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Processing method of fermented photobleaching chillies

A processing method and a technology for preparing peppers, which are applied in the field of using lactic acid bacteria to ferment and process peppers, can solve problems such as failure to realize commercial production, and achieve the effects of good color, good flavor and long shelf life.

Active Publication Date: 2015-07-29
湖南省火辣辣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are more than 1,000 fermented pepper processing enterprises in Hunan, and the annual processing of pickled peppers is about 500,000 tons. However, the main products are chopped peppers and chili sauce, and the processing of peppers is limited to home-made, and commercial production has not yet been realized.

Method used

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  • Processing method of fermented photobleaching chillies
  • Processing method of fermented photobleaching chillies
  • Processing method of fermented photobleaching chillies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation method of Lactobacillus plantarum starter is as follows:

[0046] Lactobacillus plantarum Lact.chili.6 and Lact.chili.8 were respectively inoculated on the slant of MRS solid medium, activated at 37°C for 24h-48h, then transferred to skim milk medium, expanded at 30°C-37°C for 24h ~48h, the control bacteria concentration is 10 9 cfu / ml, and then mix them at a volume ratio of 1:1 to obtain a plantarum lactobacillus starter.

[0047] Fresh peppers with no pests and diseases, medium maturity, and yellow-green color are used as raw materials. After the peppers are cleaned, they are blanched. The blanching temperature is 80 ° C and the blanching time is 1 min. Spread plastic film on a clean concrete floor, spread the hot peppers on the plastic film, the thickness is not more than 3cm, cover the surface with plastic film, and seal it to prevent excessive evaporation of water in peppers, and control the water loss rate of peppers at 20%. Within the range, aft...

Embodiment 2

[0051] The preparation method of plant lactobacillus starter is the same as embodiment 1.

[0052] Fresh peppers with no pests and diseases, medium maturity, and yellow-green color are used as raw materials. After the peppers are cleaned, they are blanched. The blanching temperature is 80 ° C and the blanching time is 1 min. Spread plastic film on a clean concrete floor, spread the hot peppers on the plastic film, the thickness is not more than 3cm, cover the surface with plastic film, and seal it to prevent excessive evaporation of water in peppers, and control the water loss rate of peppers at 20%. Within the range, after the white part of the pepper is greater than 85%, remove the mask, dry the water vapor, put the whitened pepper in the fermentation tank, inoculate 3% plantarum lactobacillus starter according to the weight of the pepper in the fermentation tank, and ferment at room temperature 48h, control the final fermentation pH value to 4.5-5; add 0.08% Vc, 0.1g / Kg dis...

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Abstract

A processing method of fermented photobleaching chillies comprises steps as follows: fresh chillies are cleaned and uniformly spread on a cement floor covered with a base membrane, and the thickness of the fresh chillies doesn't exceed 3 cm; the chillies are covered with a face membrane and sealed, the face membrane is uncovered after the photobleaching parts of the chillies exceed 85%, moisture is dried, leavening agents of lactobacillus plantarum Lact.chili.6 and lactobacillus plantarum Lact.chili.8 are inoculated with the weight of the leavening agents accounting for 3%-5% of that of the chillies, fermented at the room temperature, mixed, bagged, sealed, sterilized and checked, and the fermented photobleaching chillies are processed. The fermented photobleaching chillies prepared with the method have the characteristics of good color, high crispness, good flavor, long expiration date, short production period and the like.

Description

technical field [0001] The invention relates to a fermented radish pepper food, in particular to a method for fermenting radish pepper with lactic acid bacteria. Background technique [0002] Bu pepper, also known as white pepper, is an authentic Hunan dish. Its production method is to use yellow-green pepper as raw material. The pepper is washed, blanched, covered with film, sun-whitened, and fermented. It is the main ingredient of Hunan cuisine. One, its taste is fragrant, spicy, crisp, crisp, has the functions of warming the middle and dispelling cold, promoting appetite, and helping digestion, and is deeply loved by consumers. Hunan is a major province for planting fresh peppers in the country, with a planting area of ​​66,700 hm 2 , producing 1 million tons of fresh peppers, with an area of ​​2000hm 2 The above bases are located in Hanshou, Yueyang, Xupu, Longshan, Yongshun, Luxi, Longhui and other counties. There are more than 1,000 fermented chili processing enterp...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 邓放明赵玲艳
Owner 湖南省火辣辣食品有限公司
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