CN103229970A - Method for salting colorful peppers - Google Patents
Method for salting colorful peppers Download PDFInfo
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- CN103229970A CN103229970A CN201310140284XA CN201310140284A CN103229970A CN 103229970 A CN103229970 A CN 103229970A CN 201310140284X A CN201310140284X A CN 201310140284XA CN 201310140284 A CN201310140284 A CN 201310140284A CN 103229970 A CN103229970 A CN 103229970A
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Abstract
The invention discloses a method for salting colorful peppers. The method comprises the following steps of: cleaning a jar, drying the jar, and inverting the jar for standby; selecting fresh and crispy colorful peppers as a raw material, removing pepper stems, and washing and drying the treated pepper; selecting high-quality garlic, and peeling, washing and drying the garlic; filling the following ingredients in mass proportioning to be placed into the jar and sealing: 45 to 50 of the colorful peppers, 30 to 36 of soy sauce, 1.5 to 2.5 of crystal sugar, 1 to 2 of the garlic and 1 to 2 of spirit; and sealing and preserving the mixture in a jar for 60 to 90 days, and then splitting the peppers into different sealed containers to be preserved. The colorful peppers salted through using the method are thick in flavor, bright in color, mellow and full, transparent, fragrant, sweet, and crispy and chilli, has a function for tonifying the spleen and stimulating the appetite, especially has a good effect on stimulating the appetite, is an ideal dish when noodles and porridge are eaten and a seasoning for stir-frying hot and spicy chicken.
Description
Technical field
The present invention relates to a kind of method of pickling multicolored capsicum, belong to food processing field.
Background technology
Capsicum is a kind of seasoned food that people like, with its unique local flavor, increase appetite, digestive function is popular to people deeply, southern area particularly, sombre moist, capsicum has the dehumidifying effect of dispeling cold significantly.
At present, market has multiple chilli products, and various chilli products have characteristics separately, but in order to satisfy needs of society, people develop more chilli products also in continuous exploration.
Summary of the invention
The present invention aims to provide a kind of method of pickling multicolored capsicum, and fragrant, peppery, sweet, the crisp one of multicolored capsicum collection of pickling is to satisfy people's needs.
The technical solution used in the present invention: a kind of method of pickling multicolored capsicum comprises following operating procedure:
1 to be equipped with potter's clay be that the glazing of raw material two sides is fired and had the dish altar that seals tank, and it is cleaned up, dry be inverted standby;
2 select fresh and tender clear and melodious multicolored capsicum as raw material, remove the capsicum handle, clean up, and dry;
3 select the high-quality garlic, and peeling is cleaned and dried;
4 are packed in the described dish altar by the quality proportioning by following component, sealing,
Five colors capsicum 45-50 soy sauce 30-36 rock sugar 1.5-2.5 garlics 1-2 liquor 1-2;
5 sealings were preserved 60-90 days, divided the airtight container of packing into to preserve.
Above-mentioned five capsicums select for use the area, Liuzhou to introduce a fine variety multicolored capsicum of plantation from Israel, thick, the suitable infusion of this multicolored capsicum pulp, and be rich in vitamin A, B, C and beta carotene, have higher nutritive value.
The multicolored capsicum aromatic flavour, the bright yellow color that adopt said method to pickle are bright-coloured, mellow and full exquisitely carved, collect fragrant, sweet, crisp, peppery one, effect with comfortable taste, spleen benefiting and stimulating the appetite, especially has appetite facilitation preferably, being the desirable dish of eating wheaten food, drinking porridge, is the splendid seasoning matter of the fragrant chicken with several spices of quick-fried.
The present invention does not add anticorrisive agent, but its maintenance phase be 24 months, through test, sealing preserves that the five colors after 24 months are fragrant pepperyly still can to keep fragrant, sweet, crisp, peppery characteristic, only tart flavour slightly weighs a bit.
The specific embodiment
Embodiment 1
(1) being equipped with potter's clay is that the glazing of raw material two sides is fired and had the dish altar that seals tank, and it is cleaned up, dry be inverted standby;
(2) select for use the area, Liuzhou from multicolored capsicum that Israel introduces a fine variety, select fresh and tender clear and melodious multicolored capsicum as raw material, remove the capsicum handle, clean up, dry;
(3) select the red garlic of Majiang for use, peeling is cleaned and is dried;
(4) packed in the dish altar by the quality proportioning by following component, sealing,
Five colors capsicum 45kg soy sauce 35 kg rock sugar 1.5 kg garlics 1.25 kg liquor 1.25 kg;
(5) sealing was preserved 70 days, divided the airtight container of packing into to preserve.
Embodiment 2
(1) being equipped with potter's clay is that the glazing of raw material two sides is fired and had the dish altar that seals tank, and it is cleaned up, dry be inverted standby;
(2) select for use the area, Liuzhou from multicolored capsicum that Israel introduces a fine variety, select fresh and tender clear and melodious multicolored capsicum as raw material, remove the capsicum handle, clean up, dry;
(3) select the red garlic of Majiang for use, peeling is cleaned and is dried;
(4) packed in the dish altar by the quality proportioning by following component, sealing,
Five colors capsicum 45kg soy sauce 35 kg rock sugar 2 kg garlics 1.5 kg liquor 1.5 kg;
(5) sealing was preserved 70 days, divided the airtight container of packing into to preserve.
Embodiment 3
(1) being equipped with potter's clay is that the glazing of raw material two sides is fired and had the dish altar that seals tank, and it is cleaned up, dry be inverted standby;
(2) select for use the area, Liuzhou from multicolored capsicum that Israel introduces a fine variety, select fresh and tender clear and melodious multicolored capsicum as raw material, remove the capsicum handle, clean up, dry;
(3) select the red garlic of Majiang for use, peeling is cleaned and is dried;
(4) packed in the dish altar by the quality proportioning by following component, sealing,
Five colors capsicum 45kg soy sauce 35 kg rock sugar 2.25 kg garlic 1.725kg liquor 1.725kg;
(5) sealing was preserved 80 days, divided the airtight container of packing into to preserve.
Claims (1)
1. method of pickling multicolored capsicum is characterized in that comprising following operating procedure:
(1) being equipped with potter's clay is that the glazing of raw material two sides is fired and had the dish altar that seals tank, and it is cleaned up, dry be inverted standby;
(2) select fresh and tender clear and melodious multicolored capsicum as raw material, remove the capsicum handle, clean up, dry;
(3) select the high-quality garlic, peeling is cleaned and is dried;
(4) packed in the described dish altar by the quality proportioning by following component, sealing,
Five colors capsicum 45-50 soy sauce 30-36 rock sugar 1.5-2.5 garlics 1-2 liquor 1-2;
(5) sealing was preserved 60-90 days, divided the airtight container of packing into to preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310140284XA CN103229970A (en) | 2013-04-23 | 2013-04-23 | Method for salting colorful peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310140284XA CN103229970A (en) | 2013-04-23 | 2013-04-23 | Method for salting colorful peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103229970A true CN103229970A (en) | 2013-08-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310140284XA Pending CN103229970A (en) | 2013-04-23 | 2013-04-23 | Method for salting colorful peppers |
Country Status (1)
| Country | Link |
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| CN (1) | CN103229970A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938998A (en) * | 2014-03-25 | 2015-09-30 | 金寨县冠友盆景园艺有限公司 | Method for pickling whole hot pepper in Dabie mountain |
| CN106509744A (en) * | 2015-09-10 | 2017-03-22 | 陆超 | Pickling method of crisp, refreshing, and sour capsicum annuum |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN108041517A (en) * | 2017-12-12 | 2018-05-18 | 安徽优源生态农业科技有限责任公司 | A kind of production method of marinated blue or green capsicum annum fasciculatum |
| CN112385808A (en) * | 2020-11-20 | 2021-02-23 | 保靖县二艳蔬菜产销专业合作社 | Processing method for pickling peppers |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038162A (en) * | 2009-10-10 | 2011-05-04 | 崔贵府 | Chilli pickling method |
| CN102907641A (en) * | 2012-02-13 | 2013-02-06 | 浙江正味食品有限公司 | Method for fermenting and pickling crispy and fresh pepper |
| CN102972510A (en) * | 2012-11-28 | 2013-03-20 | 湖北新桥生物科技有限责任公司 | Processing method of dehydrated mountain pepper |
-
2013
- 2013-04-23 CN CN201310140284XA patent/CN103229970A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038162A (en) * | 2009-10-10 | 2011-05-04 | 崔贵府 | Chilli pickling method |
| CN102907641A (en) * | 2012-02-13 | 2013-02-06 | 浙江正味食品有限公司 | Method for fermenting and pickling crispy and fresh pepper |
| CN102972510A (en) * | 2012-11-28 | 2013-03-20 | 湖北新桥生物科技有限责任公司 | Processing method of dehydrated mountain pepper |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938998A (en) * | 2014-03-25 | 2015-09-30 | 金寨县冠友盆景园艺有限公司 | Method for pickling whole hot pepper in Dabie mountain |
| CN106509744A (en) * | 2015-09-10 | 2017-03-22 | 陆超 | Pickling method of crisp, refreshing, and sour capsicum annuum |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN108041517A (en) * | 2017-12-12 | 2018-05-18 | 安徽优源生态农业科技有限责任公司 | A kind of production method of marinated blue or green capsicum annum fasciculatum |
| CN112385808A (en) * | 2020-11-20 | 2021-02-23 | 保靖县二艳蔬菜产销专业合作社 | Processing method for pickling peppers |
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Application publication date: 20130807 |