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Manufacturing method of low-salt fermented capsicum slice

A technology of fermented chili and its production method, which is applied in the field of food processing, can solve the problems of unfavorable consumers, poor taste of chili flakes, etc., and achieve the effect of crisp taste, sweet and sour taste

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

[0047] Embodiment 1, the making of low-salt fermented capsicum flakes

[0048] The preparation method of low-salt fermented capsicum flakes comprises the steps:

[0049] 1. Selection and sorting of raw material varieties

[0050] The peppers used to make chili flakes need to use thicker peppers, less spicy peppers, and nine-ripe peppers as raw materials.

[0051] 2. Segmentation

[0052] Divide into pieces of 10-15×10-15mm as required, and remove the chili core and chili seeds when dividing; soak in 0.25% calcium chloride solution for 45 minutes after division, and drain for later use.

[0053] 3. Pickled

[0054]When marinating, according to the weight ratio of pepper: take 4% of table salt, 20% of fermented glutinous rice liquid, 10% of garlic, 3% of white sugar, and 0.5% of white wine to marinate; marinate at room temperature for 12 hours.

[0055] 4. Fermentation

[0056] The pickled chili flakes are put into a sealed container and fermented at 10° C. for 7 days; afte...

Embodiment 2

[0057] Embodiment 2, the making of low-salt fermented capsicum flakes

[0058] The preparation method of low-salt fermented capsicum flakes comprises the steps:

[0059] 1. Raw material selection and arrangement

[0060] The peppers used to make chili flakes need to use thicker peppers, less spicy peppers, and nine-ripe peppers as raw materials.

[0061] Two, segmentation

[0062] Divide into pieces of 10-15×10-15mm as required, and remove the chili core and chili seeds; after dividing, soak in 0.1% calcium chloride solution for 60 minutes, drain and set aside.

[0063] 3. Pickling

[0064] When marinating, according to the weight ratio of pepper: take 3% of table salt, 25% of fermented glutinous rice liquid, 5% of garlic, 6% of white sugar, and 1% of white wine to marinate; marinate at room temperature for 24 hours.

[0065] The fermented glutinous rice liquid adopts following method to make:

[0066] Follow the steps below:

[0067] 1. Washing and soaking

[0068] Sel...

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PUM

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Abstract

The invention discloses a manufacturing method of a low-salt fermented capsicum slice. The manufacturing method comprises 1, raw material specie selection, 2, slicing, 3, pickling: based on capsicum weight, taking 3-5wt% of table salt, 15-25wt% of fermented glutinous rice liquid, 5-10wt% of garlic, 3-6wt% of white sugar and 0.5-1wt% of liquor, adding the above materials into the capsicum and carrying out pickling at a normal temperature for 12-24h, and 4, fermentation: putting the pickled capsicum into a sealed container, and carrying out fermentation at a temperature of 5-10 DEG C for 7-15 days so that the low-salt fermented capsicum slice finished product is obtained. The fresh capsicum is fermented by the fermented glutinous rice liquid so that the low-salt fermented capsicum slice which is a popular leisure food with a sour-sweet, pungency and tasty taste and appetizing effects is obtained. Through control of a fermented glutinous rice liquid fermentation temperature and fermentation time, the fermented glutinous rice can blend various tastes of the capsicum slice and seasonings. The low-salt fermented capsicum slice with a unique local flavor is prepared.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing low-salt fermented chili flakes. Background technique [0002] There are many ways to eat chili, which are concentrated in various dishes and condiments, and the scale is large. There are various industrially added products, such as chili sauce, bean paste, pickled chili, bad chili, chopped chili and other chili products. Some use fresh pepper as the main raw material, and the processing technology adopts the traditional mode. [0003] In our country, due to different regions, different tastes of people, and different ways of eating chili, a wide variety of chili food and condiments are derived, but most of the finished products that go to the market are salted chili, pickled chili, and chili pickled. Pickled cabbage, sweet and sour pickled peppers, and chili sauce are the most, and there are also a small amount of products such as candied peppers, chili sau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
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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