CN108567124A - A kind of bubble green pepper and preparation method thereof - Google Patents
A kind of bubble green pepper and preparation method thereof Download PDFInfo
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- CN108567124A CN108567124A CN201810388233.1A CN201810388233A CN108567124A CN 108567124 A CN108567124 A CN 108567124A CN 201810388233 A CN201810388233 A CN 201810388233A CN 108567124 A CN108567124 A CN 108567124A
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- green pepper
- bubble green
- conveyer belt
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 66
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 16
- 244000062793 Sorghum vulgare Species 0.000 claims description 58
- 229920002472 Starch Polymers 0.000 claims description 57
- 235000019713 millet Nutrition 0.000 claims description 57
- 235000019698 starch Nutrition 0.000 claims description 57
- 239000008107 starch Substances 0.000 claims description 57
- 238000012546 transfer Methods 0.000 claims description 25
- 238000001467 acupuncture Methods 0.000 claims description 12
- 244000309464 bull Species 0.000 claims description 12
- 230000005540 biological transmission Effects 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 241000790917 Dioxys <bee> Species 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 235000002566 Capsicum Nutrition 0.000 description 11
- 239000001390 capsicum minimum Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 239000007789 gas Substances 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 238000009938 salting Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- -1 polyoxy Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N15/02—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs for stemming, piercing, or stripping fruit; Removing sprouts of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present patent application belongs to technical field of food production, specifically discloses a kind of bubble green pepper and preparation method thereof, includes the following steps：(1) selection, (2) cleaning, (3) drying, (4) processing raw material, (5) preparation dispensing, (6) are marinated.Compared with prior art, this method can fast power-saving bubble green pepper raw material is handled, and labor intensity is small, time saving and energy saving, to effectively increase the efficiency of bubble green pepper preparation.
Description
Technical field
The invention belongs to technical field of food production, a kind of bubble green pepper and preparation method thereof is specifically disclosed.
Background technology
Bubble green pepper is the characteristic folk food in Guizhou Province, river, Hunan, is usually used in seasoning, and raw material is capsicum, is generally selected first-class small
Rice green pepper is made.Bubble green pepper has peppery without slightly sour, fresh and tender clear and melodious mouthfeel in dry, peppery；It can improve a poor appetite, help digest and inhale
It receives, the bubble green pepper series vegetable made now of bubble green pepper is popular in the whole nation.
It needs to clean up capsicum and remove the moisture on surface in bubble green pepper manufacturing process, is preferably maintained in capsicum during this
It does not rupture, the water of cleaning capsicum is avoided to enter inside capsicum, the moisture for cleaning capsicum does not have removal totally can then bubble green pepper be caused to exist
Occur in manufacturing process rotten.It goes the bubble green pepper of moisture removal to need to prick a some holes with needle, then is pickled；If capsicum does not have before marinated
Have a bundle hole, salting seasoning is difficult to enter into inside capsicum in curing process, so as to cause bubble green pepper Production Time is long, mouthfeel not
It is good；It if rupturing seriously before preserving hot pepper, can cause to come into full contact with inside salting seasoning and bubble green pepper, make bubble green pepper mouthfeel obtained not
It is good.
Bubble green pepper manufacturing process is all made of manual progress at present, and any capsicum all has certain peppery degree, manually marinated bubble green pepper meeting
So that skin is contacted for a long time with capsicum, keeps people uncomfortable, severe patient can also cause allergy.Artificial pickled hot pepper is used simultaneously
Capsicum producing efficiency can be made relatively low, labor intensity is larger, time-consuming and laborious.
Invention content
The purpose of the present invention is providing a kind of bubble green pepper and preparation method thereof, with solve manually marinated bubble green pepper labor intensity it is big,
Time-consuming and laborious, less efficient problem.
