CN106722539A - A kind of preparation method of poor capsicum - Google Patents
A kind of preparation method of poor capsicum Download PDFInfo
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- CN106722539A CN106722539A CN201611009975.6A CN201611009975A CN106722539A CN 106722539 A CN106722539 A CN 106722539A CN 201611009975 A CN201611009975 A CN 201611009975A CN 106722539 A CN106722539 A CN 106722539A
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Abstract
This patent discloses the preparation method of a kind of poor capsicum of the production technical field of chilli products, comprise the following steps：Step one：The selection of raw material；Step 2：Capsicum, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；Step 3：Capsicum, ginger and garlic are mixed and is chopped into capsicum piece；Step 4：Ascorbyl c plate is put into white wine and is dissolved, during bamboo shoots, white wine and salt uniformly then admixed into capsicum piece；Step 5：By capsicum piece sealing and fermenting 15 ~ 20 days, then sodium dehydroacetate is uniformly admixed grain capsicum is obtained in the capsicum piece for fermenting.This programme by the preparation process of poor capsicum, by the interaction of links, by the suppression to spoilage organisms before fermentation, for the growth of lactic acid bacteria provides advantage；Then sealing and fermenting is used；Add the growth of sodium dehydroacetate restriction micro-organisms after fermentation again, it is ensured that with security higher while the poor capsicum produced is in good taste.
Description
Technical field
The present invention relates to the production technical field of chilli products, more particularly to a kind of preparation method of poor capsicum.
Background technology
Poor capsicum is the exclusive cuisines flavouring in Yunnan, Guizhou.Poor capsicum because its color and luster is scarlet, aromatic peppery fresh, not only peppery but also
Acid, while combined together fragrant, peppery, fresh, sour, tender, salty, crisp again, and it is suitable for people of all ages, as tune important in the cuisines of Yunnan-Guizhou
Material, is loved by people.
The universal preparation method of grain capsicum is at present：Stalk is cleaned from the abundant fresh chilli of meat, dry moisture
Plus fresh ginger, garlic（Peeling）, young ginger kill broken with special government official's knife in being put into cootle, turned in government official kill into it is uniform
5 millimeters of capsicum pieces of square size, its make main points be exactly：（1）, make overall process in must not glue some oil；（2）, capsicum, life
Ginger, young ginger, garlic moisture will dry；（3）, make after load the sealing that adds water of soil altar Zhong Tan sides and deposit, must not gas leakage；（4）, food
It must also be noted that health, takes with special wood spoon, it is impossible to viscous unboiled water and oil during, could so deposit for a long time.
Above-mentioned preparation method is traditional processing method, it is impossible to the need for meeting industrialization production, and there is many in process
Drawback.
It is Application No. 201310278906.5, entitled for such case《A kind of preparation method of poor capsicum》It is special
Profit application discloses a kind of preparation method of poor capsicum：Concretely comprise the following steps：（1）, contain poor chilli food bag and prepare：Selection
Capacity is the sterilized food bags of 2L, standby；（2）, fresh raw material of hot pepper prepares：Red peppery towards day with maturation is raw material,
Ask uniform in size, color and luster consistent, cut off carpopodium, spend calyx machinery and remove calyx, clean with running water 2 times, clean soil and miscellaneous
Matter, then cleaned with distilled water 1 time, drain away the water, it is standby；（3）, auxiliary material prepare：A, in above-mentioned formula ratio weigh, by life
Ginger, garlic running water are rinsed 2 times repeatedly, cleaned soil, are removed impurity, then are cleaned with distilled water 1 time, are drained away the water, standby；
B, Chinese prickly ash, Amomum cardamomum, Chinese anise are ground into fine powder by above-mentioned formula rate, cobalt -60 is sterilized standby；C, by above-mentioned recipe ratio
It is standby that example weighs salt, rock sugar, yeastex, concentration sweet yeast for brewing rice wine；（4）, prepare poor capsicum：Above-mentioned clean standby fresh capsicum is put
Enter in the wooden barrel of a diameter of 30cm, fresh capsicum is cut up with a hay cutter into 0.25~0.3mm2 with the chopper of the parallel edge of a knife of 3 rows with long handle big
Small bulk；Ginger, garlic are put into pulverizer and are ground into pureed；Finally by capsicum fragment and ginger mud, the garlic got ready
Mud, zanthoxylum powder, Amomum cardamomum powder, Chinese anise powder, rock sugar, yeastex, concentration sweet yeast for brewing rice wine and salt are stirred and evenly mixed, and are placed 24 hours
Fermentation；（5）It is sterilized：It is sterilized using magnetic field；（6）, poor capsicum product inspection：Tested according to poor capsicum quality standard；（7）、
Packaging：Qualified poor capsicum will be checked to weigh, be vacuum-packed in food bag, storage.
