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Pickled pepper flavored brine and preparation method thereof

A technology for pickled pepper and pepper brine, applied in the field of pickled pepper brine and its preparation, can solve the problems of affecting the senses, unclear seasoning water, complex ingredients and the like

Inactive Publication Date: 2021-05-11
上海宝鼎酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the complex ingredients in pickled peppers, which contain capsicum alcohol and polysaccharides, the solubility of capsicum alcohol and polysaccharides in water is different, causing the seasoning water made of pickled peppers to be unclear, which affects the senses to a certain extent.

Method used

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  • Pickled pepper flavored brine and preparation method thereof
  • Pickled pepper flavored brine and preparation method thereof
  • Pickled pepper flavored brine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: A kind of pickled pepper brine, each component and its corresponding weight are as shown in Table 1, and are prepared through the following steps:

[0055] S1, the pickled peppers are put into a pulverizer and chopped, and the particle size of the chopped pickled peppers is controlled below 70 meshes; add 5-10 times of water, stir at 90-95°C at a speed of 1000rpm for 5min, and static layer. The upper layer is water, the lower layer is pickled pepper, filter, and collect seasoning water;

[0056] S2, putting salt, glacial acetic acid, compound fermentation bacteria, pickled pepper essence, and pepper essence into the batching bin for weighing and mixing to obtain mixture A;

[0057] S3, at 10°C, put the seasoned water and mixture A obtained in S1 into the mixing chamber, stir for 5 minutes at a speed of 1000 rpm, static layering, the upper layer is the seasoned water, the lower layer is the residue, filter, and collect the seasoned water A; Warm up the colle...

Embodiment 2-6

[0060] Embodiment 2-6: a pickled pepper brine, the difference from Embodiment 1 is that each component and its corresponding weight are shown in Table 1.

[0061] Each component and its weight (kg) in table 1 embodiment 1-6

[0062]

[0063]

Embodiment 7

[0064] Example 7, a pickled pepper brine, differs from Example 1 in that in the preparation process S3 of the pickled pepper brine, the mixing temperature of the collected seasoning water A is 12.5°C, the rotation speed is 1100 rpm, and the stirring time is 10 minutes; The mixing temperature of the collected flavored water B is 75° C., and the rotation speed is 1100 rpm.

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Abstract

The invention relates to the field of production processes of pickled pepper flavored brines, and particularly relates to a pickled pepper flavored brine and a preparation method thereof. The pickled pepper flavored brine comprises the following components in parts by weight: 40-160 parts of pickled peppers; 5-17 parts of edible salt; 5-15 parts of glacial acetic acid; 2-8 parts of compound zymophyte; 0.1-0.6 parts of pickled pepper essence; and 0.1-.6 parts of chili essence. The preparation method comprises the following steps: chopping the pickled peppers by a pulverizer, adding 5-10 times of water, mixing the mixture at 90-95 DEG C while stirring, standing for layering, filtering, and collecting seasoning water; putting edible salt, glacial acetic acid, compound zymophyte, pickled pepper essence and chili essence into a stock bin, weighing, mixing while stirring to obtain a mixture A; putting the seasoning water and the mixture A into a mixing bin, mixing while stirring, standing for layering, filtering, and collecting seasoning water; heating the seasoning water to 80-85 DEG C, stirring for 15 minutes, and discharging. According to the present invention, capsanthol and polysaccharide substances are converted, thereby facilitating filtration and achieving the effect of improving the clarity of the seasoning water.

Description

technical field [0001] The application relates to the field of pickled pepper brine production technology, more specifically, it relates to a kind of pickled pepper brine and a preparation method thereof. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, spicy and slightly sour. As early as a few years ago, pickled pepper series dishes made with it were popular in Sichuan. [0003] The use of pickled peppers to make all kinds of food is very popular among the people. Generally, after adding pickled peppers and spices, marinate for a period of time, it is spicy, fresh and sour, and the skin is tough and meaty. Fresh pickles can also be made into seasoned water, which is used to pickle various vegetables, which is delicious. [0004] However, due to the complex composition of pickled peppers, which contain capsicum alcohol an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/24A23L29/00
CPCA23L27/10A23L27/20A23L27/24A23L29/065
Inventor 施怀德陈家晟
Owner 上海宝鼎酿造有限公司
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