Cured chilli powder

A chili powder and ripening technology, which is applied in application, food preparation, food science, etc., can solve the problem that the taste cannot meet people's needs, and achieve the effect of improving the flavor effect, lingering aftertaste, and improving the taste

Inactive Publication Date: 2010-06-02
天津双星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the matured chili powder in the prior art is that the taste is still difficult to meet people's needs. The present invention improves the products in the prior art, so that the matured chili powder can better meet people's unique taste requirements for seasonings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Put 50 kg of bright red chili powder, 5 kg of refined vegetable oil, 3 kg of sesame oil, 3 kg of refined animal fat, 10 kg of starch, 10 kg of modified starch, 5 kg of corn flour, 2 kg of edible salt, 1 kg of glucose, and 0.5 kg of sodium glutamate. kg, 0.3 kg of cysteine, 0.3 kg of glycine, 0.3 kg of alanine, 0.3 kg of D-xylose, 0.5 parts of emulsifier and 0.5 parts of antioxidant are mixed according to the above ratio and then extruded. The finished product was cooled to 30° C., and then the extruded sample was put into a pulverizer for pulverization, and then passed through a 60-mesh sieve to prepare matured chili powder.

Embodiment 2

[0022] 85 kg of bright red chili powder, 10 kg of refined vegetable oil, 5 kg of sesame oil, 5 kg of refined animal fat, 30 kg of starch, 20 kg of modified starch, 10 kg of corn flour, 3 kg of edible salt, 2.2 kg of glucose, and 2 kg of sodium glutamate kg, cysteine ​​1.4 kg, glycine 1.4 kg, alanine 1.4 kg, D-xylose 1.4 kg, emulsifier 1.5 kg and antioxidant 1.5 kg. After mixing according to the above ratio, extrude and extrude, then cool the extruded product to 50°C, then put the extruded sample into a pulverizer for crushing, pass through a 80-mesh sieve after crushing, and then add pure chicken powder 0.5 kg, 0.5 kg of Chinese prickly ash powder, 0.5 kg of Angelica dahurica powder, and 0.5 kg of scallion powder, prepared ripened chili powder.

[0023] The emulsifier in above-mentioned embodiment 1 and 2 is Tween-80, and antioxidant is V E And BHA mixture, its weight ratio is 2:1.

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PUM

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Abstract

The invention relates to cured chilli powder comprising the following components in parts by weight: 45-85 parts of red chilli power, 2-10 parts of refined vegetable oil, 1-5 parts of sesame oil, 3-5 parts of refined animal fat, 5-30 parts of starch, 2-20 parts of modified starch, 1-10 parts of corn starch, 1-3 parts of edible salt, 1-5 parts of reducing sugar, 1-10 parts of amino acids or salt thereof, 0-4 parts of complex seasonings, 0.5-1.5 parts of emulsifiers and 0.5-1.5 parts of antioxidant.

Description

technical field [0001] The invention belongs to the field of food ingredients, in particular to a novel ripe chili powder. Background technique [0002] In the current prior art, there are many technologies about ripening chili powder. For example, a patent application with application number 200810045927.1 discloses a kind of puffed chili pepper, which includes 50-80% chili powder and 3-8% refined vegetable oil. , starch 5-20%, modified starch 3-15%, corn flour 2-4%, edible salt 1-2.5%, white sugar 1.2-2.0%, sodium glutamate 0.8-1.5%, compound spices 0.2-0.6%, Emulsifier 0.8-1.3%, antioxidant 0.8-1.3%. The disadvantage of the matured chili powder in the prior art is that the taste is still difficult to meet people's needs. The present invention improves the products in the prior art, so that the matured chili powder can better meet people's unique taste requirements for seasonings. Contents of the invention [0003] In order to solve the above-mentioned technical proble...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 郑宝良郝学财邢海鹏
Owner 天津双星食品有限公司
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