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Method for preparing chili powder

A technology for chili noodles and chili pepper, which is applied in the field of food processing, can solve the problems of insufficient aroma, spicy but not fragrant taste, poor chili surface color and luster, etc., and achieves the effects of convenient and simple preparation, full flavor and bright color.

Inactive Publication Date: 2016-12-07
吴艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Capsicum has so many benefits, and it is also a popular vegetable. Therefore, under the premise that fresh peppers are not easy to preserve, people dry peppers to make different chili products such as chili noodles and chili sauce. The production of existing chili noodles The method is single, and most of them are made by directly grinding dried chili into noodles. This kind of chili noodles has poor color, spicy taste but not fragrant, and insufficient fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of chili noodles, the operation steps are as follows:

[0016] (1) Raw material preparation: including the following raw materials in parts by weight: 400 parts of Chaotian pepper, 500 parts of Erjingtiao pepper, 40 parts of rapeseed oil, 20 parts of sesame, and 20 parts of peanut;

[0017] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0018] (3) Stir-fry: pour 20 parts of rapeseed oil into the wok, then pour the Chaotian pepper section into the pot and fry it until it is crispy, then turn off the heat and let it cool for later use; pour 20 parts into the wok rapeseed oil, then pour the two vitex chili segments into the pan and stir-fry over low heat until crispy, t...

Embodiment 2

[0022] A preparation method of chili noodles, the operation steps are as follows:

[0023] (1) Raw material preparation: including the following raw materials in parts by weight: 600 parts of Chaotian pepper, 700 parts of Erjingtiao pepper, 60 parts of rapeseed oil, 30 parts of sesame, and 30 parts of peanut;

[0024] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0025] (3) Stir-fry: pour 30 parts of rapeseed oil into the wok, then pour the Chaotian pepper section into the wok and fry it until it is crispy, then turn off the heat and let it cool for later use; pour 30 parts into the wok rapeseed oil, then pour the two vitex chili segments into the pan and stir-fry over low heat until crispy, t...

Embodiment 3

[0029] A preparation method of chili noodles, the operation steps are as follows:

[0030] (1) Raw material preparation: including the following raw materials in parts by weight: 500 parts of Chaotian pepper, 600 parts of Erjingtiao pepper, 50 parts of rapeseed oil, 25 parts of sesame, and 25 parts of peanut;

[0031] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0032] (3) Stir-fry: pour 25 parts of rapeseed oil into the wok, then pour the Chaotian pepper section into the pot and fry it until it is crispy, then turn off the heat and let it cool for later use; pour 25 parts into the wok rapeseed oil, then pour the two vitex chili segments into the pan and stir-fry over low heat until crispy, t...

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PUM

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Abstract

The invention discloses a method for preparing chili powder. The method comprises the following steps: (1) preparing the following raw materials in parts by weight: 400-600 parts of capsicum annuum, 500-700 parts of Erjintiao capsicum, 40-60 parts of rapeseed oil, 20-30 parts of sesame and 20-30 parts of peanut kernels; (2) separating seeds from skin; (3) roasting until the materials are spicy; (4) grinding; and (5) mixing and encapsulating. The chili powder is convenient and easy to prepare, the capsicum annuum and Erjintiao capsicum are mixed, wherein the capsicum annuum is the main element of piquancy, Erjintiao capsicum is the main element of spicy, and the chili powder has bright color, spicy taste and enough fragrance after the two capsicums are roasted and ground in a grinding container.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of chili noodles. Background technique [0002] Capsicum is a plant of the genus Capsicum in the family Solanaceae. Capsicum is an annual or perennial herb. The fruit of pepper has a spicy taste because of the capsaicin contained in the peel, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. Chili peppers are native to the tropical regions of Central Latin America, and the country of origin is Mexico. At the end of the 15th century, after Columbus discovered America, he brought peppers back to Europe and spread to other parts of the world. It was introduced into China in the Ming Dynasty. It is widely cultivated in various parts of China today and has become a popular vegetable. [0003] Pepper itself is rich in nutrition and has many health effects. The types and contents of vitamins in pepper are extrem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/14
Inventor 吴艳
Owner 吴艳
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