CN102919784A - Process for producing bottled chopped hot chili - Google Patents
Process for producing bottled chopped hot chili Download PDFInfo
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- CN102919784A CN102919784A CN2012104750667A CN201210475066A CN102919784A CN 102919784 A CN102919784 A CN 102919784A CN 2012104750667 A CN2012104750667 A CN 2012104750667A CN 201210475066 A CN201210475066 A CN 201210475066A CN 102919784 A CN102919784 A CN 102919784A
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Abstract
The invention discloses a process for producing a bottled chopped hot chili, belonging to the technical field of processing food, wherein the process comprises steps of carrying out brine treatment on the raw material, sterilizing a raw material barrel, sealing an opening of the barrel and fermenting, sterilizing and disinfecting glass bottles, encapsulating, sterilizing the product with microwave and cooling in time, closing the cover after sterilizing the product with microwave, wiping out bottle bodies, and labeling and the like. The process for producing bottled chopped hot chili provided by the invention industrializes the production of the chopped hot chili; saccharomyces cerevisiaes can enter into the chopped hot chili raw material well by fermenting the chopped hot chili, so the chopped hot chili has moderate scour, sweet and spicy, and has less bouquet and extremely good taste; the chopped hot chili is sterilized by microwave, so the sterilizing effect after closing the cover is good, the quality is high, and the produced bottled chopped hot chili has better mouth feeling and shape.
Description
Technical field
The present invention relates to a kind of bottled pepper production process of cutting, belong to food processing technology field.
Background technology
Cutting green pepper and have another name called and cut spicy, jar capsicum, is a kind of chilli products that can directly eat, and it is peppery and bright salty to distinguish the flavor of, and mouthfeel lays particular stress on, and raw material is fresh chilli, salt.Cutting green pepper, to go out altar instant, also can be used as seasoning matter and cook.After the cutting semi-finished product that green pepper great majority adopt high salt to pickle and carry out desalination of suitability for industrialized production, and obtain finished product, in desalination processes, all oneself many flavor substances be lost, lost mouthfeel, and some enterprises produce packagedly cut green pepper, health is not up to standard, disinfection is not thorough, processes more original.
Summary of the invention
Problem for above-mentioned prior art exists the invention provides a kind of bottled pepper production process of cutting, and that produces cuts the green pepper features good taste, and sterilization effect is good, clean hygiene.
To achieve these goals, the technical scheme of invention employing is: a kind of bottled pepper production process of cutting may further comprise the steps:
Step 1, use vegetable-chopper to be cut into the long section of 0.8cm-1cm the linear capsicum of red aquatic foods, and use 16% salt to pickle to form half a year and cut the green pepper raw material, will cut the green pepper raw material and pour in the pond and eluriate one time with clear water, firmly water is squeezed out after pulling out;
Step 2, Raw material pail is cleaned one time, the hot water with 80 ℃ in the instrument sterilization pool was sterilized 10 minutes, rinsed for subsequent use with clear water again;
Step 3, the capsicum that will push through moisture are picked up to the greatest extent all impurity picking platform, add deployed salt, monosodium glutamate, and white granulated sugar, S. cervisiae and pure water seal and ferment tastyly, and fermentation temperature is at 25 ℃-30 ℃, and fermentation time is controlled at 20-24 hour; By fermentation, can make that S. cervisiae is better tasty cuts in the green pepper raw material sour, sweet, peppery moderately and with a little aroma, excellent in taste is avoided because of in desalination processes to cutting in the green pepper raw material, making, all oneself has been lost and has lost mouthfeel many flavor substances;
Step 4, wash vial, the bottle-washing water temperature is controlled at 30 ℃, and bottle cap uses the mode of ozone sterilization or with moise-heat sterilization 5 minutes;
Step 5, can should keep expecting water apart from aspect 0.5cm distance during can, and flatten with little spoon and to cut green pepper, make to cut green pepper and be immersed in fully in the feed liquid, avoid exposing liquid level and receiving that microwave disinfection high temperature is charred because cutting green pepper;
Step 6, the product after the can is carried out microwave disinfection, the product-filled boiling phenomenon that has in the sterilization process, need circulating water that the packing bottle is cooled off, water level reaches in bottle 1/2nd to 3/4ths place's scopes, the cooling effect that water level reaches 2/3rds places of bottle is best, can improve simultaneously the effect of microwave sterilization, whole process continues 20 minutes, in time capping behind the microwave sterilization.Because microwave energy gos deep into the inside of bottled capsicum, heat simultaneously inside and outside making capsicum, rather than the sterilization of image height temperature relies on the heat conduction of capsicum itself, therefore, behind microwave sterilization, Escherichia coli can be controlled in per 100 the gram 30 in, can reach food hygienic standard fully with the bacterial index in the pure fresh cut green pepper of microwave treatment.And can guarantee original color, destroy nutritional labeling seldom, products taste is good;
Behind the microwave sterilization after the in time capping, can also carry out the secondary microwave sterilization, the circulating water of this moment cools off the packing bottle, / 2nd places that water level reaches bottle get final product, continue 10 minutes, the secondary microwave sterilization can be avoided the pollution of secondary bacterial after the capping, and this moment cooled flow water water level 1/2nd places that reach bottle can play better cooling effect, better guarantee simultaneously the re-pasteurization effect;
Step 7, clean body, labelled.
