CN106562321A - Production method for leisure pickled seven-color pepper - Google Patents
Production method for leisure pickled seven-color pepper Download PDFInfo
- Publication number
- CN106562321A CN106562321A CN201610918937.6A CN201610918937A CN106562321A CN 106562321 A CN106562321 A CN 106562321A CN 201610918937 A CN201610918937 A CN 201610918937A CN 106562321 A CN106562321 A CN 106562321A
- Authority
- CN
- China
- Prior art keywords
- color green
- production method
- pickles
- green pepper
- parts
- Prior art date
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 21
- 239000006002 Pepper Substances 0.000 title abstract 3
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 3
- 235000017804 Piper guineense Nutrition 0.000 title abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 3
- 244000203593 Piper nigrum Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 82
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 82
- 235000021110 pickles Nutrition 0.000 claims description 38
- 150000003839 salts Chemical class 0.000 claims description 32
- 240000002234 Allium sativum Species 0.000 claims description 29
- 235000004611 garlic Nutrition 0.000 claims description 27
- 235000013555 soy sauce Nutrition 0.000 claims description 19
- 239000001390 capsicum minimum Substances 0.000 claims description 18
- 244000124853 Perilla frutescens Species 0.000 claims description 16
- 235000004347 Perilla Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 240000007906 Aidia cochinchinensis Species 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241000208293 Capsicum Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 150000002496 iodine Chemical class 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- 230000036528 appetite Effects 0.000 abstract description 14
- 235000019789 appetite Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 abstract 2
- 235000008738 Clausena lansium Nutrition 0.000 abstract 1
- 244000089795 Clausena lansium Species 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 30
- 240000008574 Capsicum frutescens Species 0.000 description 12
- 240000008067 Cucumis sativus Species 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 208000010668 atopic eczema Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000000172 allergic effect Effects 0.000 description 3
- 230000003266 anti-allergic effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000006662 Lansium Nutrition 0.000 description 2
- 241001156382 Lansium Species 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001093501 Rutaceae Species 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 208000022531 anorexia Diseases 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 206010061428 decreased appetite Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 208000010445 Chilblains Diseases 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 241001292317 Clausena Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 241000498255 Enterobius vermicularis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010067997 Iodine deficiency Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 241000565667 Mesodon inflectus Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical group C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010014881 enterobiasis Diseases 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000006479 iodine deficiency Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- GGYFMLJDMAMTAB-UHFFFAOYSA-N selanylidenelead Chemical compound [Pb]=[Se] GGYFMLJDMAMTAB-UHFFFAOYSA-N 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method for a leisure pickled seven-color pepper. The production method comprises the following steps: treatment of raw materials; shredding or dicing; re-soaking with water; blending; and pickling. The production method has the characteristics that a pickling process is simple; no additive is added in pickling; the raw materials are original and natural; and the produced leisure pickled seven-color pepper has a bright color, rich sauce flavor, refreshing and crispy taste, delicate fragrance and agreeable salty taste, slightly presents fragrance unique to pickled bark of hollowed wampee and can greatly whet the appetite of people.
Description
Technical field
The invention belongs to cure foods field, and in particular to a kind of production method of seven color green peppers leisure pickles.
Background technology
The pickles of China are long-standing, and pickles can be divided into northern taste with of southern taste and flavour or food of southern taste and flavour two classes.Northern taste with Beijing as representative.Six
Must occupy, day source, back door " big cucurbit " it is all fine.Baoding " big kind pavilion pickles " is famous, and taste is sweet salty moderate.Of southern taste and flavour or food of southern taste and flavour with Yangzhou
Pickles are representative, and trade mark is " three Hes ", Four Points of Beauty.Pickles material has radish, melon, lettuce, garlic bolt, sweet dew, lotus root or even peanut, core
Peach, almond etc., can not sauce.
Pickles are appetizers good before meals, deep to be liked by broad masses.Emerge in large numbers that many patterns are various to salt down on market
Pickles obtained by method processed, taste is each has something to recommend him；But there is weak point.
