CN106722562A - A kind of preparation method of yellow pepper base - Google Patents
A kind of preparation method of yellow pepper base Download PDFInfo
- Publication number
- CN106722562A CN106722562A CN201611155502.7A CN201611155502A CN106722562A CN 106722562 A CN106722562 A CN 106722562A CN 201611155502 A CN201611155502 A CN 201611155502A CN 106722562 A CN106722562 A CN 106722562A
- Authority
- CN
- China
- Prior art keywords
- yellow pepper
- pepper base
- raw material
- yellow
- preparation
- 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of less salt yellow pepper base, the method is by after fresh yellow pepper feed stock chip or segment, after mixing with white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid salt, add saline solution to be further well mixed, obtain yellow pepper base raw material；The yellow pepper base raw material is pickled using underground pickling pool, yellow pepper base raw material is loaded in pickling pool pond body, edible alcohol is sprayed on the yellow pepper base raw material surface, Chi Gai is covered, makes pond body interior sealing, covered in pond and press weight, pickle, less salt yellow pepper base is obtained final product, the preparation method is simple, meet large-scale industrial production, and the less salt yellow pepper base tart flavour of preparation is soft, taste is tasty and refreshing, deliciousness, salinity is agreeable to the taste, aromatic flavour, and color is golden yellow, bright color, under air-proof condition, long shelf-life met application requirement up to 3 years.
Description
Technical field
The present invention relates to a kind of preparation method of yellow pepper base, the industrialized production of more particularly to a kind of yellow pepper base and guarantor
Fresh method；Belong to chilli flavor food processing technique field.
Background technology
Capsicum is that one kind is loved by people, and taste is pungent is fragrant, and heat warm in nature is irritant, the vegetable containing abundant nutriment
Dish.Capsicum can be divided into fresh edible capsicum and processing capsicum according to purposes, and fresh edible capsicum processes capsicum based on green pepper and long red pepper
Then based on capsicum annum fasciculatum and line green pepper.Capsicum is mainly processed into fermentation chopped chilli in south China, fermentation chopped chilli is south China food
Peppery area well received flavouring and appetizing food.Traditional zymotic chopped hot pepper producing principle is suppressed using a certain amount of salt
Capsicum physiological action cures it, and the microbial fermentation adhered to using capsicum table produces peculiar flavour.But, traditional zymotic is peppery
Green pepper salt content is too high, easily promote people to suffer from hypertension, coronary heart disease, even cancer, and traditional family's small workshop mode
Processing method receives raw material season limit, it is difficult to which year-round provision, and complex manufacturing technology, fermentation process are difficult to control to, and cause product
Quality is unstable.
At present, after local flavor chopped chilli product steps into industrialized production, the new situation of local flavor chopped chilli standardized production is opened, is produced
Quality, yield and species all can more meet the market demand, and particularly less salt method industrialized production local flavor chopped hot pepper is capsicum
The important research direction of processing.But capsicum easy soft corruption under the conditions of low-salt pickled, the shelf-life is very short, for causing this kind of phenomenon
The reason for be rarely reported, and under the conditions of low-salt pickled, having a poor flavour for local flavor capsicum is limited to its popularization and application.Wind
Taste chopped chilli industrialized production first has to ensure raw material energy long run supply, fresh chilli is processed into pepper blank solves this and ask
Topic.At present, most of chopped chilli processing enterprise can largely purchase fresh chilli be former in the season for a bumper harvest (annual 8~October) of capsicum
Material, then will add the salt of mass fraction more than 23% to mix after its simple process, the polyethylene plastic bag for loading sealing is kept away
Light is deposited to supply production, and this processing mode can to a certain extent extend the storage cycle (generally 6~12 of raw material of hot pepper
Individual month), but there is also following problem：1) salt content is too high, first must be rinsed with clear water during following process de-
Salt, is unfavorable for the reservation of flavor substance and nutritional ingredient；2) polybag limited volume (every bag can only fill 40~60 kilograms), unfavorable
Can not be reused in large-scale production, and polybag, waste of resource, pollution environment；3) under natural environment, temperature, illumination etc.
