Method for preparing in-bag fermented chopped chilli

A technology of chopping peppers and peppers, applied in the direction of bacteria used in food preparation, food science, applications, etc., can solve the problems of large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, etc.

Inactive Publication Date: 2019-01-11
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The invention aims to overcome the problems in the prior art of high cost of preparing chopped peppers, large discharge of high-salt and high-acid wastewater, unstable color

Method used

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  • Method for preparing in-bag fermented chopped chilli
  • Method for preparing in-bag fermented chopped chilli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] 1. a preparation method for fermented chopped pepper in a bag, comprising the steps of:

[0086] 1) Preprocessing

[0087] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0088] 2) Disinfection and cleaning

[0089] Disinfect the peppers treated in step 1) with disinfectant for 3 minutes, and control the total number of microorganisms below 300 CFU / g; then rinse with water for 3 minutes, and drain;

[0090] 3) chop chop

[0091]Cut and chop the peppers treated in step 2) to obtain chopped pepper particles with a size of 3mm, and set aside;

[0092] 4) Mixing material

[0093] Put the chopped pepper granules prepared in step 3) into the mixer, and then mix the materials in the following order:

[0094] A. Add iodine-free salt and citric acid into the mixer and stir until uniform;

[0095] B. Add potassium sorbate, sodium metabisulfite and sodium dehydroacetate into the mixer, and stir until uniform;

[0096] C. After cleanin...

Embodiment 2

[0105] 1. a preparation method for fermented chopped pepper in a bag, comprising the steps of:

[0106] 1) Preprocessing

[0107] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0108] 2) Disinfection and cleaning

[0109] Disinfect the peppers treated in step 1) with disinfectant for 5 minutes, and control the total number of microorganisms below 300 CFU / g; rinse with water for 5 minutes, and drain;

[0110] 3) chop chop

[0111] Chop the peppers treated in step 2) to obtain chopped pepper particles with a size of 6 mm, and set aside;

[0112] 4) Mixing material

[0113] Put the chopped pepper granules prepared in step 3) into the mixer, and then mix the materials in the following order:

[0114] A. Add iodine-free salt and citric acid into the mixer and stir until uniform;

[0115] B. Add potassium sorbate, sodium metabisulfite and sodium dehydroacetate into the mixer, and stir until uniform;

[0116] C. After cleaning the fresh...

Embodiment 3

[0125] 1. a preparation method for fermented chopped pepper in a bag, comprising the steps of:

[0126] 1) Preprocessing

[0127] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;

[0128] 2) Disinfection and cleaning

[0129] Disinfect the peppers treated in step 1) with disinfectant for 4 minutes, and control the total number of microorganisms below 300 CFU / g; then rinse with water for 4 minutes, and drain;

[0130] 3) chop chop

[0131] Chopping the chili peppers treated in step 2) to obtain chopped pepper granules with a size of 4mm, and set aside;

[0132] 4) Mixing material

[0133] Put the chopped pepper granules prepared in step 3) into the mixer, and then mix the materials in the following order:

[0134] A. Add iodine-free salt and citric acid into the mixer and stir until uniform;

[0135] B. Add potassium sorbate, sodium metabisulfite and sodium dehydroacetate into the mixer, and stir until uniform;

[0136] C. After clean...

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Abstract

The invention relates to a method for preparing in-bag fermented chopped chilli and belongs to the fields of biotechnologies and foods. The method comprises the following steps: 1) performing raw material pretreatment; 2) disinfecting and cleaning the raw materials; 3) chopping the raw materials; 4) stirring; 5) bagging, vacuumizing and sealing; and 6) fermenting. By adding ready-to-use lactic acid abcteria dried powder and lactobacillus plantarum 360 primary metabolite products and controlling various parameters and indicators in the preparation process, the deterioration problem of producedgases due to mass propagation of heterogeneous fermentation microorganisms can be effectively solved, the color, flavor and brittleness of the bagged in-bag fermented chopped chilli in the quality guarantee period can be maintained, pickling wastewater is not produced, and the chopped chilli can be directly sold after fermentation completion and does not need to be subjected to secondary processing. Therefore, clean, standard and zero-discharge processing preparation of the fermented chopped chilli is realized, large-scale cross-regional production is realized, the development of the pickle industry is promoted, and the fermented chopped chilli has excellent social and economic benefits.

Description

technical field [0001] The invention relates to a method for preparing chopped peppers, in particular to a method for preparing chopped peppers fermented in a bag, and belongs to the fields of biotechnology and food. Background technique [0002] Kimchi is a kind of brine soaked product processed by wet fermentation, and it is a kind of pickled vegetables. Traditional kimchi is easy to make, low in cost, nutritious and hygienic, safe and reliable, delicious in flavor and convenient for storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, water, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), and can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites, and at the same time, it is moderately salty and sour, delicious and tender. It can increase appetite, help digestion, and has certain health c...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20A23V2400/11A23V2400/169
Inventor 罗国超段振楠谢建将
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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