CN105995777A - Rapid chili fermentation method - Google Patents
Rapid chili fermentation method Download PDFInfo
- Publication number
- CN105995777A CN105995777A CN201610429155.6A CN201610429155A CN105995777A CN 105995777 A CN105995777 A CN 105995777A CN 201610429155 A CN201610429155 A CN 201610429155A CN 105995777 A CN105995777 A CN 105995777A
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- Prior art keywords
- fructus capsici
- temperature
- tea
- mass ratio
- fermentation method
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000000855 fermentation Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 38
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 25
- 235000013355 food flavoring agent Nutrition 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 16
- 241000180649 Panax notoginseng Species 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 8
- 241000235072 Saccharomyces bayanus Species 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 241000195474 Sargassum Species 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000004927 clay Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 30
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 14
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 14
- 240000009023 Myrrhis odorata Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of chili snack food, in particular to a rapid chili fermentation method. Chilies are treated with the steps of softening, seasoning and fermenting, so that prepared pickled chilies are delicious in taste, the outer skin of the chilies is soft and crisp, and the taste of the pickled chilies is improved; particularly, the pickled chilies have a sweet aftertaste after being put into the mouth and eaten while having the slightly-spicy flavor, and the flavor of the pickled chilies is unique; besides, the pickled chilies diffuse a fresh scent, and can promote digestion of the intestines and the stomach and enhance the appetite of eaters.
Description
Technical field
The present invention relates to Fructus Capsici leisure food technical field, especially a kind of Fructus Capsici rapid fermentation side
Method.
Background technology
Bubble green pepper, its processing technology is that Fructus Capsici carries out acquisition product after soaking fermentation process.Due to
Bubble green pepper is after pickling immersion, and it is delicious in taste, and aftertaste is longer, is favored by vast consumer.
Preparation technology currently, with respect to bubble green pepper is various, but is by Fructus Capsici and immersion after water mixes mostly,
Add leaven, after yeast, be sealed against fermentation and form.Although this preparation technology can
Obtain bubble green pepper food, and its mouthfeel and taste the most excellent, but its single taste and tradition
Delicious taste, be still difficult to the requirement meeting people to quality of life.
In addition, bubble green pepper preparation of the prior art is difficult to remove the acid of Fructus Capsici kind, makes
Obtain eater and be difficult to entrance, and, shell of its bubble green pepper is the hardest, during food, and shadow
Ring mouthfeel.
In consideration of it, this researcher combine for many years to bubble green pepper preparation technology research, and bubble green pepper
The practice of production, is adjusted the preparation technology of bubble green pepper, for bubble green pepper fermentation preparation technology
Bring a kind of new approaches.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Fructus Capsici
Fast fermentation method.
It is achieved particular by techniques below scheme:
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and adjust temperature and be 40-50 DEG C, constant temperature processes 3-5min, then puts it into normal-temperature water
Middle immersion treatment 1-3h, must soften Fructus Capsici；
(2) seasoning: be 1: 0.3-0.7 to mix according to mass ratio by softening Fructus Capsici and flavoring agent, stirs
Mix uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be 1: 3-5 to mix according to mass ratio by seasoning Fructus Capsici and tea, then temperature
At 1-4 DEG C, place 1-3h, obtain compound, add the fermentation accounting for mixture quality 1-3%
Agent, after stirring, is placed in the environment that temperature is 25-33 DEG C fermentation 1-3 days,.
Described flavoring agent, its material composition is Radix Notoginseng 1-3 part, SHISANXIANG 2-6 in parts by weight
Part, anistree 1-3 part, Herb Gynostemmae Pentaphylli 0.1-0.5 part, Pericarpium Citri Reticulatae 1-3 part, Mel 0.3-0.5 part.
