Pickled chili production technology

A production process, pickled pepper technology, applied in the functions of food ingredients, bacteria used in food preparation, climate change adaptation, etc., can solve the problems of long fermentation time, large flavor difference, difficult standardization, large-scale, etc., to achieve fermentation Increased speed and efficiency, fast production time, and the effect of maintaining microecology

Inactive Publication Date: 2016-02-24
贵州遵义黔辣苑食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the production of existing 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, The quality of nutrition and h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production technology of pickled pepper, comprises the following steps:

[0025] 1. Raw material preparation

[0026] Water, salt, rock sugar, white wine, cucumber juice, pepper, ginger, citric acid, calcium chloride.

[0027] Chili, choose pearl pepper.

[0028] Chinese herbal medicine package, including: Angelica dahurica 0.4kg, Radix Glycyrrhiza 0.3kg, Amomum 0.4kg, Woody Fragrance 0.4kg, Plantago 0.4kg, Zhuru 0.3kg, Hawthorn 0.2kg, Vaccaria 0.3kg, Myrrh 0.2 kg.

[0029] Biological fermented yeast liquid, containing Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterococcus, and the number of each bacteria is greater than 10 5 CFU / ml.

[0030] 2. Equipment preparation

[0031] Ceramic tanks, temperature-controlled fermentation chambers.

[0032] 3. Production of fermented brine

[0033] Add 4kg salt to 100kg water, mix and boil, then cool to normal temperature, add 2kg rock sugar, 4kg white wine, 3kg cucumber juice, 1kg Chinese prickly a...

Embodiment 2

[0041] A kind of production technology of pickled pepper, comprises the following steps:

[0042] 1. Raw material preparation

[0043] Water, salt, rock sugar, white wine, cucumber juice, pepper, ginger, citric acid, calcium chloride.

[0044] Chili, choose pearl pepper.

[0045] Chinese herbal medicine package, including: Angelica dahurica 0.6kg, Radix Glycyrrhiza 0.4kg, Amomum 0.6kg, Woody Fragrance 0.5kg, Plantago 0.6kg, Zhuru 0.4kg, Hawthorn 0.4kg, Vaccaria 0.5kg, Myrrh 0.4 kg.

[0046] Biological fermented yeast liquid, containing Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterococcus, and the number of each bacteria is greater than 10 5 CFU / ml.

[0047] 2. Equipment preparation

[0048] Ceramic tanks, temperature-controlled fermentation chambers.

[0049] 3. Production of fermented brine

[0050] Add 6kg of salt to 100kg of water, mix and boil, then cool to room temperature, add 3kg of rock sugar, 6kg of white wine, 8kg of cucumber juice, 3kg of C...

Embodiment 3

[0058] A kind of production technology of pickled pepper, comprises the following steps:

[0059] 1. Raw material preparation

[0060] Water, salt, rock sugar, white wine, cucumber juice, pepper, ginger, citric acid, calcium chloride.

[0061] Chili, choose pearl pepper.

[0062] Chinese herbal medicine package, including: Angelica dahurica 0.5kg, Radix Glycyrrhiza 0.35kg, Amomum 0.5kg, Woody Fragrance 0.45kg, Plantago 0.5kg, Zhuru 0.35kg, Hawthorn 0.3kg, Vaccaria 0.4kg, Myrrh 0.3 kg.

[0063] Biological fermented yeast liquid, containing Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc enterococcus, and the number of each bacteria is greater than 10 5 CFU / ml.

[0064] 2. Equipment preparation

[0065] Ceramic tanks, temperature-controlled fermentation chambers.

[0066] 3. Production of fermented brine

[0067] Add 5kg salt to 100kg water, mix and boil, then cool to room temperature, add 2.5kg rock sugar, 5kg white wine, 5kg cucumber juice, 2kg Chinese prickly ...

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PUM

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Abstract

The present invention provides a pickled chili production technology which includes four steps: fermented saline water producing, chili cleaning, pickled chili producing, packaging and storing In the process of producing the saline water, biological fermentation liquor and cucumber juice are added and the fermentation temperature and pH are controlled, which enables the number of lactic acid bacteria in the saline water to be rapidly increased and the pickled chili products to be low in salt amount and fast in production time and to have a large number of probiotic bacteria. The pickled chilies can maintain the microflora in human body, promote digestion, increase appetite, reduce cholesterol, etc. Besides, after repeated tests, the technology conditions used in the production process are continuously optimized, so that the lactic acid fermentation speed and efficiency are greatly improved. At the same time, a traditional Chinese medicinal bag consisting of radix angelicae, prepared radix licorice, fructus amomi and other components is added to the saline water, which enables the prepared pickled chili to have efficacies of curing chronic colitis, peptic ulcer and other diseases.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a production process of pickled peppers. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, and slightly sour in spicy. With the development of food and seasoning market, the market demand for flavored pickled peppers is expanding, and the market prospect is very promising. But the production of existing 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, The quality of nutrition and hygiene is poor; (2) the salt content is high, and chemical reagents are added randomly, which is not cond...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10A23L33/105A23L33/135
CPCA23V2002/00A23V2400/121A23V2400/321A23V2400/169A23V2200/30A23V2200/302A23V2200/32A23V2200/3262A23V2250/21Y02A40/90
Inventor 李义波
Owner 贵州遵义黔辣苑食品有限公司
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