Processing method of low-salt chopped pepper blank

Abstract

The invention relates to a processing method of a low-salt chopped pepper blank. The processing method comprises the following steps of chopping peppers at source, adding 5%-7% of salt, 0.05%-0.15% of citric acid, 0.05%-0.10% of calcium chloride and 0.03%-0.05% of potassium sorbate into the chopped pepper, uniformly mixing, and packaging into a multi-layer plastic bag, tightening a bag opening together with an inflating-deflating mechanism, then inflating the multi-layer plastic bag until the pressure intensity reaches 0.5MPa-1.0MPa, and locally storing the multi-layer plastic bag. The low-salt chopped pepper blank prepared by virtue of the processing method can be preserved for 6-12 months; the processing method is easy and convenient to operate; the quality of the preserved pepper blank is close to that of a high-salt pepper blank; additives are accordant with a national food safety standard; a washing desalination process is omitted in a secondary seasoning processing process of the chopped pepper, so that not only are nutrients and flavor quality of the peppers preserved, but also the environmental pollution caused during the desalination is reduced.

Description

technical field [0001] The invention relates to the processing of salted vegetables, in particular to a front-stage processing technology of salted peppers, also known as chopped peppers, that is, a processing and preservation technology of chopped pepper blanks. Background technique [0002] Chopped chili is a processed chili that is widely popular in Hunan. Traditional fermented chopped peppers are mostly produced in small batches at home. The principle is to use a certain amount of salt to inhibit the physiological function of peppers to make them ripen, and to use the fermentation of microorganisms attached to the surface of peppers to produce unique flavors. However, although traditional fermented peppers have a pleasant flavor, there are generally the following problems: long fermentation period and unstable quality. If the salt content is too high, too much salt will cause permanent damage to certain organs such as the kidneys and cardiovascular system; Nitrite cont...

AI Technical Summary

Problems solved by technology

However, although the traditional fermented peppers have a pleasant flavor, there are generally the following problems: long fermentation period, unstable quality

Modern industrial processing of chopped peppers solves the storage and transportation problems of raw materials and realizes the annual processing of chopped peppers. However, this method also has obvious defects. First, a large amount of salt (generally more than 20%) is used to pickle the peppers, and then, Use flowing hot water to wash the minced chili blank multiple times for desalination, and finally get the finished product

This method will waste 150 kg of salt and 2 tons of water to produce 1 ton of chopped chili, which not only increases the burden on the enterprise, but also causes serious environmental pollution. This technology needs to be improved urgently

Its two, after desalting the minced chili base, the flavor substances of the chili pepper have basically been lost through the process of water washing and desalting, and the flavor of the prepared product is flat, which is far from the flavor of traditional products.

[0004] Under normal pressure conditions, if the peppers are pickled with low salt content, the time for the salt to penetrate into the cells of the peppers will be longer, and the inhibitory effect on microorganisms will be weak, which will easily lead to product deterioration.