Factor is extremely unstable, and the quality of pepper blank can be had undesirable effect during storage is pickled；4) this kind of method is only applicable to
Fresh chilli, the effect on driving birds is not good if for yellow pepper, reason is that capsicum uranidin does not have capsanthin under the same conditions
Pigment stabilization, is more easy to be oxidized brown stain；5) fresh chilli raw material output and price fluctuation are big, if period of storage can be extended, keep away
Product and high price are reduced, enterprise is more beneficial for cost-effective.
The content of the invention
Technical problem present in preparation process for existing local flavor pepper blank, it is offer one that the purpose of the present invention is
Kind of less salt, in good taste, local flavor be good, nutritious and the preparation method of yellow pepper base that can preserve for a long time, the method production cost
Low, process is simple, is conducive to large-scale production.
In order to realize above-mentioned technical purpose, the invention provides a kind of preparation method of less salt yellow pepper base, the method bag
Include following steps：
1) after by fresh yellow pepper feed stock chip or segment, with white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid
Salt mixes, and adds saline solution and is further well mixed, and obtains yellow pepper base raw material；
The fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt and saline solution
Mass ratio is 100:(0.1~0.5):(0.2~0.5):(0.2~0.5):(10~14)：(6~8)；The quality of the saline solution
Percent concentration is 4~6%；
2) the yellow pepper base raw material is pickled using underground pickling pool, and the pickling pool includes pond body and and pond body
Supporting Chi Gai, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；Institute
Stating Chi Gai when Chi Gai is combined with the pond body seals pond body, and Chi Gai can be slided up and down along pond body axle center；Yellow pepper base is former
Material loads in pickling pool pond body, and edible alcohol is sprayed on the yellow pepper base raw material surface, covers Chi Gai, makes pond body interior sealing,
Covered by 120~180kg/m in pond2Standard press weight, after pickling 30~40 days, obtain final product.
Technical scheme, a small amount of white wine, Kiwi berry fruit, snow have been allocated into by primary raw material of yellow pepper
Lotus fruit fruit and appropriate solid salt and saline solution are used as auxiliary material.Each auxiliary material of yellow pepper base produced in yellow pepper curing process with
Positive synergy down：White wine is to be brewed to form by the grape extraction juice after fermentation of white grape or red skin and white flesh, and its is main
Composition is alcohol, also comprising phenols (such as tannin), abundant natural acid (tartaric acid, malic acid and citric acid) and alcoholic fermentation and
The acid (such as lactic acid and acetic acid) of lactic fermentation generation, sugar, fragrance matter, amino acid, protein and vitamin (C, B1, B2,
B12, PP etc.)；Kiwi berry fruit and Smallantus sonchifolium fruit belong to natural fruit, all containing abundant mineral matter for example calcium, magnesium, iron, zinc,
Potassium, selenium and other trace elements, and the FOS content in Smallantus sonchifolium fruit reaches the 60~70% of Smallantus sonchifolium dry weight, Kiwi berry fruit
Also contain compared with high antioxygenic property vegetalitas chemical substance sod, and containing more than species acids (such as vitamin C, grape acid,
Citric acid, malic acid etc.) and abundant amino acid.Natural phenolic material and vegetalitas chemical substance sod (antioxygens in white wine
The property changed is 3.3 times or so of tomato) preferable inoxidizability is respectively provided with, the inoxidizability of yellow pepper base product can be improved, protect
Its color and luster, prevents brown stain, and extend its holding time.What is included in white wine, Kiwi berry fruit and Smallantus sonchifolium fruit is abundant
Acids, ethanol and amino acid be that biofermentation produces the important source material for causing fragrant and flavor substance, biofermentation mistake can be increased
It is various in journey to cause the fragrant generation with flavor substance, while acid can be conducive to adjusting beneficial microbe with regulation system pH
