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Pickling method of pickled capsicum

A technology of sour chili and chili, which is applied in food preparation, preservation of fruits/vegetables with acid, adaptation to climate change, etc. It can solve the problems of insufficient hotness of dried chili, out of season, perishable, etc., and achieves scientific and easy-to-learn, high-efficiency The effect of promoting value

Inactive Publication Date: 2010-06-16
冯松涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The end of autumn and the beginning of winter are the seasons for harvesting peppers in the north, but there are many immature green peppers that have become a worry for vegetable farmers. The quality of commercial peppers is not good and it is not in season. Sun-dried peppers are not hot enough, and they are easy to store for a long time. It is a pity that many vegetable farmers can only throw away these immature green peppers for nothing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Choose 20 jin of immature green and tender peppers, wash them clean, and then dry them until they are 80% dry for later use; take 1 jin of table salt, 0.5 jin of monosodium glutamate, 1 jin of white sugar, 1 jin of soy sauce, 1 jin of vinegar, and 0.5 jin of white wine, and mix them thoroughly , to make the required seasoning for later use; put the dried radish strips into a container, pour in the prepared seasoning, seal and marinate for a week before eating.

Embodiment 2

[0014] Embodiment 2: Choose 40 jin of immature green and tender peppers, wash them clean, and then dry them in the air until they are 80% dry for later use; take 2 jin of table salt, 1 jin of monosodium glutamate, 2 jin of white sugar, 2 jin of soy sauce, 2 jin of vinegar, and 1 jin of white wine, and mix them thoroughly , to make the required seasoning for later use; put the dried radish strips into a container, pour in the prepared seasoning, seal and marinate for a week before eating.

Embodiment 3

[0015] Embodiment 3: Choose 10 jin of immature green and tender peppers, wash them clean, and then dry them until they are 80% dry for later use; take 0.5 jin of table salt, 0.25 jin of monosodium glutamate, 0.5 jin of white sugar, 0.5 jin of soy sauce, 0.5 jin of vinegar, and 0.25 jin of white wine, and mix them thoroughly , to make the required seasoning for later use; put the dried radish strips into a container, pour in the prepared seasoning, seal and marinate for a week before eating.

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PUM

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Abstract

The invention relates to a pickling method of pickled capsicums which uses green and unripe capsicums collected in late autumn and early winter as main raw material. The pickling method comprises the following steps: cleaning, drying, preparing seasonings and adding seasonings for pickling. Late autumn and early winter are the harvest seasons of capsicum in northern China, but vegetable farmers are worried that a lot of green and unripe capsicums have bad appearance when sold as the commercial capsicum and do not have enough spiciness when dried to prepare dry capsicums. The invention uses the green and unripe capsicums collected in late autumn and early winter as main raw material, the recipe is unique, the product is delicious, the technology is simple and is easy to operate, and no preservative is added in the product, thus the product is an ideal salted vegetable product.

Description

1. Technical field: [0001] The invention relates to a method for preparing food, in particular to a method for pickling hot peppers. 2. Background technology: [0002] The end of autumn and the beginning of winter are the seasons for harvesting peppers in the north, but there are many immature green peppers that have become a worry for vegetable farmers. The quality of commercial peppers is not good and it is not in season. Sun-dried peppers are not hot enough, and they are easy to store for a long time. It is a pity that many vegetable farmers can only throw away these immature green peppers for nothing. 3. Contents of the invention: [0003] The purpose of the present invention: the present invention relates to a pickling method of sour peppers, which is formed by washing and drying immature green peppers in late autumn and early winter as main raw materials, preparing seasonings and adding seasonings. Help Naisora ​​deal with the part of the unripe green peppers that w...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
CPCY02A40/90
Inventor 冯松涛
Owner 冯松涛
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