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Fresh-keeping green wild pepper production process

A production process and technology of green Chinese prickly ash, applied in the field of production technology of fresh-keeping green prickly ash, can solve problems such as environmental pollution, water resource waste, loss of numbness of Chinese prickly ash, etc., and achieve the effects of significant economic benefit, reduction of environmental pollution, and reduction of production cost.

Active Publication Date: 2007-08-08
四川丁点儿食品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above methods all have relatively large disadvantages: the first method, the shelf life of the peppercorns is short, the effect of inactivating enzymes is poor, and cannot play a good role in keeping fresh; the second method is a big waste of water resources, and the numbness of the peppercorns The loss of water will not only cause environmental pollution, but also reduce the utilization rate of peppercorns and increase the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A production process of fresh-keeping green pepper, which is characterized in that the process steps are as follows:

[0019] A. Selection of raw materials: Choose fresh pepper with green peel, uniform pepper grain size, no stains, no dirt adhesion and no impurities mixed as raw materials;

[0020] B. Oil refining and feeding: first heat the edible rapeseed oil to 210°C, then use the pump to send the oil into the auger, while delivering the oil, add fresh green peppercorns into the auger at the ratio of oil: prickly ash = 10:5 3 minutes in contact with oil;

[0021] C. Separation of pepper oil: After the green pepper oil and the oil processed in step B are separated with a 50-mesh screen to obtain pepper oil, the green pepper oil separated from the oil is further removed by a centrifuge to remove residual oil for 5 minutes to obtain freshness Green pepper

[0022] D. Cooling and packaging: After rinsing the fresh-keeping green peppercorns deoiled in step C for 2 minutes in ...

Embodiment 2

[0025] A production process of fresh-keeping green pepper, which is characterized in that the process steps are as follows:

[0026] A. Selection of raw materials: Choose fresh pepper with green peel, uniform pepper grain size, no stains, no dirt adhesion and no impurities mixed as raw materials;

[0027] B. Oil refining and feeding: first heat the edible rapeseed oil to 210°C, then use the pump to send the oil into the auger, while delivering the oil, add fresh green peppercorns into the auger at the ratio of oil: prickly ash = 10:5 Contact with oil for 1 minute;

[0028] C. Separation of pepper oil: After the green pepper oil and the oil processed in step B are separated with a 50-mesh screen to obtain pepper oil, the green pepper oil separated from the oil is further removed by a centrifuge to remove residual oil for 5 minutes to obtain freshness Green pepper

[0029] D. Cooling and packaging: After rinsing the fresh-keeping green peppercorns deoiled in step C for 1 minute in c...

Embodiment 3

[0032] A production process of fresh-keeping green pepper, which is characterized in that the process steps are as follows:

[0033] A. Selection of raw materials: Choose fresh pepper with green peel, uniform pepper grain size, no stains, no dirt adhesion and no impurities mixed as raw materials;

[0034] B. Oil refining and feeding: first heat the edible rapeseed oil to 200°C, then use the pump to send the oil into the auger, while delivering the oil, at the same time put the fresh green pepper into the auger at the ratio of oil: prickly ash = 10:5 Contact with oil for 2 minutes;

[0035] C. Separation of pepper oil: After the green pepper oil and the oil processed in step B are separated with a 50-mesh screen to obtain pepper oil, the green pepper oil separated from the oil is further removed by a centrifuge to remove residual oil for 5 minutes to obtain freshness Green pepper

[0036] D. Cooling and packaging: After rinsing the fresh green prickly ash after deoiling in step C f...

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PUM

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Abstract

The invention relates to a method for producing fresh-keeping green peppertree, which comprises that selecting materials, smelting, separating peppertree from oil, cooling, packing, refrigerating and storing. The invention contacts the green peppertree with hot edible vegetable oil to kill enzyme, and quickly reduces the temperature, to realize the fresh-keeping object, and prepare the peppertree oil. The invention can avoid water or steam, to hold the taste of peppertree. The invention can improve the peppertree utilization, save water, and reduce pollution.

Description

Technical field [0001] The invention relates to a production process of food seasonings, in particular to a production process of fresh-keeping green pepper. Background technique [0002] Zanthoxylum bungeanum is one of the traditional Chinese medicinal materials and one of the "eight major condiments". It has a wide range of uses and high economic value. It is rich in vitamin C, copper, iron, zinc, manganese, selenium and other elements needed by the human body, as well as plant protein and plant. Fat and other organic ingredients. The fresh green peppercorns bred by selection have verdant fruit color like emeralds and round particles like beads. It is pleasing to the eye while smelling it. The fragrance refreshes the lungs and refreshes the heart, which makes people feel relaxed and happy. Green pepper is a treasure. Its sesame content is higher than other varieties. The peel is fragrant and pure, and it is a good condiment. The peel contains 10% of aromatic oil, and the fruit ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L3/36A23L1/29A23D7/04A23L27/10A23L33/00
Inventor 任康
Owner 四川丁点儿食品开发股份有限公司
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