CN107997066A - A kind of method for salting of sauce cayenne - Google Patents
A kind of method for salting of sauce cayenne Download PDFInfo
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- CN107997066A CN107997066A CN201711267738.4A CN201711267738A CN107997066A CN 107997066 A CN107997066 A CN 107997066A CN 201711267738 A CN201711267738 A CN 201711267738A CN 107997066 A CN107997066 A CN 107997066A
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- capsicum
- cayenne
- sauce
- sauce cayenne
- salting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention mainly relates to food processing technology field, discloses a kind of method for salting of sauce cayenne, including：Raw material preparation, one time fermentation, secondary fermentation, packaging；Method is simple, and obtained sauce cayenne salt content is low, and aromatic flavour is vinegar-pepper moderate, and mouthfeel is soft crisp, safe and healthy without any additive, increases the sauce cayenne species of in the market, meets nutrition and the health demand of consumer；Fresh chilli is dried stage by stage after cleaning, and is pickled after chopping, reduces capsicum moisture, softening capsicum tissue, makes sauce cayenne mouthfeel soft crisp, change the soft rotten mouthfeel of traditional sauce cayenne, cutting is carried out again when avoiding edible, convenient；Soyabean oligosaccharides are added after capsicum chopping and carry out lactobacillus-fermented, are reduced pH, are increased the fragrance and nutritional ingredient of small molecule, keep the fresh colour of capsicum and soft crisp mouthfeel；Ferment again after adding flavoring, make the mouthfeel of sauce cayenne abundant, increase appetite, sweet tea is salty moderate.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of method for salting of sauce cayenne.
Background technology
Capsicum is a kind of Vegetables, being capable of stomach strengthening and digestion promoting, prevention courage knot containing abundant vitamin and mineral element
Stone, improve cardiac function, it is hypoglycemic, alleviate cutaneous pain, weight-reducing, it is anti-catch a cold, promote blood circulation, radiation protection；Sauce cayenne is
The common method of people's pickled hot pepper, the method for salting of traditional sauce cayenne be after whole capsicum is cleaned draining add high salt without
Immersion when carrying out long in the pickling liquid of oil, obtained pickled hot pepper need cutting when edible, add vegetable oil and be modulated, and
And salt content is very high, the harm to health is very big.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of method for salting of sauce cayenne.
A kind of method for salting of sauce cayenne, comprises the following steps：
（1）Raw material prepares：Fresh, complete capsicum is cleaned, is placed in baking oven, is dried to water content and reduces 25 ~ 30%, shred,
Soften capsicum tissue, make sauce cayenne mouthfeel soft crisp, change the soft rotten mouthfeel of traditional sauce cayenne, cutting is carried out again when avoiding edible,
It is convenient, obtain broken capsicum；
（2）One time fermentation：Soy oligosaccharides sugar juice is added into broken capsicum, accesses lactic acid bacteria, is turned uniformly, in 36 ~ 38 DEG C of hairs
Ferment 2 ~ 3 days, reduces pH, increases the fragrance and nutritional ingredient of small molecule, keep the fresh colour of capsicum and soft crisp mouthfeel, obtain once
Fermented capsicum；
（3）Secondary fermentation：Flavoring is added into one time fermentation capsicum, is uniformly mixed, is continued fermentation 2 ~ 3 days in 34 ~ 36 DEG C, make
The mouthfeel of sauce cayenne is abundant, increases appetite, sweet tea is salty moderate, obtains secondary fermentation capsicum；
（4）Packaging：Secondary fermentation capsicum is vacuum-packed, radio sterilization, Shelf-life, destroys the activity of lactic acid bacteria,
Make sauce cayenne fermentation moderate, it is vinegar-pepper agreeable to the taste, obtain sauce cayenne.
The step（1）Drying, be dried to prior to 52 ~ 54 DEG C water content reduce 10 ~ 15%, continue to dry then at 46 ~ 48 DEG C
Do to water content and reduce 25 ~ 30%.
The step（2）Soy oligosaccharides sugar juice, mass concentration be 18 ~ 20%, additive amount for capsicum weight 13 ~
15%。
The step（2）Lactic acid bacteria, centrifuge after re-activation, take precipitation, additive amount is the 3 ~ 5% of capsicum weight, by with
The bacterial strain composition of lower parts by weight：Kefir grains 14 ~ 16, lactobacillus acidophilus 11 ~ 13, Lactobacillus delbrueckii 8 ~ 10, lactobacillus bulgaricus 4
~6。
The step（3）Flavoring, be made of the raw material of following parts by weight：Cooking wine 33 ~ 35, garlic granule 16 ~ 18, shelled melon seed
10 ~ 12, spice 6 ~ 8, vegetable oil 7 ~ 9, add garlic granule, shelled melon seed and spice after vegetable oil is heated, fry to raw fragrant, addition
Cooking wine, it is original 1/2 to be heated to volume, obtains flavoring.
The spice, is made of the raw material of following parts by weight：Chive 23 ~ 25, ginger 13 ~ 15, Chinese prickly ash 10 ~ 12, Hu
Green pepper 10 ~ 12, illiciumverum 8 ~ 10, tsaoko 8 ~ 10, nutmeg 6 ~ 8.
The vegetable oil, is made of the raw material of following parts by weight：Corn oil 31 ~ 33, peanut oil 22 ~ 24, sesame oil 4 ~
6。
The sauce cayenne that the method for salting of the sauce cayenne obtains.
The eating method of the sauce cayenne, opening packaging, it can be served, without carrying out cutting and seasoning.
It is an advantage of the invention that：The method for salting of sauce cayenne provided by the invention, method is simple, obtained sauce cayenne saliferous
Low, aromatic flavour is measured, vinegar-pepper moderate, mouthfeel is soft crisp, safe and healthy without any additive, increases the sauce cayenne kind of in the market
Class, meets nutrition and the health demand of consumer；Fresh chilli is dried stage by stage after cleaning, and is pickled after chopping, is subtracted
Few capsicum moisture, softening capsicum tissue, makes sauce cayenne mouthfeel soft crisp, changes the soft rotten mouthfeel of traditional sauce cayenne, when avoiding edible
Cutting is carried out again, it is convenient；Soyabean oligosaccharides are added after capsicum chopping and carry out lactobacillus-fermented, reduce pH, increase small molecule
Fragrance and nutritional ingredient, keep the fresh colour of capsicum and soft crisp mouthfeel；Ferment again after adding flavoring, make sauce peppery
The mouthfeel of green pepper is abundant, increases appetite, and sweet tea is salty moderate；Radio sterilization is carried out after packaging, Shelf-life, destroys the work of lactic acid bacteria
Property, make sauce cayenne fermentation moderate, it is vinegar-pepper agreeable to the taste.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of method for salting of sauce cayenne, comprises the following steps：
（1）Raw material prepares：Fresh, complete capsicum is cleaned, is placed in baking oven, is dried to water content and reduces 25 ~ 30%, shred,
Soften capsicum tissue, make sauce cayenne mouthfeel soft crisp, change the soft rotten mouthfeel of traditional sauce cayenne, cutting is carried out again when avoiding edible,
It is convenient, obtain broken capsicum；The drying, water content is dried to prior to 52 DEG C and reduces 10 ~ 15%, continues to dry then at 46 DEG C
25 ~ 30% are reduced to water content；
（2）One time fermentation：Soy oligosaccharides sugar juice, mass concentration 18% are added into broken capsicum, additive amount is capsicum weight
13%, lactic acid bacteria is accessed, turns uniformly, ferments 2 days in 36 DEG C, reduce pH, increase the fragrance and nutritional ingredient of small molecule, keep
The fresh colour of capsicum and soft crisp mouthfeel, obtain one time fermentation capsicum；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, add
Dosage is the 3% of capsicum weight, is made of the bacterial strain of following parts by weight：Kefir grains 14, lactobacillus acidophilus 11, Lactobacillus delbrueckii 8,
Lactobacillus bulgaricus 4；
（3）Secondary fermentation：Flavoring is added into one time fermentation capsicum, is uniformly mixed, continues fermentation 2 days in 34 DEG C, makes sauce peppery
The mouthfeel of green pepper is abundant, increases appetite, sweet tea is salty moderate, obtains secondary fermentation capsicum；
（4）Packaging：Secondary fermentation capsicum is vacuum-packed, radio sterilization, Shelf-life, destroys the activity of lactic acid bacteria,
Make sauce cayenne fermentation moderate, it is vinegar-pepper agreeable to the taste, obtain sauce cayenne；The flavoring, is made of the raw material of following parts by weight：Cooking wine
33rd, garlic granule 16, shelled melon seed 10, spice 6, vegetable oil 7, add garlic granule, shelled melon seed and spice after vegetable oil is heated, fry extremely
It is raw fragrant, cooking wine is added, it is original 1/2 to be heated to volume, obtains flavoring；The spice, by the raw material of following parts by weight
Composition：Chive 23, ginger 13, Chinese prickly ash 10, pepper 10, illiciumverum 8, tsaoko 8, nutmeg 6；The vegetable oil, by following parts by weight
Raw material composition：Corn oil 31, peanut oil 22, sesame oil 4.
