Preparation method of crisp and tasty color pepper

The invention provides a preparation method of crisp and tasty color pepper, comprising the following steps: cleaning color pepper, slicing, completely soaking in saline water, adding Chinese prickly ash, anise, perilla leaf, garlic clove, foeniculum vulgare, rock candy, soy, a natural bio-preservat...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	XIE ANZHEN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention provides a preparation method of crisp and tasty color pepper, comprising the following steps: cleaning color pepper, slicing, completely soaking in saline water, adding Chinese prickly ash, anise, perilla leaf, garlic clove, foeniculum vulgare, rock candy, soy, a natural bio-preservative and the like, mixing evenly, putting into a seal pot for natural fermentation, then packing and putting into a package bottle, and heating for disinfection. The prepared color pepper is bright in appearance color, delicious in taste, crisp and tasty, safe to eat because of the natural bio-preservative added in a processing process, and long in shelf life, and nutrition ingredients in the color pepper are better reserved.