Fresh-keeping method of canned green chili sauce

Abstract

The invention discloses a fresh-keeping method of canned green chilli sauce, and relates to the technical field of fresh keeping, and the fresh-keeping method comprises the step of carrying out color protection treatment on prepared green chilli sauce by using a food additive before canning. By improving the preparation process of the canned green chilli sauce, the use sealing effect of the canned green chilli sauce is improved, and meanwhile, the whole process is convenient to manage; when the preparation process or fresh keeping of the green chilli sauce is abnormal, the problem link can be found in the first time, the operation period is shortened, the use requirement is met, the overall use flexibility is improved, and the prepared green chilli sauce is subjected to color protection treatment, vacuum treatment, CO2 filling and sealing by using food additives before canning. Microwaves are used for sterilization treatment, so that discoloration and quality deterioration of the green chilli sauce are inhibited, the sensory quality of the green chilli sauce during storage is kept, and the green and effective fresh-keeping method of the green chilli sauce is established.

Description

Technical Field

[0001] The invention relates to the technical field of fresh-keeping, in particular to a method for preserving canned green pepper sauce. Background Art

[0002] Green peppers are rich in nutrients, containing vitamin C, carbohydrates, proteins, organic acids, carotenoids, capsaicin, calcium, phosphorus and other essential nutrients for life. Green peppers are favored by consumers because of their large fruits, bright green color, unique spicy flavor, and the advantages of increasing appetite and helping digestion.

[0003] Green pepper products currently sold on the market mainly include pickled green pepper products and oil-roasted green pepper products. Fresh green peppers produce a variety of flavor components during the production and processing process, which makes green pepper products have a unique flavor and are deeply loved by consumers who like spicy food. However, there are still practical problems that need to be solved, such as chlorophyll degradation leading to browning of the product color and high water content of the product that is difficult to preserve.

[0004] Food additives have antioxidant, high-efficiency, antibacterial, and water-retaining functions. In the field of preservation, in order to improve the quality and nutritional value of food, researchers often use food additives to inhibit the growth of pathogenic bacteria to extend the storage and shelf life of food due to their broad-spectrum antibacterial properties.

[0005] Canning is a common storage method to extend the shelf life of food. It can retain nutrients to the maximum extent while ensuring food safety. Sterilization is a key link in the production process of canned products. Its purpose is to kill microorganisms and reduce enzyme activity, thereby maintaining food quality and extending the shelf life of food. Microwave sterilization is a sterilization method that has emerged in recent years. The principle is to apply electromagnetic waves of a specific frequency to food to produce thermal or non-thermal effects to kill microorganisms. It has the advantages of short sterilization time and low energy consumption.

[0006] There are many problems in the prior art when preserving canned green chili sauce:

[0007] 1. There is a cumbersome process in the preparation of canned green chili sauce, which makes it impossible to monitor and process each link in real time. When an abnormality occurs, it needs to be checked one by one, which prolongs the overall operation cycle;

[0008] 2. The preservation process is complicated and difficult to operate, which causes the preserved green pepper sauce to easily change color and deteriorate in quality, affecting normal consumption.

[0009] Therefore, the present invention needs to design a canned green pepper sauce preservation method to solve the above-mentioned problems. Summary of the invention

[0010] The purpose of the present invention is to provide a method for preserving canned green pepper sauce in order to solve the above problems, thereby solving the problems mentioned in the background technology.

[0011] In order to solve the above problems, the present invention provides a technical solution:

[0012] A method for preserving canned green chili sauce comprises the following steps:

[0013] S1. Color protection: before canning, the prepared green chili sauce is treated with food additives for color protection;

[0014] S2, canning: putting the prepared green chili sauce into a can, vacuumizing it, filling it with CO2 and sealing it;

[0015] S3, Sterilization: Use microwaves for sterilization, followed by rapid cooling;

[0016] S4. Storage: Store at room temperature.

[0017] As a preferred technical solution, the food additive in step S1 is calcium chloride, and the concentration of calcium chloride is 5 g / L.

[0018] As a preferred technical solution, the sealing vacuum degree in step S2 is 0.09 MPa and the CO2 concentration is 90%-95%.

[0019] As a preferred technical solution, the microwave sterilization condition in step S3 is 900w for 7min.

[0020] As a preferred technical solution, the room temperature storage conditions in step S4 are 25±1° C. and 60±5% relative humidity.

