CN113854520A - Processing method of soy sauce flavor type pickled pepper - Google Patents
Processing method of soy sauce flavor type pickled pepper Download PDFInfo
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- CN113854520A CN113854520A CN202111111353.5A CN202111111353A CN113854520A CN 113854520 A CN113854520 A CN 113854520A CN 202111111353 A CN202111111353 A CN 202111111353A CN 113854520 A CN113854520 A CN 113854520A
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- 239000006002 Pepper Substances 0.000 title claims abstract description 43
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- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 43
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 12
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- 238000000034 method Methods 0.000 claims abstract description 37
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 15
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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
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention belongs to the technical field of food manufacturing, and discloses a processing method of soy sauce flavor type pickled peppers, which comprises the following steps: preparing raw materials, namely cleaning, draining and chopping the raw materials; putting the chopped chili, ginger, garlic and salt into a stirrer for stirring until the mixture is uniformly stirred; after stirring, storing in a cellar for primary fermentation, and filling in a jar for secondary fermentation; and after the fermentation is finished, canning. The specific processes of raw material cleaning and draining are as follows: cleaning the prepared fresh red pepper, ginger and garlic by using a cleaning machine respectively; if ginger is not cleaned, manual supplementary cleaning is needed, and the ginger is respectively put into plastic baskets with meshes to drain water. On the basis of the toast process, the invention develops the industrial production process of the soy sauce flavor type pickled pepper by utilizing the fermentation of the soy sauce flavor type white spirit, improves the yield, the quality stability, the fresh-keeping effect, the nutrition loss, the labor intensity and the production efficiency.
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a processing method of soy sauce flavor type pickled peppers.
Background
At present, the pickled pepper is a unique seasoning in Guizhou, is prepared in all provinces, and is basically produced by adopting the family traditional process technology in folks. The toast process is most distinctive, but has the disadvantages of low yield, unstable quality, poor fresh-keeping effect, high nutrition loss, high labor intensity and low production efficiency.
Through the above analysis, the problems and defects of the prior art are as follows:
(1) the existing processing technology has the advantages of small output, unstable quality, poor fresh-keeping effect, large nutrient loss, high labor intensity and low production efficiency.
(2) The prior art also has poor quality control, and the taste and fermentation temperature of each batch of the pickled peppers are unstable.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a processing method of soy sauce flavor type pickled peppers.
The invention is realized in such a way, and the processing method of the Maotai-flavor pickled pepper comprises the following steps:
preparing raw materials, namely cleaning, draining and chopping the raw materials;
step two, putting the chopped chili, ginger, garlic and salt into a stirrer for stirring until the mixture is uniformly stirred;
step three, after stirring, putting the mixture into a cellar for storage for primary fermentation, and filling the mixture into a jar for secondary fermentation; and after the fermentation is finished, canning.
Further, in the step one, the preparation process of the raw material comprises the following steps:
fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate peppery taste is preferably selected; the handle is cut off by scissors when the freshness and integrity are required, and the handle is free from moth eyes, mildew, rot, deterioration and other foreign impurities;
ginger: selecting fresh and tender yellow ginger produced in the same year, removing soil, peeling and removing impurities, wherein the fresh and tender yellow ginger is required to be free from rotting and mildewing;
garlic: selecting red-skin garlic without sprouting, rotting and mildewing, air-drying, and mechanically peeling;
salt: selecting refined table salt;
white spirit: selecting 53-degree Maotai-flavor liquor.
Further, in the step one, the specific processes of raw material cleaning and draining are as follows:
cleaning the prepared fresh red pepper, ginger and garlic by using a cleaning machine respectively; if ginger is not cleaned, manual supplementary cleaning is needed, and the ginger is respectively put into plastic baskets with meshes to drain water.
Further, in the step one, the specific process of chopping the raw materials is as follows:
chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, primary screening is carried out, the chopped chili linear blocks are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized chili linear blocks smaller than 2 cm are filtered along with the continuous rotation of the roller, and the chili linear blocks larger than 2 cm are placed into the pepper chopping machine again to be chopped for one time;
chopping ginger: cutting the drained ginger into ginger slices with the thickness of about 1 cm, and chopping the ginger slices into fragments with the length and the width of about 1 cm by a pepper chopping machine;
chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
Further, in the second step, the specific stirring process is as follows: chopping the chili, ginger, garlic and salt according to the weight ratio of 85: 3: 3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
Further, in the third step, the concrete process of storing and primary fermentation in the cellar is as follows:
the stirred raw materials are subjected to primary fermentation by adopting a cellar storage mode, the shape of the cellar is generally a triangular bottle shape, the cellar is built by cement, and the size of the cellar is determined according to the actual production quantity of a processing plant;
a square groove is formed in the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottommost end of the cover, so that the interior of the cellar is isolated from the outside air;
for stored feedstock, the temperature in the cellar is typically between 9-15 degrees Celsius.
Further, in the third step, the concrete process of jar filling and secondary fermentation is as follows:
when the raw materials in the cellar are reprocessed, an automatic pipeline transmission system in a factory is started, the raw materials in the cellar are directly transmitted into a jar, the jar is fired by argil or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth;
after 80% of raw materials are filled into the jar, spraying a layer of 53-degree Maotai-flavor liquor on the surface of the jar, wherein the ratio of the liquor to the raw materials is (1-2): 50; covering a cover, filling water in a water tank outside the cover, and fermenting the raw materials in the jar;
the fermentation of the pickled pepper is a process of generating lactic acid by anaerobic respiration of lactic acid bacteria in raw materials under anaerobic conditions.
Further, in the process of filling in the jar and fermenting again, firstly, the raw materials are stirred once every five days and are stirred uniformly to ensure that the raw materials are fully mixed with water; after stirring, covering a cover and filling water in the water tank; secondly, controlling the temperature between 20 and 25 ℃; when the temperature is not reached in autumn and winter, the heating equipment is started to heat; thirdly, in the whole fermentation process, some raw materials are extracted every week to test acidity, fermentation records are made, and after two months, when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is finished and the raw materials are converted into finished pickled pepper products; and (4) filling and marketing one batch every time the fermentation is finished, and immediately taking one batch out of the cellar for fermentation.
Further, in the third step, the specific filling process is as follows:
before entering a packaging workshop, changing clothes, washing hands and sterilizing; during filling, an automatic pipeline transmission system is started, fermented pickled peppers in the jar are transmitted to a packaging workshop, and the quality of the pickled peppers is controlled from the aspects of dry and wet concentration and accurate quantity by adopting a full-pipeline automatic filling system to package the pickled peppers.
Further, the pickled peppers are packaged by using glass bottles, the packaging specification is 250 g per bottle, the pickled peppers are filled into the bottles and then are sealed, and high-temperature sterilization and disinfection are carried out after the sealing;
after disinfection, spot check and detection are carried out on different batches, and after whether all indexes meet relevant standards is detected, the pickled peppers are sold.
By combining all the technical schemes, the invention has the advantages and positive effects that: on the basis of the toast process, the invention develops the industrial production process of the soy sauce flavor type pickled pepper by utilizing the fermentation of the soy sauce flavor type white spirit, improves the yield, the quality stability, the fresh-keeping effect, the nutrition loss, the labor intensity and the production efficiency. The chilli sauce can generate beneficial lactic acid bacteria in the fermentation process to protect the intestinal tract of a human body and prevent excessive internal heat.
Drawings
Fig. 1 is a flow chart of a processing method of the maotai-flavor pickled pepper provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides a processing method of Maotai-flavor pickled peppers, and the invention is described in detail with reference to the accompanying drawings.
The processing method of the Maotai-flavor pickled pepper provided by the invention can be implemented by other steps by persons of ordinary skill in the art, and the processing method of the Maotai-flavor pickled pepper provided by the invention in fig. 1 is only one specific example.
As shown in fig. 1, the processing method of the maotai-flavor pickled pepper provided by the embodiment of the invention comprises the following steps:
s101: preparing raw materials, cleaning, draining and chopping the raw materials.
S102: and putting the chopped chili, ginger, garlic and salt into a stirrer to be stirred until the mixture is uniformly stirred.
S103: after stirring, storing in a cellar for primary fermentation, and filling in a jar for secondary fermentation; and after the fermentation is finished, canning.
In the embodiment of the invention, 1.5 jin 8 jin of salt is 100 jin 0.08 yuan jin, 3 jin 20 jin of wine is 0.6 jin, 5 jin 0.5 jin of rapeseed oil is 8 jin 0.24 jin of ginger, 8 jin of garlic is equal to 0.4 jin, and 3.02 jin is total.
In S101 provided by the embodiment of the present invention, a preparation process of a raw material is:
fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate peppery taste is preferably selected; the handle is required to be fresh and complete, free of insect eyes, mildew, rot, deterioration and other foreign impurities, and manually cut off by scissors;
ginger: selecting fresh and tender yellow ginger produced in the same year, manually removing soil, peeling and removing impurities, wherein the fresh and tender yellow ginger is required to be free from rotting and mildew;
garlic: selecting red-skin garlic without sprouting, rotting and mildewing, air-drying, and mechanically peeling;
salt: refined table salt is selected, and the requirement is in accordance with the GB5461 standard;
white spirit: selecting 53-degree Maotai-flavor liquor.
In S101 provided by the embodiment of the present invention, the specific processes of raw material cleaning and draining are as follows:
cleaning fresh red pepper, ginger and garlic respectively by using a cleaning machine after the fresh red pepper, the ginger and the garlic are prepared, manually supplementing and cleaning the ginger which is not cleaned, then respectively putting the ginger into plastic baskets with meshes, and draining the water.
In S101 provided by the embodiment of the present invention, the specific process of chopping the raw materials is as follows:
chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized red pepper fragments smaller than 2 cm are filtered along with the continuous rotation of the roller, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time.
Chopping ginger: the drained ginger is cut into ginger slices with the thickness of about 1 cm, and then the ginger slices are chopped into fragments with the length and the width of about 1 cm by a pepper chopping machine.
Chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
In S102 provided by the embodiment of the present invention, the specific stirring process is as follows: chopping the chili, ginger, garlic and salt according to the weight ratio of 85: 3: 3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
In S103 provided by the embodiment of the present invention, the specific process of storing in a cellar and primary fermentation is as follows:
the stirred raw materials are subjected to primary fermentation by adopting a cellar storage mode, the cellar is generally in a triangular bottle shape and is built by cement, and the size of the cellar is determined according to the actual production quantity of a processing plant.
A square groove is arranged on the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottommost end of the cover, so that the cellar is isolated from the outside air.
For stored feedstock, the temperature in the cellar is typically between 9-15 degrees Celsius.
In S103 provided by the embodiment of the invention, the specific process of jar filling and secondary fermentation is as follows:
when the raw materials in the cellar are reprocessed, an automatic pipeline transmission system in a factory is started, the raw materials in the cellar are directly transmitted into a jar, the jar is fired by argil or made of plastics, the jar is small in mouth and big in belly, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth.
After 80% of raw materials are filled into the jar, spraying a layer of 53-degree Maotai-flavor liquor on the surface of the jar, wherein the ratio of the liquor to the raw materials is (1-2): 50; then the cover is covered, water is filled in the water tank outside the cover, and the raw materials in the jar begin to ferment.
The fermentation of the pickled pepper is a process of generating lactic acid by anaerobic respiration of lactic acid bacteria in raw materials under anaerobic conditions.
In the fermentation process, firstly, the raw materials are stirred once every five days and are stirred uniformly to ensure that the raw materials are fully mixed with water; after stirring, covering a cover and filling water in the water tank; secondly, controlling the temperature between 20 and 30 ℃; when the temperature is not reached in autumn and winter, the heating equipment is started to heat; thirdly, in the whole fermentation process, some raw materials are extracted every week to test acidity, fermentation records are made, and after two months, when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is finished and the raw materials are converted into finished pickled pepper products; and (4) filling and marketing one batch every time the fermentation is finished, and immediately taking one batch out of the cellar for fermentation.
In S103 provided by the embodiment of the present invention, the specific filling process is as follows:
before entering a packaging workshop, changing clothes, washing hands and sterilizing; during filling, an automatic pipeline transmission system is started, fermented pickled peppers in the jar are transmitted to a packaging workshop, and the quality of products is controlled in the aspects of dry and wet concentration and accurate quantity by adopting a full-pipeline automatic filling system.
The pickled pepper is generally packaged by using glass bottles, the packaging specification is 250 g per bottle, the pickled pepper is filled into the bottle and then is sealed, and the bottle is sealed and then is sterilized at high temperature; after disinfection, spot check and detection are carried out on different batches, and after whether all indexes meet relevant standards is detected, the pickled peppers are sold.
The technical solution of the present invention is further described with reference to the following specific examples.
Preparation of raw materials and quality requirements
Fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate spicy taste (spicy third) is preferably selected. The handle is required to be fresh and complete, free of insect eyes, mildew, rot, deterioration and other foreign impurities, and manually cut off by scissors.
Ginger: fresh and tender yellow ginger produced in the current year is selected, no rot and mildew are required, and soil, peel and impurities are manually removed.
Garlic: selecting red skin garlic without germination, rot and mildew, air drying, and mechanically peeling.
Salt: refined table salt is selected, and the requirement is in accordance with the GB5461 standard.
White spirit: a53-degree Maotai-flavor liquor (produced in Maotai town of Guizhou) is selected.
Secondly, cleaning and draining the raw materials
After the fresh red peppers, the ginger and the garlic are prepared, the fresh red peppers, the ginger and the garlic are respectively washed by a washing machine, the ginger which is not washed is respectively washed and is manually supplemented, and then the ginger is respectively put into plastic baskets with meshes, and the water is drained (the ginger is conditionally aired for about 2 hours).
Thirdly, chopping the raw materials
Chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, the fragments are screened for the first time, the chopped red pepper fragments are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized red pepper fragments smaller than 2 cm are filtered along with the continuous rotation of the roller, and the red pepper fragments larger than 2 cm are placed into the pepper chopping machine again to be chopped for the first time.
Chopping ginger: the drained ginger is cut into ginger slices with the thickness of about 1 cm, and then the ginger slices are chopped into fragments with the length and the width of about 1 cm by a pepper chopping machine.
Chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into fragments with the length and the width of about 1 cm.
Fourthly, stirring: chopping the chili, ginger, garlic and salt according to the weight ratio of 85: 3: 3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
Fifthly, storing in a cellar for primary fermentation: since the pickled peppers are processed all the year round, the stirred raw materials need to be stored firstly, a cellar storage mode is generally adopted, and the stirred raw materials can be directly poured into a cellar in actual operation. The cellar is generally in the shape of a triangular bottle and is built by cement, and the size of the cellar is mainly determined according to the actual production quantity of a processing plant. The square groove is arranged on the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottom end of the cover, so that the cellar can be isolated from the outside air, and raw materials are prevented from deteriorating. For stored raw materials, the temperature in the cellar is generally between 9-15 ℃, because the temperature in the cellar is low, the raw materials ferment slowly in the cellar, can be stored for three years at most, and can be stored for that long time, besides the constant temperature in the cellar, the water sealing is also important.
Sixthly, filling in a jar and fermenting again: when the raw materials in the cellar are to be reprocessed, the raw materials in the cellar are directly conveyed into a jar only by starting an automatic pipeline conveying system in a factory, the jar is fired by argil or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth. 80% of raw materials are filled into the jar, then a layer of 53-degree Maotai-flavor liquor is sprayed on the surface of the jar, the liquor plays a role in keeping the pickled peppers fresh and more mellow in the fermentation process, and the ratio of the liquor to the raw materials is 1-2: 50, then covering the cover, and filling water in the water tank outside the cover, so as to prevent air from entering and influencing fermentation and quality. Then, the raw materials in the jar begin to be fermented, the fermented chili is a process of generating lactic acid through anaerobic respiration of lactic acid bacteria in the raw materials under an anaerobic condition, the longer the fermentation time is, the more the lactic acid is, the more sour the taste of the fermented chili is, and the sour taste of the fermented chili is generated in the process. In the fermentation process, firstly, because the fermentation means an expansion process, the moisture in the raw materials can be slowly separated, the raw materials are lighter, so the raw materials can float, the raw materials are stirred once every five days and are uniformly stirred, and the raw materials are fully mixed with water; after stirring, covering a cover and filling water in the water tank; compared with the household workshop type processing, the industrial processing has stricter control on the fermentation temperature, the temperature is controlled to be between 20 and 25 ℃, the fermentation effect of the raw materials is the best in the temperature range, and when the temperature is not reached in autumn and winter, heating equipment is required to be started for heating; and thirdly, in the whole fermentation process, quality testing personnel need to extract some raw materials every week to test acidity, fermentation records are made, and after two months, when the total acidity of the raw materials reaches 2% and the water content is less than 80%, the fermentation of the raw materials is finished and the raw materials are converted into the pickled pepper finished product. The fermentation is the work which needs to be carried out all the year round in the industrial production of the pickled peppers, and one batch is taken out from the cellar immediately for fermentation after one batch is filled and marketed after one batch is finished.
Seventhly, filling: before entering the packaging workshop, the operators need to change clothes, wash hands and sterilize. During filling, an automatic pipeline transmission system is started, fermented pickled peppers in the jar are transmitted to a packaging workshop, and the quality of products is controlled in the aspects of dry and wet concentration, accurate quantity and the like by adopting the full-pipeline automatic filling system. The pickled pepper is generally packaged by using glass bottles, the packaging specification is 250 g per bottle, the pickled pepper is filled into the bottle and then is sealed, and the bottle is sealed and then is sterilized at high temperature. After disinfection, quality testing personnel need to carry out spot check and detection on different batches of commodities, and pickled peppers can be sold after all indexes meet the relevant standards of the State quality control Bureau.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A processing method of Maotai-flavor pickled peppers is characterized by comprising the following steps:
preparing raw materials, namely cleaning, draining and chopping the raw materials;
putting the chopped chili, ginger, garlic and salt into a stirrer for stirring until the mixture is uniformly stirred;
after stirring, storing in a cellar for primary fermentation, and filling in a jar for secondary fermentation; and after the fermentation is finished, canning.
2. The method for processing maotai-flavor pickled peppers according to claim 1, wherein the preparation of the raw materials comprises:
fresh red pepper: the cayenne pepper with 80-90% of maturity and moderate peppery taste is preferably selected; the handle is cut off by scissors when the freshness and integrity are required, and the handle is free from moth eyes, mildew, rot, deterioration and other foreign impurities;
ginger: selecting fresh and tender yellow ginger produced in the same year, removing soil, peeling and removing impurities, wherein the fresh and tender yellow ginger is required to be free from rotting and mildewing;
garlic: selecting red-skin garlic without sprouting, rotting and mildewing, air-drying, and mechanically peeling;
salt: selecting refined table salt;
white spirit: selecting 53-degree Maotai-flavor liquor.
3. The method for processing the maotai-flavor pickled peppers as claimed in claim 1, wherein the specific processes of cleaning and draining the raw materials are as follows: cleaning the prepared fresh red pepper, ginger and garlic by using a cleaning machine respectively; if ginger is not cleaned, manual supplementary cleaning is needed, and the ginger is respectively put into plastic baskets with meshes to drain water.
4. The method for processing the soy sauce flavor type pickled peppers as claimed in claim 1, wherein the specific process of chopping the raw materials is as follows:
chopping the chili, namely chopping the chili with the strings: the drained fresh red peppers are placed into a pepper chopping machine in a forward direction to be chopped into 1-1.5 cm fragments, primary screening is carried out, the chopped chili linear blocks are placed into a roller screening machine, meshes with the diameter of 2 cm are arranged on a roller, the uniformly-sized chili linear blocks smaller than 2 cm are filtered along with the continuous rotation of the roller, and the chili linear blocks larger than 2 cm are placed into the pepper chopping machine again to be chopped for one time;
chopping ginger: cutting the drained ginger into ginger slices with the thickness of 1 cm, and chopping the ginger slices into fragments with the length and the width of 1 cm by a pepper chopping machine;
chopping garlic: the garlic cloves after draining are directly put into a pepper chopping machine to be chopped into pieces with the length and the width of 1 cm.
5. The method for processing maotai-flavor pickled peppers according to claim 1, wherein the stirring process comprises: chopping the chili, ginger, garlic and salt according to the weight ratio of 85: 3: 3: 9, putting the mixture into a stirrer to be stirred until the mixture is uniformly stirred.
6. The method for processing the maotai-flavor pickled peppers as claimed in claim 1, wherein the concrete process of cellar storage and primary fermentation is as follows:
the stirred raw materials are subjected to primary fermentation by adopting a cellar storage mode, the shape of the cellar is generally a triangular bottle shape, the cellar is built by cement, and the size of the cellar is determined according to the actual production quantity of a processing plant;
a square groove is formed in the outer edge of the cellar opening, water is injected into the groove, the cover is covered, and the water in the groove is higher than the bottommost end of the cover, so that the interior of the cellar is isolated from the outside air;
for stored feedstock, the temperature in the cellar is 9-15 degrees celsius.
7. The method for processing the maotai-flavor pickled pepper as claimed in claim 1, wherein the specific process of loading into the jar and fermenting comprises:
when the raw materials in the cellar are reprocessed, an automatic pipeline transmission system in a factory is started, the raw materials in the cellar are directly transmitted into a jar, the jar is fired by argil or made of plastics, the mouth is small and the belly is large, a circle of water tank is arranged at a position 10-16 cm away from the jar mouth, and the edge of the water tank is slightly lower than the jar mouth;
after 80% of raw materials are filled into the jar, spraying a layer of 53-degree Maotai-flavor liquor on the surface of the jar, wherein the ratio of the liquor to the raw materials is (1-2): 50; covering a cover, filling water in a water tank outside the cover, and fermenting the raw materials in the jar;
the fermentation of the pickled pepper is a process of generating lactic acid by anaerobic respiration of lactic acid bacteria in raw materials under anaerobic conditions.
8. The method for processing the soy sauce flavor type pickled pepper as claimed in claim 7, wherein in the jar loading and fermenting process, the raw materials are firstly stirred once every five days and are stirred uniformly to be fully mixed with water; after stirring, covering a cover and filling water in the water tank; secondly, controlling the temperature to be 20-25 ℃; when the temperature is not reached in autumn and winter, the heating equipment is started to heat; thirdly, extracting the raw materials every week in the whole fermentation process to test acidity, recording the fermentation, and completing the fermentation of the raw materials after two months when the total acidity of the raw materials reaches 2% and the water content is less than 80%, so that the raw materials are converted into a pickled pepper finished product; and (4) filling and marketing one batch every time the fermentation is finished, and immediately taking one batch out of the cellar for fermentation.
9. The method for processing the maotai-flavor pickled pepper as claimed in claim 1, wherein the filling process comprises: before entering a packaging workshop, changing clothes, washing hands and sterilizing; during filling, an automatic pipeline transmission system is started, fermented pickled peppers in the jar are transmitted to a packaging workshop, and the quality of the pickled peppers is controlled from the aspects of dry and wet concentration and accurate quantity by adopting a full-pipeline automatic filling system to package the pickled peppers.
10. The method for processing the maotai-flavor pickled pepper as claimed in claim 9, wherein the pickled pepper is packaged in glass bottles, the package specification is 250 g each bottle, the pickled pepper is sealed after being filled in the bottle, and high-temperature sterilization and disinfection are performed after the sealing;
after disinfection, spot check and detection are carried out on different batches, and after whether all indexes meet relevant standards is detected, the pickled peppers are sold.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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2021
- 2021-09-18 CN CN202111111353.5A patent/CN113854520A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102763828A (en) * | 2011-05-05 | 2012-11-07 | 岳杰 | Fermented chili seasoning and production method thereof |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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