CN102172279B - Method for processing pepper product and pepper product processed thereby - Google Patents
Method for processing pepper product and pepper product processed thereby Download PDFInfo
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- CN102172279B CN102172279B CN2011100602642A CN201110060264A CN102172279B CN 102172279 B CN102172279 B CN 102172279B CN 2011100602642 A CN2011100602642 A CN 2011100602642A CN 201110060264 A CN201110060264 A CN 201110060264A CN 102172279 B CN102172279 B CN 102172279B
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- pepper
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000012545 processing Methods 0.000 title abstract description 11
- 239000006002 Pepper Substances 0.000 title abstract description 8
- 241000722363 Piper Species 0.000 title abstract 7
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 7
- 235000017804 Piper guineense Nutrition 0.000 title abstract 7
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 134
- 239000001390 capsicum minimum Substances 0.000 claims description 100
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000003672 processing method Methods 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 13
- 238000006297 dehydration reaction Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005336 cracking Methods 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 7
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 235000012976 tarts Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 241000758706 Piperaceae Species 0.000 abstract 7
- 240000004160 Capsicum annuum Species 0.000 abstract 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 3
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 3
- 239000000047 product Substances 0.000 description 25
- 241000209094 Oryza Species 0.000 description 19
- 235000007164 Oryza sativa Nutrition 0.000 description 19
- 235000009566 rice Nutrition 0.000 description 19
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 12
- 235000019441 ethanol Nutrition 0.000 description 11
- 208000005156 Dehydration Diseases 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 5
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 5
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 5
- 235000009132 capsorubin Nutrition 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000012658 paprika extract Nutrition 0.000 description 5
- 239000001688 paprika extract Substances 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 238000005538 encapsulation Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- PLVBBQBJTBWTDY-XGNSBGGRSA-N Capsochrome Chemical compound O1C2(C)CC(O)CC(C)(C)C2=CC1C(\C)=C/C=C/C=C(\C)/C=C\C=C(/C)\C=C/C=C(/C)\C=C\C(=O)C1(C)CC(O)CC1(C)C PLVBBQBJTBWTDY-XGNSBGGRSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- PLVBBQBJTBWTDY-XMPHPJJSSA-N capsochrome Natural products CC(=C/C=C/C=C(C)/C1OC2(C)CC(O)CC(C)(C)C2=C1)C=CC=C(/C)C=CC=C(/C)C=CC(=O)C3(C)CC(O)CC3(C)C PLVBBQBJTBWTDY-XMPHPJJSSA-N 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 239000003480 eluent Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 244000005706 microflora Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001446187 Kermes Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- -1 capsicim Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- CHWRSCGUEQEHOH-UHFFFAOYSA-N potassium oxide Chemical compound [O-2].[K+].[K+] CHWRSCGUEQEHOH-UHFFFAOYSA-N 0.000 description 1
- 229910001950 potassium oxide Inorganic materials 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for processing a pepper product and a pepper product processed thereby. First, fresh red peppers are selected, stalks of the red peppers are removed and the red peppers are washed; and then the pepper product is made by the following steps of: a, partial dewatering processing: carrying out partial dewatering processing on the washed peppers to remove partial water in the pepper bodies; b, steaming: putting the peppers into a steamer until the peppers are just cooked through and taking out the peppers; c, smashing: processing the peppers into block shapes or small particle shapes; d, blending: adding salts and rice wines and uniformly mixing with the smashed peppers; and e, sealed storage: putting the peppers into a sealed environment to be stored. The method is simple and is suitable for mass production; and the processed pepper has the advantages of better color and flavor, stable quality, long shelf life, pure mouth feel after being preserved for a longer time and no obvious tart flavor.
Description
Technical field
The invention belongs to food processing field, particularly a kind of the making by fresh chilli has better color and luster, fragrance, and steady quality, the processing method of the chilli products of long shelf-life.
Background technology
Capsicum is very welcome as a kind of flavouring; Some regional people of China even do not have peppery not joyous; The processing method of the capsicum that sees most is nothing but chilli, tube tube capsicum, glutinous rice cake capsicum and poor capsicum etc., and glutinous rice cake capsicum and poor capsicum are the characteristic chilli products in areas such as Guizhou, Sichuan.
