CN109480310A - A kind of capsicum cleaning degerming method - Google Patents
A kind of capsicum cleaning degerming method Download PDFInfo
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- CN109480310A CN109480310A CN201811397016.5A CN201811397016A CN109480310A CN 109480310 A CN109480310 A CN 109480310A CN 201811397016 A CN201811397016 A CN 201811397016A CN 109480310 A CN109480310 A CN 109480310A
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- capsicum
- cleans
- water
- degerming
- cleaning
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 88
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 86
- 238000004140 cleaning Methods 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 26
- 240000008574 Capsicum frutescens Species 0.000 title 1
- 241000208293 Capsicum Species 0.000 claims abstract description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000012535 impurity Substances 0.000 claims abstract description 21
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 17
- 239000002253 acid Substances 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 238000011010 flushing procedure Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 4
- -1 is stirred evenly Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 19
- 239000007788 liquid Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 210000000170 cell membrane Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000003899 bactericide agent Substances 0.000 abstract description 3
- 210000004027 cell Anatomy 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 238000002386 leaching Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 244000000000 soil microbiome Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
Classifications
-
- 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
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
-
- 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
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of capsicums to clean degerming method, comprising the following steps: cleaning prepares: leaving and taking the capsicum rhizome that length is 2cm, cuts off extra rhizome；Removal of impurities: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, be filtered later using 100 mesh filter screens.A kind of capsicum of the present invention cleans degerming method, first, can kill remove with the bacterium on capsicum surface in water, it is carried out later using clear water, preferably various impurity are gone out, secondly, through ultrasonic wave in conjunction with SAEW, it can not only inhibit the growth of capsicum surface microorganism, also it is adjustable its storage period physiological metabolism, improve the quality of storage period, ultrasonic wave propagates the instantaneous pressure that cavitation effect generates in a liquid can promote chemical bactericide to penetrate into cell membrane, and cavitation can also accelerate the decomposition of microbial cell, to the SAEW degerming efficiency improved, bring better prospect of the application.
Description
Technical field
The present invention relates to cleaning degerming method field, in particular to a kind of capsicum cleans degerming method.
Background technique
Capsicum 1 year or limited herbaceos perennial, the nearly hairless or micro- raw pubescence of stem, branch slightly zigzag warpage lead to
It is usually used in being fabricated to condiment, needs to be purged the soil bacterium etc. on capsicum surface before production, need using cleaning machine
With cleaning agent etc.；
There are certain drawbacks in existing capsicum cleaning degerming method, existing capsicum cleaning degerming method needs when in use
Chemical is used to be cleaned, these chemicals remain in the surface of capsicum, are difficult to clean off simultaneously, and human body is difficult to
Digestion, secondly, existing capsicum, which cleans degerming method, does not do any processing to capsicum surface before cleaning degerming to capsicum, it is some
Silt influences the effect of cleaning with sterilization in cleaning sterilizing process later, for this purpose, it is proposed that a kind of capsicum cleans degerming
Method.
Summary of the invention
The main purpose of the present invention is to provide a kind of capsicums to clean degerming method, can effectively solve in background technique
Problem.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of capsicum cleaning degerming method, comprising the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2~3cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, use 100 mesh later
Filter screen is filtered；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing；
(4), SAEW degerming: the capsicum after cleaning is put into faintly acid electric potential water and is impregnated, while opening ultrasonic wave
Device emits ultrasonic wave into faintly acid electric potential water；
(5), it dries: the capsicum after degerming being put into the drying box equipped with ultraviolet radiator, heating, drying.
Preferably, in the step (2), ultrasonic cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water,
Complete removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, open supersonic wave cleaning machine and cleaned.
Preferably, in the step (2.2), H2O2: the H that 8~10mL concentration is 10% is added2O2Solution.
Preferably, in the step (3), rinsing temperature is 35~40 DEG C, and washing time is 8~10min.
Preferably, in the step (4), soaking time is 10~12min, and soaking temperature is 58~62 DEG C.
Preferably, in the step (4), the preparation of faintly acid electric potential water the following steps are included:
(4.1), 100mL pure water is taken, NaCl is added into water, is stirred evenly, sodium chloride solution is obtained；
(4.2), sodium chloride solution is electrolysed using faintly acid current potential Water generator, supersonic generator is put into molten
In liquid, and it is powered.
Preferably, it in the step (4.1), is stirred using glass bar, mixing speed is 60~90/min, when stirring
Between be 5~6min, the concentration of sodium chloride solution is 4%~5%.
Preferably, in the step (5), heating, drying temperature is 40~50 DEG C, is dried to the stopping of capsicum surface no moisture.
Compared with prior art, the invention has the following beneficial effects:
1, ultrasonic cleaning first is carried out to capsicum using ultrasonic wave, is separated so that soil, dust etc. are miscellaneous with capsicum surface, together
When a small amount of H is added during cleaning2O2, can kill remove with the bacterium on capsicum surface in water, use clear water later
It carries out, preferably various impurity is gone out；
2, by combining ultrasonic wave, SAEW and the two, the growth of capsicum surface microorganism can not only be inhibited, moreover it is possible to adjust
Its storage period physiological metabolism improves the quality of storage period, and it is high that ultrasonic wave propagates the moment that cavitation effect generates in a liquid
Pressure energy promotes chemical bactericide to penetrate into cell membrane, and cavitation can also accelerate the decomposition of microbial cell, thus improve
SAEW degerming efficiency；
3, it when cleaning and sterilization of the present invention, is cleaned without using chemical, passes through physics and a small amount of H2O2It carries out clear
It washes, and H2O2The H of no any pollution is generated by heating20 and H2, pollutant component generation, more clean and environmental protection, while it
The SAEW being added afterwards is the electrolyte of edible salting liquid, is not impacted but not to body, additionally it is possible to promote inorganic salt content.
Detailed description of the invention
Fig. 1 is that a kind of capsicum of the present invention cleans degerming method overall structure flow chart；
The variation diagram of total plate count during Fig. 2 is a kind of storage of capsicum cleaning degerming method different disposal of the present invention.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1
As shown in Figure 1, comprising the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, use 100 mesh later
Filter screen is filtered, ultrasonic cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water,
Complete removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, H2O2: the H that 9mL concentration is 10% is added2O2Solution is opened
Supersonic wave cleaning machine is opened to be cleaned；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing, rinsing temperature is 38 DEG C, when flushing
Between be 9min；
(4), it dries: the capsicum after cleaning being put into the drying box equipped with ultraviolet radiator, heating, drying, heating, drying temperature
Degree is 45 DEG C, is dried to the stopping of capsicum surface no moisture.
Embodiment 2
As shown in Figure 1, comprising the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, use 100 mesh later
Filter screen is filtered, ultrasonic cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water,
Complete removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, H2O2: the H that 9mL concentration is 10% is added2O2Solution is opened
Supersonic wave cleaning machine is opened to be cleaned；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing, rinsing temperature is 38 DEG C, when flushing
Between be 9min；
(4), it ultrasonic wave degerming: opens supersonic generator and emits ultrasonic wave into water；
(5), it dries: the capsicum after degerming being put into the drying box equipped with ultraviolet radiator, heating, drying, heating, drying temperature
Degree is 45 DEG C, is dried to the stopping of capsicum surface no moisture.
Embodiment 3
As shown in Figure 1, comprising the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, use 100 mesh later
Filter screen is filtered, ultrasonic cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water,
Complete removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, H2O2: the H that 9mL concentration is 10% is added2O2Solution is opened
Supersonic wave cleaning machine is opened to be cleaned；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing, rinsing temperature is 38 DEG C, when flushing
Between be 9min；
(4), SAEW degerming: the capsicum after cleaning being put into faintly acid electric potential water and is impregnated, soaking time 11min, leaching
Steeping temperature is 60 DEG C, the preparation of faintly acid electric potential water the following steps are included:
(4.1), 100mL pure water is taken, NaCl is added into water, is stirred evenly, sodium chloride solution is obtained, uses glass bar
It is stirred, mixing speed 75/min, mixing time 5min, the concentration of sodium chloride solution is 4%；
(4.2), sodium chloride solution is electrolysed using faintly acid current potential Water generator；
(5), it dries: the capsicum after degerming being put into the drying box equipped with ultraviolet radiator, heating, drying, heating, drying temperature
Degree is 45 DEG C, is dried to the stopping of capsicum surface no moisture.
Embodiment 4
As shown in Figure 1, comprising the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, use 100 mesh later
Filter screen is filtered, ultrasonic cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water,
Complete removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, H2O2: the H that 9mL concentration is 10% is added2O2Solution is opened
Supersonic wave cleaning machine is opened to be cleaned；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing, rinsing temperature is 38 DEG C, when flushing
Between be 9min；
(4), SAEW degerming: the capsicum after cleaning being put into faintly acid electric potential water and is impregnated, soaking time 11min, leaching
Steeping temperature is 60 DEG C, while opening supersonic generator and emitting ultrasonic wave, the standard of faintly acid electric potential water into faintly acid electric potential water
It is standby the following steps are included:
(4.1), 100mL pure water is taken, NaCl is added into water, is stirred evenly, sodium chloride solution is obtained, uses glass bar
It is stirred, mixing speed 75/min, mixing time 5min, the concentration of sodium chloride solution is 4%；
(4.2), sodium chloride solution is electrolysed using faintly acid current potential Water generator, supersonic generator is put into molten
In liquid, and it is powered；
(5), it dries: the capsicum after degerming being put into the drying box equipped with ultraviolet radiator, heating, drying, heating, drying temperature
Degree is 45 DEG C, is dried to the stopping of capsicum surface no moisture.
Embodiment 1 is control group in table 1, does not use SAEW and ultrasonic sterilization, embodiment 2 uses ultrasonic sterilization, real
It applies example 3 to sterilize using SAEW, embodiment 4 is sterilized using SAEW and ultrasonic wave cooperation, is stored, is detected respectively at normal temperatures and pressures
Bacterial content after 3d, 6d, 9d and 12d, test result is as follows:
By 1 experimental data of table it is found that capsicum of the present invention cleans degerming method, with being continuously increased for storage time, capsicum
Surface bacteria content has different degrees of raising, and untreated capsicum surface bacteria basal level is more, while thin
The growth of bacterium is very fast, and the capsicum surface bacteria being ultrasonically treated is less, but the growth of bacterium is also very fast, kills by SAEW
The capsicum surface foundation bacterium of bacterium is less, while bacterium growth rate is slow, is sterilized using SAEW and ultrasonic wave cooperation, basis is thin
Bacterium is minimum, while bacterium growth rate is most slow, and separately embodiment 4 is optimal selection as shown in Table 1.
Referring to Fig. 2, embodiment 1: the capsicum not crossed by SAEW or ultrasonication, bacterium basal level is more, together
When bacterium growth it is very fast, embodiment 2: the capsicum surface bacteria being ultrasonically treated is less, but the growth of bacterium also compared with
Fastly, the instantaneous pressure that ultrasonic wave propagates that cavitation effect generates in a liquid is capable of the destruction cell membrane of certain purity, to kill
Bacterium, but in preservation later, do not have protective effect, embodiment 3: capsicum surface foundation bacterium by SAEW sterilization compared with
It is few, while bacterium growth rate is slow, because surfaces stick has a certain amount of faintly acid electric potential water after SAEW is cleaned, convenient for length
Embodiment 4: the sterilization of long period time is sterilized, ultrasonic wave is propagated space-time in a liquid and is turned into using SAEW and ultrasonic wave cooperation
Chemical bactericide can be promoted to penetrate into cell membrane with the instantaneous pressure of generation, and cavitation can also accelerate point of microbial cell
Solution, thus the SAEW degerming efficiency improved.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of capsicum cleans degerming method, which comprises the following steps:
(1), cleaning prepares: leaving and taking the capsicum rhizome that length is 2~3cm, cuts off extra rhizome；
(2), it cleans: the capsicum cleaned will be needed to be put into supersonic wave cleaning machine and carry out ultrasonic cleaning, filtered later using 100 mesh
Net is filtered；
(3), it cleans: the capsicum after removal of impurities is put into sink, reuse clear water flushing；
(4), SAEW degerming: the capsicum after cleaning being put into faintly acid electric potential water and is impregnated, at the same open supersonic generator to
Emit ultrasonic wave in faintly acid electric potential water；
(5), it dries: the capsicum after degerming being put into the drying box equipped with ultraviolet radiator, heating, drying.
2. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (2), ultrasonic wave
Cleaning the following steps are included:
(2.1), first capsicum is put into rinse bath, adds distilled water, sieved later using iron and capsicum is pressed into water, completed
Removal of impurities preparation；
(2.2), H is added into the water for completing removal of impurities preparation2O2, open supersonic wave cleaning machine and cleaned.
3. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (2.2), H2O2:
The H that 8~10mL concentration is 10% is added2O2Solution.
4. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (3), rinse temperature
Degree is 35~40 DEG C, and washing time is 8~10min.
5. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (4), when immersion
Between be 10~12min, soaking temperature be 58~62 DEG C.
6. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (4), faintly acid
The preparation of electric potential water the following steps are included:
(4.1), 100mL pure water is taken, NaCl is added into water, is stirred evenly, sodium chloride solution is obtained；
(4.2), sodium chloride solution is electrolysed using faintly acid current potential Water generator, supersonic generator is put into solution
In, and be powered.
7. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (4.1), use
Glass bar is stirred, and mixing speed is 60~90/min, and mixing time is 5~6min, and the concentration of sodium chloride solution is 4%~
5%.
8. a kind of capsicum according to claim 1 cleans degerming method, it is characterised in that: in the step (5), heating is dried
Dry temperature is 40~50 DEG C, is dried to the stopping of capsicum surface no moisture.
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| CN201811397016.5A CN109480310A (en) | 2018-11-22 | 2018-11-22 | A kind of capsicum cleaning degerming method |
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| CN201811397016.5A CN109480310A (en) | 2018-11-22 | 2018-11-22 | A kind of capsicum cleaning degerming method |
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