CN101869253B - Peeled capsicum and preparation method thereof - Google Patents
Peeled capsicum and preparation method thereof Download PDFInfo
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- CN101869253B CN101869253B CN2009100388942A CN200910038894A CN101869253B CN 101869253 B CN101869253 B CN 101869253B CN 2009100388942 A CN2009100388942 A CN 2009100388942A CN 200910038894 A CN200910038894 A CN 200910038894A CN 101869253 B CN101869253 B CN 101869253B
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- Prior art keywords
- capsicum
- peeled
- fried
- soup
- refrigeration
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 64
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 title description 45
- 235000014347 soups Nutrition 0.000 claims abstract description 28
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000208293 Capsicum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims description 18
- 238000005057 refrigeration Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 8
- 239000011425 bamboo Substances 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to peeled capsicum and a preparation method thereof. The preparation method comprises the following steps of: washing fresh capsicum cleanly, selecting green capsicum, shearing off stalks, subpackaging by using a bamboo basket, then frying the selected fresh capsicum, peeling manually, soaking by using ice water of 2 to 6 DEG C and refrigerating for 40 to 50 hours; and adding the raw materials of soy sauce, sugar, salt, glycine and the like into soup boiled with lentinus edodes, then filling the refrigerated peeled capsicum and the prepared soup bases, sterilizing at the temperature of 80 to 90 DEG C for 20 to 30 minutes, pickling for 5 to 8 days and packaging by an external package; and the peeled capsicum produced by using the method is fragrant, crisp and delicious, is not added with any additive and is a purely natural healthy food.
Description
Technical field
The present invention relates to a kind of tinned food and preparation method thereof, be specifically related to a kind of peeled capsicum tinned food and preparation method thereof.
Background technology
Capsicum is a kind of vegetables with peculiar flavour and mouthfeel, and it contains nutrients such as enriching vitamin, carbohydrate, is the vegetables that a kind of people enjoy a lot; It can stimulate people's tongue and appetite, can not only promote appetite of people, but also can prophylaxis of cancer and chronic disease; Often eat and to control cough, flu etc.; Simultaneously all right prevention of cardiac and apoplexy so be processed into various chilli foods by people, fully satisfy the pursuit of people to pungent.The eating method of capsicum is a lot, can stir-fry and eat, and also can be processed into other food consumption.At present; The common pungent food that chilli powder, pickling pepper, acid pepper, thick chilli sauce is arranged and the modulation of food such as capsicum and beans is processed into is various in style on the market, receives liking of people; Present food manufacturing has all been made significant headway to process technology and the developmental research of capsicum; Just in the market situation is many to the processing report of pimiento, but to the processing of green capsicum; Except brewing method, also do not see at present to other processing methods of green capsicum and at length report.
Summary of the invention
The object of the present invention is to provide a kind of peeled capsicum, it is to adopt blue or green bright capsicum to process; Another object of the present invention provides the preparation method of peeled capsicum.
In order to address the above problem, the technical scheme that the present invention adopted is:
A kind of peeled capsicum is prepared by following method: bright capsicum is cleaned up, select 8～13 centimetres green capsicum; The base of a fruit is wiped out; Use the large bamboo or wicker basket packing, then with the bright capsicum of select 200～300 ℃ of fried 10～20 seconds, manual peeling, soak refrigeration 40～50 hours with 2～6 ℃ of frozen water; The soup that boiled mushroom is allocated into raw materials such as soy sauce, sugar, salt, glycine, peeled capsicum after will refrigerating then and the soup stock can for preparing were sterilized under 80～90 ℃ temperature 20～30 minutes, and packing promptly gets.
A kind of preparation method of peeled capsicum, this method comprises the steps:
(1) raw material despecking: select 8～13 centimetres green capsicum for use, the base of a fruit is wiped out;
(2) fried decortication: with the fried cooling manual peeling in back of the fresh chili oil that trims;
(3) refrigeration: with the refrigeration of the capsicum after the peeling 40～50 hours;
(4) preparation of soup stock: the soup that will boil mushroom is allocated soy sauce, sugar, salt, glycine into;
(5) can: peeled capsicum after will refrigerating and the soup stock can for preparing;
(6) sterilization: the capsicum in the bottle of will packing into is inserted the sterilization stove and sterilizes, and deposits pickled 5～8 days, adds external packing and promptly gets.
