A kind of secondary fermentation low-salt control capsicum compound preservation method
A secondary fermentation and composite preservation technology, applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc. problems, to achieve the effect of reducing production process links, maintaining fermentation flavor, and reducing salinity
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Embodiment 1
[0025] Take fresh Chaotian peppers, wash them with food-grade disinfectant water, and then clean them with food-grade water, remove the stalks, remove the rotten peppers, and then dry them; use a chopping machine to chop the dried peppers into rice-sized shapes, Add 12% salt and 2% garlic by weight of pepper, mix well, seal and ferment at room temperature for 8 days, open the cover to exhaust gas 3 times during fermentation; then add 10% cold boiled water and 15% rice wine to the total weight of fermented pepper And 0.01% lysozyme, and add potassium sorbate and sodium benzoate, stir evenly; Wherein, the addition amount of potassium sorbate and sodium benzoate is: add 0.5g potassium sorbate and 0.1g sodium benzoate per kg fermented capsicum total amount; Then place it at normal temperature and carry out sealed fermentation for 5 months; the fermented mature product is directly packed in cans under aseptic conditions. The product is tested and qualified according to the national...
Embodiment 2
[0028]Take fresh Chaotian peppers, wash them with food-grade disinfectant water, and then clean them with food-grade water, remove the stalks, remove rotten peppers, and dry them in the shade; use a chopping machine to chop the dried peppers into rice-sized shapes, add 10% salt and 1% garlic by weight of pepper, mix well, seal and ferment at room temperature for 7 days, open the cover to exhaust air twice during fermentation; then add 15% cold boiled water, 20% rice wine and 0.02% Lysozyme, and add potassium sorbate and sodium benzoate, stir evenly; Wherein, the addition amount of potassium sorbate and sodium benzoate is the total amount of per kg of fermented peppers plus 0.3g potassium sorbate and 0.2g sodium benzoate; then place at normal temperature Sealed fermentation is carried out for 4 months; the fermented and mature products are directly packed in cans under aseptic conditions. The product is tested and qualified according to the national standard for pickled vegetab...
Embodiment 3
[0030] Take fresh Chaotian peppers, wash them with food-grade disinfectant water, and then clean them with food-grade water, remove the stalks, remove the rotten peppers, and then dry them; use a chopping machine to chop the dried peppers into rice-sized shapes, Add 15% salt and 3% garlic by weight of pepper, mix well, seal and ferment at room temperature for 10 days, open the cover to exhaust gas 3 times during fermentation; then add 20% cold boiled water and 25% rice wine and 0.03% lysozyme, and add potassium sorbate and sodium benzoate, stir evenly; wherein, the addition amount of potassium sorbate and sodium benzoate is to add 0.4mg potassium sorbate and 0.3mg sodium benzoate per kg pepper total amount; Then it is placed at room temperature for 12 months of sealed fermentation; the fermented mature product is directly packed in cans under aseptic conditions. The product is tested and qualified according to the national standard for pickled vegetables in pickles. The salini...
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