In the locality during making glutinous rice cake capsicum among the people; Need heat the moistening or poach of water logging bubble to chilli, and then be put in the treadle-operated tilt hammer for hulling rice nest, smash to pieces with mallet and be fine and soft shape with raw material such as garlic, gingers; Because of looking that looking like round-shaped glutinous rice cake equally has very strong stickiness, so claim the glutinous rice cake capsicum.The glutinous rice cake capsicum as the capsicum semi-finished product mainly be in Guizhou, the homely restaurant on ground such as Sichuan or family among the people be in system usefulness during with dishes such as various chafing dishes, cooking, local delicacies, for example capsicum (oil) frying that boils with the glutinous rice cake capsicum of the deep fried chicken cube with chili in Guizhou.But the glutinous rice cake capsicum need when cooking, to make at present for best, can produce color preferably, so its shelf-life generally has only several days, grown then that color, local flavor are not good the time; The method of traditional fabrication glutinous rice cake capsicum is more loaded down with trivial details, needs to smash with the treadle-operated tilt hammer for hulling rice nest at present, die-offs as rub then local flavor with machine, and therefore large batch of production can't realize.
Poor capsicum is a kind of characteristic fermented capsicum goods in areas such as Guizhou, Sichuan.Be to use bright red hot pepper to be raw material, be aided with an amount of ginger garlic,, form through lactobacillus-fermented through mincing, mix salt, the sealing of dress altar.Because of its look scarlet, it is vinegar-pepper to distinguish the flavor of, nutritious and become local traditional assistant dish semi-finished product, can be used for home cooking frying, chafing dish etc.Owing to be employed in sealed fermenting in the jar, so can long preservation.But be prone to after the poor capsicum holding time that tradition man system technology is made is long that softening water outlet, tart flavour are overweight, degradation phenomenon under the fragrance, influence the processing of dish.
Poor capsicum is made with fresh chilli, and without shrink, moisture is high, and juice is many, and the glutinous rice cake capsicum adopts chilli to make, and needs to send out profit or boiling and obtain part moisture through hot water, and nutriment is not fully used and is preserved, and technology is loaded down with trivial details; Chinese patent 200610011635.7 discloses a kind of " fermented capsicum product and production method thereof "; What adopt is to add composite bacteria liquid to make it fermentation and extend the shelf life; Be rich in probio and multiple nutritional components in the product, can't guarantee that mouthfeel is pure, defectives such as obvious tart flavour are arranged but exist.
Summary of the invention
The processing method and the chilli products thereof that the objective of the invention is to overcome above-mentioned shortcoming and a kind of chilli products of novelty is provided; This method is simple, can be mass-produced, and the capsicum that processes has better color and luster, fragrance; And steady quality; Long shelf-life, still mouthfeel is pure though preserve through the long period, does not have the processing method of the capsicum of obvious tart flavour.
At first selected fresh chilli goes handle and cleaning, is made by following technology and process conditions again:
A. partial dehydration is handled: the capsicum after will cleaning makes partial dehydration and handles, and to remove the part moisture in the capsicum body, removes moisture content 40%～60%;
B. cook: capsicum is put into food steamer, steam after 10～20 minutes and take out;
C. smash: the capsicum that cooks is broken, and the capsicum maximum is not more than 1 centimetre;
D. allotment: add 10%～15% salt and 2%～5% rice wine according to the weight of capsicum, the alcohol concentration 45%～50% in the rice wine mixes with capsicum after smashing;
E. sealing is deposited: the environment of the chilli products that makes being put into sealing is deposited.
Step a partial dehydration is handled natural drying under the preferred sunshine, removes part moisture, preferably dewaters 50%.
In the process that step b cooks capsicum, the time of steaming preferably adopts big fire to steam 100 ℃～110 ℃ of vapor (steam) temperatures 10～20 minutes.
Evidence, optimum condition are partial dehydrations 50%, steam to 100 ℃ of temperature, and steaming time 15 minutes, particle size after cracking are not more than 1 centimetre, according to the weight of capsicum with salt 10%, rice wine 3%, alcohol concentration 45%～50%.
The chilli products that processing method of the present invention is produced be with the half-dried fresh chilli that dries in the air through cooking fragmentation, add salt and mix thoroughly, the product of sealing preservation with rice wine.
The present invention can know from above technical scheme that compared with prior art the processing method of a kind of novel chilli products of the present invention and converted products thereof have following characteristics:
Technology of the present invention is simple, and cost is low, ability large-scale production, and product of the present invention adopts fresh chilli as raw material, can effectively keep and utilize the nutriment in the capsicum; Handle through partial dehydration, improved the concentration of materials such as the pigment in the capsicum, capsicim, vitamin, help separating out of pigment and nutriment; Sneak into salt and rice wine, make the local flavor of capsicum pure, and can extend the shelf life.Processing method of the present invention is simple, and the capsicum that processes has better color and luster, fragrance; And steady quality, long shelf-life, instant.
The specific embodiment
Below in conjunction with embodiment, the processing method of a kind of chilli products of proposing according to the present invention is specified as follows:
A kind of processing method of chilli products, at first selected fresh chilli goes handle and cleaning, is made by following steps again:
A. partial dehydration is handled: the pimiento after will cleaning makes partial dehydration and handles, to remove the part moisture in the capsicum body; Compare, poor capsicum is made with fresh chilli, without shrink; Moisture is high, and juice is many, and the glutinous rice cake capsicum adopts chilli to make; Need to send out profit or boiling and to obtain part moisture through hot water, nutriment is not fully used and is preserved, and technology is loaded down with trivial details;
B. cook: capsicum is put into food steamer, steam to firm and take out when ripe; Employing steams technology, can play the purpose that bacteria reducing is handled, and through steaming the extraction that more helps capsochrome, and the fragrance matter of capsicum is also separated out in smashing process.
C. smash: capsicum is processed into bulk or fine granularity;
D. allotment: add salt and rice wine, mix with capsicum after smashing; Microorganism flora under high salinity reduces; Only keep dominant microflora and local flavor is pure; Slow at the high salinity bottom fermentation, the pH value that is compared to poor capsicum is 4.0-4.5, and uses the pH value of the cake capsicum of this method acquisition to be 5.5-6.5; Therefore goods do not have the new capsicum taste that obvious tart flavour but has a kind of uniqueness, can effectively extend the shelf life;
E. sealing is deposited: the environment of capsicum being put into sealing is deposited.
Above-mentioned step a partial dehydration is handled natural drying under the preferred sunshine, removes moisture 40%～60% and can make the capsicum after the processing have better mouthfeel and quality, if can be with capsicum 50% best results of dewatering.
In the process that above-mentioned step b cooks capsicum, the time of steaming preferably adopts big fire to steam 10～20 minutes.
Mouthfeel was best when the rice wine addition was the 2%-5% of capsicum quality in the above-mentioned steps d.
The 5%-15% of the preferred capsicum quality of salt addition of above-mentioned steps d.
Above-mentioned step e packing can adopt into altar and pack or pack with plastic bag sealing.
Embodiment 1:
According to above-mentioned steps, it is following that main technologic parameters is set:
(1) capsicum is selected: answer the raw material color and luster scarlet normal, must not have go mouldy, no insect pest, the fresh chilli of drying appear in more ghost and white shell.Chilli seed is few, meat is thick, pungent is moderate, aromatic flavour better.
(2) go handle to clean: require to remove the stalklet on the capsicum, clear water washes earth and the impurity on the capsicum.
(3) airing: the capsicum airing requires to remove moisture about 30% under sunlight.
(4) clean: the dirt slag that clear water washes on the capsicum gets final product.
(5) steam: capsicum is put into food steamer, and 100 ℃～110 ℃ big fire were steamed 10 minutes.
(6) strand system: capsicum is rubbed in pulverizer to the 0.5CM.
(7) modulation: the salt of adding 8% and 3% rice wine, alcohol concentration 45%～50% in the rice wine, fully mixes all even with capsicum.
(8) packing: capsicum is gone into altar, and the altar mouth is tight with the plastic paper envelope, with rope mouth is tied, and normal temperature is deposited and got final product; Or use the food bag package encapsulation, refrigerator is preserved.
Embodiment 2:
The technological parameter condition test is following:
According to above-mentioned technological process, the technology value is respectively:
(1) capsicum is selected: select when producing the local pimiento of fresh maturation per year, nothing is gone mouldy, ghost, no insect pest, drying.
(2) go handle to clean: requirement will be removed the stalklet on the capsicum, and clear water washes earth and the impurity on the capsicum.
(3) airing: the capsicum airing requires to remove moisture about 50% under sunlight.
(4) clean: clear water is washed the dirt slag on the capsicum off.
(5) steam: capsicum is put into food steamer, and 100 ℃～110 ℃ big fire were steamed 15 minutes.
(6) strand system: capsicum is rubbed in pulverizer to about 1.0 centimetres.
(7) modulation: the salt of adding 10% and 3% rice wine, alcohol concentration 45%～50% in the rice wine, fully mixes all even with the glutinous rice cake capsicum.
(8) packing: capsicum is gone into altar, and the altar mouth is tight with the plastic paper envelope, with rope mouth is tied, and normal temperature is deposited and got final product; Or use the food bag package encapsulation, refrigerator is preserved.
Embodiment 3:
The technological parameter condition test is following:
According to above-mentioned technological process, the technology value is respectively:
(1) capsicum is selected: select when producing the local pimiento of fresh maturation per year, nothing is gone mouldy, ghost, no insect pest, drying.
(2) go handle to clean: requirement will be removed the stalklet on the capsicum, and clear water washes earth and the impurity on the capsicum.
(3) airing: the capsicum airing requires to remove moisture about 50% under sunlight.
(4) clean: clear water is washed the dirt slag on the capsicum off.
(5) steam: capsicum is put into food steamer, and 100 ℃～110 ℃ big fire were steamed 15 minutes.
(6) strand system: capsicum is rubbed in pulverizer to about 2 centimetres.
(7) modulation: the salt of adding 15% and 5% rice wine, alcohol concentration 45%～50% in the rice wine, fully mixes all even with the glutinous rice cake capsicum.
(8) packing: capsicum is gone into altar, and the altar mouth is tight with the plastic paper envelope, with rope mouth is tied, and normal temperature is deposited and got final product; Or use the food bag package encapsulation, refrigerator is preserved.
Embodiment 1-3 engineer testing parameter condition:
Respectively with fresh chilli according to above-mentioned technology, technological parameter is got high, medium and low three values make an experiment (like following table)
The technological parameter list of values
Result of the test shows, selects for use Hua Xi, Zun Yi, Anshun to produce pimiento respectively and all can produce qualified products, and product seals preservation, quality and no significant difference in jar or food bag.Show that this technology is suitable for from above-mentioned all raw materials making chilli products, in technology of the present invention and process conditions scope, all can produce qualified products; But with the median best results, that is: adopt middle capsicum dehydration 50%, steaming temperature is 100 ℃; 15 minutes time, granularity 1.0cm adds salt 10%; Rice wine 6%, jar or food bag sealing obtain chilli products best in quality.
Capsorubin is measured
1. test material: chilli products of the present invention, glutinous rice cake capsicum, poor capsicum (above material is all used with a kind of raw material capsicum and processed)
Main agents and instrument:
2. reagent: 95% ethanol, the ethanol more than 99%, absolute ethyl alcohol, double solvents (oil: acetone=7: 1; Benzinum: acetone=5: 1, chloroform: methyl alcohol=100: 3), ether, 5% aqueous sodium carbonate; 5% sodium hydrate aqueous solution, 30% methyl alcohol, potassium hydroxide solution
3. instrument:: funnel, filter paper, water-bath, vacuum distillation apparatus, electric furnace, drying device, chromatographic column, balance, decompress filter machine, ultraviolet specrophotometer
4. testing index and method
4.1. take by weighing capsicum 600 grams, ethanol 5000mL cold soaking 48h with 95%.
4.2. diacolation, flow velocity is: 2-3mL/min, and the merging extract, decompression and solvent recovery gets medicinal extract shape total extract to there not being the alcohol flavor.
4.3. this medicinal extract shape extract is dissolved in ether, and the elimination insoluble matter adds aqueous sodium carbonate jolting mixing in filtrating of 5%, standing demix is removed buck layer (acids impurity).
4.4 add the jolting in ether solution of 5% sodium hydrate aqueous solution, standing demix is stocked the collection of buck layer in addition, with the preparation capsicim.Get ether solution, add equivalent 30% hydrogen from methyl alcohol potassium oxide solution, mix and stir 8h
4.5. leave standstill, get ether layer, reclaim ether, be the thick shape medicinal extract of peony, get the capsorubin bullion.
4.6.80x800mm chromatographic column, 400g silica gel is adorned post with benzinum and ethanol (1: 1) eluent as wet method, leave standstill 12h.
4.7. get the capsorubin bullion with an amount of dissolve with ethanol after upper prop, add the eluent wash-out, every reception 15mL; Flow out liquid and measure an absorbance; Collecting, merging maximum absorption wavelength is the outflow liquid of 465nm, behind the decompression and solvent recovery, gets the sticky shape liquid of peony; Benzinum with the 60-90 degree is recrystallized repeatedly, gets dark kermes acicular crystal.
