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Vinegar-processed chili and preparation method thereof

A technology for chili peppers and chili peppers, applied in the field of chili peppers and their preparation, can solve the problems of unstable flavor, long production cycle, etc., and achieve the effects of avoiding bacterial contamination, improving effect, and lasting spicy taste

Pending Publication Date: 2019-09-20
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a kind of vinegar pepper and its preparation method, which effectively solves the problems of long production cycle and unstable flavor of existing vinegar pepper

Method used

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  • Vinegar-processed chili and preparation method thereof
  • Vinegar-processed chili and preparation method thereof
  • Vinegar-processed chili and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A vinegar chili, comprising the following components in parts by weight: 30 parts of sticky rice flour, 5 parts of corn flour, 3 parts of glutinous rice flour, 9 parts of hot pepper 425, 6 parts of chaotian pepper, 3 parts of vitex, 3 parts of diced mushroom, sweet potato 3 parts silk, 1 part white wine, 0.5 part white vinegar, 0.5 part white sugar, 0.5 part salt, 0.5 part pepper powder, 0.1 part fennel powder and 1 part lactic acid bacteria solution.

[0029] Among them, the lactic acid bacteria liquid is composed of Lactobacillus plantarum and Leuconostoc enterococci, and its preparation method is as follows: mix Lactobacillus plantarum and Leuconostoc enterococci according to the ratio of 1:1, then activate at 35°C for 40h, continue Cultivate at 35°C until the concentration of lactic acid bacteria is 10 8 cfu / mL, prepared.

[0030] The above-mentioned sticky rice flour and glutinous rice flour should all pass through a 600 mesh sieve, and the corn flour should all p...

Embodiment 2

[0039] A vinegar chili, comprising the following components by weight: 45 parts of sticky rice flour, 15 parts of corn flour, 6 parts of glutinous rice flour, 18.9 parts of 425 hot peppers, 12.6 parts of Chaotian pepper, 6.5 parts of vitex, 7 parts of diced mushrooms, sweet potato 7 parts of silk, 3 parts of white wine, 2 parts of white vinegar, 2 parts of white sugar, 3 parts of salt, 2 parts of pepper powder, 1 part of fennel powder and 8 parts of lactic acid bacteria liquid.

[0040] Among them, the lactic acid bacteria liquid is composed of Lactobacillus plantarum and Leuconostoc enterococci, and its preparation method is as follows: mix Lactobacillus plantarum and Leuconostoc enterococci according to the ratio of 1:1, then activate at 38°C for 50h, continue Cultivate at 38°C until the concentration of lactic acid bacteria is 10 8 cfu / mL, prepared.

[0041] The above-mentioned sticky rice flour and glutinous rice flour should all pass through a 600 mesh sieve, and the cor...

Embodiment 3

[0050] A vinegar chili, comprising the following components in parts by weight: 38 parts of sticky rice flour, 9 parts of corn flour, 4.3 parts of glutinous rice flour, 12.4 parts of 425 bright peppers, 8.2 parts of Chaotian pepper, 4.4 parts of Vitex twigs, 4.5 parts of diced mushrooms, sweet potato 4.6 parts of silk, 1.7 parts of white wine, 0.87 parts of white vinegar, 0.8 parts of white sugar, 1.2 parts of salt, 0.5 parts of pepper powder, 0.25 parts of fennel powder and 1.5 parts of lactic acid bacteria liquid.

[0051] Among them, the lactic acid bacteria liquid is composed of Lactobacillus plantarum and Leuconostoc enterococci, and its preparation method is as follows: mix Lactobacillus plantarum and Leuconostoc enterococci according to the ratio of 1:1, then activate at 36°C for 45h, continue Cultivate at 36°C until the concentration of lactic acid bacteria is 10 8 cfu / mL, prepared.

[0052] The above-mentioned sticky rice flour and glutinous rice flour should all pas...

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Abstract

The invention discloses a vinegar-processed chili and a preparation method thereof. The vinegar-processed chili comprises, by weight, 40 parts of rice flour, 10 parts of corn flour, 5 parts of glutinous rice flour, 28.5 parts of chilies, 5 parts of diced mushrooms, 5 parts of shredded sweet potatoes, 2.1 parts of Baijiu, 1.2 parts of white vinegar, 1 part of white granulated sugar, 1.5 parts of salt, 0.8 part of paprika powder, 0.3 part of fennel powder and 3 parts of bacterium solution. The preparation method of the vinegar-processed chili includes the steps: blanching the mushrooms by boiling water, and dicing the blanched mushrooms for standby application; shredding the sweet potatoes, and drying the shredded sweet potatoes for standby application; uniformly mixing the rice flour, the corn flour and the glutinous rice flour for standby application; chopping the chilies, adding other raw materials into the chopped chilies except bacterium solution, uniformly stirring the raw materials, and sealing and storing the materials; repeatedly spreading mixed rice flour onto the mixed materials, uniformly and repeatedly mixing the materials until the mixed rice flour is used up, spraying lactic acid bacterium solution onto mixture, and uniformly mixing the mixture; filling a disinfected pickle jar with the mixture, and fermenting the mixture to prepare the vinegar-processed chili. The vinegar-processed chili effectively solves the problems of long production cycle, single flavor and instability of an existing vinegar-processed chili.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vinegar pepper and a preparation method thereof. Background technique [0002] Vinegar pepper is a solid compound condiment made by mixing corn flour and pepper and then fermented. Vinegar pepper is an indispensable dish seasoning on the daily table and large banquets of Tujia people in Shizhu County. It has a unique flavor and high nutritional value in the Bayu area. In addition, vinegar pepper also has the effect of dispelling dampness, which is one of the reasons why it is loved by Bayu people. [0003] At present, the raw materials for processing vinegar peppers are mainly corn flour and peppers, and the processing technology still follows the traditional workshop-style process, that is, fresh red peppers are washed, chopped, mixed with corn flour, mixed with certain auxiliary materials, and then put into In the pottery altar, it is sealed for 20 to 30 days. This traditiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24C12N1/20C12R1/25C12R1/01
CPCA23L27/24C12N1/20A23V2002/00A23V2400/321A23V2400/169A23V2200/16A23V2200/14
Inventor 郎艾代业梅于文娟郭睿陈虹均
Owner XIHUA UNIV
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