Fermented chopped chilli sauce pickling liquid and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses fermented chopped chilli sauce pickling liquid and a preparation method thereof. The fermented chopped chilli sauce pickling liquid comprises the following raw materials in parts by mass: 40-60 parts of water, 10-20 parts of a spice extracting solution, 10-20 parts of a traditional Chinese medicine extracting solution, 5-10 parts of a microbial agent and 3-5 parts of edible salt. The preparation method of the fermented chopped chilli sauce pickling liquid comprises the following steps: mixing water and a microbial agent, performing primary fermentation, then adding a spice extracting solution, a traditional Chinese medicine extracting solution and edible salt, and performing secondary fermentation to obtain the fermented chopped chilli sauce pickling liquid. The fermented chopped chilli sauce pickling liquid provided by the invention can reduce the content of nitrite in the chopped chilli sauce on the basis of keeping the original color and brittleness of chilli.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a fermented chopped pepper sauce pickling liquid and a preparation method thereof. Background Art

[0002] Fermented chopped pepper sauce is a chili sauce-like product made from fresh chilies as raw materials, and salt, MSG, white wine, cooking oil, spices, etc. as auxiliary materials, and processed through specific processes such as crushing and fermentation. Because fermented chopped pepper sauce has the effects of strengthening the spleen and appetite, relieving greasiness and removing fishy smell, it has become an indispensable condiment on the dining table and in the kitchen, and is deeply favored by people.

[0003] During the fermentation and pickling process of fermented chopped pepper sauce, the peppers are prone to yellow-brown, soft and moldy. The reason is that during the fermentation process, due to the invasion of pathogenic bacteria Pythium aphanidermatum and Phytophthora capsici, as well as mechanical damage to the pepper pulp, the activity of polyphenol oxidase and peroxidase increases, which leads to the accumulation of quinone substances and causes browning. In order to inhibit the invasion of pathogenic bacteria Pythium aphanidermatum and Phytophthora capsici, people usually add a lot of salt and liquor during the fermentation and pickling process. However, excessive intake of salt and liquor can easily lead to cardiovascular diseases such as high blood pressure and heart disease, and can also lead to the accumulation of nitrite, posing a serious threat to life and health.

[0004] In recent years, with the improvement of consumers' health awareness, low-salt and low-nitrite products have received more and more attention; therefore, developing a fermented chopped pepper sauce pickling liquid that can reduce the nitrite content in the chopped pepper sauce while maintaining the original color and crispness of the pepper has become a technical problem that needs to be urgently solved by technical personnel in this field. Summary of the invention

[0005] The purpose of the present invention is to provide a fermented chopped pepper sauce pickling liquid and a preparation method thereof. The fermented chopped pepper sauce pickling liquid can reduce the content of nitrite in the chopped pepper sauce while maintaining the original color and crispness of the pepper.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] One of the technical solutions of the present invention:

[0008] A fermented chopped pepper sauce pickling liquid comprises the following raw materials in parts by weight: 40-60 parts of water, 10-20 parts of spice extract, 10-20 parts of traditional Chinese medicine extract, 5-10 parts of microbial agents, and 3-5 parts of edible salt.

[0009] Furthermore, the preparation method of the spice extract comprises the following steps:

[0010] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:(2-4):(1-2):(0.5-1.5) to obtain a mixed spice;

[0011] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g:20 mL, and boiling at 100° C. for 30 to 40 minutes to obtain the spice extract.

[0012] Furthermore, the method for preparing the Chinese medicine extract comprises the following steps:

[0013] 1) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:(0.5-1.5):(0.5-1.5) to obtain a mixed Chinese medicine;

[0014] 2) adding the mixed Chinese medicine obtained in step 1) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 60 to 80 min to obtain the Chinese medicine extract.

[0015] Furthermore, the preparation method of the microbial agent comprises the following steps:

[0016] Lactobacillus acidophilus and Lactobacillus plantarum are mixed in a mass ratio of 2:(1-2) to obtain the microbial agent.

[0017] The second technical solution of the present invention:

[0018] The method for preparing the fermented chopped pepper sauce pickling liquid comprises the following steps:

[0019] The water and the microbial agent are mixed and fermented once, and then the spice extract, the Chinese medicine extract and the edible salt are added and fermented twice to obtain the fermented chopped pepper sauce pickling liquid.

[0020] Furthermore, the primary fermentation is specifically: anaerobic fermentation at 4°C for 0.5 to 1.5 hours.

