CN106720210A - A kind of quick method for preparing extra dry white wine capsicum - Google Patents
A kind of quick method for preparing extra dry white wine capsicum Download PDFInfo
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- CN106720210A CN106720210A CN201611148418.2A CN201611148418A CN106720210A CN 106720210 A CN106720210 A CN 106720210A CN 201611148418 A CN201611148418 A CN 201611148418A CN 106720210 A CN106720210 A CN 106720210A
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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
- A23B7/005—Preserving by heating
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The present invention relates to a kind of quick method for preparing extra dry white wine capsicum, belong to technical field of agricultural product process.Its step is：First that the capsicum of fresh clean is evenly laid out on de-enzyme container, thickness is 3 5cm, and feeding de-enzyme interior carries out de-enzyme at 85 95 DEG C 42 52 seconds；Capsicum after being finished；Then 20 40 DEG C are cooled to through natural cooling and strength；Then the capsicum after cooling is placed in roasting plant and is toasted by the way of more piece baking, the capsicum after being toasted；Opposite air inlet/outlet mode is used between adjacent baking section, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and be alternately arranged；The total time for control temperature to be 98 105 DEG C during baking, toasting is 40 60 minutes；After baking finished product is obtained through moisture regain.Present invention process is simple, efficiency high, products obtained therefrom function admirable and stabilization, while quality product output capacity is high, is easy to large-scale pipeline production application.
Description
Technical field
The present invention relates to a kind of quick method for preparing extra dry white wine capsicum, belong to technical field of agricultural product process.
Background technology
Contain abundant vitamin C, β-carrotene, folic acid, magnesium and potassium in capsicum；Capsicim in capsicum also has anti-
Scorching and antioxidation, helps to reduce heart disease, some tumours and some other chronic disease occurred with age growth
Risk；Found in several human trials research, the food for having capsicum can increase the energy ezpenditure of human body, help lose weight；Last year
One is published in《Britain's nutrition magazine》On article also indicate that, often feed capsicum can effectively delay atherosclerosis
Development and blood in lipoprotein oxidation.
Flavour is stored and assigned for convenience, can typically carry out drying and other treatment to it.
The drying generally rural area of existing white capsicum common drying method and simple artificial treatment method；There is nothing in the above method
Method is continuously produced, low production efficiency, the problems such as products obtained therefrom condition is poor, products obtained therefrom quality is difficult to standardization control.
The content of the invention
The present invention is in view of the shortcomings of the prior art, there is provided a kind of quick method for preparing extra dry white wine capsicum；Its products obtained therefrom is sought
Support conservation rate it is high, culinary art after it is in good taste, while the method also have the high advantage of quality product rate.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, comprises the steps：
Step one finishes
The capsicum of fresh clean is evenly laid out on de-enzyme container, and thickness is 3-5cm, the interior that finishes is sent into, in 85-95
DEG C, be preferably 90 DEG C carry out de-enzyme 42-52 second, preferably 48 seconds；Capsicum after being finished；
Step 2 is cooled down
After carrying out natural cooling 10-15 minutes to the capsicum after step one gained de-enzyme, strength cooling is carried out, cooled down
Capsicum afterwards；The strength cooling is that the temperature of capsicum is down into 20-40 DEG C in 1-2 minutes；
Step 3 is toasted
Capsicum after step 2 gained cooling is placed in roasting plant and is toasted by the way of more piece baking, obtained
White capsicum after baking；The joint number of the more piece baking is saved for 18-24；When more piece is toasted, using opposite between adjacent baking section
Enter-air-out mode, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and are alternately arranged；Controlled during baking
Temperature is 98-105 DEG C, is preferably 98 DEG C；；The total time of the baking is 40-60 minutes；The roasting plant contains 18-24
Section baking vessel；
Step 4 gets damp again
Moisture regain treatment is carried out to the capsicum after step 3 gained baking, finished product of the water content in 13-15% is obtained.
Preferably, a kind of quick method for preparing extra dry white wine capsicum of the present invention, methods described is operated on streamline,
The streamline include be successively set on pan feeding collating unit on material-transporting system, steaming apparatus, drying unit,
Moisture regain processing equipment；
The pan feeding collating unit includes being arranged horizontally in the tooth harrow roller of conveyer belt feeding end, by tooth harrow on conveyer belt
Stacking material flattened；
The material-transporting system includes ventilative conveyer belt；The conveyer belt uses steel wire, the two of the steel wire
Side is connected with two groups of chains respectively, and two groups of chains are synchronously driven by chain-drive mechanism respectively；
The steaming apparatus include the de-enzyme room being arranged on material-transporting system, and the de-enzyme room closing is set, two
End side surface is provided with the passage for the vegetables material turnover on material-transporting system, and the conveyer belt of the material-transporting system is through logical
De-enzyme room is crossed, and de-enzyme room is divided into upper and lower two cavitys, wherein upper chamber is connected with superheated steam system, lower chamber
Body is connected with water vapor system；
The upper chamber outer wall of the de-enzyme room is provided with superheated steam interface tube, is connected by superheated steam interface tube and overheated
Steam pipe, the overheated steam pipe is connected with the de-enzyme blower fan with heater, forms superheated steam system, to the top of de-enzyme room
Superheated steam is passed through in cavity；The outer wall of the water tank is provided with water inlet tube interface and drain interface, respectively with water inlet pipe and row
Water pipe is connected；
The high water tank lower section sets aeration interface, and superheated steam is passed through with superheated steam interface tube by being aerated interface
Pipe is connected in parallel with superheated steam system, the water in water tank is aerated by superheated steam is thermally formed water vapor system, directly
Water vapour is produced in water tank；The overheated steam pipe is provided with superheated steam size adjustment valve；
The drainpipe is connected with water-level regulator；The water-level regulator include adjustment barrel, adjusting sleeve pipe, fixing pipe and
Outlet pipe, wherein, the adjustment barrel is concordant with water tank to be set, and the fixing pipe is fixed in adjustment barrel vertically, the bottom of fixing pipe
Portion connects into U-shaped communicating pipe with the drainpipe of water tank, and top is docked by screw thread with adjusting sleeve pipe, the highest of the adjusting sleeve pipe
Regulation height is no more than the top of adjustment barrel, and the outlet pipe is arranged on adjustment barrel bottom, separates with fixing pipe；
The drying unit includes the drying chamber being arranged on material transmission system, and the drying chamber closing is set, two
End side surface is provided with the passage for material-transporting system turnover, and the conveyer belt of the material-transporting system extends through drying chamber, will
Drying chamber is divided into upper and lower two cavitys, and some groups of drying wind with heater are provided with along belt direction outside the drying chamber
Machine, the air inlet and air outlet of the drying blower fan is upper with drying chamber by hot blast admission line and hot blast outlet pipe respectively
Lower two cavitys series connection, hot air circulation drying is carried out into drying chamber；
Along the direction of conveyer belt hot blast intake interface is arranged alternately respectively and hot blast goes out on the upper and lower cavity of the drying chamber
Gas interface, and respectively with correspondence position drying blower fan hot blast admission line and hot blast outlet pipe dock, realization along conveyer belt
The alternately inverted circulation in hot air circulation direction of all drying blower fans of direction arrangement.
