Chilli pepper fermentation process

Abstract

The invention discloses a chilli pepper fermentation process including the steps of selecting and cleaning chilli pepper, chopping the chilli pepper, potting and pickling, inoculating a pot with 1-8% of plant lactic acid bacillus and 0.5-3.5% of yeast according to the total weight of the chilli pepper, carrying out sealed fermentation, adding 5-15% of table salt and 0.2-1% of EM original liquid according to the total weight of the chilli pepper, carrying out post fermentation and carrying out sterilization filling. Artificial inoculation is adopted for enhanced fermentation, so on one hand, the quality problems that the pickling process has single flavor and the color becomes shallow are solved, on the other hand, a fermentation process is stable and easy to control, the fermentation speed can also be accelerated, and the fermentation time is shortened; compared with traditional natural pickling, the fermentation success rate and the product security are higher, a sour flavor is easier to control, and the product taste is allowed to be softer and more harmonious; the fermentation process has the advantages of simple preparation process, long shelf life and easy storage; the fermentation process can be suitable for large-scale industrialization, also can be used for workshop-style production, and has relatively great application prospect in markets.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pepper fermentation process. Background technique [0002] Chili is one of the indispensable condiments in daily life. Research data show that fresh peppers are rich in nutrients. In addition to basic nutrients such as carbohydrates, crude fiber, and protein, they are also rich in minerals such as vitamin C, carotene, thiamine, capsaicin hydrochloride, and calcium, iron, and phosphorus. Elements, especially vitamin C, are high in content, ranking first in vegetables. Eating chili can promote the secretion of gastric juice, appetizer and digestion, and increase appetite. It can also speed up the heartbeat, promote blood circulation, warm the stomach and dispel cold. Regular consumption of chili can not only improve the body's antioxidant capacity against free radicals, reduce cholesterol levels, and reduce arteriosclerosis. Hardened winnowing can also preve...

AI Technical Summary

Problems solved by technology

The traditional fermentation process of pepper basically adopts the natural fermentation method, that is, the traditional pickling method. Although the above-mentioned fermentation process relies on the microorganisms in the raw material to ferment, it can produce an appropriate sour taste and retain the color of the pepper. However, in order to inhibit The growth of harmful bacteria usually requires the addition of a large amount of salt, which makes the product too high in salt, which often cannot meet the needs of modern people for low-salt food. At the same time, the traditional natural fermentation has low production efficiency and difficult to control fermentation. , the disadvantage of being easy to contaminate miscellaneous bacteria, and there are large food safety uncertain factors after eating