CN102551007A

CN102551007A - Pickled pepper processing technique

Info

Publication number: CN102551007A
Application number: CN2012100050393A
Authority: CN
Inventors: 蒋华
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-01-10
Filing date: 2012-01-10
Publication date: 2012-07-11

Abstract

Provided is a pickled pepper processing technique. Processing steps of the technique comprise preparing, washing and sterilizing a jar, and reversing the jar to be reserved; choosing raw materials, pretreating the raw materials to be reserved, preparing pickle liquid and spice bags, adding the raw materials in the jar, adding the pickle liquid and the spice bags, covering to enable pepper to ferment automatically in the jar, checking according to quality standard of pickled pepper products and distributing and packing checked and qualified pickled pepper. The pickled pepper manufactured in the technique is red in color, clean in aroma, appropriate in salt and acid, and clean and melodious, can serve as cooked food and condiments, is wide in market, can meet requirements of users and can achieve industrialized and large-scale production.

Description

The pickling pepper process technology

Technical field

The present invention relates to a kind of process technology of pickles, especially a kind of process technology of pickling pepper belongs to food processing technology field.

Background technology

Pickling pepper is a kind of as pickles, with its unique local flavor, fresh and tender taste and increase appetite, digestant effect receives consumers in general's welcome deeply.And healthy very useful to human body of the lactic acid that contains in the pickles and lactic acid bacteria; Can suppress the growth of spoilage organisms in the enteron aisle and weaken the product toxic action of spoilage organisms at enteron aisle, and prevent constipation, reduce cholesterol, antitumor and regulate health keeping and medical function such as human physiological functions.

Summary of the invention

The objective of the invention is provides a kind of pickling pepper mass process technology to the demand, satisfies the masses and the market demand.

The step of pickling pepper process technology according to the invention is:

1, be equipped with altar: being equipped with potter's clay is that the dish altar that seals tank is fired and is provided with in the glazing of raw material two sides, cleans up with clean water, uses 90-100 ℃ of hot water irrigation and disinfection in short-term again, is inverted subsequent use;

2, material choice: select fresh and tender clear and melodious, meat is plump, bright in colour, pimiento that outward appearance is consistent, guarantees that fruit does not have small holes caused by worms, scab, the handle that falls, phenomenon such as soft;

3, pretreatment of raw material: raw material is cleaned up with circulating water, stay 1 centimetre on carpopodium, dry surface moisture, subsequent use;

4, preparation pickled vegetable liquid and spices bag: prepare pickled vegetable liquid with hard water, be equipped with water after, add the salt of the water yield 5-6%, 0.5% liquor, 0.5-2% ginger, garlic; Flavoring Chinese prickly ash, anise, pepper, tsaoko are pressed pickle jar liquid amount 0.05%-0.1% consumption, process the spices bag with binding up with gauze in vain, subsequent use;

5, dress altar: the capsicum of handling well is packed in the altar, and the half of packing into is put into the spices bag, and the capsicum that continues to pack into is to apart from altar mouth 8-10cm; Compacting with the bamboo chip chucking, adds pickled vegetable liquid; Liquid level exceeds 1 centimetre of raw material, adds a cover, and in the tank on pickle jar top, adds the salt solution of concentration 6-8%; Form the water seal mouth, make capsicum fermentation voluntarily in altar;

6, quality inspection: press the standard test of pickling pepper end product quality:

7, packing: the pickling pepper that is up to the standards is split packing.

The pickling pepper finished product packing comprises altar dress and flexible package, earlier little altar cleaning and sterilizing is refilled altar before the altar dress; Flexible package refers to pack in the food bag, and adopts the exhaust of vacuum sealer vacuum-pumping and sealing.

The pickling pepper that adopts process technology of the present invention to make, color and luster is red gorgeous, smell delicate fragrance, salty acid is agreeable to the taste, clear and melodious, can be used as dish and eats, and also can make flavouring, enriches market, satisfies public demand.

Description of drawings

Fig. 1 is a pickling pepper process technology process chart of the present invention.

The specific embodiment

Below in conjunction with specific embodiment pickling pepper mass process technology of the present invention is elaborated:

The principle of pickling pepper process technology foundation of the present invention is:

Utilize the hyperosmosis of salt and stronger precipitation to divide active function, effect such as reach anticorrosion, dewater, become fragile; Utilize the fermentation of microorganism, mainly utilize eurymeric lactic fermentation and faint alcoholic fermentation, acetic fermentation that the carbohydrate in the product is converted into lactic acid and a spot of alcohol, acetic acid; The decomposition of utilizing protein is the color of product amino acid whose variation increasing product extremely; Utilize seasoning, the antisepsis and sterilization effect of Chinese medicine, spice and flavoring.