Some humid air outlet interfaces are additionally provided with the drying chamber, the humid air outlet interface is evacuated by humid air
Pipeline is connected to the air inlet of wet-emitting blower, and the air outlet of the wet-emitting blower is connected to outdoor by humid air discharge duct；
The hot blast admission line or hot blast outlet pipe are provided with benefit air valve；
The conditioning device is docked with the outlet of most end one-level drying unit；And conveyer belt runs through conditioning device；
When quickly preparing extra dry white wine capsicum with the said equipment, comprise the steps：
Step A finishes
The capsicum of fresh clean is laid on ventilative conveyer belt, the stacking material on conveyer belt is carried out by tooth harrow whole
It is flat, it is laid on ventilative conveyer belt to capsicum and thickness is 3-5cm；Then de-enzyme interior, de-enzyme dress are sent into by conveyer belt
The superheated steam that superheated steam system feeding temperature is for 160-170 DEG C is put, aeration interface sends into 160-170 DEG C of superheated steam
To in water tank, by regulating and controlling, superheated steam system sends into superheated steam and aeration interface sends into the amount of superheated steam, reaches control
Fixing temperature processed is 85-95 DEG C, preferably 90 DEG C；The running speed of conveyer belt is controlled to cause fixation time for 42-52 seconds, preferably
It is 48 seconds；Capsicum after being finished；
Step B is cooled down
Conveyer belt takes the capsicum after step A gained de-enzymes out of de-enzyme room, after carrying out natural cooling 10-15 minutes, carries out
Strength is cooled down, the capsicum after being cooled down；The strength cooling is that the temperature of capsicum is down into 20-40 DEG C in 1-2 minutes；
Step C is toasted
Be placed in capsicum after step B gained coolings in roasting plant and dried by the way of more piece baking by conveyer belt
It is roasting, the white capsicum after being toasted；The joint number of the more piece baking is saved for 18-24；When more piece is toasted, adopted between adjacent baking section
With opposite-air-out mode of entering, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and are alternately arranged；Baking
When control temperature for 98-105 DEG C, be preferably 98 DEG C；The total time of the baking is 40-60 minutes；The roasting plant contains
18-24 saves baking vessel；
Step D gets damp again
Capsicum after step C gained bakings is brought into and moisture regain treatment is carried out in conditioning device by conveyer belt, and obtaining water content is
The finished product of 13-15%；The moisture regain treatment includes that water smoke gets damp again and gets damp again naturally successively.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, in step 3 or step C, when more piece is toasted, adjacent baking
- air-out mode is entered using opposite between section, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and replace
Arrangement；Such as odd number section baking is toasted by the way of enterprising hot blast, the lower air-out, hot blast is entered in the baking of even number section under using, on go out
The mode of wind is toasted.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, the gas outlet distance conveying of steaming apparatus superheated steam system
The distance for taking fresh chilli is 15-30cm.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, during de-enzyme, the liquid level in water tank is fresh on conveyer belt
The distance of capsicum is 10-20cm.
As further preferred scheme, definition：Preceding 8-13 sections baking vessel is first order roasting plant, remaining baking vessel
It is second level roasting plant；
Every grade of drying chamber sets a conveyer belt, and the conveying end of tape of upper level drying chamber is located at next stage drying chamber
Conveyer belt head end top, and partly overlap；When processing white capsicum, the white capsicum after being processed through first order roasting plant falls into next
On the conveyer belt of level drying chamber.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, during baking, the relative humidity in control baking vessel is 40%
Below.
A kind of quick method for preparing extra dry white wine capsicum of the present invention, when water smoke gets damp again, the temperature for control water smoke is 40-50 DEG C,
The time of water smoke moisture regain is 3-5 seconds.
Advantage
The present invention realizes serialization, the standardized production of white capsicum drying technics；It greatlys save process time.Together
When its products obtained therefrom nutritive value conservation rate is high, mouthfeel is excellent, quality product rate is high after culinary art.
Fixing temperature of the present invention and fixation time are appropriate, by the synergy with other conditions, are ensureing beneficial work
While property material, the mouthfeel and quality product rate for improving product are high.
Brief description of the drawings
Fig. 1 is the overall schematic for drying process line used in embodiment.
Fig. 2 is the pan feeding collating unit schematic diagram in embodiment.
Fig. 3 is the steaming apparatus outside schematic diagram in embodiment.
Fig. 4 is the steaming apparatus schematic internal view in embodiment.
Fig. 5 is the water-level regulator schematic diagram in embodiment.
Fig. 6 is the first-level transport band schematic diagram in embodiment.
Fig. 7 is the first-level transport band connection diagram in embodiment.
Fig. 8 is the one-level drying unit schematic diagram in embodiment.
Fig. 9 is superheated steam and humid air the circulation schematic diagram in the one-level drying unit in embodiment.
Figure 10 is the docking schematic diagram between 2 grades of drying units in embodiment.
