Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented pepper and production process thereof

A production process and a technology for bad pepper, applied in the field of bad pepper and its production technology, can solve the problems of lack of taste, difficult to preserve, easy to change color, etc., and achieve the effects of enriching taste, reducing salt consumption and good taste

Inactive Publication Date: 2016-10-26
GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bad chili is easy to change color and taste after contact with air, and it is not easy to store.
The current method of preparation results in a lack of taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] This embodiment discloses a kind of bad pepper, including the following raw materials: 60kg of fresh pepper, 10kg of pesto, 10kg of old ginger, 6kg of salt, 3kg of fungal liquid, 20kg of white wine, 5kg of Rosa roxburghii, 5kg of dried lemon, 2kg of Luo Han Guo, and 5kg of cassia bark , star anise 5kg, bay leaf 5kg, jasmine flower 5kg, tangerine peel 3kg, Chinese prickly ash 2kg, Houttuynia cordata 2kg; The alcohol content of described liquor is higher than 60 °, and described fungal liquid contains lactic acid bacteria and yeast, wherein each fungal The concentration is 1~5×10 6 CFU / ml.

[0017] The production process of this bad pepper is:

[0018] 1) Preparation of concentrated solution: Put Luo Han Guo, cinnamon bark, star anise, fragrant leaves, tangerine peel, pepper, and Houttuynia cordata into liquor according to the proportion, heat the liquor to 70°C, keep it for 4 hours, then filter to obtain the filtrate and filter material, and Squeeze the material to obt...

Embodiment 2

[0022] This embodiment discloses a kind of bad pepper, including the following raw materials: 80kg of fresh pepper, 30kg of pesto, 20kg of ginger, 10kg of salt, 6kg of fungal liquid, 30kg of white wine, 15kg of prickly pear, 8kg of dried lemon, 5kg of Luo Han Guo, and 8kg of cassia bark , star anise 8kg, bay leaf 8kg, jasmine flower 8kg, tangerine peel 5kg, Chinese prickly ash 5kg, Houttuynia cordata 2~5kg; The alcohol content of described liquor is higher than 60 °, and described fungal liquid contains lactic acid bacteria and saccharomyces, wherein each The concentration of seed fungi is 1~5×10 6 CFU / ml.

[0023] The production process of this bad pepper is:

[0024] 1) Preparation of concentrated solution: Put Luo Han Guo, cinnamon bark, star anise, fragrant leaves, tangerine peel, pepper, and Houttuynia cordata into liquor according to the proportion, heat the liquor to 80°C, keep it for 8 hours, then filter to obtain the filtrate and filter material, and Squeeze the mat...

Embodiment 3

[0028] This embodiment discloses a kind of bad pepper, including the following raw materials: 70kg of fresh pepper, 20kg of pesto, 15kg of old ginger, 8kg of salt, 5kg of fungal liquid, 25kg of white wine, 10kg of prickly pear, 6kg of dried lemon, 4kg of Luo Han Guo, and 6kg of cassia bark , star anise 6kg, fragrant leaves 6kg, jasmine 6kg, tangerine peel 4kg, Chinese prickly ash 3kg, houttuynia cordata 3kg; The alcohol content of described liquor is higher than 60 °, and described fungal liquid contains lactic acid bacteria and saccharomyces, wherein each fungal The concentration is 1~5×10 6 CFU / ml.

[0029] The production process of this bad pepper is:

[0030] 1) Preparation of concentrated solution: put Luo Han Guo, cinnamon bark, star anise, fragrant leaves, tangerine peel, pepper, and Houttuynia cordata into liquor according to the proportion, heat the liquor to 75°C, keep it for 6 hours, then filter to obtain the filtrate and filter material, and Squeeze the material ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a fermented pepper and a production process thereof and belongs to the technical field of food production. The method comprises the following steps: adopting white spirit for extracting the nutritional ingredients in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata; and then mixing with pepper and fermenting, thereby acquiring the fermented pepper with thicker flavor and better taste. A unique extracting process is adopted, so that more nutrient substances in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata can be dissolved in a concentrated solution; roxburgh rose, dry lemon and arabian jasmine flower are added into the raw materials of the fermented pepper, so that the fermented pepper is rich in vitamin C, superoxide dismutase, citric acid, and the like; the taste and bactericidal effect of the pepper can be enhanced; and according to the new technique for fermenting and curing by directly putting lactic acid bacteria and saccharomycetes into the chopped fresh pepper, the salt dosage is reduced, a half manufacturing period is shortened, the quantity of probiotics in the fermented pepper is greatly increased, and the taste is better.

Description

technical field [0001] The technical field of food processing of the present invention relates in particular to a kind of bad pepper and its production process. Background technique [0002] Bad pepper is a unique gourmet condiment in Yunnan and Guizhou, and it is produced in both provinces. Poor chili is bright red in color, spicy and fresh, spicy and sour, and has a unique flavor of fragrant, spicy, fresh, sour, tender, salty, crisp, and is especially loved by people, and it is suitable for all ages. It is a must in Guizhou cuisine. indispensable. For example, when cooking "fish-flavored pork shreds", "fish-flavored eggplant", "spicy octopus", "spicy crispy fish", "Qianwei twice-cooked pork", "fish wrapped with leeks", and "weilu rice" It is necessary to use bad pepper as the base material to make pickles, kimchi, cold dishes, and dipping water, which shows the status of bad pepper in Guizhou cuisine. It is made of chopped fresh red pepper with ginger, garlic, salt It i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/00A23L27/10A23L31/00A23L31/10
CPCA23V2002/00A23V2200/30A23V2250/76
Inventor 刘小萍
Owner GUIZHOU HAPPY WOMAN FLAVOR FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com