CN102972721A - Lamination-method hot pepper preserving system and process - Google Patents
Lamination-method hot pepper preserving system and process Download PDFInfo
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- CN102972721A CN102972721A CN2012104470153A CN201210447015A CN102972721A CN 102972721 A CN102972721 A CN 102972721A CN 2012104470153 A CN2012104470153 A CN 2012104470153A CN 201210447015 A CN201210447015 A CN 201210447015A CN 102972721 A CN102972721 A CN 102972721A
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- capsicum
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- 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
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Abstract
The invention relates to a lamination-method hot pepper preserving system and a lamination-method hot pepper preserving process. The hot pepper preserving process adopting the system comprises the steps that: (1) fresh hot pepper acquisition and acceptance check are carried out; (2) washing is carried out; (3) the hot peppers are delivered into a hot pepper tank; (4) circulation brine adding is carried out; (5) tank pressing is carried out; (6) fermentation is carried out; (7) first selection is carried out; (8) brine is removed by washing; (9) final inspection is carried out; (10) weighing is carried out; and (11) the obtained preserved hot pepper is packaged and delivered out of the storage. According to the invention, under the certain pressure of weight, salt sufficiently contact the fresh hot peppers, and brine circulation is continuously carried out by using a pump, such that the brine degree of the whole tank is kept consistent. With the method, water content in hot peppers can be precipitated rapidly, and hot peppers can be sufficiently fermented. Therefore, hot pepper original flavor can be preserved, a large amount of water resource can be saved, and preservation time is greatly reduced. With the method, a water dosage is saved by more than 50% than a traditional method, and a preservation time is reduced by more than 30%. With the method, the preserved hot peppers have the advantages of rich source flavor, high spiciness, high pepper meat viscosity, and red color. The hot peppers are high-grade raw materials for preparing hot pepper sauces.
Description
Technical field
The invention belongs to food preparation system and preparation method's technical field, particularly relate to a kind of laminating preserving hot pepper system and technique.
Background technology
Capsicum is rich in VC, carrotene, protein, mineral matter, pigment, carbohydrate etc., is a kind of vegetables that liked by people therefore, can make multiple appetizing dish.But capsicum be difficult for to preserve, and makes dish after shining into chilli again, and many times mouthfeel is single, is difficult to satisfy cooking needs.And thick chilli sauce can satisfy the requirement of people to preserving, but this is used as satisfying the condition that requires of preserving with regard to requiring as the pickled hot pepper of thick chilli sauce raw material.The system of pickled hot pepper and technique have a variety of, but should guarantee that capsicum can not infect rotten bacterium, guarantee again that nutrition can not run off, voluptuousness is abundant, rich in taste, local flavor be pure, is not a simple thing.
Summary of the invention
For overcoming the problem as the pickled hot pepper poor quality of thick chilli sauce raw material that exists in the prior art, the invention provides a kind of laminating preserving hot pepper system and technique, adopt the pickled hot pepper of this preparation system and explained hereafter, sauce is aromatic strongly fragrant, peppery degree is high, green pepper meat viscosity is large, and color is red, can become the first-class raw material of making thick chilli sauce.
The technical scheme that the present invention takes for the technical problem that exists in the solution known technology is:
A kind of laminating preserving hot pepper system, comprise the capsicum cleaning equipment, capsicum pond and immersible pump, the capsicum cleaning equipment is connected with the capsicum pond, capsicum is provided with immersible pump in the pond, indirectly lays capsicum layer and salt deposit in the capsicum pond, and the thickness of capsicum layer is 30 centimetres, the thickness of salt deposit is 5 centimetres, is pressed with bucket on the salt deposit of the superiors in the capsicum pond.
