Appetizing pepper processing technology

A processing technology, green pepper technology, applied in the field of appetizing pepper processing technology, can solve the problems of affecting the quality of processed green pepper products, green peppers are easy to fade green, unfavorable to human health, etc., to achieve fully automatic operation, short pickling time, Good product quality

Pending Publication Date: 2022-06-07
安乡县农利农产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in these existing methods, in order to make the product have good coloring and anti-oxidation, the amount of salt added in the general pickling is relatively high (more than 10% of the fresh green pepper weight), which leads to the pickling The nitrite content of pickled peppers is high, which is not conducive to human health, and the coloring substance in green peppers—chlorophyll is very sensitive to light, pH, temperature, oxygen, etc., and is easily degraded. It is easy to fade green, which seriously affects the quality of green pepper processed products

Method used

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  • Appetizing pepper processing technology
  • Appetizing pepper processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The appetizer pepper processing technology of the present embodiment, the concrete steps are as follows:

[0041] Step 1), selection: Specifically, choose fresh green peppers with smooth skin and intact pulp;

[0042] Step 2), cleaning: Wash the selected peppers in the usual way and drain the water on the surface of the peppers;

[0043] Step 3), cutting: Cut the green peppers that have been cleaned and drained into two pieces, but are connected near the pedicle, and then remove the seeds;

[0044] Step 4), rolling and kneading: pour the cut green peppers into the conventional rolling and kneading equipment, and add salt to the rolling and kneading equipment. The amount of salt added is 5% of the weight of the fresh green peppers, and the rolling time is 35min;

[0045] Step 5), drying: open the first electric lift door 3, pour the tumbled green peppers into the inclined chute 2, and the green peppers slide from the inclined chute 2 into the hanging basket 10 in the b...

Embodiment 2

[0049] The appetizer pepper processing technology of the present embodiment, the concrete steps are as follows:

[0050] Step 1), selection: Specifically, choose fresh green peppers with smooth skin and intact pulp;

[0051] Step 2), cleaning: Wash the selected peppers in the usual way and drain the water on the surface of the peppers;

[0052] Step 3), cutting: Cut the green peppers that have been cleaned and drained into two pieces, but are connected near the pedicle, and then remove the seeds;

[0053] Step 4), rolling and kneading: pour the cut green peppers into the conventional rolling and kneading equipment, and add salt to the rolling and kneading equipment. The amount of salt added is 6% of the weight of the fresh green peppers, and the rolling and kneading time is 35min;

[0054]Step 5), drying: open the first electric lift door 3, pour the tumbled green peppers into the inclined chute 2, and the green peppers are slid from the inclined chute 2 into the hanging bas...

Embodiment 3

[0058] The appetizer pepper processing technology of the present embodiment, the concrete steps are as follows:

[0059] Step 1), selection: Specifically, choose fresh green peppers with smooth skin and intact pulp;

[0060] Step 2), cleaning: Wash the selected peppers in the usual way and drain the water on the surface of the peppers;

[0061] Step 3), cutting: Cut the green peppers that have been cleaned and drained into two pieces, but are connected near the pedicle, and then remove the seeds;

[0062] Step 4), rolling and kneading: pour the cut green peppers into the conventional rolling and kneading equipment, and add salt to the rolling and kneading equipment. The amount of salt added is 6% of the weight of the fresh green peppers, and the rolling and kneading time is 35min;

[0063] Step 5), drying: open the first electric lift door 3, pour the tumbled green peppers into the inclined chute 2, and the green peppers slide from the inclined chute 2 into the hanging baske...

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PUM

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Abstract

The invention relates to the technical field of chili processing, in particular to an appetizing chili processing technology which is mainly realized through the steps of selecting, cleaning, sectioning, rolling, drying and pickling, and through effective cooperation of the steps, the finally prepared sauce-pickled green chili is bright in color, tender and crisp in taste and good in product quality. The salt is only added in the tumbling step, and the low-concentration alkali liquor is used for blanching after tumbling, so that the content of nitrite in the finally prepared sauced green pepper is lower than 2mg/kg, and the sauced green pepper is safer and healthier to eat.

Description

technical field [0001] The invention relates to the technical field of pepper processing, in particular to an appetizer pepper processing technology. Background technique [0002] Pepper is an important vegetable and condiment. It is rich in vitamin C, vitamin B, carotene, calcium, iron and other minerals. It can not only provide nutrition, but also increase appetite and promote gastrointestinal digestion. people's favorite. Chili is also often processed into various products, such as green and red chili sauce, pickled green and red chili, sour chili, bean paste and so on. [0003] In the prior art, the processing method of pickled green peppers is generally to first wash the green peppers, dry them, dazzle them, add pickling materials, put them into a jar (jar), seal and marinate them for 30 days. Wash and dry the green peppers, cut them open, add salt to remove part of the water, and then add the pickling ingredients into the jar (jar) to seal and marinate for 30 days. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23P30/00A23B7/02
CPCA23L19/20A23P30/00A23B7/0205A23V2002/00A23V2300/10Y02A40/90
Inventor 兰志勇杨兴娟陈利文莫国利周精华冯灿陈新闫辉平郑文刘燕黄道军符杨
Owner 安乡县农利农产品加工有限公司
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