Orange-flavored dry pepper and preparation process thereof

A preparation process, a technology of dried orange fragrance, applied in the direction of food ingredients as odor modifier, function of food ingredients, food science, etc., can solve the problems of simplicity, loss, loss of nutrients in fresh peppers, etc., and achieve long shelf life and easy drying. , the effect of retaining nutrients and unique flavor

Inactive Publication Date: 2020-04-24
江门市新会区李氏神农柑普茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] All of the above methods can effectively dehydrate and dry fresh peppers, but the traditional dried peppers are actually quite simple and rough in the process of dehydration and drying. Dried peppers made from Huanggong peppers in Hengdong County, Hunan Province through traditional methods will lose their original spicy and sweet flavor

Method used

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  • Orange-flavored dry pepper and preparation process thereof

Examples

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Effect test

Embodiment Construction

[0026] See figure 1 , An orange-flavored dried chili, comprising a container and a dried chili 40 located in the container; the container is orange peel, including an oval-shaped lid 10 cut out from the intact orange peel, and the lid 10 is removed and placed on the orange peel The contour line formed is an elliptical opening and a container body 20 made by removing the orange peel from the opening; the container body 20 and the lid 10 are provided with vent holes 11, the vent holes The pore size of 11 cannot allow the dried chili 40 to pass through; the ventilation holes are provided at the pedicle and navel of the orange peel; after the container is filled with dried chili, the lid 10 is snapped into the opening by the elasticity of the orange peel , The lid 10 is positioned on the chili pepper and can be rotated in the container body 20. specific:

[0027] The orange peel is taken from lime or blood orange, and the dried chili is yellow gong pepper.

[0028] The orange fragra...

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Abstract

The invention relates to orange-flavored dry pepper and a preparation process thereof. The orange-flavored dry pepper is prepared through cleaning of oranges, pretreatment, secondary treatment of orange peels, gas permeable hole forming, pepper loading, solarization and other steps, and comprise an orange-flavored dry pepper container and dry pepper positioned in the container, wherein the orange-flavored dry pepper container comprises an ellipse-like cover body cut from an orange peel, an opening formed on the orange peel after the removing of the cover body from the orange peel and having anellipse-like contour line, and a container body made of the orange peel part after removing of the pulp from the opening, the container body and the cover body are provided with gas permeable holes for preventing the dry pepper from leaking out, and after the orange-flavored dry pepper container is filled with the dry pepper, the cover body is clamped into the opening by utilizing the elasticityof the orange peel, so that the cover body is positioned on the pepper and can rotate in the container body.

Description

Technical field [0001] The invention relates to the technical field of pepper processing, in particular to an orange fragrant dried pepper and a preparation process thereof. Background technique [0002] Chili peppers are native to tropical regions of Central Latin America and are now commonly cultivated in countries around the world. Capsicum is an important vegetable and condiment. The seed oil is edible, and the fruit is also effective in repelling insects and sweating. The pungent ingredients contained in the fruit are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and high-grade two Hydrocapsaicin; nonanoyl vanillyl amine, caprylyl vanillyl amine; pigments are cryptoxanthin, capsanthin, trace capsanthin, carotene; still containing vitamin C, citric acid, tartaric acid, malic acid, etc.; seeds Contains solanine and solanine, and most likely still contains alkaloids such as Australian solanine, Australian solanine, and Australian solanine. [0003] Dried chil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L33/10
CPCA23L19/03A23L19/07A23L27/10A23L33/10A23V2002/00A23V2200/15A23V2200/30
Inventor 李广祥
Owner 江门市新会区李氏神农柑普茶有限公司
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