Preparation method of Chinese prickly ash sauce

A production method and technology of Sichuan pepper sauce, which are applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc., can solve the problems of low utilization rate of pepper particles, and achieve the effect of high utilization rate and simple and intelligent operation.

Inactive Publication Date: 2016-12-07
HONGYA HEXIN AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production process makes the usage rate of pepper granules extremely low, and most of the flavor substances of pepper remain in the pepper shell

Method used

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  • Preparation method of Chinese prickly ash sauce
  • Preparation method of Chinese prickly ash sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of pepper sauce preparation method, comprises the following steps:

[0026] A. Raw material preparation: choose dried peppercorns with uniform size and no impurities as raw materials for standby;

[0027] B. Pulverization: Put the prepared pepper raw materials into a pulverizer for crushing, and then sieve through a sieving machine after crushing, and select pepper powder with a particle size of 20 mesh to 60 mesh;

[0028] refer to figure 1 , figure 2 , the pulverizer includes a cylinder 5, the cylinder 5 adopts an elliptical structure in cross section, one end of the cylinder 5 is provided with a material inlet 4 for putting in the prickly ash principle, and the other end of the cylinder 5 is provided with a device for collecting prickly ash powder. Outlet 6, a support frame 1 is provided at the bottom of the cylinder body 5, a power spindle 3 passes through the middle of the cylinder body 5, both ends of the power spindle 3 are supported by the support fram...

Embodiment 2

[0038] A kind of pepper sauce preparation method, comprises the following steps:

[0039] A. Raw material preparation: choose dried peppercorns with uniform size and no impurities as raw materials for standby;

[0040] B. Pulverization: Put the prepared pepper raw materials into a pulverizer for crushing, and then sieve through a sieving machine after crushing, and select pepper powder with a particle size of 40 mesh to 50 mesh;

[0041] refer to figure 1 , figure 2 , the pulverizer includes a cylinder 5, the cylinder 5 adopts an elliptical structure in cross section, one end of the cylinder 5 is provided with a material inlet 4 for putting in the prickly ash principle, and the other end of the cylinder 5 is provided with a device for collecting prickly ash powder. Outlet 6, a support frame 1 is provided at the bottom of the cylinder body 5, a power spindle 3 passes through the middle of the cylinder body 5, both ends of the power spindle 3 are supported by the support fram...

Embodiment 3

[0051] A kind of pepper sauce preparation method, comprises the following steps:

[0052] A. Raw material preparation: choose dried peppercorns with uniform size and no impurities as raw materials for standby;

[0053] B. Pulverization: Put the prepared pepper raw materials into a pulverizer for crushing, and then sieve through a sieving machine after crushing, and select pepper powder with a particle size of 50 mesh to 80 mesh;

[0054] refer to figure 1 , figure 2 , the pulverizer includes a cylinder 5, the cylinder 5 adopts an elliptical structure in cross section, one end of the cylinder 5 is provided with a material inlet 4 for putting in the prickly ash principle, and the other end of the cylinder 5 is provided with a device for collecting prickly ash powder. Outlet 6, a support frame 1 is provided at the bottom of the cylinder body 5, a power spindle 3 passes through the middle of the cylinder body 5, both ends of the power spindle 3 are supported by the support fram...

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Abstract

The present invention discloses a preparation method of a Chinese prickly ash sauce. The preparation method comprises the following steps: A. raw material preparing: dried Chinese prickly ash fruits with uniform sizes and free of impurity mixing are used as raw materials for standby application; B. crushing: the prepared Chinese prickly ash raw materials are put into a crusher to conduct the crushing; and the crushed Chinese prickly ash raw materials are screened using a screening machine, and Chinese prickly ash powder at particle sizes of 20-80 meshes is selected; C. extracting: the crushed and selected Chinese prickly ash powder is blended with rapeseed oil at a material to liquid ratio of 1:(2-3), the Chinese prickly ash powder is used as a solute and the rapeseed oil is used as a solvent, and the mixture is put into an ultrasonic extraction tank to conduct the extracting; and D. separating: the oil in extract liquid extracted from the ultrasonic extraction tank is separated until the separated mixture with the material to liquid ratio at 1 is obtained, that is, the Chinese prickly ash sauce. The manufacture method of the Chinese prickly ash sauce solves the problem that the utilization rate of the traditional Chinese prickly ash in the traditional Chinese prickly ash oil is low, and at the same time can preserve most of flavor substances in the Chinese prickly ash.

Description

technical field [0001] The invention belongs to the technical field of making pepper sauce, and in particular relates to a method for making pepper sauce. Background technique [0002] Zanthoxylum bungeanum is a deciduous shrub or small tree of Rutaceae and Zanthoxylum genus, which can be planted alone or used as a protective hedge. Its peel can be used as seasoning, and aromatic oil can be extracted, and it can be used as medicine. The seeds are edible, and can also be processed to make soap. One of the most widely used methods at present is pepper oil. The traditional method of making pepper oil is to heat the water to 250-300°C, then put the pepper particles into it, let it fully contact and soak, and the oil obtained after filtering is For pepper oil. This production process makes the usage rate of peppercorns extremely low, and most of the flavor substances of peppercorns remain in the pepper shells. Contents of the invention [0003] The purpose of the present inv...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10C11B1/10C11B1/04C11B3/00
CPCC11B1/10C11B1/04C11B3/00
Inventor 余和春
Owner HONGYA HEXIN AGRI TECH DEV
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