CN106107736A - The method for salting of acid green pepper - Google Patents
The method for salting of acid green pepper Download PDFInfo
- Publication number
- CN106107736A CN106107736A CN201610632121.7A CN201610632121A CN106107736A CN 106107736 A CN106107736 A CN 106107736A CN 201610632121 A CN201610632121 A CN 201610632121A CN 106107736 A CN106107736 A CN 106107736A
- Authority
- CN
- China
- Prior art keywords
- container
- raw material
- green pepper
- semen glycines
- salting
- 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
Abstract
The invention discloses the method for salting of a kind of acid green pepper, relate to technical field of agricultural product process；The method for salting of acid green pepper includes six steps, and respectively masterbatch makes, and fresh chilli is processed into end, is subsequently adding and salted makes masterbatch；Pretreatment of raw material, mixes fresh chilli, Rhizoma Zingiberis Recens, Bulbus Allii by weight 20:1:1, and is processed into end, it is thus achieved that raw material A；Early stage is pickled: the ratio of raw material A and masterbatch 10:1 is by weight added in container two, and mixes, pickles 10～12 days in the oxygen-free environment of 35～37 C；Semen Glycines pretreatment, by soybean soaking 8～10 hours, sends out to Semen Glycines and rises；Semen Glycines is fermented, and is put into by Semen Glycines in container three, covers and standing for fermentation 4～5 days with Caulis et Folium Chrysanthemi segeti, it is thus achieved that raw material B；Later stage pickles: added by raw material B in the container two in step 3, mix, under the oxygen-free environment of 15～20 C, continues to pickle 6～8 days.Can obtain, by the method, the sour green pepper that salinity is relatively low, and this acid green pepper has the sweet-smelling of Semen Glycines fermentation.
Description
Technical field
The present invention relates to technical field of agricultural product process, be specifically related to the method for salting of a kind of acid green pepper.
Background technology
Fructus Capsici is nutritious, and fat content is low, and vitamin C content occupies first of vegetable, has promotion gastric secretion, enhancement
Appetite, improve digestion and blood circulation promoting, stomach invigorating of dispeling cold etc. effect, its converted products with chilli, Fructus Capsici powder, Fructus Capsici sauce,
The products such as acid green pepper are main.
Acid green pepper is one of main fabricated product of Fructus Capsici, is seasoning good merchantable brand indispensable in food cooking processing, local flavor
Prominent unique with fragrance, deeply liked by consumer.
Semen Glycines rich in proteins, phospholipid and various essential amino acid, high nutritive value, is China since ancient times
One of favorite food of the people.The food being derived by Semen Glycines is varied, as bean curd, soybean curd, the Glycine max (L.) Merr., bean sprout,
Bean milk, bean curd with odor, broad bean paste, dried bean curd, dried bean, textured vegetable protein etc., too numerous to enumerate.
Broad bean paste is that Semen Glycines forms through fermentable, and it eliminates the factor suppressing nutrition in Semen Glycines, produces multiple tool
Dulcet material, thus more easily digested, it is often more important that add the content of vitamin B12, therefore, Semen Sojae Preparatum
Beans is deeply welcomed by the people and likes.
Acid green pepper and broad bean paste are all the conventional flavoring agent in food cooking processing, and acid green pepper and broad bean paste always can be simultaneously
Add in same course product, to increase the local flavor of vegetable.Therefore during pickling acid green pepper, add Semen Glycines, acid green pepper can be made same
Time possess the local flavor of sour green pepper and broad bean paste, and the nutrition of acid green pepper can be increased.
Additionally the processing of acid green pepper tradition is to use high salt pickling process natural fermentation to form, and the purpose using high salt to pickle is
Lactic acid bacteria can be bred in the environment that salinity is higher, and other aerobic bacteria can not survive in hypersaline environment, therefore
Using high salt to pickle beneficially lactobacter growth, can suppress the growth of other antibacterials simultaneously, anti-antacid green pepper is rotten in curing process
Rotten；But the sour green pepper that this method for salting produces is over-salty, and groups of people usually cannot stand.
