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Manufacturing method of chopped chili pepper

A production method, the technology of chopping peppers, which is applied in the field of food processing, can solve the problems of volume expansion, difficulty for consumers to open the bottle, and the change of taste of chopped peppers, etc., and achieve good results

Inactive Publication Date: 2010-07-14
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the currently produced chopped peppers are fermented or even completely fermented in the process of storage and eating due to their thin skin and small slices after being broken. Bottle swelling and volume expansion caused by secondary fermentation make it difficult for consumers to open the bottle during use, and it is easy to make chopped peppers taste bad due to secondary fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1 of the present invention: a kind of preparation method of chopping pepper, at first carry out the following steps: (1) select: have disease and pest in fresh pepper, rotten, mechanical damage, polluted, have peculiar smell and get rid of; ( 2) Pretreatment: Clean it with running water first, and then soak it in chlorine dioxide solution for 2 minutes to sterilize. Next, carry out the following steps again: (1) crushing: calculate by weight, get 75 parts of fresh peppers and carry out crushing process, the fresh peppers after crushing are long≤12mm, wide≤8mm; (2) batching: calculate by weight, to Add 14 parts of garlic paste, 7 parts of minced ginger, and 4 parts of salt, refined oil, and monosodium glutamate in total to the crushed fresh peppers; (3) ferment in jars: put the fresh peppers in jars after ingredients, and put them aside at room temperature After 49 days, it is fully fermented to obtain chopped peppers.

Embodiment 2

[0009] Embodiment 2 of the present invention: a kind of preparation method of chopping pepper, at first carry out the following steps: (1) select: have disease and pest in fresh pepper, rotten, mechanical damage, polluted, have peculiar smell and get rid of; ( 2) Pretreatment: Clean it with running water first, and then soak it in chlorine dioxide solution for 2 minutes to sterilize. Next, carry out the following steps again: (1) broken: calculate by weight, get 84 parts of fresh capsicums and carry out crushing process, the fresh capsicum long≤12mm after breaking, wide≤8mm; (2) batching: calculated by weight, to Add 8 parts of garlic paste, 4 parts of minced ginger, and 4 parts of salt, refined oil, and monosodium glutamate to the crushed fresh pepper; (3) ferment in an altar: put the fresh pepper in an altar after ingredients, and put it aside at room temperature After 51 days, it is fully fermented to obtain chopped peppers.

Embodiment 3

[0010] Embodiment 3 of the present invention: a kind of preparation method of chopping pepper, at first carry out the following steps: (1) select: have disease and pest in fresh pepper, rotten, mechanical damage, polluted, have peculiar smell and get rid of; ( 2) Pretreatment: Clean it with running water first, and then soak it in chlorine dioxide solution for 2 minutes to sterilize. Next, carry out the following steps again: (1) crushing: calculate by weight, get 80 parts of fresh peppers and carry out crushing process, the fresh peppers after crushing are long≤12mm, wide≤8mm; (2) batching: calculate by weight, to Add 11 parts of garlic paste, 5 parts of minced ginger, and 4 parts of salt, refined oil, and monosodium glutamate to the crushed fresh pepper; (3) ferment in an altar: put the fresh pepper in an altar after ingredients, and put it aside at room temperature After 50 days, it is fully fermented to obtain chopped peppers.

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PUM

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Abstract

The invention discloses a manufacturing method of chopped chili pepper, which comprises the following steps: (1) breaking: breaking 75-84 parts by weight of fresh chili pepper, wherein the broken fresh chili pepper is less than or equal to 12mm long and less than or equal to 8mm wide; (2) burdening: adding 8-14 parts by weight of smashed garlic, 4-7 parts by weight of chopped ginger and residual amounts of table salt, refined oil and gourmet powder to the broken fresh chili pepper for burdening; and (3) filling in a jar for fermenting: filling the proportioned fresh chili pepper into the jar and putting aside at normal temperature for 49-51 days for fully fermenting. The chopped chili pepper manufactured by the method can not generate secondary expansion in the later storage and eating processes and can not result in that the chopped chili pepper generates phenomena of bottle expansion, volume expansion and the like, and the chopped chili pepper manufactured by the method has fresh and delicious taste and is very popular among consumers.

Description

technical field [0001] The invention relates to a method for preparing chopped peppers, belonging to the technical field of food processing. Background technique [0002] Chopped peppers are fermented after fresh peppers are crushed, and then added with flavoring agents and stored in cans for human consumption. Chopped pepper is popular with consumers because of its delicious taste and long-term storage. However, the currently produced chopped peppers are fermented or even completely fermented in the process of storage and eating due to their thin skin and small slices after being broken. The bottle swelling and volume expansion caused by the secondary fermentation make it difficult for consumers to open the bottle when using it, and the chopped peppers tend to lose their flavor due to the secondary fermentation. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of chopped pepper. During the production process of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 徐祖芳颜永序陈少生杨祖萍颜永政
Owner GUIZHOU XUYANG FOOD GROUP
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