Fermented capsicum product and preparation method thereof

A technology for fermenting peppers and products, which is applied in the field of deep processing of peppers, can solve problems such as poor food safety, fermentation failure, and low productivity, and achieve the effects of consistent product standards, shortened production cycles, and large application markets

Inactive Publication Date: 2006-09-06
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Domestic enterprises and private fermented peppers mostly use natural fermentation technology. The disadvantages of this technology are: (1) relatively long fermentation period (8-30 days), low productivity; (2) affected by sanitary conditions, production seasons and salt consumption (3) The fermentation quality is not stable, which is not conducive to industrialization, large-scale and standardized production; (4) It is difficult to realize large-scale industrial production by following the traditional process of soaking in brine; (5) ) produced in different places, it is difficult to guarantee the consistency of the product; (6) the content of nitrite and salt is high, and the food safety is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Fermented chili paste products

[0031] The fermented chili product in this example is characterized in that the product is pulverized fermented chili paste, which contains 5% garlic, 3% sucrose and 2% monosodium glutamate. See example 2 for the preparation method of this example chili sauce product.

Embodiment 2

[0033] Buy 60 kilograms of commercially available red peppers and 40 kilograms of green peppers and select them, clean them, cut them into 3 cm pieces, put 3% salt, 2% sucrose and 4% glucose and mix them evenly in the kimchi jar. Add the culture solution of three kinds of bacteria according to the set ratio, and seal the container; control the temperature at 29°C for 15 hours of pre-fermentation, and then control the temperature at 26°C for 50 hours of post-fermentation; the container is sealed during the entire fermentation period; the pH value is rapid after fermentation down to 3.5. The acidity reaches 0.4%.

[0034] Drain the pepper and smash it into pieces, add crushed garlic, sucrose, monosodium glutamate and other seasonings for deployment, and then sell it in vacuum packaging and refrigerate or package and sterilize.

[0035] In the present invention, cicc6091 is selected for lactic acid bacteria, cicc7008 for Acetobacter cicc7008, and cicc1526 is selected for Sacchar...

example 3

[0044] Buy 60 kg of commercially available red peppers and 40 kg of green peppers, pick them up, wash them, cut them into small pieces of 3 cm, add 2% salt, 2% sucrose and 3% glucose, mix them evenly and pack them into pickle jars , add the culture solution of three kinds of bacteria according to the predetermined ratio, and seal the container; control the temperature at 31°C for 15 hours of pre-fermentation, and then control the temperature at 28°C for 60 hours of post-fermentation; the container is sealed during the entire fermentation period; the Ph value after fermentation quickly dropped to 3.4. The acidity reaches 0.46%.

[0045] Drain the pepper, break it into pieces, add crushed garlic, sucrose, monosodium glutamate and other seasonings for deployment, then sell it in vacuum packaging and refrigerate or pack and sterilize.

[0046] In the present invention, cicc6092 is selected for lactic acid bacteria, cicc7016 for Acetobacter bacterium, and cicc1413 for Saccharomyce...

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PUM

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Abstract

This invention discloses a kind of fermented cayenne production and method for preparing it, and it belongs to the further processing field of cayenne, especially belongs to the fermented cayenne production and method for preparing it. This invention supplies a kind of fermented cayenne production and method for preparing it, whose characteristic is that it is composed of fermented cayenne and quelite. Its operating processes contain: Clean the cayenne and cut it into blocks; ferment by adding into composite bacteria liquid, and process prophase and anaphase fermentation by controlling the temperature; flavour and package. In virtue of the cooperated-growing fermentation of various bacteria in the composite bacteria, the fermented cayenne production has good flavor and contains abundant beneficial bacteria and multiple nutrition components. The fermented cayenne production has soft pungent and tastes good. By making use of this invention, fermented cayenne production could be produced quickly, also it has good quality and flavour, so it is convenient for commercial large-scale production and the production has large appliance market.

Description

Technical field: [0001] The invention belongs to the field of deep processing of pepper, in particular to a fermented pepper product and a production method thereof. technical background: [0002] Pepper is very nutritious. In addition to being rich in carotene, a pepper also contains about 5,000 international units of vitamin A, which is 100% of the daily requirement. In addition, it also contains more than 100 mg of vitamin C. These rich antioxidants can neutralize the harmful oxygen free radicals in the body to protect the body. [0003] Pepper has a strong effect of promoting blood circulation, which can improve symptoms such as fear of cold, frostbite, and vascular headache. At the same time, pepper also contains a special substance, which can accelerate metabolism to achieve the effect of burning body fat, thereby playing a role in weight loss. This substance can also promote hormone secretion, has a good beauty and health care effect on the skin, and is a "tonic" fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/23A23L27/10A23L27/24
Inventor 蔡永峰岳国海李绩张贵林
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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