CN105410798A

CN105410798A - Making method of pickling soup chili peppers

Info

Publication number: CN105410798A
Application number: CN201510859198.3A
Authority: CN
Inventors: 向邦军
Original assignee: Zhenyuan County Yikang Changshou Tom Workshop
Current assignee: Zhenyuan County Yikang Changshou Tom Workshop
Priority date: 2015-12-01
Filing date: 2015-12-01
Publication date: 2016-03-23

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

Salt down the preparation method of soup capsicum

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. 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.