CN106343441A - Manufacturing method of sour peppers - Google Patents
Manufacturing method of sour peppers Download PDFInfo
- Publication number
- CN106343441A CN106343441A CN201610713821.9A CN201610713821A CN106343441A CN 106343441 A CN106343441 A CN 106343441A CN 201610713821 A CN201610713821 A CN 201610713821A CN 106343441 A CN106343441 A CN 106343441A
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- CN
- China
- Prior art keywords
- acid
- sour
- fermentation
- pepper
- peppers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241000758706 Piperaceae Species 0.000 title abstract 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 239000006002 Pepper Substances 0.000 claims abstract description 30
- 241000722363 Piper Species 0.000 claims abstract description 30
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 30
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 30
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000011265 semifinished product Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 78
- 235000013339 cereals Nutrition 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 23
- 241000209094 Oryza Species 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 240000006350 Callirhoe involucrata Species 0.000 claims description 3
- 235000002259 Callirhoe involucrata Nutrition 0.000 claims description 3
- 238000009395 breeding Methods 0.000 claims description 3
- 230000001488 breeding effect Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 230000001523 saccharolytic effect Effects 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a manufacturing method of sour peppers, and belongs to the technical field of food processing. The method comprises the following steps of (1) manufacturing glutinous rice; (3) performing sour dreg fermentation preparation; mixing the glutinous rice and wine cake; charging the mixture into an fermentation container; (3) performing sour dreg fermentation, wherein the fermentation temperature is 30 to 35 DEG C, and the fermentation time is 4 to 5 days; (4) performing sour dreg processing; putting a sour dreg semi-finished product into boiling water to be boiled for 2 to 4 minutes; (5) preparing peppers; (6) manufacturing sour pepper: charging the mixture prepared from sour dregs and the peppers according to the mass ratio of 1:(1 to 3) into a sour jar; after 7 to 10 days, obtaining the manufactured sour peppers. The method for manufacturing the sour peppers has the advantages that the operation is simple; the production can be easily realized. The sour peppers are manufactured by sour dregs formed by glutinous rice fermentation; no additive is added; the sour peppers are natural and harmless; the manufactured sour pepper finished product has fresh, delicious, crisp and refreshing waste and good mouthfeel; the storage time can reach two years or more.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of manufacture method of acid pepper.
Background technology
Fructus Capsici is nutritious, and fat content is low, and Determination of Vitamin C occupies first of vegetable, has promotion gastric secretion, promotes food
It is intended to, improves digestion and the effect such as blood circulation promoting, stomach invigorating of dispeling cold, its converted products is with chilli, Fructus Capsici powder, Fructus Capsici sauce, acid
Based on the products such as Fructus Capsici.
Guangxi province high temperature, humidity, muggy weather are more, and acid can help whet the appetite, and eats when summer inappetence
With most suitable but, so acid has become the big characteristic folk snack in Guangxi one.The useful vinegar brewageed of manufacture method of acid salts down
System, also has and directly puts saline soak.
Acid pepper is one of main fabricated product of Fructus Capsici, is indispensable seasoning good merchantable brand in food cooking processing, wind
Taste projects and distinctive aroma, is deeply liked by consumer.Acid pepper traditional processing is to be formed using high salt pickling process natural fermentation,
Its product salinity is high.Also have to process acid pepper using probiotic bacterias such as artificial vaccination lactic acid bacterias at present, but its product is crisp and refreshing
Property etc. comprehensive mouthfeel not enough.
Content of the invention
For solving the problems referred to above existing for prior art, the present invention provides a kind of manufacture method of acid pepper, specifically
Technical scheme is as follows:
A kind of manufacture method of acid pepper, comprises the steps:
(1) make glutinous rice: Oryza glutinosa is cleaned, soaks 8 ~ 12 hours, Oryza glutinosa is cooked, is cooled to room temperature, prepared glutinous rice；
(2) fermentation of acid grain prepares: is broken up in the glutinous rice having cooled down lane even, cake of filling a wine cup for is sprinkling upon on glutinous rice after grinding into powder, mixing is all
Load after even in round, side rim is compacted, Oryza glutinosa rice ball is obtained after installing, wine cake end is sprinkling upon the upper table of Oryza glutinosa rice ball
Face, stays several holes so that aerobic saccharolytic growth and breeding in the longitudinal direction of Oryza glutinosa rice ball, covers gauze, starts to ferment；
(3) acid grain fermentation: Oryza glutinosa rice ball ferments in round, when having water and wine flavour, represents and has produced ethanol and breast
Acid, the acid grain semi-finished product of prepared fermenting-ripening；
(4) acid grain processing: acid grain semi-finished product are put into and boils in boiling water 2 ~ 4 minutes, add edible salt to stir, acid grain is obtained；
(5) Fructus Capsici prepares: Fructus Capsici is cleaned up, adds edible salt after drying, stir, the mass ratio of edible salt and Fructus Capsici
For 1 ~ 2:100, stand 3 ~ 5h, the Fructus Capsici that be mixed with edible salt is obtained；
(6) make acid pepper: load acid grain toward in acid carboy and load the Fructus Capsici being mixed with edible salt, loading mass ratio is acid
Grain: Fructus Capsici=1:1 ~ 2, acid carboy covers altar lid, after 7 ~ 10 days, prepared acid pepper after filling.
Technique scheme, in described step (2), the mass ratio of wine cake and glutinous rice is 0.1 ~ 0.2:95.
Technique scheme, in described step (3), fermentation temperature is 35 ~ 45 DEG C, and fermentation time is 2 ~ 3 days.
Technique scheme, in described step (4), the mass ratio of acid grain semi-finished product, boiling water and Sal is 8 ~ 10:1 ~ 2:
0.1~0.2.
Technique scheme, in described step (5), described edible salt is Sal.
Technique scheme, in described step (6), after acid carboy covers altar lid, adds water in the edge sulculus of acid carboy, in system
Make the lid mouth that the water in sulculus to be kept during acid pepper did not had altar lid, so that being in sealing state inside acid carboy.
Beneficial effect: the method that the present invention makes acid pepper, the wide model of raw material sources, it is convenient to obtain.This manufacture method is grasped
Make simple, easily realize on producing.The acid pepper of the present invention is to be made by the sour grain of Oryza glutinosa fermentation, without interpolation
Any additive, natural non-hazardous, and also the acid pepper made is of good quality, and delicious flavour is peppery refreshing, excellent taste, has appetizing rush to disappear
Change, dispel cold stomach invigorating the effects such as.The acid pepper long shelf-life that the present invention makes, the holding time reaches more than 2 years.
Specific embodiment
Embodiment:
A kind of manufacture method of acid pepper, comprises the steps:
(1) make glutinous rice: Oryza glutinosa is cleaned, soaks 10 hours, so that starch granuless giant molecule chain is opened up due to hydration
Open, after being easy to the steaming and decocting of normal pressure short time, energy gelatinizing is thorough, does not cause rice grain center white heart phenomenon, and the Oryza glutinosa after soaking is steamed
Ripe, it is cooled to room temperature, prepared glutinous rice.
(2) fermentation of acid grain prepares: is broken up in the glutinous rice having cooled down lane even, the mass ratio of meat dishes to go with liquor cake and glutinous rice is 0.1:
95 fill a wine cup for is sprinkling upon on glutinous rice after cake is ground into powder, loads in round, side rim is compacted, be obtained after installing after being uniformly mixed
Oryza glutinosa rice ball, wine cake end is sprinkling upon the upper surface of Oryza glutinosa rice ball, stays several holes so that aerobic sugar in the longitudinal direction of Oryza glutinosa rice ball
Change bacteria growing breeding, cover gauze (quickening fermenting speed), start to ferment.In this step, the ratio of wine cake and glutinous rice will
Suitably, wine cake too much easily yeast-bitten tart flavour too strong, wine cake then ferments bad very little, or even ferments unsuccessfully.Mix wine cake end one
Surely will be after glutinous rice cool completely, otherwise, hot glutinous rice can kill mycete, or result is the smelly of acid, or just not moving
Quiet, lead to ferment unsuccessfully.
(3) acid grain fermentation: Oryza glutinosa rice ball ferments in round, and fermentation temperature is 35 ~ 40 DEG C, fermentation time is 2 ~ 3
My god.When having water and wine flavour, represent and produced ethanol and lactic acid, the acid grain semi-finished product of prepared fermenting-ripening.In this step
It is noted that controlling fermentation temperature and fermentation time, if yeast-bitten, glutinous rice is just empty, water excess, and vinosity is excessively strong；As
Fruit insufficient fermentation, then sweet taste is not enough, and vinosity is also not enough, all can produce harmful effect to the acid pepper subsequently pickled.
(4) acid grain processing: acid grain semi-finished product are put into and boils in boiling water 2 ~ 4 minutes, to kill microorganism therein and enzyme, stop
The only activity of microorganism and enzyme, adds edible salt to stir, and acid grain is obtained.Wherein, acid grain semi-finished product, boiling water and edible salt
Mass ratio is 8 ~ 9:1 ~ 2:0.1 ~ 0.2.
