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Preparation method of hot spicy powder

A technology for spicy powder and fennel, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of thin taste, poor ripening taste, and inconspicuous aroma, and achieve the effect of promoting appetite.

Active Publication Date: 2012-09-19
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the product is weak, the ripening taste is poor, the aroma is not prominent, and the aroma has no characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of spicy powder includes the following steps:

[0019] Accurately weigh 230g bullet-head chili pepper and 120g Sichuan peppercorns, and fry them in a wok for 30 minutes to fully mature. Then it is crushed with a crusher and passed through a 60-mesh sieve. Weigh 25 g of Guangxi star anise, 55 g of Shandong fresh ginger, 47 g of cinnamon, and 53 g of green onions, dry them separately, pulverize them with a grinder, and then pass through a 60-mesh sieve. Take 38g of HVP powder, 37g of yeast powder, 130g of salt, 120g of sugar, 140g of monosodium glutamate, 5g of I+G and the pre-mixed monomer powders and put them in a mixer to fully mix. Vacuum packaging to obtain the spicy powder.

Embodiment 2

[0021] A preparation method of spicy powder includes the following steps:

[0022] Accurately weigh 220g of slug chili pepper and 130g of Sichuan peppercorns, and fry them in a wok for 60 minutes to fully mature. Then it is crushed with a crusher and passed through an 80 mesh sieve. Weigh 28 g of Guangxi star anise, 52 g of Shandong fresh ginger, 43 g of cinnamon, and 57 g of green onions, dry them separately, pulverize with a grinder, and then pass through an 80 mesh sieve. Take 35g of HVP powder, 40g of yeast powder, 130g of salt, 120g of sugar, 140g of monosodium glutamate, 5g of I+G and the pre-mixed monomer powders and put them in a mixer to fully mix. Vacuum packaging to obtain the spicy powder.

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PUM

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Abstract

The invention relates to a preparation method of hot spicy powder. The hot spicy powder is prepared from the following ingredients in parts by weight: 25 to 30 parts of bullet pepper, 8 to 15 parts of pepper, 2 to 5 parts of anise, 4 to 6 parts of fresh ginger, 4 to 6 parts of cinnamon, 4 to 6 parts of onion, 3 to 5 parts of hydrolyzed vegetable protein (HVP) powder, 3 to 5 parts of yeast powder, 10 to 15 parts of common salt, 15 to 18 parts of white granulated sugar, 15 to 18 parts of monosodium glutamate and 0.5 to 1 part of I+G. The hot spicy powder prepared by the invention has the obvious stir-frying fragrance and has a strong cooking effect. In addition, the authentic ingredients are adopted so that the fragrance and the flavor are authentic. Various mouth feeling regulators are adopted so that the mouth feeling is mellow, and the hot spicy powder matches the public taste.

Description

Technical field [0001] The invention relates to a preparation method of seasoning, in particular to a preparation method of spicy powder. Background technique [0002] At present, there are many types of food condiments on the market, each with its own characteristics. With the continuous improvement of people's living standards, the requirements for condiments are getting higher and higher. Among them, there are many spicy condiments, such as spicy sauce and spicy oil. However, these seasonings have the following problems: they are only prepared by mixing or simple fermentation. The taste of the product is thin, the ripening taste is poor, the aroma is not prominent, and the fragrance is not distinctive. By improving the processing method, the present invention breaks through the existing processing method to produce spicy powder with strong aroma, strong cooking feeling and obvious characteristic flavor. Summary of the invention [0003] The purpose of the present invention is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/212A23L27/00A23L19/00
Inventor 姚强
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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