CN108402425A - Chili pickling container and chili pickling method - Google Patents
Chili pickling container and chili pickling method Download PDFInfo
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- CN108402425A CN108402425A CN201810403221.1A CN201810403221A CN108402425A CN 108402425 A CN108402425 A CN 108402425A CN 201810403221 A CN201810403221 A CN 201810403221A CN 108402425 A CN108402425 A CN 108402425A
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- 238000005554 pickling Methods 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 36
- 241000758706 Piperaceae Species 0.000 claims description 17
- 239000006002 Pepper Substances 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims description 14
- 235000017804 Piper guineense Nutrition 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000008373 pickled product Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020785 dietary preference Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000001407 Vascular Headaches Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/02—Closed containers for foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种辣椒腌制容器及辣椒腌制方法，包括：1)原料选择及处理：2)调味液的配制；3)腌制容器清洗；4)发酵腌制；容器包括底座、安装在底座上的容器本体以及覆盖于容器本体上的容器盖；所述的容器本体由多个呈瓣状的单个腔体组成；所述的单个腔体底部封口且顶部开口；单个腔体的底部分别与底座连接；所有的单个腔体全部安装固定后所述的容器盖覆盖于上。本发明不仅腌制方法简便易行，适合家庭使用；而且腌制容器可以满足分批腌制的需求、也可满足不同人群的饮食口味的需求。
The invention relates to a chili pickling container and a chili pickling method, comprising: 1) selection and processing of raw materials; 2) preparation of seasoning liquid; 3) cleaning of the pickling container; 4) fermentation and pickling; the container includes a base, installed on The container body on the base and the container cover covering the container body; the container body is composed of a plurality of petal-shaped single cavities; the bottom of the single cavity is sealed and the top is open; the bottom of the single cavity is respectively It is connected with the base; after all the individual cavities are installed and fixed, the container cover is covered on it. The pickling method of the invention is not only simple and easy, but also suitable for family use; moreover, the pickling container can meet the needs of pickling in batches, and can also meet the needs of different people's dietary tastes.
Description
技术领域technical field
本发明涉及食品腌制加工领域，尤其是一种辣椒腌制容器及辣椒腌制方法。The invention relates to the field of food pickling and processing, in particular to a chili pickling container and a chili pickling method.
背景技术Background technique
辣椒是人们经常食用的一种蔬菜，辣椒的营养非常的丰富，辣椒含有人体所需的多种营养成分，可以开胃、增加体力，降低胆固醇，能加速新陈代谢，控制冠状动脉硬化等，改善怕冷、冻伤、血管性头痛等症状。辣椒的食用方法很多，可以炒菜、可以煎炒、可以蒸煮、可以用作调料，也可以腌制。Chili is a vegetable that people often eat. Chili is very nutritious. Chili contains a variety of nutrients needed by the human body. It can whet the appetite, increase physical strength, lower cholesterol, accelerate metabolism, control coronary arteriosclerosis, etc., and improve fear of cold , frostbite, vascular headache and other symptoms. There are many ways to eat chili. It can be fried, fried, steamed, used as a seasoning, or pickled.
目前，在秋冬季节，人们一般喜欢将辣椒切成片段，然后加入盐和糖进行腌制，这样放置数天后即可作为一道可口的小菜食用，但是采用这些常规的方法腌制的辣椒存在存放时间短，且易发酸、变烂的问题，这样不仅造成浪费，而且也让人无法享受到腌辣椒这道美味菜肴。At present, in the autumn and winter seasons, people generally like to cut the peppers into pieces, and then add salt and sugar to pickle, so that they can be eaten as a delicious side dish after several days, but the peppers pickled by these conventional methods have a shelf life. It is short, and it is easy to be sour and rotten, which not only causes waste, but also makes people unable to enjoy the delicious dish of pickled peppers.
发明内容Contents of the invention
本发明要解决的技术问题是：提出一种辣椒腌制容器及辣椒腌制方法，适用于家庭，可以不同人群的饮食喜好；并且不需要加入山梨酸钾、茶多酚、寡糖等家庭不常见的原料，只需要日常调料即可。The technical problem to be solved by the present invention is to propose a chili pickling container and a chili pickling method, which are suitable for families and can meet the dietary preferences of different groups of people; and do not need to add potassium sorbate, tea polyphenols, oligosaccharides, etc. Common raw materials, only need daily seasoning.
