Processing method of black pepper

A processing method and technology of green pepper, applied in the fields of application, food preparation, food science, etc., can solve the problems of unstable quality, high labor intensity, long processing time, etc. smelly effect

Inactive Publication Date: 2008-10-22
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

White pepper is generally soaked in water, peeled and then dried in the sun. Due to limited conditions in most places, it can only be soaked in still water for processing. This method has the following disadvantages: 1. The processed white pepper has a strong rancid smell, and the taste is not pure. The color is unstable; 2. The soaking wastewater in the processing process will also pollute the surrounding environment; 3. The process is easily contaminated by microorganisms; 4. The processing is time-consuming, labor-intensive and low in efficiency; 5. Soaking and washing Sometimes, some seeds caught in the peel and stem are often washed away or fished out together, resulting in product loss
The processing of black pepper is directly dried in the sun. This method is not only easily affected by the weather, but also produces products with poor appearance and many impurities. During storage, it is prone to mildew, peculiar smell, and unstable quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0012] a: Harvesting and cleaning: Control the maturity of the green pepper harvest, pick it 10 to 30 days before maturity, and thresh the freshly picked green pepper to separate the fruit grains and fruit stems of fresh pepper fruits, and remove the fruit stems , keep the integrity of the fresh fruit, and then grade the threshed pepper in time according to the size, and wash with water to remove impurities such as defective fruit, dead leaves, and small fruit stems;

[0013] b: Pretreatment: The cleaned peppers are pretreated within 4 to 12 hours after harvesting. The pretreatment method is to scald the peppers with 80°C hot water for 30 minutes, take them out and cool them quickly, and drain the water.

[0014] c: Drying: When baking, preheat the oven to the required temperature, and then put the pepper. When placing the pepper, the thickness should be uniform, and the maximum thickness should not exceed 3cm. The drying temperature of pepper should be controlled at 40°C for ...

Embodiment approach 2

[0017] a: Harvesting and cleaning: control the maturity of the green pepper harvest, pick it 10-30 days before maturity, and thresh the newly picked pepper to separate the fruit grains and fruit stems of the fresh pepper fruits, remove the fruit stems, Keep the integrity of the fresh fruit, then grade the threshed pepper in time according to the size, and wash with water to remove impurities such as defective fruit, dead leaves, and small fruit stems;

[0018] b: Pretreatment: The cleaned peppers are pretreated within 4 to 12 hours after harvesting. The pretreatment method is to scald the peppers with hot water at 100°C for 6 minutes, take them out and cool them quickly, and drain the water.

[0019] c: Drying: When baking, preheat the oven to the required temperature, and then put the pepper. When placing the pepper, the thickness should be uniform, and the maximum thickness should not exceed 3cm. The drying temperature of pepper should be controlled at 75°C for 400 to 900 mi...

Embodiment approach 3

[0022] a: Harvesting and cleaning: Control the maturity of pepper harvesting. Picking should be about 20 days before maturity. Thresh the newly picked peppers to separate the fruit grains and fruit stems of fresh pepper fruits, remove the fruit stems, and keep fresh fruits Then the threshed peppers are graded according to the size in time, and impurities such as defective fruits, dead leaves, and small fruit stems are washed away with clean water;

[0023] b: Pretreatment: The cleaned peppers are pretreated within 4 to 12 hours after harvesting. The pretreatment method is to scald the peppers with hot water at 90°C for 20 minutes, take them out and cool them quickly, and drain the water.

[0024] c: Drying: When baking, preheat the oven to the required temperature, and then put the pepper. When placing the pepper, the thickness should be uniform, and the maximum thickness should not exceed 3cm. The drying temperature of pepper should be controlled at 60°C for 400 to 900 minute...

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PUM

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Abstract

The invention discloses a method for processing green pepper, including the following steps: a. the green pepper is picked in 10-30 days before the pepper is ripe, and is washed with clean water; b. pretreatment is carried out: after being picked within 4-12 hours, the washed pepper is scalded with 80-100 DEG C of hot water for 6-30 minutes, then is taken out and quickly cooled, and the water is removed by dripping; c. the pretreated pepper is placed in time in an oven for drying, the drying temperature is kept between 40-75 DEG C, until the water content drops below 12 % by drying, the pepper is taken out for cooling. The pepper processed by the invention has perfect condition, green color, strong hot taste and pure fragrance; the method has high processing efficiency, microorganism infection is not likely to occur during processing, and the finished products processed has stable quality and is easy to store.

Description

technical field [0001] The invention relates to a processing method, in particular to a method for processing green pepper. Background technique [0002] Pepper, native to the tropical rainforest of the Western Ghats in India, is a perennial evergreen vine belonging to the family Piperaceae. It is an important spice crop in the world and is a favorite condiment for people. Pepper seeds contain volatile oil, piperine, crude fat, crude protein and other components. In the medical industry, pepper can be used as a stomachic agent, antipyretic and bronchial mucosal stimulant, etc., and can treat indigestion, cold phlegm, cough, enteritis, bronchitis, cold and rheumatism. In addition, it can also be used as a preservative in the food industry. [0003] Pepper in my country is mainly distributed in Hainan, southern Yunnan, and Zhanjiang, Guangdong. At present, white pepper is mainly processed in China, and a small amount of black pepper is also processed, and green pepper is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 王庆煌赵建平宗迎谭乐和朱红英
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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