The eating method of the sauce cayenne, opening packaging, it can be served, without carrying out cutting and seasoning.
Embodiment 2
A kind of method for salting of sauce cayenne, comprises the following steps：
（1）Raw material prepares：Fresh, complete capsicum is cleaned, is placed in baking oven, is dried to water content and reduces 25 ~ 30%, shred,
Soften capsicum tissue, make sauce cayenne mouthfeel soft crisp, change the soft rotten mouthfeel of traditional sauce cayenne, cutting is carried out again when avoiding edible,
It is convenient, obtain broken capsicum；The drying, water content is dried to prior to 53 DEG C and reduces 10 ~ 15%, continues to dry then at 47 DEG C
25 ~ 30% are reduced to water content；
（2）One time fermentation：Soy oligosaccharides sugar juice, mass concentration 19% are added into broken capsicum, additive amount is capsicum weight
14%, lactic acid bacteria is accessed, turns uniformly, ferments 2 days in 37 DEG C, reduce pH, increase the fragrance and nutritional ingredient of small molecule, keep
The fresh colour of capsicum and soft crisp mouthfeel, obtain one time fermentation capsicum；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, add
Dosage is the 4% of capsicum weight, is made of the bacterial strain of following parts by weight：Kefir grains 15, lactobacillus acidophilus 12, Lactobacillus delbrueckii 9,
Lactobacillus bulgaricus 5；
（3）Secondary fermentation：Flavoring is added into one time fermentation capsicum, is uniformly mixed, continues fermentation 2 days in 35 DEG C, makes sauce peppery
The mouthfeel of green pepper is abundant, increases appetite, sweet tea is salty moderate, obtains secondary fermentation capsicum；
（4）Packaging：Secondary fermentation capsicum is vacuum-packed, radio sterilization, Shelf-life, destroys the activity of lactic acid bacteria,
Make sauce cayenne fermentation moderate, it is vinegar-pepper agreeable to the taste, obtain sauce cayenne；The flavoring, is made of the raw material of following parts by weight：Cooking wine
34th, garlic granule 17, shelled melon seed 11, spice 7, vegetable oil 8, add garlic granule, shelled melon seed and spice after vegetable oil is heated, fry extremely
It is raw fragrant, cooking wine is added, it is original 1/2 to be heated to volume, obtains flavoring；The spice, by the raw material of following parts by weight
Composition：Chive 24, ginger 14, Chinese prickly ash 11, pepper 11, illiciumverum 9, tsaoko 9, nutmeg 7；The vegetable oil, by following parts by weight
Raw material composition：Corn oil 32, peanut oil 23, sesame oil 5.
The eating method of the sauce cayenne, opening packaging, it can be served, without carrying out cutting and seasoning.