本发明所采用的技术方案为：一种辣椒腌制容器，包括底座、安装在底座上的容器本体以及覆盖于容器本体上的容器盖；所述的容器本体由多个呈瓣状的单个腔体组成；所述的单个腔体底部封口且顶部开口；单个腔体的底部分别与底座连接；所有的单个腔体全部安装固定后所述的容器盖覆盖于上。The technical solution adopted in the present invention is: a chili pickling container, comprising a base, a container body mounted on the base, and a container cover covering the container body; the container body consists of a plurality of petal-shaped single cavities Body composition; the bottom of the single cavity is sealed and the top is open; the bottom of the single cavity is respectively connected to the base; after all the single cavities are installed and fixed, the container cover is covered on the top.
进一步的说，本发明所述的容器本体的外壁上设置有把手；所述的把手沿容器本体对称分布。Furthermore, handles are provided on the outer wall of the container body according to the present invention; the handles are distributed symmetrically along the container body.
再进一步的说，本发明所述的容器盖的内侧设置有多个与单个腔体的顶部相配合的槽口；容器盖的外侧设置有提拉帽；所述容器盖的中心与提拉帽连接处为玻璃可视窗。Still further, the inner side of the container cover of the present invention is provided with a plurality of notches matched with the top of a single cavity; the outer side of the container cover is provided with a pull cap; the center of the container cover is connected with the pull cap The connection is a glass viewing window.
同时，本发明还提供了一种辣椒腌制方法，包括以下步骤：Simultaneously, the present invention also provides a kind of capsicum pickling method, comprises the following steps:
1)原料选择及处理：对尖椒进行清洗，并晾干其表面水分，对其切片；1) Raw material selection and processing: wash the sharp pepper, dry its surface moisture, and slice it;
2)调味液的配制：将占尖椒质量比为1∽2％的生抽、、0.5∽1％的老抽、0.5∽1％的醋、5∽8％的盐、0.1∽0.5％的味精、0.1∽5％的白糖、其余为水，混合后放至锅内烧开至沸腾10min、自然冷却、待用；2) Preparation of seasoning liquid: light soy sauce with a mass ratio of 1∽2% of sharp pepper, 0.5∽1% dark soy sauce, 0.5∽1% vinegar, 5∽8% salt, 0.1∽0.5% Monosodium glutamate, 0.1∽5% white sugar, and the rest are water, mix them, put them in a pot and boil until boiling for 10 minutes, cool naturally, and set aside;
3)腌制容器清洗；3) pickling container cleaning;
4)发酵腌制：将尖椒放入容器内，加入调味液，使尖椒完全被调味液覆盖，容器加盖密封进行发酵。4) Fermentation and pickling: put the sharp pepper into the container, add seasoning liquid, make the sharp pepper completely covered by the seasoning liquid, and seal the container for fermentation.
进一步的说，本发明所述的步骤1)的原料中还加入有胡萝卜、生姜、大蒜；处理方式与尖椒相同。Furthermore, carrots, ginger, and garlic are also added to the raw materials of step 1) according to the present invention; the processing method is the same as that of hot peppers.
再进一步的说，本发明所述步骤3)中的腌制容器为权利要求1所述容器。Furthermore, the pickling container in step 3) of the present invention is the container described in claim 1.
再进一步的说，本发明所述步骤4)中发酵条件为密闭，避光，常温；尖椒放入容器的时间间隔为每隔3天放入一次。Furthermore, the fermentation conditions in the step 4) of the present invention are airtight, dark, and normal temperature; the time interval for putting the hot pepper into the container is once every 3 days.
本发明的有益效果是：不仅腌制方法简便易行，适合家庭使用；而且腌制容器可以满足分批腌制的需求、也可满足不同人群的饮食口味的需求。The beneficial effects of the invention are: not only the pickling method is simple and easy to implement, and is suitable for family use; moreover, the pickling container can meet the demands of pickling in batches, and can also meet the needs of different groups of people for dietary tastes.
