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Producing and processing technology of pickled pepper

A processing technology, a technology of soaking peppers, which is applied in the field of production and processing of pickled peppers, can solve the problems of single taste, heavy spicy taste, etc., and achieve the effect of increasing different tastes, improving taste, and improving shelf life

Inactive Publication Date: 2018-12-04
CHENGDU YINGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the edible spiciness of small capsicum is hotter than millet pepper, and the spicy taste is heavier. For people who like to eat small capsicum, it is too hot and difficult to accept, and the taste of the pickled peppers produced by the existing brewing process is not good. Relatively simple, for the eater, there will be a situation where they choose to give up eating because it is too spicy

Method used

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  • Producing and processing technology of pickled pepper
  • Producing and processing technology of pickled pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A production and processing technology for soaked peppers, including the following preparation steps:

[0049] Step 1: Prepare 10kg of ripe fresh chili, cut the handle, wash, drain after washing, and set aside;

[0050] Step 2: Put the peppers from step 1 into the pickle pool, add 10kg of salt water with a mass fraction of 20%, seal the pickle pool, and ferment for 20 days at room temperature; among them, the peppers are put into the pickled pepper pool with the tip Puncture 1mm holes in the pepper;

[0051] Step 3: After the fermentation is finished, clean it with a washing machine;

[0052] Step 4: After cleaning, select the brewed peppers and pack them into bags in the packaging area, and fill the bag with raw material water, and then vacuum seal the packaging bag. Specifically, the weight of the added raw material water and the peppers 250g respectively;

[0053] Step 5: Rinse the water outside the packaging bag with clean water, and then air-dry the water on the packaging ...

Embodiment 2

[0068] A production and processing technology for soaked peppers, including the following preparation steps:

[0069] Step 1: Prepare 10kg of ripe fresh spicy food, cut the handle, wash, drain after washing, and set aside;

[0070] Step 2: Put the pepper from step 1 into the pickle pool, add 10kg salt water with a mass fraction of 20%, then seal the pickle pool, and ferment for 20 days at room temperature; among them, the pepper is put into the pickle pool before using the tip Puncture 2mm holes in the pepper;

[0071] Step 3: After the fermentation, put the soaked pepper into 1% edible alkaline water, stir for 5 minutes, and then clean it with a washing machine;

[0072] Step 4: After cleaning, select the brewed peppers and pack them into bags in the packaging area, and fill the bag with raw material water, and then vacuum seal the packaging bag. Specifically, the weight of the added raw material water and the peppers 250g respectively;;

[0073] Step 5: Rinse the water outside the p...

Embodiment 3

[0084] A production and processing technology for soaked peppers, including the following preparation steps:

[0085] Step 1: Prepare 10kg of ripe fresh chili, cut the handle, wash, drain after washing, and set aside;

[0086] Step 2: Put the pepper from step 1 into the pickle pool, add 10kg of salt water with a mass fraction of 20%, seal the pickle pool, and ferment for 21 days at room temperature; among them, the pepper is put into the pickle pool before using the tip Puncture 1mm holes in the pepper;

[0087] Step 3: After the fermentation is finished, clean it with a washing machine;

[0088] Step 4: After cleaning, select the brewed peppers and pack them into bags in the packaging area, and fill the bag with raw material water, and then vacuum seal the packaging bag. Specifically, the weight of the added raw material water and the peppers 250g respectively;

[0089] Step 5: Rinse the water outside the packaging bag with clean water, and then air-dry the water on the packaging bag...

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Abstract

The invention discloses a producing and processing technology of pickled pepper and relates to the technical field of food processing. The technology comprises the following preparing steps: S1: preparing ripe fresh pepper, cutting off stems, cleaning the pepper and draining the cleaned pepper for later use ; S2: putting the pepper obtained in S1 to a pickle tank and adding 20%-25% of salt water,sealing the pickle pot and fermenting the pepper for 20-30 days at the normal temperature; S3: after the fermentation, putting the pickled pepper in edible alkali water with the mass fraction being0-5% and stirring the pickled pepper for 5-10 minutes, and then thoroughly washing the pickled pepper with a cleaning machine; S4: after the cleaning, selecting well-pickled pepper to pack the pickledpepper in a packaging area and filling the packing bag with raw water, then performing vacuum sealing on the packing bag; and S5: cleaning the water outside the packing bag by clear water and air-drying the water on the packing bag; S6: putting the air-dried packing bag into the collection box in the packaging area and storing the packing bag in a warehouse; by means of the method, the pickle pepper can be prepared and pickled pepper of different spicy degrees can be produced.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a production and processing technology of soaked peppers. Background technique [0002] Paprika is a kind of dipping product processed by wet fermentation, and generally needs to be marinated for about half a month. At the same time, soaking pepper is also the most common raw material on the ordinary people's table. It is rich in nutrients and has a unique taste. It can increase the amount of food when eating. Eating more can increase physical strength and improve symptoms such as cold, frostbite, and vascular headache. At the same time, pepper contains a special substance, which can accelerate metabolism, promote hormone secretion, and health skin. And soaked pepper is rich in vitamin C, can control heart disease and coronary atherosclerosis, lower cholesterol. Contains more antioxidants, which can prevent cancer and other chronic diseases. Peppers in different places have their own...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 吴昌建
Owner CHENGDU YINGYU FOOD
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