CN116114850A - Improved process for fermenting chopped peppers in jar - Google Patents
Improved process for fermenting chopped peppers in jar Download PDFInfo
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- CN116114850A CN116114850A CN202310339149.1A CN202310339149A CN116114850A CN 116114850 A CN116114850 A CN 116114850A CN 202310339149 A CN202310339149 A CN 202310339149A CN 116114850 A CN116114850 A CN 116114850A
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- plastic bag
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 14
- 230000008569 process Effects 0.000 title claims abstract description 13
- 241000758706 Piperaceae Species 0.000 title claims description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 30
- 238000007789 sealing Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to an improved process for fermenting chopped capsicum in a jar, which comprises the following steps: 1. cleaning fresh chilli water and airing; 2. mincing Capsici fructus with stainless steel chopping machine, adding edible salt, stirring, and packaging into a food-grade plastic bag with a capacity of 40-50 Kg; 3. sleeving a second layer of food-grade plastic bag on the outer surface of the food-grade plastic bag; 4. sleeving a layer of black plastic bag on the outer surface of the second layer of plastic bag, filling the second layer of plastic bag into a plastic woven bag, and sealing to form a fermentation bag; 4. transferring the fermentation bag into a cellar, stacking and piling; turning over the fermentation bag stacking pile every 2 days; after 15-20 days, the fermentation is completed. The invention can ensure the stability of the quality of chopped hot peppers to the maximum extent, occupies much smaller space than the traditional jar fermentation method, and remarkably reduces the production cost.
Description
Technical Field
The invention belongs to the technical field of agricultural and sideline product processing, and particularly relates to an improved process for fermenting chopped capsicum in a jar.
Background
The diced hot peppers in the jar are seasonings processed in a wet fermentation mode, and are generally required to be fermented and pickled in the jar for about half a month to become seasonings with rich nutrition and unique taste, and the diced hot peppers in the jar are fermented to generate unique taste, so people are familiar with the diced hot peppers in the jar.
The traditional jar chopped chilli is a process method for fermenting and pickling the chilli by taking the jar for nearly thousands of years as a container, and the method is influenced by a plurality of factors such as personal manipulation, climate, water quality, raw material cleanliness, jar mouth long-term sanitary protection degree and the like; the chopped chilli has very unstable quality, is easy to generate peculiar smell, and even is completely spoiled and can not be eaten. The sanitation management of the water sealing position of the jar mouth is also troublesome, so that the jar is inconvenient to be used for pickling chopped peppers. Especially, the jar mouth of the jar is small, the middle round drum shape occupies a large amount of space, the even turning and fermentation of the chopped chilli is inconvenient, and the method is not suitable for modern industrial production at all.
2022, 05/06, chinese patent application publication No. CN114431436A discloses a novel pickle pickling process, which is to sleeve a food-grade plastic bag into a plastic barrel and add half-barrel of drinking water; sealing and heating water in the plastic bag until the water is boiled, and stopping heating after the bag is filled with steam; standing the heated water, naturally cooling to room temperature, opening a plastic bag, adding lactobacillus for fermentation and auxiliary materials and spice, extruding the plastic bag to discharge air therein, and sealing the bag opening for 24 hours; opening a plastic bag, adding vegetables to be salted, adding salt, high-alcohol white spirit and seasonings, pressing the vegetables into water, extruding again, discharging air in the plastic bag, and sealing the plastic bag; pressing a weight on the sealed plastic bag to fully soak vegetables in the bag in water, and placing the plastic barrel and the sealed plastic bag in an environment below 30 ℃ for pickling. The process reduces the contact time and space with air to the maximum extent, also reduces the concentration of oxygen in the plastic bag and other bacteria in the air to the maximum extent, ensures that harmful bacteria have no colony population reproduction advantage, can ensure the anaerobic environment with high oxygen and carbon dioxide in the plastic bag to the maximum extent and the minimum time, promotes the rapid reproduction and fermentation of lactic acid bacteria, effectively prevents the rotting and deterioration of vegetables, and greatly improves the stability of the quality of pickle. However, the food-grade plastic bag still needs to be sleeved into the plastic bucket, the plastic bucket has no advantages in terms of occupied space compared with the traditional jar soaking method, and meanwhile, the plastic bag is sleeved into the plastic bucket, and is inconvenient to uniformly turn, ferment, chop the chilli and carry.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides an improved process for fermenting chopped hot peppers in a jar, which can ensure the stability of the quality of chopped hot peppers to the maximum extent, occupies a much smaller space than that of the traditional jar fermentation method, is convenient to turn, ferment chopped hot peppers, transport and transport, and has remarkably reduced production cost.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
an improved process for fermenting chopped capsicum in a jar comprises the following steps:
