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Spicy chili powder and preparation method thereof

A technology of spiced chili pepper and a production method, which is applied to the fields of food seasoning, spiced chili noodles and their production, can solve the problems of single taste and insufficient fragrance, and achieve the effects of improving body resistance, fragrant smell and supplementing vitamin C

Inactive Publication Date: 2012-07-18
岳杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing chili noodles have a single taste, and the fragrance is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] 1. Take 1000kg of peppers and fry them at 80°C for 30-50 minutes;

[0010] 2. After cooling to room temperature, pulverize to 40-60 mesh;

[0011] 3. Take 50kg of peppercorns, 30kg of cinnamon, 30kg of star anise, 15kg of cloves, 20kg of cumin seeds, 60kg of salt, 100kg of peanuts, 10kg of dried ginger, 15kg of cardamom, 15kg of licorice, 15kg of pepper, 8kg of tangerine peel, and 15kg of garlic powder at 0-10℃ pulverized at high temperature;

[0012] 4. Stir the crushed raw materials in step 2 and step 3 in a blender for 30 minutes to mix;

[0013] 5. Ozone sterilization for 20-30 minutes;

[0014] 6. Inspect according to Guizhou local standard DB52 / 458-2004;

[0015] 7. Filling and sealing.

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PUM

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Abstract

The invention discloses spicy chili powder and a preparation method thereof. The spicy chili powder has the following formula and contents: 1000kg of hot pepper, 45-55kg of pepper, 28-32kg of cortex cinnamomi, 28-32kg of star anise, 13-17kg of syzygium aromaticum, 18-22kg of cumin seeds, 55-65kg of table salt, 90-110kg of peanuts, 9-11kg of rhizoma zingiberis, 13-17kg of amomum kravanh, 13-17kg of liquorice, 13-17kg of black pepper, 7-9kg of pericarpium citri reticulatae and 13-17kg of powdered garlic. The preparation method of the spicy chili powder comprises the steps that the raw materials are crushed, blended, stirred uniformly, sterilized, inspected, encapsulated and sealed to obtain the spicy chili powder. The spicy chili powder has various tastes and names, is aromatic in smell, is pungent and warm, strengthens the spleen and warms the middle warmer, diminishes inflammation and facilitates the urine, contributes to the improvement of the body resistance, simultaneously sterilizes, expels the coldness, reduces the body fat for weight loss, and supplements the vitamin C.

Description

technical field [0001] The invention relates to a chili product and a preparation method thereof, in particular to a spiced chili noodle and a preparation method thereof, which are used for food seasoning. Background technique [0002] Capsicum is a plant of the Solanaceae Capsicum genus, which is an annual or perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, yellow or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. Existing chili noodles have a single taste, and the fragrance is not strong enough. Contents of the invention [0003] The purpose of the present invention is to provide a technical scheme of spiced chili noodles and a preparation method thereof. [0004] In order to solve the problems of the technologies described above, the technical solution ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
Inventor 岳杰
Owner 岳杰
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