Processing method of dehydrated mountain pepper

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...

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 process. There is no shrinkage, but the color is also black, which affects the quality of the product

[0004] After drying and processing, the aromatic oil of the finished mountain pepper is volatilized, the color is dull, the aroma is lost, the edible value is greatly reduced, and its unique original flavor cannot be maintained

[0005] It is precisely because of the above weaknesses that the woody plants producing mountain pepper cannot be vigorously promoted as economic tree species for agricultural cultivation for a long time, which is not conducive to the development of agricultural economy