firstly, cutting off roots and pedicles of fresh peppers, cleaning with clear water, spreading horizontally, and airing surface water;
mincing the chillies with a stainless steel chopping machine, adding edible salt, stirring uniformly, putting into a food-grade plastic bag with the capacity of 40-50Kg, extruding the plastic bag to discharge air in the bag, screwing the mouth of the plastic bag into a twist shape, and sealing the mouth of the plastic bag; the weight ratio of the minced chilli to the edible salt is 100: 10-20 parts of a base;
step three, sleeving a second layer of food-grade plastic bag on the outer surface of the food-grade plastic bag in the step two, extruding and discharging air between the two plastic bags, screwing the mouth of the second layer of food-grade plastic bag into a twist shape, and sealing the mouth of the second layer of food-grade plastic bag;
step four, sleeving a layer of black plastic bag on the outer surface of the second layer of plastic bag in the step three, and sealing the bag opening of the black plastic bag; packaging the three-layer sealed bag into a plastic woven bag, and sealing to form a fermentation bag;
transferring the fermentation bag into a cellar at 18-20 ℃, stacking and piling; turning over the fermentation bag stacking pile every 2 days; when each fermentation bag is manually turned over, one end of the plastic woven bag is held by a hand, lifted up and placed on the ground for one time, the fermentation bags are horizontally placed, the other end of the plastic woven bag is turned over and placed on the ground for one time, and then the fermentation bags are manually moved to change positions for stacking and piling; after 15-20 days, the fermentation is completed.
The invention has the beneficial effects and innovation points that:
1. the invention adopts a sealing mode of two layers of food-grade plastic bags, abandons a fermentation method of a jar, has the effects of cleanness, sanitation, safety and leakage prevention, can furthest reduce the time and space of contact with air, can furthest reduce the concentration of oxygen in the plastic bags and other bacteria in the air, and avoids secondary pollution;
2. according to the invention, the black plastic bag is sleeved on the outer surface of the food-grade plastic bag, so that the black plastic bag has a shading effect, the peppers in the plastic bag are ensured to form an anaerobic environment without oxygen and high carbon dioxide, and the rapid propagation and fermentation of lactic acid bacteria are promoted;
3. the invention packs the sealed package with three layers of seals into a plastic woven bag, so that the sealed package can be protected from being extruded and damaged by external force; secondly, the sealing bag can be stressed to facilitate transportation, the operation is convenient, and the management is simple;
4. according to the invention, the operation of uniformly turning the fermented chopped hot pepper is realized without opening a sealed package, the food-grade plastic bag is combined with the plastic woven bag soft package in a sealing way, and the standing, transverse, reverse, right and vertical modes are adopted for stacking, so that the operation of uniformly turning the fermented chopped hot pepper is realized, the secondary pollution caused by no contact between people and the chopped hot pepper is avoided, the safety and the sanitation are realized, and the stability of the quality of the chopped hot pepper can be ensured to the greatest extent.
5. The invention is a soft package, no heavy object is needed to be pressed on a sealed plastic bag, the plastic bag can be stacked in a free stacking way, the occupied space is much smaller than that of the traditional jar fermentation method, the space occupied by the plastic bag is smaller than that of CN114431436A, cellar resources can be saved, and the production cost is obviously reduced.
Detailed Description
Example 1
An improved process for fermenting chopped capsicum in a jar comprises the following steps:
firstly, cutting off roots and pedicles of fresh peppers, cleaning with clear water, spreading horizontally, and airing surface water;
mincing the chillies with a stainless steel chopping machine, adding edible salt, stirring uniformly, putting into a food-grade plastic bag with the capacity of 40-50Kg, extruding the plastic bag to discharge air in the bag, screwing the mouth of the plastic bag into a twist shape, and sealing the mouth of the plastic bag; the weight ratio of the minced chilli to the edible salt is 100: 10-20 parts of a base;
step three, sleeving a second layer of food-grade plastic bag on the outer surface of the food-grade plastic bag in the step two, extruding and discharging air between the two plastic bags, screwing the mouth of the second layer of food-grade plastic bag into a twist shape, and sealing the mouth of the second layer of food-grade plastic bag;
step four, sleeving a layer of black plastic bag on the outer surface of the second layer of plastic bag in the step three, and sealing the bag opening of the black plastic bag; packaging the three-layer sealed bag into a plastic woven bag, and sealing to form a fermentation bag;
transferring the fermentation bag into a cellar at 18-20 ℃, stacking and piling; turning over the fermentation bag stacking pile every 2 days; when each fermentation bag is manually turned over, one end of the plastic woven bag is held by a hand, lifted up and placed on the ground for one time, the fermentation bags are horizontally placed, the other end of the plastic woven bag is turned over and placed on the ground for one time, and then the fermentation bags are manually moved to change positions for stacking and piling; after 15-20 days, the fermentation is completed.
