CN108925916A - A kind of production and processing technology of pickling pepper - Google Patents
A kind of production and processing technology of pickling pepper Download PDFInfo
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- CN108925916A CN108925916A CN201810399917.1A CN201810399917A CN108925916A CN 108925916 A CN108925916 A CN 108925916A CN 201810399917 A CN201810399917 A CN 201810399917A CN 108925916 A CN108925916 A CN 108925916A
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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Abstract
The invention discloses a kind of production and processing technologies of pickling pepper, are related to food processing field, including following preparation step：Step 1：Prepare mature fresh chilli, cuts handle, cleaning, drained after cleaning, it is spare；Step 2：Capsicum in step 1 is put into pickles pond, the saline solution of addition 20% ~ 25%, sealed pickle pond, is fermented 20 ~ 30 days under room temperature；Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 0 ~ 5% and stirs 5 ~ cleaned up after ten minutes using cleaning machine；Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and the filling raw water into packaging bag, rear vacuum sealed package bag；Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box；The preparation of pickling pepper can be completed through the above way, and is able to produce out the pickling pepper of different peppery degree.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of production and processing technology of pickling pepper.
Background technique
Pickling pepper is a kind of pickled product being process with hygrometric state fermentation method, generally requires or so marinated two weeks.Together
When pickling pepper be also one of the most common type raw material on common people's dining table, full of nutrition, special taste can increase meal when having dinner
Amount, more foods can enhance physical strength, improve the symptoms such as cold, frostbite, vascular headache.Contain a kind of particular matter in capsicum simultaneously,
It can accelerate metabolism, promote hormone secretion, skin care.And the Victoria C that pickling pepper is rich in, it can control heart disease and coronal
Artery sclerosis reduces cholesterol.It, can pre- anti-cancer and other chronic diseases containing more antioxidant.The bubble of different places
Capsicum differs from one another, and brewed flavor and taste out are far from each other.
Authorization Notice No. discloses a kind of infusion technology that small sparrow is peppery for the Chinese patent of CN103211189B, including as follows
Step:A, picking cleaning；B, disinfection fermentation；C, empty water is washed；D, brewed liquid is matched；E, bottling disinfection.But the food of small sparrow green pepper
Pepperyyer than millet starch with pungent, pungent is heavier, for the people for liking eating small sparrow green pepper, too peppery and beyond affordability, Er Qiexian
Its taste of the bubble green pepper that some infusion technologies are produced is all relatively simple, for eater, it may appear that selects because of too peppery
It selects and abandons edible situation.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of production and processing technology of pickling pepper,
The pickling pepper of different peppery degree is intended to provide for eater's selection.
Above-mentioned technical purpose of the invention technical scheme is that：A kind of production and processing of pickling pepper
Technique, including following preparation step：
Step 1：Prepare mature fresh chilli, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the saline solution that addition mass fraction is 20%~25%, and peppery
The weight ratio of green pepper and saline solution is 1:1, sealed pickle pond is fermented 20~30 days under room temperature；
Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 0~5% and stirs 5~after ten minutes
It is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box；
Raw water includes the component of following parts by weight in the step 4：100~120 parts of water, 2~5 parts of salt, 5~8 parts of ginger splices,
5~8 parts of green onion, 0~5 part of walnut, 1~2 part octagonal, 1~2 part of pepper powder, 1~2 part of three naphthalene, 1~2 part of cassia bark, 1~2 part of tsaoko,
2~10 parts of cooking wine, 1~2 part of preservative, 1~2 part of citric acid, 1~2 part of apple vinegar.
Through the above technical solutions, the preparation of pickling pepper can be completed by step 1~step 6 process, prepare
Pickling pepper is clear and melodious；Simultaneously in step 3, the operating process that pickling pepper is added in edible buck is able to ascend after fermentation peppery
The brittleness of taste and bubble green pepper, wherein dietary alkali can promote pungent as the capsaicine interaction in alkaline matter and capsicum, when
The operation is not needed when needing to reduce pungent then；And when preparing raw water, it can also be by the way that a variety of perfume (or spice) be added in raw water
Expect so that pickling pepper has preferable mouthfeel, and on the one hand the walnut being added can promote mouthfeel, on the other hand can be improved peppery
Taste, the addition of preservative are able to extend the shelf-life of pickling pepper.
The present invention is further arranged to：Capsicum in step 2 pierces out 1 using spine before being put into bubble green pepper pond on capsicum~
The hole of 2mm.
Through the above technical solutions, piercing out hole on capsicum using spine can be realized capsicum in the process of sealing and fermenting
In the effect of salt water that is subject to it is relatively uniform, and salt water can be also absorbed into inside capsicum, the pickling pepper of formation is clear and melodious when edible,
And hole is smaller, does not also easily cause rotting for pickling pepper.
The present invention is further arranged to：It further include that have parts by weight be 0~5 part of white sugar in the component of the raw water.
Through the above technical solutions, the addition of white sugar can extenuate pungent, adding for white sugar is selected when needing to reduce pungent
Entering amount is 1~5 part, and when pungent to be improved, then white sugar is not added in selection.
The present invention is further arranged to：Preservative selection potassium sorbate, sodium benzoate, any in dehydroactic acid sodium
Kind.
Through the above technical solutions, the addition of potassium sorbate, sodium benzoate, dehydroactic acid sodium is able to extend pickling pepper
Quality guarantee period；
And potassium sorbate cooperation malic acid, citric acid use can further improve the shelf-life；
Sodium benzoate cooperates malic acid, citric acid good using newspaper effect；
Extremely strong to the saccharomycete, the mould effect that cause food spoilage, fungistatic effect is excellent.
The present invention is further arranged to：The preparation method of the raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko continuation frying go out fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar and capsicum it is broken, stand overnight spare；
S5：Preservative, citric acid and malic acid are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Through the above technical solutions, completing the preparation of raw water by the step of S1~S6, preparation process is simple and convenient.
The present invention is further arranged to：The frying time in S3 is 2~5 minutes.
The fragrance of the component after frying is enabled to all to expand through the above technical solutions, the frying time is arranged in 2~5 minutes
It sheds and, it is more convenient when for making raw water.
The present invention is further arranged to：Packaging bag is delivered to during packing area successively by bagging area by first conveyer belt
Section, vibrating screen section are set to vibrating screen section far from the second conveyer belt section below first conveyer belt section, the first conveyer belt section
The spray tube sprayed water towards first conveyer belt section, and the conveying of first conveyer belt section are provided with above vibrating screen section one end
Band is set as reticular structure.
Through the above technical solutions, when packaging bag is by first conveyer belt section and close vibrating screen section, what spray tube sprayed
Water energy is enough to be rinsed the raw water in packaging bag, and packaging bag is delivered to by the packaging bag after flushing under the action of conveyer belt
On vibrating screen, the effect of vibration of vibrating screen can drain the water in packaging bag, and packaging bag is also gradually defeated during vibration
It send to the second conveyer belt section, packaging bag can be packaged in the second conveyer belt section far from one end of vibrating screen section by worker.
The present invention is further arranged to：It is provided with catch basin below first conveyer belt section, and one end of spray tube is set to
In catch basin, and spray tube is connected with pressure pump in the end in catch basin.
Through the above technical solutions, the setting of catch basin can collect the water that spray tube sprays, it is direct to reduce water
The influence of working environment caused by falling on the ground.
The present invention is further arranged to：The work catch basin to be divided into accommodating cavity and impurity chamber is provided in catch basin
Property charcoal strainer, and the spray tube is placed in accommodating cavity.
Through the above technical solutions, catch basin is divided into accommodating cavity and impurity chamber by active carbon filter screen, then in catch basin
Water energy it is enough be used in spray tube through active carbon filter screen filtration cycle, economize on resources, when the water muddiness in catch basin, then replace
Clean water.
In conclusion the present invention having the beneficial effect that in contrast to the prior art：
1, in pickling pepper, the operation of excessively edible buck enables to the peppery degree of capsicum after taking out in bubble green pepper pond in present specification
Different degrees of promotion increases the different mouthfeels of capsicum；
2, the addition of fragrance is able to ascend the mouthfeel of pickling pepper in raw water, and eating mouth feel is good；
3, the addition of walnut is able to ascend the peppery degree of capsicum in fragrance, and can improve the mouthfeel of pickling pepper；
4, to the peppery of pickling pepper while mutually collective effect effect is able to ascend the mouthfeel of pickling pepper between the edible buck of walnut, bubble
Degree makes different degrees of change, and eater is enabled to select different peppery degree edible.
Detailed description of the invention
Fig. 1 is first conveyer belt section, the second conveyer belt section, the overall structure figure of vibrating screen section of embodiment.
Appended drawing reference：1, first conveyer belt section；11, spray tube；12, catch basin；121, accommodating cavity；122, impurity chamber；
123, active carbon filter screen；2, vibrating screen section；21, blower；3, the second conveyer belt section.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment 1
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 20% is rear to seal
Pickles pond is fermented 20 days under room temperature；Wherein, capsicum pierces out the hole of 1mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, it is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：100 parts of water, 2 parts of salt, 5 parts of ginger splices, 5 parts of green onion, illiciumverum 1
Part, 1 part of pepper powder, 1 part of three naphthalene, 1 part of cassia bark, 1 part of tsaoko, 2 parts of cooking wine, 1 part of potassium sorbate, 1 part of citric acid, 1 part of apple vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition illiciumverum, three naphthalenes, cassia bark, tsaoko continue to go out within frying 2 minutes fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, salt and capsicum it is broken, stand overnight spare；
S5：Potassium sorbate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Packaging bag is delivered to during packing area successively by bagging area by first conveyer belt section 1, vibrating screen section 2, setting
In second conveyer belt section 3 of the vibrating screen section 2 far from 1 lower section of first conveyer belt section, first conveyer belt section 1 is close to vibrating screen section 2 one
It is provided with the spray tube 11 sprayed water towards first conveyer belt section 1 above end, is provided on spray tube 11 several equally distributed
Apopore, and the conveyer belt of first conveyer belt section 1 is set as reticular structure, the top of vibrating screen section 2 is provided with blower 21；First
Catch basin 12 is provided with below conveyer belt section 1, and one end of spray tube 11 is set in catch basin 12, and spray tube 11 is in catchmenting
End in slot 12 is connected with pressure pump；It is provided in catch basin 12 catch basin 12 is divided into accommodating cavity 121 and impurity
The active carbon filter screen 123 of chamber 122, and spray tube 11 is placed in accommodating cavity 121.
Transmission process：It is placed in first conveyer belt section 1 after pickling pepper is packaged pack by operator, when packaging bag is arrived
When up to close to vibrating screen section 2, the water in spray tube 11 is sprayed from apopore in first conveyer belt section 1, then the original in packaging bag
Material water can be rinsed, and spraying can drop down onto impurity chamber 122 to the water in first conveyer belt section 1, the water of impurity chamber 122
The recycling spray of accommodating cavity 121 can be reached through active carbon filter screen 123.
It can be delivered to successively in vibrating screen section 2 in the packaging bag in first conveyer belt section 1, the sieve of vibrating screen section 2 passes through
The rotation of motor driven cam realizes that vibration, the vibration of sieve can shake off the water in packaging bag, and is shaking while vibration
The top setting blower 21 of dynamic sieve section 2, which cooperates, removes the water in packaging bag, easy to operate.
And the packaging bag Jing Guo vibrating screen section 2 drops down onto the second conveyer belt section 3, in the process of the second conveyer belt section 3 conveying
In, operator is by packaging bag packing and binding.
