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Preserving method of pickled chili peppers

A technology of sauce chili and chili, which is applied in food science and other fields, can solve the problems of human health hazards and high salt content, and achieve the effects of increasing appetite, low salt content, and convenient consumption

Inactive Publication Date: 2018-05-08
马鞍山市黄池恒香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pepper is a common vegetable, rich in vitamins and mineral elements, which can invigorate the stomach and eliminate food, prevent gallstones, improve heart function, lower blood sugar, relieve skin pain, lose weight, prevent colds, promote blood circulation, and protect against radiation; A common method for people to pickle peppers. The traditional method of pickling peppers is to wash and drain the whole peppers, then add them to a high-salt and oil-free pickling solution for long-term soaking. The obtained pickled peppers need to be cut into pieces before eating. Then add vegetable oil for modulation, and the salt content is very high, which is very harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for pickling chili sauce, comprising the following steps:

[0021] (1) Raw material preparation: Wash the fresh and whole peppers, put them in an oven, dry them until the water content is reduced by 25-30%, chop them up, soften the pepper tissue, make the sauced peppers soft and crispy, and change the texture of traditional sauced peppers. Soft and rotten taste, avoid cutting when eating, easy to eat, and get crushed peppers; the drying is first dried at 52°C until the water content is reduced by 10-15%, and then continued to dry at 46°C until the water content is reduced 25~30% reduction;

[0022] (2) Primary fermentation: Add soybean oligosaccharide solution to crushed peppers, the mass concentration is 18%, and the added amount is 13% of the weight of peppers, add lactic acid bacteria, mix evenly, ferment at 36°C for 2 days, reduce pH, Increase the fragrance and nutritional content of small molecules, keep the bright color and soft and crisp taste of capsic...

Embodiment 2

[0027] A method for pickling chili sauce, comprising the following steps:

[0028] (1) Raw material preparation: Wash the fresh and whole peppers, put them in an oven, dry them until the water content is reduced by 25-30%, chop them up, soften the pepper tissue, make the sauced peppers soft and crispy, and change the texture of traditional sauced peppers. Soft and rotten taste, avoid cutting when eating, convenient to eat, and get crushed peppers; the drying is first dried at 53°C until the water content is reduced by 10-15%, and then continued to dry at 47°C until the water content is reduced 25~30% reduction;

[0029] (2) Primary fermentation: Add soybean oligosaccharide solution to crushed peppers, the mass concentration is 19%, and the added amount is 14% of the weight of peppers, add lactic acid bacteria, mix evenly, ferment at 37°C for 2 days, reduce pH, Increase the fragrance and nutritional content of small molecules, keep the bright color and soft and crisp taste of ...

Embodiment 3

[0034] A method for pickling chili sauce, comprising the following steps:

[0035] (1) Raw material preparation: Wash the fresh and whole peppers, put them in an oven, dry them until the water content is reduced by 25-30%, chop them up, soften the pepper tissue, make the sauced peppers soft and crispy, and change the texture of traditional sauced peppers. Soft and rotten taste, avoid cutting when eating, easy to eat, and get crushed peppers; the drying is first dried at 54°C until the water content is reduced by 10-15%, and then continued to dry at 48°C until the water content is reduced 25~30% reduction;

[0036] (2) Primary fermentation: Add soybean oligosaccharide solution to crushed peppers, the mass concentration is 20%, and the added amount is 15% of the weight of peppers, add lactic acid bacteria, mix evenly, ferment at 38°C for 3 days, reduce pH, Increase the fragrance and nutritional content of small molecules, keep the bright color and soft and crisp taste of capsic...

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preserving method of pickled chili peppers. The preserving method comprises the following steps of preparing rawmaterials; performing fermentation for the first time; performing fermentation for the second time; and performing packing. The method is simple, and the obtained pickled chili peppers are low in salinity, rich in fragrance, moderate in sour and hot degree, soft and crisp in mouth feel, free from any additive, safe and healthy. The species of the pickled chili peppers in the market are increased,and nutrient and health requirements of consumers are met. Fresh chili peppers are thoroughly cleaned, then staged drying is performed, cutting up is performed, and then preserving is performed, so that the moisture of the chili peppers is reduced, and the tissue of the chili peppers is softened; and therefore, the pickled chili peppers are soft and crisp in mouth feel. Soft and mashed mouth feelof conventional pickled chili peppers is changed, the condition that the pickled chili peppers are cut when being eaten is avoided, and the pickled chili peppers are convenient to eat. The chili peppers are cut up, soybean oligosaccharides are added, and then fermentation is performed with lactic acid bacteria, so that the pH is reduced, micromolecular fragrance and nutrient components are increased, and the bright color and the soft and crisp mouth feel of the chili peppers are maintained. Seasoning is added, and then fermentation is performed, so that the pickled chili peppers are rich in mouth feel, the appetite is promoted, and the pickled chili peppers are moderate in sweet and salty degree.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a method for pickling chili with sauce. Background technique [0002] Pepper is a common vegetable, rich in vitamins and mineral elements, which can invigorate the stomach and eliminate food, prevent gallstones, improve heart function, lower blood sugar, relieve skin pain, lose weight, prevent colds, promote blood circulation, and protect against radiation; A common method for people to pickle peppers. The traditional method of pickling peppers is to wash and drain the whole peppers, then add them to a high-salt and oil-free pickling solution for long-term soaking. The obtained pickled peppers need to be cut into pieces before eating. Then add vegetable oil for modulation, and the salt content is very high, which is very harmful to human health. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 王恒
Owner 马鞍山市黄池恒香食品有限公司
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