Salted bagged non-fermentation fresh capsicum frutescens production and processing method

Abstract

The present invention discloses a salted bagged non-fermentation fresh capsicum frutescens production and processing method and belongs to the production field of fresh capsicum frutescens. The saltedbagged non-fermentation fresh capsicum frutescens production and processing method comprises the following steps: capsicum frutescens and salt water are directly sealed into a non-air-swelling bag, aprocess of fermentation in a salting pool is eliminated, production and processing cycle is shortened, an effect of purchasing, production and selling at the same time is achieved, a utilization rateof funds is improved, at the same time, the non-air-swelling bag is matched with an internal false seal partition, so that before opening, a degassing strip in an inhalation quantitative cavity can absorb carbon dioxide gas generated by the capsicum frutescens, thereby effectively reducing a phenomenon that the product produce air to swell the bag and ensuring product reliability, and after the opening, the inhalation quantitative cavity can be used as a transfer storage site for the capsicum frutescens, so as to achieve an effect of quantitative taking according to needs. Compared with existing packaging bags, the salted bagged non-fermentation fresh capsicum frutescens production and processing method effectively avoids a phenomenon that due to excessive taking and pouring back into thenon-air-swelling bag, the capsicum frutescens in the bag is contaminated, and improves food hygiene.

Description

Technical field [0001] The invention relates to the field of the production of spicy fresh millet, and more specifically, to a production and processing method for the spicy salted bag of fresh millet without fermentation. Background technique [0002] At present, the commercially available salted millet hot or soaked hot millet is generally made by salting in a salted pool or in a jar. After a long period of fermentation and maturity, no gas is produced, then bagged and packaged for sale. The process sequence is to purchase fresh pepper, enter the pool or enter Add salt to the altar, take it out of the pool or altar, clean and remove impurities, desulfurize and rehydrate, bag, add salt water, and vacuum seal to become a finished product. [0003] The original process needs to be pickled for a long time (at least two months or more) to mature, otherwise the phenomenon of gas production and bagging will occur after bagging; higher content of sodium metabisulfite needs to be added du...

AI Technical Summary

Problems solved by technology

[0003] The original process needs to be marinated and matured for a long time (at least two months or more), otherwise there will be gas production and bag swelling after bagging; a relatively high content of sodium metabisulfite needs to be added during the marinating process, and it needs to be produced before packaging. The residual sulfur dioxide is removed to the national standard with clean water; due to the excessive pressure in the salting pool, the millet pepper is squeezed, and its water is pressed out, which needs to be re-foamed, and the re-foaming rate needs to be calculated during packaging, resulting in The solid content is insufficient, and it is easy to have insufficient or excessive solid content in the finished product, it is difficult to control the cost, and it is easy to spot the unqualified situation; the processing process is time-consuming and laborious, the production cycle is long, and it is necessary to build a salting pool or purchase The jar takes up a lot of capital for the enterprise, and when the ordinary packaging bag needs to take out the millet pepper, it is easy to have a process of returning it due to pouring too much at one time, resulting in the contamination of the millet pepper inside it, resulting in a reduction in storage time

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