37 results about "Capsicum eximium" patented technology

The invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce consists of the following raw materials: dried mushroom, black fungus, fresh chilli, peanut oil, peanut, minced onion, scallion, ginger, minced garlic, spice, salt, white sugar, soybean sauce, white sesame seed, gourmet powder and sesame oil. The preparation method thereof comprises the following steps: treatment of the dried mushroom; treatment of the black fungus; the preparation of the spice; slicing of the fresh chilli; burning of the mushroom sauce; cooling and packaging; sterilization; packaging of finished products. The mushroom sauce has the characteristics that no chemical compositions such as preservatives, pigments and capsaicin are added in the production process, and the mushroom sauce accords with the food consumption concepts of nature, safety and relief; the mushroom sauce is elaborately brewed by utilizing unique mushroom brewing technology, is low in fat and salt, and ensure the original fresh mouthfeel and nutritional ingredients of mushroom; the mushroom sauce is strong in flavor, crispy, fragrant, tasty and refreshing, and is popular for the old and the young; the mushroom sauce can be eaten instantly after a cover is opened, is convenient, and can be used for stirring rice, dishes, noodles and the like; through the utilization of isolation of the sesame oil from external environment, the storage life of the product is prolonged.

The invention discloses a method for extracting capsanthin and capsaicine by processing fresh chili, relating to the field of natural plant extract. The method comprises the following steps: (1) crushing the fresh chili, namely, crushing the fresh chili, performing seed-skin separation to obtain crushed fresh chili, and collecting for later use; (2) fermenting, namely uniformly spraying strains on the crushed fresh chili, and fermenting under the anaerobic condition to obtain fermented crushed chili; processing the fermented crushed chili into chili particles, and extracting capsanthin and / or capsaicine. The method has the beneficial effects that firstly, the chili can be mechanically picked, so that the efficiency is greatly improved; secondly, the fresh chili fermentation is anaerobic fermentation under the sunshade condition, so that the pigment is basically not lost, the fermented crushed chili can be stored for 12 months under the sealed sunshade condition, the processing period is prolonged, and the production plans of enterprises can be reasonably made according to the situations; thirdly, due to the fermentation, the final product quality of capsanthin and capsaicine can be improved.

The invention provides a method for extracting carotenoid components in pepper leaves. The method includes the steps that 1, liquid nitrogen is added into the fresh pepper leaves, and the fresh pepper leaves are fully ground into powder; 2, a KOH-methanol saponifying solution with the mass concentration of 15-30% is added into the pepper leaves to carry out saponification for 20-60 min at the temperature of 40-80 DEG C; 3, an acetone-ethyl acetate mixed extracting solvent is added into the saponified pepper leaves prepared in the step 2 to conduct supersonic extraction to obtain a carotenoid crude extract; 4, the carotenoid crude extract obtained in the step 3 is subjected to aftertreatment to obtain a solution containing carotenoid. The invention further provides a high performance liquid chromatography detection method for the carotenoid components, 10 kinds of carotenoid in the pepper leaves can be separated well, and the content of the 10 kinds of carotenoid can be quantitatively measured at the same time.

The present invention discloses a chili sauce and a production method thereof, belonging to the technical field of food processing. The chili sauce is made of the following components: line peppers and capsicum annuum, dried chili powder, scallion, ginger, garlic, bean paste, star anise powder, Chinese red pepper powder, salt, monosodium glutamate, soybean oil, white sugar, disodium 5'-ribonucleotide, chicken essence powder, D-sodium isoascorbate, maltol, Chinese red pepper oil, chili oil, beef oil and potassium sorbate. The chili sauce is prepared by brewing the fresh peppers, dried chili powder, Chinese red pepper powder, star anise powder and other raw materials in the soybean oil, which not only ensures the products to have fresh red color and luster, but also keeps the intact structure morphology of the chili fruits, and thus the products have good shape, color and luster, are attractive, and can improve appetite. After the chilies are fried in the oil until the chilies are well-done, the chilies have thick meat texture, do not get soft, and are fragrant and crisp and tasty. Besides, the fermentation time is reduced, and thus the shelf-life is extended. The chili sauce can significantly promote appetite.

