Pure handmade additive-free multi-taste fermented chili production process

Abstract

The invention discloses a purely manual additive-free multi-taste fermented chili production process. A company selects local high-quality fresh red peppers in Guizhou by relying on own bases, and raw materials such as fresh garlic, ginger and Chinese prickly ash are matched. After picking, cleaning, air-drying, screening, pedicle removing, chopping and blending, an old jar natural fermentation traditional technology is adopted, the four tastes including the original taste, the garlic taste, the ginger taste and the pepper taste are covered, all the tastes are blended according to the specific ingredient proportion, no food additive such as preservatives, pigments, essence and flavoring agents is added in the whole process, and the made fermented chili product keeps the natural flavor, is rich in taste and has the good market prospects. The fermented chili sauce is rich in flavor, retains original original taste and flavor, is nutritional and healthy, meets diversified requirements of consumers, and brings innovation and quality improvement to a fermented chili sauce production process.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a production process for pure handmade additive-free multi-flavor pickled peppers using a traditional old-style natural fermentation process, including production methods for original pickled peppers, garlic pickled peppers, ginger pickled peppers, and pepper pickled peppers. Background Art

[0002] As a common condiment, pickled pepper has a wide range of consumer groups in the market. However, there are many problems with the pickled pepper products currently on the market. On the one hand, in order to extend the shelf life and improve the appearance and taste, most industrially produced pickled peppers add a large amount of food additives such as preservatives, flavors, pigments, and flavor enhancers, which not only conceals the natural flavor of the pickled peppers, but also may cause potential harm to human health if consumed for a long time. On the other hand, the existing pickled peppers have a relatively single flavor and are difficult to meet the increasingly diverse taste needs of consumers. In addition, many production processes lack strict control in the selection of raw materials, raw material processing, and fermentation links, resulting in unstable product quality, uneven flavor and quality, and unable to guarantee the original ecology and original flavor. Therefore, it is of great market value and practical significance to develop a natural, healthy, multi-flavor and stable quality pickled pepper production process. Summary of the invention

[0003] Purpose of the invention: The present invention aims to provide a pure handmade, additive-free, multi-flavored pickled pepper production process, which ensures the quality of raw materials through its own base and uses the traditional natural fermentation process of Laotan to solve the problems of additives, single taste, and unstable quality in existing pickled pepper products. The pickled pepper produced by this process can retain the natural flavor and health characteristics, and can meet the diverse taste needs of consumers, while ensuring stable product quality and having the unique flavor of original ecology, original flavor, and original taste.

[0004] Technical solution: Raw material supply and pretreatment: Own base raw material supply: The company has its own planting base, located in Guizhou, where it carefully grows high-quality red pepper varieties. During the planting process, it strictly follows green planting standards and does not use chemical synthetic pesticides and fertilizers to ensure that the peppers are fresh, original and free of residues. In the pepper ripening season, manual picking is carried out to ensure the maturity and quality of the peppers.

[0005] Raw material pretreatment process: After picking, the peppers are first washed with running water to remove dirt and impurities on the surface. After washing, the peppers are placed in a well-ventilated and cool place to dry naturally to ensure that there is no moisture residue on the surface to prevent deterioration due to excessive moisture in the subsequent production process. The dried peppers are carefully screened and picked out manually, and bad fruits, diseased fruits and peppers that do not meet the requirements are manually picked out to ensure the quality of the raw materials. After that, the stalks of the peppers are manually removed to make the peppers easier to handle in the subsequent processing. Finally, the screened and stalked peppers are chopped into pieces of appropriate size to facilitate subsequent mixing and fermentation with the ingredients. Preparation of auxiliary raw materials: Select fresh garlic, ginger, peppercorns, etc. as auxiliary raw materials. Peel and wash the garlic, peel and wash the ginger, and keep the peppercorns dry and in high-quality state to ensure the freshness and quality of the auxiliary raw materials.