Above-mentioned fried decortication temperature is 200～300 ℃, and the fried time is 10～20 seconds.
Above-mentioned refrigeration is in 2～6 ℃ frozen water, to soak.
The proportioning of above-mentioned soup stock is: every bottle of peeled capsicum contains soy sauce 10～15%, sugar 1～3%, salt 1～3%, glycine 0.1～0.2%.
Above-mentioned can is that every bottle of peeled capsicum solid content is 37%～39% with peeled capsicum after the refrigeration and the soup stock can for preparing.
Above-mentioned sterilization is 80～90 ℃ of sterilizations 20～30 minutes.
The present invention with respect to the beneficial effect of prior art is:
1. processing method is simple, does not add any additives, the pure natural healthy food.
2. fresh keeping time is long, and its meat is crisp, fragrant and pleasant to taste, can cook garnishes, pickles or cold dish.
Description of drawings
Fig. 1 is the processing process figure of peeled capsicum.
The specific embodiment
Through embodiment the present invention is explained further details below, these embodiment only are used for explaining the present invention, do not limit the scope of the invention.
Embodiment 1
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 200 ℃ of fried 20 seconds, manual peeling, soak refrigeration 50 hours with 2 ℃ of frozen water; Allocate the soup that boiled mushroom into 10% soy sauce, 1% sugar, 1% salt and 0.1% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 37%, sterilization is 30 minutes under 80 ℃ temperature; Pickled then 5 days, add external packing and promptly get.
Embodiment 2
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 300 ℃ of fried 10 seconds, manual peeling, soak refrigeration 40 hours with 6 ℃ of frozen water; Allocate the soup that boiled mushroom into 15% soy sauce, 3% sugar, 3% salt and 0.2% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 39%, sterilization is 20 minutes under 90 ℃ temperature; Pickled then 8 days, add external packing and promptly get.
Embodiment 3
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, be distributed into 7.5 kilograms every basket with large bamboo or wicker basket, then with the bright capsicum of select 250 ℃ of fried 15 seconds, manual peeling, soak refrigeration 48 hours with 4 ℃ of frozen water; Allocate the soup that boiled mushroom into 13% soy sauce, 2.4% sugar, 2.4% salt and 0.13% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 38%, sterilization is 25 minutes under 85 ℃ temperature; Pickled then 7 days, add external packing and promptly get.
Embodiment 4
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 220 ℃ of fried 12 seconds, manual peeling, soak refrigeration 46 hours with 3 ℃ of frozen water; Allocate the soup that boiled mushroom into 12% soy sauce, 2.0% sugar, 2.0% salt and 0.12% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 39%, sterilization is 20 minutes under 85 ℃ temperature; Pickled then 6 days, add external packing and promptly get.
Embodiment 5
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 240 ℃ of fried 13 seconds, manual peeling, soak refrigeration 48 hours with 6 ℃ of frozen water; Allocate the soup that boiled mushroom into 14% soy sauce, 3.0% sugar, 3.0% salt and 0.2% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing, every bottle of peeled capsicum solid content is 38.5%, sterilization is 25 minutes under 80 ℃ temperature; Pickled then 7 days, add external packing and promptly get.
Embodiment 6
Bright capsicum is cleaned up, selects green capsicum, the base of a fruit is wiped out, use the large bamboo or wicker basket packing, then with the bright capsicum of select 230 ℃ of fried 14 seconds, manual peeling, soak refrigeration 45 hours with 4 ℃ of frozen water; Allocate the soup that boiled mushroom into 11% soy sauce, 2.5% sugar, 2.7% salt and 0.15% glycine; Peeled capsicum after will refrigerating then and the soup stock can for preparing; Every bottle of peeled capsicum solid content is 37.5%; Sterilization is 20 minutes under 90 ℃ temperature, pickled then 8 days, adds external packing and promptly gets.