Jing retrievals also have about the open source literature of pickles, are now listed below：
1st, Chinese patent<Application number> 200510094576. X<Denomination of invention>The processing method of seven color green pepper pickles<Applicant>
Sun Yuanshan<Address>Industry Dantu District Ding Gang towns discipline village village<Inventor>Sun Yuanshan<Summary>The invention discloses one
The processing method for planting seven color green pepper pickles, using seven color green peppers as processing main material, is equipped with the head of garlic, shredded ginger or ginger splices, capsicum, food
Salt, soy sauce, saccharin, are put in the cylinder that salts down sauced 7-25 days, due to using containing abundant protein, dimension life by major ingredient and dispensing
Seven color green peppers of plain A, vitamin C and a large amount of mineral matters are pickled as primary raw material, and outward appearance is good, and taste is strong.
2nd, Chinese patent<Application number> 201510774828.7<Denomination of invention>A kind of pickles<Applicant>Ma Zhaowen<Ground
Location>Xuanhan County of thought clean brook town nanmu dam village 2 groups No. 62<Inventor>>Ma Zhaowen<Summary>The invention discloses one
Pickles are planted, is solved the problems, such as that tuber crops are unsalable, grower is easy and is lost.A kind of pickles, its preparation method is as follows：(1) by potato
Class crop is cleaned, and is cut into block tuber crops；(2) by block tuber crops with the capsicum minced according to part by weight 3：O～3：
1.2 proportionings, and be well mixed, obtain raw material；(3) raw material is put in clean jar, is stayed between ingredient upper surface and altar
There is distance；(4) shelter is stamped on raw material, the shelter blocks completely ingredient upper surface；Shelter can allow water to ooze；
The shelter is stuck in jar；(5) jar is reversed, altar down, and is placed in a reservoir；Water is added in a reservoir,
So that water flooding altar, realizes the sealing to jar, anaerobic fermentation is carried out；(6) place 22～28 days, raw material is through 22～28
It anaerobic fermentation has obtained product, product is taken out and is seasoned encapsulation process again.
3rd, Chinese patent<Application number> 201410666075.3<Denomination of invention>The preparation method of salted cucumbers<Applicant>
Chen Yuanyuan<Address>Make pottery family 11 in Ningbo City, Zhejiang Province Yinzhou District Gu Lin towns Shi Jia villages<Inventor>Chen Yuanyuan<Summary>The present invention
There is provided a kind of preparation method of salted cucumbers, it is characterised in that comprise the following steps：1）Fresh shagreen cucumber is selected, is peelled off
Crust, along the length direction of cucumber the cucumber strip of the quartering is cut into；2) cold water is poured in glass jar；3) by following material
It is put in basin by weight and is mixed：Seven 1～1.5 part of color green peppers, 1～1.5 part of old ginger, 3～4 parts of edible salt, brown sugar 0.5～
1.5 parts, 1～1.5 part of cassia bark, 1～1.5 part of cooking wine；4) it is 1～1.5 part by sesame that weight portion is 0.5～1 part and weight portion
Chinese prickly ash be put into frying pan simultaneously and propagandize hotly 1 minute, be put into step 3 after the cooling that takes the dish out of the pot）In the compound of formation, stir to form sauce
Material；5) by step 4）The sauce of formation is poured in glass jar and stirred with cold water；6) by step 1）Ready cucumber strip
I.e. edible is put into after sealing 24～48 hours in glass jar.Cucumber is made and sold after pickles packed products by the present invention, greatly
Facilitate eating for consumer.
Technical literature disclosed above does not have similar to the technical program, carries out public affairs without that open source literature yet
Open；Product color and mouthfeel are all not reaching to expected effect obtained in pickling process method used.
In order to overcome above-mentioned defect, need technically to carry out technological innovation, could deposit in effectively solving prior art
Defect.
The content of the invention
The purpose of the present invention is the defect for prior art, there is provided a kind of pickling process is simple, curing process without
Any additive, draws materials as ecosystem, and the seven color green pepper brights for pickling out, sauce taste is strong, sharp and clear delicate fragrance, salty peppery suitable
Degree, also slightly salt down the distinctive fragrance of Randia cochinchinensis, is capable of the production method of the color green pepper of the appetite seven leisure pickles of very big promotion people.
