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Puffing pepper

A technology of chili and chili powder, applied in the field of chili products, can solve the problem of not being able to enjoy the delicious taste of chili

Inactive Publication Date: 2011-06-08
魏铭佐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a food rich in nutrients, due to the limited range of its use and regional differences, a large number of people cannot enjoy the deliciousness of chili. How can we make chili a delicacy that more people can enjoy, or Said to be a kind of leisure food that everyone can enjoy at any time, there is no prior art in this respect available for use now

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of puffed capsicum, comprises each component that has following percentage by weight:

[0030] Chili powder 50%, refined vegetable oil 8%, starch 20%, modified starch 15%, corn flour 2%, edible salt 1%, sugar 1.2%, sodium glutamate 0.8%, compound spices 0.2%, emulsifier 0.8%, Antioxidant 1.0%.

Embodiment 2

[0032] A kind of puffed capsicum, comprises each component that has following percentage by weight:

[0033] Chili powder 65%, refined vegetable oil 5%, starch 12%, modified starch 9%, corn flour 4%, edible salt 1%, sugar 1.2%, sodium glutamate 0.8%, compound spices 0.2%, emulsifier 0.8%, Antioxidant 1.0%.

Embodiment 3

[0035] A kind of puffed capsicum, comprises each component that has following percentage by weight:

[0036] Chili powder 80%, refined vegetable oil 3%, starch 5%, modified starch 3%, corn flour 3%, edible salt 1%, sugar 2.0%, sodium glutamate 1.0%, compound spices 0.2%, emulsifier 0.8%, Antioxidant 1.0%.

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PUM

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Abstract

The invention discloses a puffed pepper, which relates to a puffed pepper as a leisure food after being puffed. The invention aims at providing a puffed pepper as a leisure food in daily life, and the technical proposal adopted by the invention is a puffed pepper which comprises ingredients with the following weight percentages: 50-80% of pepper powder, 3-8% of refined vegetable oil, 5-20% of starch, 3-15% of modified starch, 2-4% of corn flour, 1-2.5% of edible salt, 1.2-2.0% of white sugar, 0.8-1.5% of sodium glutamate, 0.2-0.6% of compound spice, 0.8-1.3% of an emulsifier and 0.8-1.3% of antioxidant. The invention is mainly applied to the production of the puffed pepper.

Description

technical field [0001] The invention relates to a chili product, in particular to a puffed chili used as snack food after puffing. Background technique [0002] For a long time, capsicum has only been used as a vegetable for people to fry, or after being crushed, it is used as a condiment for people to cook, or it is made into pickled products and used to accompany meals. As a food rich in nutrients, due to the limited range of its use and regional differences, a large number of people cannot enjoy the deliciousness of chili. How can we make chili a delicacy that more people can enjoy, or Said to be a kind of leisure food that everyone can enjoy at any time, there is no prior art in this respect available now. Contents of the invention [0003] The purpose of the present invention is to provide a kind of capsicum, a kind of puffed capsicum as the leisure food in daily life. [0004] In order to achieve the above purpose, the following technical solutions are adopted: ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/30
Inventor 魏铭佐
Owner 魏铭佐