Claims (2)
1. peeled capsicum; It is characterized in that this peeled capsicum is to be prepared by following method: bright capsicum is cleaned up; Select bright green capsicum; The base of a fruit is wiped out, then with the bright green capsicum of select 200-300 ℃ of fried 10～20 seconds, manual peeling, soak refrigeration 40～50 hours with 2～6 ℃ of frozen water; Allocate the soup that boiled mushroom into soy sauce, sugar, salt and glycine raw material, peeled capsicum after will refrigerating then and the soup stock can for preparing were sterilized under 80～90 ℃ temperature 20～30 minutes, pickled 5～8 days, added external packing and promptly got.
2. the preparation method of a peeled capsicum is characterized in that this method comprises the steps:
(1) raw material despecking: select bright green capsicum for use, clean up, the base of a fruit is wiped out;
(2) fried decortication: the fried cooling manual peeling in back of the bright green capsicum that will trim;
(3) refrigeration: the capsicum after the peeling is refrigerated;
(4) preparation of soup stock: the soup that will boil mushroom is allocated soy sauce, sugar, salt and glycine into;
(5) can: peeled capsicum after will refrigerating and the soup stock can for preparing;
(6) sterilization: the capsicum in the bottle of will packing into is inserted the sterilization stove and sterilizes, and deposits pickled 5～8 days, adds external packing and promptly gets;
Described fried decortication temperature is 200～300 ℃, and the fried time is 10～20 seconds;
Described refrigeration is in 2～6 ℃ frozen water, to soak 40～50 hours;
The proportioning of said soup stock is: every bottle of peeled capsicum contains soy sauce 10～15%, sugar 1～3%, salt 1～3% and glycine 0.1～0.2%;
Described can is that every bottle of peeled capsicum solid content is 37%～39% with peeled capsicum after the refrigeration and the soup stock can for preparing;
Described sterilization is 80～90 ℃ of sterilizations 20～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100388942A CN101869253B (en) | 2009-04-22 | 2009-04-22 | Peeled capsicum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100388942A CN101869253B (en) | 2009-04-22 | 2009-04-22 | Peeled capsicum and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869253A CN101869253A (en) | 2010-10-27 |
| CN101869253B true CN101869253B (en) | 2012-12-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100388942A Active CN101869253B (en) | 2009-04-22 | 2009-04-22 | Peeled capsicum and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101869253B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107671A (en) * | 2016-06-30 | 2016-11-16 | 福建省顺昌合亿农产品开发有限公司 | A kind of preparation technology of seasoning peeled capsicum and products thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729853A (en) * | 2005-08-14 | 2006-02-08 | 赵庚 | Peeled capsicum product |
| CN1915085A (en) * | 2006-08-23 | 2007-02-21 | 欧阳英华 | Hot pepper cake and preparation method |
-
2009
- 2009-04-22 CN CN2009100388942A patent/CN101869253B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729853A (en) * | 2005-08-14 | 2006-02-08 | 赵庚 | Peeled capsicum product |
| CN1915085A (en) * | 2006-08-23 | 2007-02-21 | 欧阳英华 | Hot pepper cake and preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 任宇红.辣椒系列产品的制作.《广州食品工业科技》.1994,(第2期), * |
| 杨金花.浅述贵州辣椒制品的加工与利用.《农技服务》.2007,第24卷(第2期), * |
| 王敏.几种辣椒制品的加工技术.《农村实用技术与信息》.2005,(第3期), * |
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| Publication number | Publication date |
|---|---|
| CN101869253A (en) | 2010-10-27 |
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Owner name: HUIZHOU JIANMEI FOOD CO., LTD. Free format text: FORMER OWNER: SONG WUFEN Effective date: 20130528 |
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Free format text: CORRECT: ADDRESS; FROM: LIANGSHAN, SICHUAN PROVINCE TO: HUIZHOU, GUANGDONG PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20130528 Address after: Hatchie production base, No. three industrial zone, Ru Zhen Town, Huizhou, Guangdong Patentee after: Huizhou Jian Mei Food Co., Ltd. Address before: Chuanxing town in Sichuan province Xichang City Hexing village 5 Group No. 126 Patentee before: Song Wufen |