Preparation method of yellow pepper blank

Abstract

The invention discloses a preparation method of a low-salt yellow pepper blank. The preparation method comprises the following steps: slicing or sectioning fresh yellow pepper materials, adding salt water after mixing with white grape wine, kiwi fruit granules, saussurea involucrata fruit granules and solid salt, further mixing uniformly and obtaining raw materials of the yellow pepper blank; salting the raw materials of the yellow pepper blank by adopting underground salting, putting the raw materials of the yellow pepper blank into a pond body of a salting pond, spraying edible alcohol on the surfaces of the raw materials of the yellow pepper blank, closing a pond cover to seal the inner part of the pond body, pressing and placing a heavy object on the pond cover, and salting to obtain the low-salt yellow pepper blank. The preparation method is simple and can meet large-scale industrial production. The prepared low-salt yellow pepper blank has the advantages that the sour flavor is mild, the taste is delicious and fresh, the salinity is palatable, the fragrance is strong, the color is golden yellow, the color is bright, the quality guarantee period of the low-salt yellow pepper blank is 3 years i the sealed state, and the application requirement can be met.

Description

technical field [0001] The invention relates to a method for preparing yellow pepper blanks, in particular to an industrial production and fresh-keeping method of yellow pepper blanks, and belongs to the technical field of processing chili-flavored foods. Background technique [0002] Pepper is a kind of vegetable that is loved by people, spicy and fragrant, warm in nature, irritating, and rich in nutrients. Peppers can be divided into fresh peppers and processed peppers according to their uses. Fresh peppers are mainly bell peppers and horn peppers, while processed peppers are mainly Chaotian peppers and thread peppers. In the south of my country, capsicum is mainly processed into fermented chopped pepper, which is a popular condiment and table food in the spicy food area in southern my country. The production principle of traditional fermented chopped pepper is to use a certain amount of salt to inhibit the physiological function of pepper to make it mature, and to use th...

AI Technical Summary

Problems solved by technology

At present, most chopped pepper processing enterprises will purchase a large amount of fresh pepper raw materials during the pepper harvest season (August to October each year), then simply process them, add salt with a mass fraction of more than 23%, mix them, and put them in a sealed polyethylene container. Store in plastic bags away from light to supply production. This treatment method can prolong the storage period of pepper raw materials to a certain extent (generally 6-12 months), but there are also the following problems: 1) The salt content is too high. In the subsequent processing process, it must be rinsed with water to desalinate, which is not conducive to the retention of flavor substances and nutrients; 2) The volume of plastic bags is limited (each bag can only hold 40-60 kg), which is not conducive to large-scale production, and plastic bags cannot be repeated Utilization, wasting resources, polluting the environment; 3) Under the natural environment, factors such as temperature and light are extremely unstable, which will cause adverse effects on the quality of pepper blanks during pickling and storage; 4) This method is only applicable to fresh red peppers , if it is used for yellow pepper, the effect is not good. The reason is that capsanthin is not as stable as capsanthin under the same conditions, and it is more likely to be oxidized and browned; 5) The output and price of fresh pepper raw materials fluctuate greatly. Avoiding production cuts and high prices is more conducive to cost savings for enterprises