CN107927710A - A kind of fermentation pepper sauce - Google Patents
A kind of fermentation pepper sauce Download PDFInfo
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- CN107927710A CN107927710A CN201610892806.5A CN201610892806A CN107927710A CN 107927710 A CN107927710 A CN 107927710A CN 201610892806 A CN201610892806 A CN 201610892806A CN 107927710 A CN107927710 A CN 107927710A
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Abstract
A kind of fermentation pepper sauce, the dispensings such as fresh chilli cleaning stripping and slicing, blanching, mashing, addition ginger, garlic, tomato, carrot, carbon source, salt are allocated, sterilized, then it is inoculated with mould or the compound bacteria of saccharomycete or yeast and mold carries out alcoholic fermentation, sterilized after alcoholic fermentation, be inoculated with acetic acid bacteria again and carry out acetic fermentation；It is eventually adding sweetener and the homogeneous rear canned finished product of thickener.It can not also be beaten after raw material capsicum blanching and add calcium salt in subsequent allocation process and obtain the product of the present invention.The present invention fermented capsicum product pungent it is soft, it is salty it is sour-sweet it is peppery it is agreeable to the taste, whole mouthfeel is soft long, rich in fermenting aroma.The present invention can quickly produce fermented capsicum product, good product quality and stabilization, flavor are good, safe without preservative, be adapted to industrialization large-scale production, there is good market application foreground.
Description
Technical field
The present invention relates to capsicum to produce and process field, especially a kind of fermentation pepper sauce.
Background technology
For dietary point, capsicum has stimulation to oral cavity and stomach and intestine, can promote digestive juice secretion, and enhancing stomach is compacted
It is dynamic, improve appetite, and enteral abnormal fermentation can be suppressed, while cardiac function can also be improved, promote blood circulation.Often eating capsicum can
Blood fat, blood glucose are reduced, thrombosis is reduced, there is certain prevention effect to angiocardiopathy.In addition, capsicum contain a kind of chemistry into
Point, body fat can be effectively burned, is boosted metabolism, reaches the effect of weight-reducing.
Fermented capsicum is usually to carry out what spontaneous fermentation formed using the microorganism for being attached to capsicum surface, delicious and tasty,
Stomach strengthening and digestion promoting, makes, is favored by people and welcomes extensively in Guizhou, Hunan, Hubei, Sichuan, Jiangxi Deng Di families.At present,
The semi-finished product that most of pickled peppers of industrialized production are pickled using high salt obtain finished product after carrying out desalination, in desalination processes
In, many flavor substances can be all lost in, so as to cause the fermented capsicum flavor deficiency of industrialized production.Meanwhile traditional fermentation
Capsicum processing technology is simple, and fermenting speed and product quality etc. are influenced very big by natural conditions, and quality is extremely unstable, is storing up
Texture easily softens during depositing, flower easily " is given birth to " so as to cause the flavor of fermented capsicum to change in surface.The capsicum product of in the market
Achieve the purpose that long term guarantee quality by adding a large amount of preservatives, hidden danger is brought to product edible safety.
The content of the invention
The present invention is in order to solve the deficiencies in the prior art, there is provided a kind of fermented and the thick chilli sauce for preparing, the thick chilli sauce are peppery
Taste is soft, rich in fermenting aroma；Another technical problem to be solved by this invention is to provide the preparation method of the thick chilli sauce, should
Method uses alcoholic fermentation and acetic fermentation successively, does not add preservative, ensure that the security of food, can quickly produce hair
Ferment capsicum product.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of fermentation pepper sauce, calculates by weight, thick chilli sauce provided by the invention be by 100 parts of capsicum, 1~3 part of ginger,
1~3 part of garlic, 5~30 parts of tomato, 5~30 parts of carrot, 2~5 parts of carbon source, 1~3 part of salt, 0.1~3 part of alcoholic ferment
It is prepared with 0.1~5 part of acetic acid bacteria and appropriate amount of auxiliary materials.
