CN112914076A - Fermented chili sauce and preparation method thereof - Google Patents
Fermented chili sauce and preparation method thereof Download PDFInfo
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- CN112914076A CN112914076A CN202110355775.0A CN202110355775A CN112914076A CN 112914076 A CN112914076 A CN 112914076A CN 202110355775 A CN202110355775 A CN 202110355775A CN 112914076 A CN112914076 A CN 112914076A
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- 238000002156 mixing Methods 0.000 claims abstract description 39
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- 230000000035 biogenic effect Effects 0.000 abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 8
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000001390 capsicum minimum Substances 0.000 description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
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- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention relates to the technical field of fermented chilli sauce products, in particular to a fermented chilli sauce and a preparation method thereof, wherein the raw materials of the fermented chilli sauce comprise chilli, dehydrated diced apple, ginger slices, ginger powder, zanthoxylum oil, maltose, diced tomato, specially delicious monosodium glutamate, garlic granules, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, edible salt, lactobacillus gasseri seri and water, and the fermented chilli sauce is prepared by the following method: inoculating lactobacillus malolactus into the chili added with the salt, fermenting to obtain fermented raw material paste, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water, adding pepper oil, ginger slices, ginger powder and dehydrated apple pieces into the mixture, mixing, adding the fermented raw material paste, maltose, tomato pieces, specially-fresh monosodium glutamate, the balance water and garlic granules into the mixture, and uniformly mixing to obtain the fermented chili paste. The invention has the advantages of strong taste, soft mouthfeel, unique flavor and short fermentation period, can effectively inhibit the contents of nitrite and biogenic amine, and improves the edible safety of the product.
Description
Technical Field
The invention relates to the technical field of fermented chilli sauce products, in particular to fermented chilli sauce and a preparation method thereof.
Background
Lactic acid bacteria are a general term for a group of gram-positive bacteria that can produce large amounts of lactic acid using fermentable carbohydrates. Lactic acid bacteria are widely distributed in nature and have abundant species diversity, and the lactic acid bacteria reported at present exceed 20 genera, mainly comprise lactobacillus, lactococcus, streptococcus, pediococcus and the like, but have some common characteristics, including gram positive staining, no motility or little motility, anaerobism or facultative anaerobism, lactic acid as a main or only product in fermentation metabolism and the like. The lactobacillus fermentation can produce a large amount of organic acid, has the characteristics of acid resistance, salt resistance, nitrite degradation capability, pathogenic microorganism inhibition and low biogenic amine production, and is widely applied to the fruit and vegetable fermentation production.
The capsicum is rich in vitamin C, beta-carotene, folic acid, magnesium and potassium, has moderate capsaicin content, has anti-inflammatory and antioxidant effects, and is helpful for reducing the risk of heart disease, certain tumors and other chronic diseases with age. In human body experimental research, the hot pepper meal can increase the energy consumption of a human body, help to lose weight, and effectively delay the development of atherosclerosis and the oxidation of lipoprotein in blood by frequently eating hot pepper.
At present, various chili pastes are popular in the market, and have the effects of relieving fever and easing pain, increasing appetite, invigorating stomach and spleen, dispelling wind and dampness, preventing canceration, reducing fat and losing weight and the like, so that the chili paste becomes one of table foods which people like in daily life, but the taste of the traditional fermented chili paste cannot meet the requirements of people along with the improvement of the living standard of people, and the traditional fermented chili paste has long fermentation period, high nitrite and biogenic amine content and low edible safety.
Disclosure of Invention
The invention provides fermented chilli sauce and a preparation method thereof, overcomes the defects of the prior art, and can effectively solve the problems of long fermentation period, high nitrite and biogenic amine content and low edible safety of the existing chilli sauce.
One of the technical schemes of the invention is realized by the following measures: a fermented chili sauce comprises, by weight, 60-65 parts of chili, 2-4 parts of dehydrated apple dices, 0.5-0.8 part of ginger slices, 0.05-0.08 part of ginger powder, 1.0-1.5 parts of pepper oil, 10-15 parts of maltose, 5-8 parts of tomato dices, 0.20-0.25 part of specially fresh gourmet powder, 1.0-1.2 parts of garlic granules, 0.12-0.13 part of xanthan gum, 0.16-0.18 part of sodium carboxymethyl cellulose, 0.45-0.48 part of white granulated sugar, 1.5-1.8 parts of edible salt, 0.5-1.2 parts of lactobacillus gasseri and 9.2-11.8 parts of water.
The following is a further optimization or/and improvement of one of the above-mentioned technical solutions of the invention:
the fermented chili sauce is obtained by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
In the first step, the fermentation time is 7 to 9 days.
In the third step, the heating temperature is 95-100 ℃, and the heating time is 5-10 min.
