CN103518827A - Freshness-retaining rattan pepper production technology - Google Patents
Freshness-retaining rattan pepper production technology Download PDFInfo
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- CN103518827A CN103518827A CN201310427222.7A CN201310427222A CN103518827A CN 103518827 A CN103518827 A CN 103518827A CN 201310427222 A CN201310427222 A CN 201310427222A CN 103518827 A CN103518827 A CN 103518827A
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Abstract
The invention discloses a freshness-retaining rattan pepper production technology which comprises the steps of S1, selecting raw materials, namely selecting newly harvested fresh rattan pepper as raw materials; S2, blanching, namely preparing blanching liquid by mixing alimentary acetic acid and running water, heating the blanching liquid until the blanching liquid is boiled, feeding the fresh rattan pepper into the boiled blanching liquid for treatment for 2-3 min, and bailing out the fresh rattan pepper; S3, cooling the blanched fresh rattan pepper to room temperature; S4, performing vacuum package on the cooled fresh rattan pepper; S5, conveying the packaged fresh rattan pepper into a refrigerator with the temperature of -18 DEG C for freezing storage. The freshness-retaining rattan pepper production technology has the beneficial effects that the storage time of the fresh rattan pepper is prolonged to 12 months through raw material selection, blanching, cooling, vacuum package and freezing storage; furthermore, the original flavor of the fresh rattan pepper is retained; the quality deterioration phenomena that the fragrance is weakened, the color is deepened and the like are avoided; the fresh rattan pepper are high in quality and marketability; moreover, the technology is easy to operate, low in cost and suitable for popularization and application.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of fresh-keeping rattan pepper production process.
Background technology
Rattan green pepper, has another name called oily green pepper, Zanthoxylum schinifolium, is a kind of plant that has peculiar fragrance and taste, belongs to Rutaceae, is important oil plant, spices seeds.Senior Three chi to nine chi, trees lead, many spinosities, without hair, simple grain compound leaf is grown thickly, and spends littlely and many, and how glossy its fruit oil is, and its taste fragrance is volatile, and mouthfeel is fragrant numb.According to Compendium of Material Medica, record: it is really used as medicine and has loose cold removing toxic substances, and scattered silt is active, and food digesting stomach fortifying increases the curative effect of appetite unexpectedly, and fruit can be made dry, extracts aromatic oil, that is: Tengjiao oil, it has seasoning, invigorating the spleen.Go the effect of wind, dissipating cold.
Rattan green pepper is of many uses, and economic worth is very high.Industrial the same with Chinese prickly ash purposes existing for lubricant processed, paint and soap etc.The cake slag of rattan green pepper can be done fertilizer and livestock feed.Its seed, pericarp, Ye Junke is used as medicine.Pericarp is traditional Chinese medicine, tool warming middle energizer to relieve pain, and warm promoting blood circulation, step-down, antithrombotic, the strong stomach of key spleen, dispels rheumatism, and the traditional Chinese medical science is used as medicine has significant curative effect to chronic gastritis.Also can put into silo pest control etc.Rattan green pepper branch spinosity, can plant and do hedgerow or four other plantations, both can beautify the environment, again can additional income.It is fast that rattan green pepper has growth, goes into operation early, and income is large, the wide feature of purposes.Existing rattan green pepper is mainly used in refining " Tengjiao oil ".
But bright rattan green pepper be difficult for to preserve, very easily blackening, go mouldy, existing rattan green pepper is deposited mainly with dry product, but rattan chillies， dried dry after, fragrance loss is large, the resting period, longer quality damnification was larger.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of simple to operate, fresh-keeping rattan pepper production process of effectively extending the shelf life is provided.
Object of the present invention is achieved through the following technical solutions: a kind of fresh-keeping rattan pepper production process, and it comprises the following steps:
S1, raw material screening: select new harvesting, numb aromatic flavour, pure, fruit is close, grain is large evenly, oil vacuole is full, and color and luster is crisp green, without fuel-displaced, without leaf, without the bright rattan green pepper of old bar and other exogenous impurity, is raw material;
S2, blanching: alimentary acetic acid and running water are made to blanching water for 1:400～600 ratio mixes by weight, be heated to boiling, take bright rattan green pepper: the bright rattan green pepper that blanching water weight ratio is 1:10～20 is pulled out after putting into boiling blanching water treatment 2～3min, and blanching water keeps PH≤8.0;
S3, the bright rattan green pepper after blanching is placed on cooling bench, is cooled to room temperature;
S4, cooled bright rattan green pepper is packed in aluminum foil bag, with vacuum packing machine, pack;
S5, packaged fresh-keeping rattan green pepper is sent into-18 ℃ of following freezers keep in cold storage.
