Unlock instant, AI-driven research and patent intelligence for your innovation.

Pretreatment method for fermentation of chopped hot pepper

A technology for pretreatment and chopping peppers, which is applied in food processing, application, food science, etc., can solve the problems of high pesticide residues and large water consumption, reduce biological hazards and chemical hazards, reduce water consumption, and simplify processes The effect of the process

Inactive Publication Date: 2013-01-02
CHANGSHA TANTANXIANG FLAVORING FOOD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a high-safety, water-saving fermented and chopped pepper pretreatment method for the problems of high pesticide residues and large water consumption when washing fresh peppers in the processing mode of the prior art, It can make the fresh pepper go from chopping to inoculation fermentation stage after better processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pretreatment method for fermentation of chopped hot pepper
  • Pretreatment method for fermentation of chopped hot pepper

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take fresh peppers to remove rotten or insufficiently mature green peppers, wash them, remove foreign matter on the surface, remove handles and stems, soak and wash them in tap water at room temperature for 15 minutes in the first pool, and the water level in the pool covers the peppers by 3cm. When cleaning, Use the wind of the air compressor to stir every 5 minutes until uniform 2-3cm bubbles appear in the water, then take out the peppers and drain them naturally for 8 minutes; then move them into the second pool and soak them with ozone water for 20 minutes, the ozone The amount is 5mL of ozone per kilogram of water, and the ozone water completely covers the peppers; then move the soaked peppers into the third pool and the fourth pool and soak them with tap water for 10 minutes respectively. After drying the surface moisture of the peppers until no water drops appear, they are then minced and enter the stage of inoculation and fermentation. After the cleaning is comp...

Embodiment 2

[0033] Take fresh peppers to remove rotten or insufficiently mature green peppers, wash them, remove foreign matter on the surface, remove handles and stalks, soak and wash them in the first pool with tap water at normal temperature for 22 minutes, and the water level in the pool covers the peppers by 4cm. When cleaning, Use the wind of the air compressor to stir every 5 minutes until uniform 2-3cm bubbles appear in the water, then take out the peppers and drain them naturally for 10 minutes; then move them into the second pool and soak them with ozone water for 30 minutes Pass 6mL of ozone per kilogram of water, and the ozone water will completely cover the peppers; then move the soaked peppers into the third pool and the fourth pool and soak them with tap water for 12 minutes respectively. The water level in the pools will cover the peppers by 4cm. After drying the surface moisture of the peppers until no water drops appear, they are then minced and enter the stage of inocula...

Embodiment 3

[0035]Take fresh peppers to remove rotten or insufficiently mature green peppers, wash them, remove foreign matter on the surface, remove handles and stalks, and soak them in tap water at room temperature for 30 minutes in the first pool. The water level in the pool covers the peppers by 5cm. When cleaning, Use the wind of the air compressor to stir every 5 minutes until uniform 2-3cm bubbles appear in the water, then take out the peppers and drain them naturally for 12 minutes; then move them into the second pool and soak them with ozone water for 40 minutes Pass through 8mL of ozone per kilogram of water, and the ozone water will completely cover the peppers; then move the soaked peppers into the third pool and the fourth pool and soak them with tap water for 15 minutes respectively. The water level in the pools will cover the peppers by 3cm. After drying the surface moisture of the peppers until no water drops appear, they are then minced and enter the stage of inoculation a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A pretreatment method for fermentation of chopped hot pepper includes primarily selecting and cleaning fresh hot peppers, soaking and cleaning the fresh hot peppers in a first tank with tap water, then putting the hot peppers into a second tank for rinsing with ozone water, sequentially and respectively putting the rinsed hot peppers into a third tank and a fourth tank, rinsing the hot peppers with tap water, finally drying water on surfaces of the rinsed hot peppers, chopping the hot peppers prior to subjecting to inoculated fermentation, and recycling water in the four tanks. Therefore, biological hazards and chemical hazards, especially pesticide residue, can be reduced. Reuse of water resources is achieved by recycling, so that water consumption is reduced, environment pollution by salty water emitted in large amount during process is reduced greatly, water is saved, and crispiness and taste of products can be guaranteed.

Description

Technical field: [0001] The invention relates to the field of food processing applications, in particular to a method for pretreatment of safe raw materials, in particular to a method for pretreatment of fermented chopped peppers. Background technique: [0002] Fermented chili products are a kind of traditional popular consumer food in my country. Generally, after picking chili peppers, they are directly pickled with high salt on the spot, and then desalted, fermented, and seasoned to become products. Due to the seasonality of raw material sources and regional differences in processing, the method of cleaning in place has been widely used. But now basically the picking of raw materials is too extensive. The raw materials are not well pretreated, and the raw materials are packed with one layer of salt and one layer of raw materials for high-salt pickling, and the physical pollution in the raw materials, such as sand, is directly brought into the subsequent processing process....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23N12/02
Inventor 蒋立文彭凤祥傅冬莲李罗明邹志良舒象荣周贵如张罗斌
Owner CHANGSHA TANTANXIANG FLAVORING FOOD