The mode of production only has 24 hours in the preparation process of poor capsicum to the fermentation of poor capsicum so that poor capsicum fermentation
Not exclusively, its tart flavour is not enough；And after fermentation using magnetic field it is sterilized by the Escherichia coli in poor capsicum, Bacterium diphtheriae,
While the spoilage organisms such as golden staphylococcus aureus, serratia marcescens are killed, also lactic acid bacteria is killed so that the grain after packaging
Capsicum is difficult to proceed fermentation；So as to cause the poor capsicum poor taste produced.And during the fermentation, due to spoilage organisms
Be not suppressed, its can amount reproduction during the fermentation, nitrate reductase of its secretion make nitrate reduction in poor capsicum into
Nitrite（Reach 13 ~ 15mg/kg）.After human body eats the food containing a large amount of nitrite, nitrite makes in blood
The low Ferri-hemoglobin of normal oxygen carrying is oxidized to ferrihemoglobin, thus loses oxygen carrying capacity and cause histanoxia, so that
Cause methemoglobinemia.In addition, the reaction such as secondary amine, tertiary amine and acid amides under the environment such as hydrochloric acid in gastric juice in nitrite and food
The nitrosamine of generation strong carcinogen N mono-.Nitrosamine can also enter in fetus body through placenta, have teratogenesis to fetus.
The content of the invention
The invention is intended to provide a kind of preparation method of poor capsicum, to solve poor capsicum preparation method of the prior art not
The higher problem of the insufficient and content of nitrite of poor capsicum fermentation caused by.
The preparation method of a kind of poor capsicum in this programme, comprises the following steps：
Step one：Prepare to make the raw material that poor capsicum includes：Wherein each raw material and its parts by weight are：90 ~ 100 parts of capsicum, bamboo
15 ~ 20 parts of bamboo shoot, 3 ~ 5 parts of ginger, 3 ~ 5 parts of garlic, 0.03 ~ 0.04 part of VITAMIN C TABLET, 0.02 ~ 0.03 part of sodium dehydroacetate, salt
7 ~ 10 parts, 0.8 ~ 1.2 part of white wine；
Step 2：Capsicum in step one, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；
Step 3：Capsicum in step 2, ginger and garlic are mixed and is chopped into capsicum piece；
Step 4：Ascorbyl c plate in step one is put into white wine and is dissolved, it is then that the bamboo shoots in step 2 and step are a kind of
White wine and during salt uniformly admixes capsicum piece；
Step 5：By the capsicum piece sealing and fermenting 15 ~ 20 days in step 4, then sodium dehydroacetate is uniformly admixed what is fermented
Grain capsicum is obtained in capsicum piece.
Beneficial effects of the present invention：Capsicum, ginger and garlic are mixed and is chopped into capsicum piece so that the ginger in ginger
The Fungicidal substances such as alcohol, zingiberene, phellandrene and gingerol；The Fungicidal substances such as the allicin in garlic are fully contacted with capsicum；Favorably
The content of pathogen in capsicum piece is reduced, due to the reduction of pathogen, the nitrate reductase of its secretion is necessarily reduced, so as to have
Help reduce the generation of capsicum piece later stage fermentation process nitrite.Simultaneously as the reduction of pathogen, it is to lactic acid bacteria
Competition weakens, and is that the fast-growth of lactic acid bacteria creates condition, and the quick breeding of lactic acid bacteria increases flora amount, lactic acid bacteria
The expansion of flora can accelerate the course of fermentation of capsicum piece.
Ascorbyl c plate is put into after being dissolved in white wine, admixed in capsicum piece, after Ascorbyl c plate is dissolved in white wine, it can be more
Sufficiently contacted with capsicum piece, because VITAMIN C TABLET has reproducibility, it can be by nitrate reductase into nitrate, with peppery
The increase of Determination of Vitamin C in green pepper piece so that the content of capsicum piece nitrite is further reduced；Also ensure that production simultaneously
The poor capsicum for going out has suitable Vitamin C content.
Bamboo shoots, white wine and salt are admixed before fermentation, because the antioxidants in bamboo shoots, white wine and salt are to corruption
Bacterium is respectively provided with certain suppression or bactericidal action, can further reduce the content of spoilage organisms in capsicum piece, is the growth of lactic acid bacteria
Create conditions.Meanwhile, the addition of three can further lift the local flavor of the poor capsicum for fermenting.