Summary of the invention
It is an object of the invention to provide the method for salting of a kind of acid green pepper, the sour green pepper salinity that the method is pickled is low, and with
Time there is the local flavor of sour green pepper and broad bean paste.
For reaching above-mentioned purpose, the base case of the present invention is as follows:
The method for salting of acid green pepper, comprises the following steps:
Step one, masterbatch make: take fresh chilli and clean, are processed into end, and put in container one, in container one in add food
Salt, mixing, the weight of Sal is the 4～6% of Fructus Capsici weight, is sealed by container one, and to be placed on ambient temperature be 42～47 C
Environment in, natural fermentation 4～5 days, it is thus achieved that masterbatch；
Step 2, pretreatment of raw material: fresh chilli is selected, clean, Rhizoma Zingiberis Recens, garlic peeling, clean, by Fructus Capsici, Rhizoma Zingiberis Recens and big
Bulbus Allii mixes by weight the ratio for 20:1:1 and is processed into end, it is thus achieved that raw material A；
Step 3, early stage are pickled: be passed through carbon dioxide in container two, add in container two by the raw material A obtained in step 2,
And in container two, adding masterbatch, raw material A is 10:1 with the weight ratio of masterbatch；Masterbatch is mixed with raw material A, closes container two,
And container two is placed in the environment that ambient temperature is 35～37 C, pickle 10～12 days；
Step 4, Semen Glycines pretreatment: select that grain is the fullest, the Semen Glycines of corrugationless, clean up with water；Soak 8～10 hours, extremely
Semen Glycines sends out rises；
Step 5, Semen Glycines fermentation: put into by the Semen Glycines obtained in step 4 in container three, cover on Semen Glycines with Caulis et Folium Chrysanthemi segeti, will hold
Device three is closed and standing for fermentation 4～5 days, it is thus achieved that raw material B；
Step 6, later stage pickle: being added in the container two in step 3 by the raw material B obtained in step 5, the weight of raw material B is
The 20～30% of raw material A weight, are placed on container two in the environment that ambient temperature is 15～20 C, continue to pickle 6～8 days.
This programme produces and provides the benefit that:
(1) purpose that the masterbatch of step one makes is to turn out lactic acid bacteria in masterbatch, and lactic acid bacteria is 42～47 in temperature
Grow the rapidest in the environment of C, therefore container one is positioned in the environment that ambient temperature is 42～47 C, be conducive to fast
Speed obtains masterbatch.
(2), in step 3, container two is passed through carbon dioxide, can be with the air in amount discharge container two, therefore by raw material A
Put into container two with masterbatch, and after closing container two, raw material A and masterbatch can be made to be in anaerobic state, thus suppress aerobic carefully
The growth of bacterium；Additionally in step 3, container two is placed in the environment that ambient temperature is 35～37 C, such that it is able to slow down breast
The growth of acid bacterium, thus extend salting period, to strengthen the mouthfeel of acid green pepper.
(3), in step 5, Semen Glycines fermentation can be strengthened the mouthfeel of Semen Glycines, additionally Semen Glycines can be made to become after Semen Glycines fermentation
Obtaining soft, thus be conducive in the later stage of step 6 pickles, yeast can sufficiently decompose Semen Glycines.
(4), in step 6, container two is placed in the environment that ambient temperature is 15～20 C, then the speed of lactobacter growth
Degree slows down further, is possible to prevent in acid green pepper to produce excessive lactic acid with this；Additionally the slowing of lactobacter growth, then lactic acid bacteria
The slowest to the decomposition of Semen Glycines, therefore make the Semen Glycines mouthfeel produced of fermenting in step 5 be maintained.
Preferred version one: optimize as to the further of base case, step 2: described Fructus Capsici is fresh chilli, and
Selected Fructus Capsici is Fructus Capsici and the mixing raw material of yellow Fructus Capsici；Thus the sour green pepper produced can be made to have preferable color and luster.
