CN106306763A - Comprehensive crispness-protection method of pickled pepper - Google Patents
Comprehensive crispness-protection method of pickled pepper Download PDFInfo
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- CN106306763A CN106306763A CN201510345599.7A CN201510345599A CN106306763A CN 106306763 A CN106306763 A CN 106306763A CN 201510345599 A CN201510345599 A CN 201510345599A CN 106306763 A CN106306763 A CN 106306763A
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- green pepper
- pepper
- fructus capsici
- crispness
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Abstract
The present invention relates to the technical field of crispness-protection of pickled pepper, and especially relates to a comprehensive crispness-protection method of the pickled pepper, the pepper maturity is controlled, so that the crispness of the pepper can be guaranteed, by combination of addition of fermentation bacteria for fermentation processing, pepper tissues are not softened, salt is added into the pepper for pickling treatment, in the preparation process of the pickled pepper, after the processing by the fermentation bacteria, the crispness of the pickled pepper can reach above 0.4Kg / cm<2>, the taste of the pickled pepper can be improved, and the appetite of an eater is improved; by combination of addition of the fermentation bacteria and limitation of the addition amount of the salt to 14%, impurity bacteria cannot grow in the environment, the fermentation bacteria can grow in the environment, so that in the whole fermentation process, the crispness of the pepper can be guaranteed, the crispness of the pepper can be guaranteed also can be guaranteed in a following preservation process, and the taste and the crispness of the pepper can be improved.
Description
Technical field
The present invention relates to steep green pepper and protect crisp technical field, a kind of steep green pepper and comprehensively protect crisp side
Method.
Background technology
Bubble green pepper, is commonly called as " fish spicy ", is distinctive flavouring agent in Sichuan cuisine.It is red that bubble green pepper has color and luster
Bright, peppery and the driest, peppery in the feature of micro-acid, as far back as several years ago, by its bubble green pepper made series
Dish is just popular in river.It is fresh and tender clear and melodious for bubble green pepper, vinegar-pepper clearly, can with appetite stimulator,
Help digest and absorb.But, along with the prolongation of bubble green pepper brewed time, and bubble green pepper is brewed
Preservation is carried out, it will cause the delicious and crisp degree steeping green pepper to be gradually lowered, and then cause the mouth of Fructus Capsici after Hao
Feel poor, and, in the prior art, enter during, bubble green pepper preservation etc. brewed for bubble green pepper
Row protect crisp process technical scheme have not been reported, to this end, those skilled in the art in order to
Make to steep that green pepper can be long-term keeps crisp and refreshing mouthfeel, improve the appetite of eater, and then for bubble
Green pepper protects crisp technical field and provides a kind of new approaches.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of bubble green pepper
The method that comprehensive guarantor is crisp.
It is achieved particular by techniques below scheme:
A kind of steep green pepper and comprehensively protect crisp method, comprise the following steps:
(1) the ripening degree of selection is the Fructus Capsici of 7.5-8, and for just to take off preservation from Fructus Capsici tree
The Fructus Capsici of 1-2h is as raw material；
(2) inoculation fermentation bacterium, inoculum concentration is the 0.05-0.15% of raw material weight, after having inoculated,
Carry out artificial fermentation to process to raw tissue not deliquescing, then be added thereto to account for raw material weight ratio
14% Sal, and after being stirred for mix homogeneously, carry out pickling process 1-10 days, then to
Wherein adding the calcium chloride of the 0.08-0.12% accounting for raw material weight ratio, continuing fermentation processes to full 25
More than it, can complete to steep the process of preparing Chinese medicine of green pepper and comprehensive guarantor is crisp.
Described Fructus Capsici is the one in bar green pepper, pearl green pepper or XIAOMIJIAO.
Described Maturity is that to be a Rhizoma schizomussaendae dehiscentis green pepper transferred to blue or green brown by green grass or young crops to 7.5-8, and is partial to redness
Fructus Capsici.
The brittleness of described bubble green pepper is 0.4Kg/cm2Above.
Described zymocyte is Lactobacillus fructivorans (L.fructivorans), bacillus acidophilus
(L.acidophilus) mix according to same-size ratio with Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
Mixed vaccine.
