CN105410798A - Making method of pickling soup chili peppers - Google Patents
Making method of pickling soup chili peppers Download PDFInfo
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- CN105410798A CN105410798A CN201510859198.3A CN201510859198A CN105410798A CN 105410798 A CN105410798 A CN 105410798A CN 201510859198 A CN201510859198 A CN 201510859198A CN 105410798 A CN105410798 A CN 105410798A
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- soup
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- pickling
- rice
- chili peppers
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Abstract
The invention discloses a making method of pickling soup chili peppers, and belongs to a pickling method of vegetables. The invention aims to provide a vegetable pickling method which is short in fermentation time, and facilitates the realization of large-scale mass production. The technical scheme adopted by the invention lies in that the method comprises the following steps of immersing fresh chili peppers in pickling soup, and pickling the fresh chili peppers in a jar sealing manner for 3-5 days, wherein the pickling soup is prepared by airtight and natural fermentation of the following raw materials in percentage by weight for 3 months: 10% of fresh vegetable leaves, 5% of garlic, 3% of rice powder, 2% of fresh Chinese prickly ash, 3% of Chinese prickly ash leaves, 5% of fresh corn, 5% of colocasia esculenta, 20% of old pickling soup and 47% of spring water; the rice powder is powder prepared by soaking rice in cold water for 4 days, fishing out the soaked rice, draining the fished rice and grinding the drained rice; the old pickling soup is prepared from airtight and natural fermentation of the vegetable leaves and the spring water for two years or more, and the weight ratio of the vegetable leaves to the spring water is 3:7. The chili peppers pickled by the method are bright in color, plump in flesh quality, crisp and refreshing in taste, spicy and delicious, and moderate in sour and hot degrees. The making method disclosed by the invention is a method for picking the vegetables.
Description
Technical field
The present invention relates to a kind of preparation method of pickled hot pepper, particularly relate to the preparation method of a kind of soup capsicum that salts down; Belong to the method for salting of vegetables.
Background technology
The features such as " salt down soup " is a kind of Speciality Foods that the Dong ethnic group people like, the vegetables that salt down soup or the soup that salts down are pickled have that the acid of news is smelly, sour delicate flavour U.S. of food, long times of aftertaste, for a long time food are not minded." salt down soup " be Pickle soup stock, can be used as the beverage that heat clearly recovers from fatigue again, there is certain dietotherapy effect; Can not only spleen benefiting and stimulating the appetite, digestion-promoting fat, clearing away summerheat, refresh oneself sober up, help digest, beauty treatment of calming the nerves, dispelling fatigue, but also the diseases such as flu, diarrhoea, nameless sores or boils can be treated.
The soup capsicum that salts down is salted through the soup that salts down by fresh chilli, although smell is slightly sour smelly, and taste is vinegar-pepper deliciousness, fresh and crisp, long times of aftertaste; Not only raw-eaten, but also can as batching of going with rice or bread.Although have the preparation method of the soup capsicum that salts down morning among the people, technique be different, sensory difference is comparatively large, and exist salting period long, be difficult to meet scale production demand.
Summary of the invention
For the above-mentioned defect existed in prior art, the present invention aims to provide the preparation method that a kind of salting period is short, be convenient to the soup capsicum that salts down that scale is produced in enormous quantities.
To achieve these goals, the present invention by the following technical solutions: be immersed in by fresh chilli and salt down in soup, envelope altar pickles 3 ~ 5 days; The described soup that salts down is formed through airtight spontaneous fermentation by the raw material of following weight percents for 3 months: fresh vegetable leaf 10%, garlic 5%, rice powder 3%, fresh Chinese prickly ash 2%, fresh bunge pricklyash leaf 3%, fresh corn 5%, wild taro 5%, always to salt down soup 20%, spring 47%; Described rice powder soaks 4 days by rice through cold water, pulls the powder draining, wear into out; The described soup that always salts down is formed through airtight spontaneous fermentation by green vegetable leaf and spring for more than 2 years, and the weight ratio of green vegetable leaf and spring is 3:7.
