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Fresh Sichuan pepper paste product and preparation method thereof

A production method and a technology for flower pepper, applied in the field of food processing, can solve the problems of fresh aroma, loss of aroma, easy damp and mildew of pepper powder, low technical content, etc. Effect

Active Publication Date: 2017-11-07
四川省植物工程研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the drying process of Zanthoxylum bungeanum, its fresh aroma and fragrance are almost lost; the products processed with dried Zanthoxylum bungeanum are mainly primary processed products such as Zanthoxylum bungeanum powder and Zanthoxylum bungeanum oil, which have low technical content and low added value; Edible oil is prone to oxidative rancidity, and pepper powder is more susceptible to moisture and mildew, so the shelf life of these two types of products is relatively short

Method used

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  • Fresh Sichuan pepper paste product and preparation method thereof
  • Fresh Sichuan pepper paste product and preparation method thereof
  • Fresh Sichuan pepper paste product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The specific production steps are as follows:

[0055] (1) Raw material selection

[0056] Fresh peppers should meet the following requirements: no thorns, no mildew and rot, ears with 1-2 compound leaves, few ear stalks, no different peppers; exocarp is bright green or yellow-green, endocarp has not turned brown; Fragrant, fragrant, no peculiar smell; taste has obvious numbing taste, and the content of volatile oil meets the requirements of GB / T 30391 "Huanjiao".

[0057] Production water requirements: must comply with the provisions of GB 5749 "Drinking Water", otherwise it must be treated to meet the standard;

[0058] Manually remove the stalks and compound leaves on the fresh pepper, and remove the moldy grains and other inclusions; 4. Wash the fresh pepper with clean water to remove the impurities on it, and change the water frequently during the washing process until the washing water is not cloudy Drain the washed fresh peppers immediately until no water drips...

Embodiment 2

[0083] The specific production steps are as follows:

[0084] (1) Raw material selection

[0085] Fresh peppers should meet the following requirements: no thorns, no mildew and rot, ears with 1-2 compound leaves, few ear stalks, no different peppers; exocarp is bright green or yellow-green, endocarp has not turned brown; Fragrant, fragrant, no peculiar smell; taste has obvious numbing taste, and the content of volatile oil meets the requirements of GB / T 30391 "Huanjiao".

[0086] Production water requirements: must comply with the provisions of GB 5749, otherwise it must be treated to meet the standard;

[0087] Manually remove the stalks and compound leaves on the fresh pepper, remove moldy rot and other inclusions; then wash the fresh pepper with clean water to remove the impurities on it, and change the water frequently during the washing process until the washing water is not cloudy ;Drain the washed fresh peppers immediately until no water drips and set aside;

[0088]...

Embodiment 3

[0107] The specific production steps are as follows:

[0108] (1) Raw material selection

[0109] Fresh peppers should meet the following requirements: no thorns, no mildew and rot, ears with 1-2 compound leaves, few ear stalks, no different peppers; exocarp is bright green or yellow-green, endocarp has not turned brown; Fragrant, fragrant, no peculiar smell; taste has obvious numbing taste, and the content of volatile oil meets the requirements of GB / T 30391 "Huanjiao".

[0110] Production water requirements: must comply with the provisions of GB 5749 "Drinking Water", otherwise it must be treated to meet the standard;

[0111] Manually remove the stalks and compound leaves on the fresh pepper, remove moldy rot and other inclusions; then wash the fresh pepper with clean water to remove the impurities on it, and change the water frequently during the washing process until the washing water is not cloudy ;Drain the washed fresh peppers immediately until no water drips and set...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a fresh Sichuan pepper paste product and a preparation method thereof. The fresh Sichuan pepper paste product is characterized by being prepared from the components in percentage by weight: 50 to 54 percent of fresh Sichuan pepper, 7 to 9 percent of edible salt, 0.8 to 0.9 percent of citric acid, 0.08 to 0.1 percent of antioxidant, 1.5 to 1.9 percent of edible vegetable oil, 0.0005 to 0.001 percent of food brilliant blue, 0.35 to 0.55 percent of beta-cyclodextrin hydrate, 0.30 to 0.55 percent of xanthan gum, 0.35 to 0.65 percent of carrageenan, 0.40 to 0.65 percent of guar gum, and 0.40 to 0.60 percent of sodium carboxymethylcellulose, and the balance of water to complement to 100 percent. The fresh Sichuan pepper paste is small in volume and convenient to carry and store, has the characteristics of deliciousness, fragrance and chili, and is long in guarantee period; the preparation method is simple and easy to operate, and low in cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh flower pepper cream product and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum Maxim is a perennial woody plant of the genus Zanthoxylum in the family Rutaceae. It is a kind of deciduous shrub or small tree with strong and spicy branches, trunks, leaves and fruits native to my country. The western mountainous area of ​​our province is its concentrated distribution area. It is a kind of spice, oil plant, medicinal and dual-purpose economic forest tree with a wide range of uses. [0003] Our country produces more than 300,000 tons of dried Zanthoxylum bungeanum annually, forming a characteristic agricultural product industry with an annual output value of more than 30 billion. Our province has been the most important pepper production area in my country since ancient times, with a perennial cultivation area of ​​219...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L29/269A23L29/30
CPCA23L27/00A23L27/10A23L29/269A23L29/30
Inventor 盛家武吴银明李佩洪龚霞曾攀唐伟陈政李远潭张金容杨代宇刘红
Owner 四川省植物工程研究院
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