Preparation method of pickled zanthoxylum micranthum

Abstract

The invention discloses a preparation method of pickled zanthoxylum micranthum and belongs to the field of food processing methods. The preparation method comprises the following steps of: adding 1.5-2.5% of glucose as carbon source and 0.1-0.2% of lactobacillus powder according to the weight of zanthoxylum micranthum, and fermenting for 3-5 days under the conditions of a saline solution with the concentration of 6%-8% and the temperature of 25-35 DEG C. The invention is a pickled zanthoxylum micranthum preparation method which has advantages of fast fermentation speed, stable quality, excellent taste and long shelf life of the product and is suitable for large-scale industrial application.

Description

technical field [0001] The invention belongs to the field of food processing methods, in particular to a pickling method. Background technique [0002] Tree pepper, originally introduced from India with the introduction of Tibetan Buddhism, is a primitive perennial herb that has been cultivated and bred for a long time by the local special geographical location and climate environment. This variety is transplanted with seed seedlings in the first year, and it will bloom and bear fruit in the same year. Under the special geographical and climatic conditions of Derong, it can survive the winter in the open field, and after the winter, new buds, flowering and fruiting can occur every spring. The life span of the tree pepper can reach several decades, the plant height can reach several meters, and the branching ability is strong. Drought tolerance, strong disease resistance. The leaves are lanceolate, the fruit is short-angled, the top is slightly pointed, the fruit stem is up...

AI Technical Summary

Problems solved by technology

The processing technology is simple, the fermentation speed is slow, and the formation of quality is greatly affected by natural conditions. Often the product quality changes due to changes in natural conditions, making it difficult to achieve a consistent level of product quality, and it is not easy to carry out process management and quality assurance. Control is not conducive to the standardization and large-scale production of kimchi

[0004] In addition, because the tree pepper is a plant different from common peppers, although there have been some pickling methods for common peppers, for this different plant, in view of its unique properties, there is currently no effective and reliable way to overcome the existing The preparation method of the defects of the conventional hot pepper brewing method

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