CN104905195A - Fermentation type chopped chilli and processing technology thereof - Google Patents
Fermentation type chopped chilli and processing technology thereof Download PDFInfo
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- CN104905195A CN104905195A CN201510326039.7A CN201510326039A CN104905195A CN 104905195 A CN104905195 A CN 104905195A CN 201510326039 A CN201510326039 A CN 201510326039A CN 104905195 A CN104905195 A CN 104905195A
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- chopped chilli
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to fermentation type chopped chilli, which is prepared from fresh red peppers, ginger, garlic, peppers, monosodium glutamate, salt and fermentation broth. A processing technology comprises the following steps: washing the fresh red peppers with bases removed by using 0.5% saline, soaking the red peppers after washing into citric acid solution at 95-98 DEG C for 5 minutes, fishing out, rapidly placing into clear water, thus obtaining the blanched fresh red peppers; mixing saccharomycetes, bacillus aceticus, hydrocarbon corynebacterium and lactic acid bacteria, activating for 3-5min by using hot water at 30-40 DEG C, pouring the bacterium solution after activation into saline, adding rice wine into the saline, thus obtaining the fermentation broth, and regulating the pH of the fermentation broth to 4-5 by using 5% acetic acid solution for later use; and pouring the fermentation broth into the blanched fresh red peppers, adding with the ginger, the garlic, the peppers, the monosodium glutamate and salt, and performing fermentation culture for 10-15h at 20-25 DEG C, and thus obtaining the fermentation type chopped chilli. The fermentation type chopped chilli is unique in flavor and bright red and crispy, and has the shelf life longer than three years.
Description
Technical field
The invention belongs to food field of deep, particularly the improvement opportunity of chopped chilli technique.
Background technology
Chopped chilli has another name called chopped hot pepper, jar capsicum, seven sisters' chopped chillis, qi xing paprika chopped chilli, and be a kind of chilli products that can directly eat made for raw material with red fresh capsicum, salt etc., taste is peppery and fresh salty, and mouthfeel lays particular stress on, and can go out altar instant, also can be used as seasoning matter and cooks.In general, authentic chopped chilli moisture is few, and color is dark red, and mouthfeel is not sour.Manufacturing process is minced by bright red hot pepper, minced later salt adding, garlic, ginger and mixed thoroughly, amplifies in cylinder and salt down a period of time, just become to look good, smell good and taste good, biological preservation, not containing the natural green food of anticorrisive agent.
The peculiar flavour of chopped chilli mainly leans on sweat to produce, the fermentation of current chopped chilli is all adopt spontaneous fermentation to be main, process is fairly simple, relatively be applicable to popular production, but the chopped chilli made major part local flavor is all the same, can not with uniqueness, fermentation mainly adopts spontaneous fermentation, affected by environment comparatively large, so want the chopped chilli making peculiar flavour, the fermentation condition in its production process must be controlled.
Summary of the invention
The invention provides a kind of improvement opportunity of chopped chilli technique of unique flavor.By: 1, with citric acid solution, raw material are processed, the microorganism on capsicum surface can be killed, the color of capsicum can be stablized again, keep the brittleness of capsicum; 2, control fermentation condition, adopt unique zymotic fluid and fermented bacterium, orientable solution fermentation direction; 3, by regulating fermentation pH value, then carrying out subsequent fermentation, stablizing fermentation condition further.
A kind of fermented type chopped chilli, this fermented type chopped chilli comprises the raw material composition of following weight portion: bright red hot pepper: 75-85%, raw
Ginger 2-4%, garlic 3-5%, capsicum 3-6%, monosodium glutamate 0.1-1%, salt 2-6%, zymotic fluid 1-2%.
More preferably, bright red hot pepper: 85%, ginger 3%, garlic 5%, capsicum 4%, monosodium glutamate 0.5%, salt 5%,
Zymotic fluid 1.5%.
The processing technology of above-mentioned fermented type chopped chilli, adopts following technological process to process:
Raw material cleaning blanching, by the bright red hot pepper of stalk with 0.5% salt solution clean, then put into 0.5% lemon of 95-98 DEG C
In acid solution, immersion picks up after 5 minutes, enters rapidly in clear water, obtains the bright red hot pepper after blanching;
The allotment of zymotic fluid, by the hot water activation 3-5min again with 30-40 DEG C after saccharomycete, acetobacter, solution hydrocarbon bar bacterium and lactic acid bacteria in mass ratio 1:1:0.5:2 mixing, it is in the salt solution of 13-15% that bacterium liquid after activation pours mass concentration into, simultaneously, the rice wine that mass concentration is 2.5% is added in salt solution, obtain zymotic fluid, the acetic acid solution with 5% regulates the pH value of zymotic fluid to 4-5, stand-by;
Chopped chilli is fermented: poured into by zymotic fluid in the bright red hot pepper after blanching, and after adding ginger, garlic, capsicum, monosodium glutamate, salt, at 20 DEG C ~ 25 DEG C, fermented and cultured 10-15h, carries out vacuum packaging after can obtaining fermented type chopped chilli fermentation stability.
The present invention has features: the chopped chilli unique flavor 1. fermented, scarlet clear and melodious; 2. the chopped chilli shelf-life fermented can reach more than 3 years.
Detailed description of the invention
Embodiment below can make those skilled in the art understand the present invention all sidedly, but does not limit the present invention in any way.
Embodiment 1:
1, fill a prescription: bright red hot pepper: 85%, ginger 3%, garlic 5%, monosodium glutamate 0.5%, salt 5%, zymotic fluid 1.5%;
Raw material cleaning blanching, by the bright red hot pepper of stalk with 0.5% salt solution clean, then put into 0.5% lemon of 98 DEG C
In lemon acid solution, immersion picks up after 5 minutes, enters rapidly in clear water, obtains the bright red hot pepper after blanching;
The allotment of zymotic fluid, by the hot water activation 5min again with 40 DEG C after saccharomycete, acetobacter, solution hydrocarbon bar bacterium and lactic acid bacteria in mass ratio 1:1:0.5:2 mixing, it is in the salt solution of 13% that bacterium liquid after activation pours mass concentration into, simultaneously, the rice wine that mass concentration is 2.5% is added in salt solution, obtain zymotic fluid, the acetic acid solution with 5% regulates the pH value to 4.5 of zymotic fluid, stand-by;
Chopped chilli is fermented: poured into by zymotic fluid in the bright red hot pepper after blanching, and after adding ginger, garlic, capsicum, monosodium glutamate, salt, at 20 DEG C ~ 25 DEG C, fermented and cultured 15h, carries out vacuum packaging after can obtaining fermented type chopped chilli fermentation stability.
embodiment 2
1, fill a prescription: bright red hot pepper: 83%, ginger 4%, garlic 5%, monosodium glutamate 0.5%, salt 6%, zymotic fluid 1.5%;
Raw material cleaning blanching, by the bright red hot pepper of stalk with 0.5% salt solution clean, then put into 0.5% lemon of 95 DEG C
In acid solution, immersion picks up after 5 minutes, enters rapidly in clear water, obtains the bright red hot pepper after blanching;
The allotment of zymotic fluid, by the hot water activation 3min again with 35 DEG C after saccharomycete, acetobacter, solution hydrocarbon bar bacterium and lactic acid bacteria in mass ratio 1:1:0.5:2 mixing, it is in the salt solution of 13-15% that bacterium liquid after activation pours mass concentration into, simultaneously, the rice wine that mass concentration is 2.5% is added in salt solution, obtain zymotic fluid, the acetic acid solution with 5% regulates the pH value to 5 of zymotic fluid, stand-by;
Chopped chilli is fermented: poured into by zymotic fluid in the bright red hot pepper after blanching, and after adding ginger, garlic, capsicum, monosodium glutamate, salt, at 20 DEG C ~ 25 DEG C, fermented and cultured 10h, carries out vacuum packaging after can obtaining fermented type chopped chilli fermentation stability.
embodiment 3
1, fill a prescription: bright red hot pepper: 84%, ginger 4%, garlic 5%, monosodium glutamate 1%, salt 5%, zymotic fluid 1%;
Raw material cleaning blanching, by the bright red hot pepper of stalk with 0.5% salt solution clean, then put into 0.5% lemon of 96 DEG C
In acid solution, immersion picks up after 5 minutes, enters rapidly in clear water, obtains the bright red hot pepper after blanching;
The allotment of zymotic fluid, by the hot water activation 3min again with 303 DEG C after saccharomycete, acetobacter, solution hydrocarbon bar bacterium and lactic acid bacteria in mass ratio 1:1:0.5:2 mixing, it is in the salt solution of 14% that bacterium liquid after activation pours mass concentration into, simultaneously, the rice wine that mass concentration is 2.5% is added in salt solution, obtain zymotic fluid, the acetic acid solution with 5% regulates the pH value to 4 of zymotic fluid, stand-by;
Chopped chilli is fermented: poured into by zymotic fluid in the bright red hot pepper after blanching, and after adding ginger, garlic, capsicum, monosodium glutamate, salt, at 20 DEG C ~ 25 DEG C, fermented and cultured 12h, carries out vacuum packaging after can obtaining fermented type chopped chilli fermentation stability.
Claims (3)
1. a fermented type chopped chilli, is characterized in that, this fermented type chopped chilli comprises the raw material composition of following weight portion: bright red hot pepper: 75-85%, ginger 2-4%, garlic 3-5%, capsicum 3-6%, monosodium glutamate 0.1-1%, salt 2-6%, zymotic fluid 1-2%.
2. fermented type chopped chilli according to claim 1, is characterized in that, this fermented type chopped chilli comprises the raw material composition of following weight portion: bright red hot pepper: 85%, ginger 3%, garlic 5%, capsicum 4%, monosodium glutamate 0.5%, salt 5%, zymotic fluid 1.5%.
3. the processing technology of the fermented type chopped chilli described in claim 1 or 2, is characterized in that, adopts following technological process to process:
Raw material cleaning blanching: by the bright red hot pepper of stalk with 0.5% salt solution cleaning, then the 0.5% citric acid solution immersion of putting into 95-98 DEG C picked up, enters clear water rapidly after 5 minutes, obtained the bright red hot pepper after blanching;
The allotment of zymotic fluid: by the hot water activation 3-5min again with 30-40 DEG C after saccharomycete, acetobacter, solution hydrocarbon bar bacterium and lactic acid bacteria in mass ratio 1:1:0.5:2 mixing, it is in the salt solution of 13-15% that bacterium liquid after activation pours mass concentration into, simultaneously, the rice wine that mass concentration is 2.5% is added in salt solution, obtain zymotic fluid, acetic acid solution with 5% regulates the pH value of zymotic fluid to 4-5, stand-by;
Chopped chilli is fermented: poured into by zymotic fluid in the bright red hot pepper after blanching, and after adding ginger, garlic, capsicum, monosodium glutamate, salt, at 20 DEG C ~ 25 DEG C, fermented and cultured 10-15h, can obtain fermented type chopped chilli.
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| CN201510326039.7A CN104905195A (en) | 2015-06-15 | 2015-06-15 | Fermentation type chopped chilli and processing technology thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107348431A (en) * | 2017-08-28 | 2017-11-17 | 湖南农业大学 | A kind of method of multi-strain fermentation production less salt chopped hot pepper |
| CN107668595A (en) * | 2017-10-07 | 2018-02-09 | 山东多元户户食品有限公司 | A kind of pretreatment of crisp pepper and technology of preparing |
| CN108618082A (en) * | 2018-04-10 | 2018-10-09 | 遵义市刘胡子食品有限公司 | A kind of peppery fish seasoning of grain and its manufacture craft |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107348431A (en) * | 2017-08-28 | 2017-11-17 | 湖南农业大学 | A kind of method of multi-strain fermentation production less salt chopped hot pepper |
| CN107668595A (en) * | 2017-10-07 | 2018-02-09 | 山东多元户户食品有限公司 | A kind of pretreatment of crisp pepper and technology of preparing |
| CN108618082A (en) * | 2018-04-10 | 2018-10-09 | 遵义市刘胡子食品有限公司 | A kind of peppery fish seasoning of grain and its manufacture craft |
| CN109007771A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of preparation method or process flow of tea oil chopped chilli |
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
| CN114271471A (en) * | 2022-01-06 | 2022-04-05 | 李焱 | Chopped chili sauce and preparation method thereof |
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Application publication date: 20150916 |