Method for producing flavored pickled peppers by low-salt pure lactic acid fermentation

Abstract

The invention provides a method for producing flavored pickled peppers by low-salt pure lactic acid fermentation. The method comprises the following steps: sorting raw material peppers, cutting stalks and cleaning peppers, carrying out color protection and crispness protection treatment, preparing and supplementing fermentation saline water, then carrying out lactic acid inoculated fermentation under a low salt environment, and seasoning, carrying out color sorting, packaging and sterilizing after fermenting to mature to prepare a flavored pickled pepper product. Closed industrial production is carried out in a self-designed large-volume glass steel fermentation pool, the growth of lactic acid bacteria in the fermentation process is controllable, the growth of other miscellaneous strains can be inhibited, and the quality in different batches is stable, so that the pure flavor and quality of the pickled peppers are guaranteed, and the method is suitable for large-scale industrial production. The product has a low salt content, contains a large amount of probiotics and has the effects of maintaining micro-ecology in vivo and promoting digestion; the product can be directly packaged for producing seasoning packets of convenient food and can also be widely used as production raw materials and additives of chilli sauce and piquancy food.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and relates to an industrialized production method of flavored pickled peppers, in particular to a low-salt pure lactic acid fermentation preparation method of convenience food seasoning packs, chili sauce and flavored pickled peppers for spicy food. Background technique [0002] Flavored pickled peppers are high-quality spicy seasonings and traditional specialties. They are loved by people because of their hot and sour, delicious, appetizing, appetizing, digestion, and nutritious functions. The market for instant noodles, chili delicacies and seasonings grew stronger in 2009, and the market demand for flavored pickled peppers is expanding. The market prospects are very promising. However, traditional pickled peppers are mainly made with high-salt pickling, and their processing technology is low, sanitary conditions are poor, and bacteria pollution is serious. There are pollution problems suc...

AI Technical Summary

Problems solved by technology

[0004] The production of existing flavor pickled pepper, the overwhelming majority adopts high-salt pickling and natural fermentation method to make, and its main shortcoming shows as following several aspects: (1) fermentation process is natural fermentation, and fermentation time is long, and miscellaneous bacteria pollution is serious, and nutrition The hygienic quality is poor; (2) the salt content is high, and chemical reagents are added randomly, which is not conducive to human health; (3) a large amount of waste brine is released during desalination, which is not good for environmental protection; (4) the flavor varies greatly, and it is difficult to achieve standardization and scale chemical and industrial applications

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