CN111053210A - Orange-flavored dried chili and preparation process thereof - Google Patents

Orange-flavored dried chili and preparation process thereof Download PDF

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Publication number
CN111053210A
CN111053210A CN201811204712.XA CN201811204712A CN111053210A CN 111053210 A CN111053210 A CN 111053210A CN 201811204712 A CN201811204712 A CN 201811204712A CN 111053210 A CN111053210 A CN 111053210A
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China
Prior art keywords
orange
cover body
container
dried
peels
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Pending
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CN201811204712.XA
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Chinese (zh)
Inventor
李广祥
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Jiangmen City Xinhui District Lishi Shennong Mandarin Tea Co Ltd
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Jiangmen City Xinhui District Lishi Shennong Mandarin Tea Co Ltd
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Priority to CN201811204712.XA priority Critical patent/CN111053210A/en
Publication of CN111053210A publication Critical patent/CN111053210A/en
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    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to an orange-flavored dried chili and a preparation process thereof, wherein the orange-flavored dried chili is prepared by the steps of cleaning oranges, pretreating, secondarily treating orange peels, forming air holes, filling chili, sunning and the like, and comprises an orange-flavored dried chili container and dried chili positioned in the container, wherein the orange-flavored dried chili container comprises a cover body which is cut out of the orange peels in an ellipse shape; and an opening with an oval-like contour line is formed on the orange peel after the cover body is taken out; and a container body made of the orange peel part with the pulp removed from the opening; air holes for preventing dried peppers from leaking are formed in the container body and the cover body; after the orange-flavored dried pepper container is filled with dried peppers, the cover body is clamped into the opening by utilizing the elasticity of the orange peels, so that the cover body is positioned on the peppers and can rotate in the container body.

Description

Orange-flavored dried chili and preparation process thereof
Technical Field
The invention relates to the technical field of chili processing, in particular to orange-flavored dried chili and a preparation process thereof.
Background
Capsicum annuum is native to the tropical region of central Latin America and is now commonly cultivated in various countries throughout the world. The capsicum is an important vegetable and seasoning, the seed oil can be eaten, the fruit also has the efficacy of expelling parasites and sweating, and the spicy components contained in the fruit are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin; vanillyl nonanoyl vanillyl amine; the pigment is cryptoxanthin, capsorubin, trace capsorubin and carotene; vitamin C, citric acid, tartaric acid, malic acid, etc.; the seed contains solanine and solanine, and may contain alkaloid such as Australian solanine, etc.
The dried pepper is a pepper product formed by natural drying and artificial dehydration of fresh pepper, and is also called dried pepper, prepared dried pepper, processed pepper and the like. It features low water content, suitable for long-term storage, but not sealed package or high water content, and easy mildew of dried hot pepper. The eating method of the dried chili is mainly used as seasoning for eating.
The traditional dried pepper preparation method comprises two types of smoking and sun curing, wherein the smoking is that a certain number of fresh pepper handles are bundled into a bundle and then hung above a rural cooking range, and smoke generated by burning grass and wood is used for carrying out long-term smoking; the sun curing is made by directly solarizing fresh hot pepper by using the sun in sunny weather.
The above preparation methods can effectively dehydrate and dry the fresh peppers, but the traditional preparation method of the dried peppers is relatively simple and violent in the dehydration and drying process, so that part of the original nutrient substances contained in the fresh peppers can be lost, and the original spicy and sweet wonderful flavor of the special peppers, such as the dried peppers produced by the traditional preparation method of the Huanggong peppers in Hendong county in Hunan province can be lost.
In addition, young people with hot taste seek the stimulation of taste and mouthfeel, and simultaneously, new requirements on the taste of the pepper and the health-preserving efficacy of diet are provided.
Therefore, it is a topic worth discussing how to improve the preparation method of dried pepper, so that the original nutrients and unique flavor of pepper can be kept as much as possible during the drying and dehydration process, or the dried pepper with novel flavor can be developed.
Disclosure of Invention
The invention aims to improve a dried pepper preparation method, enable peppers to retain original nutrient substances and unique flavor as much as possible in the drying and dehydrating process, and develop a novel fragrant dried pepper, which is realized by the following technical scheme:
an orange-flavored dried chili comprises a container and dried chili arranged in the container; the container is made of orange peels, and comprises a cover body which is cut out of the complete orange peels and has an ellipse-like shape, an opening which has an ellipse-like shape outline and is formed on the orange peels after the cover body is taken out, and a container body which is made of the orange peels after flesh is removed from the opening; air holes are formed in the container body and the cover body, and the size of the hole of each air hole cannot allow the dried peppers to pass through; the air holes are formed in the pedicles and the umbilicus of the orange peels; after the container is filled with the dried peppers, the cover body is clamped into the opening by the elasticity of the orange peels, so that the cover body is positioned on the peppers and can rotate in the container body.
Compared with the prior art, the orange-flavored dried chili provided by the invention has the advantages that natural uniform sun-curing and natural aging are realized by accommodating the chili in the orange peel, so that the drying process of the chili is alleviated, and the original nutrient substances and unique flavor of the chili are effectively retained; the dried chili has air permeability, is easy to dry, and has long shelf life; meanwhile, the fresh smell of the dried chili orange and the effects of regulating qi and strengthening the spleen by the orange peels are also given in the aging process.
As an improvement to the above orange-flavored dried Capsici fructus, the pericarpium Citri Junoris can be selected from fructus Citri Junoris. The sour orange is originally produced in southern China and southeast Asia, and is cultivated in subtropical regions of the world. The fruit shape is flat and round, orange yellow or orange red, bright, concave oil cells and easy peel. The essential oil contained in the pericarp of the sour orange is different from the components contained in the pericarp of the common orange, and is more fragrant and pleasant; sour orange peel contains a large amount of vitamin A and can be used as a weak stomachic agent and an aromatic flavoring agent.
Further, the orange peel can be prepared from blood orange. Blood orange is a variety of oranges, also called red orange. It has dark red flesh and juice with blood-like color, and is smaller than common orange in volume; the blood orange peel has a delicate fragrance similar to rose, and can stimulate appetite.
Further, the dried pepper is yellow tribute pepper. The yellow tribute pepper produced in Hengdong county of Hunan province is golden yellow in whole body after being ripe, and has a spicy and sweet wonderful flavor.
Further, the cover body is an ellipse-like cover body cut in the area where the stalk of the orange peel is located. Generally, the navel part of an orange except the navel orange is smoother than the pedicle part, so that people are used to stand the fruit on the navel part when placing the fruit such as the orange, and the use habit of people is better met by cutting a cover body on the pedicle part of the orange peel.
A preparation process of the orange-flavored dried chili comprises the following steps:
1) cleaning: cleaning the selected oranges;
2) orange pretreatment: opening a class of elliptical openings on the orange peels to divide the oranges into a cover body and an orange main body; then removing the pulp in the orange main body part through the opening to enable the inner part of the orange main body part to become an accommodating cavity, namely a container body; removing the flesh of the cover portion into a cover cooperating with the opening;
3) secondary treatment of orange peels: removing the navel part and the stalk part of the orange peel treated in the step 2), and cleaning the two parts of the container body and the cover body by using water to remove residual fruit juice;
4) and (3) forming air holes: the container body and the cover body are respectively provided with an air hole; the air holes are respectively positioned in the umbilical part and the pedicle part;
5) and (3) pepper filling: after the water on the container body and the cover body is evaporated to be dry, uniformly filling the half-dried hot pepper into the container body, pressing the cover body into the container body, and rotating the cover body to clamp the cover body at the opening;
6) and (3) primary sun drying: naturally drying the oranges obtained in the step 5) until the orange peels are hardened to obtain a semi-finished product;
7) and (3) secondary sun drying: and (3) preserving the semi-finished product for about half a year in a naturally ventilated and odor-free environment, and then naturally drying the oranges until the peels of the oranges are hardened.
As an improvement of the preparation process of the orange-flavored dried chili, the cover body can be an oval-like cover body cut in the area of the pedicle of the orange peel.
Furthermore, the contents are turned over at irregular time in the primary and secondary sun-drying processes. Through the operation, the moisture and the heat contained in the content in the orange peel can be uniformly dissipated, and the drying and the dehydration are ensured to be more fully carried out.
Drawings
Fig. 1 is a schematic structural diagram of the orange-flavored dried chili pepper of the invention.
Detailed Description
Referring to fig. 1, an orange-flavored dried chili pepper comprises a container and a dried chili pepper 40 positioned in the container; the container is the orange peel, include cutting out the cover 10 of the quasi-elliptical on the intact orange peel, take out the cover 10 and form the outline line on the orange peel as the opening of the quasi-elliptical, and remove the container body 20 made of orange peel part after the pulp from opening; the container body 20 and the cover body 10 are provided with air holes 11, and the size of the aperture of the air holes 11 can not allow the dried peppers 40 to pass through; the air holes are formed in the pedicles and the umbilicus of the orange peels; after the container is filled with the dry peppers, the cover body 10 is clamped into the opening by the elasticity of the orange peel, so that the cover body 10 is positioned on the peppers and can rotate in the container body 20. Specifically, the method comprises the following steps:
the pericarpium Citri Junoris is obtained from fructus Citri Junoris or fructus Citri Junoris, and the dried Capsici fructus is HUANGGONGJIAO.
The orange-flavored dried chili is prepared by the following steps:
1) cleaning: cleaning the selected oranges;
2) orange pretreatment: forming a class of elliptical openings in the area where the pedicle of the orange peel is located, and dividing the orange into a cover body and an orange main body; then removing the pulp in the orange main body part through the opening to enable the inner part of the orange main body part to become an accommodating cavity, namely a container body; removing the flesh of the cover portion into a cover cooperating with the opening;
3) secondary treatment of orange peels: removing the navel part and the stalk part of the orange peel treated in the step 2), and cleaning the two parts of the container body and the cover body by using water to remove residual fruit juice;
4) and (3) forming air holes: the container body and the cover body are respectively provided with an air hole; the air holes are respectively positioned in the umbilical part and the pedicle part;
5) and (3) pepper filling: after the water on the container body and the cover body is evaporated to be dry, the cover body is pressed into the container body, and the cover body is rotated to be clamped at the opening;
6) and (3) primary sun drying: naturally drying the oranges obtained in the step 5), and turning over the contents at random until the orange peels are hardened to obtain a semi-finished product;
7) and (3) secondary sun drying: and (3) preserving the semi-finished product for about half a year in a naturally ventilated and odorless environment, then naturally drying the oranges, and turning over the contents at random until the peels of the oranges are hardened.
According to the orange-flavored dried chili, natural uniform sun curing and natural aging are realized by containing the chili in the orange peel, so that the drying process of the chili is alleviated, and the original nutrient substances and unique flavor of the chili are effectively reserved; the dried chili has air permeability, is easy to dry, and has long shelf life; meanwhile, the fresh smell of the dried chili orange and the effects of regulating qi and strengthening the spleen by the orange peels are also given in the aging process.
When the hot pepper pot is used, the hot pepper can be picked out from the orange peels for cooking, and the hot pepper and the orange peels can be used as a hot pot bottom material or other soup bottom food materials together.
The present invention is not limited to the above-described embodiments, and various modifications and variations of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.

Claims (8)

1. The orange-flavored dried chili is characterized by comprising a container and dried chili positioned in the container; the container is made of orange peels, and comprises a cover body which is cut out of the complete orange peels and has an ellipse-like shape, an opening which has an ellipse-like shape outline and is formed on the orange peels after the cover body is taken out, and a container body which is made of the orange peels after flesh is removed from the opening; air holes are formed in the container body and the cover body, and the size of the hole of each air hole cannot allow the dried peppers to pass through; the air holes are formed in the pedicles and the umbilicus of the orange peels; after the container is filled with the dried peppers, the cover body is clamped into the opening by the elasticity of the orange peels, so that the cover body is positioned on the peppers and can rotate in the container body.
2. The orange-flavored dried chili pepper according to claim 1, wherein: the pericarpium Citri Junoris is obtained from fructus Citri Junoris.
3. The orange-flavored dried chili pepper according to claim 1, wherein: the pericarpium Citri Junoris is obtained from blood orange.
4. The orange-flavored dried chili pepper according to claim 1, wherein: the dried pepper is yellow tribute pepper.
5. The orange-flavored dried chili pepper according to any of the claims 1 to 4, wherein: the cover body is an ellipse-like cover body cut in the area where the pedicle of the orange peel is located.
6. The process for preparing the orange-flavored dried chili pepper according to claim 1, comprising the steps of:
1) cleaning: cleaning the selected oranges;
2) orange pretreatment: opening a class of elliptical openings on the orange peels to divide the oranges into a cover body and an orange main body; then removing the pulp in the orange main body part through the opening to enable the inner part of the orange main body part to become an accommodating cavity, namely a container body; removing the flesh of the cover portion into a cover cooperating with the opening;
3) secondary treatment of orange peels: removing the navel part and the stalk part of the orange peel treated in the step 2), and cleaning the two parts of the container body and the cover body by using water to remove residual fruit juice;
4) and (3) forming air holes: the container body and the cover body are respectively provided with an air hole; the air holes are respectively positioned in the umbilical part and the pedicle part;
5) and (3) pepper filling: after the water on the container body and the cover body is evaporated to be dry, uniformly filling the half-dried hot pepper into the container body, pressing the cover body into the container body, and rotating the cover body to clamp the cover body at the opening;
6) and (3) primary sun drying: naturally drying the oranges obtained in the step 5) until the orange peels are hardened to obtain a semi-finished product;
7) and (3) secondary sun drying: and (3) preserving the semi-finished product for about half a year in a naturally ventilated and odor-free environment, and then naturally drying the oranges until the peels of the oranges are hardened.
7. The preparation process of the orange-flavored dried chili pepper according to claim 5, wherein the preparation process comprises the following steps: the cover body is an ellipse-like cover body cut in the area where the pedicle of the orange peel is located.
8. The preparation process of the orange-flavored dried chili pepper according to claims 6-7, wherein the contents are turned over at variable times during the primary and secondary sun drying processes.
CN201811204712.XA 2018-10-16 2018-10-16 Orange-flavored dried chili and preparation process thereof Pending CN111053210A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811204712.XA CN111053210A (en) 2018-10-16 2018-10-16 Orange-flavored dried chili and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811204712.XA CN111053210A (en) 2018-10-16 2018-10-16 Orange-flavored dried chili and preparation process thereof

Publications (1)

Publication Number Publication Date
CN111053210A true CN111053210A (en) 2020-04-24

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811204712.XA Pending CN111053210A (en) 2018-10-16 2018-10-16 Orange-flavored dried chili and preparation process thereof

Country Status (1)

Country Link
CN (1) CN111053210A (en)

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Application publication date: 20200424

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