Chili curing method and device

Abstract

The invention relates to a chili curing method and a device. The layered compaction curing method is adopted. The chili curing method comprises the steps of building a curing tank with cement or bricks, performing anti-seepage treatment on the bottom surface and the periphery of the curing tank, arranging raised lines horizontally arranged at different heights of the curing tank, isolating a circulation zone at a corner of the curing tank simultaneously, isolating the circulation zone from the curing tank by a partition, forming permeation holes in the partition, arranging a circulation device in the circulation zone to allow water in the circulation zone and the curing tank to circulate mutually, laying chilies in the curing tank by layers every other layer of salt, after laying to the heights of the raised lines, pressing a filter screen onto the final salt layer, pressing a pressure bar on the filter screen, clamping the pressure bar under the raised lines, adding soaking water for soaking chili, allowing the added soaking water to be over the pressure bar, fastening down the curing tank with a sealing cover to allow the soaked chilies in the curing tank to be in sealed states, allowing the soaking water in the curing tank to circulate every week, sealing for 20-30 days after circulating twice, taking out and filling to form a product.

Description

technical field [0001] The invention relates to a method and device for making pickled vegetables, in particular to a method and device for pickling peppers, which are mainly used for pickling small pickled peppers. Background technique [0002] Kimchi is tender and crisp, which can increase appetite and help digestion and absorption. It is a commonly used side dish in our life at present, and pickled pepper is the main one in pickled vegetables. Pickled pepper can be divided into the following categories: [0003] 1. Erjintiao pickled pepper: This kind of pepper is relatively long, spicy and fragrant, and it is inseparable from making traditional Sichuan fish-flavored shredded pork; [0004] 2. Bullet pickled pepper: This kind of pepper is short and heart-shaped. It has a strong spicy taste. Because of its good shape, it is often used whole in pickled pepper dishes, and it is rarely processed into minced or cut into small pieces; [0005] 3. Mexican pickled peppers: This ...

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Problems solved by technology

[0005] 3. Mexican pickled peppers: This kind of pickled peppers is not produced in Mexico, but introduced from Mexico. It has been planted in Ya'an, Sichuan. Its meat is thick and olive-shaped. After soaking, it can be used as an appetizer , but it is rarely used in pickled pepper dishes;

[0011] Although the above-mentioned patents relate to methods for pickling peppers, some deficiencies still exist through analysis; among them, patent CN200910103492.6 is a conventional pickling method, and it is impossible to process the peppers in the container after sealing. So there is a long pickling time, and the product quality department is easy to grasp the problems; and although CN201220590046.X and CN201210447015.3 have proposed a kind of capsicum pickling method that is suitable for large-scale production, and have proposed to adopt to beat circulation when pickling However, after careful analysis, there are still some problems; one is that the submersible pump is placed at the bottom, and then directly circulated after being pumped out through the pipeline, but how to circulate is not proposed, and the submersible pump is placed In the bottom layer, it is very convenient for the control and repair of the submersible pump. Once there is a problem with the submersible pump, it is difficult to solve it; in addition, the lamination method is to use a bucket to compact it. This method is inconvenient to operate and labor-intensive. , and the problem of bucket overturning is prone to occur, so it is necessary to further study the existing pepper pickling method

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