Spicy and hot seasoner

A seasoning and spicy technology, applied in the field of food production, can solve the problems of numerous flavors, and achieve the effects of natural and pure spicy flavor, lustrous color, flavor stability, and bright red color.

Inactive Publication Date: 2015-11-04
北京味食源食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, there are also some spicy compound seasoning products on the market, some of which are compound, some of which are single, and have many flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1 screening test

[0064] 1. Single factor experiment:

[0065] 1. Choose the number of peppers:

[0066] Number of chili peppers: 5, 10, 15, 20, 25, 30, 35 (other parameters: 30 parts of sunflower oil, oil temperature 160°C) Evaluation index: chili flavor.

[0067] Sensory evaluation: 10 people, scoring according to personal preference, full score 100 points, 50-69 points are fair, 70-89 points are good, 90-100 points are very good, 30-49 points are poor, 10-29 points are very poor.

[0068] Table 1 Single factor test of chili score

[0069]

[0070] 2. Selection of the number of peppers:

[0071] Number of peppercorns: 1, 2, 3, 4, 5, 6 (other parameters: 30 parts of sunflower oil, oil temperature 160°C)

[0072] Evaluation index: Sichuan pepper flavor.

[0073] Sensory evaluation: 10 people, scoring according to personal preference, full score 100 points, 50-69 points are fair, 70-89 points are good, 90-100 points are very good, 30-49 points are poo...

Embodiment 2

[0100] The preparation of embodiment 2 spicy seasoning

[0101] 1.1 Raw material pretreatment

[0102] 1.1.1 Dried peppers are processed into 2×2mm chili flakes, dried peppercorns are crushed into 20-mesh powder, and spices are crushed into 20-mesh powder;

[0103] 1.1.2 Cut fresh ginger and fresh garlic into cubes with a dicing machine (particle size: 0.5×0.5㎝);

[0104] 1.1.3 Weigh 25 parts of dried red pepper flakes and 5 parts of pepper powder, and mix them evenly;

[0105] 1.1.4 Weigh 15 parts of sunflower oil and 10 parts of soybean oil, heat the two vegetable oils in a steam frying pan (steam pressure 0.3MPa) to 165°C, add them to step 3.1.1.3, and let them cool naturally for later use;

[0106] 1.2 Frying process

[0107] Weigh and mix the remaining 5 parts of sunflower oil and 5 parts of soybean oil, heat to 138°C in a steam wok (steam pressure 0.2MPa), add 2 parts of fresh ginger and 3 parts of fresh garlic, and fry in steam In a wok (steam pressure 0.25MPa), fry...

Embodiment 3

[0108] The preparation of embodiment 3 spicy seasoning

[0109] 2.1 Raw material pretreatment

[0110] 2.1.1 Dried peppers are processed into 2×2mm chili flakes, dried Zanthoxylum bungeanum is crushed into 20-mesh powder, and spices are crushed into 20-mesh powder;

[0111] 2.1.2 Dice fresh ginger and fresh garlic with a dicing machine (0.5×0.5㎝ in particle size);

[0112] 2.1.3 Weigh 23 parts of dried red pepper flakes and 4 parts of pepper powder, and mix them evenly;

[0113] 2.1.4 Weigh 20 parts of sunflower oil and 5 parts of soybean oil, heat the two vegetable oils in a steam frying pan (steam pressure 0.25 MPa) to 160°C, add them to step 3.2.1.3, and cool naturally for later use.

[0114] 2.2 Frying process:

[0115] Weigh and mix the remaining 10 parts of sunflower oil and 5 parts of soybean oil, heat to 142°C in a steam frying pan (steam pressure 0.3 MPa), add 4 parts of fresh ginger and 4 parts of fresh garlic, and fry in steam Fry in a wok (steam pressure 0.2MPa) ...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to spicy and hot seasoner. The spicy and hot seasoner has the advantages that quick-frying flavor is prominent, the spicy and hot flavor is natural and pure, color and luster are red and bright, and the spicy and hot seasoner lures the appetite. By means of a quality stability destruction test for the product, the spicy and hot seasoner has a very good color state and very good flavor stability and is very suitable for standard and industrial production. The spicy and hot seasoner combines tradition with delicacy, adapts to the rapid pace of life of modern people, meets the requirements of people for convenience, delicacy and nutrition and achieves the dining standard and industrial purpose.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a spicy seasoning. Background technique [0002] The ancients said, food, sex, sex also. Food is the most important thing for the people. People's diet not only pursues the original taste, but also needs to cover up the fishy smell, drive away dampness and invigorate the spleen, so there are spicy seasonings. In fact, little attention has been paid to the stimulating effect of spices on the senses and spirit of people's mouth and tongue, and spices have a certain refreshing effect. In this sense, spicy ingredients have a deeper cultural flavor. [0003] Spicy seasoning is a relatively common condiment on the table. It is made by mixing chili peppers with various other materials. Each region has different local flavor spicy seasonings. According to the different additional materials, it can also be divided into many varieties. But no matter what kind of spicy seasoning, it basic...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 刘滨龚柳侨王晓杰何强
Owner 北京味食源食品科技有限责任公司
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