Rapid chili fermentation method

A fermentation method and chili technology, applied in the field of rapid fermentation of chili, can solve the problems of difficulty in meeting people's quality of life requirements, difficulty in removing the spicy taste of chili seeds, single delicious taste, etc., achieve short production cycle and promote gastrointestinal digestion , the effect of increasing appetite

Inactive Publication Date: 2016-10-12
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

Although this preparation process can obtain pickled pepper food, and its mouthfeel and taste are all better, its single taste and traditional delicious taste are still difficult to meet people's requirements for quality of life
[0003] In addition, the preparation of pickled peppers in the prior art is difficult to remove the pungent taste of the pepper species, making it difficult for eaters to eat, and the shell of the pickled peppers is relatively hard, which affects the taste during eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for rapid fermentation of pepper, including the following steps:

[0024] (1) Softening: After picking the black peppers, place them in a closed container, ventilate them with nitrogen, adjust the temperature to 40°C, treat them at a constant temperature for 3 minutes, and then put them in room temperature water soaking for 1 hour to obtain softened peppers;

[0025] (2) Seasoning: Mix the softened pepper and the flavoring agent at a mass ratio of 1:0.3, stir evenly, and avoid cracking of the pepper during the stirring process to obtain a seasoned pepper;

[0026] (3) Fermentation: mix the seasoned chili and tea water according to the mass ratio of 1:3, and place the mixture at 1℃ for 1 hour to obtain the mixture, then add the leavening agent which accounts for 1% of the mixture mass, stir evenly, and place Ferment for 1 day in an environment with a temperature of 25°C.

[0027] The said flavoring agent, its raw material components are 1 kg of Panax notoginseng, 2 kg o...

Embodiment 2

[0032] A method for rapid fermentation of pepper, including the following steps:

[0033] (1) Softening: After picking the black pepper, place it in an airtight container, blow in nitrogen, and adjust the temperature to 50℃, treat it at a constant temperature for 5 minutes, and then put it in water at room temperature for 3 hours to soak to obtain softened pepper;

[0034] (2) Seasoning: Mix the softened pepper and the flavoring agent at a mass ratio of 1:0.7, stir evenly, and avoid cracking of the pepper during the stirring process to obtain a seasoned pepper;

[0035] (3) Fermentation: mix the seasoned pepper and tea water according to the mass ratio of 1:5, and then place the mixture at 4°C for 3 hours to obtain the mixture, and then add the leavening agent accounting for 3% of the mixture mass, stir evenly, and place Ferment for 3 days in an environment with a temperature of 33°C.

[0036] The said flavoring agent, its raw material components are 3kg notoginseng, 6kg thirteen ince...

Embodiment 3

[0041] A method for rapid fermentation of pepper, including the following steps:

[0042] (1) Softening: After picking the black pepper, place it in an airtight container, blow in nitrogen, adjust the temperature to 45℃, treat it at a constant temperature for 4 minutes, and then put it in water at room temperature for 2 hours to soak the pepper to obtain softened pepper;

[0043] (2) Seasoning: Mix the softened pepper and the flavoring agent at a mass ratio of 1:0.5, stir evenly, and avoid cracking of the pepper during the stirring process to obtain a seasoned pepper;

[0044] (3) Fermentation: mix the seasoned chili and tea water according to the mass ratio of 1:4, and place the mixture at a temperature of 3°C for 2 hours to obtain the mixture, and then add the leavening agent accounting for 2% of the mixture mass, stir evenly, and place Ferment for 2 days in an environment with a temperature of 29°C.

[0045] The said flavoring agent, its raw material components are 2kg of Panax not...

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PUM

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Abstract

The invention relates to the technical field of chili snack food, in particular to a rapid chili fermentation method. Chilies are treated with the steps of softening, seasoning and fermenting, so that prepared pickled chilies are delicious in taste, the outer skin of the chilies is soft and crisp, and the taste of the pickled chilies is improved; particularly, the pickled chilies have a sweet aftertaste after being put into the mouth and eaten while having the slightly-spicy flavor, and the flavor of the pickled chilies is unique; besides, the pickled chilies diffuse a fresh scent, and can promote digestion of the intestines and the stomach and enhance the appetite of eaters.

Description

Technical field [0001] The invention relates to the technical field of chilli snack foods, in particular to a method for rapid fermentation of chilli. Background technique [0002] Pickled peppers are produced by soaking and fermenting peppers to obtain products. Since pickled peppers are pickled and soaked, their taste is delicious and the aftertaste is longer, and they are favored by consumers. At present, there are many preparation techniques for pickled peppers, but most of them are made by mixing the pepper with soaking water, adding a starter, such as yeast, and then sealing and fermenting it. Although this preparation process can obtain pickled pepper food, and its mouthfeel and taste are better, its single taste and traditional delicious flavor are still difficult to meet people's requirements for quality of life. [0003] In addition, the preparation of pickled peppers in the prior art is difficult to remove the pungent taste of pepper species, making it difficult for co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2200/32
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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