The invention discloses a method for fermenting and pickling crispy and fresh pepper. The crispy and fresh pepper is prepared from yellow emperor peppers and microbial lactobacillus plantarum in a natural fermentation manner, wherein the yellow emperor peppers with a high pungency degree are specially produced in Hainan Province and are matured by fermentation after the treatment of color protection and crispy maintenance is carried out on the yellow emperor peppers. The fermentation technique has the formula as follows: proper yellow emperor peppers, 3% of fermentation agent and 1% of color protection additive, wherein the fermentation agent is the lactobacillus plantarum (JNIM GB2011003) which is preserved in General Microorganism Center of China Committee for Culture Collection of Microorganisms (CCCCM) on 12th, December 2011; and the preservation number is CGMCC NO.5570. The pepper pickled by the method has the advantages of bright and yellow color; good harness maintenance, short pickling period;and no adoption of any synthesized sterilization preservative.

The invention discloses an oil soaked pepper and a method for preparing the same. The method is characterized in that the fresh pepper is cleaned, drained and cut into a material A with the shape of segment, block, piece or powder; the material A is put into a container, added with common salt accounting for 10 to 20 percent of the weight of the material A, evenly mixed, to be pickled for 0.5 to 3 hours, and centrifugally dewatered to obtain a material B; and the material B is added with proper amount of ginger and garlic, evenly mixed, put into a container and injected with refined edible oil until the material B and the auxiliary materials are completely covered, and the container is sealed for storage or directly in sealed package to obtain the finished product. The product prepared by the method has the characteristics of long storage time, proper salt content and direct eating, and better keeps the original luster, nutritive value and taste of the fresh pepper.

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.

The invention discloses a fresh chili skin and seed separating device. The separating device comprises a processing box, wherein a processing cavity is formed in the processing box, a storage and supply device used for storing and individually supplying chili is arranged in the processing cavity, the inner walls of the left side and the right side of the processing cavity are each provided with atransverse moving device, each transverse moving device is used for providing transverse moving motion needed by chili skin and seed separation, a chili clamping device is arranged on the transverse moving device on the left side and used for clamping and fixing chili, and a skin and seed separating device body is arranged on the transverse moving device on the right side. The fresh chili skin andseed separating device is used for separating chilli skin, chilli seeds and chilli pedicles from fresh chilli, the chilli pedicles are separated from the chilli skin through rotary cutting, then thechilli pedicles are taken out from the chilli, and the chilli seeds on the chilli pedicles are scraped off, so that the chilli skin, the chilli seeds and the chilli pedicles in the fresh chilli can beseparated, and the separation effect is good.

The invention relates to a novel fresh chilli sauce and a preparation method thereof. The chilli sauce is prepared by the following raw materials of 30% to 35% of fresh capsicum frutescens, 10% to 13% of red date, 7% to 9% of peanut, 2% to 3% of black sesame, 14% to 16% of sweat soybean paste, 16% to 19% of soybean soil, 2% to 3% of ginger, 3% to 5% of garlic, 1% to 2% of salt, 1% to 2% of pepper powder, 0.06% to 0.08% of monosodium glutamate, 0.4% to 0.6% of xylooligosaccharide, and 0.8% to 1.2% of fructo-oligosaccharide. The preparation method of the chilli sauce comprises the following steps of pretreatment of raw materials, heating, powder crushing, boiling, frying, cooling, filling and packaging, and the like. The chilli sauce has the advantages that the fragrance is intense, the taste is delicious, the health-care functions of benefiting qi, nourishing blood, and improving gastrointestinal tract of human body are realized, and the market development prospect is better.

The invention relates to the technical field of food processing, and discloses seafood-flavor chilli sauce not easy to cause internal heat and a preparation method thereof. The chilli sauce includes,by weight ratio, 50-70 parts of dried capsicum frutescens, 70-100 parts of dried bell pepper, 100-150 parts of fresh erjingtiao chilli (a kind of pepper in Sichuan Province), 60-80 parts of dried shrimps, 20-40 parts of mung beans and 20-40 parts of lemons. Through the cooperation of the dried capsicum frutescens, the dried bell pepper, the fresh erjingtiao chilli and the dried shrimps, the pungency degree of the chilli sauce can be increased by the dried capsicum frutescens, the spicy degree of the chilli sauce can be improved by the dried bell pepper, the freshness of the chilli sauce can beimproved by the fresh erjingtiao chilli, and the dried shrimps can increase the seafood flavor of the chilli sauce, so that the peppery taste of the chilli sauce can be further improved, and the taste of the chilli sauce is better and richer than that of traditional chilli sauce; and the chilli sauce can have the effect of decreasing internal heat by adding zanthoxylum armatum, the mung beans, the lemons and green tea, so that the probability of acne breakouts of eaters due to internal heat can be further reduced.

