CN113826872A - Processing method for preparing chopped hot pepper from glass hot pepper - Google Patents
Processing method for preparing chopped hot pepper from glass hot pepper Download PDFInfo
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- CN113826872A CN113826872A CN202110919891.0A CN202110919891A CN113826872A CN 113826872 A CN113826872 A CN 113826872A CN 202110919891 A CN202110919891 A CN 202110919891A CN 113826872 A CN113826872 A CN 113826872A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 64
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 63
- 239000011521 glass Substances 0.000 title claims abstract description 63
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 6
- 239000001110 calcium chloride Substances 0.000 claims abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 230000008595 infiltration Effects 0.000 claims abstract description 4
- 238000001764 infiltration Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 52
- 241000758706 Piperaceae Species 0.000 claims description 29
- 239000006002 Pepper Substances 0.000 claims description 23
- 241000722363 Piper Species 0.000 claims description 23
- 235000016761 Piper aduncum Nutrition 0.000 claims description 23
- 235000017804 Piper guineense Nutrition 0.000 claims description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 240000001844 Capsicum baccatum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 4
- 229940047036 calcium ascorbate Drugs 0.000 claims description 4
- 239000011692 calcium ascorbate Substances 0.000 claims description 4
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 4
- 108020004410 pectinesterase Proteins 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 239000003899 bactericide agent Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000021023 sodium intake Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
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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
- A23L27/60—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method for preparing chopped hot pepper by adopting glass hot pepper, which comprises the following steps: step one, pretreating raw materials; step two, preparing auxiliary materials; step three, preparing a treatment solution; step four, preparing a flavoring agent; step five, permeating and pickling; step six, seasoning and fermenting; step seven, sterilizing and storing; compared with the existing chopped hot pepper processing method, the processing liquid, the trehalose and the calcium chloride are adopted to process the diced glass hot pepper, so that the brittleness of the chopped hot pepper is ensured, the flavoring agent disclosed by the invention adopts low-sodium salt, the sodium intake of a human body is reduced for the second time, the chopped hot pepper is healthier, the fruit vinegar is added into the flavoring agent, the chopped hot pepper is more flavored, the lactobacillus auxiliary raw material is added for fermentation, the vacuum infiltration technology is adopted for fully soaking the raw material, the raw material is completely fermented, and the secondary fermentation is avoided; according to the invention, the formula proportion of the auxiliary materials and the formula proportion of the chopped hot pepper are adjusted, so that the chopped hot pepper presents different flavors.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method for preparing chopped hot pepper by adopting glass hot pepper.
Background
The chopped hot peppers processed by the glass hot peppers have strong fermentation aroma and sour and hot delicious taste, have the characteristics of promoting appetite, helping digestion and the like in function, and are deeply favored by consumers, but the chopped hot peppers prepared by the existing chopped hot pepper processing method have soft mouthfeel, are in a sauce shape after being stored for a period of time, and influence the mouthfeel; the existing chopped hot pepper has high sodium salt content and is not beneficial to body health; the chopped hot pepper prepared by the existing chopped hot pepper processing method is not completely fermented, and can be continuously fermented during subsequent transportation or storage, so that a bottle is expanded, the chopped hot pepper is inconvenient to open and eat, and even has certain potential safety hazard; the existing chopped hot pepper has a single formula and lacks rich taste.