Preferred version two: as the further optimization to base case, step 2: container two is selected and is made up of pottery
Bucket, cylinder or altar；Container two uses pottery to make and can avoid containing multiple metallic element in acid green pepper, affects mouthfeel.
Preferred version three: as the further optimization to preferred version two, step 5: the temperature of Semen Glycines fermentation is 35～37
C, at such a temperature, can avoid soybean germination, and can make Semen Glycines rapid fermentation.
Preferred version four: as the further optimization to preferred version three, step 6: adding raw material B in container two
After, in container two, it being spilled into edible ethanol uniformly, the weight of edible ethanol is the 2～3% of raw material B weight；Owing to Semen Glycines is in step
The Semen Glycines sweat of rapid five can grow certain mycete, therefore in step 6, in container two, be spilled into edible ethanol, can
To suppress fungus growth, there is " the raw flower of epistasis " phenomenon in anti-antacid green pepper；Additionally ethanol can increase the local flavor of acid green pepper.
Preferred version five: optimize as to the further of preferred version four, step 3: container two is placed in cellar one,
And in cellar one, constantly it is filled with carbon dioxide；Step 6: container two is placed in cellar two, and in cellar two, the most constantly it is filled with two
Carbonoxide.Step 3 early stage is pickled during pickling with the step 6 later stage, and container two is individually positioned in different cellar one He
In cellar two, and in cellar, constantly there is carbon dioxide to enter, the air in cellar can be got rid of；Additionally the ventilation in cellar is poor,
And carbon dioxide has greenhouse effect, it is thus advantageous to control the temperature in cellar.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
The method for salting of the sour green pepper of the present embodiment comprises the following steps:
Step one, masterbatch make: take 20Kg fresh chilli and clean, are processed into end, and put in container one, in container one in
Adding 1Kg Sal, and by after Fructus Capsici and Sal mixing, seal container one, it is 45 C's that container one is placed on ambient temperature
In environment, natural fermentation 5 days, it is thus achieved that masterbatch；
Step 2, pretreatment of raw material: selected 50Kg fresh chilli and 50Kg new cadmium yellow Fructus Capsici, and reject have small holes caused by worms, scab, corruption
Fructus Capsici that is rotten or that soften, tiles after being cleaned by selected Fructus Capsici and shines 1 day in the sun, remove the portion of water contained in Fructus Capsici；Take
2.5Kg Rhizoma Zingiberis Recens, 2.5Kg garlic peeling, clean, then Fructus Capsici, yellow Fructus Capsici, Rhizoma Zingiberis Recens and Bulbus Allii are processed into end, and uniformly mix
Close, it is thus achieved that raw material A；
Step 3, early stage are pickled: be passed through carbon dioxide, the air in amount discharge container two in container two, take in 100Kg step 2
The raw material A obtained adds in container two, and adds 10Kg masterbatch in container two, is mixed with raw material A by masterbatch, by container two envelope
Mouthful, and container two is placed in the environment that ambient temperature is 35 C, continue to be passed through carbon dioxide in container two, pickle 12
My god；
Step 4, Semen Glycines pretreatment: select that 30Kg grain is the fullest, the Semen Glycines of corrugationless, clean up with water；Soak 8 hours, extremely
Semen Glycines sends out rises；
Step 5, Semen Glycines fermentation: the Semen Glycines obtained in step 4 is put in container three, and with Caulis et Folium Chrysanthemi segeti, Semen Glycines surface is covered completely
Lid, closes container three and is put in the environment that ambient temperature is 35 C, standing for fermentation 4 days, it is thus achieved that raw material B；
Step 6, later stage pickle: take the raw material B obtained in 20Kg step 5 and add in the container two in step 3, and by raw material
It is evenly distributed in container two, container two is sealed, then container two is moved in the environment that ambient temperature processed is 20 C, continue to salt down
Make 6 days.
During pickling acid green pepper above, the container two used is the altar being made up of pottery, such that it is able to reduce system
Metallic element in acid green pepper after one-tenth, to ensure the local flavor of acid green pepper；The altar being additionally made up of pottery is possible to prevent in curing process to produce
Raw sour water corrosion container.
