A kind of mixing method of pepper in large quantities

Abstract

The invention discloses a method for mixing large batches of peppers, which relates to food material forming or processing, and is used to solve the problem of the same batch of peppers planted by different farmers due to differences in temperature, rain, planting time and water content in different areas. Acquisition of the problem of large differences in the spiciness of peppers. It includes the following steps, step 1, crushing fresh peppers, crushing fresh peppers through a pepper grinder, separating the seed skins to obtain crushed fresh peppers, collecting them for later use; step 2, separating the powder shells, separating the crushed fresh peppers through peppers The machine separates the chili husk and chili powder, and uses the metering cavity to adjust the mixing ratio of chili husk and chili powder to ensure that the capsaicin content of the same batch of chili weighed is relatively uniform. The technical scheme is designed with a separation cylinder with a chili powder chamber and a chili shell chamber built in to ensure that the capsaicin content of the chili peppers weighed in the same batch is relatively uniform.

Description

technical field [0001] The invention relates to food material forming or processing, specifically, a method for mixing large quantities of peppers. Background technique [0002] Hot pot is a very popular diet, and spicy taste is a major feature of hot pot. Because different people have different feelings and preferences for spiciness, they usually hope to choose a hot pot with a spiciness acceptable to them. 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. F...

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

This method of accurate calibration has increased the production requirements for hot pot bottom ingredients, because the traditional spicy hot pot bottom ingredients are marked with several grades of mild spicy, medium spicy, high spicy and extra spicy, and only the content of chili peppers must be ensured during the production process. It is enough within a rough range, but now it is necessary to not only weigh the peppers relatively accurately, but also try to ensure that the capsaicin content of the peppers weighed in different batches is relatively uniform. For the problem of accurate weighing, through accurate weighing Equipment can solve the problem, but it is more difficult to unify the content of capsaicin, because different regions and different farmers plant peppers due to differences in temperature, rain, planting time and water content, resulting in differences in the spiciness of peppers purchased in the same batch. Therefore, it is necessary to improve the existing hot pot bottom material production process to reduce the difference in spiciness of the same batch of hot pot bottom material

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