Preserving method of fresh chili peppers

A technology of bright red chili and chili, which is applied in food science and other fields, can solve problems such as physical injury, and achieve good feedback effect and great promotion and application value

Inactive Publication Date: 2018-05-08
王丹朵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the various capsicum pickled products sold on the existing market are mainly based on capsicum, almost all

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] A method for pickling fresh peppers. The pickling method includes the following steps:

[0023] Step one, raw material processing

[0024] (1) Treatment of the main material of pepper: 100 parts by weight of bright red peppers picked within a week are selected, and after removing the stems, spray cold water with a rotary washing machine to clean them, then put them in the sun to spread out for 12 hours, and then use a cutting device to The fresh red peppers are cut for later use; the fresh red peppers must be rigorously dried and then followed by cutting. The dried and water-controlled peppers play an extremely important role in maintaining the taste and guaranteeing a longer shelf life in the process of making sauce; and after cutting The fresh red pepper after the treatment can play a better homogenizing effect in the process of making pepper pickles, ensuring the full release of the nutrients of the pepper;

[0025] (2) Raw material processing: select par...

Example Embodiment

[0032] Example 2

[0033] A method for pickling fresh peppers. The pickling method includes the following steps:

[0034] Step one, raw material processing

[0035] (1) Treatment of the main material of pepper: 100 parts by weight of the bright red peppers picked within a week are selected, and the stems are removed and washed with cold water in a rotary washing machine, and then placed in the sun to dry for 24 hours, and then use a cutting device to The fresh red peppers are cut for later use; the fresh red peppers must be rigorously dried and then followed by cutting. The dried and water-controlled peppers play an extremely important role in maintaining the taste and guaranteeing a longer shelf life in the process of making sauce; and after cutting The fresh red pepper after the treatment can play a better homogenizing effect in the process of making pepper pickles, ensuring the full release of the nutrients of the pepper;

[0036] (2) Raw material processing: select parts by weigh...

Example Embodiment

[0043] Example 3

[0044] A manufacturing process of chili sauce, the manufacturing process includes the following steps:

[0045] Step one, raw material processing

[0046] (1) Treatment of the main material of pepper: 100 parts by weight of bright red peppers picked within a week are selected, and after removing the stems, they are cleaned by spraying cold water with a rotary washing machine, and then placed in the sun to dry for 18 hours, and then use a cutting device to The fresh red peppers are cut for later use; the fresh red peppers must be rigorously dried and then followed by cutting. The dried and water-controlled peppers play an extremely important role in maintaining the taste and guaranteeing a longer shelf life in the process of making sauce; and after cutting The fresh red pepper after the treatment can play a better homogenizing effect in the process of making pepper pickles, ensuring the full release of the nutrients of the pepper;

[0047] (2) Raw material processin...

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PUM

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Abstract

The invention discloses a preserving method of fresh chili peppers. The preserving method comprises the following steps of treating raw materials, preparing marinating materials, and preserving the chili peppers. The method creatively comprises the following steps of heating oil in a stirring bowl, performing stirring, then performing mixing and stirring in the stirring bowl, and performing spreading for cooling to obtain finished products of the preserved chili peppers. A new treatment process of chili pepper main materials and the marinating materials is creatively adopted for the preservingmethod, and based on a newly researched and developed manner of performing stirring in high-temperature edible oil, the preserved chili peppers have sufficient nutrient components and favorable mouthfeel, eaters have good feedback on the preserved chili peppers, and the preserved chili peppers have high popularization and application value.

Description

technical field [0001] The invention relates to the technical field of food raw material processing, more specifically, the invention relates to a pickling method of fresh peppers. Background technique [0002] In recent years, pickled peppers have been eaten as a supplementary food by people. There are a variety of pepper products on the market. At the same time, peppers are not only rich in multivitamins, but also one of the five flavors. It can stimulate the secretion of saliva and gastric juice and is beneficial to the health of the spleen and stomach. , It can increase people's appetite and is deeply loved by people. [0003] Yet the various capsicum pickled products sold on the existing market are mainly based on capsicum, almost all add a large amount of edible additives such as anticorrosion, pigment, often edible can produce injury to people's health. Aiming at the technical problems in the production process of the existing products, the present invention aims to ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/10
CPCA23L5/12A23L19/20
Inventor 王丹朵
Owner 王丹朵
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