公开(公告)号：WO2007052286A3

公开(公告)日：2007-09-07

申请号：PCT/IN2006000275

申请日：2006-08-01

申请人： SYED FASIHUDDIN

发明人： SYED FASIHUDDIN

IPC分类号： A23L27/14 ,  A23B7/00 ,  A23B7/02 ,  A23L3/005

CPC分类号： A23B7/0215 ,  A23B7/0053 ,  A23B7/0205 ,  A23L27/14

摘要： A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens. The inventive step comprises of washing, steam heating and drying. The chilies are washed in chlorine dosed water to remove the adhered dust and water soluble pesticides.The chilies are then heated using steam at temperature of 80-85 deg C for 3-5 minutes. This process pasteurizes the chilies and reduces bacterial loads and pathogens.Further in order to remove moisture present on the chilies due to the process of washing and steaming, chilies are dried in fluidized hot air dryer at temperature of 75-80 deg C.

摘要翻译： 处理干红辣椒/辣椒粉/香料以减少细菌负荷和病原体的独特方法和过程。 创造性步骤包括洗涤，蒸汽加热和干燥。 将辣椒在氯计量水中洗涤以除去附着的灰尘和水溶性杀虫剂。然后使用80-85℃的温度蒸汽加热辣椒3-5分钟。 此过程使辣椒巴氏灭菌并减少细菌负荷和病原体。此外，为了去除由于洗涤和蒸煮过程在辣椒上存在的水分，将辣椒在流化热空气干燥器中在75-80摄氏度的温度下干燥。