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Preparation method of hot spicy powder

A technology of spicy powder and grinder, which is applied in food preparation, application, food science, etc., can solve the problems of thin taste, unprominent aroma, and uncharacteristic aroma, and achieve the effect of promoting appetite

Active Publication Date: 2014-11-05
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, comprising the steps of:

[0019] Accurately weigh 230g of bullet pepper and 120g of Sichuan peppercorns, put them in a frying pan and stir-fry for 30 minutes to fully ripen. Then pulverize with a pulverizer and pass through a 60-mesh sieve. Weigh 25g of Guangxi Anise, 55g of Shandong Fresh Ginger, 47g of Cinnamon, and 53g of Spring Onion, dry them separately and then pulverize them with a pulverizer, and 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 premixed monomer powders and place them in a blender to fully mix. Vacuum packing obtains spicy powder.

Embodiment 2

[0021] A preparation method of spicy powder, comprising the steps of:

[0022] Accurately weigh 220g of bullet pepper and 130g of Sichuan peppercorn, put them in a frying pan and stir-fry for 60 minutes to fully ripen. Then pulverize with a pulverizer and pass through an 80-mesh sieve. Weigh 28g of Guangxi Anise, 52g of Shandong Fresh Ginger, 43g of Cinnamon, and 57g of Spring Onion, dry them separately and then pulverize them with a pulverizer, 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 premixed monomer powders and place them in a blender to fully mix. Vacuum packing obtains 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] There are many kinds 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 chili oil. etc., but these condiments 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 aroma has no characteristics. The invention breaks through the existing processing method by improving the processing method to produce the spicy powder with rich aroma, strong cooking feeling and obvious characteristic flavor. Contents of the invention [0003] The purpose of the invention is to overcome the ...

Claims

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Application Information

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