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Preparation method of fermented chili

A technology of bad pepper and hot pepper, which is applied in the field of preparation of bad pepper, can solve the problems of high nitrite content and insufficient fermentation of bad pepper, so as to accelerate the fermentation process, reduce the generation of nitrite, and increase the amount of bacteria Effect

Inactive Publication Date: 2017-05-31
贵州省民旺银花科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a method for preparing bad peppers to solve the problems of insufficient fermentation of bad peppers and high nitrite content caused by improper preparation methods of bad peppers in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of bad chili, the raw materials and parts by weight of bad chili are: 100 parts of pepper, 20 parts of bamboo shoots, 5 parts of ginger, 4 parts of garlic, 0.04 part of vitamin C tablet, 0.03 part of sodium dehydroacetate, 8 parts of salt 1 part of white wine;

[0024] The preparation method of bad capsicum comprises the following steps:

[0025] Step 1: Wash and drain the peppers, bamboo shoots, ginger and garlic, and set aside;

[0026] Step 2: Mix chili, ginger and garlic together and chop into chili flakes;

[0027] Step 3: Dissolve the vitamin C slices in white wine, then mix the bamboo shoots, white wine and salt evenly into the chili flakes;

[0028] Step 4: sealing and fermenting the chili flakes for 20 days at a fermentation temperature of 18° C.; then evenly mixing sodium dehydroacetate into the fermented chili flakes to obtain bad chili.

Embodiment 2

[0030] A method for preparing bad chili. The raw materials and parts by weight of bad chili are: 90 parts of pepper, 15 parts of bamboo shoots, 3 parts of ginger, 5 parts of garlic, 0.03 part of vitamin C tablets, 0.02 part of sodium dehydroacetate, 7 parts of salt part, 0.8 part of liquor;

[0031] The preparation method of bad capsicum comprises the following steps:

[0032] Step 1: Wash and drain the peppers, bamboo shoots, ginger and garlic, and set aside;

[0033] Step 2: Mix chili, ginger and garlic together and chop into chili flakes;

[0034] Step 3: Dissolve the vitamin C slices in white wine, then mix the bamboo shoots, white wine and salt evenly into the chili flakes;

[0035] Step 4: Sealing and fermenting the chili flakes for 15 days at a fermentation temperature of 20° C.; then evenly mixing sodium dehydroacetate into the fermented chili flakes to obtain bad chili.

Embodiment 3

[0037] A method for preparing bad chili, the raw materials and parts by weight of bad chili are: 95 parts of pepper, 18 parts of bamboo shoots, 4 parts of ginger, 3 parts of garlic, 0.035 parts of vitamin C tablets, 0.025 parts of sodium dehydroacetate, 10 parts of table salt 1.2 parts of white wine;

[0038] The preparation method of bad capsicum comprises the following steps:

[0039] Step 1: Wash and drain the peppers, bamboo shoots, ginger and garlic, and set aside;

[0040] Step 2: Mix chili, ginger and garlic together and chop into chili flakes;

[0041] Step 3: Dissolve the vitamin C slices in white wine, then mix the bamboo shoots, white wine and salt evenly into the chili flakes;

[0042] Step 4: sealing and fermenting the chili flakes for 15 to 20 days at a fermentation temperature of 18 to 20°C; then evenly mixing sodium dehydroacetate into the fermented chili flakes to obtain bad chili.

[0043] The nitrite content of the bad peppers produced in Examples 1 to 3 of...

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PUM

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Abstract

The invention discloses a preparation method of fermented chili in the technical field of production of chili products. The preparation method comprises the following steps: step one, selecting raw materials; step two, cleanly washing chili, bamboo shoots, rhizoma zingiberis recens and garlic, and draining for standby use; mixing the chili, the rhizoma zingiberis recens and the garlic together and chopping into chili flakes; step four, dissolving vitamin C in baijiu, and uniformly stirring and mixing the bamboo shoots, the baijiu and salt in the chili flakes; step five, carrying out sealing fermentation on the chili flakes for 15 to 20 days, and then uniformly stirring and mixing sodium dehydroacetate into the fermented chili flakes. Through the scheme, through interaction of all links during a preparation process of the fermented chili and inhibition on putrefying bacteria before fermentation, a favorable condition is provided for growth of lactic acid bacteria; then sealing fermentation is adopted; then the sodium dehydroacetate is added after the fermentation, so that growth of microorganism is inhibited, a good taste of the produced fermented chili is ensured, and meanwhile, higher safety is obtained.

Description

technical field [0001] The invention relates to the technical field of production of chili products, in particular to a preparation method of bad chili. Background technique [0002] Bad pepper is a unique gourmet condiment in Yunnan and Guizhou. Because of its bright red color, rich and spicy flavor, spicy and sour, and the combination of fragrant, spicy, fresh, sour, tender, salty and crisp, and suitable for all ages, it has become an important seasoning in Yunnan-Guizhou cuisine. Loved by people. [0003] At present, the common method of making bad peppers is: choose fresh red peppers with thick flesh, wash and remove the stems, dry the water, add fresh ginger, garlic (peeled), and ginger, put them in a wooden container, and chop them with a special butcher knife. , while slaughtering and turning them into uniform chili flakes of 5mm square size, the main points of production are: (1) Do not stick a little oil during the production process; (2) Chili, ginger, ginger, an...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 程光跃
Owner 贵州省民旺银花科技有限公司
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