CN115088821A - Dehydrated pepper for making tiger skin pepper and preparation method thereof - Google Patents
Dehydrated pepper for making tiger skin pepper and preparation method thereof Download PDFInfo
- Publication number
- CN115088821A CN115088821A CN202210537218.5A CN202210537218A CN115088821A CN 115088821 A CN115088821 A CN 115088821A CN 202210537218 A CN202210537218 A CN 202210537218A CN 115088821 A CN115088821 A CN 115088821A
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- Prior art keywords
- pepper
- peppers
- dehydrated
- tiger
- skin
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 100
- 239000006002 Pepper Substances 0.000 title claims abstract description 57
- 241000722363 Piper Species 0.000 title claims abstract description 57
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 57
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 57
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000282376 Panthera tigris Species 0.000 title claims description 12
- 241000758706 Piperaceae Species 0.000 claims abstract description 43
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 42
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 41
- 238000001291 vacuum drying Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000004140 cleaning Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 208000009084 Cold Injury Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000001407 Vascular Headaches Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of dehydrated peppers for making tiger-skin peppers, which comprises the following steps: s1, pre-freezing the hot pepper; s2, placing the pre-frozen hot pepper at-200 ℃ to-190 ℃ for quick freezing till the hot pepper is completely frozen; s3, carrying out vacuum drying on the quick-frozen hot pepper to ensure that ice cubes in the hot pepper are completely sublimated; s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper. The invention provides dehydrated pepper for preparing tiger-skin pepper and a preparation method thereof.
Description
Technical Field
The present invention relates to the field of food processing. More particularly, the present invention relates to a dehydrated pepper for making tiger skin pepper and a method for preparing the same.
Background
The tiger skin pepper is a famous dish with good color, aroma, taste and taste, and is famous because the pepper is fried on the surface to separate skin and flesh, slightly burnt and mottled burnt spots are like the patterns of tigers. The dish is spicy, sweet, fragrant, crisp and tasty. The main food material is green pepper. The chili is rich in vitamins, and can increase meal, enhance physical strength, and improve cold, cold injury, vascular headache, etc.
In recent years, prefabricated vegetables, semi-finished vegetables and the like are developed, but deep-processed products of the tiger skin peppers are still lacking in the market, and for some young people who are not good at cooking, the surfaces of the tiger skin peppers are easily fried to be pasty when the peppers are fried. In the existing deep-processed products of the tiger-skin peppers, food additives are added in the processing process for corrosion prevention, and the food additives not only influence the flavor of the peppers, but also cause certain burden on human bodies.
Disclosure of Invention
The invention aims to provide dehydrated pepper for making tiger-skin pepper and a preparation method thereof.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing dehydrated peppers for making tiger-skin peppers, including the steps of:
s1, pre-freezing the hot pepper;
s2, placing the pre-frozen hot pepper at-200 ℃ to-190 ℃ for quick freezing till the hot pepper is completely frozen;
s3, carrying out vacuum drying on the quick-frozen peppers to ensure that ice cubes in the peppers are completely sublimated;
s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper.
Preferably, in the preparation method of the dehydrated pepper for making the tiger-skin pepper, the pepper is cleaned in S1, naturally dried in the air and then pre-frozen.
Preferably, in the preparation method of the dehydrated pepper for making the tiger-skin pepper, the cleaned pepper is quickly frozen at the temperature of-196 ℃ in S2 until the pepper is completely frozen.
Preferably, in the preparation method of the dehydrated pepper for making the tiger-skin pepper, the vacuum drying condition in the S3 comprises the following steps:
s3.1, keeping the quick-frozen hot pepper for 2 hours under the conditions that the vacuum degree is 20 to 40Pa and the temperature is-30 ℃ to-20 ℃;
s3.2, keeping the vacuum degree of 20 to 40Pa and the temperature of-20 ℃ to-10 ℃ for 2 hours;
s3.3, keeping for 2 hours under the conditions that the vacuum degree is 20-40 Pa and the temperature is 10-20 ℃;
and S3.4, finally keeping the pepper for 2 hours under the conditions that the vacuum degree is 20 to 40Pa and the temperature is 20 to 30 ℃, and then finishing the vacuum drying of the pepper.
The invention also provides dehydrated peppers for making the tiger-skin peppers, which are prepared by adopting any one of the preparation methods.
The invention also provides a preparation method of the tiger-skin pepper, which adopts the dehydrated pepper and comprises the following steps:
A. soaking the dehydrated pepper in clear water for 30-90 seconds to obtain the soaked dehydrated pepper;
B. and cooking the soaked and soaked dehydrated peppers to obtain the tiger-skin peppers.
The invention has the beneficial effects that:
1. in the preparation process of the dehydrated pepper prepared by the invention, no additive is needed to be added, the flavor substances of the pepper in the prepared dehydrated pepper are completely preserved, and the delicious taste of the pepper and the nutrient substances in the pepper are well preserved.
2. The dehydrated pepper prepared by the invention is convenient to use, the pepper with the tiger skin-shaped skin can be obtained only by soaking in clear water, and the soaked pepper and seasonings are fried together to obtain the tiger skin pepper with good color, smell and taste.
3. The dehydrated pepper prepared by the invention is easy to store and can be stored for a long time in a proper storage environment.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
A preparation method of dehydrated pepper for making tiger-skin pepper comprises the following steps:
s1, cleaning the peppers, naturally drying the peppers in the air, and then pre-freezing the peppers;
s2, placing the pre-frozen hot pepper at-200 ℃ for quick freezing until the hot pepper is completely frozen;
s3, carrying out vacuum drying on the quick-frozen hot pepper to ensure that ice cubes in the hot pepper are completely sublimated;
the vacuum drying condition in S3 comprises the following steps:
s3.1, keeping the quick-frozen hot pepper for 2 hours under the conditions that the vacuum degree is 20 Pa and the temperature is-30 ℃;
s3.2, keeping for 2 hours under the conditions that the vacuum degree is 20 Pa and the temperature is-20 ℃;
s3.3, keeping for 2 hours under the conditions that the vacuum degree is 20 Pa and the temperature is 10 ℃;
s3.4, finally keeping the vacuum degree of 20 Pa at the temperature of 20 ℃ for 2 hours to finish the vacuum drying of the hot pepper;
s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper.
< example 2>
A preparation method of dehydrated pepper for making tiger skin pepper comprises the following steps:
s1, cleaning the peppers, naturally drying the peppers in the air, and then pre-freezing the peppers;
s2, placing the pre-frozen hot pepper at the temperature of-196 ℃ for quick freezing until the hot pepper is completely frozen;
s3, carrying out vacuum drying on the quick-frozen peppers to ensure that ice cubes in the peppers are completely sublimated;
the vacuum drying condition in S3 comprises the following steps:
s3.1, keeping the quick-frozen hot pepper for 2 hours under the conditions that the vacuum degree is 30Pa and the temperature is-30 ℃ to-20 ℃;
s3.2, keeping the vacuum degree of 30Pa for 2 hours at the temperature of between 20 ℃ below zero and 10 ℃ below zero;
s3.3, keeping for 2 hours under the conditions that the vacuum degree is 30Pa and the temperature is 10-20 ℃;
s3.4, finally keeping the pepper for 2 hours under the conditions that the vacuum degree is 30Pa and the temperature is 20-30 ℃, and then completing the vacuum drying of the pepper;
s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper.
< example 3>
A preparation method of dehydrated pepper for making tiger-skin pepper comprises the following steps:
s1, cleaning the peppers, naturally drying the peppers in the air, and then pre-freezing the peppers;
s2, placing the pre-frozen hot pepper at-190 ℃ for quick freezing till the hot pepper is completely frozen;
s3, carrying out vacuum drying on the quick-frozen hot pepper to ensure that ice cubes in the hot pepper are completely sublimated;
the vacuum drying condition in S3 comprises the following steps:
s3.1, keeping the quick-frozen hot pepper for 2 hours under the conditions that the vacuum degree is 40Pa and the temperature is-20 ℃;
s3.2, keeping for 2 hours under the conditions that the vacuum degree is 40Pa and the temperature is-10 ℃;
s3.3, keeping for 2 hours under the conditions that the vacuum degree is 40Pa and the temperature is 20 ℃;
s3.4, finally keeping the hot pepper for 2 hours under the conditions that the vacuum degree is 40Pa and the temperature is 30 ℃, and then completing the vacuum drying of the hot pepper;
s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper.
The invention also provides a preparation method of the tiger skin pepper, the dehydrated pepper prepared by any one of the above embodiments 1-3 is prepared, and the method comprises the following steps:
A. soaking the dehydrated pepper in clear water for 30-90 seconds to obtain the soaked dehydrated pepper;
B. and cooking the soaked and soaked dehydrated peppers to obtain the tiger-skin peppers.
In this embodiment, the soaking time is adjusted according to the temperature of the clear water used for soaking the dehydrated peppers, and is shorter when the temperature of the clear water is higher.
While embodiments of the invention have been described above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of adaptation of the invention, and further modifications can be easily implemented by those skilled in the art, so that the invention is not limited to the specific details and the embodiments shown and described herein, without departing from the general concept defined by the claims and the scope of equivalents.
Claims (6)
1. A preparation method of dehydrated peppers for making tiger-skin peppers is characterized by comprising the following steps of:
s1, pre-freezing the hot pepper;
s2, placing the pre-frozen hot pepper at-200 ℃ to-190 ℃ for quick freezing till the hot pepper is completely frozen;
s3, carrying out vacuum drying on the quick-frozen peppers to ensure that ice cubes in the peppers are completely sublimated;
s4, taking out the hot pepper after vacuum drying to obtain the dehydrated hot pepper.
2. The method of preparing dehydrated peppers for tiger-skin peppers, as set forth in claim 1, wherein the peppers are washed clean in S1, air-dried naturally, and then pre-frozen.
3. The method for preparing dehydrated peppers for tiger-skin peppers, as set forth in claim 1, wherein the washed peppers are quickly frozen at-196 ℃ to be completely frozen in S2.
4. The method of preparing dehydrated peppers for tiger-skinned peppers, as set forth in claim 1, wherein the vacuum drying at S3 comprises the steps of:
s3.1, keeping the quick-frozen hot pepper for 2 hours under the conditions that the vacuum degree is 20 to 40Pa and the temperature is-30 ℃ to-20 ℃;
s3.2, keeping for 2 hours under the conditions that the vacuum degree is 20 to 40Pa and the temperature is-20 ℃ to-10 ℃;
s3.3, keeping for 2 hours under the conditions that the vacuum degree is 20-40 Pa and the temperature is 10-20 ℃;
and S3.4, finally keeping the pepper for 2 hours under the conditions that the vacuum degree is 20 to 40Pa and the temperature is 20 to 30 ℃, and then finishing the vacuum drying of the pepper.
5. A dehydrated pepper for making tiger-skin pepper, prepared by the preparation method of any one of claims 1-4.
6. A method of making a tiger skin pepper from the dehydrated pepper of claim 6, comprising the steps of:
A. soaking the dehydrated pepper in clear water for 30-90 seconds to obtain the soaked dehydrated pepper;
B. and cooking the soaked and soaked dehydrated peppers to obtain the tiger-skin peppers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210537218.5A CN115088821A (en) | 2022-05-18 | 2022-05-18 | Dehydrated pepper for making tiger skin pepper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210537218.5A CN115088821A (en) | 2022-05-18 | 2022-05-18 | Dehydrated pepper for making tiger skin pepper and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115088821A true CN115088821A (en) | 2022-09-23 |
Family
ID=83288312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210537218.5A Pending CN115088821A (en) | 2022-05-18 | 2022-05-18 | Dehydrated pepper for making tiger skin pepper and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115088821A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017142267A1 (en) * | 2016-02-15 | 2017-08-24 | 김정호 | Method for preparing green chilli powder |
| CN108142544A (en) * | 2017-12-26 | 2018-06-12 | 安徽省东乾食品有限公司 | A kind of preparation method of the dehydration green pepper based on vacuum freeze drying |
-
2022
- 2022-05-18 CN CN202210537218.5A patent/CN115088821A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017142267A1 (en) * | 2016-02-15 | 2017-08-24 | 김정호 | Method for preparing green chilli powder |
| CN108142544A (en) * | 2017-12-26 | 2018-06-12 | 安徽省东乾食品有限公司 | A kind of preparation method of the dehydration green pepper based on vacuum freeze drying |
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