The invention discloses a method for preparing capsanthin and capsaicine from fresh chilis.The method includes the following steps of breaking the fresh chilis, baking the fresh chilis, separating seeds from peel, conducting grinding and pelleting and conducting extraction.The method has the advantages that 1, the fresh chilis are used as a raw material and fast dried at high temperature, the workload and investments of manual picking and airing are reduced, and chili color value loss in the airing process is reduced; 2, chili fragments are fed and discharged in an air-conveying mode, fast cooling is achieved, and pigment loss is reduced; 3, the chili fragments are deseeded after being baked to efficiently separate the seeds from the peel, and the quality of capsanthin is ensured; 4, chili powder is pelleted to facilitate following-up transportation and extraction production; 5, after the fresh chilis are baked, the water content of the chili peel is controlled at 10-15%, direct pelleting is allowed, and in comparison with dried chilis, a softening working procedure is omitted; 6, immiscible mixed solvents are adopted, capsanthin and capsaicine can be prepared further, and the method is simpler in technology compared with a traditional method.

The invention discloses a preparation method of original fragrant chopped chilies. The preparation method includes adopts 50% of fresh crushed chilies, 8% of salt, 18% of white wine, 6% of garlic grains, 6% of ginger grains and 12% of water for burdening and then sealing the mixture in a jar for fermentation; at the same time, adding brewer yeast accounting for 2% of the mixture, lactobacillus plantarum accounting for 1% of the mixture and lactobacillus curvatus accounting for 0.4% of the mixture for full fermentation for 30-60 days. Multiple microorganisms can generate ethanol, organic acid and the like during the fermentation process to inhibit continued production of acid gas and growth of coliform bacteria, no sterilization or antiseptic treatment is required, and the shelf life is upto 6 months. In addition, the original fragrant chopped chilies prepared have low salt content, good stability, uniform taste and crispness, brighter color and simple preparation process, thereby being more in line with the human health concept pursed by modern people.

The invention belongs to the technical field of food processing, and particularly relates to a method for rapidly detecting the content of capsaicin substances in fresh chili fruits by using the surface color of the fresh chili fruits, which comprises the following steps of: preparing a sample to be detected, detecting the color difference value L*, a* of the surfaces of the fresh chili fruits to be detected, and substituting the color difference value L*, a* into a detection model to obtain the whole fruit capsaicin substance content of the chili sample to be detected. The detection method provided by the invention is simple, rapid, stable and good in repeatability, facilitates screening of new chili varieties and classification of chili commodity grades, and guarantees the quality and production stability of chili products.

The invention provides a fermented pepper and a production process thereof and belongs to the technical field of food production. The method comprises the following steps: adopting white spirit for extracting the nutritional ingredients in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata; and then mixing with pepper and fermenting, thereby acquiring the fermented pepper with thicker flavor and better taste. A unique extracting process is adopted, so that more nutrient substances in momordica grosvenori, cinnamon, anise, myrcia, pericarpium citri reticulatae, Chinese prickly ash and houttuynia cordata can be dissolved in a concentrated solution; roxburgh rose, dry lemon and arabian jasmine flower are added into the raw materials of the fermented pepper, so that the fermented pepper is rich in vitamin C, superoxide dismutase, citric acid, and the like; the taste and bactericidal effect of the pepper can be enhanced; and according to the new technique for fermenting and curing by directly putting lactic acid bacteria and saccharomycetes into the chopped fresh pepper, the salt dosage is reduced, a half manufacturing period is shortened, the quantity of probiotics in the fermented pepper is greatly increased, and the taste is better.

The invention mainly relates to the technical field of agricultural product storage and discloses a method for preserving and refreshing pepper. The method comprises the following steps: picking pepper, cooling the pepper, spraying the pepper and storing the pepper. The method is safe, healthy, simple and convenient to popularize; the flavor and color of the pepper after being stored for 120 days are similar to those of fresh pepper; the pepper starts to rot after the pepper is stored for 163 days; the rotten rate is 50% after the pepper is stored for 192 days; the refreshing time of the pepper is obviously prolonged; the transportation and storage costs are lowered; the economic income is increased by 17.4%; watering is not required and rainwater is prevented before the pepper is picked; the pepper is harvested in advance under rainy weather; the higher water content of the pepper is avoided; a sodium selenite solution is sprayed 5-6 days before the picking; the selenium content reaches 5.37mu g / 100g; the nutritional component of the pepper is enriched; the hardness of the pepper is increased; and the mechanical injury and rotting rate of the pepper are reduced.

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.

The invention discloses a making method of pickling soup chili peppers, and belongs to a pickling method of vegetables. The invention aims to provide a vegetable pickling method which is short in fermentation time, and facilitates the realization of large-scale mass production. The technical scheme adopted by the invention lies in that the method comprises the following steps of immersing fresh chili peppers in pickling soup, and pickling the fresh chili peppers in a jar sealing manner for 3-5 days, wherein the pickling soup is prepared by airtight and natural fermentation of the following raw materials in percentage by weight for 3 months: 10% of fresh vegetable leaves, 5% of garlic, 3% of rice powder, 2% of fresh Chinese prickly ash, 3% of Chinese prickly ash leaves, 5% of fresh corn, 5% of colocasia esculenta, 20% of old pickling soup and 47% of spring water; the rice powder is powder prepared by soaking rice in cold water for 4 days, fishing out the soaked rice, draining the fished rice and grinding the drained rice; the old pickling soup is prepared from airtight and natural fermentation of the vegetable leaves and the spring water for two years or more, and the weight ratio of the vegetable leaves to the spring water is 3:7. The chili peppers pickled by the method are bright in color, plump in flesh quality, crisp and refreshing in taste, spicy and delicious, and moderate in sour and hot degrees. The making method disclosed by the invention is a method for picking the vegetables.

The invention discloses chili sauce as well as a preparation method and application thereof, and belongs to the technical field of food. The chili sauce is prepared from the following raw materials in parts by weight: 10-30 parts of capsicum frutescens, 10-40 parts of capsicum frutescens, 15-40 parts of Meijie pepper, 15-20 parts of edible oil and 9.5-20.2 parts of auxiliary materials. The capsicum frutescens, the capsicum frutescens and the capsicum frutescens are The pungency degree of the capsicum frutescens is 0.1-0.12% and the pungency degree of the capsicum frutescens is 0.006-0.007% according to the content of capsaicin; the total amount of the capsicum frutescens, the capsicum frutescens and the capsicum frutescens accounts for not less than 50wt% of the raw materials. The chili sauce has a fresh chili flavor, is rich in taste, sour, fragrant and appetizing, and is suitable for a wide range of people. The corresponding preparation method is simple and suitable for industrial production, the spicy degree of the product can be kept stable, the spicy degree fluctuation is within 10%, and the shelf life of the product can be long.

The invention belongs to the technical field of pigment extraction and discloses a method for analyzing a capsanthin change rule in a fresh pepper pretreatment process. The method includes the following steps that: the influence of pepper freshness on a capsanthin extraction rate is analyzed through a single-factor experiment; the influence of drying temperature, drying time and fruit water content on the content of capsaicin in a fresh pepper drying process is systematically analyzed, the change of the content of the capsanthin is determined, relevant relations between the capsanthin and thetemperature, time and water content in the fresh pepper drying process are searched, and an optimal regulation and control measure is found out, so that a basic theoretical guidance is provided for establishing a reasonable pepper processing technology; the influence of pepper crushing granularity on the capsanthin extraction rate is analyzed through a single-factor experiment; and a fresh pepperpretreatment method is confirmed.

The invention relates to a formula of pepper zha. The formula comprises the following components by weight percent: 25-30% of fresh pepper, 65-70% of roundshaped rice flour, 3.5-5% of salt and 0.03-0.05% of pepper powder. The processing technology adopting the formula to manufacture pepper zha comprises the following step of: (1), preparing a pepper zha accommodating crock; (2) preparing a fresh pepper raw material; (3) preparing pepper powder;(4) preparing the roundshaped rice flour; (5) preparing straws; (6) preparing phyllostachys pubescen pieces; (7) preparing the pepper zha; (8) sterilizing; (9) carrying out test on products; (10) packing the product and putting the product in a storage. The taste of the pepper zha manufactured by the adopted formula is pure, and the pepper zha is very suitable for living habits of southwest people. The processing technology is different from the traditional method, and is beneficial to food sanitation and deposition.

The invention relates to a chilli sauce and a preparation method thereof, in particular to a salted chilli sauce and a preparation method thereof. The chilli sauce in the invention is prepared from the raw materials in parts by weight: 30-40 parts of fresh red chilli, 30-50 parts of bluish red chilli, 5-10 parts of salt, 1-5 parts of garlic, 1-5 parts of ginger, 1-3 parts of white spirit, 0.5-3 parts of white granulated sugar, 0.5-2 parts of paprika powder, 0.5-2 parts of Fructus Tsaoko powder, 0.5-2 parts of star aniseed powder and 6-12 parts of water. The preparation method of the chili sauce comprises the following steps: 1), selecting and washing the fresh red chilli and the bluish red chilli; 2), washing the garlic and the ginger, and utilizing a stirrer to pulp the garlic and the ginger for later use; 3) adding cold boiled water in the taken fresh red chilli, and utilizing a grinder to grind the mixture into a chilli sauce shape, wherein the ratio of the materials to the water is 1:(0.2-0.3); 4), dosing and preparing the fresh chilli sauce; 5) canning and fermenting; and 6) preparing the finished product. The chilli sauce provided by the invention has the advantages that thewhole appearance of the chilli is maintained, the color and mouthfeel of the chilli sauce are good, the salting time is short, and the durability time is long.

The invention discloses a chilli sauce capable of preventing sour taste change and a preparation method thereof, and relates to the technical field of chilli sauce. The chili sauce is prepared from the following raw materials in parts by weight: 200 to 400 parts of fresh chilies, 50 to 120 parts of vegetable oil, 5 to 10 parts of spices, 5 to 20 parts of white granulated sugar, 5 to 30 parts of dandelions, 10 to 50 parts of herba portulacae, 30 to 60 parts of pickled bamboo shoots, 20 to 50 parts of edible salt, 3 to 5 parts of green onion sections, 3 to 8 parts of tender ginger and 5 to 10 parts of garlic. According to the chili sauce capable of preventing acid flavor change and the preparation method of the chili sauce, the dandelion has a relatively strong bactericidal effect on staphylococcus aureus drug-resistant strains and hemolytic streptococcus, has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, various bacilli and catarrha cocci, can inhibit bacterium breeding, and has a good effect on preventing acid flavor change. In addition, the purslane has a relatively strong inhibition effect on escherichia coli, shigella dysenteriae, typhoid bacillus and the like, and the purslane and the chilli sauce are matched for use, so that the chilli sauce can be prevented from going bad and changing taste, and the shelf life of the chilli sauce is prolonged.

The invention discloses a preparation method of pure natural high-pungency capsicum oleoresin. The preparation method comprises the following steps: (1) pretreatment: drying and crushing fresh capsicum to obtain capsicum powder; (2) squeezing: mixing the capsicum powder with heated vegetable oil, carrying out squeezing, re-crushing capsicum powder residues after squeezing, remixing the crushed capsicum powder residues with oil obtained by squeezing, performing secondary squeezing, and repeating the squeezing operation; (3) membrane filtration: after the squeezed oil is saturated, performing membrane filtration on the obtained capsaicine oil to obtain low-pungency capsaicine oil; and (4) low-temperature crystallization: adding capsaicin seed crystals to the low-pungency capsaicine oil, thencarrying out low-temperature refrigeration and standing to separate out capsicum oleoresin crystals, and filtering the crystals to obtain the high-pungency capsicum oleoresin. The method disclosed bythe invention does not involve the use of an organic solvent, and the capsicum oleoresin is a real pure natural product, besides, the preparation method is simple and feasible, the production cost islow, the pungency of the product meets the requirements, and the method is suitable for industrial popularization.

The invention discloses a pickling method of fermented crispy and fresh peppers. The crispy and fresh peppers are fermented and matured after the natural fermented microorganism Lactobacillus plantarum of Hainan special high-spicy yellow emperor peppers is treated for color protection and crispness. The fermentation process formula is: appropriate amount of yellow emperor pepper raw materials, 3% of starter, 1% of color-protecting additives. The starter is Lactobacillus plantarum (Lactobacillus? plantarum) JNIM? GB2011003 was deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on December 12, 2011, and the preservation number is CGMCC? NO.5570. The pepper pickled by the invention has bright yellow color, good hardness maintenance, short pickling cycle, and does not use any synthetic bactericidal and antistaling agent.

The invention relates to a process for extracting capsanthin from fresh red peppers, which comprises the working procedures of fresh pepper treatment, dilution, centrifugation, water separation and extraction, and specifically comprises the steps of removing stems and pedicles of the fresh red peppers, and grinding the fresh red peppers into pepper slurry by using a colloid mill; diluting the pepper slurry with deionized water to obtain a diluted solution; carrying out centrifugal separation on the diluted solution to obtain solid residues and centrifugate; mixing the centrifugate with acetone for three times to separate a third lower liquid layer; and adding super absorbent resin into the third lower liquid layer solution for dehydration, flushing the super absorbent resin with n-hexane and residual ointment after water washing, combining eluent, and distilling to obtain capsanthin. According to the invention, normal-temperature and normal-pressure extraction and preparation of capsanthin are achieved through the procedures of grinding, water dilution, centrifugal separation and extraction, the production environment is relatively safe, pepper dust is not generated, the working health of operators is guaranteed, and the process has the advantages of being easy to operate, environmentally friendly and healthy.

The invention discloses a bad pepper and a preparation method thereof, which is composed of the following raw materials in parts by weight: 60-80 parts of fresh pepper, 10-30 parts of pesto garlic, 10-20 parts of young ginger, 6-15 parts of table salt, 4.5-6 parts of lactic acid bacteria liquid, 0.5-2 parts of white wine, 0.5-0.9 parts of leek juice, 0.03-0.08 parts of citric acid, 0.01-0.03 parts of potassium sorbate, and 0.01-0.03 parts of sodium benzoate. Compared with the prior art, the invention has the advantages of short fermentation time, low nitrite content, higher Vc content preservation and better crispness, and can effectively increase the number of probiotics in the bad pepper, making the taste better and the like.

The present invention provides a low-salt and low-fat minced garlic chili and a production process thereof, and belongs to the technical field of food production. The low-salt and low-fat minced garlic chili includes the following raw materials in parts by weight: 40-45 parts of chilies, 40-45 parts of garlic, 10-15 parts of lemons, 0.05-0.1 part of lactic acid bacteria block, 0.5-0.7 part of monosodium glutamate, 1-2 parts of soy sauce, 0.5-0.7 part of table salt, 0.5-0.7 part of Chinese prickly ash, 0.5-0.7 part of ground pepper, 0.5-0.7 part of cumin powder, 0.5-0.7 part of fennel and 5-10 parts of Chinese spirits. Only fresh chilies are dried and stir-fried until the fresh chilies reach dark red-brown, and the chilies and the garlic are not processed with oil at high temperature, which ensures the maximum retention of garlic essential oil, capsaicin, vitamin C and other active ingredients; the low-salt and low-fat minced garlic chili is produced without adding any edible vegetable oil or food additives and with the addition of a small amount of the table salt to achieve the low-salt and low-fat purpose.

The invention discloses an extraction method of pure natural capsaicine. The method specifically comprises the following steps: drying and crushing fresh chilies; uniformly mixing chilli powder and vegetable oil in proportion, performing primary squeezing extraction and secondary squeezing extraction, and mixing the two squeezed oil to obtain capsaicine oil; and carrying out membrane filtration onthe capsaicine oil to remove trace solid impurities, adding water in proportion, heating, uniformly stirring the materials, separating out a water phase, removing water-soluble impurities, and carrying out vacuum rotary evaporation to remove residual water, thereby obtaining the natural capsaicine product. According to the method, the use of an organic solvent is avoided, the obtained capsaicineproduct has no solvent residue and is green and environment-friendly, the extraction method is simple to operate, the extraction cost is low, equipment is easy to purchase, and industrial popularization can be carried out.