Described flavoring agent, its material composition be in parts by weight Radix Notoginseng 2 parts, SHISANXIANG 4 parts,
Anise 2 parts, Herb Gynostemmae Pentaphylli 0.3 part, Pericarpium Citri Reticulatae 2 parts, Mel 0.4 part.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After being mixed with Mel by Herb Gynostemmae Pentaphylli, using temperature is 40-60 DEG C of process
3-7min, then powder is added, and after stirring, grind, cross 50-70 mesh sieve, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 20-30s,
And after buying dry tea, then after adding the water soaking 20-30min of 2-3 times of weight, filter off tea, take filtrate；
Wherein the temperature of water is 60-70 DEG C.
Described leaven is 1: 1-3 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Compared with prior art, the technique effect of the present invention is embodied in:
By Fructus Capsici is softened, seasoning, the process of fermentation step, not only make preparation
The delicious flavour of bubble green pepper, and make the exocuticle of Fructus Capsici soft crisp, improve the mouthfeel of bubble green pepper,
In particular so that while bubble green pepper has micro-peppery local flavor, after entrance is edible, have back sweet taste
Road so that pickled chilli flavor is unique, but also gives out fragrant, it is possible to promote gastrointestinal disturbances,
Strengthen the appetite of eater.
In addition, the product of the invention, its nutritive value is higher, unique flavor, and
And preparation technology is simple, flow process is short, and fabrication cycle is the longest.
Use the Fructus Capsici fast fermentation method preparation bubble green pepper of the present invention, from just starting from the 4th
My god, i.e. edible, and vinegar-pepper degree is moderate, after entrance is edible, has back sweet sensation.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
The active saccharomyces bayanus used in following embodiment is that Angel Yeast Co., Ltd produces
Product, for product sold on market.
Embodiment 1
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and to adjust temperature be 40 DEG C, constant temperature processes 3min, then puts it in normal-temperature water and soak
Process 1h, Fructus Capsici must be softened；
(2) seasoning: be to mix at 1: 0.3 according to mass ratio by softening Fructus Capsici and flavoring agent, stirring
Uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be to mix at 1: 3 according to mass ratio by seasoning Fructus Capsici and tea, then temperature is
Place 1h at 1 DEG C, obtain compound, add the leaven accounting for mixture quality 1%, stirring
After Jun Yun, it is placed in the environment that temperature is 25 DEG C fermentation 1 day,.
Described flavoring agent, its material composition be by weight Radix Notoginseng 1kg, SHISANXIANG 2kg, eight
Angle 1kg, Herb Gynostemmae Pentaphylli 0.1kg, Pericarpium Citri Reticulatae 1kg, Mel 0.3kg.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 40 DEG C and process 3min,
Again powder is added, and after stirring, grind, cross 50 mesh sieves, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 20s,
And after buying dry tea, then after adding the water soaking 20min of 2 times of weight, filter off tea, take filtrate；Wherein
The temperature of water is 60 DEG C.
Described leaven is 1: 1 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Embodiment 2
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and to adjust temperature be 50 DEG C, constant temperature processes 5min, then puts it in normal-temperature water and soak
Process 3h, Fructus Capsici must be softened；
(2) seasoning: be to mix at 1: 0.7 according to mass ratio by softening Fructus Capsici and flavoring agent, stirring
Uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be to mix at 1: 5 according to mass ratio by seasoning Fructus Capsici and tea, then temperature is
Place 3h at 4 DEG C, obtain compound, add the leaven accounting for mixture quality 3%, stirring
After Jun Yun, it is placed in the environment that temperature is 33 DEG C fermentation 3 days,.
Described flavoring agent, its material composition be by weight Radix Notoginseng 3kg, SHISANXIANG 6kg, eight
Angle 3kg, Herb Gynostemmae Pentaphylli 0.5kg, Pericarpium Citri Reticulatae 3kg, Mel 0.5kg.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 60 DEG C and process 7min,
Again powder is added, and after stirring, grind, cross 70 mesh sieves, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 30s,
And after buying dry tea, then after adding the water soaking 30min of 3 times of weight, filter off tea, take filtrate；Wherein
The temperature of water is 70 DEG C.
