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Production method of white chili

A production method, the technology of puncturing peppers, is applied in food ingredients as antimicrobial preservation, food preservation, climate change adaptation, etc., and can solve problems such as threats to food safety, harm to human body, and microbial contamination, and achieve good taste, food safety, and Effect of reducing salt content

Pending Publication Date: 2018-07-27
湘阴县南湖洲土特产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, peppers are one of pickled foods, and pickled foods are easily contaminated by microorganisms during the pickling process. At the same time, in order to ensure that the food does not deteriorate and rot, a large amount of salt needs to be added. Substances that may be harmful to the human body, such as nitrite, etc.
Moreover, preservatives are also widely used in pickled food, which directly threatens food safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Choose fresh old green peppers after autumn. The old green peppers are required to be uniform in size, firm in skin, thick in flesh, thin in quality, crisp, tender and fresh, free from insect bites, black spots and rot. Wash the old green peppers, remove the damaged, rotten and pest-infested peppers, and cut off the stalks.

[0026] 2. Blanch the treated peppers with hot salt water at 80°C and a concentration of 1% for 5 minutes.

[0027] 3. Place the blanched peppers on a bamboo plate, spread them evenly, and then place the plate in a sunny and well-ventilated open place to expose to the sun, and cover the peppers with a layer of film, and turn them over after 3 hours of drying , and recover after drying until both sides of the pepper turn white.

[0028] 4. Cut the collected peppers from the base of the peppers to the tip of the peppers, do not cut off, and remove the rotten peppers.

[0029] 5. Put the cut peppers into the drying equipment and dry them at 55°C t...

Embodiment 2

[0034] 1. Choose fresh old green peppers after autumn. The old green peppers are required to be uniform in size, firm in skin, thick in flesh, thin in quality, crisp, tender and fresh, free from insect bites, black spots and rot. Wash it, remove the damaged, rotten and wormy peppers, and cut off the stalks.

[0035] 2. Blanch the treated peppers with 85°C, 4% hot salt water for 4.5 minutes.

[0036] 3. Place the blanched peppers on a bamboo slab, spread them evenly, and then place the slabs in a sunny and well-ventilated open place to expose to the sun, and cover the peppers with a film, and turn them over after 3.5 hours of drying , and recover after drying until both sides of the pepper turn white.

[0037] 4. Cut the collected peppers from the base of the peppers to the tip of the peppers, do not cut off, and remove the rotten peppers.

[0038] 5. Put the cut peppers into the drying equipment and dry them at 60°C until the water content is 40%.

[0039] 6. Add 12.5% ​​sa...

Embodiment 3

[0043] 1. Choose fresh old green peppers after autumn. The old green peppers are required to be uniform in size, firm in skin, thick in flesh, thin in quality, crisp, tender and fresh, free from insect bites, black spots and rot. Wash it, remove the damaged, rotten and wormy peppers, and cut off the stalks.

[0044] 2. Blanch the treated peppers with 90°C and 8% hot salt water for 4 minutes.

[0045] 3. Place the blanched peppers on a bamboo plate, spread them evenly, then place the plate in a sunny and well-ventilated open place to expose to the sun, and cover the peppers with a layer of film, and turn them over after 4 hours of drying , and recover after drying until both sides of the pepper turn white.

[0046] 4. Cut the collected peppers from the base of the peppers to the tip of the peppers, do not cut off, and remove the rotten peppers.

[0047] 5. Put the cut peppers into the drying equipment and dry them at 65°C to dehydrate to a moisture content of 35%.

[0048] 6...

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Abstract

The invention discloses a production method of white chili. The method comprises the steps as follows: 1) selection and treatment of chili; 2) blanching; 3) illumination for decoloration; 4) treatmentafter drying in the sun; 5) dewatering treatment; 6) pickling; 7) storage. Through blanching with hot saline water, the produced white chili has more uniform and better color; through dewatering after pickling, the salt content can be reduced effectively; through addition of a special preservation liquid, deterioration of the product during production or storage can be prevented, harmful substances can be reduced, and nutrient ingredients can be increased. Pathogenic bacteria can be inhibited, the problem of rotting of the white chili during transportation and storage is effectively solved, the quality of the white chili food is guaranteed, and the white chili has the storage time prolonged by one time or more and the rotting rate decreased by 20% or above as compared with common white chili. The white chili contains no harmful preservatives and is safe to eat. The prepared white chili has higher nutrient retention rate and good taste after cooking.

Description

technical field [0001] The invention relates to a technology for processing chili peppers, in particular to a method for preparing chili peppers. Background technique [0002] White pepper, also known as bu pepper, white pepper, and salt pepper, is derived from the white pepper made by people in Liuyang, Hunan. It is not a variety of peppers, but green peppers that have been artificially processed. Its appearance is strip-shaped, with a pointed head, light yellow, and a spicy taste. It is mostly eaten with other ingredients. White pepper is one of the main ingredients in Hunan cuisine. With the rapid development of China's economy in 1990, white chili peppers also walked out of the legendary mysterious village and became a commodity. In recent years, it has driven the development of planting industries in Henan, Shaanxi, Shandong, Guangxi and other places. Driving the economic development of counties and cities, white pepper has now become an essential ingredient in hote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/157A23B7/154A23B7/155A23L5/10
CPCA23B7/154A23B7/155A23B7/157A23L5/13A23L19/20A23V2002/00A23V2200/10A23V2250/1614A23V2250/042A23V2250/022A23V2250/044A23V2250/708A23V2300/24Y02A40/90
Inventor 李建安
Owner 湘阴县南湖洲土特产有限公司
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