[0021] As a preferred technical solution, the method for preparing canned green chili sauce comprises the following specific steps:

[0022] (1) Raw material selection: select green pepper and auxiliary materials;

[0023] (2) Raw material pretreatment: After washing the green pepper, remove the stem and drain the water. After washing the garlic and ginger, drain the water as well;

[0024] (3) Ingredients and mixing: Put green pepper, garlic and ginger into a blender according to a certain proportion, add appropriate amount of salt and sugar, and mix thoroughly;

[0025] (4) Grinding and filling: Grinding the mixed raw materials to achieve a suitable fineness, and filling the ground chili sauce into pre-prepared cans;

[0026] (5) Venting and sealing: During the filling process, ensure that there is no excess air in the can. After filling, seal the can to prevent air from entering and causing the sauce to deteriorate.

[0027] As a preferred technical solution, in step (1), fresh green peppers without pests and diseases and bright green in color should be selected as raw materials, and the surface moisture should be dried after washing and the stalks should be removed;

[0028] In the step (1), high-quality garlic, ginger, salt and sugar should be selected when selecting auxiliary materials to ensure that the quality of the auxiliary materials has a positive effect on the preservation of the sauce.

[0029] As a preferred technical solution, the stirring time in step (3) is 1-2 hours, and the temperature is raised while stirring, and the heating temperature is 20-50°C.

[0030] As a preferred technical solution, after completing step (5), the finished canned food needs to be re-sealed and preserved, and the secondary sealing can be performed by covering and sealing with a plastic wrap.

[0031] The beneficial effects of the present invention are as follows: the present invention improves the sealing effect of the canned green pepper sauce by improving the preparation process of the canned green pepper sauce, and at the same time facilitates the management of the overall process. When an abnormality occurs in the preparation process or the preservation of the green pepper sauce, the problem link can be found at the first time, the operation cycle is shortened, the needs during use are met, and the overall flexibility of use is improved. The prepared green pepper sauce is subjected to color protection treatment using food additives before canning, vacuum treatment, filling with CO2 and sealing, and microwave sterilization treatment, so that the green pepper sauce product can have a shelf life of more than 6 months at a normal temperature of 25±1°C, so as to inhibit the green pepper sauce from changing color and deteriorating in quality, and maintain the sensory quality of the green pepper sauce during storage, thereby establishing a green and effective green pepper sauce preservation method. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] For ease of explanation, the present invention is described in detail with reference to the following specific implementations and the accompanying drawings.

[0033] Figure 1 The invention discloses an overall topological diagram of a method for preserving canned green pepper sauce. DETAILED DESCRIPTION

[0034] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application will be further described in detail below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present application.

[0035] The terms used in the embodiments of the present application are only for the purpose of describing specific embodiments, and are not intended to limit the present application. The singular forms "a", "said" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms, unless the context clearly indicates other meanings, and "multiple" generally includes at least two.

[0036] It should be understood that the term "and / or" used in this article is only a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. In addition, the character " / " in this article generally indicates that the associated objects before and after are in an "or" relationship.

[0037] It should be understood that although the terms first, second, third, etc. may be used to describe in the embodiments of the present application, these descriptions should not be limited to these terms. These terms are only used to distinguish the descriptions. For example, without departing from the scope of the embodiments of the present application, the first may also be referred to as the second, and similarly, the second may also be referred to as the first.

[0038] As used herein, the words "if" and "if" may be interpreted as "at the time of" or "when" or "in response to determining" or "in response to detecting", depending on the context. Similarly, the phrases "if it is determined" or "if (stated condition or event) is detected" may be interpreted as "when it is determined" or "in response to determining" or "when detecting (stated condition or event)" or "in response to detecting (stated condition or event)", depending on the context.

[0039] It should also be noted that the term "includes", "comprising" or any other variation thereof is intended to cover non-exclusive inclusion, so that a commodity or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such commodity or device. In the absence of more restrictions, the elements defined by the sentence "comprising a ..." do not exclude the existence of other identical elements in the commodity or device including the elements.

[0040] It should be particularly noted that any symbols and / or numbers in the specification that are not marked in the accompanying drawings are not drawing marks.

[0041] The optional embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0042] The embodiment provided in this application is an embodiment of a method for analyzing the correlation between driving behavior factors and driving risks based on big data.

