Method for processing green peppers

A processing method and technology of green pepper, applied in the processing field of green pepper, can solve the problems of time-consuming processing, high labor intensity, and affecting the export of pepper, and achieve the effect of ensuring hygienic quality indicators, being less likely to be infected with microorganisms, and improving economic value

Inactive Publication Date: 2010-12-08
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to limited conditions, most enterprises or farmers process white pepper by soaking in still water. The taste of white pepper processed in this way is not pure, the color of pepper is poor, and it will become moldy after a long storage time. Moreover, the soaking wastewater will pollute the surrounding environment, and the processing takes a long time. , high labor intensity and low work efficiency; and when washing, some seeds sandwiched in the peel and fruit stem are often washed away or fished out together, resulting in product loss
The processing of black pepper is rougher, mainly in the sun on the ground, which is easily affected by the weather, easy to mold, has many impurities, and poor appearance. It is difficult for the product to meet the national hygiene standards, which seriously affects the export of pepper in my country.

Method used

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  • Method for processing green peppers
  • Method for processing green peppers
  • Method for processing green peppers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of green pepper, comprising the following steps:

[0023] 1 Harvesting: Control the maturity of pepper harvesting, pick 5 to 15 days before maturity, and select green pepper fresh fruits with basically the same size;

[0024] 2 Cleaning: Wash the fresh pepper fruits within 230 minutes after harvesting: wash away impurities such as sediment and dead leaves with clean water, and remove defective fruits;

[0025] 3 Pretreatment: Blanch the cleaned pepper with hot water at 100°C for 2 minutes until the color of the skin turns dark green, take it out and cool it quickly, and drain the water.

[0026] 4 Threshing: separate the pretreated pepper fruit grains from the fruit stems, remove the fruit stems, and keep the fruit grains intact.

[0027] 5. Packing: the fruit is quickly loaded on the plate, and the thickness of the material is 30mm.

[0028] 6 Freezing: Put the loaded materials into the freezer in time, and freeze them below -18°C for 240 minutes ...

Embodiment 2

[0036] A processing method of green pepper, comprising the following steps:

[0037] 1 Harvesting: Control the maturity of pepper harvesting. Picking should be 5-15 days before maturity, and select green pepper fresh fruits with basically the same size and green color; and clean and pre-harvest within 240-1440 minutes after harvesting. deal with.

[0038] 2 Cleaning: Clean the fresh pepper fruits within 1430 minutes after harvesting: wash away impurities such as sediment and dead leaves with clean water, and remove defective fruits.

[0039] 3 Pretreatment: Blanch the cleaned peppers with hot water at 80°C for 10 minutes until the color of the skin turns dark green, take them out and cool them quickly, and drain the water.

[0040] 4 Threshing: separate the pretreated pepper fruit grains from the fruit stems, remove the fruit stems, and keep the fruit grains intact.

[0041] 5. Packing: The fruit is quickly packed into a plate, and the thickness of the material is 5mm.

[0...

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PUM

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Abstract

The invention discloses a method for processing green peppers. The method comprises the following steps of: (1) pepper harvesting: picking fresh green pepper fruits 5-15 days before the peppers ripen; (2) washing: washing with water within 230-1,430min after being harvested to remove impurities; (3) pretreatment: scalding the fresh pepper fruits in the step (2) with hot water at 80-100 DEG C for 2-10min, cooling and drying; (4) freezing: freezing the dry fresh pepper fruits obtained in the step (3) for 240-720min at -18 DEG C; and then freeze-drying at -30 to -40 DEG C until the water content is lower than 8 percent. The method for processing the green peppers has the advantages of short time, high efficiency and better pepper rehydration property, and moreover, microorganisms are not easy to infect in the processing process, thus the hygienic quality index of the products can be guaranteed; most important, the processed peppers have seductive green skins, strong hot taste and pure fragrance; and the invention increases the varieties of pepper products in China and can earn foreign exchanges through export and promote the economic values of the peppers.

Description

technical field [0001] The invention relates to a plant processing method, especially a processing method of green pepper. Background technique [0002] Pepper is a perennial evergreen vine belonging to the family Piperaceae. It is an important spice crop in the world. The seeds of pepper contain volatile oil, piperine, crude fat, crude protein and other components, and are people's favorite seasoning. 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 was first introduced in my country in 1947. It is mainly distributed in Hainan, southern Yunnan and Zhanjiang, Guangdong. It is one of the main sources of income for farmers in tropical regions. At present, domestic pepper processing products are mainly white pepper. In Hainan Provin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/16A23L3/44
Inventor 朱红英初众宗迎魏来谭乐和卢少芳
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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