In order to realize the invention described above purpose, the concrete technical scheme for adopting for：
A kind of production method of seven color green peppers leisure pickles, the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 2～3 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 5～10 minutes with 40～60 DEG C of pure water；It is multiple soaked
Effect be to recover certain moisture to seven color green peppers, be allowed to special mouthfeel tender and crisp；Take out, drain the water, it is standby；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 30～50 seconds；
（5）Spice, takes above-mentioned steps（4）60～80 parts of seven color green pepper after microwave adds 5～10 parts of garlic, 2～3 parts of capsicum, food
2～5 parts of salt, salt down 2～3 parts of 5～8 parts of Randia cochinchinensis and purple perilla, stirs, and adds by material gross weight and makes soy sauce 15～20%
It is put in ceramic cylinder with 3～8% rice wine, after stirring, lucifuge sealed pickling 5～15 days；Seven color green peppers are taken out, loads Pasteur
In the food-bottle or food bag of sterilizing, that is, seven color green peppers leisure pickles product is obtained.
Above-described making soy sauce remember any one in soy sauce for extra large day soy sauce, Shandong flower sauce oil or Li Jin.
Above-described rice wine is the wine brewed with grain, and its alcoholic strength is 25% ﹙ vol ﹚～40% ﹙ vol ﹚.
Above-described salt is iodic salt.
Above-described garlic is valvula garlic.
Above-described capsicum is the capsicum for being cut into segment.
Above-described purple perilla be cleaned sterilization, the fresh purple perilla cut into chunks.
Seven color green peppers, are Solanaceae, and Capsicum originates in Holland, and different cultivars is presented different colours after maturation, is in bright colors,
It is sweet fruit, thickness, tender, rich in vitamin C, with anti-oxidant, cancer-resisting substance and capsicim.Original producton location is more in the west torrid zone, South America
Continent and Mediterranean, after be introduced into the country.
Garlic, Classification system：Allium sativum L., belong to Liliaceae allium, it is used as medicine with bulb；Another name has garlic, garlic
Head；Spring, the harvesting of [purple garlic] summer, binding hangs ventilation, dries in the shade standby.Excavate when June leaf is withered, remove silt, ventilation
Dry or be baked to crust drying.In oblate spheroid or short cone, there are canescence or light brown film quality firecoat in outside, peel off garlic
Scale leaf, inside there is 6～10 garlic cloves, and wheel is born in around scape, and basal part of stem plate-like has most fibrous roots.Each garlic clove outsourcing is thin
Film, peels off film, that is, see white, the scale of plump succulence.There is strong garlic odour, taste is pungent is peppery.
Garlic nutrient enriches：Per 100 grams of 69.8 grams of moisture contents, 4.4 grams of protein, 0.2 gram of fat, carbohydrate 23.6
Gram, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin C.Additionally, also containing thiamine, riboflavin, niacin, garlic
The trace element such as plain, citral and selenium and germanium.Containing volatile oil about 0.2%, main component is allicin in oil, in being garlic
Contained alliin is produced by the effect hydrolysis of seven color green pepper enzymes.Still containing the thioether chemical combination of various pi-allyls, propyl group and methyl composition
Thing etc..Garlic has powerful sterilizing ability, can eliminate and invade internal germ.It also helps the absorption of vitamin B1, promotes
The metabolism of carbohydrate is producing energy, and fatigue-relieving.Garlic another very important function is exactly to lift immunity, its
In contained lead selenide also there is antioxidation, contain " garlic amine " in garlic, this material to the benefit of brain than Cobastab,
Also strong manyfold.Allow children to eat a little green onion garlics more at ordinary times, to grow for brain cell can be made more enliven.
【Return through】Enter spleen, stomach, lung channel.【Indication】Removing toxic substances desinsection, swelling and pain relieving, antidiarrheal is stopped dysentery, controls lung, is driven
Worm, in addition with warm spleen warm stomach.Swollen ulcer drug is controlled, white bald tinea sore, dysentery is had loose bowels, tuberculosis pertussis, roundworm pinworm, drunk
Dyspepsia is stagnant, coldness and pain in the epigastrium, oedema turgor.
