CN116636610A - Process for producing pickled chilli powder - Google Patents
Process for producing pickled chilli powder Download PDFInfo
- Publication number
- CN116636610A CN116636610A CN202310630585.4A CN202310630585A CN116636610A CN 116636610 A CN116636610 A CN 116636610A CN 202310630585 A CN202310630585 A CN 202310630585A CN 116636610 A CN116636610 A CN 116636610A
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- China
- Prior art keywords
- pickled
- vacuum
- grinding
- pickled peppers
- state
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Links
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 title claims description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 241000758706 Piperaceae Species 0.000 claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 abstract description 6
- 241000722363 Piper Species 0.000 abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 6
- 235000011837 pasties Nutrition 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 2
- 239000005417 food ingredient Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 12
- 239000000523 sample Substances 0.000 description 10
- 235000021186 dishes Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000028241 peripheral precocious puberty Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of pepper food ingredients processing, in particular to a process for producing fermented pepper powder, which comprises the steps of heating fermented pepper to 75-80 ℃, performing preliminary cooling, vacuum decompressing and concentrating to paste, controlling the water content to 15-20%, continuing cooling, performing vacuum freeze drying, controlling the temperature of vacuum freezing to 18-50 ℃ below zero, maintaining the freezing time to 8-24 hours, obtaining the fermented pepper in solid state, grinding and crushing by using grinding and grinding equipment, and finally performing component packaging. In the production process, the invention can realize the initial state of fermented pickled peppers, the pasty state of the pickled peppers, the blocky state of the pickled peppers and the powdery state of the pickled peppers, and various existing forms, can realize different packages according to different forms, and can also select the pickled peppers in corresponding states according to the needs of consumers.
Description
Technical Field
The invention relates to the technical field of pepper food ingredients, in particular to a process for producing pickled pepper powder.
Background
The pickled peppers are bright red in color, thick, spicy and fresh, are spicy and sour, have special spicy, fresh, sour, tender, salty and crisp unique flavors, are especially popular with people, are suitable for people of all ages, and are also common seasonings in south and north China, and are household commodities in east Asian countries such as Korea, korean, japan, philippines, raney, mexico, india, argentina, malaysia, african sweat, thailand and the like. For example, when the fish-flavored shredded meat, the fish-flavored eggplant, the pickled peppers, the pickled hairtail, the pickled peppers, the hot dishes, the hot pot with pickled peppers and the like are cooked, the pickled peppers are used as base materials to prepare pickled vegetables and pickled vegetables, the cold dishes are prepared, the hot dishes with pickled peppers are dipped in water, the hot pot with pickled peppers and the like are needed, and the status of the pickled peppers in Guizhou delicious food is seen. The pickled peppers are also called pickled peppers, are prepared by fermentation, and are common seasonings for making egg fried rice, shredded pork, dip sauce and other dishes in Guizhou areas.
At present, after the fermented chilli is fermented, the fermented chilli is directly bottled or bagged in three states of sauce, pulp and juice for selling, and after the fermented chilli is purchased by a consumer, the fermented chilli is directly used by opening the package, so that the fermented chilli has the characteristics of short storage time, easy deterioration, inconvenient storage, large occupied space, high transportation cost and the like, and the powder form package for selling and using does not exist.
Disclosure of Invention
In order to solve the technical problems, the invention provides a process for producing pickled chilli powder, which can realize different states of pickled chilli.
The fermented pickled chilli powder production process includes heating fermented pickled chilli to 75-80 deg.c inside a container, vacuum concentrating to form paste, cooling to 15-20% water content, vacuum freeze drying at-18 to-50 deg.c for 4-8 hr to obtain solid pickled chilli, grinding with grinding equipment, and final packing.
Further, the form of the fermented pickled peppers comprises a sauce state, a slurry state and a juice state.
Further, the sterilization treatment and the quality inspection treatment of the finished product are carried out before the vacuum decompression concentration process, before the vacuum freezing process, before the grinding and crushing process and before the packaging process.
Compared with the prior art, the invention has the following advantages: in the production process, the method can realize the initial state after the fermented pickled peppers, the pasty state of the pickled peppers, the blocky state of the pickled peppers and the powdery state of the pickled peppers, and various existing forms can realize different packages according to different forms, and consumers can select the pickled peppers in the corresponding states according to the needs; the pickled peppers in all states produced by the process have good quality and excellent flavor, avoid the traditional nonstandard problem, and solve the difficult problems of poor color, components and taste;
the process fills the gaps of the prepared foods with long preservation time, convenient carrying, no odor change, no color change and no deterioration, and the products are used for emergency preparation, namely foods and condiments in the fields of aviation, maritime, army, field activities, institutions canteens, schools and the like;
the invention adopts vacuum decompression concentration equipment to solve the problems that the raw materials do not change the quality, flavor, performance, efficacy, color channel, elements and the like of the original food materials, only the volume of the raw materials is changed, and the obtained pickled chilli paste can be effectively stored for a long time after vacuum packaging;
the invention carries out freeze drying in vacuum freeze drying equipment, and the water content of the product is less than 3 percent, namely the paste becomes solid, thereby being convenient for the subsequent processing of powder.
Drawings
Fig. 1 is a schematic diagram of a process flow for producing the pickled chilli powder.
