CN106889530A - The method for pickling bell pepper - Google Patents
The method for pickling bell pepper Download PDFInfo
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- CN106889530A CN106889530A CN201710008367.1A CN201710008367A CN106889530A CN 106889530 A CN106889530 A CN 106889530A CN 201710008367 A CN201710008367 A CN 201710008367A CN 106889530 A CN106889530 A CN 106889530A
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- bell pepper
- pomelo peel
- pickling
- ferment
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 76
- 238000005554 pickling Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 47
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
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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
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method for pickling bell pepper, comprise the steps of：(1) bell pepper is cleaned, cutting into two, dries 5 10h；(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, it is flooded bell pepper, and sealed pickling 24 days gets product.This method is using pomelo peel ferment for leavening pickles bell pepper, it is to avoid the use and the generation of nitrite of salt, safety and sanitation；Fermenting speed is fast simultaneously, the time is short, and the bell pepper pickled is more tasty and refreshing, color and luster is more preferable.
Description
Technical field
The present invention relates to food pickling technology field, more particularly to a kind of method for pickling bell pepper.
Background technology
Bell pepper, the big green pepper of bell pepper bell pepper Latin literary fame Capsicum. alias, green pepper, because can tie sweet taste slurry
Really, pimento, green pepper are called for annual plant of Solanaceae, Canada, the bell pepper of the five colours also known as newborn green pepper, Canadian green pepper is originated in.With
Every 100 grams of bell peppers are unit, and heat is 18kcal or so, and nutritional ingredient is：Moisture：94.5 grams of protein：1.1 grams of fat：
0.3 gram of carbohydrate：2.9 grams of fibers：1.0 grams of other nutrition：Calcium, phosphorus, iron, carrotene, Wei ShengsuC ＆P its function：Go
Wet, calm nerves, diuresis of detoxifying, scurvy etc. is prevented, often eating can make skin fine and smooth pure white and enhancing passive protective physical fitness, can more make
Hair quality is pitch-black beautiful, and mitigate skin because being exposed to the sun by the sun caused by melanin spot.But, fresh bell pepper is not easy
It is long-term to preserve, thus occur in that many curing foods being made up of bell pepper.So, bell pepper storage life is on the one hand extended, it is another
Aspect also makes the bell pepper have more rich mouthfeel.The method of current traditional pickling process bell pepper is generally and is dehydrated using salt, then
Other auxiliary material spontaneous fermentations are added to pickle, but this kind of method for salting easily causes：1st, substantial amounts of nitrite is produced；2nd, intake food
Use salt excess；3rd, the spontaneous fermentation time is long；4th, fermentation temperature is difficult to control；5th, miscellaneous bacteria breeding is fast, and bell pepper is perishable, smelly；
6th, bell pepper color and luster and mouthfeel are poor, and health is caused harm.
After nitrite is had in stomach, with protein breakdown products secondary amine reaction generation nitrous under hydrochloric acid in gastric juice effect
Amine；There is a class bacterium to cry nitrate reductase bacterium in stomach, nitrite is combined into nitrosamine with amine, during gastric anacidity,
Such bacterial growth is vigorous, no matter therefore how much hydrochloric acid in gastric juice is conducive to the generation of nitrosamine.Nitrosamine has strong carcinogenesis,
Mainly cause the cancer of the esophagus, stomach cancer, liver cancer and colorectal cancer etc..Meanwhile, nitrite largely takes in human body, can be combined with hemoglobin
Into ferrihemoglobin, human body is set the hypoxic conditions such as cyanosis occur；And nitrite easily synthesizes nitrous with internal secondary amine
Amine substance.If eating or often eating more and pickle based food, the probability for obtaining cancer is considerably improved.
It is well known that salt is goodies, to healthy with indispensable effect, but excess salt is ingested,
Also many detrimental effects can be brought to human body.During bell pepper is pickled usually can amplification quantity salt, so result in
Contain substantial amounts of salinity in bell pepper.If eating or often eating such bell pepper more, then the probability for following several diseases occur can be big
It is big to improve：1st, excess salt can cause hypertension；2nd, excess salt can induce asthma；3rd, excess salt can the injury of the bone；4th, salt mistake
Amount is easily caught a cold；5th, excess salt can cause gastritis；6th, excess salt can aggravate diabetes；7th, the easy alopecia of excess salt；8、
Excess salt easily increases wrinkle.Thus, the various problems and drawback of bell pepper are pickled for salt, it is a kind of new in the urgent need to seeking
The method for pickling bell pepper.
