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Preparation method of green prickleyash paste

A technology for cleaning and removing impurities from green peppercorns, applied in the directions of food preparation, application, food science, etc., can solve the problems such as the lack of green peppercorn sauce and the rarity of deep processing of fresh green peppercorns, and achieve richness and variety, moderate numbness, and pure taste. Effect

Inactive Publication Date: 2015-02-11
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the processing of green pepper is dried and stored for later processing, and the deep processing of fresh green pepper is relatively rare. There are only a small amount of fresh green pepper oil related reports, and there is no research report on the preparation of green pepper sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Take 4~6 green peppers that are mature and have no black seeds inside, wash and remove impurities with tap water, remove sediment, pepper branches, and moldy and rotten peppercorns;

[0017] (2) Use tunnel-type steaming to kill enzymes after cleaning and removing impurities. The thickness of the layer of green pepper is not more than 3 cm, and steam for 2 minutes under normal pressure;

[0018] (3) Put the enzyme-killed green pepper and the color-protecting agent solution with a mass ratio concentration of 0.2% in a pulverizer for coarse crushing, and then immediately place it in a colloid mill for fine crushing to obtain green pepper paste ; The diameter of the sieve hole of the pulverizer is 2 mm, the distance between the colloid mill and the mill is 1 mm, and the number of cycles of the colloid mill is 2 times;

[0019] The color-protecting agent is a mixture of 10 parts of zinc gluconate, 40 parts of sodium citrate and 50 parts of sodium ascorbate in mass ratio;...

Embodiment 2

[0025] (1) Take 4~6 green peppers that are mature and have no black seeds inside, wash and remove impurities with tap water, remove sediment, pepper branches, and moldy and rotten peppercorns;

[0026] (2) Use a tunnel-type microwave to kill enzymes after cleaning and removing impurities. The thickness of the green pepper layer is not more than 3 cm, the total power of the microwave is 3kw, and the enzyme is killed for 1 minute;

[0027] (3) Place the enzyme-killed green pepper and the color-protecting agent solution with a mass ratio of 0.3% in a pulverizer for coarse crushing, and then immediately place it in a colloid mill for fine crushing to obtain green pepper paste ; The diameter of the sieve hole of the pulverizer is 3mm, the distance between the colloid mill and the mill is 1mm, and the number of cycles of the colloid mill is 2 times;

[0028] The color-protecting agent is a mixture of 15 parts of zinc gluconate, 35 parts of sodium citrate and 60 parts of sodium ascor...

Embodiment 3

[0034] (1) Take 4~6 green peppers that are mature and have no black seeds inside, wash and remove impurities with tap water, remove sediment, pepper branches, and moldy and rotten peppercorns;

[0035] (2) The green pepper after cleaning and removing impurities is killed by tunnel steaming, the thickness of the layer of green pepper is not more than 3 cm, and it is steamed under normal pressure for 3 minutes;

[0036] (3) Place the enzyme-killed green pepper and the color-protecting agent solution with a mass ratio of 0.3% in a pulverizer for coarse crushing, and then immediately place it in a colloid mill for fine crushing to obtain green pepper paste ; The diameter of the sieve hole of the pulverizer is 2 mm, the distance between the colloid mill and the mill is 0.5 mm, and the number of cycles of the colloid mill is 2 times;

[0037] The color-protecting agent is a mixture of 12 parts of zinc gluconate, 38 parts of sodium citrate and 45 parts of sodium ascorbate in mass rat...

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PUM

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Abstract

A method for preparing green pepper sauce, including material selection, cleaning, color protection, coarse crushing, beating, blending, canning, steam exhausting, sealing, sterilization, cooling and the like. This invention provides a new type of green pepper product, which enriches the diversification of seasoning processed products; it can better maintain the original green color of fresh green pepper, and the product has pure taste, strong smell, moderate numbing taste, and a uniform green color. Green, it can be added to dishes and soups as seasoning, or directly made into dishes, which can meet the needs of consumers with different tastes.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a method for preparing green pepper sauce. Background technique [0002] Green Zanthoxylum bungeanum is a kind of spice and oil plant of Rutaceae Zanthoxylum genus. It is warm in nature and pungent in taste. It can be used as an ingredient to prepare spicy food and has medicinal effects. It is one of the traditional "eight condiments" in my country. Compared with red peppercorns, green peppercorns not only have a strong numbing taste, but also have a stronger fragrance. Green pepper is widely distributed in my country. According to statistics from the Ministry of Agriculture of my country, the sown area of ​​green pepper in my country was close to 2 million mu in 2011, and the output reached 300,000 tons. The planting area, output and consumption have all ranked among the top in the world. [0003] Because the harvest of fresh green Zanthoxylum bungeanum i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 阚建全张甫生郑炯索化夷刘雄
Owner SOUTHWEST UNIV
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