[0021] Furthermore, the secondary fermentation is specifically: anaerobic fermentation at room temperature for 1 to 3 hours.

[0022] The third technical solution of the present invention:

[0023] The use of the fermented chopped pepper sauce pickling liquid in the preparation of fermented chopped pepper sauce comprises the following steps:

[0024] The peppers are chopped into pieces to obtain pepper grains, and then the pepper grains are completely immersed in the fermented chopped pepper sauce pickling liquid, and anaerobic fermentation is performed at room temperature for 15 to 20 days to obtain the fermented chopped pepper sauce.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1) The fermented chopped pepper sauce pickling liquid prepared by the present invention can effectively maintain the original color and crispness of peppers when preparing the fermented chopped pepper sauce;

[0027] 2) The fermented chopped pepper sauce prepared by the fermented chopped pepper sauce pickling liquid provided by the present invention has a nitrite content of only 6.1 mg / kg, which has a low nitrite content. Therefore, the fermented chopped pepper sauce pickling liquid prepared by the present invention can effectively reduce the nitrite content in the chopped pepper sauce.

[0028] The fermented chopped pepper sauce pickling liquid provided by the invention reduces the content of nitrite in the chopped pepper sauce while maintaining the original color and crispness of the peppers by adding spice extract, traditional Chinese medicine extract, microbial agent and fermenting in steps. DETAILED DESCRIPTION

[0029] Now, various exemplary embodiments of the present invention are described in detail, and this detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present invention. It should be understood that the terms described in the present invention are only for describing specific embodiments and are not used to limit the present invention.

[0030] In addition, for the numerical range in the present invention, it is understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0034] The professional term "anaerobic fermentation" used in this article refers to fermentation carried out in an oxygen-free or low-oxygen environment; the professional term "room temperature" refers to 25±2°C.

[0035] In the following examples and comparative examples, unless otherwise specified, the Lactobacillus acidophilus was purchased from the China General Microbiological Culture Collection Center with a deposit number of CGMCC 1.1854, and the Lactobacillus plantarum was purchased from the China General Microbiological Culture Collection Center with a deposit number of CGMCC 1.571.

[0036] In the following embodiment, a method for preparing a fermented chopped pepper sauce pickle liquid comprises the following steps:

[0037] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:(2-4):(1-2):(0.5-1.5) to obtain a mixed spice;

[0038] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 30 to 40 min to obtain a spice extract;

[0039] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:(0.5-1.5):(0.5-1.5) to obtain a mixed Chinese medicine;

[0040] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 60 to 80 min to obtain a Chinese medicine extract;

[0041] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:(1-2) to obtain a microbial agent;

[0042] 6) Weigh the raw materials according to the following mass parts: 40-60 parts of water, 10-20 parts of spice extract, 10-20 parts of Chinese medicine extract, 5-10 parts of microbial agent, and 3-5 parts of edible salt;

[0043] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 0.5 to 1.5 hours. Then, the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 1 to 3 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0044] Example 1

[0045] Fermented chopped pepper sauce pickling liquid

[0046] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:2:1:0.5 to obtain a mixed spice;

[0047] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 30 min to obtain a spice extract;

[0048] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:0.5:0.5 to obtain a mixed Chinese medicine;

[0049] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 60 min to obtain a Chinese medicine extract;

[0050] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1 to obtain a microbial agent;

[0051] 6) Weigh the raw materials according to the following mass parts: 40 parts of water, 10 parts of spice extract, 10 parts of Chinese medicine extract, 5 parts of microbial agent, and 3 parts of edible salt;

[0052] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 0.5 h. Then, the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 1 h to obtain the fermented chopped pepper sauce pickling liquid.

[0053] Example 2

[0054] Fermented chopped pepper sauce pickling liquid

[0055] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0056] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0057] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0058] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0059] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0060] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0061] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0062] Example 3

[0063] Fermented chopped pepper sauce pickling liquid

[0064] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:4:2:1.5 to obtain a mixed spice;

[0065] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 40 min to obtain a spice extract;

[0066] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1.5:1.5 to obtain a mixed Chinese medicine;

[0067] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 80 min to obtain a Chinese medicine extract;

[0068] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:2 to obtain a microbial agent;

[0069] 6) Weigh the raw materials according to the following mass parts: 60 parts of water, 20 parts of spice extract, 20 parts of Chinese medicine extract, 10 parts of microbial agent, and 5 parts of edible salt;

[0070] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1.5 h. Then, the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 3 h to obtain the fermented chopped pepper sauce pickling liquid.