The content of the invention
It is an object of the invention to：For above-mentioned problem, there is provided a kind of method for pickling bell pepper, this method profit
It is that leavening pickles bell pepper with pomelo peel ferment, it is to avoid the use and the generation of nitrite of salt, safety and sanitation；Simultaneously
Fermenting speed is fast, the time is short, and the bell pepper pickled is more tasty and refreshing, color and luster is more preferable.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of method for pickling bell pepper, comprises the steps of：
(1) bell pepper is cleaned, cutting into two, dries 5-10h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, is made
It floods bell pepper, and sealed pickling 2-4 days gets product；
The pomelo peel ferment is made up of the raw material of following weight portion：20 parts of pomelo peel, 8 parts of aloe, 6 parts of passion fruit, gold
8 parts of honeysuckle flower, 3 parts of Canton love-pea vine, 2 parts of mulberry leaf, 3 parts of rock sugar, 2 parts of oligosaccharides, 0.3 part of dry ferment.
It is preferred that 1-5% of the addition of the garlic for bell pepper raw material weight.
It is preferred that 1-5% of the addition of the ginger for bell pepper raw material weight.
It is preferred that the pomelo peel ferment is made up of the raw material of following weight portion：Pomelo peel 15-35 parts, aloe 5-10 parts,
Passion fruit 5-10 parts, honeysuckle 5-10 parts, Canton love-pea vine 1-5 parts, mulberry leaf 1-5 parts, rock sugar 1-5 parts, oligosaccharides 1-5 parts, dry ferment
0.1-0.5 parts.
It is preferred that the preparation method of the pomelo peel ferment is：
A be put into 100 DEG C of water for clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf cutting by ()
Immersion 4-6h；
B () has soaked after, by the residual of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf
Slag and contaminant filter are gone out, and obtain filtrate standby；
C filtrate is stood 0.5-1h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, forms acid
Taste, obtains final product the pomelo peel ferment.
It is preferred that the temperature pickled is 28-32 DEG C, relative humidity is 85-90%.
It is preferred that the temperature of the fermentation is 25-30 DEG C, relative humidity is 85-90%.
Pomelo peel, it is taste is pungent bitter sweet, warm in nature, there is the effects such as resolving sputum, cough-relieving, qi-regulating, analgesic, cure mainly that cough and asthma, the obstruction of the circulation of vital energy be uncomfortable in chest, abdomen
Crymodynia, hernia etc..
Aloe, is Eremurus chinensis section herbaceos perennial, contains aloe-emodin, aloin, aloe-emodin
Anthracene class and its glucosides such as the different aloin of isomers, tal fibre aloin high, Chrysophanol, chrysophanol monoglucoside, the anthrol of glucoside
Class and Quercetin, also contain the fat such as capric acid, laurate, myristic acid, oleic acid, linoleic acid, palmitoleic acid, butanedioic acid, lactic acid
More than the 20 kinds of inorganic elements such as fat acid and potassium, sodium, copper, zinc, chromium and vitamin substances.Aloe in aloe composition
Tincture, is the very strong material of antibiotic property, can kill the germs such as fungi, mould, bacterium, virus, suppresses the development with eliminating pathogen
Breeding, as the effect for assigning leavening antibacterial, prevents the bell pepper pickled mouldy.
Passion fruit, containing 17 kinds of amino acid, rich in protein, fat, sugar, vitamin, calcium, phosphorus, iron, potassium, SOD enzymes and
165 kinds of superfluorescent fiber etc. is more referred to as the king of the VC (vitamin C) in fruit to human body benefit materials, and its mouthfeel is unique；
Natural pure, the strong sweet and refreshing, sweet and sour taste of passion fruit, with promoting the production of body fluid to quench thirst, refreshes the mind, relaxes bowel, and prevents colorectal cancer, mends
Kidney body-building, toxin-expelling and face nourishing, relieving alcoholism and protecting liver, effect of dispelling fatigue.
