Sterilization-free chili processing method capable of improving crispness of chilies

Abstract

The invention discloses a sterilization-free chili processing method capable of improving crispness of chilies. The method comprises the following steps of: cleaning and sterilizing picked fresh chilies, drying moisture on the surfaces of the chilies in air, chopping the chilies, adding food-grade lactic acid and food-grade calcium chloride into the chilies, inoculating pure lactobacillus plantarum into the chilies, adding salt into the chilies, mixing uniformly the chilies and the salt, mixing the chilies with flavoring liquid, stirring the chilies and the liquid uniformly, sealing the chilies in vacuum, and keeping the chilies for a period of time at a low temperature. The method is easy to operate, reasonable in process and short in period, and causes low nutrient loss of the chilies; infectious microbes are not detected in the product, the product is very high in crispness and high in calcium lactate content and does not swell, the pulp and the skin of the chilies are not separated from each other, and the salinity of the chilies is less than 2%.

Description

technical field [0001] The invention belongs to the field of food industry application, and relates to a processing method of fermented peppers, in particular to a processing method of peppers with strong umami taste, no sterilization and good crispness. Background technique [0002] According to research, fresh peppers contain certain protein, crude fat, carbohydrates and other basic nutrients, including capsaicin (Capsaicin), capsanthin, p-aminobenzoic acid PABA and rich vitamins A, C, β-carrot Regular consumption of chopped peppers can reduce blood cholesterol levels, prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss; can accelerate metabolism, promote hormone secretion, Healthy skin. Rich in vitamin C, it can control heart disease and coronary arteriosclerosis, lower cholesterol; it can unblock the respiratory tract and treat coughs and colds. The capsaicin contained in it is a spicy ingredient, which can stimulate the secretion of gastric ...

AI Technical Summary

Problems solved by technology

During the processing of fermented peppers, the reducing sugar content is reduced to a certain extent and the lactic acid produced by the lactic acid bacteria itself lowers the pH value of the system and inhibits its own growth and metabolism, so that no further metabolism will occur. If the reducing sugars are not consumed during the processing of peppers, the product The microorganisms in the product will continue to metabolize the reducing sugar to produce carbon dioxide and other gases, causing product quality problems such as flatulence and cap swelling, and at the same time causing excessive acidification of the product, directly affecting the taste and flavor of the product

[0004] The existing chopped chili processing technology becomes a product with a certain shelf life due to the use of high-salt pickling, desalination, direct seasoning, and sterilization. Although the processing technology is simple, a large amount of salt is wasted and the environmental pollution is serious.

Moreover, the salinity of products that are processed and marinated in other places to become semi-finished products and then transported to the processing site for further processing is generally above 20%. Calculated at 9%, it will lead to the direct discharge of nearly 22,000 tons of salt, which will cause serious environmental pollution. Today, when environmental protection is emphasized, it will cause high wastewater treatment costs for enterprises

In addition, due to the loss of nutrients in peppers due to salt water washing, and pasteurization is generally used in the sterilization process, despite continuous low-temperature sterilization, high-temperature sterilization affects product texture and flavor, and even has a "cooked taste"

[0005] The Chinese patent with the publication number CN101982104A discloses a rapid fermentation process for chopped peppers, which uses steps such as raw material pretreatment, chopping, lactic acid bacteria fermentation, filtration, seasoning, and sterilization to quickly produce chopped pepper products, but there is salt in the following products The relative high degree of sterilization, the reduction of brittleness caused by sterilization, etc.