[0043] like Figure 1As shown, this specific implementation adopts the following technical solutions:

[0044] A method for preserving canned green chili sauce comprises the following steps:

[0045] S1. Color protection: before canning, the prepared green chili sauce is treated with food additives for color protection;

[0046] S2, canning: putting the prepared green chili sauce into a can, vacuumizing it, filling it with CO2 and sealing it;

[0047] S3, Sterilization: Use microwaves for sterilization, followed by rapid cooling;

[0048] S4. Storage: Store at room temperature.

[0049] Furthermore, the food additive in step S1 is calcium chloride, and the concentration of calcium chloride is 5 g / L.

[0050] Furthermore, the sealing vacuum degree in step S2 is 0.09 MPa, and the CO2 concentration is 90%-95%.

[0051] Furthermore, the microwave sterilization condition in step S3 is 900w for 7min.

[0052] Furthermore, the room temperature storage condition in step S4 is 25±1° C. and 60±5% relative humidity.

[0053] Furthermore, the preparation method of the canned green chili sauce comprises the following specific steps:

[0054] (1) Raw material selection: select green pepper and auxiliary materials;

[0055] (2) Raw material pretreatment: After washing the green pepper, remove the stem and drain the water. After washing the garlic and ginger, drain the water as well;

[0056] (3) Ingredients and mixing: Put green pepper, garlic and ginger into a blender according to a certain proportion, add appropriate amount of salt and sugar, and mix thoroughly;

[0057] (4) Grinding and filling: Grinding the mixed raw materials to achieve a suitable fineness, and filling the ground chili sauce into pre-prepared cans;

[0058] (5) Venting and sealing: During the filling process, ensure that there is no excess air in the can. After filling, seal the can to prevent air from entering and causing the sauce to deteriorate.

[0059] Furthermore, in step (1), when selecting green peppers, fresh, pest-free, bright green peppers should be selected as raw materials, and the surface moisture should be dried after washing and the stalks should be removed;

[0060] In the step (1), high-quality garlic, ginger, salt and sugar should be selected when selecting auxiliary materials to ensure that the quality of the auxiliary materials has a positive effect on the preservation of the sauce.

[0061] Furthermore, in the step (3), the stirring time is 1-2 hours, and the temperature is raised while stirring, and the heating temperature is 20-50°C.

[0062] Furthermore, after completing step (5), the finished canned food needs to be resealed and preserved, and the resealing can be performed by covering and sealing with a plastic wrap.

[0063] Detection method:

[0064] Chlorophyll detection method:

[0065] Refer to NY / T 3082-2017 "Spectrophotometric method for determination of chlorophyll content in fruits, vegetables and their products" and calculate according to the following formula:

[0066] Chlorophyll preservation rate = chlorophyll content of green pepper sauce ÷ chlorophyll content of fresh green pepper * 100%

[0067] Vc detection method:

[0068] Weigh 2g of sample and place it in a mortar, add 5mL of 2% oxalic acid solution and grind, wash thoroughly, transfer with 2% oxalic acid and dilute to 100mL, then centrifuge at 4000r / min for 10min. Take 10mL of supernatant, put it in a conical flask, and quickly titrate to the endpoint with 2,6-dichloroindophenol. When the color changes from colorless to pink, it is the titration endpoint (n=3).

[0069] Sensory evaluation method:

[0070] The sensory characteristics (taste, flavor, texture and appearance) and overall acceptability of the samples were scored on a 10-point scale. The specific scoring criteria are shown in the table below.

[0071] Table 1 Sensory evaluation table of green pepper sauce

[0072]

[0073]

[0074] Embodiment 1:

[0075] S1, color protection: the prepared green pepper sauce is treated with a food additive for color protection before canning, wherein the food additive is calcium chloride, and the concentration of calcium chloride is 5g / L;

[0076] S2. Preparation of canned green chili sauce:

[0077] Raw material selection: When choosing green peppers, you should choose fresh, pest-free, bright green peppers as raw materials. After washing, dry the surface moisture and remove the stems.

[0078] When choosing auxiliary materials, you should use high-quality garlic, ginger, salt and sugar to ensure that the quality of the auxiliary materials has a positive effect on the preservation of the sauce;

[0079] Raw material pretreatment: After washing the green peppers, remove the stems and drain the water. After washing the garlic and ginger, drain the water as well.