Appropriate pH environment；And sugar, protein and vitamin that they include etc. is conducive to the cultivation of dominant bacteria.Additionally, white Portugal
Grape wine is generally faint yellow, yellow or golden yellow, is conducive to improving the color and luster of yellow pepper base, and other grape wine are due to containing nature
Haematochrome etc., can influence the color and luster of yellow pepper base.And the FOS that Smallantus sonchifolium is included has sweet taste, but it is difficult to be absorbed by the body,
But many experiments show that it can be utilized by some beneficial microbes, such as lactic acid bacteria class, it is impossible to utilized by pathogenic microorganism etc., so that
Promote beneficial microorganism breeding and suppress harmful microorganism, be conducive to cultivation advantage probioticses, improve fermentation efficiency, increase
The generation of flavor substances.Therefore, the local flavor for being introduced as improving yellow pepper base of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, protects
Color protection pool, having additional nutrients composition and extends its shelf-life and has positive role.Salt is most important thing in fermentation process
Matter, salt content higher can quickly suppress the aerobic respiration of capsicum, prevent nutriment to be lost in, and accelerate beneficial microbe hair
Ferment, promotes flavor substance generation, but salt content is too high can influence pepper blank mouthfeel, and easily promote people to suffer from hypertension,
Coronary heart disease etc. and be detrimental to health, and salt content is relatively low, and fermentation process is slow, and the flavor substance and nutrient content of pepper blank are low.
Technical scheme after the components such as white wine, Smallantus sonchifolium and Kiwi berry are introduced, can effectively fast culture advantage it is beneficial
Strain, improves fermentation efficiency, while introducing substantial amounts of nutritional ingredient, realizes the Rapid Fermentation under low-salt conditions, prepares
Local flavor foot, nutritious yellow pepper base.
Technical scheme employs the environmental conditions such as underground great Chi pickling process, the temperature of underground pond stabilization, receives
Ectocine is small, is conducive to improving the quality of pepper blank.Meanwhile, the present invention devises the pickling pool of special construction, and its Chi Gai can
Slided up and down with the axle center along pond body, and the certain pressure of applying is covered in pond.Yellow pepper is mainly based upon to be acted in salt
Float over solution surface on after lower dehydration, salt solution and yellow pepper occur and be layered, salt solution cannot act on yellow pepper, pickle effect compared with
Difference；Simultaneously by the way that after fermentation, pickling pool occurs complicated Chemical Physics change, and such as Volume Changes, chemical composition change,
Carbon dioxide and volatile small organic molecule are such as produced, system stability is poor.Can make under being acted on by active pool lid and pressure
Yellow pepper is fully contacted with salt solution, in addition, pond lid can be slided up and down to a certain extent, adapts to the physical chemistry in pickling pool
Change, is conducive to the stabilization of fermentation process.
Preferred scheme, the fresh yellow pepper by stalk, clean and drain pretreatment.The pre-treatment energy of fresh chilli
The content of harmful bacteria is reduced, consumption of the harmful bacteria to nutritional ingredient is reduced.
More preferably scheme, the fresh yellow pepper is cut into length for 3~8mm capsicums section or is cut into (8~10) mm × (8
The capsicum piece of~10) mm.Capsicum segment or slicing treatment are more beneficial for the dipping of salt solution, accelerate the deactivated speed of capsicum
Degree, reduces capsicum aerobic respiration in itself, advantageously reduces the loss of capsicum nutriment.
Preferred scheme, the fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid food
The mass ratio of salt and saline solution is 100:(0.2~0.3):(0.2~0.3):(0.2~0.3):(10~12)：(6~8).Pass through
Preferably matching somebody with somebody can obtain the yellow pepper base that local flavor is more sufficient, nutrition is more rich.