[0071] Comparative Example 1

[0072] Fermented chopped pepper sauce pickling liquid

[0073] 1) mixing garlic, star anise and bay leaves in a mass ratio of 8:1.5:1 to obtain a mixed spice;

[0074] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0075] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0076] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0077] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0078] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0079] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0080] Comparative Example 2

[0081] Fermented chopped pepper sauce pickling liquid

[0082] 1) mixing ginger, star anise and bay leaves in a mass ratio of 8:1.5:1 to obtain a mixed spice;

[0083] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0084] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0085] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0086] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0087] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0088] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0089] Comparative Example 3

[0090] Fermented chopped pepper sauce pickling liquid

[0091] 1) mixing ginger, garlic and bay leaves in a mass ratio of 5:3:2.5 to obtain a mixed spice;

[0092] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0093] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0094] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0095] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0096] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0097] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0098] Comparative Example 4

[0099] Fermented chopped pepper sauce pickling liquid

[0100] 1) mixing ginger, garlic and star anise in a mass ratio of 5:3:2.5 to obtain a mixed spice;

[0101] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0102] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0103] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0104] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0105] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0106] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0107] Comparative Example 5

[0108] Fermented chopped pepper sauce pickling liquid

[0109] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0110] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0111] 3) mixing cinnamon bark, monk fruit and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0112] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0113] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0114] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0115] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0116] Comparative Example 6

[0117] Fermented chopped pepper sauce pickling liquid

[0118] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0119] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0120] 3) mixing cloves, dried orange peel and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0121] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0122] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0123] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0124] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0125] Comparative Example 7

[0126] Fermented chopped pepper sauce pickling liquid

[0127] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0128] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0129] 3) mixing cloves, momordica grosvenori and wormwood in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0130] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0131] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0132] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0133] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0134] Comparative Example 8

[0135] Fermented chopped pepper sauce pickling liquid

[0136] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0137] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0138] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0139] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0140] 5) mixing Lactobacillus brevis (with a deposit number of CGMCC 1.214) and Lactobacillus plantarum at a mass ratio of 2:1.5 to obtain a microbial agent;

[0141] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0142] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0143] Comparative Example 9

[0144] Fermented chopped pepper sauce pickling liquid

[0145] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0146] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0147] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0148] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0149] 5) mixing Lactobacillus acidophilus and Lactobacillus brevis (with the deposit number of CGMCC 1.214) at a mass ratio of 2:1.5 to obtain a microbial agent;

[0150] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0151] 7) The water and microbial agent weighed in step 6) are mixed, and anaerobically fermented at 4° C. for 1 hour, and then the spice extract, Chinese medicine extract and edible salt weighed in step 6) are added, and anaerobically fermented at room temperature for 2 hours to obtain the fermented chopped pepper sauce pickling liquid.

[0152] Comparative Example 10

[0153] Fermented chopped pepper sauce pickling liquid

[0154] 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:3:1.5:1 to obtain a mixed spice;

[0155] 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g: 20 mL, and boiling at 100° C. for 35 min to obtain a spice extract;

[0156] 3) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:1:1 to obtain a mixed Chinese medicine;

[0157] 4) adding the mixed Chinese medicine obtained in step 3) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 70 min to obtain a Chinese medicine extract;

[0158] 5) mixing Lactobacillus acidophilus and Lactobacillus plantarum in a mass ratio of 2:1.5 to obtain a microbial agent;

[0159] 6) Weigh the raw materials according to the following mass parts: 50 parts of water, 15 parts of spice extract, 15 parts of Chinese medicine extract, 7 parts of microbial agent, and 4 parts of edible salt;

[0160] 7) The water, spice extract, Chinese medicine extract, microbial agent and edible salt weighed in step 6) are mixed and anaerobically fermented at room temperature for 3 hours to obtain the anaerobic fermentation chopped pepper sauce pickling liquid.

