CN113841868A - Preservation, processing and storage method of chilli powder - Google Patents
Preservation, processing and storage method of chilli powder Download PDFInfo
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- CN113841868A CN113841868A CN202110953447.0A CN202110953447A CN113841868A CN 113841868 A CN113841868 A CN 113841868A CN 202110953447 A CN202110953447 A CN 202110953447A CN 113841868 A CN113841868 A CN 113841868A
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- chili
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- powder
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- 239000000843 powder Substances 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 title claims abstract description 15
- 238000004321 preservation Methods 0.000 title abstract description 5
- 238000003860 storage Methods 0.000 title abstract description 5
- 240000004160 Capsicum annuum Species 0.000 title abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 61
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 230000000391 smoking effect Effects 0.000 claims abstract description 13
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002023 wood Substances 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 44
- 235000008184 Piper nigrum Nutrition 0.000 claims description 31
- 240000008574 Capsicum frutescens Species 0.000 claims description 29
- 239000006002 Pepper Substances 0.000 claims description 29
- 235000016761 Piper aduncum Nutrition 0.000 claims description 29
- 235000017804 Piper guineense Nutrition 0.000 claims description 29
- 241000758706 Piperaceae Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 5
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 description 26
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
Images
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
- 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
- A23L27/14—Dried spices
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fresh-keeping, processing and storing method of chilli powder, which comprises the following steps of selecting raw materials; step two, cleaning and removing impurities; step three, drying by hot air; step four, smoking, drying and baking; step five, crushing and screening; step six, mixing and stirring; step seven, sterilizing in vacuum; step eight, vacuum packaging; step nine, refrigerating at low temperature; according to the invention, the chili is fumigated by using litchi wood sawdust in the production process, so that the fruitwood fragrance of the chili is greatly increased, the sesame powder is added in the production formula, the fragrance of the chili is favorably increased, the overall quality of the chili is improved, the contents of impurities and bacteria in the chili are greatly reduced through cleaning, vacuum sterilization and vacuum packaging, the storage and preservation of the chili are facilitated, the quality guarantee period of the chili is favorably prolonged, the production equipment is simple, the production process is simple, the production cost is greatly reduced, and the wide-range popularization is facilitated.
Description
Technical Field
The invention relates to the technical field of pepper powder production, in particular to a fresh-keeping, processing and storing method of pepper powder.
Background
The chili powder is red or reddish yellow, oily and uniform powder, is a mixture of pulverized chili, yellow chili, chili seeds and partial chili rods, has the inherent spicy flavor of the chili, sneezes when smelling the chili, and is crushed out by a stone mortar as the authentic product, or dried chili is directly put in the sun for quick drying or is crushed into powder after being baked in a pot by slow fire.
The types of the chilli powder are various, the making method is different, different raw materials and the making method make different flavors of the chilli powder, the color of the existing chilli powder on the market is bright in the making process, but the fragrance is weak, the overall quality of the chilli powder is greatly reduced, the produced chilli powder is not easy to store, the quality guarantee period of the chilli powder is shortened, and meanwhile, the steps are various in the production process, the production is complicated, and the production cost is greatly increased.
Disclosure of Invention
The invention aims to provide a fresh-keeping, processing and storing method of chilli powder, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a fresh-keeping, processing and storing method of chilli powder comprises the following steps of selecting raw materials; step two, cleaning and removing impurities; step three, drying by hot air; step four, smoking, drying and baking; step five, crushing and screening; step six, mixing and stirring; step seven, sterilizing in vacuum; step eight, vacuum packaging; step nine, refrigerating at low temperature;
in the first step, firstly, selecting a proper amount of pepper which is bright in color and luster, full in appearance and free of any diseases and insect pests as a raw material;
in the second step, the pepper selected in the first step is cleaned by using clear water, dust and impurities on the surface of the pepper are washed off, and then the pepper is sieved by using a vibrating screen to remove stones in the pepper for later use;
in the third step, the peppers cleaned and purified in the second step are put into a hot air blower for hot air drying to remove water on the surfaces of the peppers, and the peppers are dried and taken out for later use;
in the fourth step, the dried chili in the third step is fried by using a frying pan, stirring is carried out continuously during the frying process to prevent bottom burning, the chili is fried to be dry and fragrant, then, the chili is smoked by using litchi wood sawdust, and the chili is taken out for later use after smoking is finished;
in the fifth step, the chili after the smoking in the fourth step is put into a crusher to be crushed, and the chili powder with uniform and fine particle size is prepared for standby;
adding the chili powder prepared in the step five into a stirrer, then adding sesame powder of one twentieth of the total weight of the chili while stirring, and uniformly mixing and stirring to prepare mixed chili powder for later use;
putting the mixed chilli powder prepared in the step six into a vacuum disinfection tank for vacuum sterilization and disinfection, and taking out for later use after disinfection;
in the eighth step, the mixed chili powder after sterilization in the seventh step is weighed, and then vacuum packaging is carried out by using a vacuum packaging machine to prepare a chili powder finished product with uniform weight for later use;
and step nine, transporting the chilli powder prepared in the step eight to a warehouse for refrigeration treatment.
Preferably, in the first step, the capsicum is one or more of a mixture of bay capsicum, flower stream capsicum, black pepper No. 7 and black pepper No. 9 produced in Guizhou province.
Preferably, in the third step, the temperature for drying by hot air is 60-70 ℃, and the drying time is 3-5 h.
Preferably, in the fourth step, the frying temperature is 50-60 ℃, and the frying time is 30-40 min.
Preferably, in the fourth step, the smoking time is 20-30 min.
Preferably, in the sixth step, the rotating speed of the stirrer is 80-120r/min, and the stirring time is 20-30 min.
Preferably, in the seventh step, the vacuum degree of the vacuum sterilization machine is 50Pa, the sterilization temperature is 65-75 ℃, and the vacuum sterilization time is 80-100 min.
Preferably, in the ninth step, the refrigeration temperature is 0-5 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the chili is fumigated by litchi wood sawdust in the production process, so that the fruitwood fragrance of the chili is greatly increased, and the sesame powder is added in the production formula, so that the fragrance of the chili is increased, and the overall quality of the chili is improved;
2. according to the invention, through cleaning, vacuum sterilization and vacuum packaging, the content of impurities and bacteria in the chilli powder is greatly reduced, the storage and preservation of the chilli powder are convenient, and the shelf life of the chilli powder is prolonged;
3. the invention has simple production equipment and simple manufacturing process, greatly reduces the manufacturing cost and is beneficial to large-scale popularization.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a technical solution provided by the present invention: a fresh-keeping, processing and storing method of chilli powder comprises the following steps of selecting raw materials; step two, cleaning and removing impurities; step three, drying by hot air; step four, smoking, drying and baking; step five, crushing and screening; step six, mixing and stirring; step seven, sterilizing in vacuum; step eight, vacuum packaging; step nine, refrigerating at low temperature;
in the first step, firstly, selecting a proper amount of pepper which is bright in color and full in shape and does not have any plant diseases and insect pests as a raw material, wherein the pepper is one or a mixture of more of bay pepper, flower stream pepper, Qian spicy No. 7 and Qian spicy No. 9 produced in Guizhou;
in the second step, the pepper selected in the first step is cleaned by using clear water, dust and impurities on the surface of the pepper are washed off, and then the pepper is sieved by using a vibrating screen to remove stones in the pepper for later use;
in the third step, the peppers cleaned and purified in the second step are put into a hot air blower for hot air drying to remove water on the surfaces of the peppers, the hot air drying temperature is 60-70 ℃, the drying time is 3-5 hours, and the peppers are taken out for later use after being dried;
in the fourth step, the dried chili in the third step is fried by using a frying pan, the frying temperature is 50-60 ℃, the frying time is 30-40min, stirring is not stopped during the frying process to prevent bottom pasting, the chili is fried, fried and fragrant, then the chili is smoked by using litchi wood sawdust, the smoking time is 20-30min, and the chili is taken out for later use after smoking is finished;
in the fifth step, the chili after the smoking in the fourth step is put into a crusher to be crushed, and the chili powder with uniform and fine particle size is prepared for standby;
adding the chili powder prepared in the step five into a stirrer, then adding sesame powder which is one twentieth of the total weight of the chili while stirring, uniformly mixing and stirring to prepare mixed chili powder for later use, wherein the rotating speed of the stirrer is 80-120r/min, and the stirring time is 20-30 min;
putting the mixed chilli powder prepared in the step six into a vacuum sterilization tank for vacuum sterilization and disinfection, wherein the vacuum degree of a vacuum sterilization machine is 50Pa, the sterilization temperature is 65-75 ℃, the vacuum sterilization time is 80-100min, and taking out the mixed chilli powder for later use after the disinfection is finished;
in the eighth step, the mixed chili powder after sterilization in the seventh step is weighed, and then vacuum packaging is carried out by using a vacuum packaging machine to prepare a chili powder finished product with uniform weight for later use;
and a ninth step, namely transporting the chilli powder prepared in the eighth step to a warehouse for refrigeration treatment, wherein the refrigeration temperature is 0-5 ℃.
Based on the above, the method disclosed by the invention has the advantages that the pepper is cleaned and dried, the dust and stones in the pepper are effectively removed, the bacteria content of the pepper powder is effectively removed through vacuum disinfection and vacuum packaging, the preservation and storage of the pepper powder are facilitated, the quality guarantee period of the pepper powder is prolonged, meanwhile, the sesame powder is added into the formula of the pepper powder, and the pepper powder is fumigated by the litchi wood saw powder, so that the fragrance of the pepper powder is increased, the quality of the pepper powder is improved, and the method disclosed by the invention is simple, low in cost and suitable for large-scale popularization.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. A fresh-keeping, processing and storing method of chilli powder comprises the following steps of selecting raw materials; step two, cleaning and removing impurities; step three, drying by hot air; step four, smoking, drying and baking; step five, crushing and screening; step six, mixing and stirring; step seven, sterilizing in vacuum; step eight, vacuum packaging; step nine, refrigerating at low temperature; the method is characterized in that:
in the first step, firstly, selecting a proper amount of pepper which is bright in color and luster, full in appearance and free of any diseases and insect pests as a raw material;
in the second step, the pepper selected in the first step is cleaned by using clear water, dust and impurities on the surface of the pepper are washed off, and then the pepper is sieved by using a vibrating screen to remove stones in the pepper for later use;
in the third step, the peppers cleaned and purified in the second step are put into a hot air blower for hot air drying to remove water on the surfaces of the peppers, and the peppers are dried and taken out for later use;
in the fourth step, the dried chili in the third step is fried by using a frying pan, stirring is carried out continuously during the frying process to prevent bottom burning, the chili is fried to be dry and fragrant, then, the chili is smoked by using litchi wood sawdust, and the chili is taken out for later use after smoking is finished;
in the fifth step, the chili after the smoking in the fourth step is put into a crusher to be crushed, and the chili powder with uniform and fine particle size is prepared for standby;
adding the chili powder prepared in the step five into a stirrer, then adding sesame powder of one twentieth of the total weight of the chili while stirring, and uniformly mixing and stirring to prepare mixed chili powder for later use;
putting the mixed chilli powder prepared in the step six into a vacuum disinfection tank for vacuum sterilization and disinfection, and taking out for later use after disinfection;
in the eighth step, the mixed chili powder after sterilization in the seventh step is weighed, and then vacuum packaging is carried out by using a vacuum packaging machine to prepare a chili powder finished product with uniform weight for later use;
and step nine, transporting the chilli powder prepared in the step eight to a warehouse for refrigeration treatment.
2. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the first step, the capsicum is one or a mixture of more of bay capsicum, flower stream capsicum, Guinea pepper No. 7 and Guinea pepper No. 9 produced in Guizhou province.
3. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the third step, the temperature for drying by hot air is 60-70 ℃, and the drying time is 3-5 h.
4. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the fourth step, the frying temperature is 50-60 ℃, and the frying time is 30-40 min.
5. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the fourth step, the smoking time is 20-30 min.
6. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the sixth step, the rotating speed of the stirrer is 80-120r/min, and the stirring time is 20-30 min.
7. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the seventh step, the vacuum degree of the vacuum sterilization machine is 50Pa, the sterilization temperature is 65-75 ℃, and the vacuum sterilization time is 80-100 min.
8. The method for preserving, processing and storing chili powder according to claim 1, which is characterized in that: in the ninth step, the refrigeration temperature is 0-5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110953447.0A CN113841868A (en) | 2021-08-19 | 2021-08-19 | Preservation, processing and storage method of chilli powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110953447.0A CN113841868A (en) | 2021-08-19 | 2021-08-19 | Preservation, processing and storage method of chilli powder |
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| Publication Number | Publication Date |
|---|---|
| CN113841868A true CN113841868A (en) | 2021-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110953447.0A Pending CN113841868A (en) | 2021-08-19 | 2021-08-19 | Preservation, processing and storage method of chilli powder |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783114A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili powder and production method thereof |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| CN107245376A (en) * | 2017-07-12 | 2017-10-13 | 广州城市职业学院 | Wooden sootiness spices of a kind of lichee and preparation method thereof |
| CN108497434A (en) * | 2018-04-13 | 2018-09-07 | 盘中林 | A kind of capsicum dip |
| KR20180110866A (en) * | 2017-03-30 | 2018-10-11 | 영월농업협동조합 | A process for the preparation of red-pepper powder |
| CN108936544A (en) * | 2018-06-22 | 2018-12-07 | 贵州胤通农业发展有限公司 | A kind of processing technology of burnt capsicum |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN112841593A (en) * | 2021-01-27 | 2021-05-28 | 重庆桥头食品有限公司 | Production process of chili powder |
-
2021
- 2021-08-19 CN CN202110953447.0A patent/CN113841868A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783114A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili powder and production method thereof |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| KR20180110866A (en) * | 2017-03-30 | 2018-10-11 | 영월농업협동조합 | A process for the preparation of red-pepper powder |
| CN107245376A (en) * | 2017-07-12 | 2017-10-13 | 广州城市职业学院 | Wooden sootiness spices of a kind of lichee and preparation method thereof |
| CN108497434A (en) * | 2018-04-13 | 2018-09-07 | 盘中林 | A kind of capsicum dip |
| CN108936544A (en) * | 2018-06-22 | 2018-12-07 | 贵州胤通农业发展有限公司 | A kind of processing technology of burnt capsicum |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN112841593A (en) * | 2021-01-27 | 2021-05-28 | 重庆桥头食品有限公司 | Production process of chili powder |
Non-Patent Citations (1)
| Title |
|---|
| 韩明;郑玉玺;陈烽华;刘慧娟;董蕾;: "荔枝木烟熏液的精制及挥发性成分分析", 林业科技, no. 01, pages 54 - 56 * |
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