Mixed chili seasoning and preparing method thereof

A condiment and chili technology, which is applied in the field of mixed chili condiment and its preparation, can solve the problems of heavy flavor of auxiliary spices, lack of chewiness in the mouth, lack of particle size, etc., and achieve the effect of increasing appetite, simple production and stable quality

Inactive Publication Date: 2017-01-04
新平何礼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products on the market that are close to the present invention are all kinds of chili sauce condiments. The aroma of these chili sauce condiments has its own characteristics, but there are generally insufficient spicy taste, lack of granularity, no chewiness in the mouth, and the added auxiliary spices taste too heavy. Shortcomings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The mixed chili condiment includes the following raw materials in parts by weight, 15 parts of chili powder, 15 parts of paste chili powder, 5 parts of millet pepper powder, 5 parts of ginger powder, 25 parts of edible vegetable oil, 4 parts of table salt, 2 parts of pepper powder, and 1 part of chicken essence ;

[0018] The preparation method of mixed chili condiment comprises the following steps:

[0019] a. Preparation of main ingredients:

[0020] ①. Prepare chili noodles: grind red dried chili into powder with a mill to prepare chili noodles and set aside;

[0021] ②. Preparation of paste chili noodles: put the red dried chili into the pot and bake for 5 minutes, after the dried chili is browned, cool it down, then grind the baked dried chili into powder with a mill to make paste chili noodles ,spare;

[0022] ③. Preparation of millet spicy powder: wash fresh millet spicy, after drying, put millet spicy into a kimchi jar filled with saline solution, the concent...

Embodiment 2

[0028] The mixed chili seasoning includes the following raw materials in parts by weight: 20 parts of chili powder, 20 parts of paste chili powder, 10 parts of millet pepper powder, 10 parts of ginger powder, 30 parts of edible vegetable oil, 5 parts of table salt, 3 parts of pepper powder, and 2 parts of chicken essence ;

[0029] The preparation method of mixed chili condiment comprises the following steps:

[0030] a. Preparation of main ingredients:

[0031] ①. Prepare chili noodles: grind red dried chili into powder with a mill to prepare chili noodles and set aside;

[0032] ②. Preparation of paste chili noodles: Put the red dried chilies into the pot and bake for 8 minutes. After the dried chilis are browned, cool them down, and then use a mill to grind the roasted dried chilies into powder to make paste chili noodles. ,spare;

[0033] ③. Preparation of millet chili powder: wash fresh millet chili, and after drying, put millet chili into a kimchi jar filled with sali...

Embodiment 3

[0039] The mixed chili condiment includes the following raw materials in parts by weight: 25 parts of chili powder, 25 parts of paste chili powder, 15 parts of millet pepper powder, 15 parts of ginger powder, 35 parts of edible vegetable oil, 6 parts of table salt, 4 parts of pepper powder, and 3 parts of chicken essence ;

[0040] The preparation method of mixed chili condiment comprises the following steps:

[0041] a. Preparation of main ingredients:

[0042] ①. Prepare chili noodles: grind red dried chili into powder with a mill to prepare chili noodles and set aside;

[0043] ②. Preparation of paste chili noodles: Put the red dried chilies into the pot and bake for 10 minutes. After the dried chilis are browned, cool them down, and then use a mill to grind the baked dried chilies into powder to make paste chili noodles. ,spare;

[0044] ③. Prepare minced millet pepper: wash fresh millet pepper, after drying, put millet pepper into a kimchi jar filled with saline soluti...

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PUM

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Abstract

A mixed chili seasoning is prepared from chili powder, burnt chili powder, capsicum frutescens powder, bruised ginger, edible vegetable oil, table salt, seed powder of Chinese prickly ash and chicken essence. A preparing method comprises the three steps of preparing main materials, preparing auxiliary materials and preparing a finished product, wherein the main materials are obtained through the five steps of preparing chili powder, preparing burnt chili powder, preparing capsicum frutescens powder, preparing bruised ginger and mixing the raw materials. According to the mixed chili seasoning and the preparing method, baked burnt chili powder is added, and thus the product has the special burnt aromatic taste; fresh capsicum frutescens is pickled in a sealed mode in saline water with the concentration of 8% for 10-15 d, the spicy taste and the natural aroma of capsicum frutescens are well preserved, and the spicy taste of the product is sufficient after capsicum frutescens is added in the product; thin and long bruised ginger is added, so that the product has the pungency of ginger and is good in taste after the product in put into the mouth as bruised ginger is chewy; by adding the seed powder of Chinese prickly ash, the product has the peppery taste on the basis of spiciness. The finished product is easy to prepare, stable in quality, sufficient in spicy taste and rich in flavor and has the effect of promoting digestion.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a mixed chili condiment and a preparation method thereof. Background technique [0002] Pepper is hot in taste and hot in nature. It has the effects of improving human immunity, increasing appetite, promoting digestion, protecting against cold and eliminating tides, etc. It contains 198 mg of vitamin C in 100 grams, ranking first among vegetables. It is a popular vegetable. Vegetables and condiments. At present, the products on the market that are close to the present invention are all kinds of chili sauce condiments. The aroma of these chili sauce condiments has its own characteristics, but there are generally insufficient spicy taste, lack of granularity, no chewiness in the mouth, and the added auxiliary spices taste too heavy. Shortcomings. [0003] Millet pepper is a small but very spicy pepper. It contains twice as much capsaicin, the alkaloid that causes the spicy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/24A23L33/00
Inventor 何礼可云芬
Owner 新平何礼食品有限公司
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