CN113647544A - Normal-temperature fresh-keeping and flavor-locking process for fresh pepper - Google Patents
Normal-temperature fresh-keeping and flavor-locking process for fresh pepper Download PDFInfo
- Publication number
- CN113647544A CN113647544A CN202110931280.8A CN202110931280A CN113647544A CN 113647544 A CN113647544 A CN 113647544A CN 202110931280 A CN202110931280 A CN 202110931280A CN 113647544 A CN113647544 A CN 113647544A
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- China
- Prior art keywords
- pepper
- fresh
- temperature
- keeping
- edible oil
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 81
- 239000006002 Pepper Substances 0.000 title claims abstract description 78
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 78
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 78
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 77
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000007664 blowing Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 10
- 239000012459 cleaning agent Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract description 4
- 241000949456 Zanthoxylum Species 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 2
- 238000007670 refining Methods 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000028327 secretion Effects 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a normal-temperature fresh-keeping and flavor-locking process for fresh pepper, which comprises the following steps: heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 4-6 minutes, cooling to normal temperature for later use, and cleaning the pepper: adding the pepper and the purified water into an ultrasonic fruit and vegetable cleaning machine according to the ratio of 1:4 for cleaning for 30-40 seconds, wherein the pepper is subjected to water treatment: placing the cleaned pepper in a dining grate to naturally grate water for 3-5 minutes, and air-drying the pepper: placing the cleaned pepper indoors, blowing for 10-15 minutes by a blower, and soaking edible oil: adding the edible oil with constant temperature into the pricklyash peel subjected to air blowing. Compared with the prior art, the invention has the advantages that: the pepper can be stored for a longer time, in addition, the numb taste and the delicate flavor of the pepper can be reserved by 85 to 90 percent, and the damage to the taste and the quality in the traditional pepper oil refining preservation, natural drying and artificial drying processes is effectively avoided.
Description
Technical Field
The invention relates to the technical field of pepper processing, in particular to a normal-temperature fresh-keeping and flavor-locking process for fresh pepper.
Background
The peel of the pepper can be used as a seasoning, aromatic oil can be extracted, the pepper can be used as a medicine, the seeds can be eaten, and the pepper can remove the fishy smell of meat, promote salivary secretion and increase appetite; the blood vessel is expanded, thereby having the function of lowering blood pressure.
In recent years, with the improvement of living standard of people, the demand of the market for the pepper is more and more increased, but the biggest problem of the fresh pepper is that the fresh pepper is not easy to preserve and easy to rot, and the traditional pepper preservation method adopts a preservation bag and edible oil frying, can not well preserve the numb taste and the delicate flavor of the pepper, is not convenient for long-term preservation, and has great damage to the taste.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a normal-temperature fresh-keeping and flavor-locking process for fresh peppers, which is used for reducing the loss of spicy flavor and taste of the peppers and is convenient for long-term storage. The specific technical scheme is as follows: a normal-temperature fresh-keeping and flavor-locking process for fresh pepper comprises the following steps:
s1, heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 4-6 minutes, and cooling to normal temperature for later use;
s2, washing pepper: adding the pepper and the purified water into an ultrasonic cleaning machine for cleaning the fruits and the vegetables for 30-40 seconds according to the ratio of 1: 4;
s3: and (3) drying the pepper: placing the cleaned pepper in a grate for dinner for naturally grating water for 3-5 minutes;
s4: and (3) drying the pepper: placing the Chinese prickly ash subjected to water grating in a room, and blowing for 10-15 minutes by a blower;
s5: soaking edible oil: and adding the edible oil cooled to the normal temperature into the pepper subjected to air blowing.
Further, the purified water in the S2 step has a total soluble solids value of less than 10.
Further, the ultrasonic frequency of the ultrasonic cleaning agent in the step S2 is 30-50 Hz.
Further, the room temperature when the air blowing is performed indoors in the step S4 is 25 to 28 degrees celsius, and the indoor humidity is 30 to 38%.
Further, when the pepper is aligned indoors and blown in the step S4, the blower is aligned outdoors, and the water vapor generated by blowing the pepper is blown outdoors.
Compared with the prior art, the invention has the advantages that: the pepper can be stored for a longer time, in addition, the numb taste and the delicate flavor of the pepper can be kept by 85-90%, and the damage of the taste and the quality in the processes of oil refining storage, natural drying and artificial drying of the traditional pepper is effectively avoided.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1;
a normal-temperature fresh-keeping and flavor-locking process for fresh pepper comprises the following steps:
s1, heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 4 minutes, cooling to normal temperature for later use, and heating the edible oil to remove peculiar smell.
S2, washing pepper: adding the pepper and the purified water into an ultrasonic cleaning machine for cleaning for 30 seconds according to the ratio of 1:4, and cleaning impurities in the pepper.
S3: and (3) drying the pepper: placing the cleaned pricklyash peel in a grate for dinner for 3 minutes to remove water preliminarily.
S4: and (3) drying the pepper: the pepper after the water grate is placed in a room and is blown for 10 minutes by a blower, so that the moisture is further and thoroughly removed.
S5: soaking edible oil: and adding edible oil cooled to normal temperature into the pepper after air blowing, and preserving the pepper by the edible oil.
Further, in the above technical solution, the soluble total solid value of the purified water in the step of S2 is less than 10.
Further, in the above technical solution, the ultrasonic frequency of the ultrasonic cleaning agent in the step S2 is 30 Hz.
Further, in the above technical solution, the room temperature when the air blowing is performed indoors in the step S4 is 25 ℃, and the indoor humidity is 30% to 38%.
Further, in the above technical solution, when the pepper is aimed at the room to blow in the step S4, the blower is aimed at the room to blow the moisture generated by blowing the pepper to the outside.
Example 2
A normal-temperature fresh-keeping and flavor-locking process for fresh pepper comprises the following steps:
s1, heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 5 minutes, cooling to normal temperature for later use, and heating the edible oil to remove peculiar smell.
S2, washing pepper: adding the pepper and the purified water into an ultrasonic cleaning machine for cleaning for 35 seconds according to the ratio of 1:4, and cleaning impurities in the pepper.
S3: and (3) drying the pepper: placing the cleaned pricklyash peel in a grate for dinner for naturally grating water for 4 minutes to remove water preliminarily.
S4: and (3) drying the pepper: the pepper after the water grate is placed in a room and is blown by a blower for 12 minutes, so that the moisture is further and thoroughly removed.
S5: soaking edible oil: and adding edible oil cooled to normal temperature into the pepper after air blowing, and preserving the pepper by the edible oil.
Further, in the above technical solution, the soluble total solid value of the purified water in the step of S2 is less than 10.
Further, in the above technical solution, the ultrasonic frequency of the ultrasonic cleaning agent in the step S2 is 40 Hz.
Further, in the above technical solution, the room temperature when the air blowing is performed indoors in the step S4 is 27 ℃, and the indoor humidity is 30% to 38%.
Further, in the above technical solution, when the pepper is aimed at the room to blow in the step S4, the blower is aimed at the room to blow the moisture generated by blowing the pepper to the outside.
Example 3
A normal-temperature fresh-keeping and flavor-locking process for fresh pepper comprises the following steps:
s1, heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 6 minutes, cooling to normal temperature for later use, and heating the edible oil to remove peculiar smell.
S2, washing pepper: adding the pepper and the purified water into an ultrasonic cleaning machine for cleaning for 40 seconds according to the ratio of 1:4, and cleaning impurities in the pepper.
S3: and (3) drying the pepper: placing the cleaned pricklyash peel in a grate for dinner for naturally grating water for 5 minutes to primarily remove water.
S4: and (3) drying the pepper: the water-grated peppers were placed in a room and blown by a blower for 14 minutes to further thoroughly remove water.
S5: soaking edible oil: and adding edible oil cooled to normal temperature into the pepper after air blowing, and preserving the pepper by the edible oil.
Further, in the above technical solution, the soluble total solid value of the purified water in the step of S2 is less than 10.
Further, in the above technical solution, the ultrasonic frequency of the ultrasonic cleaning agent in the step S2 is 50 Hz.
Further, in the above technical solution, the room temperature when the air is blown indoors in the step S4 is 28 degrees celsius, and the indoor humidity is 30% to 38%.
Further, in the above technical solution, when the pepper is aligned indoors and blown in the step S4, the blower is aligned indoors
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.
Claims (5)
1. A normal temperature fresh-keeping and flavor-locking process of fresh pepper is characterized in that: the method comprises the following steps:
s1, heating edible oil: heating the edible oil to 100 ℃, keeping the temperature for 4-6 minutes, and cooling to normal temperature for later use;
s2, washing pepper: adding the pepper and the purified water into an ultrasonic cleaning machine for cleaning the fruits and the vegetables for 30-40 seconds according to the ratio of 1: 4;
s3: and (3) drying the pepper: placing the cleaned pepper in a grate for dinner for naturally grating water for 3-5 minutes;
s4: and (3) drying the pepper: placing the Chinese prickly ash subjected to water grating in a room, and blowing for 10-15 minutes by a blower;
s5: soaking edible oil: and adding the edible oil cooled to the normal temperature into the pepper subjected to air blowing.
2. The normal-temperature fresh-keeping and flavor-locking process of fresh pepper according to claim 1, characterized in that: the soluble total solid value of the purified water in the step of S2 is less than 10.
3. The normal-temperature fresh-keeping and flavor-locking process of fresh pepper according to claim 1, characterized in that: and in the step S2, the ultrasonic frequency of the ultrasonic cleaning agent is 30-50 Hz.
4. The normal-temperature fresh-keeping and flavor-locking process of fresh pepper according to claim 1, characterized in that: in the step S4, the room temperature is 25-28 ℃ and the indoor humidity is 30-38% when air blowing is carried out indoors.
5. The normal-temperature fresh-keeping and flavor-locking process of fresh pepper according to claim 1, characterized in that: and S4, when the pepper is aligned indoors and blown, aligning the blower outdoors and blowing the water vapor generated by blowing the pepper outdoors.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110931280.8A CN113647544A (en) | 2021-08-13 | 2021-08-13 | Normal-temperature fresh-keeping and flavor-locking process for fresh pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110931280.8A CN113647544A (en) | 2021-08-13 | 2021-08-13 | Normal-temperature fresh-keeping and flavor-locking process for fresh pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113647544A true CN113647544A (en) | 2021-11-16 |
Family
ID=78479792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110931280.8A Pending CN113647544A (en) | 2021-08-13 | 2021-08-13 | Normal-temperature fresh-keeping and flavor-locking process for fresh pepper |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113647544A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515168A (en) * | 2003-08-26 | 2004-07-28 | 黄祖明 | Fresh-keeping method for fruits of litchi and longan |
| CN109170480A (en) * | 2018-09-17 | 2019-01-11 | 陕西为康食品科技股份有限公司 | A kind of preservation method of Chinese prickly ash |
-
2021
- 2021-08-13 CN CN202110931280.8A patent/CN113647544A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515168A (en) * | 2003-08-26 | 2004-07-28 | 黄祖明 | Fresh-keeping method for fruits of litchi and longan |
| CN109170480A (en) * | 2018-09-17 | 2019-01-11 | 陕西为康食品科技股份有限公司 | A kind of preservation method of Chinese prickly ash |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211116 |
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| RJ01 | Rejection of invention patent application after publication |