[0080] Ingredients and mixing: Put green pepper, garlic and ginger into a blender in a ratio of 8:1:1, add appropriate amount of salt and sugar, mix well, stir for 1 hour, and heat up while stirring at 20°C;

[0081] Grinding and filling: Grind the mixed raw materials to achieve appropriate fineness, and fill the ground chili sauce into pre-prepared cans;

[0082] Exhaust and seal: During the filling process, make sure there is no excess air in the cans. After filling, seal the cans to prevent air from entering and causing the sauce to deteriorate. The finished cans are sealed and preserved for the second time. The second sealing can be covered and sealed with plastic wrap;

[0083] S3, canning: put the prepared green chili sauce into a can, evacuate it, fill it with CO2 and seal it, the vacuum degree of the seal is 0.09MPa, and the CO2 concentration is 90%;

[0084] S4, Sterilization: Use microwave for sterilization, the microwave sterilization condition is 900w for 7min, and then quickly cool down, the cooling time is 0.5h;

[0085] S5. Storage: Store at room temperature. The storage conditions are 25±1℃ and 60±5% relative humidity.

[0086] Comparative Example 1: Same as Example 1, except that only vacuuming is performed in S3 without filling with CO2;

[0087] Comparative Example 2: Same as Example 1, except that only sealing is performed in S3, no vacuum treatment is performed, and CO2 is filled;

[0088] Comparative Example 3: Same as Example 1, except that hot water is used for sterilization in S4.

[0089] After comparison, the samples were stored at a temperature of 25±1°C and a relative humidity of 60±5% for 180 days, and the chlorophyll preservation rate and Vc content were measured and sensory evaluation was performed. The results are shown in Table 2:

[0090] Table 2: Canning effect on the preservation of green chili sauce

[0091]

[0092] Embodiment 2:

[0093] S1, color protection: the prepared green pepper sauce is treated with a food additive for color protection before canning, wherein the food additive is calcium chloride, and the concentration of calcium chloride is 5g / L;

[0094] S2. Preparation of canned green chili sauce:

[0095] Raw material selection: When choosing green peppers, you should choose fresh, pest-free, bright green peppers as raw materials. After washing, dry the surface moisture and remove the stems.

[0096] When choosing auxiliary materials, you should use high-quality garlic, ginger, salt and sugar to ensure that the quality of the auxiliary materials has a positive effect on the preservation of the sauce;

[0097] Raw material pretreatment: After washing the green peppers, remove the stems and drain the water. After washing the garlic and ginger, drain the water as well.

[0098] Ingredients and mixing: Put green pepper, garlic and ginger into a blender in a ratio of 10:1:1, add appropriate amount of salt and sugar, mix well, stir for 2 hours, and heat up while stirring at 50°C;

[0099] Grinding and filling: Grind the mixed raw materials to achieve appropriate fineness, and fill the ground chili sauce into pre-prepared cans;

[0100] Exhaust and seal: During the filling process, make sure there is no excess air in the cans. After filling, seal the cans to prevent air from entering and causing the sauce to deteriorate. The finished cans are sealed and preserved for the second time. The second sealing can be covered and sealed with plastic wrap;

[0101] S3, canning: put the prepared green chili sauce into a can, evacuate it, fill it with CO2 and seal it, the vacuum degree of the seal is 0.09MPa, and the CO2 concentration is 95%;

[0102] S4. Sterilization: Use microwave for sterilization. The microwave sterilization condition is 900w for 7min, and then quickly cool down for 1h.

[0103] S5. Storage: Store at room temperature. The storage conditions are 25±1℃ and 60±5% relative humidity.

[0104] Comparative Example 4: Same as Example 2, except that only vacuuming is performed in S3 without filling with CO2;

[0105] Comparative Example 5: Same as Example 2, except that only sealing is performed in S3, no vacuum treatment is performed, and CO2 is filled;

[0106] Comparative Example 6: Same as Example 2, except that hot water is used for sterilization in S4.

[0107] After comparison, the samples were stored at a temperature of 25±1°C and a relative humidity of 60±5% for 180 days, and the chlorophyll preservation rate and Vc content were measured and sensory evaluation was performed. The results are shown in Table 3:

[0108] Table 3: Canning effect on the preservation of green chili sauce

[0109]

[0110]

[0111] In comparison, the prepared green pepper sauce was treated with food additives for color protection, vacuum treated, filled with CO2 and sealed, and sterilized with microwaves before canning. Example 1 and Example 2 had the best preservation effect on the green pepper sauce, maintaining the highest chlorophyll preservation rate, Vc content and sensory evaluation score after 180 days on the shelf.

[0112] Secondly, the comprehensive preservation effect of the green pepper sauce is ranked as Example 2> Example 1> Comparative Example 1> Comparative Example 4> Comparative Example 6> Comparative Example 3> Comparative Example 2> Comparative Example 5.

