Fermentation type chopped chilli and processing technology thereof

A fermented and chopped pepper technology, which is applied in the field of food deep processing, can solve the problems of not having uniqueness and achieve a unique flavor effect

Inactive Publication Date: 2015-09-16
HUBEI YUANYEFENG FOOD
View PDF8 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The unique flavor of chopped peppers is mainly produced by the fermentation process. At present, the fermentation of chopped peppers is mainly based on natural fermentation. The process is relatively simple and suitable for mass production. However, most of the flavors of chopped peppers are the same. With its uniqueness, the fermentation mainly adopts natural fermentation, which is greatly affected by the environment. Therefore, in order to make chopped peppers with unique flavor, it is necessary to control the fermentation conditions in the production process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Formula: fresh red pepper: 85%, ginger 3%, garlic 5%, monosodium glutamate 0.5%, salt 5%, fermentation broth 1.5%;

[0018] Wash and blanch the raw materials, wash the stalked fresh red peppers with 0.5% salt water, and then put them in 0.5% lemon juice at 98°C.

[0019] Pick up after soaking in the citric acid solution for 5 minutes, and quickly enter clear water to obtain bright red peppers after blanching;

[0020] For the preparation of fermentation broth, yeast, acetic acid bacteria, corynebacterium hydrocarbolyticus and lactic acid bacteria are mixed according to the mass ratio of 1:1:0.5:2, and then activated with hot water at 40°C for 5 minutes. The activated bacterial solution is poured into the mass concentration of 13% of the salt water, at the same time, adding the rice wine with a mass concentration of 2.5% into the salt water to obtain a fermented liquid, and adjusting the pH value of the fermented liquid to 4.5 with 5% acetic acid solution, for later u...

Embodiment 2

[0023] 1. Formula: fresh red pepper: 83%, ginger 4%, garlic 5%, monosodium glutamate 0.5%, salt 6%, fermented liquid 1.5%;

[0024] Wash and blanch the raw materials, wash the stalked fresh red pepper with 0.5% salt water, and then put 0.5% lemon at 95°C

[0025] Pick up after soaking in the acid solution for 5 minutes, and quickly enter clear water to obtain bright red peppers after blanching;

[0026] For the preparation of fermentation broth, yeast, acetic acid bacteria, corynebacterium hydrocarbolyticus and lactic acid bacteria are mixed according to the mass ratio of 1:1:0.5:2 and then activated with hot water at 35°C for 3 minutes. 13-15% salt water, at the same time, add rice wine with a mass concentration of 2.5% to the salt water to obtain a fermented liquid, adjust the pH value of the fermented liquid to 5 with 5% acetic acid solution, and set aside;

[0027] Chopped pepper fermentation: Pour the fermentation liquid into blanched fresh red peppers, add ginger, g...

Embodiment 3

[0029] 1. Formula: fresh red pepper: 84%, ginger 4%, garlic 5%, monosodium glutamate 1%, salt 5%, fermentation liquid 1%;

[0030] Wash and blanch the raw materials, wash the stalked fresh red pepper with 0.5% salt water, and then put 0.5% lemon at 96°C

[0031] Pick up after soaking in the acid solution for 5 minutes, and quickly enter clear water to obtain bright red peppers after blanching;

[0032] For the preparation of fermentation broth, yeast, acetic acid bacteria, corynebacterium hydrocarbolyticus and lactic acid bacteria are mixed according to the mass ratio of 1:1:0.5:2 and then activated with hot water at 303°C for 3 minutes. The activated bacterial solution is poured into the mass concentration of In 14% salt water, at the same time, add the rice wine that mass concentration is 2.5% in salt water, obtain fermented liquid, adjust the pH value of fermented liquid to 4 with 5% acetic acid solution, stand-by;

[0033] Chopped pepper fermentation: Pour the ferment...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to fermentation type chopped chilli, which is prepared from fresh red peppers, ginger, garlic, peppers, monosodium glutamate, salt and fermentation broth. A processing technology comprises the following steps: washing the fresh red peppers with bases removed by using 0.5% saline, soaking the red peppers after washing into citric acid solution at 95-98 DEG C for 5 minutes, fishing out, rapidly placing into clear water, thus obtaining the blanched fresh red peppers; mixing saccharomycetes, bacillus aceticus, hydrocarbon corynebacterium and lactic acid bacteria, activating for 3-5min by using hot water at 30-40 DEG C, pouring the bacterium solution after activation into saline, adding rice wine into the saline, thus obtaining the fermentation broth, and regulating the pH of the fermentation broth to 4-5 by using 5% acetic acid solution for later use; and pouring the fermentation broth into the blanched fresh red peppers, adding with the ginger, the garlic, the peppers, the monosodium glutamate and salt, and performing fermentation culture for 10-15h at 20-25 DEG C, and thus obtaining the fermentation type chopped chilli. The fermentation type chopped chilli is unique in flavor and bright red and crispy, and has the shelf life longer than three years.

Description

technical field [0001] The invention belongs to the field of deep processing of food, and in particular relates to an improvement technology of the chili pepper technology. Background technique [0002] Chopped peppers, also known as chopped peppers, jar peppers, seven sisters chopped peppers, and seven-star peppers, are a kind of chili products that can be eaten directly made of fresh red peppers and salt. It tastes spicy and salty, and the taste is heavy , can be eaten out of the altar, and can also be used as a condiment for cooking. Generally speaking, authentic chopped peppers have less moisture, are dark red in color and not sour in taste. The production process is to chop fresh red peppers, then add salt, garlic, and ginger, mix well, and marinate in a large tank for a period of time. It becomes a pure natural green food with complete color, fragrance, biological preservation, and no preservatives. [0003] The unique flavor of chopped peppers is mainly produced by ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/22A23L19/20A23L27/00
CPCY02A40/90
Inventor 万勇
Owner HUBEI YUANYEFENG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap