CN103300330A - Production and processing technology of fermented pickled pepper - Google Patents
Production and processing technology of fermented pickled pepper Download PDFInfo
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- CN103300330A CN103300330A CN2013102157883A CN201310215788A CN103300330A CN 103300330 A CN103300330 A CN 103300330A CN 2013102157883 A CN2013102157883 A CN 2013102157883A CN 201310215788 A CN201310215788 A CN 201310215788A CN 103300330 A CN103300330 A CN 103300330A
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Abstract
The invention relates to a production and processing technology of fermented pickled pepper. The production and processing technology comprises the processing steps of: (1) preparing composite strain; (2) preparing a bacteria culture medium; (3) preparing a compound bacteria starter culture; (4) preparing fresh pepper raw material; (5) preparing a pickle pot; (6) preparing auxiliary materials; and (7) preparing spices; and finally, preparing the pickled pepper: properly placing the pickle pot which is cleaned and drained off, respectively putting two bags of spare spices at the bottom and the middle part of the pickle pot, evenly mixing the cleaned fresh pepper raw material and the prepared auxiliary materials, then adding the mixture into the pickle pot, adding 20ml of compound bacteria starter culture, adding distilled water with 30 DEG C into the pickle pot until the distance between the distilled water and the mouth of the pot is 5cm, sealing, and fermenting to obtain the fermented pickled pepper. The pickled pepper produced by the processing technology is bright in color, rich in fragrance, long in peppery taste and delicious in sour, can be directly eaten, and is also used as seasoning.
Description
Technical field
The invention belongs to food processing field, particularly a kind of production and processing technology of the pickling pepper that ferments.
Background technology
Pickling pepper is a kind of pickled product that processes with the hygrometric state fermentation mode, generally need to pickle about two weeks.Pickling pepper also is modal a kind of raw material on common people's dining table simultaneously, and it is nutritious, and special taste can increase appetite when having dinner, and many foods can strengthen muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache.Contain the different material of a kind of thing in the capsicum simultaneously, can accelerate metabolism, promote hormone secretion, skin care.The Vc that is rich in can be controlled heart disease and crown artery sclerosis, reduces cholesterol.Contain more polyphenoils, in advance anti-cancer and other chronic diseases.Different local pickling peppers differ from one another, and local flavor and mouthfeel that infusion goes out are far from each other.
Summary of the invention
The production and processing technology that the purpose of this invention is to provide the pleasant fermentation pickling pepper of a kind of unique flavor, mouthfeel.
A kind of production and processing technology of the pickling pepper that ferments, its procedure of processing is:
(1), composite bacteria preparation: select commercially available Lactobacillus plantarum and Leuconostoc mesenteroides bacterial strain, be mixed and made into composite bacteria by weight 2:1;
(2), bacteria culture media preparation: peptone 10 g, yeast extract 5 g, dibasic ammonium citrate 2 g, glucose 20 g, beef extract 10 g, Tween 80 ml, hydrogen sulfate dipotassium 2 g, epsom salt 0.58 g, four water manganese sulfates, 0.25 g are inserted in the container that 1000 ml distilled water are housed, and making its pH value is 6.5; Seed fermentation nutrient solution ratio: peptone 10 g, yeast extract 5 g, beef extract 10 g, Tween 80 ml, hydrogen sulfate dipotassium 2 g, vegetable juice 200 ml, distilled water 800 ml;
(3), compound bacteria-fermented agent preparation: under aseptic condition, above-mentioned compound bacteria bacterial classification is activated with the bacteria culture media tube, being inoculated in bacterial classification enlarges on the culture medium, under 30 ℃ of temperature, cultivate 36h, enter the seed fermentation nutrient solution, the middle zymotic fluid of access 3%～5% is cultivated and is produced leavening, and it is l0 that the leavening ultimate density reaches total viable count
7～10
9CFU/ml;
