Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles

A fermented and pickled pepper technology, which is applied in condiment food processing and condiment fields of instant noodles, can solve the problems of prolonging the storage period of the shelf, and achieve the effects of improving crispness and taste, promoting the growth of lactic acid bacteria, and rich fermentation flavor

Active Publication Date: 2014-07-09
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that adding tea polyphenols to oils can prevent and delay the oxidation of unsaturated fatty acids, thereby prolonging the shelf life. Form an air-tight film between them, so as to achieve the purpose of inhibiting oxidation and spoilage on the surface of meat products, bacterial growth, and preventing deterioration. However, there is no report on the application of tea polyphenols to fermented peppers.

Method used

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  • Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles
  • Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles
  • Fermentative crispy pickled pepper and application of fermentative crispy pickled pepper in seasoning packet of instant noodles

Examples

Experimental program
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Effect test

preparation example Construction

[0031] 1. Preparation of fermented crisp pickled peppers

[0032] (1) Preparation of fermented bacterium liquid: fermented bacterium liquid is obtained by juice obtained from mustard type fermented sauerkraut, this mustard type fermented sauerkraut, condiment fermented repeatedly, the acidity of this fermented bacterium liquid is 0.5-1.0%, and the content of lactic acid bacteria is 10 8 cfu / mL or more.

[0033] (2) Brine preparation: by weight, prepare 100 parts of fermented bacteria liquid, get ingredients 10-80 parts of water, 0-8 parts of salt, 0.01-0.2 part of turmeric powder, 0-0.3 part of citric acid, 0-0.2 part Lactic acid, 0-0.2 parts of acetic acid, 0-0.2 parts of gluconic acid, the above ingredients are dissolved in the fermentation broth in turn and mixed evenly to obtain a brine stock solution, and the brine stock solution is placed at a constant temperature of 25-35°C for expansion cultivation 3- 4h, until the content of lactic acid bacteria reaches 10 5 -10 8...

Embodiment 7

[0043] Mix 80 parts of vegetable oil, 10 parts of butter, and 8 parts of lard and heat it to 120°C, then add 12 parts of fermented crisp pickled peppers, 6 parts of pickled ginger, 4 parts of turmeric powder, 3 parts of salt, 8 parts of Stir-fry shallots, 1 part of monosodium glutamate, 1 part of white vinegar, 1 part of lactic acid, 1 part of citric acid and 0.01 part of edible essence, and heat up to 150°C at the same time. When the water activity drops below 0.8, turn off the heat and quickly cool down to 50°C , filling and packaging to obtain sauce packets, and the methods used are conventional methods in the art.

Embodiment 8

[0045] Mix 80 parts of vegetable oil, 10 parts of butter, and 8 parts of lard and heat it to 150°C, then add 3 parts of fermented crisp pickled peppers, 9 parts of pickled ginger, 5 parts of turmeric powder, 2 parts of salt, 12 parts of Stir-fry shallots, 3 parts of monosodium glutamate, 3 parts of white vinegar, 2 parts of lactic acid, 3 parts of citric acid and 1 part of edible flavor, and heat up to 120°C at the same time, turn off the heat when the water activity drops below 0.7 and quickly cool down to 30°C , filling and packaging to obtain sauce packets, and the methods used are conventional methods in the art.

[0046] 3. Preparation of fermented crispy pickled pepper powder package

[0047] The fermented crisp pickled peppers prepared in the above-mentioned Example 3 were selected to prepare the sauce buns.

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Abstract

The invention discloses a fermentative crispy pickled pepper and an application of the fermentative crispy pickled pepper in a seasoning packet of instant noodles. The fermentative crispy pickled pepper is prepared by the steps of with a fresh pepper as a raw material, fermenting the fresh pepper by virtue of brine rich in lactic acid bacteria, and adding a crisp-keeping agent compounded by alkaline calcium salt and citric acid and a composite antioxidant compounded by tea powder, curcuma powder, sodium ascorbate and the citric acid; with the fresh pepper, the crisp-keeping agent and the composite antioxidant act as the raw materials, directly carrying out vacuum packaging, pasteuring, air drying and cooling to prepare the fermentative crispy pickled pepper. With the adoption of the fermentative crispy pickled pepper, the fermentative crispy pickled pepper is prepared by virtue of a segmented temperature controlling heating technology; flavor compounds of the fermentative crispy pickled pepper can be completely kept by using an embedding and granulation technology, and a fermentative crispy pickled pepper powder packet is prepared; the preparation method is simple and is safe to operate; in addition, in the fermentative crispy pickled pepper seasoning packet of the instant noodles, the pepper is brilliant yellow, is good incrisp feeling, is good in fermentation fragrance and taste, is unique in flavor when being applied in the seasoning packet of the instant noodles, is good in taste and is longer in shelf life.

Description

technical field [0001] The invention relates to the technical field of condiments for instant noodles, in particular to a fermented crispy pickled pepper instant noodle seasoning packet and a manufacturing method thereof, belonging to the technical field of condiment food processing. Background technique [0002] my country is one of the countries with the richest vegetable resources. In 2011, my country’s vegetable output reached 677 million tons, ranking first in the world. However, my country’s vegetable processing volume only accounts for 10% of the total, and fresh and frozen vegetables account for more than 30%. There is deep processing transformation Low rate, low added value and other shortcomings. At present, the main product types of vegetables include fresh or frozen vegetables, frozen vegetables, pickled vegetables, assorted vegetables and other processed and preserved vegetables and dried (dehydrated) vegetables. Among them, peppers are planted in a wide range a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/23A23L19/20A23L27/24
CPCA23L19/20A23L27/24Y02A40/90
Inventor 方炎鹏黄益万许川雪欧丽
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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