A chili pretreatment equipment that reduces the difference in hot pot bottom material spiciness

Abstract

The invention belongs to the technical field of hot pot bottom material production equipment, and specifically relates to a pepper pretreatment equipment for reducing the difference in spiciness of hot pot bottom material. The retrieving mechanism is respectively installed on the outer side of the storage mechanism along the circumferential direction; the storage mechanism includes a circular chassis, the upper surface of the chassis is provided with an outer wall and an inner wall, and the lower end of the outer wall is evenly provided with outer teeth along the circumferential direction, and the middle part of the lower surface of the chassis passes through The bearing is connected with a first rotating shaft, and the lower end of the first rotating shaft is connected to the bottom frame. The bottom frame is a cross-shaped structure, and the bottom surface of the bottom frame is provided with feet. The invention can fully stir the chili powder, and the chili powder processed by the equipment Powder, different batches of chili powder are mixed evenly, which facilitates the control of the amount of chili in the subsequent process, so that the content of capsaicin in different batches of hot pot bottoms produced is relatively uniform, and the difference in spiciness is small.

Description

technical field [0001] The invention belongs to the technical field of production equipment for hot pot bottom material, and in particular relates to a chili pretreatment equipment for reducing the difference in spiciness of hot pot bottom material. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. According to textual research, there was hot pot in the Warring States period, and people used clay pots as pots. In the Song Dynasty, the way of eating hot pot was very common among the people. introduce. In the Yuan Dynasty, hot pot was spread to Mongolia and used to cook beef and mutton. By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" with game such as pheasants. [0003] Generally speaking, hot pot is a cooking method that us...

AI Technical Summary

Problems solved by technology

At present, due to the lack of uniform standards for hot pot spiciness levels, it is common practice for each hot pot business establishment to calibrate mild, medium, high, and extra spicy levels on their own, and these calibrated levels of spiciness are determined by the mouth of the chef. It is decided that this calibration method has the following shortcomings: 1. Since slightly spicy, medium spicy, high spicy, and extra spicy are perceptual words with vague definitions, different people have different understandings of them, resulting in different hot pot shops. Foods with the same spiciness level as those made by the manufacturer have a large deviation in actual spiciness; 2 Even for foods with the same spiciness, people who don’t eat chili very much may feel that they are extremely spicy; ordinary people may feel that It is medium spicy, and people who especially like chili may consider this food as low spicy

However, due to differences in temperature, rain, planting time, and water content of peppers grown by different farmers in different regions, the capsaicin content of peppers purchased in different batches is different. There will be a big difference in the base material and spiciness

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