CN101658286A - Method for producing hu chili seasoning powder - Google Patents
Method for producing hu chili seasoning powder Download PDFInfo
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- CN101658286A CN101658286A CN200910308155A CN200910308155A CN101658286A CN 101658286 A CN101658286 A CN 101658286A CN 200910308155 A CN200910308155 A CN 200910308155A CN 200910308155 A CN200910308155 A CN 200910308155A CN 101658286 A CN101658286 A CN 101658286A
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Abstract
The invention discloses a method for producing hu chili seasoning powder, which comprises the following process: 1. raw material selecting process; 2. raw material processing process; 3. microwave baking processing; and 4. grinding and packaging process. Dried chilies are taken as raw material with the water content of 12-20%. Impurities are picked and cleaned up, pedicles are removed, so that thedried chilies with seed can be obtained. After the raw material of dried chilies is prepared, the dried chilies are firstly added into a hopper of a microwave drying sterilization machine at the uniform velocity so as to be evenly spread out on a conveyor belt, the thickness of feed layer is controlled to be within the range of 2-4cm, the microwave power is then adjusted to be 6-7kW, the runningspeed of equipment is 0.5-1m/min, the microwave processing time is controlled to be within the range of 3-5min, the preliminary stage temperature of a heating cavity is 70 DEG C, and the final stage temperature thereof is 100 DEG C. The granules ground by a clean multi-functional grinder are 2-5mm, and are packed by composite film bag vacuum sealed package, hard plastic bottles or glass bottles. The method greatly improves the production efficiency and enhances the production level and the product quality.
Description
Technical field
The present invention relates to the processing method of a kind of burnt capsicum.
Background technology
Burnt capsicum is a kind of product in the capsicum low moisture flavouring, and the tool typical case bakes fragrance, is daily dining table flavouring commonly used.The traditional-handwork method with charcoal fire baking or iron pan frying is prolonged in present burnt capsicum processing always, have that technology is simple and crude, extensive management, processing conditions technological parameter be wayward, the quality instability, production capacity is low, labour intensity is big, capacity usage ratio is low, health is polluted many defectives such as big.
Summary of the invention
The technical problem to be solved in the present invention is, a kind of method for producing hu chili seasoning powder is provided, wayward to overcome the processing conditions technological parameter that prior art exists, the quality instability, production capacity is low, labour intensity is big, capacity usage ratio is low, health is polluted many defectives such as big.
The present invention takes following technical scheme: it comprises following process:
The first, the raw material selection course;
The second, the raw material processing procedure;
The 3rd, the microwave baking process;
The 4th, the crushing packing process.
In the raw material selection course, be raw material with the chilli, the raw material water content is 12%-20%.
In the raw material processing procedure, pick and select removal of contamination, remove base of fruit, obtain being with the seed capsicum to do.All kinds of total impurities are no more than 0.5%.
In the microwave baking process, after the chilli raw material is got ready, prior to microwave drying sterilization machine conveyer belt porch, at the uniform velocity add in the material bin, it is evenly spread in conveyer belt, thickness of feed layer is controlled at 2cm-4cm, regulate microwave power 6-7KW, equipment speed of service 0.5M/min-1M/min, control microwave treatment time 3min-5min, 70 ℃ of heating chamber initial stage temperature, latter stage, temperature was 100 ℃.
In the crushing packing process, capsicum bakes through the microwave drying sterilization machine, collects by the exit, and being crushed to the chilli powder particle through clean multifunctional crusher is 2mm-5mm, laminated film bag vacuum sealed package or rigid plastics bottle or glass bottle packaging.
Adopt microwave baking technology of the present invention, changed tradition and baked mode, use by the microwave plant equipment, the Artificial Control baking condition has realized that mechanization is produced continuously in closed environment, has finished the product sterilization process when perfume is given birth in the raw material of hot pepper baking.Compare with conventional method, process time of the present invention is short, and production efficiency improves greatly.The volatilization that this technology has reduced flavor substance in the capsicum baking has improved working environment, and alleviated labour intensity, and is simple to operate.This The Application of Technology helps realizing standardization, the standardized management of production, and product quality, safe and sanitary and preservation characteristic are obviously improved than the traditional handicraft product, has promoted production level and quality quality greatly.