Compared with the prior art, the present invention, owing to have employed technique scheme, take long-used soup as leavening (starter), therefore, it is possible to make beneficial microbe Fast-propagation and shorten fermentation time, be conducive to curing food fast tasty; In addition, owing to shortening brew time, therefore the crisp meat of capsicum skin is tender, fresh and crisp, thoroughly avoids conventional method and causes the defects such as capsicum is weak, pungent weakens, color and luster is dim due to brew time length.The brewed capsicum of the inventive method is adopted to have full, fresh and crisp, spicy good to eat, the vinegar-pepper feature such as moderate of lovely luster, meat.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
embodiment 1
Being immersed in by fresh chilli salts down in soup, and envelope altar is In Shade pickles 3 ~ 5 days (summer pickle 3 days, winter pickles 5 days).
The described soup that salts down is formed through airtight spontaneous fermentation by the raw material of following weight percents for 3 months: fresh vegetable leaf 10%, garlic 5%, rice powder 3%, fresh Chinese prickly ash 2%, fresh bunge pricklyash leaf 3%, fresh corn 5%, wild taro 5%, always to salt down soup 20%, spring 47%; Described rice powder soaks 4 days by rice through cold water, pulls the powder draining, wear into out; The described soup that always salts down is formed through airtight spontaneous fermentation by green vegetable leaf and spring for more than 2 years, and the weight ratio of green vegetable leaf and spring is 3:7.
Claims (1)
1. salt down the preparation method of soup capsicum, it is characterized in that: be immersed in by fresh chilli and salt down in soup, and envelope altar pickles 3 ~ 5 days; The described soup that salts down is formed through airtight spontaneous fermentation by the raw material of following weight percents for 3 months: fresh vegetable leaf 10%, garlic 5%, rice powder 3%, fresh Chinese prickly ash 2%, fresh bunge pricklyash leaf 3%, fresh corn 5%, wild taro 5%, always to salt down soup 20%, spring 47%; Described rice powder soaks 4 days by rice through cold water, pulls the powder draining, wear into out; The described soup that always salts down is formed through airtight spontaneous fermentation by green vegetable leaf and spring for more than 2 years, and the weight ratio of green vegetable leaf and spring is 3:7.
Priority Applications (1)
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CN201510859198.3A CN105410798A (en) | 2015-12-01 | 2015-12-01 | Making method of pickling soup chili peppers |
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CN201510859198.3A CN105410798A (en) | 2015-12-01 | 2015-12-01 | Making method of pickling soup chili peppers |
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CN105410798A true CN105410798A (en) | 2016-03-23 |
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CN201510859198.3A Pending CN105410798A (en) | 2015-12-01 | 2015-12-01 | Making method of pickling soup chili peppers |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106666417A (en) * | 2017-02-17 | 2017-05-17 | 四川省食品发酵工业研究设计院 | Chilli bean sauce mixing and fast fermentation process |
Citations (6)
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CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
CN102018191A (en) * | 2010-10-22 | 2011-04-20 | 永州市岚山天然食品有限公司 | Method for pickling pepper |
CN102885340A (en) * | 2012-05-23 | 2013-01-23 | 贵州省黄平县乐源旅游特色食品厂 | Method for preparing Miao highly flavored type salting soup |
CN104286772A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Preparation method for chili pickles |
CN104544359A (en) * | 2015-01-16 | 2015-04-29 | 镇远县益康长寿汤作坊 | Cured soup and preparation method thereof |
-
2015
- 2015-12-01 CN CN201510859198.3A patent/CN105410798A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
CN102018191A (en) * | 2010-10-22 | 2011-04-20 | 永州市岚山天然食品有限公司 | Method for pickling pepper |
CN102885340A (en) * | 2012-05-23 | 2013-01-23 | 贵州省黄平县乐源旅游特色食品厂 | Method for preparing Miao highly flavored type salting soup |
CN104286772A (en) * | 2014-10-10 | 2015-01-21 | 赵国英 | Preparation method for chili pickles |
CN104544359A (en) * | 2015-01-16 | 2015-04-29 | 镇远县益康长寿汤作坊 | Cured soup and preparation method thereof |
Non-Patent Citations (1)
Title |
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严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106666417A (en) * | 2017-02-17 | 2017-05-17 | 四川省食品发酵工业研究设计院 | Chilli bean sauce mixing and fast fermentation process |
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