In sum, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) bell pepper that the present invention is pickled in terms of mouthfeel using the bell pepper that pomelo peel ferment is pickled than prior art
More tasty and refreshing, natural in color, while also having pure natural pomelo peel fermenting aroma；
(2) nutrient that the Chinese herbal medicine such as pomelo peel of the invention, aloe, passion fruit is obtained afterwards by fermentation, it is fully tied
The medicinal efficacy of pomelo peel, aloe is closed, has prevented the bell pepper pickled mouldy, with reinforcing kidney and enhancing fitness, toxin-expelling and face nourishing, shield of relieving the effect of alcohol
Liver, effect of dispelling fatigue；Pomelo peel ferment fermentation of the invention also has sterilized effect；
(3) the harmful additive such as no added dietary alkali of this method for salting, it is to avoid the use of salt and nitrous
The generation of acid amide, safety and sanitation；Fermenting speed is fast, salting period is short, the resting period is long simultaneously, and the bell pepper pickled is more strong
Health, it is edible also more to trust.
Specific embodiment
To make the objects, technical solutions and advantages of the present invention become more apparent, preferred embodiment is below enumerated, to this hair
Bright further description.However, it is necessary to illustrate, many details listed in specification are used for the purpose of making reader to this
The one or more aspects of invention have a thorough explanation, can also be realized even without these specific details of the invention
These aspects.
Embodiment 1
A kind of method for pickling bell pepper, comprises the steps of：
(1) bell pepper is cleaned, cutting into two, dries 10h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, is made
It floods bell pepper, sealed pickling 2 days, and it is 28 DEG C to pickle in temperature, and relative humidity is to carry out under conditions of 90%, is obtained final product into
Product.
The addition of garlic is the 1% of bell pepper raw material weight；The addition of ginger is the 5% of bell pepper raw material weight.
Pomelo peel ferment is made up of the raw material of following weight portion：15 parts of pomelo peel, 10 parts of aloe, 5 parts of passion fruit, honeysuckle
10 parts, 1 part of Canton love-pea vine, 5 parts of mulberry leaf, 1 part of rock sugar, 5 parts of oligosaccharides, 0.1 part of dry ferment.
The preparation method of pomelo peel ferment is：
A be put into 100 DEG C of water for clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf cutting by ()
Immersion 4h；
B () has soaked after, by the residual of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf
Slag and contaminant filter are gone out, and obtain filtrate standby；
C filtrate is stood 1h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, forms tart flavour,
The temperature of fermentation is 30 DEG C, and relative humidity is 85%, obtains final product the pomelo peel ferment.
Embodiment 2
A kind of method for pickling bell pepper, comprises the steps of：
(1) bell pepper is cleaned, cutting into two, dries 5h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, is made
It floods bell pepper, sealed pickling 4 days, and it is 28 DEG C to pickle in temperature, and relative humidity is to carry out under conditions of 90%, is obtained final product into
Product.
The addition of garlic is the 5% of bell pepper raw material weight；The addition of ginger is the 1% of bell pepper raw material weight.
Pomelo peel ferment is made up of the raw material of following weight portion：35 parts of pomelo peel, 5 parts of aloe, 10 parts of passion fruit, honeysuckle
5 parts, 5 parts of Canton love-pea vine, 1 part of mulberry leaf, 5 parts of rock sugar, 1 part of oligosaccharides, 0.5 part of dry ferment.
The preparation method of pomelo peel ferment is：
A be put into 100 DEG C of water for clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf cutting by ()
Immersion 6h；
B () has soaked after, by the residual of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf
Slag and contaminant filter are gone out, and obtain filtrate standby；
C filtrate is stood 0.5h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, the temperature of fermentation
It is 25 DEG C to spend, and relative humidity is 90%, forms tart flavour, obtains final product the pomelo peel ferment.
Embodiment 3
A kind of method for pickling bell pepper, comprises the steps of：
(1) bell pepper is cleaned, cutting into two, dries 8h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, is made
It floods bell pepper, sealed pickling 3 days, and it is 32 DEG C to pickle in temperature, and relative humidity is to carry out under conditions of 85%, is obtained final product into
Product.
The addition of garlic is the 3% of bell pepper raw material weight；The addition of ginger is the 2% of bell pepper raw material weight.
Pomelo peel ferment is made up of the raw material of following weight portion：35 parts of pomelo peel, 5 parts of aloe, 10 parts of passion fruit, honeysuckle
5 parts, 5 parts of Canton love-pea vine, 1 part of mulberry leaf, 5 parts of rock sugar, 1 part of oligosaccharides, 0.5 part of dry ferment.
