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Comprehensive crispness-protection method of pickled pepper

A technology of pickled peppers and peppers, which is applied in the field of pickled peppers to preserve crispness, can solve the problems of poor taste of peppers and reduced crispness of pickled peppers, and achieve the effects of improving taste and crispness, improving quality and taste, and improving gelatinization

Inactive Publication Date: 2017-01-11
贵州湄潭茯莹食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, along with the prolongation of the pickled pepper soaking time, and the pickled pepper is preserved after soaking, the crispness of the pickled pepper will be gradually reduced, and then the taste of the pepper will be poor, and, in the prior art , there is no report on the technical scheme of crispy treatment in pickled pepper brewing, pickled pepper preservation, etc. Appetite, and then provides a new way of thinking for the technical field of pickled pepper crisp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for comprehensively maintaining crispness of pickled peppers includes the following steps:

[0018] (1) Choose peppers with a maturity of 7.5 and freshly picked from the pepper tree and preserved for 1 hour as raw materials;

[0019] (2) Inoculate the fermenting bacteria, the inoculation amount is 0.05% of the weight of the raw material. After the inoculation is completed, perform artificial fermentation until the raw material structure does not become soft, and then add 14% of the raw material weight to the salt, and stir and mix it After uniformity, the pickling treatment is carried out for 1 day, and then 0.08% of the weight of the raw material is added to the calcium chloride, and the fermentation treatment is continued for more than 25 days to complete the processing of pickled peppers and comprehensive crispness preservation.

[0020] The hot pepper is millet pepper.

[0021] The maturity of 7.5 is a pepper that turns from green to green-brown, and tends to be re...

Embodiment 2

[0025] A method for comprehensively maintaining crispness of pickled peppers includes the following steps:

[0026] (1) Choose peppers with a maturity of 8 and freshly picked from the pepper tree and stored for 2 hours as raw materials;

[0027] (2) Inoculate fermenting bacteria, the amount of inoculation is 0.15% of the weight of the raw material. After the inoculation is completed, perform artificial fermentation until the texture of the raw material does not become soft, and then add 14% of the raw material weight to the salt, and stir and mix it After uniformity, the pickling treatment is carried out for 10 days, and then 0.12% of the weight of the raw material is added with calcium chloride, and the fermentation treatment is continued for 25 days to complete the processing of pickled peppers and comprehensive crispness preservation.

[0028] The pepper is strip pepper. The maturity of 8 is a pepper that turns from green to green-brown, and is biased towards red. The crispness ...

Embodiment 3

[0031] A method for comprehensively maintaining crispness of pickled peppers includes the following steps:

[0032] (1) Choose peppers with a maturity of 7.8 and freshly picked peppers from the pepper tree and preserved for 1.5 hours as raw materials;

[0033] (2) Inoculate the fermenting bacteria, the inoculation amount is 0.1% of the weight of the raw material. After the inoculation is completed, perform artificial fermentation until the raw material tissue does not become soft, and then add 14% of the raw material weight to the salt, and stir and mix it After uniformity, the pickling process is carried out for 7 days, and then 0.11% of the weight of the raw material is added with calcium chloride, and the fermentation process is continued for 30 days to complete the processing and comprehensive crispness of pickled peppers.

[0034] The hot pepper is pearl pepper.

[0035] The maturity of 7.8 is a pepper that turns from green to green-brown, and tends to be red.

[0036] The crispne...

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Abstract

The present invention relates to the technical field of crispness-protection of pickled pepper, and especially relates to a comprehensive crispness-protection method of the pickled pepper, the pepper maturity is controlled, so that the crispness of the pepper can be guaranteed, by combination of addition of fermentation bacteria for fermentation processing, pepper tissues are not softened, salt is added into the pepper for pickling treatment, in the preparation process of the pickled pepper, after the processing by the fermentation bacteria, the crispness of the pickled pepper can reach above 0.4Kg / cm<2>, the taste of the pickled pepper can be improved, and the appetite of an eater is improved; by combination of addition of the fermentation bacteria and limitation of the addition amount of the salt to 14%, impurity bacteria cannot grow in the environment, the fermentation bacteria can grow in the environment, so that in the whole fermentation process, the crispness of the pepper can be guaranteed, the crispness of the pepper can be guaranteed also can be guaranteed in a following preservation process, and the taste and the crispness of the pepper can be improved.

Description

Technical field [0001] The invention relates to the technical field of pickled peppers to maintain crispness, in particular to a method for comprehensively maintaining crispness of pickled peppers. Background technique [0002] Pickled pepper, commonly known as "fish hot pepper", is a special seasoning in Sichuan cuisine. Pickled peppers have the characteristics of bright red color, spicy but not dry, and slightly sour. As early as a few years ago, pickled pepper series dishes made with it were more popular in Sichuan. Pickled peppers are tender and crisp, hot and sour, refreshing, can increase appetite, help digestion and absorption. However, as the time for soaking pickled peppers is prolonged and the pickled peppers are preserved after they are soaked, the crispness of the pickled peppers will gradually decrease, which will result in poor taste of the peppers, and in the prior art There are no reports on the technical solutions for crispness preservation in the process of br...

Claims

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Application Information

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IPC IPC(8): A23L1/218
Inventor 夏可福冯中英
Owner 贵州湄潭茯莹食品开发有限公司
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