CN103750227A - Production process for chopped chilli in bags - Google Patents
Production process for chopped chilli in bags Download PDFInfo
- Publication number
- CN103750227A CN103750227A CN201310690654.7A CN201310690654A CN103750227A CN 103750227 A CN103750227 A CN 103750227A CN 201310690654 A CN201310690654 A CN 201310690654A CN 103750227 A CN103750227 A CN 103750227A
- Authority
- CN
- China
- Prior art keywords
- water
- green pepper
- raw material
- capsicum
- bags
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 title abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000001390 capsicum minimum Substances 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 206010009866 Cold sweat Diseases 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 claims 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000010612 desalination reaction Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000035800 maturation Effects 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 239000000047 product Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a production process for chopped chilli in bags, belonging to the technical field of food processing. The production process comprises the following steps: desalination of raw materials; mixing and blending; sealing, flavoring, fermentation and maturation; disinfection of packaging bags; filling; pasteurizing and timely cooling of products; cleaning of bag surfaces through wiping; labeling; etc. According to the invention, saccharomyces cerevisiae is added for fermentation of chopped chilli and accessory materials so as to allow the saccharomyces cerevisiae to better flavor raw materials for the chopped chilli in bags and to allow the raw materials to have moderate sour, sweet and spicy taste, little wine fragrance and good taste; negative pressure vacuum and pasteurization are utilized, so good capping and disinfection effects are obtained, and the chopped chilli in bags has high quality.
Description
Technical field
The present invention relates to a kind of packed production technology of cutting green pepper, 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 be directly edible, and taste is peppery and fresh salty, 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.The most of semi-finished product that adopt high salt to pickle of green pepper of cutting of suitability for industrialized production carry out obtaining finished product after desalination, and in desalination processes, all oneself many flavor substances be lost, and lost mouthfeel; And in production process, disinfection is not thorough, causes perishable.
Summary of the invention
The problem existing for above-mentioned prior art, the invention provides a kind of mouthfeel good, and the time of guaranteeing the quality is long, the packed production technology of cutting green pepper of clean hygiene.
To achieve these goals, the technical scheme that invention adopts is: a kind of packed production technology of cutting green pepper, comprises the following steps: one, will cut green pepper raw material and pour in pond and eluriate with clear water, and after pulling out, water be squeezed out;
Two, clean Raw material pail, in instrument sterilization pool, with the hot water sterilizing of 80 ℃ 10 minutes, then with clear water, rinse standby;
Three, capsicum after water squeezing in step 1 is removed to impurity and be clamminess, rot, raw material that color and luster turns white, then the capsicum after picking is put into Raw material pail, add salt, vinegar, monosodium glutamate, Conditions of Onion Juice, white granulated sugar, pure water, sealing fermentation is tasty, temperature is controlled at 25 ℃～30 ℃, and fermentation time is controlled at 20-～24 hour;
Four, filling under the condition of vacuum-0.08MPa;
Five, by pasteurize at 85 ℃ of products after filling, 15 minutes time, then with circulating water, packaging bag body is carried out coolingly, continue 20 minutes;
Six, clean a bag body, labelled.
Further, in described step 3, capsicum and batching by mass parts are: capsicum 100～120, salt 5～7, vinegar 5～9, monosodium glutamate 0.5～1, Conditions of Onion Juice 1～2, white granulated sugar 5～7, pure water 15～40.
Further, in described step 3, zymophyte is S. cervisiae.
The invention has the beneficial effects as follows: add S. cervisiae to cutting green pepper and batching is fermented, make S. cervisiae better tasty to cutting in green pepper raw material, make to cut in green pepper raw material sour, sweet, peppery moderate and with a little aroma, excellent in taste; Utilize negative-pressure vacuum and pasteurize, capping sterilization effect is good simultaneously, and quality is high.
The specific embodiment
Below by embodiment, the present invention is further elaborated.
A packed production technology of cutting green pepper, comprises the following steps: one, will cut green pepper raw material and pour in pond with clear water and eluriate, and after pulling out, water be squeezed out;
Two, clean Raw material pail, in instrument sterilization pool, with the hot water sterilizing of 80 ℃ 10 minutes, then with clear water, rinse standby;
Three, capsicum after water squeezing in step 1 is removed to impurity and be clamminess, rot, raw material that color and luster turns white, then the capsicum after picking is put into Raw material pail, add salt, vinegar, monosodium glutamate, Conditions of Onion Juice, white granulated sugar, pure water, sealing fermentation is tasty, temperature is controlled at 25 ℃～30 ℃, and fermentation time is controlled at 20-～24 hour;
Four, filling under the condition of vacuum-0.08MPa;
Five, by pasteurize at 85 ℃ of products after filling, 15 minutes time, then with circulating water, packaging bag body is carried out coolingly, continue 20 minutes;
Six, clean a bag body, labelled.
