Preparation method of in-bag fermented pickled peppers
A technology of pickled peppers and fermentation solution, applied in the fields of biotechnology and food, which can solve the problems of uncontrollable fermentation, large discharge of high-salt and high-acid wastewater, high cost of pickled peppers, and achieve the effect of inhibiting infection and preventing flatulence
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Embodiment 1
[0081] A preparation method for in-bag fermented pickled peppers, comprising the steps of:
[0082] 1) Preprocessing
[0083] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;
[0084] 2) Disinfection and cleaning
[0085] Disinfect the peppers treated in step 1) with disinfectant for 3 minutes, and control the total number of microorganisms at 300 CFU / g; rinse with water for 3 minutes, drain, and obtain raw peppers;
[0086] 3) Preparation of fermentation solution
[0087] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:
[0088] Sodium edetate 0.10g / kg, potassium sorbate 0.30g / kg, sodium metabisulfite 0.05 g / kg, sodium dehydroacetate 0.20g / kg, non-iodized salt 90.00g / kg, citric acid 3.00 g / kg, Lactic acid bacteria powder 0.05g / kg and Lactobacillus plantarum 360 primary metabolite product 0.01g / kg, set aside;
[0089] B. Fermentation soluti...
Embodiment 2
[0096] A preparation method for in-bag fermented pickled peppers, comprising the steps of:
[0097] 1) Preprocessing
[0098] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;
[0099] 2) Disinfection and cleaning
[0100] Disinfect the peppers treated in step 1) with disinfectant for 5 minutes, and control the total number of microorganisms at 200 CFU / g; then rinse with water for 5 minutes, and drain;
[0101] 3) Preparation of fermentation solution
[0102] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:
[0103] Sodium edetate 0.25g / kg, Potassium sorbate 0.60g / kg, Sodium metabisulfite 0.15g / kg, Sodium dehydroacetate 0.40g / kg, Iodine-free salt 120.00g / kg, Citric acid 10.00g / kg, Lactic acid bacteria powder 0.10g / kg and Lactobacillus plantarum 360 primary metabolite product 0.04g / kg, set aside;
[0104] B. Fermentation solution preparation,...
Embodiment 3
[0111] A preparation method for in-bag fermented pickled peppers, comprising the steps of:
[0112] 1) Preprocessing
[0113] Remove impurities and inedible parts from fresh peppers, wash them, and set aside;
[0114] 2) Disinfection and cleaning
[0115] Disinfect the peppers treated in step 1) with disinfectant for 4 minutes, and control the total number of microorganisms at 280 CFU / g; rinse with water for 4 minutes, and drain;
[0116] 3) Preparation of fermentation solution
[0117] A. Take by weighing, with the total weight of per kilogram of capsicum raw material and fermented solution, take by weighing following components:
[0118] Sodium edetate 0.20g / kg, potassium sorbate 0.4g / kg, sodium metabisulfite 0.10g / kg, sodium dehydroacetate 0.30g / kg, non-iodized salt 100.00g / kg, citric acid 5.00 g / kg, Lactic acid bacteria powder 0.08g / kg and Lactobacillus plantarum 360 primary metabolite product 0.02g / kg, set aside;
[0119] B. Fermentation solution preparation, compr...
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