CN102366065A - Production process of baked pepper - Google Patents
Production process of baked pepper Download PDFInfo
- Publication number
- CN102366065A CN102366065A CN2011103073246A CN201110307324A CN102366065A CN 102366065 A CN102366065 A CN 102366065A CN 2011103073246 A CN2011103073246 A CN 2011103073246A CN 201110307324 A CN201110307324 A CN 201110307324A CN 102366065 A CN102366065 A CN 102366065A
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- pepper
- capsicum
- production process
- production technology
- burnt
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Abstract
The invention discloses a production process of baked pepper. The production process comprises the following steps: selecting pod pepper; removing white peels and pedicles; frying the pod pepper in an iron pan with wood fire; pulverizing with a pug mill; and sterilizing and packaging. The dried pepper fried in the iron pan with wood fire has the advantages of prolonged shelf life and more fragrant taste, and is easily grinded.
Description
Technical field
The present invention relates to the production technology of a kind of burnt capsicum.
Background technology
Burnt capsicum is a kind of product in the capsicum low moisture flavouring, has the typical case and bakes fragrance, is daily dining table flavouring commonly used.The processing technology of present burnt capsicum; Existing Chinese patent CN 200910308155.0 reports; Employing heating using microwave control, the stability with technology is better, but the price of entire equipment is higher; Increase for the production cost of medium-sized and small enterprises is a very big burden, and the insufficient fragrance of the burnt capsicum that produces with heating using microwave.
Summary of the invention
The production technology that the purpose of this invention is to provide a burnt capsicum that technology is simple, fragrance is pure.
The production technology of a kind of burnt capsicum of the present invention is characterized in that: selected capsicum annum fasciculatum, remove white shell, and remove the base of a fruit, with the frying of firewood iron pan, the soil mill is packed towards powder.
The production technology of a kind of burnt capsicum of the present invention: packing adopts vacuum-packed.
The production technology of a kind of burnt capsicum of the present invention, microwave disinfection is adopted in sterilization, and power is 8 ~ 10kw, and the time is 2 ~ 3min.
The beneficial effect that the present invention reaches: the chilli through the frying of firewood iron pan not only grinds easily, can extend the shelf life but also flavor can be more fragrant.Towards powder, the original fragrance of capsicum be can keep with the soil mill, microwave disinfection and the vacuum-packed shelf-life that can prolong paprika adopted.
The specific embodiment
Selected capsicum annum fasciculatum 5kg removes white shell, removes the base of a fruit, and with firewood iron pan frying 1h, the soil mill is towards powder, and microwave disinfection, power are 8kw, and the time is 3min, vacuum packaging.
Claims (3)
1. the production technology of a burnt capsicum is characterized in that: selected capsicum annum fasciculatum, remove white shell, and remove the base of a fruit, with the frying of firewood iron pan, the soil mill is towards powder, and sterilization is packed.
2. the production technology of a kind of burnt capsicum according to claim 1 is characterized in that: packing employing vacuum packaging.
3. the production technology of a kind of burnt capsicum according to claim 1 is characterized in that: microwave disinfection is adopted in sterilization, and power is 8 ~ 10kw, and the time is 2 ~ 3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103073246A CN102366065A (en) | 2011-10-12 | 2011-10-12 | Production process of baked pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103073246A CN102366065A (en) | 2011-10-12 | 2011-10-12 | Production process of baked pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102366065A true CN102366065A (en) | 2012-03-07 |
Family
ID=45758685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103073246A Pending CN102366065A (en) | 2011-10-12 | 2011-10-12 | Production process of baked pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102366065A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669596A (en) * | 2012-05-21 | 2012-09-19 | 遵义市农业科学研究所 | Processing process of burnt chili |
| CN103948153A (en) * | 2014-04-28 | 2014-07-30 | 贵州省长顺黔南山绿色食品有限公司 | Electric chili stir-frying pot |
| CN109077266A (en) * | 2018-08-28 | 2018-12-25 | 云南省热带作物科学研究所 | A kind of method that vacuum freeze drying prepares the raw dried mango of the spiced salt |
-
2011
- 2011-10-12 CN CN2011103073246A patent/CN102366065A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103948153A (en) * | 2014-04-28 | 2014-07-30 | 贵州省长顺黔南山绿色食品有限公司 | Electric chili stir-frying pot |
| CN109077266A (en) * | 2018-08-28 | 2018-12-25 | 云南省热带作物科学研究所 | A kind of method that vacuum freeze drying prepares the raw dried mango of the spiced salt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120307 |