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Preparation method of fermented capsicum sections in bag

A technology for fermenting peppers and peppers, which is applied in the fields of biotechnology and food, can solve the problems of uncontrollable fermentation, high cost of pepper segments, large discharge of high-salt and high-acid wastewater, and achieve the effect of inhibiting infection

Inactive Publication Date: 2018-11-02
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The present invention aims to overcome the problems in the prior art such as high cost of preparing capsicum segments, large discharge of high-salt and high-acid wastewater, unstable color and flavor, uncontrollable fermentation, difficulty in achieving large-scale standardized production, etc., and proposes an in-bag Preparation method of fermented capsicum section

Method used

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  • Preparation method of fermented capsicum sections in bag
  • Preparation method of fermented capsicum sections in bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] A method for preparing fermented pepper segments in a bag includes the following steps:

[0084] 1) Pretreatment

[0085] Remove impurities and inedible parts of fresh peppers, clean them, and set aside;

[0086] 2) Disinfection and cleaning

[0087] Disinfect the peppers treated in step 1) with a disinfectant solution for 3 minutes to control the total number of microorganisms below 300 CFU / g; rinse with clean water for 3 minutes and drain;

[0088] 3) Slitting

[0089] Cut the peppers processed in step 2) to obtain pepper segments with a length of 1.5 cm for use;

[0090] 4) Preparation of fermentation solution

[0091] A. Weigh, based on the total weight of each kilogram of pepper segment and fermentation solution, weigh the following components:

[0092] Sodium ethylenediaminetetraacetate 0.10g / kg, potassium sorbate 0.30g / kg, sodium metabisulfite 0.05g / kg, sodium dehydroacetate 0.30g / kg, iodized salt 80.00g / kg, citric acid 5.00g / kg, Lactic acid bacteria powder 0.10g / kg and Lact...

Embodiment 2

[0100] A method for preparing fermented pepper segments in a bag includes the following steps:

[0101] 1) Pretreatment

[0102] Remove impurities and inedible parts of fresh peppers, clean them, and set aside;

[0103] 2) Disinfection and cleaning

[0104] Disinfect the peppers treated in step 1) with a disinfectant for 5 minutes to control the total number of microorganisms below 300 CFU / g; rinse with water for 5 minutes and drain;

[0105] 3) Slitting

[0106] Cut the chili peppers processed in step 2) to obtain chili sections with a length of 2.0 cm for use;

[0107] 4) Preparation of fermentation solution

[0108] A. Weigh, based on the total weight of each kilogram of pepper segment and fermentation solution, weigh the following components:

[0109] Sodium ethylenediaminetetraacetate 0.25g / kg, potassium sorbate 0.50g / kg, sodium metabisulfite 0.10g / kg, sodium dehydroacetate 0.50g / kg, iodized salt 150.00g / kg, citric acid 10.00g / kg, Lactic acid bacteria powder 0.50g / kg and Lactobacillu...

Embodiment 3

[0117] A method for preparing fermented pepper segments in a bag includes the following steps:

[0118] 1) Pretreatment

[0119] Remove impurities and inedible parts of fresh peppers, clean them, and set aside;

[0120] 2) Disinfection and cleaning

[0121] Disinfect the peppers treated in step 1) with a disinfectant for 4 minutes, and control the total number of microorganisms below 300 CFU / g; rinse with clean water for 4 minutes and drain;

[0122] 3) Slitting

[0123] Cut the peppers processed in step 2) to obtain pepper segments with a length of 1.8 cm for use;

[0124] 4) Preparation of fermentation solution

[0125] A. Weigh, based on the total weight of each kilogram of pepper segment and fermentation solution, weigh the following components:

[0126] Sodium ethylenediaminetetraacetate 0.15g / kg, potassium sorbate 0.40g / kg, sodium metabisulfite 0.08g / kg, sodium dehydroacetate 0.40g / kg, iodized salt 110.00g / kg, citric acid 8.00g / kg, Lactic acid bacteria powder 0.30g / kg and Lactobacil...

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Abstract

Belonging to the field of biotechnology and food, the invention relates to a preparation method of fermented capsicum sections in a bag. The method includes the steps of: 1) pretreatment, 2) disinfection and cleaning, 3) slitting, 4) preparation of a fermentation solution, 5) bagging, vacuum pumping and sealing of the treated raw materials and fermented solution, and 6) fermentation. Through adding of direct vat set lactobacillus powder, lactobacillus plantarum 360 primary metabolite and control of all parameters and indexes in the preparation process, the product gas deterioration problem caused by mass propagation of heterofermentation microorganisms can be effectively avoided, the color, flavor and brittleness of the fermented capsicum sections in the bag within the shelf life can be maintained, no pickling wastewater is generated, and the product can be sold directly at the end of fermentation without secondary processing, thus realizing clean, standardized and zero-emission processing and preparation of fermented capsicum sections. The method can realize cross-regional large-scale production and promote the development of the pickle industry, and has good social and economic benefits.

Description

Technical field [0001] The invention relates to a method for preparing pepper segments, in particular to a method for preparing fermented pepper segments in a bag, and belongs to the field of biotechnology and food. Background technique [0002] Kimchi is a salt water immersion product processed by wet fermentation, which is a kind of pickles. Traditional kimchi is easy to make, low in cost, nutritious and sanitary, safe and reliable, delicious in flavor, and conducive to storage. The main raw materials of kimchi are various nutritious fresh seasonal vegetables, which are rich in dietary fiber, moisture, carbohydrates, vitamins, minerals (calcium, iron, phosphorus, etc.), which can meet the needs of the human body. Kimchi is rich in lactic acid, lactic acid bacteria, polysaccharides and other rich fermentation metabolites. At the same time, it is moderately salty and acidic, delicious and tender. It can increase appetite, help digestion, and has certain health effects. Accordi...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 罗国超段振楠谢建将
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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