Processing method of dehydrated mountain pepper

A processing method and technology of mountain pepper, applied in the processing field of dehydrated mountain pepper, can solve problems such as inability to popularize, unable to maintain original flavor, poor taste, etc., achieve high economic and social benefits, avoid rapid freezing speed, and reduce production costs Effect

Inactive Publication Date: 2013-03-20
HUBEI TEMIAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because mountain pepper contains tannins and pectin that are not easy to degrade, it is easily damaged and deteriorated, and the fresh eating time is short
[0003] The traditional drying method of mountain pepper is sun-dried, and the product is black, with a rough surface, poor rehydration performance, poor taste and low quality
At present, there is also a method of vacuum freeze-drying to process mountain pepper, but because the fresh mountain pepper is directly vacuum-freeze-dried, the material that has not been salted is very easy to brown during the vacuum freeze-drying proce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of dehydrated mountain pepper, the method consists of the following steps:

[0025] 1) Raw material collection: collect fresh mountain pepper raw materials that are free from deterioration, disease and insect pests;

[0026] 2) Raw material treatment: wash the raw material of fresh mountain pepper, disinfect it in 100ppm sodium hypochlorite solution, remove the water on the surface of the raw material with a centrifuge, and put it into clean water for rinsing to prepare the processed fresh mountain pepper raw material;

[0027] 3) Color protection: marinate the processed fresh mountain pepper raw materials with salt for 40 hours for color protection treatment;

[0028] 4) Quick-freezing: Quick-freeze the fresh mountain pepper raw materials after color protection in the quick-freezing equipment. The quick-freezing temperature is -28°C and the quick-freezing time is 5 hours;

[0029] 5) Vacuum freeze-drying: Place the quick-frozen fresh mountain peppe...

Embodiment 2

[0033] A processing method of dehydrated mountain pepper, the method consists of the following steps:

[0034] 1) Raw material collection: collect fresh mountain pepper raw materials that are free from deterioration, disease and insect pests;

[0035] 2) Raw material treatment: wash the raw material of fresh mountain pepper, disinfect it in 100ppm sodium hypochlorite solution, remove the water on the surface of the raw material with a centrifuge, and put it into clean water for rinsing to prepare the processed fresh mountain pepper raw material;

[0036] 3) Pre-freezing: Put the processed fresh mountain pepper raw materials into the tray for pre-freezing, the temperature of the pre-freezing step is 2-5°C, and the pre-freezing time is 0.5-1.5 hours;

[0037] 4) Color protection: marinate the processed fresh mountain pepper raw materials with salt for 50 hours for color protection treatment;

[0038] 5) Quick-freezing: Quick-freeze the fresh mountain pepper raw materials after ...

Embodiment 3

[0043] A processing method of dehydrated mountain pepper, the method consists of the following steps:

[0044] 1) Raw material collection: collect fresh mountain pepper raw materials that are free from deterioration, disease and insect pests;

[0045] 2) Raw material treatment: wash the raw material of fresh mountain pepper, disinfect it in 100ppm sodium hypochlorite solution, remove the water on the surface of the raw material with a centrifuge, and put it into clean water for rinsing to prepare the processed fresh mountain pepper raw material;

[0046] 3) Color protection: marinate the processed fresh mountain pepper raw materials with salt for 60 hours for color protection treatment;

[0047] 4) Quick-freezing: Quick-freeze the fresh mountain pepper raw materials after color protection in the quick-freezing equipment. The quick-freezing temperature is -32°C, and the quick-freezing time is 3 hours;

[0048] 5) Vacuum freeze-drying: Place the quick-frozen fresh mountain pepp...

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PUM

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Abstract

The invention discloses a processing method of dehydrated mountain pepper. The method comprises the following steps of: 1) processing a raw material; (2) protecting the color of the processed fresh mountain pepper material by salt pickling; 3) quickly freezing the fresh mountain pepper material subjected to color protection inside quick freezing equipment; and 4) freezing and drying the material in vacuum, wherein the quick-frozen fresh mountain pepper material is rapidly put into vacuum freezing and drying equipment and is heated and dried at a heating temperature of 50-90 DEG C after the vacuum degree in the equipment decreases to 50pa, and the water content of the dried mountain pepper material is less than 3%, thus obtaining the dehydrated mountain pepper. The processing method of the dehydrated mountain pepper provided by the invention can overcome the defects of sun-drying and freeze-drying methods of the mountain pepper; the original color, aroma and taste of the prepared dehydrated mountain pepper are preserved; a lot of nutritional ingredients of the dehydrated mountain pepper can be prevented from being destroyed; and the dehydrated mountain pepper is good in quality, accords with national standards for food hygiene and quality and is beneficial to development of agricultural economy.

Description

technical field [0001] The invention relates to the technical field of food drying, in particular to a processing method of dehydrated peppercorns. Background technique [0002] Mountain Pepper, the fruit of a woody plant that grows in mountainous areas, contains aromatic oil, which has the effects of invigorating the spleen, drying dampness, regulating qi, and harmonizing the stomach and eliminating food. However, due to the undegradable tannin and pectin contained in the mountain pepper, it is easily damaged and deteriorated, and the fresh eating time is short. [0003] The traditional drying method of mountain pepper is sun drying. The product is black, with rough surface, poor rehydration performance, poor taste and low quality. At present, there is also a method of vacuum freeze-drying to process mountain pepper, but because the fresh mountain pepper is directly vacuum-freeze-dried, the material that has not been salted is very easy to brown during the vacuum freeze-dr...

Claims

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Application Information

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IPC IPC(8): A23B7/024
CPCY02A40/90Y02P60/85
Inventor 周强赵华平
Owner HUBEI TEMIAO FOOD CO LTD
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