Adjuvant material formula for preparing lactobacillus pepper and preparation method of product thereof

Abstract

The invention relates to an adjuvant material formula for preparing fermented vegetables and a preparation method of a product thereof, in particular to a lactobacillus pepper product, such as pickled peppers, chopped pickled peppers, fresh peppery garlic cloves, and the like, belonging to the fields of biotechnology and food. The adjuvant material formula comprises the following additions by using peppers as a weight reference: 3.00-10.00 percent of salt without iodine, 0.05-0.20 percent of calcium lactate, 0-0.25 percent of citric acid and 20-40 permillage of polemic lactobacillus preparation. The process for preparing the product comprises the following steps: adding peppers into a tank, sealing the tank, distributing water, circulating, adding bacteria, fermenting, storing, discharging, collating, mixing, packing and warehousing or picking and cleaning peppers, chopping, mixing, putting into a cylinder, fermenting, post-fermenting, storing, and the like. Because the pepper product is prepared by adopting a low-salt high-acid mode under an environmental condition similar to a domestic pickling cylinder, the fermenting-ripening time is obviously shortened, and the product has high quality and good stability.

Description

technical field [0001] The invention relates to an auxiliary material formula for making fermented vegetables and a preparation method of the products thereof, in particular to lactic acid bacteria pepper products, such as pickled peppers, chopped pickled peppers and fresh hot peppers, etc., belonging to the field of biotechnology and food. Background technique [0002] Fermented pepper products account for a relatively large proportion of Sichuan pickles and condiments, and are one of the main varieties. There are two processing methods: one is the method of using altar soaking, and the production time period is 2 months. The ratio of pepper to soaking water is 1:2, and the salt content after balance is only 7.50%. Because of the low-salt pickling, its quality is better; however, the quantity and scale of this method are limited, and it is in a secondary position in the industry, accounting for less than 5.00%. The other is the pool soaking method, the production time peri...

AI Technical Summary

Problems solved by technology

Due to the use of low-salt pickling, its quality is better; however, the number and scale of this method are limited, and it is in a secondary position in the industry, accounting for less than 5.00%.

[0003] It is not difficult to see that the existing fermented chili products are mostly made by traditional techniques or improved traditional techniques. The fermentation time is long, the crispness of the products is poor, and the flavor quality is not stable, and the peppers still need to be put into the bubble jar for secondary fermentation. , and add certain organic acids and other auxiliary materials, thus significantly increasing the cost of the product

We know that fermented chili is an essential material for making Sichuan cuisine, and it is also the raw material for many condiment companies. However, almost all large-scale chili processing companies use pool soaking technology. product quality compared to

The main difference between the two is that the family-style altar soaking method starts with lactic acid bacteria fermentation at the beginning, while the two brewing methods adopted by enterprises need a certain amount of time to form the dominant fermentation dominated by lactic acid bacteria fermentation, which leads to the loss of kimchi raw materials. The quality has undergone different degrees of adverse changes before the formation of fermentation, which in turn affects the quality of the product

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