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A kind of barbecue chili noodles and preparation method thereof

A technology of chili noodles and chili peppers, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of the nutritional structure of chili noodles and the impact on taste, the influence of the nutritional structure of chili noodles on taste, and the impact on the taste of eating and grilling, etc., to achieve improvement. Health benefits, rich nutritional value, and appetite-stimulating effects

Inactive Publication Date: 2018-07-10
贵州遵义黔辣苑食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, most of the chili noodles for barbecue are directly ground into powder after sautéing chili peppers, which leads to a single taste and a single nutritional structure of the chili noodles, which in turn affects the mouthfeel of eating barbecue; thus, some researchers A lot of research has been done on the chili noodles for barbecue or the chili noodles for daily food. By adding various raw materials to the chili noodles, the purpose of improving the nutrition and taste of the chili noodles is achieved, and then the market is provided. Variety of chilli noodles
[0004] But, despite this, the above-mentioned chili noodles are still difficult to meet the continuous improvement of people's quality of life and the constantly changing requirements of nutritional needs. Moreover, the state of each raw material during the mixing process, the environmental conditions during mixing, and the treatment process after mixing will all affect the final nutritional structure and taste of the chili noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of barbecue chili noodle, its raw material composition by weight is chili 90kg, soybean 39kg, chicken essence 19kg, vegetable oil 3.5kg, sesame 9kg, fennel 4.8kg, Chinese prickly ash 4.8kg, salt 17kg, peanut 14kg, monosodium glutamate 38kg, rice seed 4.7kg kg, sesame oil 0.9kg.

[0031] Described peanut, its granularity is 50 orders.

[0032] The preparation method of this barbecue chili powder comprises the following steps:

[0033] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;

[0034] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;

[0035] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate, and rice seeds according to the ratio,...

Embodiment 2

[0038] A kind of barbecue chili noodle, its raw material composition by weight is chili 110kg, soybean 41kg, chicken essence 21kg, vegetable oil 4.5kg, sesame 11kg, fennel 5.3kg, Chinese prickly ash 5.2kg, salt 20kg, peanut 17kg, monosodium glutamate 41kg, rice seed 5.3kg kg, sesame oil 1.3kg.

[0039] Described peanut, its granularity is 70 orders.

[0040] The preparation method of this barbecue chili powder comprises the following steps:

[0041] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;

[0042] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;

[0043] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate, and rice seeds according to the rati...

Embodiment 3

[0047] A kind of barbecue chili noodle, its raw material composition by weight is 90kg of pepper, 39kg of soybean, 21kg of chicken essence, 4.5kg of vegetable oil, 9kg of sesame, 4.8kg of fennel, 4.8kg of Chinese prickly ash, 17kg of table salt, 14kg of peanut, 38kg of monosodium glutamate, 4.7kg of rice seed kg, sesame oil 1.3kg.

[0048] Described peanut, its granularity is 60 orders.

[0049] The preparation method of this barbecue chili powder comprises the following steps:

[0050] (1) After cutting the pepper into sections, place it in a roaster and bake until the pepper has a peppery aroma, then place it in a grinder and grind it into powder to obtain pepper noodles;

[0051] (2) After the soybeans are fried to give off a fragrance, they are then placed in a grinder and ground into soybean powder to obtain soybean noodles;

[0052] (3) After mixing chili noodles, soybean noodles, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate...

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Abstract

The invention relates to the technical field of barbecue seasoning and especially relates to a barbecue chili powder and a preparation method thereof. The barbecue chili powder is prepared through reasonable proportion design of following components including: chili powder, soybean powder, chicken essence, sesame, fennel, Chinese prickly ash, salt, peanuts, monosodium glutamate, rice seeds, sesame oil and rapeseed oil. The barbecue chili powder is excellent in taste, has a unique fragrance, and is good in color, smell and taste. Meanwhile, the barbecue chili powder is reasonable in nutrient combination and has effects of promoting appetite and digestion. In the preparation method, some of the raw materials are mixed and then fermented, and then are cured after fermentation finished, so that the barbecue chili powder is improved in taste, is rich in nutritional structure and is improved in health-caring effects.

Description

technical field [0001] The invention relates to the technical field of barbecue seasoning, in particular to a barbecue chili noodle and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, barbecue in life has become a part of leisure life, and in the process of eating barbecue, people often add different chili noodles or seasonings according to different tastes to improve barbecue. The purpose of taste. [0003] In the prior art, most of the chili noodles for barbecue are directly ground into powder after sautéing chili peppers, which leads to a single taste and a single nutritional structure of the chili noodles, which in turn affects the mouthfeel of eating barbecue; thus, some researchers A lot of research has been done on the chili noodles for barbecue or the chili noodles for daily food. By adding various raw materials to the chili noodles, the purpose of improving the nutrition and taste of the chil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
CPCA23V2002/00A23V2200/14
Inventor 李义波周成新余开秀
Owner 贵州遵义黔辣苑食品有限公司
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