Charcoal-bamboo baked pepper powder and preparation method thereof

A technology for pasting and baking chili noodles, applied in food preparation, application, food science and other directions, can solve the problems of not meeting people's multi-level needs, difficult to preserve fresh chili, and simple production process, and achieve rich taste levels and unique taste. , the effect of high nutritional value

Inactive Publication Date: 2012-07-11
CHONGQING TIANSHU AGRI PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because fresh chili is not easy to preserve, so the common practice is to make chili powder into finished products such as chili noodles and chili sauce. The existing chili noodles production process is to dry or roast fresh chili peppers, and then grind them. The production process is simple. , single taste, can not meet people's multi-level needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation method of charcoal bamboo baked paste chili noodles of the present invention comprises the following steps:

[0045] 1) Pepper cleaning: Wash the carefully selected Chaotian peppers, drain the water and set aside;

[0046] 2) Charcoal fire drying: put Chaotian peppers in an iron pot on a charcoal fire rack, and dry Chaotian peppers into dried peppers at a temperature range of 150-170°;

[0047] 3) Stirring in bamboo tube: Put the dried chili into a bamboo tube made of fresh bamboo, and then stir repeatedly with a wooden stirring rod until the dried chili in the tube becomes powdery; in order to ensure the freshness of the bamboo tube, Therefore, depending on the number of uses, the service life of the bamboo tube is generally 1 month to 3 months.

[0048] 4) Preparation of auxiliary materials: fully mix the peppercorns, walnut kernels, sesame seeds, peanuts, monosodium glutamate and natural aroma-enhancing seasonings weighed by a certain amount, and set...

Embodiment 2

[0060] Each step step of embodiment two is identical with embodiment one, and difference is in step 4), and the weight ratio of each auxiliary material is:

[0061] 5 parts of pepper; 3 parts of walnut kernel; 3 parts of sesame; 4 parts of peanut; 3 parts of monosodium glutamate; 2 parts of natural flavoring seasoning;

[0062] In step 5), the proportioning ratio between the powdered pepper and the auxiliary material is 4:1.

[0063] According to the charcoal bamboo baked paste chili noodles prepared according to the above steps, the weight percentage of each component is:

[0064] Chaotian pepper 80%;

[0065] Zanthoxylum bungeanum 5%;

[0066] Walnut 3%;

[0067] Sesame 3%;

[0068] Peanuts 4%;

[0069] MSG 3%;

[0070] Natural Flavoring Flavoring 2%.

Embodiment 3

[0072] Each step step of embodiment three is identical with embodiment one, and difference is in step 4), and the weight ratio of each auxiliary material is:

[0073] 6 parts of pepper; 4 parts of walnut kernel; 4 parts of sesame; 5 parts of peanut; 4 parts of monosodium glutamate; 2 parts of natural flavoring seasoning.

[0074] In step 5), the proportioning ratio between the powdered pepper and the auxiliary materials is about 3:1.

[0075] According to the charcoal bamboo baked paste chili noodles prepared according to the above steps, the weight percentage of each component is:

[0076] Chaotian pepper 74.5%;

[0077] Zanthoxylum bungeanum 6%;

[0078] Walnut 4%;

[0079] Sesame 4%;

[0080] Peanuts 5%;

[0081] MSG 4%;

[0082] Natural Flavoring 2.5%.

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PUM

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Abstract

The invention discloses a charcoal-bamboo baked pepper powder and a preparation method thereof. The charcoal-bamboo baked pepper powder comprises pod peppers, wild peppers, walnut kernels, sesame seeds, peanuts, monosodium glutamate and natural flavorings. The preparation method comprises the following steps: washing the peppers, drying with charcoal fire, stirring with a bamboo cylinder, preparing the auxiliary materials and mixing. The charcoal-bamboo baked pepper powder contains rich nutrients and has the unique scent of bamboo liquor, thereby enriching the taste level of the pepper powder. Compared with the common pepper powder in the market, the charcoal-bamboo baked pepper powder has the advantages of high nutritive value, aromatic flavor and unique mouthfeel, and is suitable for various occasions.

Description

technical field [0001] The invention relates to the field of table food, in particular, the invention relates to charcoal bamboo baked paste chili noodles, and also relates to a preparation method of the charcoal bamboo baked paste pepper noodles. Background technique [0002] Capsicum is native to the tropical regions of Central and South America, and the country of origin is Mexico. It was introduced into China in the Ming Dynasty and is now widely cultivated in various parts of China, becoming a popular vegetable. [0003] Because fresh chili is not easy to preserve, so the common practice is to make chili powder into finished products such as chili noodles and chili sauce. The existing chili noodles production process is to dry or roast fresh chili peppers, and then grind them. The production process is simple. , single taste, can not satisfy people's multi-level needs. Contents of the invention [0004] In view of this, the present invention provides a kind of charco...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
Inventor 陈兵
Owner CHONGQING TIANSHU AGRI PRODS
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