The specific embodiment
Embodiments of the invention: it processes by following processing step:
1, raw material is selected: with the high-quality chilli is raw material, and quality meets the GB10465-89 quality requirement, and the scarlet or aubergine of color and luster is evenly glossy bright and clean.Do not have immature green pepper, the green pepper that goes mouldy, the green pepper that damages by worms, the white shell green pepper of flower shell etc., raw material water content 12%-20%.
2, raw material is handled: pick and select removal of contamination, all kinds of total impurities are no more than 0.5%. and do not allow to contain harmful impurity, remove base of fruit, obtain being with the seed capsicum to do.
3, microwave baking: after the chilli raw material is got ready, in QW-6HM
2Type microwave drying sterilization machine conveyer belt porch, at the uniform velocity add in the material bin, it is evenly spread in conveyer belt, thickness of feed layer is controlled at 2cm-4cm, microwave power 6-7KW, conditioning equipment speed of service 0.5M/min-1M/min, control microwave treatment time 3min-5min, 70 ℃ of heating chamber initial stage temperature, latter stage, temperature was 100 ℃.
4, crushing packing: capsicum bakes through the microwave drying sterilization machine, collects by the exit, in time is crushed to chilli powder granular size 2mm-5mm through clean multifunctional crusher, laminated film bag vacuum sealed package or rigid plastics bottle or glass bottle packaging.
By the product that above method processing obtains, its main quality characteristics are as follows:
Cure the whole fruit product appearance luster brownish red in back to dark brown, glossy.Pulverize the burnt capsicum color and luster good uniformity in back, typical burnt capsicum fragrance is arranged, free from extraneous odour.
Main aroma compound: methylpyrazine 0.386-0.431%, 2, do 5 Shao sincerely carry? .792-0.823%, 2-ethyl-6 methylpyrazine 0.109-0.129%, b-cedrene 0.429-0.450%, a-Yilan alkene 0.361-0.389%, b-elemene 0.063-0.097%, aromadendrene 0.318-0.325%, dihydroactinidiolide 0.147-0.162%, 5-sesquiterpene 22.369-25.367%.
3. total number of bacterial colonies≤100cfu/g, coliform, pathogenic bacteria do not detect.
Microwave baking burnt capsicum product color and luster uniformity and glossiness are obviously improved than the traditional handicraft product, and product characteristics obviously improves.
Microwave baking technology can significantly increase the kind and the quantity (laboratory sample increases the 7-15 kind) of flavor substance in the capsicum, particularly tool bakes pyrazine classization and the deposits yields and the content increase of fragrance, in addition to a-Yilan alkene, the b-elemene, dihydroactinidiolide, the content amplification of capsicum local flavor main matter such as aromadendrene is very big, and the content of 5-sesquiterpene is particularly evident, is mill run content 40-50 times.
The microwave baking product obviously improves than common process Product Safety, microbiological indicator is starkly lower than relevant criterion (total number of bacterial colonies≤1000cfu/g, coliform≤30MPN/100g), more be starkly lower than traditional handicraft and commercially available chilli powder sampling product bacterium colony index (3.75 * 10
4Cfu/g-1.62 * 10
5Cfu/g).
The product that this invention is produced has good local flavor, color and luster and safe and sanitary quality.
Claims (6)
1. method for producing hu chili seasoning powder, it is characterized in that: it comprises following process:
The first, the raw material selection course;
The second, the raw material processing procedure;
The 3rd, the microwave baking process;
The 4th, the crushing packing process.
2. method for producing hu chili seasoning powder according to claim 1 is characterized in that: in the raw material selection course, be raw material with the chilli, the raw material water content is 12%-20%.
3. method for producing hu chili seasoning powder according to claim 1 is characterized in that: in the raw material processing procedure, pick and select removal of contamination, remove base of fruit, obtain being with the seed capsicum to do.
4. method for producing hu chili seasoning powder according to claim 3 is characterized in that: all kinds of total impurities are no more than 0.5%.
5. method for producing hu chili seasoning powder according to claim 1, it is characterized in that: in the microwave baking process, after the chilli raw material is got ready,, at the uniform velocity add in the material bin prior to microwave drying sterilization machine conveyer belt porch, it is evenly spread in conveyer belt, thickness of feed layer is controlled at 2cm-4cm, conditioning equipment speed of service 0.5M/min-1M/min, control microwave treatment time 3min-5min, 70 ℃ of heating chamber initial stage temperature, latter stage, temperature was 100 ℃.
6. method for producing hu chili seasoning powder according to claim 1, it is characterized in that: in the crushing packing process, capsicum bakes through the microwave drying sterilization machine, collect by the exit, being crushed to the chilli powder particle through clean multifunctional crusher is 2mm-5mm, laminated film bag vacuum sealed package or rigid plastics bottle or glass bottle packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103081550A CN101658286B (en) | 2009-10-10 | 2009-10-10 | Method for producing hu chili seasoning powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009103081550A CN101658286B (en) | 2009-10-10 | 2009-10-10 | Method for producing hu chili seasoning powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101658286A true CN101658286A (en) | 2010-03-03 |
| CN101658286B CN101658286B (en) | 2012-03-07 |
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ID=41786709
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009103081550A Expired - Fee Related CN101658286B (en) | 2009-10-10 | 2009-10-10 | Method for producing hu chili seasoning powder |
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| CN (1) | CN101658286B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488156A (en) * | 2011-12-09 | 2012-06-13 | 田建仙 | Method for producing oil-drained burned peppers |
| CN102669596A (en) * | 2012-05-21 | 2012-09-19 | 遵义市农业科学研究所 | Processing process of burnt chili |
| CN104996961A (en) * | 2015-06-29 | 2015-10-28 | 贵州旭阳食品（集团）有限公司 | Preparation method of scorched hot peppers |
| CN105192647A (en) * | 2014-06-20 | 2015-12-30 | 兴化市联发食品有限公司 | Unique-flavored instant noodle flavoring bag and producing method thereof |
| CN105982573A (en) * | 2015-02-07 | 2016-10-05 | 杨华忠 | Automatic chili powder baking machine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3493010B2 (en) * | 2000-11-08 | 2004-02-03 | ノンシム シーオー．，エルティーディー． | Method and apparatus for producing sanitary dried pepper by continuous sterilization and drying of raw pepper |
| CN1309315C (en) * | 2005-04-06 | 2007-04-11 | 谢祖斌 | Natural chili seasoning and its prepn process |
| CN101040699A (en) * | 2007-04-19 | 2007-09-26 | 尚伦文 | Capsicum seed powder condiment |
| CN101181045B (en) * | 2007-12-21 | 2011-06-08 | 晨光生物科技集团股份有限公司 | Method for preparing epipastic water-dispersing hot pepper essence |
-
2009
- 2009-10-10 CN CN2009103081550A patent/CN101658286B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488156A (en) * | 2011-12-09 | 2012-06-13 | 田建仙 | Method for producing oil-drained burned peppers |
| CN102488156B (en) * | 2011-12-09 | 2013-01-30 | 田建仙 | Method for producing oil-drained burned peppers |
| CN102669596A (en) * | 2012-05-21 | 2012-09-19 | 遵义市农业科学研究所 | Processing process of burnt chili |
| CN102669596B (en) * | 2012-05-21 | 2013-12-11 | 遵义市农业科学研究所 | Processing process of burnt chili |
| CN105192647A (en) * | 2014-06-20 | 2015-12-30 | 兴化市联发食品有限公司 | Unique-flavored instant noodle flavoring bag and producing method thereof |
| CN105982573A (en) * | 2015-02-07 | 2016-10-05 | 杨华忠 | Automatic chili powder baking machine |
| CN104996961A (en) * | 2015-06-29 | 2015-10-28 | 贵州旭阳食品（集团）有限公司 | Preparation method of scorched hot peppers |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101658286B (en) | 2012-03-07 |
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