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Use of fermented glutinous rice liquid in fermented capsicum slice

A technology for fermenting chili and fermented glutinous rice, which is applied in application, food preparation, food science, etc. It can solve the problems of unfavorable consumers, poor taste of chili flakes, etc., and achieve the effect of crisp taste, sweet and sour taste, harmonious and refreshing

Inactive Publication Date: 2015-11-25
黄山天旺农业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But the chili flakes that the low-salt on the market makes mouthfeel is not good, is difficult to obtain the favor of consumer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1. Application of a kind of fermented mash on fermented pepper flakes

[0035] The production method of fermented pepper flakes with fermented mash liquid includes the following steps:

[0036] 1. Selection and arrangement of raw materials

[0037] The chili for making chili flakes needs to choose chili with thick meat, light spiciness, and nine mature chili as raw materials.

[0038] 2. Segmentation

[0039] Cut into pieces of 10~15×10~15mm size according to requirements, remove the pepper core and pepper seeds when cutting; after cutting, soak in 0.25% calcium chloride solution for 30 minutes, drain for use.

[0040] 3. To prepare the mash liquid for fermenting pepper flakes, follow the steps below:

[0041] 1) Panning and soaking

[0042] Choose high-quality round glutinous rice, put the glutinous rice in a basin, add water to wash it out, and then add water to soak. The water is required to completely soak the rice grains. After soaking for 8 hours, change the water and ...

Embodiment 2

[0058] In the conventional production of fermented chili flakes or chili sauce, by adding the mash liquid in the fermentation stage, the effect of producing a better taste while low in salt can also be obtained.

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PUM

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Abstract

The invention discloses a use of a fermented glutinous rice liquid in a fermented capsicum slice. Through control of a fermented glutinous rice fermentation temperature and fermentation time, various tastes of a capsicum slice and various flavorings are adjusted in fermented glutinous rice fermentation. The fermented glutinous rice liquid formed just contains various components of glutinous rice after fermentation, has high distiller's yeast activity, and can produce unexpected technical effects in capsicum slice fermentation. The fermented capsicum slice prepared from fresh capsicum is a popular leisure food with low salt content, a sour-sweet, pungent, crisp and tasty taste and appetizing effects and can be sold as a leisure snack.

Description

Technical field [0001] The invention belongs to the field of food processing, and in particular relates to the application of fermented glutinous rice wine on fermented pepper flakes. Background technique [0002] There are many ways to eat chili, which are concentrated in major dishes and condiments, and they are large in scale. There are various industrialized products, such as chili sauce, bean paste, pickled chili, dried chili, chopped chili and other chili products. Fresh pepper is used as the main raw material, and the processing technology adopts traditional methods. [0003] In our country, due to different regions, different tastes of people, and different ways of eating peppers, a wide variety of pepper foods and condiments have been derived, but most of the manufactured products that go to the market are salted peppers, sauced peppers, and peppers. Sauerkraut, sweet and sour chili, and chili sauce are the most, and there are also a small amount of products such as candi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/218A23L19/00A23L19/20
Inventor 邬开模杜可兴林世峰
Owner 黄山天旺农业科技有限责任公司
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