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Method for preparing chilli powder
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A technology of chili powder and chili, applied in food preparation, food drying, food science, etc., can solve the problems of poor color of chili powder, high drying temperature, and long drying time, and achieve the effect of retaining color and fragrance
Inactive Publication Date: 2015-05-27
刘之源
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
However, due to the high drying temperature and long drying time of the chili powder prepared according to this method, the color of the prepared chili powder is not good, and a part of the fragrance of the chili itself is also lost.
Method used
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Effect test
Embodiment 1
[0015] A preparation method of chili powder, the method comprises the following steps:
[0016] A. Clean the fresh peppers and drain them;
[0017] B, the capsicum processed in step A is carried out microwave vacuum drying 0.5h, and the power of described microwave vacuum drying is 20 KW;
[0018] C. After the drying in the above step B is completed, adjust the power of the microwave vacuum drying to 12 KW, and continue the microwave vacuum drying for 1 hour;
[0019] D. After the drying in the above step C is completed, adjust the power of the microwave vacuum drying to 8 KW, and continue the microwave vacuum drying for 0.3h;
[0020] E, pulverize the pepper processed through step D into powder, then mix uniformly with 7kg of prepared powdery pepper, 0.5kg of salt, 0.2kg of monosodium glutamate and 0.5kg of spice powder, and make it.
Embodiment 2
[0022] A preparation method of chili powder, the method comprises the following steps:
[0023] A. Clean the fresh peppers and drain them;
[0024] B, the capsicum processed in step A is carried out microwave vacuum drying 1h, and the power of described microwave vacuum drying is 15KW;
[0025] C. After the drying in the above step B is completed, adjust the power of the microwave vacuum drying to 9KW, and continue the microwave vacuum drying for 2 hours;
[0026] D. After the drying in the above step C is completed, adjust the power of the microwave vacuum drying to 6KW, and continue the microwave vacuum drying for 0.5h;
[0027] E, pulverize the chili processed through step D into powder, then mix 10 kg of prepared powdery chili, 0.2 kg of salt, 0.1 kg of monosodium glutamate and 0.1 kg of spice powder evenly to prepare.
Embodiment 3
[0029] A preparation method of chili powder, the method comprises the following steps:
[0030] A. Clean the fresh peppers and drain them;
[0031] B, the capsicum processed in step A is carried out microwave vacuum drying 0.8h, and the power of described microwave vacuum drying is 18KW;
[0032] C. After the drying in the above step B is completed, adjust the power of the microwave vacuum drying to 10 KW, and continue the microwave vacuum drying for 1.5 hours;
[0033] D. After the drying in the above step C is completed, adjust the power of the microwave vacuum drying to 7KW, and continue the microwave vacuum drying for 0.4h;
[0034] E, pulverize the pepper processed through step D into powder, then mix 8.5kg of prepared powdery pepper, 0.3kg of salt, 0.15kg of monosodium glutamate and 0.3kg of spice powder, and make it.
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PUM
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Abstract
The invention discloses a method for preparing chilli powder, belonging to the technical field of food processing. The method disclosed by the invention comprises the following steps: cleaning fresh chilli and draining; performing microwavevacuum drying for 0.5-1 hour, wherein the power of microwavevacuum drying is 15-20KW; regulating the power of microwavevacuum drying to be 9-12KW, and further performing microwave vacuum drying for 1-2 hours; regulating the power of microwave vacuum drying to be 6-8KW, and further performing microwave vacuum drying for 0.3-0.5 hour; grinding the prepared chilli into powder, uniformly mixing the following components in parts by weight: 70-100 parts of the prepared powdered chilli, 2-5 parts of salt, 1-2 parts of monosodium glutamate and 1-5 parts of spice powder, thereby obtaining the product. Compared with the traditional method for making the chilli powder, the preparation method disclosed by the invention has the advantages that the original color and aroma of the chilli are well remained in the prepared chilli powder.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of chili powder. Background technique [0002] Capsicum, also known as spicy, sea spicy, spicy, Qin spicy, etc., is the fruit of a plant of the genus Capsicum in the family Solanaceae, which is a year or limited perennial herb. Peppers are usually conical or oblong, green when immature, and turn bright red, yellow or purple when ripe, with red being the most common. Capsicum is rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin is also contained in pepper, which has anti-inflammatory and antioxidant effects, and helps reduce heart disease, certain tumors and other diseases that occur with age. Increased risk of chronic disease. [0003] Usually in order to eat peppers for a long time, people process fresh peppers to prolong their shelf life. Wherein, making fresh capsicum into paprika is a kind of in capsicum processing. ...
Claims
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Application Information
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