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Method for reducing fluorine content of pepper baked by using fire coal

A technology of fluorine content and pepper, applied in the fields of application, food preparation, food science, etc., can solve problems such as reducing the incidence of coal-burning fluorosis

Inactive Publication Date: 2013-07-31
INST OF GEOGRAPHICAL SCI & NATURAL RESOURCE RES CAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] After many years of popularization and implementation of coal-fired fluorosis prevention and control measures aimed at changing furnaces and stoves in Southwest my country, the fluorine content of roasted peppers, one of the important fluorine-carrying media in coal-burning fluorosis areas, is still high. Problems such as coal-burning fluorosis in Southwest China cannot be completely solved. The present invention aims to provide a new method that can fundamentally avoid the health risks caused by roasted peppers in Southwest coal-burning fluorosis areas. This method can Effectively reduce the incidence of coal-burning fluorosis in Southwest my country, and it is easy to promote and implement in endemic areas

Method used

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  • Method for reducing fluorine content of pepper baked by using fire coal
  • Method for reducing fluorine content of pepper baked by using fire coal

Examples

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Effect test

Embodiment 1

[0032] Example 1: Implementation of technology for reducing fluorine content in coal-fired roasted chili peppers in farmer households in southwest coal-fired fluorosis areas

[0033] In November 2010, according to the above method of reducing fluorine in roasted peppers with coal, it was implemented in a farmer's house in Yuqing Village, Mangbu Town, Zhenxiong County, Zhaotong City, Yunnan Province. Take 5 edible dried peppers (about 7g in weight), rinse them with clean water, then put them into a vegetable washing basin, pour hot water with a temperature of about 50°C and make the peppers fully immersed in the hot water. After that, use a medium-sized bowl (about 700ml of water) to take a bowl of sauerkraut water that has been stored for 8 days from the jar of pickled cabbage and put it aside for later use. After soaking the peppers in the vegetable sink for 20 minutes, take out the peppers and put them in a bowl filled with sauerkraut water, stir with chopsticks to make the ...

Embodiment 2

[0037] Example 2: Implementation of technology for reducing fluorine content in coal-fired roasted chili peppers in farmer households in southwest coal-fired fluorosis areas

[0038] In November 2010, according to the method of reducing fluorine in coal-fired roasted peppers, it was implemented in another farmer's house in Yuqing Village, Mangbu Town, Zhenxiong County, Zhaotong City, Yunnan Province. Get 8 dried chili peppers (about 12g in weight) to be eaten, rinse them with clear water, then put them into a vegetable washing basin, pour hot water with a temperature of about 70°C and make the chili peppers completely immersed in the hot water. After that, use a large bowl (about 1000ml of water) to take a bowl of sauerkraut water that has been stored for 15 days from the jar of pickled cabbage and put it aside for later use. After soaking the peppers in the vegetable sink for 40 minutes, take out the peppers and put them in a bowl filled with sauerkraut water, stir with chops...

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Abstract

The invention relates to prevention and control of coal-fired fluorosis, in particular to a method for reducing the fluorine content of pepper baked by using fire coal. The method comprises the following steps of: cleaning baked pepper to be eaten with clear water, then soaking the baked pepper for 20-40min with hot water with the initial temperature between 40 DEG C and 70 DEG C, then soaking the cleaned baked pepper for 30-60min in sauerkraut water, finally pouring out the sauerkraut water, and cleaning the pepper with clear water. In the step of soaking with the sauerkraut water, the used sauerkraut water is stored for over one week in a jar for soaking sauerkraut, and the ratio of the using amount (ml) of the sauerkraut water to the weight (g) of the soaked pepper is not less than 50.The fluorine content of the baked pepper treated by using the method disclosed by the invention can be reduced to below 5mg / kg. The method disclosed by the invention is beneficial to preventing the coal-fired fluorosis from happening and is a beneficial supplement on measures for preventing and controlling coal-fired fluorosis by household stove improvement, which is developed in China.

Description

technical field [0001] The invention relates to a method for removing fluorine from coal-fired roasted peppers, through which the fluorine content of roasted peppers, one of the important fluorine-carrying media in coal-fired fluorosis areas in Southwest my country, can be greatly reduced, thereby greatly It can prevent and reduce the health risk of fluorosis that people may bring by eating roasted peppers, and explore a new way and method for the thorough prevention and treatment of coal-burning fluorosis in Southwest my country. The invention belongs to the technical fields of sanitation and endemic disease prevention and control. Background technique [0002] Endemic fluorosis caused by coal-burning pollution is a serious endemic disease unique to my country. According to statistics from the Ministry of Health in 1999, coal-burning pollution-related fluorosis endemic areas are distributed in 201 endemic counties and 35,718 endemic villages in 14 provinces, municipalities,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/223A23L19/00A23L27/14
Inventor 李会杰雒昆利赵凡陈国庆赵才武
Owner INST OF GEOGRAPHICAL SCI & NATURAL RESOURCE RES CAS
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