Capsicum, Classification system：Capsicum annuum L., Solanaceae, Capsicum.It is that 1 year or limited perennial herb are planted
Thing.Fruit, in green during prematurity, becomes cerise, green or purple, with redness generally in cone or Long Circle after maturation
It is most commonly seen.The fruit cause and effect skin of capsicum contains capsicim and has pungent, can improve a poor appetite.Ascorbic content exists in capsicum
First is occupied in vegetables, Mexico is originated in, at the end of the Ming Dynasty incoming China.Green pepper is also viewed and admired, circular, inedible, color has red
Color, purple etc..
【Nature and flavor】It is pungent, it is cool.【Indication】Containing more vitamin.Weakness of the spleen and the stomach person should not eat more, and capsicum is more
The then impariment of the liver.External application treating chilblain, rheumatalgia, lumbago.
Salt, it, to one of most important material of human survival, is also flavoring the most frequently used in culinary art to be.Mainization of salt
It is 99% to study a part sodium chloride (chemical formula NaCl) content in salt, and the salt that some areas are produced adds potassium chloride to drop
The content of low sodium chloride is reducing mortality of hypertension.Simultaneously the salt of world's most area all prevents iodine by adding iodine
Deficiency disease, the salt that with the addition of iodine is called salt compounded of iodine.
Randia cochinchinensis, Classification system：Clausena excavataBurm.f., belonging to rutaceae, fruit, leaf are respectively provided with
Peat-reek.It is mainly distributed on the mountain areas that Guangxi southwest border area ethnic group lives in concentrated communities.Fruit contains 18 kinds of amino acid and people
Multi mineral nutrition needed for body, tool is relieved summer heat, anti-inflammatory, change stagnant, clearing damp, effect of spleen-and-stomach-invigorating, can be eaten raw, seasoning, is used as medicine.Really
It is real to become seasoning top grade through pickling processing, there is unique perfume.Dry and also can do cake filling.Main medicinal effects are Rutaceaes
Shrub or the leaf or bark of dungarunga plant vacation Calusena lansium.Summer, autumn collection, using fresh herb, or segment, dry standby.With dispelling wind
The effect of heat-clearing, eliminating damp, detoxifying, preventing malaria.
【Nature and flavor】Taste is pungent, hardship；It is warm in nature.【Indication】Wind and heat dispersing；Eliminating damp, detoxifying；Preventing malaria.Cure mainly cold, fever；Cough
Asthma；Diarrhoea dysentery；Edema caused by wind-dampness；Urinary tract infections；Eczema；Mange；Boil；Snakebite.
Purple perilla, Classification system：erilla frutescens (L.) Britt., another name:Osmanthus is weak, common perilla, red Soviet Union etc.；For
Labiatae annual herb plant.With special fragrance, blade many shrinkages curling is in oval after complete person's flattening, long 4 to
11 centimetres, wide 2.5 to 9 centimetres, tip length is sharp or anxious point, basal circular or wide wedge shape, edge tool crenature, two sides purple or on
Face green, lower surface has most concave point shape glandular scales, 2 to 5 centimetres of petiole length, purple or purple green, and matter is crisp.The purple green of spray, breaks
Middle face has marrow, gas delicate fragrance, taste micro-pungent.
Perilla leaf can dissipate exterior cold, and sweating power is stronger, for chill table disease, the disease such as aversion to cold, heating, lossless be seen, often with ginger
With use;As table disease has the stagnation of the circulation of vital energy concurrently, having can be equal to use with rhizoma cyperi, dried orange peel.In promoting the circulation of qi width perilla leaf be used for the taste stagnation of the circulation of vital energy, it is uncomfortable in chest, vomit
Dislike, also with anti-allergic effects.
Make soy sauce and remember any one in soy sauce for extra large day soy sauce, Shandong flower sauce oil or Li Jin, these soy sauce can be in market
Upper buying is obtained, the quality sauce that extra large day soy sauce is preferably brewageed by Foshan Haitian Seasoning Co., Ltd.；Shandong flower sauce
Oil is preferably by Shandong subordinate enterprise of Lu Hua groups -- the quality sauce that the Shandong flower company of brewageing brewages；Li Jin remembers soy sauce preferably by Hong Kong
The quality sauce that Li Jin notes group brewages.