Compared with prior art, the technique effect of the present invention is embodied in:
By the Maturity of Fructus Capsici is controlled, and then the brittleness of Fructus Capsici is protected,
The fermentation process added in conjunction with zymocyte so that Fructus Capsici skin tissue does not softens, then uses
Sal is added thereto and carries out pickling process, and then makes to obtain at zymocyte in bubble green pepper preparation process
After reason, and then the brittleness that improve bubble green pepper reaches 0.4Kg/cm2Above, so improve bubble green pepper
Mouthfeel, improve the appetite of eater；Lactobacillus fructivorans (L. is used combining with fermentation bacterium
Fructivorans), bacillus acidophilus (L.acidophilus) and Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
The mixed vaccine mixed according to same-size ratio, and limit the addition of Sal as 14%, and then
Miscellaneous bacteria can not be grown in this environment, and zymocyte can give birth in such a case
Long, and then make in whole sweat, the brittleness of Fructus Capsici is guaranteed, and also after making
Continuous bubble green pepper preserving process have also been obtained the guarantee of brittleness, improves mouthfeel and the brittleness of Fructus Capsici.
In conjunction with in processing procedure, curing process will add calcium chloride, and limit calcium chloride
Amount be 0.08-0.12%, and then make the pectic acid knot that calcium chloride and curing process formed
Symphysis becomes Calcium Pectate, promotes the gelling of pectin substance；And then ensure that follow-up to bubble green pepper guarantor
The crisp ability of guarantor during Tibetan, and then improve quality and the mouthfeel of Fructus Capsici.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
A kind of steep green pepper and comprehensively protect crisp method, comprise the following steps:
(1) the ripening degree of selection is the Fructus Capsici of 7.5, and for just taking off preservation 1h from Fructus Capsici tree
Fructus Capsici as raw material；
(2) inoculation fermentation bacterium, inoculum concentration is the 0.05% of raw material weight, after having inoculated, enters
Pedestrian's work fermentation process is to raw tissue not deliquescing, then is added thereto to account for raw material weight ratio 14%
Sal, and after being stirred for mix homogeneously, carry out pickling process 1 day, then add wherein
Adding the calcium chloride of account for raw material weight ratio 0.08%, continuing fermentation processes to full more than 25 days, i.e.
Can complete to steep the process of preparing Chinese medicine of green pepper and comprehensive guarantor is crisp.
Described Fructus Capsici is XIAOMIJIAO.
Described Maturity is that 7.5 to be a Rhizoma schizomussaendae dehiscentis green pepper transferred to blue or green brown by green grass or young crops, and is partial to redness
Fructus Capsici.
The brittleness of described bubble green pepper is 0.4Kg/cm2。
Described zymocyte is Lactobacillus fructivorans (L.fructivorans), bacillus acidophilus
(L.acidophilus) mix according to same-size ratio with Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
Mixed vaccine.
Embodiment 2
A kind of steep green pepper and comprehensively protect crisp method, comprise the following steps:
(1) the ripening degree of selection is the Fructus Capsici of 8, and for just taking off preservation 2h from Fructus Capsici tree
Fructus Capsici as raw material；
(2) inoculation fermentation bacterium, inoculum concentration is the 0.15% of raw material weight, after having inoculated, enters
Pedestrian's work fermentation process is to raw tissue not deliquescing, then is added thereto to account for raw material weight ratio 14%
Sal, and after being stirred for mix homogeneously, carry out pickling process 10 days, then add wherein
Adding the calcium chloride of account for raw material weight ratio 0.12%, continuing fermentation processes to full 25 days, can be complete
Become the process of preparing Chinese medicine and the comprehensive guarantor of bubble green pepper crisp.
Described Fructus Capsici is bar green pepper.Described Maturity is that 8 that to be a Rhizoma schizomussaendae dehiscentis green pepper transferred to by green grass or young crops is blue or green brown
Color, and it is partial to the Fructus Capsici of redness.The brittleness of described bubble green pepper is 0.7Kg/cm2。
Described zymocyte is Lactobacillus fructivorans (L.fructivorans), bacillus acidophilus
(L.acidophilus) mix according to same-size ratio with Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
Mixed vaccine.
