Moisture-resistant processing method of mildew-proof seasoning chili sections

Abstract

According to the moisture-resistant processing method, water is used as a solvent, seasoning components such as salt, sugar and starch are fully dissolved to form seasoning liquid, and the seasoning components effectively enter the chili sections through permeation and diffusion effects of water molecules under a heating condition, so that surface powder is prevented from falling off and precipitating, and the moisture resistance of the chili sections is improved; the appearance of the product is smoother, and the color is brighter. In the subsequent temperature-controlled stir-frying process, water is gradually evaporated, and seasoning components are uniformly solidified inside and on the surfaces of the chili sections in the form of microcrystals or films to form a compact protective layer, so that external moisture can be effectively blocked, mildewing is prevented, no chemical preservative needs to be added, and natural and healthy consumer demands are met. By adding edible oil in stages, the integration of flavor and the formation of a protective film are further promoted, the taste and the storage stability of the product are improved, and the stability of the internal structure of the chili sections is ensured by setting a natural cooling process.

Description

Technical Field

[0001] This invention relates to the field of chili processing technology, and in particular to a moisture-resistant processing method for anti-mold seasoned chili segments. Background Technology

[0002] Currently, chili pepper segments are often processed using a direct mixing process with powdered seasonings. While this method is simple, the powdered seasonings are difficult to adhere evenly, resulting in a rough appearance, inconsistent taste, and a tendency for sedimentation and stratification during storage and transportation. Furthermore, because chili pepper segments contain moisture, they easily absorb moisture after direct mixing with powder. Combined with the hygroscopic nature of sugars and salts in the seasonings, this greatly increases the risk of mold growth, severely impacting product quality and food safety. Existing technologies often rely on chemical preservatives to address this issue, which not only contradicts current healthy eating trends but may also pose potential health risks. Summary of the Invention

[0003] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a moisture-resistant processing method for anti-mold seasoning chili segments. Specifically, it includes the following:

[0004] A moisture-resistant processing method for anti-mold seasoning chili segments includes the following steps:

[0005] Step 1: Raw material pretreatment. Select dry, mold-free, and bright red dried chili segments as the main ingredient.

[0006] Step 2, preparation of seasoning liquid: Dissolve edible salt, sugar, starch and soluble flavoring substances in water and stir until fully dissolved to form seasoning liquid;

[0007] Step 3, Mixing and Soaking: Pour the seasoning liquid and chili pieces into the stir-frying pan and stir thoroughly to allow the chili pieces to initially absorb the seasoning liquid;

[0008] Step 4: Stir-fry under controlled temperature. Add cooking oil to the stir-fry pan beforehand and spread it evenly on the bottom of the pan. Add chili pieces and seasoning liquid and stir-fry for 1 to 3 hours. Add more cooking oil 10 minutes before taking it out of the pan.

[0009] Step 5, Cooling and Packaging: Pour the stir-fried chili segments onto a cooling rack, spread them out evenly, and let them cool naturally for about 12 hours before packaging.

[0010] Furthermore, the proportions of each component in the seasoning liquid in step two are as follows: for every 250KG of chili segments, use 50-100KG of edible salt, 25-50KG of sugar, 5-15KG of starch, and 50-100KG of water.

[0011] Furthermore, in step four, cooking oil is added twice during the stir-frying process. The first time, 3-10 kg of cooking oil is added before stir-frying to cover the bottom of the pot. The second time, 1-3 catties of cooking oil is added 10 minutes before the dish is finished cooking.

[0012] Furthermore, the stir-frying process in step two is carried out under heating conditions, and the evaporation of moisture causes the seasoning components to solidify in the form of microcrystals or films inside the chili segments, forming a moisture-proof and mildew-proof protective layer.

[0013] Furthermore, in step five, the cooling process is natural cooling, lasting approximately 12 hours, to ensure that the chili segments are fully solidified and have a uniform texture.

[0014] The above technical solution has the following beneficial effects:

[0015] This invention uses water as a solvent to fully dissolve seasoning ingredients such as salt, sugar, and starch to form a seasoning liquid. Through the penetration and diffusion of water molecules under heating conditions, the seasoning ingredients effectively penetrate into the chili pepper segments, preventing surface powder from falling off and settling, and resulting in a smoother appearance and brighter color. During the subsequent temperature-controlled roasting process, the water gradually evaporates, and the seasoning ingredients are uniformly solidified in the form of microcrystals or thin films inside and on the surface of the chili pepper segments, forming a dense protective layer. This layer effectively blocks external moisture and prevents mold growth, eliminating the need for any chemical preservatives and meeting the demand for natural and healthy products. By adding edible oil in stages, the flavor integration and protective film formation are further promoted, improving the product's taste and storage stability. The natural cooling process ensures the stability of the internal structure of the chili pepper segments and the uniformity of taste. The overall process is simple, highly controllable, suitable for large-scale production, and has high practical value and market potential. Attached Figure Description

[0016] Figure 1 This is a test report image of a product made using a moisture-resistant processing method for anti-mold seasoning chili segments according to the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Example 1:

[0019] A moisture-resistant processing method for mold-resistant seasoned chili pepper segments includes the following steps: 250 kg of dried, mold-free, and bright red chili pepper segments are selected as the main ingredient. The seasoning liquid is prepared using a basic ratio: 50 kg of edible salt, 25 kg of sugar, 5 kg of starch, and an appropriate amount of soluble flavoring agents are all dissolved in 50 kg of water and thoroughly stirred to form a uniform seasoning liquid. The seasoning liquid and chili pepper segments are then poured into a stir-frying pan for initial mixing and soaking, ensuring each chili pepper segment is evenly coated with the seasoning liquid, laying the foundation for subsequent penetration. Before stir-frying, 3 kg of edible oil is evenly added to the bottom of the pan to prevent sticking and promote initial flavor integration. The temperature-controlled stir-frying process lasts for 1 hour, during which gentle heating gradually evaporates moisture, allowing the seasoning components to penetrate the chili peppers. Ten minutes before removing from the pan, 1 catties of edible oil is added to further promote moisture evaporation and the formation of a protective film. After stir-frying, the chili segments are evenly spread on a cooling rack and allowed to cool naturally for 12 hours to stabilize their internal structure and solidify their flavoring components before final packaging.

[0020] The product obtained in this embodiment has a smooth appearance, bright color, and evenly distributed flavor without clumping or sedimentation. Actual observation and preliminary testing showed that the product did not exhibit mold or moisture absorption after three months of storage at room temperature and humidity, and its taste remained consistent. This indicates that the process has a significant effect in preventing moisture and mold, and does not rely on chemical preservatives.

[0021] Example 2:

[0022] A method for processing mold-resistant seasoned chili pepper segments includes the following steps: Using 250 kg of dried chili pepper segments as the main ingredient, the proportions of the seasoning liquid are adjusted. 75 kg of edible salt, 40 kg of sugar, 10 kg of starch, and an appropriate amount of soluble flavoring agents are dissolved in 75 kg of water and stirred until completely dissolved. The mixing and soaking process is the same as in the previous embodiment, ensuring the chili pepper segments fully absorb the seasoning liquid. Before frying, 6 kg of edible oil is added to the bottom of the pan, and the frying time is extended to 2 hours to more fully promote moisture evaporation and flavor penetration. 2 catties of edible oil is added 10 minutes before removing from the pan to further enhance flavor integration and the formation of a protective surface layer. Cooling is consistent with packaging conditions, allowing for natural cooling for 12 hours.

[0023] In this embodiment, the flavoring components penetrate the product more thoroughly, forming a uniform microcrystalline protective layer on the surface, resulting in a richer taste and a longer-lasting flavor. Accelerated testing under high temperature and humidity conditions showed that the product maintained good physical state and sensory quality, without clumping, mold growth, or flavor loss, demonstrating excellent moisture resistance and stability. This indicates that extending the cooking time and increasing the concentration of the flavoring liquid helps improve the overall quality and shelf life of the product.

[0024] Example 3:

[0025] A method for processing mold-resistant seasoned chili segments includes the following steps: The main ingredient remains 250 kg of dried chili segments. The proportion of the seasoning liquid is further increased, using 100 kg of edible salt, 50 kg of sugar, 15 kg of starch, and an appropriate amount of soluble flavoring substances, dissolved in 100 kg of water and stirred thoroughly until dissolved. The mixing and soaking process is kept consistent. Before frying, 10 kg of edible oil is added to the bottom of the pan, and the frying time is extended to 3 hours to maximize moisture evaporation and the penetration and solidification of the seasoning components. 10 minutes before removing from the pan, 3 catties of edible oil is added to further enhance flavor integration and surface film formation. After natural cooling for 12 hours, the product is packaged.

[0026] The product obtained in this embodiment has a glossy appearance and distinct granules. Its internal structure is denser due to prolonged frying and thorough penetration. The seasoning components adhere firmly to the surface and interior of the chili segments in the form of a thin film, greatly improving the product's storage stability and commercial value. In actual distribution, the product exhibits almost no quality loss, and consumer feedback is high. In particular, it maintains excellent anti-mold and moisture-proof properties even under high temperature and humidity conditions, demonstrating the reliability and practicality of this process under extreme conditions.

