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Green prickleyash preservation method

A fresh-keeping method, the technology of green peppercorns, applied in the field of green peppercorns, can solve problems such as restricting the development of green peppercorn industry, unbalanced market supply, and easy corruption, and achieve excellent fresh-keeping effects, low drying consumption, and small nutrient loss.

Pending Publication Date: 2021-02-05
湄潭县天净花椒种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, under normal conditions, the shelf life of freshly picked green peppercorns is only 7-10 days, and they are prone to corruption and deterioration. Especially in the huge difference in climate conditions between the north and the south of my country, the green peppercorns produced in the south cannot be transported to the northern market in a short time. The unbalanced market supply caused by this is extremely serious, restricting the development of the green pepper industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of fresh-keeping method of green zanthoxylum bungeanum, comprises the following steps:

[0018] (1) Raw material pretreatment: screen fresh green pepper raw materials, remove impurities, and remove branches to prevent the green pepper oil cells from being crushed;

[0019] (2) Pre-preservation treatment: after picking, place the green pepper in a closed environment, pass 1-methylcyclopropene into it, and after 4 hours of closed treatment, place thyme oil in the closed environment, wherein each cubic meter Place 1g of thyme oil in the space, and continue the airtight treatment for 3 hours, and the fresh-keeping treatment of green peppercorns is completed;

[0020] (3) Enzyme elimination by steam: evenly spread the green pepper on the stainless steel net, put it into the tunnel, and pass in steam to quickly reduce the activity of protease;

[0021] (4) Pre-cooling: close the steam valve, turn on the fan, and quickly air-cool the green pepper to room ...

Embodiment 2

[0027] Embodiment 2: a kind of fresh-keeping method of green zanthoxylum bungeanum, comprises the following steps:

[0028] (1) Raw material pretreatment: screen fresh green pepper raw materials, remove impurities, and remove branches to prevent the green pepper oil cells from being crushed;

[0029] (2) Pre-preservation treatment: after picking, place the green pepper in a closed environment, pass 1-methylcyclopropene into it, and after 4 hours of closed treatment, place thyme oil in the closed environment, wherein each cubic meter Place 1g of thyme oil in the space, and continue the airtight treatment for 3 hours, and the fresh-keeping treatment of green peppercorns is completed;

[0030] (3) Enzyme elimination by steam: evenly spread the green pepper on the stainless steel net, put it into the tunnel, and pass in steam to quickly reduce the activity of protease;

[0031] (4) Pre-cooling: close the steam valve, turn on the fan, and quickly air-cool the green pepper to room ...

Embodiment 3

[0037] Embodiment 3: a kind of fresh-keeping method of green zanthoxylum bungeanum, comprises the following steps:

[0038] (1) Raw material pretreatment: screen fresh green pepper raw materials, remove impurities, and remove branches to prevent the green pepper oil cells from being crushed;

[0039] (2) Pre-preservation treatment: after picking, place the green pepper in a closed environment, pass 1-methylcyclopropene into it, and after 4 hours of closed treatment, place thyme oil in the closed environment, wherein each cubic meter Place 1g of thyme oil in the space, and continue the airtight treatment for 3 hours, and the fresh-keeping treatment of green peppercorns is completed;

[0040] (3) Enzyme elimination by steam: evenly spread the green pepper on the stainless steel net, put it into the tunnel, and pass in steam to quickly reduce the activity of protease;

[0041] (4) Pre-cooling: close the steam valve, turn on the fan, and quickly air-cool the green pepper to room ...

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Abstract

The invention provides a green prickleyash preservation method which comprises the following steps: pretreatment of raw materials: screening fresh green prickleyash raw materials, removing impuritiesand branches, and preventing green prickleyash oil cells from being crushed; pre-preservation treatment: after picking, placing the green prickleyash in a closed environment, introducing 1-methyl cyclopropene into the environment, conducting closed treatment for 4-6 hours, then placing thyme oil in the closed environment, and continuing closed treatment for 3-4 hours to finish preservation treatment of the green prickleyash, wherein 1 g of thyme oil is placed in each cubic meter of space; and steam enzyme deactivation: uniformly spreading the green prickleyash on a stainless steel net, puttingthe stainless steel net into a tunnel, and introducing steam to quickly reduce the activity of protease. Steam enzyme deactivation is used, the temperature rises quickly, and edible acetic acid, zincacetate, citric acid, a edible salt solution and other color fixatives are not used, so that adverse effects on the flavor of the green prickleyash are avoided; and a liquid nitrogen refrigeration system is adopted for refrigeration, the cooling speed is high, the dry consumption is low, and nutrient loss is small during unfreezing.

Description

technical field [0001] The invention relates to a fresh-keeping method for green peppercorns, which belongs to the technical field of green peppercorns. Background technique [0002] Zanthoxylum bungeanum is a shrub, 1-2 meters high. The stems and branches have short spines, both sides of the base of the spines are compressed, and the shoots are dark purple. Bark dark gray, prickly, glabrous. Leaves with 7-19 leaflets, papery, almost sessile, often alternate at base of rachis; petiole 1-3mm long, leaves broadly ovate-lanceolate or broadly ovate-rhombic, 5-10mm long, 4-6 mm wide, short to acuminate at the top, round or broadly wedge-shaped at the base, symmetrical on both sides, sometimes slanted on one side, with many or inconspicuous oil spots; leaf surface has fine short hairs or hairy protrusions visible under a magnifying glass Body, leaf margin with slender teeth or nearly entire margin, tooth seam with glandular spots below pale blue, sparse glandular spots; leaf ra...

Claims

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Application Information

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IPC IPC(8): A23L3/16A23L3/375A23L3/00
CPCA23L3/16A23L3/165A23L3/375A23L3/00
Inventor 周天进付辉灿陈艳陈义梅
Owner 湄潭县天净花椒种植专业合作社
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