Calcium-enriched oily chopped chilies and preparation method thereof

An oily, chopped pepper technology, applied in the directions of oily food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve problems such as excessive lactic acid, sour taste, and reduced flavor of chopped peppers

Inactive Publication Date: 2019-03-08
杨秀贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the traditional preparation method of chopped peppers is prone to secondary fermentation, which pro...

Method used

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  • Calcium-enriched oily chopped chilies and preparation method thereof

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Effect test

Embodiment 1

[0013] Embodiment 1: a kind of calcium-enriched oily chopped pepper, it is made with the raw material of following percentage by weight: red pepper 46%, green pepper 14%, white wine 10%, salt 15%, active calcium 1%, ginger 4%, Garlic 5%, vegetable oil 9.5%, wood ginger oil 0.5%.

Embodiment 2

[0014] Embodiment 2: a kind of calcium-enriched oily chopped pepper, it is made with the raw material of following percentage by weight: red pepper 30%, green pepper 30%, white wine 10%, salt 15%, active calcium 1%, ginger 4%, Garlic 5%, vegetable oil 9.5%, wood ginger oil 0.5%.

Embodiment 3

[0015] Embodiment 3: a kind of calcium-enriched oily chopped pepper, it is made with the raw material of following percentage by weight: red pepper 25%, green pepper 25%, white wine 10%, salt 10%, active calcium 1%, ginger 10%, Garlic 9%, vegetable oil 9.5%, wood ginger oil 0.5%.

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Abstract

The invention discloses calcium-enriched oily chopped chilies and a preparation method thereof. The calcium-enriched oily chopped chilies comprise raw materials of red chilies, green chilies, Baijiu,table salt, active calciium, fresh ginger, garlic, vegetable oil and litsea pungens seed oil. The preparation method of the calcium-enriched oily chopped chilies comprises the following steps of pretreating chili main materials, performing fermentation, performing a reaction with the active calcium, performing blending, performing blending for the second time and performing bottling. According tothe calcium-enriched oily chopped chilies and the preparation method thereof disclosed by the invention, a production technology of traditional chopped chilies is improved, in the making course, the active calcium and oily auxiliary materials are added, through the reaction with the active calcium and separation from oxygen in air, the problem that the chopped chilies are subjected to secondary fermentation to cause that the taste of the chopped chilies become acid can be solved, the storage time of the chopped chilies is prolonged, and the properties of products are also stabilized. Further,based on nutrient substances of the traditional chopped chilies, nutrient substances of calcium acetate, palmitic acid, stearic acid, sterol, wheat germ phenol, phosphatide, vitamin E, choline and thelike are added to the calcium-enriched oily chopped chilies disclosed by the invention, so that the flavor and the nutrient value of the products are further promoted.

Description

technical field [0001] The invention relates to the field of pepper processing, in particular to a calcium-rich oily chopped pepper and a preparation method thereof. Background technique [0002] Chopped peppers are also known as jar peppers and chopped peppers. The main raw materials are fresh peppers and salt. However, the traditional method of preparing chopped peppers is prone to secondary fermentation, which produces too much lactic acid, which causes the taste to become sour, affects the mouthfeel, and reduces the flavor of chopped peppers. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of calcium-enriched oily chopped pepper, in the making process of chopped pepper, add active calcium, make the lactic acid that the chopped pepper produces in storage process combine with calcium, increase nutrient component calcium lactate, Prevent the secondary fermentation of chopped peppers, which will cause the t...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00
CPCA23L19/03A23L29/015A23L29/03A23V2002/00A23V2250/1578A23V2250/18A23V2200/15A23V2200/16
Inventor 杨秀贤杨向东胡鹏谢体波张凯
Owner 杨秀贤
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