Detailed Description
Specific embodiments of the invention:
the preparation method of the pickled chilli powder comprises the steps of heating fermented pickled chilli to 75-80 ℃, performing pre-freezing, performing vacuum reduced pressure concentration to form paste, keeping the water content at 15% -20%, continuously cooling, performing vacuum freeze drying, controlling the vacuum freezing temperature at-18-50 ℃ and the freezing time at 4-8 hours to obtain the pickled chilli with solid shape, performing grinding and crushing by using grinding equipment (food grade), and finally performing component packaging, wherein the shape of the fermented pickled chilli comprises a sauce state, a slurry state and a juice state, and performing disinfection and sterilization treatment and finished product quality inspection treatment before the vacuum reduced pressure concentration process, before the vacuum freezing process, before the grinding and crushing process and before the packaging process;
pre-freezing: the method comprises the steps of performing pre-freezing treatment by using refrigeration equipment (food grade), starting the refrigeration equipment (food grade), observing that the temperature of a cold trap is reduced to-40 ℃, placing a pickled chilli sample in a dish, placing the dish in a pre-freezing frame of the refrigeration equipment (food grade), placing the pre-freezing frame in the cold trap, and placing a product temperature probe on the surface of the sample to test the temperature of the sample. Covering the cover, pre-freezing for 2-3 hours, wherein the specific time is based on the product characteristics, and refrigerating equipment (food grade);
and (3) vacuum drying: after the sample is pre-frozen, the tray is placed on a drying rack, a sample temperature probe is placed on the surface of the sample to test the temperature of the sample, a transparent sealing freeze-drying cover is covered to ensure sealing, a vacuum pump is started, whether the vacuum degree can reach below 50pa or not is observed, and the vacuumizing and drying time is based on the characteristics of the sample.
The production process mainly comprises a vacuum pressure-reducing concentrator and vacuum freeze drying equipment (food grade), wherein the vacuum pressure-reducing concentrator can adopt a vacuum pressure-reducing concentrator with the model of 2000L manufactured by Zhejiang forest Bo equipment (food grade) mechanical science and technology Co., ltd; the vacuum freeze-drying apparatus (food grade) may be one manufactured by Shanghai super Spectrometry electronics Co., ltd. Under the product model number GIPP-FD-25.
The production process can realize the initial state of the fermented pickled peppers, the pasty state of the pickled peppers, the blocky state of the pickled peppers and the powdery state of the pickled peppers in the whole process, and can sterilize, examine and package the products according to the needs, so that the final products can be diversified and the use requirements can be met.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and various modifications and variations may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The production process of the pickled chilli powder is characterized by comprising the following steps of: heating fermented pickled peppers to 75-80 ℃, performing primary cooling, performing vacuum decompression concentration to form paste, keeping the water content at 15% -20%, continuously cooling, performing vacuum freeze drying, controlling the temperature of vacuum freezing to be 18-50 ℃ below zero, and keeping the freezing time at 8-24 hours to obtain the pickled peppers in solid shapes, performing grinding and crushing by using grinding and grinding equipment, and finally performing component packaging.
2. The process for producing the pickled chilli powder according to claim 1, wherein: the form of the fermented pickled peppers comprises a sauce state, a slurry state and a juice state.
3. The process for producing the pickled chilli powder according to claim 1, wherein: the sterilization treatment and the finished product quality inspection treatment are carried out before the vacuum decompression concentration process, before the vacuum freezing process, before the grinding and crushing process and before the packaging process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310630585.4A CN116636610A (en) | 2023-05-31 | 2023-05-31 | Process for producing pickled chilli powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310630585.4A CN116636610A (en) | 2023-05-31 | 2023-05-31 | Process for producing pickled chilli powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116636610A true CN116636610A (en) | 2023-08-25 |
Family
ID=87618462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310630585.4A Pending CN116636610A (en) | 2023-05-31 | 2023-05-31 | Process for producing pickled chilli powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116636610A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351843A (en) * | 2000-11-08 | 2002-06-05 | 株式会社农心 | Method and apparatus for preparing dry pepper healthly by using continuously sterilizing and dry process |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| CN106387782A (en) * | 2016-09-13 | 2017-02-15 | 云南宏斌绿色食品集团有限公司 | Pickling and dehydration drying method of chilies and application of pickled chilies in food |
| US20190090523A1 (en) * | 2016-02-15 | 2019-03-28 | Jung Ho Kim | Method for preparing green chilli powder |
| CN112655933A (en) * | 2020-12-08 | 2021-04-16 | 四川果壳里的仁儿食品有限责任公司 | Pickled chili and preparation method thereof |
-
2023
- 2023-05-31 CN CN202310630585.4A patent/CN116636610A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351843A (en) * | 2000-11-08 | 2002-06-05 | 株式会社农心 | Method and apparatus for preparing dry pepper healthly by using continuously sterilizing and dry process |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| US20190090523A1 (en) * | 2016-02-15 | 2019-03-28 | Jung Ho Kim | Method for preparing green chilli powder |
| CN106387782A (en) * | 2016-09-13 | 2017-02-15 | 云南宏斌绿色食品集团有限公司 | Pickling and dehydration drying method of chilies and application of pickled chilies in food |
| CN112655933A (en) * | 2020-12-08 | 2021-04-16 | 四川果壳里的仁儿食品有限责任公司 | Pickled chili and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |