CN105794951A - Preserving technology of minced garlic-chili pepper flavor - Google Patents
Preserving technology of minced garlic-chili pepper flavor Download PDFInfo
- Publication number
- CN105794951A CN105794951A CN201610177406.6A CN201610177406A CN105794951A CN 105794951 A CN105794951 A CN 105794951A CN 201610177406 A CN201610177406 A CN 201610177406A CN 105794951 A CN105794951 A CN 105794951A
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- CN
- China
- Prior art keywords
- fructus
- fructus capsici
- garlic solvent
- technique
- garlic
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preserving technology of minced garlic-chili pepper flavor, and belongs to the technical field of food processing. According to the preserving technology, the technological process of sterilizing of the minced garlic-chili pepper is jointly carried out by ultraviolet and ultrasound, wherein frequency of the ultrasound is 1-3 megahertz. By utilizing the method disclosed by the invention, harmful bacteria are rapidly killed so as to prolong storage time of the minced garlic-chili pepper; and the flavor of the just prepared minced garlic-chili pepper is preserved to the maximum.
Description
Technical field
The invention belongs to technical field of food production, particularly relate to a kind of garlic solvent Fructus Capsici local flavor and retain
Technique.
Background technology
Garlic solvent oil capsicum is the one in Guizhou Province's processing type Fructus Capsici sauce food, and manufacture method is:
After the salting Fructus Capsici using saline to clean up together is pulverized with Rhizoma Zingiberis Recens, Bulbus Allii etc., decoct again
The Fructus Capsici sauce food of system；Tradition garlic solvent oil chilli sauce produces by technogenic influence, need to make in a large number
Carry out sterilizing or suppressing antibacterial with Sal, food plant, cause its mouthfeel impacted, if using
High temperature sterilizes, and can destroy garlic solvent oil capsicum Middle nutrition structure.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of garlic solvent Fructus Capsici local flavor and retain work
Skill.
The present invention is achieved by the following technical programs.
A kind of garlic solvent Fructus Capsici local flavor that the present invention provides retains technique, in the sterilization work of garlic solvent Fructus Capsici
Skill step uses ultraviolet and ultrasound wave jointly to sterilize, and described ultrasonic frequency is 1,000,000
Hertz-3 megahertzs.
Further, the packaging step after the process for sterilizing of garlic solvent Fructus Capsici, garlic solvent Fructus Capsici is bottled
After, garlic solvent Fructus Capsici is compacted, in bottle, then sprays edible antibacterial, finally carry out capping bag
Dress.
Further, the described edible ethanol extract that edible antibacterial is Fructus Citri Limoniae and shell gather
Sugar, the mass ratio of its mixing is 10～50:1.
Further, the manufacture method of the edible ethanol extract of described Fructus Citri Limoniae is: by Fructus Citri Limoniae
After rubbing, mixing with the edible ethanol of its 1 times of weight ratio, after standing 1～2 day, centrifugation is i.e.
Can.
Further, before described capping packaging, bottle is filled full carbon dioxide.
The beneficial effects of the present invention is: the method using the present invention, the most quickly kill harmful
Antibacterial, extends the holding time of garlic solvent Fructus Capsici, remains the most to greatest extent and just make
The taste of the garlic solvent Fructus Capsici become.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to
In described.
Embodiment one
The invention provides a kind of garlic solvent Fructus Capsici local flavor and retain technique, comprise the following steps:
Including following raw material: raw material: Fructus Capsici 42kg, Bulbus Allii 42kg, Fructus Citri Limoniae 13kg, lactic acid bacteria
Block 0.08kg, monosodium glutamate 0.6kg, soy sauce 1.5kg, Sal 0.6kg, Pericarpium Zanthoxyli 0.6kg, Fructus Piperis 0.6kg,
Fructus Cumini Cymini 0.6kg, Fructus Foeniculi 0.6kg, Chinese liquor 8kg.
Edible antibacterial is edible ethanol extract and the chitosan of Fructus Citri Limoniae, the mass ratio of its mixing
For 10:1；The manufacture method of the edible ethanol extract of described Fructus Citri Limoniae is: after being rubbed by Fructus Citri Limoniae,
Mix with the edible ethanol of its 1 times of weight ratio, after standing 1～2 day, centrifugation.
Its processing technology comprises the following steps:
1) Bulbus Allii preliminary treatment, by garlic peeling and rub, proportionally add Sal and breast
Acid truffle, sealed fermenting 1.5 days after mix homogeneously, fermentation temperature is 18 DEG C；
2) Bulbus Allii after-treatment；Proportionally by Fructus Citri Limoniae rub, then with step 1) Bulbus Allii mix
Closing, sealed fermenting 1.5 days the most again, fermentation temperature is 18 DEG C；
3) Fructus Capsici was entered drying machine drying, and dried Fructus Capsici and reach dark reddish brown, then
It is polished into powder；Pericarpium Zanthoxyli, Fructus Piperis, Fructus Cumini Cymini, Fructus Foeniculi are polished into powder；
4) by step 2) Bulbus Allii that obtains and step 3) process Fructus Capsici, the Pericarpium Zanthoxyli, recklessly obtained
The powder such as green pepper, Fructus Cumini Cymini, Fructus Foeniculi, and add monosodium glutamate, soy sauce, Chinese liquor, mix homogeneously obtains
Less salt low fat garlic solvent Fructus Capsici first product；
5) less salt low fat garlic solvent Fructus Capsici first product being carried out sealing and fermenting 12 days, fermentation temperature is 8 DEG C；
6) sterilization；Ultraviolet and ultrasound wave is used jointly to sterilize, described ultrasound wave frequency
Rate is 1 megahertz-3 megahertzs.
7) packaging, after the bottling of garlic solvent Fructus Capsici, is compacted garlic solvent Fructus Capsici, then sprays in bottle
Edible antibacterial, finally carries out capping packaging；Further, before capping packaging, fill in bottle
Full carbon dioxide.
Embodiment two
The invention provides a kind of garlic solvent Fructus Capsici local flavor and retain technique, comprise the following steps:
Including following raw material: raw material: Fructus Capsici 45kg, Bulbus Allii 45kg, Fructus Citri Limoniae 15kg, lactic acid bacteria
Block 0.1kg, monosodium glutamate 0.7kg, soy sauce 2kg, Sal 0.7kg, Pericarpium Zanthoxyli 0.7kg, Fructus Piperis 0.7kg,
Fructus Cumini Cymini 0.7kg, Fructus Foeniculi 0.7kg, Chinese liquor 10kg.
Edible antibacterial is edible ethanol extract and the chitosan of Fructus Citri Limoniae, the mass ratio of its mixing
For 50:1；The manufacture method of the edible ethanol extract of described Fructus Citri Limoniae is: after being rubbed by Fructus Citri Limoniae,
Mix with the edible ethanol of its 1 times of weight ratio, after standing 1～2 day, centrifugation.
Its processing technology comprises the following steps:
1) Bulbus Allii preliminary treatment, by garlic peeling and rub, proportionally add Sal and breast
Acid truffle, sealed fermenting 1.5 days after mix homogeneously, fermentation temperature is 18 DEG C；
2) Bulbus Allii after-treatment；Proportionally by Fructus Citri Limoniae rub, then with step 1) Bulbus Allii mix
Closing, sealed fermenting 1.5 days the most again, fermentation temperature is 18 DEG C；
3) Fructus Capsici was entered drying machine drying, and dried Fructus Capsici and reach dark reddish brown, then
It is polished into powder；Pericarpium Zanthoxyli, Fructus Piperis, Fructus Cumini Cymini, Fructus Foeniculi are polished into powder；
4) by step 2) Bulbus Allii that obtains and step 3) process Fructus Capsici, the Pericarpium Zanthoxyli, recklessly obtained
The powder such as green pepper, Fructus Cumini Cymini, Fructus Foeniculi, and add monosodium glutamate, soy sauce, Chinese liquor, mix homogeneously obtains
Less salt low fat garlic solvent Fructus Capsici first product；
5) less salt low fat garlic solvent Fructus Capsici first product being carried out sealing and fermenting 12 days, fermentation temperature is 8 DEG C；
6) sterilization；Ultraviolet and ultrasound wave is used jointly to sterilize, described ultrasound wave frequency
Rate is 1 megahertz-3 megahertzs.
7) packaging, after the bottling of garlic solvent Fructus Capsici, is compacted garlic solvent Fructus Capsici, then sprays in bottle
Edible antibacterial, finally carries out capping packaging；Further, before capping packaging, fill in bottle
Full carbon dioxide.
Embodiment three
The invention provides a kind of garlic solvent Fructus Capsici local flavor and retain technique, comprise the following steps:
Including following raw material: raw material: Fructus Capsici 40kg, Bulbus Allii 40kg, Fructus Citri Limoniae 10kg, lactic acid bacteria
Block 0.05kg, monosodium glutamate 0.5kg, soy sauce 1kg, Sal 0.5kg, Pericarpium Zanthoxyli 0.5kg, Fructus Piperis 0.5kg,
Fructus Cumini Cymini 0.5kg, Fructus Foeniculi 0.5kg, Chinese liquor 5kg.
Edible antibacterial is edible ethanol extract and the chitosan of Fructus Citri Limoniae, the mass ratio of its mixing
For 30:1；The manufacture method of the edible ethanol extract of described Fructus Citri Limoniae is: after being rubbed by Fructus Citri Limoniae,
Mix with the edible ethanol of its 1 times of weight ratio, after standing 1～2 day, centrifugation.
Its processing technology comprises the following steps:
1) Bulbus Allii preliminary treatment, by garlic peeling and rub, proportionally add Sal and breast
Acid truffle, sealed fermenting 1.5 days after mix homogeneously, fermentation temperature is 18 DEG C；
2) Bulbus Allii after-treatment；Proportionally by Fructus Citri Limoniae rub, then with step 1) Bulbus Allii mix
Closing, sealed fermenting 1.5 days the most again, fermentation temperature is 18 DEG C；
3) Fructus Capsici was entered drying machine drying, and dried Fructus Capsici and reach dark reddish brown, then
It is polished into powder；Pericarpium Zanthoxyli, Fructus Piperis, Fructus Cumini Cymini, Fructus Foeniculi are polished into powder；
4) by step 2) Bulbus Allii that obtains and step 3) process Fructus Capsici, the Pericarpium Zanthoxyli, recklessly obtained
The powder such as green pepper, Fructus Cumini Cymini, Fructus Foeniculi, and add monosodium glutamate, soy sauce, Chinese liquor, mix homogeneously obtains
Less salt low fat garlic solvent Fructus Capsici first product；
5) less salt low fat garlic solvent Fructus Capsici first product being carried out sealing and fermenting 12 days, fermentation temperature is 8 DEG C；
6) sterilization；Ultraviolet and ultrasound wave is used jointly to sterilize, described ultrasound wave frequency
Rate is 1 megahertz-3 megahertzs.
7) packaging, after the bottling of garlic solvent Fructus Capsici, is compacted garlic solvent Fructus Capsici, then sprays in bottle
Edible antibacterial, finally carries out capping packaging；Further, before capping packaging, fill in bottle
Full carbon dioxide.
Claims (5)
1. a garlic solvent Fructus Capsici local flavor retains technique, it is characterised in that: killing of garlic solvent Fructus Capsici
Bacterium processing step uses ultraviolet and ultrasound wave jointly to sterilize, and described ultrasonic frequency is
1 megahertz-3 megahertzs.
2. garlic solvent Fructus Capsici local flavor as claimed in claim 1 retains technique, it is characterised in that:
Packaging step after the process for sterilizing of garlic solvent Fructus Capsici, after the bottling of garlic solvent Fructus Capsici, by garlic solvent Fructus Capsici pressure
Real, in bottle, then spray edible antibacterial, finally carry out capping packaging.
3. garlic solvent Fructus Capsici local flavor as claimed in claim 2 retains technique, it is characterised in that: institute
The edible ethanol extract that edible antibacterial is Fructus Citri Limoniae stated and chitosan, the mass ratio of its mixing
It is 10～50:1.
