Preparation process of low-salt chopped peppers

A preparation process and a technology of chopped peppers, applied in the field of chopped peppers preparation technology, can solve the problems of unguaranteed safety of fermented chopped peppers, lengthy pretreatment process, poor flavor and crispness, etc., and achieve rich and authentic flavor of pickled peppers and fermented taste Better, better crispness

Pending Publication Date: 2019-06-14
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above problems in the prior art, the present invention proposes a low-salt chopped pepper preparation process, which solves the problem that the nitrite content in the present fermented chopped pepper is extremely high, and the color and luster of the chopped pepper fermented by strains is dull, The flavor and crispness are poor. After fermentation, various toners, flavoring agents and p

Method used

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  • Preparation process of low-salt chopped peppers

Examples

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Effect test

Example Embodiment

[0021] Example 1

[0022] A preparation technology for low-salt chopped pepper, comprising the steps of:

[0023] 1) Pre-selection: select high-quality fresh peppers, remove the stems of the fresh peppers, wash them with pure water, and then dry the water on the surface of the fresh peppers naturally;

[0024] 2) Add the dried fresh peppers to the chopping machine and chop to obtain crushed peppers;

[0025] 3) According to the calculation in parts by mass, take 45 parts of crushed peppers and place them in a mixing container, then add 4 parts of white wine to the crushed peppers, then mix the crushed peppers and salt evenly and seal them for 1 hour;

[0026] 4) Add 7 parts of salt to the pulverized pepper obtained in step 3) and stir evenly, then add 30 parts of pure water to the pulverized pepper to dilute evenly and then seal and place;

[0027] 5) Dissolve 0.01 part of compound lactic acid bacteria powder in an appropriate amount of warm water at 30°C, then pour the comp...

Example Embodiment

[0029] Example 2

[0030] 1) Pre-selection: select high-quality fresh peppers, remove the stems of the fresh peppers, wash them with pure water, and then dry the water on the surface of the fresh peppers naturally;

[0031] 2) Add the dried fresh peppers to the chopping machine and chop to obtain crushed peppers;

[0032] 3) According to the calculation in parts by mass, take 50 parts of crushed peppers and place them in a mixing container, then add 5 parts of white wine to the crushed peppers, then mix the crushed peppers and salt evenly and seal them for 1.5 hours;

[0033] 4) Add 8 parts of salt to the pulverized pepper obtained in step 3) and stir evenly, then add 35 parts of pure water to the pulverized pepper to dilute evenly and then seal it;

[0034]5) Dissolve 0.02 part of compound lactic acid bacteria powder in an appropriate amount of warm water at 35°C, then pour the compound lactic acid bacteria solution into the pulverized pepper obtained in step 4) and mix even...

Example Embodiment

[0036] Example 3

[0037] A preparation technology for low-salt chopped pepper, comprising the steps of:

[0038] 1) Pre-selection: select high-quality fresh peppers, remove the stems of the fresh peppers, wash them with pure water, and then dry the water on the surface of the fresh peppers naturally;

[0039] 2) Add the dried fresh peppers to the chopping machine and chop to obtain crushed peppers;

[0040] 3) According to the calculation in parts by mass, take 52 parts of crushed peppers and place them in a mixing container, then add 5.5 parts of white wine to the crushed peppers, then mix the crushed peppers and salt evenly and seal them for 1.5 hours;

[0041] 4) Add 8.5 parts of salt to the pulverized pepper obtained in step 3) and stir evenly, and then add 40 parts of pure water to the pulverized pepper for uniform dilution and then seal and place;

[0042] 5) Dissolve 0.02 part of compound lactic acid bacteria powder in an appropriate amount of warm water at 35°C, the...

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Abstract

The invention discloses a preparation process of low-salt chopped peppers, which comprises the following steps of: 1) pre-selecting fresh peppers, removing peels of the fresh peppers, cleaning, and airing; 2) chopping the fresh peppers to obtain crushed peppers; 3) by mass, placing 45-60 parts of the crushed peppers in a mixing container, then adding 4-7 parts of white spirit, and finally uniformly mixing, sealing and placing for 1-2 hours; 4) adding 7-10 parts of salt into the crushed peppers, uniformly stirring, and then adding 30-50 parts of purified water into the crushed peppers for sealing and placing; 5) adding 0.01-0.03 part of composite lactic acid bacteria powder into hot water at 30-40 DEG C, dissolving and adding into the crushed peppers, and mixing uniformly; and 6) placing the crushed peppers in a fermenting jar for sealed fermentation for 20-35 days to obtain peppers. By the adoption of the preparation process of the low-salt chopped peppers, the fermentation process issimple, color of fermented chopped peppers is uniform, the chopped peppers has good taste, the chopped peppers after fermentation do not need to be subjected to secondary seasoning and flavoring, andthe health of the chopped peppers is achieved.

Description

technical field [0001] The invention relates to the field of food fermentation, in particular to a preparation process of chopped peppers. Background technique [0002] In order to satisfy people's diverse tastes, chopped pepper has become a popular food and condiment. Chopped pepper is a kind of food obtained by pickling and fermenting peppers. There are generally two ways to ferment chopped peppers: one is the traditional high-salt fermentation, which is mainly to put enough salt in the chopped peppers, and then put the chopped peppers Sealed fermentation is mature, the fermentation period is long, and the salt content in the chopped pepper obtained by this fermentation method is as high as 15% or more; therefore, the nitrite content will exceed the standard during the fermentation process of chopped pepper, resulting in low safety of chopped pepper food; This fermentation will also produce a large amount of pickled wastewater, which will not only cause serious pollution ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/24
Inventor 李德建郑红张丽唐毅王森徐伟伟江雪雪
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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