Embodiment 2
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh peppery 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 20% is rear to seal
Pickles pond is fermented 20 days under room temperature；Wherein, capsicum pierces out the hole of 2mm before being put into bubble green pepper pond using spine on capsicum；；
Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 1% to stir and utilizes cleaning after five minutes
Machine cleans up；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：100 parts of water, 2 parts of salt, 5 parts of ginger splices, 5 parts of green onion, walnut 1
Part, octagonal 1 part, 1 part of pepper powder, 1 part of three naphthalene, 1 part of cassia bark, 1 part of tsaoko, 3 parts of cooking wine, 1 part of sodium benzoate, 1 part of citric acid, apple
1 part of fruit vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko are added afterwards to continue to go out within frying 2 minutes fragrance, it is off the pot, it cools down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Sodium benzoate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 3
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 20% is rear to seal
Pickles pond is fermented 21 days under room temperature；Wherein, capsicum pierces out the hole of 1mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, it is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：100 parts of water, 3 parts of salt, 5 parts of ginger splices, 5 parts of green onion, illiciumverum 1
Part, 1 part of pepper powder, 1 part of three naphthalene, 1 part of cassia bark, 1 part of tsaoko, 4 parts of cooking wine, 1 part of dehydroactic acid sodium, 1 part of white sugar, 2 parts of citric acid,
2 parts of apple vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition illiciumverum, three naphthalenes, cassia bark, tsaoko continue to go out within frying 3 minutes fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Dehydroactic acid sodium, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 4
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 20% is rear to seal
Pickles pond is fermented 23 days under room temperature；Wherein, capsicum pierces out the hole of 1mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 2% and is stirred after ten minutes using clear
Washing machine cleans up；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：100 parts of water, 3 parts of salt, 6 parts of ginger splices, 6 parts of green onion, walnut 2
Part, octagonal 1 part, 1 part of pepper powder, 1 part of three naphthalene, 1 part of cassia bark, 1 part of tsaoko, 5 parts of cooking wine, 2 parts of potassium sorbate, 1 part of white sugar, lemon
2 parts, 2 parts of apple vinegar of acid.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko are added afterwards to continue to go out within frying 2 minutes fragrance, it is off the pot, it cools down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Potassium sorbate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 5
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：
Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 21% is rear to seal
Pickles pond is fermented 25 days under room temperature；Wherein, capsicum pierces out the hole of 1.5mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, it is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：110 parts of water, 4 parts of salt, 6 parts of ginger splices, 6 parts of green onion, illiciumverum 1
Part, 1 part of pepper powder, 1 part of three naphthalene, 1 part of cassia bark, 1 part of tsaoko, 6 parts of cooking wine, 1 part of potassium sorbate, 2 parts of white sugar, 1 part of citric acid, apple
1 part of fruit vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition illiciumverum, three naphthalenes, cassia bark, tsaoko continue to go out within frying 3 minutes fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, salt and capsicum it is broken, stand overnight spare；
S5：Potassium sorbate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 6
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 23% is rear to seal
Pickles pond is fermented 27 days under room temperature；Wherein, capsicum pierces out the hole of 2mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 4% to stir and utilizes cleaning after five minutes
Machine cleans up；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：110 parts of water, 5 parts of salt, 7 parts of ginger splices, 7 parts of green onion, walnut 4
Part, octagonal 2 parts, 2 parts of pepper powder, 2 parts of three naphthalene, 2 parts of cassia bark, 2 parts of tsaoko, 7 parts of cooking wine, 2 parts of sodium benzoate, 2 parts of white sugar, lemon
1 part, 1 part of apple vinegar of acid.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko are added afterwards to continue to go out within frying 4 minutes fragrance, it is off the pot, it cools down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Sodium benzoate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 7
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 24% is rear to seal
Pickles pond is fermented 28 days under room temperature；Wherein, capsicum pierces out the hole of 1mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, it is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：110 parts of water, 5 parts of salt, 7 parts of ginger splices, 7 parts of green onion, illiciumverum 2
Part, 2 parts of pepper powder, 2 parts of three naphthalene, 2 parts of cassia bark, 2 parts of tsaoko, 9 parts of cooking wine, 1 part of dehydroactic acid sodium, 3 parts of white sugar, 2 parts of citric acid,
2 parts of apple vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko are added afterwards to continue to go out within frying 5 minutes fragrance, it is off the pot, it cools down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Dehydroactic acid sodium, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 8
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 24% is rear to seal
Pickles pond is fermented 29 days under room temperature；Wherein, capsicum pierces out the hole of 2mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：It is cleaned up after fermentation using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：120 parts of water, 5 parts of salt, 8 parts of ginger splices, 8 parts of green onion, illiciumverum 2
Part, 2 parts of pepper powder, 2 parts of three naphthalene, 2 parts of cassia bark, 2 parts of tsaoko, 9 parts of cooking wine, 2 parts of potassium sorbate, 4 parts of white sugar, 2 parts of citric acid, apple
2 parts of fruit vinegar.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition illiciumverum, three naphthalenes, cassia bark, tsaoko continue to go out within frying 5 minutes fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Potassium sorbate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Embodiment 9
A kind of production and processing technology of pickling pepper, including following preparation step：
Step 1：
Prepare mature fresh chilli 10kg, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the 10kg saline solution that addition mass fraction is 25% is rear to seal
Pickles pond is fermented 30 days under room temperature；Wherein, capsicum pierces out the hole of 1mm before being put into bubble green pepper pond using spine on capsicum；
Step 3：After fermentation, it is cleaned up using cleaning machine；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag, specifically, the weight of the raw water and pickling pepper that are added is respectively 250g；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box.
