Pickled chili production technology

Abstract

The present invention provides a pickled chili production technology which includes four steps: fermented saline water producing, chili cleaning, pickled chili producing, packaging and storing In the process of producing the saline water, biological fermentation liquor and cucumber juice are added and the fermentation temperature and pH are controlled, which enables the number of lactic acid bacteria in the saline water to be rapidly increased and the pickled chili products to be low in salt amount and fast in production time and to have a large number of probiotic bacteria. The pickled chilies can maintain the microflora in human body, promote digestion, increase appetite, reduce cholesterol, etc. Besides, after repeated tests, the technology conditions used in the production process are continuously optimized, so that the lactic acid fermentation speed and efficiency are greatly improved. At the same time, a traditional Chinese medicinal bag consisting of radix angelicae, prepared radix licorice, fructus amomi and other components is added to the saline water, which enables the prepared pickled chili to have efficacies of curing chronic colitis, peptic ulcer and other diseases.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a production process of pickled peppers. Background technique [0002] Pickled pepper, commonly known as "fish pepper", is a unique seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, and slightly sour in spicy. With the development of food and seasoning market, the market demand for flavored pickled peppers is expanding, and the market prospect is very promising. But the production of existing pickled pepper, the overwhelming majority adopts high-salt pickling and natural fermentation method to make, and its main shortcoming shows as following several aspects: (1) fermentation process is natural fermentation, and fermentation time is long, and miscellaneous bacteria pollution is serious, The quality of nutrition and hygiene is poor; (2) the salt content is high, and chemical reagents are added randomly, which is not cond...

AI Technical Summary

Problems solved by technology

But the production of existing pickled pepper, the overwhelming majority adopts high-salt pickling and natural fermentation method to make, and its main shortcoming shows as following several aspects: (1) fermentation process is natural fermentation, and fermentation time is long, and miscellaneous bacteria pollution is serious, The quality of nutrition and hygiene is poor; (2) the salt content is high, and chemical reagents are added randomly, which is not conducive to human health; (3) a large amount of waste brine is released during desalination, which is not good for environmental protection; (4) the flavor varies greatly, and it is difficult to achieve standardization, Large-scale and industrial applications