Embodiment 3
A kind of steep green pepper and comprehensively protect crisp method, comprise the following steps:
(1) the ripening degree of selection is the Fructus Capsici of 7.8, and for just taking off preservation 1.5h from Fructus Capsici tree
Fructus Capsici as raw material；
(2) inoculation fermentation bacterium, inoculum concentration is the 0.1% of raw material weight, after having inoculated, enters
Pedestrian's work fermentation process is to raw tissue not deliquescing, then is added thereto to account for raw material weight ratio 14%
Sal, and after being stirred for mix homogeneously, carry out pickling process 7 days, then add wherein
Adding the calcium chloride of account for raw material weight ratio 0.11%, continuing fermentation processes to full 30 days, can be complete
Become the process of preparing Chinese medicine and the comprehensive guarantor of bubble green pepper crisp.
Described Fructus Capsici is pearl green pepper.
Described Maturity is that 7.8 to be a Rhizoma schizomussaendae dehiscentis green pepper transferred to blue or green brown by green grass or young crops, and is partial to redness
Fructus Capsici.
The brittleness of described bubble green pepper is 0.4Kg/cm2Above.
Described zymocyte is Lactobacillus fructivorans (L.fructivorans), bacillus acidophilus
(L.acidophilus) mix according to same-size ratio with Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
Mixed vaccine.
Claims (5)
1. one kind is steeped green pepper and comprehensively protects crisp method, it is characterised in that comprise the following steps:
(1) the ripening degree of selection is the Fructus Capsici of 7.5-8, and for just to take off preservation from Fructus Capsici tree
The Fructus Capsici of 1-2h is as raw material；
(2) inoculation fermentation bacterium, inoculum concentration is the 0.05-0.15% of raw material weight, after having inoculated,
Carry out artificial fermentation to process to raw tissue not deliquescing, then be added thereto to account for raw material weight ratio
14% Sal, and after being stirred for mix homogeneously, carry out pickling process 1-10 days, then to
Wherein adding the calcium chloride of the 0.08-0.12% accounting for raw material weight ratio, continuing fermentation processes to full 25
More than it, can complete to steep the process of preparing Chinese medicine of green pepper and comprehensive guarantor is crisp.
2. bubble green pepper as claimed in claim 1 comprehensively protects crisp method, it is characterised in that described
Fructus Capsici be the one in bar green pepper, pearl green pepper or XIAOMIJIAO.
3. bubble green pepper as claimed in claim 1 comprehensively protects crisp method, it is characterised in that described
Maturity be that to be a Rhizoma schizomussaendae dehiscentis green pepper transferred to blue or green brown by green grass or young crops to 7.5-8, and be partial to the Fructus Capsici of redness.
4. bubble green pepper as claimed in claim 1 comprehensively protects crisp method, it is characterised in that described
Bubble green pepper brittleness be 0.4Kg/cm2Above.
5. bubble green pepper as claimed in claim 1 comprehensively protects crisp method, it is characterised in that described
Zymocyte be Lactobacillus fructivorans (L.fructivorans), bacillus acidophilus
(L.acidophilus) mix according to same-size ratio with Fructus rhamni (Rhamnus davurica Pall.) lactobacillus (L.rhamnosus)
Mixed vaccine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510345599.7A CN106306763A (en) | 2015-06-19 | 2015-06-19 | Comprehensive crispness-protection method of pickled pepper |
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|---|---|---|---|
| CN201510345599.7A CN106306763A (en) | 2015-06-19 | 2015-06-19 | Comprehensive crispness-protection method of pickled pepper |
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| CN201510345599.7A Pending CN106306763A (en) | 2015-06-19 | 2015-06-19 | Comprehensive crispness-protection method of pickled pepper |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651921A (en) * | 2017-03-31 | 2018-10-16 | 顶益（开曼岛）控股有限公司 | A kind of preparation method of fermentation bubble green pepper and the pickled chilli flavor packet that ferments |
| CN108783328A (en) * | 2018-05-30 | 2018-11-13 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble green pepper and preparation method thereof rich in vitamin |
| 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 |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain pepper |
-
2015
- 2015-06-19 CN CN201510345599.7A patent/CN106306763A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651921A (en) * | 2017-03-31 | 2018-10-16 | 顶益（开曼岛）控股有限公司 | A kind of preparation method of fermentation bubble green pepper and the pickled chilli flavor packet that ferments |
| CN108651921B (en) * | 2017-03-31 | 2022-02-18 | 顶益（开曼岛）控股有限公司 | Fermented pickled pepper and preparation method of fermented pickled pepper flavor bag |
| CN108783328A (en) * | 2018-05-30 | 2018-11-13 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble green pepper and preparation method thereof rich in vitamin |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain 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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