CN111329020B - Preparation method of salted peppers - Google Patents
Preparation method of salted peppers Download PDFInfo
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- CN111329020B CN111329020B CN202010275182.9A CN202010275182A CN111329020B CN 111329020 B CN111329020 B CN 111329020B CN 202010275182 A CN202010275182 A CN 202010275182A CN 111329020 B CN111329020 B CN 111329020B
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- soaking
- peppers
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- salting
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
- 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 application discloses a preparation method of salted peppers in the technical field of food processing, which comprises the following steps: firstly, picking and cleaning, namely cleaning the picked peppers by an ultrasonic cleaner; step two, salting: salt and water are added into the soaking tank, and are fully stirred and dissolved, a salting device is used for salting the chilli, the salting device comprises a soaking cylinder arranged in the soaking tank, the soaking cylinder is connected with a driving motor, a plurality of through holes are uniformly distributed in the soaking cylinder, the bottom of the soaking cylinder is connected with a connecting plate, the connecting plate is horizontally and slidably connected with a scraping plate, and a spring is connected between the scraping plate and the soaking cylinder; step three, daily management: after the chilli is pickled for one month, the brine is pumped once per month, the brine is poured downwards from the top of the soaking tank, and the chilli is pickled for two months and then taken out of the tank. The scraper scrapes off the salt precipitated on the connecting plate, and the salt is fully dissolved in the water, so that the salt concentration at the top and the bottom of the soaking pool is ensured to be the same.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of salted peppers.
Background
The capsicum is native to tropical areas of the Latin america, the native country is mexico, and is mainly distributed in areas such as Sichuan, guizhou, hunan and the like in China. The capsicum contains rich vitamins E, C, and further contains capsaicin which is unique to capsicum, and in red and yellow capsicum and sweet pepper, the capsaicin is only present in capsicum pulp, the capsaicin is present in capsicum skin, and the capsaicin has similar effect as carotene, has good antioxidation effect, and has certain dietary therapy effect on human body by eating a proper amount of capsicum, such as stomach strengthening, digestion aiding, gall stone preventing, blood sugar reducing, heart function improving, skin pain relieving and weight losing effect.
The salted peppers are pepper products which are prepared by pickling peppers in a soaking tank for a period of time, but in the pickling process, a lot of salt is precipitated at the bottom of the soaking tank, so that the peppers at the bottom of the soaking tank are salty most, and the quality of the salted peppers is affected.
Disclosure of Invention
The invention aims to provide a preparation method of salted peppers, which aims to solve the problem that a lot of salt is precipitated at the bottom of a soaking tank in the prior art.
In order to solve the problems, the invention provides the following technical scheme: a preparation method of salted peppers comprises the following steps: firstly, picking and cleaning, namely cleaning the picked peppers by an ultrasonic cleaner; step two, salting: salt and water are added into the soaking tank, and are fully stirred and dissolved, a salting device is used for salting the chilli, the salting device comprises a soaking cylinder arranged in the soaking tank, the soaking cylinder is connected with a driving motor, a plurality of through holes are uniformly distributed in the soaking cylinder, the bottom of the soaking cylinder is connected with a connecting plate, the connecting plate is horizontally and slidably connected with a scraping plate, and a spring is connected between the scraping plate and the soaking cylinder; step three, daily management: after the chilli is pickled for one month, the brine is pumped once per month, the brine is poured downwards from the top of the soaking tank, and the chilli is pickled for two months and then taken out of the tank.
The working principle and the beneficial effects of the invention are as follows: the soaking cylinder is driven to rotate by the driving motor, so that salt water in the soaking tank generates moving vortex, meanwhile, the scraping plate is under the action of centrifugal force and scrapes salt precipitated by the connecting plate, the salt is fully dissolved in the water, and the salt concentration at the top and the bottom of the soaking tank is ensured to be the same.
Further, the connection plate extends to an inner sidewall of the soaking tank. Through setting up like this, the connecting plate can catch the salt that whole soaking tank precipitated, when the scraper blade scraped salt and redissolved, can make the salt water concentration in the whole soaking tank more even.
Further, a bump is arranged on one side of the connecting plate, which is close to the soaking pool. When the scraping plate moves towards the inner side wall of the soaking tank and scrapes salt, the bump can lift the piled salt, so that the contact area between the salt and vortex in the soaking tank is increased, and the dissolution of the salt is quickened.
Further, the shape of the protruding block is arc-shaped. The arcuate shape prevents the saline from being squeezed onto the bumps and compacted, causing this portion of the saline to dissolve at a slower rate.
Further, the soaking tank is communicated with a drain pipe. The brine in the soaking tank can be drained through the drain pipe.
And further, after the chillies in the first step are picked and cleaned, chlorine dioxide is adopted for sterilization treatment. The chlorine dioxide can kill microorganisms on the peppers, and meanwhile, no residue is generated, so that the pepper can not cause harm to human bodies.
Drawings
Fig. 1 is a schematic diagram of the internal structure of a front view of a salting device in a preparation method of salted peppers.
Detailed Description
The following is a further detailed description of the embodiments:
reference numerals in the drawings of the specification include: the device comprises a bearing 1, a connecting shaft 2, a soaking pool 3, a spring 4, a lug 5, a scraping plate 6, a soaking cylinder 7, a driven gear 8, a driving gear 9, a rotating shaft 10, a motor 11 and a connecting plate 12.
A preparation method of salted peppers comprises the following steps:
firstly, picking and cleaning, namely cleaning the picked peppers by bubbles by an ultrasonic cleaner, and sterilizing the peppers by chlorine dioxide after cleaning;
step two, salting: as shown in fig. 1, salt and water are added into a soaking tank 3, the salt and water are fully stirred and dissolved, a drain pipe (not shown in the figure) is communicated with the bottom of the soaking tank 3, a bearing 1 is welded at the bottom of the soaking tank 3, a salting device is used during hot pepper salting, the salting device comprises a soaking cylinder 7 arranged in the soaking tank 3, a plurality of through holes are uniformly distributed in the soaking cylinder 7, a driven gear 8 is coaxially welded on the soaking cylinder 7, a connecting shaft 2 is welded at the bottom of the soaking cylinder 7, the connecting shaft 2 is rotationally connected with the bearing 1, a motor 11 is rotationally connected with the right side of the soaking tank 3 through a bolt, a rotating shaft 10 is rotationally connected with the motor 11, and a driving gear 9 meshed with the driven gear 8 is coaxially welded on the rotating shaft 10; the bottom of the soaking cylinder 7 is connected with a connecting plate 12, the connecting plate 12 extends to the inner side wall of the soaking tank 3, one side of the connecting plate 12 close to the soaking tank 3 is welded with an annular lug 5, the vertical section of the lug 5 is arc-shaped, the connecting plate 12 is connected with a scraping plate 6 sliding towards the inner side wall of the soaking tank 3 in a sliding manner, and a spring 4 is connected between the scraping plate 6 and the soaking cylinder 7;
step three, daily management: when the time for the capsicum to leave the pond is one month, the capsicum is pumped with brine once a month, and then downwards poured from the top of the soaking pond 3, and the capsicum is taken out of the pond after two months.
The salting device is operated by placing the peppers washed and sterilized in the first step into the soaking cylinder 7, and the liquid level of the brine is below the motor 11. After the chilli is soaked for a period of time, a part of salt is precipitated on the connecting plate 12, at this moment, the motor 11 is started, the motor 11 drives the soaking cylinder 7 to rotate through the rotating shaft 10, the driving gear 9 and the driven gear 8, the soaking cylinder 7 rotates at a high speed, vortex is generated in the soaking tank 3, the scraping plate 6 moves towards the soaking tank 3 under the action of centrifugal force, the scraping plate 6 scrapes the salt adhered on the connecting plate 12, meanwhile, the protruding block 5 can lift the scraped salt, the contact area of the salt and the vortex is increased, the dissolution of the salt is accelerated, and the salt concentration in the whole soaking tank 3 is uniform up and down so as to ensure the quality of the salted chilli.
It should be noted that numerous variations and modifications could be made to the skilled person without departing from the structure of the invention, which would also be considered as the scope of protection of the invention, without affecting the effect of the implementation of the invention and the practicality of the patent. The protection scope of the present application shall be subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.
Claims (6)
1. A preparation method of salted peppers comprises the following steps: firstly, picking and cleaning, namely cleaning the picked peppers by an ultrasonic cleaner; the method is characterized in that: step two, salting: salt and water are added into the soaking tank, and are fully stirred and dissolved, a salting device is used for salting the chilli, the salting device comprises a soaking cylinder arranged in the soaking tank, the soaking cylinder is connected with a motor, a plurality of through holes are uniformly distributed in the soaking cylinder, the bottom of the soaking cylinder is connected with a connecting plate, the connecting plate is horizontally and slidably connected with a scraping plate, and a spring is connected between the scraping plate and the soaking cylinder; step three, daily management: after the chilli is pickled for one month, pumping brine once per month, pouring the brine downwards from the top of the soaking tank, and taking out the chilli after two months of pickling; the bottom of the soaking tank is also welded with a bearing, the soaking cylinder is also coaxially welded with a driven gear, the bottom of the soaking cylinder is welded with a connecting shaft, the connecting shaft is rotationally connected with the bearing, the motor is rotationally connected with a rotating shaft, and the rotating shaft is coaxially welded with a driving gear meshed with the driven gear.
2. The method for preparing salted peppers according to claim 1, wherein: the connection plate extends to the inner side wall of the soaking tank.
3. The method for preparing salted peppers according to claim 2, wherein: and a bump is arranged on one side of the connecting plate, which is close to the soaking pool.
4. The method for preparing salted peppers according to claim 3, wherein: the shape of the protruding block is arc-shaped.
5. The method for preparing salted peppers according to claim 4, wherein: the soaking pool is communicated with a drain pipe.
6. The method for preparing salted peppers according to claim 5, wherein: and (3) performing sterilization treatment on the chillies in the first step by adopting chlorine dioxide after picking and cleaning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010275182.9A CN111329020B (en) | 2020-04-09 | 2020-04-09 | Preparation method of salted peppers |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010275182.9A CN111329020B (en) | 2020-04-09 | 2020-04-09 | Preparation method of salted peppers |
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| Publication Number | Publication Date |
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| CN111329020A CN111329020A (en) | 2020-06-26 |
| CN111329020B true CN111329020B (en) | 2023-04-25 |
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| CN202010275182.9A Active CN111329020B (en) | 2020-04-09 | 2020-04-09 | Preparation method of salted peppers |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112262972A (en) * | 2020-10-26 | 2021-01-26 | 爱可道生物科技有限公司 | Artichoke stalk leaf piece salt pickling processing equipment of stirring turn-over |
| CN112971120A (en) * | 2021-04-20 | 2021-06-18 | 成都万良菌业开发有限公司 | Technology for seasoning and blending salted needle mushrooms |
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| CN101744204B (en) * | 2010-01-29 | 2013-07-03 | 贵州旭阳食品（集团）有限公司 | Preparation method of salted chilli |
| KR101347429B1 (en) * | 2012-11-27 | 2014-01-22 | 한국식품연구원 | Automatic kimchi cabbage salting apparatus by soaking and draining |
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| CN205925512U (en) * | 2016-07-30 | 2017-02-08 | 重庆康翠绿色食品厂 | Agitating unit for pickles that can weigh |
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| CN111329020A (en) | 2020-06-26 |
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Effective date of registration: 20230407 Address after: 563000 banqiaozhai, Hongxing community, Sancha Town, Bozhou District, Zunyi City, Guizhou Province Applicant after: Zunyi Jiaoyuan Food Co.,Ltd. Address before: 563000 Longquan Food Industrial Park, Longquan community, Bozhou District, Zunyi City, Guizhou Province Applicant before: GUIZHOU XUYANG FOOD (Group) Co.,Ltd. |
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