During step 3 early stage is pickled and pickled with the step 6 later stage, it is required for container two is sealed.Seal
During container two, use Calx that container two is sealed；And after the raw material of acid green pepper loads container two, the top of container two also should have
Having the space that 20cm is high, when sealing container two, first insert pipeline in container two, the end of pipeline is from the spacing of acid green pepper raw material
For being passed through carbon dioxide in 2cm, and pipeline, owing to the density of carbon dioxide is more than atmospheric density, thus can effectively prevent air
Close to acid green pepper raw material；And carbon dioxide can make the hardening purpose reaching sealing of Calx with lime reaction.
In order to prevent air from contacting with the sour green pepper in curing process further, pickle and the step 6 later stage in step 3 early stage
During pickling, container two is individually positioned in different cellars, and the most constantly has carbon dioxide to be passed through in cellar, to get rid of
Air in cellar.Additionally the ventilation in cellar is poor, and carbon dioxide has greenhouse effect, is thus advantageous to control in cellar
Temperature.
Above-described is only embodiments of the invention, and in scheme, the known general knowledge such as concrete structure and characteristic is not made at this
Too much describe.It should be pointed out that, for a person skilled in the art, on the premise of without departing from present configuration, it is also possible to
Making some deformation and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting what the present invention implemented
Effect and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, in description
Detailed description of the invention etc. record the content that may be used for explaining claim.
Claims (6)
1. the method for salting of a sour green pepper, it is characterised in that comprise the following steps:
Step one, masterbatch make: take fresh chilli and clean, are processed into end, and put in container one, in container one in add food
Salt, mixing, the weight of Sal is the 4～6% of Fructus Capsici weight, is sealed by container one, and to be placed on ambient temperature be 42～47 C
Environment in, natural fermentation 4～5 days, it is thus achieved that masterbatch；
Step 2, pretreatment of raw material: fresh chilli is selected, clean, Rhizoma Zingiberis Recens, garlic peeling, clean, by Fructus Capsici, Rhizoma Zingiberis Recens and big
Bulbus Allii mixes by weight the ratio for 20:1:1 and is processed into end, it is thus achieved that raw material A；
Step 3, early stage are pickled: be passed through carbon dioxide in container two, add in container two by the raw material A obtained in step 2,
And in container two, adding masterbatch, raw material A is 10:1 with the weight ratio of masterbatch；Masterbatch is mixed with raw material A, closes container two,
And container two is placed in the environment that ambient temperature is 35～37 C, pickle 10～12 days；
Step 4, Semen Glycines pretreatment: select that grain is the fullest, the Semen Glycines of corrugationless, clean up with water；Soak 8～10 hours, extremely
Semen Glycines sends out rises；
Step 5, Semen Glycines fermentation: put into by the Semen Glycines obtained in step 4 in container three, cover on Semen Glycines with Caulis et Folium Chrysanthemi segeti, will hold
Device three is closed and standing for fermentation 4～5 days, it is thus achieved that raw material B；
Step 6, later stage pickle: being added in the container two in step 3 by the raw material B obtained in step 5, the weight of raw material B is
The 20～30% of raw material A weight, are placed on container two in the environment that ambient temperature is 15～20 C, continue to pickle 6～8 days.
The method for salting of acid green pepper the most according to claim 1, it is characterised in that step 2: described Fructus Capsici is fresh peppery
Green pepper, and the mixing raw material that selected Fructus Capsici is Fructus Capsici and yellow Fructus Capsici.
The method for salting of acid green pepper the most according to claim 1, it is characterised in that step 2: container two is selected by ceramic
Bucket, cylinder or the altar become.
4. according to the method for salting of the sour green pepper described in any one of claims 1 to 3, it is characterised in that step 5: Semen Glycines fermentation
Temperature is 35～37 C.
The method for salting of acid green pepper the most according to claim 4, it is characterised in that step 6: former adding in container two
After material B, being spilled into edible ethanol in container two uniformly, the weight of edible ethanol is the 2～3% of raw material B weight.
