CN102524726A

CN102524726A - Canned water-preserved hot peppers and production method thereof

Info

Publication number: CN102524726A
Application number: CN2012100332794A
Authority: CN
Inventors: 陈其钢
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-02-15
Filing date: 2012-02-15
Publication date: 2012-07-04

Abstract

The invention discloses canned water-preserved hot peppers and a production method thereof. The production method comprises: selecting fresh hot peppers, cutting the selected fresh hot peppers, blanching the cut hot peppers, sterilizing the blanched hot peppers and filling the sterilized hot peppers into a fermentation tank; inoculating the hot peppers in the fermentation tank, fermenting the hot peppers for 48 hours, adding salt and spices, and blending under vacuum; and pre-heating the hot peppers, filling the hot peppers into cans, sealing the cans, and sterilizing the cans. Lactic acid bacteria are added into the summer fresh hot peppers serving as raw materials to ferment the fresh hot peppers, so the original flavor and nutritional value of the hot peppers can be retained; and the canned water-preserved hot peppers have the characteristics of convenience, sanitation, nice taste, bright color, and convenience for eating. The canned water-preserved hot peppers can be eaten directly or used as spices for rice noodles, noodles, seafood and other foods. With natural flavor, the canned water-preserved hot peppers can be directly used for blending vegetables, making dishes and reliving hot pepper shortage in winter.

Description

Clear water chilli can and production method thereof

Technical field

The present invention relates to method for product or device that International Classification of Patents A23B vegetables preserve, promptly relate to a kind of preparation method of chili seasoning, belong to the making food field, especially clear water chilli can and production method thereof.

Background technology

Capsicum has another name called hot pepper, chilly, peppery eggplant, belongs to Solanaceae, Capsicum, undershrub; It is important vegetables and flavouring, and fresh chilli is rich in abundant vitamin, but is difficult for preserving, in order to satisfy happiness food capsicum needs of people; Do not destroy the capsicum vitamin content again, the technology or the product of chili seasoning emerge in large numbers one after another, but at present, chili seasoning is various in style in the prior art; But most of chili seasonings are all made with chilli, and in the known technology, the related application open source literature comprises:

The preparation method of number of patent application 200510200003 fresh chilli cans cuts into pieces clean the draining of fresh chilli, goes seed to add 3 salt, and oven dry promptly makes with rape salad oil, mashed garlic, gravy or the common frying of meat foam, and the maintenance phase reached more than 1 year.

Summary of the invention

The purpose of this invention is to provide clear water chilli can and production method thereof.

Goal of the invention of the present invention realizes through following technical measures: fresh chilli drops into fermentation tank after passing through select materials cleaning, cutting, blanching sterilization; After the fermentation tank inoculation, carry out the 48h fermentation simultaneously; Add salt, spices again and carry out the vacuum allotment, can after the preheating then, seal, sterilization.

The invention has the beneficial effects as follows: the fresh chilli that adopts summer through adding lactobacillus-fermented, makes it keep original local flavor of capsicum and nutritive value as raw material; Have convenient, healthy, delicious in taste, color and luster is pleasant, open jar instant characteristics; Product was both direct-edible, also can be as the seasoning matter of foodstuffs such as edible rice flour, noodles, seafood, and the local flavor nature; Can directly eat, alleviate capsicum in winter present situation in short supply as garnishes, cooking.

Description of drawings

Fig. 1 is a process sketch of the present invention

The specific embodiment

Fresh chilli drops into fermentation tank through selecting materials after cleaning, cutting, the blanching sterilization, after the fermentation tank inoculation, carries out the 48h fermentation simultaneously, adds salt again, spices carries out the vacuum allotment, can after the preheating then, seal, sterilization.

Wherein, can is preceding to packaging material examination, wash bottle.

Cool off after the product sterilization, coding, packing, warehouse-in.

Wherein, at the fermentation tank inoculating lactic acid bacterium.

As embodiment, the making flow process among the present invention comprises: fresh chilli is picked out scabbing, disease and pest, mashed hinder, and uses the clear water wash clean, excavates base of a fruit handle; The 200-300g fresh chilli is carried out stripping and slicing or chopping, every about 2cm * 4cm, the about 0.5cm-0.7cm of silk width carries out the blanching sterilization then, promptly uses 90-95 ℃ scalding 1min; Capsicum is squeezed into fermentation tank, and begin to stir with the inoculum concentration access lactic acid bacteria mixed culture fermentation agent of 3-8%, promptly 35-45 rev/min, to stir 5-10 minute, after stirring finished, 24-48h fermented under 25-45 ℃; With the vacuum allotment pot of packing into of the capsicum after the above-mentioned fermentation, add the salt of 1%-2%, the spices of about 3-5g then; Adopt the spray bactericidal assay to carry out the can sterilization in about 6-10 minute then.

The present invention is that the fresh chilli with the Xinjiang real estate is a raw material, through it is selected, cleans, then it is carried out cutting; Capsicum is squeezed in the fermentation tank; Add lactic acid bacteria and ferment, change adding salt and spices in the vacuum allotment pot then over to, carry out the can sterilization at last.

Characteristic of the present invention is to adopt the fresh chilli in summer as raw material; Improve the kind of product through adding lactic acid bacteria; Make it keep original local flavor of capsicum and nutritive value; The clear water chilli can local flavor nature of producing can directly eat as garnishes, cooking, has alleviated capsicum in winter present situation in short supply.

Claims

1. clear water chilli can and production method thereof; It is characterized in that: fresh chilli drops into fermentation tank after passing through select materials cleaning, cutting, blanching sterilization; After the fermentation tank inoculation, carry out simultaneously the 48h fermentation, add salt again, spices carries out the vacuum allotment, can after the preheating then, seal, sterilization.

2. clear water chilli can as claimed in claim 1 and production method thereof is characterized in that, at the fermentation tank inoculating lactic acid bacterium.

3. clear water chilli can as claimed in claim 1 and production method thereof is characterized in that, fresh chilli is picked out scabbing, disease and pest, mashed hinder, and uses the clear water wash clean, excavates base of a fruit handle; The 200-300g fresh chilli is carried out stripping and slicing or chopping, every about 2cm * 4cm, the about 0.5cm-0.7cm of silk width carries out the blanching sterilization then, promptly uses 90-95 ℃ scalding 1min; Capsicum is squeezed into fermentation tank, and begin to stir with the inoculum concentration access lactic acid bacteria mixed culture fermentation agent of 3-8%, promptly 35-45 rev/min, to stir 5-10 minute, after stirring finished, 24-48h fermented under 25-45 ℃; With the vacuum allotment pot of packing into of the capsicum after the above-mentioned fermentation, add the salt of 1%-2%, the spices of about 3-5g then; Adopt the spray bactericidal assay to carry out the can sterilization in about 6-10 minute then.