Bag-expansion-reduced in-bag fermentation method for pickled peppers

Abstract

The invention provides a bag-expansion-reduced in-bag fermentation method for pickled peppers. The method comprises the following steps of: (1) removing impurities from fresh peppers, loading the fresh peppers subjected to sorting, stalk removal, pedicle removal and cleaning into a food-grade packaging plastic bag, and adding a pre-blended nutrient fermentation liquid; (2) carrying out disinfection treatment for 5-10 minutes by using a disinfectant, and controlling the total quantity of microorganisms to be 300CFU / g or below; then, carrying out flushing for 5-10 minutes by using clear water, and carrying out draining; and (3) inoculating a streptococcus lactis expanded fermentation liquid, and carrying out fermentation when the total acid content of a pepper pickling liquid is measured tobe 0.5-1.0%; and terminating fermentation by adopting pasteurization, killing the microorganisms, and then, carrying out rapid cooling to room temperature in cold water, thereby obtaining a pickled rod chilli product. According to the method, through lactobacillus powder fermentation, the peppers can be endowed with traditional sour fragrance and taste, the content of additives is lower than the national limit requirements, the content of nitrite and biogenic amine is lower than 1 / 5 of the safety standards, and the method is safe and harmless to human bodies.

Description

technical field [0001] The invention relates to a method for fermenting pickled peppers in a bag to reduce bag swelling, and belongs to the technical field of fermented seasoning food. Background technique [0002] Capsicum, alias: ox horn pepper, long pepper, vegetable pepper, bell pepper, is an annual or limited perennial herb of Magnolia, Solanaceae, and Capsicum. Stems subglabrous or slightly pilose, branches slightly zigzag bent. The leaves are alternate, the top nodes of the branches are not elongated and become twins or clusters, oblong-ovate, ovate or ovate-lanceolate, entire, the top is short acuminate or acute, the base is narrowly cuneate; the flowers are solitary, Drooping; calyx cup-shaped, inconspicuously 5-toothed; corolla white, lobes ovate; anthers grayish purple. The fruit stem is thick and drooping; the fruit is long finger-shaped, the top is acuminate and often curved, green when immature, red, orange or purple when ripe, spicy. Seeds flat-reniform, pa...

AI Technical Summary

Problems solved by technology

Pickled peppers processed by traditional methods usually lose their umami taste after ten days and become more and more sour, sour but not brittle. The pepper pickling cycle in the prior art is longer, the processing process is more complicated, and most of them are pickled after slicing the pepper, resulting in the loss of nutrients inside the pepper, and in the process of processing, its processing method is not appropriate, making its Very easy to form nitrite and other hazards