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Processing technology of properly-fried pepper

A processing technology and a technology for blending peppers, which are applied in climate change adaptation, food science and other directions, can solve the problems of time-consuming, reducing the production efficiency of blending peppers, and the heat of peppers cannot be dissipated in a timely and effective manner, so as to improve production efficiency and improve freshness. effect, the effect of reducing the time required

Inactive Publication Date: 2017-02-22
ZUNYI XIANREN YANZHONG CULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] When using the above process to process the burnt peppers, in the seventh step, the roasted peppers and the salt baking agent are cooled at normal temperature, and because the roasted peppers have a higher temperature, the peppers are allowed to cool naturally at room temperature. It takes more time to cool down. At the same time, the peppers are stacked with a certain thickness when cooling. At this time, the heat of the peppers below cannot be dissipated in a timely and effective manner. Therefore, it will take a lot of time to cool the peppers naturally at room temperature. Therefore, this step It is the place where the most time is spent in the whole production process of the burnt pepper, which also greatly reduces the overall production efficiency of the burnt pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Choose red peppers with thin skin, thick flesh, full grains, pure spicy taste, large, intact, no pests, no rot, and bright colors as raw materials;

[0028] (2) Remove the stems of the red peppers in step (1) one by one, and wash the sediment and sundries in the red peppers with clean water;

[0029] (3) Place the cleaned red peppers in step (2) in an environment with a temperature of 50° C. to dry to form dried peppers until the water content of the dried peppers is 15%;

[0030] (4), the dried chili obtained in step (3) is pulverized by a pulverizer, and the size of the pulverized dried chili is 4mm;

[0031] (5) Place the dried chili and salt obtained in step (4) in a weight ratio of 5:1 in an iron pan with a temperature of 150°C and roast for 25 minutes to obtain burnt chili;

[0032] (6) Put the burnt peppers processed in step (5) on the sieve of the cooling room, spray vinegar on the burnt peppers above the cooling room, the spray volume is 1cm³ / min, the spra...

Embodiment 2

[0035] (1) Choose red peppers with thin skin, thick flesh, full grains, pure spicy taste, large, intact, no pests, no rot, and bright colors as raw materials;

[0036] (2) Remove the stems of the red peppers in step (1) one by one, and wash the sediment and sundries in the red peppers with clean water;

[0037] (3) Put the cleaned red peppers in step (2) in an environment with a temperature of 60° C. to dry to form dried peppers until the water content of the dried peppers is 12%;

[0038] (4), the dried chili obtained in step (3) is pulverized by a pulverizer, and the size of the pulverized dried chili is 2 mm;

[0039] (5) Place the dried chili and salt obtained in step (4) in a weight ratio of 7:1 in an iron pan with a temperature of 180°C and roast for 20 minutes to obtain burnt chili;

[0040] (6) Put the burnt peppers processed in step (5) on the sieve of the cooling room, spray vinegar on the burnt peppers above the cooling room, the spray volume is 1cm³ / min, and the s...

Embodiment 3

[0043] (1) Choose red peppers with thin skin, thick flesh, full grains, pure spicy taste, large, intact, no pests, no rot, and bright colors as raw materials;

[0044] (2) Remove the stems of the red peppers in step (1) one by one, and wash the sediment and sundries in the red peppers with clean water;

[0045] (3) Place the cleaned red peppers in step (2) in an environment with a temperature of 55° C. to dry to form dried peppers until the water content of the dried peppers is 14%;

[0046](4), the dried chili obtained in step (3) is pulverized by a pulverizer, and the size of the pulverized dried chili is 3 mm;

[0047] (5) Place the dried chili and salt obtained in step (4) in a weight ratio of 6:1 in an iron pan with a temperature of 170°C and roast for 22 minutes to obtain burnt chili;

[0048] (6) Put the burnt peppers processed in step (5) on the sieve of the cooling room, spray vinegar on the burnt peppers above the cooling room, the spraying volume is 1cm³ / min, the s...

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PUM

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Abstract

The invention discloses a processing technology of properly-fried pepper, and relates to the technical field of food processing. The technology specifically includes the following steps of firstly, selecting a material; secondly, removing stems and cleaning the material; thirdly, putting red pepper at a temperature of 50-60 DEG C to be aired to form dried pepper with water content of 12-15%; fourthly, smashing dried pepper to the size of 2-4 mm; fifthly, putting the dried pepper and table salt according to the weight ratio of 5:1 to 7:1 in an iron pot at a temperature of 150-180 DEG C to be fried for 20-25 min; sixthly, putting the dried pepper on a screen of a cooling room, spraying vinegar to the dried pepper from the upper side of the cooling room according to the spraying amount of 1 cm<3> / min and the spraying time of 6-8 min, and putting the dried pepper on the screen of the cooling room to be naturally cooled after spraying is completed; seventhly, conducting checking, packaging and storing. By means of the scheme, the time required by the whole properly-fried pepper cooling process can be greatly shortened, and the whole properly-fried pepper production efficiency is improved by 30% or above.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of burnt pepper. Background technique [0002] Burnt pepper is a kind of chili seasoning with burnt aroma and spicy taste made by frying dried chili peppers. It is very popular in the southwest, especially in Guizhou. Burnt peppers are generally used as dipping water for vegetarian dishes. The method of this kind of burnt pepper seasoning is to put the seasonings such as burnt pepper noodles, monosodium glutamate, salt, pepper, ginger, garlic, green onion, etc. into a bowl, then add soy sauce or fresh soup, stir well and serve Can. [0003] There are various processing techniques for burnt peppers. A processing technique for burnt peppers is disclosed in Chinese Patent No. ZL201210157785.4. Until the water content of the pepper is within 14%; Step 3: Select the pepper to remove impurities, remove impurities, and remove pests; Step 4: Cut the hand...

Claims

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Application Information

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IPC IPC(8): A23L27/14
CPCY02A40/90
Inventor 廖明亮陆远亮
Owner ZUNYI XIANREN YANZHONG CULTURE