More preferably scheme, the particle diameter of the Kiwi berry fruit is 1~3mm；The particle diameter of the Smallantus sonchifolium fruit be 1~
3mm.Kiwi berry is switched to appropriate particle diameter with Smallantus sonchifolium, is conducive to the mixing of Kiwi berry and Smallantus sonchifolium and yellow pepper raw material, while
Be conducive to the quick release of its active ingredient for including, improve fermented quality.
More preferably scheme, the salt water energy rapid damage yellow pepper and the eucaryotic cell structure of fruit of appropriate consumption, suppress it
Aerobic respiration, reduces nutriment loss.
Preferred scheme, the pond body capacity of the pickling pool is 8~12m3.Pickling pool of the invention is underground pond, typically
Floor space is 3~5 square metres, and bottom surface is square or circular regular rectangle.The inner surface of pickling pool need to be done at waterproof
Reason, concrete bottoming, concrete surface patch ceramics, Chi Gai is macromolecular material or wooden materials, and pond lid surrounding does encapsulation process,
Such as sealed rubber covers.
Preferred scheme, the concentration of the edible alcohol is 60~80%；The edible alcohol is in yellow pepper base stock chart
The fountain height in face is 0.5~1.5kg/m2.Sprinkling edible alcohol is mainly kill harmful microorganism, while the ethanol that alcohol is included
As fermentation raw material.
Preferred scheme, the 2/3~7/8 of pond body height is filled by yellow pepper base raw material.Reserved in pickling pool body certain
Space is conducive to pond to cover lower slider.
Preferred scheme, it is ultraviolet to being carried out in pickling pool pond body before yellow pepper base raw material is loaded in pickling pool pond body
Disinfect, can effectively kill harmful microorganism.
More preferably scheme, pickles 0~12 day time period, is covered by 120~140kg/m in pond2Standard press weight,
13~24 day time period is pickled, is covered by 140~160kg/m in pond2Standard press weight, pickle 25 with the time period of going up to the sky,
Covered by 160~180kg/m in pond2Standard press weight.By studying the physics in yellow pepper fermentation process in pickling pool
And chemical change, the pressure covered by appropriate adjustment pond, the environment in pickling pool can be made to keep stabilization, while being conducive to yellow peppery
Green pepper is fully contacted with salt solution, improves fermentation efficiency.
Compared with prior art, the beneficial effect that technical scheme is brought：
1st, technical scheme drastically reduce the area curing salt, and without desalination, letter during following process
Change technological process, reduced the loss of flavor substance and nutritional ingredient, it is to avoid environmental pollution, save production cost；
2nd, technical scheme is fermented using underground pickling pool, realizes industrialization large-scale production, and ground
Lower pickling pool has that the environment such as temperature are constant, natural lucifuge characteristic so that pepper blank is difficult by environment temperature in curing process
The influence of degree, compared with being pickled using polybag and other containers, storage condition is more stablized, and the pepper blank quality of preservation is more
It is good, while avoiding the wasting of resources and environmental pollution caused using polybag；
3rd, technical scheme is by fresh yellow pepper and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and salt
Pickled Deng compatibility, synergistic function substantially, obtains flavor substance foot, Huang in good taste, nutritious between each component
Pepper blank.
4th, the yellow pepper base color and luster for being prepared in technical scheme is good, is yellow or golden yellow, solves existing skill
The technological deficiency for avoiding being prepared using yellow pepper yellow pepper base due to the yellow pepper capsicum uranidin for containing stability difference in art.
5th, technical scheme prepare less salt pepper blank at 30~40 days with preferable flavor taste, can
Stored 2~3 years with pickling pool, more preferably, and color and luster is constant for flavor taste.
6th, the year storage capacity of processing enterprise capsicum can be substantially improved using pickling pool for technical scheme, not by capsicum
The influence of the various uncertain factors such as the market price and yield, saves production cost.
Specific embodiment
Specific examples below is intended to further illustrate present invention, rather than the protection of limitation the claims in the present invention
Scope.