The bottled pepper production process of cutting of the present invention, adding S. cervisiae comes the green pepper raw material of cutting of pickling is fermented, can make S. cervisiae better tasty to cutting in the green pepper raw material, make cut in the green pepper raw material sour, sweet, peppery moderate and with a little aroma, excellent in taste, and by microwave sterilization, the capping sterilization effect is good, quality is high, produce bottled cut the green pepper mouthfeel and form excellent.
The specific embodiment
Below by embodiment the present invention is done further and to specify.
This bottled pepper production process of cutting may further comprise the steps:
Step 1, use vegetable-chopper to be cut into the long section of 0.8cm-1cm the linear capsicum of red aquatic foods, and use 16% salt to pickle to form half a year and cut the green pepper raw material, will cut the green pepper raw material and pour in the pond and eluriate one time with clear water, firmly water is squeezed out after pulling out;
Step 2, Raw material pail is cleaned one time, the hot water with 80 ℃ in the instrument sterilization pool was sterilized 10 minutes, rinsed for subsequent use with clear water again;
Step 3, will squeeze most capsicum and pick up to the greatest extent all impurity picking platform, add deployed salt, monosodium glutamate, white granulated sugar, S. cervisiae and pure water, and seal and ferment tastyly, be controlled at 20 to 24 hours 25 ℃-30 ℃ condition bottom fermentation times;
Step 4, wash vial, the bottle-washing water temperature is controlled at 30 ℃, and bottle cap uses the mode of ozone sterilization or with moise-heat sterilization 5 minutes;
Step 5, can should keep expecting water apart from aspect 0.5cm distance during can, and flatten with little spoon and to cut green pepper, make to cut green pepper and be immersed in fully in the feed liquid, avoid exposing liquid level and receiving that microwave disinfection high temperature is charred because cutting green pepper;
Step 6, the product after the can is carried out microwave disinfection, proportion is the microwave of 2450MHz, the product-filled boiling phenomenon that has in the sterilization process, need circulating water that the packing bottle is cooled off, water level reaches 2/3rds places of bottle, and whole process continues 20 minutes, and in time capping;
Step 7, clean body, labelled.
For guaranteeing better re-pasteurization effect, as improvement of the present invention, the present invention is after step 7 microwave disinfection, after the in time capping, also carry out the secondary microwave sterilization, the circulating water of this moment cools off the packing bottle, water level reaches 1/2nd places of bottle, continues 10 minutes.
Claims (4)
1. bottled pepper production process of cutting is characterized in that may further comprise the steps:
Step 1, will cut the green pepper raw material and pour in the pond with clear water and eluriate one time, firmly water be squeezed out after pulling out;
Step 2, Raw material pail is cleaned one time, the hot water with 80 ℃ in the instrument sterilization pool was sterilized 10 minutes, rinsed for subsequent use with clear water again;
Step 3, will squeeze most capsicum and pick up to the greatest extent all impurity picking platform, and add deployed salt, monosodium glutamate, white granulated sugar, S. cervisiae and pure water, and seal and ferment tastyly, temperature is at 25 ℃-30 ℃, and fermentation time is controlled at 20-24 hours;
Step 4, wash vial, the bottle-washing water temperature is controlled at 30 ℃, and bottle cap uses the mode of ozone sterilization or with moise-heat sterilization 5 minutes;
Should keep expecting water when step 5, can apart from aspect 0.5cm distance, flatten with little spoon after the can and cut green pepper, avoid exposing liquid level and be charred;
Step 6, the product after the can is carried out microwave disinfection, cool off packing bottle with circulating water simultaneously, water level reaches in bottle 1/2nd to 3/4ths scopes, and whole process continues 20 minutes, and in time capping;
Step 7, clean body, labelled.