Described leaven is 1: 3 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Embodiment 3
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and to adjust temperature be 45 DEG C, constant temperature processes 4min, then puts it in normal-temperature water and soak
Process 2h, Fructus Capsici must be softened；
(2) seasoning: be to mix at 1: 0.5 according to mass ratio by softening Fructus Capsici and flavoring agent, stirring
Uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be to mix at 1: 4 according to mass ratio by seasoning Fructus Capsici and tea, then temperature is
Place 2h at 3 DEG C, obtain compound, add the leaven accounting for mixture quality 2%, stirring
After Jun Yun, it is placed in the environment that temperature is 29 DEG C fermentation 2 days,.
Described flavoring agent, its material composition be by weight Radix Notoginseng 2kg, SHISANXIANG 4kg, eight
Angle 2kg, Herb Gynostemmae Pentaphylli 0.3kg, Pericarpium Citri Reticulatae 2kg, Mel 0.4kg.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 50 DEG C and process 5min,
Again powder is added, and after stirring, grind, cross 60 mesh sieves, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 25s,
And after buying dry tea, then after adding the water soaking 25min of 2.5 times of weight, filter off tea, take filtrate；Its
The temperature of middle water is 65 DEG C.
Described leaven is 1: 2 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Embodiment 4
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and to adjust temperature be 40 DEG C, constant temperature processes 5min, then puts it in normal-temperature water and soak
Process 1h, Fructus Capsici must be softened；
(2) seasoning: be to mix at 1: 0.7 according to mass ratio by softening Fructus Capsici and flavoring agent, stirring
Uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be to mix at 1: 5 according to mass ratio by seasoning Fructus Capsici and tea, then temperature is
Place 1h at 1 DEG C, obtain compound, add the leaven accounting for mixture quality 1%, stirring
After Jun Yun, it is placed in the environment that temperature is 25 DEG C fermentation 3 days,.
Described flavoring agent, its material composition be by weight Radix Notoginseng 1kg, SHISANXIANG 5kg, eight
Angle 3kg, Herb Gynostemmae Pentaphylli 0.3kg, Pericarpium Citri Reticulatae 2kg, Mel 0.3kg.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 60 DEG C and process 7min,
Again powder is added, and after stirring, grind, cross 50 mesh sieves, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 20s,
And after buying dry tea, then after adding the water soaking 20min of 3 times of weight, filter off tea, take filtrate；Wherein
The temperature of water is 60 DEG C.
Described leaven is 1: 1 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Embodiment 5
A kind of Fructus Capsici fast fermentation method, comprises the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and to adjust temperature be 50 DEG C, constant temperature processes 3min, then puts it in normal-temperature water and soak
Process 1h, Fructus Capsici must be softened；
(2) seasoning: be to mix at 1: 0.3 according to mass ratio by softening Fructus Capsici and flavoring agent, stirring
Uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be to mix at 1: 5 according to mass ratio by seasoning Fructus Capsici and tea, then temperature is
Place 3h at 4 DEG C, obtain compound, add the leaven accounting for mixture quality 3%, stirring
After Jun Yun, it is placed in the environment that temperature is 25 DEG C fermentation 1 day,.
Described flavoring agent, its material composition be by weight Radix Notoginseng 3kg, SHISANXIANG 3kg, eight
Angle 1kg, Herb Gynostemmae Pentaphylli 0.1kg, Pericarpium Citri Reticulatae 2kg, Mel 0.4kg.
Described flavoring agent, its preparation method is by Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing
After, grind into powder；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 45 DEG C and process 6min,
Again powder is added, and after stirring, grind, cross 55 mesh sieves, to obtain final product.
Described tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 27s,
And after buying dry tea, then after adding the water soaking 24min of 2 times of weight, filter off tea, take filtrate；Wherein
The temperature of water is 65 DEG C.
Described leaven is 1: 3 mixed powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio
End.