附图说明Description of drawings
图1是本发明腌制容器的结构示意图；Fig. 1 is the structural representation of pickling container of the present invention;
图2是本发明容器盖的结构示意图；Fig. 2 is the structural representation of container cap of the present invention;
图3是本发明容器盖另一视角的结构示意图；Fig. 3 is a structural schematic diagram of another viewing angle of the container cap of the present invention;
图4是本发明容器与容器盖的整体装配结构示意图；Fig. 4 is a schematic diagram of the overall assembly structure of the container and the container cover of the present invention;
图中：1、底座；2、单个腔体；3、容器盖；4、把手；5、槽口；6、提拉帽；7、玻璃可视窗。In the figure: 1. Base; 2. Single cavity; 3. Container cover; 4. Handle; 5. Notch; 6. Lifting cap; 7. Glass viewing window.
具体实施方式Detailed ways
现在结合附图和优选实施例对本发明作进一步详细的说明。这些附图均为简化的示意图，仅以示意方式说明本发明的基本结构，因此其仅显示与本发明有关的构成。The present invention will now be described in further detail in conjunction with the accompanying drawings and preferred embodiments. These drawings are all simplified schematic diagrams, which only illustrate the basic structure of the present invention in a schematic manner, so they only show the configurations related to the present invention.
如图1-4所示的一种辣椒腌制容器，包括底座1、安装在底座上的容器本体以及覆盖于容器本体上的容器盖3；所述的容器本体由多个呈瓣状的单个腔体2组成；所述的单个腔体底部封口且顶部开口；单个腔体的底部分别与底座通过连接；连接的方式可以是多种，如粘接、直接摆放或卡接等；所有的单个腔体全部安装固定后所述的容器盖覆盖于上。A kind of capsicum pickling container as shown in Figure 1-4, comprises base 1, the container body that is installed on the base and the container cover 3 that covers on the container body; The cavity 2 is composed of; the bottom of the single cavity is sealed and the top is open; the bottom of the single cavity is respectively connected to the base; the connection methods can be various, such as bonding, direct placement or clamping, etc.; all After the individual cavities are all installed and fixed, the container cover is covered on it.
容器本体的外壁上设置有把手4；所述的把手沿容器本体对称分布。Handles 4 are provided on the outer wall of the container body; the handles are symmetrically distributed along the container body.
容器盖的内侧设置有多个与单个腔体的顶部相配合的槽口5；覆盖时，单个腔体顶部插于容器盖的槽口中；如图4所示；容器盖的外侧设置有提拉帽6；所述容器盖的中心与提拉帽连接处为玻璃可视窗7。图2–图3为与容器相配合的容器盖。容器盖上有玻璃视窗，可观察容器内腌制物品的色泽和溶液多少。The inside of the container cover is provided with a plurality of notches 5 that match the top of the single cavity; when covering, the top of the single cavity is inserted into the notch of the container cover; as shown in Figure 4; the outside of the container cover is provided with a pull Cap 6; the connection between the center of the container cover and the lifting cap is a glass viewing window 7. Fig. 2-Fig. 3 are the container lid that cooperates with the container. There is a glass window on the cover of the container, and the color and luster of the pickled items and the amount of solution in the container can be observed.
以腌制辣椒为例，步骤如下：Take pickled peppers as an example, the steps are as follows:
步骤一：原料选择及处理，辣椒尽量选择尖椒，该辣椒辣度介于剥皮辣椒(中椒)和小米椒之间，且含水量较低，易于腌制不容易变坏。腌制前需对辣椒进行清洗，且晾干其表面水分，对其切片。为增加辣椒的口味，还可根据个人喜好加入胡萝卜、生姜、大蒜等，处理方式与辣椒相同。Step 1: Selection and processing of raw materials. Try to choose sharp peppers for peppers. The peppers are between peeled peppers (medium peppers) and millet peppers, and have low water content, so they are easy to marinate and not easy to go bad. Before pickling, the pepper needs to be cleaned, and the surface moisture is dried, and then sliced. In order to increase the taste of chili, carrots, ginger, garlic, etc. can also be added according to personal preference, and the processing method is the same as that of chili.
步骤二：调味液的配制，主要成分为生抽、老抽、醋、盐、味精、白糖，水，按一定比例混合后放在锅内烧开至沸腾10min、自然冷却、待用。原料与调味液的比例：加入占辣椒质量比为5∽8％的盐、1∽2％的生抽、0.5∽1％的老抽、0.5∽1％的醋、0.1∽0.5％的味精、0.1∽5％糖。要求调味液将辣椒覆盖。此比例可根据个人口味不同，做相应的调整。Step 2: Preparation of seasoning liquid. The main ingredients are light soy sauce, dark soy sauce, vinegar, salt, monosodium glutamate, sugar, and water. Mix them in a certain proportion, put them in a pot and boil until boiling for 10 minutes, cool naturally, and set aside. Ratio of raw materials to seasoning liquid: add 5∽8% salt, 1∽2% light soy sauce, 0.5∽1% dark soy sauce, 0.5∽1% vinegar, 0.1∽0.5% monosodium glutamate, 0.1∽5% sugar. Ask for the seasoning liquid to cover the peppers. This ratio can be adjusted according to personal taste.
步骤三：腌制容器清洗，容器为八角橘子瓣容器，使用之前必须对容器进行清洗干净，最后用热水清洗3次，容器晾干待用。Step 3: Clean the pickling container. The container is an octagonal orange segment container. The container must be cleaned before use, and finally washed with hot water for 3 times, and the container is dried for use.
步骤四：发酵腌制，根据以上要求对腌制容器进行清洗、对原料进行选择和处理，对调味液进行配置。准备工作完成后，将辣椒放入容器内，加入调味液，使辣椒完全覆盖，容器加盖密封进行发酵(发酵条件：密闭，避光，常温)，腌制一个星期后即可食用。如果腌制辣椒食用量较少，可采取选用相同得配料，每隔三天放入，假定一个月后腌好，三天吃完一小罐，24天吃完，每吃完一罐，接着继续腌制，可保证每次都能吃到新鲜的腌制辣椒，避免因腌制时间过长，会使辣椒味道变咸，颜色发黑，影响了色香味，影响食欲。Step 4: Fermentation and pickling. According to the above requirements, the pickling container is cleaned, the raw materials are selected and processed, and the seasoning liquid is prepared. After the preparation work is completed, put the peppers into the container, add seasoning liquid to completely cover the peppers, cover the container and seal it for fermentation (fermentation conditions: airtight, dark, room temperature), marinate for one week before eating. If the consumption of pickled peppers is small, you can choose the same ingredients and put them in every three days. Assuming that they are marinated after one month, eat a small can in three days and finish it in 24 days. Continue to marinate to ensure that you can eat fresh pickled peppers every time, and avoid salty taste and black color of peppers due to too long pickling time, which affects the color, aroma and appetite.
该容器不仅能满足对腌制品新鲜度的需求，而且能满足不同人群对腌制品的不同需求。腌制方法简便易行，适合家庭制作，且腌制时间短。采用此发明方法制作的辣椒，口感爽脆，具有蔬菜的清香，可以健胃驱寒，增进食欲。The container can not only meet the demand for the freshness of pickled products, but also meet the different needs of different groups of people for pickled products. The pickling method is simple and easy, suitable for family production, and the pickling time is short. The chili prepared by the method of the invention has crisp and crisp taste, has the fragrance of vegetables, can invigorate the stomach and dispel cold, and increase appetite.
同时，与常见的瓶状或罐状的腌制容器相比，普通容器内只能存放一种腌制菜品，满足不了不同人群的饮食喜好。而本容器形状类似于橘子瓣形状，其实相当于是八个小容器并联在一起，小容器内可放置不同的腌制品，或者可以每周放辣椒腌制，这样可以吃到最新鲜的腌制辣椒。Simultaneously, compared with common bottle-shaped or jar-shaped pickling containers, only one pickled dish can be stored in the common container, which cannot satisfy the dietary preferences of different groups of people. The shape of this container is similar to the shape of an orange segment. In fact, it is equivalent to eight small containers connected in parallel. Different pickled products can be placed in the small container, or you can pickle with chili every week, so that you can eat the freshest pickled chili.
以上说明书中描述的只是本发明的具体实施方式，各种举例说明不对本发明的实质内容构成限制，所属技术领域的普通技术人员在阅读了说明书后可以对以前所述的具体实施方式做修改或变形，而不背离本发明的实质和范围。What is described in the above description is only the specific implementation of the present invention, and various illustrations do not limit the essence of the present invention. Those of ordinary skill in the art can modify or modify the previous specific implementation after reading the description. variations without departing from the spirit and scope of the invention.
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