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Preparation method of salted chilli

A production method and technology for salted peppers, applied in the field of food processing, can solve problems such as unfavorable long-term storage, easy deterioration of salted peppers, loss of nutrients and trace elements, etc. 1. The effect of not easy to lose

Inactive Publication Date: 2010-06-23
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current method of making salted peppers is to soak the peppers in salt water, so that the nutrients in the peppers will flow into the salt water. As time goes on, the pepper meat of the peppers will become thinner and thinner. More nutrients and trace elements are lost, and other substances are easily added to the brine, causing the salted peppers to deteriorate easily, which is not conducive to long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1 of the present invention: a kind of preparation method of salted pepper, at first carry out the following steps: (1) selection: pick the pepper, and remove the worm-eaten, damaged, rotten pepper wherein; (2) Cleaning and sterilization: clean with running water first, and then soak in chlorine dioxide solution for 2 minutes. Then carry out the following steps: (1) material selection: take salt and capsicum in a ratio of 20:90 by weight; (2) salting: pour salt and capsicum into an empty pond for salting; (3 ) Sealing and pressurization: Press flatly on the peppers in the salt pond with bamboo chips or wooden boards, and place stones on the bamboo chips or wooden boards to pressurize and seal the peppers in the salt pond; In the first month of the first month, draw salt water once a week and pour it from the surface down; when the peppers have been in the pond for a month, draw salt water once a month and pour it from the surface down, and then turn over the p...

Embodiment 2

[0010] Embodiment 2 of the present invention: a kind of preparation method of salted pepper, at first carry out the following steps: (1) selection: pick the pepper, and remove the worm-eaten, damaged, rotten pepper wherein; (2) Cleaning and sterilization: clean with running water first, and then soak in chlorine dioxide solution for 2 minutes. Next, carry out the following steps: (1) material selection: take salt and capsicum in a ratio of 30:110 by weight; (2) salting: pour salt and capsicum into an empty pond for salting; (3 ) Sealing and pressurization: use bamboo slices or wooden boards to press flatly on the peppers in the salt pond, and place stones on the bamboo slices or wooden boards to pressurize and seal the peppers in the salt pond; During the first month in the pool, draw salt water once a week and pour it from the surface down; The time is between three months and four months, and the brine is pumped every two months, and poured from the surface until the pool i...

Embodiment 3

[0011] Embodiment 3 of the present invention: a kind of preparation method of salted pepper, at first carry out the following steps: (1) selection: the pepper is picked, and the pepper that has worm-eaten, damaged, rotten is removed therein; (2) Cleaning and sterilization: clean with running water first, and then soak in chlorine dioxide solution for 2 minutes. Then carry out the following steps: (1) material selection: take salt and capsicum in a ratio of 25:100 by weight; (2) salting: pour salt and capsicum into an empty pond for salting; (3 ) Sealing and pressurization: Press flatly on the peppers in the salt pond with bamboo chips or wooden boards, and place stones on the bamboo chips or wooden boards to pressurize and seal the peppers in the salt pond; In the first month of the first month, draw salt water once a week and pour it from the surface down; when the peppers have been in the pond for a month, draw salt water once a month and pour it from the surface down, and t...

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Abstract

The invention discloses a preparation method of salted chilli, which includes the following steps: (1) material selection: weighing salt and chilli on weigh proportion of 20-30:90-110; (2) salting: pouring the salt and the chilli into an empty pond for salting; (3) sealing and pressurizing: flat pressing the chilli in the salt pond through a bamboo or wooden plate, and putting a stone on the bamboo or wooden plate to press and seal the chilli in the salt pond; (4) cyclic pouring by period: in the first month after the chilli is soaked in the pond, pumping the brine once a week and pouring thebrine from the surface of the chilli; one month after the chilli is soaked in the pond, pumping the brine once a month and pouring the brine from the surface of the chilli; and two months late, taking the chilli out of the pond. In this way, the salted chilli can be ready. The salted chilli prepared through this method is of pure taste and rich aroma and has distinctive feature no matter the salted chilli is used as hot pot seasoning or be used as auxiliary material in other seasonings.

Description

technical field [0001] The invention relates to a preparation method of salted pepper, belonging to the technical field of food processing. Background technique [0002] Salted pepper is a chili product made by putting chili in a salt pond for a period of time. The current method of making salted peppers is to soak the peppers in salt water, so that the nutrients in the peppers will flow into the salt water. As time goes on, the pepper meat of the peppers will become thinner and thinner. More nutrients and trace elements are lost, and other substances are easily added to the brine, which makes the salted peppers easy to deteriorate, which is not conducive to long-term storage. Contents of the invention [0003] The object of the present invention is to provide a preparation method of salted pepper. This method is used to make, because no water is added except the salt and the moisture of the pepper itself, so that the trace elements and nutrients of the pepper are not ea...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 徐祖芳颜永序陈少生杨祖萍颜永政
Owner GUIZHOU XUYANG FOOD GROUP
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