CN106562320A - Cave storage natural fermentation chopped capsicum annuum and production technology thereof - Google Patents
Cave storage natural fermentation chopped capsicum annuum and production technology thereof Download PDFInfo
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- CN106562320A CN106562320A CN201610910976.1A CN201610910976A CN106562320A CN 106562320 A CN106562320 A CN 106562320A CN 201610910976 A CN201610910976 A CN 201610910976A CN 106562320 A CN106562320 A CN 106562320A
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- fructus capsici
- natural fermentation
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- hot pepper
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Abstract
The invention provides a cave storage natural fermentation chopped capsicum annuum and a production technology thereof, wherein the components comprise, by mass, 81.9-86.9% of capsicum annuum, 10.0-12.0% of edible salt, 1.0-2.0% of zanthoxylum bungeanum maxim, 1.0-2.0% of garlic, 1.0-2.0% of ginger, and 0.1% of calcium chloride. The method comprises: selecting high quality food materials, washing, carrying out air drying, chopping, matching the materials, mixing the materials, carrying out cave storage natural fermentation, sub-packaging, carrying out radiation sterilization, packaging, warehousing, and obtaining the finished product after achieving qualification detection. According to the present invention, the cave storage natural fermentation technology, the radiation sterilization technology and the pottery jar packaging are combined, such that the product has characteristics of pure spicy taste, lasting aftertaste, significant fermentation flavor, good crispness, good product quality, consistent product quality, and high safety.
Description
Technical field
The present invention relates to food processing technology field, natural fermentation chopped hot pepper and its production skill are hidden in more particularly to a kind of hole
Art.
Background technology
Fructus Capsici as a kind of important flavoring agent, except by addition to fresh chilli marketing fresh, people are typically drying by Fructus Capsici；Or will be peppery
Green pepper becomes the product containing Fructus Capsici using fried；Or Fructus Capsici is become into preserved fruit and similar products；Or carry out pickled fermented becoming to chop
Flavoring agent of Fructus Capsici, pickled pepper, Fructus Capsici sauce and its similar fermentation etc..
Chopped hot pepper product is a kind of traditional condiment, generally family manufacture, and technics comparing is simple.Industrialization is had now
Production, national chopped hot pepper brand is also quite a lot of, " Tan Tan townshiies series ", " red series of overturning the heavens ", " mountains and rivers series " as zhuzhou,hunan,
Pickles, Sichuan Style series, the chilli sauce series in Shanghai etc..According to the production technology of existing chopped hot pepper to raw material and continuous production situation,
It is broadly divided into 2 kinds of techniques：One is directly to mince fresh chilli after selecting classification and cleaning, and bottle sterilizing is refilled after seasoning fermentation
Continuous production processes, referred to as original flavor chopped hot pepper, another kind is, according to unified standard purchase, then to choose Fructus Capsici in the harvest season
Mince after choosing classification cleaning, high salt is pickled, stored, the processed such as Jing desalinations seasoning, referred to as seasoning chopped hot pepper again when needing.
The production technology high salt of seasoning chopped hot pepper pickles Jing desalinations again, and many flavor substances can be lost in, its fermented capsicum wind
Taste is also not enough, and the strict environmental practice of desalination emission request, otherwise pollutes the environment；This has not been chopped hot pepper production technology
Developing direction.Original flavor chopped hot pepper production technology is only developing direction.But original flavor chopped hot pepper production technology product quality receives nature bar
The impact of part is larger, and quality is unstable, and ferment local-flavor is insufficient to, and thermal sterilization causes product brittleness to decline, or uses anti-corrosion in a large number
Agent brings potential safety hazard, product surface easily " raw flower " face to introduce local flavor change etc..
The content of the invention
To solve above-mentioned the deficiencies in the prior art, the present invention provides a kind of hole and hides natural fermentation chopped hot pepper and its production skill
Art.Natural fermentation chopped hot pepper and its dynamic technology of production are hidden because natural fermentation technology is hidden in hole and combines irradiation in the hole that the present invention is provided
The application of sterilization technology, makes ferment local-flavor substantially, and fragility is good, good product quality, and product quality is consistent, safe.
In order to realize foregoing invention purpose, the technical scheme is that：
Natural fermentation chopped hot pepper is hidden in a kind of hole, and it is made up of following mass component；Fructus Capsici 81.9%～86.9%, Sal
10.0%～12.0%, Pericarpium Zanthoxyli 1.0%～2.0%, Bulbus Allii 1.0%～2.0%, Rhizoma Zingiberis Recenss 1.0%～2.0%, calcium chloride
0.1%.
Hide the production technology of natural fermentation chopped hot pepper and comprise the following steps in a kind of hole：
The first step：From high-quality food materials：It is preferred that the food materials such as Fructus Capsici, Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recenss.