Disclosure of Invention
The invention aims to provide a processing method for making chopped hot pepper by using glass hot pepper, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method for preparing chopped hot pepper by using glass hot pepper comprises the following steps: step one, pretreating raw materials; step two, preparing auxiliary materials; step three, preparing a treatment solution; step four, preparing a flavoring agent; step five, permeating and pickling; step six, seasoning and fermenting; step seven, sterilizing and storing;
in the first step, firstly, selecting fresh glass peppers with good quality, cleaning the glass peppers by using flowing water, then soaking the glass peppers in a fruit and vegetable bactericide solution for 2 minutes for sterilization treatment, taking out the sterilized glass peppers, draining the glass peppers, removing bases, and then chopping the glass pepper into cubes by using a pepper chopper to obtain glass pepper cubes;
in the second step, the auxiliary materials comprise the following components in percentage by mass: 20-50% of pod pepper powder, 20-30% of mashed garlic, 15-25% of bruised ginger and 8-15% of sesame oil, and mixing the raw materials in the formula to prepare an auxiliary material;
in the third step, the treatment fluid comprises the following components in percentage by mass: 0.8 percent of calcium ascorbate, 0.2 percent of pectin methylesterase, 9 percent of lactobacillus leavening agent and 90 percent of distilled water, wherein the sum of the mass percent is 1, and the raw materials in the formula are mixed to prepare a treatment solution;
in the fourth step, the flavoring agent comprises the following components in percentage by mass: 20% of fruit vinegar, 10% of trehalose, 40% of sodium chloride, 10% of potassium chloride, 10% of magnesium chloride and 10% of calcium chloride, wherein the total mass percentage is 1, and the raw materials in the formula are mixed to prepare the flavoring agent;
in the fifth step, the diced glass peppers prepared in the first step and the treatment liquid prepared in the third step are put into a vacuum pickling machine for vacuum permeation pickling, the diced glass peppers are taken out after the pickling is finished, and the residual treatment liquid is drained;
in the sixth step, the chopped hot pepper comprises the following components in percentage by mass: 60-80% of diced glass peppers, 18-30% of auxiliary materials and 8-16% of flavoring agents, wherein the diced glass peppers treated in the fifth step, the auxiliary materials prepared in the second step and the flavoring agents prepared in the fourth step are uniformly mixed, and the mixture is put into an anaerobic jar for fermentation, so that the finished chopped peppers are obtained after the fermentation is finished;
and step seven, filling and sealing the finished chopped hot peppers prepared in the step six according to the specification requirements of the products, treating by a pasteurization method, and warehousing and storing.
Preferably, in the first step, the length of the glass pepper dices is not more than 14mm, and the width of the glass pepper dices is not more than 10 mm.
Preferably, in the second step, the mass percentage of the auxiliary materials is 1, and the mass percentage of the auxiliary materials is as follows: 45% of pod pepper powder, 25% of mashed garlic, 20% of ginger powder and 10% of sesame oil.
Preferably, in the fifth step, the mass ratio of the glass pepper pieces to the processing liquid is 1: 5.
Preferably, in the fifth step, the temperature for vacuum infiltration pickling is 30 ℃, the absolute pressure is 25kPa, and the pickling time is 15 min.
Preferably, in the sixth step, the chopped hot pepper comprises the following components in percentage by mass as 1: 70% of diced glass peppers, 20% of auxiliary materials and 10% of flavoring agents.
Preferably, in the sixth step, the fermentation time is 35 days, and the fermentation temperature is 26 ℃.
Preferably, in the seventh step, the storage temperature is 15 ℃.