(4), bright raw material of hot pepper is prepared: the selection size is even, the consistent bright capsicum of color and luster, cuts off carpopodium, spends calyx machinery and removes calyx, cleans 2 times with running water, cleans earth and impurity, with distilled water cleaning 1 time, drains away the water again, and is for subsequent use;
(5), pickle jar is prepared: the selection capacity is the pickle jar of the good leak tightness of 5L, cleans the inside and outside earth of jar and impurity, carries out disinfection with the inwall of 100 ℃ boiling water to jar, last distilled water cleans 1 jar inwall, then the altar mouth down stands upside down, and drains away the water, and is for subsequent use;
(6), auxiliary material is prepared: it is for subsequent use that every altar takes food salt 7.5%, maltose 3.5%, brewing spirit 50ml, fresh pepper 100g, ginger 100g, garlic 150g, yeastex 10g weighing by weight;
(7), spices preparation: be by weight: 12～16 parts of radix jurineaes, 12～16 parts of cassias, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of fennel stem and leafs, anistree 3～6 parts, 3～6 parts of wrinkled giant hyssops, 3～6 parts of Amomum cardamomums, 5～9 parts of the sun leaves of pulse plants, 2～3 parts in caraway, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, 2～3 parts on tangerine leaf, 2～3 parts of fructus amomis, 2～3 parts of the barks of official magnolia, 2～3 parts of roses, 2～3 parts of cloves, 2～3 parts of Radix angelicae dahuricae, 2～3 parts of fructus alpiniae oxyphyllaes; Impurity in the above-mentioned fragrance formulations raw material is removed, measured on demand under 60 ℃ of temperature and toast 48h, take out immediately, put into refrigerator-freezer after packing and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the one by one weighing of filling a prescription, mix; The spices of mixing is put into disk mill be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing are stored in the shady and cool ventilation place for subsequent use;
(8), the making of pickling pepper: the pickle jar after cleaning drained is just put, respectively put into bag spices for subsequent use in its bottom and middle part, in the altar of packing into after the bright raw material of hot pepper of cleaning and the auxiliary materials and mixing for preparing, add compound bacteria-fermented agent 20ml, add again 30 ℃ distilled water distance to altar mouth 5cm place, seal at last, ferment, maturation.
The pickling pepper that adopts processing technology of the present invention to produce, bright in colour, give off a strong fragrance, pungent is long, direct-edible, also can be used for seasoning matter.
The specific embodiment
Pickles are divided into two kinds, and a kind of is the diving salted vegetables, and the meaning is that dish bubble will soon take out in jar and eats.Usually now the pickles on the assorted pickle in the Sichuan cuisine shop and the ante cibum desk all are these class diving salted vegetables, and material is generally melon vegetables or scleroid, stem, leaf, fruit etc., and is slitting; Another kind is cooked seasoning matter and is used, and steeps for a long time in jar, only gets when cooking as seasoning matter, and material is generally capsicum, green vegetables, ternip, cowpea, ginger etc.
The invention provides a kind of production and processing technology of novel fermentation pickling pepper, this technique is:
(1), composite bacteria preparation: select commercially available Lactobacillus plantarum and Leuconostoc mesenteroides bacterial strain, be mixed and made into composite bacteria by weight 2:1.
(2), bacterium (MRS) culture medium preparation: peptone 10 g, yeast extract 5 g, dibasic ammonium citrate 2 g, glucose 20 g, beef extract 10 g, Tween 80 ml, hydrogen sulfate dipotassium 2 g, epsom salt 0.58 g, four water manganese sulfates, 0.25 g are inserted in the container that distilled water 1000 ml are housed, and making its pH value is 6.5.Seed fermentation nutrient solution: peptone 10 g, yeast extract 5 g, beef extract 10 g, Tween 80 ml, hydrogen sulfate dipotassium 2 g, vegetable juice 200 ml, distilled water 800 ml.
(3), compound bacteria-fermented agent preparation: under aseptic condition, above-mentioned compound bacteria bacterial classification is activated with the bacteria culture media tube, being inoculated in bacterial classification enlarges on the culture medium, under 30 ℃ of temperature, cultivate 36h, enter the seed fermentation nutrient solution, the middle zymotic fluid of access 3%～5% is cultivated and is produced leavening, and it is l0 that the leavening ultimate density reaches total viable count
7～10
9CFU/ml.
