Preparation process of low-salt chopped peppers

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 ...

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 preservatives need to be added for coloring and seasoning. In addition, the current fermentation with bacteria not only requires a lengthy pretreatment process, but also needs to be added to the fermentation process. A variety of fermentation additives or fermentation liquids need to be added to chopped peppers, making the safety of fermented chopped peppers impossible to guarantee and other technical problems

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