Second step：Cleaning, airing, mince：After scarlet or purplish red Fructus Capsici, Rhizoma Zingiberis Recenss, clean Bulbus Allii, dehydration, airing points
Do not mince, accomplish even thickness.
3rd step：Dispensing, batch mixing, dress cylinder：Fructus Capsici, Rhizoma Zingiberis Recenss, Bulbus Allii and Sal, Pericarpium Zanthoxyli, calcium chloride shredded etc. is pressed
Certain proportion is prepared, mixing, is mixed thoroughly, loads pithos, is 500Kg per pithos charge weight, is sealed.
4th step：Hide fermentation in hole：The pithos equipped with Fructus Capsici is put into natural cavern storage more than, and its temperature constant is at 10 DEG C
～15 DEG C, natural fermentation March～June.
5th step：Subpackage：The Fructus Capsici that hole is hidden after fermentation is dispensed in the little pottery that capacity is 0.3Kg～1.0Kg.
6th step：Radiation sterilizing：With 6 DEG C of o gamma-ray irradiations, the chopped hot pepper after subpackage is entered with 1kGy～10kGy dosage
Row sterilization.
7th step：Packaging, warehouse-in, detection：Chopped hot pepper after radiation sterilizing is packed, and is put in storage, sampling Detection is closed
It is finished product after lattice.
Relative to prior art, beneficial effects of the present invention are：Hide the production of natural fermentation chopped hot pepper in the hole that the present invention is provided
, because natural fermentation technology is hidden in hole and combines application and the Tao Tan packagings of radiation sterilizing technology, product pungent is pure, returns for technology
Persistently, substantially, fragility is good, good product quality for ferment local-flavor, and product quality is consistent, safe for taste.
Specific embodiment
The present invention is described in further details with reference to specific embodiment：
Embodiment 1
It is Fructus Capsici 86.9% that the mass component of natural fermentation chopped hot pepper is hidden in a kind of hole, Sal 10.0%, Pericarpium Zanthoxyli 1.0%, big
Bulbus Allii 1.0%, Rhizoma Zingiberis Recenss 1.0%, calcium chloride 0.1%.
Its processing technology is：It is preferred that the 434.5kg scarlet sisters Fructus Capsici of hole small stream seven, 5.0kg Pericarpium Zanthoxylies, 5.0kg Bulbus Alliis,
5.0kg Rhizoma Zingiberis Recenss；Clean, dehydration, airing；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recenss are minced respectively, accomplish even thickness.The Fructus Capsici after mincing,
Bulbus Allii, Rhizoma Zingiberis Recenss and 5.0kg Pericarpium Zanthoxylies, 50.0kg Sal and 0.5kg calcium chloride stir, and load pithos, sealing.Equipped with Fructus Capsici
Pithos is put into natural cavern storage, its temperature constant at 10 DEG C～15 DEG C, natural fermentation June.The Pepper after fermentation is hidden in hole
It is attached in the little pottery that capacity is 1.0Kg.With 6 DEG C of o gamma-ray irradiations, the chopped hot pepper after subpackage is killed with 8kGy dosage
Bacterium.Chopped hot pepper after radiation sterilizing is packed, and is put in storage, detected qualified rear with regard to being finished product.
Embodiment 2
It is Fructus Capsici 81.9% that the mass component of natural fermentation chopped hot pepper is hidden in a kind of hole, Sal 10.0%, Pericarpium Zanthoxyli 2.0%, big
Bulbus Allii 2.0%, Rhizoma Zingiberis Recenss 2.0%, calcium chloride 0.1%.
Its processing technology is：It is preferred that the 409.5kg scarlet sisters Fructus Capsici of hole small stream seven, 10.0kg Pericarpium Zanthoxylies, 10.0kg Bulbus Alliis,
10.0kg Rhizoma Zingiberis Recenss；Clean, dehydration, airing；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recenss are minced respectively, accomplish even thickness.The Fructus Capsici after mincing,
Bulbus Allii, Rhizoma Zingiberis Recenss and 10.0kg Pericarpium Zanthoxylies, 60.0kg Sal and 0.5kg calcium chloride stir, and load pithos, sealing.Equipped with Fructus Capsici
Pithos be put into natural cavern storage, its temperature constant at 10 DEG C～15 DEG C, natural fermentation March.The Fructus Capsici after fermentation is hidden in hole
It is dispensed in the little pottery that capacity is 0.3Kg.With 6 DEG C of o gamma-ray irradiations, the chopped hot pepper after subpackage is killed with 5kGy dosage
Bacterium.Chopped hot pepper after radiation sterilizing is packed, and is put in storage, detected qualified rear with regard to being finished product.
Embodiment 3
It is Fructus Capsici 83.9% that the mass component of natural fermentation chopped hot pepper product is hidden in a kind of hole, Sal 12.0%, Pericarpium Zanthoxyli
1.0%th, Bulbus Allii 2.0%, Rhizoma Zingiberis Recenss 1.0%, calcium chloride 0.1%.
