Production technology of capsicol
A production process, the technology of chili red, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of low added value, simple product form, difficult to store, etc., and achieve the effect of long shelf life and color improvement.
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Embodiment 1
[0026] see figure 1 , in the embodiment of the present invention, capsicum red oil production process comprises the following steps:
[0027] 1) Pick the dried peppers, cut them into 2-4cm sections, separate the pepper skins from the pepper seeds, then crush the pepper skins through a 40-mesh sieve, and mix them with the pepper seeds to prepare chili powder for later use.
[0028] 2) Take edible vegetable oil, heat it to 230°C, and keep it warm at this temperature for 5 minutes, then cool down the edible oil to 78°C, and stir evenly while adding chili powder; stop heating after adding chili powder, let it cool down naturally, soak 8h, prepared chili oil; wherein the mass ratio of edible vegetable oil to chili powder was 0.8:1.
[0029] 3) After soaking, heat the chili oil to 80°C while stirring; then turn off the heat and mature for 12 hours;
[0030] 4) Weigh the cured chili oil, pack it quantitatively, seal it, and store it to get the red chili oil. The inner packaging ba...
Embodiment 2
[0032] see figure 1 , in the embodiment of the present invention, capsicum red oil production process comprises the following steps:
[0033] 1) Select the dried chili peppers, cut them into 2-4cm sections, separate the chili skin from the chili seeds, then crush the chili skin through a 100-mesh sieve, mix with the chili seeds to prepare chili powder for later use.
[0034] 2) Take edible vegetable oil, heat it to 270°C, and keep it warm at this temperature for 15 minutes, then cool down the edible oil to 85°C, and stir evenly while adding chili powder; stop heating after adding chili powder, let it cool down naturally, soak 12h, prepare chili oil; Wherein the mass ratio of edible vegetable oil and chili powder is 4:1.
[0035] 3) After soaking, heat the chili oil to 135°C while stirring; then turn off the heat and mature for 24 hours;
[0036] 4) Weigh the cured chili oil, pack it quantitatively, seal it, and store it to get the red chili oil. The inner packaging bag of q...
Embodiment 3
[0038] see figure 1 , in the embodiment of the present invention, capsicum red oil production process comprises the following steps:
[0039] 1) Select the dried chili peppers, cut them into 2-4cm sections, separate the chili skin from the chili seeds, then crush the chili skin through a 60-mesh sieve, mix with the chili seeds to prepare chili powder for later use.
[0040] 2) Take edible vegetable oil, heat it to 240°C, and keep it warm at this temperature for 8 minutes, then cool down the edible oil to 80°C, and stir evenly while adding chili powder; stop heating after adding chili powder, let it cool down naturally, soak 9h, prepare chili oil; Wherein the mass ratio of edible vegetable oil and chili powder is 1.5:1.
[0041] 3) After soaking, heat the chili oil to 85°C while stirring; then turn off the heat and mature for 14 hours;
[0042] 4) Weigh the cured chili oil, pack it quantitatively, seal it, and store it to get the red chili oil. The inner packaging bag of qua...
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Abstract
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