[0161] Effect verification

[0162] Select fresh bell peppers with complete fruit shape, bright color and no insect pests as raw peppers for chopped pepper sauce, and chop them into pepper grains with an average particle size of 0.3-0.5 cm, and then completely soak the pepper grains in the fermented chopped pepper sauce pickling liquid prepared in Examples 1-3 and Comparative Examples 1-10, respectively, and pickle them for 20 days under anaerobic fermentation at room temperature to obtain fermented chopped pepper sauce;

[0163] The color and crispness of the prepared fermented chopped pepper sauce were tested, the test standards are shown in Table 1, and the test results are shown in Table 2;

[0164] Table 1 Color and crispness test standards

[0165]

[0166] Table 2 Color and crispness test results

[0167]

[0168] It can be seen from the data in Table 2 that the fermented chopped pepper sauce pickling liquid prepared by the present invention can effectively maintain the original color and crispness of the pepper when preparing the fermented chopped pepper sauce; and omitting any one of the spices, changing the type of mixed Chinese medicine, changing the type of microbial agent, and omitting one fermentation will affect the color and crispness of the fermented chopped pepper sauce to varying degrees, making the fermented chopped pepper sauce yellow in color and soft in crispness compared to the raw pepper.

[0169] Referring to GB 5009.33-2016 "National Food Safety Standard Determination of Nitrite and Nitrate in Food", the nitrite content of the fermented chopped pepper sauce was determined, and the results are shown in Table 3;

[0170] Table 3 Nitrite content

[0171]

[0172] It can be seen from the data in Table 3 that the nitrite content of the fermented chopped pepper sauce prepared based on the fermented chopped pepper sauce pickling liquid provided by the present invention is only 6.1 mg / kg, which has a low nitrite content. Therefore, the fermented chopped pepper sauce pickling liquid prepared by the present invention can effectively reduce the nitrite content in the chopped pepper sauce; and omitting any one of the spices, changing the type of mixed Chinese medicine, changing the type of microbial agent, and omitting one fermentation will all increase the nitrite content in the fermented chopped pepper sauce to varying degrees.

[0173] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A fermented chopped pepper sauce pickling liquid, characterized in that: The invention comprises the following raw materials in parts by weight: 40 to 60 parts of water, 10 to 20 parts of spice extract, 10 to 20 parts of traditional Chinese medicine extract, 5 to 10 parts of microbial agent and 3 to 5 parts of edible salt.

2. The fermented chopped pepper sauce pickling liquid according to claim 1, characterized in that: The preparation method of the spice extract comprises the following steps: 1) mixing ginger, garlic, star anise and bay leaves in a mass ratio of 5:(2-4):(1-2):(0.5-1.5) to obtain a mixed spice; 2) adding the mixed spice obtained in step 1) into water at a material-liquid ratio of 1 g:20 mL, and boiling at 100° C. for 30 to 40 minutes to obtain the spice extract.

3. The fermented chopped pepper sauce pickling liquid according to claim 1, characterized in that: The method for preparing the Chinese medicine extract comprises the following steps: 1) mixing clove, momordica grosvenori and schisandra chinensis in a mass ratio of 1:(0.5-1.5):(0.5-1.5) to obtain a mixed Chinese medicine; 2) adding the mixed Chinese medicine obtained in step 1) into water at a material-liquid ratio of 1 g:40 mL, and boiling at 80° C. for 60 to 80 min to obtain the Chinese medicine extract.

4. The fermented chopped pepper sauce pickling liquid according to claim 1, characterized in that: The preparation method of the microbial agent comprises the following steps: Lactobacillus acidophilus and Lactobacillus plantarum are mixed in a mass ratio of 2:(1-2) to obtain the microbial agent.

5. A method for preparing the fermented chopped pepper sauce pickling liquid as claimed in any one of claims 1 to 4, characterized in that: The following steps are involved: The water and the microbial agent are mixed and fermented once, and then the spice extract, the Chinese medicine extract and the edible salt are added and fermented twice to obtain the fermented chopped pepper sauce pickling liquid.

6. The method for preparing fermented chopped pepper sauce pickling liquid according to claim 5, characterized in that: The primary fermentation specifically includes: anaerobic fermentation at 4°C for 0.5 to 1.5 hours.

7. The method for preparing fermented chopped pepper sauce pickling liquid according to claim 5, characterized in that: The secondary fermentation specifically includes: anaerobic fermentation at room temperature for 1 to 3 hours.

8. A use of the fermented chopped pepper sauce according to any one of claims 1 to 4 in the preparation of fermented chopped pepper sauce, characterized in that: The following steps are involved: The peppers are chopped into pieces to obtain pepper grains, and then the pepper grains are completely immersed in the fermented chopped pepper sauce pickling liquid, and anaerobic fermentation is performed at room temperature for 15 to 20 days to obtain the fermented chopped pepper sauce.

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