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Preparation method of hot pepper seasoning

A technology of seasoning and chili, which is applied in the field of preparation of chili seasoning, can solve the problems of insufficient hotness of chili noodles, waste of raw materials of chili, and less extraction, and achieve the effects of increasing content, reducing volatile content, and increasing content

Inactive Publication Date: 2017-12-19
青岛佳成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, capsaicin and dihydrocapsaicin in chili noodles undergo traditional extraction techniques, and capsicine and dihydrocapsaicin volatilize more seriously, resulting in less extraction remaining in chili noodles powder, and the processed chili noodles are not hot enough.
In the process of preparing chili seasoning, it is necessary to add a large amount of chili powder to the seasoning to ensure that the appropriate degree of spiciness is achieved, thus causing a lot of waste of raw materials of chili

Method used

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  • Preparation method of hot pepper seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Pepper pretreatment: use mature, no rot, insect damage, and fresh fleshy Chaotian pepper as raw materials, wash off the sediment and sundries on the surface of the pepper with water, cut the pepper in half lengthwise, dig out the internal tendons and seeds, and then rinse with water rinse off;

[0029] Drying: Dry the moisture on the surface of the cleaned peppers at a temperature of 23°C and a drying time of 20 minutes;

[0030] Vacuum pressurization treatment: put the dried peppers into a vacuum kettle, the vacuum degree in the vacuum kettle is 0.04MPa, the temperature is 37°C, and the pressurization time is 4min;

[0031] Cut pepper into sections: After the vacuum-treated pepper is taken out, cut the pepper into slices with a length of 5 cm and a width of 3 cm;

[0032] Preparation of dipping solution: Take 15kg of sugar, 15kg of salt, 15kg of monosodium glutamate, 15kg of soy sauce, and 150kg of sake and mix evenly;

[0033] Pepper dipping: Put the cut peppers int...

Embodiment 2

[0038] Pepper pretreatment: choose mature, no rot, insect damage, fresh fleshy cluster peppers as raw materials, wash off the surface sediment and sundries of peppers with clean water, cut the peppers in half lengthwise, dig out the internal tendons and seeds, and then wash them with clean water rinse off;

[0039] Drying: Dry the moisture on the surface of the cleaned peppers at a temperature of 20°C for 15 minutes;

[0040] Vacuum pressurization treatment: put the dried peppers into a vacuum kettle, the vacuum degree in the vacuum kettle is 0.03MPa, the temperature is 39°C, and the pressurization time is 6min;

[0041] Cut peppers into sections: After the vacuum-treated peppers are taken out, cut the peppers into slices with a length of 4cm and a width of 3cm;

[0042] Preparation of dipping solution: Take 20kg of sugar, 10kg of salt, 10kg of monosodium glutamate, 10kg of soy sauce, and 100kg of sake and mix evenly;

[0043] Pepper dipping: Put the cut peppers into the dip...

Embodiment 3

[0048] Pepper pretreatment: use mature, non-rotten, insect-pest, and fresh millet peppers as raw materials, wash off the sediment and sundries on the surface of the peppers with water, cut the peppers in half lengthwise, dig out the internal tendons and seeds, and then rinse with water rinse off;

[0049] Drying: Dry the moisture on the surface of the cleaned peppers at a temperature of 26°C for 15 minutes;

[0050] Vacuum pressurization treatment: put the dried peppers into a vacuum kettle, the vacuum degree in the vacuum kettle is 0.03MPa, the temperature is 39°C, and the pressurization time is 2min;

[0051] Cut pepper into sections: After the vacuum-treated pepper is taken out, cut the pepper into slices with a length of 6cm and a width of 4cm;

[0052] Preparation of dipping solution: Take 20kg of sugar, 10kg of salt, 20kg of monosodium glutamate, 10kg of soy sauce, and 200kg of sake and mix evenly;

[0053] Pepper dipping: Put the cut peppers into the dipping liquid fo...

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Abstract

The invention relates to a preparation method of hot pepper seasoning. The preparation method of the hot pepper seasoning comprises the specific preserving steps of pretreating hot peppers, drying the pretreated hot peppers, cutting the dried hot peppers into hot pepper segments, performing vacuum pressure treatment, immersing the hot peppers after being subjected to vacuum pressure treatment, performing secondary vacuum pressure treatment, performing crushing and performing mixing. The hot peppers are pretreated, so that the volatilizing amount of capsicine and the volatilizing amount of dihydrocapsaicin in the red pepper powder are reduced, the content of the capsicine and the content of the dihydrocapsaicin in the hot pepper powder are increased, and waste of a great quantity of raw materials is reduced.

Description

technical field [0001] The invention relates to the technical field of condiment food processing, more specifically, it relates to a preparation method of chili seasoning. Background technique [0002] Chili seasoning is a seasoning with chili as the main raw material. It is added to food when cooking or eating to increase aroma, fragrance and taste. Among them, capsicum originated in the tropical regions of Central and South America, and the country of origin is Mexico. It was introduced into China in the Ming Dynasty and is now widely cultivated in various parts of China, becoming a popular vegetable. However, since fresh chili is not easy to preserve, it is common practice to make chili into finished products such as chili noodles and chili sauce for storage. Wherein, the chili powder is mixed with other seasoning accessories to prepare the chili seasoning. [0003] Capsaicin and dihydrocapsaicin are the main substances that cause the human body to feel spicy in chili n...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 侯西山
Owner 青岛佳成食品有限公司
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