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Fermented chili sauce

A technology for fermented chili sauce and chili sauce, applied in food science and other directions, can solve problems such as hidden dangers of product edible safety, change of fermented chili flavor, insufficient fermented chili flavor, etc., and achieve a soft and long overall taste, shortened production cycle, and good market. The effect of the application foreground

Inactive Publication Date: 2018-04-20
天津三鹰农副产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the industrially produced pickled peppers use high-salt pickled semi-finished products to obtain finished products after desalination. During the desalination process, many flavor substances will be lost, resulting in insufficient flavor of industrially produced fermented peppers.
At the same time, the traditional fermented pepper processing technology is simple, the fermentation speed and product quality are greatly affected by natural conditions, and the quality is extremely unstable. During the storage process, the texture is easy to soften and the surface is easy to "grow flowers", which causes the flavor of fermented pepper Change
The pepper products on the market achieve the purpose of long-term quality preservation by adding a large amount of preservatives, which brings hidden dangers to the food safety of the products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Fresh red capsicum is weighed 100 kilograms after being selected and removed, cut into 3 centimeter fritters after cleaning, scald in boiling water, make a pulp, add 3 kilograms through pulverized garlic, 3 kilograms through pulverized ginger, 10 kg of tomatoes, 10 kg of carrots, 4 kg of glucose, 2 kg of salt and other ingredients are blended, evenly blended and then packed into fermentation containers for sterilization, inoculated with 1.5 kg of rhizopus, stirred evenly, sealed container, fermentation pH For 4.2, carry out alcoholic fermentation for 24 hours at a controlled temperature of 30°C. Sterilize after the alcoholic fermentation finishes, inoculate 3 kilograms of acetic acid bacteria again, stir evenly, seal container, pass into sterile air, control temperature 28 ℃ and carry out acetic acid fermentation for 60 hours. After the acetic acid fermentation is finished, 1 kg of honey, 1 kg of sucrose, and 0.1 kg of xanthan gum are added for homogenizat...

Embodiment 2

[0014] Embodiment 2: Fresh red capsicum is weighed 100 kilograms after being selected and removed, cut into 3 centimeter fritters after cleaning, scald in boiling water, beating, add 1 kilogram through pulverized garlic, 1 kilogram through pulverized ginger, 5 kg of tomatoes, 5 kg of carrots, 2 kg of honey, 1 kg of salt and other ingredients are blended, evenly blended and then packed into fermentation containers for sterilization, inoculated with 0.1 kg of yeast, stirred evenly, sealed container, fermentation pH 4.0, controlled temperature 25 ℃ for 48 hours of alcoholic fermentation. Sterilize after the alcoholic fermentation is finished, then inoculate 0.1 kg of acetic acid bacteria, stir evenly, seal the container, feed sterile air, and control the temperature at 24°C for 85 hours of acetic acid fermentation. After the acetic acid fermentation is finished, 1 kg of honey and 0.05 kg of sodium carboxymethylcellulose are added for homogenization, and then canned to obtain the ...

Embodiment 3

[0015] Embodiment 3: fresh red pepper is weighed 100 kilograms after being selected and removed, cut into 3 centimeter fritters after cleaning, scald in boiling water, add 3 kilograms through crushed garlic, 3 kilograms through crushed ginger, 10 kilograms Tomatoes, 10 kg of carrots, 4 kg of glucose, 2 kg of calcium lactate, 2 kg of salt and other ingredients were prepared, and after the deployment was uniform, they were packed into fermentation containers for sterilization, 1.5 kg of rhizopus was inoculated, stirred evenly, and sealed The container, the fermentation pH is 4.2, and the temperature is controlled at 30° C. for 24 hours of alcoholic fermentation. Sterilize after the alcoholic fermentation finishes, inoculate 3 kilograms of acetic acid bacteria again, stir evenly, seal container, pass into sterile air, control temperature 28 ℃ and carry out acetic acid fermentation for 60 hours. After the acetic acid fermentation is finished, 1 kg of honey, 1 kg of sucrose, and 0....

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PUM

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Abstract

A fermented chili paste, fresh red peppers are washed and cut into pieces, blanched, beaten, added with ginger, garlic, tomato, carrot, carbon source, salt and other ingredients to prepare, sterilized, and then inoculated with mold or yeast or mold and yeast Alcoholic fermentation is carried out by compound bacteria, sterilization after alcohol fermentation is completed, and acetic acid bacteria are inoculated again for acetic acid fermentation; finally, sweetener and thickener are added to homogenize and the finished product is canned. The product of the present invention can also be obtained by adding calcium salts in the subsequent preparation process without beating after the raw peppers are blanched. The fermented chili product of the invention has mild spicy taste, palatable salty, sour, sweet and spicy taste, soft and long-lasting mouthfeel, and is rich in fermented fragrance. The invention can rapidly produce fermented chili products, the product has good and stable quality, good flavor, does not contain preservatives and has high safety, is suitable for large-scale industrial production, and has good market application prospects.

Description

technical field [0001] The invention relates to the field of capsicum production and processing, in particular to a fermented capsicum sauce. Background technique [0002] From a dietary point of view, chili has a stimulating effect on the oral cavity and gastrointestinal tract, can promote the secretion of digestive juice, enhance gastrointestinal motility, improve appetite, and can inhibit abnormal fermentation in the intestines. It can also improve heart function and promote blood circulation. Regular consumption of chili can lower blood lipids, blood sugar, reduce thrombus formation, and have a certain preventive effect on cardiovascular diseases. In addition, chili contains a chemical component that can effectively burn body fat, promote metabolism, and achieve the effect of weight loss. [0003] Fermented peppers are generally made by natural fermentation using microorganisms attached to the surface of peppers. They are delicious, invigorating the stomach and eliminat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L27/30A23L29/269A23L33/00A23L29/256A23L29/262A23L27/24
Inventor 马步云
Owner 天津三鹰农副产品加工有限公司
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