Pickling pool in following examples is built：Cylinder or cuboid-type pit are dug on level land, floor space is about 4
Square metre, total capacity is about 8~12m3, pit inwall does water-proofing treatment using the bottoming such as cement, cement surface patch ceramics, i.e.,
Build into pond body；The Chi Gai supporting with pond body, shape is consistent with pond body bottom surface, standby using wood, and Chi Gai peripheries are using close
Envelope rubber bound edge, keeps preferable sealing.
Fresh yellow pepper raw material, white wine, Kiwi berry, Smallantus sonchifolium, the solid salt that the present invention is used all are routine
Commercially available prod.
Embodiment 1
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix
Enter Kiwi berry fruit 40kg, the Smallantus sonchifolium fruit 40kg that particle diameter is 2mm or so of white wine 30kg, particle diameter for 2mm or so, Gu
Body salt 1100kg, concentration is 5wt% saline solution 600kg, after being well mixed；Area is poured into for 4 square metres of (2m*2m), depth
It is 3 meters of rectangle underground pickling pool (more than ultraviolet sterilization 30min), after compression is floating, pepper blank raw material highly about 2.6
Rice, is the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, and fountain height presses 0.6kg/m2Calculate, cover pond
Lid, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool uniformly presses stone, and stone gross mass is
600kg, pickles 32 days, that is, obtain less salt yellow pepper base.Its pH of less salt yellow pepper base is 4.0, and tart flavour is soft；Amino acid dissociates
State nitrogen 0.19%, taste is tasty and refreshing, deliciousness；Sodium chloride content 6.5%, salinity is agreeable to the taste；Aromatic flavour, color is golden yellow, color and luster
It is beautiful, rich in nutrition content.Under air-proof condition, the shelf-life of less salt yellow pepper base is reached 2~3 years, and after 2 years, color is protected
Hold constant, flavor taste is more preferably.
Embodiment 2
In terms of yellow line green pepper 8000kg is produced by Huarong, stalk, clean, drain surface moisture, be cut into (8~10) mm × (8~10)
The capsicum piece of mm, admixes Kiwi berry fruit 32kg, the saussurea involucrata that particle diameter is 2mm or so of white wine 16kg, particle diameter for 2mm or so
Fruit fruit 32kg, solid salt 960kg, concentration are 6wt% saline solution 570kg, after being well mixed；Area is poured into for 4 square metres
(circle), depth are 3 meters of underground pickling pool (more than ultraviolet sterilization 30min), and after compression is floating, pepper blank raw material height is about
It is 2.3 meters, is the edible alcohol solution of 75wt% in the surface spray concentration of pepper blank, fountain height presses 1.2kg/m2Calculate, lid
Upper storage reservoir lid, checks sealing condition, it is ensured that sealing, and covering corner and centre in the pond of pickling pool uniformly presses stone, the total matter of stone
Measure according to salting period to determine, pickle 0~12 day time period, covered in pond and press 480kg stones, pickle 13~24 day time
Section, covers in pond and presses 560kg stones, pickles more than 25 days time periods, is covered in pond and presses 640kg stones, pickles altogether 38 days,
Obtain less salt pepper blank.Its pH of less salt yellow pepper base is 4.02, and tart flavour is milder；Amino acid free state nitrogen 0.22%, taste
Road is tasty and refreshing, deliciousness；Sodium chloride content 7.3%, salinity is agreeable to the taste；Aromatic flavour, color is golden yellow, bright color.In sealing strip
Under part, the shelf-life of less salt yellow pepper base reaches 2~3 years, and after 2 years, color keep is constant, and flavor taste is more preferably.
Comparative example 1
Pickled using common underground pickling pool, pickling pool pond body is cylinder, floor space is 4 square metres, and depth is 3
Rice, its pond capping is more than 4 square metres, can cover on pond body, closes pond body, but Chi Gai can not glide along pond body axle center
It is dynamic.
