Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preserving method of fresh chili peppers

A technology of bright red chili and chili, which is applied in food science and other fields, can solve problems such as physical injury, and achieve good feedback effect and great promotion and application value

Inactive Publication Date: 2018-05-08
王丹朵
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the various capsicum pickled products sold on the existing market are mainly based on capsicum, almost all add a large amount of food additives such as anticorrosion, pigment, often edible can produce harm to people's health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of pickling method of fresh chili, the pickling method comprises the following steps:

[0023] Step 1. Raw material processing

[0024] (1) Treatment of the main pepper material: select 100 parts by weight of fresh red peppers picked within a week, remove the stalks and spray cold water with a rotary washing machine to clean them, then put them in the sun and spread them out to dry for 12 hours, and then cut them with a cutting device. The fresh red peppers are cut and used for later use; the fresh red peppers must be subjected to strict drying and subsequent cutting processing. The dried and water-controlled peppers play an extremely important role in the process of making sauces, maintaining the taste and ensuring a longer shelf life; The treated bright red pepper can better homogeneously mix in the process of making pickled peppers, ensuring the full release of the nutrient components of the pepper;

[0025] (2) Marinade material treatment: choose parts by we...

Embodiment 2

[0033] A kind of pickling method of fresh chili, the pickling method comprises the following steps:

[0034] Step 1. Raw material processing

[0035] (1) Treatment of the main pepper material: select 100 parts by weight of fresh red peppers picked within a week, remove the stalks and spray cold water with a rotary washing machine to clean them, then put them in the sun and spread them out to dry for 24 hours, and then cut them with a cutting device. The fresh red peppers are cut and used for later use; the fresh red peppers must be subjected to strict drying and subsequent cutting processing. The dried and water-controlled peppers play an extremely important role in the process of making sauces, maintaining the taste and ensuring a longer shelf life; The treated bright red pepper can better homogeneously mix in the process of making pickled peppers, ensuring the full release of the nutrient components of the pepper;

[0036] (2) Marinade material treatment: choose parts by we...

Embodiment 3

[0044] A kind of preparation technology of chili sauce, this preparation technology comprises the following steps:

[0045] Step 1. Raw material processing

[0046] (1) Treatment of the main pepper material: select 100 parts by weight of fresh red peppers picked within a week, remove the stalks and spray cold water with a rotary washing machine to clean them, then put them in the sun and spread them out to dry for 18 hours, and then cut them with a cutting device. The fresh red peppers are cut and used for later use; the fresh red peppers must be subjected to strict drying and subsequent cutting processing. The dried and water-controlled peppers play an extremely important role in the process of making sauces, maintaining the taste and ensuring a longer shelf life; The treated bright red pepper can better homogeneously mix in the process of making pickled peppers, ensuring the full release of the nutrient components of the pepper;

[0047] (2) Marinade material treatment: cho...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preserving method of fresh chili peppers. The preserving method comprises the following steps of treating raw materials, preparing marinating materials, and preserving the chili peppers. The method creatively comprises the following steps of heating oil in a stirring bowl, performing stirring, then performing mixing and stirring in the stirring bowl, and performing spreading for cooling to obtain finished products of the preserved chili peppers. A new treatment process of chili pepper main materials and the marinating materials is creatively adopted for the preservingmethod, and based on a newly researched and developed manner of performing stirring in high-temperature edible oil, the preserved chili peppers have sufficient nutrient components and favorable mouthfeel, eaters have good feedback on the preserved chili peppers, and the preserved chili peppers have high popularization and application value.

Description

technical field [0001] The invention relates to the technical field of food raw material processing, more specifically, the invention relates to a pickling method of fresh peppers. Background technique [0002] In recent years, pickled peppers have been eaten as a supplementary food by people. There are a variety of pepper products on the market. At the same time, peppers are not only rich in multivitamins, but also one of the five flavors. It can stimulate the secretion of saliva and gastric juice and is beneficial to the health of the spleen and stomach. , It can increase people's appetite and is deeply loved by people. [0003] Yet the various capsicum pickled products sold on the existing market are mainly based on capsicum, almost all add a large amount of edible additives such as anticorrosion, pigment, often edible can produce injury to people's health. Aiming at the technical problems in the production process of the existing products, the present invention aims to ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20A23L5/10
CPCA23L5/12A23L19/20
Inventor 王丹朵
Owner 王丹朵
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com