The present invention has prominent substantive distinguishing features progressive with significant relative to prior art：
1st, pickling process of the present invention is simple, and curing process is drawn materials as ecosystem without any additive, is pickled out
Seven color green pepper brights, sauce taste is strong, sharp and clear delicate fragrance, salty peppery appropriateness, and slightly salt down the distinctive fragrance of Randia cochinchinensis, being capable of very big promotion
The appetite of people, is good appetizer before meals.
2nd, the present invention adds salt down Randia cochinchinensis and purple perilla, increases the delicate fragrance of seven color green pepper products, and the taste bud of people is effectively pierced
Swash, strengthen the desire of people's feed, can effectively help the people of apositia to improve appetite.
3rd, present invention addition rice wine, can increase the fragrance of seven color green pepper products, and can promote each raw material by each spy of itself
Property is discharged, and in curing process, these characteristics mutually merge, then penetrate in seven color green peppers so that seven color green pepper sauce tastes are strong, crisp
Tender delicate fragrance and the distinctive fragrance of Randia cochinchinensis that slightly salts down.
4th, purple perilla of the present invention addition with anti-allergic effects can allergy；Can be boiling beef and mutton or the flesh of fish
When add the seven color green peppers leisure pickles of the present invention, mouthfeel is more aromatic, it is also possible to antiallergy.
Specific embodiment
With reference to embodiments of the invention, the present invention is described in more detail.
Embodiment 1：
A kind of production method of seven color green peppers leisure pickles, the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 2 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 5 minutes with 60 DEG C of pure water；Take out, drain the water, it is standby
With；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 30 seconds；
（5）Spice, takes above-mentioned steps（3）60 parts of seven color green pepper after microwave adds 5 parts of garlic, 2 parts of capsicum, 2 parts of salt, the mountain that salts down yellow
2 parts of 5 parts of skin and purple perilla, stir, and by material gross weight the rice wine that 15% and 3% alcoholic strength is 25% ﹙ vol ﹚ that makes soy sauce is added
In being put into ceramic cylinder, after stirring, lucifuge sealed pickling 5 days；Seven color green peppers are taken out, loads the food-bottle or food of pasteurization
In product bag, that is, seven color green peppers leisure pickles product is obtained.
Embodiment 2：
A kind of production method of seven color green peppers leisure pickles, the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 3 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 7 minutes with 40～60 DEG C of pure water；Take out, drain
Water, it is standby；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 35 seconds；
（5）Spice, takes above-mentioned steps（4）70 parts of seven color green pepper after microwave adds 7 parts of garlic, 3 parts of capsicum, 3 parts of salt, the mountain that salts down yellow
3 parts of 6 parts of skin and purple perilla, stir, and by material gross weight the rice wine that 17% and 5% alcoholic strength is 32% ﹙ vol ﹚ that makes soy sauce is added
In being put into ceramic cylinder, after stirring, lucifuge sealed pickling 10 days；Take out seven color green peppers, load the food-bottle of pasteurization or
In food bag, that is, seven color green peppers leisure pickles product is obtained.
Embodiment 3：
A kind of production method of seven color green peppers leisure pickles, the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 2 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 8 minutes with 55 DEG C of pure water；Take out, drain the water, it is standby
With；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 40 seconds；
（5）Spice, takes above-mentioned steps（4）80 parts of seven color green pepper after microwave adds 10 parts of garlics, 3 parts of capsicum, 5 parts of salt, salt down mountain
3 parts of 8 parts of Calusena lansium and purple perilla, stir, and add by material gross weight and make soy sauce 20% and 8% alcoholic strength for 33% ﹙ vol ﹚ rice wine
In being put into ceramic cylinder, after stirring, lucifuge sealed pickling 15 days；Take out seven color green peppers, load the food-bottle of pasteurization or
In food bag, that is, seven color green peppers leisure pickles product is obtained.
Embodiment 4：
A kind of production method of seven color green peppers leisure pickles, the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 3 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 10 minutes with 40 DEG C of pure water；Take out, drain the water,
It is standby；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 50 seconds；
（5）Spice, takes above-mentioned steps（4）75 parts of seven color green pepper after microwave adds 8 parts of garlic, 3 parts of capsicum, 4 parts of salt, the mountain that salts down yellow
2 parts of 7 parts of skin and purple perilla, stir, and by material gross weight the rice wine that 18% and 6% alcoholic strength is 40% ﹙ vol ﹚ that makes soy sauce is added
In being put into ceramic cylinder, after stirring, lucifuge sealed pickling 12 days；Take out seven color green peppers, load the food-bottle of pasteurization or
In food bag, that is, seven color green peppers leisure pickles product is obtained；
Application test：
Product of the present invention is tracked to 50 volunteers, is divided into two groups of A and B groups, wherein A groups 25 with appetite before meals it is low,
Slightly anorexia, B groups appetite is normal, and two groups of observation A, B eats product of the present invention to appetite improvement situation.
Table 1 is that product of the present invention improves situation to appetite
| Group number | Appetite is improved（Number） | Appetite does not improve（Number） | Increase rate（%） |
| A | 24 | 1 | 96% |
| B | 22 | 3 | 88% |
From table, it is known that, product of the present invention reaches more than 88% to appetite increase rate, low, slightly especially for appetite before meals is improved
The people of anorexia lifts to obtain extraordinary effect, and to the appetite increase rate of this part population more than 96% is reached；Illustrate present invention product
Product are really good appetizer.
The present invention also has antianaphylactic effect, for the people that allergic phenomena occur in the class that eats seafood, Beef or Lamb
Group；When these food are eaten, then seven color green peppers leisure pickles of the invention are had some, allergic symptom do not occur；Or in culinary art
During these food, add seven color green peppers leisure pickles of the invention to be cooked together, also do not occur allergic symptom when edible.
Claims (8)
1. a kind of seven color green pepper is lain fallow the production method of pickles, it is characterised in that the production method is comprised the following steps：
（1）Feedstock treating, chooses seven color green peppers, removes impurity and corrupt seven color green pepper；Clean, sterilizing；
（2）Seven above-mentioned color green peppers are placed in into bamboo to winnow with a dustpan in beanstalk, spread out even, be put in shady place 2～3 hours；It is standby；
（3）It is multiple soaked, by above-mentioned steps（2）Seven color green peppers of gained are soaked 5～10 minutes with 40～60 DEG C of pure water；To increase
Tender and crisp sense；Take out, drain the water, it is standby；
（4）Seven color green pepper 1200W micro-wave oven microwave after draining the water 30～50 seconds；
（5）Spice, takes above-mentioned steps（4）60～80 parts of seven color green pepper after microwave adds 5～10 parts of garlic, 2～3 parts of capsicum, food
2～5 parts of salt, salt down 2～3 parts of 5～8 parts of Randia cochinchinensis and purple perilla, stirs, and adds by material gross weight and makes soy sauce 15～20%
It is put in ceramic cylinder with 3～8% rice wine, after stirring, lucifuge sealed pickling 5～15 days；Seven color green peppers are taken out, loads Pasteur
In the food-bottle or food bag of sterilizing, that is, seven color green peppers leisure pickles product is obtained.
2. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：It is described make soy sauce for
Extra large day soy sauce, Shandong flower sauce oil or Li Jin remember any one in soy sauce.
3. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：Described rice wine is to use grain
The wine that food is brewed, its alcoholic strength is 25% ﹙ vol ﹚～40% ﹙ vol ﹚.
4. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：Described salt is containing iodine
Salt.
5. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：Described garlic is valvula
Garlic.
6. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：Described capsicum is to cut
Into the capsicum of segment.
7. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：Described purple perilla is to wash
It is net sterilized, it is cut into the fresh purple perilla leaf and branch of particle.