The method for salting of acid green pepper the most according to claim 5, it is characterised in that step 3: container two is placed on cellar one
In, and in cellar one, constantly it is filled with carbon dioxide；Step 6: container two is placed in cellar two, and the most constantly fill in cellar two
Enter carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632121.7A CN106107736A (en) | 2016-08-04 | 2016-08-04 | The method for salting of acid green pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610632121.7A CN106107736A (en) | 2016-08-04 | 2016-08-04 | The method for salting of acid green pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107736A true CN106107736A (en) | 2016-11-16 |
Family
ID=57254770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610632121.7A Pending CN106107736A (en) | 2016-08-04 | 2016-08-04 | The method for salting of acid green pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107736A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568665A (en) * | 2017-08-31 | 2018-01-12 | 凤冈县凤源食品有限责任公司 | A kind of device for making bubble green pepper |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
| CN104366400A (en) * | 2014-12-10 | 2015-02-25 | 南宁市绿宝食品有限公司 | Pickling method of chili pickle |
| CN104783102A (en) * | 2015-04-10 | 2015-07-22 | 贵州瓮安安虹生态食品开发有限公司 | Pickle production method |
| CN105767985A (en) * | 2016-03-22 | 2016-07-20 | 海安县龙祥食品有限公司 | Flavored fermented shreddedchili sauce preparation method |
-
2016
- 2016-08-04 CN CN201610632121.7A patent/CN106107736A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
| CN104366400A (en) * | 2014-12-10 | 2015-02-25 | 南宁市绿宝食品有限公司 | Pickling method of chili pickle |
| CN104783102A (en) * | 2015-04-10 | 2015-07-22 | 贵州瓮安安虹生态食品开发有限公司 | Pickle production method |
| CN105767985A (en) * | 2016-03-22 | 2016-07-20 | 海安县龙祥食品有限公司 | Flavored fermented shreddedchili sauce preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568665A (en) * | 2017-08-31 | 2018-01-12 | 凤冈县凤源食品有限责任公司 | A kind of device for making bubble green pepper |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798831B (en) | Fermented tea sausage and processing method thereof | |
| CN101700058B (en) | Russula mycelium anti-staling agent and preparing method thereof | |
| CN104738484A (en) | Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable | |
| CN107183207A (en) | A kind of manufacture craft of fermented bean curd | |
| CN103385454A (en) | Preparation method of delicious broad bean paste | |
| CN104522672A (en) | Barbary wolfberry fruit fermented product and preparation method thereof | |
| CN104509820A (en) | Fermented crispy yellow fresh ginger and preparation method thereof | |
| CN108967904A (en) | A kind of low-salt broad bean paste and preparation method thereof | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN106942619B (en) | Air-dried meat product and processing method thereof | |
| CN104473128B (en) | A kind of production method of pungent sauce | |
| CN105685834A (en) | Staged fermentation method for diced pork in pot | |
| CN104095191A (en) | Buckwheat natto powder and preparation method thereof | |
| CN106107736A (en) | The method for salting of acid green pepper | |
| CN105192749A (en) | Preparation method of short-period tasty duck eggs | |
| CN104187442A (en) | Original oil fermented soya bean and manufacturing method thereof | |
| CN103039920A (en) | Biologically fermented black allium chinense and preparation method thereof | |
| CN103815190A (en) | Processing method of EM laying hen feed | |
| CN105248852A (en) | Tea seed meal feed for improving health-care function of shrimp and preparation method of tea seed meal feed | |
| CN107307093A (en) | A kind of preparation method of bean curd with odor | |
| CN107455672A (en) | The bean cotyledon production method and product of a kind of spontaneous fermentation | |
| CN106307273A (en) | Method for processing garlic pepper | |
| CN113383942A (en) | Fermented chili sauce and preparation method thereof | |
| CN105475966A (en) | Perilla seed soy and perilla seed flavoring sauce, and production method thereof | |
| CN106306717A (en) | Production method of raw materials for thick broad-bean sauce |
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: 20161116 |