[0006] Ingredients ratio and mixing: Original flavored pickled pepper: According to the weight ratio, pepper, salt, and rock sugar are 50:5:1. Put the chopped pepper pieces into a clean container, add salt and stir evenly to allow the pepper to initially absorb the salt, marinate for 1-2 hours and pour out some of the water, then add rock sugar and stir evenly until the rock sugar is completely dissolved and the pepper and ingredients are fully mixed. Garlic-flavored pickled chili pepper: By weight, the ratio of chili pepper, salt, crystal sugar, and garlic is 50:5:1:2.5. First add salt to the chopped chili pepper pieces and stir evenly, marinate for 1-2 hours, pour out some of the water from the marinating, then add crystal sugar and stir evenly, and finally add the chopped garlic and stir thoroughly to evenly distribute the various ingredients in the chili pepper. Ginger-flavored pickled chili pepper: The weight ratio of chili pepper, salt, rock sugar, and ginger is 50:5:1:2. Add salt and rock sugar to the chopped chili peppers and mix well. Marinate for about 1-2 hours, pour out some of the marinating water, then add chopped ginger and stir again to evenly blend the ginger flavor into the chili peppers. Sichuan pepper flavored hot pepper: by weight, the ratio of hot pepper, salt, rock sugar, and Sichuan pepper is 50:5:1:1. Marinate the chopped hot pepper pieces with salt, pour out some of the water, add rock sugar and Sichuan pepper granules in turn, and stir evenly. Old pot fermentation and finished product processing: Laotan fermentation process: Use traditional ceramic jars or earthenware jars as fermentation containers. Before using the Laotan, the containers are strictly cleaned and disinfected with boiling water to ensure a sterile environment and dryness. Put the mixed raw materials into the ceramic jar or earthenware jar until the container is 80%-90% full, gently compact it, and expel the air. Cover the surface of the raw materials with a layer of plastic wrap, then cover the jar cover or can cover, and use the traditional water seal method to seal the jar mouth or can mouth to create an anaerobic fermentation environment. Place the sealed fermentation container in a cool, ventilated environment with a stable temperature of 18-25℃ for fermentation, and the fermentation time is 20-30 days. During the fermentation process, regularly check the sealing of the jar mouth and the fermentation situation, adjust the seal and replenish the water seal in time to ensure good sealing and stable fermentation environment. At the same time, observe the fermentation progress and adjust the fermentation conditions in time if any abnormality occurs. Control the humidity of the fermentation environment at 60%-70% to ensure the fermentation effect. Finished product processing: After fermentation is completed, open the container and inspect the color, smell, taste and other quality indicators of the pickled pepper. Qualified pickled peppers should have bright colors, strong pepper aroma and unique fermented flavor, and moderate sour and spicy taste. Qualified pickled peppers are bottled and packaged in a sterile workshop that meets food production hygiene standards, using food-grade packaging materials such as glass bottles, food-grade plastic bottles or aluminum foil bags, etc., and sealed to ensure product quality and safety, and facilitate storage and sales.

[0007] Beneficial effects: No additives, natural and healthy: The invention is purely handmade, and no preservatives, pigments, flavors, flavor enhancers or other food additives are added in the entire process. The quality of raw materials is controlled from the source of its own base, and the natural nutrients and flavor of the raw materials are retained to the greatest extent, ensuring the natural and healthy characteristics of the product, and providing consumers with healthy, safe and reliable pickled pepper products. Multiple flavors to meet diverse needs: Through innovative formula design, we have developed four flavors of pickled chili peppers: original, garlic, ginger, and pepper. This enriches the flavor variety of pickled chili peppers, meets the taste needs of different consumers, provides consumers with more choices, and expands the market for pickled chili peppers. Stable quality and unique flavor: Using the traditional natural fermentation process of Laotan, the selection of raw materials, pretreatment, ingredient ratio, fermentation conditions and other links are strictly controlled to ensure the stable quality of the fermented pepper. Laotan fermentation gives the fermented pepper a unique flavor, and strictly controls the fermentation temperature and time, so that the fermented pepper is fully fermented, with a strong aroma and a mellow taste. No additives are added, which is different from other similar products on the market, ensuring the original ecology and original flavor. DETAILED DESCRIPTION

