Quick peeling method of piper nigrum fruits through freezing

A pepper, fast technology, applied in the field of pepper freezing and rapid peeling, can solve the problems of pepper grain damage, damage seeds, affect the taste of pepper and the efficiency of peeling, achieve pure flavor and avoid waste
CN107028201AActive Publication Date: 2017-08-11HAINAN UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HAINAN UNIVERSITY
Publication Date
2017-08-11

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Abstract

The invention relates to the field of green and safe processing and treating of foods, in particular to a quick peeling method of piper nigrum fruits through freezing. The quick peeling method comprises three steps of precooling, freezing and peeling. According to the peeling method, firstly fresh piper nigrum fruits are frozen, then the frozen piper nigrum fruits are stored, and the unfrozen piper nigrum fruits can be directly peeled through mechanical and electronic integration so that white piper nigrum fruits are prepared. The prepared white piper nigrum fruits are smooth in surfaces, mellow and full in granules, quietly-elegant in color, rich in fragrance and free from any peculiar smell, the fragrance of the white piper nigrum fruits is substantially elevated, the quality of the white piper nigrum fruits is excellent, and the quick peeling method is suitable for large-scale industrialized continuous production.
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Description

technical field

[0001] The invention relates to the field of green and safe food storage and processing, in particular to a quick peeling method for pepper freezing. Background technique

[0002] Pepper fruit is divided into exocarp, pulp (mesocarp) and endocarp, which encloses the seed membrane and seeds. The peel is rich in pectin, cellulose, organic acids, saponins, flavonoids, coumarins, lactones, alkaloids and phenolic compounds. The pepper picking season is from June to July. Due to the high temperature during picking, various unstable compounds contained in the peel are prone to oxidation and browning. After being stored at room temperature for 3-5 days, the peel will turn black and soft, which seriously affects pepper processing. The color and appearance of the product. Therefore, it needs to be processed in time to maintain its natural fragrance and quality. There are generally two traditional pepper processing methods: one is to peel the skin to make white peppe...

Claims

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