This invention discloses a matcha compound
seasoning based on Guizhou's
specialty green peppers and its
processing technology, belonging to the field of
food processing and powdered compound
seasoning technology. The
seasoning, by weight, comprises 25-55 parts Guizhou
specialty green pepper powder, 8-25 parts matcha
powder, 8-22 parts edible salt, 2-12 parts
sweetness-regulating components, 0.2-3 parts acidity-regulating components, 0.55-7.2 parts
umami components, 0.2-5 parts
Litsea cubeba
powder or Sichuan pepper powder, 1-10 parts adsorption-stabilizing components, and 0.1-2 parts anti-
caking components. The process includes
green pepper grading, low-temperature color protection, segmented
dehydration, graded
grinding, matcha light-proof sieving, pre-loading of matcha and adsorption-stabilizing components, synergistic premixing of
green pepper powder, two-stage homogenization of auxiliary materials, online
moisture and uniformity control, and
nitrogen-filled light-proof packaging. By controlling the ratio of the fresh and spicy
aroma of green peppers to the sweet and refreshing
aroma of matcha, preloading the carrier, and using
low oxygen barrier, this invention improves the problems of green pepper powder being prone to
browning, matcha being prone to bitterness and clumping, and the homogenization of
flavor in ordinary sprinkles. The resulting product is suitable for dipping, mixing with noodles, sprinkling with barbecue, and seasoning
snack foods and pre-made dishes.