Raw water includes the component of following parts by weight in step 4：120 parts of water, 5 parts of salt, 8 parts of ginger splices, 8 parts of green onion, walnut 5
Part, octagonal 2 parts, 2 parts of pepper powder, 2 parts of three naphthalene, 2 parts of cassia bark, 2 parts of tsaoko, 10 parts of cooking wine, 2 parts of sodium benzoate, 5 parts of white sugar, lemon
2 parts, 2 parts of apple vinegar of lemon acid.
The preparation method of raw water includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko are added afterwards to continue to go out within frying 5 minutes fragrance, it is off the pot, it cools down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Sodium benzoate, citric acid, apple vinegar are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
Experiment detection
1, the peppery degree experiment of pickling pepper
Experimental method：9 groups of experimenters are found at random, and every group of 5 people judge the peppery degree of the pickling pepper of Examples 1 to 9, and 9 groups real
Pickling pepper in the edible embodiment 1 of the person of testing, and average peppery degree is recorded, continuing to eat to the peppery degree weakening in oral cavity after edible
The pickling pepper of embodiment 2, and so on foretaste the pickling pepper of embodiment 2~9, record final result.
Wherein * is indicated micro- peppery；It is peppery in * expression；* * indicates that weight is peppery；* * * indicates abnormal peppery.
The experimental result data of Examples 1 to 9 is analyzed, the process engineering of the application can be realized the pickling pepper of different peppery degree
Preparation.
The above is only exemplary embodiment of the invention, protection scope and is not intended to limit the present invention, this hair
Bright protection scope is determined by the attached claims.
Claims (10)
1. a kind of production and processing technology of pickling pepper, it is characterized in that：Including following preparation step：
Step 1：Prepare mature fresh chilli, cuts handle, cleaning, drained after cleaning, it is spare；
Step 2：Capsicum in step 1 is put into pickles pond, the saline solution that addition mass fraction is 20% ~ 25%, and capsicum
Weight ratio with saline solution is 1:1, sealed pickle pond is fermented 20 ~ 30 days under room temperature；
Step 3：After fermentation, pickling pepper is put into the edible buck that mass fraction is 0 ~ 5% and stirs 5 ~ utilized after ten minutes
Cleaning machine cleans up；
Step 4：It picks out brewed good pickling pepper after cleaning to carry out being packaged into bag in bagging area, and filling into packaging bag
Raw water, rear vacuum sealed package bag；
Step 5：The water outside packaging bag is rinsed out with clear water, then air-dries the water in packaging bag；
Step 6：Air-dried packaging bag is put into bin storage after packing area is fitted into collecting box；
Raw water includes the component of following parts by weight in the step 4：100 ~ 120 parts of water, 2 ~ 5 parts of salt, 5 ~ 8 parts of ginger splices, green onion 5
~ 8 parts, 0 ~ 5 part of walnut, octagonal 1 ~ 2 part, 1 ~ 2 part of pepper powder, 1 ~ 2 part of three naphthalene, 1 ~ 2 part of cassia bark, 1 ~ 2 part of tsaoko, cooking wine 2 ~ 10
Part, 1 ~ 2 part of preservative, 1 ~ 2 part of citric acid, 1 ~ 2 part of apple vinegar.
2. a kind of production and processing technology of pickling pepper according to claim 1, it is characterized in that：Capsicum in step 2 is being put
Enter the hole for utilizing spine to pierce out 1 ~ 2mm on capsicum before bubble green pepper pond.
3. a kind of production and processing technology of pickling pepper according to claim 1, it is characterized in that：In the component of the raw water
It further include that have parts by weight be 1 ~ 5 part of white sugar.
4. a kind of production and processing technology of pickling pepper according to claim 1, it is characterized in that：The preservative selects sorb
Any one of sour potassium, sodium benzoate, dehydroactic acid sodium.
5. a kind of production and processing technology of pickling pepper according to claim 4, it is characterized in that：The preparation side of the raw water
Method includes the following steps, namely：
S1：The each component of raw water is weighed according to parts by weight, it is separated spare；
S2：Frying in frying pan is added in ginger splices, green onion, pepper powder and goes out fragrance；
S3：Addition walnut, illiciumverum, three naphthalenes, cassia bark, tsaoko continuation frying go out fragrance afterwards, off the pot, cool down；
S4：Add water in the component that frying is good in S3, be further continued for be added cooking wine, white sugar, salt and capsicum it is broken, stand overnight standby
With；
S5：Preservative, citric acid and malic acid are added in material after staying overnight into S4 to be uniformly mixed；
S6：Each component in the raw material prepared in S5 is filtered out, the liquid left is raw water.
6. a kind of production and processing technology of pickling pepper according to claim 5, it is characterized in that：Frying time in S3 is 2 ~
5 minutes.
7. a kind of production and processing technology of pickling pepper according to claim 1, it is characterized in that：Packaging bag is conveyed by bagging area
To during packing area successively by first conveyer belt section (1), vibrating screen section (2), to be set to vibrating screen section (2) defeated far from first
Send band section（1）Second conveyer belt section (3) of lower section, the first conveyer belt section (1) set above vibrating screen section (2) one end
It is equipped with the spray tube (11) towards first conveyer belt section (1) water spray, and the conveyer belt of first conveyer belt section (1) is set as netted knot
Structure.
8. a kind of production and processing technology of pickling pepper according to claim 7, it is characterized in that：The top of vibrating screen section (2)
It is provided with blower (21).
9. a kind of production and processing technology of pickling pepper according to claim 8, it is characterized in that：Under first conveyer belt section (1)
Side is provided with catch basin (12), and one end of spray tube (11) is set in catch basin (12), and spray tube (11) is in catch basin
(12) end in is connected with pressure pump.
10. a kind of production and processing technology of pickling pepper according to claim 9, it is characterized in that：Setting in catch basin (12)
There are the active carbon filter screen (123) catch basin (12) to be divided into accommodating cavity (121) and impurity chamber (122), and the spray
Pipe (11) is placed in accommodating cavity (121).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810399917.1A CN108925916A (en) | 2018-04-28 | 2018-04-28 | A kind of production and processing technology of pickling pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810399917.1A CN108925916A (en) | 2018-04-28 | 2018-04-28 | A kind of production and processing technology of pickling pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925916A true CN108925916A (en) | 2018-12-04 |
Family
ID=64448445
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810399917.1A Withdrawn CN108925916A (en) | 2018-04-28 | 2018-04-28 | A kind of production and processing technology of pickling pepper |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527483A (en) * | 2019-01-16 | 2019-03-29 | 易门山源食品开发有限公司 | Steep hot red pepper formula and preparation method thereof |
| CN111631368A (en) * | 2020-07-13 | 2020-09-08 | 余庆县农家人绿色食品开发有限公司 | Preparation method of pickled peppers |
| CN114651957A (en) * | 2020-12-24 | 2022-06-24 | 上海康识食品科技有限公司 | Pickled pepper seasoning packet and production line and preparation method thereof |
-
2018
- 2018-04-28 CN CN201810399917.1A patent/CN108925916A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527483A (en) * | 2019-01-16 | 2019-03-29 | 易门山源食品开发有限公司 | Steep hot red pepper formula and preparation method thereof |
| CN111631368A (en) * | 2020-07-13 | 2020-09-08 | 余庆县农家人绿色食品开发有限公司 | Preparation method of pickled peppers |
| CN114651957A (en) * | 2020-12-24 | 2022-06-24 | 上海康识食品科技有限公司 | Pickled pepper seasoning packet and production line and preparation method thereof |
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Application publication date: 20181204 |