4. garlic solvent Fructus Capsici local flavor as claimed in claim 3 retains technique, it is characterised in that: institute
The manufacture method of the edible ethanol extract of the Fructus Citri Limoniae stated is: after being rubbed by Fructus Citri Limoniae, with its 1 times
The edible ethanol mixing of weight ratio, after standing 1～2 day, centrifugation.
5. garlic solvent Fructus Capsici local flavor as claimed in claim 1 retains technique, it is characterised in that: institute
Before the capping packaging stated, bottle is filled full carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610177406.6A CN105794951A (en) | 2016-03-25 | 2016-03-25 | Preserving technology of minced garlic-chili pepper flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610177406.6A CN105794951A (en) | 2016-03-25 | 2016-03-25 | Preserving technology of minced garlic-chili pepper flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105794951A true CN105794951A (en) | 2016-07-27 |
Family
ID=56454843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610177406.6A Pending CN105794951A (en) | 2016-03-25 | 2016-03-25 | Preserving technology of minced garlic-chili pepper flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105794951A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912559A (en) * | 2017-05-10 | 2017-07-04 | 盐城工学院 | A kind of eggplant and fresh-keeping treating method by Preservation Treatment |
Citations (7)
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| CN1899050A (en) * | 2006-07-10 | 2007-01-24 | 江南大学 | Method for improving fruit and vegetable powder microwave sterilizing effect using steam pre-treatment |
| CN101262773A (en) * | 2005-07-25 | 2008-09-10 | 埃科莱布有限公司 | Antimicrobial compositions and methods for treating packaged food products |
| CN101755893A (en) * | 2008-12-25 | 2010-06-30 | 章传华 | Fresh-keeping can of red beets and preparation method thereof |
| CN102578550A (en) * | 2012-03-09 | 2012-07-18 | 张铁瑛 | Chili soup and production process thereof |
| CN102960709A (en) * | 2012-11-26 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Chili garlic sauce and production process thereof |
| CN104172118A (en) * | 2014-07-09 | 2014-12-03 | 镇远县周记食品厂 | Chili sauce with minced garlic and processing method thereof |
| CN104286143A (en) * | 2014-11-01 | 2015-01-21 | 福建农林大学 | Method for retaining freshness of olive fruits through ultraviolet radiation |
-
2016
- 2016-03-25 CN CN201610177406.6A patent/CN105794951A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101262773A (en) * | 2005-07-25 | 2008-09-10 | 埃科莱布有限公司 | Antimicrobial compositions and methods for treating packaged food products |
| CN1899050A (en) * | 2006-07-10 | 2007-01-24 | 江南大学 | Method for improving fruit and vegetable powder microwave sterilizing effect using steam pre-treatment |
| CN101755893A (en) * | 2008-12-25 | 2010-06-30 | 章传华 | Fresh-keeping can of red beets and preparation method thereof |
| CN102578550A (en) * | 2012-03-09 | 2012-07-18 | 张铁瑛 | Chili soup and production process thereof |
| CN102960709A (en) * | 2012-11-26 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Chili garlic sauce and production process thereof |
| CN104172118A (en) * | 2014-07-09 | 2014-12-03 | 镇远县周记食品厂 | Chili sauce with minced garlic and processing method thereof |
| CN104286143A (en) * | 2014-11-01 | 2015-01-21 | 福建农林大学 | Method for retaining freshness of olive fruits through ultraviolet radiation |
Non-Patent Citations (4)
| Title |
|---|
| PARAMJEET KHANDPUR ET AL.: "Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices", 《ULTRASONICS SONOCHEMISTRY》 * |
| 凡文: "包装食品杀菌新技术的应用", 《包装世界》 * |
| 郑永哲等: "超声波协同紫外线提高污水处理杀菌效果", 《石油仪器》 * |
| 雷进波等: "无菌包装技术探讨", 《包装与食品机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912559A (en) * | 2017-05-10 | 2017-07-04 | 盐城工学院 | A kind of eggplant and fresh-keeping treating method by Preservation Treatment |
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Application publication date: 20160727 |