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Pickled pepper rapid fermentation method

A fermentation method and a technology for soaking peppers, which are applied in the field of pickled peppers, can solve the problems of complex processing process, loss of nutrients in peppers, and long pickling cycle of peppers, so as to achieve the effects of improving nutritional quality, avoiding mildew and rottenness and having a delicious taste.

Inactive Publication Date: 2016-07-27
贵州省石阡和记绿色食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It can be seen that the pickling cycle of peppers in the prior art is relatively long, and the processing process is relatively complicated, and most of them are pickled after slicing peppers, resulting in the loss of nutrients inside the peppers, and in the process of processing, the processing method is not appropriate. , making it very easy to form nitrite and other substances that are harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A quick fermentation method for pickled peppers, comprising the following steps:

[0033] (1) After picking the pepper, remove the stalk of the pepper without damaging the meat of the pepper, wash it, and put it into a bag or bottle;

[0034] (2) Put the fermentation agent into the bag or bottle, and fill the bag or bottle with fermentation liquid until the bag or bottle is full and the air in the bag or bottle is drained, then seal it and place it in a Place it at room temperature for 30 days.

Embodiment 2

[0036] A quick fermentation method for pickled peppers, comprising the following steps:

[0037] (1) After the pepper is picked, remove the capsicum stalk without damaging the pepper meat, wash it, and put it into a bag;

[0038] (2) Insert the fermented bacteria agent into the bag, and put the fermented liquid into the bag, fill the bag directly and drain the air in the bag, seal it, and place it under normal temperature for 45 days, that is, Can. The picking of peppers refers to picking peppers that turn from green to purple or from purple to red. The washing also includes a selection step before washing. The specific selection is to select individual peppers with a weight difference of 0.1±0.05g, classify them into one category, and then wash them separately. into the bag. Said washing is to wash the chili peppers with clear water for 3 times, and in the process of washing, ensure that the skin of the chili peppers is not damaged.

Embodiment 3

[0040] A quick fermentation method for pickled peppers, comprising the following steps:

[0041] (1) After the pepper is picked, remove the capsicum stalk without damaging the pepper meat, wash it, and put it into a bag;

[0042] (2) Insert the fermented bacteria agent into the bag, and put the fermented liquid into the bag, fill the bag directly and drain the air in the bag, seal it, and place it under normal temperature for 35 days, that is, Can. The picking of peppers refers to picking peppers that turn from green to purple or from purple to red. The washing also includes a selection step before washing. The specific selection is to select individual peppers with a weight difference of 0.1±0.05g, classify them into one category, and then wash them separately. into the bag. Said washing is to wash the peppers with clear water 5 times, and in the process of cleaning, ensure that the pepper skins are not damaged. The described bagging also includes a draining step before t...

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Abstract

The present invention relates to the technical field of pickled peppers and particularly a pickled pepper rapid fermentation method. Pepper pedicles are removed without harming the pepper meat, and the pedicle removed peppers are washed clean, so that in the fermentation process of the peppers, the internal nutrients of the peppers do not drain out, a relatively small amount of external harmful substances enter into the interior of the peppers, the mildew and rot phenomena of the peppers during the fermentation treatment process are avoided, and the quality of the peppers is improved. Besides, the peppers prepared by the rapid fermenting and pickling method are ensured to be delicious in mouthfeel, crisp, tender and refreshing. After combining the inoculation of a fermentation strain and loading a fermentation liquid in bags, the treated peppers fill up the bags directly, air in the bags are dispelled completely, and the bags are sealed, so that the nutrients in the peppers produce rapid shifts, the capsaicin contents in the peppers are reduced, the amino acid content of the pickled peppers are obviously improved, the loss rates of vitamin C are relative low, and the nutritional quality of the peppers is effectively improved.

Description

technical field [0001] The invention relates to the technical field of pickled peppers, in particular to a quick fermentation method for pickled peppers. Background technique [0002] Peppers can be seen everywhere in people's daily diet, which is rich in vitamin C. Eating chili has the benefits of appetizing and eliminating food, dispelling cold and warming stomach, promoting blood circulation and lowering blood pressure. Specifically, there are many ways to eat chili, such as cooking and side dishes , can also be pickled or processed into seasoning. [0003] As the taste of kimchi is favored by people, the use of chili peppers as raw materials to prepare pickled chili peppers has also been unprecedentedly developed. The specific operation technology is to put the whole chili peppers in the kimchi jar to make pickled chili peppers, or cut the chili peppers into sections. Finally, add salt and sugar to marinate for 1-2 days before eating; although the taste of pickled peppe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2250/76
Inventor 王永斌吴正琴
Owner 贵州省石阡和记绿色食品开发有限公司
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