Brown rice oxalis pepper and processing method thereof
A processing method, the technology of vinegar pepper, which is applied in the field of new vinegar pepper and its processing, can solve the problems of complicated and time-consuming operation, heavy wine and sour taste, and large investment in equipment, so as to retain strong flavor, improve utilization rate, and simplify the process The effect of the process
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[0053] Example 1
[0054] Weigh 10kg of prepared brown rice powder, 10kg of crushed fresh red pepper, add 0.9kg of salt, 0.4kg of glucose, and 1kg of water, put it into the mixing tank and mix well, insert 1kg of fermentation bacteria suspension, mix well and then load In food-grade packaging plastic bags, vacuum-sealed and fermented at 35°C for 45 hours. Put the fermented product into a water bath sterilization pot, keep it at a constant temperature at 65°C for 15 minutes, and then quickly cool it in cold water to become a product. The product of this example has a special aroma and a mellow aftertaste, with a total acid content of 1.31%, an amino acid nitrogen content of 0.35%, and a protein content of 3.79%.
Example Embodiment
[0055] Example 2
[0056] Weigh 10kg of prepared brown rice powder, 11kg of crushed red pepper, add 1kg of salt, 0.5kg of fructose, and 0.5kg of water, put it into the mixing tank and mix well, add 1.1kg of fermentation bacteria suspension, mix well and then load In food-grade packaging plastic bags, vacuum-sealed and fermented at 40°C for 40 hours. Put the fermented product into a water bath sterilization pot, keep it at a constant temperature of 70°C for 12 minutes, and then quickly cool it in cold water to become a product. The product of this example has a strong fragrance, moderate sourness, a total acid content of 1.14%, and an amino acid nitrogen content of 0.32%. , The protein content is 3.92%.
Example Embodiment
[0057] Example 3
[0058] Weigh 10 kg of prepared brown rice powder, 9 kg of crushed red pepper, add 0.8 kg of salt, 0.3 kg of maltose, and 0.5 kg of water, put it into a mixing tank and mix well, add 0.9 kg of fermentation bacteria suspension, and mix well before loading Put it into a food-grade packaging plastic bag, vacuum-sealed, and ferment at 35°C for 40 hours. Put the fermented product into a water bath sterilization pot, keep it at a constant temperature at 65°C for 12 minutes, and then quickly cool it in cold water to become a product. The product of this example is rich in fragrance, mellow and refreshing, with a total acid content of 1.09% and an amino acid nitrogen content of 0.33%. , The protein content is 3.61%.
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