Color protection and vitamin retention method for green peppers in green pepper and pork tripe prefabricated dish

Abstract

The invention relates to the technical field of prefabricated dishes, and discloses a color-protecting and vitamin-retaining method for green peppers in green pepper and pig tripe prefabricated dishes, which comprises the following steps: selecting fresh green peppers, sorting, cleaning, and soaking with a citric acid-calcium chloride mixed solution to obtain pretreated green peppers; performing vacuum pre-cooling on the pre-treated green peppers to obtain pre-cooled green peppers; selecting fresh pork tripe, cleaning, and marinating with spices to obtain marinated pork tripe; mixing the precooled green peppers with the marinated pork tripe, then packaging the mixture by adopting vacuum packaging to obtain a vacuum-packaged green pepper and pork tripe prefabricated dish, and finally performing low-temperature sterilization to obtain the green pepper and pork tripe prefabricated dish. The green peppers are soaked in the citric acid-calcium chloride mixed solution, and low-temperature vacuum pre-cooling is performed, so that degradation of chlorophyll is reduced, the color of the green peppers is protected, and vitamins are reserved at the same time.

Description

Technical Field

[0001] This invention relates to the field of pre-cooked food technology, and more specifically, to a method for preserving the color and vitamins of green peppers in a pre-cooked dish of green peppers and pork tripe. Background Technology

[0002] Pre-cooked meals are increasingly popular in the market due to their convenience and efficiency, and pre-cooked green pepper and pork tripe dishes are particularly favored by consumers for their unique flavor and rich nutrition. However, serious quality problems exist with the green peppers during the processing of these dishes. Green peppers are rich in nutrients such as chlorophyll and vitamin C, but during processing, chlorophyll is easily degraded under high temperatures, acidic or alkaline environments, and the action of enzymes. This causes the green peppers to change from bright green to dark brown or yellow, greatly affecting the appearance of the pre-cooked meal and reducing consumers' desire to buy it. At the same time, heat-sensitive vitamins such as vitamin C in green peppers are largely lost during traditional processing methods, such as high-temperature cooking and prolonged heating, significantly reducing the nutritional value of the pre-cooked meal.

[0003] Currently, traditional methods for preserving the color of green peppers mainly include blanching in hot water and adding color-preserving agents. While blanching in hot water can, to some extent, deactivate relevant enzymes and reduce chlorophyll degradation, prolonged blanching leads to the loss of significant amounts of vitamins and other nutrients. Adding color-preserving agents, such as sulfites and zinc salts, while effective in preserving color, poses food safety risks and may harm human health, failing to meet consumers' demands for healthy food. Furthermore, existing pre-prepared food processing techniques are often not optimized for the characteristics of green peppers, making it impossible to simultaneously achieve effective color preservation and efficient vitamin retention.

[0004] Therefore, providing a method that can effectively protect the color of green peppers while maximizing the retention of vitamins and other nutrients is of great practical significance. Summary of the Invention

[0005] In view of this, the present invention proposes a method for protecting the color and preserving the vitamins of green peppers in a pre-cooked dish of green peppers and pork tripe, aiming to solve the technical problem that current technologies cannot simultaneously achieve color protection and vitamin preservation.

[0006] This invention provides a method for preserving the color and vitamins of green peppers in a prepared dish of green peppers and pork tripe, comprising the following steps: Fresh green peppers are selected, sorted, and washed, then soaked in a citric acid-calcium chloride mixed solution to obtain pre-treated green peppers. The pre-treated green peppers were vacuum pre-cooled to obtain pre-cooled green peppers, which were then stored for later use. Select fresh pig stomach, clean it, and then braise it with spices to obtain braised pig stomach; The pre-cooled green peppers are mixed with braised pork belly, and then vacuum-packed to obtain vacuum-packed green pepper and pork belly pre-cooked dish. The vacuum-packed green pepper and pork tripe pre-cooked dish is sterilized at low temperature to obtain the green pepper and pork tripe pre-cooked dish.

[0007] Preferably, the mass concentration of the citric acid-calcium chloride mixed solution is 0.5%-1.5%.

[0008] Preferably, the mass ratio of citric acid to calcium chloride in the citric acid-calcium chloride mixed solution is 1:2 to 2:1.

[0009] Preferably, the soaking time is 20 to 30 minutes.

[0010] Preferably, the vacuum precooling temperature is 0~5℃, the vacuum degree is 10~20KPa, and the time is 5~15 minutes.

[0011] Preferably, the braising time is 30-40 minutes and the temperature is 80-90℃.

[0012] Preferably, the spices include star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, cloves, fennel seeds, and dried tangerine peel.

[0013] Preferably, the mass ratio of the pre-cooled green peppers to the braised pork belly is 1:1 to 2:1.

[0014] Preferably, the low-temperature sterilization temperature is 60~70℃ and the time is 30~35 minutes.

[0015] The present invention also provides a method for protecting the color and preserving the vitamins of green peppers in the green pepper and pork tripe pre-cooked dish described in the above technical solution.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) This invention specifies the use of a citric acid-calcium chloride mixed solution to treat green peppers. Citric acid can adjust the pH value of the solution, create an acidic environment, inhibit the activity of chlorophyllase and other related enzymes, and slow down the degradation of chlorophyll. Calcium chloride can combine with pectin substances in the cell wall of green peppers, enhance the structure of the cell wall, reduce the loss of nutrients, and also have a certain stabilizing effect on chlorophyll, thereby achieving color protection while retaining vitamins. (2) In this invention, after treating green peppers with a citric acid-calcium chloride mixed solution, the green peppers are pre-cooled at low temperature and vacuum. Low temperature and vacuum pre-cooling can quickly reduce the temperature of green peppers, inhibit the growth of microorganisms and the activity of enzymes, and reduce chlorophyll degradation and vitamin loss caused by excessive temperature in subsequent processing. (3) The present invention uses vacuum packaging to seal the pre-cooked food, reducing the contact between green peppers and air, avoiding oxidation, and preventing the oxidation and loss of chlorophyll and vitamins; finally, the sealed pre-cooked food is sterilized at low temperature. Low temperature sterilization can effectively kill harmful microorganisms in the pre-cooked food, ensure food safety, and avoid the damage of high temperature to the color and vitamins of green peppers. Detailed Implementation

[0017] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0018] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included within this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0019] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0020] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0021] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0022] This invention provides a method for preserving the color and vitamins of green peppers in a prepared dish of green peppers and pork tripe, comprising the following steps: Fresh green peppers are selected, sorted, and washed, then soaked in a citric acid-calcium chloride mixed solution to obtain pre-treated green peppers. The pre-treated green peppers were vacuum pre-cooled to obtain pre-cooled green peppers, which were then stored for later use. Select fresh pig stomach, clean it, and then braise it with spices to obtain braised pig stomach; Pre-cooled green peppers are mixed with braised pork belly, and then vacuum-packed to obtain vacuum-packed green pepper and pork belly pre-cooked dish. The vacuum-packed green pepper and pork tripe pre-cooked dish is sterilized at low temperature to obtain the green pepper and pork tripe pre-cooked dish.

[0023] Fresh green peppers are selected, sorted, and washed, then soaked in a citric acid-calcium chloride mixed solution to obtain pre-treated green peppers. In this invention, fresh, moderately ripe green peppers are first selected, sorted, washed, and then cut into pieces or strips of appropriate size. The size of the pieces is not specifically limited. The cut green peppers are then soaked in a citric acid-calcium chloride mixed solution.

[0024] This invention uses a citric acid-calcium chloride mixed solution to treat green peppers. Citric acid can adjust the pH of the solution, create an acidic environment, inhibit the activity of chlorophyllase and other related enzymes, and slow down the degradation of chlorophyll. Calcium chloride can bind with pectin in the cell walls of green peppers, strengthen the cell wall structure, reduce the loss of nutrients, and also have a certain stabilizing effect on chlorophyll, thus achieving color protection while retaining vitamins.

[0025] In this invention, the mass concentration of the citric acid-calcium chloride mixed solution is preferably 0.5%-1.5%; more preferably 0.5%-1%.

[0026] In this invention, the mass ratio of citric acid to calcium chloride in the citric acid-calcium chloride mixed solution is preferably 1:2 to 2:1, and more preferably 1:1.

[0027] In this invention, the soaking time is preferably 20 to 30 minutes, and more preferably 20 to 25 minutes.

[0028] The pre-treated green peppers were vacuum pre-cooled to obtain pre-cooled green peppers, which were then stored for later use. Low-temperature vacuum precooling can quickly lower the temperature of green peppers, inhibit the growth of microorganisms and enzyme activity, and reduce chlorophyll degradation and vitamin loss caused by excessively high temperatures during subsequent processing.

[0029] In this invention, the vacuum precooling temperature is preferably 0~5℃, more preferably 0~2℃, the vacuum degree is preferably 10~20KPa, more preferably 10~15KPa, and the time is preferably 5~15 minutes, more preferably 5~10 minutes.

