A kind of preparation method of sulfur-free soaked millet pepper

Abstract

The invention provides a preparation method of sulfur-free pickled small red chilies, aiming to solve the problem in the prior art that the sulfur content of the pickled small red chilies is difficult to control, and realize sulfur-free processing, and belonging to the technical field of food processing. According to the method, a sulfur-containing additive is not used and substances including sulfur-containing preservatives, bleaching agents and the like are not added in the pickling process of the small red chilies; corrosion prevention and color protection are realized by optimizing a harmless additive substance ratio and a pickling fermentation process; the harm to a human body by sulfite is eliminated and national food safety regulation requirements are met; other sterilization and corrosion prevention type additives which have high cost, cannot be applied in a large scale or are not good for the quality and the flavor of the small red chilies are not introduced; and the original flavor of the pickled small red chilies is kept to the greatest extent under the safe precondition.

Description

Technical field [0001] The invention relates to the field of food production and processing, in particular to a preparation method of sulfur-free brewed millet hot. Background technique [0002] Millet spicy has the effect of raising stomach temperature and killing insects, but millet spicy is very easy to become white and corrupt during the process of drying, storage and transportation, and sales. Therefore, millet spicy requires good color appearance, insect-proof and antiseptic, and better means to extend the storage period. It is brewing. [0003] At present, the process of adding sulphurous acid is often used when brewing hot millet, that is, adding a certain amount of sulfite to the soaking liquid to prevent the chlorosis, browning, blackening and decay caused by the hot browning of the millet. [0004] For example, "Millet hot and production method 99121106.5", the seasoning solution used includes: ① table salt (calculated in Baume degree) 20 to 30 Baume degree salt solution ...

AI Technical Summary

Problems solved by technology

In addition, sulfite can also promote cell mutation, induce the oxidation of unsaturated fatty acids and other hazards

[0007] 2) If humans eat too much sulfite, there will be adverse reactions such as headache, nausea, dizziness and asthma

[0008] 3) If animals eat foods containing sulfites for a long time, they will have adverse symptoms such as nerve inflammation and bone marrow atrophy, which will hinder the growth of animals

[0011] The above method can indeed achieve sulfur-free brewing, but there are two problems. One is the production cost. It uses Chinese herbal medicine to extract the active ingredients. First, there is the cost of using Chinese herbal medicine. Secondly, there is also the problem of the extraction rate of the active ingredients of Chinese herbal medicine. Two factors Considering comprehensively, its production cost will greatly increase, even exceeding the value of millet pepper itself, and it is impossible to realize industrial production and lack of practicability; secondly, it is pointed out in the paper that the millet pepper brewed with its sulfur-free brewing process is " Emerald green, compound medicinal fragrance, crisp and tender, and mild spicy taste", in fact, the highest requirement for brewed food is the original taste, and the additives only try to promote the distribution of its own taste and play an auxiliary role, not to overwhelm the host. , to create an artificial taste. The so-called "compound medicinal fragrance" in this paper takes away the spicy and refreshing characteristics of millet pepper itself, resulting in the medicinal taste of green vegetables. This special flavor is not acceptable to most consumers Yes, the solution in this paper changes the nature of the product in order to solve a technical problem

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