Pickling method of hot pepper

辣椒的泡制方法

  • Inventors: ZHONG QIDE
  • Assignees: 钟启德
  • Publication Date: January 22, 2014
  • Publication Number: CN-103519106-A

Abstract

本发明提供一种辣椒的泡制方法,属于农产品加工技术领域。由如下重量份的原料制成:辣椒80~110份,开水40~60份,食用米2~5份,食盐4~7份,大蒜1~2份,姜3~5份,配料1~3份,香料2~5份,所述食用米包括玉米、大米、小米或黑米一种或几种;其加工步骤包括浸泡液制备、原料处理、混合与晒干、发酵和装罐保存。本发明提供的产品风味独特,长时间保存,卫生安全。
The invention provides a pickling method of hot pepper, belonging to the technical field of processing of agricultural products. The hot pepper is prepared from the following raw materials in parts by weight: 80-110 parts of hot pepper, 40-60 parts of boiled water, 2-5 parts of edible rice, 4-7 parts of salt, 1-2 parts of garlic, 3-5 parts of ginger, 1-3 parts of ingredient and 2-5 parts of spice. The edible rice comprises one or more of corn, rice, millet or black rice; the pickling method comprises the following processing steps: preparing a soak solution; processing the raw materials; mixing and drying in the sun; fermenting and tinning to store. The product provided by the invention is unique in flavor, long in storage time, healthful and safe.

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    CN-104207081-ADecember 17, 2014杭州市农业科学研究院一种低盐糯香酸辣椒的加工方法
    CN-104207081-BFebruary 24, 2016杭州市农业科学研究院一种低盐糯香酸辣椒的加工方法
    CN-104605296-AMay 13, 2015遵义坤红农业产业化经营有限公司制作低盐无防腐剂纯天然小米辣泡椒
    CN-104770697-AJuly 15, 2015覃淑兰一种泡制辣椒及其制作方法