CN110150603A - Two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong - Google Patents
Two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong Download PDFInfo
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- CN110150603A CN110150603A CN201910421413.XA CN201910421413A CN110150603A CN 110150603 A CN110150603 A CN 110150603A CN 201910421413 A CN201910421413 A CN 201910421413A CN 110150603 A CN110150603 A CN 110150603A
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- brittleness
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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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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
A kind of two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong, is to rinse well after stalk using the rotten capsicum annum fasciculatum of fresh nothing as raw material, be cut into green pepper piece after drying surface moisture；Surface moisture will be drained after green pepper piece blanching, in garlic fourth, Jiang Ding, salt and calcium chloride is wherein added, wet gauze on basin middle cover is packed into after mixing and carries out spontaneous fermentation；Vegetable oil and fermented soya bean are added in the material after fermentation, mix, in merging fermentation altar, are sealed by fermentation at 28-40 DEG C in constant temperature water bath pond.Chopped hot pepper product obtained gives off a strong fragrance, acid is sharp and clear peppery, and salt content is only 10% or so.
Description
Technical field
The present invention relates to the processing technologies of chopped hot pepper, and in particular to one kind contains chopped hot pepper obtained by two-step fermentation
Salt amount is low, and capsicum brittleness is good, good smell, the strong unique processing technology of jar ferment local-flavor.
Background technique
Chopped hot pepper is a kind of traditional fermented capsicum product, because of sharp and clear peppery, the color glow of its mouthfeel acid, can increase appetite rush and disappear
Change, is favored by people.Currently, the production method of chopped hot pepper substantially there are three types of, one is traditional spontaneous fermentation, obtained production
Product better flavor, but its production scale is small, and product quality is unstable, is not able to satisfy growing consumption demand；It is for second
Inoculation fermentation is inoculated with a certain proportion of lactic acid bacteria production chopped hot pepper, this stable product quality on fresh broken capsicum, but chops peppery
The flavor of green pepper is more dull；The third is then to mince fresh chilli to save using salt embryo with high salt of pickling into, then carry out desalination
Seasoning, last filling sterilization obtain finished product.The chopped hot pepper and its correlated product of most enterprises production at present are all made of the third
Method, but later period desalting processing will cause capsicum nutrition and the loss of flavor substance, while also result in salt resource and water money
The waste in source.Therefore, less salt is developed, the new process for fermenting that brittleness is good, altar Flavor is good is also to realize that chopped hot pepper product quality mentions
The key technology risen.
Summary of the invention:
The technical problem to be solved by the present invention is in view of the above shortcomings of the prior art, provide a kind of two-step fermentation
Produce less salt, the processing technology for the chopped hot pepper that brittleness is good and altar Flavor is strong develops a kind of fragrance using two steps fermentative technology
It is strong, sour sharp and clear peppery, and salt content is in 10% or so less salt chopped hot pepper.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that: a kind of two-step fermentation production less salt,
The processing technology for the chopped hot pepper that brittleness is good and altar Flavor is strong, the processing step are as follows:
(1) capsicum annum fasciculatum for taking fresh nothing rotten is raw material, rinses well after stalk, is cut into green pepper piece after drying surface moisture
(preferably in the same size)；Surface moisture will be drained after green pepper piece blanching, in wherein addition ingredient garlic fourth, Jiang Ding, salt and chlorine
Change calcium, wet gauze on basin middle cover is packed into after mixing and carries out spontaneous fermentation 24-60h, the material after must fermenting；
(2) vegetable oil and fermented soya bean are added in the material after fermentation, mix, in merging fermentation altar, in constant temperature water bath pond
It is sealed by fermentation at 28-40 DEG C 1-3 months.
The above-mentioned blanching referred to, which refers to, uses temperature for 80-90 DEG C of scalding 2-3min.
Garlic fourth in above-mentioned steps (1), Jiang Ding, salt and calcium chloride additive amount be respectively raw material weight 3%-5%
Garlic fourth, the salt of the Jiang Ding of 1%-3%, 10%-12%, the calcium chloride of 0.1%-0.2%.
The capsicum piece for being mixed with ingredient is overturn 1 time every 5-10h in the fermentation process of above-mentioned steps (1).
The additive amount of vegetable oil and fermented soya bean is respectively fermentation materials weight 9%- obtained by step (1) in above-mentioned steps (2)
12% vegetable oil, the fermented soya bean of 1%-3%.