As a preferable mode of the present embodiment, the sealing mode of the bag opening in the third and fourth steps is the same as the sealing mode of the bag opening in the second step, and the bag opening is tied and sealed.
As another preferable mode of the present embodiment, the sealing mode of the bag opening in the third step and the fourth step is the same as the sealing mode of the bag opening in the second step, and the sealing clamping pliers are used for clamping and sealing the plastic bag opening.
Although the specific embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes and modifications without inventive labor may be made within the scope of the present invention without departing from the spirit of the present invention, which is within the scope of the present invention.
Claims (3)
1. An improved process for fermenting chopped capsicum in a jar is characterized in that: the method comprises the following steps:
firstly, cutting off roots and pedicles of fresh peppers, cleaning with clear water, spreading horizontally, and airing surface water;
mincing the chillies with a stainless steel chopping machine, adding edible salt, stirring uniformly, putting into a food-grade plastic bag with the capacity of 40-50Kg, extruding the plastic bag to discharge air in the bag, screwing the mouth of the plastic bag into a twist shape, and sealing the mouth of the plastic bag; the weight ratio of the minced chilli to the edible salt is 100: 10-20 parts of a base;
step three, sleeving a second layer of food-grade plastic bag on the outer surface of the food-grade plastic bag in the step two, extruding and discharging air between the two plastic bags, screwing the mouth of the second layer of food-grade plastic bag into a twist shape, and sealing the mouth of the second layer of food-grade plastic bag;
step four, sleeving a layer of black plastic bag on the outer surface of the second layer of plastic bag in the step three, and sealing the bag opening of the black plastic bag; packaging the three-layer sealed bag into a plastic woven bag, and sealing to form a fermentation bag;
transferring the fermentation bag into a cellar at 18-20 ℃, stacking and piling; turning over the fermentation bag stacking pile every 2 days; when each fermentation bag is manually turned over, one end of the plastic woven bag is held by a hand, lifted up and placed on the ground for one time, the fermentation bags are horizontally placed, the other end of the plastic woven bag is turned over and placed on the ground for one time, and then the fermentation bags are manually moved to change positions for stacking and piling; after 15-20 days, the fermentation is completed.
2. The improved process for fermenting chopped capsicum in jar according to claim 1, which is characterized in that: and the sealing mode of the bag opening in the third step and the fourth step is the same as that of the bag opening in the second step, and the bag opening is tied and sealed.
3. The improved process for fermenting chopped capsicum in jar according to claim 1, which is characterized in that: and the sealing mode of the bag opening in the third step and the fourth step is the same as that of the bag opening in the second step, and the plastic bag opening is clamped and sealed by using a sealing clamping clamp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310339149.1A CN116114850A (en) | 2023-04-01 | 2023-04-01 | Improved process for fermenting chopped peppers in jar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310339149.1A CN116114850A (en) | 2023-04-01 | 2023-04-01 | Improved process for fermenting chopped peppers in jar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116114850A true CN116114850A (en) | 2023-05-16 |
Family
ID=86303084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310339149.1A Pending CN116114850A (en) | 2023-04-01 | 2023-04-01 | Improved process for fermenting chopped peppers in jar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116114850A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989120A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Method for storing chopped chili |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
-
2023
- 2023-04-01 CN CN202310339149.1A patent/CN116114850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989120A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Method for storing chopped chili |
| CN104137977A (en) * | 2014-08-08 | 2014-11-12 | 湖南农业大学 | Processing method of low-salt chopped pepper blank |
Non-Patent Citations (1)
| Title |
|---|
| 课程教材研究所中学物理课程教材研究开发中心: "《物理 八年级上 教师教学用书》", vol. 1, 30 June 2003, 人民教育出版社, pages: 130 * |
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