Fermented pepper product and preparation method thereof

Abstract

The invention provides a fermented pepper product and a production method thereof, which belong to the field of deep processing of vegetables, and are prepared by the following method: remove the pepper, wash, cut into pieces, add 1-3% salt, 2% sucrose, and 2-4% pepper by weight. Glucose, then add 0.05-0.1% Leuconostoc enterococci, 0.1-0.5% Lactobacillus rhamnosus, 0.05-0.08% Acetobacter into the fermented pepper production container, add water to make the pepper submerged, and seal the container ; Control the temperature at 25-35°C for 8-15 hours of fermentation, then add 0.05-0.5% of CGMCC NO.9405 by weight of pepper raw materials, 0.01-0.05% of yeast; control the temperature at 15-26°C for 25-50 hours Fermentation; the container is sealed during the entire fermentation period; after the fermentation is completed, the peppers are drained, and seasonings such as garlic, sucrose, and monosodium glutamate are added to prepare, and then they can be sold in vacuum packaging, refrigerated or packaged for sterilization. The method of the present invention can quickly prepare fermentation Chili products have a large application market.

Description

Technical field: [0001] The invention belongs to the field of vegetable deep processing. technical background: [0002] The production process of pickled peppers is one of the long and magnificent food cultural heritages in my country. According to the research of American scholar Woodroof (J.G.Woodroof), the technology of making pickled peppers originated in the East, and pickled peppers existed in the era of Qin Shihuang. Zeng Zongye believed in the "History of Chinese Food and Beverages" that as early as the Spring and Autumn Period and the Warring States Period, my country had a mature technology for making hot peppers. Ancient Roman Julius Caesar and Egyptian women liked to eat chili. At present, in American families, 75% of people eat this food at least once a week. Pickled chili has the advantages of nutrition and hygiene, delicious flavor, convenient eating, no time limit, and good for storage. Chili habit. Among them, Sichuan Province is the most, no matter the...

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Problems solved by technology

[0014] Application number CN201210516334; application date: 2012.12.03. This patent is mainly to invent a pepper fermentation processing method. This processing method of pepper solves the problem of fermented pepper raw materials in food factories by reasonably setting the fermentation process of pepper. Common Food Quality and Safety Issues

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