Its processing technology is：It is preferred that the 419.5kg scarlet sisters Fructus Capsici of hole small stream seven, 5.0kg Pericarpium Zanthoxylies, 10.0kg Bulbus Alliis,
5.0kg Rhizoma Zingiberis Recenss；Clean, dehydration, airing；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recenss are minced respectively, accomplish even thickness.The Fructus Capsici after mincing,
Bulbus Allii, Rhizoma Zingiberis Recenss and 5.0kg Pericarpium Zanthoxylies, 60.0kg Sal and 0.5kg calcium chloride stir, and load pithos, sealing.Equipped with Fructus Capsici
Pithos is put into natural cavern storage, its temperature constant at 10 DEG C～15 DEG C, natural fermentation April.The Pepper after fermentation is hidden in hole
It is attached in the little pottery that capacity is 0.75Kg.With 6 DEG C of o gamma-ray irradiations, the chopped hot pepper after subpackage is killed with 6kGy dosage
Bacterium.Chopped hot pepper after radiation sterilizing is packed, and is put in storage, detected qualified rear with regard to being finished product.
The above, the only specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
The change or replacement expected without creative work, all should be included within the scope of the present invention.Therefore, it is of the invention
The protection domain that protection domain should be limited by claims is defined.
Claims (2)
1. natural fermentation chopped hot pepper is hidden in a kind of hole, and it is made up of following mass component；Fructus Capsici 81.9%～86.9%, Sal
10.0%～12.0%, Pericarpium Zanthoxyli 1.0%～2.0%, Bulbus Allii 1.0%～2.0%, Rhizoma Zingiberis Recenss 1.0%～2.0%, calcium chloride
0.1%.
2. the production technology of the hole Tibetan natural fermentation chopped hot pepper described in claim 1 comprises the following steps：
The first step：From high-quality food materials：It is preferred that the food materials such as Fructus Capsici, Pericarpium Zanthoxyli, Bulbus Allii, Rhizoma Zingiberis Recenss.
Second step：Cleaning, airing, mince：Scarlet or purplish red Fructus Capsici, Rhizoma Zingiberis Recenss, Bulbus Allii are cleaned, dehydration, is chopped respectively after airing
It is broken, accomplish even thickness.
3rd step：Dispensing, batch mixing, dress cylinder：Fructus Capsici, Rhizoma Zingiberis Recenss, Bulbus Allii and Sal, Pericarpium Zanthoxyli, calcium chloride shredded etc. by certain
Ratio is prepared, mixing, is mixed thoroughly, loads pithos, is 500Kg per pithos charge weight, is sealed.
4th step：Hide fermentation in hole：The pithos equipped with Fructus Capsici is put into natural cavern storage more than, and its temperature constant is 10 DEG C～15
DEG C, natural fermentation March～June.
5th step：Subpackage：The Fructus Capsici that hole is hidden after fermentation is dispensed in the little pottery that capacity is 0.3Kg～1.0Kg.
6th step：Radiation sterilizing：With 6 DEG C of o gamma-ray irradiations, the chopped hot pepper after subpackage is killed with 1kGy～10kGy dosage
Bacterium.
7th step：Packaging, warehouse-in, detection：Chopped hot pepper after radiation sterilizing is packed, and is put in storage, sampling Detection, it is qualified after
For finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610910976.1A CN106562320A (en) | 2016-10-19 | 2016-10-19 | Cave storage natural fermentation chopped capsicum annuum and production technology thereof |
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| CN201610910976.1A CN106562320A (en) | 2016-10-19 | 2016-10-19 | Cave storage natural fermentation chopped capsicum annuum and production technology thereof |
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ID=58534016
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495216A (en) * | 2017-10-20 | 2017-12-22 | 贵州湄潭辣妹子食品有限责任公司 | The processing method of ginger taste grain capsicum |
| CN108497404A (en) * | 2017-11-03 | 2018-09-07 | 遵义市名城酿造厂 | A kind of grain capsicum less salt segmentation fermentative preservation preparation method |
| CN113383927A (en) * | 2021-06-28 | 2021-09-14 | 贵州卓豪食品有限公司 | Processing technology of pickled peppers |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495216A (en) * | 2017-10-20 | 2017-12-22 | 贵州湄潭辣妹子食品有限责任公司 | The processing method of ginger taste grain capsicum |
| CN108497404A (en) * | 2017-11-03 | 2018-09-07 | 遵义市名城酿造厂 | A kind of grain capsicum less salt segmentation fermentative preservation preparation method |
| CN113383927A (en) * | 2021-06-28 | 2021-09-14 | 贵州卓豪食品有限公司 | Processing technology of pickled peppers |
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Application publication date: 20170419 |