A kind of laminating preserving hot pepper technique comprises the steps:
1) checks and accepts after the bright green pepper purchase
Make bad green pepper, bad green pepper, sick green pepper or impurity less than 3%;
2) clean
Require after the cleaning capsicum clean, without impurity such as sandstone, silts;
3) enter the capsicum pond
The capsicum of every 30cm thickness spreads one deck salt, and the total amount of salt is 25% of capsicum total amount;
4) buy circulation halogen
After capsicum enters the capsicum pond, carry out the bittern circulation with immersible pump, make full pond capsicum halogen degree even, the time of buying circulation halogen is not less than 30 minutes;
5) press the pond
The pond is pressed with weight behind the full pond immediately in every pond, as less than the pond, ought in a few days press the pond, and keeping behind the pressure pond has the bittern that is higher than capsicum surface 15cm in the pond;
6) fermentation
Buy circulation halogen every day 2 times, each more than 1 hour, check the halogen degree every day, can stop to beat circulation halogen after 7 days, salt marsh was bought weekly the halogen that once circulates after 15 days, until salt marsh 2 months remains between 20～24% bittern concentration;
7) select for the first time
Remove the green pepper base of a fruit, sick green pepper, mashed green pepper, impurity, continue to return in the pond after selecting, and alleviate the weight of pressing the pond and carry out capsicum and return halogen;
8) bittern cleans
Fill bittern with rustless steel container, water surface upper berth one deck capsicum also stirs back and forth, makes heavier impurity sink to container bottom, to remove the impurity such as silt, sandstone;
9) final inspection
Whether the check final finished is qualified;
10) weigh
Capsicum can be weighed after dripping and breaking;
11) packing outbound.
Also comprise a step of selecting the second time after the described step 7), with the further removal green pepper base of a fruit, sick green pepper, mashed green pepper, impurity;
Also comprise a step of returning halogen after the described step 7), the step of described time halogen was carried out before the step of selecting for the second time.
Described step 2) adopt the capsicum cleaning equipment to clean in.
The capsicum of every 30cm thickness spreads one deck salt in the described step 3), and the thickness of salt deposit is 5 centimetres.
Pressing the weight in pond in the described step 5) is the drum of filling about 250kg bittern, is covered with surface, whole pond.
Time halogen time is no less than 3 days in the described step 7).
Advantage and good effect that the present invention has are: among the present invention, salt is fully contacted with bright capsicum, and constantly carry out the bittern circulation with pump, so that the halogen degree in whole pond is consistent, the method can make the moisture of capsicum the inside separate out fast and capsicum is fully fermented, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.Use this method for salting, the comparable conventional method of water consumption is saved more than 50%, and salting period shortens more than 30%.With the capsicum that the method is pickled, sauce is aromatic strongly fragrant, and peppery degree is high, and green pepper meat viscosity is large, and color is red, is the first-class raw material of making thick chilli sauce.
Description of drawings
Fig. 1 is schematic flow sheet of the present invention;
Fig. 2 is laminating preserving hot pepper system schematic.
Fig. 2: 1. salt deposit, 2. capsicum layer, 3. bucket, 4. capsicum cleaning equipment, 5. immersible pump, 6. capsicum pond.
The specific embodiment
For further understanding summary of the invention of the present invention, Characteristic, hereby exemplify following examples, and cooperate accompanying drawing to be described in detail as follows:
Laminating preserving hot pepper system, comprise capsicum cleaning equipment 4, capsicum pond 5 and immersible pump 6, capsicum cleaning equipment 4 is connected with capsicum pond 6, is provided with immersible pump 5 in the capsicum pond 6, capsicum pond 5 interior indirect laying capsicum layer 2 and salt deposits 1, the thickness of capsicum layer 2 is 30 centimetres, the thickness of salt deposit 1 is 5 centimetres, is pressed with weight on the salt deposit 1 of the capsicum pond 5 interior the superiors, such as being bucket 3.
The pickling process of laminating capsicum, step is as follows:
1) checks and accepts after the bright green pepper purchase
Come Cargo Inspection to test, when bad green pepper, bad green pepper, sick green pepper or impurity can enter next process less than 3% the time, otherwise must select in factory, remove impurity, bad green pepper, sick green pepper etc., if impurity too much can't be selected, then refusal is received;
2) clean
Clean with the capsicum cleaning equipment, require after the cleaning capsicum clean, without impurity such as sandstone, silts;
3) enter the capsicum pond
The capsicum of every 30cm thickness spreads one deck salt, and the total amount that requires salt is 25% of capsicum total amount.
4) buy circulation halogen
After capsicum enters the capsicum pond, carry out the bittern circulation with immersible pump, make full pond capsicum halogen degree even, the time of buying circulation halogen is not less than 30 minutes;
5) press the pond
The pond is pressed behind the full pond immediately in every pond, as less than the pond, ought in a few days press the pond, and keeping behind the pressure pond has the bittern that is higher than capsicum surface 15cm in the pond; Pressing the weight in pond is the drum of filling about 250kg bittern, is covered with surface, whole pond;
6) fermentation
Buy circulation halogen every day 2 times, each more than 1 hour, check the halogen degree every day, can stop to beat circulation halogen after 7 days.Behind the salt marsh 15 days, buy weekly the halogen that once circulates, until salt marsh 2 months remains between 20～24% bittern concentration;
7) select for the first time
Remove the green pepper base of a fruit, sick green pepper, mashed green pepper, impurity, continue to return in the pond after selecting, and alleviate the weight of pressing the pond and carry out capsicum and return halogen, return the halogen time and be no less than 3 days;
8) return halogen;
9) select for the second time
Further remove the green pepper base of a fruit, sick green pepper, mashed green pepper, impurity;
10) bittern cleans
Fill bittern with rustless steel container, water surface upper berth one deck capsicum also stirs back and forth, makes heavier impurity sink to container bottom, to remove the impurity such as silt, sandstone;
11) final inspection
Whether the check final finished is qualified
Product inspection is carried out final inspection by two quality inspection personnels, and the qualified next procedure of being allowed for access is defectively then done over again;
12) weigh
Capsicum can be weighed after dripping and breaking;
13) packing outbound.
Among the present invention, the fresh chilli of per 30 centimetres of thickness is laid the salt of about 5 centimetres of thickness, until be paved with whole pond.Salt is fully contacted with bright capsicum, and constantly carry out the bittern circulation with pump, so that the halogen degree in whole pond is consistent.The method can make the moisture of capsicum the inside separate out fast and capsicum is fully fermented, and not only can keep the original local flavor of capsicum, and can save great lot of water resources, and the pickled time also shortens greatly simultaneously.
Use this method for salting, the comparable conventional method of water consumption is saved more than 50%, and salting period shortens more than 30%.With the capsicum that the method is pickled, sauce is aromatic strongly fragrant, and peppery degree is high, and green pepper meat viscosity is large, and color is red, is the first-class raw material of making thick chilli sauce.
Claims (8)
1. laminating preserving hot pepper system, it is characterized in that, comprise capsicum cleaning equipment (4), capsicum pond (5) and immersible pump (6), capsicum cleaning equipment (4) is connected with capsicum pond (6), is provided with immersible pump (5) in capsicum pond (6), indirectly lay capsicum layer (2) and salt deposit (1) in the capsicum pond (5), the thickness of capsicum layer (2) is 30 centimetres, and the thickness of salt deposit (1) is 5 centimetres, is pressed with bucket (3) on the salt deposit (1) of capsicum pond (5) interior the superiors.
2. a laminating preserving hot pepper technique is characterized in that, comprises the steps:
1) checks and accepts after the bright green pepper purchase
Make bad green pepper, bad green pepper, sick green pepper or impurity less than 3%;
2) clean
Require after the cleaning capsicum clean, without impurity such as sandstone, silts;
3) enter the capsicum pond
The capsicum of every 30cm thickness spreads one deck salt, and the total amount of salt is 25% of capsicum total amount;
4) buy circulation halogen
After capsicum enters the capsicum pond, carry out the bittern circulation with immersible pump, make full pond capsicum halogen degree even, the time of buying circulation halogen is not less than 30 minutes;
5) press the pond
The pond is pressed with weight behind the full pond immediately in every pond, as less than the pond, ought in a few days press the pond, and keeping behind the pressure pond has the bittern that is higher than capsicum surface 15cm in the pond;
6) fermentation
Buy circulation halogen every day 2 times, each more than 1 hour, check the halogen degree every day, can stop to beat circulation halogen after 7 days, salt marsh was bought weekly the halogen that once circulates after 15 days, until salt marsh 2 months remains between 20～24% bittern concentration;
7) select for the first time
Remove the green pepper base of a fruit, sick green pepper, mashed green pepper, impurity, continue to return in the pond after selecting, and alleviate the weight of pressing the pond and carry out capsicum and return halogen;
8) bittern cleans
Fill bittern with rustless steel container, water surface upper berth one deck capsicum also stirs back and forth, makes heavier impurity sink to container bottom, to remove the impurity such as silt, sandstone;
9) final inspection
Whether the check final finished is qualified;
10) weigh
Capsicum can be weighed after dripping and breaking;
11) packing outbound.
