Scented oil capsicum

A technology of fragrant oil and chili, applied in the fields of application, food preparation, food science, etc., can solve problems such as color, aroma, and taste without major breakthroughs, and only spicy but not fragrant, so as to improve quality, reduce labor intensity, and save energy. Effects of Energy and Raw Materials

Inactive Publication Date: 2012-02-22
杨仕萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Conventional spices such as prickly ash and cayenne are added to traditional chili peppers. Mo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] 1. The raw materials are composed of the following parts by weight: 100 parts of pepper, 200 parts of rapeseed oil, 12 parts of star anise, 12 parts of grass fruit, 12 parts of sand kernel, 12 parts of fennel seed, 6 parts of cinnamon, 3 parts of clove, 4 parts of leaves, 4 parts of Chinese prickly ash, 12 parts of coriander seeds, 0.2 parts of monosodium glutamate, 12 parts of table salt.

[0013] 、 The raw materials are composed of the following parts by weight: 90 parts of pepper, 150 parts of rapeseed oil, 10 parts of star anise, 10 parts of grass fruit, 10 parts of sand kernel, 10 parts of fennel seed, 4 parts of cinnamon, 2 parts of clove, 2 parts of bay leaf 2 parts of Chinese prickly ash, 10 parts of coriander seeds, 0.1 part of monosodium glutamate, 12 parts of table salt.

[0014] 、 The raw materials are composed of the following parts by weight: 110 parts of pepper, 250 parts of rapeseed oil, 15 parts of star anise, 15 parts of grass fruit, 15 parts of sand...

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PUM

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Abstract

Scented oil capsicum provided in the invention is refinedly prepared by a processing method which combines conventional and modern processes together. According to the invention, capsicum is used as a main raw material, a variety of flavoring and spices are used as accessories, unique raw materials like spice amomum fruit, myrcia, cassia, clove, fennel seeds, coriander seeds and the like are added, and therefore, the color, fragrance and flavor of the oil capsicum have a great breakthrough; since oil temperature is controlled during batch production of the oil capsicum, the color, fragrance and flavor of the oil capsicum are made to their full performance.

Description

technical field [0001] The invention designs a processing of agricultural by-products, in particular a processing of chili products. Background technique [0002] Conventional spices such as prickly ash and tsaoko are added to traditional chili peppers. Most products are only spicy but not fragrant, and there is not much breakthrough in color, aroma, and taste. Contents of the invention [0003] The present invention is refined by combining traditional and modern processing methods. It uses chili as the main raw material and is equipped with various seasonings and spices. Coriander seeds and other raw materials have great breakthroughs in color, aroma and taste, and the oil temperature is controlled in mass production, so that the color, aroma and taste of the product are fully displayed. [0004] The present invention is prepared by following process: [0005] (1) Prepare raw materials according to the following weight ratio: 80-120 parts of pepper, 140-260 parts of rap...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 杨仕萍
Owner 杨仕萍
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