CN202958691U

CN202958691U - Hot pepper pickling system

Info

Publication number: CN202958691U
Application number: CN201220590046XU
Authority: CN
Inventors: 刘会民
Original assignee: TIANJIN KANLAN EATTING CO Ltd
Current assignee: TIANJIN KANLAN EATTING CO Ltd
Priority date: 2012-11-09
Filing date: 2012-11-09
Publication date: 2013-06-05
Anticipated expiration: 2022-11-09

Abstract

The utility model relates to a hot pepper pickling system. The hot pepper pickling system comprises a hot pepper cleaning device, a hot pepper tank and a submerged pump, wherein the hot pepper cleaning device is connected with the hot pepper tank, the submerged pump is arranged in the hot pepper tank, a hot pepper layer and a salt layer are indirectly paved in the hot pepper tank, the thickness of the hot pepper layer is 30cm, the thickness of the salt layer is 5cm, and the salt layer on the uppermost layer in the hot pepper tank is pressed by a water tank. According to the hot pepper pickling system, salt is in full contact with hot peppers under the pressure of certain heavy objects, and brine circulation is continuously carried out by the pump, so that the brine degree in the whole tank is consistent; according to the method, water in the hot pepper is rapidly separated out, the hot peppers are fully fermented, the original flavor of the hot peppers is maintained, lots of water resources can be saved, and simultaneously the pickling time is also greatly shortened. Compared with a conventional method, the method has the advantages that the water consumption is saved by above 50%, and the pickling time is shortened by above 30%. The hot peppers pickled by the method have the advantages of strong flavor, high pungency degree, large hot pepper flesh viscosity and red color and is a first-class raw material for making chilli sauce.

Description

A kind of preserving hot pepper system

Technical field

The utility model belongs to the food preparation system technical field, particularly relates to a kind of preserving hot pepper system.

Background technology

Capsicum is rich in VC, carrotene, protein, mineral matter, pigment, carbohydrate etc., is therefore a kind of vegetables that liked by people, can make multiple appetizing dish.But capsicum be difficult for to preserve, and makes dish after shining into chilli again, and many times mouthfeel is single, is difficult to satisfy cooking needs.And thick chilli sauce can satisfy the requirement of people to preserving, but this is used as satisfying as the pickled hot pepper of thick chilli sauce raw material the condition that requires of preserving with regard to requiring.The system of pickled hot pepper has a variety of, but should guarantee that capsicum can not infect rotten bacterium, guarantees again that nutrition can not run off, voluptuousness is abundant, rich in taste, local flavor be pure, is not a simple thing.

Summary of the invention

For overcoming the problem as the pickled hot pepper poor quality of thick chilli sauce raw material that exists in prior art, the utility model provides a kind of preserving hot pepper system, the pickled hot pepper that adopts this preparation system to produce, sauce is aromatic strongly fragrant, peppery degree is high, green pepper meat viscosity is large, and color is red, can become the first-class raw material of making thick chilli sauce.

The technical scheme that the utility model is taked for the technical problem that exists in the solution known technology is:

A kind of laminating preserving hot pepper system, comprise the capsicum cleaning equipment, capsicum pond and immersible pump, the capsicum cleaning equipment is connected with the capsicum pond, capsicum is provided with immersible pump in the pond, and capsicum is laid capsicum layer and salt deposit in the pond indirectly, and the thickness of capsicum layer is 30 centimetres, the thickness of salt deposit is 5 centimetres, is pressed with bucket on the salt deposit of the superiors in the capsicum pond.

The advantage that the utlity model has with good effect is: salt is fully contacted with bright capsicum, and constantly carry out the bittern circulation with immersible pump, so that the halogen degree in whole pond is consistent, the method can make the moisture inside capsicum separate out fast and capsicum is fully fermented, not only can keep the original local flavor of capsicum, and can save great lot of water resources, the pickled time also shortens greatly simultaneously.Use this method for salting, the comparable conventional method of water consumption is saved more than 50%, and salting period shortens more than 30%.With the capsicum that the method is pickled, sauce is aromatic strongly fragrant, and peppery degree is high, and green pepper meat viscosity is large, and color is red, is the first-class raw material of making thick chilli sauce.

Description of drawings

Fig. 1 is the utility model schematic diagram.

Fig. 1: 1. salt deposit, 2. capsicum layer, 3. bucket, 4. capsicum cleaning equipment, 5. immersible pump, 6. capsicum pond.

The specific embodiment

For further understanding utility model content of the present utility model, Characteristic, hereby exemplify following examples, and coordinate accompanying drawing to be described in detail as follows:

Laminating preserving hot pepper system, comprise capsicum cleaning equipment 4, capsicum pond 6 and immersible pump 5, capsicum cleaning equipment 4 is connected with capsicum pond 6, is provided with immersible pump 5 in capsicum pond 6, capsicum pond 6 interior indirect laying capsicum layer 2 and salt deposits 1, the thickness of capsicum layer 2 is 30 centimetres, the thickness of salt deposit 1 is 5 centimetres, is pressed with weight on the salt deposit 1 of the capsicum pond 6 interior the superiors, such as being bucket 3.

In the utility model, the fresh chilli of every 30 centimetres of thickness is laid the salt of about 5 centimetres of thickness, until be paved with whole pond.Salt is fully contacted with bright capsicum, and constantly carry out the bittern circulation with pump, so that the halogen degree in whole pond is consistent.The method can make the moisture inside capsicum separate out fast and capsicum is fully fermented, and not only can keep the original local flavor of capsicum, and can save great lot of water resources, and the pickled time also shortens greatly simultaneously.

Use this method for salting, the comparable conventional method of water consumption is saved more than 50%, and salting period shortens more than 30%.With the capsicum that the method is pickled, sauce is aromatic strongly fragrant, and peppery degree is high, and green pepper meat viscosity is large, and color is red, is the first-class raw material of making thick chilli sauce.

Claims

1. laminating preserving hot pepper system, it is characterized in that, comprise capsicum cleaning equipment (4), capsicum pond (6) and immersible pump (5), capsicum cleaning equipment (4) is connected with capsicum pond (6), is provided with immersible pump (5) in capsicum pond (6), indirectly lay capsicum layer (2) and salt deposit (1) in capsicum pond (6), the thickness of capsicum layer (2) is 30 centimetres, and the thickness of salt deposit (1) is 5 centimetres, is pressed with bucket (3) on the salt deposit (1) of the interior the superiors in capsicum pond (6).