Method for making fermented type chilli sauce

Abstract

The invention provides a method for making fermented type chilli sauce. The method comprises the following steps: a, preparing pure bacterium fermentation liquor; b, preparing fruit pulp; c, performing enzymolysis on the fruit pulp to obtain an enzymolysis liquid; d, preparing filtrate from the enzymolysis liquid; e, preparing agar liquid from the filtrate; f, crushing fresh red chillies by usinga crushing machine, heating to 30-35 DEG C, further putting the agar liquid and the pure bacterium fermentation liquor into chilli pieces, and uniformly stirring to obtain a mixture; g, at a room temperature, after the mixture is cured, putting the mixture into a fermentation tank, and fermenting for 6-7 days at 30-35 DEG C. By adopting the method, the chilli sauce fermentation time can be shortened, and the amount of nitrite can be effectively reduced; meanwhile, the chilli sauce has a very high eating value, and is capable of blocking formation routes of the nitrite; due to adoption of an anti-softening agent, a chilli sauce hardening effect can be improved; non-enzymatic browning can be alleviated while a function of protecting the color of the chilli sauce is performed.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to a production method of fermented chili sauce. Background technique [0002] Chili sauce is a sauce made of chili peppers, which is a common condiment on the table; because each region has different local flavors, the flavor of the chili sauce is also different. Fermented chili sauce is generally made by natural fermentation of microorganisms attached to the surface of peppers. It is delicious, invigorating the stomach and eliminating food. It is widely made in families in Guizhou, Hunan, Hubei, Sichuan, Jiangxi and other places, and is deeply loved and welcomed by people. However, in the production process of chili sauce currently on the market, there will inevitably be some miscellaneous bacteria, which have strong oxidizing properties, so that the nitrate contained in the vegetables will inevitably be converted into nitrite. It can even be further converted into c...

AI Technical Summary

Problems solved by technology

However, in the production process of chili sauce currently on the market, there will inevitably be some miscellaneous bacteria, which have strong oxidizing properties, so that the nitrate contained in the vegetables will inevitably be converted into nitrite. It can even be further converted into carcinogenic nitrosamines, thereby affecting the food safety of chili sauce food

Moreover, at present, many existing fermented chili sauces on the market also have serious browning problems, which affect the quality and appearance of the products, and some products cover up the browning defects by adding artificial pigments, which in turn poses a threat to food safety. to hidden danger