Preparation process for fermented chilli sauce

Preparation process for fermented chilli sauce

  • CN 102,919,814 B
  • Filed: 11/05/2012
  • Issued: 07/08/2015
  • Est. Priority Date: 11/05/2012
  • Status: Active Grant
First Claim
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1. a preparation technology for fermentation pepper sauce, is characterized in that:

  • comprise the following steps;

    The first step;

    after fresh chilli stalk, then by fresh chilli and ginger by weight ratio for 100;

    1 loads in altar;

    Second step;

    the preparation of zymotic fluid;

    lactobacillus plantarum and fermentation lactobacillus mixed bacteria are carried out 3 breeding strains and obtains zymotic fluid;

    3rd step;

    access zymotic fluid fermentation in altar;

    fermentation temperature is 30 DEG C, fermentation time 6d, and by the weight percent meter accounting for fresh chilli, zymotic fluid is 5%, salt 6%, sucrose 4%, separately add calcium chloride 0.1% and calcium lactate 0.1% as mixed hardening agent;

    4th step;

    the capsicum fermented is gone out altar and fermentation pepper sauce of pulling an oar to obtain;

    5th step;

    after the seasoning of fermentation pepper sauce spice, then add sodium isoascorbate 0.1% and bay kojic acid 0.1% as color stabilizer by the weight percent meter accounting for fermentation pepper sauce;

    6th step;

    replace jar to carry out packing and vacuum seal to fermentation pepper sauce with can or Flexible tube for toothpaste type tank;

    7th step;

    heat sterilization;

    be 90 DEG C of sterilization 5min when adopting can to pack;

    Be 90 DEG C of sterilization 10min when adopting Flexible tube for toothpaste type tank to pack, obtain finished product.

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