(4), bright raw material of hot pepper is prepared: take the bright capsicum of hot millet as raw material, the requirement size is even, color and luster is consistent, cuts off carpopodium, spend calyx machinery and remove calyx, clean 2 times with running water, clean earth and impurity, clean 1 time with distilled water again, drain away the water, for subsequent use.
(5), pickle jar prepares: the selection capacity is the pickle jar of 5L, and checks whether jar is airtight, if airtight, could be used as the jar of pickles.Clean the inside and outside earth of jar and impurity, carry out disinfection with the inwall of 100 ℃ boiling water to jar, last redistilled water cleans 1 jar inwall, and the altar mouth down stands upside down, and drains away the water, and is for subsequent use.
(6), auxiliary material is prepared: it is for subsequent use that every altar takes food salt 7.5%, maltose 3.5%, brewing spirit 50ml, fresh pepper 100g, ginger 100g, garlic 150g, yeastex 10g weighing by weight.
(7), spices preparation: be by weight: 12～16 parts of radix jurineaes, 12～16 parts of cassias, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of fennel stem and leafs, anistree 3～6 parts, 3～6 parts of wrinkled giant hyssops, 3～6 parts of Amomum cardamomums, 5～9 parts of the sun leaves of pulse plants, 2～3 parts in caraway, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, 2～3 parts on tangerine leaf, 2～3 parts of fructus amomis, 2～3 parts of the barks of official magnolia, 2～3 parts of roses, 2～3 parts of cloves, 2～3 parts of Radix angelicae dahuricae, 2～3 parts of fructus alpiniae oxyphyllaes; Under 60 ℃ of temperature, toast 48h, take out immediately, put into refrigerator-freezer after packing and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the one by one weighing of filling a prescription, mix; The spices of mixing is put into disk mill be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing are stored in the shady and cool ventilation place for subsequent use.
(8), the making of pickling pepper: the pickle jar after cleaning drained is just put, respectively put into bag spices for subsequent use in its bottom and middle part, in the altar of packing into after the bright raw material of hot pepper of cleaning and the auxiliary materials and mixing for preparing, add compound bacteria-fermented agent 20ml, add again insulation to 30 ℃ distilled water distance to altar mouth 5cm place, seal at last, ferment, maturation.
The present invention compares with the traditional natural zymotechnique has following characteristics:
Although a. the traditional natural zymotechnique is simpler, but fermenting speed is affected greatly by natural temperature, the fermenting-ripening time is about 15 days, very easily accumulates the harmful substances such as nitrite, nitrosamine, nitroso compound in the pickles process, can produce larger edible safety problem; And the pickling pepper lactic acid of artificial infection compound bacteria-fermented generates soon, thereby has accelerated fermenting speed, and the fermenting-ripening time shorten is 2～3 days;
B. fermentative lactobacillus of the present invention is preponderated, the a large amount of lactic acid that produce in the process can suppress miscellaneous bacteria to be infected, simultaneously, harmful substance content after the product maturation such as the nitrite that produces in process, nitrosamine, nitroso compound are extremely low, can not cause any harm to human body, thereby improve edible safety;
C. many materials of producing of compound bacteria growth metabolism can strengthen product special flavour again such as lactic acid, acetic acid, sweet mellow wine, 2-HEPTANONE etc.
Therefore, the pickling pepper that uses the present invention to produce is bright in colour, give off a strong fragrance, pungent is long, local flavor is outstanding, mouthfeel is soft, is that pickling pepper is as a kind of better selection of suitability for industrialized production.Not only can overcome many deficiencies of spontaneous fermentation, but also can improve technical merit and product quality and edible safety that pickling pepper is produced.
Claims (1)
1. the production and processing technology of the pickling pepper that ferments, it is characterized in that: described production and processing technology is:
(1), composite bacteria preparation: select commercially available Lactobacillus plantarum and Leuconostoc mesenteroides bacterial strain, be mixed and made into composite bacteria by weight 2:1;
(2), bacteria culture media preparation: peptone 10 g, yeast extract 5g, dibasic ammonium citrate 2g, glucose 20g, beef extract 10g, Tween 80 ml, hydrogen sulfate dipotassium 2g, epsom salt 0.58g, four water manganese sulfate 0.25g are inserted in the container that 1000 ml distilled water are housed, and making its pH value is 6.5; Seed fermentation nutrient solution ratio: peptone 10g, yeast extract 5g, beef extract 10g, Tween 80 ml, hydrogen sulfate dipotassium 2g, vegetable juice 200ml, distilled water 800ml;
(3), compound bacteria-fermented agent preparation: under aseptic condition, above-mentioned compound bacteria bacterial classification is activated with the bacteria culture media tube, being inoculated in bacterial classification enlarges on the culture medium, under 30 ℃ of temperature, cultivate 36h, enter the seed fermentation nutrient solution, the middle zymotic fluid of access 3%～5% is cultivated and is produced leavening, and it is l0 that the leavening ultimate density reaches total viable count
7～10
9CFU/ml;
(4), bright raw material of hot pepper is prepared: select the bright capsicum that size is even, color and luster is consistent, fruity is pungent, pulp is abundant, cut off carpopodium, spend calyx machinery and remove calyx, clean 2 times with running water, clean earth and impurity, clean 1 time with distilled water again, drain away the water, for subsequent use;
(5), pickle jar is prepared: the selection capacity is the pickle jar of the good leak tightness of 5L, cleans the inside and outside earth of jar and impurity, carries out disinfection with the inwall of 100 ℃ boiling water to jar, last distilled water cleans 1 jar inwall, then the altar mouth down stands upside down, and drains away the water, and is for subsequent use;
(6), auxiliary material is prepared: it is for subsequent use that every altar takes food salt 7.5%, maltose 3.5%, brewing spirit 50ml, fresh pepper 100g, ginger 100g, garlic 150g, yeastex 10g weighing by weight;
(7), spices preparation: be by weight: 12～16 parts of radix jurineaes, 12～16 parts of cassias, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of fennel stem and leafs, anistree 3～6 parts, 3～6 parts of wrinkled giant hyssops, 3～6 parts of Amomum cardamomums, 5～9 parts of the sun leaves of pulse plants, 2～3 parts in caraway, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, 2～3 parts on tangerine leaf, 2～3 parts of fructus amomis, 2～3 parts of the barks of official magnolia, 2～3 parts of roses, 2～3 parts of cloves, 2～3 parts of Radix angelicae dahuricae, 2～3 parts of fructus alpiniae oxyphyllaes; Impurity in the above-mentioned fragrance formulations raw material is removed, measured on demand under 60 ℃ of temperature and toast 48h, take out immediately, put into refrigerator-freezer after packing and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the one by one weighing of filling a prescription, mix; The spices of mixing is put into disk mill be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing are stored in the shady and cool ventilation place for subsequent use;
(8), the making of pickling pepper: the pickle jar after cleaning drained is just put, respectively put into bag spices for subsequent use in its bottom and middle part, in the altar of packing into after the bright raw material of hot pepper of cleaning and the auxiliary materials and mixing for preparing, add compound bacteria-fermented agent 20ml, add again 30 ℃ distilled water distance to altar mouth 5cm place, seal at last, ferment, maturation.