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix
Enter Kiwi berry fruit 40kg, the Smallantus sonchifolium fruit 40kg that particle diameter is 2mm or so of white wine 30kg, particle diameter for 2mm or so, Gu
Body salt 1100kg, concentration is 5wt% saline solution 600kg, after being well mixed；Pour into pickling pool (ultraviolet sterilization 30min with
On), after compression is floating, highly about 2.6 meters of pepper blank raw material is the edible wine of 75wt% in the surface spray concentration of pepper blank
Smart solution, fountain height presses 0.6kg/m2Calculate, cover Chi Gai, check sealing condition, it is ensured that sealing, four are covered in the pond of pickling pool
Angle and centre uniformly press stone, and stone gross mass is 600kg, is pickled 32 days, that is, obtain less salt yellow pepper base.Less salt yellow pepper
Its pH of base is 4.2, sourer；Amino acid free state nitrogen 0.12%, there is delicate flavour sense；Sodium chloride content 7% is slightly salty；There is thin perfume (or spice)
Taste, color is golden yellow, and bright color illustrates that ferment effect is also not reaching to preferable level.
Comparative example 2
In terms of yellow tribute green pepper 10000kg is produced by Hengdong, stalk, clean, drain surface moisture, be cut into the green pepper section that length is 5mm, mix
It is Kiwi berry fruit 40kg, the solid salt 1100kg of 2mm or so to enter white wine 30kg, particle diameter, and concentration is 5wt% saline solutions
600kg, after being well mixed；Pour into the rectangle underground pickling pool that area is 4 square metres (2m*2m), depth is 3 meters (ultraviolet
Sterilizing more than 30min), after compression is floating, highly about 2.6 meters of pepper blank raw material is in the surface spray concentration of pepper blank
The edible alcohol solution of 75wt%, fountain height presses 0.6kg/m2Calculate, cover Chi Gai, check sealing condition, it is ensured that sealing, salting down
The pond in pond processed covers corner and centre uniformly presses stone, and stone gross mass is 600kg, is pickled 32 days, that is, obtain less salt Huang peppery
Green pepper base.Its pH of less salt yellow pepper base is 4.02, sourer；Amino acid free state nitrogen 0.14%, delicious flavour is not crisp；Sodium chloride
Content 6.7%, salinity is agreeable to the taste；Fragrance is thin, and color is golden yellow, and bright color, nutrient composition content is relatively low.Illustrate appropriate
Smallantus sonchifolium fruit is conducive to improving yellow pepper base pickles effect, increases its nutritional ingredient, improves local flavor.
Claims (10)
1. a kind of preparation method of less salt yellow pepper base, it is characterised in that：Comprise the following steps：
1) after by fresh yellow pepper feed stock chip or segment, with white wine, Kiwi berry fruit, Smallantus sonchifolium fruit and solid salt
Mixing, adds saline solution and is further well mixed, and obtains yellow pepper base raw material；
The quality of the fresh yellow pepper raw material and white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt and saline solution
Than being 100:(0.1~0.5):(0.2~0.5):(0.2~0.5):(10~14)：(6~8)；The quality percentage of the saline solution
Specific concentration is 4~6%；
2) the yellow pepper base raw material is pickled using underground pickling pool, and the pickling pool includes pond body and supporting with pond body
Chi Gai, the pond body is shaped as cube, cuboid or cylinder, and the Chi Gai is shaped as rectangle or circle；The pond
Chi Gai seals pond body when lid is combined with the pond body, and Chi Gai can be slided up and down along pond body axle center；By yellow pepper base raw material dress
Enter in pickling pool pond body, edible alcohol is sprayed on the yellow pepper base raw material surface, cover Chi Gai, make pond body interior sealing, in pond
Cover by 120~180kg/m2Standard press weight, after pickling 30~40 days, obtain final product.