Result of the test: chilli products of the present invention measures that capsorubin is the highest, the glutinous rice cake capsicum is minimum, poor capsicum is medium.Show that it is because the special producing technology that is adopted in this preparation method can make capsorubin be released out fully that chilli products of the present invention can produce fabulous scarlet color and luster.Therefore, chilli products of the present invention and can present good redness with the dish of its processing shows good processing characteristics.
The present invention adopts fresh chilli to make; Remove half the moisture through the system of shining; Can keep nutriment and the local flavor of bright capsicum, avoid the glutinous rice cake capsicum to use chilli to need to keep and to utilize the nutriment in the capsicum more with loaded down with trivial details operations such as hot-water soaks as raw material; Cage steams to just ripe in the employing, can play the effect that bacteria reducing is handled, and through steaming the extraction that more helps capsochrome, the fragrance matter of capsicum also is prone to separate out in the strand system, thereby does not need to smash also with the treadle-operated tilt hammer for hulling rice nest at present and can produce special fragrance; Employing is deposited with salt 10% and a small amount of rice wine sealing; Microorganism flora under high salinity reduces; It is pure, slow at the high salinity bottom fermentation only to keep dominant microflora thereby local flavor, so goods do not have obvious tart flavour, and a kind of new capsicum taste of uniqueness is but arranged; Long shelf-life is prone to the phenomenon of softening water outlet, peracid after having avoided poor capsicum holding time long.The capsicum back moisture appropriateness that completes, viscosity become bulk, scarlet, the fragrant pungent of color strong and not strong well.
The above; It only is preferred embodiment of the present invention; Be not that the present invention is done any pro forma restriction; Anyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and modification that above embodiment did, all still belong in the scope of technical scheme of the present invention according to technical spirit of the present invention.
Claims (5)
1. the processing method of a chilli products, at first selected fresh chilli removes handle and cleans, and it is characterized in that: again by following technology and process conditions making:
A. partial dehydration is handled: the capsicum after will cleaning makes partial dehydration and handles, and promptly removes 40%～60% of internal moisture;
B. cook: capsicum is put into food steamer, steam after 10～20 minutes and take out;
C. smash: the capsicum that cooks is broken, and granularity is not more than 1 centimetre;
D. allotment: add 10%～15% salt and 2%～5% rice wine according to the weight of capsicum, the alcohol concentration in the rice wine is 45%～50%, mixes with capsicum after smashing;
E. sealing is deposited: the environment of the chilli products that makes being put into sealing is deposited.
2. the processing method of a kind of chilli products as claimed in claim 1 is characterized in that: step a partial dehydration is handled and is adopted natural drying under the sunshine, removes moisture 50%.
3. the processing method of a kind of chilli products as claimed in claim 1 is characterized in that: in the process that step b cooks capsicum, the time of steaming adopts big fire to steam 100 ℃～110 ℃ of vapor (steam) temperatures 10～20 minutes.
4. the processing method of a kind of chilli products as claimed in claim 1 is characterized in that, partial dehydration 50%; 100 ℃ of steaming temperatures, steaming time 15 minutes, particle size after cracking are not more than 1 centimetre; According to the weight of capsicum with salt 10%, rice wine 3%, alcohol concentration 45%～50%.
5. chilli products that adopts the preparation of the said processing method of claim 1.
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| CN106072138A (en) * | 2016-06-27 | 2016-11-09 | 天津农学院 | One steams local flavor chilli products and preparation method thereof |
| CN108497431A (en) * | 2018-01-31 | 2018-09-07 | 贵州万源食品有限公司 | A kind of mushroom diced chicken chili oil and its processing method |
| CN108208754A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | A kind of meat pulp condiment and its processing method |
| CN108576769A (en) * | 2018-03-19 | 2018-09-28 | 晴隆县布依特色食品有限公司 | A kind of processing method of grain capsicum |
| CN110447876A (en) * | 2019-08-27 | 2019-11-15 | 贵州大学 | A kind of Guizhou zi ba pepper and preparation method thereof |
| CN113826847A (en) * | 2021-09-29 | 2021-12-24 | 四川漫味龙厨生物科技有限公司 | Chili processing method and application |
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| CN1176069A (en) * | 1996-09-10 | 1998-03-18 | 鲁兴福 | Seasoning pulp of red chilli, ginger, garlic and scallion and its use |
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