Novel capsicum fermentation technology

A pepper and process technology, applied in the field of new pepper fermentation technology, can solve the problems of food quality, color degradation, uncontrollable food safety problems, etc., and achieve the effects of reducing foreign matter and pesticide residues and solving single flavor

Inactive Publication Date: 2013-07-10
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the current situation of lack of natural flavor, color degradation and uncontrollable food safety problems of chili sauce in the later processing and cooking process
This invention patent proposes a new pepper fermentation process, reasonably sets the pepper fermentation process, and solves the common food quality and safety problems of fermented pepper raw materials in food factories

Method used

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  • Novel capsicum fermentation technology

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Embodiment Construction

[0007] 1. Selection: Remove foreign objects such as pepper leaves, pepper stems, rubber ropes, and hair, and pick out worm peppers, rotten peppers, green peppers, diseased peppers, and exotic peppers.

[0008] 2. Cleaning: Use pepper cleaning equipment to clean sand, sand, foreign matter and other debris, and drain.

[0009] 3. Marinated:

[0010] (1) add salt by 19-20% of capsicum weight, adopt the table salt of food grade.

[0011] (2) Salt addition method: put a layer of pepper and sprinkle a thin layer of salt, pay attention to uniformity.

[0012] (3) After the pool is full, a layer of food-grade fine plastic mesh (40 mesh) is laid on the surface of the pepper, and then pressed with a weight.

[0013] (4) The standard range of pressure for pressing peppers with heavy objects: 3500-4500Pa.

[0014] 4. Back showering (circulation) fermentation:

[0015] (1) During the first week, peppers need to be drenched once a day.

[0016] (2) One week later, the frequency of rele...

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Abstract

The invention discloses a novel capsicum fermentation technology. The novel capsicum fermentation technology solves common food quality and safety problems of capsicum raw material fermentation in a food factory by reasonable capsicum fermentation processes. A technical proposal of the novel capsicum fermentation technology comprises that an appropriate capsicum variety is selected as a raw material; in picking, according to code requirements, fresh capsicum is suitably selected so that decayed capsicum and foreign matters such as stones are removed; before processing, the selected capsicum is cleaned so that dust and a small amount of pesticide residues on the capsicum are reduced and competitor pollution is reduced; after the capsicum is put into a fermentation tank, table salt is added into the capsicum, a gauze net is covered on the capsicum, and a weight presses on the gauze net; after cycle of a brine, a brine oxygen-isolation layer is formed on the surface of the capsicum; and through protection effects of the brine oxygen-isolation layer and beating cyclic operation, a taste and a color of the capsicum are guaranteed. The novel capsicum fermentation technology does not use any food additives and can guarantee no change of a color of the capsicum in a fermentation period.

Description

technical field [0001] This patent is mainly to invent a method for processing chili peppers by fermentation. This processing method not only retains the unique flavor of chili pepper fermentation, but also puts forward design requirements for the safety of processed foods. Background technique [0002] In the existing chili processing technology, the chili processing technology is limited to the traditional brewing chili and chili sauce fermentation technology, and a large amount of food additives are added to protect the appearance and quality of the chili, thereby covering up the natural appearance and quality of the chili. The unique flavor produced during fermentation, and this brewing process will lose the solids inside the pepper and the flavor substances of the pepper itself during the fermentation process. The chili sauce produced by these processes has a slightly sour flavor, and the finished product of chili sauce is light in color, and some processes also rely on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 孙胜枚杨洁明
Owner LEE KUM KEE XIN HUI FOOD
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