Garlic-flavor pepper powder and preparation method thereof

A chili powder and garlic fragrant technology, which is applied in the field of condiment processing, can solve the problems that the color of chili powder is not bright enough, the taste of chili powder is single, and the taste is poor, and the effect of bright red color, unique flavor and improved taste can be achieved.

Inactive Publication Date: 2015-01-07
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a garlic-flavored chili powder and its preparation method to solve the problems of single taste of many chili powder products, insufficient red color of chili powder, low quality and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of garlic chili powder, the method comprises the following steps:

[0020] a. Take Chaotian pepper, wash it, put it into a dryer with a temperature of 115°C, bake it for 4 hours to make the water content 6%, and crush it to 125-160 mesh to obtain Chaotian pepper powder;

[0021] b. Take the yellow pepper, wash it, put it into a dryer with a temperature of 140° C., bake it for 5 hours to make the water content 2%, and crush it to 125-160 mesh to obtain yellow pepper powder;

[0022] c, putting saffron and garlic into a dryer with a temperature of 80° C. and baking for 12 hours to make the water content 4%, crushing to 160-180 mesh to obtain saffron powder and garlic powder;

[0023] d. Fully mix 95 parts of Chaotian pepper powder, 28 parts of yellow pepper powder, 8 parts of saffron powder, 5 parts of garlic powder, 12 parts of table salt, and 12 parts of spice powder, and mix well to obtain garlic chili powder.

Embodiment 2

[0025] A preparation method of garlic chili powder, the method comprises the following steps:

[0026] a. Take Chaotian pepper, wash it, put it into a dryer with a temperature of 110°C, bake it for 5 hours to make the water content 7%, and crush it to 125-160 mesh to obtain Chaotian pepper powder;

[0027] b. Take the yellow pepper, wash it, put it into a dryer with a temperature of 140° C., bake it for 4 hours to make the water content 4%, and crush it to 125-160 mesh to obtain yellow pepper powder;

[0028] c, putting saffron and garlic into a drying machine with a temperature of 75° C. and roasting for 10 hours to make the water content 6%, crushing to 160-180 mesh to obtain saffron powder and garlic powder;

[0029] d. Fully mix 75 parts of Chaotian pepper powder, 20 parts of yellow pepper powder, 2 parts of saffron powder, 1 part of garlic powder, 4 parts of salt, and 6 parts of spice powder, and mix well to obtain garlic chili powder.

Embodiment 3

[0031] A preparation method of garlic chili powder, the method comprises the following steps:

[0032] a. Take Chaotian pepper, wash it, put it into a dryer with a temperature of 105°C, bake it for 6 hours to make the water content 4%, and crush it to 125-160 mesh to obtain Chaotian pepper powder;

[0033] b. Take the yellow pepper, wash it, put it into a dryer at 135°C, bake it for 5 hours to make the water content 5%, and crush it to 125-160 mesh to obtain yellow pepper powder;

[0034] c, putting saffron and garlic into a dryer with a temperature of 70° C. and roasting for 11 hours to make the water content 6%, crushing to 160-180 mesh to obtain saffron powder and garlic powder;

[0035] d. Fully mix 90 parts of Chaotian pepper powder, 26 parts of yellow pepper powder, 6 parts of saffron powder, 4 parts of garlic powder, 10 parts of salt, and 10 parts of spice powder, and mix well to obtain garlic chili powder.

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PUM

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Abstract

The invention discloses a garlic-flavor pepper powder, which is composed of the following raw materials in parts by weight: 75 to 95 parts of pod pepper powder, 20 to 28 parts of yellow pepper powder, 4 to 12 parts of salt, 2 to 8 parts of saffron powder, 6 to 12 parts of spices powder, and 1 to 5 parts of garlic powder. The saffron has a sweet taste and a neutral property and has the functions of activating blood circulation to remove stasis, relieving depression, and dissipating binds. The saffron is taken as the main raw material to prepare the pepper powder, and thus the color of the pepper powder becomes redder. The garlic is grinded and mixed with the pepper so the prepared pepper powder has a pepper fragrant and a garlic flavor at the same time.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to garlic chili powder and a preparation method thereof. Background technique [0002] Chili powder is a red or red yellow, oily and uniform powder. It is a mixture of red pepper, yellow pepper, chili seeds and some chili stalks. It has the inherent spicy aroma of chili, which is pungent and sneezing. The authentic ones should be pounded out with a stone mortar, or you can directly use dried chilies, put them in the sun to dry or dry them in a pot with a slow fire, and then pound them into powder. It is made from dried chilis and ground into powder. In terms of thickness, if it is a relatively coarse chili powder, you will see the complete chili seeds, which is thicker in taste and less used for cooking; and fine chili powder, because the ground particles are very fine, it is very suitable for making Chili sauce, as well as cooking, can be more fully combined with dishes, showin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/223A23L27/10A23L27/14
CPCA23L27/14A23L27/00
Inventor 吴华友尹学东
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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