A kind of bad pepper and preparation method thereof

A technology of bad pepper and hot pepper, applied in the field of bad pepper and its preparation, can solve the problems of long fermentation time of bad pepper, unprominent aroma and flavor, poor crispness, etc., achieve good crispness, high Vc content preservation, and shorten the manufacturing cycle Effect

Active Publication Date: 2017-11-28
LIUPANSHUI MEIWEIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been found in the market that the bad peppers produced by the aforementioned method have problems such as long fermentation time, unprominent aroma and flavor, poor crispness, and a sour and rotten taste after fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of bad capsicum comprises the following steps:

[0021] 1) Clean and disinfect the fresh peppers, pesto and ginger after removing the stalks and picking out the rotten peppers, and dry them for later use;

[0022] 2) Wash the leeks and pound them into leek juice for later use;

[0023] 3) Chop the dried and reserved fresh peppers into diced peppers with a diameter of 0.8-1.2cm, slice the pesto garlic and shred the ginger;

[0024] 4) Take 10 parts of pesto, 10 parts of young ginger, 0.5 part of leek juice, 0.03 part of citric acid, 0.01 part of potassium sorbate, 0.01 part of sodium benzoate, 1 part of table salt and 60 parts of diced pepper for later use;

[0025] 5) Inoculate 4.5 parts of the culture solution of mixed lactic acid bacteria strains into the diced pepper mixture;

[0026] 6) Put the inoculated diced pepper mixture into a sterilized double-layer sealed inner membrane bag for sealing and fermentation, the fermentation temperature i...

Embodiment 2

[0030] The preparation method of bad capsicum comprises the following steps:

[0031] 1) Clean and disinfect the fresh peppers, pesto and ginger after removing the stalks and picking out the rotten peppers, and dry them for later use;

[0032] 2) Wash the leeks and pound them into leek juice for later use;

[0033] 3) Chop the dried and reserved fresh peppers into diced peppers with a diameter of 0.8-1.2cm, slice the pesto garlic and shred the ginger;

[0034] 4) Take 30 parts of pesto, 20 parts of young ginger, 0.9 parts of leek juice, 0.08 parts of citric acid, 0.03 parts of potassium sorbate, 0.03 parts of sodium benzoate, 5 parts of table salt and 80 parts of diced pepper and mix them for later use;

[0035] 5) Inoculate 6 parts of the culture solution of mixed lactic acid bacteria strains into the diced pepper mixture;

[0036] 6) Put the inoculated diced pepper mixture into a sterilized double-layer sealed inner membrane bag for sealing and fermentation, the fermentati...

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PUM

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Abstract

The invention discloses a bad pepper and a preparation method thereof, which is composed of the following raw materials in parts by weight: 60-80 parts of fresh pepper, 10-30 parts of pesto garlic, 10-20 parts of young ginger, 6-15 parts of table salt, 4.5-6 parts of lactic acid bacteria liquid, 0.5-2 parts of white wine, 0.5-0.9 parts of leek juice, 0.03-0.08 parts of citric acid, 0.01-0.03 parts of potassium sorbate, and 0.01-0.03 parts of sodium benzoate. Compared with the prior art, the invention has the advantages of short fermentation time, low nitrite content, higher Vc content preservation and better crispness, and can effectively increase the number of probiotics in the bad pepper, making the taste better and the like.

Description

technical field [0001] The invention relates to a bad pepper and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Poor chili is a unique gourmet condiment in Yunnan and Guizhou. Poor chili is bright red in color, spicy and fresh, spicy and sour. , and suitable for all ages, it is indispensable in Yunnan Guizhou cuisine. The current method of making bad peppers is: choose fresh red peppers with thick meat and not too spicy, wash and remove the stems, dry the water, add fresh ginger and garlic, put them in wooden basins or barrels, and slaughter them. Put it into an earthen altar, add water to the side of the altar, and store it tightly. At the same time, add a small amount of white wine and about 10% salt and mix well when making it. It has been found in the market that the bad pepper produced by the aforementioned method has a long fermentation time, unprominent aroma and flavor, poor crispness, and problems s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L19/00A23L29/00A23L5/20
CPCA23V2002/00A23V2400/121A23V2400/321A23V2400/125A23V2400/123A23V2400/169A23V2200/15A23V2200/16A23V2200/30
Inventor 王优王凡杜发菊王小龙
Owner LIUPANSHUI MEIWEIYUAN FOOD CO LTD
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