Figure 11 is two grades of drying unit schematic diagrames in embodiment.
Figure 12 is the connection diagram of two grades of drying units in embodiment and conditioning device.
Label in figure：
1- material-transporting systems, 101- frames, 102- first-level transport bands, 103- active rolls, 104- entrusts disk roller, 105-
Driven disk roller, 106- Power Components, 107- chains, 112- two-stage conveying bands；122- gets damp again conveyer belt naturally
2- pan feeding collating units, 201- tooth harrow rollers, 202- pan feedings arrange motor, 203- shaft couplings；
3- steaming apparatus, 32- de-enzymes room, 32 '-water tank, 321- de-enzyme access ways, 322- superheated steam interface tubes,
322 '-aeration interface, 323- water inlet tube interfaces, 324- drain interfaces, 33- de-enzyme superheated steams, 331- overheated steam pipes,
332- superheated steam size adjustment valves, 333- de-enzyme blower fans, 334- de-enzyme heaters, 34- water vapours, 341- water inlet pipes,
342- drainpipes, 343- water-level regulators, 3431- adjustment barrels, 3432- adjusting sleeve pipes, 3433- fixing pipes, 3434- outlet pipes；
4- one-level drying units, 42- drying chambers, 421- hot blast intake interfaces, 422- hot blast outlet interfaces, 423- humid air
Outlet interface, 43- drying dry-heat airs, 431- hot blast admission lines, 432- hot blast outlet pipes, 433- drying blower fans, 434-
Drying heater, 435- mends air valve, 44- humid air, 441- humid air pump-lines, 442- wet-emitting blowers, 443- humid air
Discharge duct；
Bis- grades of drying units of 5-；
66- moisture regain sprayers；
7- cooling sections；
8- control systems, 801- velocity sensors, 802- temperature sensors, 803- humidity sensors, 804- controllers；
9- materials.
Specific embodiment
Embodiment 1；
Its device therefor is with reference to Figure of description；
Process line is dried for the preferred embodiment of the present invention in Fig. 1, is specifically included material-transporting system 1, is entered
Material collating unit 2, steaming apparatus 3, one-level drying unit 4, two grades of drying units 5, cooling section 7 and control systems, wherein entering
Material clearing system 2, steaming apparatus 3, sprayer 66, cooling section 7,4, two grades of drying units 5 of one-level drying unit edge successively of getting damp again
The conveying direction of material is arranged on material-transporting system 1.
Specifically as shown in Fig. 2 the pan feeding collating unit 2 in the present embodiment includes being arranged horizontally in conveyer belt feeding end
Tooth harrow roller 201, tooth harrow roller 201 is arranged on the conveyer belt top of material-transporting system 1, the one of tooth harrow roller 201 by the support of bearing
End arranges motor 202 and is connected by shaft coupling 203 and pan feeding, and some rake teeths are provided with tooth harrow roller 201, to being piled up on conveyer belt
Capsicum material flattened, it is ensured that enter following process device conveyer belt on material it is smooth.
With reference to referring to Fig. 3 and Fig. 4, the steaming apparatus main body of the present embodiment includes the de-enzyme being arranged on material-transporting system
Room 32, de-enzyme room 32 is that (closed state refers to the de-enzyme of superheated steam and water vapour in relative closure to a closing box-structure
Interior carries out concentration de-enzyme to vegetables, and the outdoor region of de-enzyme is spilt into without substantial amounts of), in the tank ends side of de-enzyme room
Face is provided with the de-enzyme access way 321 for the vegetables material turnover on material-transporting system, and de-enzyme room one end passage is whole with pan feeding
Reason device docking, the first-level transport band 102 of material-transporting system extends through de-enzyme room 32, ventilative first-level transport from the passage
De-enzyme room 32 is divided into upper and lower two cavitys by band 102, wherein the upper chamber of de-enzyme room is connected with superheated steam system, bottom
Cavity is connected with water vapor system, and fresh day lily is laid on ventilative first-level transport band 102, and heat is carried out into de-enzyme room
Wind and water vapour mixing de-enzyme.
Specifically, the superheated steam system in steaming apparatus 3 includes overheated steam pipe 331, superheated steam size adjustment valve
Door 332, de-enzyme blower fan 333 and de-enzyme heater 334, overheat is directly produced by the de-enzyme blower fan 333 of band de-enzyme heater 334
Steam, is connected to the superheated steam interface tube 322 that the de-enzyme upper chamber of room 32 is set, to conveyer belt by overheated steam pipe 331
The de-enzyme interior of top is passed through de-enzyme superheated steam 33, and superheated steam interface tube 322 is evenly arranged in the top of de-enzyme room, 160-
After 170 DEG C of de-enzyme superheated steam 33 enters de-enzyme room, form static pressure the fresh vegetables material 9 on conveyer belt is added downwards
Heat.The superheated steam size adjustment valve 332 being arranged on overheated steam pipe 331 can control to deliver into the indoor heat of de-enzyme
Wind flow.
Water tank 32 ' is set to positioned at de-enzyme room lower cavity of the first-level transport with 102 lower sections, on the outer wall of water tank 32 '
Water inlet tube interface 323 and drain interface 324 are provided with, wherein water inlet tube interface 323 is located at the top of water tank 32 ', and drainpipe connects
Mouth 324 is located at the bottom of water tank 32 ', and water inlet tube interface 323 and drain interface 324 connect with water inlet pipe 341 and drainpipe 342 respectively
Connect, to water is loaded in water tank, water vapor system is directly formed in de-enzyme room lower cavity with heating component by water tank 32 '.
The heating component of water vapor system directly can set steam heating device in water tank bottom, by heating in water tank
Water formation water vapour is rising upwards, and green removing in high temperature is carried out to the vegetables material on the conveyer belt of top.The present embodiment use by
The superheated steam of de-enzyme room upper chamber connection is introduced in water tank, aeration heating is carried out to the water in water tank and produces water vapour, section
The about cost of heating component, in the water vapour for producing in this way water smoke accounting is larger, wet when disclosure satisfy that de-enzyme
Degree requires that the superheat steam temperature of the steam temperature far below top of rising, the overheat that top is passed directly into during with de-enzyme is steamed
Vapour mixing reaches the vapor (steam) temperature (85 DEG C -95 DEG C) for being adapted to de-enzyme.
Specifically, the present embodiment the liquid level of water tank 32 ' lower section be provided with aeration interface 322 ', the aeration interface 322 ' with kill
The superheated steam interface tube 322 that the top of blue or green room 32 is set is connected in parallel by overheated steam pipe 331, and finish blower fan 333 and de-enzyme
The superheated steam of the conveying of heater 334 enters in the upper chamber and bottom water tank of de-enzyme room simultaneously, and finish the upper chamber of room 32
Interior de-enzyme superheated steam static pressure directly down, to the indoor formation hot environment of de-enzyme, while into de-enzyme room bottom water tank 32 '
Interior superheated steam is aerated agitation in water, is converted into that water vapour is rising upwards, through conveyer belt and the superheated steam one of top
The de-enzyme that liquidates is carried out with to vegetables material.Superheated steam interface tube 322 and aeration interface 322 ' can be respectively provided with valve, adjust
The flow of vapours and water vapour.
Requirement in view of de-enzyme is different, and some requirement humidity is bigger (water vapour accounts for major part), and some requirements are more dry
With water-level regulator 343 be connected the drainpipe 324 of water tank 32 ' by dry (superheated steam accounts for major part), the present embodiment, for adjusting
Height of liquid level in water tank, by adjusting the position that height of liquid level liquidates to water vapour and superheated steam.
As shown in figure 5, the water-level regulator 343 includes adjustment barrel 3431, adjusting sleeve pipe 3432, fixing pipe 3433 and goes out
Water pipe 3434；The adjustment barrel 3431 is concordant with water tank 32 ' to be set, and the fixing pipe 3433 is fixed on adjustment barrel 3431 vertically
Interior, the bottom of fixing pipe 3433 connects into U-shaped communicating pipe with the drainpipe 324 of water tank 32 ', and the top of fixing pipe 3433 passes through spiral shell
Line docks the top of the highest regulation height no more than adjustment barrel 3431 of the adjusting sleeve pipe 3432 with adjusting sleeve pipe 3432, is adjusting
The bottom for saving cylinder sets the outlet pipe 3434 separated with fixing pipe.Water inlet pipe 341 is connected with water source, dry to being passed through in water tank 32 '
Net water, while water tank 32 ' is connected by drainpipe 342 with the fixing pipe 3433 in adjustment barrel, the liquid at the top of fixing pipe 3433
Position height is concordant with the liquid level in water tank 32 ', can realize liquid level in water tank by the height at the top of threaded adjusting fixing pipe
Regulation, the water overflowed from the top of fixing pipe 3433 enters adjustment barrel, and the row of outlet pipe 3434 for passing through adjustment barrel bottom
Go out to Waste Water Centralized.
The steaming apparatus of the present embodiment also include control system, and the control system includes controller 804 and is arranged on
First-level transport is with the velocity sensor 801 on 102, the temperature sensor 802 and humidity sensor that are arranged in de-enzyme room 32
803, the velocity sensor 801, temperature sensor 802 and humidity sensor 803 are connected with controller 804 by signal respectively
Connect.Velocity sensor 801 detection first-level transport band 102 on material transfer rate, further control material de-enzyme interior
Fixation time, multiple temperature sensors 802 and humidity sensor 803 are arranged in each indoor position of de-enzyme, are killed for detecting
Blue or green indoor parameters, after the signal transmission that each sensor will be detected is to controller, are processed, with setting through sensor calculating
Value contrasted after, automatically adjust heating temp, hot blast magnitude regulator, the conveyer belt movement velocity of heat generator
Deng making each parameter keep in setting range.On the sensing detection technology such as velocity sensor, temperature sensor and humidity sensor
It is conventional Automated condtrol means with control technology, those skilled in the art can carry out selection design according to prior art, this
Embodiment is not repeated its specific control principle herein.
With reference to referring to Fig. 6 and Fig. 7, by taking the material-transporting system of steaming apparatus as an example, the corresponding material conveying of steaming apparatus
System includes frame 101, active roll 103, first-level transport band 102, entrusts disk roller 104, driven disk roller 105, Power Component 106
With chain 107, active roll 101 and driven disk roller 105 are arranged in the frame 101 at the de-enzyme outer two ends in room 32, and one
The level frame of conveyer belt 102 entrusts disk roller 104 in frame 101 on active roll 101 and driven disk roller 105, is held from down
First-level transport band 102 prevents from falling down, and keeps the smooth transmission of conveyer belt.Power Component 106 uses motor and speed reducer component,
It is connected with active roll 103.
First-level transport band 102 in the present embodiment uses the mesh size of steel wire, steel wire to should be guaranteed that capsicum can
It is complete to lay, while there is good gas permeability, as shown in fig. 6, the both sides of steel wire are fixed on two groups by screw fastener
The inner side of chain 107 of parallel arrangement, corresponding active roll 103, entrust disk roller 104 and driven disk roller 105 use with
The sprocket wheel that transmission chain coordinates, is coaxially connected between two groups of respective sprockets of chain, realizes by two groups of transmissions of chain
Drive the transmission of steel wire synchronism stability.
The conveyer belt that whole material-transporting system in the present embodiment is used uses the same structure with steaming apparatus.
Involved by the present embodiment equipment work when, Power Component 106 by chain-drive mechanism drive first-level transport with 102 to
Preceding motion, capsicum to be processed be uniformly laid in first-level transport band 102 on, with first-level transport band 102 to de-enzyme room 32 in move,
Clean water is introduced water tank 32 ' by water inlet pipe 341, and de-enzyme blower fan 333 to work and blow air to the direction of overheated steam pipe 331, finishes
Heater 334 is delivered to de-enzyme respectively after the air that the blower fan 333 that finishes is blowed is heated into required temperature along overheated steam pipe 331
In the upper chamber of room 32 and water tank 32 ', the downward static pressure of de-enzyme superheated steam 33 in the de-enzyme upper chamber of room 32, the heat in water tank
Air is contacted with water agitation, and evaporation from water surface produces a large amount of water vapours 34 rising upwards, and water vapour is together with hot blast to first-level transport
Finished with the capsicum layer on 102, the superheated steam on top ensures the temperature of de-enzyme, water vapour then ensures wet in de-enzyme room 32
Degree, prevent because temperature is too high and caused by capsicum nutriment lose；Capsicum is with first-level transport band 102 from after de-enzyme room 32 is interior out
De-enzyme process is completed, following process link is entered with first-level transport band 102.Velocity sensor 801, de-enzyme indoor temperature transmitter
802 and the real-time detection of humidity sensor 803 de-enzyme during parameters, and detection signal is sent to controller 804, control
After being contrasted with arranges value after the signal of the processing detection of device processed 804, heating-up temperature, the hot blast for automatically adjusting de-enzyme heater 334 are big
The power rotating speed of minor adjustment valve 332, Power Component 106, makes each parameter be maintained in setting range.
As shown in figure 1, the present embodiment sets cooling section 7, cooling section 7 between steaming apparatus 3 and follow-up drying unit
Capsicum material after de-enzyme is cooled down, can be right by the conveyer belt exposure between steaming apparatus and drying unit in atmosphere
Capsicum after de-enzyme carries out natural cooling, and also the capsicum after de-enzyme can be passed through in a closed box, and cold carrying out is blown by blower fan
Cooling is forced, according to the height of fixing temperature and the time of cooling can be needed to be separately provided a kind of type of cooling in practical application
Or two kinds of type of cooling combinations are set.
Referring to Fig. 8 and Fig. 9, illustrated by taking one-level drying unit 4 as an example, the drying unit main body in the present embodiment includes
The drying chamber 42 on device for transporting objects is arranged on, the drying chamber 42 of one-level drying unit 4 is arranged on first-level transport band 102,
Material to being transmitted from steaming apparatus 3 and cooling section 7 carries out first time drying.
Specifically, drying chamber 42 is that (closed state refers to sky of the hot gas in a relative closure to a shell structure closed
It is interior that capsicum is carried out to concentrate drying drying), two relative drying access ways are provided with two end side surfaces of drying chamber 42, protect
Hot blast in card drying course is all acted on the capsicum material on delivered inside band, and conveyer belt 1 is passed through from drying access way
Drying chamber 42 is crossed in break-through, the inner chamber of drying chamber is divided into upper and lower two cavitys, along the direction of conveyer belt outside drying chamber 42
Located at five groups of drying blower fans 433 of drying heater 434, the air inlet and air outlet for drying blower fan 433 pass through hot blast respectively
Admission line 431 and hot blast outlet pipe 432 are connected with two cavitys up and down of drying chamber, and the hot blast that drying blower fan is advertised enters
One of drying chamber cavity, hot-air seasoning is carried out to the white capsicum in drying chamber, at the same hot blast through after conveyer belt from another
Individual cavity is pumped to drying blower fan again, and every group of drying blower fan forms circulating air in the upper and lower cavity body of drying chamber.
The quantity for drying blower fan can set according to the spacing of the length of drying chamber and wind turbine layout.
With reference to referring to Fig. 2, the upper and lower cavity being separated into by conveyer belt in the drying chamber 42 of the present embodiment along conveyer belt side
To hot blast intake interface 421 and hot blast outlet interface 422 is arranged alternately respectively, in the present embodiment on drying chamber upper cavity outer wall
It is arranged alternately hot blast intake interface 421 and hot blast outlet interface 422 successively in sequence, then is pressed on drying chamber lower chamber outer wall
Hot blast outlet interface 422 and hot blast intake interface 421, the hot blast intake interface of same vertical direction are arranged alternately successively according to order
421 and hot blast outlet interface 422 respectively with the hot blast admission line 431 and hot blast outlet of same group of drying blower fan of correspondence position
Pipeline 432 is docked, and realizes that the loop direction of the drying dry-heat air 43 of all drying blower fans arranged along belt direction replaces
Conveyer belt is passed back through, is capable of achieving uniformly to dry the white capsicum of conveyer belt upper surface and the capsicum of conveyer belt bottom.
In actual applications, it is considered to dry the centralized management and maintenance of blower fan, five groups of drying blower fans are provided entirely in baking
The same side of dry chamber 42, hot blast intake interface 421 and hot blast outlet interface 422 are then arranged on the homonymy side of drying chamber.
The humid air 44 of substantial amounts of moisture content can be produced in drying course, if the present embodiment is additionally provided with drying chamber 42
Dry and wet air outlet interface 423, the wet-emitting blower 442 set outside drying chamber, hydrofuge are connected to by humid air pump-line 441
The air inlet of blower fan 442 is connected with humid air pump-line 441, and air outlet is then freely discharged by humid air discharge duct 443
Or it is connected to the condensation water collection system on the outside of drying chamber.
The position of humid air outlet interface 423 be arranged on correspondence drying chamber in hot air circulation direction drying chamber downside or
Top surface, such as drying indoor hot air to be circulated up, then to should the humid air outlet interface of circulating air be arranged on drying ceiling
Face, such as drying indoor hot air are circulation downwards, then to should the humid air outlet interface of circulating air be arranged under drying chamber
Cavity side.The position of humid air outlet interface 423 does not require to be corresponded with hot blast intake interface and hot blast outlet interface, only
Set on the path for needing be close to hot air circulation, and be preferentially arranged on hot air circulation inlet and outlet connectors opposite flank and
Top surface, it is to avoid cause to dry the direct loss of dry-heat air, the quantity of humid air outlet interface 423 is produced also dependent on different white capsicums
Raw humid air size sets.
Due to the space in drying chamber 42 for relative closure, after the humid air containing moisture is transferred, the pressure in drying chamber
Power can decline within a certain period of time, and benefit air valve 435 can be set on hot blast admission line 431 or hot blast outlet pipe 432,
The present embodiment is arranged on air valve 435 is mended on hot blast admission line 431, on drying heater 434, so can be by drying
Negative pressure in dry chamber sucks fresh air, while the fresh air that will can also fill into sends into drying chamber after directly heating, it is to avoid because fresh air
Cause the temperature drop in drying chamber.
Mending air valve 435 can be using manual valve plate or the automatic valve for passing through Electronic control.
With reference to referring to Figure 10, Figure 11 and Figure 12, the present embodiment is connected using two-stage drying unit, per one-level drying unit pair
One conveyer belt should be set, wherein two grades of drying units 5 are arranged on two-stage conveying band 112.
With reference to referring to Fig. 8, the upset for realizing material by drop between the conveyer belt of adjacent two-stage drying chamber is docked, such as schemed
Shown in 10, the first-level transport of one-level drying unit 4 is kicked up to two grades of two-stage conveying bands 112 of drying unit 5 upwards with 102 ends
Head end top, the first drying material for so coming from first-level transport band can be fallen on two-stage conveying band 112, automatic by this
Turning over the material that the process for falling tentatively dries to higher level carries out freely falling body stirring, after carrying out stirring in two grades of drying units
Uniform drying.To ensure that material overturns the reliability of feeding between two-stage conveyer belt, by the joint part of two-stage conveyer belt
Overlap.
As shown in figure 12, the outlet channel in two grades of drying units 5 is additionally provided with moisture regain sprayer 66, for drying
White capsicum dried product afterwards carries out appropriate moisture moisture regain, improves the toughness of white capsicum dried product, it is to avoid excessively dry product
Occurs the breakage that fractures during packed and transported.Also can allow dried using the aerial transportation section of getting damp again naturally of exposure
Moisture in product nature absorption air is got damp again.
Control system is equally included in drying unit, control system is responsible for gathering each module data and each module of regulation
Running parameter, similar with steaming apparatus, the control system of drying unit includes controller and setting speed on the conveyor belt
Sensor, the temperature sensor being arranged in drying chamber, humidity sensor and pressure sensor, controller can be by control cabinet
Form is arranged on the feed entrance point of conveyer belt, the velocity sensor, temperature sensor and humidity sensor respectively with controller
Connected by signal, the controller output signal controls Power Component, heater and the wet-emitting blower action of conveyer belt.
Wherein, velocity sensor is used to detect the speed that material enters drying chamber, and then regulation material is in drying chamber
Drying time, realizes, temperature sensor is used to detect in drying chamber by the Power Component rotating speed of controller control conveyer belt
Temperature, by controller heater is controlled to realize the temperature of circulating air, humidity sensor is used to detect the relative of environment
Humidity, controls dehumidifier blower fan to realize the humidity regulation in drying chamber, because dehumidifier blower fan can be by drying chamber by controller
Humid air take away, reduce the pressure in drying chamber, pressure sensor is used to detect pressure in drying chamber, by controlling respectively
Dehumidifier blower fan and benefit air valve coordinate the pressure regulation carried out in drying chamber, ensure the normal pumping cycle of hot blast in drying chamber.
After white capsicum enters one-level drying chamber with the conveyer belt of one-level drying chamber, one-level drying is proceeded by, dry blower fan
The gas of generation becomes drying dry-heat air after heat generator and is blown into drying chamber, adjacent drying along hot blast admission line
The air inlet and air outlet of blower fan are alternately arranged above conveyer belt and following, meanwhile, netted conveyer belt can realize conveying
With upper and lower air exchange, it is ensured that drying temperature is evenly distributed in drying chamber, while dehumidifier blower fan is wet by what is produced in drying chamber
Air discharges drying chamber, the temperature sensor in drying chamber from the humid air pump-line on the side of drying chamber and top
With the temperature and humidity in humidity sensor real-time monitoring drying chamber, and the controller of control system is fed back to, control system root
According to the heater of demand automatic drying control blower fan, drying blower fan, the size of dehumidifier blower fan and switch, so as to keep in drying chamber
Temperature humidity stabilization, while the pressure signal fed back by the pressure sensor set in drying chamber, controls benefit air valve to carry out
Drying room pressure regulation, ensures the normal circulation air-supply of drying blower fan.
After completing one-level drying course, capsicum moves forward to conveying end of tape with the conveyer belt of one-level drying chamber,
Capsicum completes the automatic turning of capsicum from two grades of conveyer belts of drying chamber that the conveyer belt of one-level drying chamber falls into following, adjusts
The drying attitude of whole capsicum, makes being heated evenly for capsicum, more fully, continues to be moved forward with two grades of conveyer belts of drying chamber,
Two grades of drying are carried out into two grades of drying chambers, drying course is similar with one-level drying；After completing two grades of drying, with conveyer belt forward
It is mobile, and got damp again in atmosphere (or pressure moisture regain is carried out by the sprayer that gets damp again), packaging area is finally delivered to, complete
Whole drying process.
Be separately positioned on for various kinds of sensors by the control system of whole streamline needs the region of detection, by controller and
The switch such as relay of its control action is integrated to be arranged in the control cabinet of streamline feed zone, and various kinds of sensors carries out white peppery
The data parameter acquisition of the dry process line of chillies dried, control system is responsible for gathering each module data and each module work ginseng of regulation
Number, control cabinet is made up of control elements such as microcontroller, motor driver and relays, and microcontroller is used to receive sensor
Information, and send corresponding control command, motor driver is used to drive on streamline corresponding work drive motor start and stop and turns
Speed, microcontroller controls the start and stop of the executing agencies such as heater by the break-make of control relay, realizes humidity, temperature and pressure
Control.It is more ripe automated control technology, people in the art particularly with regard to sensor and controller connection scheme
Member can carry out conventional design according to the requirement of actual the flow work, and the present embodiment will not be described here.
