Preparation method of chopped chili peppers

Abstract

The invention discloses a preparation method of chopped chili peppers. The preparation method comprises the following steps: adopting 8-10% of table salt to perform pickling; adding pickled chopped chili peppers during pickling to perform fermentation; directly adding vegetable oil and seasonings after completion of fermentation; perform frying, packaging and sterilization to prepare the chopped chili peppers. The chopped chili peppers produced by adopting a low-salt natural-juice chopped chili pepper preparation technology are bright in color, outstanding in sauce flavor, and crispy in texture, and can increase color, flavor and taste for Hunan cuisine, and because desalting is not needed, the usage amount of the table salt is reduced, and resources are saved; and the discharge of table salt water is basically eliminated, so that the preparation method is beneficial for environmental protection and sustainable development of the food industrial.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of chopped peppers. Background technique [0002] Chopped pepper is a kind of seasoning food made from pepper as raw material through pickling and fermentation. The processing areas of chopped peppers are basically concentrated in Hunan, Hubei, Sichuan, Shaanxi, Hebei, Henan and other provinces and cities. As a big pepper processing and consuming country, my country produces and consumes chopped peppers with an output value of hundreds of millions of dollars every year. Home-made chopped peppers generally use fresh red peppers as raw materials. Clean the almost mature fresh red peppers, remove the stems, dry them in the shade, chop them, add salt and wine or spices, mix well, and put them in a ceramic jar to marinate and ferment. . However, the way of making chopped peppers at home cannot adapt to large-scale production. Since the 1990s, the indu...

AI Technical Summary

Problems solved by technology

However, the way of making chopped peppers at home cannot adapt to large-scale production. Since the 1990s, the industrial production of chopped peppers has been changed to processing them into salt blanks and chopped peppers in the pepper producing area. Add 23-27% salt to the weight of pepper, mix well, put it into a certain container, and process it into a semi-finished product (salt blank chopped pepper) that can be guaranteed for half a year to one year. The prepared salt blank chopped pepper is stored in the place of origin or in the factory. The factory can be supplied evenly to facilitate the factory's production throughout the year

[0003] At present, the chopped peppers on the market are all pickled with high salt. Before making the finished product, a large amount of drinking water is added to desalinate, drain the water, and seasoning is added. This production method removes the original juice of the pepper, and the salt removed is The water is discharged into the natural world together, which not only wastes the original juice of chili peppers and a large amount of salt, but also seriously pollutes the environment; moreover, the products do not have the sauce and flavor of traditional chopped chili peppers, and the Hunan cuisine dishes made with this chopped chili peppers are not authentic. Hunan style

[0004] The patent application number is 201110343200.3, and the patent application named "a method for bottling and fermenting chopped peppers" proposes to take salted peppers and soak them in water for desalination treatment, so that the salt content of salted peppers can be reduced to 8%-12%; but this This technology adopts the technology of bottling and re-fermenting after desalination of salt-cut peppers, which removes the original juice of peppers. Compared with traditional chopped peppers, the flavor is far different. Salt not only causes a waste of salt, but also pollutes the environment