Chilli pepper fermentation process

A fermentation process, chili technology, applied in the direction of bacteria used in food preparation, functions of food ingredients, food science, etc., can solve the problems of difficult control of fermentation, low production efficiency, easy contamination of miscellaneous bacteria, etc., and shorten the fermentation time , high success rate, and large application market prospects

Inactive Publication Date: 2016-08-31
宣威市太坤调味品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional fermentation process of pepper basically adopts the natural fermentation method, that is, the traditional pickling method. Although the above-mentioned fermentation process relies on the microorganisms in the raw material to ferment, it can produce an appropriate sour taste and retain the color of the pepper. However, in order to inhibit The growth of harmful bacteria usually requires the addition of a large amount of salt, which makes the product too high in salt, which often cannot meet the needs of modern people for low-salt food. At the same time, the traditional natural fermentation has low production efficiency and difficult to control fermentation. , the disadvantage of being easy to contaminate miscellaneous bacteria, and there are large food safety uncertain factors after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of capsicum fermentation technology, specifically comprises the following steps:

[0015] ① Raw material preparation: first select fresh peppers with good maturity, no spots, and no diseases, and then soak the selected fresh peppers in 0.5% saline solution for 5 minutes, then use food-grade water to soak the peppers Clean it up, remove the rotten peppers after removing the stalks, and dry them in the shade for later use;

[0016] ② Chopping: Use a grinder to grind the peppers that have been dried in the shade in step ① into pepper pieces with a size of 10-20×10-20mm;

[0017] ③Canning: Before filling, place the fermenter in a high-pressure steamer at 120°C for 20-30 minutes of high-pressure steam sterilization, then put the pepper fragments prepared in step ② into the fermenter, and press the The weight ratio of the fragments is to add 1% brown sugar, 0.2% white wine, 5% ginger slices and 0.05% peppercorns into the tank, stir well and then marinate at room tempe...

Embodiment 2

[0022] A kind of capsicum fermentation technology, specifically comprises the following steps:

[0023] ①Raw material preparation: first select fresh peppers with good maturity, no spots, and no diseases, and then soak the selected fresh peppers in a salt solution with a concentration of 1.5%. After soaking for 12 minutes, put the peppers in food-grade water Clean up, remove the rotten peppers after removing the stalks, and dry them in the shade for later use. The moisture content of the peppers after drying in the shade is controlled at 70-85%;

[0024] ② Chopping: Use a grinder to grind the peppers that have been dried in the shade in step ① into pepper pieces with a size of 10-20×10-20mm;

[0025] ③Canning: Before filling, place the fermenter in a high-pressure steamer at 135°C for 25 minutes of high-pressure steam sterilization, then put the chili flakes prepared in step ② into the fermenter, and press the Weight ratio, take 2.5% brown sugar, 0.8% white wine, 15% ginger s...

Embodiment 3

[0030] A kind of capsicum fermentation technology, specifically comprises the following steps:

[0031] ① Raw material preparation: first select fresh peppers with good maturity, no spots, and no diseases, and then soak the selected fresh peppers in a 2% saline solution for 20 minutes, and then use food-grade water to soak the peppers Clean it up, remove the rotten peppers after removing the stalks, and dry them in the shade for later use;

[0032] ②Chopping: Use a grinder to grind the peppers that have been dried in the shade in step ① into pepper pieces with a size of 10-20×10-20mm;

[0033] ③Canning: Before filling, place the fermenter in a high-pressure steamer at 150°C for 30 minutes of high-pressure steam sterilization, put the chili flakes prepared in step ② into the fermenter, and press the weight of the chili flakes at the same time For comparison, take 5% brown sugar, 1% white wine, 20% ginger slices and 0.1% prickly ash into the tank, stir well and marinate at room...

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PUM

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Abstract

The invention discloses a chilli pepper fermentation process including the steps of selecting and cleaning chilli pepper, chopping the chilli pepper, potting and pickling, inoculating a pot with 1-8% of plant lactic acid bacillus and 0.5-3.5% of yeast according to the total weight of the chilli pepper, carrying out sealed fermentation, adding 5-15% of table salt and 0.2-1% of EM original liquid according to the total weight of the chilli pepper, carrying out post fermentation and carrying out sterilization filling. Artificial inoculation is adopted for enhanced fermentation, so on one hand, the quality problems that the pickling process has single flavor and the color becomes shallow are solved, on the other hand, a fermentation process is stable and easy to control, the fermentation speed can also be accelerated, and the fermentation time is shortened; compared with traditional natural pickling, the fermentation success rate and the product security are higher, a sour flavor is easier to control, and the product taste is allowed to be softer and more harmonious; the fermentation process has the advantages of simple preparation process, long shelf life and easy storage; the fermentation process can be suitable for large-scale industrialization, also can be used for workshop-style production, and has relatively great application prospect in markets.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pepper fermentation process. Background technique [0002] Chili is one of the indispensable condiments in daily life. Research data show that fresh peppers are rich in nutrients. In addition to basic nutrients such as carbohydrates, crude fiber, and protein, they are also rich in minerals such as vitamin C, carotene, thiamine, capsaicin hydrochloride, and calcium, iron, and phosphorus. Elements, especially vitamin C, are high in content, ranking first in vegetables. Eating chili can promote the secretion of gastric juice, appetizer and digestion, and increase appetite. It can also speed up the heartbeat, promote blood circulation, warm the stomach and dispel cold. Regular consumption of chili can not only improve the body's antioxidant capacity against free radicals, reduce cholesterol levels, and reduce arteriosclerosis. Hardened winnowing can also preve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L33/135
CPCA23V2002/00A23V2400/169A23V2200/30
Inventor 黄太坤
Owner 宣威市太坤调味品厂
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