[0027] A comparison of the three examples shows that as the concentration of the seasoning liquid, the cooking time, and the amount of oil used gradually increase, the product's moisture-proof and mildew-proof performance, flavor uniformity, and appearance quality are all significantly improved. Example 1, under the basic formulation, effectively prevents mold and moisture, and is suitable for general storage conditions. Example 2, by appropriately increasing the seasoning liquid and cooking time, improves the product's flavor persistence and moisture resistance. Example 3, under extreme formulation and process conditions, achieves optimal mold and moisture-proof effects and commercial applicability. None of the three examples used chemical preservatives, verifying that this processing method, under the premise of being natural and healthy, can flexibly respond to different market demands and environmental challenges by adjusting process parameters, and has strong practicality and promotional value.

[0028] This invention primarily addresses the problems in existing technologies, such as the tendency for chili segments to easily spoil when directly mixed with powder, uneven seasoning adhesion, rough appearance, monotonous taste, and noticeable sedimentation. It provides a solution that eliminates the need for chemical preservatives, effectively preventing mold and moisture, while also improving appearance quality and flavor uniformity. Using water as a medium, the seasoning components are fully dissolved to form a liquid. Under heating conditions, the water molecules penetrate and diffuse, allowing the seasoning components to effectively and evenly penetrate into the interior of the chili segments and adhere to their surface. Subsequent frying and heating processes promote water evaporation, ultimately causing the seasoning components to solidify evenly on the surface of the chili segments in the form of micro-particles or thin films, forming a protective layer.

[0029] The core of this invention lies in the "water bath stir-frying" process, also known as "seasoning liquid integration." Its scientific basis is that water is used as a medium to fully dissolve the seasoning components (salt, sugar, starch) into a solution. Under heating conditions, the water molecules' penetration and diffusion allow the seasoning components to effectively and evenly penetrate into the chili pepper segments, resulting in a smoother surface and brighter color. The subsequent stir-frying heating process promotes water evaporation, ultimately causing the seasoning components to solidify evenly within the chili pepper segments in the form of microcrystals or thin films, providing protection and enhancing their appeal.

[0030] The basic principles and main features of the present invention have been described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are only illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from the spirit and scope of the present invention. All such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the invention is defined by the appended claims and their equivalents.

Claims

1. A moisture-resistant processing method for anti-mold seasoning chili segments, characterized in that, Includes the following steps: Step 1: Raw material pretreatment. Select dry, mold-free, and bright red dried chili segments as the main ingredient. Step 2, preparation of seasoning liquid: Dissolve edible salt, sugar, starch and soluble flavoring substances in water and stir until fully dissolved to form seasoning liquid; Step 3, Mixing and Soaking: Pour the seasoning liquid and chili pieces into the stir-frying pan and stir thoroughly to allow the chili pieces to initially absorb the seasoning liquid; Step 4: Stir-fry under controlled temperature. Add cooking oil to the stir-fry pan beforehand and spread it evenly on the bottom of the pan. Add chili pieces and seasoning liquid and stir-fry for 1 to 3 hours. Add more cooking oil 10 minutes before taking it out of the pan. Step 5, Cooling and Packaging: Pour the stir-fried chili segments onto a cooling rack, spread them out evenly, and let them cool naturally for about 12 hours before packaging.

2. The moisture-resistant processing method for anti-mold seasoning chili segments according to claim 1, characterized in that, The proportions of each component in the seasoning liquid in step two are as follows: for every 250 kg of chili segments, use 50–100 kg of edible salt, 25–50 kg of sugar, 5–15 kg of starch, and 50–100 kg of water.

3. The moisture-resistant processing method for anti-mold seasoning chili segments according to claim 1, characterized in that, In step four, cooking oil is added twice during the stir-frying process. First, 3-10 kg of cooking oil is added before stir-frying to cover the bottom of the pot. Second, 1-3 catties of cooking oil is added 10 minutes before the dish is finished cooking.

4. The moisture-resistant processing method for anti-mold seasoning chili segments according to claim 1, characterized in that, In step two, the stir-frying process is carried out under heating conditions. The evaporation of moisture causes the seasoning components to solidify inside the chili segments in the form of microcrystals or films, forming a moisture-proof and mildew-proof protective layer.

5. The moisture-resistant processing method for anti-mold seasoning chili segments according to claim 1, characterized in that, In step five, the cooling process is natural cooling, which takes about 12 hours to ensure that the chili segments are fully solidified and have a uniform texture.

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