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Dry red pepper storage method

A preservation method and technology of dried peppers, which are applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of poor preservation of dried peppers, achieve good preservation effects, prevent mildew, and prevent mold from surviving

Inactive Publication Date: 2017-01-04
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for preserving dried chili, which solves the problem of poor preservation effect of dried chili in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Choose dry peppers that are free from insects and mildew, and pack them in new sacks, 24.5kg per bag; seal the mouth of the bag with cotton thread after packing, and move it to the refrigerator; After the bamboo interlayer boards, continue to stack up to a height of 4.5m; keep the indoor temperature at 0°C and the relative humidity at 30%. The above measures can be preserved for 24 months.

Embodiment 2

[0014] Choose dry peppers that are free from insects and mildew, and pack them in new sacks, 25kg per bag; seal the mouth of the bag with nylon thread after packing, and move it to the refrigerator; put bamboo sterilized with bleach powder between the bags. After making the interlayer boards, continue to pile them up at a height of 5m; keep the indoor temperature at -3°C and the relative humidity at 50%. The above measures can be preserved for 24 months.

Embodiment 3

[0016] Choose dry peppers that are free from insects and mildew, and pack them in new sacks, 25.5kg per bag; seal the mouth of the bag with polyester thread after packing, and move it to the refrigerator; put bleach-sterilized peppers between the bags After the bamboo interlayer boards, continue to pile up with a stacking height of 5.5m; keep the indoor temperature at -5°C and the relative humidity at 40%. The above measures can be preserved for 24 months.

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PUM

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Abstract

The invention discloses a dry red pepper storage method, which mainly comprises the following steps that dry red peppers are packaged by a new jute bag, and the weight of dry red peppers in each bag is 24.5 to 25.5kg; (2) a bag opening is sealed by thread ropes, and the hemp bag is moved to a refrigerating chamber; (3) after a bamboo spacing layer is placed between the bags; the bags are continuously piled, and the piling height is 4.5 to 5.5m; (4) the indoor temperature is maintained to be -0.5 DEG C to 0 DEG C, and the relative humidity is 30 percent to 50 percent. The dry red pepper storage method has the advantages that the storage effect is good; the dry red peppers can be stored for 24 months; the dry red peppers are enabled not to go bad or change the color; the operation is easy; the storage method is applicable to large-scale storage.

Description

technical field [0001] The invention relates to a method for preserving dried peppers. Background technique [0002] Capsicum is rich in vitamin C, beta carotene, folic acid, magnesium and potassium; it also contains capsaicin, which has anti-inflammatory and antioxidant effects, and helps reduce heart disease, certain tumors and other diseases that occur with age. Chronic disease risk. Dried chili is a chili product obtained by drying red chili peppers. It is a dry product that increases the concentration of soluble solids to a level that cannot be used by microorganisms by removing a large amount of free water and part of colloidal bound water. It is characterized by low water content, Suitable for long-term storage. Dried chilies are mainly eaten as seasonings, unsealed dried chilis or dried chilis with high water content are prone to mildew, so the choice of chili preservation method is very important for the quality assurance of dried chilis. Dried chili is mainly pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00
Inventor 徐祖芳
Owner GUIZHOU XUYANG FOOD GROUP