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Preservation method of Chinese prickly ash

A fresh-keeping method and pepper technology, which is applied in the field of pepper processing, can solve the problems of affecting the aroma of pepper, not easy to preserve, and the aroma of pepper can not be effectively preserved, so as to achieve good sensory quality and prolong the effect of fresh-keeping time

Inactive Publication Date: 2019-01-11
陕西为康生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the improvement of people's living standards, the market demand for Chinese prickly ash is also increasing. However, the biggest problem with fresh Chinese prickly ash is that it is not easy to preserve and perishable. Fried, but these all affect the aroma of the pepper itself
However, in the common greening, due to the difficulty in controlling the temperature, localized burnt and uneven defects of the peppercorns often appear, and the unique aroma of the peppercorns cannot be effectively retained.

Method used

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  • Preservation method of Chinese prickly ash

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A fresh-keeping method for prickly ash, comprising the following steps:

[0022] (1) Picking: After the pepper is picked, remove bad fruit and impurities;

[0023] (2) Cleaning: Use a bubble high-pressure cleaner to clean the peppercorns and drain the water;

[0024] (3) Pretreatment: According to the material-liquid ratio of 1g: 10mL, add the washed Zanthoxylum bungeanum into the vitamin C solution with a mass concentration of 0.5%, shake in a water bath at 40°C for 6 minutes, and filter. The liquid ratio is 1g:7mL, then add mushroom water, soak at room temperature for 1min, and filter;

[0025] (4) Cleaning: Microwave the peppercorns obtained in step (3), keeping the peppercorns at 80°C for 5 minutes;

[0026] (5) Cooling: cool down the fresh pepper obtained in step (4) to 10°C;

[0027] (6) Bagging: bagging the cooled prickly ash, and vacuuming;

[0028] (7) Refrigeration: Store in a low temperature environment of -20°C;

[0029] Wherein, the mushroom water is p...

Embodiment 2

[0031] A fresh-keeping method for prickly ash, comprising the following steps:

[0032] (1) Picking: After the pepper is picked, remove bad fruit and impurities;

[0033] (2) Cleaning: Use a bubble high-pressure cleaner to clean the peppercorns and drain the water;

[0034] (3) Pretreatment: According to the material-liquid ratio of 1g: 10mL, add the washed Zanthoxylum bungeanum into the vitamin C solution with a mass concentration of 0.3%, shake in a water bath at 45°C for 3 minutes, and filter. The liquid ratio is 1g:7mL, then add mushroom water, soak at room temperature for 2min, and filter;

[0035] (4) Finishing: Use microwave to kill the peppercorns obtained in step (3), keeping the peppercorns at 80°C for 9 minutes;

[0036] (5) Cooling: cool down the fresh pepper obtained in step (4) to 8°C;

[0037] (6) Bagging: bagging the cooled prickly ash, and vacuuming;

[0038] (7) Refrigeration: Store in a low temperature environment of -15°C;

[0039] Wherein, the mushroo...

Embodiment 3

[0041] A fresh-keeping method for prickly ash, comprising the following steps:

[0042] (1) Picking: After the pepper is picked, remove bad fruit and impurities;

[0043] (2) Cleaning: Use a bubble high-pressure cleaner to clean the peppercorns and drain the water;

[0044] (3) Pretreatment: According to the material-liquid ratio of 1g: 10mL, add the washed Zanthoxylum bungeanum into the vitamin C solution with a mass concentration of 0.6%, shake in a water bath at 42°C for 4 minutes, and filter. The liquid ratio is 1g:7mL, then add mushroom water, soak at room temperature for 1min, and filter;

[0045] (4) Finishing: Use microwave to kill the peppercorns obtained in step (3), keeping the peppercorns at 80°C for 6 minutes;

[0046] (5) Cooling: cool down the fresh pepper obtained in step (4) to 11°C;

[0047] (6) Bagging: bagging the cooled prickly ash, and vacuuming;

[0048] (7) Refrigeration: Store in a low temperature environment of -18°C;

[0049] Wherein, the mushro...

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Abstract

The invention provides a preservation method of Chinese prickly ash. The method comprises the following steps: (1) picking: removing bad fruits and impurities after picking Chinese prickly ash; (2) washing: washing the Chinese prickly ash with a bubble high-pressure cleaner, and conducting draining; (3) pretreatment: adding the washed Chinese prickly ash to a vitamin C solution, conducting water bath shocking and filtration, adding the Chinese prickly ash obtained by the filtration to mushroom water, conducting soaking at room temperature, and conducting filtration; (4) fixation: subjecting the Chinese prickly ash obtained in the step (3) to microwave sterilization; (5) cooling: cooling the fresh Chinese prickly ash obtained in the step (4) to 8-11 DEG C; (6) bagging: bagging the cooled Chinese prickly ash, and conducting vacuumizing; and (7) cold storage: storing the Chinese prickly ash in a low-temperature environment of -20 to -15 DEG C. The method provided by the invention can effectively prolong the preservation time of Chinese prickly ash, maintains the good sensory quality of the Chinese prickly ash, and does not affect the flavor of the Chinese prickly ash. When used again,Chinese prickly ash can be directly used without treatment.

Description

technical field [0001] The invention belongs to the technical field of pepper processing, and in particular relates to a method for preserving freshness of pepper. Background technique [0002] Zanthoxylum bungeanum, its peel can be used as seasoning, and aromatic oil can be extracted, and it can also be used as medicine. The seeds are edible. Zanthoxylum bungeanum can remove the fishy smell of meat, promote saliva secretion, increase appetite; dilate blood vessels, thereby lowering blood pressure. . [0003] In recent years, with the improvement of people's living standards, the market demand for Chinese prickly ash is also increasing. However, the biggest problem with fresh Chinese prickly ash is that it is not easy to preserve and perishable. Fried, but these all affect the aroma of the pepper itself. However, in the common finishing method, due to the difficulty in controlling the temperature, localized burnt and uneven defects of the peppercorns often occur, and the u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/26A23L3/3463A23L3/3544A23L3/36
CPCA23L3/26A23L3/3463A23L3/3544A23L3/364A23V2002/00A23V2200/10A23V2250/208A23V2250/708A23V2300/20
Inventor 黄栋王冬霞唐松平薛尧马帅毛学军
Owner 陕西为康生物科技股份有限公司