Chili pepper cleaning and degerming method

A pepper and washing machine technology, applied in food preservation, food ultrasonic treatment, preservation of fruits/vegetables through radiation/electrical treatment, etc. Inorganic salt content, accelerated decomposition, and the effect of improving quality

Inactive Publication Date: 2019-03-19
颍上王老头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are certain disadvantages in the existing pepper cleaning and sterilization methods. The existing pepper cleaning and sterilization methods need to use chemical cleaning agents for cleaning. These chemical cleaning agents remain on the surface of peppers and are difficult to remove. Human body is difficult to digest. Secondly, the existing pepper cleaning and sterilization methods do not do any treatment on the pepper surface before cleaning and disinfecting the peppers. Some sediments will affect the effect of cleaning and sterilization in the subsequent cleaning and sterilization process. Therefore, we propose a Pepper cleaning and sterilization method

Method used

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  • Chili pepper cleaning and degerming method
  • Chili pepper cleaning and degerming method
  • Chili pepper cleaning and degerming method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Such as figure 1 shown, including the following steps:

[0032] (1), cleaning preparation: take the capsicum rhizome that length is 2cm, cut off excess rhizome;

[0033] (2) Impurity removal: Put the peppers to be cleaned into an ultrasonic cleaning machine for ultrasonic cleaning, and then use a 100-mesh filter to filter. The ultrasonic cleaning includes the following steps:

[0034] (2.1), first put the pepper into the cleaning tank, then add distilled water, and then use an iron sieve to press the pepper into the water to complete the impurity removal preparation;

[0035] (2.2), add H to the water that completes impurity removal preparation 2 o 2 , H 2 o 2 : Add 9 mL of 10% H 2 o 2 solution, turn on the ultrasonic cleaner for cleaning;

[0036] (3) Cleaning: put the cleaned peppers into the water tank, and rinse them with clean water at a temperature of 38°C for 9 minutes;

[0037] (4), drying: the capsicum after cleaning is put into the drying box that ult...

Embodiment 2

[0039] Such as figure 1 shown, including the following steps:

[0040] (1), cleaning preparation: take the capsicum rhizome that length is 2cm, cut off excess rhizome;

[0041] (2) Impurity removal: Put the peppers to be cleaned into an ultrasonic cleaning machine for ultrasonic cleaning, and then use a 100-mesh filter to filter. The ultrasonic cleaning includes the following steps:

[0042] (2.1), first put the pepper into the cleaning tank, then add distilled water, and then use an iron sieve to press the pepper into the water to complete the impurity removal preparation;

[0043] (2.2), add H to the water that completes impurity removal preparation 2 o 2 , H 2 o 2 : Add 9 mL of 10% H 2 o 2 solution, turn on the ultrasonic cleaner for cleaning;

[0044] (3) Cleaning: put the cleaned peppers into the water tank, and rinse them with clean water at a temperature of 38°C for 9 minutes;

[0045] (4) Ultrasonic sterilization: turn on the ultrasonic generator to emit ultra...

Embodiment 3

[0048] Such as figure 1 shown, including the following steps:

[0049] (1), cleaning preparation: take the capsicum rhizome that length is 2cm, cut off excess rhizome;

[0050] (2) Impurity removal: Put the peppers to be cleaned into an ultrasonic cleaning machine for ultrasonic cleaning, and then use a 100-mesh filter to filter. The ultrasonic cleaning includes the following steps:

[0051] (2.1), first put the pepper into the cleaning tank, then add distilled water, and then use an iron sieve to press the pepper into the water to complete the impurity removal preparation;

[0052] (2.2), add H to the water that completes impurity removal preparation 2 o 2 , H 2 o 2 : Add 9 mL of 10% H 2 o 2 solution, turn on the ultrasonic cleaner for cleaning;

[0053] (3) Cleaning: put the cleaned peppers into the water tank, and rinse them with clean water at a temperature of 38°C for 9 minutes;

[0054] (4), SAEW sterilization: soak the cleaned peppers in weakly acidic potential...

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Abstract

The invention discloses a chili pepper cleaning and degerming method. The chili pepper cleaning and degerming method comprises the following steps of performing cleaning preparation: remaining and taking chili pepper rhizomes of which the length is 2cm, and cutting off surplus rhizomes; and performing impurity removal: putting the chili peppers needing to be cleaned in an ultrasonic cleaning machine, performing ultrasonic cleaning, and then performing filtration with a 100-mesh filter screen. According to the chili pepper cleaning and degerming method disclosed by the invention, firstly, bacteria in water and on surfaces of the chili peppers can be killed and removed, and then the chili peppers are cleaned through clean water, so that various impurities can be better removed; secondly, ultrasonic waves are combined with SAEW, so that growth of microorganisms on the surfaces of the chili peppers can be restrained, the physiological metabolism of the chili peppers in the storage period can also be regulated, and the quality of the chili peppers in the storage period can be improved; and when the ultrasonic waves propagate in liquid, instantaneous high pressure generated through cavitation effects can promote chemical sterilization agents to infiltrate into cell membranes, and besides, the cavitation effects can also accelerate decomposition of microorganism cells, so that the degerming efficiency of the SAEW can be improved, and better usage prospects can be brought.

Description

technical field [0001] The invention relates to the field of cleaning and sterilization methods, in particular to a pepper cleaning and sterilization method. Background technique [0002] Capsicum is an annual or limited perennial herb with nearly glabrous or slightly pilose stems and slightly zigzag-shaped branches. It is usually used to make seasonings. Before making, the soil bacteria on the surface of peppers need to be removed. Use washing machines and cleaning agents, etc.; [0003] There are certain disadvantages in the existing pepper cleaning and sterilization methods. The existing pepper cleaning and sterilization methods need to use chemical cleaning agents for cleaning. These chemical cleaning agents remain on the surface of peppers and are difficult to remove. Human body is difficult to digest. Secondly, the existing pepper cleaning and sterilization methods do not do any treatment on the pepper surface before cleaning and disinfecting the peppers. Some sedimen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/06A23B7/01A23B7/015A23B7/153A23B7/157
CPCA23B7/01A23B7/015A23B7/153A23B7/157A23N12/06A23V2002/00A23V2300/48
Inventor 王宝珠
Owner 颍上王老头食品有限公司
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