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Pickled pepper color-protection brittleness-keeping manufacturing method

A production method and a technology of preserving color and crispness, which are applied in the field of food processing, can solve the problems of preserving the color and crispness of pickled peppers, and the quality of the product cannot be upgraded, so as to improve the crispness, shorten the processing time, and prevent the oxidation of pigments. Effect

Inactive Publication Date: 2016-01-06
遵义市名城酿造厂
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AI Technical Summary

Problems solved by technology

This is the real reason why domestic pickled pepper processing enterprises have not solved the problem of protecting the color and crispness of pickled peppers, and it is also the technical difficulty that the product quality cannot be upgraded

Method used

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Embodiment Construction

[0013] The present invention is described below in conjunction with embodiment.

[0014] A preparation method for preserving the color and crispness of pickled peppers, the preparation method comprising the following steps:

[0015] 1. Pretreatment of fresh peppers; select fresh peppers with the same color, size, and curvature, remove the stalks, wash, and dry them for later use; this step is the basis for ensuring the appearance of pickled peppers; the color is pure, the size is consistent, and the curvature is consistent The addition of pickled peppers plays a very good appearance aesthetic effect in food, can improve appetite, and plays a key role in the appearance quality of pickled peppers.

[0016] 2. Sterilization and deoxygenation; take the fresh pepper obtained in the first step by weight: 1 part of fresh pepper, 3~4 parts of water, 0.3~0.5 part of edible alcohol, 0.1~0.2 part of calcium hydroxide and add it to the container to keep the fresh pepper After invading an...

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Abstract

The invention discloses a pickled pepper color-protection brittleness-keeping manufacturing method and belongs to a pepper food processing method. The manufacturing method comprises fresh pepper careful selection and pretreatment, disinfection, deoxidation treatment, brittleness keeping, color-protection pure lactobacillus illumination constant-temperature fermentation, packaging and secondary fermentation. The pickled pepper color-protection brittleness-keeping manufacturing method utilizes low-salt pure lactobacillus illumination constant-temperature fermentation and utilizes natural light and a temperature to promote fermentation. In fermentation, through calcium chloride and sodium alginate, brittleness is kept and a micro-membrane formed from CaOH and air is formed on the fermentation solution surface so that pigment oxidation is prevented. Liquor and Chinese prickly ash produces effects of seasoning, fresh keeping and color improvement. Through soybean polysaccharide, the pickled pepper can be subjected to stable and slow secondary fermentation in selling and storage. Compared with the traditional pickled pepper processing method, the manufacturing method shortens processing time by 50% and improves brittleness by one time and the color of the pickled pepper is brilliant.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a method for preparing pickled peppers to preserve their color and crispness. Background technique [0002] The quality of pickled pepper products depends largely on the color and crispness of pickled peppers, and the technology of protecting the color and crispness of pickled peppers is a technical problem that has not been well solved in my country's pickled pepper processing industry at present. The softening of pickled peppers is mainly caused by the decomposition of pectin substances in peppers into pectin acid after pickling and storage for too long. There are many factors involved in protecting the color and crispness of pickled peppers, and the conditions are difficult to control, especially the pectinase secreted by lactic acid bacteria during the lactic acid fermentation of pickled peppers promotes the decomposition of pectin, which shows that lactic acid fermentation and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/41
Inventor 王金泽付冬梅
Owner 遵义市名城酿造厂
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