[0030] Select fresh pig stomach, clean it, and then braise it with spices to obtain braised pig stomach; First, wash the fresh pig stomach with clean water. Then, wash it with an appropriate amount of salt, white vinegar, and seasoning to remove the fishy smell, mucus, and odor from the surface of the pig stomach. Then, wash it with clean water again. Finally, mix all the spice components together and boil them into a braising liquid. Use the braising liquid to braise the pig stomach.

[0031] In this invention, the braising time is preferably 30-40 minutes, more preferably 35-40 minutes, and the temperature is preferably 80-90℃, more preferably 80-85℃.

[0032] In this invention, the spices preferably include star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, cloves, fennel seeds, and dried tangerine peel. This invention does not impose specific limitations on the amount of each component in the spices; amounts known to those skilled in the art can be used. In the embodiments of this invention, the mass ratio of star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, cloves, fennel seeds, and dried tangerine peel is 2:1:1:1:2:0.5:1:1.

[0033] Pre-cooled green peppers are mixed with braised pork belly, and then vacuum-packed to obtain vacuum-packed green pepper and pork belly pre-cooked dish. Vacuum packaging is used to seal pre-cooked vegetables, reducing the contact between green peppers and air, preventing oxidation, and avoiding the loss of chlorophyll and vitamins through oxidation.

[0034] In this invention, the mass ratio of the pre-cooled green peppers to the braised pork belly is preferably 1:1 to 2:1, and more preferably 1:1.

[0035] The vacuum-packed green pepper and pork tripe pre-cooked dish is sterilized at low temperature to obtain the green pepper and pork tripe pre-cooked dish.

[0036] Vacuum-packed green pepper and pork tripe pre-cooked dishes are sterilized in a low-temperature environment. Low-temperature sterilization can effectively kill harmful microorganisms in the pre-cooked dishes, ensuring food safety, and can also avoid the damage of high temperature to the color and vitamins of green peppers.

[0037] In this invention, the temperature for low-temperature sterilization is preferably 60~70℃, more preferably 60~65℃, and the time is preferably 30~35 minutes.

[0038] Example 1 (1) Select fresh green peppers with moderate maturity, sort and wash them, remove the stems and seeds, cut them into strips about 1cm wide and 3cm long, prepare a 0.5% citric acid-calcium chloride mixed solution with a mass ratio of 1:1 between citric acid and calcium chloride in the mixed solution, and then soak the cut green peppers in the solution for 20 minutes to obtain pre-treated green peppers. (2) Drain the water from the pretreated green peppers and pre-cool them for 5 minutes under a vacuum of 15 kPa and a temperature of 0°C to obtain pre-cooled green peppers, which are then stored for later use. (3) Select fresh pig stomach, wash it with water, then wash it with white vinegar, cooking wine and salt to remove the fishy smell and the mucus and odor on the surface of the pig stomach. Wash it again with clean water, and then braise it with a brine made of spices. The brine is made by boiling star anise, cinnamon, bay leaves, Sichuan pepper, dried chili, cloves, fennel and dried tangerine peel in a mass ratio of 2:1:1:1:2:0.5:1:1. The braising time is 30 minutes and the temperature is 80℃. (3) Mix the pre-cooled green peppers and braised pork belly in a 1:1 mass ratio, and then vacuum pack them to obtain vacuum-packed green pepper and pork belly pre-cooked dish. (4) The vacuum-packed green pepper and pork belly pre-cooked dish is sterilized at a temperature of 60°C for 30 minutes to obtain the green pepper and pork belly pre-cooked dish.

[0039] Example 2 (1) Select fresh green peppers with moderate maturity, sort and wash them, remove the stems and seeds, cut them into strips about 1cm wide and 3cm long, prepare a 1% citric acid-calcium chloride mixed solution with a mass ratio of 1:2 for citric acid to calcium chloride, and then soak the cut green peppers in the solution for 25 minutes to obtain pre-treated green peppers. (2) Drain the water from the pretreated green peppers and pre-cool them for 5 minutes under a vacuum of 10 kPa and a temperature of 2°C to obtain pre-cooled green peppers, which are then stored for later use. (3) Select fresh pig stomach, wash it with water, then wash it with white vinegar, cooking wine and salt to remove the fishy smell and the mucus and odor on the surface of the pig stomach. Wash it again with clean water, and then braise it with a brine made of spices. The brine is made by boiling star anise, cinnamon, bay leaves, Sichuan pepper, dried chili, cloves, fennel and dried tangerine peel in a mass ratio of 2:1:1:1:2:0.5:1:1. The braising time is 35 minutes and the temperature is 85℃. (3) Mix the pre-cooled green peppers and braised pork belly in a 1:1 mass ratio, and then vacuum pack them to obtain vacuum-packed green pepper and pork belly pre-cooked dish. (4) The vacuum-packed green pepper and pork belly pre-cooked dish is sterilized at a temperature of 65°C for 30 minutes to obtain the green pepper and pork belly pre-cooked dish.

[0040] Example 3 (1) Select fresh green peppers with moderate maturity, sort and wash them, remove the stems and seeds, cut them into strips about 1cm wide and 3cm long, prepare a citric acid-calcium chloride mixed solution with a mass concentration of 1.5%, and the mass ratio of citric acid to calcium chloride in the mixed solution is 2:1. Then soak the cut green peppers in the solution for 30 minutes to obtain pre-treated green peppers. (2) Drain the water from the pretreated green peppers and pre-cool them for 5 minutes under a vacuum of 20 kPa and a temperature of 5°C to obtain pre-cooled green peppers, which are then stored for later use. (3) Select fresh pig stomach, wash it with water, then wash it with white vinegar, cooking wine and salt to remove the fishy smell and the mucus and odor on the surface of the pig stomach. Wash it again with clean water, and then braise it with a brine made of spices. The brine is made by boiling star anise, cinnamon, bay leaves, Sichuan pepper, dried chili, cloves, fennel and dried tangerine peel in a mass ratio of 2:1:1:1:2:0.5:1:1. The braising time is 40 minutes and the temperature is 90℃. (3) Mix the pre-cooled green peppers and braised pork belly in a mass ratio of 2:1, and then seal them in vacuum packaging to obtain vacuum-packed green pepper and pork belly pre-cooked dish. (4) The vacuum-packed green pepper and pork belly pre-cooked dish is sterilized at a temperature of 70°C for 30 minutes to obtain the green pepper and pork belly pre-cooked dish.

[0041] The quality tests were conducted on the pre-prepared dishes obtained in Examples 1-3, and the results are shown in Table 1. Table 1 Quality Test Table of Green Pepper and Pork Tripe Pre-cooked Dishes Obtained in Examples 1-3

[0042] As shown in Table 1, the green peppers prepared by this invention have good color, high vitamin C retention rate, and meet food safety standards for microbial indicators. This indicates that the method of this invention can effectively protect the color of green peppers and retain vitamins, thereby improving the quality of the prepared dish.

[0043] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for preserving the color and vitamins of green peppers in a pre-cooked dish of green peppers and pork tripe, characterized in that, Includes the following steps: Fresh green peppers are selected, sorted, and washed, then soaked in a citric acid-calcium chloride mixed solution to obtain pre-treated green peppers. The pretreated green peppers were vacuum pre-cooled to obtain pre-cooled green peppers, which were then stored for later use. Select fresh pig stomach, clean it, and then braise it with spices to obtain braised pig stomach; The pre-cooled green peppers are mixed with braised pork belly, and then vacuum-packed to obtain vacuum-packed green pepper and pork belly pre-cooked dish. The vacuum-packed green pepper and pork tripe pre-cooked dish is sterilized at low temperature to obtain the green pepper and pork tripe pre-cooked dish.

2. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The mass concentration of the citric acid-calcium chloride mixed solution is 0.5%-1.5%.

3. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The mass ratio of citric acid to calcium chloride in the citric acid-calcium chloride mixed solution is 1:2 to 2:

1.

4. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The soaking time is 20-30 minutes.

5. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The vacuum precooling temperature is 0~5℃, the vacuum degree is 10~20KPa, and the time is 5~15 minutes.

6. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The braising time is 30-40 minutes, and the temperature is 80-90℃.

7. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The spices include star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, cloves, fennel seeds, and dried tangerine peel.

8. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The mass ratio of the pre-cooled green peppers to the braised pork belly is 1:1 to 2:

1.

9. The method for protecting the color and preserving the vitamins of green peppers in the prepared green pepper and pork tripe dish according to claim 1, characterized in that, The low-temperature sterilization temperature is 60~70℃, and the time is 30~35 minutes.

10. The method for protecting the color and preserving the vitamins of green peppers in the green pepper and pork tripe pre-cooked dish according to any one of claims 1 to 9 yields the green pepper and pork tripe pre-cooked dish.

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