Fresh pickled chilli and method of making and using the same

A technology for soaking chili peppers and fresh red chili peppers, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of dull and dull color of peppers, discounted taste, unsatisfactory effect, etc., and achieves remarkable fresh-keeping effect, prolongs the shelf life, and is convenient for storage. effect on transport

Inactive Publication Date: 2004-03-17
王桂珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, even if chemical preservatives are added, the effect is not satisfactory, the color of the pepper becomes dull and dull, the flesh of the pepper becomes soft, the skin and flesh of the pepper are separated, leaving only a layer of empty pepper shell, and its taste is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 10 parts by weight of high-quality fresh red pepper as raw material, cut off the handle of the pepper, clean it and dry it; poke 2 small holes on the pepper with a bamboo stick, put it in a jar, and put 1.4 parts by weight of salt in the Put it into a frying pan, stir-fry at 100°C for 20 minutes; then add 10 parts by weight of clean water; add brown sugar, Chinese prickly ash, star anise and grass fruit at the same time, wherein the weight part of brown sugar is 0.2, the weight part of Chinese prickly ash is 0.02, and the weight part of star anise 0.01 for Tsaoguo and 0.01 for Caoguo, boil the water for 5 minutes; then pour the resultant into a jar with fresh peppers and seal the seal, and after 5 days, the required fresh peppers will be obtained.

[0021] The prepared freshly soaked peppers were stored at room temperature for 10 months, and then inspected by the Product Quality Supervision and Inspection Institute of Yuxi City, Yunnan Province. The inspection resul...

Embodiment 2

[0024] Except that adding edible sugar is white sugar, the Chinese prickly ash of seasoning fragrance is 0.05, and other processes are with embodiment 1.

Embodiment 3

[0026] Repeat Example 1, with the following differences: take 12 parts by weight of high-quality fresh red pepper as raw material, put 1.6 parts by weight of salt into a frying pan, and stir-fry at 110°C for 25 minutes; then add 8 parts by weight of clean water The weight portion of brown sugar is 0.3, and the boiling time is 3 minutes.

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PUM

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Abstract

The pickled fresh chili is produced with red chili as main material, and through washing, drying in the air, prickling with bamboo stick some holes, setting inside pot; frying salt in a wok at 90-110 deg.c for 15-25 min, adding water, sugar and seasoning before boiling for 3-5 min; pouring the mixture of salt, water, sugar and seasoning into the pot; and sealing the pot for 5-7 days to form the pickled fresh chili. The present invention has obvious freshness keeping effect, and the product has no preservative added and is beneficial to health.

Description

technical field [0001] The present invention relates to a kind of pickled pepper, more specifically, the present invention relates to a kind of pickled fresh red pepper. Simultaneously, the present invention also relates to the preparation method of said freshly soaked pepper and its application in diet cooking. Background technique [0002] Kimchi is a household food among the people, and fresh capsicum is often used to make freshly soaked capsicum, but existing pickles are basically soaked and eaten now, and generally must be eaten in time after soaking in 2 to 5 days. Existing fresh pickled peppers also cannot be preserved for a long time, and the time is slightly longer, and some white spots will be produced in the soup juice of pickled vegetables, and then go bad, and cannot be eaten. In order to avoid the deterioration of freshly soaked capsicum, the prior art is by adding chemical preservatives such as sodium nitrite or sodium phenylpotassiat...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 王桂珍
Owner 王桂珍
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