2. the preparation method of less salt yellow pepper base according to claim 1, it is characterised in that：The fresh yellow pepper is passed through
Stalk, clean and drain pretreatment.
3. the preparation method of less salt yellow pepper base according to claim 1 and 2, it is characterised in that：The fresh yellow pepper
Length is cut into for 3~8mm capsicums section or the capsicum piece of (8~10) mm × (8~10) mm is cut into.
4. the preparation method of less salt yellow pepper base according to claim 1, it is characterised in that：The fresh yellow pepper raw material
It is 100 with the mass ratio of white wine, Kiwi berry fruit, Smallantus sonchifolium fruit, solid salt and saline solution:(0.2~0.3):
(0.2~0.3):(0.2~0.3):(10~12)：(6~8).
5. the preparation method of the less salt yellow pepper base according to claim 1 or 4, it is characterised in that：
The particle diameter of the Kiwi berry fruit is 1~3mm；
The particle diameter of the Smallantus sonchifolium fruit is 1~3mm.
6. the preparation method of less salt yellow pepper base according to claim 1, it is characterised in that：The pond body of the pickling pool is held
It is 8~12m to measure3。
7. the preparation method of less salt yellow pepper base according to claim 1, it is characterised in that：The concentration of the edible alcohol
It is 60~80%；Fountain height of the edible alcohol on yellow pepper base raw material surface is 0.5~1.5kg/m2。
8. the preparation method of less salt yellow pepper base according to claim 1, it is characterised in that：Yellow pepper base raw material is filled
The 2/3~7/8 of pond body height.
9. the preparation method of the less salt yellow pepper base according to claim 1 or 8, it is characterised in that：By yellow pepper base raw material
Before loading in pickling pool pond body, to carrying out ultraviolet disinfection treatment in pickling pool pond body.
10. the preparation method of the less salt yellow pepper base according to claim 1,2,4,6 or 7, it is characterised in that：Pickle 0~
12 day time period, covered by 120~140kg/m in pond2Standard press weight, pickle 13~24 day time period, covered in pond
By 140~160kg/m2Standard press weight, pickle more than 25 days time periods, covered by 160~180kg/m in pond2Standard
Press weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611155502.7A CN106722562A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of yellow pepper base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611155502.7A CN106722562A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of yellow pepper base |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722562A true CN106722562A (en) | 2017-05-31 |
Family
ID=58888822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611155502.7A Pending CN106722562A (en) | 2016-12-14 | 2016-12-14 | A kind of preparation method of yellow pepper base |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722562A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467588A (en) * | 2017-10-16 | 2017-12-15 | 李翠平 | A kind of method for salting of flavor capsicum |
| CN108685066A (en) * | 2018-04-20 | 2018-10-23 | 北京蓉山食品有限公司 | A kind of production technology of pickling pepper |
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
| CN115486527A (en) * | 2022-09-15 | 2022-12-20 | 湖南津山口福食品有限公司 | Processing technology of perennial old jar pepper |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
| CN101803792A (en) * | 2010-03-22 | 2010-08-18 | 华中农业大学 | Temperature-controlled circulating curing system and application |
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102246950A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Method for making yellow pepper sauce |
| CN202958691U (en) * | 2012-11-09 | 2013-06-05 | 天津康澜食品有限公司 | Hot pepper pickling system |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104172047A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Salted chili embryo and preparation method thereof |
| CN104323059A (en) * | 2014-09-30 | 2015-02-04 | 天津天绿健科技有限公司 | Fermented vegetable fruit jam product and preparation thereof |
| CN105455107A (en) * | 2015-12-23 | 2016-04-06 | 青岛工学院 | Fruit flavored chili sauce |
