Processing method of low-salt ferment local-flavor fresh hot-pepper sauce

A processing method and technology of fermented flavor, applied in the processing field of low-salt fermented flavor fresh chili sauce, can solve problems such as difficult production management control of chili sauce, difficult control of fermentation conditions, difficulty in ensuring sanitation, etc., so as to speed up the cycle of equipment and capital , solve color problems and quality and safety problems, and appetizing effect

Inactive Publication Date: 2011-09-14
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the koji is made by microorganisms existing in nature, it is easy to contaminate the toxin-producing Aspergillus flavus, resulting in excessive aflatoxin in the product; ② Most of them use natural fermentation and sun exposure to promote the maturation of the soy mash and ensure the traditional hot sauce. At the same time, in order to ensure that the sauce does not deteriorate during the drying process, excessive salt is often added, which makes the fermentation cycle of the sauce longer, the fermentation conditions are not easy to control, the hygiene during the fermentation process is not easy to be guaranteed, and the salt content exceeds the standard; ③ Most of them adopt manual small workshop production methods, which is not easy to manage and control the production of hot sauce, which is not conducive to the mechanization of production
However, there are no literatures that disclose the use of modern biotechnology to screen the growth conditions for the co-fermentation of fresh peppers and fresh wheat sauce.

Method used

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  • Processing method of low-salt ferment local-flavor fresh hot-pepper sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Mix 35kg of wheat, 45kg of oats and 20kg of soybeans as raw materials, soak them in 230kg of tap water for 8 hours, take them out and drain them, cook them at 110°C for 18 minutes, and cool them down naturally to make the water content of the cooked materials reach 135%. 235kg; The raw material after cooling is equally divided in two fermenting containers, admixed in a container is the rhizopus powder of 0.15% of raw material weight in the container, and is admixed in another container and is the rhizopus powder of 0.15% of raw material weight in the container, After mixing evenly, stack and keep warm at 26°C for 12 hours; put the heat-preserved raw materials in the two fermentation containers on the koji plate with a stacking thickness of 3 cm, and keep them fermented at 26°C. After 46 hours of normal fermentation, the formed koji surface The water evaporates, and the koji weighs 210kg at this time; 14.7kg of salt is added to the koji to make koji, and it is cooked at 4...

Embodiment 2

[0030]Take 40kg of raw materials wheat, 35kg of oats and 25kg of soybeans, soak them in 250kg of tap water for 9 hours, take them out and drain them, cook them at 115°C for 19 minutes, and then cool them naturally to make the water content of the cooked materials reach 140%. 240kg; divide the cooled raw materials equally into two fermentation containers, mix in the rhizopus powder and aspergillus oryzae powder which are 0.18% of the raw material weight in the container respectively, and add the weight of rhizopus powder and aspergillus oryzae powder in equal amounts, and stir evenly , stacked and kept at 28°C for 10 hours; put the heat-preserved raw materials in the two fermentation containers on the bent plate, with a stacking thickness of 3 cm, and kept them fermented at 28°C. After 48 hours of fermentation, the water on the surface of the formed koji was evaporated. The weight of the koji is 220kg; add 16.5kg of salt to the koji to form the fermented rice, heat it at 45°C an...

Embodiment 3

[0035] Take 45kg of raw wheat, 40kg of oats and 15kg of soybeans, soak them in 270kg of tap water for 10 hours, take them out and drain them, cook them at 120°C for 20 minutes, and cool them down naturally to make the water content of the cooked materials reach 145%. 245kg;; Divide the cooled raw materials into two fermentation containers, mix them into the Rhizopus powder and Aspergillus oryzae powder which are 0.2% of the weight of the raw materials in the container respectively, add the Rhizopus powder and Aspergillus oryzae powder in equal weight, and mix evenly Finally, stack and keep warm at 30°C for 12 hours; put the heat-preserved raw materials in the two fermentation containers on the bent plate, with a stacking thickness of 3cm, and heat and ferment at 30°C. After 50 hours of fermentation, the water on the surface of the formed bent blank is evaporated. The koji weighed 220kg at the time; 17.6kg of salt was added to the koji to make the koji, and it was cooked at 50°C...

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Abstract

The invention relates to a processing method of low-salt ferment local-flavor fresh hot-pepper sauce, comprising the following steps of: mixing and fermenting raw materials of wheat, oats, soybeans, and the like by using food microorganisms of Aspergillus oryzae, rhizopus, microzyme, and the like to prepare fresh wheat sauce; and after mixing the fresh wheat sauce and fresh chopped hot peppers, mixing pickled-vegetable fermented liquid for heat-insulation fermentation. The prepared low-salt ferment local-flavor fresh hot-pepper sauce has stable quality, unique proportion and no any food additives, better reflects the characters of color, incense, local flavor and nutrient content of fermented type fresh hot-pepper sauce and has a longer quality guarantee period, shortens a production period of a finished product into two weeks and can be produced around all years.

Description

Technical field: [0001] The invention belongs to a food processing method, in particular to a processing method of low-salt fermented flavor fresh chili sauce. Background technique: [0002] Capsicum is a kind of plant pepper of Solanaceae, which is a high-quality vegetable with rich nutrition. The peel and placental tissue of pepper are rich in capsaicin, nordihydrocapsaicin, vitamin A, C and other health care and nutrients. The content of some varieties of vitamin C is as high as 150-200 mg per hectogram. In addition, chili also contains a variety of minerals and amino acids. According to the records of traditional Chinese medicine, chili has the functions of dispelling cold and dehumidification, appetizing and eliminating food, anti-inflammatory, antibacterial, and analgesic. Modern research proves that chili also has many health functions. Eating more chili properly can not only improve the antioxidant effect of vitamin C And reduce the cholesterol components that caus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 刘素纯李罗明彭凤祥邓放明姜越君
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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