This technique carries out blanching pretreatment to raw material capsicum, can be reduced the harmful microorganism on raw material surface, keeps lactic acid bacteria fast
The salt consumption in fermentation process is effectively reduced in fast fermentation and acid, is reducing salt content compared with traditional natural fermentation method
There is advantage with Product Safety aspect is increased, be also beneficial to the formation of peculiar taste.This technique is this hair using two-step fermentation
Bright important innovations point is to chop calcium chloride with emphasis on the first step using spontaneous fermentation mode and the purpose that is overturn
Broken capsicum surface is evenly distributed, achieve the purpose that chopped hot pepper base protect it is crisp, compared with traditional natural fermentation method guarantee chopped hot pepper
It has a clear superiority in terms of base brittleness uniformity.
To chopped hot pepper product obtained by this processing technology carry out quality determination, this product color it is red it is gorgeous do not shade, have allusion quotation
Lactic acid fermented fragrance, the altar Flavor of type are strong, tender and crisp, and brittleness Fmax value is 5000-12000g, and chewiness is good, no skin and flesh
Segregation phenomenon, tart flavour is soft delicious, salty fresh agreeable to the taste, and sensory evaluation scores are 8-10 points (evaluation criteria of sensory evaluation scores is shown in Table 1)；Salt
Content is 8%-11%.
1 chopped hot pepper aesthetic quality's evaluation criteria of table
The measuring method of brittleness are as follows: randomly select six chopped hot peppers in homogeneous thickness in the same size, be staggeredly divided by positive and negative
Two rows of patterns lies on station (three positive three is anti-), carries out brittleness test using P/100 probe, measures maximum, force
Fmax, test parameter: speed 2.0mm/s before surveying, speed 1.0mm/s in survey, speed 10.0mm/s after survey, compression factor 80%,
Trigger force 10g.Test is measured in parallel 6 times, is removed maxima and minima, is averaged.
The present invention not only facilitates the edible safety and quality stability for improving product, and is conducive to chopped hot pepper product
The direction environmentally friendly towards green and healthy, less salt is developed, this comprehensive exploitation and application for realizing capsicum, develop it is novel chop it is peppery
The development of chopped hot pepper industry is promoted and accelerated to green pepper product, and develop skill innovation level, with important directive significance and reality meaning
Justice.
Specific embodiment
Embodiment 1
The capsicum annum fasciculatum that fresh nothing is rotten is taken, is rinsed well after stalk with tap water, is mixed after drying surface moisture with automatic cut
Machine-cut is at green pepper piece of the same size, and by green pepper piece with surface moisture is drained after 80 DEG C of scalding 3min, Yu Qizhong is incorporated as original
Expect the garlic fourth of weight 3%, 1% Jiang Ding, 10% salt and 0.1% calcium chloride, be packed under natural environment after mixing
Wet gauze carries out spontaneous fermentation for 24 hours on basin middle cover, overturns the capsicum piece for being mixed with ingredient 1 time every 5h in fermentation process；Then at
It is incorporated as the vegetable oil of fermentation materials weight 9% and 1% fermented soya bean in material after fermentation, mixes, merging broad mouth type fermentation altar
In, altar is sealed by fermentation 3 months at 28 DEG C in constant temperature water bath pond.The salt for preparing obtained fermentation of chopped hot pepper product contains
Amount is 9.4%, and brittleness Fmax value is 6876g, and altar Flavor is good, and sensory evaluation scores are 8.3 points.
Embodiment 2
The capsicum annum fasciculatum that fresh nothing is rotten is taken, is rinsed well after stalk with tap water, is mixed after drying surface moisture with automatic cut
Machine-cut is at green pepper piece of the same size, and by green pepper piece with surface moisture is drained after 90 DEG C of scalding 2min, Yu Qizhong is incorporated as original
Expect the garlic fourth of weight 5%, 2% Jiang Ding, 10% salt and 0.15% calcium chloride, be packed under natural environment after mixing
Wet gauze carries out spontaneous fermentation 48h on basin middle cover, overturns the capsicum piece for being mixed with ingredient 1 time every 8h in fermentation process；Then at
It is incorporated as the vegetable oil of fermentation materials weight 12% and 3% fermented soya bean in material after fermentation, mixes, merging broad mouth type fermentation altar
In, altar is sealed by fermentation 2 months at 35 DEG C in constant temperature water bath pond.The salt for preparing obtained fermentation of chopped hot pepper product contains
Amount is 8.6%, and brittleness Fmax value is 10432g, and altar Flavor is strong, and sensory evaluation scores are 9.2 points.
Embodiment 3
The capsicum annum fasciculatum that fresh nothing is rotten is taken, is rinsed well after stalk with tap water, is mixed after drying surface moisture with automatic cut
Machine-cut is at green pepper piece of the same size, and by green pepper piece with surface moisture is drained after 85 DEG C of scalding 3min, Yu Qizhong is incorporated as original
Expect the garlic fourth of weight 5%, 3% Jiang Ding, 12% salt and 0.2% calcium chloride, be packed under natural environment after mixing
Wet gauze carries out spontaneous fermentation 60h on basin middle cover, overturns the capsicum piece for being mixed with ingredient 1 time every 10h in fermentation process；Then at
It is incorporated as the vegetable oil of fermentation materials weight 10% and 2% fermented soya bean in material after fermentation, mixes, merging broad mouth type fermentation altar
In, altar is sealed by fermentation 1 month at 40 DEG C in constant temperature water bath pond.The salt content for the fermentation of chopped hot pepper product being prepared
It is 10.5%, brittleness Fmax value is 8432g, and altar perfume (or spice) ferment local-flavor is strong, and sensory evaluation scores are 8.7 points.
Claims (6)
1. the processing technology of a kind of two-step fermentation production less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong, feature exist
In the processing step is as follows:
(1) capsicum annum fasciculatum for taking fresh nothing rotten is raw material, rinses well after stalk, is cut into green pepper piece after drying surface moisture；By green pepper
Surface moisture is drained after piece blanching, in ingredient garlic fourth, Jiang Ding, salt and calcium chloride is wherein added, basin middle cover is packed into after mixing
Upper wet gauze carries out spontaneous fermentation 24-60h；
(2) vegetable oil and fermented soya bean are added in the material after fermentation, mix, in merging fermentation altar, in 28- in constant temperature water bath pond
It is sealed by fermentation at 40 DEG C 1-3 months.
2. the processing of two-step fermentation production less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong as described in claim 1
Technique, which is characterized in that the blanching in the step (1), which refers to, uses temperature for 80-90 DEG C of scalding 2-3min.
3. the processing of two-step fermentation production less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong as described in claim 1
Technique, which is characterized in that garlic fourth in the step (1), Jiang Ding, salt and calcium chloride additive amount be respectively raw material weight
The garlic fourth of 3%-5%, the salt of the Jiang Ding of 1%-3%, 10%-12%, the calcium chloride of 0.1%-0.2%.
4. the processing of two-step fermentation production less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong as described in claim 1
Technique, which is characterized in that overturn the capsicum piece for being mixed with ingredient 1 time every 5-10h in the fermentation process of the step (1).
5. the processing of two-step fermentation production less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong as described in claim 1
Technique, which is characterized in that the additive amount of vegetable oil and fermented soya bean is respectively fermentation materials weight obtained by step (1) in the step (2)
Measure the vegetable oil of 9%-12%, the fermented soya bean of 1%-3%.
6. two-step fermentation according to any one of claims 1 to 5 produces, less salt, brittleness are good and altar Flavor is strong chops
The processing technology of capsicum, which is characterized in that the salt content for the chopped hot pepper product that the method is processed is 8%-11%, brittleness
Fmax value is 5000-12000g.
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|---|---|---|---|
| CN201910421413.XA CN110150603A (en) | 2019-05-21 | 2019-05-21 | Two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong |
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| CN201910421413.XA CN110150603A (en) | 2019-05-21 | 2019-05-21 | Two-step fermentation produces the processing technology of less salt, the chopped hot pepper that brittleness is good and altar Flavor is strong |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996964A (en) * | 2014-04-15 | 2015-10-28 | 长沙玉和园实业有限公司 | Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof |
| CN105767985A (en) * | 2016-03-22 | 2016-07-20 | 海安县龙祥食品有限公司 | Flavored fermented shreddedchili sauce preparation method |
| CN106473059A (en) * | 2016-10-19 | 2017-03-08 | 张家界洞溪七姊妹辣椒开发有限公司 | Traditional zymotic chopped hot pepper product and its production method are hidden in a kind of hole |
-
2019
- 2019-05-21 CN CN201910421413.XA patent/CN110150603A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996964A (en) * | 2014-04-15 | 2015-10-28 | 长沙玉和园实业有限公司 | Chopped hot pepper for producing steamed fish head with chopped hot pepper, and preparation method thereof |
| CN105767985A (en) * | 2016-03-22 | 2016-07-20 | 海安县龙祥食品有限公司 | Flavored fermented shreddedchili sauce preparation method |
| CN106473059A (en) * | 2016-10-19 | 2017-03-08 | 张家界洞溪七姊妹辣椒开发有限公司 | Traditional zymotic chopped hot pepper product and its production method are hidden in a kind of hole |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20190823 |