Method for making pepper porridge

A production method and technology of Chinese prickly ash, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of waste of cannabinoid, quality change of prickly ash, complicated operation, etc., and achieve the effects of easy operation, simplified eating method, and simple process.

Inactive Publication Date: 2012-05-02
胡学才
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for making prickly ash soup, so as to solve the problems of quality change, waste of numbness and cumbersome operation existing in the storage and eating process of prickly ash

Method used

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Embodiment Construction

[0006] The present invention will be described in further detail below in combination with specific embodiments.

[0007] When implementing the present invention to make Zanthoxylum bungeanum, at first, clean dry Zanthoxylum bungeanum should be carefully selected to remove mildew, discoloration, deterioration and various foreign matter impurities, and keep the dried Zanthoxylum bungeanum with good appearance.

[0008] Then sieve and crush the dried Zanthoxylum bungeanum, and crush the dried Zanthoxylum bungeanum into dried Zanthoxylum bungeanum powder. The particle size of the dried Zanthoxylum bungeanum powder can be selected according to different groups of people and different eating methods. The dried Zanthoxylum bungeanum should be broken into 60-100 mesh, preferably 80 mesh.

[0009] Next, the dried pepper powder, water, edible salt, and spices are uniformly stirred in proportion to form a raw material mixture, and the weight ratio of dried pepper powder, water, edible s...

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Abstract

The invention provides a method for making pepper porridge. The method comprises the following steps of: selecting clean dried pepper; grinding the dried pepper into dried pepper powder; uniformly stirring the dried pepper powder, water, table salt and spice to obtain a raw material mixture, wherein a weight ratio of the dried pepper powder to the water to the table salt to the spice is 100:(50-300):(5-20):(1-10); decocting the raw material mixture at high temperature to obtain a finished product; filling the finished product; and sterilizing the filled finished product. By the method, the quality of the pepper can be maintained for a long time, sanshoamides is released to the greatest extent, an edible way is simplified, and the pepper porridge is clean and sanitary. In addition, the method has the advantages of simple process, simple operation and the like.

Description

technical field [0001] The invention relates to a method for preparing prickly ash products, in particular to a method for making thick prickly ash soup. Background technique [0002] Zanthoxylum bungeanum is a widely popular and commonly used spice. However, the present storage and eating methods are relatively simple, and the pepper is dried and stored, and the whole pepper is processed into powder for cooking when eating. Practice shows that the current storage and eating methods have many disadvantages. For example, according to the current storage method, the pepper is easy to change color and is unhygienic, which affects the appearance of the pepper, the appetite of the eater and the cleanliness of the food; the cooking time is short, and at least half of the pepper The element is not released, which is quite wasteful, and the way of eating is also relatively cumbersome. Contents of the invention [0003] The object of the present invention is to provide a method f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 胡学才
Owner 胡学才
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