2. a kind of bottled pepper production process of cutting according to claim 1 is characterized in that the product after described step 7 is with can carries out microwave disinfection, and water level reaches 2/3rds places of bottle.
3. a kind of bottled pepper production process of cutting according to claim 1 and 2 is characterized in that after described step 7 microwave disinfection, after the in time capping, also carry out the secondary microwave sterilization, the circulating water of this moment cools off the packing bottle, and water level reaches 1/2nd places of bottle, continues 10 minutes.
4. a kind of bottled pepper production process of cutting according to claim 1 and 2 is characterized in that the frequency of the microwave in the step 7 is 2450MHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104750667A CN102919784A (en) | 2012-11-21 | 2012-11-21 | Process for producing bottled chopped hot chili |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104750667A CN102919784A (en) | 2012-11-21 | 2012-11-21 | Process for producing bottled chopped hot chili |
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| CN102919784A true CN102919784A (en) | 2013-02-13 |
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| CN2012104750667A Pending CN102919784A (en) | 2012-11-21 | 2012-11-21 | Process for producing bottled chopped hot chili |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750227A (en) * | 2013-12-17 | 2014-04-30 | 灵璧县九家味食品有限公司 | Production process for chopped chilli in bags |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
| CN105501558A (en) * | 2016-01-19 | 2016-04-20 | 南京永青食品保鲜科技发展有限公司 | Beer sterilization method |
| CN105962322A (en) * | 2016-05-13 | 2016-09-28 | 马鞍山纽盟知识产权管理服务有限公司 | Mushroom dried pickled vegetable and manufacturing method thereof |
| CN106136202A (en) * | 2016-06-27 | 2016-11-23 | 安徽先知缘食品有限公司 | A kind of method manufacturing the peppery yak meat of compound perfume (or spice) |
| CN109699995A (en) * | 2019-01-24 | 2019-05-03 | 扬州冶春食品生产配送股份有限公司 | A kind of high-quality shelf life extension method improving chopped chilli sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN102396597A (en) * | 2011-11-15 | 2012-04-04 | 沈阳创达技术交易市场有限公司 | Canned fruit sterilization process |
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2012
- 2012-11-21 CN CN2012104750667A patent/CN102919784A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN102396597A (en) * | 2011-11-15 | 2012-04-04 | 沈阳创达技术交易市场有限公司 | Canned fruit sterilization process |
Non-Patent Citations (1)
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| 蒋立文等: "剁辣椒的生产现状及技术进展", 《中国酿造》, no. 2, 31 December 2006 (2006-12-31) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750227A (en) * | 2013-12-17 | 2014-04-30 | 灵璧县九家味食品有限公司 | Production process for chopped chilli in bags |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
| CN105501558A (en) * | 2016-01-19 | 2016-04-20 | 南京永青食品保鲜科技发展有限公司 | Beer sterilization method |
| CN105962322A (en) * | 2016-05-13 | 2016-09-28 | 马鞍山纽盟知识产权管理服务有限公司 | Mushroom dried pickled vegetable and manufacturing method thereof |
| CN106136202A (en) * | 2016-06-27 | 2016-11-23 | 安徽先知缘食品有限公司 | A kind of method manufacturing the peppery yak meat of compound perfume (or spice) |
| CN109699995A (en) * | 2019-01-24 | 2019-05-03 | 扬州冶春食品生产配送股份有限公司 | A kind of high-quality shelf life extension method improving chopped chilli sauce |
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Owner name: JIANGSU QIAKANG FOOD CO., LTD. Free format text: FORMER OWNER: JIANGSU XIAOKANG FOODS CO., LTD. Effective date: 20130801 |
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Application publication date: 20130213 |