The present invention has the following advantages: the present invention is by raw material screening, blanching, cooling, vacuum packaging and keep in cold storage, make the freshness date of bright rattan green pepper rise to 12 months, and keep original local flavor of bright rattan green pepper, there will not be the quality deterioration phenomenons such as fragrance is thin out, color and luster deepens, possess good marketing quality and marketability, and this technological operation is simple, cost is low, is suitable for applying.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated:
embodiment 1:
A rattan pepper production process, it comprises the following steps:
S1, raw material screening: select new harvesting in June upper, the middle ten days, numb aromatic flavour, pure, fruit is close, grain large evenly (diameter 4～6mm), oil vacuole are full, and color and luster is crisp green, without fuel-displaced, without leaf, without the bright rattan green pepper of old bar and other exogenous impurity, is raw material;
S2, blanching: alimentary acetic acid and running water are made to blanching water for 1:500 ratio mixes by weight, be heated to boiling, take bright rattan green pepper: the bright rattan green pepper that blanching water weight ratio is 1:15 is pulled out after putting into boiling blanching water treatment 2min, blanching water keeps PH≤8.0, if pH value > 8.0, rejoins alimentary acetic acid in alimentary acetic acid and running water in 1:500 ratio;
S3, the bright rattan green pepper after blanching is placed on stainless steel cooling bench, is cooled to room temperature;
S4, cooled bright rattan green pepper is packed in aluminum foil bag, with vacuum packing machine, pack;
S5, packaged fresh-keeping rattan green pepper is sent into-18 ℃ of following freezers keep in cold storage.
The fresh-keeping rattan green pepper that adopts this kind of method to prepare can guarantee 12 months shelf-lifves (look aquatic foods, delicate fragrance, numb taste are pure) under-18 ℃ of conditions of storage.
embodiment 2:
A rattan pepper production process, it comprises the following steps:
S1, raw material screening: select new harvesting in June upper, the middle ten days, numb aromatic flavour, pure, fruit is close, grain large evenly (diameter 4～6mm), oil vacuole are full, and color and luster is crisp green, without fuel-displaced, without leaf, without the bright rattan green pepper of old bar and other exogenous impurity, is raw material;
S2, blanching: alimentary acetic acid and running water are made to blanching water for 1:400 ratio mixes by weight, be heated to boiling, take bright rattan green pepper: the bright rattan green pepper that blanching water weight ratio is 1:10 is pulled out after putting into boiling blanching water treatment 3min, blanching water keeps PH≤8.0, if pH value > 8.0, rejoins alimentary acetic acid in alimentary acetic acid and running water in 1:400 ratio;
S3, the bright rattan green pepper after blanching is placed on stainless steel cooling bench, is cooled to room temperature;
S4, cooled bright rattan green pepper is packed in aluminum foil bag, with vacuum packing machine, pack;
S5, packaged fresh-keeping rattan green pepper is sent into-18 ℃ of following freezers keep in cold storage.
The fresh-keeping rattan green pepper that adopts this kind of method to prepare can guarantee 12 months shelf-lifves (look aquatic foods, delicate fragrance, numb taste are pure) under-18 ℃ of conditions of storage.