Process the fresh chilli that Qidong County's loess paving town dagger-axe Ma Cunyi groups are plucked in the steps below using said apparatus
(red, blue or green to have)；
Step A finishes
The capsicum of fresh clean is laid on ventilative conveyer belt, the stacking material on conveyer belt is carried out by tooth harrow whole
It is flat, it is laid on ventilative conveyer belt to capsicum and thickness is 4cm；Then de-enzyme interior, steaming apparatus are sent into by conveyer belt
Middle superheated steam system feeding temperature is 165 DEG C of superheated steam, and 165 DEG C of superheated steam is sent to water tank by aeration interface
Interior, by regulating and controlling, superheated steam system sends into superheated steam and aeration interface sends into the amount of superheated steam, reaches control de-enzyme
Temperature is 90 DEG C；The fixation time that controlling the running speed of conveyer belt is is 48 seconds；Capsicum after being finished；In steaming apparatus
The distance of the gas outlet of superheated steam system fresh chilli on conveyer belt is 25cm；During de-enzyme, the liquid level distance in water tank
The distance of fresh chilli is 18cm on conveyer belt.
Step B is cooled down
Conveyer belt takes the capsicum after step A gained de-enzymes out of de-enzyme room, after carrying out natural cooling 10 minutes, carries out strength
Cooling, the capsicum after being cooled down；The strength cooling is that the temperature of capsicum is down into 25 DEG C in 1 minute.
Step C is toasted
Be placed in capsicum after step B gained coolings in roasting plant and dried by the way of more piece baking by conveyer belt
It is roasting, the white capsicum after being toasted；The joint number of the more piece baking is 22 sections；When more piece is toasted, the baking of odd number section is using enterprising
Hot blast, the mode of lower air-out are toasted, the baking of even number section is toasted by the way of entering hot blast, upper air-out under；Temperature is controlled during baking
It is 98 DEG C；The total time of the baking is 50 minutes；Preceding 10 section baking vessel is that first order roasting plant, remaining baking vessel are the
Two grades of roasting plants；Every grade of drying chamber sets a conveyer belt, and the conveying end of tape of upper level drying chamber dries positioned at next stage
The conveyer belt head end top of dry chamber, and partly overlap；When processing white capsicum, the capsicum after being processed through first order roasting plant falls into
On the conveyer belt of next stage drying chamber；
During baking, the relative humidity in control baking vessel is below 40%.
Step D gets damp again
Capsicum after step C gained bakings is brought into and moisture regain treatment is carried out in conditioning device by conveyer belt, and obtaining water content is
The finished product of 13-14%；The moisture regain treatment includes that water smoke gets damp again and gets damp again naturally successively；When water smoke gets damp again, the temperature of water smoke is controlled
Spend for the time that 40-50 DEG C, water smoke get damp again is 3-5 seconds.
Step E is classified, packs, sells or is put in storage.
Above example is the description of the invention, not limitation of the invention.The technical staff of the industry should
Solution, the present invention is not limited to the above embodiments.Simply illustrating described in above-described embodiment and specification is of the invention specific
Operation principle.Without departing from the spirit and scope of the present invention, the present invention can also make various embodiments and deduce and become
Change, these are deduced and belong to protection scope of the present invention with conversion.The scope of the present invention by appending claims and its
Equivalent thereof.
Claims (10)
1. a kind of quick method for preparing extra dry white wine capsicum, it is characterised in that comprise the steps：
Step one finishes
By the capsicum of fresh clean it is evenly laid out on de-enzyme container, thickness is 3-5cm, and feeding de-enzyme is indoor, 85-95 DEG C,
Carry out de-enzyme 42-52 seconds；Capsicum after being finished；
Step 2 is cooled down
After carrying out natural cooling 10-15 minutes to the capsicum after step one gained de-enzyme, strength cooling is carried out, after being cooled down
Capsicum；The strength cooling is that the temperature of capsicum is down into 20-40 DEG C in 1-2 minutes；
Step 3 is toasted
Capsicum after step 2 gained cooling is placed in roasting plant and is toasted by the way of more piece baking, toasted
White capsicum afterwards；The joint number of the more piece baking is saved for 18-24；When more piece is toasted, between adjacent baking section using it is opposite enter-
Air-out mode, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and are alternately arranged；Temperature is controlled during baking
It is 98-105 DEG C；The total time of the baking is 40-60 minutes；The roasting plant contains 18-24 sections baking vessel；
Step 4 gets damp again
Moisture regain treatment is carried out to the capsicum after step 3 gained baking, finished product of the water content in 13-15% is obtained.
2. a kind of quick method for preparing extra dry white wine capsicum according to claim 1, it is characterised in that：Methods described is in flowing water
Operated on line；
The streamline includes being successively set on pan feeding collating unit on material-transporting system, steaming apparatus, drying unit, returns
Damp processing equipment；
The pan feeding collating unit includes being arranged horizontally in the tooth harrow roller of conveyer belt feeding end, by tooth harrow to the heap on conveyer belt
Product material is flattened；
The material-transporting system includes ventilative conveyer belt；The conveyer belt uses steel wire, two sides of the steel wire
It is connected with two groups of chains respectively, two groups of chains are synchronously driven by chain-drive mechanism respectively；
The steaming apparatus include the de-enzyme room being arranged on material-transporting system, and the de-enzyme room closing is set, in two sides
Face is provided with the passage for the vegetables material turnover on material-transporting system, and the conveyer belt of the material-transporting system is extended through and killed
Blue or green room, and will de-enzyme room be divided into upper and lower two cavitys, wherein upper chamber is connected with superheated steam system, lower cavity and
Water vapor system is connected；
The upper chamber outer wall of the de-enzyme room is provided with superheated steam interface tube, and superheated steam is connected by superheated steam interface tube
Pipe, the overheated steam pipe is connected with the de-enzyme blower fan with heater, forms superheated steam system, to the upper chamber of de-enzyme room
Inside it is passed through superheated steam；The outer wall of the water tank is provided with water inlet tube interface and drain interface, respectively with water inlet pipe and drainpipe
Connection；
High water tank lower section sets aeration interface, by be aerated interface and superheated steam interface tube by overheated steam pipe with
