Barbecue chilli powder seasoning and making method thereof
A production method and seasoning technology, applied in the field of seasoning, barbecue chili powder seasoning and its production, to achieve the effects of good product quality, convenient use, and avoiding odor volatilization
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[0011] (1) Select 100kg of high-quality pepper, 15kg of garlic powder, 8kg of Chinese prickly ash, 5kg of star anise, 12kg of peanut, 1-2kg of dried ginger, 3kg of cardamom, 1.5kg of pepper, and 10kg of salt;
[0012] (2) Fry peppers at 70-90°C for 30-40 minutes, pepper and pepper at 60-80°C for 15-25 minutes, and peanuts at 60-80°C for 20 minutes. -30 minutes, salt, cardamom, garlic powder, star anise, and dry food do not need to be fried.
[0013] (3) After mixing all kinds of roasted raw and auxiliary materials evenly, carry out low-temperature pulverization under the condition of -10°C to -20°C, and pulverize to 60-80 mesh.
[0014] (4) The semi-finished product after low-temperature crushing is stirred evenly, then sterilized, and then packaged and sealed after passing the inspection.
[0015] Precautions:
[0016] 1. During the frying process, all kinds of raw and auxiliary materials should be fried separately and not mixed, otherwise the best effect will not be achiev...
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