Method for preparing chili sauce from chili salt blanks

Abstract

The invention discloses a method for preparing chili sauce by using chili salt blanks, which comprises the following steps: adding water into the chili salt blanks for soaking to obtain low-salt chiliblanks, adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean yellow serofluid into the low-salt chili blanks, and uniformly stirring; activating lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum respectively, inoculating the activated lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum into a culture medium for multiplication culture, inoculating lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum into the pretreated low-salt chili blank, fermenting, adding spices for seasoning, and carrying out wet-process superfine grinding treatment on the seasoned fermented chili bases to obtain the chili sauce. According to the method,three strains are adopted for combined fermentation, synergistic interaction can be achieved, the chili sauce has rich fermentation fragrance and oxidation resistance, meanwhile, the nutrition and sour, spicy, salty and fresh taste of the chili sauce can be reserved to the maximum extent, and important commercial application prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of fermented vegetable processing, and relates to a method for preparing chili sauce by using chili-salt base, in particular to a method for preparing chili sauce by using three strains of joint fermentation by using chili-salt base. Background technique [0002] Vegetable fermentation is an important traditional advantageous industry, among which the production of fermented pepper products is dominant, and fermented pepper products have become a new economic growth point in the food industry. At present, the way enterprises preserve peppers mainly depends on the preservation of salt blanks. Most of them use salt embryos to process chili sauce after desalination. High-salt pickling and rinsing processes result in serious loss of flavor and taste components, without the characteristic flavor of fermented peppers. The processed form of "fermented" chili prepared by deployment is far inferior to traditional fer...

AI Technical Summary

Problems solved by technology

[0004] The fermentation strains used in the existing fermented pepper production are mainly Lactobacillus plantarum. A single Lactobacillus plantarum has a strong acid-producing ability, and the fermented product has a strong sour taste, but the fermentation taste is relatively simple, the fermentation aroma is insufficient, and the functionality of the product is not strong, etc. question

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