A kind of bad pepper and preparation method thereof
A technology of bad pepper and hot pepper, applied in the field of bad pepper and its preparation, can solve the problems of long fermentation time of bad pepper, unprominent aroma and flavor, poor crispness, etc., achieve good crispness, high Vc content preservation, and shorten the manufacturing cycle Effect
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Embodiment 1
[0020] The preparation method of bad capsicum comprises the following steps:
[0021] 1) Clean and disinfect the fresh peppers, pesto and ginger after removing the stalks and picking out the rotten peppers, and dry them for later use;
[0022] 2) Wash the leeks and pound them into leek juice for later use;
[0023] 3) Chop the dried and reserved fresh peppers into diced peppers with a diameter of 0.8-1.2cm, slice the pesto garlic and shred the ginger;
[0024] 4) Take 10 parts of pesto, 10 parts of young ginger, 0.5 part of leek juice, 0.03 part of citric acid, 0.01 part of potassium sorbate, 0.01 part of sodium benzoate, 1 part of table salt and 60 parts of diced pepper for later use;
[0025] 5) Inoculate 4.5 parts of the culture solution of mixed lactic acid bacteria strains into the diced pepper mixture;
[0026] 6) Put the inoculated diced pepper mixture into a sterilized double-layer sealed inner membrane bag for sealing and fermentation, the fermentation temperature i...
Embodiment 2
[0030] The preparation method of bad capsicum comprises the following steps:
[0031] 1) Clean and disinfect the fresh peppers, pesto and ginger after removing the stalks and picking out the rotten peppers, and dry them for later use;
[0032] 2) Wash the leeks and pound them into leek juice for later use;
[0033] 3) Chop the dried and reserved fresh peppers into diced peppers with a diameter of 0.8-1.2cm, slice the pesto garlic and shred the ginger;
[0034] 4) Take 30 parts of pesto, 20 parts of young ginger, 0.9 parts of leek juice, 0.08 parts of citric acid, 0.03 parts of potassium sorbate, 0.03 parts of sodium benzoate, 5 parts of table salt and 80 parts of diced pepper and mix them for later use;
[0035] 5) Inoculate 6 parts of the culture solution of mixed lactic acid bacteria strains into the diced pepper mixture;
[0036] 6) Put the inoculated diced pepper mixture into a sterilized double-layer sealed inner membrane bag for sealing and fermentation, the fermentati...
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