3. laminating preserving hot pepper technique according to claim 2 is characterized in that, also comprises a step of selecting the second time after the described step 7), with the further removal green pepper base of a fruit, sick green pepper, mashed green pepper, impurity.
4. laminating preserving hot pepper technique according to claim 3 is characterized in that, also comprises a step of returning halogen after the described step 7), and the step of described time halogen was carried out before the step of selecting for the second time.
5. according to claim 2,3 or 4 described laminating preserving hot pepper techniques, it is characterized in that described step 2) in adopt the capsicum cleaning equipment to clean.
6. according to claim 2,3 or 4 described laminating preserving hot pepper techniques, it is characterized in that the capsicum of every 30cm thickness spreads one deck salt in the described step 3), the thickness of salt deposit is 5 centimetres.
7. according to claim 2,3 or 4 described laminating preserving hot pepper techniques, it is characterized in that pressing the weight in pond in the described step 5) is the drum of filling about 250kg bittern, be covered with surface, whole pond.
8. according to claim 2,3 or 4 described laminating preserving hot pepper techniques, it is characterized in that, return the halogen time in the described step 7) and be no less than 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104470153A CN102972721A (en) | 2012-11-09 | 2012-11-09 | Lamination-method hot pepper preserving system and process |
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| CN2012104470153A CN102972721A (en) | 2012-11-09 | 2012-11-09 | Lamination-method hot pepper preserving system and process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211189A (en) * | 2013-04-20 | 2013-07-24 | 罗琼兰 | Chilli salting technique |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104172047A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Salted chili embryo and preparation method thereof |
| CN104431903A (en) * | 2014-12-04 | 2015-03-25 | 王韶华 | Red chilli treatment method |
| CN106418376A (en) * | 2016-11-30 | 2017-02-22 | 贵州旭阳食品（集团）有限公司 | Device for discharging pickled pepper from pond |
| CN110881634A (en) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | Preparation method of low-salt pickled vegetable rich in active probiotics |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961736A (en) * | 2006-11-29 | 2007-05-16 | 陈维峰 | Capsicum with seafood taste and preparation method thereof |
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102018191A (en) * | 2010-10-22 | 2011-04-20 | 永州市岚山天然食品有限公司 | Method for pickling pepper |
-
2012
- 2012-11-09 CN CN2012104470153A patent/CN102972721A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961736A (en) * | 2006-11-29 | 2007-05-16 | 陈维峰 | Capsicum with seafood taste and preparation method thereof |
| CN101961044A (en) * | 2009-07-22 | 2011-02-02 | 贵州省遵义县辣椒食品厂 | Preservation and storage method of fresh pepper blank in large pools |
| CN102018191A (en) * | 2010-10-22 | 2011-04-20 | 永州市岚山天然食品有限公司 | Method for pickling pepper |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211189A (en) * | 2013-04-20 | 2013-07-24 | 罗琼兰 | Chilli salting technique |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN103652759B (en) * | 2013-12-26 | 2015-07-15 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104172047A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Salted chili embryo and preparation method thereof |
| CN104431903A (en) * | 2014-12-04 | 2015-03-25 | 王韶华 | Red chilli treatment method |
| CN106418376A (en) * | 2016-11-30 | 2017-02-22 | 贵州旭阳食品（集团）有限公司 | Device for discharging pickled pepper from pond |
| CN110881634A (en) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | Preparation method of low-salt pickled vegetable rich in active probiotics |
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Application publication date: 20130320 |