Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chili processing process

A processing technology and pepper technology, which is applied in the field of agricultural product production and processing, can solve the problem of chili powder with strong spicy taste and the like

Inactive Publication Date: 2018-12-28
贵州胤通农业发展有限公司
View PDF12 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a chili processing technology to solve the problem that chili powder in the prior art is simply pulverized and mixed with various raw materials, resulting in a heavier spicy taste of chili powder

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chili processing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing technology of pepper, which is characterized in that it comprises the following steps:

[0023] Step 1. Put 9 parts of camphor branches and 8 parts of mint leaves into 90 parts of water and boil for 2 hours according to weight parts, then filter to obtain filtrate, boil at 90℃; add weight parts to the filtrate Obtain soaking liquid for 18 parts of liquor;

[0024] Step 2: Cut the skin of the fresh chili until it is connected to the internal cavity, and then put it in the soaking liquid and soak it for 2 days at a temperature of 20°C; during the soaking process, the soaking liquid completely submerge the chili;

[0025] Step 3: Dry the soaked pepper to a moisture content of 35% and a drying temperature of 70°C;

[0026] Step 4. Put the dried peppers in step 3 into processed ash for 25 minutes, and keep the temperature of the processed ash at 90°C during processing; the processed ash is obtained by burning cypress branches and leaves; ensure the surface of the pepper...

Embodiment 2

[0029] A processing technology of pepper, which is characterized in that it comprises the following steps:

[0030] Step 1. Put 12 parts of camphor branches and 5 parts of mint leaves into 80 parts of water and boil for 2 hours according to weight parts, then filter to obtain filtrate, boil at 80°C; add weight parts to the filtrate Obtain soaking liquid for 15 parts of liquor;

[0031] Step 2: Cut the skin of the fresh chili until it is connected to the internal cavity, and then put it in the soaking liquid and soak it for 3 days at a temperature of 15°C; during the soaking process, the soaking liquid completely submerge the chili;

[0032] Step 3: Dry the soaked pepper to a moisture content of 40% and a drying temperature of 60°C;

[0033] Step 4. Put the dried chili peppers in step 3 into processed ash for 30 minutes, and maintain the temperature of the processed ash at 95°C during processing; the processed ash is obtained by burning cypress branches and leaves; ensure the surface o...

Embodiment 3

[0036] A processing technology of pepper, which is characterized in that it comprises the following steps:

[0037] Step 1. Put 8 parts of camphor branches and 6 parts of mint leaves into 100 parts of water and boil for 1 hour according to parts by weight, and then filter to obtain filtrate. The boiling temperature is 100°C; add parts by weight to the filtrate Obtain soaking liquid for 20 parts of liquor;

[0038] Step 2. Cut the skin of the fresh chili until it is connected to the internal cavity, and then put it in the soaking liquid and soak it for 2 days at a temperature of 30°C; during the soaking process, the soaking liquid completely submerge the chili;

[0039] Step 3: Dry the soaked chili until the water content is 30% and the drying temperature is 80°C;

[0040] Step 4. Put the dried peppers in step 3 into processed ash and process for 20 minutes. During processing, keep the temperature of the processed ash at 100°C; the processed ash is obtained by burning cypress branches ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a chili processing process which comprises the following steps: step 1 of placing, by weight parts, 8-12 parts of camphor tree branches and leaves and 5-8 parts of mint leavesin 80-100 parts of water to boil for 1-2 h, and obtaining a filtrate by filtration, wherein the boiling temperature is 80-100 DEG C; adding 15-20 parts by weight of baijiu in the filtrate to obtain asoak solution; step 2 of placing fresh chili in the soak solution for sealed soaking for 2-3 days, wherein the soaking temperature is 15-30 DEG C; step 3 of drying the soaked chili to a water contentof 30-40%, wherein the drying temperature is 60-80 DEG C; step 4 of placing the chili dried in the step 3 in processing ash for processing for 20-30 min, and keeping the temperature of the processingash at 90-100 DEG C during the processing period; wherein the processing ash is obtained by burning cypress branches; step 5 of removing the processing ash on the surface of the well processed chili,and then smashing the chili to obtain chili powder. In the chili powder prepared from the scheme, the raw materials are fully fused; at the same time, capsaicin in the chili is largely lost, thereby making the spicy taste lower and having a better flavor.

Description

Technical field [0001] The invention belongs to the technical field of production and processing of agricultural products, and particularly relates to a processing technology of pepper. Background technique [0002] Chili powder is a mixture of dried chili and some chili stalks. It has the inherent spicy aroma of chili and makes it pungent to sneeze. Traditional chili powder is mainly made by using a stone mortar to pound dried chilies into powder; nowadays, dried chilies are mainly placed in the sun or dried in a pot with a slow fire and then pounded into powder. [0003] The chili powder pounded by the above method has the peculiar spicy aroma of chili itself, but has the problem of being too single and too spicy. In view of this situation, currently the main solution is to mix various other seasoning powders in chili powder. For example, the publication number is CN104783114A, and the patent application titled "A kind of chili powder and its preparation method" discloses a met...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L33/105A23L27/00A23L27/14A23L27/10
CPCA23L27/00A23L27/10A23L27/14A23L33/105
Inventor 黄天瑞
Owner 贵州胤通农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com