In the fourth step, the vacuum degree is 0.05MPa to 0.08MPa and the heating temperature is 70 ℃ to 80 ℃.
In the first step, the particle size of the capsicum is 3mm to 6 mm.
In the first step, the pepper is fresh pepper with stems and seeds removed.
The second technical scheme of the invention is realized by the following measures: a preparation method of fermented chili sauce comprises the following steps: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
The following is further optimization or/and improvement of the second technical scheme of the invention:
in the first step, the fermentation time is 7 to 9 days.
In the third step, the heating temperature is 95-100 ℃, and the heating time is 5-10 min.
In the fourth step, the vacuum degree is 0.05MPa to 0.08MPa and the heating temperature is 70 ℃ to 80 ℃.
In the first step, the particle size of the capsicum is 3mm to 6 mm.
In the first step, the pepper is fresh pepper with stems and seeds removed.
The fermented chili sauce prepared by the invention has the advantages of strong taste, soft mouthfeel, unique flavor and short fermentation period, and the lactobacillus malus directional fermented chili sauce prepared by using excellent lactobacillus can effectively inhibit the contents of nitrite and biogenic amine, thereby improving the edible safety of the product.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments may be determined according to the technical solutions and practical situations of the present invention. The various chemical reagents and chemical articles mentioned in the invention are all the chemical reagents and chemical articles which are well known and commonly used in the prior art, unless otherwise specified; the percentages in the invention are mass percentages unless otherwise specified; the solution in the present invention is an aqueous solution in which the solvent is water, for example, a hydrochloric acid solution is an aqueous hydrochloric acid solution, unless otherwise specified; the normal temperature and room temperature in the present invention generally mean a temperature of 15 ℃ to 25 ℃, and are generally defined as 25 ℃.
The invention is further described below with reference to the following examples:
example 1: the fermented chilli sauce comprises, by weight, 60-65 parts of chilli, 2-4 parts of dehydrated diced apple, 0.5-0.8 part of ginger slices, 0.05-0.08 part of ginger powder, 1.0-1.5 parts of zanthoxylum oil, 10-15 parts of maltose, 5-8 parts of diced tomato, 0.20-0.25 part of specially fresh gourmet powder, 1.0-1.2 parts of garlic granules, 0.12-0.13 part of xanthan gum, 0.16-0.18 part of sodium carboxymethyl cellulose, 0.45-0.48 part of white granulated sugar, 1.5-1.8 parts of edible salt, 0.5-1.2 parts of lactobacillus malus and 9.2-11.8 parts of water, and is obtained by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
In the present invention, the inoculation method of Lactobacillus malus producing bacteria is known and used.
The fermentation time of the fermented chilli sauce prepared by the invention is 7 to 9 days, and the fermentation period is shorter than that of the existing chilli sauce; during the pickling and fermentation process of fruits and vegetables, nitrite is produced under the action of nitrate reducing bacteria, excessive nitrite taken by a human body can cause cancer, a large amount of biogenic amine can be accumulated under the action of amino acid decarboxylase during the pickling and fermentation process of fruits and vegetables, and adverse reaction can be generated by excessive biogenic amine, so that the symptoms of blood sugar content increase or blood pressure increase, heartbeat acceleration and the like can be caused. The lactobacillus malus producing strain has nitrite enzyme activity, can efficiently and quickly degrade nitrite, produce biogenic amine and inhibit pathogenic microorganisms, is used for directionally fermenting the chili sauce, can effectively inhibit the content of the nitrite and the biogenic amine and improves the edible safety of products, and is specifically explained in the following embodiments 8 to 10.
The Capsici fructus can be Henry Capsici fructus or pickled Capsici fructus.
Example 2: the fermented chilli sauce comprises, by weight, 60 parts or 65 parts of chilli, 2 parts or 4 parts of dehydrated diced apple, 0.5 part or 0.8 part of ginger slices, 0.05 part or 0.08 part of ginger powder, 1.0 part or 1.5 parts of zanthoxylum oil, 10 parts or 15 parts of maltose, 5 parts or 8 parts of diced tomato, 0.20 part or 0.25 part of specially fresh gourmet powder, 1.0 part or 1.2 parts of garlic granules, 0.12 part or 0.13 part of xanthan gum, 0.16 part or 0.18 part of sodium carboxymethyl cellulose, 0.45 part or 0.48 part of white granulated sugar, 1.5 parts or 1.8 parts of edible salt, 0.5 part or 1.2 part of lactobacillus malus and 9.2 parts or 11.8 parts of water, and is obtained by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
Example 3: as an optimization of the above example, in the first step, the fermentation time is 7 days to 9 days.
Example 4: as optimization of the above embodiment, in the third step, the heating temperature is 95 ℃ to 100 ℃, and the heating time is 5min to 10min
Example 5: as an optimization of the above embodiment, in the fourth step, the degree of vacuum is 0.05MPa to 0.08MPa and the heating temperature is 70 ℃ to 80 ℃.
Example 6: as an optimization of the above embodiment, in the first step, the particle size of the capsicum is 3mm to 6 mm.
Example 7: as optimization of the above embodiment, in the first step, the pepper is fresh pepper with stem and seed removed.
Example 8: the fermented chilli sauce comprises the following raw materials, by weight, 63 parts of chilli, 2 parts of dehydrated diced apple, 0.6 part of ginger slice, 0.07 part of ginger powder, 1.3 parts of zanthoxylum oil, 12 parts of maltose, 6 parts of diced tomato, 0.23 part of specially fresh monosodium glutamate, 1.0 part of garlic granule, 0.12 part of xanthan gum, 0.16 part of sodium carboxymethylcellulose, 0.45 part of white granulated sugar, 1.5 parts of edible salt, 0.6 part of lactobacillus malolactus and 9.2 parts of water, and is prepared by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot pepper, mixing, inoculating lactobacillus malus to the mixture, and performing anaerobic fermentation to obtain a fermented raw material sauce, wherein the particle size of the hot pepper is 3mm, and the fermentation time is 8 days; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a first mixed material, wherein the addition amount of the water is 8 parts; thirdly, respectively adding the needed amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I, mixing, and then introducing steam for heating to obtain a mixed material II, wherein the heating temperature is 95 ℃, and the heating time is 5 min; and fourthly, respectively adding the fermented raw material paste, required amount of maltose, diced tomato, the specially fresh monosodium glutamate and the balance water into the mixed material II under the heating condition, mixing, then adding required amount of garlic granules, and uniformly stirring to obtain the fermented chili paste, wherein the vacuum degree is 0.05MPa when heating, the heating temperature is 70 ℃, and the adding amount of water is 1.2 parts.
Example 9: the fermented chilli sauce comprises the following raw materials, by weight, 62 parts of chilli, 3 parts of dehydrated diced apple, 0.7 part of ginger slice, 0.06 part of ginger powder, 1.4 parts of zanthoxylum oil, 13 parts of maltose, 8 parts of diced tomato, 0.24 part of specially fresh monosodium glutamate, 1.0 part of garlic granule, 0.12 part of xanthan gum, 0.16 part of sodium carboxymethylcellulose, 0.47 part of white granulated sugar, 1.7 parts of edible salt, 0.6 part of lactobacillus malolactus and 11.8 parts of water, and is prepared by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot pepper, mixing, inoculating lactobacillus malus to the mixture, and performing anaerobic fermentation to obtain a fermented raw material sauce, wherein the particle size of the hot pepper is 6mm, and the fermentation time is 8 days; mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a first mixed material, wherein the addition amount of the water is 10 parts; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated diced apples into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II, wherein the heating temperature is 100 ℃, and the heating time is 10 min; and fourthly, respectively adding the fermented raw material paste, required amount of maltose, diced tomato, the specially fresh monosodium glutamate and the balance water into the mixed material II under the heating condition, mixing, then adding required amount of garlic granules, and uniformly stirring to obtain the fermented chili paste, wherein the vacuum degree is 0.08MPa when heating, the heating temperature is 80 ℃, and the adding amount of water is 1.8 parts.
Example 10: the fermented chilli sauce comprises the following raw materials, by weight, 64 parts of chilli, 4 parts of dehydrated diced apple, 0.8 part of ginger slice, 0.07 part of ginger powder, 1.2 parts of zanthoxylum oil, 14 parts of maltose, 7 parts of diced tomato, 0.20 part of specially fresh monosodium glutamate, 1.1 part of garlic granule, 0.12 part of xanthan gum, 0.17 part of sodium carboxymethylcellulose, 0.47 part of white granulated sugar, 1.6 parts of edible salt, 0.7 part of lactobacillus malolactus and 10.5 parts of water, and is prepared by the following method: firstly, adding a required amount of edible salt into a required amount of diced hot pepper, mixing, inoculating lactobacillus malus to the mixture, and performing anaerobic fermentation to obtain a fermented raw material sauce, wherein the particle size of the hot pepper is 5mm, and the fermentation time is 8 days; mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a first mixed material, wherein the addition amount of the water is 9 parts; thirdly, respectively adding the needed amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I, mixing, and then introducing steam for heating to obtain a mixed material II, wherein the heating temperature is 98 ℃, and the heating time is 8 min; and fourthly, respectively adding the fermented raw material paste, required amount of maltose, diced tomato, the specially fresh monosodium glutamate and the balance water into the mixed material II under the heating condition, mixing, then adding required amount of garlic granules, and uniformly stirring to obtain the fermented chili paste, wherein the vacuum degree is 0.07MPa, the heating temperature is 75 ℃, and the adding amount of water is 1.5 parts.
