Pepper in oil and method of processing the same

A technology for oil bubbles and a production method, which is applied in the field of pepper products, can solve the problems of use limitation, influence on human health, disappearance of the inherent flavor and nutritional value of fresh pepper, and achieve the effect of moderate salt content.

Inactive Publication Date: 2009-04-15
叶成利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sour pickled pepper products are generally preserved by soaking in acid water, and some are packaged after heating and embrittlement treatment (adding embrittlement agent), adding appropriate amount of edible oil and flavoring agent, and then heat treatment to obtain mature or semi-ripe pepper. Most of these processing methods make the inherent flavor and nutritional value of fresh pepper almost disappear
Pickled peppers are traditionally pickled and sealed with a high salinity. Although they can be preserved for a long time, frequent consumption of too much salt will affect human health, so their use is greatly restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Take 30 kg of fresh red peppers and 20 kg of green peppers without handles, wash them separately, drain them, and cut them into pepper sections with basically the same length;

[0014] (2) Put the chopped chili sections into a pot, add 7.5 kg of salt, mix well, and marinate for about 1 hour, so that the salt is fully immersed in the chili tissue, and at the same time, part of the water in the tissue seeps out; The capsicum section that is prepared and oozes out part of the water is fished out, and placed in a centrifuge for centrifugal dehydration for about 2 minutes to obtain the dehydrated capsicum section.

[0015] (3) In order to improve the flavor and add color and beauty, and at the same time play a role in antiseptic and fresh preservation, add about 6 kg of short ginger and about 4 kg of diced garlic, mix with the above dehydrated pepper segments, put them into a container, and then pour into the refined The edible oil soaks the dehydrated chili segments, gi...

Embodiment 2

[0017] (1) Take 50 kilograms of fresh red peppers without stems, wash them, drain them, and cut them into minced peppers;

[0018] (2) Put the minced chili powder into a pot, add 5 kg of salt of the chili pepper, mix well, and marinate for about 0.5 hours, so that the salt is fully immersed in the pepper tissue, and at the same time, part of the water in the tissue oozes out; Take out the crushed peppers that have been salted and ooze out part of the water, and place them in a centrifuge for centrifugal dehydration for about 3 minutes to obtain dehydrated crushed peppers.

[0019] (3) In order to improve the flavor and add color and beauty, and at the same time play a role in antiseptic and fresh preservation, add about 5 kg of short ginger strips and about 4 kg of diced garlic, mix with the above dehydrated chili powder, put it into a container, and then inject Refining edible oil makes the dehydrated chilli powder, ginger and garlic completely soaked, sealed for storage, or ...

Embodiment 3

[0021] (1) Take 20 kg of fresh red peppers, 20 kg of green peppers, and 10 yellow peppers, wash and drain, and cut into slices or blocks;

[0022] (2) Put the cut chili flakes or blocks into a pot, add 10 kg of chili salt, mix well, and marinate for about 3 hours, so that the salt is fully immersed in the pepper tissue, and at the same time, part of the water in the tissue seeps out; The pepper flakes or blocks that have been salted and ooze out part of the water are taken out, and placed in a centrifuge for centrifugal dehydration for about 3 minutes to obtain dehydrated pepper flakes or blocks.

[0023] (3) In order to improve the flavor and add a beautiful color, and at the same time play a role in antiseptic preservation, add about 10 kilograms of short ginger strips and about 8 kilograms of diced garlic, mix them with the above-mentioned dehydrated chili flakes or pieces, put them into a container, and then Inject refined edible oil to completely soak the dehydrated chili...

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PUM

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Abstract

The invention discloses an oil soaked pepper and a method for preparing the same. The method is characterized in that the fresh pepper is cleaned, drained and cut into a material A with the shape of segment, block, piece or powder; the material A is put into a container, added with common salt accounting for 10 to 20 percent of the weight of the material A, evenly mixed, to be pickled for 0.5 to 3 hours, and centrifugally dewatered to obtain a material B; and the material B is added with proper amount of ginger and garlic, evenly mixed, put into a container and injected with refined edible oil until the material B and the auxiliary materials are completely covered, and the container is sealed for storage or directly in sealed package to obtain the finished product. The product prepared by the method has the characteristics of long storage time, proper salt content and direct eating, and better keeps the original luster, nutritive value and taste of the fresh pepper.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili product and a processing method thereof. Background technique [0002] Fresh capsicum is not easy to preserve because its water content is more, and existing fresh capsicum processing method mainly contains two kinds, and a kind of is sour pickled pepper class, and the 2nd is exactly pickled capsicum. Sour pickled pepper products are generally preserved by soaking in acid water, and some are packaged after heating and embrittlement treatment (adding embrittlement agent), adding appropriate amount of edible oil and flavoring agent, and then heat treatment to obtain mature or semi-ripe pepper. Most of these processing methods make the inherent flavor and nutritional value of fresh pepper almost disappear. And pickled capsicum traditionally adopts very high salinity to pickle and seal fresh capsicum for preservation. Although it can be preserved for a long time, it will affect human hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 叶成利
Owner 叶成利
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