Because spoilage organisms is generally aerobic bacteria, lactic acid bacteria is anaerobic bacteria；Using sealing and fermenting, corruption can be during the fermentation limited
The growth of bacterium is lost, promotes the growth of lactic acid bacteria.The fast-growth of lactic acid bacteria is conducive to the carrying out of fermentation, reduces fermentation time, rotten
Lose bacterium and be suppressed the generation that can reduce nitrite.In fermentation, sealing and fermenting is kept 15 ~ 20 days, now in poor capsicum
Nitrite, colony counts etc. are held essentially constant, it was demonstrated that poor capsicum is able to fully ferment, and the nitrite for wherein containing is aobvious
The content of the poor capsicum nitrite made less than prior art is write, with security very high.
And sodium dehydroacetate is admixed in the capsicum piece for fermenting, because sodium dehydroacetate there is limitation to make microorganism
With it can be further limited the spoilage organisms in poor capsicum, it is to avoid spoilage organisms brings back to life promotion nitrous acid in poor capsicum
The generation of salt；Sodium dehydroacetate can also limit the growth of lactic acid bacteria simultaneously, it is to avoid lactic acid bacteria continues to promote poor capsicum to ferment, and prevents
Poor capsicum is become sour and softens;Ascorbic loss late can be effectively reduced, the nutritional quality of poor capsicum is improved;Can effectively prevent
The generation of nitrite, improves the security of poor capsicum.
The present invention in the preparation process of poor capsicum, by the interaction of links, by corruption before fermentation
The suppression of bacterium, for the growth of lactic acid bacteria provides advantage；Add the growth of sodium dehydroacetate restriction micro-organisms after fermentation again,
Ensure that the poor capsicum produced while in good taste with security higher.
Further, in step one, the raw material and parts by weight that the poor capsicum includes are：100 parts of capsicum, 20 parts of bamboo shoots,
5 parts of ginger, 4 parts of garlic, 0.04 part of VITAMIN C TABLET, 0.03 part of sodium dehydroacetate, 8 parts of salt, 1 part of white wine.
Further, in step 5, the fermentation temperature of capsicum piece is 18 ~ 20 DEG C.Fermentation temperature is low to cause fermenting speed slow,
Fermentation time is long to cause the poor capsicum taste for fermenting to be deteriorated, and content of nitrite is raised；Temperature is too high to make poor capsicum
Rot.This problem can be preferably solved using 18 ~ 20 DEG C.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1：
A kind of preparation method of poor capsicum, the raw material and parts by weight that poor capsicum includes be：100 parts of capsicum, 20 parts of bamboo shoots, ginger
5 parts, 4 parts of garlic, 0.04 part of VITAMIN C TABLET, 0.03 part of sodium dehydroacetate, 8 parts of salt, 1 part of white wine；
The preparation method of poor capsicum is comprised the following steps：
Step one：Capsicum, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；
Step 2：Capsicum, ginger and garlic are mixed and is chopped into capsicum piece；
Step 3：Ascorbyl c plate is put into white wine and is dissolved, during bamboo shoots, white wine and salt uniformly then admixed into capsicum piece；
Step 4：By capsicum piece sealing and fermenting 20 days, fermentation temperature was 18 DEG C；Then sodium dehydroacetate is uniformly admixed and is fermented
Capsicum piece in i.e. be obtained grain capsicum.
Embodiment 2：
A kind of preparation method of poor capsicum, the raw material and parts by weight that poor capsicum includes be：90 parts of capsicum, 15 parts of bamboo shoots, ginger 3
Part, 5 parts of garlic, 0.03 part of VITAMIN C TABLET, 0.02 part of sodium dehydroacetate, 7 parts of salt, 0.8 part of white wine；
The preparation method of poor capsicum is comprised the following steps：
Step one：Capsicum, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；
Step 2：Capsicum, ginger and garlic are mixed and is chopped into capsicum piece；
Step 3：Ascorbyl c plate is put into white wine and is dissolved, during bamboo shoots, white wine and salt uniformly then admixed into capsicum piece；
Step 4：By capsicum piece sealing and fermenting 15 days, fermentation temperature was 20 DEG C；Then sodium dehydroacetate is uniformly admixed and is fermented
Capsicum piece in i.e. be obtained grain capsicum.
