Lactic acid bacterium fermented chopped chili processing method

Abstract

The present invention discloses a lactic acid bacterium fermented chopped chili processing method, including the following specific steps: selecting and grinding, high temperature soaking and sterilizing, pool loading, lactic acid bacterium fermenting agent adding, fermenting and pickling, and salt adding and storing. The dried chilies are used as raw materials and fermented by artificially inoculating lactic acid fermentation liquid, and the obtained product has a special flavor, aroma and health-care function of fermented chili products. The processing method can improve product quality stability and chili product nutritional value, at the same time solve the raw material problem in annual production of pickles, and save the fermentation time compared to the traditional fermentation. However, the method uses dried red chilies as raw materials and the materials are readily available and suitable for industrial production of the raw material preservation requirements, and the raw material quality can be well controlled. In the processing of the chopped chilies, only about 10%-11% of edible salt is added, which saves energy and lower production costs.

Description

technical field [0001] The invention belongs to food processing methods, in particular to a processing method of lactic acid bacteria fermented chopped peppers. Background technique [0002] In recent years, as people's social connections, economic exchanges and cultural exchanges have become increasingly frequent, spicy food culture and spicy habits have been widely spread and infiltrated, which has effectively promoted the popularization and development of domestic chili consumption, and the number of people who eat spicy food has continued to increase. , the domestic pepper market demand has maintained a strong growth momentum, and there is a huge demand potential; as the country with the largest pepper production in the world, China's pepper production has accounted for nearly 50% of the world's total production, and there are many varieties and high quality peppers. The chili produced meets the needs of the domestic chili consumption market and trade export needs, and a...

AI Technical Summary

Problems solved by technology

Because the traditional processing method mainly uses the natural fermentation of lactic acid bacteria and the preservation of salt for processing, there are many problems. First, the product quality is difficult to control. If the temperature is high in the early stage of processing, due to the multiplication of bacteria, the product will not only have bad flavor, but also easily Discoloration and loss of crispness, especially in mass production, this problem is more prominent; second, the shelf life of the product is short, in order to ensure a good flavor, generally 10% salt is added when the chopped pepper is processed, but the shelf life of the product is only About one month, not suitable for industrial production requirements for raw material preservation, let alone meet market requirements for product shelf life