Preparation process for fermented chilli sauce

Abstract

The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.

Description

technical field [0001] The invention relates to a preparation process of fermented chili sauce. Background technique [0002] Fermented chili sauce is generally made by natural fermentation using microorganisms attached to the surface of peppers. It is delicious, invigorating the stomach and eliminating food. It is widely made in families in Guizhou, Hunan, Hubei, Sichuan, Jiangxi and other places, and is deeply loved and welcomed by people. The traditional production process of fermented chili sauce mainly uses natural lactic acid bacteria to ferment to produce lactic acid, and then supplements with low salt to preserve the product and enhance its flavor. Although its processing technology is simple, the fermentation speed is slow, and the formation of quality is greatly affected by natural conditions. There are serious problems such as long production cycle, unstable product quality, and excessive content of harmful substances such as nitrite. The root cause of these prob...

AI Technical Summary

Problems solved by technology

In addition, the traditional fermented chili sauce needs to be stored in the kimchi jar, and the storage period is affected by the external temperature, which brings great inconvenience to the transportation and sales of the product

At present, the existing fermented chili sauces on the market still have serious browning problems, and the appearance quality of the products is not good. Some products cover up the defects of discoloration by adding a large amount of artificial pigments at will, which brings hidden dangers to food safety.

From the following analysis, it can be seen that the traditional chili sauce production process cannot meet the needs of industrialized large-scale production and food safety, and technical transformation is necessary