CN101961044A - Preservation and storage method of fresh pepper blank in large pools - Google Patents
Preservation and storage method of fresh pepper blank in large pools Download PDFInfo
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- CN101961044A CN101961044A CN200910102692XA CN200910102692A CN101961044A CN 101961044 A CN101961044 A CN 101961044A CN 200910102692X A CN200910102692X A CN 200910102692XA CN 200910102692 A CN200910102692 A CN 200910102692A CN 101961044 A CN101961044 A CN 101961044A
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Abstract
The invention relates to a preservation and storage method of fresh pepper blank in large pools. The method comprises the following steps: a plurality of the underground large pools are excavated in a plant, wherein, each pool has a capacity of 30-50 tons of pepper and depth of 2.5-3m, and after clearing away cement from the pools, an epoxy resin woven fabric coating is adhered to each pool; 18-20kg of salt is added to each 100kg of the fresh pepper which is cut into coarse pieces, and then the coarse pepper pieces and the salt are poured into the pools to be evenly stirred until the pools are filled with the cut pepper blank pieces; the pool keeps open for 7-10 days, and during the period, salted pepper water is circularly pumped for 1-2h three times a day; and after the period, the openings of the pools are covered with plastic films with food-grade thickness, the openings of the pools are spaced from a ground plane at a distance of 3-5cm, the plastic films are closely attached to the pepper blank raw materials, and the gap between the plastic films and the pool edges is sealed by stacking up salt. The fresh pepper blank stored by the method can be well-preserved for 3 years, and the original color, texture, flavor, peppery taste and sour as well as freshness can be maintained. By using the method, annual balanced production of pepper product processing enterprises can be effectively regulated and good effect can be obtained with less investment at the same time.
Description
Technical field
The present invention relates to the preservation technique that food storing processes raw material, relate in particular to bright capsicum base Da Chi keeping storage method of fresh.
Background technology
The capsicum mature period is more concentrated, all put into high gear night and day processing of each processing factory when capsicum goes on the market in a large number, the capsicum of can not processing Wan just is difficult to keep its new fresh and crisp quality, just can only be processed into chilli, concentrate the capsicum of listing to keep the fresh quality of its capsicum in order to solve, satisfy the needs of processing capsicum product,, successfully solved the problem of the fresh-keeping storage of the in season capsicum base Da Chi of a large amount of listings through development test repeatedly.
Summary of the invention
The purpose of this invention is to provide the fresh-keeping storing technology of a kind of bright capsicum base Da Chi, its bright capsicum is made base be stored in the Da Chi, regulate the not busy busy uneven contradiction of its dull and rush season processing to solve a large amount of listings of bright capsicum.Be issued to the purpose of annual balanced processing in the prerequisite that guarantees processing capsicum product quality.
The technical scheme that adopts:
1, in factory building, excavates underground Da Chi, capacity 30-50 ton capsicum material pond is a plurality of, each big tank depth 2.5-3m pastes epoxy coating and adds textile cloth coating or Ceramic Tiles to prevent salt and the corrosion of acid to pool wall behind the pool inner water mud letter out, reach the hygienic requirements of food simultaneously.
2, be chopped into the salt that thick piece adds 18-20kg by the bright capsicum of every 100kg, pour in the pond, cellar for storing things and stir, fragment capsicum base Man Jiao pond is as the criterion spacious pond 7-10 days.
3, the salt marsh capsicum water extracts circulation: netted tube of working out with thin bamboo strips used for weaving during spacious pond or the netted tube of stainless steel, the height of tube inserts netted tube in the capsicum pond a little more than the degree of depth in pond, insert the interior salt marsh capsicum water of netted tube with stainless steel pump and aspirate out the top layer of injecting this pond again the bottom, cyclic suction, aspirate every day 3 times, aspirate circulation 1-2 hour at every turn until full 7-10 days.
4, after cyclic suction was finished, with the topped Jiao Chi of food grade plastic thick film, raw material was filled to pond, cellar for storing things oral area along distance ground level 3-5cm, is close to capsicum base raw material with plastic foil, and plastic foil is piled up sealing 2-3cm with the slit on pool side edge, cellar for storing things with salt.
Adopt the technical program to store bright capsicum base (thick piece) and can preserve 2-3.As the raw material of processing fresh chilli food, effectively regulate the annual balanced production of capsicum processing enterprise.Simultaneously reduced investment is effective, and color and luster, quality, local flavor, pungent acidity are constant.Freshness is constant, and content of nitrite meets national health index standard, and poisonous metal content meets state-set standard.
The specific embodiment
Bright capsicum base Da Chi keeping storage method of fresh of the present invention, its embodiment repeats as follows again:
(1) excavates a plurality of underground Jiao Chi on the ground at factory building, capacity is not limit, generally hold Jiao Chi of 30-50 ton, cellar for storing things pond length is not limit, and width exceeds with the wide cut of food grade plastic film, film web is wide 6 meters, the Chi Kou upper edge is wide 5.9 meters, the dark 2.5-3 rice of Jiao Chi, tiling or add the textile cloth layer with epoxy coating and make anticorrosive coat in the pond, satisfy anti-salt corruption and sour, also satisfy the requirement of pond, cellar for storing things sanitary condition simultaneously.
(2) the bright capsicum of every 100kg is chopped into thick piece, adds 18-20kg, salt is poured in the pond, cellar for storing things and is stirred, and the fragment capsicum is filled a pond, and placed 7-10 days in spacious pond.