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| CN103637133A (en) * | 2013-11-18 | 2014-03-19 | 刘佛带 | Processing method for half-finished Meicai product |
| CN103652756A (en) * | 2013-12-19 | 2014-03-26 | 铜仁市锦江绿色蔬菜产业发展有限公司 | Production technology of sour pepper can |
| 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 |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
| CN104431858A (en) * | 2014-12-29 | 2015-03-25 | 李作冰 | Processing method of fern and fern processed by same |
| CN104509819A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Platycodon grandiflorum pickle |
| CN104799217A (en) * | 2015-04-30 | 2015-07-29 | 扬州大学 | Probiotics fermented Chinese yam and preparation method thereof |
| CN104799226A (en) * | 2015-03-11 | 2015-07-29 | 湖南农业大学 | Processing method of fermented photobleaching chillies |
| CN105249365A (en) * | 2015-11-27 | 2016-01-20 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting pickled vegetables from mildewing |
| CN105341808A (en) * | 2015-10-14 | 2016-02-24 | 贵州遵义黔辣苑食品有限公司 | Pickled chili production technology |
| CN105341865A (en) * | 2015-10-28 | 2016-02-24 | 重庆坛香农业开发有限公司 | Pickle marinading solution, preparation method of pickle marinading solution and radish marinading method |
| CN105795405A (en) * | 2016-03-22 | 2016-07-27 | 贵州省石阡和记绿色食品开发有限公司 | Pickled pepper rapid fermentation method |
| CN105995777A (en) * | 2016-06-16 | 2016-10-12 | 贵州省石阡和记绿色食品开发有限公司 | Rapid chili fermentation method |
| CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
| CN106418378A (en) * | 2016-12-28 | 2017-02-22 | 贵州省遵义县贵三红食品有限责任公司 | Processing technology of pickled bead chilies |
| CN107307381A (en) * | 2017-08-10 | 2017-11-03 | 安顺市平坝区万佳农产品开发有限公司 | A kind of pickling pepper spices |
| CN110477343A (en) * | 2019-09-25 | 2019-11-22 | 南京欧嘉食品科技有限公司 | Microbe fermentation method prepares bubble green pepper seasoning method |
| CN110973577A (en) * | 2019-12-25 | 2020-04-10 | 周朝刚 | Compound fermented dry chili seasoning and preparation method thereof |
| CN111034965A (en) * | 2020-01-02 | 2020-04-21 | 樊善源 | Preparation method of hot and sour pepper |
| CN113875954A (en) * | 2021-09-06 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented pickled pepper and preparation method thereof |
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| CN103637133B (en) * | 2013-11-18 | 2016-01-20 | 方流生 | A kind of processing method of half one-tenth plum vegetable |
| 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 |
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| CN104509819A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Platycodon grandiflorum pickle |
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| CN104799226A (en) * | 2015-03-11 | 2015-07-29 | 湖南农业大学 | Processing method of fermented photobleaching chillies |
| CN104799217A (en) * | 2015-04-30 | 2015-07-29 | 扬州大学 | Probiotics fermented Chinese yam and preparation method thereof |
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| CN105995917B (en) * | 2016-05-12 | 2020-01-07 | 四川农业大学 | Pickled pepper sauce and preparation method thereof |
| CN105995917A (en) * | 2016-05-12 | 2016-10-12 | 四川农业大学 | Pickled chili sauce and making method thereof |
| CN105995777A (en) * | 2016-06-16 | 2016-10-12 | 贵州省石阡和记绿色食品开发有限公司 | Rapid chili fermentation method |
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| CN107307381A (en) * | 2017-08-10 | 2017-11-03 | 安顺市平坝区万佳农产品开发有限公司 | A kind of pickling pepper spices |
| CN110477343A (en) * | 2019-09-25 | 2019-11-22 | 南京欧嘉食品科技有限公司 | Microbe fermentation method prepares bubble green pepper seasoning method |
| CN110973577A (en) * | 2019-12-25 | 2020-04-10 | 周朝刚 | Compound fermented dry chili seasoning and preparation method thereof |
| CN111034965A (en) * | 2020-01-02 | 2020-04-21 | 樊善源 | Preparation method of hot and sour pepper |
| CN113875954A (en) * | 2021-09-06 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented pickled pepper and preparation method thereof |
| CN113875954B (en) * | 2021-09-06 | 2024-04-02 | 贵州省贵三红食品有限公司 | Fermented pickled peppers and preparation method thereof |
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