts of white wine, 15 parts of aniseed, 15 parts of Chinese prickly ash, 20 parts of five-spice powder, 15 parts of mature vinegar, 10 parts of soy sauce, 10 parts of mustard and 10 parts of edible baking soda solution.

[0034] The pepper lactic acid pickling method is characterized in that the preparation method of the pepper lactic acid pickling method is as follows:

[0035] (1) Slice the ginger and garlic for later use, and cut the scallion into sections for later use;

[0036] (2) Wash and dry the peppers,...

Embodiment 2

[0051] The preparation method of capsicum lactic acid pickling method, it comprises the following steps:

[0052] The method for pickling chili with lactic acid is characterized in that the pickled chili is mainly made of the following raw materials in parts by weight: 10 parts of pepper, 15 parts of peanut oil, 15 parts of ginger, 15 parts of garlic, 15 parts of scallion white, 18 parts of white sugar, 10 parts of monosodium glutamate 10 parts of edible salt solution, 20 parts of white wine, 20 parts of aniseed, 20 parts of pepper, 25 parts of five-spice powder, 25 parts of old mature vinegar, 15 parts of soy sauce, 20 parts of mustard and 15 parts of edible baking soda solution.

[0053] The pepper lactic acid pickling method is characterized in that the preparation method of the pepper lactic acid pickling method is as follows:

[0054] (1) Slice the ginger and garlic for later use, and cut the scallion into sections for later use;

[0055] (2) Wash and dry the peppers, ad...

Embodiment 3

[0070] The preparation method of capsicum lactic acid pickling method, it comprises the following steps:

[0071] The method for pickling chili with lactic acid is characterized in that the pickled chili is mainly made of the following raw materials in parts by weight: 10 parts of chili, 10 parts of peanut oil, 10 parts of ginger, 10 parts of garlic, 10 parts of white onion, 12 parts of white sugar, 5 parts of monosodium glutamate 5 parts of edible salt solution, 15 parts of white wine, 15 parts of aniseed, 15 parts of Chinese prickly ash, 20 parts of five-spice powder, 15 parts of mature vinegar, and 10 parts of soy sauce.

[0072] The pepper lactic acid pickling method is characterized in that the preparation method of the pepper lactic acid pickling method is as follows:

[0073] (1) Slice the ginger and garlic for later use, and cut the scallion into sections for later use;

[0074] (2) Wash the peppers, dry them, and set aside;

[0075] (3) Bring soy sauce and peanut oi...

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Abstract

The invention relates to the technical field of pickled vegetables, in particular to a lactic acid pickling method for chili. According to the lactic acid pickling method for chili, provided by the invention, because the chili contains a large amount of nitrate, in the making process of the pickled chili, the cleaned and air-dried chili is simply soaked with a 1%-2% edible baking soda solution and Baijiu, so that the chili is in a weak base state, the activity of the nitrate is inhibited to a certain extent in the pickling process, and the content of nitrite is reduced. Because the oxidability of the nitrate is weakened, part of vitamin C in the pickled vegetables can still be ensured not to be damaged. Growth and reproduction of harmful bacteria in a pickling pool are eliminated by using an ultraviolet lamp and a vacuum pump; A 7% edible salt solution is selected in the chili pickling process, the activity of lactic acid bacteria in the 7% edible salt solution is the highest, the fermentation process of chili pickling is mainly determined by the lactic acid content, and the activity of the lactic acid bacteria is improved, so that the chili pickling period is shortened, and the production efficiency is more favorably improved.

Description

technical field [0001] The invention relates to the technical field of pickled vegetables, in particular to a method for pickling peppers with lactic acid. Background technique [0002] The traditional vegetable pickling processing method is simple, low in cost, easy to preserve, and the product has a unique color, aroma and taste, which cannot be replaced by other processed products, so vegetable pickling products are very popular among consumers. Industrialized production of pickled vegetables generally adopts high-salt germ, long-term pickling process, and then adopts low-salt treatment to make various finished products. Due to the long time of traditional pickled vegetables and the relatively high content of nitrite, pickled foods are easily contaminated by bacteria and other color-enhancing additives. As a flavoring agent, long-term consumption can easily cause a series of pathological clinical symptoms in the body. Contents of the invention [0003] The technical p...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23P30/00
CPCA23L19/20A23P30/00
Inventor 刘晓东
Owner 刘晓东