In order to achieve the above object, base case of the invention is：A kind of bubble green pepper and preparation method thereof, including following step
Suddenly：
(1) selection：It selects the close mature millet starch of size as raw material, cuts the base of a fruit bar of millet starch, and remove raw material
In impurity removing；
(2) it cleans：Raw material is cleaned using water, removes the dirt outside millet starch；
(3) it dries up：The moisture outside raw material is dried up by 10-25 DEG C of gas；
(4) raw material is handled：Using processing unit, raw material is carried out to prick hole and gas exhaust treatment；
The processing unit includes rack, conveyer belt and motor, and conveyer chain, the motor are fixed on the inside of the conveyer belt
It is fixed in rack, half gear is fixed on the output shaft of motor, half gear is engaged with conveyer chain；The rack upper edge perpendicular to
Conveyer belt upper surface is equipped with sliding slot, is slided up and down in sliding slot and is connected with support plate, bullet is fixed between the upper end and support plate of sliding slot
Property part, support plate lower end is equipped with multiple needle stands, and multiple needle stands are along the direction of transfer perpendicular to conveyer belt in row setting, the needle stand
Lower end is fixed with the acupuncture treatment for pricking hole to raw material；Rotation is equipped with shaft in the rack, and master is additionally provided on the output shaft of motor
Gear is fixed with the slave gear engaged with master gear on shaft, and the diameter of master gear is identical as the diameter from gear；Rack is upper
It is equipped with bull stick in support plate upper end, the bull stick is connect with shaft by belt, and bull stick, which is equipped with, pushes the convex of support plate slide downward
Wheel；Be located at conveyer belt upper end in rack and be equipped with roll shaft, be rotatably connected to transfer roller on the roll shaft, transfer roller and conveyer belt away from
From the maximum gauge less than millet starch；
The raw material that step (3) obtains is put on a moving belt, electrical power, motor is given to be driven by half gear between conveyer belt
Gap transmits, and conveyer belt often transmits once, and master gear will drive from gear and rotate one week, and shaft drives bar rotation by belt
One week, cam, which rotates a circle, pushed support plate to move down, and acupuncture treatment pricks a secondary aperture to raw material；It is transmitted to conveyer belt by the raw material for pricking hole
End is sent, is made to be discharged at hole of the air through being pricked inside raw material by transfer roller compacting；
(5) dispensing is prepared：By salt that mass fraction is 60-80 parts be added mass fraction be in 800-1000 part boiling water entirely
Portion is dissolved, then is cooled to room temperature and is obtained cooling brine, is added into brine according to mass fraction：80-100 parts of rock sugar, liquor 40-
50 parts, 20-30 parts of vinegar, 20-30 parts of Chinese prickly ash, 5-10 parts of illiciumverum, 20-30 parts of ginger, 15-20 parts of garlic, stir evenly spare；
(6) it pickles：The dispensing that the raw material obtained in step (4) is obtained with step (5) is come into full contact with, at 10-20 DEG C
Sealed pickling 7-15 days.
The advantageous effect of this base case is：
1, in this method step (1), the base of a fruit bar of millet starch is cut, rather than removes the millet starch base of a fruit, millet starch is can avoid and exists
It is crushed in following process, base of a fruit bar is cut and ensures that the bubble green pepper of preparation is free of more base of a fruit bar, bubble green pepper is made to have preferable mouth
Sense.
2, in this method step (3), the moisture outside raw material is dried up by 10-25 DEG C of gas, using at a temperature of this
Gas drying raw material outside moisture, so that raw material is maintained at the temperature less than room temperature while drying up raw material, avoid raw material
Accumulate and make the mouthfeel of the bubble green pepper prepared by the higher influence of temperature.
3, in this method step (4), raw material is handled using processing unit, millet starch is sequentially placed conveyer belt
On, start motor, motor can transmit millet starch intermittence, and often transmit once primary to millet starch bundle hole using acupuncture treatment；
Since multiple needle stands are arranged along the direction of transfer perpendicular to conveyer belt in a row, during conveyer belt is to millet starch indexing transfer,
Quickly each millet starch can be given to prick a secondary aperture successively；Make millet starch not only by prick hole but also will not badly broken, salt down when preparing bubble green pepper
Condiment processed can penetrate into the inside of millet starch through pricking hole in curing process, to make the mouthfeel of bubble green pepper more preferably, when the preparation of bubble green pepper
Between shorten.Processing unit is to the processing procedure of raw material, and for the skin of people without contact millet starch for a long time, labor intensity is small, saves
Shi Shengli so that the preparation efficiency of bubble green pepper effectively improves.
4, in this method step (4), by pricking indexing transfer quilt of the millet starch in hole in transmission end of tape with conveyer belt
Transfer roller is suppressed, and in transfer roller pressing process, the air inside millet starch is discharged, and makes occur the case where negative pressure inside millet starch；
In subsequent curing process, millet starch is soaked and is strutted by salting seasoning millet starch, and the juice of salting seasoning will be because of millet
Millet starch is pickled in the inside that negative pressure inside green pepper is quickly inhaled into millet starch, and other solid portions in salting seasoning
Will not with the interior contact of millet starch, to make to need the salting seasoning juice of long period of soaking millet starch inside and outside fully and millet
Green pepper inside and outside contacts, and prepared bubble green pepper mouthfeel is more preferably.
5, in this method step (5), rock sugar is added as dispensing, rock sugar melts in bubble green pepper curing process and under low temperature environment
Change is contacted with millet starch, and prepared bubble green pepper mouthfeel can be made fresh and crisp；Ginger, garlic and Chinese prickly ash are further comprised in dispensing, can make bubble green pepper
Pungent, the fragrance of garlic and the numb taste of Chinese prickly ash for penetrating into ginger, further make prepared bubble green pepper mouthfeel more preferably.
Compared with prior art, this method can fast power-saving bubble green pepper raw material is handled, and labor intensity is small, time saving
It is laborsaving, to effectively increase the efficiency of bubble green pepper preparation.
Further, raw material is dried up using 20 DEG C of carbon dioxide gas in step (3).Millet starch is set to be maintained at a constant temperature
Degree be not in temperature it is excessively high and the case where break down, dried up using carbon dioxide, can avoid entering compared with polyoxy in millet starch
Gas, to being impacted in curing process.
Further, gas dries up raw material using the wind speed of 10-14m/s in step (3).This wind speed is small to be blown off
Moisture outside millet starch, and be unlikely to that wind speed is too big, cause wind too big to the pressure of millet starch and when millet starch damage.
Further, in step (4), transmission belt surface is equipped with multiple grooves, the width of the groove along conveyer belt direction of transfer
Degree is equal to the maximum gauge of bubble green pepper, and needle stand is aligned with groove location.Millet starch can be placed in groove and be transmitted, can specification it is small
The transmission position of rice green pepper, and multiple rows of millet starch can be transmitted simultaneously, consequently facilitating planning property carries out the processing of bundle hole to millet starch,
Improve the efficiency that millet starch pricks hole processing.
Further, it is set on each needle stand there are two acupuncture treatment, transfer roller is more than the maximum radius of millet starch at a distance from conveyer belt.
Make to go out two or four holes by bundle on each millet starch, ensures that the hole on millet starch is consistent, further make pickled bubble green pepper
Mouthfeel is more preferably.
The present invention also provides a kind of bubble green peppers, are prepared using any one of claim 1-5 the methods.According to prepared
Method obtains bubble green pepper, and mouthfeel is fresh and crisp abundant, has good quality.
Description of the drawings
Fig. 1 is the structural schematic diagram of processing unit in the present invention.
Specific implementation mode
Below by specific implementation mode, the present invention is described in further detail：
Reference numeral in Figure of description includes：Rack 10, sliding slot 11, elastic component 12, support plate 20, needle stand 21, acupuncture treatment
22, conveyer belt 30, groove 31, conveyer chain 32, motor 40, half gear 41, master gear 42, shaft 50, from gear 51, bull stick 52,
Cam 53, roll shaft 60, transfer roller 61.
Embodiment 1
Present embodiment discloses a kind of preparation methods of bubble green pepper, include the following steps：
(1) selection：It selects the close mature millet starch of size as raw material, cuts the base of a fruit bar of millet starch, and remove raw material
In impurity removing；
(2) it cleans：Raw material is cleaned using water, removes the dirt outside millet starch；
(3) it dries up：By 15 DEG C of gas, the moisture outside raw material is dried up with the wind speed of 12m/s；
(4) raw material is handled：Using processing unit, raw material is carried out to prick hole and gas exhaust treatment；
As shown in Figure 1, processing unit includes rack 10, conveyer belt 30 and motor 40,30 inside of conveyer belt is fixed with transmission
Chain 32, motor 40 are fixed in rack 10, and half gear 41 is fixed on the output shaft of motor 40, and half gear 41 is nibbled with conveyer chain 32
It closes；10 upper edge of rack is equipped with sliding slot 11 perpendicular to 30 upper surface of conveyer belt, is slided up and down in sliding slot 11 and is connected with support plate 20, sliding slot
It is fixed with elastic component 12 between 11 upper end and support plate 20, in the present embodiment, elastic component 12 uses spring；20 lower end of support plate is set
There are multiple needle stands 21, multiple needle stands are arranged along the direction of transfer perpendicular to conveyer belt in a row, and in the present embodiment, needle stand 21 is selected
Five, 21 lower end of needle stand is fixed with the acupuncture treatment 22 for pricking hole to raw material；30 surface of conveyer belt is equipped with along conveyer belt direction of transfer
Multiple rows of groove 31, selects five row's grooves 31 in the present embodiment, and the width of groove 31 is equal to the maximum gauge of bubble green pepper, needle stand 21 with it is recessed
31 position alignment of slot；
Rotation is equipped with shaft 50 in rack 10, is additionally provided with master gear 42 on the output shaft of motor 40, is fixed on shaft 50
The slave gear 51 engaged with master gear 42, the diameter of master gear 42 are identical as the diameter from gear 51；It is located at support plate in rack 10
20 upper ends are equipped with bull stick 52, and bull stick 52 is connect with shaft 50 by belt, and bull stick 52, which is equipped with, pushes 20 slide downward of support plate
Cam 53；The teeth of the projection portion of cam 53 and half gear 41 are arranged towards different directions, and 30 end of conveyer belt is located in rack 10
It holds top to be equipped with roll shaft 60, transfer roller 61 is rotatably connected on roll shaft 60, transfer roller 61 is at a distance from conveyer belt 30 less than millet starch
Maximum gauge, and more than the maximum radius of millet starch；
The millet starch that step (3) obtains is placed on one by one in the groove 31 of conveyer belt 30, the length sides and biography of millet starch
Send direction parallel.Then motor 40 is given to be powered, motor 40 drives 30 gap of conveyer belt to transmit by half gear 41, and conveyer belt 30 is every
Transmission is primary, since the diameter of master gear 42 is identical as the diameter from gear 51, master gear 42 and half gear 41 with motor 40
Output axis connection, conveyer belt 30 per indexing transfer it is primary, master gear 42 will drive from gear 51 rotate one week, shaft 50 with
It is rotated one week from gear 51, shaft 50 drives bull stick 52 to rotate one week by belt, and the cam 53 on bull stick 52 rotates with one
Week simultaneously pushes support plate 20 to move down, and to make support plate 20 move down, drives needle stand 21 and acupuncture treatment 22 to move down primary to millet starch bundle hole；Electricity
Machine 40 drives half gear 41 rotation, one circle, it will stops after so that conveyer belt 30 is forwarded one end distance, it is convex due to cam 53
The teeth for playing part and half gear 41 are arranged towards different directions, and the projection portion of cam 53 will push support plate 20 to move down at this time,
To make acupuncture treatment 22 carry out bundle hole to millet starch when conveyer belt 30 stops transmission；
For millet starch by indexing transfer, the distance transmitted every time is approximately equal to the length of millet starch, to make millet starch be transmitted
Once just primary by 22 bundle hole of acupuncture treatment, it is primary that each millet starch is only pricked hole in transmit process；The raw material in hole is pricked with transmission
Band 30 is transmitted to transmission end, is suppressed by transfer roller 61 and is discharged at hole of the air through being pricked made inside raw material, is made inside millet starch
Air be forced out, the inside of millet starch will will appear negative pressure condition；
(5) dispensing is prepared：It is all to be dissolved in 900 parts of boiling water that mass fraction, which is added, in the salt that mass fraction is 70 parts,
It is cooled to room temperature again and obtains cooling brine, is added into brine according to mass fraction：90 parts of rock sugar, 45 parts of liquor, 25 parts of vinegar,
25 parts of Chinese prickly ash, 8 parts octagonal, 25 parts of ginger, 18 parts of garlic, stir evenly spare；
(6) it pickles：The dispensing that the raw material obtained in step (4) is obtained with step (5) is come into full contact with, is sealed at 15 DEG C
It is 10 days marinated, obtain bubble green pepper.
Embodiment 2
Embodiment 2 and embodiment 1 difference lies in：
By 10 DEG C of air in step (3), the moisture outside raw material is dried up with the wind speed of 10m/s；
The dispensing that the raw material obtained in step (4) is obtained with step (5) is come into full contact in step (6), it is close at 10 DEG C
Envelope is 15 days marinated.
Embodiment 3
Embodiment 3 and embodiment 1 difference lies in：
By 25 DEG C of air in step (3), the moisture outside raw material is dried up with the wind speed of 14m/s；
The dispensing that the raw material obtained in step (4) is obtained with step (5) is come into full contact in step (6), it is close at 20 DEG C
Envelope is 7 days marinated.
Embodiment 4
Embodiment 4 and embodiment 1 difference lies in：
It is that all dissolving is cooled in 1000 parts of boiling water that mass fraction, which is added, in the salt that mass fraction is 60 parts in step (5)
Room temperature obtains cooling brine, is added into brine according to mass fraction：80 parts of rock sugar, 40 parts of liquor, 20 parts of vinegar, Chinese prickly ash 30
Part, 10 parts octagonal, 30 parts of ginger, 20 parts of garlic, stir evenly spare.
Embodiment 5
Embodiment 5 and embodiment 1 difference lies in：
It is that all dissolving is cooled in 800 parts of boiling water that mass fraction, which is added, in the salt that mass fraction is 80 parts in step (5)
Room temperature obtains cooling brine, is added into brine according to mass fraction：100 parts of rock sugar, 50 parts of liquor, 30 parts of vinegar, Chinese prickly ash
20 parts, 5 parts octagonal, 20 parts of ginger, 15 parts of garlic, stir evenly spare.
Comparative example 1
Comparative example 1 and embodiment 1 difference lies in：
By 30 DEG C of oxygen in step (3), the moisture outside raw material is dried up with the wind speed of 14m/s.
Comparative example 2
Comparative example 2 and embodiment 1 difference lies in：
Step (4) carries out raw material using manually to prick hole processing, without gas exhaust treatment.
Comparative example 3
Comparative example 3 and embodiment 1 difference lies in：
Rock sugar is replaced using honey in step (5), and is added without Chinese prickly ash, ginger, garlic.
Explanation：The experience of bubble green pepper is made according to this preparation method and the edible impression of bubble green pepper, spy have done following system to test
Standby experience activity and sensory evaluation activity.
Prepare experience activity：
Please 5 bubble green peppers prepare personnel, embodiment 1- embodiments 5, the preparation method system of comparative example 1- comparative examples 3 is respectively adopted
The bubble green pepper of standby equivalent amount is recorded and is prepared experience sense to preparing the experience of the process used time and scored, and the used time has recorded
The time that marinated step operation is completed is started from, 10 points are best result, are averaged, obtain result as shown in Table 1.
Table 1
Sensory evaluation activity：
It invites 10 to judge personnel to score to the bubble green pepper of different tests group, 10 points are best result, are averaged.
Obtain result as shown in table 2.
Table 2
Compare conclusion：
1, in preparing experience activity, the result that embodiment 1- embodiments 5 obtain has no too big difference, but according to not
Raw material is dried up with different wind speed under synthermal, used time sample different in size.
2, in preparing experience activity, embodiment 1 is with the comparison of comparative example 2 as can be seen that handling raw material using processing unit
It is substantially shorter the used time of bubble green pepper making, and greatly reduces labor intensity, and experience personnel's body is more comfortable.
3, in sensory evaluation activity, embodiment 1 respectively the comparison with embodiment 2, embodiment 3, comparative example 3 it is found that making
Give bubble green pepper to increase taste with rock sugar, the smell of bubble green pepper, color and luster, mouthfeel, flavour can be made more preferably, and be added appropriate amount Chinese prickly ash, ginger,
Garlic effectively increases smell, color and luster, mouthfeel, the flavour of bubble green pepper.
4, in sensory evaluation activity, the comparison of embodiment 1 and comparative example 1 as can be seen that by oxygen to bubble green pepper raw material into
Row drying, make to have retained oxygen in bubble green pepper, be unfavorable for the curing process of bubble green pepper, cause prepared bubble green pepper organoleptic quality under
Drop.
5, in sensory evaluation activity, embodiment 1 is compared with comparative example 2 as can be seen that being handled by processing unit
Raw material, color and luster, mouthfeel flavour greatly promote.
Claims (6)
1. a kind of preparation method of bubble green pepper, which is characterized in that include the following steps：
(1) selection：It selects the close mature millet starch of size as raw material, cuts the base of a fruit bar of millet starch, and go in raw material
Impurity removing；
(2) it cleans：Raw material is cleaned using water, removes the dirt outside millet starch；
(3) it dries up：The moisture outside raw material is dried up by 10-25 DEG C of gas；
(4) raw material is handled：Using processing unit, raw material is carried out to prick hole and gas exhaust treatment；
The processing unit includes rack, conveyer belt and motor, is fixed with conveyer chain on the inside of the conveyer belt, the motor is fixed
In in rack, being fixed with half gear on the output shaft of motor, half gear is engaged with conveyer chain；The rack upper edge is perpendicular to transmission
Band upper surface is equipped with sliding slot, is slided up and down in sliding slot and is connected with support plate, elastic component is fixed between the upper end and support plate of sliding slot,
Support plate lower end is equipped with multiple needle stands, and multiple needle stands are arranged along the direction of transfer perpendicular to conveyer belt in a row, the needle stand lower end
It is fixed with the acupuncture treatment for pricking hole to raw material；Rotation is equipped with shaft in the rack, and master gear is additionally provided on the output shaft of motor,
The slave gear engaged with master gear is fixed on shaft, the diameter of master gear is identical as the diameter from gear；It is located at branch in rack
Plate upper end is equipped with bull stick, and the bull stick is connect with shaft by belt, and bull stick is equipped with the cam for pushing support plate slide downward；Machine
It is located at conveyer belt upper end on frame and is equipped with roll shaft, is rotatably connected to transfer roller on the roll shaft, transfer roller is small at a distance from conveyer belt
In the maximum gauge of millet starch；
The raw material that step (3) obtains is put on a moving belt, electrical power, motor is given to drive conveyer belt gap to pass by half gear
It send, conveyer belt often transmits once, and master gear will drive from gear and rotate one week, and shaft drives bar rotation one by belt
In week, cam, which rotates a circle, pushes support plate to move down, and acupuncture treatment pricks a secondary aperture to raw material；Transmission is transmitted to conveyer belt by the raw material for pricking hole
End is made to be discharged at hole of the air through being pricked inside raw material by transfer roller compacting；
(5) dispensing is prepared：It is that whole is molten in 800-1000 parts of boiling water that mass fraction, which is added, in the salt that mass fraction is 60-80 parts
Solution, then be cooled to room temperature and obtain cooling brine, it is added into brine according to mass fraction：80-100 parts of rock sugar, liquor 40-50
Part, 20-30 parts of vinegar, 20-30 parts of Chinese prickly ash, 5-10 parts of illiciumverum, 20-30 parts of ginger, 15-20 parts of garlic, stir evenly spare；
(6) it pickles：The dispensing that the raw material obtained in step (4) is obtained with step (5) is come into full contact with, is sealed at 10-20 DEG C
It is 7-15 days marinated.
2. a kind of preparation method of bubble green pepper as described in claim 1, which is characterized in that use 20 DEG C of dioxy in step (3)
Change carbon gas to dry up raw material.
3. a kind of preparation method of bubble green pepper as described in claim 1, which is characterized in that gas uses 10-14m/ in step (3)
The wind speed of s dries up raw material.
4. a kind of preparation method of bubble green pepper as described in claim 1, which is characterized in that in step (4), transmission belt surface is along biography
Band direction of transfer is sent to be equipped with multiple grooves, the width of the groove is equal to the maximum gauge of bubble green pepper, and needle stand is aligned with groove location.
5. a kind of preparation method of bubble green pepper as claimed in claim 4, which is characterized in that it is set on each needle stand there are two acupuncture treatment,
Transfer roller is more than the maximum radius of millet starch at a distance from conveyer belt.
6. a kind of bubble green pepper prepared using any one of claim 1-5 the methods.
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