In described step 3, capsicum and batching by mass parts are: capsicum 100～120, salt 5～7, vinegar 5～9, monosodium glutamate 0.5～1, Conditions of Onion Juice 1～2, white granulated sugar 5～7, pure water 15～40.
In described step 3, zymophyte is S. cervisiae.
Add S. cervisiae to cutting green pepper and batching is fermented, make S. cervisiae better tasty to cutting in green pepper raw material, make to cut in green pepper raw material sour, sweet, peppery moderate and with a little aroma, excellent in taste; Utilize negative-pressure vacuum and pasteurize, capping sterilization effect is good simultaneously, and quality is high, and packed the cutting in green pepper mouthfeel and form of producing is all best.
Claims (3)
1. a packed production technology of cutting green pepper, comprises the following steps: one, will cut green pepper raw material and pour in pond and eluriate with clear water, and after pulling out, water be squeezed out; Two, clean Raw material pail, in instrument sterilization pool, with the hot water sterilizing of 80 ℃ 10 minutes, then with clear water, rinse standby; Three, capsicum after water squeezing in step 1 is removed to impurity and be clamminess, rot, raw material that color and luster turns white, then the capsicum after picking is put into Raw material pail, add salt, vinegar, monosodium glutamate, Conditions of Onion Juice, white granulated sugar, pure water, sealing fermentation is tasty, temperature is controlled at 25 ℃～30 ℃, and fermentation time is controlled at 20-～24 hour; Four, filling under the condition of vacuum-0.08MPa; Five, by pasteurize at 85 ℃ of products after filling, 15 minutes time, then with circulating water, packaging bag body is carried out coolingly, continue 20 minutes; Six, clean a bag body, labelled.
2. packed production technology of cutting green pepper according to claim 1, it is characterized in that: in described step 3, capsicum and batching by mass parts are: capsicum 100～120, salt 5～7, vinegar 5～9, monosodium glutamate 0.5～1, Conditions of Onion Juice 1～2, white granulated sugar 5～7, pure water 15～40.
3. packed production technology of cutting green pepper according to claim 1, is characterized in that: in described step 3, zymophyte is S. cervisiae.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310690654.7A CN103750227A (en) | 2013-12-17 | 2013-12-17 | Production process for chopped chilli in bags |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310690654.7A CN103750227A (en) | 2013-12-17 | 2013-12-17 | Production process for chopped chilli in bags |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750227A true CN103750227A (en) | 2014-04-30 |
Family
ID=50517680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310690654.7A Pending CN103750227A (en) | 2013-12-17 | 2013-12-17 | Production process for chopped chilli in bags |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750227A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106820016A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of production technology of pickled chopped hot pepper |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN102461828A (en) * | 2010-11-09 | 2012-05-23 | 熊兴 | Technology for manufacturing fried pickle |
| CN102919784A (en) * | 2012-11-21 | 2013-02-13 | 江苏小康食品有限公司 | Process for producing bottled chopped hot chili |
| CN103300337A (en) * | 2013-07-04 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Formula of zao pepper and processing method of zao pepper |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
-
2013
- 2013-12-17 CN CN201310690654.7A patent/CN103750227A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982104A (en) * | 2010-10-18 | 2011-03-02 | 蒋立文 | Process method for rapidly fermenting chopped hot peppers |
| CN102461828A (en) * | 2010-11-09 | 2012-05-23 | 熊兴 | Technology for manufacturing fried pickle |
| CN102919784A (en) * | 2012-11-21 | 2013-02-13 | 江苏小康食品有限公司 | Process for producing bottled chopped hot chili |
| CN103300330A (en) * | 2013-06-03 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Production and processing technology of fermented pickled pepper |
| CN103300337A (en) * | 2013-07-04 | 2013-09-18 | 贵州省遵义县贵三红食品有限责任公司 | Formula of zao pepper and processing method of zao pepper |
Non-Patent Citations (2)
| Title |
|---|
| 谭兴和等: "瓶装半发酵辣椒萝卜保脆与保存试验", 《食品与发酵工业》 * |
| 陈功: "《中国泡菜加工技术》", 31 May 2011 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106820016A (en) * | 2017-01-06 | 2017-06-13 | 江苏洽康食品有限公司 | A kind of production technology of pickled chopped hot pepper |
| CN109090568A (en) * | 2018-07-27 | 2018-12-28 | 成都市盈宇食品有限公司 | A kind of preparation method of quick-fried chopped chilli |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140430 |