(3) suction of salt marsh capsicum water circulation: netted tube of during spacious pond, working out or the netted tube of stainless steel with thin bamboo strips used for weaving, the height of tube is a little more than the degree of depth in pond, netted tube insertion is filled in the pond of capsicum blank, insert in the netted tube with stainless steel pump, the salt marsh capsicum water of bottom, pond, cellar for storing things is aspirated out the top layer of injecting this pond again, cyclic suction is aspirated 3 times every day, aspirates circulation 1-2 hour at every turn, reaches 7-10 days until cyclic suction.
(4) cover Jiao Chikou with the thick matter plastic foil of food-grade, raw material is filled to pond, cellar for storing things oral area apart from ground level 3-5cm, is close to capsicum base raw material with plastic foil, and plastic foil is piled up sealing, ulking thickness 2-3cm with the slit on pool side edge, cellar for storing things with salt.
Claims (2)
1. bright capsicum base Da Chi keeping storage method of fresh is characterized in that: the underground Da Chi of excavation is a plurality of in the factory building, and each capacity is 30-50 ton capsicum material pond, and big tank depth 2.5-3 rice is sticked on epoxy resin weaving cloth coating behind the pool inner water mud letter out; Be chopped into thick piece by the bright capsicum of every 100kg and add 18-20kg salt, pour in the pond, cellar for storing things and stir, fragment capsicum base is filled Jiao Chi to ground 3-5cm always, spacious pond 7-10 days, in this time the suction of salt marsh capsicum water is circulated, aspirate every day 3 times, each suction circulation 1-2 hour, until full 7-10 days, cover Jiao Chikou with the thick plastic foil of food-grade, raw material is filled to pond, cellar for storing things oral area apart from ground level 3-5cm, is close to capsicum base raw material with plastic foil, plastic foil is piled up sealing, ulking thickness 2-3cm with the slit on pool side edge, cellar for storing things with salt.
2. bright capsicum base Da Chi keeping storage method of fresh according to claim 1, it is characterized in that: the suction circulation of salt marsh capsicum water is filled in the pond of capsicum blank with the netted tube or the netted tube insertion of stainless steel of thin bamboo strips used for weaving establishment, inserts the salt marsh capsicum water that will store the bottom, pond in the netted tube with stainless steel pump and aspirates out the top layer of injecting this pond again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910102692XA CN101961044A (en) | 2009-07-22 | 2009-07-22 | Preservation and storage method of fresh pepper blank in large pools |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910102692XA CN101961044A (en) | 2009-07-22 | 2009-07-22 | Preservation and storage method of fresh pepper blank in large pools |
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| CN101961044A true CN101961044A (en) | 2011-02-02 |
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| CN200910102692XA Pending CN101961044A (en) | 2009-07-22 | 2009-07-22 | Preservation and storage method of fresh pepper blank in large pools |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972721A (en) * | 2012-11-09 | 2013-03-20 | 天津康澜食品有限公司 | Lamination-method hot pepper preserving system and process |
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN103947988A (en) * | 2014-05-21 | 2014-07-30 | 广西麦禾生态农业有限公司 | Pickle preparation method capable of utilizing earth energy |
| CN106579320A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | High-quality pepper sauce and preparation method thereof |
| CN106579362A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms |
| CN106579363A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank |
| CN106666688A (en) * | 2016-12-14 | 2017-05-17 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base |
| CN106722558A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper fiddlehead and preparation method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
| CN106722562A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of yellow pepper base |
| CN113854520A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Processing method of soy sauce flavor type pickled pepper |
| CN113854537A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Shredded meat flavor chili sauce and preparation method thereof |
| CN113854536A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
-
2009
- 2009-07-22 CN CN200910102692XA patent/CN101961044A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972721A (en) * | 2012-11-09 | 2013-03-20 | 天津康澜食品有限公司 | Lamination-method hot pepper preserving system and process |
| CN103461925A (en) * | 2013-09-27 | 2013-12-25 | 甘肃兴农辣椒产业开发有限公司 | Method for making salted pepper |
| CN103947988A (en) * | 2014-05-21 | 2014-07-30 | 广西麦禾生态农业有限公司 | Pickle preparation method capable of utilizing earth energy |
| CN103947988B (en) * | 2014-05-21 | 2016-06-29 | 广西麦禾生态农业有限公司 | A kind of pickle preparation method utilizing ground energy |
| CN106579320A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | High-quality pepper sauce and preparation method thereof |
| CN106579362A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of low-salt banana pepper paste regulated sour and hot oyster mushrooms |
| CN106579363A (en) * | 2016-12-14 | 2017-04-26 | 衡东兴薇三樟黄贡农产品有限公司 | Method for preparing sour and hot letinous edodes blended by low-salt banana pepper blank |
| CN106666688A (en) * | 2016-12-14 | 2017-05-17 | 衡东兴薇三樟黄贡农产品有限公司 | Preparation method of hot and sour pleurotus eryngii seasoned by using low-salt-content yellow chili pepper base |
| CN106722558A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper fiddlehead and preparation method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106722882A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of the vinegar-pepper acupuncture needle mushroom of less salt yellow pepper base modulation |
| CN106722562A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of preparation method of yellow pepper base |
| CN113854520A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Processing method of soy sauce flavor type pickled pepper |
| CN113854537A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Shredded meat flavor chili sauce and preparation method thereof |
| CN113854536A (en) * | 2021-09-18 | 2021-12-31 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
| CN113907324A (en) * | 2021-09-23 | 2022-01-11 | 贵州贵食源实业有限公司 | Mushroom-flavored chili sauce and preparation method thereof |
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Application publication date: 20110202 |