Embodiment 3：
A kind of preparation method of poor capsicum, the raw material and parts by weight that poor capsicum includes be：95 parts of capsicum, 18 parts of bamboo shoots, ginger 4
Part, 3 parts of garlic, 0.035 part of VITAMIN C TABLET, 0.025 part of sodium dehydroacetate, 10 parts of salt, 1.2 parts of white wine；
The preparation method of poor capsicum is comprised the following steps：
Step one：Capsicum, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；
Step 2：Capsicum, ginger and garlic are mixed and is chopped into capsicum piece；
Step 3：Ascorbyl c plate is put into white wine and is dissolved, during bamboo shoots, white wine and salt uniformly then admixed into capsicum piece；
Step 4：By capsicum piece sealing and fermenting 15 ~ 20 days, fermentation temperature was 18 ~ 20 DEG C；Then sodium dehydroacetate is uniformly admixed
Grain capsicum is obtained in the capsicum piece for fermenting.
The poor capsicum produced using this programme embodiment 1 ~ 3, its content of nitrite is 7 ~ 8mg/kg, is significantly less than and adopts
The content of nitrite of the poor capsicum produced with the patent application method of Application No. 201310278906.5（13~15mg/kg）.
And mouthfeel is more preferable.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (3)
1. a kind of preparation method of poor capsicum, it is characterised in that comprise the following steps：
Step one：Prepare to make the raw material that poor capsicum includes：Wherein each raw material and its parts by weight are：90 ~ 100 parts of capsicum, bamboo
15 ~ 20 parts of bamboo shoot, 3 ~ 5 parts of ginger, 3 ~ 5 parts of garlic, 0.03 ~ 0.04 part of VITAMIN C TABLET, 0.02 ~ 0.03 part of sodium dehydroacetate, salt
7 ~ 10 parts, 0.8 ~ 1.2 part of white wine；
Step 2：Capsicum in step one, bamboo shoots, ginger and garlic are cleaned up and drained, it is standby；
Step 3：Capsicum in step 2, ginger and garlic are mixed and is chopped into capsicum piece；
Step 4：Ascorbyl c plate in step one is put into white wine and is dissolved, it is then that the bamboo shoots in step 2 and step are a kind of
White wine and during salt uniformly admixes capsicum piece；
Step 5：By the capsicum piece sealing and fermenting 15 ~ 20 days in step 4, then sodium dehydroacetate is uniformly admixed what is fermented
Grain capsicum is obtained in capsicum piece.
2. the preparation method of poor capsicum according to claim 1, it is characterised in that：In step one, the poor capsicum includes
Raw material and parts by weight be：100 parts of capsicum, 20 parts of bamboo shoots, 5 parts of ginger, 4 parts of garlic, 0.04 part of VITAMIN C TABLET, dehydrogenation vinegar
0.03 part of sour sodium, 8 parts of salt, 1 part of white wine.
3. the preparation method of the poor capsicum according to any one of claim 1 ~ 2, it is characterised in that：In step 5, capsicum piece
Fermentation temperature be 18 ~ 20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611009975.6A CN106722539A (en) | 2016-11-17 | 2016-11-17 | A kind of preparation method of poor capsicum |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611009975.6A CN106722539A (en) | 2016-11-17 | 2016-11-17 | A kind of preparation method of poor capsicum |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043415A (en) * | 2017-08-14 | 2018-12-21 | 周恒美 | A kind of fresh bamboo shoot of grain capsicum |
| CN109303319A (en) * | 2018-11-27 | 2019-02-05 | 遵义师范学院 | A kind of grain capsicum and preparation method thereof |
| CN110150371A (en) * | 2019-05-28 | 2019-08-23 | 江引 | A kind of raw bamboo shoot of bamboo shoots stain material, production method and the raw bamboo shoot store method of bamboo shoots cured with germented grains |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
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| CN1785043A (en) * | 2005-11-21 | 2006-06-14 | 黄菊声 | Sauerkraut cayenne pepper |
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| CN1785043A (en) * | 2005-11-21 | 2006-06-14 | 黄菊声 | Sauerkraut cayenne pepper |
| CN105995771A (en) * | 2016-06-03 | 2016-10-12 | 榕江县寨蒿侗家风味食品有限公司 | Manufacture method of sour and spicy bamboo shoot lees |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043415A (en) * | 2017-08-14 | 2018-12-21 | 周恒美 | A kind of fresh bamboo shoot of grain capsicum |
| CN109303319A (en) * | 2018-11-27 | 2019-02-05 | 遵义师范学院 | A kind of grain capsicum and preparation method thereof |
| CN110150371A (en) * | 2019-05-28 | 2019-08-23 | 江引 | A kind of raw bamboo shoot of bamboo shoots stain material, production method and the raw bamboo shoot store method of bamboo shoots cured with germented grains |
| CN110771835A (en) * | 2019-11-27 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Processing method of pickled peppers |
| CN115281321A (en) * | 2022-08-03 | 2022-11-04 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | Preparation method of low-salt fermented spicy bamboo shoots |
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