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Peppery flavor eliminating method for pepper

A technology for chili and pepper removal, applied in the field of pepper removal, can solve the problems affecting the usage and development value of chili, and achieve the effects of simple operation, reduced spiciness, and simple process

Inactive Publication Date: 2006-10-11
蒋银华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This has undoubtedly affected the usage and development value of pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) 100kg of fresh peppers are destemmed, washed, and put into cans;

[0013] (2) Add 200kg of water, airtight, with a vacuum of 0.08Mpa, heated to 60.06°C to 0.25Mpa, heated to 97.78°C, kept for 10min, and drained the water;

[0014] (3) Repeat step (2) twice;

[0015] (4) out of the can, dried and sterilized.

Embodiment 2

[0017] (1) 100kg of fresh peppers are destemmed, washed, and put into cans;

[0018] (2) Add 200kg of soybean oil, airtight, with a vacuum of 0.08Mpa, heated to 60.06°C to 0.25Mpa, heated to 97.78°C, kept for 10min, and discharged the soybean oil;

[0019] (3) Repeat step (2) twice;

[0020] (4) out of the can, dried and sterilized.

Embodiment 3

[0022] (1) 100kg of dried peppers are destemmed, washed, and put into cans;

[0023] (2) Add 300kg of water, airtight, with a vacuum of 0.25Mpa, heat to 97.78°C, keep for 15min, and drain the water;

[0024] (3) Repeat step (2) twice;

[0025] (4) out of the can, dried and sterilized.

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PUM

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Abstract

The invention discloses a process for removing pungency from cayenne pepper, which comprises the steps of removing stems of cayenne pepper, washing and charging charging 2-5 times amount of liquid, sealing and controlling vacuum at 0.08-0.25 MPa, elevating the temperature to 50-98 deg. C, discharging the liquid, discharging, drying and sterilizing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for despicing peppers. Background technique [0002] Pepper is rich in nutrition, especially the vitamin C content is very high, which ranks among the best in vegetables, and 100 grams of pepper contains 105 mg of vitamin C. Capsicum also has important medicinal value. When the meal is not delicious and the appetite is reduced, put some peppers in the dish, which can improve the appetite and increase the appetite. Oral administration with a little chili decoction alone can cure poor appetite, abdominal distension and abdominal pain caused by cold. Boiling soup with chili and ginger can also treat colds and colds; it is especially suitable for patients with indigestion. Proper eating of peppers is also good for preventing rheumatism and frostbite for people living in humid places. Many foods are seasoned with chili powder, but many people can only stay away because they...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/10
Inventor 蒋银华
Owner 蒋银华
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