CN103583684A - Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers - Google Patents
Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers Download PDFInfo
- Publication number
- CN103583684A CN103583684A CN201310546421.XA CN201310546421A CN103583684A CN 103583684 A CN103583684 A CN 103583684A CN 201310546421 A CN201310546421 A CN 201310546421A CN 103583684 A CN103583684 A CN 103583684A
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- CN
- China
- Prior art keywords
- pimiento
- lactic acid
- acid bacteria
- salt solution
- compound lactobacillus
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 150000001875 compounds Chemical class 0.000 title claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 12
- 241000894006 Bacteria Species 0.000 title claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 10
- 239000004310 lactic acid Substances 0.000 title claims abstract description 10
- 235000007862 Capsicum baccatum Nutrition 0.000 title abstract 5
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 241000186660 Lactobacillus Species 0.000 claims description 23
- 229940039696 lactobacillus Drugs 0.000 claims description 23
- 239000012266 salt solution Substances 0.000 claims description 16
- 238000007906 compression Methods 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 239000004568 cement Substances 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 241000208293 Capsicum Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 101100372509 Mus musculus Vat1 gene Proteins 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a method for adopting a compound lactic acid bacteria deep pool to ferment and store red peppers. The method adopts five process steps including (1), establishing a ferment pool, (2), culturing compound lactic acid bacteria, (3), processing the red peppers, (4), soaking the red peppers and (5), pressing, so as to complete fermentation and storage. The method can massively store the red peppers and persistently produce pepper sauce in an industrialized mode, reduces waste of resources, and increases the product quality.
Description
technical field:
The present invention relates to a kind of method that adopts the dark pond fermentation of compound lactobacillus deposit pimiento.
background technology:
Annual 8～October, when red paprika goes on the market in a large number, traditional storing mode was that to shine into pimiento dry or make and cut pimiento, as processing not in time can cause the waste of a large amount of red paprikas; The present invention can realize that red paprika is extensive, suitability for industrialized production, has reduced the waste of resource, has improved the quality of product.
summary of the invention:
The technical problem to be solved in the present invention is to provide a kind of method that adopts the dark pond fermentation of compound lactobacillus deposit pimiento.
The technical problem to be solved in the present invention is realized by following scheme: a kind of method that adopts the dark pond of compound lactobacillus fermentation deposit pimiento, and its adopts and builds fermentation vat 1, cultivates compound lactobacillus 2, pimiento processes 3, immerse pimiento 4,5 five processing steps of compression process complete its fermentation deposit method;
Build fermentation vat 1: set up a volume and be about 10m * 4m * 3m, with cement, build limit resinous coat, possess water-proof function;
Cultivate lactobacillus suspension 2: compound lactobacillus is inserted in 17%-22% salt solution and cultivated 28-30 days;
Pimiento processes 3: first pimiento is cleaned up, then remove pimiento base of a fruit handle;
Immerse pimiento 4: will go base of a fruit red paprika to insert in cultured compound lactobacillus salt solution;
Compression process 5: immerse after pimiento, on pimiento, cover plank and carry out compression process, and make lactic acid bacteria salt solution just not have pimiento, in pressing process, unnecessary lactic acid bacteria salt solution will be extracted out, can natural storage, recycle; Suppressing capsicum after 30 days can use.
Owing to having adopted above technical scheme, realized preferably its goal of the invention, the method can be laid on a large scale to pimiento, industrialization continuous production thick chilli sauce, has reduced the waste to resource, has improved the quality of product.
accompanying drawing explanation:
Figure of description 1 is production technological process of the present invention.
the specific embodiment:
Below in conjunction with embodiment, summary of the invention is described further:
embodiment 1:
From summary of the invention, a kind of method that adopts the dark pond of compound lactobacillus fermentation deposit pimiento, its adopts and builds fermentation vat 1, cultivates compound lactobacillus 2, pimiento processes 3: immerse pimiento 4,5 five processing steps of compression process complete its fermentation deposit method;
Build fermentation vat 1: set up a volume and be about 10m * 4m * 3m, with cement, build limit resinous coat, possess water-proof function;
Cultivate lactobacillus suspension 2: compound lactobacillus is inserted in 17%-22% salt solution and cultivated 28-30 days;
Pimiento processes 3: first pimiento is cleaned up, then remove pimiento base of a fruit handle;
Immerse pimiento 4: will go base of a fruit red paprika to invade and steep in cultured compound lactobacillus salt solution;
Compression process 5: immerse after pimiento, on pimiento, cover plank and carry out compression process, and make lactic acid bacteria salt solution just not have pimiento, in pressing process, unnecessary lactic acid bacteria salt solution will be extracted out, can natural storage, recycle; Press time is 30 days.
The described fermentation vat 1 of building refers to: set up a volume and be about 10m * 4m * 3m, with cement, build limit resinous coat, possess water-proof function.
Described cultivation lactobacillus suspension 2 refers to: compound lactobacillus is inserted in 17%-22% salt solution and cultivated 28-30 days.
Pimiento is processed 3 and refers to: first pimiento is cleaned up, then remove pimiento base of a fruit handle.
Described immersion pimiento 4 refers to: will go base of a fruit red paprika to insert in cultured compound lactobacillus salt solution.
Described compression process 5 refers to: immerses after pimiento, on pimiento, covers plank and carry out compression process, and make compound lactobacillus salt solution just not have pimiento, in pressing process, unnecessary lactic acid bacteria salt solution will be extracted out, can natural storage, and recycle; About 30 days press times.
| Reference numerals | Title | Reference numerals | Title |
| 1 | Build fermentation vat 1 | 4 | Immerse pimiento 4 |
| 2 | Cultivate compound lactobacillus 2 | 5 | Compression process 5 |
| 3 | Pimiento processes 3 | ? | ? |
Claims (1)
1. adopt a method for the dark pond of compound lactobacillus fermentation deposit pimiento, it is characterized in that its adopt build fermentation vat (1), cultivate compound lactobacillus (2), pimiento is processed (3), immerse pimiento (4), (5) five processing steps of compression process complete its fermentation deposit method;
Build fermentation vat (1): set up a volume and be about 10m * 4m * 3m, with cement, build limit resinous coat, possess water-proof function;
Cultivate lactobacillus suspension (2): compound lactobacillus is inserted in 17%-22% salt solution and cultivated 28-30 days;
Pimiento is processed (3): first pimiento is cleaned up, then remove pimiento base of a fruit handle;
Immerse pimiento (4): will go base of a fruit red paprika to insert in cultured compound lactobacillus salt solution;
Compression process (5): immerse after pimiento, on pimiento, cover plank and carry out compression process, and make lactic acid bacteria salt solution just not have pimiento, in pressing process, unnecessary lactic acid bacteria salt solution will be extracted out, can natural storage, recycle; Suppressing capsicum after 30 days can use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546421.XA CN103583684A (en) | 2013-11-07 | 2013-11-07 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546421.XA CN103583684A (en) | 2013-11-07 | 2013-11-07 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583684A true CN103583684A (en) | 2014-02-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310546421.XA Pending CN103583684A (en) | 2013-11-07 | 2013-11-07 | Method for adopting compound lactic acid bacteria deep pool to ferment and store red peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583684A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207108A (en) * | 2014-08-22 | 2014-12-17 | 青岛柏兰集团有限公司 | Fresh chilli sauce and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744204A (en) * | 2010-01-29 | 2010-06-23 | 贵州旭阳食品（集团）有限公司 | Preparation method of salted chilli |
| CN101999566A (en) * | 2010-11-30 | 2011-04-06 | 四川高福记生物科技有限公司 | Adjuvant material formula for preparing lactobacillus pepper and preparation method of product thereof |
| CN102318803A (en) * | 2011-06-16 | 2012-01-18 | 四川高福记生物科技有限公司 | Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods |
| CN102406141A (en) * | 2011-11-23 | 2012-04-11 | 四川高福记生物科技有限公司 | Pickled capsicum frutescens prepared by directly adding lactobacillus preparation and method thereof |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN103211189A (en) * | 2013-04-20 | 2013-07-24 | 罗琼兰 | Chilli salting technique |
-
2013
- 2013-11-07 CN CN201310546421.XA patent/CN103583684A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744204A (en) * | 2010-01-29 | 2010-06-23 | 贵州旭阳食品（集团）有限公司 | Preparation method of salted chilli |
| CN101999566A (en) * | 2010-11-30 | 2011-04-06 | 四川高福记生物科技有限公司 | Adjuvant material formula for preparing lactobacillus pepper and preparation method of product thereof |
| CN102318803A (en) * | 2011-06-16 | 2012-01-18 | 四川高福记生物科技有限公司 | Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods |
| CN102406141A (en) * | 2011-11-23 | 2012-04-11 | 四川高福记生物科技有限公司 | Pickled capsicum frutescens prepared by directly adding lactobacillus preparation and method thereof |
| CN102499357A (en) * | 2011-11-23 | 2012-06-20 | 四川高福记生物科技有限公司 | Pickled paprika prepared by directly adding lactobacillus additives as well as method of same |
| CN103211189A (en) * | 2013-04-20 | 2013-07-24 | 罗琼兰 | Chilli salting technique |
Non-Patent Citations (1)
| Title |
|---|
| 张菊华等: "多菌种乳酸菌泡辣椒的工艺研究", 《辣椒杂志（季刊）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207108A (en) * | 2014-08-22 | 2014-12-17 | 青岛柏兰集团有限公司 | Fresh chilli sauce and preparation method thereof |
| CN104207108B (en) * | 2014-08-22 | 2016-08-17 | 青岛柏兰集团有限公司 | A kind of fresh chilli sauce and preparation method thereof |
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Application publication date: 20140219 |