Preparation method of sour chopped chili

Abstract

The invention discloses a preparation method of sour chopped chili. The preparation method comprises the following steps of (1) adding a proper amount of salt in cold water, then boiling the water, the water accounting for 20%-30% by volume of a jar, cooling the water thoroughly and filling the jar with an edge mouth with the cooled water; (2) washing fresh chili, removing stalks and stems and picking rotten chili out and drying the chili in the sun or shade for use; (3) washing ginger and peeled garlic and drying the ginger and peeled garlic in the sun or shade for use; (4) putting the chili, ginger and garlic into the jar with the edge mouth and immersing for 10-30 days; (5) fishing the chili, ginger and garlic out, chopping the chili, ginger and garlic, adding a proper amount of salt, and mixing with stirring; and (6) sealing for storage. The processing method is reasonable, without adding any preservative. The sour chopped chili is purely natural and beneficial to health.

Description

technical field [0001] The invention relates to the technical field of vegetable product processing, in particular to a preparation method of sour chopped peppers. Background technique [0002] Capsicum is a kind of vegetable that people like to eat, and capsicum is as seasonal agricultural product, and fresh capsicum cannot be preserved for a long time. When making chili products, most of them use natural drying methods to air dry fresh chilis into dried chilis or further grind dried chilis into chili powder, and salt the fresh chilis with salt water to form salted chili pickles with higher water content. The common method is to simply wash the fresh peppers, pickle them with salt, and fry them in oil. The whole processing technology is relatively simple, and the production time is short, but it cannot fully guarantee the original taste of the peppers, and the layers of taste. The taste is not enough, and some chopped peppers sold on the market are often added with synthet...

AI Technical Summary

Problems solved by technology

The common method is to simply wash the fresh peppers, pickle them with salt, and fry them in oil. The whole processing technology is relatively simple, and the production time is short, but it cannot fully guarantee the original taste of the peppers, and the layers of taste. The taste is not enough, and some chopped peppers sold on the market are often added with synthetic pigments and chemical preservatives such as sodium nitrite or sodium benzoate in order to avoid the deterioration of freshly soaked peppers. Long-term consumption will have adverse effects on human health.