[0008] Embodiment 1: original flavor bad pepper preparation: Raw material supply and pretreatment: Pick 5000g of fresh and ripe Guizhou local high-quality red peppers from our own base, rinse with running water, and place in a ventilated and cool place to dry the surface moisture. Carefully screen and remove bad and rotten fruits, manually remove the pepper stalks, and then chop the peppers into pieces. Prepare 500g of high-quality edible salt and 100g of crystal sugar. Mix the ingredients: Put the chopped pepper pieces into a clean large bowl, add 500g of edible salt and stir evenly, marinate for 1.5 hours to allow the pepper to initially absorb the salt. Then add 100g of rock sugar and continue stirring until the rock sugar is completely dissolved and the pepper and ingredients are fully mixed. Fermentation in jars and processing of finished products: Choose a clean ceramic jar or earthenware jar, rinse and disinfect it with boiling water, and then dry it. Put the mixed pepper raw materials into the old jar, fill it to 85% of the jar capacity, gently compact it, and expel the air. Cover the surface of the raw materials with a layer of plastic wrap, cover the jar lid or can lid, and seal the jar mouth with a water seal method. Place the sealed ceramic jar or earthenware jar in a cool place with a temperature of about 20℃ and good ventilation for fermentation for 30 days, and keep the humidity of the fermentation environment at about 65%. During the fermentation process, check the water seal of the jar mouth every day, replenish water in time, and ensure a good seal. After fermentation is completed, open the container and check the color, smell and taste of the pickled pepper. Qualified original pickled peppers are bright red in color, have a strong pepper aroma and natural sweet and sour taste, and have a mellow taste. In a sterile workshop that meets food production hygiene standards, qualified original pickled peppers are placed in food-grade glass bottles and sealed.

[0009] Garlic Chili Production: Raw material supply and pretreatment: 5000g of fresh and mature high-quality red peppers from Guizhou were picked from our own base, and washed, dried, sieved, stalked, and chopped according to the above method. 250g of fresh garlic was prepared, peeled, washed, and cut into small pieces, 500g of edible salt, and 100g of crystal sugar. Mix the ingredients: put the chopped pepper pieces into a bowl, add 500g of edible salt and stir evenly, and marinate for 1.5 hours. Pour out some of the water from the marinating, add crystal sugar and stir evenly, and finally add the minced garlic and stir well to make all the ingredients evenly distributed in the pepper. Fermentation in jars and processing of finished products: Put the mixed garlic-flavored hot pepper raw materials into a sterilized ceramic jar or earthenware jar, fill it to 85% of the jar capacity, seal it and place it in an environment with a temperature of about 20℃ for 30 days, and keep the humidity of the fermentation environment at about 65%. During this period, check the water seal regularly and pay attention to keeping the jar mouth sealed. After fermentation, check the quality of the hot pepper. Qualified garlic-flavored hot peppers are bright red in color, have a strong chili aroma and garlic flavor, and have a mellow taste. Under sterile conditions, put the garlic-flavored hot peppers into food-grade glass bottles and seal them.

[0010] Preparation of ginger-flavored pepper: Raw material supply and pretreatment: 5000g of fresh and mature high-quality red peppers from Guizhou were picked from our own base, and washed, dried, sieved, stalked, and chopped according to the above method. 200g of ginger was prepared, peeled, washed, and cut into shredded ginger, 500g of edible salt, and 100g of crystal sugar. Mix the ingredients: Mix the chopped chili pieces with table salt, marinate for 1.5 hours, pour out some of the marinating water, add rock sugar and mix well, then add shredded ginger and mix thoroughly. Jar fermentation and finished product processing: Put the mixed ginger-flavored pickled pepper raw materials into a sterilized ceramic jar or earthenware jar, fill it to 85% of the jar capacity, seal it and place it in an environment with a temperature of about 20℃ for 30 days, and keep the humidity of the fermentation environment at about 65%. During this period, check the water seal regularly and pay attention to keeping the jar mouth sealed. After fermentation is completed, check the quality of the pickled pepper. Qualified ginger-flavored pickled pepper has an attractive color, a unique mixed aroma of pepper and ginger, and a slightly spicy taste with ginger fragrance. Under sterile conditions, put the ginger-flavored pickled pepper into a food glass bottle and seal it.

[0011] Production of Sichuan pepper flavored chili pepper: Raw material supply and pretreatment: 5000g of fresh and mature high-quality red peppers from Guizhou are picked from our own base, and then washed, dried, sieved, stalked, and chopped. 100g of Sichuan pepper, 500g of edible salt, and 100g of crystal sugar are prepared. Mix the ingredients: Mix the chopped chili pieces with table salt, marinate for 1.5 hours, pour out some of the marinating water, add rock sugar and mix well, then add the pepper granules and mix thoroughly. Jar fermentation and finished product processing: Put the mixed Sichuan pepper flavored rotten pepper raw materials into a sterilized ceramic jar or earthenware jar, fill it to 85% of the jar capacity, seal it and place it in an environment with a temperature of about 20℃ for 30 days, and keep the humidity of the fermentation environment at about 65%. During this period, check the water seal regularly and pay attention to keeping the jar mouth sealed. After fermentation, check the quality of the rotten pepper. Qualified Sichuan pepper flavored rotten pepper has bright color, strong pepper aroma and spicy flavor, and mellow taste. Under sterile conditions, put the Sichuan pepper flavored rotten pepper into a food glass bottle and seal it. The above embodiments are only some implementation methods of the present invention, and can be adjusted and optimized according to specific needs in actual applications. Through the pure handmade additive-free multi-flavor pickled pepper production process of the present invention, pickled pepper products with excellent quality and rich flavors can be produced, which has broad market prospects.

Claims

1. A pure handmade additive-free multi-flavored pickled pepper production process, characterized in that: It includes the following steps and specific ingredient ratios: Raw material selection and pretreatment: Relying on its own base, we select high-quality fresh red peppers carefully grown in Guizhou as the main raw materials to ensure that the raw materials are fresh, original and free of residue. The picked peppers are washed, dried, screened, and picked in turn to remove impurities and bad fruits, and then the stems are removed manually, and then chopped into pieces of appropriate size. Prepare auxiliary raw materials such as fresh garlic, ginger, and peppercorns. Peel and wash the garlic, peel and wash the ginger, and chop them into appropriate sizes respectively. Keep the peppercorns dry and in high quality. Ingredient ratio and mixing: Original flavor bad pepper: By weight, the ratio of pepper, edible salt, and rock sugar is 50:5:

1. Stir the chopped pepper pieces and edible salt thoroughly to allow the pepper to initially absorb the salt, then add rock sugar and stir until completely dissolved to ensure full mixing. Garlic-flavored bad pepper: By weight, the ratio of pepper, edible salt, rock sugar, and garlic is 50:5:1:2.

5. In the processed chili pieces, first add edible salt and stir, then add crystal sugar and stir evenly, and finally add the chopped garlic and stir thoroughly to evenly distribute the ingredients. Ginger-flavored hot pepper: By weight, the ratio of chili, edible salt, crystal sugar, and ginger is 50:5:1:

2. Add edible salt and crystal sugar to the chopped chili pieces in turn and stir evenly, then add the chopped ginger and stir evenly again. Sichuan pepper-flavored hot pepper: By weight, the ratio of chili, edible salt, crystal sugar, and Sichuan pepper is 50:5:1:

1. Add the corresponding proportions of edible salt, crystal sugar, and Sichuan pepper to the chopped chili in turn and stir well. Old jar fermentation and finished product processing: Use the traditional old jar natural fermentation process, choose ceramic jars or earthenware jars as fermentation containers, wash and disinfect with boiling water before use, fill the container with the mixed raw materials to 80% - 90% full, gently compact, and expel air. Cover the surface of the raw material with a layer of plastic wrap, cover the jar lid or can lid, seal the jar mouth or can mouth with water seal method, and place the sealed fermentation container in a cool, ventilated environment with a stable temperature of 18-25℃ for 20-30 days. During the fermentation process, regularly check the sealing of the jar mouth and the fermentation situation, adjust the seal and replenish the water seal in time to ensure good sealing and stable fermentation environment. At the same time, observe the fermentation progress and adjust the fermentation conditions in time if abnormalities occur. After fermentation is completed, the color, smell, taste and other quality indicators of the pickled pepper are inspected. Qualified pickled peppers are bottled and packaged in a sterile workshop that meets food production hygiene standards, using food-grade packaging materials and sealed packaging to ensure product quality and safety, and facilitate storage and sales.

2. The process for making pure handmade additive-free multi-flavored pickled pepper according to claim 1, characterized in that: The self-owned base adheres to green planting standards, does not use chemical synthetic pesticides and fertilizers during the planting process, selects high-quality fresh red pepper varieties from Guizhou, and manually picks them during the pepper ripening season to ensure the overall quality of the raw materials.

3. The process for making pure handmade additive-free multi-flavored pickled pepper according to claim 1, characterized in that: Each flavor is prepared according to a specific ratio of ingredients, and no preservatives, pigments, flavors, flavor enhancers or other food additives are added throughout the process to ensure the health and safety of the product.

4. The process for making pure handmade additive-free multi-flavored pickled pepper according to claim 1, characterized in that: The fermentation containers and storage materials must be sterilized at high temperature before use, and a sterile environment must be ensured during the bottling and packaging process to ensure product quality and safety.

5. The process for making pure handmade additive-free multi-flavored pickled pepper according to claim 1, characterized in that: During the fermentation process in the old jar, the humidity of the fermentation environment is controlled at 60% - 70%.