Preferably, above-mentioned fermentation pepper sauce is by 100 parts of capsicum, 3 parts of ginger, 3 parts of garlic, 10 parts of tomato, 10 parts of carrot, carbon
2 parts of 4 parts of source, 2 parts of salt, 1 part of alcoholic ferment, 3 parts of acetic acid bacteria and auxiliary material sweetener and 0.1 part of thickener are prepared.
Calcium salt can also be added in above-mentioned fermentation pepper sauce, the addition of calcium salt is 1~3 part.
Foregoing fermentation pepper sauce, the auxiliary material are 0.05~0.2 part of 1~4 part of sweetener and thickener, and sweetener is excellent
Honey, glucose or sucrose, thickener is selected preferably to use sodium carboxymethylcellulose, carragheen or xanthans.
Advantages of the present invention and economic effect are：
The fermented capsicum product pungent of the present invention is soft, salty sour and sweet palatability, overall mouthfeel are soft long, fragrant rich in fermentation
Taste.The thick chilli sauce for adding calcium salt maintains the brittleness of raw material so that product is crispy and delicious.The present invention is as a result of alcoholic fermentation
With acetic fermentation technology, fermented capsicum product can be quickly produced, the production cycle is obviously shortened than the spontaneous fermentation cycle, whole raw
Do not pickled during production using high salt, avoid the loss of flavor substance in capsicum, allocated again after fermentation, ensure that production
The flavor and characteristic of product.And good product quality of the present invention, performance is stable, flavor is good, safe without preservative, it is adapted to work
Industryization mass produces, and has good market application foreground.
Embodiment
For that can further appreciate that present disclosure, feature and effect, the following examples are hereby given.It should be noted that
The present embodiment is descriptive, is not limited, it is impossible to thus limit protection scope of the present invention.
Embodiment 1：Fresh chilli is selected to be gone after to weigh 100 kilograms, 3 centimetres of fritter is cut into after cleaning, in boiling
Blanching in water, mashing, add 3 kilograms of garlics through crushing, 3 kilograms of gingers through crushing, 10 kilograms of tomato, 10 kilograms
The dispensings such as carrot, 4 kilograms of glucose, 2 kilograms of salt are allocated, and are dispensed into round and are sterilized after allotment uniformly,
1.5 kilograms of head mold of inoculation, stir evenly, sealing container, fermentation pH are 4.2,30 DEG C of control temperature carry out 24 it is small when alcohol
Fermentation.Sterilized after alcoholic fermentation, inoculate 3 kilograms of acetic acid bacteria, stir evenly, sealing container, be passed through filtrated air, control
28 DEG C of temperature processed carry out 60 it is small when acetic fermentation.1 kilogram of honey, 1 kilogram of sucrose, 0.1 public affairs are added after acetic fermentation
Canned fermentation pepper sauce finished product is obtained after the xanthans of jin is homogeneous.
Embodiment 2：Fresh chilli is selected to be gone after to weigh 100 kilograms, 3 centimetres of fritter is cut into after cleaning, in boiling
Blanching in water, mashing, adds 1 kilogram of garlic through crushing, 1 kilogram of ginger through crushing, 5 kilograms of tomato, 5 kilograms of Hu
The dispensings such as radish, 2 kilograms of honey, 1 kilogram of salt are allocated, and are dispensed into round and are sterilized after allotment uniformly, are inoculated with
0.1 kilogram of saccharomycete, stirs evenly, sealing container, alcohol of the pH for 4.0,25 DEG C of progress 48 of control temperature when small that ferments are sent out
Ferment.Sterilized after alcoholic fermentation, inoculate 0.1 kilogram of acetic acid bacteria, stir evenly, sealing container, be passed through filtrated air, control
24 DEG C of temperature processed carry out 85 it is small when acetic fermentation.It is fine that 1 kilogram of honey, 0.05 kilogram of carboxymethyl are added after acetic fermentation
It is canned after the plain sodium of dimension is homogeneous to obtain fermentation pepper sauce finished product.
