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Preparation method of white peppers

A production method and a technology for making chili peppers are applied in the field of making chili peppers, which can solve problems such as physical disadvantage, blackening, affecting product quality, etc., and achieve the effects of crispy taste and white color.

Inactive Publication Date: 2018-11-02
湖南外婆家绿色环保食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production process of pot peppers and other jar dishes, in order to prevent premature rot and deterioration of the dishes, a lot of salt or other antiseptic additives are used. The salt contains impurities, such as nitrite, nitrate, etc., which may produce Such as amine nitrite and other harmful substances, the additives contain some dangerous substances for human health, which are harmful to the body
In addition, in the existing production process of buchi pepper, the raw materials are prone to discoloration, especially the situation of blackening, which directly affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Make sure the weather is fine and the temperature is the day before making. After determining the temperature and weather, pick fresh green peppers, wash them with clean water, and put them on bamboo baskets to drain. Then use a large pot to boil a pot of water until the water temperature reaches above 90°C, then put the chili peppers in a bucket, pour boiling water into it, and when the soup reaches the chili stalks, rub the skin lightly with your hands to remove the skin. Then put them on a bamboo mat and lay them out one by one. After one side of the chili is blanched, turn the other side to dry, and the whole chili will be blanched in one day. After the peppers are blanched, cut off the stalks of the peppers with scissors, then cut the peppers into 4 pieces, and put them into a press to squeeze out the excess water. Then pour it into a basin, add 5 ml of vinegar according to the ratio of 100 catties of peppers to 4 catties of salt, to prevent the peppers from turni...

Embodiment 2

[0020] Make sure the weather is fine and the temperature is the day before making. After determining the temperature and weather, pick fresh green peppers, wash them with clean water, and put them on bamboo baskets to drain. Then use a large pot to boil a pot of water until the water temperature reaches above 90°C, then put the chili peppers in a bucket, and then pour boiling water into it. When the soup reaches the chili stalks, rub the skin lightly with your hands to remove the skin. Put them on the bamboo mat, lay them out one by one, wait for one side of the pepper to dry, then turn it over to dry, and the whole pepper will be whitened in 2 days. After the peppers are blanched, cut off the stalks of the peppers with scissors, and then cut the peppers into 4 petals. Then put it in an oil press and press out the excess water. Then pour it into a basin, add 5.5 ml of vinegar according to the ratio of 100 catties of peppers to 3.8 catties of salt, to prevent the peppers from...

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Abstract

The invention relates to a preparation method of white peppers. The method comprises the following steps: 1) raw material preparation; 2) raw material pretreatment; 3) spreading and drying in the sun;4) mixing; and 5) pickling. The method strictly controls the addition amount of salt so as to control the generation of harmful substances and to reserve nutrient components of the raw materials to amaximum extent. Meanwhile, a proper amount of vinegar is added, so that the prepared peppers do not appear to be black. The method carries out pickling by using a mud jar replacing ceramic or glass jars in the prior art, so that the prepared peppers have a white, light and transparent color, are free from water and free from melting no matter how long the peppers stay in the jar, and have a delicious, crisp and refreshing mouth feel.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a method for preparing radish pepper. Background technique [0002] Jar dishes generally refer to various dishes that have been marinated in ceramic (and glass) jars. Generally speaking, jar dishes are more popular in the south than in the north. Tanzicai is an ancient specialty, crisp, salty, spicy, sour, sweet, nutritious and very easy to stimulate appetite. Jar dishes originated in ancient times, and fresh vegetables were sealed in clay pots for emergency use. After thousands of years of oral instruction and innovation, jar dishes have developed into a local specialty with a unique flavor and a variety of varieties, and peppers are one of the jar dishes. At present, in the production process of pot peppers and other jar dishes, in order to prevent premature rot and deterioration of the dishes, a lot of salt or other antiseptic additives are used. The salt contains impurities...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/41
CPCA23V2002/00A23L5/41A23L19/20A23V2200/048A23V2250/022
Inventor 谢湘辉
Owner 湖南外婆家绿色环保食品有限公司
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