Method for bottling and fermenting chopped hot peppers

Abstract

The method discloses a method for bottling and fermenting chopped hot peppers. The method mainly comprises the following steps of: desalting and draining salt blank chopped hot peppers used as raw materials; adding condiments, a preservative and a flavor agent; uniformly stirring to form a chopped hot pepper initial product; inoculating lactobacillus plantarum liquid, of which the bacterial number reaches 10<8> cfu/mL, into the chopped hot pepper initial product; uniformly stirring, bottling and fermenting; and sterilizing the fermented chopped hot pepper initial product and forming a finished product. The chopped hot pepper initial product prepared by the method is not only short in fermentation time, but also has thick fermentation fragrance and good flavor and quality; the fermentationof pure strains facilitates inhibiting the growth of hybrid bacteria, so that accumulation of nitrite during fermentation can be obviously reduced; and the edible safety of pure strain fermentation products is superior to that of natural fermentation products.

Description

technical field [0001] The invention mainly relates to a bottling fermentation method for chopped peppers. Background technique [0002] Chopped pepper is a kind of seasoning food made from pepper as raw material through pickling and fermentation. The processing areas of chopped peppers are basically concentrated in Hunan, Hubei, Sichuan, Shaanxi, Hebei, Henan and other provinces and cities. As a big pepper processing and consumption country, my country produces and consumes chopped peppers with an annual output value of hundreds of millions. Household chopped peppers generally use fresh red peppers as raw materials. Clean the almost mature fresh red peppers, remove the stems, dry them in the shade, chop them up, add salt and wine or spices, mix well, and put them in a ceramic jar to marinate and ferment. . However, the way of making chopped peppers at home cannot adapt to large-scale production. Since the 1990s, the industrial production of chopped peppers has been chang...

AI Technical Summary

Problems solved by technology

The main defect of the products processed by this processing method is that they do not have the fermented aroma of traditional chopped peppers, because microorganisms cannot ferment under high-salt and sterilized conditions.

However, if the desalted chopped pepper is directly fermented in a large altar or a large pond, the first is that the fermentation time is long, the second is that the fermented product is prone to soft rot and erosion in further bottling, and the third is that it consumes Time-consuming work

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