(5) Fructus Capsici prepares: Fructus Capsici is cleaned up, adds edible salt after drying, stir, the matter of edible salt and Fructus Capsici
Amount ratio is 1:100, stands 3 ~ 5h, the Fructus Capsici that be mixed with edible salt is obtained.The edible salt adding is Sal, and Sal is a kind of crystal
Salt, granule is larger, and the Fructus Capsici being mixed with Sal is put into after acid carboy, and Sal can slowly melt in immersion Fructus Capsici, to adjust Fructus Capsici
Taste, can prevent ripe salt from disposably salting down in Fructus Capsici, Fructus Capsici is easily felt like jelly simultaneously, affect taste and shelf-life.
(6) make acid pepper: load acid grain toward in acid carboy and load the Fructus Capsici being mixed with edible salt, load mass ratio
For acid grain: Fructus Capsici=1:2, acid carboy covers altar lid, after 7 ~ 8 days, prepared acid pepper after filling.After acid carboy covers altar lid, in acid carboy
Edge sulculus adds water, and the water in sulculus to be kept during making acid pepper did not had the lid mouth of altar lid, so that in acid carboy
Portion is in sealing state, plays the effect blocking extraneous air and antibacterial.
Claims (6)
1. a kind of manufacture method of acid pepper is it is characterised in that comprise the steps:
(1) make glutinous rice: Oryza glutinosa is cleaned, soaks 8 ~ 12 hours, Oryza glutinosa is cooked, is cooled to room temperature, prepared glutinous rice；
(2) fermentation of acid grain prepares: is broken up in the glutinous rice having cooled down lane even, cake of filling a wine cup for is sprinkling upon on glutinous rice after grinding into powder, mixing is all
Load after even in round, side rim is compacted, Oryza glutinosa rice ball is obtained after installing, wine cake end is sprinkling upon the upper table of Oryza glutinosa rice ball
Face, stays several holes so that aerobic saccharolytic growth and breeding in the longitudinal direction of Oryza glutinosa rice ball, covers gauze, starts to ferment；
(3) acid grain fermentation: Oryza glutinosa rice ball ferments in round, when having water and wine flavour, represents and has produced ethanol and breast
Acid, the acid grain semi-finished product of prepared fermenting-ripening；
(4) acid grain processing: acid grain semi-finished product are put into and boils in boiling water 2 ~ 4 minutes, add edible salt to stir, acid grain is obtained；
(5) Fructus Capsici prepares: Fructus Capsici is cleaned up, adds edible salt after drying, stir, the mass ratio of edible salt and Fructus Capsici
For 1 ~ 2:100, stand 3 ~ 5h, the Fructus Capsici that be mixed with edible salt is obtained；
(6) make acid pepper: load acid grain toward in acid carboy and load the Fructus Capsici being mixed with edible salt, loading mass ratio is acid
Grain: Fructus Capsici=1:1 ~ 2, acid carboy covers altar lid, after 7 ~ 10 days, prepared acid pepper after filling.
2. the manufacture method of acid pepper according to claim 1, in described step (2), the mass ratio of wine cake and glutinous rice
For 0.1 ~ 0.2:95.
3. the manufacture method of acid pepper according to claim 1, in described step (3), fermentation temperature is 35 ~ 45 DEG C, sends out
The ferment time is 2 ~ 3 days.
4. the manufacture method of acid pepper according to claim 1, in described step (4), acid grain semi-finished product, boiling water and Sal
Mass ratio be 8 ~ 10:1 ~ 2:0.1 ~ 0.2.
5. the manufacture method of acid pepper according to claim 1, in described step (5), described edible salt is Sal.
6. the manufacture method of acid pepper according to claim 1, in described step (6), after acid carboy covers altar lid, in acid carboy
Edge sulculus add water, during making acid pepper, the water in sulculus to be kept did not had the lid mouth of altar lid, so that acid carboy
Inside is in sealing state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610713821.9A CN106343441A (en) | 2016-08-24 | 2016-08-24 | Manufacturing method of sour peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610713821.9A CN106343441A (en) | 2016-08-24 | 2016-08-24 | Manufacturing method of sour peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343441A true CN106343441A (en) | 2017-01-25 |
Family
ID=57843965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610713821.9A Pending CN106343441A (en) | 2016-08-24 | 2016-08-24 | Manufacturing method of sour peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343441A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222012A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of acid pepper of fermentation and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231365A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Preparing method for distilled grain acid peppers |
-
2016
- 2016-08-24 CN CN201610713821.9A patent/CN106343441A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231365A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Preparing method for distilled grain acid peppers |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222012A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of acid pepper of fermentation and preparation method thereof |
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Application publication date: 20170125 |