Embodiment 3
A kind of method for salting of sauce cayenne, comprises the following steps：
（1）Raw material prepares：Fresh, complete capsicum is cleaned, is placed in baking oven, is dried to water content and reduces 25 ~ 30%, shred,
Soften capsicum tissue, make sauce cayenne mouthfeel soft crisp, change the soft rotten mouthfeel of traditional sauce cayenne, cutting is carried out again when avoiding edible,
It is convenient, obtain broken capsicum；The drying, water content is dried to prior to 54 DEG C and reduces 10 ~ 15%, continues to dry then at 48 DEG C
25 ~ 30% are reduced to water content；
（2）One time fermentation：Soy oligosaccharides sugar juice, mass concentration 20% are added into broken capsicum, additive amount is capsicum weight
15%, lactic acid bacteria is accessed, turns uniformly, ferments 3 days in 38 DEG C, reduce pH, increase the fragrance and nutritional ingredient of small molecule, keep
The fresh colour of capsicum and soft crisp mouthfeel, obtain one time fermentation capsicum；The lactic acid bacteria, centrifuges after re-activation, takes precipitation, add
Dosage is the 5% of capsicum weight, is made of the bacterial strain of following parts by weight：Kefir grains 16, lactobacillus acidophilus 13, Lactobacillus delbrueckii 10,
Lactobacillus bulgaricus 6；
（3）Secondary fermentation：Flavoring is added into one time fermentation capsicum, is uniformly mixed, continues fermentation 3 days in 36 DEG C, makes sauce peppery
The mouthfeel of green pepper is abundant, increases appetite, sweet tea is salty moderate, obtains secondary fermentation capsicum；
（4）Packaging：Secondary fermentation capsicum is vacuum-packed, radio sterilization, Shelf-life, destroys the activity of lactic acid bacteria,
Make sauce cayenne fermentation moderate, it is vinegar-pepper agreeable to the taste, obtain sauce cayenne；The flavoring, is made of the raw material of following parts by weight：Cooking wine
35th, garlic granule 18, shelled melon seed 12, spice 8, vegetable oil 9, add garlic granule, shelled melon seed and spice after vegetable oil is heated, fry extremely
It is raw fragrant, cooking wine is added, it is original 1/2 to be heated to volume, obtains flavoring；The spice, by the raw material of following parts by weight
Composition：Chive 25, ginger 15, Chinese prickly ash 12, pepper 12, illiciumverum 10, tsaoko 10, nutmeg 8；The vegetable oil, by following weight
The raw material composition of part：Corn oil 33, peanut oil 24, sesame oil 6.
The eating method of the sauce cayenne, opening packaging, it can be served, without carrying out cutting and seasoning.
Comparative example 1
Removal step（1）In drying, remaining method, with embodiment 1.
Comparative example 2
Removal step（1）In chopping, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）In flavoring, remaining method, with embodiment 1.
Comparative example 5
Removal step（3）In continue ferment, remaining method, with embodiment 1.
Comparative example 6
Removal step（4）In radio sterilization, remaining method, with embodiment 1.
Comparative example 7
The traditional pickling process method of existing sauce cayenne.
The nutrition of embodiment and comparative example sauce cayenne and flavor：
The preparation of raw material is carried out according to the raw material of embodiment and comparative example respectively, embodiment and comparative example sauce cayenne is respectively adopted
Method for salting prepare sauce cayenne, and randomly choose 40 health volunteers, the age is 18 ~ 60 years old, and each group sauce cayenne is carried out
Subjective appreciation, needs to be gargled with mineral water before every kind of product sensory evaluation, the nutrition of embodiment and comparative example sauce cayenne and flavor
It is shown in Table 1.
Table 1：The nutrition of embodiment and comparative example sauce cayenne and flavor
| Project | Vitamin C/(mg/100g) | Nitrite/(mg/kg) | Flavor |
| Embodiment 1 | 54.3 | 6.9 | It is aromatic soft crisp, it is vinegar-pepper moderate |
| Embodiment 2 | 55.6 | 6.6 | It is aromatic soft crisp, it is vinegar-pepper moderate |
| Embodiment 3 | 54.8 | 6.7 | It is aromatic soft crisp, it is vinegar-pepper moderate |
| Comparative example 1 | 56.4 | 6.8 | It is soft rotten |
| Comparative example 2 | 55.8 | 7.3 | Fragrance is light |
| Comparative example 3 | 47.3 | 11.7 | Flavor is light |
| Comparative example 4 | 49.6 | 10.4 | Mouthfeel is boring |
| Comparative example 5 | 52.7 | 9.8 | Fragrance is light |
| Comparative example 6 | 54.2 | 7.6 | It is too sour |
| Comparative example 7 | 21.3 | 16.3 | Flavor is light, too salty, soft rotten |
From table 1 the result shows that, the sauce cayenne of embodiment, Vitamin C content is substantially high compared with comparative example, and content of nitrite is obvious
It is low compared with comparative example, it is aromatic soft crisp well below national standard 20mg/kg, it is vinegar-pepper moderate, illustrate sauce cayenne tool provided by the invention
There are good nutrition and flavor.
Claims (9)
1. a kind of method for salting of sauce cayenne, it is characterised in that comprise the following steps：
（1）Raw material prepares：Fresh, complete capsicum is cleaned, is placed in baking oven, is dried to water content and reduces 25 ~ 30%, shred,
Obtain broken capsicum；
（2）One time fermentation：Soy oligosaccharides sugar juice is added into broken capsicum, accesses lactic acid bacteria, is turned uniformly, in 36 ~ 38 DEG C of hairs
Ferment 2 ~ 3 days, obtains one time fermentation capsicum；
（3）Secondary fermentation：Flavoring is added into one time fermentation capsicum, is uniformly mixed, is continued fermentation 2 ~ 3 days in 34 ~ 36 DEG C, obtain
Secondary fermentation capsicum；
（4）Packaging：Secondary fermentation capsicum is vacuum-packed, radio sterilization, obtains sauce cayenne.
2. the method for salting of sauce cayenne according to claim 1, it is characterised in that the step（1）Drying, prior to 52 ~
54 DEG C are dried to water content and reduce 10 ~ 15%, continue to be dried to water content reduction 25 ~ 30% then at 46 ~ 48 DEG C.
3. the method for salting of sauce cayenne according to claim 1, it is characterised in that the step（2）Soyabean oligosaccharides it is molten
Liquid, mass concentration are 18 ~ 20%, and additive amount is the 13 ~ 15% of capsicum weight.
4. the method for salting of sauce cayenne according to claim 1, it is characterised in that the step（2）Lactic acid bacteria, secondary work
Centrifuged after change, take precipitation, additive amount is the 3 ~ 5% of capsicum weight, is made of the bacterial strain of following parts by weight：It is Kefir grains 14 ~ 16, thermophilic
Lactobacillus lactis 11 ~ 13, Lactobacillus delbrueckii 8 ~ 10, lactobacillus bulgaricus 4 ~ 6.
5. the method for salting of sauce cayenne according to claim 1, it is characterised in that the step（3）Flavoring, by following
The raw material composition of parts by weight：Cooking wine 33 ~ 35, garlic granule 16 ~ 18, shelled melon seed 10 ~ 12, spice 6 ~ 8, vegetable oil 7 ~ 9, by vegetable oil
Garlic granule, shelled melon seed and spice are added after heating, fries to raw perfume, adds cooking wine, it is original 1/2 to be heated to volume, must be seasoned
Material.
6. the method for salting of sauce cayenne according to claim 5, it is characterised in that the spice, by following parts by weight
Raw material composition：Chive 23 ~ 25, ginger 13 ~ 15, Chinese prickly ash 10 ~ 12, pepper 10 ~ 12, illiciumverum 8 ~ 10, tsaoko 8 ~ 10, nutmeg 6 ~ 8.
7. the method for salting of sauce cayenne according to claim 5, it is characterised in that the vegetable oil, by following parts by weight
Raw material composition：Corn oil 31 ~ 33, peanut oil 22 ~ 24, sesame oil 4 ~ 6.
8. the sauce cayenne that a kind of method for salting of any one of claim 1 ~ 7 sauce cayenne obtains.
9. the eating method of sauce cayenne according to claim 8, it is characterised in that opening packaging, it can be served, without carrying out
Cutting and seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711267738.4A CN107997066A (en) | 2017-12-05 | 2017-12-05 | A kind of method for salting of sauce cayenne |
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|---|---|---|---|
| CN201711267738.4A CN107997066A (en) | 2017-12-05 | 2017-12-05 | A kind of method for salting of sauce cayenne |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576776A (en) * | 2018-05-30 | 2018-09-28 | 陕西金州农业有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
| CN113875965A (en) * | 2021-09-01 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented chili sauce and preparation method thereof |
| 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 |
| 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 |
| CN115812932A (en) * | 2022-11-17 | 2023-03-21 | 汝城县鑫利食品有限公司 | Chopped chili blank pickling liquid and preparation method and application thereof |
-
2017
- 2017-12-05 CN CN201711267738.4A patent/CN107997066A/en not_active Withdrawn
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576776A (en) * | 2018-05-30 | 2018-09-28 | 陕西金州农业有限公司 | A kind of thick chilli sauce and preparation method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
| CN113875965A (en) * | 2021-09-01 | 2022-01-04 | 贵州省贵三红食品有限公司 | Fermented chili sauce 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 |
| 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 |
| 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 |
| CN115812932A (en) * | 2022-11-17 | 2023-03-21 | 汝城县鑫利食品有限公司 | Chopped chili blank pickling liquid and preparation method and application thereof |
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Application publication date: 20180508 |