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Low-salt stepwise fermentation and preservation preparation method of fermented chilies

A technology of bad pepper and salt, which is applied in the field of low-salt sub-stage fermentation and preservation of bad pepper, which can solve the problems affecting the taste of bad pepper

Inactive Publication Date: 2018-09-07
遵义市名城酿造厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-salt food will increase the incidence of high blood pressure, heart disease, kidney disease, and induce cerebral hemorrhage, and the decrease in the crispness of chili will affect the taste of bad chili

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method for low-salt sub-stage fermentation and preservation of bad peppers, comprising the following steps:

[0017] 1. Prepare ingredients: select plump and bright red fresh peppers, wash and drain, and chop them with a chili machine; wash garlic, ginger, and onions and chop them separately.

[0018] For fresh peppers, use a chili machine that chops with a knife blade instead of a crushing method. The chopped chili has more meat and less juice, which is good for maintaining the crispness and taste of the chili.

[0019] 2. Ingredients: by weight, 100-120 parts of fresh chili powder, 8-10 parts of garlic powder, 8-10 parts of ginger powder, 5-8 parts of onion powder, 3-5 parts of table salt, 2-3 parts of Chinese prickly ash, 0.5-1 part of fresh wood ginger, 0.2-0.5 part of alcohol and 0.05-0.08 part of calcium chloride are mixed evenly.

[0020] Fresh peppers, garlic, ginger, and onions should be cut and used immediately to prevent the oxidation of ingred...

Embodiment 2

[0025] Further, in the step 2, the ratio of the ingredients is: 110 parts of fresh chili powder, 9 parts of garlic powder, 9 parts of ginger powder, 6 parts of onion powder, 4 parts of salt, 2.5 parts of Chinese prickly ash, 0.8 parts of fresh wood ginger, alcohol 0.4 parts and calcium chloride 0.06 parts.

Embodiment 3

[0027] Further, in the step 4, when filling and fermenting, 1.5 parts of tea powder, 1 part of soybean polysaccharide and 0.12 parts of astaxanthin are added.

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PUM

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Abstract

The invention discloses a low-salt stepwise fermentation and preservation preparation method of fermented chilies and belongs to the technical field of food processing. The low-salt stepwise fermentation and preservation preparation method comprises the following steps: material preparation: finely selecting fresh chilies and performing cleaning, draining and mincing; mincing garlic, ginger and onion bulbs; material proportioning: uniformly mixing 100-120 parts of minced fresh chilies, 8-10 parts of minced garlic, 8-10 parts of minced ginger, 5-8 parts of minced onion bulbs, 3-5 parts of tablesalt, 2-3 parts of Chinese prickly ash, fresh litsea pungens, alcohol and calcium chloride; primary fermentation: filling a container with the mixed material, adding water until the mixed material isunder the liquid level and performing closed fermentation; and filling and fermentation: fishing out the solid mixed material, adding tea powder, soybeans and astaxanthin, filling a light-resistant container with the mixed material and performing fermentation for 15 days. The low-salt stepwise fermentation and preservation preparation method of the fermented chilies adopts a low-salt formula fermentation process, and the fermented chilies contain natural components such as a brittleness-keeping agent, a color fixative, a stabilizing agent and an antioxidant and have the advantages of low saltcontent, good brittleness, bright color, a simple preparation method, a short and flexible fermentation period, good palatability, long shelf life and the like.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a preparation method for low-salt sub-stage fermentation and preservation of bad peppers. Background technique [0002] Bad pepper is one of the unique gourmet condiments in Guizhou. Its color is bright red, fragrant, spicy and fresh, both spicy and sour. It has a unique flavor of fragrant, spicy, fresh, sour, tender, salty, crisp, suitable for all ages, and is deeply loved by people. It is a must-have for every family in Guizhou. prepared food. [0003] Poor chili is prepared by chopping fresh pepper, adding ginger, garlic, onion, pepper, salt and other ingredients, and fermenting in an altar. Traditional bad peppers need to use a high amount of salt to increase the shelf life, and the crispness of the peppers will decrease after marinating time. High-salt food will increase the incidence of high blood pressure, heart disease, kidney disease and induce cere...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10
CPCA23L19/20A23L33/10
Inventor 付冬梅王金泽
Owner 遵义市名城酿造厂