[0113] Those of ordinary skill in the art will appreciate that the modules and method steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present invention.

[0114] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working processes of the above-described devices, equipment and modules can refer to the corresponding processes in the aforementioned method embodiments and will not be repeated here.

[0115] In the several embodiments provided in the present application, it should be understood that the disclosed devices, systems and methods can be implemented in other ways. For example, the system embodiments described above are only schematic. For example, the division of the modules is only a logical function division. There may be other division methods in actual implementation, such as multiple modules or units can be combined or integrated into another device, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be an indirect coupling or communication connection through some interfaces, devices or equipment, which can be electrical, mechanical or other forms.

[0116] The modules used as the remote monitoring, on-site communication and construction control platform may or may not be physically separated, and the components displayed as modules may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the present embodiment.

[0117] In addition, each functional module in each embodiment of the present invention may be integrated into one processing module, or each module may exist physically separately, or two or more modules may be integrated into one module.

[0118] If the functions are implemented in the form of software function modules and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, server, or network device, etc.) to perform all or part of the steps of the method described in each embodiment of the present invention. The aforementioned storage medium includes: various media that can store program instructions, such as a USB flash drive, a mobile hard disk, a read-only storage server, a random access storage server, a magnetic disk or an optical disk.

[0119] In addition, it should be noted that the combination of the various technical features in this case is not limited to the combination described in the claims of this case or the combination described in the specific embodiments. All technical features described in this case can be freely combined or combined in any way unless there is a contradiction between them.

[0120] It should be noted that the above examples are only specific embodiments of the present invention, and the present invention is obviously not limited to the above examples, and there are many similar variations. All variations directly derived or associated from the contents disclosed by the technicians in this field should fall within the protection scope of the present invention.

[0121] The above are only preferred embodiments of the present invention and are not intended to limit the protection scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preserving canned green chili sauce, characterized in that: The following steps are involved: S1. Color protection: before canning, the prepared green chili sauce is treated with food additives for color protection; S2, canning: putting the prepared green chili sauce into a can, vacuumizing it, filling it with CO2 and sealing it; S3, Sterilization: Use microwaves for sterilization, followed by rapid cooling; S4. Storage: Store at room temperature.

2. The method for preserving canned green chili sauce according to claim 1, characterized in that: The food additive in step S1 is calcium chloride, and the concentration of calcium chloride is 5 g / L.

3. The method for preserving canned green chili sauce according to claim 1, characterized in that: The sealing vacuum degree in step S2 is 0.09 MPa, and the CO2 concentration is 90%-95%.

4. The method for preserving canned green chili sauce according to claim 3, characterized in that: The microwave sterilization condition in step S3 is 900W for 7 minutes.

5. The method for preserving canned green chili sauce according to claim 1, characterized in that: The room temperature storage conditions in step S4 are 25±1° C. and 60±5% relative humidity.

6. The method for preserving canned green chili sauce according to claim 5, characterized in that: The preparation method of the canned green chili sauce comprises the following specific steps: (1) Raw material selection: select green pepper and auxiliary materials; (2) Raw material pretreatment: After washing the green pepper, remove the stem and drain the water. After washing the garlic and ginger, drain the water as well; (3) Ingredients and mixing: Put green pepper, garlic and ginger into a blender according to a certain proportion, add appropriate amount of salt and sugar, and mix thoroughly; (4) Grinding and filling: Grinding the mixed raw materials to achieve a suitable fineness, and filling the ground chili sauce into pre-prepared cans; (5) Venting and sealing: During the filling process, ensure that there is no excess air in the can. After filling, seal the can to prevent air from entering and causing the sauce to deteriorate.

7. The method for preserving canned green chili sauce according to claim 6, characterized in that: In the step (1), fresh green peppers without pests and diseases and bright green in color should be selected as raw materials, and the surface moisture should be dried after washing and the stalks should be removed; In the step (1), high-quality garlic, ginger, salt and sugar should be selected when selecting auxiliary materials to ensure that the quality of the auxiliary materials has a positive effect on the preservation of the sauce.

8. The method for preserving canned green chili sauce according to claim 6, characterized in that: The stirring time in step (3) is 1-2 hours, and the temperature is raised while stirring, and the heating temperature is 20-50°C.

9. The method for preserving canned green chili sauce according to claim 1, characterized in that: After completing step (5), the finished canned food needs to be resealed and preserved. The resealing can be performed by covering and sealing with a plastic wrap.

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