| CN105454804A (en) * | 2014-09-13 | 2016-04-06 | 雷素萍 | Water-sealing food pickling tank |
| CN205409518U (en) * | 2015-12-24 | 2016-08-03 | 云南滇信生物科技有限公司 | Salt solution recycle hot pepper preserving tank |
-
2016
- 2016-12-14 CN CN201611155502.7A patent/CN106722562A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406276A (en) * | 2008-11-24 | 2009-04-15 | 叶成利 | Processing method of acid pepper |
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN101803792A (en) * | 2010-03-22 | 2010-08-18 | 华中农业大学 | Temperature-controlled circulating curing system and application |
| CN102246950A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Method for making yellow pepper sauce |
| CN202958691U (en) * | 2012-11-09 | 2013-06-05 | 天津康澜食品有限公司 | Hot pepper pickling system |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
| CN104172047A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Salted chili embryo and preparation method thereof |
| CN105454804A (en) * | 2014-09-13 | 2016-04-06 | 雷素萍 | Water-sealing food pickling tank |
| CN104323059A (en) * | 2014-09-30 | 2015-02-04 | 天津天绿健科技有限公司 | Fermented vegetable fruit jam product and preparation thereof |
| CN105455107A (en) * | 2015-12-23 | 2016-04-06 | 青岛工学院 | Fruit flavored chili sauce |
| CN205409518U (en) * | 2015-12-24 | 2016-08-03 | 云南滇信生物科技有限公司 | Salt solution recycle hot pepper preserving tank |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467588A (en) * | 2017-10-16 | 2017-12-15 | 李翠平 | A kind of method for salting of flavor capsicum |
| CN108685066A (en) * | 2018-04-20 | 2018-10-23 | 北京蓉山食品有限公司 | A kind of production technology of pickling pepper |
| CN108685066B (en) * | 2018-04-20 | 2022-01-11 | 北京蓉山食品有限公司 | Production process of pickled peppers |
| CN110934277A (en) * | 2019-12-23 | 2020-03-31 | 凤冈县中兴农业开发有限公司 | Fermented chili and fermentation processing preparation method thereof |
| CN115486527A (en) * | 2022-09-15 | 2022-12-20 | 湖南津山口福食品有限公司 | Processing technology of perennial old jar pepper |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN104817373B (en) | A kind of mushroom culture medium and preparation method thereof | |
| CN106722562A (en) | A kind of preparation method of yellow pepper base | |
| CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
| CN103087877B (en) | Method for brewing wine by using wild fruits in mountain forest | |
| CN103881882A (en) | Method for producing Noni fruit wine and Noni fruit juice wine | |
| CN104305435A (en) | Golden-autumn pear sour soup beverage and processing technology thereof | |
| CN102177812A (en) | Method for increasing yield of volvariella volvacea | |
| CN107502510A (en) | Pit upgrading synergistic process | |
| CN106675938A (en) | Method for improving fermentation quality of strong flavor baijiu pit | |
| CN106722559A (en) | A kind of tribute green pepper sauce pawpaw and preparation method thereof | |
| CN106666688A (en) | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base | |
| CN108497416A (en) | A kind of flower sauce and its production method keeping Pigment of Chrysanthemum and flavor | |
| CN106579320A (en) | High-quality pepper sauce and preparation method thereof | |
| KR102199848B1 (en) | Methods for making calcium-specific natural fermentation compost using byproduct of salted seafood and calcium-specific natural fermentation compost made by the method | |
| CN106747716A (en) | For the fertilizer special for organic of yellow wingceltis plantation | |
| Ebel et al. | Fermented Leaf Fertilizers—Principles and Preparation | |
| CN106722197A (en) | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof | |
| KR102063578B1 (en) | A method of producing parathyroid mycelium with improved gabar and codicepine components | |
| CN106722558A (en) | A kind of tribute green pepper fiddlehead and preparation method thereof | |
| CN106579363A (en) | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank | |
| CN106431597A (en) | Mushroom culture medium with shell materials as raw materials | |
| CN106722882A (en) | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation | |
| CN106579362A (en) | Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms | |
| CN113017069A (en) | Chili sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |