TH77924B - Making the peel of the pepper with the help of enzymes - Google Patents
Making the peel of the pepper with the help of enzymesInfo
- Publication number
- TH77924B TH77924B TH501004785A TH0501004785A TH77924B TH 77924 B TH77924 B TH 77924B TH 501004785 A TH501004785 A TH 501004785A TH 0501004785 A TH0501004785 A TH 0501004785A TH 77924 B TH77924 B TH 77924B
- Authority
- TH
- Thailand
- Prior art keywords
- enzymes
- pepper
- peel
- peeling
- help
- Prior art date
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract 4
- 108090000790 Enzymes Proteins 0.000 title claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 title claims 3
- 239000006002 Pepper Substances 0.000 title claims 2
- 235000016761 Piper aduncum Nutrition 0.000 title claims 2
- 235000017804 Piper guineense Nutrition 0.000 title claims 2
- 235000008184 Piper nigrum Nutrition 0.000 title claims 2
- 240000000129 Piper nigrum Species 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract 5
- 238000004061 bleaching Methods 0.000 claims abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 239000004677 Nylon Substances 0.000 claims 1
- 241000722363 Piper Species 0.000 claims 1
- 241000758706 Piperaceae Species 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 229920001778 nylon Polymers 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 230000001461 cytolytic Effects 0.000 abstract 1
- 230000000813 microbial Effects 0.000 abstract 1
- 230000002351 pectolytic Effects 0.000 abstract 1
Abstract
พริกไทยแดง/เขียวที่โตเต็มที่สามารถลอกเปลือกอย่างง่ายดายโดยขบวนการดังนี้คือการฟอกขาว ในช่วงสั้นๆ, การทำให้เปลือกล่อนด้วยเอ็นไซม์เพคติโนไลติค, เซลลูโลไลติคที่เหมาะสมคือเพคติเนส, เอา เปลือกออกและทำให้แห้ง ผลผลิตที่ได้มีจุลินทรีย์ต่ำและสีสดใส Mature red / green peppercorns are easily peeled by the following processes: short-term bleaching, peeling with pectinolytic enzymes, cellulolytic pectinics. Nest, remove the bark and dry it. The yield has low microbial and bright color.
Claims (4)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH77924A TH77924A (en) | 2006-06-05 |
| TH77924B true TH77924B (en) | 2006-06-05 |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946848B (en) | Method for processing preserved apricot | |
| CN101822286B (en) | Preservation method of fresh-cut potatoes | |
| CN102511617A (en) | Processing method of preserved olive fruit | |
| CN102488057A (en) | Method for preparing low-sugar crisp plums | |
| CN103478387A (en) | Processing method for dried olive fruit sweetmeat | |
| CN101406212A (en) | Method for controlling browning of Chinese chestnut | |
| CN109123048A (en) | A kind of preparation method of low-sugar healthy preserved apricot | |
| CN102894163A (en) | Preserved wild apricot and its processing method | |
| CN102450638A (en) | Method for preparing vinegar bean | |
| CN101756171A (en) | Instant edible fungus and preparation method thereof | |
| TH77924B (en) | Making the peel of the pepper with the help of enzymes | |
| KR100308644B1 (en) | Manufacturing method of smoking egg | |
| TH77924A (en) | Making peel of the pepper with the help of enzymes | |
| WO2006113732A3 (en) | Soluble non-caloric fiber composition and process of preparing the same | |
| CN103584141A (en) | Processing method for deodorizing duck meat and retaining nutrients and fresh and tender taste of duck meat | |
| CN1169456C (en) | Quick-frozen lotus seed production | |
| CN106858417A (en) | A kind of preparation technology of low-salt flavor freshwater dried fish | |
| CN112155102A (en) | Preparation method of peony tea | |
| CN101632466A (en) | Method for processing seasoned and dried scallop products | |
| DK1123657T3 (en) | Process for preserving the green color of frozen vegetables | |
| KR20070029878A (en) | Method for preparing functional dried persimmons | |
| CN107821998A (en) | A kind of salting of rose taste Salted duck egg and its method for salting of low volatility alkali nitrogen | |
| CN106889420B (en) | Color protection method for fresh-cut lotus root slices | |
| CN104663867A (en) | Winter jujube fresh-keeping technology | |
| KR101042934B1 (en) | Coating agents of sweetpotato from extracts of purple sweetpotato and methods for making them |