Method for preparing packaged fermentative pickling wild pepper

Abstract

The invention discloses a method for preparing a packaged fermentative pickling wild pepper, which is mainly technically characterized by comprising the following steps of: packaging a sorted and cleaned wild pepper into a food-grade packaging plastic bag by utilizing the food-grade packaging plastic bag as a fermenting container and a packaging material, and adding premixed nutritional fermenting liquid; then vaccinating streptococcus lactis for expanding the fermenting liquid; sealing in vacuum and then carrying out temperature control fermentation; and when the fermenting liquid reaches a certain acidity, terminating fermentation by adopting pasteurization. The invention solves the problems of large investment cost, long period, complicated operation, time waste and trouble caused by the condition that a great number of argil pickling fermentative jars needed by the current manufacturer during production and the wild peppers are respectively packaged into a glass bottle or a plastic bag after fermentative ripping and the problem of rot of the wild pepper in the process of fermentative pickling for a long time. The pickling wild pepper product produced with the method has propersalinity and acidity and strong fermentative pickling flavor, not only can be used as a dinning pickle product, but also can be used as the seasoning of cooking and dishes and the sour and hot seasoning of a spicy nonstaple food.

Description

technical field [0001] The present invention relates to the production technology of fermented wild salamander, more specifically relates to a kind of wild salamander as raw material, which is packed into a food-grade packaging plastic bag, added with nutrient fermentation liquid, inoculated with Streptococcus lactis to expand the starter, and fermented with temperature control to prepare fermented The production technology of pickled wild salsanthum belongs to the field of fermented seasoning food. Background technique [0002] Wild pepper commonly refers to Chaotian pepper, which is mainly used as seasoning for cooking dishes, side dishes and spicy non-staple food. Wild pepper can be eaten fresh or dried. It is mainly processed into sour wild pepper food, which is used as a condiment for meals, cooking, side dishes, and hot and sour seasoning for spicy non-staple food. It has been loved by consumers and sold well in the market. Enduring, in short supply. Pickled wild san...

AI Technical Summary

Problems solved by technology

There are also some preparation methods for soaking sour peppers, but they all use kimchi jars, and the raw materials are not wild peppers

To sum up, as far as the present is concerned, all literatures have adopted the fermentation method to produce pickled peppers, and the fermenting containers are made of clay kimchi jars. The production process is complicated and tedious, and the equipment investment is large, and the raw materials used are not wild pepper.

The papers that adopt plastic bags to make fermentation containers have the papers "Development of bagged fermented kimchi and "Food Science" 1994 4th period included in "Journal of Chengdu University" (Natural Science Edition) December 1995, Volume 14, No. 4 Paper "Sichuan Pickle Bag Fermentation Research", in these two papers, plastic bags are used as the preparation method of sauerkraut for pickle fermentation container, but the raw material is vegetables, and the fermented strains and fermentation process of inserting are also different from the present invention , it can be seen that there is no production technology that simultaneously adopts wild pepper, food-grade packaging plastic bags as fermentation containers and packaging bags, inoculation of Streptococcus lactis and temperature-controlled fermentation.