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Compound fresh-keeping method for hot peppers through control in secondary fermentation low-salt mode

A secondary fermentation and compound fresh-keeping technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc. It can solve the problem of pepper structure, composition differences, quality and taste, and processing methods. problems, to achieve the effect of reducing production process links, maintaining fermentation flavor, and reducing salinity

Active Publication Date: 2017-09-26
HUNAN TANTANXIANG FOODS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented peppers are slowly fermented with a salinity of about 10%. The product has a rich sauce and a stable color in the season when the temperature is low. However, as long as the storage temperature rises, the product will be seriously acidified, affecting the quality and taste.
But in fact, due to different varieties, the structure and composition of pepper itself are very different, and the processing methods in the pretreatment process should be different.

Method used

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  • Compound fresh-keeping method for hot peppers through control in secondary fermentation low-salt mode

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take fresh Chaotian peppers, wash them with food-grade sterilizing water, and then wash them with food-grade water, remove the stems, remove the rotten peppers, and then dry them; chop the dried peppers into rice grains with a chopper. Add 12% salt and 2% garlic by weight of chili, mix well, seal and ferment at room temperature for 8 days, open the lid for 3 times during fermentation, and then add 10% cold water and 15% rice wine of the total weight of fermented chili. and 0.01% lysozyme, and add potassium sorbate and sodium benzoate, stir evenly; wherein, the additions of potassium sorbate and sodium benzoate are: add 0.5g potassium sorbate and 0.1g sodium benzoate per kg fermented pepper total amount; Then place it at room temperature to carry out sealed fermentation for 5 months; the fermented product is directly canned under aseptic conditions. The product is tested and qualified according to the national standard of pickled vegetables. The salinity of the product i...

Embodiment 2

[0028]Take fresh Chaotian peppers, wash them with food-grade sterilizing water, then wash them with food-grade water, remove the stems, remove the rotten peppers, and then dry them in the shade; chop the dried peppers into the size of rice grains with a chopper and add as 10% salt and 1% garlic by weight of chili, mix well, seal and ferment at room temperature for 7 days, open the lid and exhaust twice during fermentation; then add 15% cold water, 20% rice wine and 0.02% fermented chili by weight Lysozyme, and add potassium sorbate and sodium benzoate, stir; wherein, the addition of potassium sorbate and sodium benzoate is that every kg fermented pepper total amount adds 0.3g potassium sorbate and 0.2g sodium benzoate; then place at normal temperature Sealed fermentation is carried out for 4 months; the fermented product is directly canned under aseptic conditions. The product has been tested and qualified according to the national standard for pickled vegetables. The salinity...

Embodiment 3

[0030] Take fresh chili peppers, wash them with food-grade disinfectant water, and then clean them with food-grade water, remove the stems, remove the rotten peppers, and then dry them; chop the dried peppers into the size of rice grains with a chopper. Add 15% salt and 3% garlic by weight of chili, mix well, seal and ferment at room temperature for 10 days, open the lid for 3 times during fermentation; The rice wine and 0.03% of lysozyme were added, and potassium sorbate and sodium benzoate were added, and stirred evenly; wherein, the additions of potassium sorbate and sodium benzoate were 0.4mg potassium sorbate and 0.3mg sodium benzoate added per kg of pepper total amount; Then place it at room temperature for sealed fermentation for 12 months; the fermented product is directly canned under aseptic conditions. The product is tested and qualified in accordance with the national standard for pickled vegetables. The salinity of the product is 11%, the shelf life of the product...

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Abstract

The invention discloses a compound fresh-keeping method for hot peppers through control in a secondary fermentation low-salt mode. The method comprises the following steps: taking fresh pod peppers, sterilizing, washing, chopping, adding salt, weight of which accounts for 10-15% of hot peppers, sealing and fermenting under normal temperature, and performing gas-exhausting treatment; adding cold boiled water, rice wine, lysozyme, potassium sorbate and sodium benzoate, continuously sealing and fermenting at the room temperature, and directly filling. According to the compound fresh-keeping method disclosed by the invention, the pod peppers and low salt (10-15%) fermentation are adopted, fermentation is performed in stages (primary fermentation mainly refers to gas exhaustion and continuous fermentation after seasoning), and direct filling is performed without sterilizing, so that product salinity is reduced, loss of nutrient ingredients is reduced, waste emission is avoided in the whole production process, production process links are reduced, stability of product quality is guaranteed, and a processing process can be standardized. The obtained product is bright in color and luster, is strong in sauce smell, is salt and delicious in taste, and is good in fermenting flavor.

Description

technical field [0001] The invention relates to the technical field of pepper food processing, in particular to a fresh-keeping production process of fermented peppers. Background technique [0002] Fresh peppers contain certain basic nutrients such as protein, crude fat and carbohydrates, including capsaicin, capsaicin, p-aminobenzoic acid PABA, and rich vitamins A, C, β-carotene, calcium, iron, etc. Minerals, etc. Regular consumption of chili products can reduce blood cholesterol levels, as well as prevent colon cancer, osteoporosis, anti-tumor, anti-oxidation and weight loss. Chili peppers can also kill parasites in the stomach. Domestic and foreign countries have begun to comprehensively utilize capsaicin in peppers to develop functional health foods. Chili and its derivatives are a new type of high value-added product with strong competitiveness in the market. [0003] The fresh raw materials of chili are generally preserved by pickling, which is a kind of salted pro...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00A23B7/154A23B7/155A23B7/157
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23L19/20A23L33/00A23V2200/10A23V2200/30A23V2200/15
Inventor 蒋立文曾桦覃业优彭觅莎彭凤祥
Owner HUNAN TANTANXIANG FOODS TECH
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