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Fresh pickled chilli and method of making and using the same

A technology for soaking chili peppers and fresh red chili peppers, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of dull and dull color of peppers, discounted taste, unsatisfactory effect, etc., and achieves remarkable fresh-keeping effect, prolongs the shelf life, and is convenient for storage. effect on transport

Inactive Publication Date: 2005-09-21
王桂珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, even if chemical preservatives are added, the effect is not satisfactory, the color of the pepper becomes dull and dull, the flesh of the pepper becomes soft, the skin and flesh of the pepper are separated, leaving only a layer of empty pepper shell, and its taste is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 10 parts by weight of high-quality fresh red pepper as raw material, cut off the pepper handle, clean and dry; poke 2 small holes on the pepper with a bamboo stick, put it in the jar, set aside; put 1.4 parts by weight of table salt Put it into the wok and stir-fry at 100°C for 20 minutes; then add 10 parts by weight of clean water; add brown sugar, pepper, star anise and grass fruit at the same time, among them, the weight of brown sugar is 0.2, the weight of pepper is 0.02, and the star anise The value is 0.01, the grass fruit is 0.01, and the water is boiled for 5 minutes; then the resultant is poured into a pot containing fresh chili and sealed, and the required fresh soaked chili will be obtained after 5 days.

[0021] The prepared fresh soaked peppers were stored at room temperature for 10 months, and then were inspected by the Yuxi Product Quality Supervision and Inspection Institute of Yunnan Province. The inspection results are shown in Table 1.

[0022] ...

Embodiment 2

[0024] Except that the added edible sugar is white sugar, and the flavor is 0.05 pepper, the other process is the same as in Example 1.

Embodiment 3

[0026] Repeat Example 1 with the following differences: using 12 parts by weight of high-quality fresh red pepper as raw material, 1.6 parts by weight of salt in a wok, stir-fry at 110°C for 25 minutes; then add 8 parts by weight of clean water ; The weight of brown sugar is 0.3, and the boiling time is 3 minutes.

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PUM

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Abstract

The pickled fresh chili is produced with red chili as main material, and through washing, drying in the air, prickling with bamboo stick some holes, setting inside pot; frying salt in a wok at 90-110 deg.c for 15-25 min, adding water, sugar and seasoning before boiling for 3-5 min; pouring the mixture of salt, water, sugar and seasoning into the pot; and sealing the pot for 5-7 days to form the pickled fresh chili. The present invention has obvious freshness keeping effect, and the product has no preservative added and is beneficial to health.

Description

Technical field [0001] The invention relates to a hot pepper, more specifically, the invention relates to a fresh red hot pepper. At the same time, the present invention also relates to the preparation method of the fresh bubbled chili and its application in diet cooking. Background technique [0002] Kimchi is a well-known food among the folks. Fresh chillies are often used to make fresh soaked peppers. However, the existing kimchi is basically soaked and eaten. Generally, it must be eaten in time after soaking for 2 to 5 days. The existing fresh soaked peppers cannot be stored for a long time, and if the time is longer, some white spots will develop in the kimchi soup, which will deteriorate and become inedible. In order to avoid the deterioration of fresh soaked peppers, the prior art is to add chemical preservatives such as sodium nitrite or sodium benzoate, which is harmful to human health. Moreover, even if chemical preservatives are added, the effect is not ideal. The colo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
Inventor 王桂珍
Owner 王桂珍