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1. 发明授权

US06770313B2 Method and apparatus for hygienically preparing dried pepper by continuous sterilization and drying processes 有权
标题翻译：通过连续灭菌和干燥过程卫生地制备干辣椒的方法和设备
公开(公告)号：US06770313B2
公开(公告)日：2004-08-03
申请号：US09893973
申请日：2001-06-29
申请人： Sun-taek Shim , Kyu-sang Park , Jae-hoon Kim , Jae-won Yoon , Seong-jin Choi , Nam-chul Cho , Jun-hwan Yang
发明人： Sun-taek Shim , Kyu-sang Park , Jae-hoon Kim , Jae-won Yoon , Seong-jin Choi , Nam-chul Cho , Jun-hwan Yang
IPC分类号： A23L418
CPC分类号： A23B7/154 , A23B7/0053 , A23B7/0205 , A23B7/024 , A23B7/04 , A23L19/01 , A23L27/14
摘要： A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved. In addition, deep-freezing may be optionally performed as needed to improve storability and preservative quality so that quality peppers are available through the year. Because red peppers are dried by the freeze-drying, the unique flavor and texture of red peppers can easily be restored by the addition of boiling water. Each step of the dried pepper preparation method can be performed in a continuous manner so that quality peppers can be produced on a large scale at low cost.
摘要翻译：提供了通过连续灭菌和干燥新鲜辣椒来卫生地制备干辣椒的方法和装置。该方法包括：筛选新鲜的辣椒，去除辣椒的茎，并使胡椒老化; 清洗胡椒粉去除胡椒粉表面的异物和农药残留物; 任选地使用化学灭菌剂溶液对洗涤过的胡椒的表面进行灭菌; 从洗涤或灭菌的辣椒切割和分离种子; 使用化学杀菌剂溶液和/或高温高压蒸汽对切胡椒进行杀菌; 用热风干燥灭菌的辣椒或冷冻干燥; 并将干辣椒研磨成产品。制备方法包括反复灭菌和干燥过程，从而可以解决干辣椒常见的卫生问题。此外，根据需要可以任意地进行深层冷冻，以提高保存性和防腐质量，使得年内可获得优质辣椒。因为红辣椒被冷冻干燥，红辣椒的独特味道和质地可以通过加入沸水容易地恢复。可以连续进行干胡椒制备方法的每个步骤，从而可以以低成本大量生产优质辣椒。

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