The preparation method of pomelo peel ferment is：
A be put into 100 DEG C of water for clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf and soak by ()
5h；
B () has soaked after, by the residual of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf
Slag and contaminant filter are gone out, and obtain filtrate standby；
C filtrate is stood 0.5h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, the temperature of fermentation
It is 28 DEG C to spend, and relative humidity is 85%, forms tart flavour, obtains final product the pomelo peel ferment.
Embodiment 4
A kind of method for pickling bell pepper, comprises the steps of：
(1) bell pepper is cleaned, cutting into two, dries 8h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, is made
It floods bell pepper, sealed pickling 3 days, and it is 32 DEG C to pickle in temperature, and relative humidity is to carry out under conditions of 85%, is obtained final product into
Product.
The addition of garlic is the 2% of bell pepper raw material weight；The addition of ginger is the 3% of bell pepper raw material weight.
Pomelo peel ferment is made up of the raw material of following weight portion：20 parts of pomelo peel, 8 parts of aloe, 6 parts of passion fruit, honeysuckle 8
Part, 3 parts of Canton love-pea vine, 2 parts of mulberry leaf, 3 parts of rock sugar, 2 parts of oligosaccharides, 0.3 part of dry ferment.
The preparation method of pomelo peel ferment is：
A be put into 100 DEG C of water for clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf cutting by ()
Immersion 5h；
B () has soaked after, by the residual of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf
Slag and contaminant filter are gone out, and obtain filtrate standby；
C filtrate is stood 0.5h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, the temperature of fermentation
It is 28 DEG C to spend, and relative humidity is 85%, forms tart flavour, obtains final product the pomelo peel ferment.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of method for pickling bell pepper, it is characterised in that：Comprise the steps of：
(1) bell pepper is cleaned, cutting into two, dries 5-10h；
(2) bell pepper that will have been dried is put into container, compacting, addition garlic, ginger, then pours into pomelo peel ferment, floods it
No bell pepper, sealed pickling 2-4 days gets product；
The pomelo peel ferment is made up of the raw material of following weight portion：Pomelo peel 15-35 parts, aloe 5-10 parts, passion fruit 5-10
Part, honeysuckle 5-10 parts, Canton love-pea vine 1-5 parts, mulberry leaf 1-5 parts, rock sugar 1-5 parts, oligosaccharides 1-5 parts, dry ferment 0.1-0.5 parts.
2. the method for pickling bell pepper according to claim 1, it is characterised in that：The addition of the garlic is bell pepper
The 1-5% of raw material weight.
3. the method for pickling bell pepper according to claim 1, it is characterised in that：The addition of the ginger is bell pepper
The 1-5% of raw material weight.
4. the method for pickling bell pepper according to claim 1, it is characterised in that：The pomelo peel ferment is by following weight
The raw material of part is made：20 parts of pomelo peel, 8 parts of aloe, 6 parts of passion fruit, 8 parts of honeysuckle, 3 parts of Canton love-pea vine, 2 parts of mulberry leaf, rock sugar 3
Part, 2 parts of oligosaccharides, 0.3 part of dry ferment.
5. the method for pickling bell pepper according to any one of Claims 1-4, it is characterised in that：The pomelo peel ferment
Preparation method be：
A clean pomelo peel, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf cutting are put into immersion in 100 DEG C of water by ()
4-6h；
B () has soaked after, by the residue of the pomelo peel in soak, aloe, passion fruit, honeysuckle, Canton love-pea vine and mulberry leaf and
Contaminant filter is gone out, and obtains filtrate standby；
C filtrate is stood 0.5-1h by (), be put into rock sugar, oligosaccharides and dry ferment sealing and fermenting, after fermenting >=30 days, forms tart flavour,
Obtain final product the pomelo peel ferment.
6. the method for pickling bell pepper according to claim 1, it is characterised in that：Described pickling in temperature is 28-32 DEG C,
Relative humidity be 85-90% under conditions of carry out.
7. the method for pickling bell pepper according to claim 6, it is characterised in that：The fermentation is 25-30 DEG C in temperature,
Relative humidity be 85-90% under conditions of carry out.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495232A (en) * | 2017-09-19 | 2017-12-22 | 太仓市林港农场专业合作社 | A kind of nutrient and flavour garlic method for salting |
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