Pickling pepper process technology of the present invention technological process is as shown in Figure 1, the steps include:

1, be equipped with altar: it is that the dish altar that seals tank is fired and is provided with in the glazing of raw material two sides that pickle jar will be prepared with potter's clay; Can cause the suspicion gaseity behind the water seal mouth; Make to form in the altar and be fit to the movable environment of lactic acid bacteria; Suppressing other assorted bacterium activity simultaneously again can automatic vent, and the pickling pepper fermentation should be carried out in pickle jar.Pickle jar cleans up with clean water earlier, uses 90-100 ℃ of hot water irrigation and disinfection in short-term again, is inverted subsequent use;

2, material choice: select fresh and tender clear and melodious, meat is plump, bright in colour, pimiento 500kg that outward appearance is consistent, guarantees that fruit does not have small holes caused by worms, scab, the handle that falls, phenomenon such as soft;

4, preparation pickled vegetable liquid and spices bag:, behind the outfit well water, add the salt of the water yield 5-6%, 0.5% liquor, 0.5-2% ginger, garlic with hard water (generally using well water) preparation pickled vegetable liquid; Flavoring Chinese prickly ash, anise, pepper, tsaoko are pressed the consumption of altar dress pickles liquid measure 0.05%-0.1%, use white gauze parcel to process the spices bag, subsequent use;

5, dress altar: the raw material of hot pepper of handling well is packed in the altar, be filled to a half and put into the spices bag, continue the raw material of hot pepper of packing into again, get final product when always packing span altar mouth 8-10cm into; Compacting with the bamboo chip chucking, adds pickled vegetable liquid; Make liquid level flood raw material and exceed 1 centimetre, must guard against raw material and expose liquid level, add a cover; The salt solution that in the tank on pickle jar top, adds concentration 6-8% forms the water seal mouth, and capsicum is fermented in altar; This sweat is divided into three phases: the initial stage is main with heterolactic fermentation; With faint alcoholic fermentation and acetic fermentation, produce lactic acid, ethanol, acetic acid, reach carbon dioxide, form gradually and dislike gaseity; The lactic acid accumulation is about 0.3-0.4%; PH value 4.5-4.0, the time is 15-20d, is the primary stage of pickles; Be the eurymeric lactic fermentation mid-term, dislikes gaseity to form, and Lactobacillus plantarum is active, and the lactic acid accumulation reaches 0.6-0.8%, pH value 4.0-3.8, and death such as Escherichia coli, spoilage organisms, yeast, bacterium etc. is suppressed suddenly, and 5-9 days time was the complete ripeness stage of pickling pepper; Later stage eurymeric lactic fermentation is proceeded, when the lactic acid accumulation reaches 0.7-0.8%, and fermenting-ripening;

6, quality inspection:

Carry out quality inspection by standard, pickling pepper end product quality standard is following:

The organoleptic indicator: color and luster is red gorgeous, smell delicate fragrance, and salty acid is agreeable to the taste, clear and melodious, slightly pungent;

Physical and chemical index: salt 2%-4%; Total acid 0.4%-0.8%

7, the storage of pickling pepper, packing

Can suitably increase salt after the pickling pepper maturation, tight water seal mouth gets final product long preservation (preserving best down at 0-4 ℃).As commodity packaging, following packaged form is arranged:

Dress altar: earlier with little altar cleaning and sterilizing, refill altar before the dress altar, add altar along water.

Flexible package: the food bag of packing into, adopt vacuum sealer to vacuumize that (0.09-0.095MPa) seals exhaust.

Claims

1. pickling pepper process technology, it is characterized in that: this technical matters step is:

1) be equipped with altar: being equipped with potter's clay is that the dish altar that seals tank is fired and is provided with in the glazing of raw material two sides, cleans up with clean water, uses 90-100 ℃ of hot water irrigation and disinfection in short-term again, is inverted subsequent use;

2) material choice: select fresh and tender clear and melodious, meat is plump, bright in colour, pimiento that outward appearance is consistent, guarantees that fruit does not have small holes caused by worms, scab, the handle that falls, phenomenon such as soft;

3) pretreatment of raw material: raw material is cleaned up with circulating water, stay 1 centimetre on carpopodium, dry surface moisture, subsequent use;

4) preparation pickled vegetable liquid and spices bag: prepare pickled vegetable liquid with hard water, be equipped with water after, add the salt of the water yield 5-6%, 0.5% liquor, 0.5-2% ginger, garlic; Flavoring Chinese prickly ash, anise, pepper, tsaoko are pressed pickle jar liquid amount 0.05%-0.1% consumption, process the spices bag with binding up with gauze in vain, subsequent use;

5) dress altar: the capsicum of handling well is packed in the altar, and the half of packing into is put into the spices bag, and the capsicum that continues to pack into is to apart from altar mouth 8-10cm; Compacting with the bamboo chip chucking, adds pickled vegetable liquid; Liquid level exceeds 1 centimetre of raw material, adds a cover, and in the tank on pickle jar top, adds the salt solution of concentration 6-8%; Form the water seal mouth, make capsicum fermentation voluntarily in altar;

6) quality inspection: press the standard test of pickling pepper end product quality:

7) packing: the pickling pepper that is up to the standards is split packing.

2. pickling pepper process technology as claimed in claim 1 is characterized in that: the pickling pepper finished product packing comprises altar dress and flexible package, earlier little altar cleaning and sterilizing is adorned altar before the dress altar; Flexible package refers to pack in the food bag, adopts the exhaust of vacuum sealer vacuum-pumping and sealing.