Blanching and quick-freezing process of green pepper

A technology for green peppers and green peppers is applied in the field of blanching and quick-freezing of green peppers, which can solve the problems of affecting appearance performance and edibility, yellowing of color solution, etc., achieving crisp, tender and smooth taste, improved shelf life, and low processing costs. Effect

Inactive Publication Date: 2017-03-15
LIANYUNGANG BEFEFOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, during the blanching and quick-freezing process of green peppers, the color solution turns yellow or black, which affects the appearance performance and edibility, as well as the commercial value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A blanching and quick-freezing process for green peppers, comprising the steps of:

[0025] (1) Raw material selection: select fresh green peppers that are free from diseases and insect pests and rot;

[0026] (2) Pretreatment: remove the stems, remove impurities, and clean the green peppers;

[0027] (3) Blanching: the cleaned green peppers are blanched, the blanching temperature is 68°C, and the time is 90 seconds;

[0028] (4) Cooling: Immediately cool the blanched green peppers with ice water until the center temperature of the green peppers is lower than 15°C, pick up and drain;

[0029] (5) Quick-freezing: adjust the temperature of the feed inlet of the quick-freezing machine to be lower than -25°C, put green peppers in the quick-freezing machine, and perform quick-freezing. The quick-freezing time is 8 minutes;

[0030] (6) Powdering: evenly put the quick-frozen green peppers into the powdering machine to obtain quick-frozen diced green peppers;

[0031] (7) b...

Embodiment 2

[0045] A blanching and quick-freezing process for green peppers, comprising the steps of:

[0046] (1) Raw material selection: select fresh green peppers that are free from diseases and insect pests and rot;

[0047] (2) Pretreatment: remove the stems, remove impurities, and clean the green peppers;

[0048] (3) Blanching: the cleaned green peppers are blanched, the blanching temperature is 69°C, and the time is 90 seconds;

[0049] (4) Cooling: Immediately cool the blanched green peppers with ice water until the center temperature of the green peppers is lower than 15°C, pick up and drain;

[0050] (5) Quick-freezing: adjust the temperature of the feed inlet of the quick-freezing machine to be lower than -25°C, put green peppers in the quick-freezing machine, and perform quick-freezing. The quick-freezing time is 10 minutes;

[0051] (6) Powdering: evenly put the quick-frozen green peppers into the powdering machine to obtain quick-frozen diced green peppers;

[0052] (7) ...

Embodiment 3

[0066] A blanching and quick-freezing process for green peppers, comprising the steps of:

[0067] (1) Raw material selection: select fresh green peppers that are free from diseases and insect pests and rot;

[0068] (2) Pretreatment: remove the stems, remove impurities, and clean the green peppers;

[0069] (3) Blanching: the cleaned green peppers are blanched, the blanching temperature is 70°C, and the time is 90 seconds;

[0070] (4) Cooling: Immediately cool the blanched green peppers with ice water until the center temperature of the green peppers is lower than 15°C, pick up and drain;

[0071] (5) Quick-freezing: adjust the temperature at the feed inlet of the quick-freezing machine to be lower than -25°C, put green peppers in the quick-freezing machine, and perform quick-freezing. The quick-freezing time is 15 minutes;

[0072] (6) Powdering: evenly put the quick-frozen green peppers into the powdering machine to obtain quick-frozen diced green peppers;

[0073] (7) ...

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PUM

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Abstract

The invention relates to the technical field of vegetable processing and in particular relates to a blanching and quick-freezing process of green pepper. The blanching and quick-freezing process comprises the following steps of selecting raw materials, pre-treating, blanching, cooling, quickly freezing, pulverizing and the like. According to the blanching and quick-freezing process of the green pepper, provided by the invention, original color and luster of the green pepper can be kept very well; the guarantee period is effectively prolonged and the edibility of the green pepper is improved.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, in particular to a blanching and quick-freezing process for green peppers. Background technique [0002] Green pepper is a kind of common edible vegetable with good color, flavor and taste in daily life. Its flesh is thick, crisp and tender. The green fruit contains about 93.9% of water, about 3.8% of carbohydrates, rich in vitamin C, and has good nutritional value. People with high blood pressure and high blood fat eat it. [0003] Green peppers tend to turn red, wilt, and rot when stored at room temperature. In order to better maintain the color, flavor and nutritional content of green peppers and facilitate long-term storage and consumption, green peppers are often blanched and quick-frozen. [0004] In the prior art, during the blanching and quick-freezing process of green peppers, the color solution turns yellow or black, which affects the appearance, edibility, and commercial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/00
CPCA23V2002/00A23V2300/20
Inventor 杨怀祥章焱广
Owner LIANYUNGANG BEFEFOODS
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