Claims (6)
1. a Fructus Capsici fast fermentation method, it is characterised in that comprise the following steps:
(1) soften: after crow pepper picking is come, be placed in hermetic container, be passed through
Nitrogen, and adjust temperature and be 40-50 DEG C, constant temperature processes 3-5min, then puts it into normal-temperature water
Middle immersion treatment 1-3h, must soften Fructus Capsici；
(2) seasoning: be 1: 0.3-0.7 to mix according to mass ratio by softening Fructus Capsici and flavoring agent, stirs
Mix uniformly, and in whipping process, it is to avoid Fructus Capsici ruptures, and obtains seasoning Fructus Capsici；
(3) fermentation: be 1: 3-5 to mix according to mass ratio by seasoning Fructus Capsici and tea, then temperature
At 1-4 DEG C, place 1-3h, obtain compound, add the fermentation accounting for mixture quality 1-3%
Agent, after stirring, is placed in the environment that temperature is 25-33 DEG C fermentation 1-3 days,.
2. Fructus Capsici fast fermentation method as claimed in claim 1, it is characterised in that described
Flavoring agent, its material composition is Radix Notoginseng 1-3 part, SHISANXIANG 2-6 part, anistree 1-3 in parts by weight
Part, Herb Gynostemmae Pentaphylli 0.1-0.5 part, Pericarpium Citri Reticulatae 1-3 part, Mel 0.3-0.5 part.
3. Fructus Capsici fast fermentation method as claimed in claim 1 or 2, it is characterised in that institute
The flavoring agent stated, its material composition is Radix Notoginseng 2 parts, SHISANXIANG 4 parts, anise 2 in parts by weight
Part, Herb Gynostemmae Pentaphylli 0.3 part, Pericarpium Citri Reticulatae 2 parts, Mel 0.4 part.
4. Fructus Capsici fast fermentation method as claimed in claim 1 or 2, it is characterised in that institute
The flavoring agent stated, its preparation method is by after Radix Notoginseng, SHISANXIANG, anise, Pericarpium Citri Reticulatae mixing, grinds
Clay into power；After Herb Gynostemmae Pentaphylli is mixed with Mel, use temperature to be 40-60 DEG C and process 3-7min,
Again powder is added, and after stirring, grind, cross 50-70 mesh sieve, to obtain final product.
5. Fructus Capsici fast fermentation method as claimed in claim 1, it is characterised in that described
Tea, be use tea and water according to mass ratio be 1: 1 mix after, immersion 20-30s, and buy dry tea
After, then after adding the water soaking 20-30min of 2-3 times of weight, filter off tea, take filtrate；Wherein water
Temperature be 60-70 DEG C.
6. Fructus Capsici fast fermentation method as claimed in claim 1, it is characterised in that described
Leaven is 1: 1-3 mixed-powder for activity saccharomyces bayanus and Sargassum powder according to mass ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610429155.6A CN105995777A (en) | 2016-06-16 | 2016-06-16 | Rapid chili fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610429155.6A CN105995777A (en) | 2016-06-16 | 2016-06-16 | Rapid chili fermentation method |
Publications (1)
| Publication Number | Publication Date |
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| CN105995777A true CN105995777A (en) | 2016-10-12 |
Family
ID=57087689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610429155.6A Pending CN105995777A (en) | 2016-06-16 | 2016-06-16 | Rapid chili fermentation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain pepper |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066963A (en) * | 1991-05-21 | 1992-12-16 | 刘仲和 | Method for making glutinous rice cake and pepper |
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
-
2016
- 2016-06-16 CN CN201610429155.6A patent/CN105995777A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066963A (en) * | 1991-05-21 | 1992-12-16 | 刘仲和 | Method for making glutinous rice cake and pepper |
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
Non-Patent Citations (1)
| Title |
|---|
| 林美惠: "《新手也会做的酱渍泡菜》", 28 February 2012, 河南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820013A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of method for salting of capsicum annum fasciculatum |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain pepper |
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