Later period sun curing method of cayenne pepper thick broad-bean sauce in plastic tent heliogreenhouse

Abstract

The invention relates to a later period sun curing method of cayenne pepper thick broad-bean sauce by taking advantage of the temperature control of a plastic tent heliogreenhouse. The vent is rectangular. Length edges of the vent extend along the east-west direction. The length of the vent is not defined, the width thereof is 6-10 m, and the height of the top of the vent is 2.5-2.8 m. A tunnel frame of the vent is made of long bamboo sheets into arc shape. Two ends of each long bamboo sheet are fixed on side walls. Plastic film is stuck and covered on the long bamboo sheets and fixed on the tunnel frame. One side of an end wall is provided with an exit door. A front end wall is provided with a wind inlet and a blower at a position away from the ground. A back end wall is provided with a wind outlet. The wind inlet and the wind outlet can be opened or closed. A raw material sun-curing container is arranged in the vent. The temperature in the vent can be controlled to be 28-45 DEG C. The sun curing time can be shortened to 20-30 days, which is 5 times shorter than the conventional sun curing. Meanwhile, the vent is clean and sanitary, effectively prevents the pollution of flies anddust and has good product quality and low cost.

Description

technical field [0001] The invention relates to the technical field of seasoning food processing and production, in particular to a post-drying method for chilli bean paste in a greenhouse and solar greenhouse. Background technique [0002] The existing traditional sun-dried bean paste and chili bean paste are all in the open-air square. The raw materials made by fermenting the ingredients in the early stage are put into large ceramic vats, and the pottery vats are placed on the open-air field, using natural sunlight and natural Raising the temperature to reach the later stage of ripening makes the subsequent sun-dried chili bean paste more mellow and tastes better. This traditional fermentation and sun-cured post-ripening process takes 90-120 days. The disadvantages of the traditional production of chili bean paste are: (1 ) the drying cycle is long; (2) the ambient temperature cannot be controlled; (3) the hygienic conditions of the open-air drying are difficult to guarant...

AI Technical Summary

Problems solved by technology

[0002] The existing traditional sun-dried bean paste and chili bean paste are all in the open-air square. The raw materials made by fermenting the ingredients in the early stage are put into large ceramic vats, and the pottery vats are placed on the open-air field, using natural sunlight and natural Raising the temperature to reach the later stage of ripening makes the subsequent sun-dried chili bean paste more mellow and tastes better. This traditional fermentation and sun-cured post-ripening process takes 90-120 days. The disadvantages of the traditional production of chili bean paste are: (1 ) the drying cycle is long; (2) the ambient temperature cannot be controlled; (3) the hygienic conditions of the open-air drying are difficult to guarantee; such as: the invasion of dust, mosquitoes and other insects; it is difficult to cover a large amount of pottery tanks when it rains suddenly to prevent rainwater at the same time (4) A large amount of ceramic cylinder heads take off and cover the upper cover, which takes a lot of labor and low labor efficiency, and cannot meet the requirements of intensive production in large quantities. Through continuous exploration and testing, the adoption of this technical solution has not only achieved success, and it works pretty well

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