Embodiment 3：Fresh chilli is selected to be gone after to weigh 100 kilograms, 3 centimetres of fritter is cut into after cleaning, in boiling
Blanching in water, adds 3 kilograms of garlics through crushing, 3 kilograms of gingers through crushing, 10 kilograms of tomato, 10 kilograms of Hu Luo
The dispensings such as fore-telling, 4 kilograms of glucose, 2 kilograms of calcium lactate, 2 kilograms of salt are allocated, and fermentation is dispensed into after allotment uniformly
Sterilize, the head mold of 1.5 kilograms of inoculation, stir evenly, sealing container, fermentation pH are 4.2,30 DEG C of control temperature carries out 24 in container
The alcoholic fermentation of hour.Sterilized after alcoholic fermentation, inoculate 3 kilograms of acetic acid bacteria, stirred evenly, sealing container, be passed through
Acetic fermentation when 28 DEG C of filtrated air, control temperature progress 60 are small.Added after acetic fermentation 1 kilogram of honey, 1 kilogram
It is canned after sucrose, 0.1 kilogram of xanthans are homogeneous to obtain fermentation pepper sauce finished product.
Embodiment 4：Fresh chilli is selected to be gone after to weigh 100 kilograms, 3 centimetres of fritter is cut into after cleaning, in boiling
Blanching in water, adds 3 kilograms of garlics through crushing, 3 kilograms of gingers through crushing, 30 kilograms of tomato, 30 kilograms of Hu Luo
The dispensings such as fore-telling, 5 kilograms of sucrose, 3 kilograms of calcium chloride, 3 kilograms of salt are allocated, and fermentation is dispensed into after allotment uniformly and is held
Sterilize, the head mold and 0.5 kilogram of saccharomycete of 2.5 kilograms of inoculation, stir evenly, sealing container, fermentation pH are 4.4, control in device
32 DEG C of temperature processed carry out 10 it is small when alcoholic fermentation.Sterilized after alcoholic fermentation, inoculate 5 kilograms of acetic acid bacteria, stirring is equal
Even, sealing container, be passed through filtrated air, 37 DEG C of temperature of control carry out 42 it is small when acetic fermentation.4 are added after acetic fermentation
It is canned after kilogram glucose, 0.2 kilogram of carragheen are homogeneous to obtain fermentation pepper sauce finished product.
Claims (4)
- A kind of 1. fermentation pepper sauce, it is characterised in that：Calculate by weight, thick chilli sauce provided by the invention be by 100 parts of capsicum, 1~3 part of ginger, 1~3 part of garlic, 5~30 parts of tomato, 5~30 parts of carrot, 2~5 parts of carbon source, 1~3 part of salt, alcoholic ferment 0.1~3 part is prepared with 0.1~5 part of acetic acid bacteria and appropriate amount of auxiliary materials.
- A kind of 2. fermentation pepper sauce according to claim 1, it is characterised in that：Above-mentioned fermentation pepper sauce by 100 parts of capsicum, 3 parts of ginger, 3 parts of garlic, 10 parts of tomato, 10 parts of carrot, 4 parts of carbon source, 2 parts of salt, 1 part of alcoholic ferment, 3 parts of acetic acid bacteria and auxiliary 0.1 part of 2 parts of material sweetener and thickener are prepared.
- A kind of 3. fermentation pepper sauce according to claim 1, it is characterised in that：Can also be in above-mentioned fermentation pepper sauce Calcium salt is added, the addition of calcium salt is 1~3 part.
- A kind of 4. fermentation pepper sauce according to claim 1, it is characterised in that：The auxiliary material be 1~4 part of sweetener and 0.05~0.2 part of thickener, sweetener preferably use honey, glucose or sucrose, and thickener is preferably with sodium carboxymethylcellulose, card Draw glue or xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610892806.5A CN107927710A (en) | 2016-10-13 | 2016-10-13 | A kind of fermentation pepper sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610892806.5A CN107927710A (en) | 2016-10-13 | 2016-10-13 | A kind of fermentation pepper sauce |
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| Publication Number | Publication Date |
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| CN107927710A true CN107927710A (en) | 2018-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610892806.5A Pending CN107927710A (en) | 2016-10-13 | 2016-10-13 | A kind of fermentation pepper sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998245A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Sour and hot mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof |
-
2016
- 2016-10-13 CN CN201610892806.5A patent/CN107927710A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998245A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Sour and hot mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |
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| WD01 | Invention patent application deemed withdrawn after publication |