Compared with the prior art, the invention has the beneficial effects that: compared with the existing chopped hot pepper processing method, the processing liquid, the trehalose and the calcium chloride are adopted to process the diced glass hot pepper, so that the brittleness of the chopped hot pepper is ensured, the flavoring agent disclosed by the invention adopts low-sodium salt, the sodium intake of a human body is reduced for the second time, the chopped hot pepper is healthier, the fruit vinegar is added into the flavoring agent, the chopped hot pepper is more flavored, the lactobacillus auxiliary raw material is added for fermentation, the vacuum infiltration technology is adopted for fully soaking the raw material, the raw material is completely fermented, and the secondary fermentation is avoided; according to the invention, the formula proportion of the auxiliary materials and the formula proportion of the chopped hot pepper are adjusted, so that the chopped hot pepper presents different flavors.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a processing method for preparing chopped hot pepper by using glass hot pepper comprises the following steps: step one, pretreating raw materials; step two, preparing auxiliary materials; step three, preparing a treatment solution; step four, preparing a flavoring agent; step five, permeating and pickling; step six, seasoning and fermenting; step seven, sterilizing and storing;
in the first step, firstly, selecting fresh glass peppers with good quality, washing the glass peppers clean by flowing water, then soaking the glass peppers in a fruit and vegetable bactericide solution for 2 minutes for sterilization treatment, taking out the sterilized glass peppers, draining the glass peppers, removing bases, and then chopping the glass pepper into diced pieces by using a pepper chopper to obtain glass pepper diced pieces, wherein the length of the glass pepper diced pieces is not more than 14mm, and the width of the glass pepper diced pieces is not more than 10 mm;
in the second step, the auxiliary materials comprise the following components in percentage by mass: 45% of pod pepper powder, 25% of mashed garlic, 20% of bruised ginger and 10% of sesame oil, wherein the sum of the mass percentages is 1, and the raw materials in the formula are mixed to prepare auxiliary materials;
in the third step, the treatment fluid comprises the following components in percentage by mass: 0.8 percent of calcium ascorbate, 0.2 percent of pectin methylesterase, 9 percent of lactobacillus leavening agent and 90 percent of distilled water, wherein the sum of the mass percent is 1, and the raw materials in the formula are mixed to prepare a treatment solution;
in the fourth step, the flavoring agent comprises the following components in percentage by mass: 20% of fruit vinegar, 10% of trehalose, 40% of sodium chloride, 10% of potassium chloride, 10% of magnesium chloride and 10% of calcium chloride, wherein the total mass percentage is 1, and the raw materials in the formula are mixed to prepare the flavoring agent;
in the fifth step, the glass pepper pieces prepared in the first step and the treatment liquid prepared in the third step are put into a vacuum pickling machine for vacuum permeation pickling, the glass pepper pieces are taken out after the pickling is finished, the residual treatment liquid is drained, the mass ratio of the adding amount of the glass pepper pieces to the adding amount of the treatment liquid is 1:5, the vacuum permeation pickling temperature is 30 ℃, the absolute pressure is 25kPa, and the pickling time is 15 min;
in the sixth step, the chopped hot pepper comprises the following components in percentage by mass: uniformly mixing the glass pepper pieces treated in the step five, the auxiliary materials prepared in the step two and the flavoring agent prepared in the step four by taking 70% of the glass pepper pieces, 20% of the auxiliary materials and 10% of the flavoring agent in a mass percentage sum of 1, and putting the mixture into an anaerobic jar for fermentation to obtain a finished product of chopped pepper after the fermentation is completed, wherein the fermentation time is 35 days, and the fermentation temperature is 26 ℃;
and step seven, canning and sealing the finished chopped hot peppers prepared in the step six according to the specification requirements of products, treating by a pasteurization method, and warehousing and storing at the storage temperature of 15 ℃.
Based on the above, the processing method has the advantages that the processing liquid containing calcium ascorbate and pectin methylesterase is adopted to perform dipping processing on the diced glass peppers, and trehalose and calcium chloride are added into a flavoring agent, so that the brittleness of the chopped peppers is guaranteed, and the mouthfeel is improved; the flavoring agent adopts low-sodium salt to reduce sodium intake of human body, and simultaneously fruit vinegar is added to make chopped chili have more flavor; according to the invention, the formula ratio of the auxiliary materials and the formula ratio of the chopped hot pepper are adjusted, so that the chopped hot pepper has different flavors, and the variety of products is greatly enriched.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. A processing method for preparing chopped hot pepper by using glass hot pepper comprises the following steps: step one, pretreating raw materials; step two, preparing auxiliary materials; step three, preparing a treatment solution; step four, preparing a flavoring agent; step five, permeating and pickling; step six, seasoning and fermenting; step seven, sterilizing and storing; the method is characterized in that:
in the first step, firstly, selecting fresh glass peppers with good quality, cleaning the glass peppers by using flowing water, then soaking the glass peppers in a fruit and vegetable bactericide solution for 2 minutes for sterilization treatment, taking out the sterilized glass peppers, draining the glass peppers, removing bases, and then chopping the glass pepper into cubes by using a pepper chopper to obtain glass pepper cubes;
in the second step, the auxiliary materials comprise the following components in percentage by mass: 20-50% of pod pepper powder, 20-30% of mashed garlic, 15-25% of bruised ginger and 8-15% of sesame oil, and mixing the raw materials in the formula to prepare an auxiliary material;
in the third step, the treatment fluid comprises the following components in percentage by mass: 0.8 percent of calcium ascorbate, 0.2 percent of pectin methylesterase, 9 percent of lactobacillus leavening agent and 90 percent of distilled water, wherein the sum of the mass percent is 1, and the raw materials in the formula are mixed to prepare a treatment solution;
in the fourth step, the flavoring agent comprises the following components in percentage by mass: 20% of fruit vinegar, 10% of trehalose, 40% of sodium chloride, 10% of potassium chloride, 10% of magnesium chloride and 10% of calcium chloride, wherein the total mass percentage is 1, and the raw materials in the formula are mixed to prepare the flavoring agent;
in the fifth step, the diced glass peppers prepared in the first step and the treatment liquid prepared in the third step are put into a vacuum pickling machine for vacuum permeation pickling, the diced glass peppers are taken out after the pickling is finished, and the residual treatment liquid is drained;
in the sixth step, the chopped hot pepper comprises the following components in percentage by mass: 60-80% of diced glass peppers, 18-30% of auxiliary materials and 8-16% of flavoring agents, wherein the diced glass peppers treated in the fifth step, the auxiliary materials prepared in the second step and the flavoring agents prepared in the fourth step are uniformly mixed, and the mixture is put into an anaerobic jar for fermentation, so that the finished chopped peppers are obtained after the fermentation is finished;
and step seven, filling and sealing the finished chopped hot peppers prepared in the step six according to the specification requirements of the products, treating by a pasteurization method, and warehousing and storing.
2. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the first step, the length of the glass pepper dices is not more than 14mm, and the width of the glass pepper dices is not more than 10 mm.
3. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the second step, the mass percentage of the sum of the mass percentages is 1, and the mass percentage of each component of the auxiliary materials is as follows: 45% of pod pepper powder, 25% of mashed garlic, 20% of ginger powder and 10% of sesame oil.
4. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the fifth step, the mass ratio of the adding amount of the glass pepper pieces to the adding amount of the treatment liquid is 1: 5.
5. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the fifth step, the temperature for vacuum infiltration pickling is 30 ℃, the absolute pressure is 25kPa, and the pickling time is 15 min.
6. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the sixth step, the chopped hot pepper comprises the following components in percentage by mass as 1: 70% of diced glass peppers, 20% of auxiliary materials and 10% of flavoring agents.
7. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the sixth step, the fermentation time is 35 days, and the fermentation temperature is 26 ℃.
8. The processing method of chopped hot pepper made of glass hot pepper according to claim 1, characterized in that: in the seventh step, the storage temperature is 15 ℃.
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| CN107348431A (en) * | 2017-08-28 | 2017-11-17 | 湖南农业大学 | A kind of method of multi-strain fermentation production less salt chopped hot pepper |
| CN107927635A (en) * | 2017-12-21 | 2018-04-20 | 三亚阳雨茗生物科技有限公司 | Eucheuma ready-to-eat food and its flavoring and preparation method |
| CN112425749A (en) * | 2020-11-12 | 2021-03-02 | 湖南味了谁食品有限责任公司 | Preparation process of fragrant and crisp chopped chili food |
| CN112515142A (en) * | 2020-11-18 | 2021-03-19 | 湖南农业大学 | Method for preparing chopped chili pepper |
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- 2021-08-11 CN CN202110919891.0A patent/CN113826872A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442086A (en) * | 2003-04-03 | 2003-09-17 | 南昌大学 | Fresh and brittle chopped pepper and its preparation process |
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