Fermented chili paste, nitrite (NaNO) prepared in example 8 of the present invention2Calculated by the following steps) content is 1.07mg/kg, and biogenic amine content is 5.61 mg/kg; the fermented chili sauce prepared in the embodiment 9 of the invention has the nitrite content of 1.09mg/kg and the biogenic amine content of 5.64 mg/kg; the fermented chili sauce prepared in the embodiment 10 of the invention has the nitrite content of 1.08mg/kg and the biogenic amine content of 5.63mg/kg, the nitrite content of the fermented chili sauce is obviously lower than the requirements of GB2762-2017 'pollutant limit in national food safety standards' and NY/T1070 'chili sauce', and the biogenic amine content is not specified in GB2762-2017 'pollutant limit in national food safety standards' and NY/T1070 'chili sauce', but the fermented chili sauce prepared in the invention not only reduces the nitrite content, but also can control the biogenic amine contentThe content of amine greatly improves the edible safety of the chili sauce.
The fermented chili sauce prepared by the invention has the advantages of strong taste, soft mouthfeel, unique flavor and short fermentation period, and the lactobacillus malus directional fermented chili sauce prepared by using excellent lactobacillus can effectively inhibit the contents of nitrite and biogenic amine, thereby improving the edible safety of the product.
The technical characteristics form an embodiment of the invention, which has strong adaptability and implementation effect, and unnecessary technical characteristics can be increased or decreased according to actual needs to meet the requirements of different situations.
Claims (10)
1. A fermented chili sauce is characterized by comprising, by weight, 60-65 parts of chili, 2-4 parts of dehydrated apple dices, 0.5-0.8 part of ginger slices, 0.05-0.08 part of ginger powder, 1.0-1.5 parts of pepper oil, 10-15 parts of maltose, 5-8 parts of tomato dices, 0.20-0.25 part of specially fresh gourmet powder, 1.0-1.2 parts of garlic granules, 0.12-0.13 part of xanthan gum, 0.16-0.18 part of sodium carboxymethylcellulose, 0.45-0.48 part of white granulated sugar, 1.5-1.8 parts of edible salt, 0.5-1.2 parts of lactobacillus gasseri producens and 9.2-11.8 parts of water.
2. Fermented chili paste according to claim 1, characterized in that it is obtained by: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
3. The fermented chili paste of claim 2, wherein the fermentation time in the first step is 7 to 9 days.
4. A fermented chili paste according to claim 2 or 3, wherein the heating temperature is 95 to 100 ℃ and the heating time is 5 to 10min in the third step.
5. The fermented chili paste according to claim 2 or 3, wherein the heating is performed at a vacuum degree of 0.05MPa to 0.08MPa and a heating temperature of 70 ℃ to 80 ℃ in the fourth step.
6. The fermented chili paste according to claim 4, wherein the heating is performed at a vacuum degree of 0.05MPa to 0.08MPa and at a temperature of 70 ℃ to 80 ℃ in the fourth step.
7. Fermented chili paste according to claim 2, 3 or 6, wherein in the first step, the particle size of the chili is 3mm to 6 mm; or/and in the first step, the pepper is fresh pepper with stems and seeds removed.
8. Fermented chili paste according to claim 4, wherein in the first step, the particle size of the chili is 3mm to 6 mm; or/and in the first step, the pepper is fresh pepper with stems and seeds removed.
9. Fermented chili paste according to claim 5, wherein in the first step, the particle size of the chili is 3mm to 6 mm; or/and in the first step, the pepper is fresh pepper with stems and seeds removed.
10. A method for preparing fermented chili paste according to any one of claims 1 and 3 to 9, wherein the method comprises the following steps: firstly, adding a required amount of edible salt into a required amount of diced hot peppers, mixing, and then inoculating lactobacillus malus to the mixture for anaerobic fermentation to obtain a fermentation raw material sauce; secondly, mixing xanthan gum, sodium carboxymethylcellulose, white granulated sugar and part of water in required amounts, and grinding to obtain a mixed material I; thirdly, respectively adding the required amount of zanthoxylum oil, ginger slices, ginger powder and dehydrated apple dices into the mixed material I for mixing, and then introducing steam for heating to obtain a mixed material II; and fourthly, respectively adding the fermented raw material paste, required maltose, diced tomato, specially delicious essence and the balance of water into the mixed material II under the heating condition, mixing, then adding required garlic granules, and uniformly stirring to obtain the fermented chili paste.
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| CN116746672A (en) * | 2023-05-23 | 2023-09-15 | 新疆新康农业发展有限公司 | Composite seasoning packet containing fermented peppers and tomatoes and preparation method thereof |
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