Superheated steam system is connected in parallel, and the water in water tank is aerated by superheated steam is thermally formed water vapor system, directly in water
Water vapour is produced in case；The overheated steam pipe is provided with superheated steam size adjustment valve；
The drainpipe is connected with water-level regulator；The water-level regulator includes adjustment barrel, adjusting sleeve pipe, fixing pipe and water outlet
Pipe, wherein, the adjustment barrel is concordant with water tank to be set, and the fixing pipe is fixed in adjustment barrel vertically, the bottom of fixing pipe and
The drainpipe of water tank connects into U-shaped communicating pipe, and top is docked by screw thread with adjusting sleeve pipe, the highest regulation of the adjusting sleeve pipe
Highly no more than the top of adjustment barrel, the outlet pipe is arranged on adjustment barrel bottom, separates with fixing pipe；
The drying unit includes the drying chamber being arranged on material transmission system, and the drying chamber closing is set, in two sides
Face is provided with the passage for material-transporting system turnover, and the conveyer belt of the material-transporting system extends through drying chamber, will dry
Room is divided into upper and lower two cavitys, and some groups of drying blower fans with heater are provided with along belt direction outside the drying chamber,
The air inlet and air outlet of the drying blower fan are upper and lower with drying chamber by hot blast admission line and hot blast outlet pipe respectively
Two cavity series connection, hot air circulation drying is carried out into drying chamber；
Along the direction of conveyer belt hot blast intake interface is arranged alternately respectively and hot blast outlet connects on the upper and lower cavity of the drying chamber
Mouthful, and respectively with correspondence position drying blower fan hot blast admission line and hot blast outlet pipe dock, realization along belt direction
The alternately inverted circulation in hot air circulation direction of all drying blower fans of arrangement；
Some humid air outlet interfaces are additionally provided with the drying chamber, the humid air outlet interface passes through humid air pump-line
The air inlet of wet-emitting blower is connected to, the air outlet of the wet-emitting blower is connected to outdoor by humid air discharge duct；
The hot blast admission line or hot blast outlet pipe are provided with benefit air valve；
The conditioning device is docked with the outlet of most end one-level drying unit；And conveyer belt runs through conditioning device；
When quickly preparing extra dry white wine capsicum with the said equipment, comprise the steps：
Step A finishes
The capsicum of fresh clean is laid on ventilative conveyer belt, the stacking material on conveyer belt is flattened by tooth harrow,
It is laid on ventilative conveyer belt to capsicum and thickness is 3-5cm；Then de-enzyme interior, steaming apparatus mistake are sent into by conveyer belt
Vapours system feeding temperature is 160-170 DEG C of superheated steam, is aerated interface and 160-170 DEG C of superheated steam is sent into water
In case, by regulating and controlling, superheated steam system sends into superheated steam and aeration interface sends into the amount of superheated steam, reaches control and kills
Blue or green temperature is 85-95 DEG C；The running speed of conveyer belt is controlled to cause that fixation time is 42-52 seconds；Capsicum after being finished；
Step B is cooled down
Conveyer belt takes the capsicum after step A gained de-enzymes out of de-enzyme room, after carrying out natural cooling 10-15 minutes, carries out strength
Cooling, the capsicum after being cooled down；The strength cooling is that the temperature of capsicum is down into 20-40 DEG C in 1-2 minutes；
Step C is toasted
Be placed in capsicum after step B gained coolings in roasting plant and toasted by the way of more piece baking by conveyer belt, is obtained
White capsicum after to baking；The joint number of the more piece baking is saved for 18-24；When more piece is toasted, phase is used between adjacent baking section
Anti- enters-air-out mode, i.e., enterprising hot blast, lower air-out enter hot blast, the roasting mode of upper air-out with and be alternately arranged；Baking time control
Temperature processed is 98-105 DEG C；The total time of the baking is 40-60 minutes；
Step D gets damp again
Capsicum after step C gained bakings is brought into and moisture regain treatment is carried out in conditioning device by conveyer belt, obtains water content for 13-
15% finished product；The moisture regain treatment includes that water smoke gets damp again and gets damp again naturally successively.
3. a kind of quick method for preparing extra dry white wine capsicum according to claim 2, it is characterised in that：Steaming apparatus overheat is steamed
The distance of the gas outlet of vapour system fresh chilli on conveyer belt is 15-30cm.
4. a kind of quick method for preparing extra dry white wine capsicum according to claim 3, it is characterised in that：During de-enzyme, in water tank
Liquid level fresh chilli on conveyer belt distance be 10-20cm.
5. a kind of quick method for preparing extra dry white wine capsicum according to claim 1, it is characterised in that：8-13 sections dry before definition
Roasted room is first order roasting plant, remaining baking vessel is second level roasting plant；
Every grade of drying chamber sets a conveyer belt, and the conveying end of tape of upper level drying chamber is located at the conveying of next stage drying chamber
Band head end top, and partly overlap；During treatment capsicum, the capsicum after being processed through first order roasting plant falls into next stage drying chamber
Conveyer belt on.
6. a kind of quick method for preparing extra dry white wine capsicum according to claim 1, it is characterised in that：During baking, control is dried
Relative humidity in roasted room is below 40%.
7. a kind of quick method for preparing extra dry white wine capsicum according to claim 1, it is characterised in that：When water smoke gets damp again, control
The time that the temperature of water smoke processed is 40-50 DEG C, water smoke gets damp again is 3-5 seconds.
8. a kind of quick method for preparing extra dry white wine capsicum according to claim 2, it is characterised in that：Finish temperature in step A
Spend is 90 DEG C.
9. a kind of quick method for preparing extra dry white wine capsicum according to claim 2, it is characterised in that：When being finished in step A
Between be 48 seconds.
10. a kind of quick method for preparing extra dry white wine capsicum according to claim 2, it is characterised in that：Toasted in step C
Temperature is 98 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611148418.2A CN106720210A (en) | 2016-12-13 | 2016-12-13 | A kind of quick method for preparing extra dry white wine capsicum |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611148418.2A CN106720210A (en) | 2016-12-13 | 2016-12-13 | A kind of quick method for preparing extra dry white wine capsicum |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111642717A (en) * | 2020-06-05 | 2020-09-11 | 新化县红阳桥生态农业发展有限公司 | Making process of old jar white pepper |
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Application publication date: 20170531 |