8. seven color green pepper according to claim 1 is lain fallow the production method of pickles, it is characterised in that：The described Randia cochinchinensis that salts down is
Do not add water to be pickled 10-30 days with salt through the Randia cochinchinensis of fresh harvesting and obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918937.6A CN106562321A (en) | 2016-10-21 | 2016-10-21 | Production method for leisure pickled seven-color pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610918937.6A CN106562321A (en) | 2016-10-21 | 2016-10-21 | Production method for leisure pickled seven-color pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562321A true CN106562321A (en) | 2017-04-19 |
Family
ID=58533819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610918937.6A Pending CN106562321A (en) | 2016-10-21 | 2016-10-21 | Production method for leisure pickled seven-color pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562321A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939150A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of papaya pickle |
| CN103229970A (en) * | 2013-04-23 | 2013-08-07 | 文庆淑 | Method for salting colorful peppers |
| CN103238806A (en) * | 2013-06-06 | 2013-08-14 | 江永县十里香农产品加工有限责任公司 | Method for making sauce-flavor sword beans |
| CN104041799A (en) * | 2014-06-30 | 2014-09-17 | 邓天华 | Bamboo sprout chili sauce and preparation method thereof |
| CN104543950A (en) * | 2014-11-25 | 2015-04-29 | 陈磊 | Mantis shrimp health sauce |
| CN104664288A (en) * | 2013-12-03 | 2015-06-03 | 辜朝刚 | Cherry red pepper in soy sauce and preparation method thereof |
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
-
2016
- 2016-10-21 CN CN201610918937.6A patent/CN106562321A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939150A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of papaya pickle |
| CN103229970A (en) * | 2013-04-23 | 2013-08-07 | 文庆淑 | Method for salting colorful peppers |
| CN103238806A (en) * | 2013-06-06 | 2013-08-14 | 江永县十里香农产品加工有限责任公司 | Method for making sauce-flavor sword beans |
| CN104664288A (en) * | 2013-12-03 | 2015-06-03 | 辜朝刚 | Cherry red pepper in soy sauce and preparation method thereof |
| CN104041799A (en) * | 2014-06-30 | 2014-09-17 | 邓天华 | Bamboo sprout chili sauce and preparation method thereof |
| CN104543950A (en) * | 2014-11-25 | 2015-04-29 | 陈磊 | Mantis shrimp health sauce |
| CN105614787A (en) * | 2015-12-31 | 2016-06-01 | 谢安珍 | Preparation method of crisp and tasty color pepper |
Non-Patent Citations (1)
| Title |
|---|
| 紫毫编: "《家庭四季美食——微波炉食谱——500款可口食谱》", 31 August 2003, 陕西旅游出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104041799A (en) | Bamboo sprout chili sauce and preparation method thereof | |
| JP6034410B2 (en) | Method for producing low sodium, low chlorine, high potassium kimchi using wild grass and kimchi by the same | |
| CN104962431A (en) | August melon and fragile blueberry fruit mixed type fruit wine | |
| CN106307270A (en) | Production method for fermenting sour bamboo shoots without water | |
| KR101128899B1 (en) | Manufacturing method of medicinal plant jangajji with function using enzyme | |
| KR101128077B1 (en) | Manufacturing method of medicinal plant jangajji with low-salt using enzyme | |
| CN106539012A (en) | The production method of Fructus Chaenomeliss leisure pickles | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR20100076161A (en) | Manufacturing method a soy sauce to use the bamboo solt, phyllostachys nigra, cudrania tricupspidate bureau | |
| CN109805305A (en) | A kind of processing method of ripe wine preserved crab | |
| KR101154710B1 (en) | Process for producing stock | |
| KR20210044949A (en) | Macrophthalmus japonicus preserved in Shinhwajeong special sauce and method thereof | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| CN106616662A (en) | Production method of leisure pickled kidney beans | |
| KR20210022867A (en) | A Kimchi comprising extracts from oriental medicine | |
| CN111034894A (en) | A chili sauce prepared from fructus Piperis | |
| KR101046766B1 (en) | Manufacturing method of medicinal plant jangajji using enzyme | |
| KR101088159B1 (en) | Method of preparing melanian snail and ark shell - soybean paste | |
| CN1254198C (en) | Edible wild herbs processing method and product thereof | |
| CN106562321A (en) | Production method for leisure pickled seven-color pepper | |
| CN103750174B (en) | Bean sprout vegetarian ball and preparation method thereof | |
| CN106690257A (en) | Bamboo shaving flavored spicy spider crab paste and production method thereof | |
| CN106418374A (en) | Production method of sword bean leisure pickles | |
| CN106562322A (en) | Production method of leisure pickled garlics | |
| CN106551318A (en) | The production method of tender ginger leisure pickles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170419 |
|
| RJ01 | Rejection of invention patent application after publication |