CN104256449A - Production method of fermented chili peppers - Google Patents

Abstract

The invention relates to a production method of fermented chili peppers. The production method comprises the following production steps: preparing a container; selecting red chili peppers or green chili peppers, with diameters of 2-3 cm and weights of 15-20 g, as the main materials, wherein the ingredients of the fermented chili peppers are as follow according to the following proportion: rice 22-28%, glutinous rice 55-60%, sesame 5-8%, Chinese prickly ash 1-3%, salt 4-5%, and pepper 1-3%, the sum of the raw materials being 100%. The chili peppers are cleaned, one ring opening is formed on the stalk connection part on the upper part of each chili pepper, the chili pepper stalk and chili pepper seeds are removed together and standby; the ingredients are fried and ground, the chili peppers are filled with the ingredients and fermented, the quality of the fermented chili peppers is inspected, the fermented chili peppers are packaged and finally irradiated and sterilized. The fermented chili peppers are sour, glutinous, hot and pure in taste and have a special Guizhou flavor, so that the fermented chili peppers can be a very good appetizer and can be a snack to eat.

Description

A kind of production method of filling with ferment capsicum

Technical field

The invention belongs to food processing field, particularly a kind of production method of filling with ferment capsicum.

Background technology

Glutinous rice capsicum is the home cooking of the characteristic local flavor together that southwest ethnic group often eats, and its specific practice is: 1. capsicum that is red or cyan is cleaned, and stalk is for subsequent use; 2. with glutinous rice flour add water, salt rubs shaping; Washed capsicum is scratched a road junction with cutter is endways by 3, is joined in right amount in capsicum by the glutinous rice flour rubbed; 4. the capsicum installing glutinous rice flour puts into old altar, fills up a whole altar; 5. stood upside down by old altar and place, after the souring of glutinous rice capsicum, (about 15 ~ 20 days) are edible after getting final product fried or boiling.But said method is only family workshop type and produces, the needs that industrialization is produced can not be adapted to.

Summary of the invention

For overcoming above-mentioned defect, it is vinegar-pepper and can adapt to the production method of filling ferment capsicum that industrialization produces that the technical problem to be solved in the present invention is to provide a kind of mouthfeel.

Fill with a production method for ferment capsicum, its concrete production stage is:

(1), dispensing containers prepares: select high 28cm, maximum gauge to be the bubble altar of 25cm, check that whether jar is airtight; Clean earth and impurity inside and outside jar, carry out disinfection, finally clean 1 jar inwall with distilled water again with the inwall of the boiling water of 100 DEG C to jar, altar mouth down stands upside down, and drains away the water, for subsequent use;

(2), raw material prepares: the major ingredient of filling with ferment capsicum selects diameter 2cm ~ 3cm, weight 15g ~ 20g pimiento or green capsicum; The formula rate of batching is: polished rice 22 ~ 28%, glutinous rice 55 ~ 60%, sesame 5 ~ 8%, Chinese prickly ash 1 ~ 3%, salt 4 ~ 5%, pepper 1 ~ 3%; Each batching sum is 100%; Capsicum is cleaned, forms out the openning of a cast from capsicum top knot, the chilli seed of the capsicum base of a fruit together with the inside is extracted, for subsequent use;

(3). batching frying: weigh by said ratio, polished rice, glutinous rice, sesame, Chinese prickly ash, salt, pepper are together put into frying pan frying, until fry, has fragrance to put out, the time is 5 ~ 7 minutes;

(4). batching is milled: above-mentioned batching flour mill good for frying is ground beading shape, crossing 30 ~ 50 order mesh screens;

(5). fill batching: the batching ground is poured into capsicum internal cavities from the capsicum top open part got ready, is filled to the capsicum cavity of 4/5, if overfill may overflow in follow-up sweat;

(6). fermentation: the filling ferment capsicum made, fill with bubble altar, altar is inverted, took out after 15 ~ 20 days; This fermentation step makes capsicum fully ferment under the effect of the fermentative microorganisms such as lactic acid bacteria, softens, obtained filling ferment capsicum slightly tart flavour, and salty acid is agreeable to the taste;

(7). product quality inspection: according to GB 4789.1-2010 national food safety standard food microbiological examination general provisions; GB2760-2011 food additives standard; GB 14881-2013 national food safety standard food production general sanitary specification; And enterprise product quality standard is tested to product quality;

(8). packaging: qualified filling ferment capsicum is weighed, carry out vacuum packaging in units of every bag of 500 g;

(9). irradiation sterilization: with palladium 60, irradiation dose 10 kGy, carries out sterilizing to packaged filling ferment capsicum, makes the shelf-life of filling ferment capsicum reach 3 months.

The preferred weight percent of above-mentioned batching is: polished rice 26%, glutinous rice 60%, sesame 6%, Chinese prickly ash 2%, salt 4%, pepper 2%.

The filling ferment capsicum mouthfeel acid that the present invention produces is glutinous peppery, and good taste, has unique Guizhou local flavor, and be a kind of well appetizer, can also work as dessert simultaneously and eat, be a kind of journey good merchantable brand.

Detailed description of the invention

Glutinous material capsicum cries again fills with ferment capsicum, is the unique chilli products of one of Guizhou province, because its mouthfeel is glutinous, sour, peppery, so firmly get liking of local people.Native's traditional fabrication fills with ferment capsicum normally in autumn, because the season of capsicum results just at that time, and weather is gradually cool.But the way of filling with ferment capsicum is had nothing in common with each other, so the differences in taste made is very large, because peracid, the excessively glutinous mouthfeel all affecting filling ferment capsicum.The present invention fills with on the basis of ferment capsicum making in tradition and have developed the production method that a kind of mouthfeel uniqueness is applicable to again the filling ferment capsicum of large-scale production.

Fill with a production method for ferment capsicum, its concrete production stage is:

(1), dispensing containers prepares: select high 28cm, maximum gauge to be the bubble altar of 25cm, check that whether jar is airtight; Clean earth and impurity inside and outside jar, carry out disinfection, finally clean 1 jar inwall with distilled water again with the inwall of the boiling water of 100 DEG C to jar, altar mouth down stands upside down, and drains away the water, for subsequent use;

(2), raw material prepares: pimiento or the green capsicum of diameter 2cm ~ 3cm, weight 15g ~ 20g selected by the major ingredient of filling with ferment capsicum; The formula rate of batching is: polished rice 22 ~ 28%, glutinous rice 55 ~ 60%, sesame 5 ~ 8%, Chinese prickly ash 1 ~ 3%, salt 4 ~ 5%, pepper 1 ~ 3%; Each batching sum is 100%.Capsicum is cleaned, forms out the openning of a cast from capsicum top knot, the chilli seed of the capsicum base of a fruit together with the inside is extracted, for subsequent use; Form opening from capsicum knot, the original structure of capsicum can not be destroyed, can in subsequent steps batching be put into inside capsicum easily again, convenience attractive in appearance;

(3). batching frying: weigh by said ratio, polished rice, glutinous rice, sesame, Chinese prickly ash, salt, pepper are together put into frying pan frying, until fry, has fragrance to put out, the time is 5 ~ 7 minutes.Show by experiment, the batching taste that the charge ratio of milling again after frying is loaded after directly milling is better;

(4). batching is milled: above-mentioned batching flour mill good for frying is ground beading, so that can 30 ~ 50 order mesh screens be crossed, can not pulverize completely, research discovery, such product plasticity better, more chews strength;

(5). fill batching: the batching ground is poured into capsicum inner chamber from the capsicum top open part got ready, is filled to the capsicum inner chamber of 4/5, if overfill may overflow in follow-up sweat;

(6). fermentation: the filling ferment capsicum made, fill with bubble altar, altar is inverted, took out after 15 ~ 20 days.This step makes capsicum fully ferment under the effect of the fermentative microorganisms such as lactic acid bacteria, softens, obtained filling ferment capsicum slightly tart flavour, and salty acid is agreeable to the taste, is extremely subject to people and likes;

(7). product quality inspection: according to GB 4789.1-2010 national food safety standard food microbiological examination general provisions; GB2760-2011 food additives standard; GB 14881-2013 national food safety standard food production general sanitary specification; And enterprise product quality standard is tested to product quality;

(8). packaging: qualified filling ferment capsicum is weighed, carry out vacuum packaging in units of every bag of 500g;

(9). irradiation sterilization: with palladium 60, irradiation dose 10 kGy, carries out sterilizing to packaged filling ferment capsicum, makes the shelf-life of filling ferment capsicum reach 3 months.

The preferred weight percent of above-mentioned batching is: polished rice 26%, glutinous rice 60%, sesame 6%, Chinese prickly ash 2%, salt 4%, pepper 2%.

Time edible, filling ferment capsicum put into frying pan and stirs fry in oil 3 ~ 5 minutes with plant, add star aniseed powder or seasoning matter and edible while hot.Fill with ferment capsicum to taste kind the not only peppery but also glutinous sensation of not only acid, different from other chilli products, it can eat by image point heart sample.

Claims (2)

1. fill with a production method for ferment capsicum, it is characterized in that: the concrete production stage of described filling ferment capsicum is:

(1), dispensing containers prepares: select high 28cm, maximum gauge to be the bubble altar of 25cm, check that whether jar is airtight; Clean earth and impurity inside and outside jar, carry out disinfection, finally clean 1 jar inwall with distilled water again with the inwall of the boiling water of 100 DEG C to jar, altar mouth down stands upside down, and drains away the water, for subsequent use;

(2), raw material prepares: the major ingredient of filling with ferment capsicum selects diameter 2cm ~ 3cm, weight 15g ~ 20g pimiento or green capsicum; The formula rate of batching is: polished rice 22 ~ 28%, glutinous rice 55 ~ 60%, sesame 5 ~ 8%, Chinese prickly ash 1 ~ 3%, salt 4 ~ 5%, pepper 1 ~ 3%; Each batching sum is 100%; Capsicum is cleaned, forms out the openning of a cast from capsicum top knot, the chilli seed of the capsicum base of a fruit together with the inside is extracted, for subsequent use;

(3). batching frying: weigh by said ratio, polished rice, glutinous rice, sesame, Chinese prickly ash, salt, Chinese prickly ash are together put into frying pan frying, until fry, has fragrance to put out, the time is 5 ~ 7 minutes;

(4). batching is milled: above-mentioned batching flour mill good for frying is ground beading shape, crossing 30 ~ 50 order mesh screens;

(5). fill batching: the batching ground is poured into capsicum inner chamber from the capsicum top open part got ready, is filled to the capsicum inner chamber of 4/5, if overfill may overflow in follow-up sweat;

(6). fermentation: the filling ferment capsicum made, fill with bubble altar, altar is inverted, took out after 15 ~ 20 days; This fermentation step makes capsicum fully ferment under the effect of the fermentative microorganisms such as lactic acid bacteria, softens, obtained filling ferment capsicum slightly tart flavour, and salty acid is agreeable to the taste;

(7). product quality inspection: according to GB 4789.1-2010 national food safety standard food microbiological examination general provisions; GB2760-2011 food additives standard; GB 14881-2013 national food safety standard food production general sanitary specification; And enterprise product quality standard is tested to product quality;

(8). packaging: qualified filling ferment capsicum is weighed, carry out vacuum packaging in units of every bag of 500 g;

(9). irradiation sterilization: with palladium 60, irradiation dose 10 kGy, carries out sterilizing to packaged filling ferment capsicum, makes the shelf-life of filling ferment capsicum reach 3 months.

2. fill with the production method of ferment capsicum according to claim 1, it is characterized in that: the preferred weight percent of described batching is: polished rice 26%, glutinous rice 60%, sesame 6%, Chinese prickly ash 2%, salt 4%, pepper 2%.