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Processing method of bagged dry Sichuan pepper

A processing method and technology of dried Zanthoxylum bungeanum, applied in chemical instruments and methods, solid separation, filtration and sieving, etc., can solve the problems of dried Zanthoxylum bungeanum taste and fragrance decline, manual filling, short shelf life, etc., to improve quality and quality, The effect of ensuring accuracy and extending shelf life

Inactive Publication Date: 2018-11-23
四川永丰和农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Manual weighing is inefficient and inaccurate, and the weighing quantity per person per hour is 130-250 bags;
[0004] 2. Manual filling and sealing have unavoidable health and safety hazards;
[0005] 3. There is a lot of air in the package, which cannot isolate oxygen, and the dried pepper gradually oxidizes and loses its fragrance in the package.
[0006] 4. The traditional storage method has the problem of short shelf life, generally about one year, and the dried peppercorns in the bag are easily exposed to a large amount of oxygen for a long time, resulting in the decrease or loss of the numbness and fragrance of the dried peppercorns, and the sales period of the dried peppercorns. Very tense, and the storage period is short, which greatly increases the difficulty and pressure of sales in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing method of dry bagged prickly ash, comprises the following steps successively:

[0033] Dehumidification: Send the picked fresh Chinese prickly ash raw materials into the dryer, pass into the dryer with dehumidification at a temperature of 15°C and use wind to dehumidify the fresh Chinese prickly ash raw materials, and obtain fresh Chinese prickly ash raw materials with a moisture content of 85%, dehumidify The time is 2 hours, and the air volume for dehumidification is 5000m³ / h;

[0034] Drying: Into the dryer with a temperature of 20 ℃ drying wind to dry fresh pepper raw materials to obtain fresh pepper raw materials with a moisture content of 40%. The drying time is 8 hours, and the drying time is 8 hours. The wind volume is 6000m³ / h;

[0035] Cooling: Into the dryer with cooling air at a temperature of 15°C to cool fresh pepper raw materials to obtain dried pepper raw materials with a moisture content of 8%. The cooling time is 2 hours, and the ...

Embodiment 2

[0044] A kind of processing method of dry bagged prickly ash comprises the following steps successively:

[0045] Dehumidification: Send the picked fresh Chinese prickly ash raw materials into the dryer, and pass into the dryer with dehumidification at a temperature of 20°C to dehumidify the fresh Chinese prickly ash raw materials to obtain fresh Chinese prickly ash raw materials with a moisture content of 83%. The time is 3 hours, and the air volume for dehumidification is 5300m³ / h;

[0046] Drying: Into the dryer, the drying wind with a temperature of 40°C is used to dry the fresh pepper raw materials to obtain fresh pepper raw materials with a moisture content of 30%. The drying time is 10 hours, and the drying time is 10 hours. The wind volume is 6300m³ / h;

[0047] Cooling: Into the dryer with cooling air at a temperature of 20°C to cool fresh pepper raw materials to obtain dried pepper raw materials with a moisture content of 6%. The cooling time is 3 hours, and the cool...

Embodiment 3

[0056] A kind of processing method of dry bagged prickly ash, comprises the following steps successively:

[0057] Dehumidification: Send the picked fresh Chinese prickly ash raw materials into the dryer, and pass into the dryer with dehumidification at a temperature of 25°C to dehumidify the fresh Chinese prickly ash raw materials to obtain fresh Chinese prickly ash raw materials with a moisture content of 80%. The time is 4 hours, and the air volume of the dehumidification air is 5500m³ / h;

[0058] Drying: Into the drying machine with a temperature of 60 °C drying wind to dry the fresh pepper raw materials to obtain fresh pepper raw materials with a moisture content of 20%. The drying time is 16 hours, and the drying time is 16 hours. The wind volume is 6500m³ / h;

[0059] Cooling: Cool the fresh pepper raw materials with cooling air at a temperature of 25°C into the dryer to obtain dried pepper raw materials with a moisture content of 4%. The cooling time is 4 hours, and th...

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PUM

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Abstract

The invention discloses a processing method of bagged dry Sichuan pepper. The processing method comprises the following steps: dehumidifying, drying, cooling, screening, winnowing, color sorting, weighing, and nitrogen charging and packaging a finished product. The processing method is simple in process, convenient to operate, capable of ensuring the weighing accuracy by virtue of the mechanized operation, safe and clean; and by virtue of various screening, the impurity-free dry Sichuan pepper can be obtained and insulated to the oxygen, so that on the premise of reserving the numb flavor andfragrant flavor, the quality of the dry Sichuan pepper can be greatly improved, the shelf life of the dry Sichuan pepper can be greatly prolonged, and the shelf life of the dry Sichuan pepper can reach 2 to 3 years.

Description

technical field [0001] The invention relates to the field of pepper processing, in particular to a processing method of bagged dried pepper. Background technique [0002] At present, the conventional storage methods of bagged dried peppercorns sold in the market are kraft bag storage, glass bottle storage and aluminum-plastic bag storage. The defects of these storage methods are: [0003] 1. Manual weighing is inefficient and inaccurate, and the weighing quantity per person per hour is 130-250 bags; [0004] 2. Manual filling and sealing have unavoidable health and safety hazards; [0005] 3. There is a lot of air in the package, which cannot isolate oxygen, and the dried pepper gradually oxidizes and loses its fragrance in the package. [0006] 4. The traditional storage method has the problem of short shelf life, generally about one year, and the dried peppercorns in the bag are easily exposed to a large amount of oxygen for a long time, resulting in the decrease or loss...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14B07B1/28B07B9/00B07C5/342
CPCA23L27/14B07B1/28B07B9/00B07C5/342
Inventor 邹永宏罗俊彬
Owner 四川永丰和农业科技股份有限公司