embodiment 3:
A rattan pepper production process, it comprises the following steps:
S1, raw material screening: select new harvesting in June upper, the middle ten days, numb aromatic flavour, pure, fruit is close, grain large evenly (diameter 4～6mm), oil vacuole are full, and color and luster is crisp green, without fuel-displaced, without leaf, without the bright rattan green pepper of old bar and other exogenous impurity, is raw material;
S2, blanching: alimentary acetic acid and running water are made to blanching water for 1:600 ratio mixes by weight, be heated to boiling, take bright rattan green pepper: the bright rattan green pepper that blanching water weight ratio is 1:20 is pulled out after putting into boiling blanching water treatment 2min, blanching water keeps PH≤8.0, if pH value > 8.0, rejoins alimentary acetic acid in alimentary acetic acid and running water in 1:600 ratio;
S3, the bright rattan green pepper after blanching is placed on stainless steel cooling bench, is cooled to room temperature;
S4, cooled bright rattan green pepper is packed in aluminum foil bag, with vacuum packing machine, pack;
S5, packaged fresh-keeping rattan green pepper is sent into-18 ℃ of following freezers keep in cold storage.
The fresh-keeping rattan green pepper that adopts this kind of method to prepare can guarantee 12 months shelf-lifves (look aquatic foods, delicate fragrance, numb taste are pure) under-18 ℃ of conditions of storage.
Claims (1)
1. a fresh-keeping rattan pepper production process, is characterized in that: it comprises the following steps:
S1, raw material screening: select new harvesting, numb aromatic flavour, pure, fruit is close, grain is large evenly, oil vacuole is full, and color and luster is crisp green, without fuel-displaced, without leaf, without the bright rattan green pepper of old bar and other exogenous impurity, is raw material;
S2, blanching: alimentary acetic acid and running water are made to blanching water for 1:400～600 ratio mixes by weight, be heated to boiling, take bright rattan green pepper: the bright rattan green pepper that blanching water weight ratio is 1:10～20 is pulled out after putting into boiling blanching water treatment 2～3min, and blanching water keeps PH≤8.0;
S3, the bright rattan green pepper after blanching is placed on cooling bench, is cooled to room temperature;
S4, cooled bright rattan green pepper is packed in aluminum foil bag, with vacuum packing machine, pack;
S5, packaged fresh-keeping rattan green pepper is sent into-18 ℃ of following freezers keep in cold storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427222.7A CN103518827B (en) | 2013-09-18 | 2013-09-18 | Freshness-retaining rattan pepper production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310427222.7A CN103518827B (en) | 2013-09-18 | 2013-09-18 | Freshness-retaining rattan pepper production technology |
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| Publication Number | Publication Date |
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| CN103518827A true CN103518827A (en) | 2014-01-22 |
| CN103518827B CN103518827B (en) | 2015-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310427222.7A Expired - Fee Related CN103518827B (en) | 2013-09-18 | 2013-09-18 | Freshness-retaining rattan pepper production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820056A (en) * | 2017-01-16 | 2017-06-13 | 峨眉山万佛绿色食品有限公司 | Fresh-keeping rattan pepper production process |
| CN112293637A (en) * | 2020-11-17 | 2021-02-02 | 遵义华邦农业科技开发有限公司 | Storage and preservation method of fresh pepper |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745653A (en) * | 2005-10-18 | 2006-03-15 | 赵跃军 | Tengjiao oil and its preparation |
| CN102334535A (en) * | 2010-07-23 | 2012-02-01 | 赵楠 | Low-temperature preservation method of quick-frozen fruits and vegetables |
| CN102342318A (en) * | 2011-09-07 | 2012-02-08 | 大连铭德生态农业专业合作社 | Vacuum freeze drying process for fruits and vegetables |
| CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
-
2013
- 2013-09-18 CN CN201310427222.7A patent/CN103518827B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1745653A (en) * | 2005-10-18 | 2006-03-15 | 赵跃军 | Tengjiao oil and its preparation |
| CN102334535A (en) * | 2010-07-23 | 2012-02-01 | 赵楠 | Low-temperature preservation method of quick-frozen fruits and vegetables |
| CN102342318A (en) * | 2011-09-07 | 2012-02-08 | 大连铭德生态农业专业合作社 | Vacuum freeze drying process for fruits and vegetables |
| CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820056A (en) * | 2017-01-16 | 2017-06-13 | 峨眉山万佛绿色食品有限公司 | Fresh-keeping rattan pepper production process |
| CN112293637A (en) * | 2020-11-17 | 2021-02-02 | 遵义华邦农业科技开发有限公司 | Storage and preservation method of fresh pepper |
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| CN103518827B (en) | 2015-04-08 |
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